CLASSIC CINNAMON ROLLS

Serves 8
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Directions

  1. 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.
  2. 2Pour 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.
  3. 3Pour 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.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Add bread flour and salt to the mixture.
  8. 8Add bread flour and salt to the mixture.
  9. 9Add bread flour and salt to the mixture.
  10. 10Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  11. 11Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  12. 12Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  13. 13Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  14. 14Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  15. 15Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  16. 16Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  17. 17Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  18. 18Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  19. 19While 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.
  20. 20While 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.
  21. 21While 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.
  22. 22Grease a 9x13” baking pan with butter.
  23. 23Grease a 9x13” baking pan with butter.
  24. 24Grease a 9x13” baking pan with butter.
  25. 25Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  26. 26Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  27. 27Once the dough has doubled in size, generously flour your work surface, turn the dough out, and lightly sprinkle the top with more flour.
  28. 28Roll the dough out to a 16x15” rectangle for 8 larger rolls, or a 24x15” rectangle for 12 smaller rolls.
  29. 29Roll the dough out to a 16x15” rectangle for 8 larger rolls, or a 24x15” rectangle for 12 smaller rolls.
  30. 30Roll the dough out to a 16x15” rectangle for 8 larger rolls, or a 24x15” rectangle for 12 smaller rolls.
  31. 31Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  32. 32Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  33. 33Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  34. 34Starting on the long end, tightly roll the dough up into a log.
  35. 35Starting on the long end, tightly roll the dough up into a log.
  36. 36Starting on the long end, tightly roll the dough up into a log.
  37. 37Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each approximately 2” in width).
  38. 38Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each approximately 2” in width).
  39. 39Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each approximately 2” in width).
  40. 40Place the rolls into the prepared baking pan.
  41. 41Place the rolls into the prepared baking pan.
  42. 42Place the rolls into the prepared baking pan.
  43. 43Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  44. 44Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  45. 45Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  46. 46Preheat the oven to 350F.
  47. 47Preheat the oven to 350F.
  48. 48Preheat the oven to 350F.
  49. 49Warm the heavy cream in the microwave for 15 seconds, and pour it all over the proofed rolls.
  50. 50Warm the heavy cream in the microwave for 15 seconds, and pour it all over the proofed rolls.
  51. 51Warm the heavy cream in the microwave for 15 seconds, and pour it all over the proofed rolls.
  52. 52Bake the rolls according to their size (see key tips for specific baking times and temperatures).
  53. 53Bake the rolls according to their size (see key tips for specific baking times and temperatures).
  54. 54Bake the rolls according to their size (see key tips for specific baking times and temperatures).
  55. 55While 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.
  56. 56While 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.
  57. 57While 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.
  58. 58Then, beat in the powdered sugar and vanilla bean paste or extract until well combined and smooth.
  59. 59Then, beat in the powdered sugar and vanilla bean paste or extract until well combined and smooth.
  60. 60Then, beat in the powdered sugar and vanilla bean paste or extract until well combined and smooth.
  61. 61Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  62. 62Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  63. 63Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  64. 64Spread the cream cheese frosting all over the warm rolls.
  65. 65Spread the cream cheese frosting all over the warm rolls.
  66. 66Spread the cream cheese frosting all over the warm rolls.
  67. 67Serve and enjoy warm with a hot cup of coffee.
  68. 68Serve and enjoy warm with a hot cup of coffee.
  69. 69Serve and enjoy warm with a hot cup of coffee.

Ingredients

  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 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
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 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
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 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
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 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

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.