Cinnamon Roll Recipe

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour, 1/4 cup granulated sugar, 2 tsp instant yeast, and 1.5 tsp salt. In a separate bowl whisk together 1 cup whole milk (warmed to about 90°F), 1/4 cup warm water (105–110°F), 3 tbsp softened butter, and 2 large eggs. Add the wet mixture to the dry ingredients and mix on low speed until a shaggy dough forms, then increase to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp flour; if too dry, add up to 1 tbsp milk.

First chill

Shape the dough into a rectangle, wrap tightly in plastic, and refrigerate for 30–45 minutes to relax the gluten and slightly firm the dough before laminating.

Prepare butter block

While the dough chills, place 1 cup cold unsalted butter between two sheets of parchment. Use a rolling pin to pound and roll the butter into a 7x9 inch rectangle about 1/4 inch thick. Keep chilled in the refrigerator until ready but pliable—if it softens too much, chill briefly in the freezer for 5–10 minutes.

Roll and encase butter

On a lightly floured surface, roll the chilled dough into a rectangle about 10x14 inches. Place the butter block centered on the lower two-thirds of the dough and fold the top third of dough over the butter, then fold the bottom third up (enclosing the butter completely) to form three layers. Seal the edges.

Turns

Roll the parcel into a long rectangle about 10x18 inches with the short side closest to you. Perform a single turn (fold the dough into thirds like a business letter). Rotate the dough 90 degrees, wrap in plastic, and chill for 30–45 minutes. Repeat two more times (for a total of 3 single turns), chilling 30–45 minutes between turns. After the final chill, roll the laminated dough into a rectangle roughly 12x18 inches, about 1/4 inch thick.

Prepare filling

In a bowl, combine 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar, 2 tbsp ground cinnamon, 1/2 tsp ground nutmeg (optional), and 1/4 tsp fine sea salt. Mix until a smooth, spreadable paste forms.

Spread and roll

Lightly dust the rolled dough surface with a tablespoon of flour to prevent sticking. Using an offset spatula, evenly spread the cinnamon-sugar butter mixture over the dough, leaving a 1/2 inch border on the far long edge. Starting from the near long edge, roll the dough tightly into a log 18 inches long, sealing the seam by pinching the edge.

Cutting

Using a sharp serrated knife or dental floss, cut the log into 12 equal slices (about 1.5 inches each). For cleaner rounds, use unflavored floss under the log and pull tight to slice without compressing.

Arrange and proof

Place slices cut-side down (spiral visible) on a parchment-lined baking sheet or in two 9-inch round cake pans, leaving 1 inch between rolls. Cover loosely with lightly greased plastic wrap or a clean towel and proof in a warm draft-free location until puffy and nearly doubled, about 60–90 minutes depending on temperature.

Egg wash and bake

Preheat oven to 375°F (190°C). Whisk together 1 egg and 1 tbsp water for the egg wash. Gently brush the tops of the rolls with egg wash. Bake in the center of the oven for 18–22 minutes or until golden brown and the internal temperature of centers reaches about 195°F (90–92°C). Rotate pan halfway through baking for even color.

Cool

Remove from oven and let rolls cool on the pan for 10 minutes, then transfer to a wire rack for another 10–15 minutes before glazing (if using) so filling sets slightly but rolls remain warm.

Make glaze and finish

Whisk together 1 cup powdered sugar, 2 tbsp milk or cream, and 1/2 tsp vanilla until smooth. If glaze is too thick, add milk 1/4 tsp at a time; if too thin, add more powdered sugar. Drizzle or spoon over warm cinnamon rolls just before serving.