The Best Cinnamon Rolls

Ingredients

• 4 cups All-Purpose Flour (Plus more for dusting. Spoon and level when measuring.)
• 1/2 cup Granulated Sugar
• 2 1/4 teaspoons Instant Yeast (Rapid rise or instant yeast recommended (1 packet or 7 grams).)
• 1 teaspoon Salt (Fine sea salt or table salt.)
• 1 cup Whole Milk (Warm, 100-110°F (38-43°C).)
• 1/4 cup Unsalted Butter (Melted and slightly cooled (2 ounces or 57 grams).)
• 2 Large Eggs (At room temperature.)
• 1 teaspoon Vanilla Extract (Pure vanilla extract.)
• 1 cup Brown Sugar (Packed. Light or dark brown sugar.)
• 2 tablespoons Ground Cinnamon (Freshly ground.)
• 1/2 cup Unsalted Butter (Softened to room temperature (4 ounces or 113 grams).)
• 4 ounces Cream Cheese (Softened to room temperature, full-fat recommended.)
• 1/4 cup Unsalted Butter (Softened to room temperature (2 ounces or 57 grams).)
• 2 cups Powdered Sugar (Sifted.)
• 2-4 tablespoons Whole Milk (Or more, to desired consistency.)
• 1 teaspoon Vanilla Extract (Pure vanilla extract.)

Instructions

1. 1. **Combine Dry Ingredients:** In a large bowl, whisk together flour, granulated sugar, yeast, and salt. Ensure even distribution.
2. 2. **Combine Wet Ingredients:** In a separate bowl, whisk together warm milk (100-110°F), melted butter, eggs (room temperature), and vanilla extract.
3. 3. **Mix Dough:** Pour wet ingredients into dry. Mix until a shaggy dough forms, using a stand mixer (dough hook) or by hand.
4. 4. **Knead Dough:** Turn dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic, adding minimal flour if needed.
5. 5. **First Rise:** Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, until doubled.
6. 6. **Prepare Filling:** While dough rises, combine brown sugar, cinnamon, and softened butter in a bowl until crumbly.
7. 7. **Roll Out Dough:** Punch down dough, turn onto a floured surface, and roll into a 12x18 inch rectangle.
8. 8. **Spread Filling:** Spread filling evenly over the dough, leaving a 1/2-inch border on one long side.
9. 9. **Roll into Log:** Tightly roll dough into a log, starting from the filled long side. Pinch the seam to seal.
10. 10. **Cut into Rolls:** Use a serrated knife or floss to cut into 12 even slices. Place in a greased 9x13 inch baking dish.
11. 11. **Second Rise:** Cover rolls loosely and let rise in a warm place for 30 minutes.
12. 12. **Preheat Oven:** Preheat oven to 350°F (175°C) during the second rise.
13. 13. **Bake:** Bake for 20-25 minutes, until golden brown and cooked through (internal temp. 200-205°F or 93-96°C). Tent with foil if browning too quickly.
14. 14. **Prepare Frosting:** While baking, cream together softened cream cheese and butter until smooth.
15. 15. **Add Powdered Sugar:** Gradually add sifted powdered sugar, mixing on low speed until fully incorporated.
16. 16. **Adjust Consistency:** Add milk, 1 tablespoon at a time, and vanilla extract until the frosting is smooth and creamy.
17. 17. **Frost and Serve:** Let cinnamon rolls cool slightly before frosting generously. Serve immediately.