Cinnamon Bun Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or in the microwave until warm (about 105–115°F / 40–46°C). Add 2 tablespoons of the butter and stir until melted. The milk should be warm to the touch but not hot.

Activate yeast

In a small bowl, combine warm water (110°F/43°C), 1 teaspoon of the sugar and the active dry yeast. Stir and let sit 5–7 minutes until foamy and active. If it does not foam, the yeast may be inactive — start over with fresh yeast.

Combine wet ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), whisk the egg and remaining 1 tablespoon granulated sugar. Add the warm milk/butter mixture and the foamy yeast mixture; stir to combine.

Mix dough

Add 2 1/2 cups of the flour and the salt to the wet mixture. Mix on low (or stir with a wooden spoon) until a shaggy dough forms. If using a stand mixer, increase speed to medium and knead 4–5 minutes. If kneading by hand, turn onto a floured surface and knead 7–9 minutes, adding up to 1/2 cup more flour as needed, until the dough is smooth, slightly tacky, and elastic.

First rise

Form the dough into a ball, place 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 filling

While the dough rises, stir together the softened 4 tablespoons butter, brown sugar, ground cinnamon, and fine sea salt until a spreadable paste forms. Set aside.

Roll out dough

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

Spread filling

Evenly spread the cinnamon-brown sugar mixture over the dough, leaving a 1/2-inch border on one long edge.

Roll and cut

Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal and trim 1/2 inch from both ends to ensure neat rolls. Using a sharp knife or dental floss, cut the log into 9 equal rolls (about 1 3/4 inches each).

Second rise

Place rolls cut-side up in a 9-inch round or 9x9-inch square baking pan lightly greased, leaving a little space between them. Cover loosely and let rise 30–45 minutes until puffy (they will expand in the oven). Meanwhile preheat the oven to 350°F (175°C) during the last 15 minutes of the rise.

Bake

Bake the rolls in the preheated 350°F (175°C) oven for 20–25 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Cool slightly

Remove the pan from the oven and let the rolls cool in the pan for 10 minutes before icing. This keeps them warm but prevents the glaze from melting off completely.

Make glaze

While the rolls cool, beat together the softened cream cheese and 1 tablespoon softened butter until smooth. Add powdered sugar and vanilla extract and beat until combined. Add milk, 1 teaspoon at a time, until the glaze reaches a smooth, pourable consistency.

Glaze rolls

Spoon or spread the cream cheese glaze over the warm rolls so it melts into the crevices. Serve warm.