Homemade Cinnamon Rolls

Proofing the dough in a warm spot until it truly doubles is what gives these their soft, pillowy texture — rushing this step is the most common reason cinnamon rolls turn out dense.

Instructions

1. 1

   In a large bowl or stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes, until foamy on top — if it doesn't foam, the yeast is likely dead and you'll need to start over with fresh yeast.

2. 2

   Add the remaining granulated sugar, melted butter, and eggs to the yeast mixture and whisk to combine.

3. 3

   Add the flour and salt, and mix (with a dough hook, or by hand) until a shaggy dough forms, then knead for 8–10 minutes, until smooth and elastic, adding flour a tablespoon at a time only if the dough is very sticky.

4. 4

   Shape the dough into a ball, place in a lightly greased bowl, and cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size — this full rise develops the gluten structure that gives the rolls their soft, fluffy texture.

5. 5

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 16x12-inch rectangle.

6. 6

   Spread the 6 tablespoons softened butter evenly over the surface of the dough, all the way to the edges.

7. 7

   In a small bowl, mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.

8. 8

   Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.

9. 9

   Using a piece of unflavored dental floss or a sharp serrated knife, slice the log into 12 equal rolls (floss slides through without squashing the dough the way a knife can).

10. 10

    Arrange the rolls cut-side up in a greased 9x13-inch baking dish, leaving a little space between each for a second rise.

11. 11

    Cover and let rise again in a warm spot for 30–45 minutes, until visibly puffy and touching each other.

12. 12

    Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, until golden brown on top and cooked through in the center.

13. 13

    While the rolls bake, make the glaze: beat the cream cheese until smooth, then beat in the heavy cream, powdered sugar, and vanilla until smooth and pourable.

14. 14

    Let the rolls cool for 5–10 minutes, then spread the glaze generously over the warm (not hot) rolls before serving.