# CLASSIC CINNAMON ROLLS

These pillowy soft and gooey cinnamon rolls are a perfect classic, baked to fluffy perfection with sticky golden edges and finished with a lush, tangy cream cheese frosting.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- stand mixer
- large bowl
- handheld mixer
- 9x13” baking pan
- small bowl
- glass measuring cup
- wooden spoon
- sharp knife
- unflavored floss
- microwave

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8STRUDV/
- Recipe page: https://www.cliprecipe.com/recipe/9d6aff0e-c65a-49f1-b2f6-c59b4783a8e6
- Extracted: 2025-09-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt