Perfect Classic Cinnamon Rolls

Ingredients

• 0.75 cup milk of choice (Warmed to 110°F; it should feel like a warm bath, not hot)
• 0.5 cup granulated sugar (Divided; 1 tablespoon is used to activate the yeast)
• 2.5 tsp active dry yeast (Instant yeast may be substituted)
• 0.5 cup Greek yogurt or sour cream (Any percentage; bring to room temperature)
• 0.5 cup salted butter (Very softened, almost melted)
• 2 eggs (Large, at room temperature)
• 1 tsp vanilla bean paste or extract (For the dough)
• 4.5 cups bread flour (All-purpose flour may be substituted; measure carefully. Additional flour may be needed if the dough is too sticky.)
• 1 tsp salt (For the dough)
• 0.5 cup salted butter (Softened, not melted; for the filling)
• 1 cup light brown sugar (For the filling)
• 2 tbsp ground cinnamon (For the filling)
• 1 tsp vanilla bean paste or extract (For the filling)
• 0.5 cup heavy cream (Warmed briefly before pouring over the proofed rolls)
• 8 oz cream cheese (One block, softened; for the frosting)
• 0.25 cup salted butter (Softened; for the frosting)
• 1.75 cups powdered sugar (For the frosting)
• 1 tsp vanilla bean paste or extract (For the frosting)

Steps

1. 1

   Warm the milk to 110°F, then pour it into a small bowl or glass measuring cup. Add 1 tablespoon of the granulated sugar and sprinkle the active dry yeast over the surface. Stir and let stand for 5–7 minutes, until frothy and activated. If using instant yeast, skip the blooming period and proceed directly to mixing.

2. 2

   In a large bowl, whisk together the bread flour and salt. Set the flour mixture aside.

3. 3

   Pour the activated yeast mixture into the bowl of a stand mixer fitted with a dough hook, or into a large bowl if mixing by hand. Add the remaining granulated sugar, Greek yogurt or sour cream, very soft butter, eggs, vanilla, and the flour mixture.

4. 4

   Mix on low speed for 1 minute, or stir with a wooden spoon, until the ingredients are barely combined. Let the dough rest for 5 minutes so the flour can absorb the liquid.

5. 5

   Mix on medium speed for 5–7 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. The dough should remain slightly sticky. If it is excessively sticky, add flour 1 tablespoon at a time; the source notes that about 3 additional tablespoons may be needed. If kneading by hand, turn the dough onto a floured surface and knead for 5–7 minutes.

6. 6

   Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for 30–45 minutes. It will not double in size during this rise, which is intentional; avoid letting it rise too long or the finished rolls may become overly airy.

7. 7

   While the dough rises, combine the softened filling butter, brown sugar, cinnamon, and vanilla in a bowl. Mix until evenly blended, then set the filling aside.

8. 8

   Grease a 9-by-13-inch baking pan with butter.

9. 9

   Turn the risen dough onto a lightly floured work surface.

10. 10

    For 8 larger rolls, roll the dough into a 16-by-15-inch rectangle. For 12 smaller rolls, roll it into a 24-by-15-inch rectangle.

11. 11

    Spread the cinnamon filling evenly over the dough, leaving only a very small border around the edges.

12. 12

    Starting at a long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 8 larger or 12 smaller rolls, approximately 2 inches wide each.

13. 13

    Arrange the rolls in the prepared baking pan. Cover the pan and let the rolls proof for 25–30 minutes while the oven preheats, until visibly puffy.

14. 14

    Preheat the oven to 350°F.

15. 15

    Warm the heavy cream in the microwave for 15 seconds. Pour it evenly over the proofed rolls just before baking.

16. 16

    For 8 larger rolls, bake at 350°F for 22–24 minutes. Increase the oven temperature to 375°F and bake for another 5–7 minutes, until the tops are golden and the centers are cooked through.

17. 17

    For 12 smaller rolls, bake at 350°F for 20–22 minutes. Increase the oven temperature to 375°F and bake for another 5–7 minutes. The two-temperature method helps the centers cook without excessively darkening the tops or drying the middle.

18. 18

    While the rolls bake, prepare the frosting. Using a handheld mixer, beat the softened cream cheese and butter in a large bowl until smooth and fluffy. Add the powdered sugar and vanilla, then beat until smooth and fully combined.

19. 19

    Remove the rolls from the oven and let them rest for 10–15 minutes.

20. 20

    Spread the cream cheese frosting over the warm rolls. Serve and enjoy.

Notes

For make-ahead rolls, assemble them, cover tightly, and refrigerate overnight. Let them come to room temperature and proof slightly for about 30–60 minutes before baking, then pour the cream over them. Unbaked assembled rolls can be frozen tightly covered for up to 2 months; thaw overnight in the refrigerator and proof before baking. Store baked rolls airtight at room temperature for up to 2 days or covered in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds or in a 325°F oven for 8–10 minutes. Extra frosting keeps refrigerated for up to 1 week. Dairy-free alternatives can be used for the milk, butter, and cream cheese.

Nutrition per serving

• breakfast
• dessert
• baked
• sweet rolls
• vegetarian
• fall
• comfort food