PERFECT CLASSIC CINNAMON ROLLS

105 mins
Serves 8
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Directions

  1. 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and letting it sit until frothy.
  2. 2Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and letting it sit until frothy.
  3. 3Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and letting it sit until frothy.
  4. 4In a large bowl, whisk together the bread flour and salt, then set aside.
  5. 5In a large bowl, whisk together the bread flour and salt, then set aside.
  6. 6In a large bowl, whisk together the bread flour and salt, then set aside.
  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 remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  13. 13Add the flour mixture to the wet ingredients in the stand mixer.
  14. 14Add the flour mixture to the wet ingredients in the stand mixer.
  15. 15Add the flour mixture to the wet ingredients in the stand mixer.
  16. 16Mix on low speed for 1 minute with a dough hook attachment until barely combined.
  17. 17Mix on low speed for 1 minute with a dough hook attachment until barely combined.
  18. 18Mix on low speed for 1 minute with a dough hook attachment until barely combined.
  19. 19Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  20. 20Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  21. 21Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  22. 22Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl; add more flour if too sticky.
  23. 23Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl; add more flour if too sticky.
  24. 24Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl; add more flour if too sticky.
  25. 25Transfer the dough to a lightly greased bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm environment for 30-45 minutes until doubled in size.
  26. 26Transfer the dough to a lightly greased bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm environment for 30-45 minutes until doubled in size.
  27. 27Transfer the dough to a lightly greased bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm environment for 30-45 minutes until doubled in size.
  28. 28While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  29. 29While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  30. 30While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  31. 31Grease a 9x13” baking pan with butter.
  32. 32Grease a 9x13” baking pan with butter.
  33. 33Grease a 9x13” baking pan with butter.
  34. 34Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  35. 35Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  36. 36Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  37. 37Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls.
  38. 38Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls.
  39. 39Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls.
  40. 40Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border around the edges.
  41. 41Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border around the edges.
  42. 42Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border around the edges.
  43. 43Starting from the long end, tightly roll the dough into a log.
  44. 44Starting from the long end, tightly roll the dough into a log.
  45. 45Starting from the long end, tightly roll the dough into a log.
  46. 46Using unflavored floss or a sharp knife, cut the dough into 8 rolls, each approximately 2 inches in width.
  47. 47Using unflavored floss or a sharp knife, cut the dough into 8 rolls, each approximately 2 inches in width.
  48. 48Using unflavored floss or a sharp knife, cut the dough into 8 rolls, each approximately 2 inches in width.
  49. 49Place the cut rolls into the prepared baking pan.
  50. 50Place the cut rolls into the prepared baking pan.
  51. 51Place the cut rolls into the prepared baking pan.
  52. 52Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  53. 53Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  54. 54Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  55. 55Preheat the oven to 350F.
  56. 56Preheat the oven to 350F.
  57. 57Preheat the oven to 350F.
  58. 58While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl with a handheld mixer until smooth and fluffy.
  59. 59While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl with a handheld mixer until smooth and fluffy.
  60. 60While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl with a handheld mixer until smooth and fluffy.
  61. 61Beat in the powdered sugar and vanilla bean paste or extract into the frosting mixture until well combined and smooth.
  62. 62Beat in the powdered sugar and vanilla bean paste or extract into the frosting mixture until well combined and smooth.
  63. 63Beat in the powdered sugar and vanilla bean paste or extract into the frosting mixture until well combined and smooth.
  64. 64Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  65. 65Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  66. 66Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  67. 67Bake the rolls at 350F for 22-24 minutes for larger rolls (20-22 minutes for smaller rolls), then increase the oven temperature to 375F and bake for another 5-7 minutes until the tops are golden and cooked through.
  68. 68Bake the rolls at 350F for 22-24 minutes for larger rolls (20-22 minutes for smaller rolls), then increase the oven temperature to 375F and bake for another 5-7 minutes until the tops are golden and cooked through.
  69. 69Bake the rolls at 350F for 22-24 minutes for larger rolls (20-22 minutes for smaller rolls), then increase the oven temperature to 375F and bake for another 5-7 minutes until the tops are golden and cooked through.
  70. 70Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  71. 71Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  72. 72Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  73. 73Spread the prepared cream cheese frosting all over the warm cinnamon rolls.
  74. 74Spread the prepared cream cheese frosting all over the warm cinnamon rolls.
  75. 75Spread the prepared cream cheese frosting all over the warm cinnamon rolls.
  76. 76Serve warm with a hot cup of coffee.
  77. 77Serve warm with a hot cup of coffee.
  78. 78Serve warm with a hot cup of coffee.

Ingredients

  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 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
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup Greek yogurt or sour cream
  • 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
  • 2 eggs
  • 2 eggs
  • 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
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 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 bowl or glass measuring cuplarge bowlstand mixer with dough hook attachmentwooden spoon (optional)plastic wrapkitchen towel9x13” baking panrolling pinspatularulerunflavored floss or sharp knifehandheld mixer

Tips

  • 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’t add too much, you want the dough to be slightly sticky!
  • When rolling out the dough, for 8 larger cinnamon rolls, roll to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll to a 24x15” rectangle.
  • Baking times vary depending on roll size: for 8 larger rolls, bake at 350F for 22-24 mins, then 375F for 5-7 mins. For 12 smaller rolls, bake at 350F for 20-22 mins, then 375F for 5-7 mins.
  • Allow the rolls to rest for 10-15 minutes after removing from the oven before frosting.