Cinnamon Roll Recipe

Warm milk and melt butter

Heat the milk in a small saucepan or microwave until warm to the touch (about 110°F / 43°C). Add 2 tablespoons of the butter and stir until melted. The mixture should be warm but not hot.

Activate yeast

In a small bowl, combine the warm milk mixture with the yeast and 1 tablespoon granulated sugar. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 1/2 cups of the flour and the salt. Add the yeast mixture and the two eggs. Mix on low until combined. Switch to the dough hook (or continue by hand) and gradually add the remaining flour, 1/4 cup at a time, until a soft, slightly sticky dough forms (about 3.25 cups total).

Knead

Knead the dough by machine for 5–7 minutes, or by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic. The dough should be tacky but not overly sticky; add up to 1–2 tbs additional flour only if very sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Prepare filling

While the dough is rising, beat the 4 tbs softened butter with the brown sugar, ground cinnamon, nutmeg (if using), and 1/8 tsp fine sea salt until well combined and spreadable. Set aside.

Roll out dough

Once dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle roughly 16 x 12 inches and about 1/4 inch thick.

Spread filling

Evenly spread the prepared cinnamon-brown sugar butter over the rolled dough, leaving a 1/2-inch border along the long edge farthest from you.

Form log and cut

Starting from the long edge nearest you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal rolls (about 1 to 1 1/4-inch slices).

Arrange for second rise

Place the rolls cut-side up into a greased 9x13-inch baking pan, leaving a little space between each. Cover loosely with plastic wrap or a towel and let rise in a warm place for 30–45 minutes, until puffy and nearly doubled.

Preheat oven

About 10 minutes before the rolls finish rising, preheat the oven to 350°F (175°C).

Bake

Bake the rolls in the preheated oven for 20–25 minutes, until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Make cream cheese glaze

While the rolls bake (or immediately after removing from oven), beat together the room-temperature cream cheese and 2 tbs butter until smooth. Add the powdered sugar and vanilla and beat until well combined. If the glaze is too thick, add up to 1 tablespoon milk to reach a spreadable consistency.

Glaze and serve

Once the rolls are removed from the oven and still warm, spread the cream cheese glaze over the rolls so it melts into the swirls. Let cool 10 minutes in the pan, then serve warm. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days.