CLASSIC CINNAMON ROLLS

Serves 8
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Directions

  1. 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.
  2. 2Activate 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.
  3. 3Activate 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.
  4. 4In a large bowl, whisk together the flour and salt.
  5. 5In a large bowl, whisk together the flour and salt.
  6. 6In a large bowl, whisk together the flour and salt.
  7. 7Pour the activated yeast mixture into the bowl of a stand mixer.
  8. 8Pour the activated yeast mixture into the bowl of a stand mixer.
  9. 9Pour the activated yeast mixture into the bowl of a stand mixer.
  10. 10Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the mixer bowl.
  11. 11Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the mixer bowl.
  12. 12Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the mixer bowl.
  13. 13Add the flour mixture to the mixer bowl.
  14. 14Add the flour mixture to the mixer bowl.
  15. 15Add the flour mixture to the mixer bowl.
  16. 16Using 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.
  17. 17Using 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.
  18. 18Using 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.
  19. 19Transfer 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.
  20. 20Transfer 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.
  21. 21Transfer 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.
  22. 22Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined.
  23. 23Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined.
  24. 24Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined.
  25. 25Grease a 9x13” baking pan with butter.
  26. 26Grease a 9x13” baking pan with butter.
  27. 27Grease a 9x13” baking pan with butter.
  28. 28Once 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.
  29. 29Once 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.
  30. 30Once 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.
  31. 31Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  32. 32Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  33. 33Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  34. 34Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  35. 35Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  36. 36Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  37. 37Starting on the long end, tightly roll the dough up into a log.
  38. 38Starting on the long end, tightly roll the dough up into a log.
  39. 39Starting on the long end, tightly roll the dough up into a log.
  40. 40Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  41. 41Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  42. 42Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  43. 43Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  44. 44Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  45. 45Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  46. 46Preheat the oven to 350F.
  47. 47Preheat the oven to 350F.
  48. 48Preheat the oven to 350F.
  49. 49Warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  50. 50Warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  51. 51Warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  52. 52Bake 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.
  53. 53Bake 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.
  54. 54Bake 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.
  55. 55Alternatively, 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.
  56. 56Alternatively, 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.
  57. 57Alternatively, 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.
  58. 58While 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.
  59. 59While 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.
  60. 60While 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.
  61. 61Remove the rolls from the oven and allow to rest for 10-15 minutes.
  62. 62Remove the rolls from the oven and allow to rest for 10-15 minutes.
  63. 63Remove the rolls from the oven and allow to rest for 10-15 minutes.
  64. 64Spread the cream cheese frosting all over the rolls, serve, and enjoy.
  65. 65Spread the cream cheese frosting all over the rolls, serve, and enjoy.
  66. 66Spread the cream cheese frosting all over the rolls, serve, and enjoy.

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)
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 0.5 cup heavy cream, for pouring over the rolls
  • 0.5 cup heavy cream, for pouring over the rolls
  • 0.5 cup heavy cream, for pouring over the rolls
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 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.