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Martha Stewart-Inspired Cinnamon Rolls

Close-up of Martha Stewart-Inspired Cinnamon Rolls showing its texture
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These soft, buttery cinnamon rolls are inspired by Martha Stewart’s classic home-baking style, with a tender enriched dough spiraled around a generous brown-sugar-cinnamon filling and finished with a tangy cream cheese glaze. They bake up tall and pillowy with a deeply caramelized center and pull apart in gooey, fragrant layers. An original adaptation, not a verified Martha Stewart recipe.

Ingredients

Scale

For the Dough

  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 4 1/2 cups (563g) all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, melted and cooled slightly

For the Filling

  • 3/4 cup (158g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, softened

For the Glaze

  • 4 ounces (113g) cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Warm the milk in a small saucepan over low heat until it registers 110°F (43°C) on an instant-read thermometer, then pour it into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk, stir once, and let stand 5 to 10 minutes until foamy on top; if it does not foam, the yeast is dead and you must start again with fresh yeast.
  2. Add the remaining granulated sugar, 2 cups (250g) of the flour, the salt, eggs, and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms, scraping down the bowl once.
  3. Mix in the remaining 2 1/2 cups (313g) flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and feels tacky but not sticky; you may not need every bit of flour, so add the last portion gradually to avoid a dry, dense dough.
  4. Knead on medium-low speed for 6 to 8 minutes, until the dough is smooth, elastic, and springs back when pressed with a floured finger. Lightly grease a large bowl, turn the dough in it to coat, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 1 hour to 1 hour 30 minutes.
  5. Butter a 9×13-inch (23x33cm) baking dish. Punch down the dough and turn it out onto a lightly floured surface; roll it into a 16×12-inch (40x30cm) rectangle, squaring the corners as you go so the rolls are even.
  6. Stir together the brown sugar, cinnamon, and salt in a small bowl. Spread the softened butter evenly over the dough, leaving a 1/2-inch (1cm) border, then scatter the sugar mixture over the butter and press it gently into the surface.
  7. Starting from a long side, roll the dough away from you into a tight log, pinching the seam to seal. Cut the log crosswise into 12 equal pieces with a sharp serrated knife or unflavored dental floss, wiping the knife between cuts so the spirals stay neat.
  8. Arrange the rolls cut-side up in the prepared dish, cover loosely with plastic wrap, and let rise until puffed and nearly doubled, about 45 minutes. Meanwhile, heat the oven to 350°F (175°C).
  9. Bake the rolls on the center rack for 25 to 30 minutes, until golden brown and a thermometer inserted in the center roll reads 190°F (88°C); if the tops brown too quickly, tent loosely with foil after 20 minutes.
  10. While the rolls bake, beat the cream cheese and butter with an electric mixer until smooth, then add the powdered sugar, vanilla, and salt and beat until glossy and spreadable. Cool the rolls in the dish 10 minutes, then spread the glaze over the warm rolls so it melts into the spirals.

Notes

Store cooled, glazed rolls covered at room temperature for 1 day or in the refrigerator for up to 4 days; reheat loosely covered at 350°F (175°C) for 8 to 10 minutes. To freeze, wrap baked unglazed rolls tightly and freeze up to 3 months, thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) for 12 to 15 minutes and glaze. For make-ahead, assemble the rolls through the second rise, cover and refrigerate overnight; let stand at room temperature 30 minutes before baking, adding 5 to 8 minutes to the bake time. The dough can also be frozen after the first rise, thawed overnight in the refrigerator, then shaped and risen.

Nutrition

Keywords: Martha Stewart cinnamon rolls, homemade cinnamon rolls, cinnamon rolls recipe, cream cheese frosting, yeast dough, breakfast baking, brunch recipe, soft cinnamon rolls, brown sugar cinnamon filling, from scratch cinnamon rolls

Find it online: https://marthadishes.com/martha-stewart-cinnamon-rolls-recipe/