Perfect Classic Cinnamon Rolls

Ingredients

• 0.75 cup Milk of choice (Warmed to 110°F; about 45 seconds in the microwave. Use non-dairy milk for the dairy-free variation.)
• 0.5 cup Granulated sugar (Divided; 1 tbsp (13 g) is used to activate the yeast, and the rest goes into the dough.)
• 2.5 tsp Active dry yeast (Instant yeast may be substituted; with instant yeast, skip blooming and proceed to mixing the dough.)
• 0.5 cup Greek yogurt (Any percentage, at room temperature; sour cream may be used instead.)
• 0.5 cup Salted butter (Very softened, almost melted.)
• 2 Eggs (At room temperature.)
• 1 tsp Vanilla bean paste or extract
• 4.5 cups Bread flour (All-purpose flour may be substituted. The method mentions adding about 3 tbsp more flour, but this is optional and depends on dough stickiness.)
• 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 extract
• 0.5 cup Heavy cream (For pouring over the rolls.)
• 8 oz Cream cheese (One block, softened.)
• 0.25 cup Salted butter (Softened; for the frosting.)
• 1.75 cups Powdered sugar
• 1 tsp Vanilla bean paste or extract
• Butter (For greasing the baking pan and rising bowl; amount not specified.)
• Flour (For dusting the work surface; amount not specified. Optional extra flour for sticky dough is noted above.)

Steps

1. 1

   Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13 g) of the granulated sugar and sprinkle the active dry yeast over it. Stir, then let stand for 5–7 minutes until frothy and activated. If using instant yeast, skip the bloom and proceed directly to mixing the dough.

2. 2

   In a large bowl, whisk together the bread flour and salt, then set aside.

3. 3

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

4. 4

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

5. 5

   Mix on medium for 5–7 minutes until the dough is smooth, elastic, and pulling away from the bowl. If it is too sticky, add flour 1 tbsp at a time until it begins to pull away; keep it slightly sticky. The author reports adding about 3 tbsp. For hand-kneading, 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 rise in a warm place for 30–45 minutes. It should not double in size during this rise.

7. 7

   While the dough rises, mix the softened filling butter, brown sugar, cinnamon, and vanilla until well combined. Set aside.

8. 8

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

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

12. 12

    Starting at the long end, tightly roll the dough into a log. Cut with a sharp knife or unflavored dental floss into 8 larger or 12 smaller rolls, about 2 inches wide each.

13. 13

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

14. 14

    Preheat the oven to 350°F (175°C).

15. 15

    Warm the heavy cream in the microwave for 15 seconds, then pour it all over the proofed rolls.

16. 16

    For 8 larger rolls, bake at 350°F (175°C) for 22–24 minutes. Raise 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.

17. 17

    For 12 smaller rolls, bake at 350°F (175°C) for 20–22 minutes. Raise the oven temperature to 375°F (190°C) and bake for another 5–7 minutes, until cooked through; this temperature change helps the rolls cook through without the tops becoming too dark or the centers drying out.

18. 18

    While the rolls bake, beat the softened cream cheese and butter in a large bowl with a handheld mixer until smooth and fluffy.

19. 19

    Beat the powdered sugar and vanilla into the cream cheese mixture until smooth and well combined.

20. 20

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

21. 21

    Spread the cream cheese frosting over the rolls.

22. 22

    Serve and enjoy.

Notes

The recipe yields either 8 larger or 12 smaller rolls. Storage: keep in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; reheat individual rolls for 15–20 seconds in the microwave or 8–10 minutes in a 325°F oven. Unbaked cut rolls can be tightly covered and frozen for up to 2 months; thaw overnight in the refrigerator and proof in a warm place for about 60 minutes the next morning. For make-ahead rolls, assemble, cover, and refrigerate overnight; the page gives differing next-day room-temperature/proofing guidance (30–45 minutes in one section and about 60 minutes or longer in the FAQ). Dairy-free variation: use plant-based butter, non-dairy milk, and dairy-free cream cheese. The ingredient list includes alternative options (Greek yogurt or sour cream; vanilla bean paste or extract; bread flour or all-purpose flour).

Nutrition per serving

• breakfast
• dessert
• vegetarian
• contains gluten
• contains dairy
• baked
• yeast-raised
• comfort food