1Pour the warm milk into a small bowl or glass measuring cup.
2Pour the warm milk into a small bowl or glass measuring cup.
3Pour the warm milk into a small bowl or glass measuring cup.
4Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
5Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
6Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
7Stir and allow to sit for 5-7 minutes, until frothy and activated.
8Stir and allow to sit for 5-7 minutes, until frothy and activated.
9Stir and allow to sit for 5-7 minutes, until frothy and activated.
10In a large bowl, whisk together the flour and salt.
11In a large bowl, whisk together the flour and salt.
12In a large bowl, whisk together the flour and salt.
13Set aside.
14Set aside.
15Set aside.
16Once activated, pour the yeast mixture into the bowl of a stand mixer.
17Once activated, pour the yeast mixture into the bowl of a stand mixer.
18Once activated, pour the yeast mixture into the bowl of a stand mixer.
19Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
20Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
21Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
22With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
23With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
24With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
25Rest for 5 minutes so the flour can soak up the liquids.
26Rest for 5 minutes so the flour can soak up the liquids.
27Rest for 5 minutes so the flour can soak up the liquids.
28Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
29Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
30Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
31If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
32If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
33If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
34Transfer the dough to a lightly greased bowl.
35Transfer the dough to a lightly greased bowl.
36Transfer the dough to a lightly greased bowl.
37Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
38Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
39Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
40While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
41While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
42While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
43Set aside.
44Set aside.
45Set aside.
46Grease a 9x13” baking pan with butter.
47Grease a 9x13” baking pan with butter.
48Grease a 9x13” baking pan with butter.
49Once the dough is done rising and has doubled, generously flour your work surface.
50Once the dough is done rising and has doubled, generously flour your work surface.
51Once the dough is done rising and has doubled, generously flour your work surface.
52Turn the dough out onto the surface and lightly sprinkle the top with more flour.
53Turn the dough out onto the surface and lightly sprinkle the top with more flour.
54Turn the dough out onto the surface and lightly sprinkle the top with more flour.
55If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
56If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
57If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
58For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
59For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
60For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
61Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
62Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
63Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
64Starting on the long end, tightly roll the dough up into a log.
65Starting on the long end, tightly roll the dough up into a log.
66Starting on the long end, tightly roll the dough up into a log.
67Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
68Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
69Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
70Each roll should be ~2” in width.
71Each roll should be ~2” in width.
72Each roll should be ~2” in width.
73Place the rolls into the prepared baking pan.
74Place the rolls into the prepared baking pan.
75Place the rolls into the prepared baking pan.
76Cover the pan and allow to proof for another 25-30 minutes, until puffy.
77Cover the pan and allow to proof for another 25-30 minutes, until puffy.
78Cover the pan and allow to proof for another 25-30 minutes, until puffy.
79Preheat the oven to 350F.
80Preheat the oven to 350F.
81Preheat the oven to 350F.
82Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
83Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
84Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
85For 8 larger rolls, bake at 350F for the first 22-24 mins.
86For 8 larger rolls, bake at 350F for the first 22-24 mins.
87For 8 larger rolls, bake at 350F for the first 22-24 mins.
88Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
89Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
90Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
91For 12 smaller rolls, bake at 350F for the first 20-22 mins.
92For 12 smaller rolls, bake at 350F for the first 20-22 mins.
93For 12 smaller rolls, bake at 350F for the first 20-22 mins.
94Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
95Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
96Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
97While baking, prepare the cream cheese frosting.
98While baking, prepare the cream cheese frosting.
99While baking, prepare the cream cheese frosting.
100In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
101In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
102In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
103Then, beat in the powdered sugar and vanilla until well combined and smooth.
104Then, beat in the powdered sugar and vanilla until well combined and smooth.
105Then, beat in the powdered sugar and vanilla until well combined and smooth.
106Remove the rolls from the oven and allow to rest for 10 minutes.
107Remove the rolls from the oven and allow to rest for 10 minutes.
108Remove the rolls from the oven and allow to rest for 10 minutes.
Ingredients
0.75 cup milk of choice, warmed to 110F
0.75 cup milk of choice, warmed to 110F
0.75 cup milk of choice, warmed to 110F
0.5 cup granulated sugar, divided
0.5 cup granulated sugar, divided
0.5 cup granulated sugar, divided
2.5 tsp active dry yeast
2.5 tsp active dry yeast
2.5 tsp active dry yeast
0.5 cup Greek yogurt or sour cream, room temp
0.5 cup Greek yogurt or sour cream, room temp
0.5 cup Greek yogurt or sour cream, room temp
0.5 cup salted butter, very softened (almost melted)
0.5 cup salted butter, very softened (almost melted)
0.5 cup salted butter, very softened (almost melted)
If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don add too much, you want the dough to be slightly sticky!
For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.