CLASSIC CINNAMON ROLLS
Serves 8
Directions
- 1Activate the yeast by pouring warm milk into a small bowl or glass measuring cup, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and allowing to sit for 5-7 minutes until frothy.
- 2In a large bowl, whisk together the flour and salt.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the mixer bowl.
- 5Add the flour mixture to the mixer bowl.
- 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes, and finally mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 7Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm environment for 30-45 minutes or until doubled in size.
- 8Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined.
- 9Grease a 9x13” baking pan with butter.
- 10Once the dough is done rising and has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
- 11Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
- 12Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 13Starting on the long end, tightly roll the dough up into a log.
- 14Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
- 15Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
- 16Preheat the oven to 350F.
- 17Warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
- 18Bake 8 larger rolls at 350F for 22-24 minutes, then turn the oven temperature up to 375F and bake for another 5-7 minutes until the tops are golden and the rolls are cooked through.
- 19Alternatively, for 12 smaller rolls, bake at 350F for 20-22 minutes, then turn the oven temperature up to 375F and bake for another 5-7 minutes.
- 20While baking, prepare the cream cheese frosting by beating the cream cheese and softened butter until smooth and fluffy using a handheld mixer, then beating in the powdered sugar and vanilla until well combined and smooth.
- 21Remove the rolls from the oven and allow to rest for 10-15 minutes.
- 22Spread the cream cheese frosting all over the rolls, serve, and enjoy.
Ingredients
- 0.75 cup milk of choice, warmed to 110F
- 0.5 cup granulated sugar, divided
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream, room temp
- 0.5 cup salted butter, very softened (almost melted)
- 2 eggs, room temp
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour (sub: all-purpose flour)
- 1 tsp salt
- 0.5 cup salted butter, softened
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla bean paste or extract
- 0.5 cup heavy cream, for pouring over the rolls
- 8 oz cream cheese, softened
- 0.25 cup salted butter, softened
- 1.75 cups powdered sugar
- 1 tsp vanilla bean paste or extract
Equipment
small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonhandheld mixer9x13” baking pansharp knifeunflavored flossmicrowaveoven
Tips
- The dough should be slightly sticky, so don't add too much flour.
- Leave a small border around the edges when spreading the cinnamon filling.
- Warm the heavy cream in the microwave for 15 seconds before pouring over the rolls.
- Allow the rolls to rest for 10-15 minutes after removing them from the oven before frosting.
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