PERFECT CLASSIC CINNAMON ROLLS

95 mins
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, stirring, and letting it 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, stirring, and letting it 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, stirring, and letting it sit for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour and salt.
  5. 5In a large bowl, whisk together the flour and salt.
  6. 6In a large bowl, whisk together the flour and salt.
  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, softened butter, eggs, and vanilla bean paste or extract to the yeast mixture.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, softened butter, eggs, and vanilla bean paste or extract to the yeast mixture.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, softened butter, eggs, and vanilla bean paste or extract to the yeast mixture.
  13. 13Add the flour and salt mixture to the wet ingredients.
  14. 14Add the flour and salt mixture to the wet ingredients.
  15. 15Add the flour and salt mixture to the wet ingredients.
  16. 16Mix on low speed for 1 minute until barely combined using a dough hook attachment or wooden spoon, then rest for 5 minutes.
  17. 17Mix on low speed for 1 minute until barely combined using a dough hook attachment or wooden spoon, then rest for 5 minutes.
  18. 18Mix on low speed for 1 minute until barely combined using a dough hook attachment or wooden spoon, then rest for 5 minutes.
  19. 19Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl, adding 1 tbsp of flour at a time if too sticky.
  20. 20Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl, adding 1 tbsp of flour at a time if too sticky.
  21. 21Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl, adding 1 tbsp of flour at a time if too sticky.
  22. 22Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  23. 23Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  24. 24Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
  25. 25Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  26. 26Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  27. 27Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  28. 28Grease a 9x13” baking pan with butter.
  29. 29Grease a 9x13” baking pan with butter.
  30. 30Grease a 9x13” baking pan with butter.
  31. 31Once the dough has doubled, generously flour your work surface.
  32. 32Once the dough has doubled, generously flour your work surface.
  33. 33Once the dough has doubled, generously flour your work surface.
  34. 34Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  35. 35Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  36. 36Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  37. 37Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  38. 38Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  39. 39Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  40. 40Spread the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  41. 41Spread the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  42. 42Spread the cinnamon filling evenly all over the surface of the dough, leaving a very 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. 46Cut the dough into 8 larger or 12 smaller rolls, each about 2” wide, using a sharp knife or unflavored floss.
  47. 47Cut the dough into 8 larger or 12 smaller rolls, each about 2” wide, using a sharp knife or unflavored floss.
  48. 48Cut the dough into 8 larger or 12 smaller rolls, each about 2” wide, using a sharp knife or unflavored floss.
  49. 49Place the rolls into the prepared baking pan.
  50. 50Place the rolls into the prepared baking pan.
  51. 51Place the rolls into the prepared baking pan.
  52. 52Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  53. 53Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  54. 54Cover the pan and allow the rolls 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. 58Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  59. 59Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  60. 60Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
  61. 61Bake the rolls according to the specified times for their size (8 or 12 rolls) at 350F initially, then at 375F until golden and cooked through.
  62. 62Bake the rolls according to the specified times for their size (8 or 12 rolls) at 350F initially, then at 375F until golden and cooked through.
  63. 63Bake the rolls according to the specified times for their size (8 or 12 rolls) at 350F initially, then at 375F until golden and 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 the powdered sugar and vanilla bean paste or extract to the frosting until well combined and smooth.
  68. 68Beat in the powdered sugar and vanilla bean paste or extract to the frosting until well combined and smooth.
  69. 69Beat in the powdered sugar and vanilla bean paste or extract to the frosting until well combined and smooth.
  70. 70Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  71. 71Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  72. 72Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  73. 73Spread the cream cheese frosting all over the rolls, serve, and enjoy.
  74. 74Spread the cream cheese frosting all over the rolls, serve, and enjoy.
  75. 75Spread the cream cheese frosting all over the rolls, serve, and enjoy.

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 (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 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 (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: all-purpose flour)
  • 4.5 cups bread flour (sub: 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 mixer with dough hook attachmentwooden spoonbaking panhandheld mixerspatularolling pinknife

Tips

  • Dough should be slightly sticky, don’t add too much flour.
  • For 8 larger rolls, roll dough to a 16x15” rectangle.
  • For 12 smaller rolls, roll dough to a 24x15” rectangle.
  • Leave a small border around the edges when spreading the filling.
  • Tightly roll the dough into a log.
  • Use a sharp knife or unflavored floss to cut the rolls.
  • Each roll should be ~2” in width.
  • Warm heavy cream in the microwave for 15 seconds before pouring over rolls.
  • For 8 larger rolls, bake at 350F for 22-24 minutes, then 375F for 5-7 minutes.
  • For 12 smaller rolls, bake at 350F for 20-22 minutes, then 375F for 5-7 minutes.
  • Allow rolls to rest for 10-15 minutes after baking before frosting.