PERFECT 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 overtop, 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 overtop, 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 overtop, stirring, and letting it sit for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour and salt, then set aside.
  5. 5In a large bowl, whisk together the flour and salt, then set aside.
  6. 6In a large bowl, whisk together the flour and salt, then 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, melted butter, eggs, and vanilla bean paste to the stand mixer.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, melted butter, eggs, and vanilla bean paste to the stand mixer.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, melted butter, eggs, and vanilla bean paste 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. 16Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  17. 17Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  18. 18Using a dough hook attachment, mix 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 it, and allow it to rise in a warm environment for 30-45 minutes until doubled in size.
  23. 23Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm environment for 30-45 minutes until doubled in size.
  24. 24Transfer the dough to a lightly greased bowl, cover it, and allow it to 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 together 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 together 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 together 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 and turn the dough out onto it.
  32. 32Once the dough has doubled, generously flour your work surface and turn the dough out onto it.
  33. 33Once the dough has doubled, generously flour your work surface and turn the dough out onto it.
  34. 34Lightly sprinkle the top of the dough with more flour.
  35. 35Lightly sprinkle the top of the dough with more flour.
  36. 36Lightly sprinkle the top of the dough 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 approximately 2 inches in width.
  47. 47Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  48. 48Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  49. 49Place the rolls into the prepared baking pan, cover the pan, and allow them to proof for another 25-30 minutes until puffy.
  50. 50Place the rolls into the prepared baking pan, cover the pan, and allow them to proof for another 25-30 minutes until puffy.
  51. 51Place the rolls into the prepared baking pan, cover the pan, and allow them to proof for another 25-30 minutes until puffy.
  52. 52Preheat the oven to 350F.
  53. 53Preheat the oven to 350F.
  54. 54Preheat the oven to 350F.
  55. 55Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, then pour it all over the rolls.
  56. 56Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, then pour it all over the rolls.
  57. 57Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, then pour it all over the rolls.
  58. 58For 8 larger rolls, bake at 350F for the first 22-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  59. 59For 8 larger rolls, bake at 350F for the first 22-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  60. 60For 8 larger rolls, bake at 350F for the first 22-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  61. 61While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla until well combined.
  62. 62While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla until well combined.
  63. 63While baking, prepare the cream cheese frosting by beating cream cheese and softened butter until smooth, then beating in powdered sugar and vanilla until well combined.
  64. 64Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  65. 65Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  66. 66Remove the rolls from the oven and allow them to rest for 10-15 minutes.
  67. 67Spread the cream cheese frosting all over the rolls.
  68. 68Spread the cream cheese frosting all over the rolls.
  69. 69Spread the cream cheese frosting all over the rolls.
  70. 70Serve and enjoy warm with a hot cup of coffee.
  71. 71Serve and enjoy warm with a hot cup of coffee.
  72. 72Serve and enjoy warm with a hot cup of coffee.

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 (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 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

stand mixerdough hook attachmentlarge bowlglass measuring cuphandheld mixer9x13” baking panrolling pinsharp knifeunflavored flossmicrowave

Tips

  • Serve warm with a hot cup of coffee.
  • 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!
PERFECT CLASSIC CINNAMON ROLLS | Clip Recipe