Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour, spooned & leveled, plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk together flour, sugar, and salt in a large bowl. In a heatproof bowl, warm milk and butter until butter melts and mixture is about 110°F (43°C). Whisk in yeast until dissolved. Pour wet mixture into dry ingredients, add egg, and mix with a spatula or stand mixer on medium speed until soft dough forms.
- Knead the dough: Transfer dough to a lightly floured surface and knead with floured hands for 3-5 minutes until smooth. Add flour if too sticky. Place dough in a greased bowl, cover loosely, and rest for 10 minutes.
- Prepare filling and roll dough: Roll dough into a 14×8-inch rectangle. Spread softened butter evenly on top. Mix cinnamon and brown sugar, then sprinkle over buttered dough. Roll dough tightly into a 14-inch log.
- Cut and arrange rolls: Slice log into 10–12 even rolls. Place rolls in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover pan with foil, plastic wrap, or towel. Let rolls rise in a warm spot for 60–90 minutes until doubled in size.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 24–27 minutes until lightly browned. Tent with foil if tops brown too fast. Optional: check internal temperature (195–200°F / 91–93°C) for doneness. Remove from oven and cool on wire rack.
- Make icing: Beat softened cream cheese until smooth. Add butter and beat until combined. Mix in confectioners’ sugar and vanilla until smooth. Spread icing over warm rolls and serve immediately.
- Storage: Store leftover rolls covered tightly at room temperature up to 2 days or refrigerated up to 5 days.
Notes
- Make Ahead: Dough can be made through shaping the night before and refrigerated. Let rise at room temperature about 1 hour before baking.
- Freezing: Freeze unrisen shaped rolls, thaw in fridge overnight, then let rise 1.5–2 hours before baking. Or par-bake risen rolls 10 min, cool, freeze; thaw and bake 15 min at 375°F. Fully baked rolls can also be frozen.
- Yeast: Instant yeast recommended for faster rise; active dry yeast can be substituted 1:1 but will take longer.
- Milk: Whole or buttermilk preferred for rich dough; low-fat or nondairy milk can be used as substitutes.
- Alternate Icing: Coffee or vanilla icing can be used by whisking confectioners' sugar with strong brewed coffee and vanilla, then drizzling over warm rolls.
- Prep Time: 1 hour 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
