Pillowy Soft Perfect Classic Cinnamon Rolls

Serves 8
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Directions

  1. 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.
  2. 2Activate 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.
  3. 3Activate 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.
  4. 4Pour the activated yeast mixture into the bowl of a stand mixer.
  5. 5Pour the activated yeast mixture into the bowl of a stand mixer.
  6. 6Pour the activated yeast mixture into the bowl of a stand mixer.
  7. 7Add the remaining granulated sugar, Greek yogurt, softened butter, eggs, and vanilla bean paste to the mixer.
  8. 8Add the remaining granulated sugar, Greek yogurt, softened butter, eggs, and vanilla bean paste to the mixer.
  9. 9Add the remaining granulated sugar, Greek yogurt, softened butter, eggs, and vanilla bean paste to the mixer.
  10. 10Add flour and salt to the mixture.
  11. 11Add flour and salt to the mixture.
  12. 12Add flour and salt to the mixture.
  13. 13Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  14. 14Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  15. 15Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  16. 16Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  17. 17Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  18. 18Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  19. 19Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  20. 20Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  21. 21Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  22. 22Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  23. 23Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  24. 24Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined.
  25. 25Grease a 9x13” baking pan with butter.
  26. 26Grease a 9x13” baking pan with butter.
  27. 27Grease a 9x13” baking pan with butter.
  28. 28Generously flour your work surface, turn the risen dough onto it, and lightly sprinkle more flour on top.
  29. 29Generously flour your work surface, turn the risen dough onto it, and lightly sprinkle more flour on top.
  30. 30Generously flour your work surface, turn the risen dough onto it, and lightly sprinkle more flour on top.
  31. 31Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  32. 32Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  33. 33Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  34. 34Spread the cinnamon filling evenly all over the dough surface, leaving a small border.
  35. 35Spread the cinnamon filling evenly all over the dough surface, leaving a small border.
  36. 36Spread the cinnamon filling evenly all over the dough surface, leaving a small border.
  37. 37Starting on the long end, tightly roll the dough into a log.
  38. 38Starting on the long end, tightly roll the dough into a log.
  39. 39Starting on the long end, tightly roll the dough into a log.
  40. 40Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  41. 41Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  42. 42Cut the dough into 8 larger or 12 smaller rolls, each about 2 inches in width, using a sharp knife or unflavored floss.
  43. 43Place the rolls into the prepared baking pan.
  44. 44Place the rolls into the prepared baking pan.
  45. 45Place the rolls into the prepared baking pan.
  46. 46Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  47. 47Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  48. 48Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  49. 49Preheat the oven to 350F.
  50. 50Preheat the oven to 350F.
  51. 51Preheat the oven to 350F.
  52. 52Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  53. 53Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  54. 54Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  55. 55Bake the rolls at 350F for the specified time, then increase oven to 375F and bake until golden and cooked through.
  56. 56Bake the rolls at 350F for the specified time, then increase oven to 375F and bake until golden and cooked through.
  57. 57Bake the rolls at 350F for the specified time, then increase oven to 375F and bake until golden and cooked through.
  58. 58Prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  59. 59Prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  60. 60Prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla.
  61. 61Remove rolls from the oven and allow to rest for 10-15 minutes.
  62. 62Remove rolls from the oven and allow to rest for 10-15 minutes.
  63. 63Remove rolls from the oven and allow to rest for 10-15 minutes.
  64. 64Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  65. 65Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  66. 66Spread the cream cheese frosting all over the rolls, then serve and enjoy.

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, very softened
  • 0.5 cup salted butter, very softened
  • 0.5 cup salted butter, very softened
  • 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 (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 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, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 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

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.