Perfect Classic Cinnamon Rolls
Makes 8 larger or 12 smaller rolls
Soft yeasted rolls with a brown sugar cinnamon swirl, baked in warm cream and topped with cream cheese frosting.
| prepGrease a 9x13" baking pan with butter | ||||||||
| prepPreheat oven to 350°F / 175°C (while the rolls proof) | ||||||||
| 180 ml milk, warmed to 110°F / 43°C | Bloom yeast in milk & sugar, 5-7 min | Add sugar, yogurt, butter, eggs, vanilla & flour mix | Mix low 1 min, rest 5 min, knead 5-7 min | Rise 30-45 min, roll out | Spread filling, roll up, cut, proof 25-30 min | Pour warm cream over rolls | Bake 350°F / 175°C, 22-24 min, then 375°F / 190°C, 5-7 min | Rest rolls 10-15 min, spread frosting |
| 13 g granulated sugar (to activate the yeast) | ||||||||
| 9 g active dry yeast | ||||||||
| 97 g granulated sugar, remaining (for the dough) | ||||||||
| 120 g Greek yogurt or sour cream, room temperature | ||||||||
| 113 g salted butter, very softened (for the dough) | ||||||||
| 2 eggs, room temperature | ||||||||
| 4 g vanilla bean paste or extract (for the dough) | ||||||||
| 540 g bread flour | Whisk flour & salt | |||||||
| 6 g salt | ||||||||
| 113 g salted butter, softened (for the filling) | Mix filling | |||||||
| 240 g light brown sugar | ||||||||
| 12 g cinnamon | ||||||||
| 4 g vanilla bean paste or extract (for the filling) | ||||||||
| 120 ml heavy cream, warmed (for pouring over the rolls) | ||||||||
| 250 g cream cheese, softened | Beat cream cheese, butter, sugar & vanilla | |||||||
| 58 g salted butter, softened (for the frosting) | ||||||||
| 210 g powdered sugar | ||||||||
| 4 g vanilla bean paste or extract (for the frosting) | ||||||||
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