Cinnamon Roll Recipe

Warm milk and melt butter

Warm the milk until it’s about 110°F (warm to the touch, not hot). Stir in 3 tablespoons of butter and 1 tablespoon granulated sugar until the butter melts and sugar dissolves. Let mixture cool slightly if it’s hotter than 110°F.

Activate yeast

Combine the warm milk mixture with the active dry yeast dissolved in 3 tablespoons warm water (105–110°F). Let sit 5–8 minutes until foamy and bubbly, indicating the yeast is active.

Mix dough

In a large bowl or mixer fitted with a dough hook, whisk together 3.5 cups all-purpose flour and 1/2 teaspoon salt. Add the foamy yeast-milk mixture, 1 large egg, and 1 teaspoon vanilla extract. Mix until a shaggy dough forms.

Knead

Knead the dough by hand on a lightly floured surface or in the mixer for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 additional tablespoons of flour, 1 tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling

While the dough rises, combine 6 tablespoons softened butter, 3/4 cup packed brown sugar, 2 teaspoons ground cinnamon, 1/8 teaspoon fine sea salt, and optional 1/4 teaspoon ground nutmeg in a small bowl. Stir until smooth and spreadable.

Roll out dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll it into a rectangle about 16 x 12 inches and approximately 1/4 inch thick. Try to keep edges reasonably even for even rolls.

Spread filling

Spread the softened cinnamon-brown sugar filling evenly over the rolled dough, leaving a 1/2-inch margin at the far long edge to help seal the roll.

Roll up and cut

Starting at the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 9–12 equal pieces (for roughly 9 large rolls, cut into 9 slices about 1.5–1.75 inches each).

Second rise

Place the cut rolls in a lightly greased 9x13-inch (or similar) baking pan spaced slightly apart or touching (for pull-apart rolls). Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Optional egg wash

If using, whisk 1 egg yolk with 1 teaspoon milk and brush lightly over the tops of the risen rolls for a shinier, slightly deeper-browned finish.

Preheat the oven to 350°F (175°C). Bake the rolls on the center rack for 22–28 minutes, or until golden brown on top and cooked through (the center rolls should register about 190°F if checked with an instant-read thermometer). If the tops brown too quickly, tent lightly with foil for the last 5–10 minutes.

Remove from oven and allow the rolls to cool in the pan for 10–15 minutes before frosting so the frosting doesn’t completely melt away.

Make frosting

While the rolls cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth and creamy. Add 1½ cups powdered sugar gradually, beating until combined and smooth. Stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice (optional), and 1/8 teaspoon salt. Adjust thickness with small amounts of milk (1 tsp at a time) if needed to reach spreadable consistency.

Frost rolls

Spread the cream cheese frosting over the warm (not piping hot) rolls so it melts slightly into the spirals but still holds shape. Serve warm.