Instructions:

Step 1: Make the Dough

1. Activate the yeast: In the bowl of your stand mixer, combine warm milk and yeast. Stir gently and let it sit for about 5–10 minutes until the yeast becomes frothy and bubbly.
2. Add wet ingredients: Add the egg, egg yolk, sugar, and melted butter into the yeast mixture. Beat everything together until well combined.
3. Add dry ingredients: Gradually add the flour and salt. Mix until the dough starts to come together.
4. Knead the dough: Set the stand mixer to medium speed and knead the dough for 8–10 minutes until it’s smooth and slightly sticky. If the dough is too sticky, add an extra tablespoon of flour at a time until it’s manageable, but try to keep it as sticky as possible for the fluffiest texture.
5. First rise: Transfer the dough to a well-greased bowl, cover with a damp towel or plastic wrap, and leave it in a warm, draft-free area to rise for about an hour, or until it has doubled in size.

Step 2: Prepare the Cinnamon Roll Filling

1. Make the filling: In a small bowl, mix together the dark brown sugar and cinnamon.
2. Roll out the dough: Once the dough has risen, turn it out onto a lightly floured surface. Roll it out into a 14×9-inch rectangle.
3. Spread the butter: Smear the softened butter evenly over the dough, leaving a small border along the edges.
4. Sprinkle with cinnamon-sugar: Sprinkle the cinnamon and brown sugar mixture evenly over the buttered dough.

Step 3: Shape and Slice the Rolls

1. Roll it up: Starting from the shorter side of the rectangle, tightly roll up the dough into a log. Pinch the seam closed.
2. Cut into rolls: Using a sharp knife, slice the dough log into 1-inch thick rolls. Discard the uneven ends (they tend to be a bit too doughy).
3. Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover with a damp towel and allow the rolls to rise for an additional 30–45 minutes until they’re puffed up.

Step 4: Bake the Cinnamon Rolls

1. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
2. Bake: Once the rolls have risen, bake them in the preheated oven for 20–25 minutes, or until golden brown.
3. Cool: Remove the cinnamon rolls from the oven and allow them to cool for a few minutes while you make the frosting.

Step 5: Make the Cream Cheese Frosting

1. Beat the frosting ingredients: In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
2. Frost the rolls: Once the cinnamon rolls are slightly cooled, spread the frosting generously over the warm rolls.

Step 6: Serve and Enjoy

• Serve the cinnamon rolls warm and enjoy the irresistible combination of soft dough, cinnamon-sugar filling, and creamy frosting!

Tips for the Best Cinnamon Rolls:

• Use fresh yeast: Ensure your yeast is active by letting it froth in warm milk. If it doesn’t foam, the yeast might be expired.
• Dough texture: A slightly sticky dough yields fluffier rolls. Don’t be afraid of a little stickiness!
• Second rise: If your rolls “pop out” or lose their shape while baking, it may be because they didn’t rise enough during the second rise. Be patient—let them rise as long as needed.
• Add-ins: Feel free to mix in chocolate chips, nuts, or dried fruit into the filling for a fun twist.

Make-Ahead and Storage:

• Overnight Cinnamon Rolls: Prepare the rolls up to the point of placing them in the pan, cover with plastic wrap, and refrigerate overnight. The next morning, let them rise for about 45 minutes to an hour before baking.
• Storage: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week.
• Freezing: Freeze uncooked rolls (before baking) for up to 2 months or baked rolls for up to 3 months. Reheat at 350°F for 10-15 minutes before serving.

These cinnamon rolls are a crowd-pleaser and sure to fill your kitchen with an irresistible aroma. Whether for breakfast, dessert, or a holiday treat, these are the ultimate homemade cinnamon rolls!