For the Sweet Dough:
¾ cup warm whole milk (about 110°F / 43°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
1 large egg, at room temperature
¼ cup unsalted butter, melted
3 cups all-purpose flour, plus more for dusting
½ teaspoon salt
For the Cream Cheese Filling:
8 oz full-fat cream cheese, softened to room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl:
¼ cup unsalted butter, very soft
½ cup light brown sugar, packed
2 tablespoons granulated sugar
1 ½ tablespoons ground cinnamon
For the Simple Glaze:
1 cup powdered sugar
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
The Step-by-Step Method to Sweet Bliss
Step 1: Make the Dough
Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and ¼ cup sugar. Let it sit for 5-10 minutes until foamy.
Combine Ingredients: Add the egg, melted butter, flour, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the dough comes together, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. (Alternatively, knead by hand on a floured surface for 8-10 minutes).
First Rise: Place the dough in a greased bowl, turn to coat, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 2: Prepare the Fillings
Cream Cheese Filling: While the dough rises, beat the softened cream cheese, ¼ cup sugar, and vanilla together until smooth and creamy. Set aside.
Cinnamon Sugar: In a small bowl, mix the brown sugar, granulated sugar, and cinnamon together.
Step 3: Assemble the Rolls
Roll the Dough: Punch down the risen dough. On a lightly floured surface, roll it out into a 12x16-inch rectangle.
Layer the Fillings:
Spread the ¼ cup of softened butter evenly over the dough.
Sprinkle the cinnamon sugar mixture evenly over the butter, pressing it down gently.
Carefully drop spoonfuls of the cream cheese filling over the cinnamon sugar, then use an offset spatula or the back of a spoon to spread it into a thin, even layer.
Roll It Up: Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
Slice: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
Step 4: Second Rise and Bake
Arrange and Rise: Place the rolls cut-side up in a greased 9x13-inch baking dish. Cover and let them rise again for 30-45 minutes, until puffy.
Preheat and Bake: While the rolls rise, preheat your oven to 350°F (175°C). Bake the risen rolls for 22-28 minutes, or until they are golden brown and the center is cooked through.
Step 5: Glaze and Serve
Cool Slightly: Let the rolls cool in the pan for about 10-15 minutes.
Make the Glaze: Whisk the powdered sugar, milk, and vanilla together until smooth. Add more milk for a thinner glaze or more sugar for a thicker one.
Finish and Enjoy! Drizzle the glaze over the warm rolls and serve immediately.
5 Pro Tips for Perfect Rolls
Temperature is Key: Ensure your milk is warm, not hot, to activate the yeast without killing it. All ingredients (egg, cream cheese) should be at room temperature for smooth incorporation.
Softened Butter & Cream Cheese: This is non-negotiable for easy spreading. Take them out of the fridge at least an hour before you start.
Use a Serrated Knife or Floss: For clean cuts without squishing the rolls, use a gentle sawing motion with a serrated knife or slide a piece of unflavored dental floss underneath the log, cross the ends over the top, and pull to slice.
Don't Over-Bake: The rolls are done when they are golden and the center looks set. Over-baking will dry them out.
Make-Ahead Magic: After placing the sliced rolls in the pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
Frequently Asked Questions (FAQ)
Q: Can I use instant yeast instead of active dry?
A: Yes! You can mix instant yeast directly with the flour. The rising times will be similar.
Q: My kitchen is cold. How can I help the dough rise?
A: Create a warm spot by placing the bowl of dough in a turned-off oven with the light on, or on top of a preheating dryer.
Q: How do I store leftovers?
A: Store covered at room temperature for up to 2 days. For longer storage, freeze unglazed rolls in an airtight container for up to 3 months. Thaw and warm in the oven before glazing.
Q: Can I make these without a stand mixer?
A: Absolutely! Use a wooden spoon and then your hands to mix the dough, then knead it by hand on a floured surface until smooth and elastic.
