Homemade Cinnamon Rolls

Gather all ingredients and prepare your workspace.

In a saucepan, gently heat the milk, water, and 1/4 cup butter over medium heat until the butter is melted and the mixture is just bubbling. (5 minutes)

Remove from heat and let cool to 120-130°F (49-54°C). (1-2 minutes)

In a large bowl, whisk together the flour, granulated sugar, salt, and yeast.

Whisk the beaten egg into the cooled milk mixture.

Pour the milk mixture and 1/3 of the flour mixture into a mixing bowl. Beat with an electric mixer until just moistened.

Gradually add the remaining dry ingredients, mixing until a soft dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 8 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size. (1-2 hours)

Punch the dough down to release the air. Roll it out on a lightly floured surface into a 16x12-inch rectangle.

Spread the softened 1/4 cup butter evenly over the dough.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.

Starting from the short side, tightly roll up the dough into a log. Cut the log into 12 even rolls.

Place the rolls in a greased 9x13-inch glass baking dish, cover, and let rise in a warm place for 8 hours, or preferably overnight in the refrigerator.

When ready to bake, preheat the oven to 375°F (190°C).

Bake the cinnamon rolls in the preheated oven until golden brown and cooked through. (17 minutes)

While the rolls are baking, prepare the icing: In a bowl, beat the softened cream cheese, 1 tablespoon butter, milk, and vanilla extract with an electric mixer until smooth and creamy.

Gradually mix in the sifted confectioners' sugar until the icing is smooth and desired consistency is reached.

Remove the cinnamon rolls from the oven and let them cool slightly on a wire rack. (5-10 minutes)

Generously spread the cream cheese icing over the warm rolls.