Yield
12 large cinnamon rolls
Ingredients
Dough
- 1 cup (240 ml) warm milk (not hot)
- 2¼ tsp active dry yeast (1 packet)
- ½ cup (100 g) granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup (75 g) melted butter
- 1 tsp salt
- 4½ cups (560 g) all-purpose flour
Cinnamon Filling
- 1 cup (200 g) brown sugar (packed)
- 2½ tbsp ground cinnamon
- ⅓ cup (75 g) very soft butter
- ½ tsp nutmeg (optional, but amazing)
Cream Cheese Glaze (Optional but HIGHLY recommended
- 4 oz (115 g) cream cheese, softened
- 3 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream
Instructions
Activate the Yeast
- In a large bowl, mix warm milk + yeast + 1 tbsp sugar
- Let sit 5–10 minutes until foamy
Make the Dough
- Add remaining sugar, eggs, melted butter, and salt
- Mix well
- Add flour gradually
- Knead 8–10 minutes until soft and elastic
(Dough should be slightly sticky but not wet)
First Rise
- Place dough in a greased bowl
- Cover and let rise 1–1½ hours, until doubled
Prepare the Filling
- Mix brown sugar, cinnamon, and nutmeg
- Set aside
Roll & Fill
- Roll dough into a large rectangle (about 40×25 cm)
- Spread soft butter evenly
- Sprinkle cinnamon sugar mixture generously
Roll & Cut
- Roll tightly from the long side
- Cut into 12 equal rolls
- Place in a greased baking dish, slightly spaced
Second Rise
- Cover and let rise 30–45 minutes
- Rolls should look puffy and touching
Bake
- Preheat oven to 180°C (350°F)
- Bake 22–25 minutes
- Tops should be lightly golden
Make the Glaze
- Beat cream cheese and butter until smooth
- Add powdered sugar, vanilla, and milk
- Adjust consistency to your liking
Finish
- Spread glaze over warm rolls
- Let it melt into every swirl
Tips for EXTRA Soft Rolls
Use room-temperature eggs
Don’t over-flour the dough
Cover rolls loosely while baking if browning too fast
For ultra-gooey centers, pour ¼ cup warm cream over rolls before baking