Cinnamon Rolls Recipe

Warm milk and bloom yeast

Gently warm the milk to 105–115°F (warm to the touch). Add 1 tablespoon granulated sugar and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

Add butter and egg

Melt 4 tablespoons butter and whisk it into the warmed milk and yeast mixture. Whisk in the large egg and 1 teaspoon vanilla extract until combined.

Mix dry ingredients

In a large bowl (or stand mixer bowl), whisk together 3 cups all-purpose flour and 1/2 teaspoon fine sea salt. Make a well in the center.

Combine and knead

Pour the wet mixture into the flour. Using a dough hook on low (or wooden spoon then by hand), mix until incorporated. Knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. Add up to 2–4 tablespoons additional flour if dough is too sticky.

First rise

Lightly oil a clean bowl, place the 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 hour 15 minutes.

Prepare filling

While the dough rises, combine 6 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Mix until smooth and spreadable. If using nuts or raisins, stir them in.

Roll out dough

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

Spread filling

Evenly spread the cinnamon-brown sugar filling across the rolled dough, leaving a 1/2-inch bare margin along the long edge farthest from you.

Roll and cut

Starting at the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal rolls (about 1 to 1 1/4 inches each).

Second rise

Arrange the rolls in a greased 9 x 13-inch pan (or two 9-inch rounds), spaced slightly apart. Cover loosely and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat oven and egg wash

Preheat the oven to 350°F (175°C). Whisk the remaining large egg with 1 teaspoon water to make an egg wash; gently brush the tops of the risen rolls to promote browning.

Bake

Bake the rolls on the center rack for 20–25 minutes, or until the tops are golden brown and an instant-read thermometer inserted into a center roll reads about 190–195°F. If the tops brown too quickly, tent lightly with foil for the last 5–10 minutes.

Make glaze

While rolls bake, whisk together 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch (1/4 tsp) salt until smooth and pourable. Add a little more milk (1/2 teaspoon at a time) if needed to reach desired consistency.

Glaze and serve

Remove rolls from the oven and let cool 8–10 minutes. Drizzle or spread the glaze over the warm rolls so it melts into the swirls. Serve warm.