Perfect Classic Cinnamon Rolls

180Min

12Servings

550Cal

HardLevel

VegetarianKid friendlyvegetarian

#cinnamon-rolls#baking#breakfast#dessert#comfort-food#yeast-bread

Equipment

Mixing Bowl

Stand Mixer

Rolling Pin

Sharp Knife

9x13 Baking Dish

Oven

Aluminum Foil

Ingredients

Dough

Milk

240 ml

Granulated Sugar

50 g

Active Dry Yeast

7 g

Greek Yogurt or Sour Cream

120 g

Salted Butter (softened) (softened)

60 g

Eggs

2 pcs

Vanilla Bean Paste or Extract

10 ml

Bread Flour

550 g

Salt

10 g

Filling

Light Brown Sugar

200 g

Ground Cinnamon

25 g

Salted Butter (melted) (melted)

85 g

To Bake

Heavy Cream

120 ml

Cream Cheese Frosting

Cream Cheese (softened) (softened)

225 g

Salted Butter (softened) (softened)

85 g

Powdered Sugar

350 g

Vanilla Bean Paste or Extract

10 ml

Instructions

Activate Yeast

Warm milk to 43°C (110°F). In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.

10 min43°Ctimer 10 min

Milk should be warm but not hot - too hot kills yeast.

Mix Dough

In a large bowl or stand mixer, combine activated yeast mixture, Greek yogurt or sour cream, softened butter, eggs, vanilla, bread flour, and salt. Mix until a soft dough forms.

10 min

Knead Dough

Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.

10 mintimer 90 min

Dough should be soft and slightly tacky but not sticky.

Prepare Filling

Mix light brown sugar and cinnamon. Melt butter for spreading.

5 min

Roll and Fill

Roll dough into 16x12 inch (40x30 cm) rectangle. Spread melted butter over dough, then sprinkle cinnamon sugar mixture evenly. Roll tightly from long side into a log.

10 min

Roll evenly for uniform baking.

Cut Rolls

Cut log into 12 equal pieces using sharp knife or unflavored dental floss. Place in greased 9x13 inch (23x33 cm) baking dish.

5 min

Use floss for clean cuts that preserve filling.

Second Rise

Cover rolls and let rise until puffy, about 45-60 minutes.

60 mintimer 60 min

Bake Rolls

Preheat oven to 175°C (350°F). Pour heavy cream over risen rolls. Bake at 175°C for 25 minutes, then increase to 190°C (375°F) for 5-7 minutes until golden.

32 min175°Ctimer 32 min

Tent with foil if browning too quickly.

Make Frosting

Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable.

5 min

Frost while rolls are warm so it melts into swirls.

Frost and Serve

Spread frosting over warm rolls. Serve immediately.

2 min

Best enjoyed warm with coffee.

Original recipe

Websitehttps://www.wellmadebykiley.com/blog/perfect-classic-cinnamon-rolls?utm_campaign=feed&utm_medium=referral&utm_source=later-linkinbio&fbclid=PARlRTSARfdS1leHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAadjCGuigmkJ1oAlrt1JfSGW1LbNUZexvrOUoi1mJvc4ihIqXop_qzE1nznImw_aem_B1_GUOTf13FxJ32MaOl7rg#recipe=

Storage

Fridge: 5 days

Freezer: 60 days

Reheat: Oven 160°C 8-10 minutes or Microwave 20 seconds

Store frosted rolls airtight. Freeze unbaked rolls up to 2 months. Reheat before serving for best texture.

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