Cinnamon Roll Recipe

Warm milk and melt butter

Place the milk and 4 tablespoons butter in a small saucepan over low heat until the butter is melted and the milk is warm to the touch (about 100–110°F / 38–43°C). Do not boil. Remove from heat.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 4 cups flour, 1 tablespoon granulated sugar, 2 teaspoons instant yeast and 1 teaspoon salt. Mix briefly to combine.

Add the warm milk mixture, 1 large egg and 1 teaspoon vanilla extract to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour 1 tablespoon at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Make the crumble

While the dough is rising, make the cinnamon sugar crumble. In a medium bowl combine 3 tablespoons flour, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon and a pinch (1/8 tsp) salt. Cut in 4 tablespoons cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. Chill in the refrigerator until ready to use.

Prepare filled butter

In a small bowl, mix 6 tablespoons softened butter with 3 tablespoons light brown sugar and 2 teaspoons ground cinnamon until smooth and spreadable. Set aside at room temperature.

Make mascarpone filling: In another bowl, beat 8 oz mascarpone with 3 tablespoons powdered sugar, 1/2 teaspoon vanilla and optional 1/2 teaspoon lemon zest until smooth and slightly fluffy. Chill briefly if too soft.

On a lightly floured surface, punch down the risen dough and roll it into a rectangle about 12x16 inches and roughly 1/4-inch thick, with the long side closest to you.

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

Dot or spread the cinnamon-butter filling over the mascarpone layer. Sprinkle the chilled cinnamon sugar crumble evenly over the top, pressing lightly so it adheres.

Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends. Using a sharp knife or floss, cut the log into 12 equal rolls (about 1 to 1¼-inch each).

Place rolls cut-side up in a 9x13-inch baking pan or two 9-inch round pans, spaced slightly apart. Cover loosely with plastic wrap and let rise until puffy, about 30–45 minutes.

Preheat the oven to 350°F (175°C) about 20 minutes into the second rise so it reaches temperature when rolls are ready.

Make the egg wash: whisk 1 egg with 1 teaspoon water. Lightly brush the tops of the risen rolls with egg wash, taking care not to deflate them.

Bake rolls in the preheated oven for 20–25 minutes, until golden brown on top and cooked through (internal temperature about 190–200°F / 88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove rolls from oven and allow to cool 10–15 minutes in the pan while you prepare the icing.

Make the white icing

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk (or cream), 1/2 teaspoon vanilla and 1/8 teaspoon salt until smooth. Adjust thickness with additional milk (1/2 teaspoon at a time) if needed for drizzling.

Drizzle or spread the warm rolls with the white icing. Serve warm or at room temperature. Leftovers keep covered in the refrigerator up to 3 days; reheat gently before serving.