Old-Fashioned Cinnamon Rolls from Scratch

Prep Time:30

Cook Time:25

Raising Time:2

Total Time:2 55

Servings: rolls

2 ¼ tsp. active dry yeast
1 ½ c. (360 g) warm water 90-110°F
6 tbsp. (85 g) salted butter softened
6 tbsp. (75 g) granulated sugar
1 tsp. salt
1 large egg room temperature and beaten
4 ¾ c. (594 g) unbleached all-purpose flour (RECOMMEND WEIGHING) plus up to 2 tbsp. more as needed

Proof Yeast: In a small bowl, mix yeast and water (90–110°F) in a large bowl. Let sit 5–10 minutes until foamy.
Mix Dough: In a larger mixing bowl, add butter, sugar, salt, egg, and proofed yeast mixture. Add flour and knead 5 minutes (mixer, dough hook) or 8 minutes (by hand) until smooth, adding up to 2 tablespoons more of flour.
First Rise: Place dough in oiled bowl, cover, and let rise in warm place until doubled, ~1 hour.
Shape Rolls: Roll dough into 18x18-inch square. Mix filling ingredients; spread over dough, leaving ½-inch border on one long edge. Roll tightly from opposite edge; pinch seam. Cut into 12 equal pieces with unflavored dental floss or a sharp knife.
Second Rise: Place rolls cut-side up in greased 2x9-inch round pans or 16x12-inch pan. Cover; let rise until puffy, 45–60 minutes. (Optional: Refrigerate for up to 2 days; let sit 30–45 minutes before baking.)
Bake: Preheat oven to 350°F (175°C). Pour heavy cream over top of risen rolls. Bake 25–30 minutes until golden (190°F internal).
Make Frosting: Beat cream cheese and butter until smooth. Add sugar, milk, vanilla, and salt; beat 2–3 minutes. Add additional milk if needed for a spreadable consistency.
Frost & Serve: Spread frosting on warm rolls. Serve immediately.

Storage: Unfrosted rolls keep 2 days at room temperature or 5 days refrigerated. Frosted rolls refrigerate after 1 day. Reheat before serving.
Freezing: Freeze baked, unfrosted rolls up to 1 month. Thaw, reheat, frost.