Soft, fluffy cinnamon rolls with a rich cream cheese frosting that's perfect for weekend mornings or special occasions. This recipe takes about 3 hours including rising time, but most of that is hands-off. Great for beginner bakers ready to try their first yeast dough!
Pour the milk into a microwave-safe bowl or small saucepan and warm it to about 110°F (43°C) — it should feel warm but not hot to the touch, like bathwater. This temperature activates the yeast without killing it.
Sprinkle the yeast and 1 tablespoon of sugar over the warm milk. Stir gently and let it sit for 5-10 minutes until it becomes foamy on top. This means your yeast is alive and ready to work.
In a large mixing bowl, whisk together the melted butter, remaining sugar, egg, and salt. Once the yeast mixture is foamy, pour it into this bowl and whisk everything together until smooth.
Add the flour one cup at a time, stirring with a wooden spoon after each addition. The dough will start out sticky and gradually come together. After all the flour is added, it should be soft and slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Knead it for 6-8 minutes by pushing it away with the heel of your hand, folding it back, and rotating. The dough is ready when it's smooth, elastic, and springs back when you poke it.
Lightly grease a large bowl with butter or oil. Place the dough inside, turn it over to coat all sides, and cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1-1.5 hours until it doubles in size.
While the dough rises, mix together the softened butter, brown sugar, and cinnamon in a small bowl until it forms a spreadable paste. Set this aside until you're ready to fill the rolls.
Once the dough has doubled, punch it down gently to release the air. Transfer it to a lightly floured surface and roll it into a large rectangle, about 16x12 inches. Try to keep the thickness even across the whole rectangle.
Use a spatula or the back of a spoon to spread the cinnamon-sugar-butter mixture evenly over the entire surface of the dough, leaving about a half-inch border along one long edge (this helps it seal when you roll it up).
Starting from the long edge opposite the border you left, tightly roll the dough into a log. Keep the roll as tight and even as possible. When you reach the end, pinch the seam closed with your fingers.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1.5 inches thick each). For cleaner cuts with dental floss, slide it under the log, cross the ends over the top, and pull tight.
Grease a 9x13 inch baking pan with butter. Place the cut rolls in the pan in a 3x4 grid, leaving a little space between each one. They'll expand and touch as they rise and bake.
Cover the pan loosely with a clean kitchen towel or plastic wrap and let the rolls rise again for 30-45 minutes, until they're puffy and have grown to touch each other. Meanwhile, preheat your oven to 350°F (175°C).
Once the rolls have risen and the oven is preheated, bake them for 20-25 minutes until they're golden brown on top. They should sound slightly hollow when tapped. Remove from the oven and let them cool for 10 minutes.
While the rolls cool slightly, beat together the softened cream cheese and butter in a medium bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, and beat until creamy with no lumps.
Spread the cream cheese frosting generously over the warm (not hot) cinnamon rolls. The warmth will help the frosting melt slightly into all the crevices. Serve immediately while warm and enjoy!