Cinnamon Roll Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or microwave until warm to the touch (about 105–115°F / 40–46°C). Add 3 tablespoons butter to the warm milk to melt. Do not let it get hot.

Bloom yeast

In a small bowl, combine 1/4 cup warm water, 2 teaspoons active dry yeast and 1 teaspoon of the granulated sugar (from the 1/4 cup). Stir briefly and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Combine wet ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk/butter mixture, the bloomed yeast, remaining granulated sugar (about 3 tablespoons if you reserved 1 teaspoon), and 2 whole eggs. Mix until evenly combined.

Add dry ingredients and knead

Add 3 1/2 cups all-purpose flour and 1 teaspoon salt to the wet mixture. If using a stand mixer, use the dough hook on low and mix until a shaggy dough forms, then increase speed to medium-low and knead 5–7 minutes until smooth and slightly tacky. If mixing by hand, stir until combined and turn onto a lightly floured surface; knead 8–10 minutes until smooth and elastic, adding up to 2 tablespoons additional flour only if the dough is excessively sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Prepare filling

While the dough rises, combine 4 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg (optional) and 1/8 teaspoon fine sea salt in a bowl. Mix until spreadable and free of large lumps.

Roll out dough

Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle approximately 16 x 12 inches and about 1/4 inch thick, maintaining an even thickness.

Spread filling

Evenly spread the softened butter-sugar-cinnamon filling over the rolled dough, leaving a 1/2-inch border along the far long edge to help seal the roll.

Form the log

Starting from the long edge closest to you, tightly roll the dough away from you into a log. Press the seam to seal and roll the log seam-side down to compress slightly.

Cut rolls

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1 to 1 1/4 inches wide). If you prefer larger rolls, cut into 9 pieces.

Second rise

Arrange the rolls cut-side up in a lightly greased 9x13-inch baking pan, leaving a little space between them for expansion. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) while the rolls undergo their second rise, so it reaches temperature when they are ready to bake.

Bake

Bake the rolls in the center of the preheated oven for 22–28 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool briefly

Remove the pan from the oven and let the rolls cool in the pan 8–10 minutes before glazing. This prevents the glaze from melting off completely and lets the rolls settle slightly.

Make cream cheese glaze

While the rolls cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon milk, and 1/4 teaspoon salt. Beat until smooth and spreadable. Adjust thickness with an extra teaspoon of milk (to thin) or an extra tablespoon powdered sugar (to thicken).

Glaze the rolls

Using a spatula, spread the glaze evenly over the warm (not piping-hot) rolls so it melts into the swirls. Serve warm.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave for 10–20 seconds to soften before serving. If refrigerated, let come to room temperature or warm slightly for best texture.