# PERFECT CLASSIC CINNAMON ROLLS

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

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

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer
- dough hook attachment
- wooden spoon
- 9x13” baking pan
- handheld mixer

## Source

- Original video: https://www.tiktok.com/t/ZTMaWbKBJ/
- Recipe page: https://www.cliprecipe.com/recipe/36900c9f-f27e-47dd-9a30-10656917e739
- Extracted: 2025-10-19

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