Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted
  • 1 large egg, room temperature
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk or cream, to adjust consistency

Instructions:

  1. Combine lukewarm milk, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes, or until foamy.
  2. Add melted butter, salt, and egg to the yeast mixture. Gradually add flour, mixing until a soft, slightly sticky dough forms.
  3. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. In a small bowl, combine softened butter, brown sugar, and cinnamon.
  5. Gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle (about 12x18 inches). Spread the cinnamon-sugar filling evenly over the dough.
  6. Starting from one of the long edges, tightly roll the dough into a log. Slice the log into 1-inch thick rounds.
  7. Arrange the cinnamon roll slices in the prepared baking pan. Cover loosely and let rise for another 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through. An internal thermometer should read around 200°F.
  9. Let the cake cool slightly in the pan before frosting. While the cake cools, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk or cream to achieve desired consistency.
  10. Generously frost the warm cake and serve immediately.