Cinnamon Roll Recipe

Warm milk and bloom yeast

Warm the whole milk until it reaches about 105–110°F (warm to the touch). Stir in 1 tablespoon granulated sugar and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

Melt butter and combine

Melt 1 tablespoon unsalted butter and stir into the foamy milk. In a mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.

Mix dough

Beat the lightly beaten large egg and add it to the milk mixture. Pour the wet ingredients into the flour and stir until a shaggy dough forms. If dough is overly sticky, add up to 2 additional tablespoons of flour; if too dry, add 1 tablespoon milk.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook for 5 minutes on medium-low.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Prepare filling

While the dough rises, mix 6 tablespoons softened butter with 1 cup brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt until evenly combined and crumbly. Stir in optional chopped pecans or raisins if using.

Roll out dough

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

Spread filling

Spread the softened butter layer evenly over the rolled dough, leaving a 1/2-inch border on one long edge. Sprinkle the brown sugar–cinnamon mixture evenly over the butter layer, pressing gently so it adheres.

Form rolls

Starting from the long edge opposite the reserved border, tightly roll the dough into a log. Pinch seam to seal. With a sharp knife or dental floss, trim 1/2 inch off each end, then slice into 9–12 equal rolls (about 1 to 1 1/4-inch thick for 12 rolls).

Second rise

Place rolls cut-side up in a greased 9x13-inch pan (or two smaller pans), spacing them slightly apart. Cover loosely and let rise in a warm place until puffy, about 30–45 minutes.

Preheat and bake

Preheat oven to 350°F (175°C). Bake the risen rolls for 20–25 minutes until golden brown on top and cooked through (internal temp ~190°F). If the tops brown too quickly, tent with foil for the last 5–10 minutes.

Cool slightly

Remove rolls from oven and let cool in the pan for 10–15 minutes before glazing so the glaze won't fully melt away.

Make cream cheese glaze

While rolls cool, beat together 2 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat until combined. Add 1 tablespoon milk or cream as needed to reach a pourable but thick consistency.

Finish

Spread or drizzle the glaze over the warm (not piping hot) cinnamon rolls so it softens and melds into the spirals. Serve warm.