Cinnamon Rolls Recipe

Warm milk and bloom yeast

Warm the milk to 105–115°F (lukewarm). Combine warm milk, 1 tablespoon granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy and active.

Melt butter

Melt 4 tablespoons unsalted butter until just liquid (microwave or stovetop) and let cool slightly so it is warm but not hot.

Mix wet ingredients

In the bowl of a stand mixer (or large mixing bowl), whisk together the egg and vanilla. Add the foamed yeast mixture and the melted butter; mix to combine.

Add dry ingredients and knead

Add 2 cups of the all-purpose flour and the salt to the wet mixture and mix with the dough hook on low until incorporated. Add remaining flour, a little at a time, until dough comes together and is slightly tacky but not sticky (about 2.5–3 cups total). Knead with the dough hook 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean 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, stir together the softened butter, packed brown sugar, ground cinnamon, and 1/4 teaspoon fine sea salt until smooth and spreadable. Set aside.

Roll out dough

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4-inch thick, working quickly so dough stays relaxed.

Spread filling

Using an offset spatula or the back of a spoon, spread the softened cinnamon-butter mixture evenly over the dough, leaving a 1/2-inch border along the long edge farthest from you.

Form the log

Starting from the long edge nearest you, roll the dough tightly into a log, pinching the seam to seal. Roll seam-side down and gently press the ends to even them.

Cut rolls

Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1 1/2 inches each). Arrange rolls in a lightly greased 9x13-inch baking pan, leaving a little space between each. Cover loosely with plastic wrap or a towel and let rise for 30–45 minutes until puffy.

Preheat oven and bake

Preheat the oven to 350°F (175°C) while the rolls undergo their second rise. Bake the rolls for 22–28 minutes until the tops are golden brown and the centers are set. If the tops brown too quickly, tent with foil for the last 5–7 minutes.

Prepare cream cheese glaze

While the rolls bake (or during the last 10 minutes), beat together the softened 4 oz cream cheese and 2 tablespoons softened butter until smooth. Add the confectioners' sugar gradually, then vanilla, milk, and 1/8 teaspoon fine sea salt. Beat until smooth and spreadable; add a few drops more milk if needed to reach desired consistency.

Glaze the rolls

When the rolls come out of the oven, let them cool 5–7 minutes, then spread the cream cheese glaze evenly over the warm rolls so it melts into crevices. Serve warm.