PERFECT CLASSIC CINNAMON ROLLS

Serves 8
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Directions

  1. 1Activate the yeast by pouring warm milk into a small bowl or glass measuring cup, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop. Stir and let sit for 5-7 minutes until frothy.
  2. 2Activate the yeast by pouring warm milk into a small bowl or glass measuring cup, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop. Stir and let sit for 5-7 minutes until frothy.
  3. 3Activate the yeast by pouring warm milk into a small bowl or glass measuring cup, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop. Stir and let sit for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour and salt, then set aside.
  5. 5In a large bowl, whisk together the flour and salt, then set aside.
  6. 6In a large bowl, whisk together the flour and salt, then set aside.
  7. 7Pour the activated yeast mixture into a stand mixer bowl, then add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  8. 8Pour the activated yeast mixture into a stand mixer bowl, then add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  9. 9Pour the activated yeast mixture into a stand mixer bowl, then add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  10. 10Add the flour mixture to the stand mixer bowl.
  11. 11Add the flour mixture to the stand mixer bowl.
  12. 12Add the flour mixture to the stand mixer bowl.
  13. 13Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  14. 14Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  15. 15Using a dough hook attachment, mix 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 pulling away from the sides of the bowl. Add 1 tbsp more flour at a time if too sticky.
  17. 17Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl. Add 1 tbsp more flour at a time if too sticky.
  18. 18Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl. Add 1 tbsp more flour at a time if too sticky.
  19. 19Transfer the dough to a lightly greased bowl, cover, and let 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 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 rise in a warm environment for 30-45 minutes until doubled in size.
  22. 22Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  23. 23Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  24. 24Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  25. 25Grease a 9x13-inch baking pan with butter.
  26. 26Grease a 9x13-inch baking pan with butter.
  27. 27Grease a 9x13-inch baking pan with butter.
  28. 28Once the dough has risen, generously flour your work surface and turn the dough out onto it. Lightly sprinkle the top with more flour.
  29. 29Once the dough has risen, generously flour your work surface and turn the dough out onto it. Lightly sprinkle the top with more flour.
  30. 30Once the dough has risen, generously flour your work surface and turn the dough out onto it. Lightly sprinkle the top with more flour.
  31. 31Roll the dough out to a 16x15 inch rectangle for 8 larger cinnamon rolls or a 24x15 inch rectangle for 12 smaller cinnamon rolls.
  32. 32Roll the dough out to a 16x15 inch rectangle for 8 larger cinnamon rolls or a 24x15 inch rectangle for 12 smaller cinnamon rolls.
  33. 33Roll the dough out to a 16x15 inch rectangle for 8 larger cinnamon rolls or a 24x15 inch rectangle for 12 smaller cinnamon rolls.
  34. 34Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  35. 35Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  36. 36Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  37. 37Starting on the long end, tightly roll the dough up into a log.
  38. 38Starting on the long end, tightly roll the dough up into a log.
  39. 39Starting on the long end, tightly roll the dough up into a log.
  40. 40Using a sharp knife or unflavored floss, cut the dough into 8 or 12 rolls, each approximately 2 inches in width.
  41. 41Using a sharp knife or unflavored floss, cut the dough into 8 or 12 rolls, each approximately 2 inches in width.
  42. 42Using a sharp knife or unflavored floss, cut the dough into 8 or 12 rolls, each approximately 2 inches in width.
  43. 43Place the rolls into the prepared baking pan, cover, and let proof for another 25-30 minutes until puffy.
  44. 44Place the rolls into the prepared baking pan, cover, and let proof for another 25-30 minutes until puffy.
  45. 45Place the rolls into the prepared baking pan, cover, and let 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. 49Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  50. 50Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  51. 51Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  52. 52Bake the rolls at 350F for 22-24 minutes for larger rolls (or 20-22 minutes for smaller rolls), then increase oven temperature to 375F and bake for another 5-7 minutes until golden.
  53. 53Bake the rolls at 350F for 22-24 minutes for larger rolls (or 20-22 minutes for smaller rolls), then increase oven temperature to 375F and bake for another 5-7 minutes until golden.
  54. 54Bake the rolls at 350F for 22-24 minutes for larger rolls (or 20-22 minutes for smaller rolls), then increase oven temperature to 375F and bake for another 5-7 minutes until golden.
  55. 55While baking, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy, then beat in powdered sugar and vanilla until smooth.
  56. 56While baking, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy, then beat in powdered sugar and vanilla until smooth.
  57. 57While baking, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy, then beat in powdered sugar and vanilla until smooth.
  58. 58Remove the rolls from the oven and let them rest for 10-15 minutes.
  59. 59Remove the rolls from the oven and let them rest for 10-15 minutes.
  60. 60Remove the rolls from the oven and let them rest for 10-15 minutes.
  61. 61Spread the cream cheese frosting all over the rolls and serve.
  62. 62Spread the cream cheese frosting all over the rolls and serve.
  63. 63Spread the cream cheese frosting all over the rolls and serve.

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 (or all-purpose flour)
  • 4.5 cups bread flour (or all-purpose flour)
  • 4.5 cups bread flour (or 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 bowlglass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonbaking pan (9x13")handheld mixersharp knife or unflavored flossrolling pin

Tips

  • Dough should be slightly sticky, avoid adding too much flour.
  • For 8 larger rolls, roll dough to 16x15 inches. For 12 smaller rolls, roll dough to 24x15 inches.
  • Leave a small border around the edges when spreading the filling.
  • Tightly roll the dough up into a log.
  • Cut rolls into ~2 inch width.
  • Serve warm with a hot cup of coffee.