About this recipe

Soft, pillowy cinnamon rolls with a gooey brown sugar-cinnamon filling and a thick, tangy cream cheese glaze. This is the kind of recipe that fills your home with an irresistible aroma and brings everyone to the kitchen. Made from scratch with a reliable, forgiving dough — no stand mixer required — these rolls come out perfectly tender every time.

Instructions

1. 1

   Warm the milk in a small saucepan or microwave until it reaches ![110°F] — it should feel warm but not hot to the touch (like a comfortable bath). Pour into a large mixing bowl or the bowl of a stand mixer. Sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over the milk. Stir gently and let sit for 5–10 minutes until the mixture is foamy. If it doesn't foam, your active dry yeast may be expired or the milk was too hot — start over.

2. 2

   Add the remaining granulated sugar, eggs, melted unsalted butter, and fine salt to the active dry yeast mixture. Whisk to combine. Add 3½ cups of the all-purpose flour and stir with a wooden spoon or spatula until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding the remaining all-purpose flour a tablespoon at a time as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead with a dough hook in a stand mixer on ^[medium speed] for 6–7 minutes. The dough is ready when it springs back slowly when poked.

4. 4

   Form the dough into a ball and place it in a lightly greased large mixing bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for 1 to 1½ hours, until doubled in size.

5. 5

   While the dough rises, make the filling. In a medium mixing bowl, mix together the softened unsalted butter, light brown sugar, cinnamon, and fine salt until it forms a thick, spreadable paste. Set aside at room temperature.

6. 6

   Once the dough has doubled, punch it down gently to release the gas. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 16 inches wide by 12 inches tall. Try to keep the thickness even throughout.

7. 7

   Spread the cinnamon-unsalted butter filling evenly over the entire surface of the dough, leaving a ½-inch border along the far long edge (this helps seal the roll). Use your fingers or an spatula to spread it all the way to the near edge and both short sides.

8. 8

   Starting from the long edge closest to you, roll the dough up tightly and evenly into a log. Pinch the seam firmly to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls, each about 1½ inches thick.

9. 9

   Grease a 9x13-inch baking dish with unsalted butter. Arrange the rolls cut-side up in the dish, spacing them evenly (they'll be touching or nearly touching). Cover loosely with plastic wrap and let rise again for 30–45 minutes, until puffed and the rolls are touching each other.

10. 10

    Preheat the oven to ![350°F] while the rolls finish their second rise. Bake for 22–26 minutes, until the tops are lightly golden and the centers look just set — do not overbake. They will continue to cook slightly from residual heat. Let cool in the pan for 10 minutes before glazing.

11. 11

    While the rolls bake, beat the softened cream cheese with a whisk or hand mixer until smooth and fluffy. Add the sifted powdered sugar, milk, pure vanilla extract, and fine salt. Whisk until silky and pourable. If the glaze is too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar.

12. 12

    Pour or spread the cream cheese glaze generously over the warm rolls (not piping hot — let them rest 10 minutes first so the glaze doesn't completely melt in). Serve immediately while warm and gooey.