Perfect Classic Cinnamon Rolls

90 mins
Serves 8
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Directions

  1. 1Pour the warm milk into a small bowl or glass measuring cup.
  2. 2Pour the warm milk into a small bowl or glass measuring cup.
  3. 3Pour the warm milk into a small bowl or glass measuring cup.
  4. 4Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop.
  5. 5Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop.
  6. 6Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop.
  7. 7Stir and allow to sit for 5-7 minutes, until frothy and activated.
  8. 8Stir and allow to sit for 5-7 minutes, until frothy and activated.
  9. 9Stir and allow to sit for 5-7 minutes, until frothy and activated.
  10. 10In a large bowl, whisk together the flour and salt. Set aside.
  11. 11In a large bowl, whisk together the flour and salt. Set aside.
  12. 12In a large bowl, whisk together the flour and salt. Set aside.
  13. 13Pour the activated yeast mixture into the bowl of a stand mixer.
  14. 14Pour the activated yeast mixture into the bowl of a stand mixer.
  15. 15Pour the activated yeast mixture into the bowl of a stand mixer.
  16. 16Add the rest of the sugar (1/2 cup minus the 1 tbsp used for yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  17. 17Add the rest of the sugar (1/2 cup minus the 1 tbsp used for yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  18. 18Add the rest of the sugar (1/2 cup minus the 1 tbsp used for yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  19. 19With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
  20. 20With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
  21. 21With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
  22. 22Rest for 5 minutes so the flour can soak up the liquids.
  23. 23Rest for 5 minutes so the flour can soak up the liquids.
  24. 24Rest for 5 minutes so the flour can soak up the liquids.
  25. 25Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  26. 26Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  27. 27Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  28. 28If 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.
  29. 29If 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.
  30. 30If 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.
  31. 31Transfer the dough to a lightly greased bowl.
  32. 32Transfer the dough to a lightly greased bowl.
  33. 33Transfer the dough to a lightly greased bowl.
  34. 34Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  35. 35Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  36. 36Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  37. 37While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
  38. 38While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
  39. 39While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
  40. 40Grease a 9x13” baking pan with butter.
  41. 41Grease a 9x13” baking pan with butter.
  42. 42Grease a 9x13” baking pan with butter.
  43. 43Once the dough is done rising and has doubled, generously flour your work surface.
  44. 44Once the dough is done rising and has doubled, generously flour your work surface.
  45. 45Once the dough is done rising and has doubled, generously flour your work surface.
  46. 46Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  47. 47Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  48. 48Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  49. 49If making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
  50. 50If making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
  51. 51If making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
  52. 52For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  53. 53For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  54. 54For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  55. 55Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  56. 56Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  57. 57Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  58. 58Starting on the long end, tightly roll the dough up into a log.
  59. 59Starting on the long end, tightly roll the dough up into a log.
  60. 60Starting on the long end, tightly roll the dough up into a log.
  61. 61Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, each about 2” in width.
  62. 62Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, each about 2” in width.
  63. 63Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, each about 2” in width.
  64. 64Place the rolls into the prepared baking pan.
  65. 65Place the rolls into the prepared baking pan.
  66. 66Place the rolls into the prepared baking pan.
  67. 67Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  68. 68Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  69. 69Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  70. 70Preheat the oven to 350F.
  71. 71Preheat the oven to 350F.
  72. 72Preheat the oven to 350F.
  73. 73Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  74. 74Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  75. 75Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  76. 76For 8 larger rolls, bake at 350F for the first 22-24 mins.
  77. 77For 8 larger rolls, bake at 350F for the first 22-24 mins.
  78. 78For 8 larger rolls, bake at 350F for the first 22-24 mins.
  79. 79Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
  80. 80Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
  81. 81Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
  82. 82For 12 smaller rolls, bake at 350F for the first 20-22 mins.
  83. 83For 12 smaller rolls, bake at 350F for the first 20-22 mins.
  84. 84For 12 smaller rolls, bake at 350F for the first 20-22 mins.
  85. 85Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  86. 86Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  87. 87Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  88. 88While baking, prepare the cream cheese frosting.
  89. 89While baking, prepare the cream cheese frosting.
  90. 90While baking, prepare the cream cheese frosting.
  91. 91In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
  92. 92In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
  93. 93In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
  94. 94Then, beat in the powdered sugar and vanilla until well combined and smooth.
  95. 95Then, beat in the powdered sugar and vanilla until well combined and smooth.
  96. 96Then, beat in the powdered sugar and vanilla until well combined and smooth.
  97. 97Remove the rolls from the oven and allow to rest for 10 minutes before frosting.
  98. 98Remove the rolls from the oven and allow to rest for 10 minutes before frosting.
  99. 99Remove the rolls from the oven and allow to rest for 10 minutes before frosting.

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 spoonlightly greased bowl9x13" baking pansharp knifeunflavored flosshandheld mixer

Tips

  • For a slightly sticky dough, add about 2.5-3 tbsp more flour if needed, but avoid adding too much.
  • Allow the dough to rest for 5 minutes after initial mixing so the flour can soak up the liquids.
  • When rolling out the dough, aim for a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  • Leave a very small border around the edges when spreading the cinnamon filling.
Perfect Classic Cinnamon Rolls | Clip Recipe