Serves 8
Directions
- 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop. Stir and allow to sit for 5-7 minutes until frothy.
- 2In a large bowl, whisk together the flour and salt. Set aside.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla bean paste or extract to the mixer bowl.
- 5Add the flour mixture to the mixer bowl.
- 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
- 7Rest the dough for 5 minutes.
- 8Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl. Add 1 tbsp of flour at a time if too sticky.
- 9Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
- 10Prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined. Set aside.
- 11Grease a 9x13” baking pan with butter.
- 12Generously flour your work surface and turn the risen dough out onto it. Lightly sprinkle the top with more flour.
- 13Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
- 14Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 15Starting on the long end, tightly roll the dough up into a log.
- 16Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
- 17Place the cut rolls into the prepared baking pan.
- 18Cover the pan and allow to proof for another 25-30 minutes until puffy.
- 19Preheat the oven to 350F.
- 20Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
- 21Bake the rolls at 350F for the first 20-24 minutes (depending on size), then turn up to 375F and bake for another 5-7 minutes until tops are golden and rolls are cooked through.
- 22While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
- 23Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
- 24Remove the rolls from the oven and allow to rest for 10-15 minutes.
- 25Spread 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 bowl or glass measuring cuplarge bowlstand mixer with dough hook attachmentwooden spoon (optional)9x13” baking panrolling pinice cream scoopspatulasharp knife or unflavored flosshandheld mixerovenmicrowave
Tips
- Allow yeast to become frothy and activated for 5-7 minutes.
- Rest dough for 5 minutes after initial mixing to allow flour to soak up liquids.
- Dough should be elastic, smooth, and slightly sticky, adding 1 tbsp of flour at a time if too sticky.
- Allow dough to rise in a warm environment for 30-45 minutes until doubled in size.
- Roll dough 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 up into a log.
- Cut rolls into ~2” width using a sharp knife or unflavored floss.
- Allow rolls to proof for another 25-30 minutes until puffy.
- Warm heavy cream for 15 seconds in the microwave before pouring over rolls.
- For 8 larger rolls, bake at 350F for 22-24 mins, then at 375F for 5-7 mins.
- For 12 smaller rolls, bake at 350F for 20-22 mins, then at 375F for 5-7 mins.
- Let rolls rest for 10-15 minutes after baking before frosting.
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