Cinnamon Roll Recipe

Warm milk and melt butter

Heat the milk and 4 tbsp butter together in a small saucepan over low heat or in the microwave until warm (about 110°F / 43°C) and the butter is melted. The mixture should be warm to the touch but not hot.

Activate yeast

In a small bowl, combine the warm milk-butter mixture with 1 tbsp granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant.

Mix wet ingredients

In a large bowl or the bowl of a stand mixer, beat the eggs lightly. Add the foamy yeast mixture and stir to combine.

Add dry ingredients and knead

Add 2 cups of the flour and 1/2 tsp salt to the wet mixture and stir until a shaggy dough forms. Gradually add the remaining flour, 1/4 cup at a time, mixing until a soft, slightly tacky dough forms. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/4 hours.

Prepare filling

While the dough rises, mix the softened 6 tbsp butter, 3/4 cup packed light brown sugar, 2 tsp ground cinnamon and 1/4 tsp salt in a bowl until combined and spreadable. Stir in the optional raisins or nuts if using.

Roll out dough

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

Spread filling

Evenly spread the cinnamon-sugar-butter mixture over the rolled dough, leaving a 1/2-inch bare margin along one long edge to help seal the roll.

Form the log

Starting at the opposite long edge, tightly roll the dough into a log, keeping it even as you go. Pinch the seam to seal and tuck both ends under to create a neat log.

Cut rolls

Using a sharp knife or unflavored dental floss (pulled taut under the log), cut the log into 9 equal pieces (about 1 3/4 to 2 inches each). Place rolls cut-side up into a greased 9x13-inch baking pan, leaving small gaps for expansion.

Second rise

Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Bake

Bake the risen rolls in the preheated oven for 22–28 minutes, rotating the pan halfway through, until golden brown on top and cooked through (an internal temperature near 190°F / 88°C). If the tops brown too quickly, tent with foil for the last 5–8 minutes.

Make glaze

While the rolls bake or warm slightly after baking, beat together 4 oz softened cream cheese and 2 tbsp softened butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 tsp vanilla, a pinch of salt, and 1 tsp milk (add more milk, 1/4 tsp at a time, if needed) until a pourable but thick glaze forms.

Finish

When rolls are done, remove from oven and let cool 5–10 minutes. Generously spread or drizzle the cream cheese glaze over the warm rolls so it sinks into the spirals. Serve warm.