Perfect Classic Cinnamon Rolls

Ingredients

• 10.75 cup milk(180g)
• 20.5 cup granulated sugar(110g)
• 32.5 teaspoon active dry yeast(11g)
• 40.5 cup Greek yogurt or sour cream(120g)
• 50.5 cup salted butter, very softened(113g)
• 62 eggs(100g)
• 71 teaspoon vanilla bean paste or extract(4g)
• 84.5 cup bread flour(540g)
• 91 teaspoon salt(6g)
• 100.5 cup salted butter, softened (for filling)(113g)
• 111 cup light brown sugar(240g)
• 122 tablespoon cinnamon(4g)
• 131 teaspoon vanilla bean paste or extract (for filling)(4g)
• 140.5 cup heavy cream(120g)
• 158 oz cream cheese, softened(227g)
• 160.25 cup salted butter, softened (for frosting)(58g)
• 171.75 cup powdered sugar(210g)
• 181 teaspoon vanilla bean paste or extract (for frosting)(4g)

Instructions

1. 1Activate the yeast: Pour the warm milk into a small bowl. Add 1 tablespoon of the granulated sugar and sprinkle the yeast over top. Stir and let sit for 5-7 minutes until frothy.
2. 2In a large bowl, whisk together the bread flour and salt. Set aside.
3. 3Once the yeast is activated, pour the yeast mixture into the bowl of a stand mixer. Add the remaining granulated sugar, Greek yogurt or sour cream, softened butter, eggs, vanilla, and the flour mixture.
4. 4Mix with the dough hook attachment (or by hand) on low speed for 1 minute until just combined. Let rest for 5 minutes.
5. 5Mix on medium speed for 5-7 minutes until the dough is elastic and smooth, pulling away from the sides. If too sticky, add more flour 1 tablespoon at a time until slightly sticky but manageable.
6. 6Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 30-45 minutes, or until doubled in size.
7. 7While the dough rises, prepare the cinnamon filling: Mix together the softened butter, brown sugar, cinnamon, and vanilla until well combined.
8. 8Grease a 9x13 inch baking pan with butter.
9. 9Once the dough has doubled, flour your work surface and turn the dough out. Sprinkle the top with more flour.
10. 10Roll the dough into a rectangle (16x15 inches for 8 large rolls or 24x15 inches for 12 smaller rolls).
11. 11Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
12. 12Starting from the long side, tightly roll the dough into a log. Cut into 8 or 12 rolls, each about 2 inches wide.
13. 13Place the rolls into the prepared baking pan. Cover and let proof for another 25-30 minutes until puffy.
14. 14Preheat the oven to 350°F (175°C).
15. 15Warm the heavy cream and pour it evenly over the proofed rolls.
16. 16For 8 large rolls: Bake at 350°F for 22-24 minutes, then increase to 375°F (190°C) and bake for another 5-7 minutes until golden and cooked through. For 12 smaller rolls: Bake at 350°F for 20-22 minutes, then 375°F for 5-7 minutes.
17. 17While baking, prepare the cream cheese frosting: Beat the cream cheese and softened butter until smooth and fluffy. Add powdered sugar and vanilla, beating until smooth.
18. 18Remove rolls from the oven and let rest for 10-15 minutes. Spread the cream cheese frosting over the warm rolls.
19. 19Serve and enjoy!