Perfect Classic Cinnamon Rolls

Ingredients

• 180 ml Milk of choice (Heated to 110°F (43°C); about 45 seconds in the microwave, it should be warm but not too hot)
• 0.5 cup Granulated sugar (Divided: 1 tbsp (13 g) to activate the yeast and the remainder for the dough)
• 2.5 tsp Active dry yeast (Can be replaced with instant yeast)
• 0.5 cup Greek yogurt (At room temperature; any fat percentage. Alternatively, sour cream)
• 0.5 cup Salted butter (Very soft, almost melted)
• 2 Eggs (At room temperature)
• 1 tsp Vanilla bean paste or vanilla extract
• 4.5 cup Bread flour (Alternatively, all-purpose flour; if the dough is too sticky, add more flour 1 tbsp at a time (the author added about 3 tbsp))
• 1 tsp Salt
• 0.5 cup Salted butter (Softened, not melted; for the filling)
• 1 cup Light brown sugar
• 2 tbsp Cinnamon
• 1 tsp Vanilla bean paste or vanilla extract (For the filling)
• 0.5 cup Heavy cream (To pour over the rolls)
• 8 oz Cream cheese (One package, softened)
• 0.25 cup Salted butter (Softened)
• 1.75 cup Powdered sugar
• 1 tsp Vanilla bean paste or vanilla extract (For the frosting)

Steps

1. 1

   Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13 g) of granulated sugar and sprinkle with the yeast. Stir and let stand for 5–7 minutes, until the mixture is foamy and the yeast has activated. If using instant yeast, there is no need to wait: proceed directly to preparing the dough.

2. 2

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

3. 3

   Once the yeast is active, pour the mixture into the bowl of a stand mixer, or into a large bowl if kneading by hand. Add the remaining sugar (½ cup minus the tablespoon already used), the Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

4. 4

   Using the dough hook, or a wooden spoon, mix on low speed for 1 minute, just until the ingredients are barely combined. Let rest for 5 minutes so the flour can absorb the liquids.

5. 5

   Knead on medium speed for 5–7 minutes, until the dough is elastic and smooth and pulls away from the sides of the bowl. If it is too sticky, add more flour 1 tbsp at a time, without overdoing it: it should remain slightly sticky. The author added about 3 tbsp. If kneading by hand, transfer the dough to a floured surface and knead for 5–7 minutes.

6. 6

   Transfer the dough to a lightly greased bowl. Cover it and let it rise in a warm place for 30–45 minutes. Do not let it rise too long: during this interval the dough will not double in size, and that is correct.

7. 7

   While the dough rises, mix the softened butter, brown sugar, cinnamon, and vanilla until you have a smooth filling. Set aside.

8. 8

   Grease a 9 × 13-inch baking dish.

9. 9

   When the dough has finished rising, turn it out onto a lightly floured work surface.

10. 10

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

11. 11

    Spread the filling over the entire surface of the dough, distributing it evenly and leaving a very thin border uncovered all around.

12. 12

    Starting from the long side, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut into 8 large rolls or 12 small rolls, each about 2 inches wide.

13. 13

    Arrange the rolls in the prepared baking dish, cover, and let them rise for another 25–30 minutes, until puffy. Meanwhile, preheat the oven to 350°F (175°C).

14. 14

    Microwave the cream for 15 seconds, then pour it evenly over the risen rolls.

15. 15

    For 8 large rolls, bake at 350°F (175°C) for 22–24 minutes. Then increase the oven temperature to 375°F (190°C) and bake for another 5–7 minutes, until the tops are golden and the rolls are cooked through. For 12 small rolls, bake at 350°F (175°C) for 20–22 minutes, then at 375°F (190°C) for another 5–7 minutes.

16. 16

    While the rolls bake, prepare the frosting: in a large bowl, beat the cream cheese and softened butter with an electric mixer until smooth and fluffy.

17. 17

    Add the powdered sugar and vanilla to the frosting and beat until smooth and well combined.

18. 18

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

19. 19

    Spread the cream cheese frosting over the rolls.

20. 20

    Serve and enjoy, preferably while still warm.

Notes

The recipe makes 8 large rolls or 12 small rolls; the quantities are the same for either yield. To make them stickier, the creator suggests doubling the amount of filling: spread one-quarter over the bottom of the baking dish and use the rest to fill the rolls. To store leftovers: keep in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator; reheat one portion for 15–20 seconds in the microwave or for 8–10 minutes in a 325°F (165°C) oven. Cut rolls can be frozen before baking for up to 2 months; thaw in the refrigerator overnight and let rise for 60 minutes in a warm place the following morning. To prepare them ahead of time, assemble the rolls, cover, and refrigerate overnight; the next morning, let them come to room temperature and rise slightly (about 60 minutes according to the FAQ; the storage section indicates 30–45 minutes), pour over the cream before baking, and bake as directed. For a dairy-free version, use plant-based alternatives for the butter and milk, along with dairy-free cream cheese. 100 g of active sourdough starter can be used instead of yeast, but it requires longer fermentation; the source details are incomplete. The recipe does not specify the amount of any additional flour beyond the base quantity. The instructions list the sugar added to the yeast as 1 tbsp (13 g); this amount is included in the total sugar quantity.

Nutrition per serving

• breakfast
• dessert
• yeast bread
• cinnamon
• baked
• vegetarian
• comfort food
• fall