Ingredients
Method
Preparation
- In a large bowl, combine 2 cups of flour, the instant yeast, sugar, and salt.
- In another bowl, mix warm milk and melted butter. Add this milk mixture and beaten eggs to the flour mixture. Stir until combined.
- Gradually add the remaining flour until a soft dough forms.
Kneading and Rising
- Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour until it doubles in size.
Filling Preparation
- While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Set aside.
Rolling and Cutting
- Once the dough has risen, punch it down, and roll it out into a rectangle (about 16x12 inches).
- Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Starting from the longer side, tightly roll up the dough into a log. Cut it into 12 equal sections.
Final Rising and Baking
- Place the rolls in a greased baking dish. Cover lightly with a cloth and allow them to rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
Frosting
- Beat together the cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Once the rolls have cooled slightly, spread the cream cheese frosting over the top and serve warm.
Notes
Substitutions include almond or oat milk for a dairy-free option. Ensure the milk isn't too hot when mixing to avoid killing the yeast. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for future enjoyment.