1Activate the yeast by pouring warm milk into a small bowl or glass measuring cup, 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.
3Pour the activated yeast mixture into the bowl of a stand mixer, then add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla.
4Add the flour mixture to the stand mixer.
5Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
6Rest the dough for 5 minutes to allow the flour to soak up the liquids.
7Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
8Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes or until doubled in size.
9Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
10Grease a 9x13” baking pan with butter.
11Once the dough has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
12Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
13Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
14Starting on the long end, tightly roll the dough up into a log.
15Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
16Place the rolls into the prepared baking pan.
17Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
18Preheat the oven to 350°F.
19Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
20For 8 larger rolls, bake at 350°F for 22-24 minutes, then increase the oven temperature to 375°F and bake for another 5-7 minutes until golden and cooked through.
21For 12 smaller rolls, bake at 350°F for 20-22 minutes, then increase the oven temperature to 375°F and bake for another 5-7 minutes.
22While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy, then beating in powdered sugar and vanilla until well combined and smooth.
23Remove the rolls from the oven and allow them to rest for 10-15 minutes.
24Spread the cream cheese frosting all over the rolls, then serve and enjoy.
Ingredients
0.75 cup milk of choice, warmed to 110F
0.5 cup granulated sugar
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)