Cinnamon Rolls Recipe

Bloom the yeast

Warm the milk to about 105–115°F (slightly warm to the touch). Stir in 1 tablespoon granulated sugar and the warm water, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Melt 1 tablespoon unsalted butter and whisk into the warm milk mixture. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups of the all-purpose flour, 1/4 cup granulated sugar and 1/2 teaspoon salt. Add the egg and egg yolk and the milk/butter/yeast mixture. Mix on low until combined.

Add remaining flour 1/4 cup at a time as needed until the dough pulls away from the sides and is soft but slightly tacky (you may not need the last 1/4 cup or you may need up to 3 1/4 cups total). Knead with the dough hook (or by hand on a floured surface) 6–8 minutes until smooth and slightly elastic.

Lightly oil a large bowl, transfer the dough, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

Punch down the dough gently to release air and turn out onto a lightly floured surface. Roll into a rectangle roughly 12 x 16 inches (about 1/4 inch thick).

In a small bowl, combine 1/2 cup softened butter, 3/4 cup packed brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg (if using) and 1/2 teaspoon vanilla. Mix until a spreadable paste forms.

Spread the filling evenly over the rolled dough, leaving a 1/2-inch border along the long edge furthest from you.

Starting from the long edge nearest you, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls (about 1 to 1 1/4 inches each).

Arrange the rolls cut-side up in a greased 9x13-inch baking pan (or two 9-inch round pans) leaving a little space to expand. Cover loosely and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 350°F (175°C). Bake the risen rolls in the preheated oven 20–25 minutes, until golden brown on top and cooked through (internal temp ~190°F). If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.

While rolls bake, make the glaze. In a medium bowl, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon milk or cream and 1/8 teaspoon salt. Beat until smooth and spreadable; add a little more milk if too thick.

Remove rolls from oven and let cool 5–10 minutes, then spread the cream cheese glaze generously over warm rolls so it melts into the swirls. Serve warm.

Store leftovers covered at room temperature up to 2 days or refrigerate up to 4 days; reheat briefly before serving.