Ingredients

For the Dough:

• 1 cup warm milk (110°F / 45°C)
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 tsp salt
• 2 large eggs
• 4 cups all-purpose flour

For the Filling:

• ⅓ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2½ tbsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (adjust for consistency)

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes until frothy. Add the sugar, melted butter, salt, eggs, and 2 cups of flour. Mix until well combined. Gradually add the remaining flour and knead for 8–10 minutes (by hand or with a stand mixer) until the dough becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.

2. Make the Filling

In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.

3. Assemble the Rolls

Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Roll it tightly from the long edge to form a log, and pinch the seam to seal. Slice the log into 12 even pieces using a sharp knife or dental floss.

4. Proof and Bake

Place the rolls into a greased 9×13-inch baking dish. Cover and let them rise for 30–45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown. Avoid overbaking to keep them soft.

5. Prepare the Glaze

Beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and enough milk to reach your desired consistency.

6. Finish and Serve

While the rolls are still warm, spread the glaze over the top so it melts into every crevice. Serve immediately and enjoy warm!