Perfect Classic Cinnamon Rolls

180min

8servings

580cal

😰

Hardlevel

#baking#cinnamon_rolls#sweet_rolls#yeast_dough#comfort_food

Equipment

Mixing bowl

Stand mixer with dough hook

Rolling pin

9x13 inch baking pan

Oven

Hand mixer

Sharp knife

Ingredients

Dough

milk180 ml

granulated sugar110 g

active dry yeast11 g

Greek yogurt or sour cream120 g

salted butter113 g

softened

eggs2 pcs

vanilla bean paste or extract4 g

bread flour540 g

salt6 g

Cinnamon Filling

salted butter113 g

softened

light brown sugar240 g

cinnamon4 g

vanilla bean paste or extract4 g

heavy cream120 ml

Cream Cheese Frosting

cream cheese226 g

softened

salted butter58 g

softened

powdered sugar210 g

vanilla bean paste or extract4 g

Instructions

Activate the yeast

Pour warm milk (38°C) into a small bowl. Add 13g granulated sugar and sprinkle yeast overtop. Stir and let sit 5-7 minutes until frothy.

⏱ 7 min

💡 Milk should be warm like bath water - too hot kills yeast

Mix dry ingredients

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

⏱ 2 min

Make dough

Add activated yeast mixture, remaining sugar, Greek yogurt, butter, eggs, vanilla, and flour mixture to stand mixer bowl. Mix on low 1 minute, rest 5 minutes, then medium 5-7 minutes until smooth and elastic. Add 1-3 tbsp extra flour if too sticky.

⏱ 15 min

💡 Dough should be slightly sticky and pull away from bowl sides

First rise

Transfer dough to greased bowl, cover, and let rise in warm place 30-45 minutes until doubled.

⏱ 45 min

Prepare cinnamon filling

Mix softened butter, brown sugar, cinnamon, and vanilla until well combined. Set aside.

⏱ 3 min

Roll and fill dough

Grease 23x33cm baking pan. Flour work surface, roll dough to 40x38cm rectangle (8 rolls) or 61x38cm (12 rolls). Spread filling evenly, leaving small border. Roll tightly from long end into log.

⏱ 10 min

Cut and second proof

Cut log into 8 or 12 rolls (5cm each). Place in prepared pan, cover, proof 25-30 minutes until puffy.

⏱ 30 min

Bake rolls

Preheat oven to 175°C. Warm heavy cream 15 seconds in microwave, pour over rolls. Bake 8 rolls: 175°C 22-24 min, then 190°C 5-7 min. Bake 12 rolls: 175°C 20-22 min, then 190°C 5-7 min until golden.

⏱ 30 min🌡 175°C

💡 Tops should be golden brown when done

Make cream cheese frosting

Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth.

⏱ 5 min

Frost and serve

Let rolls rest 10-15 minutes. Spread frosting over warm rolls. Serve immediately.

⏱ 15 min

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