1Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
2Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
3Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
4In a large bowl, whisk together the flour and salt. Set aside.
5In a large bowl, whisk together the flour and salt. Set aside.
6In a large bowl, whisk together the flour and salt. Set aside.
7Once activated, pour the yeast mixture into the bowl of a stand mixer. Add 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.
8Once activated, pour the yeast mixture into the bowl of a stand mixer. Add 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.
9Once activated, pour the yeast mixture into the bowl of a stand mixer. Add 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.
10With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
11With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
12With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
13Rest for 5 minutes so the flour can soak up the liquids.
14Rest for 5 minutes so the flour can soak up the liquids.
15Rest for 5 minutes so the flour can soak up the liquids.
16Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
17Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
18Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
19Transfer 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.
20Transfer 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.
21Transfer 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.
22While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
23While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
24While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
25Grease a 9x13” baking pan with butter.
26Grease a 9x13” baking pan with butter.
27Grease a 9x13” baking pan with butter.
28Once the dough is done rising and has doubled, generously flour your work surface.
29Once the dough is done rising and has doubled, generously flour your work surface.
30Once the dough is done rising and has doubled, generously flour your work surface.
31Turn the dough out onto the surface and lightly sprinkle the top with more flour.
32Turn the dough out onto the surface and lightly sprinkle the top with more flour.
33Turn the dough out onto the surface and lightly sprinkle the top with more flour.
34If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
35If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
36If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
37Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
38Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
39Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
40Starting on the long end, tightly roll the dough up into a log.
41Starting on the long end, tightly roll the dough up into a log.
42Starting on the long end, tightly roll the dough up into a log.
43Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
44Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
45Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
46Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
47Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
48Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
49Preheat the oven to 350F.
50Preheat the oven to 350F.
51Preheat the oven to 350F.
52Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
53Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
54Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
55For 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.
56For 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.
57For 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.
58For 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.
59For 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.
60For 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.
61While 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. Then, beat in the powdered sugar and vanilla until well combined and smooth.
62While 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. Then, beat in the powdered sugar and vanilla until well combined and smooth.
63While 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. Then, beat in the powdered sugar and vanilla until well combined and smooth.
64Remove the rolls from the oven and allow to rest for 10.
65Remove the rolls from the oven and allow to rest for 10.
66Remove 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)
When mixing the dough, if it seems too sticky, add 1 tbsp more flour at a time until it starts to pull away from the sides of the bowl, but don’t add too much as you want the dough to be slightly sticky.
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.
Leave a very small border around the edges when spreading the cinnamon filling.