cinnamon rolls

• 1 cup Warm milk (110°F)

• 2 1/4 tsp Instant yeast

• 1/2 cup Granulated sugar

• 1/3 cup Unsalted butter, melted

• 1 Large egg, room temperature

• 4 cups All-purpose flour

• 1 tsp Salt

Filling

• 1/2 cup Unsalted butter, softened

• 1 cup Brown sugar, packed

• 2 1/2 tbsp Ground cinnamon

• 1/2 cup Heavy cream (for pouring over rolls before baking)

Frosting

• 4 oz Cream cheese, softened

• 1/4 cup Unsalted butter, softened

• 1 1/2 cups Powdered sugar

• 1 tsp Vanilla extract

• 1-2 tbsp Milk

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Instructions

1. Make Dough: Whisk warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes. Stir in melted butter, egg, and salt. Gradually add flour and knead (by hand or mixer) for 5–7 minutes until smooth and elastic.

2. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

3. Shape: Roll dough on a floured surface into a 12×18 inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon; sprinkle evenly over the butter.

4. Cut: Roll up tightly from the long edge. Cut into 12 even rolls using unflavored dental floss or a sharp knife.

5. Second Rise: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for 30–45 minutes.

6. The Cream Hack: Preheat oven to 350°F. Pour the heavy cream into the spaces between the risen rolls.

7. Bake: Bake for 20–25 minutes until lightly golden brown.

8. Frost: Whisk frosting ingredients together until smooth. Spread over the rolls while they are still warm.