# PERFECT CLASSIC CINNAMON ROLLS

Perfect classic cinnamon rolls are pillowy soft, sticky, and gooey, finished with a lush, tangy cream cheese frosting, and perfect with a hot cup of coffee.

- Servings: 8 servings
- Total time: 95 min
- Cuisine: Indian
- 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 (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

## Instructions

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

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer with dough hook attachment
- wooden spoon
- baking pan
- handheld mixer
- spatula
- rolling pin
- knife

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMaQeU5d/
- Recipe page: https://www.cliprecipe.com/recipe/d92f089a-3730-4b65-9f13-8e12caf83f5b
- Extracted: 2025-10-19

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