Description
These Pillowy Soft Cinnamon Rolls are a delightful choice for breakfast or brunch, featuring a blend of honey, Greek yogurt, and a rich cinnamon filling. Made simply yet with irresistible flavor, they promise comfort in every bite, perfect for sharing with family and friends.
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 for 30-40 seconds until it reaches 110-113°F. Combine the milk with yeast and 1 tablespoon of sugar in a bowl. Allow to sit for 5 minutes until foamy.
- Mix in honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla. Combine briefly with a paddle attachment.
- Add bread flour and salt to the mixture. Combine on low speed until a shaggy dough forms, then let it rest uncovered for 10 minutes.
- Switch to a dough hook and knead on medium speed for 5-6 minutes until the dough is smooth and elastic.
- Add softened butter gradually while mixing on low speed, ensuring each piece is incorporated before adding the next. Knead until smooth and slightly tacky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 45-60 minutes until puffy.
- Prepare the filling by mixing softened butter, brown sugar, cinnamon, salt, and vanilla into a paste.
- Grease a 9×13-inch baking pan and roll the dough into a 24×18-inch rectangle on a floured surface. Spread the filling over the dough evenly.
- Cut the rolled dough into 12 even strips and roll them up tightly. Place them in the prepared baking pan.
- Cover the rolls and allow them to rise again for 45 minutes to 1 hour until puffy. Preheat the oven to 350°F.
- Warm the heavy cream then pour it around the rolls. Bake for 25-30 minutes until lightly golden on top and an internal temperature of 185-190°F.
- Prepare the frosting by beating cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and mix. Adjust consistency with cream or milk as needed, then spread over warm rolls.
Notes
For best results, ensure all ingredients are at room temperature before mixing.
These rolls are best enjoyed fresh but can be stored in an airtight container for a couple of days.
If you prefer a sweeter frosting, add more powdered sugar to taste.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg