Description
These Pillowy Soft Cinnamon Rolls are irresistibly fluffy and flavorful, made with warm milk, honey, Greek yogurt, and a rich cinnamon filling. Perfect for breakfast, brunch, or anytime you crave a sweet treat!
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
- Warm the milk in the microwave until it reaches 110-113°F and combine it with the yeast and 1 tablespoon of sugar in a bowl. Let it sit for 5 minutes until foamy.
- Add honey, the remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Mix briefly to combine.
- Stir in the bread flour and salt. Mix on low speed until a shaggy dough forms, then let it rest uncovered for 10 minutes.
- Switch to the dough hook and knead the dough on medium speed for 5-6 minutes until it is smooth and elastic.
- With the mixer running, incorporate the softened butter one tablespoon at a time until fully mixed in, and knead for another 4-6 minutes.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 45-60 minutes until puffy but not doubled.
- Mix softened butter, brown sugar, cinnamon, salt, and vanilla into a paste for the filling.
- Grease a 9×13-inch baking pan and roll the dough into a 24×18-inch rectangle on a floured surface, then spread the filling evenly.
- Cut the dough into 12 even strips, roll each strip tightly, and place them in the prepared pan.
- Cover the rolls and let rise for 45 minutes to 1 hour until puffy. Preheat the oven to 350°F.
- Warm the heavy cream slightly and pour it around the rolls, then bake for 25-30 minutes until golden brown and the internal temperature reaches 185-190°F.
- Make the frosting by beating cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt. Add cream as needed to achieve a spreadable consistency, and frost the warm rolls.
Notes
For best results, make sure your ingredients are at room temperature before starting.
If you prefer a richer flavor, let the rolls cool completely and then frost them before serving.
These cinnamon rolls can be made ahead and baked in the morning for a fresh breakfast treat.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg