# CLASSIC CINNAMON ROLLS

These are perfect classic cinnamon rolls that are pillowy soft, sticky, and gooey, finished with a generous spread of lush, tangy cream cheese frosting.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Activate 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. In a large bowl, whisk together the flour and salt.
3. Pour the activated yeast mixture into the bowl of a stand mixer.
4. Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the mixer bowl.
5. Add the flour mixture to the mixer bowl.
6. Using 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.
7. Transfer 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.
8. Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined.
9. Grease a 9x13” baking pan with butter.
10. Once 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.
11. Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
12. Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
13. Starting on the long end, tightly roll the dough up into a log.
14. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
15. Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
16. Preheat the oven to 350F.
17. Warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
18. Bake 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.
19. Alternatively, 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.
20. While 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.
21. Remove the rolls from the oven and allow to rest for 10-15 minutes.
22. Spread the cream cheese frosting all over the rolls, serve, and enjoy.

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer
- dough hook attachment
- wooden spoon
- handheld mixer
- 9x13” baking pan
- sharp knife
- unflavored floss
- microwave
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6KhwVyY/
- Recipe page: https://www.cliprecipe.com/recipe/29e15b1e-edef-47cf-b000-fc3d71e76f79
- Extracted: 2025-09-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt