CLASSIC CINNAMON ROLLS
Serves 8
Directions
- 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast, stirring, and letting it sit for 5-7 minutes until frothy.
- 2Whisk together flour and salt in a large bowl and set aside.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the stand mixer.
- 5Add the flour mixture to the wet ingredients in the stand mixer.
- 6Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 7Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 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.
- 9While the dough is rising, prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
- 10Grease a 9x13” baking pan with butter.
- 11Once the dough has doubled, generously flour your work surface.
- 12Turn the dough out onto the 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 small border around the edges.
- 15Starting on the long end, tightly roll the dough up into a log.
- 16Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
- 17Place the rolls into the prepared baking pan.
- 18Cover the pan and allow 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 it all over the rolls.
- 21Bake at 350F for 22-24 minutes for larger rolls (or 20-22 minutes for smaller rolls), then turn the oven up to 375F and bake for another 5-7 minutes until golden and cooked through.
- 22While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy using a handheld mixer.
- 23Then, beat in the powdered sugar and vanilla until well combined and smooth.
- 24Remove the rolls from the oven and allow to rest for 10-15 minutes.
- 25Spread the cream cheese frosting all over the rolls.
- 26Serve and enjoy.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup granulated sugar, divided
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream, room temp
- 0.5 cup salted butter, very softened (almost melted)
- 2 eggs, room temp
- 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, for pouring over the rolls
- 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 mixerdough hook attachmentwooden spoon9x13” baking panhandheld mixersharp knifeunflavored flossmicrowave
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!
- Serve warm with a hot cup of coffee.
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