Cinnamon Rolls

Ingredients

• 1 cup whole milk – warmed to 105–115°F (for dough)
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 0.33 cup unsalted butter – melted (for dough)
• 3.5 cups all-purpose flour
• 1 tsp fine salt
• 0.5 cup unsalted butter – softened (for filling)
• 1 cup brown sugar
• 2.5 tbsp ground cinnamon
• 0.25 cup unsalted butter – softened (for icing)
• 4 ounces cream cheese – softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp whole milk – for icing
• 1 tbsp unsalted butter – for greasing pan and bowl

Instructions

1. Warm the whole milk (for dough) to 105–115°F. In a large mixing bowl, whisk in the active dry yeast and granulated sugar. Let stand until foamy, 5–10 minutes.
2. Whisk the large egg and large egg yolk until combined. Stir the melted unsalted butter (for dough) into the milk mixture, then whisk in the eggs until smooth.
3. Add the all-purpose flour and fine salt to the bowl and mix with a spoon until a shaggy dough forms. Knead by hand on a lightly floured surface or in a stand mixer with a dough hook until smooth and elastic, 8–10 minutes.
4. Grease a clean bowl lightly with some of the unsalted butter (for greasing pan and bowl). Form the dough into a ball, place in the bowl, turn to coat, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.
5. Grease a 9×13-inch baking pan with the remaining unsalted butter (for greasing pan and bowl).
6. For the filling, mix the softened unsalted butter (for filling), brown sugar, and ground cinnamon in a small bowl to form a spreadable paste.
7. Punch down the dough and turn it out onto a floured surface (use a bit of the measured flour). Roll into a 12×18-inch rectangle, about 0.25 inch thick, with a long side facing you.
8. Spread the cinnamon-sugar filling evenly over the dough, leaving a 0.5-inch border along the long edge farthest from you. Roll up tightly from the long edge nearest you, pinching the seam to seal.
9. Trim the uneven ends if needed. Cut the log into 12 equal rolls using dental floss or a serrated knife, and arrange them cut-side up in the prepared pan, evenly spaced.
10. Cover the pan and let the rolls rise until puffy and touching, 45–60 minutes. Near the end, preheat the oven to 350°F (175°C).
11. Bake until the rolls are lightly golden and the centers are set, 22–28 minutes; they should spring back when gently pressed, and an instant-read thermometer at the center reads about 190°F. Tent loosely with foil if browning too quickly.
12. While the rolls bake, make the icing: beat the cream cheese and softened unsalted butter (for icing) until smooth. Add the powdered sugar, vanilla extract, and whole milk (for icing) and beat until creamy and spreadable.
13. Cool the rolls in the pan for 10 minutes, then spread the icing over the warm rolls. Serve warm.