Perfect Classic Cinnamon Rolls

Start by activating the yeast for the dough. If using instant yeast, do not follow these instructions for activating the yeast, see the notes section below. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

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

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 2.5-3 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy.

While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.

Grease a 9x13” baking pan with butter.

Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.

If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.

Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.

Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.

Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.

Preheat the oven to 350F.

Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.

For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.

For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.

Remove the rolls from the oven and allow to rest for 10-15 minutes.

Then, spread the cream cheese frosting all over the rolls.

Serve and enjoy!