Ingredients
- For the dough:
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon salt
- For the cinnamon filling:
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
- For the icing:
- 4 oz cream cheese, softened (or 1 cup powdered sugar for glaze)
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Instructions
- Activate yeast in warm milk with 1 tablespoon sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, salt, eggs, softened butter, and yeast mixture to form a soft dough.
- Knead for 8–10 minutes until smooth. Let rise in a greased bowl for 1–1.5 hours, or until doubled.
- Punch down and roll into a large rectangle on a floured surface.
- Spread with softened butter and sprinkle with brown sugar and cinnamon.
- Roll into a log and slice into 12 rolls. Place in greased baking dish.
- Cover and let rise for 30–45 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes until golden. Let cool slightly.
- Mix cream cheese, butter, powdered sugar, vanilla, and milk to make icing.
- Spread icing over warm rolls and serve.
Notes
- Add chopped pecans or raisins for extra texture.
- Use orange zest in dough or glaze for a citrus twist.
- Substitute cream cheese frosting with vanilla glaze if preferred.
- Freeze before or after baking; reheat gently and re-ice.
- Measure flour carefully and avoid overbaking for soft rolls.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
