Dozen Cinnamon Rolls Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or microwave until warm (about 100–110°F / 38–43°C). Add 4 tbs butter and stir until melted. Set aside to cool slightly if very hot.

Bloom yeast

In a small bowl, combine warm water (about 105–115°F) and 1 tsp sugar, sprinkle 2 tsp active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Mix wet ingredients

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together the slightly cooled milk-butter mixture, 1 tbs granulated sugar, 1 large egg, and 1 tsp vanilla until combined. Stir in the bloomed yeast.

Add dry ingredients and knead

Add 3 cups all-purpose flour and 1/2 tsp salt to the wet ingredients. Mix on low until a shaggy dough forms, then switch to the dough hook (or knead by hand) and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 more tbs flour; if too dry, add 1 tsp water at a time.

First rise

Lightly oil a large bowl and place dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/4 hours.

Prepare filling

While the dough rises, mix 1 cup packed brown sugar, 2 tsp ground cinnamon, 1/4 tsp nutmeg (optional), and 1/8 tsp salt in a bowl. In a separate small bowl, soften 6 tbs unsalted butter to spreadable consistency.

Roll the dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches and roughly 1/4 inch thick, using a rolling pin and rotating the dough to keep edges even.

Spread butter and sprinkle filling

Evenly spread the softened 6 tbs butter over the rolled dough, leaving a 1/2-inch border along one long edge. Sprinkle the brown sugar–cinnamon mixture evenly over the butter, pressing lightly so it adheres.

Roll and cut

Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp serrated knife or unfloured dental floss, cut the log into 12 equal pieces (about 1 to 1 1/4-inch each). Trim ends if necessary.

Second rise in pan

Grease a 9x13-inch baking pan (or lightly butter). Arrange the 12 rolls cut-side up in the pan, spacing them slightly. Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat oven and bake

Preheat the oven to 350°F (175°C) while the rolls are on their second rise. Bake the rolls in the preheated oven for 22–28 minutes, until golden brown on top and cooked through (internal temperature ~190°F / 88°C). If the tops 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 8–10 minutes before glazing. This prevents the glaze from sliding off hot rolls.

Make cream cheese glaze

While the rolls cool, beat together 4 oz softened cream cheese and 2 tbs softened butter until smooth. Gradually add 1 1/2 cups powdered sugar, then 1/2 tsp vanilla, 1 tbs milk or cream, and 1/8 tsp salt. Mix until silky and spreadable. Adjust consistency with more milk (1/2 tsp at a time) if too thick, or a little more powdered sugar if too thin.

Glaze the rolls

Spread the glaze evenly over the warm (not piping hot) cinnamon rolls so it melts into the swirls. Serve warm.