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This spreads the softened butter all the way to the edges of the rolled out dough before adding the cinnamon sugar, since any bare spots are where the filling can't stick and will leak out as gaps once the rolls are sliced. Rolling the dough up tightly from the long side, rather than loosely, is what gives the finished rolls their tight, defined spiral instead of loose, uneven layers.
Per serving
340kcal
Calories
Prep Time
35 min
Cook Time
25 min
Servings
12 people
Difficulty
medium
5g
Protein
50g
Carbs
14g
Fat
1g
Fiber
27g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm milk, melted butter, and egg, and mix until a shaggy dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover, and let rise for 1 hour, until doubled.
Roll the dough out into a large rectangle on a floured surface.
Spread the softened butter evenly all the way to the edges.
Combine the brown sugar and cinnamon, and sprinkle it evenly over the buttered dough.
Starting from the long side, roll the dough up tightly into a log.
Slice the log into 12 equal rolls using a sharp knife or dental floss.
Arrange the rolls in a greased baking dish, cover, and let rise for 30 to 45 minutes, until puffy.
Preheat the oven to 180°C (350°F).
Bake for 22 to 25 minutes, until golden brown.
While still warm, whisk together the cream cheese, powdered sugar, milk, and vanilla for the glaze, and drizzle generously over the rolls.
Spread the Butter to the Edges: Any bare spots on the dough are where the filling can't stick, creating gaps once the rolls are sliced, so cover the entire surface. Roll Tightly From the Long Side: A tight roll is what gives cinnamon rolls their defined spiral, while a loose roll results in uneven layers that can fall apart during baking. Use Dental Floss to Slice: Sliding a piece of unflavored floss under the log and crossing the ends to cut gives cleaner slices than a knife, which can squash the delicate spiral shape.
Yes, after slicing and arranging the rolls in the pan, cover and refrigerate overnight for their second rise, then let them come to room temperature for about 30 minutes before baking.
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