Cream Cheese-Filled Cinnamon Rolls

Ingredients

For the Soft Yeast Dough:
1½ cups whole milk
⅛ teaspoon salt
2 tablespoons granulated sugar
4 large eggs, lightly whisked
1½ tablespoons active dry yeast
4 cups all-purpose flour
For the Cream Cheese Filling:
16 tablespoons (2 sticks) unsalted butter
8 ounces full-fat cream cheese
1⅓ cups granulated sugar
2 tablespoons ground cinnamon
½ teaspoon all-purpose flour

Instructions

Step 1: Prepare the Baking Pans
For easy cleanup and removal, line two 9×13-inch baking pans with parchment paper, allowing some overhang on the sides. Set the pans aside while you prepare the dough.

Step 2: Activate the Yeast
In a medium saucepan over low heat, combine the milk, salt, and 2 tablespoons of sugar. Warm the mixture gently, stirring occasionally, until it is lukewarm (about 105°F to 110°F). It should feel warm to the touch but not hot. Remove the saucepan from the heat. Whisk in the lightly beaten eggs until they are fully incorporated. Sprinkle the active dry yeast over the surface of the warm milk mixture, give it a quick stir, and let it sit for about 3 minutes. The yeast should become bubbly and foamy, indicating it is active.

Step 3: Make the Dough
Gradually add the sifted flour to the yeast mixture in the saucepan. Using a sturdy wooden spoon or a dough whisk, mix until a soft, slightly sticky dough forms and all the flour is incorporated. The dough will be very soft.

Step 4: First Rise
Cover the saucepan or transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Step 5: Prepare the Cream Cheese Filling
While the dough is rising, prepare the filling. In a medium mixing bowl, combine the softened butter, softened cream cheese, and 1⅓ cups of granulated sugar. Beat with an electric mixer on medium speed until the mixture is completely smooth, creamy, and well combined. Set aside.

Step 6: Roll and Fill the Dough
Lightly dust a clean work surface with flour. Divide the risen dough into two equal portions. Take one portion and roll it out into a large rectangle, approximately 18×14 inches in size. Using an offset spatula, spread half of the cream cheese filling evenly over the surface of the rolled-out dough, leaving a small border around the edges. In a small dish, mix together the 2 tablespoons of cinnamon and ½ teaspoon of flour. Sprinkle half of this cinnamon-flour mixture evenly over the cream cheese layer. The flour helps to absorb some moisture and prevents the filling from oozing out during baking.

Step 7: Shape and Cut the Rolls
Starting from the long side, tightly roll the dough up into a log, pinching the seam firmly to seal. Use a sharp knife or unflavored dental floss to gently cut the log into 12 even slices (or 15 for smaller rolls). Place the slices, cut-side up, into one of the prepared 9×13-inch pans, spacing them evenly. Repeat the rolling, filling, and cutting process with the second portion of dough. Place these rolls in the second prepared pan.

Step 8: Second Rise
Cover both pans loosely with a clean kitchen towel. Allow the rolls to rise in a warm place for about 30 minutes, or until they have nearly doubled in size and are puffy.

Step 9: Bake the Rolls
Preheat your oven to 375°F while the rolls are rising. Once risen, bake the pans in the preheated oven, one at a time, for 18 to 22 minutes. The rolls are done when the tops are golden brown and the filling is bubbly and set.

Step 10: Serve and Enjoy
Allow the rolls to cool in the pan for a few minutes before serving. They are delicious warm, with their soft, fluffy texture and gooey cream cheese center. For an extra touch, you can dust the tops with a little powdered sugar before serving.