Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the flour and salt, then set aside.
- 3Pour 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.
- 4Add the flour mixture to the stand mixer bowl.
- 5Using a dough hook attachment, mix 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 pulling away from the sides of the bowl. Add 1 tbsp more flour at a time if too sticky.
- 7Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
- 8Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
- 9Grease a 9x13-inch baking pan with butter.
- 10Once the dough has risen, generously flour your work surface and turn the dough out onto it. Lightly sprinkle the top with more flour.
- 11Roll the dough out to a 16x15 inch rectangle for 8 larger cinnamon rolls or a 24x15 inch rectangle for 12 smaller cinnamon rolls.
- 12Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 13Starting on the long end, tightly roll the dough up into a log.
- 14Using a sharp knife or unflavored floss, cut the dough into 8 or 12 rolls, each approximately 2 inches in width.
- 15Place the rolls into the prepared baking pan, cover, and let proof for another 25-30 minutes until puffy.
- 16Preheat the oven to 350F.
- 17Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
- 18Bake 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.
- 19While 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.
- 20Remove the rolls from the oven and let them rest for 10-15 minutes.
- 21Spread the cream cheese frosting all over the rolls and serve.
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 (or 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 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.
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