The fluffiest cinnamon rolls

The first time my mom and I had cinnamon rolls, we were at the mall. I was six years old, and we'd just arrived in the United States from a small town in Italy. The minute we walked in, I could smell the cinnamon and cream cheese. Not knowing what a mall was, I thought we were in a bakery! We immediately fell in love with the sweet, soft buns. Eventually, we figured out how to make these wonderful pastries ourselves-and this is our original recipe. Fluffy, sweet, and oh-so-comforting nothing is better than homemade cinnamon rolls!

Makes: 9 to 12 cinnamon rolls
Prep Time: 30 minutes, plus 2 hours to rise
Cook Time: 20 minutes, plus 5 minutes to cool

INGREDIENTS

For the dough:

• ¾ cup (180g) whole milk, warmed but not hot
• 1 medium egg, at room temperature
• 2 tsp (7g) active dry yeast
• 2¾ cups (380g) all-purpose flour
• ¼ cup (50g) granulated white sugar
• ½ tsp salt
• 4 tbsp (60g) unsalted butter, melted but not hot
• ½ tbsp vegetable oil, for greasing
  
  

For the filling:

• 4 tbsp (60g) unsalted butter, at room temperature
• ½ cup (100g) brown sugar (light or dark)
• 1 tbsp ground cinnamon
• ½ tbsp cornstarch
• ¼ tsp salt
  
  

For the glaze:

• 4oz (100g) Philadelphia cream cheese
• 1⁄3 cup (40g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp whole milk (optional)

METHOD

1. Activate the yeast. In a small bowl, whisk together the lukewarm milk and egg. Stir in the yeast and let sit for 5 minutes (see page 18).
   
   
2. Mix the dry ingredients. In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Set aside.
   
   
3. Combine and knead the dough. To the dry ingredients, add the milk mixture and the melted butter. Use a rubber spatula or wooden spoon to roughly combine. Then, using the dough hook attachment, knead the dough on medium-low speed until it comes together. Increase the speed to high and continue kneading for another 3 minutes. After 3 minutes, the dough should feel tacky to the touch and look smooth.
   
   
4. Let dough rise. Remove the dough from the bowl, and using wet hands shape the dough into a ball. Lightly grease the bowl with oil and place the dough back into the bowl. Cover with a damp kitchen towel or plastic wrap and allow the dough to rise at room temperature for 1 to 2 hours or until doubled in size.
   
   
5. Prepare the filling. In a medium bowl, combine the room-temperature butter, brownsugar, cinnamon, cornstarch, and salt.
   
   
6. Make the rolls. Turn out the dough onto a floured work surface and roll it into a rectangle. The dough should be about ¼ inch (6mm) thick. Spread the filling over the dough. Tightly roll the dough into a jelly roll shape and slice into 9 to 12 chunky cinnamon rolls, each about 2 to 3 inches (5-7.5cm) thick.
   
   
7. Let the dough rise for a second time. Grease a baking sheet well, and transfer the cinnamon rolls on to it. Cover with plastic wrap and allow to rise for 45 minutes.
   
   
8. Preheat the oven. Preheat the oven to 350° F (180°C).
   
   
9. Make the glaze. In a medium bowl, combine the cream cheese, powdered sugar, vanilla, and milk. If you prefer a thinner glaze, add more milk.
   
   
10. Bake the rolls. Once the cinnamon rolls have risen, bake in the preheated oven for 20 to 22 minutes.
    
    
11. Glaze the cinnamon rolls. As soon as the cinnamon rolls come out of the oven,smother them in as much glaze you like.
    
    
12. Serve. Allow to cool for 5 minutes, then enjoy warm.