PERFECT CLASSIC CINNAMON ROLLS
Directions
- 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.
- 2In a large bowl, whisk together the bread flour and salt, then set aside.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer bowl.
- 5Add the flour mixture to the wet ingredients in the stand mixer.
- 6Mix on low speed for 1 minute with a dough hook attachment until barely combined.
- 7Rest the dough for 5 minutes to allow the flour to soak up the liquids.
- 8Mix 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.
- 9Transfer 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.
- 10While 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.
- 11Grease a 9x13” baking pan with butter.
- 12Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
- 13Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls.
- 14Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border around the edges.
- 15Starting from the long end, tightly roll the dough into a log.
- 16Using unflavored floss or a sharp knife, cut the dough into 8 rolls, each approximately 2 inches in width.
- 17Place the cut rolls into the prepared baking pan.
- 18Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 19Preheat the oven to 350F.
- 20While 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.
- 21Beat in the powdered sugar and vanilla bean paste or extract into the frosting mixture until well combined and smooth.
- 22Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
- 23Bake 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.
- 24Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 25Spread the prepared cream cheese frosting all over the warm cinnamon rolls.
- 26Serve warm with a hot cup of coffee.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup salted butter, very softened (almost melted)
- 2 eggs
- 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
- 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 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.
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