Quick Recipe Version (TL;DR)
Quick Ingredients
- Whole milk 1 cup (240 ml), 105–110°F
- Instant or active dry yeast 2 1/4 tsp (7 g)
- Granulated sugar 1/3 cup (67 g)
- Eggs 2 large, room temp
- Unsalted butter 6 tbsp (85 g), very soft
- All-purpose flour 3 3/4 cups (450 g), plus a little for dusting
- Fine salt 1 tsp
- Filling: unsalted butter 1/2 cup (113 g), brown sugar 1 cup (200 g), ground cinnamon 2 1/2 tbsp (20 g), pinch salt
- Glaze: cream cheese 4 oz (113 g), butter 3 tbsp (42 g), powdered sugar 1 1/4 cups (150 g), vanilla 1 1/2 tsp, lemon juice 1–2 tsp, milk 2–3 tbsp, pinch salt
Do This
- 1. Warm milk; whisk with sugar and yeast. Stand 5–10 minutes if using active dry; proceed immediately if using instant.
- 2. Mix in eggs, 2 cups flour, and salt; add remaining flour and softened butter. Knead 8–10 minutes until smooth and slightly tacky.
- 3. Rise covered until doubled, about 60–75 minutes.
- 4. Roll dough to 12×18 in (30×46 cm). Spread 1/2 cup butter; sprinkle brown sugar, cinnamon, and a pinch of salt. Press in lightly.
- 5. Roll up from long side; cut 12 pieces. Arrange in greased 9×13 in (23×33 cm) pan.
- 6. Rise 35–45 minutes until puffy; preheat oven to 350°F (175°C).
- 7. Bake 22–26 minutes to light golden; beat glaze and spread over warm rolls.
Why You’ll Love This Recipe
- Soft, pillowy dough that stays tender for hours.
- Buttery brown-sugar cinnamon swirl that bakes into gooey ribbons.
- Tangy vanilla-cream cheese glaze that balances the sweetness.
- Step-by-step guidance for bakery-quality results at home.
Grocery List
- Produce: 1 lemon (for juice)
- Dairy: Whole milk, unsalted butter, eggs, cream cheese
- Pantry: All-purpose flour, granulated sugar, brown sugar, powdered sugar, ground cinnamon, vanilla extract, fine salt, instant or active dry yeast
Full Ingredients
For the Dough
- Whole milk 1 cup (240 ml), warmed to 105–110°F (40–43°C)
- Instant or active dry yeast 2 1/4 tsp (7 g)
- Granulated sugar 1/3 cup (67 g)
- Eggs 2 large, at room temperature
- Unsalted butter 6 tbsp (85 g), very soft
- All-purpose flour 3 3/4 cups (450 g)
- Fine salt 1 tsp
- Neutral oil or soft butter, for greasing bowl
For the Buttery Cinnamon Filling
- Unsalted butter 1/2 cup (113 g), very soft
- Packed light or dark brown sugar 1 cup (200 g)
- Ground cinnamon 2 1/2 tbsp (20 g)
- Fine salt 1/4 tsp
- Optional: 1 tsp vanilla extract
For the Tangy Vanilla-Cream Cheese Glaze
- Cream cheese 4 oz (113 g), softened
- Unsalted butter 3 tbsp (42 g), softened
- Powdered sugar 1 1/4 cups (150 g), sifted
- Pure vanilla extract 1 1/2 tsp
- Fresh lemon juice 1–2 tsp, to taste
- Whole milk (or cream) 2–3 tbsp, to thin
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Warm the milk and activate the yeast
Warm the milk to 105–110°F (40–43°C). In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk with the sugar and yeast. If using active dry yeast, let it stand 5–10 minutes until foamy. If using instant yeast, you can proceed right away.
Step 2: Mix and knead a soft dough
Add the eggs and 2 cups (240 g) of the flour to the yeast mixture; mix to combine. Add the salt, the remaining flour, and the softened butter. Knead with a dough hook on medium speed (or by hand) for 8–10 minutes. The dough should be smooth, elastic, and slightly tacky, clearing the sides of the bowl but lightly sticking to the bottom. If extremely sticky, dust in 1–2 tbsp flour; avoid adding too much.
Step 3: First rise until doubled
Form the dough into a ball and place in a lightly greased bowl. Cover tightly and let rise in a warm spot until doubled, about 60–75 minutes.
Step 4: Make the filling and prepare the pan
Grease a 9×13-inch (23×33 cm) baking pan and line with a parchment sling for easy removal. In a small bowl, combine brown sugar, cinnamon, salt, and vanilla (if using). Keep the 1/2 cup softened butter separate for spreading.
Step 5: Roll, fill, and shape
Turn the risen dough onto a lightly floured surface. Roll into a 12×18-inch (30×46 cm) rectangle with the long side facing you. Spread the 1/2 cup softened butter evenly over the surface, leaving a 1/2-inch border on the far long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter and gently press it in. Roll up tightly from the long edge into an 18-inch log, sealing the seam. Trim the very ends if ragged, then cut into 12 equal rolls (about 1 1/2 inches each) using dental floss or a sharp knife.
Step 6: Second rise and preheat
Arrange the rolls in the prepared pan (3 rows of 4). Cover and let rise until very puffy and touching, 35–45 minutes. About 20 minutes before baking, preheat the oven to 350°F (175°C) with a rack in the center.
Step 7: Bake until golden and set
Bake for 22–26 minutes until the tops are light golden and the center of a middle roll reads 190°F (88°C). Rotate the pan at the 15-minute mark for even browning. Do not overbake; the rolls should feel soft.
Step 8: Whisk the tangy glaze and finish
While the rolls bake, beat the cream cheese and butter until smooth. Mix in the powdered sugar, vanilla, lemon juice, and a pinch of salt. Add milk 1 tbsp at a time until thick but spreadable and slightly pourable. Spread about half the glaze over the rolls 5 minutes after they come out of the oven so it melts into the swirls, then spread the remaining glaze once the rolls cool another 5–10 minutes. Serve warm.
Pro Tips
- Measure flour by weight for the softest dough; too much flour makes dense rolls.
- Knead to a windowpane: a small piece should stretch thin without tearing, ensuring a pillowy texture.
- Use unflavored dental floss to cut clean spirals without squashing the log.
- Proof in a warm, draft-free spot. A turned-off oven with a mug of hot water inside works well.
- Glaze in two stages: once warm to soak in, once slightly cooler for those pretty swirls on top.
Variations
- Maple-Pecan: Sprinkle 1/2 cup (60 g) chopped toasted pecans over the filling; swap 1 tbsp milk in the glaze for pure maple syrup.
- Cardamom-Orange: Replace 1 tsp of the cinnamon with 1 tsp ground cardamom; add 1 tbsp finely grated orange zest to the filling. Use orange juice instead of lemon juice in the glaze.
- Espresso Drizzle: Add 1 tsp instant espresso powder to the filling and 1/2 tsp to the glaze for a coffeehouse twist.
Storage & Make-Ahead
Store cooled rolls covered at room temperature for up to 2 days or refrigerated up to 4 days. Reheat in a 325°F (165°C) oven for 8–10 minutes or microwave each roll 20–25 seconds. Overnight option: after shaping, cover the pan tightly and refrigerate 8–16 hours. Next day, let rolls stand at room temperature until puffy, 45–60 minutes, then bake as directed. To freeze baked rolls, wrap individually and freeze up to 2 months; thaw and rewarm before glazing (or glaze and then rewarm gently). To freeze unbaked, freeze the shaped rolls in the pan until solid, wrap well, and freeze up to 2 months; thaw overnight in the fridge, then proof at room temperature until puffy (60–90 minutes) and bake.
Nutrition (per serving)
Approximate per roll: 470 calories; 22 g fat; 65 g carbohydrates; 7 g protein; 280 mg sodium; 32 g sugars.
