Perfect Classic Cinnamon Rolls
2 hrs 15 min
8 larger or 12 smaller rolls
Soft, tender yeast rolls with cinnamon-brown sugar filling and cream cheese frosting, proofed twice for perfect texture.
| prepPreheat oven to 350°F / 175°C (after dough's first rise). | |||||||||||||
| prepGrease a 9×13" baking pan with butter. | |||||||||||||
| 180 ml milk of choice, warmed to 110°F / 43°C | Bloom yeast in warm milk & sugar, 5–7 min | Mix yeast, remaining sugar, yogurt, butter, eggs, vanilla & flour until barely combined | Rest dough 5 min | Mix on medium speed 5–7 min until elastic & smooth | First rise in greased bowl, 30–45 min, warm place | Roll dough to 16×15" (8 rolls) or 24×15" (12 rolls) | Spread cinnamon filling evenly, leaving border | Roll tightly & cut into 8 or 12 rolls (~2" width) | Place rolls in pan, cover & proof 25–30 min | Warm heavy cream 15 sec, pour over rolls | Bake 350°F / 175°C, 22–24 min (8 rolls) or 20–22 min (12 rolls) | Increase to 375°F / 190°C, bake 5–7 min until golden | Rest rolls 10–15 min, spread frosting & serve |
| 13 g granulated sugar (for blooming yeast) | |||||||||||||
| 9 g active dry yeast | |||||||||||||
| 120 g Greek yogurt or sour cream, at room temperature | |||||||||||||
| 113 g salted butter, very softened (almost melted) | |||||||||||||
| 2 eggs, at room temperature | |||||||||||||
| 4 g vanilla bean paste or extract | |||||||||||||
| 540 g bread flour | |||||||||||||
| 6 g salt | Whisk flour & salt in separate bowl | ||||||||||||
| 97 g granulated sugar (remaining, for dough) | |||||||||||||
| 113 g salted butter, softened (not melted) | Mix butter, brown sugar, cinnamon & vanilla until combined | ||||||||||||
| 240 g light brown sugar | |||||||||||||
| 12 g cinnamon | |||||||||||||
| 4 g vanilla bean paste or extract | |||||||||||||
| 120 ml heavy cream, for pouring over rolls | |||||||||||||
| 250 g cream cheese, softened | Beat cream cheese & butter until fluffy | Beat in powdered sugar & vanilla until smooth | |||||||||||
| 58 g salted butter, softened | |||||||||||||
| 210 g powdered sugar | |||||||||||||
| 4 g vanilla bean paste or extract | |||||||||||||
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