Cinnamon Roll Recipe

Warm milk and melt butter

Gently warm the milk in a small saucepan or microwave until it reaches about 105–115°F (40–46°C). Add 4 tbs unsalted butter and stir until melted. Remove from heat and let cool slightly if very hot.

Proof yeast

Stir 1 tablespoon granulated sugar into 1/4 cup warm water (about 110°F). Sprinkle 2 1/4 tsp active dry yeast over the water, wait 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix dough

In a large bowl or stand mixer, beat together the warmed milk/butter mixture, the proofed yeast, and 2 eggs until combined. Add 3 1/2 cups all-purpose flour and 1/2 tsp salt. If using a mixer, use the dough hook at low-medium speed until a soft, slightly sticky dough forms (about 3–5 minutes). If mixing by hand, stir until incorporated then knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1 hour 15 minutes (time varies with room temperature).

Prepare filling

While dough rises, mix 6 tbs softened butter, 3/4 cup packed brown sugar, 2 tbs ground cinnamon, 1/8 tsp salt, and optional 1/4 tsp nutmeg in a bowl until it forms a spreadable paste. Use a fork or small spatula to mash butter into sugar and spices.

Roll out dough

After dough has doubled, punch it down and turn it onto a lightly floured surface. Roll into a rectangle roughly 16 x 12 inches and about 1/4 inch thick. Make edges reasonably even so rolls are uniform.

Spread filling

Evenly spread the cinnamon-brown sugar mixture over the dough, leaving a 1/2-inch clean border along one long edge. Use an offset spatula for an even layer.

Roll and cut

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

Second rise in pan

Brush a 9x13-inch baking pan with 1 tbs melted butter. Place the rolls cut-side up into the pan, arranging 3 rows of 4 rolls with a little space between. Cover loosely with plastic wrap or a towel and let rise until puffy, about 30–45 minutes (they should look slightly domed).

Optional egg wash and bake

Preheat oven to 350°F (175°C). If you want a glossier top, gently brush tops with egg wash (1 beaten egg + 1 tbs water). Bake the rolls in the center of the oven for 22–28 minutes, until golden brown and cooked through (internal temp ~190°F / 88°C). If the tops brown too quickly, tent with foil for the last 5–10 minutes.

Make frosting

While rolls bake (or slightly before they finish), beat together 4 oz softened cream cheese and 2 tbs softened butter until smooth. Add 1 1/4 cups confectioners' sugar, 1 tsp vanilla extract, and a pinch (1/8 tsp) of salt. Beat until combined. If the frosting is too thick, add up to 1 tsp milk or cream to reach a spreadable consistency.

Frost warm rolls

When rolls come out of the oven, let them sit 5–8 minutes, then spread the cream cheese frosting over the warm rolls so it melts into swirls. Serve warm. Leftovers can be stored covered at room temperature for 1 day or refrigerated up to 3 days (reheat briefly before serving).