Cinnamon Rolls Recipe

Warm milk and melt butter

In a small saucepan or microwave-safe bowl, heat the milk until warm but not hot (about 110°F / 43°C). Stir in 4 tablespoons butter until melted. Let cool slightly if necessary so mixture is warm, not hot.

Activate yeast

In a small bowl, combine warm water (1/4 cup), 1 tablespoon granulated sugar and the active dry yeast (2 1/4 tsp). Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — discard and try fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with the paddle or dough hook (or a large mixing bowl), whisk together 2 large eggs and the warm milk-butter mixture. Add the foamy yeast mixture. Add 2 cups of the all-purpose flour, 1 teaspoon salt, and mix on low until combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms (about 3–5 minutes).

Knead

If using a stand mixer, switch to the dough hook and knead on medium-low for 4–6 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding small amounts of flour if necessary so dough is manageable but still slightly tacky.

First rise

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

Prepare filling

While dough is rising, combine the softened 6 tablespoons butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Use a fork or small spatula to mix until uniform and spreadable. Set aside.

Roll dough

After the 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, leaving slightly thicker edges if needed.

Spread filling

Evenly spread the cinnamon-brown sugar butter mixture over the rolled dough, leaving a 1/2-inch border along one long edge free of filling to allow sealing.

Form log and cut

Starting from the long edge opposite the free border, tightly roll the dough into a log. Pinch the seam to seal and press the ends to keep filling inside. With a sharp knife or dental floss, cut the log into 12 equal rolls (about 1 1/2 inches each).

Arrange in pan and second rise

Grease a 9x13-inch baking pan or line with parchment. Place the 12 rolls in the pan spaced slightly apart. Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Bake

Bake the rolls in the preheated oven for 20–25 minutes, 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 slightly

Remove the pan from the oven and let the rolls cool in the pan 8–10 minutes before icing so the icing doesn't completely melt off but still spreads easily.

Make icing

While rolls rest, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 1/4 cups confectioners' sugar and 1 teaspoon vanilla extract and beat until combined. If the icing is too thick, add up to 1 teaspoon milk to reach desired spreadable consistency.

Glaze rolls

Spread the cream cheese icing evenly over the warm (but not piping hot) cinnamon rolls so it melts into the swirls. Serve warm.