PERFECT CLASSIC CINNAMON ROLLS

Serves 1
tiktok.com

Directions

  1. 1Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
  2. 2Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
  3. 3Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
  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. 7Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  8. 8Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  9. 9Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
  10. 10With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  11. 11With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  12. 12With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  13. 13Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  14. 14Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  15. 15Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.
  16. 16While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
  17. 17While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
  18. 18While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined.
  19. 19Grease a 9x13” baking pan with butter.
  20. 20Grease a 9x13” baking pan with butter.
  21. 21Grease a 9x13” baking pan with butter.
  22. 22Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  23. 23Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  24. 24Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  25. 25If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  26. 26If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  27. 27If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  28. 28Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  29. 29Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  30. 30Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  31. 31Starting on the long end, tightly roll the dough up into a log.
  32. 32Starting on the long end, tightly roll the dough up into a log.
  33. 33Starting on the long end, tightly roll the dough up into a log.
  34. 34Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
  35. 35Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
  36. 36Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
  37. 37Place the rolls into the prepared baking pan.
  38. 38Place the rolls into the prepared baking pan.
  39. 39Place the rolls into the prepared baking pan.
  40. 40Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  41. 41Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  42. 42Cover the pan and allow to proof for another 25-30 minutes, until puffy.
  43. 43Preheat the oven to 350F.
  44. 44Preheat the oven to 350F.
  45. 45Preheat the oven to 350F.
  46. 46Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  47. 47Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  48. 48Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  49. 49For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  50. 50For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  51. 51For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  52. 52While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
  53. 53While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
  54. 54While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
  55. 55Remove the rolls from the oven and allow to rest for 10-15 mins.
  56. 56Remove the rolls from the oven and allow to rest for 10-15 mins.
  57. 57Remove the rolls from the oven and allow to rest for 10-15 mins.
  58. 58Spread the cream cheese frosting all over the rolls. Serve and enjoy!
  59. 59Spread the cream cheese frosting all over the rolls. Serve and enjoy!
  60. 60Spread 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
  • 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 (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

glass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonbaking pansharp knifeunflavored flosshandheld mixer

Tips

  • If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky!