Pillowy Soft Perfect Classic Cinnamon Rolls
Serves 8
Directions
- 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and letting it sit for 5-7 minutes until frothy.
- 2Pour the activated yeast mixture into the bowl of a stand mixer.
- 3Add the remaining granulated sugar, Greek yogurt, softened butter, eggs, and vanilla bean paste to the mixer.
- 4Add flour and salt to the mixture.
- 5Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 6Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 7Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
- 8Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
- 9Grease a 9x13” baking pan with butter.
- 10Generously flour your work surface, turn the risen dough onto it, and lightly sprinkle more flour on top.
- 11Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 12Spread the cinnamon filling evenly all over the dough surface, leaving a small border.
- 13Starting on the long end, tightly roll the dough into a log.
- 14Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
- 15Place the rolls into the prepared baking pan.
- 16Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 17Preheat the oven to 350F.
- 18Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
- 19Bake the rolls at 350F for the specified time, then increase oven to 375F and bake until golden and cooked through.
- 20Prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
- 21Remove rolls from the oven and allow to rest for 10-15 minutes.
- 22Spread the cream cheese frosting all over the rolls, then serve and enjoy.
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, very softened
- 2 eggs
- 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
- 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 bowl or glass measuring cuplarge bowlstand mixer with dough hook attachmentwooden spoonbaking pan (9x13")sharp knife or unflavored flosshandheld mixermicrowave
Tips
- Allow yeast to become frothy and activated.
- When kneading, let the dough rest for 5 minutes after initial mixing so the flour can soak up liquids.
- Mix dough on medium speed for 5-7 minutes until elastic and smooth, pulling away from the sides of the bowl.
- If dough is too sticky, add 1 tbsp of flour at a time, but keep it slightly sticky.
- Allow the dough to rise in a warm environment until doubled in size (30-45 minutes).
- Roll dough out to a 16x15” rectangle for 8 larger rolls or 24x15” for 12 smaller rolls.
- Leave a small border around the edges when spreading the cinnamon filling.
- Tightly roll the dough into a log.
- Cut rolls approximately 2 inches in width.
- Proof rolls for another 25-30 minutes until puffy.
- Pour warm heavy cream over proofed rolls before baking.
- Bake 8 larger rolls at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden.
- Bake 12 smaller rolls at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes until golden.
- Allow rolls to rest for 10-15 minutes before frosting.
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