Cinnamon Roll Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or microwave until warm (about 110°F / 43°C). Add 3 tbsp butter and stir until melted. The mixture should be warm but not hot.

Bloom yeast

In a small bowl, combine warm water (1/4 cup) with 1 tbsp granulated sugar and sprinkle the 2 1/4 tsp active dry yeast on top. Let sit 5–10 minutes until foamy.

Combine wet ingredients

In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk-butter mixture with the foamed yeast, 2 large eggs and 1 tsp vanilla extract.

Mix dry ingredients and form dough

Add 3 1/4 cups all-purpose flour and 1 tsp salt to the wet mixture. Using the dough hook on low speed (or wooden spoon by hand), mix until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth, elastic and slightly tacky. Add up to 2–4 tbsp extra flour if dough is too sticky, adding 1 tbsp at a time.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Prepare filling

While the dough rises, mix 6 tbsp softened butter with 3/4 cup packed light brown sugar and 2 tsp ground cinnamon until fully combined and spreadable. Roughly chop macadamia nuts and measure chocolate chips.

Roll dough and spread filling

After the dough has doubled, punch it down and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches and roughly 1/4 inch thick. Spread the cinnamon-brown sugar-butter mixture evenly over the dough, leaving a 1/2-inch border on one long edge. Evenly sprinkle 1/2 cup semisweet chocolate chips and 1/2 cup chopped macadamia nuts over the filling.

Form rolls

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 unflavored dental floss, cut the log into 12 equal rolls (about 1 1/2-inch thick).

Second rise

Place the rolls in a greased 9x13-inch baking pan (or two smaller pans) spaced slightly apart. Cover loosely with plastic wrap and let rise for 30–45 minutes until puffy but not necessarily doubled. During the last 15 minutes, preheat the oven to 350°F (175°C).

Egg wash and bake

Whisk 1 egg with 1 tbsp water to make an egg wash. Brush the tops of the risen rolls lightly with the wash. Bake in the preheated 350°F (175°C) oven for 22–28 minutes, until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Cool before glazing

Remove the pan from the oven and let the rolls cool 10–15 minutes so the glaze won't completely melt away.

Make cream cheese glaze

While rolls cool, beat together 4 oz softened cream cheese and 2 tbsp softened butter until smooth. Add 1 1/4 cups powdered sugar, 1/2 tsp vanilla and 1 tbsp milk (or heavy cream), plus 1/8 tsp salt. Beat until smooth and thick but pourable, adding up to 1 more tsp milk if needed to reach desired consistency.

Glaze the rolls

Generously spread or drizzle the cream cheese glaze over the warm (not hot) rolls so it softens into the swirls and pools slightly. Let set 5–10 minutes before serving.