Cinnamon Sugar Cream Cheese Fluffy Rolls

Ingredients

For the Dough:

• 3 ½ cups (440 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1 teaspoon salt
• ¾ cup (180 ml) warm milk (about 110°F/43°C)
• ¼ cup (60 g) unsalted butter, melted
• 2 large eggs, room temperature

For the Filling:

• 4 oz (115 g) cream cheese, softened
• ½ cup (100 g) brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, softened

For the Topping (Optional):

• 2 tablespoons melted butter, for brushing
• 2 tablespoons granulated sugar + ½ teaspoon cinnamon, mixed

Instructions

1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and salt. Whisk gently to distribute the dry ingredients evenly.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs until well combined. The milk should be warm to the touch but not hot—this activates the yeast without killing it.
3. Pour the wet ingredients into the flour mixture and stir until a soft dough begins to form. If using a stand mixer, knead on medium speed for about 6–8 minutes until the dough is smooth, soft, and elastic. If mixing by hand, knead on a floured surface for 8–10 minutes. The dough should be tacky but not sticky, pulling away from the bowl or surface cleanly.
4. Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1–1½ hours, or until doubled in size. You’ll know it’s ready when the dough springs back slowly when pressed with a fingertip.
5. While the dough is rising, prepare the filling. In a small bowl, beat together the softened cream cheese, brown sugar, cinnamon, and butter until smooth and spreadable. The mixture should be creamy and easy to spread but not runny.
6. Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it into a rectangle approximately 12×18 inches (30×45 cm), about ¼ inch thick. Spread the cream cheese filling evenly over the surface, right up to the edges.
7. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal, then slice the log into 8–10 equal rolls using a sharp knife or unflavored dental floss for clean cuts.
8. Place the rolls into a greased 9×13-inch (23×33 cm) baking dish or round cake pans, spacing them slightly apart. Cover loosely and let them rise again for 30–45 minutes, or until puffy and nearly doubled in size.