Cinnamon Roll Recipe

Warm milk and melt butter

Gently warm the milk in a small saucepan or microwave until it is warm to the touch (about 105–115°F / 40–46°C). Add 4 tablespoons unsalted butter to the warm milk and stir until melted. Let cool slightly if too hot.

Activate yeast

In a small bowl, combine 1 tablespoon warm water, 1 tablespoon granulated sugar and 2 teaspoons active dry yeast. Stir and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive — start with fresh yeast.

Mix wet ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, whisk or beat together the warmed milk-butter mixture and the foamy yeast. Add 2 large eggs and mix until combined.

Add dry ingredients

Add 3 cups all-purpose flour and 1 teaspoon salt gradually to the wet mixture. If using a stand mixer, switch to the dough hook once the mixture becomes too stiff for the paddle.

Knead the dough

Knead the dough by hand on a lightly floured surface or with the stand mixer dough hook for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, add flour 1 tablespoon at a time, up to 1/4 cup, but avoid over-flouring.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling

While the dough rises, make the filling: in a small bowl, combine 4 tablespoons softened butter with 1 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg (optional), and 2 tablespoons light brown sugar. Mix until evenly combined and spreadable. Stir in 1 cup chopped nuts if using.

Roll out dough

When the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches and roughly 1/4-inch thick. Try to keep edges straight for even rolling.

Spread filling

Evenly spread the softened butter-sugar-cinnamon filling across the rolled dough, leaving a 1/2-inch bare border along one long edge to help seal the roll.

Roll tightly

Starting from the long side opposite the bare edge, tightly roll the dough into a log, pinching the seam to seal. Use a sharp knife or dental floss to cut the log into 12 equal rolls (about 1–1¼ inches each).

Second rise

Place the rolls cut-side up into a greased 9x13-inch baking pan (or two 9-inch round pans), leaving a little space between them. Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) during the last 15 minutes of the second rise so it's ready when the rolls are.

Brush with butter and bake

Optional: brush the tops lightly with 1 tablespoon melted butter for a softer crust. Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown on top and cooked through (an instant-read thermometer inserted in the center should read about 190–200°F / 88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool briefly

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes so they set slightly and are easier to frost.

Make cream cheese glaze

While rolls rest, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat until combined. If the glaze is too thick, add up to 1 tablespoon milk or cream to reach a spreadable consistency.

Glaze the rolls

Spread the cream cheese glaze over the warm rolls, covering them generously so the glaze melts into the swirls. Serve warm.