Cinnamon Roll Recipe

Warm milk and melt butter

Gently warm the milk in a small saucepan until just warm (between 100–110°F / 38–43°C). Add the 4 tbs unsalted butter and stir until melted. Remove from heat and let cool briefly if it's above 110°F.

Bloom yeast

Stir the 2 tsp active dry yeast into the 1/4 cup warm water with a pinch of the sugar. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix wet ingredients

In a large bowl or the bowl of a stand mixer, combine the warmed milk/butter mixture, the bloomed yeast, 1/4 cup granulated sugar, 2 large eggs, and 1/2 tsp salt. Whisk to combine.

Add flour and knead

Add 3 to 3 1/2 cups all-purpose flour, one cup at a time, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook on low for 5–7 minutes until smooth and slightly tacky but not sticky. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

Prepare filling

While the dough rises, mix 4 tbs softened butter, 3/4 cup packed brown sugar, 2 tsp ground cinnamon, and 1/8 tsp salt in a small bowl until smooth and spreadable.

Roll out dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll 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 dough, leaving a 1/2-inch bare border on one long edge.

Form roll and cut

Starting from the opposite long edge, tightly roll the dough into a log, sealing the bare edge by pinching. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls (about 1 to 1 1/4 inches wide).

Second rise in pan

Arrange the rolls in a greased 9x13-inch baking pan (or two 9-inch round pans) with a little space between them. Cover loosely and let rise until puffy, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) during the last part of the rise.

Bake

Brush the tops lightly with 1 tbs melted butter. Bake the rolls in the preheated oven for 20–25 minutes, until the tops are golden brown and the centers are cooked through (internal temperature near 190°F if measured). Avoid overbaking to keep them tender.

Cool slightly

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes so they set and are easier to frost.

Make frosting

While the rolls cool, beat together 4 oz softened cream cheese and 2 tbs softened butter until smooth. Gradually add 1 1/4 cups powdered sugar, beating until fully incorporated and creamy. Mix in 1 tsp vanilla extract and 1/2 tsp lemon juice if using; adjust sweetness to taste.

Frost rolls

Spread the cream cheese frosting over the warm (not piping hot) rolls so it melts slightly into the swirls. If desired, sprinkle with optional coarse sugar or chopped nuts.