Homemade Cinnamon Rolls

🥘 Ingredients

• active dry yeast
  2 tsp
• all-purpose flour
  3 cups
• cream cheese
  8 oz
• egg
  1 large
• fresh ground nutmeg
  1/4 tsp
• granulated sugar
  1/2 cup
• ground cinnamon
  1 heaping tbsp
• pinch of salt
• powdered sugar
  2 cups
• salt
  1/2 tsp
• sugar
  3 tbsp
• unsalted butter
  1.25 cup, 6 tbsp
• vanilla extract
  2 tsp
• whole milk
  6 oz

🍳 Cookware

• stand mixer
• bowl
• 9x13-inch baking dish
• rolling pin
• dental floss

1. 1

   Bring unsalted butter and egg out of the refrigerator at least 1 hour prior so they come to room temperature.

   unsalted butter: 6 tbsp, egg: 1 large
2. 2

   Add all-purpose flour , sugar , and salt to the bowl of a stand mixer . Whisk together.

   all-purpose flour: 3 cups, sugar: 3 tbsp, salt: 1/2 tsp
3. 3

   Cut the softened butter into 4–6 pieces and distribute around the dry mix. In a small container, crack and beat the egg.
4. 4

   Warm whole milk in the microwave (roughly 90–100°F). Add active dry yeast to the milk and stir.

   whole milk: 6 oz, active dry yeast: 2 tsp
5. 5

   Make a well in the center of the flour mixture, then pour in the milk-yeast mixture and beaten egg.
6. 6

   Attach the dough hook to the stand mixer and mix on low until incorporated, then increase speed to medium. Knead until smooth, elastic, and pulling cleanly away from the bowl, about ⏱️ 5 minutes .
7. 7

   Shape dough into a smooth ball, return to the greased bowl, cover, and let proof until doubled in size, about ⏱️ 2 hours .
8. 8

   In a small container, combine granulated sugar , ground cinnamon , fresh ground nutmeg , and a pinch of salt .

   granulated sugar: 1/2 cup, ground cinnamon: 1 heaping tbsp, fresh ground nutmeg: 1/4 tsp, pinch of salt
9. 9

   Melt unsalted butter in a bowl , stir in the sugar-spice mix until it forms a cohesive, spreadable paste, and let cool slightly.

   unsalted butter: 3/4 cup
10. 10

    Butter a 9x13-inch baking dish . Dust your work surface with flour.
11. 11

    Turn out dough, punch down, and roll into a 12x16-inch rectangle with a rolling pin .
12. 12

    Spread cinnamon filling evenly over dough, leaving a small clean border at one edge. Roll tightly into a log.
13. 13

    Using unflavored dental floss or a sharp knife, slice log into 12 even rolls. Arrange cut-side up in the baking dish (3x4 arrangement).
14. 14

    Cover loosely and let proof a second time until puffy and doubled, about ⏱️ 30 to 45%minutes .
15. 15

    Preheat oven to 375°F (190°C). Bake rolls until golden brown, about ⏱️ 20 to 25%minutes . Let cool slightly in the dish.
16. 16

    In the stand mixer fitted with the paddle attachment, beat softened cream cheese and room-temperature unsalted butter on high until smooth and fluffy.

    cream cheese: 8 oz, unsalted butter: 1/2 cup
17. 17

    Beat in vanilla extract and a pinch of salt . On low speed, gradually add sifted powdered sugar until smooth and creamy.

    vanilla extract: 2 tsp, pinch of salt, powdered sugar: 2 cups
18. 18

    Spread generous frosting over warm cinnamon rolls and serve immediately!