Cinnamon Roll Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or microwave until warm (about 100–110°F / 37–43°C). Add 4 tbsp unsalted butter to the warm milk to melt and stir until combined. The mixture should be warm but not hot.

Bloom yeast

In a small bowl, combine warm water (about 110°F / 43°C), 1 tbsp granulated sugar, and 2 tsp active dry yeast. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, yeast may be inactive—start again with fresh yeast.

Mix wet ingredients

In the bowl of a stand mixer (or a large mixing bowl), whisk together 2 large eggs and 1 tsp vanilla. Pour in the warmed milk-and-butter mixture and the foamy yeast mixture; mix to combine.

Add dry ingredients and knead

Add 3.5 cups all-purpose flour and 1/2 tsp salt to the wet mixture. Using the dough hook on low speed (or a spoon if mixing by hand), combine until a shaggy dough forms. Increase speed to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add up to 1/4 cup extra flour only if dough is excessively sticky.

First rise

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

Prepare filling

While the dough rises, in a small bowl beat 6 tbsp softened butter until creamy. In another bowl combine 3/4 cup packed light brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg (optional), and 1/4 tsp fine sea salt. Mix sugar and spices thoroughly.

Roll out dough

When the dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick, keeping edges as straight as possible.

Spread filling

Brush the rolled dough evenly with the 6 tbsp softened butter reserved for filling. Sprinkle the brown sugar–cinnamon mixture evenly over the butter, leaving a 1/2-inch bare margin along one long edge to help seal the roll.

Form the log and cut rolls

Starting from the long edge opposite the bare margin, tightly roll the dough into a log about 18 inches long. Pinch the seam to seal and press the ends to close. Using a sharp knife or dental floss, cut the log into 12 equal rolls (about 1.5 inches each).

Second rise in pan

Place the rolls cut-side up in a 9x13-inch baking pan lightly greased, leaving a bit of space between each for expansion. Lightly brush the tops with 1 tbsp melted butter and cover loosely with plastic wrap. Let rise in a warm spot until nearly doubled, about 30–45 minutes.

Preheat and egg wash

Preheat the oven to 350°F (175°C) as the rolls complete their second rise. If desired, brush the tops with the prepared egg wash (1 egg beaten with 1 tbsp water) for a glossy finish and sprinkle coarse sugar lightly.

Bake

Bake in the preheated oven for 20–25 minutes, until the rolls are golden brown and cooked through (an internal temperature near 190°F / 88°C if measured). If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool slightly

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes before frosting so the filling doesn't slide and the frosting will melt into the rolls.

Make frosting

While rolls cool, beat 4 oz softened cream cheese with 2 tbsp softened butter until smooth. Add 1 1/2 cups sifted confectioners' sugar, 1/2 tsp vanilla extract, and 1/8 tsp fine sea salt. Beat until thick and creamy. If frosting is too stiff, add up to 1 tbsp milk to reach desired spreading consistency.

Frost rolls

Spread the cream cheese frosting over the warm (not piping hot) rolls so it slightly melts into the swirls. Serve warm.