Perfect Classic Cinnamon Rolls

Ingredients

• 0.75 cup milk (Milk of choice, warmed to 110°F/43°C; it should feel like a warm bath, not hot)
• 0.5 cup granulated sugar (Divided; use 1 tbsp to activate the yeast and the remainder in the dough)
• 2.5 tsp active dry yeast (Instant yeast may be substituted)
• 0.5 cup Greek yogurt or sour cream (Any percentage; 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. Add up to about 3 tbsp more, 1 tbsp at a time, only if needed; the dough should remain slightly 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 (Warm briefly before pouring over the proofed rolls)
• 8 oz cream cheese (One block, softened)
• 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)
• butter (For greasing the 9x13-inch baking pan)

Steps

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Mix on medium speed for 5–7 minutes, until the dough is smooth and elastic and pulls away from the bowl. If it is too sticky, add flour 1 tablespoon at a time, using only enough to help it pull away; the dough should remain slightly sticky. 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.

7. 7

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

8. 8

   Grease a 9x13-inch baking pan with butter.

9. 9

   Turn the risen dough onto a lightly floured work surface.

10. 10

    For 8 large rolls, roll the dough into a 16x15-inch rectangle. For 12 smaller rolls, roll it into a 24x15-inch rectangle.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

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

16. 16

    For 8 large rolls, bake at 350°F for 22–24 minutes. Increase the oven temperature to 375°F (190°C) and bake for another 5–7 minutes, until golden on top and cooked through.

17. 17

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

18. 18

    While the rolls bake, beat the softened cream cheese and butter with a handheld mixer until smooth and fluffy. Add the powdered sugar and vanilla, then beat until smooth and well 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 and refrigerate overnight. Let them stand at room temperature for about 30–60 minutes, or until slightly proofed, pour the cream over them, and bake as directed. Unbaked rolls may be tightly covered and frozen for up to 2 months; thaw overnight in the refrigerator, proof in a warm place for about 60 minutes, and bake. Store baked rolls airtight 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. Extra frosting keeps refrigerated for up to 1 week. Dairy-free substitutions are possible with plant-based butter, non-dairy milk, and dairy-free cream cheese.

Nutrition per serving

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