I found this recipe I made a few years back and tweaked it. Hands down, best homemade cinnamon rolls ever.
Ingredients
- milk: 0.5 cup
- water: 0.5 cup
- butter: 0.25 cup
- unbleached all-purpose flour: 3 cups
- white sugar: 0.5 cup
- salt: 0.5 tsp
- rapid-rise yeast: 1 pack (.25 ounce pack)
- egg: 1 piece
- butter: 0.25 cup (softened)
- light brown sugar: 1 cup
- ground cinnamon: 1 Tbsp
- ounces cream cheese: 3 piece (softened)
- butter: 1 Tbsp (softened)
- milk: 1 Tbsp
- vanilla extract: 0.5 tsp
- confectioners' sugar: 2 cups
Metric Conversion
Stages of cooking
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Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
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Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
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Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
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Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
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Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake in the preheated oven until golden, about 17 minutes.
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Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
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Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.
