Cinnamon Roll Recipe

Warm milk and proof yeast

Heat the milk to 105-110°F (warm, not hot). Stir in 1 tablespoon of the granulated sugar (from the 1/4 cup) and sprinkle the active dry yeast over the milk. Let sit 5-10 minutes until foamy.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 4 cups of the flour, the remaining granulated sugar (approximately 3 tablespoons), and salt.

Combine wet and dry

Add the yeast-milk mixture, softened butter (4 tbsp), and beaten eggs into the flour mixture. Mix on low until combined, then increase speed and knead 6-8 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 1/2 cup more flour, 1 tablespoon at a time.

First rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Prepare filling

While the dough rises, combine the softened butter (6 tbsp), packed brown sugar (1 cup), ground cinnamon (2 tbsp), and 1/4 tsp salt in a bowl. Mix until it forms a spreadable paste. Set aside.

Roll out dough

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

Spread filling

Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch margin along one long edge.

Roll and cut

Starting from the long edge opposite the margin, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or dental floss, cut the log into 12 even rolls (about 1 to 1 1/4 inch thick each).

Arrange in pan

Butter a 9x13-inch baking pan with 1 tbsp butter. Place the rolls cut-side up in the pan, leaving about 1/2 inch between rolls for expansion.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 45-60 minutes.

Preheat oven and egg wash

Preheat the oven to 350°F (175°C). Whisk the egg with 1 tsp water to make an egg wash and brush lightly over the exposed dough tops (optional) for color.

Bake

Bake the rolls in the preheated oven for 22-28 minutes, until golden brown on top and cooked through. If the edges brown too quickly, tent loosely with foil for the last 5-8 minutes.

Make glaze

While the rolls bake (or once removed), beat together the softened cream cheese (4 oz) and softened butter (2 tbsp) until smooth. Add the powdered sugar (1.5 cups) and vanilla, then 1-2 tablespoons milk or cream to reach a spreadable consistency.

Finish

Remove rolls from oven and let cool 8-10 minutes. Spread or drizzle the cream cheese glaze over the warm rolls so it melts into the spirals. Serve warm.