Perfect Classic Cinnamon Rolls

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Ingredients

Dough:

• 3/4 cup (180ml) milk of choice, warmed to 110°F (about 45 seconds in the microwave — it should feel like a warm bath, not hot)
• 1/2 cup (110g) granulated sugar, divided
• 2 1/2 tsp (9g) active dry yeast (instant yeast works too)
• 1/2 cup (120g) Greek yogurt or sour cream, room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 2 eggs, room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (all-purpose works as a substitute)
• 1 tsp (6g) salt

Cinnamon Filling:

• 1/2 cup (113g) salted butter, softened (not melted)
• 1 cup (240g) light brown sugar
• 2 tbsp (12g) cinnamon
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls before baking

Cream Cheese Frosting:

• 8 oz (250g) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 3/4 cups (210g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

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Instructions

Make the Dough

1. Warm the milk to about 110°F — it should feel like a warm bath, not hot. Pour it into a small bowl, stir in 1 tablespoon of the granulated sugar, then sprinkle the yeast over the top. Let sit for 5-7 minutes until foamy. (Using instant yeast? Skip this step and go straight to mixing.)
2. Whisk the flour and salt together in a large bowl; set aside.
3. In the bowl of a stand mixer fitted with the dough hook (or a large bowl if working by hand), combine the activated yeast mixture, remaining sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
4. Mix on low for about a minute, just until combined, then let the dough rest for 5 minutes so the flour can hydrate.
5. Increase to medium speed and mix for 5-7 minutes, until smooth, elastic, and pulling away from the sides of the bowl. If it feels too sticky, add flour a tablespoon at a time — but hold back a little; you want the dough slightly tacky, not stiff. (Kneading by hand? Turn it onto a floured surface and knead for 5-7 minutes.)
6. Transfer to a lightly greased bowl, cover, and let rise somewhere warm for 30-45 minutes. This dough won’t double in that time, and that’s exactly right — a shorter rise keeps the rolls tender instead of overly airy.

Make the Filling & Prep the Pan

7. While the dough rises, stir together the softened butter, brown sugar, cinnamon, and vanilla until smooth. Set aside.

8. Butter a 9×13-inch baking pan.

Shape & Proof

9. Turn the risen dough onto a floured surface. Roll into a 16×15-inch rectangle for 8 large rolls, or 24×15-inches for 12 smaller ones.

10. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

11. Cut the dough (along the long side) into 8 or 12 even strips, about 2 inches wide. Roll each strip up tightly starting from the short end, tucking the last inch underneath. (Or roll the whole sheet into one log first, then slice into rolls with a sharp knife or unflavored dental floss.)

12. Arrange the rolls in the prepared pan. Cover and let proof for 25-30 minutes while the oven preheats, until puffy. 13. Preheat the oven to 350°F.

Bake 14. Warm the heavy cream for about 15 seconds and pour it over the proofed rolls right before baking.

15. Bake at 350°F for 22-24 minutes (8 large rolls) or 20-22 minutes (12 smaller rolls). Then raise the oven temperature to 375°F and bake another 5-7 minutes, until golden on top and cooked through. The temperature bump helps the centers finish baking without over-browning the tops.

Frost & Serve

16. While the rolls bake, beat the cream cheese and butter together until smooth and fluffy, then mix in the powdered sugar and vanilla until combined.

17. Let the baked rolls rest for 10-15 minutes, then spread generously with the frosting. Serve warm.

Baker’s Notes

• Skip the wait for room temp eggs — just soak them in a bowl of room temp water for a few minutes and they’re ready to go.
• For softened butter in a hurry, microwave it in 10-second intervals; 20 seconds usually gets it perfectly soft without melting.
• The milk should feel like a warm bath (about 110°F) — any hotter and you risk killing the yeast before it gets going.
• A slightly sticky dough is correct. Resist adding too much extra flour, or the rolls will bake up dense instead of soft. Don’t let the first rise go too long — this dough is meant to rise gently, not double. Over-proofing here is what makes rolls turn out airy instead of pillowy.
• Pouring warm cream over the rolls right before baking is what keeps the inside so soft and gooey — don’t skip it.
• If you’re slicing one long log instead of individual strips, unflavored dental floss makes a cleaner cut than a knife, since it won’t squash the dough.