PERFECT CLASSIC CINNAMON ROLLS
Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the flour and salt, then set aside.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, melted butter, eggs, and vanilla bean paste to the stand mixer.
- 5Add the flour mixture to the wet ingredients in the stand mixer.
- 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 7Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 8Transfer 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.
- 9While the dough is rising, prepare the cinnamon filling by mixing together softened butter, brown sugar, cinnamon, and vanilla until well combined, then set aside.
- 10Grease a 9x13” baking pan with butter.
- 11Once the dough has doubled, generously flour your work surface and turn the dough out onto it.
- 12Lightly sprinkle the top of the dough with more flour.
- 13Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 14Spread the cinnamon filling evenly all over the surface of the dough, leaving a small border around the edges.
- 15Starting on the long end, tightly roll the dough up into a log.
- 16Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
- 17Place the rolls into the prepared baking pan, cover the pan, and allow them to proof for another 25-30 minutes until puffy.
- 18Preheat the oven to 350F.
- 19Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, then pour it all over the rolls.
- 20For 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.
- 21While 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.
- 22Remove the rolls from the oven and allow them to rest for 10-15 minutes.
- 23Spread the cream cheese frosting all over the rolls.
- 24Serve and enjoy warm with a hot cup of coffee.
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 (almost melted)
- 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
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!
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