The Best Cinnamon Rolls Recipe!

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Thank you for watching, and happy baking!
Equipment
Mixing Bowls
Stand mixer
9x13-inch baking pan
Rolling Pin
Ingredients
For the Dough:
1 cup warm milk
5 tablespoons granulated sugar
2¼ teaspoons active dry yeast
4⅔ cups all-purpose flour plus more for dusting
⅓ packed light brown sugar
½ cup unsalted butter melted
1 large egg room temperature
1 tablespoon vanilla extract
1½ teaspoon salt
½ teaspoon cinnamon
For the Filling:
6 tablespoons unsalted butter room temperature
½ cup light brown sugar
1½ tablespoons cinnamon
For the Glaze:
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
1 to 2 tablespoons milk
Instructions
For the Dough:
In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
Add the remaining ingredients. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1½ to 2 hours.
Lightly grease a 9x13-inch baking pan with butter or baking spray
Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12x24-inch rectangle.
For the Filling:
Spread the butter onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 1 1/2 to 2inches wide) using a sharp serrated knife or unflavored dental floss.
Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
Preheat the oven to 350F while rising.
Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
For the Glaze:
While the rolls are baking, combine the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.

[@youdontsay3379]

Did you even add the 1 tablespoon of vanilla extract and cinnamon to the dough?
Sorry for all the questions but your recipe looks somewhat appealing to me and I am dying to make it. I am such a big fan of cinnamon rolls so I would really appreciate your response

[@Goldiesbakery]

Just follow the recipe I have in the description. They will turn out amazing and delicious! Enjoy

[@youdontsay3379]

I plan on making your recipe in a couple of days. Can I use white sugar in the dough instead of the light brown? Thanx for your help

[@youdontsay3379]

I watched the video again and the brown sugar looked like white sugar. Am I seeing things?

[@Goldiesbakery]

Yes you can!