Cinnamon Roll Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or microwave until warm to the touch (about 110°F / 43°C). Add 4 tbs unsalted butter to the milk and stir until melted. Let cool slightly if too hot.

Activate yeast

In a small bowl, combine warm water (1 tbs), 1 tbs granulated sugar, and 2 tsp active dry yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Combine wet ingredients

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), whisk the eggs lightly. Add the warm milk-butter mixture and the foamy yeast mixture, stirring to combine.

Add dry ingredients and knead

Add 3.5 cups all-purpose flour and 1 tsp sea salt to the wet mixture. Mix on low speed until incorporated, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Prepare filling

While the dough rises, prepare the filling by combining 6 tbs softened unsalted butter, 1 cup packed dark brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp fine sea salt in a bowl. Mix until fully combined and spreadable.

Roll out dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle roughly 16 x 12 inches and about 1/4 inch thick.

Spread filling

Evenly spread the softened cinnamon-brown sugar butter over the rolled dough, leaving a 1/2-inch bare border along one long edge.

Roll and cut

Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unfloured dental floss, cut the log into 12 even rolls (about 1 to 1 1/4 inch slices).

Second rise

Place the rolls cut-side up in a greased 9x13-inch pan (or two 9-inch round pans) spaced slightly apart. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 45–60 minutes.

Egg wash and bake

Preheat the oven to 350°F (175°C). Whisk 1 egg with 1 tbs water to make an egg wash and brush lightly over the tops of the risen rolls. Bake in the preheated oven for 22–28 minutes, or until golden brown and cooked through (internal temperature about 190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Make icing

While the rolls bake (or as they cool slightly), beat 8 oz room-temperature cream cheese and 4 tbs room-temperature butter together until smooth. Add 1 1/2 cups powdered sugar, 1 tsp vanilla bean seeds (or extract), 2 tbs heavy cream, and 1/8 tsp salt. Beat on low until combined, then increase speed and beat until silky and spreadable. Adjust thickness with an extra teaspoon of cream or powdered sugar if needed.

Finish

When the rolls are removed from the oven, let them cool 5–10 minutes in the pan so they set slightly but are still warm. Generously spread the vanilla bean cream cheese icing over the warm rolls so it melts into the spirals. Serve warm.

Store cooled cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 20–30 seconds or in a preheated 350°F (175°C) oven for 8–10 minutes covered with foil until warmed through. Add fresh icing after reheating if desired.