Cinnamon Roll Recipe

Warm milk and bloom yeast

Warm the milk to 105–110°F (slightly warm to touch). Whisk in 1 tablespoon granulated sugar and the yeast. Let sit 5–10 minutes until foamy.

Melt butter and combine

Melt 4 tablespoons unsalted butter and allow to cool slightly. In a mixing bowl or stand mixer fitted with a paddle, combine the foamy milk/yeast, melted butter, and eggs. Mix briefly to combine.

Add dry ingredients and knead

Whisk together flour and 1/2 teaspoon salt. Gradually add flour to wet ingredients while mixing on low until a shaggy dough forms. Switch to dough hook (or transfer to lightly floured surface) and knead 6–8 minutes until smooth, elastic, and slightly tacky. Add up to 2–4 tablespoons more flour if dough is too sticky.

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 spot until doubled, about 1 to 1.5 hours.

Prepare filling

While dough is rising, stir together the packed brown sugar, ground cinnamon, and 1/4 teaspoon fine sea salt. Soften 4 tablespoons butter to spreadable consistency.

Roll out dough and spread filling

After first rise, punch down the dough and turn onto a lightly floured surface. Roll into a 12 x 16 inch rectangle about 1/4 inch thick. Spread the softened butter evenly over the surface, leaving about 1/2-inch border. Sprinkle the cinnamon–brown sugar mixture evenly over the butter, pressing lightly so it adheres.

Form rolls

Starting from the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp serrated knife or floss, cut the log into 9 equal rolls (about 1 3/4–2 inches each). Place rolls cut-side up in a 9-inch square or round pan lightly buttered, leaving a little space between them for expansion.

Second rise

Cover the pan loosely and let rolls rise until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat oven to 350°F (175°C).

Bake

Brush the tops with the 2 tablespoons melted butter reserved. Bake in preheated oven for 22–28 minutes until golden brown and center cooked (a toothpick should come out clean and internal temp ~190°F). Remove from oven and let cool 10–12 minutes in the pan before adding frosting.

Make frosting

While rolls cool, beat 4 oz softened cream cheese and 2 tablespoons softened butter together until smooth. Add 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt; mix to combine. Gradually add the 1 cup powdered sugar and beat until smooth and spreadable. If frosting is too thin, add up to 1/4 cup more powdered sugar; if too thick, add 1 teaspoon milk or maple syrup.

Frost rolls

Once rolls have cooled 10–12 minutes (still warm but not piping hot), spread the maple cream frosting evenly over the tops so it slightly melts into the spirals.

Candy the pecans

In a small skillet over medium heat melt 1 tablespoon butter. Add 2 tablespoons granulated sugar and 3/8 teaspoon (a pinch) fine sea salt, stirring until sugar dissolves and mixture becomes syrupy, about 1–2 minutes. Add the 3/4 cup pecan halves and toss to coat. Cook 2–3 minutes until sugar crystallizes and pecans are glossy and toasted. Transfer to parchment to cool and separate with a fork as needed.

Top rolls

Once frosting is spread, sprinkle the candied pecans over the rolls. Serve warm.