CLASSIC CINNAMON ROLLS

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, sprinkling yeast, 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, sprinkling yeast, 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, sprinkling yeast, stirring, and letting it sit for 5-7 minutes until frothy.
  4. 4Whisk together flour and salt in a large bowl and set aside.
  5. 5Whisk together flour and salt in a large bowl and set aside.
  6. 6Whisk together flour and salt in a large bowl and set aside.
  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, butter, eggs, and vanilla to the stand mixer.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the stand mixer.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the stand mixer.
  13. 13Add the flour mixture to the wet ingredients in the stand mixer.
  14. 14Add the flour mixture to the wet ingredients in the stand mixer.
  15. 15Add the flour mixture to the wet ingredients in the stand mixer.
  16. 16Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  17. 17Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  18. 18Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  19. 19Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  20. 20Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  21. 21Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  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. 25While the dough is rising, prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  26. 26While the dough is rising, prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  27. 27While the dough is rising, prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
  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 surface and lightly sprinkle the top with more flour.
  35. 35Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  36. 36Turn the dough out onto the 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 small border around the edges.
  41. 41Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  42. 42Spread the cinnamon filling evenly all over the surface of the dough, leaving a 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. 46Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  47. 47Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  48. 48Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  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 to proof for another 25-30 minutes until puffy.
  53. 53Cover the pan and allow to proof for another 25-30 minutes until puffy.
  54. 54Cover the pan and allow 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 it all over the rolls.
  59. 59Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  60. 60Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  61. 61Bake 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.
  62. 62Bake 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.
  63. 63Bake 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.
  64. 64While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy using a handheld mixer.
  65. 65While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy using a handheld mixer.
  66. 66While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy using a handheld mixer.
  67. 67Then, beat in the powdered sugar and vanilla until well combined and smooth.
  68. 68Then, beat in the powdered sugar and vanilla until well combined and smooth.
  69. 69Then, beat in the powdered sugar and vanilla until well combined and smooth.
  70. 70Remove the rolls from the oven and allow to rest for 10-15 minutes.
  71. 71Remove the rolls from the oven and allow to rest for 10-15 minutes.
  72. 72Remove the rolls from the oven and allow to rest for 10-15 minutes.
  73. 73Spread the cream cheese frosting all over the rolls.
  74. 74Spread the cream cheese frosting all over the rolls.
  75. 75Spread the cream cheese frosting all over the rolls.
  76. 76Serve and enjoy.
  77. 77Serve and enjoy.
  78. 78Serve 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, divided
  • 0.5 cup granulated sugar, divided
  • 0.5 cup granulated sugar, divided
  • 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, room temp
  • 0.5 cup Greek yogurt or sour cream, room temp
  • 0.5 cup Greek yogurt or sour cream, room temp
  • 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, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 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, for pouring over the rolls
  • 0.5 cup heavy cream, for pouring over the rolls
  • 0.5 cup heavy cream, for pouring over the rolls
  • 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 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.