How to make it
10 steps. Take it one step at a time.
Combine warm milk and yeast
In a large bowl, combine warm milk (110°F (43°C)) and yeast. Let it sit for 5-10 minutes until it becomes foamy.
10 minAdd the sugar, melted butter, salt, and eggs
Add the sugar, melted butter, salt, and eggs to the yeast mixture. Whisk until well combined.
Gradually add the flour, stirring
Gradually add the flour, stirring with a wooden spoon or using a stand mixer with a dough hook, until a soft dough forms.
Knead the dough for about 5-7 minutes
Knead the dough for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
1 hrMix the brown sugar and cinnamon
In a small bowl, mix the brown sugar and cinnamon for the filling.
Punch down the risen dough
Punch down the risen dough. On a lightly floured surface, roll it out into a large rectangle (approx 12x18 inches). Spread the softened butter over the surface, then sprinkle evenly with the cinnamon sugar mixture.
Roll the dough up tightly from the long edge
Roll the dough up tightly from the long edge. Cut into 12 even rolls using a sharp knife or dental floss. Place in a greased 9x13 inch baking pan.
Cover and let rise again
Cover and let rise again for 30-45 minutes. Meanwhile, preheat the oven to 350°F (177°C).
30 minBake for 20-25 minutes, or
Bake for 20-25 minutes, or until the rolls are lightly golden brown.
20 minBeat together the cream cheese, butter, powdered sugar, and vanilla
While rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the rolls while they are still warm.
A little kitchen wisdom
Ensure your milk is warm (between 100-110°F) but not hot, or it will kill the yeast. For the softest rolls, don't over-flour the dough; it should be slightly tacky.
