Cinnamon Roll Recipe

Warm milk and activate yeast

Warm the milk to about 105–110°F (slightly warm to the touch). Stir in 1 tablespoon granulated sugar then sprinkle the 2 tsp instant yeast over the surface. Let sit 5–8 minutes until foamy. (If using active dry yeast, proof 8–10 minutes.)

Whisk melted butter and the egg into the foamy milk until combined.

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1 tsp salt. Pour the liquid into the flour and mix on low until incorporated, then increase speed to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. If dough is very sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

While the dough rises, prepare the filling: in a small bowl, combine 6 tablespoons softened butter, 1 cup packed dark brown sugar, 2 tsp ground cinnamon, and a pinch of salt. Mix until it forms a spreadable paste.

Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches and roughly 1/4-inch thick.

Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch bare margin along one long edge.

Starting from the long side opposite the margin, tightly roll the dough into a log. Pinch the seam to seal and trim off about 1/2 inch from each end for neat spirals.

With a sharp bench scraper or knife, slice the log into 12 equal rolls (about 1 1/4 inch thick each). Transfer rolls into a 9x13-inch baking pan lightly greased, placing them cut-side up with a little space between.

Cover the pan loosely with plastic wrap and let the rolls proof in a warm place until puffed and nearly doubled, about 30–40 minutes.

Preheat the oven to 350°F (175°C) toward the end of the proofing period.

Whisk together 1 large egg and 1 tsp water to make an egg wash. Brush the tops of the proofed rolls lightly with the egg wash for a golden finish.

Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through, until the tops are golden brown and the centers are set (an internal temperature around 190°F if using an instant-read thermometer). If the rolls brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the pan from the oven and let rolls cool in the pan for 8–10 minutes before frosting so the frosting doesn't completely melt away.

While rolls cool, make the frosting: in a medium bowl, beat 1 (8 oz) softened cream cheese and 2 tablespoons softened butter until smooth and lump-free.

Add 1 cup confectioners' sugar, 1 tsp vanilla extract, and a pinch of salt. Beat until combined and fluffy. If the frosting is too thick, add up to 1 teaspoon milk and beat once more to reach a spreadable consistency.

Spread the frosting evenly over the warm (not piping hot) cinnamon rolls using an offset spatula or knife so it melts slightly into the swirls but still holds its shape.