Serves 8
Directions
- 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling yeast overtop.
- 2Stir the yeast mixture and allow it to sit for 5-7 minutes until frothy.
- 3Pour the activated yeast mixture into a stand mixer bowl.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla bean paste or extract.
- 5Add bread flour and salt to the mixture.
- 6Mix on low speed for 1 minute until barely combined.
- 7Rest the dough for 5 minutes.
- 8Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 9Transfer the dough to a lightly greased bowl.
- 10Cover the bowl with plastic wrap and a clean kitchen towel.
- 11Allow the dough to rise in a warm environment for 30-45 minutes until doubled in size.
- 12While 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.
- 13Grease a 9x13” baking pan with butter.
- 14Once the dough has doubled, generously flour your work surface.
- 15Turn the dough out onto the floured surface and lightly sprinkle the top with more flour.
- 16Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls, or a 24x15” rectangle for 12 smaller cinnamon rolls.
- 17Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 18Starting on the long end, tightly roll the dough up into a log.
- 19Using unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2” in width.
- 20Place the rolls into the prepared baking pan.
- 21Cover the pan and allow the rolls to proof for another 25-30 minutes until puffy.
- 22Preheat the oven to 350F.
- 23While 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.
- 24Beat in powdered sugar and vanilla bean paste or extract until well combined and smooth.
- 25Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds.
- 26Pour the warmed heavy cream all over the rolls.
- 27Bake the rolls in the preheated oven.
- 28For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden and cooked through.
- 29For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
- 30Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 31Spread the cream cheese frosting all over the rolls.
- 32Serve and enjoy.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup salted butter, very softened
- 2 eggs
- 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
- 8 oz cream cheese, softened
- 0.25 cup salted butter, softened
- 1.75 cups powdered sugar
- 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.
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