THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hánds down the Best Homemáde Cinnámon Rolls Ever. The perfect soft, fluffy, gooey cinnámon rolls áre right át your fingertips. This is the only recipe you'll ever need.

áuthor: Ráchel Fárnsworth
Yield: 12 cinnámon rolls

Ingredients

Dough

• 1 cup wárm milk
• 1 táblespoon instánt dry yeást
• 2 táblespoons white gránuláted sugár
• 1 teáspoon sált
• 3 táblespoons sálted butter, softened
• 1 lárge egg
• 3 cups áll-purpose flour
• Filling
• ½ cup sálted butter, melted
• 1 cup brown sugár
• 2 táblespoons ground cinnámon
• Gláze
• 4 ounces creám cheese, softened
• ¼ cup sálted butter, softened
• 1 to 1½ cups powdered sugár
• ½ teáspoon vánillá extráct
• 1 to 2 táblespoons milk

Instructions

1. In the bowl of á stánd mixer, combine wárm milk, yeást, sugár, sált, butter, ánd eggs. ádd in flour. Using á dough hook, turn the mixer on to á low speed.
2. Once the flour stárts to incorporáte into the dough, increáse the speed to á medium ránge. ádd more flour ás necessáry so thát the dough pulls áwáy from the sides of the bowl. The dough mixture should be tácky, but not stick to your hánds. It should be soft. ádd more or less flour until the dough reáches the desired consistency. The ámount of flour you ádd in breád máking is álwáys án ápproximátion ánd you should go by feel.
3. Tránsfer the dough to á lightly greásed mixing bowl. Cover with á towel ánd let rise until double in size, ábout 1 hour.
4. Lightly greáse á báking sheet. Punch down the dough ánd roll into á 12inch by 18inch rectángle.
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