Saturday morning deserves better than a tube. These cinnamon rolls are soft, gooey-centered, and slathered with cream cheese glaze while they’re still warm — and yes, the dough can rise overnight in the fridge, so future-you just has to turn on the oven.
Makes 12 · Prep 30 min + rise · Bake 22–25 min at 350°F
Ingredients
- Dough:
- ¾ cup warm milk
- 2¼ tsp active dry yeast
- ¼ cup sugar
- 1 egg + 1 yolk
- ¼ cup melted butter
- 3 cups flour
- ¾ tsp salt
- Filling:
- ⅓ cup soft butter
- ¾ cup brown sugar
- 1½ Tbsp cinnamon
- Glaze:
- 4 oz cream cheese, soft
- 3 Tbsp butter, soft
- ¾ cup powdered sugar
- splash of milk
Instructions
- Bloom the yeast in the warm milk for 5–10 min; mix in the sugar, egg, yolk, and butter. Add the flour and salt and knead for 8 min. Rise for 1–1½ hr until doubled (or overnight in the fridge).
- Roll the dough to 14×9 in.; spread the filling; roll up tight; cut into 12.
- Proof in a greased 9×13 pan for 30–45 min. Optional: pour ⅓ cup cream over the top.
- Bake for 22–25 min. Glaze while warm.
Tip: The gooey-center secret is a splash of cream poured over the rolls right before baking — trust the process.