Imported from TikTok

Classic Cinnamon Rolls

Name: Classic Cinnamon Rolls
Prep time: 60 min
Cook time: 30 min
Total time: 150 min
Yield: 8 servings
Cuisine: American
Ingredients: 180 ml Milk of choice (Heated to 110°F (about 43°C)); 110 g Granulated sugar (Divided: 13 g to activate the yeast and the remainder for the dough); 11 g Active dry yeast; 120 g Greek yogurt or sour cream (At room temperature; choose one of the two options); 113 g Salted butter (Very soft, almost melted; for the dough); 2 Eggs (At room temperature); 4 g Vanilla bean paste or extract (For the dough; choose one of the two options); 540 g Bread flour (Can be replaced with all-purpose flour; additional flour may be needed for dusting and adjusting the dough as necessary); 6 g Salt; 113 g Salted butter (Softened; for the filling); 240 g Light brown sugar; 4 g Cinnamon; 4 g Vanilla bean paste or extract (For the filling; choose one of the two options); 120 ml Heavy cream (To pour over the rolls); 8 oz Cream cheese (Softened); 58 g Salted butter (Softened; for the frosting); 210 g Powdered sugar; 4 g Vanilla bean paste or extract (For the frosting; choose one of the two options); Butter (For greasing the pan)

Recipe by @wellmadebykiley @wellmadebykiley · TikTok

Imported by tes on SeeMeCook

Soft, sticky yeast rolls filled with butter, brown sugar, and cinnamon. They are baked with a splash of cream and finished with a creamy cream cheese frosting, best enjoyed warm.

8 servings150 minAmerican

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Ingredients

180 ml Milk of choice (Heated to 110°F (about 43°C))
110 g Granulated sugar (Divided: 13 g to activate the yeast and the remainder for the dough)
11 g Active dry yeast
120 g Greek yogurt or sour cream (At room temperature; choose one of the two options)
113 g Salted butter (Very soft, almost melted; for the dough)
2 Eggs (At room temperature)
4 g Vanilla bean paste or extract (For the dough; choose one of the two options)
540 g Bread flour (Can be replaced with all-purpose flour; additional flour may be needed for dusting and adjusting the dough as necessary)
6 g Salt
113 g Salted butter (Softened; for the filling)
240 g Light brown sugar
4 g Cinnamon
4 g Vanilla bean paste or extract (For the filling; choose one of the two options)
120 ml Heavy cream (To pour over the rolls)
8 oz Cream cheese (Softened)
58 g Salted butter (Softened; for the frosting)
210 g Powdered sugar
4 g Vanilla bean paste or extract (For the frosting; choose one of the two options)
Butter (For greasing the pan)

Steps

1
Pour the warm milk into a small bowl or measuring cup. Add 13 g of the granulated sugar and sprinkle the yeast over the top; stir and let stand for 5–7 minutes, until the mixture becomes foamy and active.
2
In a large bowl, whisk together the flour and salt. Set aside.
3
Pour the activated yeast mixture into the bowl of a stand mixer. Add the remaining sugar, Greek yogurt or sour cream, the butter for the dough, the eggs, and the vanilla for the dough.
4
Add the flour and salt mixture to the bowl as well. Using the dough hook, mix on low speed for 1 minute, until the dough is just combined. Alternatively, mix by hand with a wooden spoon.
5
Let the dough rest for 5 minutes so the flour can absorb the liquids.
6
Knead at 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 flour 1 tbsp at a time, stopping as soon as it begins to pull away: it should remain slightly sticky. The recipe notes that approximately 2½–3 additional tbsp may be needed.
7
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 30–45 minutes, or until doubled in volume.
8
While the dough rises, mix the softened butter for the filling with the brown sugar, cinnamon, and vanilla until smooth. Set aside.
9
Grease a 9 × 13-inch pan (about 23 × 33 cm).
10
When the dough has doubled, generously flour the work surface. Turn the dough out onto the surface and lightly dust the top with flour as well.
11
For 8 large rolls, roll the dough into a 16 × 15-inch rectangle (about 41 × 38 cm); for 12 smaller rolls, roll it into a 24 × 15-inch rectangle (about 61 × 38 cm).
12
Spread the cinnamon filling evenly over the entire surface, leaving a very thin border clear along the edges.
13
Starting from one long side, tightly roll the dough into a cylinder. Using a sharp knife or unflavored dental floss, cut it into 8 large rolls or 12 small rolls, each about 2 inches wide.
14
Arrange the rolls in the prepared pan. Cover and let rise for another 25–30 minutes, until puffy.
15
Preheat the oven to 350°F (175°C).
16
When the rolls have completed their second rise, microwave the cream for 15 seconds and pour it over all the rolls.
17
For 8 large rolls, bake at 350°F (175°C) for 22–24 minutes. Then increase the 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 for 20–22 minutes, then at 375°F for another 5–7 minutes.
18
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.
19
Add the powdered sugar and vanilla for the frosting; beat until smooth and well combined.
20
Remove the rolls from the oven and let them rest for 10–15 minutes.
21
Spread the cream cheese frosting over the rolls and serve warm.

Notes

For the quantities listed, you can choose to make 8 large rolls or 12 small rolls; baking times depend on the size. The extra flour for kneading is approximate and is not included as a fixed quantity. The recipe does not specify the amount of butter for greasing the pan or flour for dusting the work surface. Nutritional values are estimates by ingredient; values vary depending on the milk, yogurt/sour cream, and flour substitutions used.