Perfect Classic Cinnamon Rolls

180Min

8Servings

580Cal

HardLevel

VegetarianKid friendlySpicy 1/5vegetarian

#baking#cinnamon_rolls#breakfast#comfort_food#yeast_dough

Equipment

stand mixer

mixing bowl

rolling pin

9x13 baking pan

oven

hand mixer

Ingredients

Dough

milk

180 ml

granulated sugar

110 g

active dry yeast

11 g

Greek yogurt or sour cream

120 g

salted butter (softened)

113 g

eggs (room temperature)

2 piece

vanilla bean paste or extract

4 g

bread flour

540 g

salt

6 g

Cinnamon Filling

salted butter (softened)

113 g

light brown sugar

240 g

cinnamon

4 g

vanilla bean paste or extract

4 g

heavy cream

120 ml

Cream Cheese Frosting

cream cheese (softened)

226 g

salted butter (softened)

58 g

powdered sugar

210 g

vanilla bean paste or extract

4 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 mintimer 5 min

Milk should be 38°C - too hot kills yeast, too cold slows activation.

Mix dry ingredients

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

2 min

Prepare dough

Pour activated yeast mixture into stand mixer bowl. Add remaining sugar, Greek yogurt, butter, eggs, vanilla, and flour mixture. Mix on low 1 minute, rest 5 minutes, then medium speed 5-7 minutes until elastic and pulling from sides. Add 1-3 tbsp flour if needed.

15 mintimer 5 min

Dough should be slightly sticky - don't overflour.

First rise

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

45 mintimer 45 min

Prepare filling

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

3 min

Roll and fill dough

Flour work surface generously. Roll dough to 40x38cm rectangle (8 large rolls) or 61x38cm (12 small). Spread filling evenly, leaving small border. Roll tightly from long end into log.

10 min

Cut rolls

Cut log into 8 large or 12 small rolls (~5cm wide each) using sharp knife or floss. Place in greased 23x33cm baking pan.

5 min

Second proof

Cover pan and proof 25-30 minutes until puffy.

30 mintimer 30 min

Prepare for baking

Preheat oven to 175°C. Warm heavy cream 15 seconds in microwave, pour over rolls.

5 min175°C

Bake rolls

Bake at 175°C for 22-24 minutes (8 large) or 20-22 minutes (12 small), then increase to 190°C for 5-7 more minutes until golden.

30 min175°Ctimer 24 min

Make 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 mintimer 15 min

Frosting melts into rolls when warm - perfect gooey texture!

Original recipe

TikTokRecipe by @Well Made by Kiley

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven 180°C 5-7 minutes or microwave 30 seconds

Best fresh but freeze unfrosted rolls for up to 1 month. Frost after thawing.

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