1Activate the yeast: Pour 3/4 cup warm milk into a small bowl or glass measuring cup, add 1 tbsp of the granulated sugar, and sprinkle the active dry yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
2Activate the yeast: Pour 3/4 cup warm milk into a small bowl or glass measuring cup, add 1 tbsp of the granulated sugar, and sprinkle the active dry yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
3Activate the yeast: Pour 3/4 cup warm milk into a small bowl or glass measuring cup, add 1 tbsp of the granulated sugar, and sprinkle the active dry yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
4In a large bowl, whisk together the bread flour and salt. Set aside.
5In a large bowl, whisk together the bread flour and salt. Set aside.
6In a large bowl, whisk together the bread flour and salt. Set aside.
7Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the granulated sugar (1/2 cup minus 1 tbsp), Greek yogurt or sour cream, 1/2 cup salted butter, eggs, 1 tsp vanilla, and the flour mixture.
8Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the granulated sugar (1/2 cup minus 1 tbsp), Greek yogurt or sour cream, 1/2 cup salted butter, eggs, 1 tsp vanilla, and the flour mixture.
9Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the granulated sugar (1/2 cup minus 1 tbsp), Greek yogurt or sour cream, 1/2 cup salted butter, eggs, 1 tsp 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. Rest for 5 minutes so the flour can soak up the liquids.
11With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids.
12With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids.
13Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
14Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
15Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
16Transfer 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.
17Transfer 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.
18Transfer 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.
19While the dough is rising, prepare the cinnamon filling by mixing together 1/2 cup softened salted butter, 1 cup light brown sugar, 2 tbsp cinnamon and 1 tsp vanilla until well combined. Set aside.
20While the dough is rising, prepare the cinnamon filling by mixing together 1/2 cup softened salted butter, 1 cup light brown sugar, 2 tbsp cinnamon and 1 tsp vanilla until well combined. Set aside.
21While the dough is rising, prepare the cinnamon filling by mixing together 1/2 cup softened salted butter, 1 cup light brown sugar, 2 tbsp cinnamon and 1 tsp vanilla until well combined. Set aside.
22Grease a 9x13” baking pan with butter.
23Grease a 9x13” baking pan with butter.
24Grease a 9x13” baking pan with butter.
25Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
26Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
27Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
28For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
29For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
30For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
31Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
32Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
33Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
34Starting on the long end, tightly roll the dough up into a log.
35Starting on the long end, tightly roll the dough up into a log.
36Starting on the long end, tightly roll the dough up into a log.
37Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, with each roll being ~2” in width.
38Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, with each roll being ~2” in width.
39Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, with each roll being ~2” in width.
40Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
41Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
42Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
43Preheat the oven to 350F.
44Preheat the oven to 350F.
45Preheat the oven to 350F.
46Once the rolls are proofed, warm 1/2 cup heavy cream in the microwave for 15 seconds, and pour all over the rolls.
47Once the rolls are proofed, warm 1/2 cup heavy cream in the microwave for 15 seconds, and pour all over the rolls.
48Once the rolls are proofed, warm 1/2 cup heavy cream in the microwave for 15 seconds, and pour all over the rolls.
49For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
50For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
51For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
52For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes.
53For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes.
54For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes.
55While baking, prepare the cream cheese frosting: In a large bowl using a handheld mixer, beat 8 oz softened cream cheese and 1/4 cup softened salted butter until smooth and fluffy. Then, beat in 1 3/4 cups powdered sugar and 1 tsp vanilla until well combined and smooth.
56While baking, prepare the cream cheese frosting: In a large bowl using a handheld mixer, beat 8 oz softened cream cheese and 1/4 cup softened salted butter until smooth and fluffy. Then, beat in 1 3/4 cups powdered sugar and 1 tsp vanilla until well combined and smooth.
57While baking, prepare the cream cheese frosting: In a large bowl using a handheld mixer, beat 8 oz softened cream cheese and 1/4 cup softened salted butter until smooth and fluffy. Then, beat in 1 3/4 cups powdered sugar and 1 tsp vanilla until well combined and smooth.
58Remove the rolls from the oven and allow to rest for 10 minutes.
59Remove the rolls from the oven and allow to rest for 10 minutes.
60Remove the rolls from the oven and allow to rest for 10 minutes.
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)
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
small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonbaking pan (9x13”)sharp knifeunflavored flosshandheld mixermicrowave
Tips
You want the dough to be slightly sticky, don't add too much flour.
For 8 larger rolls, bake at 350F for 22-24 mins, then 375F for 5-7 mins.
For 12 smaller rolls, bake at 350F for 20-22 mins, then 375F for 5-7 mins.