# Classic Cinnamon Rolls

These pillowy soft and gooey cinnamon rolls are topped with a lush, tangy cream cheese frosting and are perfect with a hot cup of coffee for a cozy morning breakfast.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Activate 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. In a large bowl, whisk together the flour and salt. Set aside.
3. Pour the activated yeast mixture into the bowl of a stand mixer.
4. Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla bean paste or extract to the mixer bowl.
5. Add the flour mixture to the mixer bowl.
6. Using a dough hook attachment, mix on low speed for 1 minute until barely combined.
7. Rest the dough for 5 minutes.
8. Mix 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.
9. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30-45 minutes until doubled in size.
10. Prepare the cinnamon filling by mixing softened butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined. Set aside.
11. Grease a 9x13” baking pan with butter.
12. Generously flour your work surface and turn the risen dough out onto it. Lightly sprinkle the top with more flour.
13. Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
14. Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
15. Starting on the long end, tightly roll the dough up into a log.
16. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
17. Place the cut rolls into the prepared baking pan.
18. Cover the pan and allow to proof for another 25-30 minutes until puffy.
19. Preheat the oven to 350F.
20. Warm heavy cream in the microwave for 15 seconds and pour all over the proofed rolls.
21. Bake 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.
22. While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
23. Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
24. Remove the rolls from the oven and allow to rest for 10-15 minutes.
25. Spread the cream cheese frosting all over the rolls and serve.

## Equipment

- small bowl or glass measuring cup
- large bowl
- stand mixer with dough hook attachment
- wooden spoon (optional)
- 9x13” baking pan
- rolling pin
- ice cream scoop
- spatula
- sharp knife or unflavored floss
- handheld mixer
- oven
- microwave

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSU82h7tQ/
- Recipe page: https://www.cliprecipe.com/recipe/cd012960-eb9b-458e-822b-7c1e01d53eca
- Extracted: 2025-10-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt