Cinnamon Roll Recipe

Warm milk and activate yeast

Warm the milk to about 100–110°F (it should feel warm but not hot). Pour into a small bowl or measuring cup and stir in 1 tablespoon granulated sugar and the active dry yeast. Let sit 5–10 minutes until foamy and fragrant.

Mix wet ingredients

In a large mixing bowl, whisk the melted butter and the egg. When the yeast is foamy, add it to the bowl and mix to combine.

Combine dry and wet

In the large bowl or a stand mixer fitted with the dough hook, combine 3 cups all-purpose flour and 1/2 teaspoon salt. Add the wet mixture and mix on low until a shaggy dough forms. If using hands, stir until the mixture pulls together.

Knead

Knead the dough for about 6–8 minutes by machine or 8–10 minutes by hand, until smooth and slightly tacky but not sticky. Add up to 2 tablespoons extra flour only if the dough is overly sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

Prepare filling

While the dough rises, combine 6 tablespoons softened butter, 1 cup packed brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Mix until it becomes a spreadable, sandy paste.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll or press into a roughly 12x18 inch rectangle, about 1/4 inch thick.

Spread filling

Evenly spread the softened butter mixture over the rolled dough, leaving a 1/2-inch border along the long edge farthest from you.

Form the roll

Starting from the long edge closest to you, tightly roll the dough into a log, sealing the seam by pinching the dough. Use a bench scraper or sharp knife to trim the ends for even spirals if desired.

Cut rolls

Using unflavored dental floss or a sharp serrated knife, cut the log into 9 equal rolls (about 1 3/4–2 inches each). Transfer rolls into a lightly greased 9x13-inch baking pan, arranging them with a little space to expand.

Second rise

Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) while the rolls are on their second rise.

Bake

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 loosely with foil for the last 5–7 minutes.

Make cream cheese glaze

While the rolls bake (or immediately after removing them), beat together 2 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk. Beat until smooth and pourable; add more milk 1 teaspoon at a time if needed to reach desired consistency.

Glaze the rolls

When the rolls come out of the oven, let them cool 5–8 minutes, then spoon or spread the cream cheese glaze over each warm roll so it melts into the spirals. Serve warm.