CLASSIC CINNAMON ROLLS
Serves 8
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, very softened salted butter, eggs, and vanilla bean paste or extract to the mixer.
- 5Add the flour mixture to the stand mixer.
- 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
- 7Rest the dough for 5 minutes to allow the flour to soak up the liquids.
- 8Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 9Transfer 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.
- 10While 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.
- 11Grease a 9x13” baking pan with butter.
- 12Once the dough has doubled in size, generously flour your work surface.
- 13Turn the dough out onto the surface and lightly sprinkle the top with more flour.
- 14Roll the dough out to either a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
- 15Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 16Starting on the long end, tightly roll the dough up into a log.
- 17Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
- 18Place the cut rolls into the prepared baking pan.
- 19Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 20Preheat the oven to 350F.
- 21While 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.
- 22Beat in powdered sugar and vanilla bean paste or extract into the cream cheese mixture until well combined and smooth.
- 23Once the rolls are proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
- 24Bake the rolls according to the size instructions, adjusting the temperature to 375F for the last 5-7 minutes until golden and cooked through.
- 25Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 26Spread the prepared cream cheese frosting all over the warm rolls.
- 27Serve and enjoy the perfect classic cinnamon rolls.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup salted butter
- 2 eggs
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour
- 1 tsp salt
- 0.5 cup salted butter
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla bean paste or extract
- 0.5 cup heavy cream
- 8 oz cream cheese
- 0.25 cup salted butter
- 1.75 cups powdered sugar
- 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.
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