Kol | 09. 2025 Recipe

Activate yeast

Warm the water to about 105–110°F (40–43°C). In a small bowl, stir the warm water with the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

Warm the milk until lukewarm (about 100°F / 38°C). In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 2 1/2 cups of the flour with the salt. Add the foamy yeast mixture, warm milk, softened butter, and the egg.

Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is very sticky, add remaining flour 1 tbsp at a time (up to the extra 1/2 cup).

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare the filling: in a small bowl, mix the brown sugar and ground cinnamon. Stir in the softened butter until combined into a spreadable mixture. If using nuts and/or raisins, stir them into the sugar mixture.

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

Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge. If using nuts/raisins, distribute them evenly over the filling.

From the long edge opposite the open border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under to form a tidy log.

Using a sharp knife or dental floss, cut the log into 12 even slices (about 1 - 1 1/4 inches each). Place the slices cut-side up in a lightly greased 9x13-inch baking pan, leaving a small gap between each to allow expansion.

Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 350°F (175°C) while the rolls finish their second rise.

Bake the rolls in the preheated oven for 20–25 minutes, rotating the pan halfway through, until the tops are golden brown and the centers are cooked (an instant-read thermometer in center should read about 190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes before glazing.

While rolls cool slightly, prepare the glaze: whisk together the powdered sugar, vanilla extract, milk, and a pinch of salt until smooth. Add an extra 1/2–1 tbs milk if you prefer a thinner glaze.

Drizzle or spread the glaze over the warm rolls so it sinks into the swirls. Serve warm. Leftover rolls keep well covered at room temperature for 2 days or refrigerated up to 5 days; reheat gently before serving.