CLASSIC CINNAMON ROLLS

Serves 8
tiktok.com

Directions

  1. 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop.
  2. 2Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop.
  3. 3Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop.
  4. 4Stir the yeast mixture and allow it to sit for 5-7 minutes until frothy.
  5. 5Stir the yeast mixture and allow it to sit for 5-7 minutes until frothy.
  6. 6Stir the yeast mixture and allow it to sit for 5-7 minutes until frothy.
  7. 7Pour the activated yeast mixture into a stand mixer bowl.
  8. 8Pour the activated yeast mixture into a stand mixer bowl.
  9. 9Pour the activated yeast mixture into a stand mixer bowl.
  10. 10Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
  13. 13Add bread flour and salt to the mixture.
  14. 14Add bread flour and salt to the mixture.
  15. 15Add bread flour and salt to the mixture.
  16. 16Mix on low speed for 1 minute until barely combined.
  17. 17Mix on low speed for 1 minute until barely combined.
  18. 18Mix on low speed for 1 minute until barely combined.
  19. 19Rest the dough for 5 minutes.
  20. 20Rest the dough for 5 minutes.
  21. 21Rest the dough for 5 minutes.
  22. 22Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  23. 23Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  24. 24Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  25. 25Transfer the dough to a lightly greased bowl.
  26. 26Transfer the dough to a lightly greased bowl.
  27. 27Transfer the dough to a lightly greased bowl.
  28. 28Cover the bowl with plastic wrap and a clean kitchen towel.
  29. 29Cover the bowl with plastic wrap and a clean kitchen towel.
  30. 30Cover the bowl with plastic wrap and a clean kitchen towel.
  31. 31Allow the dough to rise in a warm environment for 30-45 minutes until doubled in size.
  32. 32Allow the dough to rise in a warm environment for 30-45 minutes until doubled in size.
  33. 33Allow the dough to rise in a warm environment for 30-45 minutes until doubled in size.
  34. 34While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  35. 35While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  36. 36While the dough is rising, prepare the cinnamon filling by mixing softened salted butter, light brown sugar, cinnamon, and vanilla bean paste or extract until well combined.
  37. 37Grease a 9x13” baking pan with butter.
  38. 38Grease a 9x13” baking pan with butter.
  39. 39Grease a 9x13” baking pan with butter.
  40. 40Once the dough has doubled, generously flour your work surface.
  41. 41Once the dough has doubled, generously flour your work surface.
  42. 42Once the dough has doubled, generously flour your work surface.
  43. 43Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  44. 44Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  45. 45Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
  46. 46Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  47. 47Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  48. 48Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
  49. 49Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  50. 50Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  51. 51Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
  52. 52Starting on the long end, tightly roll the dough up into a log.
  53. 53Starting on the long end, tightly roll the dough up into a log.
  54. 54Starting on the long end, tightly roll the dough up into a log.
  55. 55Using unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  56. 56Using unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  57. 57Using unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
  58. 58Place the rolls into the prepared baking pan.
  59. 59Place the rolls into the prepared baking pan.
  60. 60Place the rolls into the prepared baking pan.
  61. 61Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  62. 62Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  63. 63Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
  64. 64Preheat the oven to 350F.
  65. 65Preheat the oven to 350F.
  66. 66Preheat the oven to 350F.
  67. 67While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy.
  68. 68While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy.
  69. 69While the rolls are proofing, prepare the cream cheese frosting by beating softened cream cheese and softened salted butter in a large bowl until smooth and fluffy.
  70. 70Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  71. 71Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  72. 72Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
  73. 73Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds.
  74. 74Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds.
  75. 75Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds.
  76. 76Pour the warmed heavy cream all over the rolls.
  77. 77Pour the warmed heavy cream all over the rolls.
  78. 78Pour the warmed heavy cream all over the rolls.
  79. 79Bake the rolls in the preheated oven.
  80. 80Bake the rolls in the preheated oven.
  81. 81Bake the rolls in the preheated oven.
  82. 82For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  83. 83For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  84. 84For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
  85. 85For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  86. 86For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  87. 87For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  88. 88Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  89. 89Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  90. 90Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  91. 91Spread the cream cheese frosting all over the rolls.
  92. 92Spread the cream cheese frosting all over the rolls.
  93. 93Spread the cream cheese frosting all over the rolls.
  94. 94Serve and enjoy.
  95. 95Serve and enjoy.
  96. 96Serve 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 spoonplastic wrapclean kitchen towel9x13” baking panrolling pinknifeunflavored flosshandheld mixer

Tips

  • The dough should be slightly sticky, avoid adding too much flour.
  • Allow the dough to rise in a warm environment.
  • For 8 larger rolls, roll the dough to a 16x15” rectangle.
  • For 12 smaller rolls, roll the dough to a 24x15” rectangle.
  • Leave a small border around the edges when spreading the cinnamon filling.
  • Use a sharp knife or unflavored floss to cut the rolls.
  • Warm the heavy cream in the microwave for 15 seconds before pouring over the rolls.
  • Allow the rolls to rest for 10-15 minutes after baking before frosting.