Cinnamon Rolls Recipe

Activate the Yeast

In a small bowl, warm the milk until it's slightly warm to the touch (about 110°F). Add the active dry yeast and a teaspoon of sugar, stirring gently. Allow it to sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 cup of granulated sugar, and 1 teaspoon of salt. Make a well in the center and add the activated yeast mixture, 2 beaten eggs, and 1 tablespoon of melted butter.

Knead the Dough

Mix until the dough begins to come together. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

While the dough is rising, mix together 1 cup of brown sugar and 2 tablespoons of cinnamon in a bowl. Melt 1 cup of butter and set aside.

Roll Out the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16x24 inches.

Spread the Filling

Brush the melted butter over the rolled-out dough, then sprinkle the brown sugar and cinnamon mixture evenly over the top.

Roll and Cut the Dough

Starting from the long edge, carefully roll the dough into a log. Cut into 12 equal pieces and place them in a greased baking dish.

Second Rise

Cover the dish with a cloth and let the rolls rise for another 30 minutes.

Bake the Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

Make the Icing

In a bowl, combine 4 oz of cream cheese, 1 tablespoon of softened butter, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk. Mix until smooth and creamy.

Serve the Cinnamon Rolls

Once the rolls have cooled slightly, drizzle the icing over the top and serve warm.