1Pour the warm milk into a small bowl or glass measuring cup.
2Pour the warm milk into a small bowl or glass measuring cup.
3Pour the warm milk into a small bowl or glass measuring cup.
4Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
5Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
6Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
7Stir and allow to sit for 5-7 minutes, until frothy and activated.
8Stir and allow to sit for 5-7 minutes, until frothy and activated.
9Stir and allow to sit for 5-7 minutes, until frothy and activated.
10In a large bowl, whisk together the flour and salt. Set aside.
11In a large bowl, whisk together the flour and salt. Set aside.
12In a large bowl, whisk together the flour and salt. Set aside.
13Once activated, pour the yeast mixture into the bowl of a stand mixer.
14Once activated, pour the yeast mixture into the bowl of a stand mixer.
15Once activated, pour the yeast mixture into the bowl of a stand mixer.
16Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
17Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
18Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
19With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
20With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
21With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
22Rest for 5 minutes so the flour can soak up the liquids.
23Rest for 5 minutes so the flour can soak up the liquids.
24Rest for 5 minutes so the flour can soak up the liquids.
25Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
26Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
27Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
28If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
29If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
30If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
31Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
32Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
33Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
34While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
35While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
36While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
37Grease a 9x13” baking pan with butter.
38Grease a 9x13” baking pan with butter.
39Grease a 9x13” baking pan with butter.
40Once the dough is done rising and has doubled, generously flour your work surface.
41Once the dough is done rising and has doubled, generously flour your work surface.
42Once the dough is done rising and has doubled, generously flour your work surface.
43Turn the dough out onto the surface and lightly sprinkle the top with more flour.
44Turn the dough out onto the surface and lightly sprinkle the top with more flour.
45Turn the dough out onto the surface and lightly sprinkle the top with more flour.
46If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
47If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
48If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
49For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
50For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
51For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
52Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
53Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
54Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
55Starting on the long end, tightly roll the dough up into a log.
56Starting on the long end, tightly roll the dough up into a log.
57Starting on the long end, tightly roll the dough up into a log.
58Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
59Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
60Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total.
61Each roll should be ~2” in width.
62Each roll should be ~2” in width.
63Each roll should be ~2” in width.
64Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
65Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
66Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
67Preheat the oven to 350F.
68Preheat the oven to 350F.
69Preheat the oven to 350F.
70Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
71Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
72Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
73For 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, until the tops are golden and the rolls are cooked through.
74For 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, until the tops are golden and the rolls are cooked through.
75For 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, until the tops are golden and the rolls are cooked through.
76For 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.
77For 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.
78For 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.
79While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
80While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
81While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy.
82Then, beat in the powdered sugar and vanilla until well combined and smooth.
83Then, beat in the powdered sugar and vanilla until well combined and smooth.
84Then, beat in the powdered sugar and vanilla until well combined and smooth.
85Remove the rolls from the oven and allow to rest for 10.
86Remove the rolls from the oven and allow to rest for 10.
87Remove the rolls from the oven and allow to rest for 10.
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, divided
0.5 cup granulated sugar, divided
0.5 cup granulated sugar, divided
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)