Soft Cinnamon Rolls with Cream Cheese Icing

Quick facts

Ingredients

• 3/4 cup warm whole milk

• 2 1/4 tsp active dry yeast

• 1/4 cup sugar

• 2 eggs

• 6 tbsp melted butter, divided

• 3 1/2 cups flour

• 1 tsp kosher salt

• 3/4 cup brown sugar

• 1 1/2 tbsp cinnamon

• 4 oz cream cheese

• 1 cup powdered sugar

• 1 tsp vanilla

Step-by-step method

1. Combine warm milk, yeast and a pinch of sugar; wait 5–10 minutes until foamy. Whisk in remaining sugar, eggs and 4 tablespoons butter.

2. Add flour and salt, knead 8–10 minutes until smooth and slightly tacky, then cover and rise until doubled, about 75 minutes.

3. Roll into a 16-by-12-inch rectangle. Brush with remaining butter and spread brown sugar mixed with cinnamon, leaving a narrow clean edge.

4. Roll tightly from a long side, pinch closed and cut 12 equal pieces with floss. Arrange in a greased 9-by-13-inch pan and rise 35–50 minutes.

5. Bake at 350°F for 23–28 minutes to 190°F inside. Beat cream cheese, powdered sugar and vanilla with enough milk to spread; ice warm, not piping-hot, rolls.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Milk should feel warm, never hot.

• Dental floss makes clean slices.

• For overnight rolls, refrigerate after shaping and proof before baking.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Keep covered 2 days at room temperature or 5 days refrigerated. Warm briefly before serving.

Approximate nutrition

Approximately 460 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.