Perfect Classic Cinnamon Rolls

Ingredients

• 0.75 cup milk of choice (warmed to 110F; should feel like a warm bath)
• 0.5 cup granulated sugar (divided)
• 2.5 tsp active dry yeast (substitution: instant yeast)
• 0.5 cup Greek yogurt or sour cream (at room temperature)
• 0.5 cup salted butter (very softened (almost melted))
• 2 eggs (at room temperature)
• 1 tsp vanilla bean paste or extract
• 4.5 cup bread flour (substitution: all-purpose flour)
• 1 tsp salt
• 0.5 cup salted butter (softened (not melted))
• 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 (softened; 1 block)
• 0.25 cup salted butter (softened)
• 1.75 cup powdered sugar
• 1 tsp vanilla bean paste or extract

Steps

1. 1

   Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup.

2. 2

   Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

3. 3

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

4. 4

   Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand).

5. 5

   Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

6. 6

   With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

7. 7

   Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 3 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

8. 8

   Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

9. 9

   While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.

10. 10

    Grease a 9x13” baking pan with butter.

11. 11

    Once the dough is done rising, turn it out onto a lightly floured work surface.

12. 12

    If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.

13. 13

    Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.

14. 14

    Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.

15. 15

    Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.

16. 16

    Preheat the oven to 350F.

17. 17

    Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.

18. 18

    For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.

19. 19

    For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

20. 20

    While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.

21. 21

    Remove the rolls from the oven and allow to rest for 10-15 minutes.

22. 22

    Then, spread the cream cheese frosting all over the rolls.

23. 23

    Serve and enjoy!

Notes

STORAGE: Room Temperature: Store in an airtight container for up to 2 days. Refrigerator: Keep covered for up to 5 days. Reheat for 15-20 seconds in the microwave. Freezer (Unbaked): Freeze cut rolls in the pan for up to 2 months. Thaw overnight in the fridge before baking. MAKE-AHEAD: Assemble rolls, cover tightly, and refrigerate overnight. Let sit at room temp for 30-60 minutes before pouring cream and baking. SOURDOUGH VARIATION: Substitute yeast with 100g active sourdough starter. Increase bulk fermentation to 6-8 hours at room temp, followed by an overnight fridge ferment. Shape and proof for 2-3 hours the next day before baking.

Nutrition per serving

• breakfast
• dessert
• cinnamon rolls
• baked goods
• comfort food
• fall recipes
• cream cheese frosting