These fluffy cinnamon swirl rolls are a delightful treat for any occasion, featuring a rich cinnamon filling and a creamy glaze.
In a large mixing bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes.
Ensure the milk is warm, not hot, to activate the yeast without killing it.
Add the sugar, butter, egg, and salt to the yeast mixture and stir until combined.
Mix thoroughly to ensure the ingredients are evenly distributed.
Gradually add the flour, mixing until a soft dough forms.
Add the flour in increments to avoid overloading the dough.
Knead the dough on a floured surface until smooth and elastic.
Knead for about 8-10 minutes to develop the gluten structure.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Cover the bowl with a damp cloth to retain moisture.
Roll out the dough into a rectangle on a floured surface.
Aim for an even thickness to ensure uniform baking.
Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon.
Spread the filling evenly to ensure consistent flavor.
Roll the dough tightly from one long edge and slice into rolls.
Use dental floss to slice the rolls cleanly without squishing them.
Place the rolls in a greased baking dish, cover, and let them rise until doubled.
Leave enough space between rolls for them to expand.
Bake the rolls in a preheated oven at 350°F (175°C) for 20-25 minutes.
Check the rolls towards the end of baking to prevent over-browning.
Prepare the frosting by beating the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
Adjust the consistency of the frosting by adding more milk if needed.
Spread the frosting over the warm rolls and serve.
Frosting the rolls while warm allows it to melt slightly and seep into the layers.
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