Soft Cinnamon Rolls

Ingredients

• 1 cup whole milk, warmed to about 110 F
• 2 1/4 tsp active dry yeast (one packet)
• 1/3 cup granulated sugar (for dough)
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp fine salt
• 4 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, very soft (for filling)
• 3/4 cup packed light brown sugar (for filling)
• 2 tbsp ground cinnamon
• 4 oz cream cheese, softened (for icing)
• 1 1/2 cups powdered sugar (for icing)
• 3 tbsp unsalted butter, softened (for icing)
• 2-3 tbsp whole milk (for icing)

Nutrition (estimated per serving)

Method

1. Pour the 1 cup warm milk (about 110 F, warm to the touch but not hot) into a large bowl or stand mixer bowl. Sprinkle 2 1/4 tsp yeast and 1 tbsp of the 1/3 cup sugar over the top and let sit for 5 to 10 minutes, until foamy on top. If it does not foam, the yeast is dead and you must start over with fresh yeast.
2. Whisk in the remaining sugar, 1/3 cup melted butter, 2 eggs, and 1 tsp salt.
3. Add the 4 1/2 cups flour one cup at a time, mixing with a dough hook on low speed (or stirring by hand, then kneading) until a soft dough forms.
4. Knead the dough on medium-low speed with the dough hook, or by hand on a floured surface, for 7 to 8 minutes, until smooth, elastic, and only slightly tacky. The dough should stretch without tearing when pulled gently - this is the windowpane stage that means gluten has developed properly.
5. Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size. Test by poking it with a finger; if the indent stays, it is ready.
6. Punch down the dough to release the air, then roll it out on a floured surface into a 16x12-inch rectangle.
7. Spread the 1/2 cup very soft butter evenly over the dough right to the edges. Mix 3/4 cup brown sugar and 2 tbsp cinnamon together and sprinkle evenly over the butter, pressing it in gently.
8. Starting from a long edge, roll the dough up tightly into a log, pinching the seam closed. A tight roll is what gives the rolls their neat spiral once sliced.
9. Using unflavored dental floss or a sharp serrated knife, slice the log into 12 equal rolls, about 1.5 inches thick. Floss gives the cleanest cut without squashing the spiral - slide it under the log, cross the ends over the top, and pull to slice through.
10. Arrange the rolls cut-side up in a greased 9x13-inch baking pan, cover loosely, and let rise again in a warm spot for 30 to 45 minutes, until puffy and touching each other.
11. Preheat the oven to 350 F and bake the rolls for 22 to 25 minutes, until golden brown on top and the centers are cooked through (a roll pulled from the middle should not look doughy).
12. While the rolls bake, beat the 4 oz cream cheese and 3 tbsp butter together until smooth, then beat in 1 1/2 cups powdered sugar and 2 tbsp milk, adding more milk as needed for a spreadable consistency.
13. Spread the icing generously over the warm rolls right after they come out of the oven so it melts slightly into the crevices, then serve warm.

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