Cinnamon Roll Recipe

Proof yeast

Warm the milk to about 110°F (43°C). In a small bowl, stir the warm milk with 1 tablespoon granulated sugar and the active dry yeast. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 2 cups of the flour and the salt. Add the melted butter, egg, and the foamy yeast mixture. Mix on low to combine.

Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. If the dough is too sticky, add up to 1/4 cup extra flour; if too dry, add 1–2 teaspoons warm milk.

Knead the dough with the mixer on medium speed for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic.

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

Prepare the filling while the dough rises: In a small bowl, combine the brown sugar, ground cinnamon, and optional nutmeg. If using raisins or nuts, have them ready.

When the dough has doubled, punch it down gently and transfer to a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches and roughly 1/4 inch thick.

Spread the 6 tablespoons of softened butter evenly over the rolled dough, leaving a 1/2-inch border along one long edge.

Sprinkle the sugar-cinnamon mixture evenly over the buttered dough. If using, scatter the raisins or chopped pecans over the filling.

Starting from the long edge opposite the 1/2-inch border, roll the dough tightly into a log. Press the seam gently to seal and tuck the ends under.

Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1 to 1¼ inches each). Place the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space to expand.

Cover loosely with plastic wrap or a towel and let the rolls rise again in a warm place until puffy, about 30–45 minutes.

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

Bake the rolls for 20–25 minutes, until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the pan from the oven and let the rolls cool for 8–10 minutes before glazing.

While the rolls cool slightly, make the glaze: In a medium bowl, beat together the softened cream cheese and 2 tablespoons softened butter until smooth.

Add the powdered sugar and vanilla extract and beat until combined. If the glaze is too thick, add milk 1 teaspoon at a time until you reach a spreadable consistency (about 1 tablespoon total may be needed).

Spread or drizzle the glaze over the warm (not piping-hot) cinnamon rolls so it melts slightly into the swirls. Serve warm.