# PERFECT CLASSIC CINNAMON ROLLS

These are perfect classic cinnamon rolls that are pillowy soft, sticky, and gooey, finished with a generous spread of lush, tangy cream cheese frosting.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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)
- 2 eggs, room temp
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour (sub: all-purpose flour)
- 1 tsp salt
- 0.5 cup salted butter, softened
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla bean paste or extract
- 0.5 cup heavy cream, for pouring over the rolls
- 8 oz cream cheese, softened
- 0.25 cup salted butter, softened
- 1.75 cups powdered sugar
- 1 tsp vanilla bean paste or extract

## Instructions

1. Activate 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. In a large bowl, whisk together the flour and salt.
3. Pour 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.
4. Add the flour mixture to the stand mixer.
5. Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
6. Rest the dough for 5 minutes to allow the flour to soak up the liquids.
7. Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
8. Transfer 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.
9. Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
10. Grease a 9x13” baking pan with butter.
11. Once the dough has doubled, generously flour your work surface and turn the dough out onto it, lightly sprinkling the top with more flour.
12. Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
13. Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
14. Starting on the long end, tightly roll the dough up into a log.
15. Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
16. Place the rolls into the prepared baking pan.
17. Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
18. Preheat the oven to 350°F.
19. Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
20. For 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.
21. For 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.
22. While 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.
23. Remove the rolls from the oven and allow them to rest for 10-15 minutes.
24. Spread the cream cheese frosting all over the rolls, then serve and enjoy.

## Equipment

- stand mixer
- dough hook attachment
- large bowl
- glass measuring cup
- handheld mixer
- baking pan
- sharp knife
- unflavored floss
- rolling 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.

## Source

- Original video: https://vm.tiktok.com/ZNdcrHVmR/
- Recipe page: https://www.cliprecipe.com/recipe/4311daf0-2c0e-48dc-88bc-af8a728101ae
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt