Step-by-Step Instructions

Step 1: Activate the Yeast

• In a large bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until it gets foamy. If it doesn’t foam, your yeast might be old.

Step 2: Mix the Dough

• Add sugar, eggs, melted butter, and salt. Stir it up. Then add flour gradually. Mix until it forms a soft dough.
• Knead it by hand for about 8 minutes or use a stand mixer with a dough hook for 5 minutes. Dough should be slightly sticky but not a mess.

Step 3: First Rise

• Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size. This usually takes about an hour.
• If your kitchen is cold, place it in the oven with the light on (but don’t turn the oven on).

Step 4: Make the Filling

• While the dough is rising, mix softened butter, brown sugar, and cinnamon in a small bowl. This part smells incredible.

Step 5: Roll and Fill

• Once your dough has doubled, punch it down (gently), roll it into a rectangle (roughly 16x12 inches). Spread the filling all over evenly, edge to edge.

Step 6: Roll it Up

• Roll it tightly from the long side into a log. Slice into 12 equal pieces. (A tip: Use dental floss to slice cleanly. Weird, but works like magic.)

Step 7: Second Rise

• Place the rolls in a greased 9x13-inch baking dish. Cover and let rise again for 30–45 minutes. They should puff up and fill the pan.

Step 8: Bake

• Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until just golden on top. Don’t overbake or they’ll be dry.

Step 9: Frost 'Em

• Whip cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth. Spread over warm rolls so it melts right in.