Like I said before … fall-over good. Take your time with these; they’re worth the wait! They may or may not look perfect (mine did not!), but they will still be delicious.
Dough:
- 3/4 cup milk of choice, warmed to 110F (if you can’t test the temp, then make sure it is warm enough to activate the yeast – but NOT HOT)
- 1/2 cup granulated sugar (set 1 tbsp aside from the 1/2 cup)
- 2-1/2 tsp active dry yeast
- 1/2 cup Greek yogurt or sour cream, room temp (I used sour cream)
- 1/2 cup salted butter, very softened (almost melted)
- 2 eggs, room temp
- 1 tsp vanilla bean paste or extract (I used extract)
- 4-1/2 cups bread flour (sub: all-purpose flour) (I used bread flour – supposedly this keeps them fluffier and less dense)
- 1 tsp salt
1. Make the dough!
⁃ Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup.
– Stir in 1 tbsp of the granulated sugar and sprinkle the yeast over top. Stir gently and let sit for 5-7 minutes, until frothy and activated. (I recommend a warmer area)
⁃ In a large bowl, whisk together the flour and salt.
⁃ Once activated, pour the yeast mixture into the bowl of a stand mixer (hand mixer also works) 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. Let it sit 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. But you want the dough to be slightly sticky!
⁃ Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for about an hour, or until doubled in size. I like to set the oven and let it get warm; maybe like 150° and then turn it off and put the dough in there with a dish towel over top.
Cinnamon Filling:
- 1/2 cup salted butter, softened
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla bean paste or extract (I used extract)
- 1/2 cup heavy cream, for pouring over the rolls (later)
2. While the dough is rising, make the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Just leave the heavy cream to the side for using later.
3. Back to the dough now
– Grease a 9×13″ baking pan with butter.
⁃ Once the dough is done rising and has doubled, generously flour your table. Turn the dough out onto the surface and lightly sprinkle the top with more flour. Using a rolling pin, roll the dough out until it is about 1/4″ thick and approximately a 12″ x 24″ rectangle. Sprinkle with more flour as needed.
⁃ Spread/smooth the cinnamon filling evenly all over the surface of the dough getting as close to the edges as you can.
⁃ Use a pizza cutter and cut the flattened dough into 2 inch strips vertically. Roll each one tightly. Should make about 12 cinnamon rolls.
⁃ Place the rolls into the prepared baking pan. Cover the pan and allow to rise for another 25-30 minutes, until puffy.
⁃ Preheat the oven to 350F.
⁃ Once the rolls are proofed (have finished rising again), warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
⁃ Bake at 350F for 20-25 min or until the tops are golden and the rolls are cooked through.
– Remove the rolls from the oven and allow to cool for 10-15 mins.
Cream Cheese Frosting:
- 8oz (1 block) cream cheese, softened
- 1/4 cup salted butter, softened
- 1 3/4 cups powdered sugar
- 1 tsp vanilla bean paste or extract
4. While cooling slightly (not fully), make the cream cheese frosting. Using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, add in the powdered sugar and vanilla until well combined and smooth. Spread on the cream cheese frosting. Enjoy while warm!
punkTREKS 