PERFECT CLASSIC CINNAMON ROLLS

Serves 8
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Directions

  1. 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.
  2. 2Activate 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.
  3. 3Activate 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.
  4. 4In a large bowl, whisk together the flour and salt.
  5. 5In a large bowl, whisk together the flour and salt.
  6. 6In a large bowl, whisk together the flour and salt.
  7. 7Pour 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.
  8. 8Pour 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.
  9. 9Pour 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.
  10. 10Add the flour mixture to the stand mixer.
  11. 11Add the flour mixture to the stand mixer.
  12. 12Add the flour mixture to the stand mixer.
  13. 13Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  14. 14Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  15. 15Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  16. 16Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  17. 17Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  18. 18Rest the dough for 5 minutes to allow the flour to soak up the liquids.
  19. 19Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  20. 20Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  21. 21Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  22. 22Transfer 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.
  23. 23Transfer 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.
  24. 24Transfer 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.
  25. 25Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  26. 26Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  27. 27Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  28. 28Grease a 9x13” baking pan with butter.
  29. 29Grease a 9x13” baking pan with butter.
  30. 30Grease a 9x13” baking pan with butter.
  31. 31Once the dough has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
  32. 32Once the dough has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
  33. 33Once the dough has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
  34. 34Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  35. 35Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  36. 36Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  37. 37Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  38. 38Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  39. 39Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  40. 40Starting on the long end, tightly roll the dough up into a log.
  41. 41Starting on the long end, tightly roll the dough up into a log.
  42. 42Starting on the long end, tightly roll the dough up into a log.
  43. 43Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  44. 44Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  45. 45Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  46. 46Place the rolls into the prepared baking pan.
  47. 47Place the rolls into the prepared baking pan.
  48. 48Place the rolls into the prepared baking pan.
  49. 49Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  50. 50Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  51. 51Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  52. 52Preheat the oven to 350°F.
  53. 53Preheat the oven to 350°F.
  54. 54Preheat the oven to 350°F.
  55. 55Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  56. 56Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  57. 57Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  58. 58For 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.
  59. 59For 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.
  60. 60For 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.
  61. 61For 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.
  62. 62For 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.
  63. 63For 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.
  64. 64While 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.
  65. 65While 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.
  66. 66While 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.
  67. 67Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  68. 68Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  69. 69Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  70. 70Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  71. 71Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  72. 72Spread the cream cheese frosting all over the rolls, then serve and enjoy.

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
  • 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, 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

stand mixerdough hook attachmentlarge bowlglass measuring cuphandheld mixerbaking pansharp knifeunflavored flossrolling pin

Tips

  • The dough should be slightly sticky, avoid adding too much flour. I ended up adding about 2.5-3 tbsp more flour.
  • For larger rolls, roll dough to 16x15 inches. For smaller, roll dough to 24x15 inches.
  • Leave a small border around the edges when spreading the cinnamon filling.
  • Use a sharp knife or unflavored floss to cut the dough into rolls.