Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the bread flour and salt. Set aside.
- 3Once 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.
- 4With 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.
- 5Mix 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.
- 6Transfer 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.
- 7While 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.
- 8Grease a 9x13” baking pan with butter.
- 9Once 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.
- 10For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
- 11Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
- 12Starting on the long end, tightly roll the dough up into a log.
- 13Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total, with each roll being ~2” in width.
- 14Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy.
- 15Preheat the oven to 350F.
- 16Once the rolls are proofed, warm 1/2 cup heavy cream in the microwave for 15 seconds, and pour all over the rolls.
- 17For 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.
- 18For 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.
- 19While 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.
- 20Remove the rolls from the oven and allow to rest for 10 minutes.
Ingredients
- 0.75 cup milk of choice, warmed to 110F
- 0.5 cup granulated sugar, divided
- 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
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.
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