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 but not hot (about 110°F / 43°C). Add 2 tablespoons of the butter to the warm milk and stir until melted. Let cool slightly so it is warm, not hot.

Activate yeast

In a small bowl, combine the warm water (about 1 tablespoon), 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If it does not foam, yeast may be inactive—start again with fresh yeast.

Mix wet ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together the egg and egg yolk with the remaining granulated sugar (1 tablespoon). Add the warmed milk–butter mixture and the activated yeast once foamy. Stir to combine.

Add dry ingredients

Add 2 1/2 cups of the all-purpose flour and the salt to the wet mixture. Mix on low speed (or stir with a wooden spoon) until incorporated. If using a mixer, continue with the dough hook and add more flour, a few tablespoons at a time, until the dough is soft, slightly tacky but not sticky and pulls away from the sides—about 3/4 to 1 cup additional flour may be needed (total 3 to 3 1/4 cups).

Knead the dough

Turn the dough out onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and elastic. If using a stand mixer, knead on low–medium with the dough hook for 5–7 minutes. The dough should be slightly tacky but hold its shape.

First rise

Lightly oil a large bowl and place the dough inside, turning once so the top is lightly coated. 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 1 1/2 hours.

Prepare filling

While the dough is rising, combine the softened butter (3 tablespoons), packed light brown sugar, ground cinnamon, and a pinch of salt in a small bowl. Mash with a fork until a smooth, spreadable paste forms. Set aside at room temperature.

Roll out dough

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a 12x16 inch rectangle (about 1/4 inch thick). Make sure edges are even for neat rolling.

Spread filling

Evenly spread the cinnamon–brown sugar butter mixture over the dough, leaving a 1/2 inch bare border along the long edge farthest from you. Use an offset spatula or the back of a spoon for even coverage.

Roll and cut

Starting at the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 9 equal rolls (about 1 3/4–2 inches each). For larger rolls, make 8 pieces.

Arrange in pan and second rise

Lightly butter an 8x8 or 9x9 inch baking pan (or a 9x13 for 9–12 rolls depending on preferred thickness). Place the cut rolls spiral-side up into the pan, leaving small space between them for expansion. 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 and bake

Preheat the oven to 350°F (175°C) while the rolls finish their second rise. Bake the rolls on the center rack for 22–28 minutes until golden brown on top and cooked through. If the tops brown too quickly, tent with foil during the last 5–10 minutes.

Check doneness

An internal temperature near 190–200°F (88–93°C) indicates fully baked enriched dough; alternatively, tap the center roll—if it sounds hollow and the dough is set, it's done. Remove from oven and let cool in the pan 5–10 minutes before glazing.

Make glaze

While the rolls rest, whisk together the powdered sugar, vanilla extract, and 2 tablespoons milk (or cream). Add the milk a little at a time until you reach a pourable but thick consistency. Stir in the optional 1 teaspoon melted butter for sheen and flavor.

Finish rolls

Drizzle the glaze over the warm rolls so it sinks into the crevices. For thicker icing, wait 8–10 minutes for rolls to cool slightly before glazing. Serve warm. Leftovers can be covered and stored at room temperature for 1 day or refrigerated up to 3 days—reheat gently before serving.