Cinnamon Rolls

Ingredients

• 1 cup whole milk
• ½ cup granulated sugar
• 6 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 2.25 teaspoons instant yeast
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 4.5 cups all-purpose flour
• ½ cup unsalted butter, softened
• 1 cup packed light brown sugar
• 2.5 tablespoons ground cinnamon
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. 1

   Warm 1 cup whole milk to 110°F — it should feel pleasantly warm to your inner wrist, like a baby's bath. Pour the warm milk into a large bowl and whisk in 0.5 cup granulated sugar, 6 tablespoons unsalted butter (cut into small pieces — they'll melt into the warm liquid), and 1 teaspoon kosher salt.

2. 2

   Sprinkle 2.25 teaspoons instant yeast over the warm liquid and let it sit undisturbed for 5 minutes until foamy on the surface — this tells you the yeast is alive and active. Whisk in 2 large eggs and 1 teaspoon vanilla extract.

3. 3

   Add 4.5 cups all-purpose flour gradually, stirring with a wooden spoon until a shaggy, sticky dough forms. The dough should pull away from the bowl's sides but feel tacky when you touch it.

4. 4

   Transfer the dough to a lightly floured work surface and knead for 8-10 minutes until smooth and elastic. Press your thumb into the dough — it should spring back slowly. The dough will still be slightly sticky; resist the urge to add more flour or it will become tough.

5. 5

   Form the dough into a ball and place it in a lightly oiled large bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for 1.5 to 2 hours, until doubled in size. You should see bubbles through the plastic wrap, and when you poke it gently, the indentation should stay.

6. 6

   Turn the proofed dough onto a lightly floured surface. Using a rolling pin, roll it into a 16-by-12-inch rectangle with the longer side facing you — the dough should be about 1/4-inch thick and uniform thickness.

7. 7

   Spread 0.5 cup softened unsalted butter evenly over the entire dough surface, leaving a 1/2-inch border on all sides so the filling doesn't squeeze out when you roll. Use an offset spatula or the back of a spoon to get an even layer.

8. 8

   Whisk together 1 cup packed light brown sugar and 2.5 tablespoons ground cinnamon in a small bowl, breaking up any clumps of brown sugar. Sprinkle this mixture evenly over the buttered dough, pressing gently so it adheres to the butter.

9. 9

   Starting from the long edge closest to you, roll the dough tightly toward the far edge, using both hands to keep the roll snug and even. Use your palms to gently press as you roll, avoiding air pockets.

10. 10

    Using a sharp serrated knife or dental floss, cut the log into 12 equal pieces. A trick: mark the center with your knife, then cut that in half, then cut each half into three pieces. This ensures uniform sizing. The rolls should be about 1.25 inches thick.

11. 11

    Lightly butter a 9-by-13-inch baking dish and arrange the 12 rolls cut-side up with the swirls visible. They should nestle close together but not be touching — there should be about a 1/4-inch gap around each roll so they can rise and expand without fusing together.

12. 12

    Cover the baking dish loosely with plastic wrap and let the rolls rise at room temperature for 45-60 minutes until puffy and nearly doubled. They should look light and airy, and a gentle poke should leave a slow indentation that gradually fills back in — not spring back immediately.

13. 13

    Preheat your oven to 350°F while the rolls finish rising. Position an oven rack in the center of the oven.

14. 14

    Remove the plastic wrap from the rolls and place the baking dish in the preheated 350°F oven. Bake for 25-30 minutes until the rolls are golden brown on top and the edges feel set when you tap them — the internal temperature at the center should reach 190°F on an instant-read thermometer inserted into the middle of the center roll.

15. 15

    Remove the baking dish from the oven and let the rolls cool in the dish for 5 minutes. They will firm up slightly and be easier to handle, but the centers will still be warm and soft.

16. 16

    While the rolls cool, make the frosting. Using an electric mixer or by hand with a wooden spoon, beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter together in a medium bowl for 2-3 minutes until pale and fluffy — the mixture should feel light and incorporate air bubbles, not feel dense.

17. 17

    Sift 2 cups powdered sugar into the cream cheese mixture and beat on low speed until just combined, then increase to medium speed and beat until smooth and fluffy, about 1 minute. Do not overbeat or the frosting can become grainy. Stir in 0.5 teaspoon vanilla extract.

18. 18

    Spread a generous layer of frosting over the warm rolls — it will melt into the crevices and soften from the residual heat. Serve warm. Any leftover rolls can be stored covered at room temperature for up to 2 days; reheat gently in a 300°F oven for 5-10 minutes.

Tools you’ll need

• large mixing bowl
• wooden spoon
• instant-read thermometer
• rolling pin
• offset spatula
• small mixing bowl
• serrated knife or dental floss
• 9-by-13-inch baking dish
• plastic wrap
• electric mixer (or use by hand)
• fine-mesh sieve

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