PERFECT CLASSIC CINNAMON ROLLS

Serves 1
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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 for 5-7 minutes 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 for 5-7 minutes 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 for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour and salt, then set aside.
  5. 5In a large bowl, whisk together the flour and salt, then set aside.
  6. 6In a large bowl, whisk together the 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, butter, eggs, and vanilla.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla.
  13. 13With the dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  14. 14With the dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  15. 15With the dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  16. 16Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  17. 17Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  18. 18Mix 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 let it rise in a warm environment for 30-45 minutes until doubled in size.
  20. 20Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  21. 21Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  22. 22Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  23. 23Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  24. 24Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  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 has doubled, generously flour your work surface, turn the dough out, and lightly sprinkle with more flour.
  29. 29Once the dough has doubled, generously flour your work surface, turn the dough out, and lightly sprinkle with more flour.
  30. 30Once the dough has doubled, generously flour your work surface, turn the dough out, and lightly sprinkle with more flour.
  31. 31Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  32. 32Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  33. 33Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  34. 34Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  35. 35Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  36. 36Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  37. 37Starting on the long end, tightly roll the dough into a log.
  38. 38Starting on the long end, tightly roll the dough into a log.
  39. 39Starting on the long end, tightly roll the dough into a log.
  40. 40Cut the dough into 8 larger or 12 smaller rolls (~2” in width) using a sharp knife or unflavored floss.
  41. 41Cut the dough into 8 larger or 12 smaller rolls (~2” in width) using a sharp knife or unflavored floss.
  42. 42Cut the dough into 8 larger or 12 smaller rolls (~2” in width) using a sharp knife or unflavored floss.
  43. 43Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  44. 44Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  45. 45Place the rolls into the prepared baking pan, cover, 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. 49Once proofed, warm heavy cream in the microwave for 15 seconds and pour all over the rolls.
  50. 50Once proofed, warm heavy cream in the microwave for 15 seconds and pour all over the rolls.
  51. 51Once proofed, warm heavy cream in the microwave for 15 seconds and pour all over the rolls.
  52. 52For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  53. 53For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  54. 54For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  55. 55For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  56. 56For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  57. 57For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  58. 58While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  59. 59While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  60. 60While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  61. 61Remove rolls from the oven, let rest for 10-15 minutes, then spread cream cheese frosting all over.
  62. 62Remove rolls from the oven, let rest for 10-15 minutes, then spread cream cheese frosting all over.
  63. 63Remove rolls from the oven, let rest for 10-15 minutes, then spread cream cheese frosting all over.
  64. 64Serve warm with a hot cup of coffee.
  65. 65Serve warm with a hot cup of coffee.
  66. 66Serve warm with a hot cup of coffee.

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 spoon9x13” baking panhandheld mixer