Cinnamon Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">240ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp nutmeg (optional)</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">33cm x 23cm (13" x 9") baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or unflavored dental floss</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Warm the milk to about 38°C (100°F) – it should feel warm but not hot when you dip your finger in it. This specific temperature activates the yeast without killing it. Pour the warm milk into the bowl of your stand mixer and sprinkle the yeast over it. Let it sit for 5-10 minutes until foamy and activated. This proofing step ensures your yeast is alive and will give you a properly risen dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the melted butter, sugar, egg, and salt to the milk mixture. Mix on low speed until combined. Gradually add the flour, about 100g at a time, mixing between additions. Once all flour is incorporated, increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky – this balance is crucial for soft, tender rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, turning once to coat both sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. If your kitchen is cool, create a warm environment by placing the bowl near (not on) a heating vent or in an oven that's been turned on for just a minute then switched off.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, and optional nutmeg in a small bowl. Set aside. The brown sugar contains molasses which adds depth to the filling and helps create that sticky, caramelized texture as the rolls bake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, punch it down to release air bubbles and transfer to a lightly floured surface. Roll the dough into a rectangle approximately 40cm x 30cm (16" x 12"), keeping the thickness even throughout. Take your time with this step – an even rectangle will give you uniform rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the softened butter evenly over the dough, leaving a 1cm border along one long edge (this will help seal the roll). Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it in with your palms to adhere. The butter acts as both a flavor enhancer and a "glue" for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal. If the dough feels too soft to cut, place it seam-side down on a baking sheet and chill for 15 minutes – this firms up the butter and makes slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife or unflavored dental floss (slide under the log, cross ends, and pull), cut the log into 12 equal pieces, each about 3-4cm thick. Place the rolls cut-side up in a greased 33cm x 23cm baking dish, allowing a little space between each for rising. Cover and let rise again for 30-45 minutes, until noticeably puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C (350°F). Bake the rolls for 22-25 minutes until golden brown on top. They should reach an internal temperature of about 88°C (190°F) when fully baked. If they're browning too quickly, loosely cover with aluminum foil after 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the rolls bake, prepare the cream cheese glaze. Beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar, milk, and vanilla, beating until completely smooth. Adjust consistency with more milk or powdered sugar if needed – it should be thick yet pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the rolls from the oven and let cool for 5-10 minutes before spreading with half the glaze – applying it while the rolls are warm allows it to melt slightly into the crevices. Reserve the remaining glaze for serving. The slight tanginess of the cream cheese balances the sweetness of the rolls perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm with additional glaze on the side. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or cover the baking dish with foil and warm in a 150°C (300°F) oven for 10 minutes. Your homemade cinnamon rolls will be just as delightful the next day!</li></ol>