Serves 1
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 for 5-7 minutes until frothy.
- 2In a large bowl, whisk together the 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, butter, eggs, and vanilla.
- 5With the dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 6Mix 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 let it rise in a warm environment for 30-45 minutes until doubled in size.
- 8Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
- 9Grease a 9x13” baking pan with butter.
- 10Once the dough has doubled, generously flour your work surface, turn the dough out, and lightly sprinkle with more flour.
- 11Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 12Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- 13Starting on the long end, tightly roll the dough into a log.
- 14Cut the dough into 8 larger or 12 smaller rolls (~2” in width) using a sharp knife or unflavored floss.
- 15Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
- 16Preheat the oven to 350F.
- 17Once proofed, warm heavy cream in the microwave for 15 seconds and pour all over the rolls.
- 18For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
- 19For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
- 20While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
- 21Remove rolls from the oven, let rest for 10-15 minutes, then spread cream cheese frosting all over.
- 22Serve warm with a hot cup of coffee.
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 spoon9x13” baking panhandheld mixer
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