Cinnamon Rolls

Cinnamon Rolls

1. 1

   Preheat the oven to 375°F (375°F) and lightly grease a 9×13‑inch baking pan.

Dough

2. 2

   In a large mixing bowl combine flour, sugar, salt, and yeast; stir to distribute evenly.

3. 3

   Add warm milk, melted butter, and the egg to the dry ingredients; mix until a shaggy dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead 8‑10 minutes, until smooth and elastic.

   Kitchen notes · Added by ReelsMeals: The dough is smooth and elastic after kneading.

5. 5

   Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 45 minutes.

Cinnamon Rolls

6. 6

   After the dough has risen, punch it down to release air and turn it onto a lightly floured surface.

7. 7

   Roll the dough into a rectangle about 12×18 inches (approximately ¼‑inch thick).

8. 8

   Spread the softened butter evenly over the surface of the rolled dough.

9. 9

   Sprinkle the cinnamon‑brown‑sugar mixture over the buttered dough, covering the entire surface.

   Kitchen notes · Added by ReelsMeals: Cinnamon sugar covers the buttered dough in an even layer.

10. 10

    Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal.

11. 11

    Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1‑inch thick).

12. 12

    Place the rolls in the prepared baking pan, leaving a small gap between each; cover loosely with a clean kitchen towel.

13. 13

    Let the rolls proof for an additional 20‑25 minutes until slightly puffy.

    Kitchen notes · Added by ReelsMeals: The shaped rolls look puffy after their second proof.

14. 14

    Bake in the preheated oven for 20‑25 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Kitchen notes · Added by ReelsMeals: The tops turn golden and the centers no longer look doughy.

15. 15

    While the rolls are baking, prepare the cream cheese icing if not already done.

16. 16

    When the rolls are done, remove from the oven and let them cool in the pan for 5 minutes.

17. 17

    Drizzle the cream cheese icing over the warm rolls, allowing it to melt into the crevices.

18. 18

    Serve the cinnamon rolls warm; they can be stored in an airtight container for up to 2 days.