The Community-Curated Cinnamon Roll Recipe

Dough

• 1 cup (240ml) whole milk, warmed to 110°F
• 2¼ tsp (1 packet) active dry yeast
• ⅓ cup (67g) granulated sugar, divided
• 4 cups (480g) bread flour, spooned and leveled (weigh it if you can)
• 1 tsp salt
• 2 large eggs, room temperature
• 6 tbsp (85g) unsalted butter, softened

Filling

• ¾ cup (165g) packed light brown sugar
• 2½ tbsp ground cinnamon (Ceylon if you have it)
• ¼ cup (57g) unsalted butter, very soft, not melted

Simple Vanilla Frosting

• 2 cups (240g) powdered sugar, sifted
• 3–4 tbsp whole milk or heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Make the dough

1. Whisk the warm milk, yeast, and 1 tablespoon of the sugar together. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast is dead, so start over with a fresh packet before going further.
2. In a stand mixer bowl, whisk the bread flour, remaining sugar, and salt together.
3. Add the yeast mixture, eggs, and softened butter. Mix with the dough hook on low until it comes together, then knead 7–9 minutes on medium until smooth and elastic. Stretch a small piece of dough: it should stretch thin enough to see light through without tearing (the windowpane test).
4. Shape into a ball, place in a greased bowl, cover, and let rise somewhere warm for 60–90 minutes, until doubled. Press a finger into the dough: the indent should slowly spring back about halfway (the poke test).

Fill, shape, and second rise

1. Punch down the dough and roll it out on a lightly floured surface into a 16×12-inch rectangle.
2. Spread the very soft butter edge to edge, leaving a ½-inch border along one long side.
3. Whisk the brown sugar and cinnamon together, sprinkle evenly over the butter, and press gently so it adheres.
4. Starting from the long edge with filling, roll tightly into a log, pinching the seam to seal.
5. Using a bench scraper or a length of unflavored floss, cut into 12 even rolls, about 1¼ inches each.
6. Arrange in a buttered 9×13-inch pan, cover, and let rise 30–45 minutes, until puffy and touching their neighbors.

Bake and frost

1. Preheat the oven to 350°F while the rolls finish their second rise.
2. Bake 22–26 minutes, until golden brown and the centers reach 190°F on an instant-read thermometer.
3. While the rolls bake, whisk the powdered sugar and salt together, then whisk in the milk one tablespoon at a time until smooth and pourable but not watery. Whisk in the vanilla.
4. Let the rolls cool 5–10 minutes, then drizzle the frosting over the warm (not hot) rolls so it melts into the swirls without disappearing completely.