1Add two cups of bread flour to a mixing bowl along with granulated sugar, instant yeast, and salt.
2Add two cups of bread flour to a mixing bowl along with granulated sugar, instant yeast, and salt.
3Add two cups of bread flour to a mixing bowl along with granulated sugar, instant yeast, and salt.
4In a separate bowl, heat some milk and butter until warm but not hot.
5In a separate bowl, heat some milk and butter until warm but not hot.
6In a separate bowl, heat some milk and butter until warm but not hot.
7Add the warm milk and butter mixture to the bowl of flour along with one room temperature egg.
8Add the warm milk and butter mixture to the bowl of flour along with one room temperature egg.
9Add the warm milk and butter mixture to the bowl of flour along with one room temperature egg.
10Mix with a paddle attachment for about two minutes to develop gluten.
11Mix with a paddle attachment for about two minutes to develop gluten.
12Mix with a paddle attachment for about two minutes to develop gluten.
13Add another two and a half cups of flour, then switch to the dough hook attachment and mix on low speed for about 10 minutes, stopping occasionally to redisperse the dough.
14Add another two and a half cups of flour, then switch to the dough hook attachment and mix on low speed for about 10 minutes, stopping occasionally to redisperse the dough.
15Add another two and a half cups of flour, then switch to the dough hook attachment and mix on low speed for about 10 minutes, stopping occasionally to redisperse the dough.
16Lightly grease a large bowl, place the dough in the center, and cover it with a dish towel to let it rise in a warm place for about one hour.
17Lightly grease a large bowl, place the dough in the center, and cover it with a dish towel to let it rise in a warm place for about one hour.
18Lightly grease a large bowl, place the dough in the center, and cover it with a dish towel to let it rise in a warm place for about one hour.
19While the dough rises, make the cinnamon sugar filling by combining softened butter with brown sugar and two tablespoons of cinnamon in a small bowl.
20While the dough rises, make the cinnamon sugar filling by combining softened butter with brown sugar and two tablespoons of cinnamon in a small bowl.
21While the dough rises, make the cinnamon sugar filling by combining softened butter with brown sugar and two tablespoons of cinnamon in a small bowl.
22After one hour, sprinkle some flour over your work surface, then pat the dough to shape it roughly into a rectangle.
23After one hour, sprinkle some flour over your work surface, then pat the dough to shape it roughly into a rectangle.
24After one hour, sprinkle some flour over your work surface, then pat the dough to shape it roughly into a rectangle.
25Roll the dough into a 12x18 inch rectangle.
26Roll the dough into a 12x18 inch rectangle.
27Roll the dough into a 12x18 inch rectangle.
28Dollop the cinnamon sugar filling onto the dough and spread it all the way to the edges.
29Dollop the cinnamon sugar filling onto the dough and spread it all the way to the edges.
30Dollop the cinnamon sugar filling onto the dough and spread it all the way to the edges.
31Starting from one of the long sides, use your fingers to fold the dough into a spiral, gently but tightly rolling it into itself to form one long even log.
32Starting from one of the long sides, use your fingers to fold the dough into a spiral, gently but tightly rolling it into itself to form one long even log.
33Starting from one of the long sides, use your fingers to fold the dough into a spiral, gently but tightly rolling it into itself to form one long even log.
34Use a very sharp knife to cut off the two ends of the dough log to even it out.
35Use a very sharp knife to cut off the two ends of the dough log to even it out.
36Use a very sharp knife to cut off the two ends of the dough log to even it out.
37Mark the dough with your knife to ensure the rest of the pieces are even before cutting them.
38Mark the dough with your knife to ensure the rest of the pieces are even before cutting them.
39Mark the dough with your knife to ensure the rest of the pieces are even before cutting them.
40Place the cut rolls into a 9x13 pan, lined with parchment paper.
41Place the cut rolls into a 9x13 pan, lined with parchment paper.
42Place the cut rolls into a 9x13 pan, lined with parchment paper.
43Cover and let the rolls rise in a warm place for one hour.
44Cover and let the rolls rise in a warm place for one hour.
45Cover and let the rolls rise in a warm place for one hour.
46Place the rolls into a preheated 350°F oven.
47Place the rolls into a preheated 350°F oven.
48Place the rolls into a preheated 350°F oven.
49While the rolls bake, make the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, vanilla extract, salt, and a little bit of milk on low speed for about one minute until light and fluffy.
50While the rolls bake, make the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, vanilla extract, salt, and a little bit of milk on low speed for about one minute until light and fluffy.
51While the rolls bake, make the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, vanilla extract, salt, and a little bit of milk on low speed for about one minute until light and fluffy.
52Once the rolls are out of the oven, top them with the frosting while they are still warm.
53Once the rolls are out of the oven, top them with the frosting while they are still warm.
54Once the rolls are out of the oven, top them with the frosting while they are still warm.
Use bread flour for an ultra-soft, pull-apart texture as it has a higher protein content, which builds more gluten and gives the dough a stretchier structure.
When heating milk and butter, ensure it's warm but not hot to the touch to avoid killing the yeast.
Start mixing the dough with a paddle attachment for about two minutes to jump start gluten development.
After initial mixing, add more flour and switch to a dough hook, mixing for about 10 minutes until a small piece of dough can be stretched transparently without breaking.
To make rolling easier, pat the dough into a rough rectangle before rolling to 12x18 inches.
Line your baking pan with parchment paper to prevent rolls from sticking.
When making the cream cheese frosting, mix on low speed initially for about one minute until light and fluffy.
Frost the cinnamon rolls while they are still warm.