Breakfast

Classic Cinnamon Rolls

Big, pillowy soft rolls with a gooey cinnamon sugar swirl and tangy cream cheese frosting. Best enjoyed warm with a hot cup of coffee.

Ingredients

Dough

3/4 cup (180ml) milk, warmed to 110°F
1/2 cup (110g) granulated sugar, divided
2 1/2 tsp (11g) active dry yeast
1/2 cup (120g) Greek yogurt or sour cream, room temp
1/2 cup (113g) salted butter, very softened (almost melted)
2 eggs, room temp
1 tsp vanilla bean paste or extract
4 1/2 cups (540g) bread flour (sub all-purpose)
1 tsp salt

Cinnamon Filling

1/2 cup (113g) salted butter, softened
1 cup (240g) light brown sugar
2 tbsp cinnamon
1 tsp vanilla bean paste or extract
1/2 cup (120ml) heavy cream, for pouring over rolls before baking

Cream Cheese Frosting

8 oz (1 block) cream cheese, softened
1/4 cup (58g) salted butter, softened
1 3/4 cups (210g) powdered sugar
1 tsp vanilla bean paste or extract

Steps

Make the dough

1Pour 3/4 cup warm milk (110°F) into a small bowl. Stir in 1 tbsp of the granulated sugar, then sprinkle 2 1/2 tsp yeast on top. Let sit 5–7 minutes until frothy.
2In a stand mixer bowl, combine the activated yeast mixture with the remaining sugar, 1/2 cup Greek yogurt, 1/2 cup softened butter, 2 eggs, and 1 tsp vanilla.
3Add 4 1/2 cups bread flour and 1 tsp salt. Mix on low with the dough hook for 1 minute until barely combined, then rest 5 minutes so the flour can absorb the liquid.
4Mix on medium speed for 5–7 minutes until the dough is smooth, elastic, and pulling away from the sides. If it's too sticky, add 1 tbsp flour at a time (up to 3 tbsp). The dough should still feel slightly tacky — don't over-flour.
5Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 30–45 minutes until doubled.

Fill and shape

1While the dough rises, mix together 1/2 cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon, and 1 tsp vanilla until smooth. Set aside.
2Grease a 9x13" baking pan with butter. Once the dough has doubled, turn it out onto a well-floured surface.
3For 8 large rolls, roll the dough into a 16x15" rectangle. For 12 smaller rolls, roll to 24x15".
4Spread the cinnamon filling evenly over the surface, leaving a small border at the edges.
5Starting from the long end, roll the dough into a tight log. Cut into 8 or 12 equal rolls using a sharp knife or unflavored dental floss.
6Place rolls in the prepared pan, cover, and proof for another 25–30 minutes until puffy. Preheat oven to 350°F during this time.

Bake and frost

1Warm 1/2 cup heavy cream in the microwave for 15 seconds and pour evenly over the proofed rolls.
2For 8 large rolls, bake at 350°F for 22–24 minutes, then raise the oven to 375°F and bake another 5–7 minutes until the tops are golden. For 12 smaller rolls, bake at 350°F for 20–22 minutes, then 375°F for 5–7 minutes.
3While the rolls bake, beat 8 oz cream cheese and 1/4 cup softened butter until smooth and fluffy. Mix in 1 3/4 cups powdered sugar and 1 tsp vanilla until smooth.
4Let rolls rest 5–10 minutes after baking, then spread the cream cheese frosting over the top while still warm so it melts into the swirls. Serve right away.