Start by mixing the all-purpose flour, sugar, salt, and instant yeast in a large bowl until everything is evenly combined. This helps distribute the yeast properly throughout the dough. Next, add the warm milk, melted butter, and egg into the dry mixture. Stir everything together until a rough dough forms. It may look slightly sticky or uneven at this stage, but that is completely normal.
Transfer the dough onto a lightly floured surface and knead it for about 8–10 minutes. Keep working the dough until it becomes smooth, soft, and elastic. It should feel slightly tacky but should not stick heavily to your hands. If needed, you can add a small amount of flour, but avoid adding too much as it can make the rolls dense.
Place the kneaded dough into a lightly greased bowl and cover it with a clean cloth or plastic wrap. Let it rest in a warm place for about 1 to 2 hours, or until it doubles in size. This rising step is very important because it gives the cinnamon rolls their soft and fluffy texture.
Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a large rectangle, making sure the thickness is even so the rolls bake uniformly. Spread the softened butter evenly over the surface of the dough.
In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter layer, making sure every corner is covered. After that, carefully roll the dough from one side into a tight log shape. Once rolled, cut it into equal pieces using a sharp knife or dental floss for clean cuts.
Place the rolls into a greased baking dish, leaving a little space between each one. Cover them again and let them rise for another 30 to 60 minutes until they become puffy. Preheat the oven to 350°F (175°C) and bake the rolls for about 20 to 25 minutes until they are lightly golden on top.
While the rolls are baking, prepare the icing by beating cream cheese and butter until smooth. Then add powdered sugar and vanilla extract and mix until creamy. If needed, adjust the consistency with a small amount of milk.
Once the cinnamon rolls are out of the oven, spread the icing over them while they are still warm so it melts slightly into the swirls. Serve them warm for the best soft, gooey, bakery-style texture.
