The Best Cinnamon Rolls

Ingredients

• cup milk
• tablespoon active dry yeast
• tablespoon white sugar
• 1/2 cup white sugar
• tablespoon sunsalted butter, melted
• large eggs
• teaspoon pure vanilla extra ct
• cup sall-purpose flour, or more as needed
• teaspoon sea salt
• teaspoon ground cinnamon
• cup packed brown sugar
• tablespoon sunsalted butter, softened
• 1/2 tablespoon sground cinnamon
• cup sconfectioners' sugar
• (8 ounce) packagecream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon pure vanilla extra ct
• 1/8 teaspoon salt

Instructions

1. Microwave milk in a microwave safe bowl until warm but not hot to the touch, 45 to 60 seconds. An instant read thermometer should read about 105 degrees F (41 degrees C). Pour into the bowl of a stand mixer fitted with the dough hook.
2. Stir yeast and 1 tablespoon sugar into warm milk; let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, 6 tablespoons melted butter, eggs, and 1 teaspoon vanilla extract; beat until combined.
3. Add 4 cups flour, 1 teaspoon sea salt, and 1 teaspoon cinnamon; beat, starting on low speed and gradually increasing to high speed, until forms a large ball of smooth and slightly tacky dough. Add more flour, 1 tablespoon at a time, if dough seems too sticky, until forms a smooth ball.
4. Transfer dough to a floured surface; knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball; place in a large, lightly oiled bowl and turn to coat. Cover the bowl with a warm, damp towel; let rise in a warm place until doubled in volume, about 1 hour.
5. Meanwhile, combine brown sugar, 6 tablespoons softened butter, and 2 1/2 tablespoons cinnamon in a small bowl; set filling aside.
6. Gently punch down dough and transfer to a large, floured work surface; roll into a 24x12 inch rectangle, about 1/4 inch thick. Spread filling over dough with greased hands or a greased spatula. Roll up dough; cut into 12 equal sized rolls, about 2 inches long.
7. Line a 9x13 inch glass baking dish with parchment paper; lightly grease paper. Place cinnamon rolls into the prepared baking dish in 4 evenly spaced rows. Cover dish; let rise until nearly doubled in volume, about 30 minutes.
8. Preheat the oven to 350 degrees F (175 degrees C).
9. Bake in the preheated oven until golden brown, 18 to 20 minutes.
10. Meanwhile, beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in a bowl with an electric mixer until smooth; keep frosting at room temperature while rolls bake.
11. Spread frosting on warm rolls; cool before serving.

Tips

Spreading the cinnamon-brown sugar filling can seem difficult, but it gets easier as you spread it. Alternately, you can just combine the cinnamon and brown sugar for the filling and set aside. Melt butter and spread it all over the dough with a pastry brush, then sprinkle with cinnamon-brown sugar, patting it down gently to ensure it sticks.