# CLASSIC CINNAMON ROLLS

These are perfect classic cinnamon rolls that are pillowy soft, sticky, and gooey, with a lush, tangy cream cheese frosting.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Activate 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. Whisk together flour and salt in a large bowl and set aside.
3. Pour the activated yeast mixture into the bowl of a stand mixer.
4. Add the remaining granulated sugar, Greek yogurt or sour cream, butter, eggs, and vanilla to the stand mixer.
5. Add the flour mixture to the wet ingredients in the stand mixer.
6. Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
7. Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
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. While the dough is rising, prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
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 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 small border around the edges.
15. Starting on the long end, tightly roll the dough up into a log.
16. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
17. Place the rolls into the prepared baking pan.
18. Cover the pan and allow 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 it all over the rolls.
21. Bake 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.
22. While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth and fluffy using a handheld mixer.
23. Then, beat in the powdered sugar and vanilla until well combined and smooth.
24. Remove the rolls from the oven and allow to rest for 10-15 minutes.
25. Spread the cream cheese frosting all over the rolls.
26. Serve and enjoy.

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer
- dough hook attachment
- wooden spoon
- 9x13” baking pan
- handheld mixer
- sharp knife
- unflavored floss
- microwave

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdppQXRx/
- Recipe page: https://www.cliprecipe.com/recipe/e42a7fd5-c195-4bbc-b340-041ae22ca2d7
- Extracted: 2025-09-21

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