Cinnaboli Recipe

Bloom yeast

Combine warm water (about 100–110°F / 38–43°C) and 1 tsp granulated sugar in a small bowl, sprinkle the instant dry yeast over the top, stir briefly, and let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive—replace and try again.

Combine dry ingredients

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 2 tbsp granulated sugar, and 0.5 tsp salt until evenly distributed.

Mix wet ingredients

Warm the milk until just warm to the touch (about 105°F / 40°C). In a separate bowl, whisk the warmed milk with the melted butter and the egg until smooth.

Form dough

Pour the foamy yeast mixture and the milk-butter-egg mixture into the dry ingredients. Stir gently until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While the dough rises, combine 0.5 cup packed light brown sugar, 2 tsp ground cinnamon, and 2 tbsp fine granulated sugar in a small bowl and mix thoroughly. Set aside. Keep 4 tbsp softened unsalted butter ready.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a rectangle about 12 x 9 inches (30 x 23 cm) and roughly 1/8–1/4 inch thick.

Spread butter and sprinkle filling

Evenly spread the 4 tbsp softened butter over the rolled dough, leaving a 1/4-inch clean margin on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface so the layer is uniform.

Form rolls

Starting from the long edge opposite the clean margin, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8 equal pieces for a small batch (serves 2) or 12 pieces for a large batch (serves 6).

Arrange for second rise

Place the cut rolls cut-side up in a lightly buttered 8-inch round or 9-inch square pan for the smaller yield (8 rolls) or a 9x13-inch pan for the larger yield (12 rolls), leaving small gaps between rolls. Cover loosely with plastic wrap or a damp towel and let rise in a warm place until puffy, about 30–45 minutes.

Preheat oven

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

Bake

Bake the risen rolls for 20–25 minutes, until the tops are golden brown and the centers are set. For the larger pan with more rolls, check at 22–28 minutes. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Prepare glaze (optional)

While rolls bake or rest, whisk together 0.75 cup powdered sugar, 1.5 tbsp milk, and 0.25 tsp vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach desired consistency.

Cool and finish

Remove rolls from the oven and let them cool in the pan 8–10 minutes. Drizzle the glaze over warm rolls or spread it gently with a spatula. Serve warm.