best homemade cinnamon rolls ever.

best homemade cinnamon rolls ever.

Makes 12 cinnamon rolls.
dough:
1 c. warm milk
1 Tbsp. instant dry yeast
2 Tbsp. white granulated sugar
1 tsp. salt
3 Tbsp. salted butter, softened
1 large egg
3 c. all-purpose flour

filling:
1/2 c. salted butter, melted
1 c. brown sugar
2 Tbsp. ground cinnamon

glaze:
4 oz. cream cheese, softened
1/4 c. salted butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 to 2 Tbsp. milk

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer to low speed.

Once the flour starts to incorporate into the dough, increase mixer speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands--it should be soft. Add more or less flour until the dough reaches desired consistency.

Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Lightly grease a baking sheet. Punch down the dough and rolls into a 12 inch by 18 inch rectangle.

Brush the dough with 1/2 c. melted butter. In a small bowl, combine brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise to form one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

Place slices onto a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes. Meanwhile, preheat over to 325 degrees.

Bake the rolls for 14 to 20 minutes, until just kissed with brown on the top.

While rolls are baking, make glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency. Frost rolls while still warm.

Serve immediately or cool and store for 4 to 5 days.

Recipe shared by Lauren Greene. Original recipe from The Stay at Home Chef.