Make the Dough: Begin by warming the milk in a small saucepan or microwave until it’s warm but not too hot (about 110°F/43°C). Mix in the granulated sugar and sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is activated. Add the egg, softened butter, and salt, then gradually mix in the flour until a soft dough forms. The dough will be a little sticky at first, but don’t worry. Once it starts coming together, knead it on a lightly floured surface for about 8–10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 to 1.5 hours, or until it has doubled in size.
Prepare the Filling: While the dough is rising, make the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon into a paste. This filling will create that sweet, gooey cinnamon swirl inside the rolls. Set aside.
Roll & Shape: Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out into a rectangle, about 16×12 inches in size. Spread the cinnamon-sugar paste evenly over the dough, leaving a small border around the edges. Starting from one of the longer sides, carefully roll the dough into a tight log. Once rolled, slice the dough into 12 even rolls using a sharp knife or dental floss for a clean cut. Arrange the rolls in a greased baking dish, ensuring they are snug but not too tight. Cover the dish with a towel and let the rolls rise for another 30–40 minutes, or until they are puffy and have slightly expanded.
Bake: Preheat your oven to 180°C (350°F). Once the rolls have risen, place them in the preheated oven and bake for 20–25 minutes, or until they are golden brown and fully cooked through. Keep an eye on them towards the end to avoid over-baking. The rolls should be soft and lightly golden on top.
Glaze: While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if necessary to get the desired thickness for drizzling. Once the rolls are out of the oven, immediately spread the cream cheese glaze over the warm rolls, letting it melt into the swirls for extra gooey goodness.
Enjoy: Serve the cinnamon rolls warm, with a cup of coffee or milk for a perfect treat. The combination of soft dough, gooey filling, and sweet glaze will make these rolls disappear in no time!
