Cinnamon Roll Recipe

Warm milk & bloom yeast

Warm the milk to 105–115°F (warm to the touch). In a small bowl, combine warm milk, 1 tablespoon granulated sugar and the active dry yeast. Stir and let sit 5–10 minutes until foamy and fragrant.

Melt butter

While yeast blooms, melt 3 tablespoons butter until just melted (not browned). Let cool slightly.

Mix dough

In the bowl of a stand mixer fitted with the paddle (or in a large bowl), combine 2 1/2 cups of the flour and salt. Add the foamy yeast mixture, melted butter, egg, and vanilla. Mix on low until combined, then switch to dough hook (or by hand) and gradually add remaining flour until a soft, slightly tacky dough forms (about 3–4 minutes by mixer; 6–8 minutes by hand). Dough should be elastic and hold shape but still slightly sticky.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.

Roll out

Turn the risen dough onto a lightly floured surface and press to deflate gently. Roll into a 12x16 inch (30x40 cm) rectangle about 1/4 inch thick. Keep edges reasonably even.

Prepare filling

In a small bowl, beat the softened butter until smooth. Stir in brown sugar, cinnamon, and 1/4 teaspoon salt to form a spreadable paste.

Spread filling

Evenly spread the cinnamon butter over the rolled dough rectangle, leaving a 1/2-inch border on one long edge. Press gently so filling adheres to dough.

Roll and cut

Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 even rolls (about 1 to 1 1/4 inch thick). Place rolls cut-side up in a greased 9x13 inch baking pan, spacing slightly apart.

Second rise

Cover pan lightly with plastic wrap or a towel and let rolls rise until puffy and nearly doubled, about 30–45 minutes.

Brown the butter

In a small saucepan over medium heat, melt 4 tablespoons butter. Continue cooking, swirling the pan occasionally, until butter foams, turns golden-brown and gives a nutty aroma (watch carefully to avoid burning). Remove from heat and let cool 3 minutes.

Make crumble

In a medium bowl combine 1/2 cup flour, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Pour the warm (not hot) brown butter over the dry mix and stir with a fork until clumps form and mixture resembles coarse crumbs. Set aside to cool slightly while rolls finish their second rise.

Top rolls

When rolls are puffy and nearly doubled, sprinkle the brown-butter crumble evenly over the tops, pressing lightly so some crumble adheres.

Bake

Preheat oven to 350°F (175°C). Bake the assembled rolls in the preheated oven for 22–28 minutes, until tops are golden brown, the crumble is set, and an inserted toothpick in the center roll comes out with moist crumbs (not raw dough). If crumble browns too quickly, tent loosely with foil for the last 5–8 minutes.

Make sour cream glaze

While rolls bake (or as they rest), whisk together sour cream, powdered sugar, vanilla extract, lemon juice and 1/8 teaspoon salt until smooth. Adjust consistency by adding a little more powdered sugar to thicken or a splash of sour cream to thin; glaze should be pourable but thick enough to coat.

Finish

Allow rolls to cool in pan 8–10 minutes after baking. Drizzle or spoon the sour cream glaze over warm rolls so it melts into swirls but still leaves some crumble texture. Serve warm.