Ingredients
Method
- Gather the ingredients.
- Heat milk, water, and ¼ cup butter over medium heat until bubbling, approximately 5 minutes. Cool to 120–130°F (49–54°C).
- Combine flour, white sugar, salt, and yeast. Add the egg to the warm milk mixture.
- Beat the milk mixture with one-third of the flour mixture, then gradually incorporate the remaining dry ingredients.
- Knead for 8 minutes. Cover and leave somewhere warm until doubled, approximately 1–2 hours.
- Punch down and roll into a 16×12-inch rectangle. Spread with ¼ cup softened butter.
- Combine brown sugar and cinnamon, then distribute over the dough.
- Roll tightly from a short edge and divide into 12 pieces.
- Arrange in a greased 9×13-inch glass baking dish. Cover and rise for 8 hours or overnight. Preheat oven to 375°F (190°C).
- Bake until golden, approximately 17 minutes.
- Beat cream cheese, 1 tablespoon butter, milk, and vanilla. Gradually incorporate confectioners' sugar until smooth.
- Transfer baked rolls to a cooling rack and cool for 5–10 minutes.
- Spread icing over the rolls.
Notes
The dough undergoes an initial rise followed by an extended overnight rise after shaping.
The cream cheese icing is prepared while the cinnamon rolls bake.
The source recommends freezing baked rolls without icing for up to 3 months.
Wrap the unfrosted rolls tightly before freezing.
Thaw frozen rolls overnight in the refrigerator.
Reheat at 350°F (175°C) for 20 minutes, then apply the icing.
Instructions above are condensed paraphrases of the source recipe rather than an exact reproduction.
The cream cheese icing is prepared while the cinnamon rolls bake.
The source recommends freezing baked rolls without icing for up to 3 months.
Wrap the unfrosted rolls tightly before freezing.
Thaw frozen rolls overnight in the refrigerator.
Reheat at 350°F (175°C) for 20 minutes, then apply the icing.
Instructions above are condensed paraphrases of the source recipe rather than an exact reproduction.