Directions
- 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.
- 2In a large bowl, whisk together the flour and salt.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, softened butter, eggs, and vanilla bean paste or extract to the yeast mixture.
- 5Add the flour and salt mixture to the wet ingredients.
- 6Mix on low speed for 1 minute until barely combined using a dough hook attachment or wooden spoon, then rest for 5 minutes.
- 7Mix 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.
- 8Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes until doubled in size.
- 9Prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
- 10Grease a 9x13” baking pan with butter.
- 11Once the dough has doubled, generously flour your work surface.
- 12Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
- 13Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 14Spread the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
- 15Starting on the long end, tightly roll the dough up into a log.
- 16Cut the dough into 8 larger or 12 smaller rolls, each about 2” wide, using a sharp knife or unflavored floss.
- 17Place the rolls into the prepared baking pan.
- 18Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 19Preheat the oven to 350F.
- 20Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour all over the rolls.
- 21Bake 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.
- 22While baking, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy using a handheld mixer.
- 23Beat in the powdered sugar and vanilla bean paste or extract to the frosting until well combined and smooth.
- 24Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 25Spread the cream cheese frosting all over the rolls, serve, and enjoy.
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 (almost melted)
- 2 eggs
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour (sub: 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 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.
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