Serves 8
Directions
- 1Pour warm milk into a glass measuring cup, add 1 tbsp of granulated sugar and active dry yeast, stir, and let it sit for 5-7 minutes until frothy.
- 2In a stand mixer bowl, add the yeast mixture, the rest of the granulated sugar, Greek yogurt or sour cream, softened butter, eggs, and vanilla bean paste or extract.
- 3Add bread flour and salt to the mixture.
- 4Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 5Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 6Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
- 7While the dough is rising, prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
- 8Grease a 9x13” baking pan with butter.
- 9Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
- 10Roll the dough out to a 16x15” rectangle for 8 larger rolls, or a 24x15” rectangle for 12 smaller rolls.
- 11Spread the cinnamon filling evenly all over the surface of the dough, leaving a 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 (each approximately 2” in width).
- 14Place the rolls into the prepared baking pan.
- 15Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 16Preheat the oven to 350F.
- 17Warm the heavy cream in the microwave for 15 seconds, and pour it all over the proofed rolls.
- 18Bake the rolls according to their size (see key tips for specific baking times and temperatures).
- 19While the rolls are baking, prepare the cream cheese frosting by beating softened cream cheese and salted butter with a handheld mixer until smooth and fluffy.
- 20Then, beat in the powdered sugar and vanilla bean paste or extract until well combined and smooth.
- 21Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 22Spread the cream cheese frosting all over the warm rolls.
- 23Serve and enjoy warm with a hot cup of coffee.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup salted butter
- 2 eggs
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour
- 1 tsp salt
- 0.5 cup salted butter
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla bean paste or extract
- 0.5 cup heavy cream
- 8 oz cream cheese
- 0.25 cup salted butter
- 1.75 cups powdered sugar
- 1 tsp vanilla bean paste or extract
Equipment
stand mixerlarge bowlhandheld mixer9x13” baking pansmall bowlglass measuring cupwooden spoonsharp knifeunflavored flossmicrowave
Tips
- For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
- For 12 smaller cinnamon rolls, roll the dough out to a 24x15” rectangle.
- Don’t add too much flour, you want the dough to be slightly sticky.
- For 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.
- For 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.
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