Soft & Fluffy Cinnamon Rolls (Classic Cream Cheese Icing)

Ingredients

• 3/4 cup (180 g) warm whole milk (about 100–110°F / 38–43°C)
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup (57 g) unsalted butter, melted and cooled slightly
• 3 1/4 cups (405 g) all-purpose flour, plus more as needed
• 1 tsp fine salt
• Neutral oil or softened butter, for the bowl
• 1/2 cup (113 g) unsalted butter, very soft
• 3/4 cup (150 g) packed light brown sugar
• 1 1/2 Tbsp ground cinnamon
• 1/4 tsp fine salt
• 2–3 Tbsp heavy cream (optional, for extra-gooey rolls)
• 4 oz (113 g) cream cheese, softened
• 3 Tbsp (43 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, plus more to taste
• 1 tsp vanilla extract
• Pinch of salt
• 1–3 Tbsp milk or cream, as needed

Instructions

1. In a large bowl (or stand mixer bowl), whisk the warm milk, yeast, and 1 tsp of the sugar. Let stand until foamy and fragrant, 5–10 minutes. If it doesn’t foam, your yeast may be old or the milk too hot/cold—start again.
2. Whisk in the remaining sugar, egg, egg yolk, and melted butter.
3. Add the flour and salt. Mix with a spoon or dough hook until a shaggy dough forms, then knead until smooth and elastic, 6–8 minutes in a mixer or 8–10 minutes by hand. The dough should feel soft and slightly tacky, not sticky; add flour 1 Tbsp at a time only as needed.
4. Lightly oil the bowl, add the dough, and turn to coat. Cover and let rise until puffy and roughly doubled, 60–90 minutes (it should hold a fingertip dent).
5. Butter a 9x13-inch baking dish.
6. In a small bowl, mix brown sugar, cinnamon, and salt.
7. On a lightly floured surface, roll the dough into a 16x12-inch rectangle, with a long side facing you. Spread the soft butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top, pressing lightly so it adheres.
8. Roll up tightly from the long edge into a log. Pinch the seam closed.
9. Trim the ends if ragged, then cut into 12 rolls (about 1 1/4-inch thick). For clean cuts, use unflavored dental floss or a serrated knife.
10. Arrange rolls in the prepared dish, spirals up. Cover and let rise until the rolls are touching and very puffy, 30–45 minutes.
11. Heat oven to 350°F (175°C). The rolls are ready when they look inflated and jiggle slightly as a single mass.
12. (Optional) Drizzle heavy cream over the risen rolls for extra-gooey centers.
13. Bake until deep golden on top and the centers look set (not doughy) and feel springy, 22–28 minutes. If you have a thermometer, the center of a middle roll should read about 190°F (88°C).
14. While the rolls bake, beat cream cheese and butter until smooth and fluffy. Beat in powdered sugar, vanilla, and salt. Add milk/cream a splash at a time until spreadable.
15. Spread icing on warm rolls (10 minutes out of the oven) for melty icing, or wait until barely warm for a thicker layer.
16. After shaping and placing in the pan, cover tightly and refrigerate 8–16 hours.
17. In the morning, let sit at room temp until puffy and the chill is off, 45–75 minutes, then bake as directed.

Notes

Yeast: Instant yeast works too—skip the proofing step and mix yeast with the flour; keep milk warm, not hot. Flour: If using bread flour, the rolls will be slightly chewier; start with the same amount, adding only if needed. Icing swap: For a simple glaze, whisk 1 1/2 cups powdered sugar with 2–4 Tbsp milk and 1/2 tsp vanilla, plus a pinch of salt. Storage: Keep covered at room temp 1 day or refrigerate up to 4 days; rewarm briefly until soft. Freezing: Freeze baked, un-iced rolls up to 2 months; thaw and warm, then ice.