Step 1: Activate the Yeast
In a small bowl or measuring cup, combine 1 cup warm milk, 2 teaspoons active dry yeast, and 1/4 cup granulated sugar. Stir gently to dissolve the sugar. Let this mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This means the yeast is activated and ready to work its magic in the dough.
Step 2: Prepare the Dough
In a large mixing bowl, combine 4 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 cup powdered sugar. Create a well in the center of the dry ingredients. Pour in the activated yeast mixture, along with 1/2 cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract.
Using a wooden spoon or stand mixer with a dough hook, stir the mixture together until a dough begins to form. If you are using a stand mixer, mix on low speed for about 5 minutes until the dough comes together. If you’re kneading by hand, transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Step 3: First Rise
Lightly grease a large bowl with butter or oil. Place the dough inside and turn it to coat with the grease. Cover the bowl 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. This is when the dough becomes fluffy and light, ready for the next step.
Step 4: Make the Cinnamon Filling
While the dough is rising, prepare the cinnamon sugar filling. In a small bowl, combine 1 cup brown sugar, 3 tablespoons ground cinnamon, and 1/4 teaspoon ground nutmeg (optional). Stir to mix evenly.
In a separate bowl, melt 1/2 cup butter in the microwave or on the stovetop, then let it cool slightly. Set both bowls aside to use later when assembling the rolls.
Step 5: Roll Out the Dough
Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 16 inches by 24 inches.
Brush the surface of the rolled dough evenly with the 1/2 cup melted butter. Then, generously sprinkle the cinnamon-sugar mixture over the entire surface of the dough. Be sure to cover the dough edge to edge for the best flavor.
Now, if you’re adding optional ingredients like chopped nuts, chocolate chips, or coconut flakes, sprinkle them over the cinnamon sugar layer.
Step 6: Roll Up the Dough
Starting from one long edge, carefully roll the dough up tightly into a log shape. Once it’s completely rolled, pinch the seam together to seal it.
Using a sharp knife or unflavored dental floss, slice the dough into 12 equal rolls. The slices should be about 1 1/2 inches thick.
Step 7: Arrange in the Baking Pan
Lightly grease a 9×13-inch baking dish and place the rolls inside. Arrange them so they’re snug against each other, as they will rise and expand during baking.
Cover the dish with a clean kitchen towel or plastic wrap, and let the rolls rise for another 30-45 minutes, or until they have puffed up and filled the pan.
Step 8: Preheat the Oven
While the rolls are rising, preheat your oven to 375°F (190°C). The oven needs to be hot and ready for the rolls to bake to golden perfection.
Step 9: Bake the Cinnamon Rolls
Once the rolls have risen, place the baking dish in the preheated oven. Bake for 25 to 30 minutes, or until the rolls are golden brown on top and fully cooked in the center. The smell in your kitchen will be absolutely irresistible!
Step 10: Make the Cream Cheese Glaze
While the cinnamon rolls are baking, make the cream cheese glaze. In a medium bowl, use an electric mixer to beat 4 ounces cream cheese and 2 tablespoons unsalted butter together until smooth and creamy.
Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, and continue to beat until the mixture is well combined. Gradually add 2-3 tablespoons milk (or heavy cream) to reach your desired consistency. The glaze should be smooth and pourable, but not too runny.
Step 11: Drizzle the Glaze
Once the cinnamon rolls are baked and golden brown, remove them from the oven and let them cool for 5-10 minutes. While they’re still warm, generously drizzle the cream cheese glaze over the top of the rolls. Allow the glaze to soak into the rolls for that perfect gooey, sweet finish.
Serving Tips:
- Serve Warm: These cinnamon rolls are best served warm, right after glazing, for that gooey, melt-in-your-mouth experience.
- For Extra Decadence: If you like, sprinkle a little extra chopped nuts or chocolate chips over the glaze for added texture and flavor.
- Perfect Pairing: Enjoy these rolls with a cup of coffee or hot chocolate for a sweet breakfast or dessert.
Storage Tips:
- Room Temperature: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. They’re still delicious the next day!
- Freezing: You can freeze the unglazed rolls before baking for up to 1 month. To bake from frozen, place them in a greased pan, let them rise, then bake as usual. Or, freeze baked rolls and reheat them in the microwave or oven.
Conclusion
These Loaded Cinnamon Rolls are truly a showstopper! The soft, fluffy dough, layered with gooey cinnamon sugar and topped with a creamy, tangy glaze, makes them irresistible. Whether you’re serving them at a weekend brunch, a holiday gathering, or just as a special treat for your family, these cinnamon rolls are sure to be a hit. The loaded toppings give each bite a delightful surprise, making these rolls far more than just a classic breakfast pastry. Enjoy every bite of this sweet, decadent, and comforting treat!