Terri’s Famous Cinnamon Roll Recipe

Warm milk and bloom yeast

Heat the milk until just warm (about 105–115°F / 40–46°C). Stir in 1 tablespoon granulated sugar and the active dry yeast (2.25 tsp). Let sit 5–10 minutes until foamy.

Melt butter

While the yeast blooms, melt 4 tablespoons unsalted butter and let it cool slightly so it isn't piping hot.

In the bowl of a stand mixer fitted with the paddle or using a large mixing bowl, combine the foamy yeast-milk mixture, melted butter, 2 large eggs, and 1 teaspoon salt. Mix briefly to combine.

Add 3 cups of the all-purpose flour and mix on low speed until incorporated. Add remaining flour, 1/2 cup at a time, until a soft, slightly sticky dough forms. You may need 3¾–4 cups depending on humidity. If dough is very sticky, add up to 2 tbs more flour; if too dry, add 1–2 tsp water.

If using a stand mixer, switch to the dough hook and knead 4–6 minutes on medium-low until smooth and elastic. If kneading by hand, turn out onto a lightly floured surface and knead 6–8 minutes.

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

While the dough rises, make the filling. In a bowl, combine 6 tablespoons softened unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine sea salt. Stir until it forms a moist, spreadable paste.

When the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches and roughly 1/4 inch thick. Keep edges reasonably even for uniform rolls.

Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch bare border along one long edge.

Starting at the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under.

Using a sharp serrated knife or dental floss, cut the log into 12 equal rolls (about 1 to 1¼ inches each). Transfer the rolls into a lightly buttered 9x13-inch baking pan, spacing them close together for soft sides.

Cover the pan loosely with plastic wrap or a towel and let the rolls rise again in a warm place until puffy, about 30–45 minutes (they should nearly double and look airy). Meanwhile preheat the oven to 350°F (175°C).

Bake the rolls in the preheated oven for 22–28 minutes, until golden brown on top and set in the center. If the tops brown too quickly, tent with foil for the last 5–10 minutes.

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes before frosting so the frosting doesn't melt away completely.

While the rolls cool slightly, make the frosting. In a medium bowl, beat together 4 oz room-temperature cream cheese and 2 tablespoons room-temperature unsalted butter until smooth and lump-free.

Add 1.5 cups powdered sugar and 1 teaspoon vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add milk 1 teaspoon at a time until spreadable (up to the listed 1 tsp). Taste and adjust sweetness as desired.

Spread the frosting over the warm (not piping hot) rolls so it melts into crevices but remains creamy on top. Optionally sprinkle with coarse sugar or a tiny pinch of sea salt flakes for contrast.