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, and sprinkling yeast overtop. Stir and allow to 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, and sprinkling yeast overtop. Stir and allow to 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, and sprinkling yeast overtop. Stir and allow to sit for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour and salt. Set aside.
  5. 5In a large bowl, whisk together the flour and salt. Set aside.
  6. 6In a large bowl, whisk together the flour and salt. Set aside.
  7. 7Pour the activated yeast mixture into the bowl of a stand mixer.
  8. 8Pour the activated yeast mixture into the bowl of a stand mixer.
  9. 9Pour the activated yeast mixture into the bowl of a stand mixer.
  10. 10Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla bean paste or extract to the mixer bowl.
  13. 13Add the flour mixture to the mixer bowl.
  14. 14Add the flour mixture to the mixer bowl.
  15. 15Add the flour mixture to the mixer bowl.
  16. 16Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  17. 17Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  18. 18Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
  19. 19Rest the dough for 5 minutes.
  20. 20Rest the dough for 5 minutes.
  21. 21Rest the dough for 5 minutes.
  22. 22Mix 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.
  23. 23Mix 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.
  24. 24Mix 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.
  25. 25Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
  26. 26Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
  27. 27Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
  28. 28Prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined. Set aside.
  29. 29Prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined. Set aside.
  30. 30Prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined. Set aside.
  31. 31Grease a 9x13” baking pan with butter.
  32. 32Grease a 9x13” baking pan with butter.
  33. 33Grease a 9x13” baking pan with butter.
  34. 34Generously flour your work surface and turn the risen dough out onto it. Lightly sprinkle the top with more flour.
  35. 35Generously flour your work surface and turn the risen dough out onto it. Lightly sprinkle the top with more flour.
  36. 36Generously flour your work surface and turn the risen dough out onto it. Lightly sprinkle the top with more flour.
  37. 37Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  38. 38Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  39. 39Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  40. 40Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  41. 41Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  42. 42Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  43. 43Starting on the long end, tightly roll the dough up into a log.
  44. 44Starting on the long end, tightly roll the dough up into a log.
  45. 45Starting on the long end, tightly roll the dough up into a log.
  46. 46Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  47. 47Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  48. 48Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  49. 49Place the cut rolls into the prepared baking pan.
  50. 50Place the cut rolls into the prepared baking pan.
  51. 51Place the cut rolls into the prepared baking pan.
  52. 52Cover the pan and allow to proof for another 25-30 minutes until puffy.
  53. 53Cover the pan and allow to proof for another 25-30 minutes until puffy.
  54. 54Cover the pan and allow to proof for another 25-30 minutes until puffy.
  55. 55Preheat the oven to 350F.
  56. 56Preheat the oven to 350F.
  57. 57Preheat the oven to 350F.
  58. 58Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  59. 59Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  60. 60Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
  61. 61Bake 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.
  62. 62Bake 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.
  63. 63Bake 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.
  64. 64While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
  65. 65While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
  66. 66While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
  67. 67Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  68. 68Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  69. 69Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  70. 70Remove the rolls from the oven and allow to rest for 10-15 minutes.
  71. 71Remove the rolls from the oven and allow to rest for 10-15 minutes.
  72. 72Remove the rolls from the oven and allow to rest for 10-15 minutes.
  73. 73Spread the cream cheese frosting all over the rolls and serve.
  74. 74Spread the cream cheese frosting all over the rolls and serve.
  75. 75Spread 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 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.