Soft Cinnamon Rolls

In a large bowl, combine 1 cup of warm milk, 2 2/3 cups of bread flour, 1 teaspoon salt, 2 tablespoons of granulated sugar, 2 teaspoons of instant yeast, and 4 tablespoons of softened unsalted butter. Mix by hand, with a stand mixer using a dough hook attachment, or in a bread machine set to the dough cycle. Knead dough by hand for 15 minutes, in a stand mixer for 10-12 minutes on medium-low speed, or in a bread machine for the length of time it takes to complete its dough cycle.

Lightly grease a bowl with non-stick vegetable spray, place the dough ball inside, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1½ hours.

Meanwhile, prepare the filling by combining 1/4 cup light brown sugar, 3 teaspoons cinnamon, and 2 tablespoons bread flour in a medium bowl. Mix well and set aside.

The dough should be puffy and almost doubled in size.

Lightly flour your work surface, then roll the dough into a rectangle measuring 10 inches by 12 inches and about 1/2 inch thick.

Once the dough has been rolled into a rectangle, spread 3 tablespoons of softened unsalted butter evenly across the entire surface, making sure to reach the edges so every bite is rich and flavorful.

After the butter is spread, sprinkle the prepared cinnamon‑sugar mixture generously over the dough, covering it from corner to corner.

Begin rolling the dough tightly, starting at the 12-inch-long side.

Continue rolling until you reach the opposite edge, then position the log so that the seam rests on the bottom, seam-side down.

Grease a 9-inch baking pan with cooking spray, either square or round. Using a piece of unflavored dental floss, gently slide it underneath the rolled dough until you reach the center. Cross the ends of the floss over the top and pull them in opposite directions to slice cleanly through the dough. This method prevents the spiral from being squashed, giving you neat, even cuts without compressing the layers. After cutting the log in half, continue using the floss to divide each section into smaller rolls of equal size, ensuring uniform baking and beautiful swirls in every piece. You should end up with 8 rolls.

Place the cinnamon rolls in the prepared baking pan, arranging them evenly. Cover and let them rise in a warm spot for 30 to 60 minutes. About 20 minutes before baking, preheat the oven to 375°F.

The cinnamon rolls should be light and puffy. Bake them for 14 to 18 minutes.

Let them cool for 12 to 15 minutes before frosting.

While the cinnamon rolls are cooling, make the icing by combining 3 tablespoons of softened unsalted butter, 1 ounce of softened cream cheese, 1/2 teaspoon of vanilla extract, 1 1/2 cups of confectioners' sugar, and 2 tablespoons of heavy cream. Mix with an electric hand mixer on medium speed until smooth and creamy.

Frost your cinnamon rolls while they’re nice and warm.

Serve with your favorite beverage.

Enjoy!

Check out our other delicious breakfast rolls, like our Caramel Pecan Sticky Buns, Pina Colada Rolls with Coconut Cream Cheese Frosting, Soft Raspberry Rolls with Vanilla Cream Cheese Frosting, Soft Cherry Almond Rolls, and Honey Buns with Maple Glaze.