Description
These Pillowy Soft Cinnamon Rolls are a delightful treat with their fluffy dough and sweet cinnamon filling. Perfect for breakfast or dessert, they are sure to please anyone seeking an easy homemade option.
Ingredients
Scale
- ¾ cup whole milk (warmed to 110-113°F)
- 2 ¼ teaspoons instant yeast (1 standard packet)
- ¼ cup granulated sugar (divided)
- â…“ cup honey
- ½ cup full-fat plain Greek yogurt (or sour cream, room temperature)
- 2 large eggs + 1 egg yolk (room temperature)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 4 ¼ cups bread flour
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter (very soft but not melted)
- ½ cup heavy cream (warmed)
- ½ cup unsalted butter (very soft but not melted)
- 1 cup light brown sugar (packed)
- 2 Tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla bean paste (or vanilla extract)
- 4 oz full-fat block cream cheese (softened to room temperature)
- 4 tablespoons unsalted butter (softened to room temperature)
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt (to taste)
- 1–2 Tablespoons heavy cream (or milk, as needed)
Instructions
- Begin by warming the milk in the microwave until it reaches 110-113°F. Combine it with the yeast and 1 tablespoon of sugar in a mixing bowl and let sit for 5 minutes until foamy.
- Next, add the honey, the remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Mix briefly using the paddle attachment.
- Incorporate the bread flour and salt, mixing on low speed until a shaggy dough forms. Allow the dough to rest, uncovered, for 10 minutes to relax the gluten.
- After resting, switch to the dough hook and knead the dough on medium speed for 5-6 minutes until it becomes smooth and elastic.
- While kneading, gradually add the softened butter one tablespoon at a time until fully incorporated. Continue kneading for 4-6 minutes until the dough is smooth and somewhat tacky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm area for 45-60 minutes until puffy.
- Meanwhile, prepare the filling by mixing the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste.
- Grease a 9×13-inch baking pan and roll out the dough into a 24×18-inch rectangle on a floured surface. Spread the filling evenly over the dough.
- Cut the dough into 12 even strips using a pizza cutter, then tightly roll them into rolls and arrange them in the baking pan.
- Cover the rolls to rise again for 45 minutes to 1 hour until noticeably puffy. Preheat the oven to 350°F during this time.
- Warm the heavy cream and pour it around the rolls, then bake for 25-30 minutes until golden brown, checking that the internal temperature is about 185-190°F. Cool for 10 minutes.
- For frosting, beat the cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt, mixing until creamy. If needed, add cream or milk for a spreadable consistency.
Notes
Ensure the milk is warm enough to activate the yeast but not too hot to kill it.
Allow enough time for both rises to achieve the perfect soft texture of the rolls.
For variety, consider adding nuts or raisins to the filling.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg