Cinnamon Roll Recipe

Warm milk and activate yeast

Warm the milk to about 105–110°F (40–43°C). In a small bowl, combine the warm milk with 1 tablespoon granulated sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Melt butter

While the yeast proofes, melt 3 tablespoons unsalted butter and let it cool slightly so it is warm but not hot.

Mix wet ingredients

In a large mixing bowl (or stand mixer bowl), whisk the egg briefly, then add the foamy yeast mixture and the melted butter. Stir to combine.

Combine dry ingredients

Whisk together 3 cups all-purpose flour and 1/2 teaspoon salt in a separate bowl.

Form dough

Add the dry ingredients to the wet mixture in two additions, mixing with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead on medium speed for 5–7 minutes until smooth and slightly tacky. If kneading by hand on a lightly floured surface, knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling

While the dough rises, soften 4 tablespoons butter if not already softened. In a small bowl, mix the softened butter with 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon and 1/4 teaspoon fine sea salt to form a spreadable paste.

Roll out dough

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

Spread filling

Evenly spread the softened butter mixture over the rolled dough, leaving a 1/2-inch border along one long edge to help seal rolls later.

Form roll

Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal and roll the log seam-side down. Trim the ends if uneven (save scraps to eat).

Cut rolls

Using a sharp knife or unflavored dental floss pulled taut, cut the log into 9 equal rolls (about 1 3/4 inch thick each) for a 3x3 pan, or 12 smaller rolls if you prefer. Place the cut rolls into a greased 9x13-inch baking pan or two 9-inch round pans, spaced slightly apart.

Second rise

Cover the pan with lightly greased plastic wrap or a damp towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes of rising.

Bake

Bake the risen rolls in the preheated 350°F (175°C) oven for 20–25 minutes, until golden brown on top and cooked through (an instant-read thermometer in the center should read about 190°F/88°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 8–10 minutes in the pan while you make the glaze. They should be warm but not piping hot when glazed so the frosting will spread without completely melting away.

Prepare cream cheese glaze

In a medium bowl, beat together 3 tablespoons softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla extract and beat until combined. Add 1 teaspoon milk to loosen if necessary to a pourable but thick consistency. Taste and adjust sweetness or thickness as desired.

Glaze rolls

Spread or drizzle the glaze over the warm cinnamon rolls with a spatula or spoon, working so the glaze seeps into the swirls. If using optional coarse sugar or chopped pecans, sprinkle them on top immediately so they stick.

Serve

Serve warm. Store leftover rolls airtight at room temperature for up to 2 days or refrigerate up to 4 days. Reheat gently in the microwave (10–15 seconds) or in a 300°F oven for 5–8 minutes.