Description
These Pillowy Soft Cinnamon Rolls are incredibly fluffy and filled with sweet cinnamon goodness. With simple ingredients like honey and Greek yogurt, they make a perfect comfort food or treat for your loved ones!
Ingredients
Scale
- ¾ cup whole milk (warmed to 110-113°F)
- 2 ¼ teaspoons instant yeast (1 standard packet)
- ¼ cup granulated sugar (divided)
- ⅓ 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's 110-113°F, then combine it with yeast and 1 tablespoon of sugar in a bowl. Let it sit for 5 minutes until foamy.
- In a mixing bowl, add honey, the remaining sugar, Greek yogurt, eggs, yolk, and vanilla. Mix briefly until combined.
- Add bread flour and salt to the bowl, mixing on low speed until a shaggy dough forms. Let it rest uncovered for 10 minutes.
- After resting, knead the dough on medium speed with a dough hook for 5-6 minutes until it's smooth and elastic.
- With the mixer on low, gradually add softened butter, allowing each addition to incorporate fully before adding more. Knead for 4-6 more minutes until the dough is smooth and somewhat tacky.
- Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes until puffy.
- In a medium bowl, combine softened butter, brown sugar, cinnamon, salt, and vanilla into a paste for the filling.
- Grease a 9×13-inch baking pan. Roll the dough out into a rectangle and spread the filling evenly over it.
- Cut the rolled dough into 12 even strips and tightly roll each strip into a roll, arranging them in the prepared pan.
- Cover the pan and let the rolls rise for another 45 minutes to 1 hour until puffy. Preheat the oven to 350°F.
- Warm the heavy cream slightly and pour it around the rolls. Bake for 25-30 minutes until golden brown and the internal temperature reaches 185-190°F. Allow to cool for 10 minutes.
- For the frosting, blend cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, mixing until creamy. Adjust with cream or milk if needed, then spread over warm cinnamon rolls.
Notes
For best results, use room-temperature eggs and yogurt to help the dough rise more effectively.
Ensure the milk is warmed properly before adding yeast to activate it correctly.
These rolls can be prepared ahead of time and refrigerated before the second rise. Bake them fresh in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg