These cinnamon rolls are a delightful treat, featuring a soft dough, a rich cinnamon filling, and a luscious cream cheese glaze.
Preheat your oven to 200°F and then turn it off. Grease a 9x13-inch baking pan.
Preheating the oven and then turning it off creates a warm environment for the dough to rise.
In a measuring cup, mix the warm milk and yeast. Let it sit for 5 minutes.
Ensure the milk is warm, not hot, to activate the yeast without killing it.
In a stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture and egg, and mix until a dough forms.
Use the dough hook attachment for best results.
Add the softened butter to the dough and knead until smooth and elastic.
Add the butter gradually to ensure it incorporates evenly.
Cover the dough and let it rise in the warm oven for 1.5 hours.
Covering the dough prevents it from drying out during rising.
Mix the brown sugar and cinnamon in a small bowl.
Ensure the cinnamon is evenly distributed in the sugar.
Roll out the dough into a rectangle, spread the butter, and sprinkle the filling evenly.
Roll the dough evenly to ensure uniform rolls.
Roll the dough into a log and cut into 8 pieces. Place them in the prepared pan.
Use a sharp knife or dental floss to cut cleanly.
Cover and let the rolls rise for 30 minutes.
This second rise ensures the rolls are fluffy.
Preheat the oven to 350°F and bake the rolls for 25-30 minutes.
Bake until the rolls are golden brown and cooked through.
Mix the cream cheese, confectioners' sugar, vanilla, and milk until smooth.
Adjust the milk quantity for desired glaze consistency.
Spread the glaze over the warm rolls and serve.
Glazing the rolls while warm allows the glaze to melt slightly, enhancing the flavor.
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