Easiest Actually Good Cinnamon Rolls

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Ingredients:

Dough:

▪115g (1 stick) unsalted butter

▪225g (1c) plain Greek yogurt

▪115g (1/2c) milk

▪7g (1 packet) instant yeast

▪450g (3 1/2c) all-purpose flour

▪100g (½c) sugar

▪2g (1/4t) baking soda

▪8g (1 3/4t) salt

Filling:

▪115g (1 stick) unsalted butter, softened

▪150g (2/3c) brown sugar

▪20g (2 1/2T) cinnamon

▪1g (¼t) salt


Icing:

▪25g (2T) cream cheese

▪75g (⅓c) heavy cream

▪150g (1 ¼c) powdered sugar

▪Pinch of salt

▪10g (2t) water


INSTRUCTIONS:

1. Prepare the Dough:

▪In a saucepan, melt butter over low heat, then remove from heat.

▪Stir in yogurt and milk, ensuring the mixture stays between 85-90°F.

▪In a large mixing bowl (I use this one), combine the butter-yogurt-milk mixture with yeast and stir to hydrate

▪Add flour, sugar, baking soda, and salt to the wet ingredients.

▪Mix with a sturdy spoon until you can no longer stir, then switch to a wet hand and knead the dough in the bowl until it forms a cohesive mass (about 3 minutes).

▪Shape the dough into a ball, cover, and let rest for 15 minutes.

2. Knead and Rise:

▪After the dough has rested, knead it again for 3 more minutes to further develop the gluten.

▪Shape it back into a ball, cover, and let rise for 75 minutes until doubled in size.

3. Make the Filling:

▪In a bowl, mix softened butter, brown sugar, cinnamon, and salt until it looks like wet sand

▪Whip the mixture with a spoon for about 60 seconds to cream it together (or whip with a mixer)

4. Roll and Fill:

▪Preheat the oven to 375°F/190C

▪Turn the risen dough onto a floured surface, gently degas it, and roll it into a rectangle approximately 12”x16” (30x40cm)

▪Spread the cinnamon-sugar filling evenly over the dough, using light, sweeping motions to avoid tearing the dough.

5. Roll the Dough:

▪Starting from one of the short ends, roll the dough tightly, using a tuck-and-pull motion to create tension in the roll.

▪Once rolled, cut off the uneven ends, then cut the log in half. Cut each half into 3 equal pieces for a total of 6 rolls.

6. Bake the Rolls:

▪Spray a 6-count jumbo muffin pan (or use an 8-9” brownie pan and cut into 9 pieces for softer sides) with pan spray and place the rolls inside.

▪Bake at 375°F/190C for 40-55 minutes, or until golden brown and cooked through. If using a brownie pan, cover with foil for the first 35 minutes, then remove foil and bake an additional 10-15 minutes.

7. Make the Icing:

▪While the rolls cool, combine cream cheese and heavy cream in a bowl. Whisk until smooth.

▪Add powdered sugar and a pinch of salt. Whisk until combined, adding 10g water if needed to adjust the texture to a sauce-like consistency.

8. Ice the Rolls:

▪Drizzle or smear the cream cheese icing over the cinnamon rolls, making sure to cover the tops and let it seep into the spirals.

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