Cinnamon Roll Recipe

Warm milk and activate yeast

Heat the milk in a small saucepan or microwave until warm to the touch (about 105–110°F / 40–43°C). Stir in the tablespoon of warm water and sprinkle the active dry yeast and a pinch (1/4 tsp) of the granulated sugar over the water. Let sit 5–10 minutes until foamy.

Melt butter and combine

In the warm milk, stir in 1 ounce (2 tablespoons) of unsalted butter until melted. Add the remaining granulated sugar (1/4 cup) and stir to dissolve. Let the mixture cool slightly if it's very hot (should be warm but not scalding).

Make the dough

In a large bowl or stand mixer fitted with the dough hook, whisk together 2 cups of the all-purpose flour and 3/4 teaspoon salt. Add the foamy yeast-milk mixture and the beaten large egg. Mix on low to combine, then gradually add the remaining 1 1/4 cups flour until a soft, slightly tacky dough forms. If mixing by hand, stir until shaggy then knead on a lightly floured surface.

Knead

Knead the dough for 6–8 minutes by machine (medium-low speed) or 8–10 minutes by hand until smooth and elastic. The dough should be slightly tacky but not sticky. Add small additional teaspoons of flour if dough is too sticky (do not exceed 2 additional tablespoons).

First rise

Lightly oil a large bowl, place the dough inside, turn to coat in oil, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.

Prepare filling

While dough rises, cream together 4 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg in a small bowl until evenly combined. Set aside. If using coarse sugar, nuts, or raisins, have them ready.

Roll out dough

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 16 x 12 inches and about 1/4 inch thick, keeping the shape as even as possible.

Spread filling

Evenly spread the softened 4 tablespoons butter over the rolled dough, leaving a 1/2-inch margin along one long edge. Sprinkle the brown sugar–cinnamon mixture evenly over the butter, pressing lightly so it adheres. Sprinkle the coarse sugar, chopped nuts, or raisins if using.

Roll and cut

Starting from the long edge opposite the 1/2-inch margin, tightly roll the dough into a log. Pinch the seam and the ends to seal. Using a sharp serrated knife or dental floss, cut the log into 12 equal rolls (about 1 to 1 1/4 inches each). Wipe the knife between cuts for clean edges.

Second rise in pan

Arrange the rolls cut-side up in a lightly buttered 9x13-inch baking pan or two 9-inch round cake pans, leaving a small gap between rolls for expansion. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Bake the rolls in the preheated 350°F (175°C) oven for 20–25 minutes, until the tops are golden brown and the centers are set. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the pan from the oven and allow the rolls to cool in the pan for 10 minutes before glazing. Cooling slightly helps the glaze stay on top rather than melting completely into the rolls.

Make cream cheese glaze

While rolls cool, beat together 2 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add 1 cup powdered sugar, then 1/2 teaspoon vanilla extract and 1 teaspoon milk. Beat until smooth and pourable; add up to 1 additional teaspoon milk if needed to reach desired consistency.

Glaze rolls

Using a spatula, dollop or drizzle the glaze generously over the warm (not piping hot) rolls so it spreads over the tops and into crevices. Serve warm.