Cinnamon Roll Recipe

Warm milk and bloom yeast

Warm the milk until it's warm to the touch (about 105–115°F / 40–46°C). In a small bowl, stir 1 tablespoon of warm water with the active dry yeast and 1 teaspoon of the granulated sugar. Let sit 5–10 minutes until foamy.

Melt butter: In a small saucepan or microwave, melt 1 tablespoon unsalted butter and add to the warmed milk. Stir in remaining granulated sugar until dissolved. Let mixture cool briefly if it's hot; it should be warm (not hot) before adding to the egg to avoid scrambling.

Combine wet ingredients: Whisk the large egg in a mixing bowl. Add the warm milk/butter mixture and the foamed yeast to the egg and whisk to combine.

Mix dry ingredients: In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1 teaspoon salt. Make a well and pour in the wet mixture.

Knead: Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then knead 5–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time. If dough is dry, add 1 tablespoon warm water.

First rise: Lightly grease a bowl with butter, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Prepare filling: In a small bowl, combine 6 tablespoons softened butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, and a pinch of salt. Mix until it forms a spreadable paste. If using pecans or raisins, have them ready.

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

Spread filling: Using a spatula or the back of a spoon, evenly spread the cinnamon-brown sugar mixture over the dough, leaving a 1/2-inch bare border along one long edge. Sprinkle the optional pecans/raisins evenly over the filling if using.

Roll and cut: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unfloured dental floss, cut the log into 9–12 equal rolls (about 1 to 1 1/4-inch thick for 12 rolls, thicker for 9).

Arrange in pan and second rise: Grease a 9x13-inch baking pan (for 9–12 rolls) with butter. Place the rolls cut-side up, spaced slightly apart. Cover loosely with plastic wrap or a kitchen towel and let rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Bake: Bake the risen rolls in the preheated 350°F (175°C) oven for 20–25 minutes, until golden brown on top and a wooden skewer inserted into the center of a roll comes out clean. If the tops brown too quickly, tent lightly with foil for the last 5–10 minutes.

Cool briefly: Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes before glazing. This allows them to set while still warm for the glaze to melt into crevices.

Make glaze: Whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk or cream until smooth. Add more milk, a teaspoon at a time, to reach desired pourable consistency. Stir in 1 teaspoon melted butter if using for a shinier glaze.

Glaze and serve: Drizzle or spread the glaze over the warm cinnamon rolls so it seeps into the layers. Serve warm. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days; reheat briefly before serving.