CLASSIC CINNAMON ROLLS

Serves 8
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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, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer.
  13. 13Add the flour mixture to the stand mixer.
  14. 14Add the flour mixture to the stand mixer.
  15. 15Add the flour mixture to the stand mixer.
  16. 16Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  17. 17Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  18. 18Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  19. 19Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  20. 20Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  21. 21Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  22. 22Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  23. 23Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  24. 24Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  25. 25Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  26. 26Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  27. 27Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  28. 28While the dough is rising, prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  29. 29While the dough is rising, prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  30. 30While the dough is rising, prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  31. 31Grease a 9x13” baking pan with butter.
  32. 32Grease a 9x13” baking pan with butter.
  33. 33Grease a 9x13” baking pan with butter.
  34. 34Once the dough has doubled in size, generously flour your work surface.
  35. 35Once the dough has doubled in size, generously flour your work surface.
  36. 36Once the dough has doubled in size, generously flour your work surface.
  37. 37Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  38. 38Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  39. 39Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  40. 40Roll the dough out to either a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  41. 41Roll the dough out to either a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  42. 42Roll the dough out to either a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  43. 43Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  44. 44Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  45. 45Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  46. 46Starting on the long end, tightly roll the dough up into a log.
  47. 47Starting on the long end, tightly roll the dough up into a log.
  48. 48Starting on the long end, tightly roll the dough up into a log.
  49. 49Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  50. 50Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  51. 51Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  52. 52Place the cut rolls into the prepared baking pan.
  53. 53Place the cut rolls into the prepared baking pan.
  54. 54Place the cut rolls into the prepared baking pan.
  55. 55Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  56. 56Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  57. 57Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  58. 58Preheat the oven to 350F.
  59. 59Preheat the oven to 350F.
  60. 60Preheat the oven to 350F.
  61. 61While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and salted butter with a handheld mixer until smooth and fluffy.
  62. 62While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and salted butter with a handheld mixer until smooth and fluffy.
  63. 63While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and salted butter with a handheld mixer until smooth and fluffy.
  64. 64Beat in powdered sugar and vanilla bean paste or extract into the cream cheese mixture until well combined and smooth.
  65. 65Beat in powdered sugar and vanilla bean paste or extract into the cream cheese mixture until well combined and smooth.
  66. 66Beat in powdered sugar and vanilla bean paste or extract into the cream cheese mixture until well combined and smooth.
  67. 67Once the rolls are proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  68. 68Once the rolls are proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  69. 69Once the rolls are proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  70. 70Bake the rolls according to the size instructions, adjusting the temperature to 375F for the last 5-7 minutes until golden and cooked through.
  71. 71Bake the rolls according to the size instructions, adjusting the temperature to 375F for the last 5-7 minutes until golden and cooked through.
  72. 72Bake the rolls according to the size instructions, adjusting the temperature to 375F for the last 5-7 minutes until golden and cooked through.
  73. 73Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  74. 74Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  75. 75Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  76. 76Spread the prepared cream cheese frosting all over the warm rolls.
  77. 77Spread the prepared cream cheese frosting all over the warm rolls.
  78. 78Spread the prepared cream cheese frosting all over the warm rolls.
  79. 79Serve and enjoy the perfect classic cinnamon rolls.
  80. 80Serve and enjoy the perfect classic cinnamon rolls.
  81. 81Serve and enjoy the perfect classic cinnamon rolls.

Ingredients

  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 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
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 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
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 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
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 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

glass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoon9x13” baking pansharp knifeunflavored flosshandheld mixer

Tips

  • For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
  • For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  • Don’t add too much flour; you want the dough to be slightly sticky.
  • The rolls are finished with a generous spread of lush, tangy cream cheese frosting that just melts into every bite.
  • Serve warm with a hot cup of coffee.
  • For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  • For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.