Description
These Pillowy Soft Cinnamon Rolls are a delightful blend of warm milk, honey, and soft butter, making them irresistibly fluffy. Perfect for breakfast or a sweet snack, they feature a cinnamon-sugar filling and a creamy frosting that enhances their flavor. Ideal for anyone seeking an easy homemade 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)
- 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 until it reaches 110-113°F and combine it with instant yeast and 1 tablespoon of granulated sugar. Let it sit until foamy, about 5 minutes.
- Mix the wet ingredients, including honey, the rest of the granulated sugar, Greek yogurt, eggs, egg yolk, and vanilla, until smooth with a paddle attachment.
- Add bread flour and salt to the wet mixture and mix on low until a shaggy dough forms. Let it rest uncovered for 10 minutes.
- Switch to the dough hook and knead the dough on medium speed for 5–6 minutes until smooth and elastic.
- Slowly add the softened butter, mixing each tablespoon until incorporated, then continue kneading for 4-6 minutes until the dough is slightly tacky.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for 45-60 minutes until puffy but not doubled.
- Prepare the filling by combining softened butter, brown sugar, cinnamon, salt, and vanilla until smooth.
- Roll the dough into a 24×18-inch rectangle on a floured surface and spread the filling evenly. Cut into 12 strips and tightly roll each strip.
- Arrange the rolls in a greased baking pan, cover, and let them rise for an additional 45 minutes to 1 hour until puffy. Preheat the oven to 350°F.
- Warm the heavy cream and pour it around the rolls before baking for 25-30 minutes until golden brown and cooked through. Let cool for 10 minutes.
- Make the frosting by beating cream cheese and butter, then adding powdered sugar, vanilla, and salt. Mix until creamy, adjusting with cream or milk as needed before spreading over warm rolls.
Notes
For best results, ensure all ingredients are at room temperature before starting.
You can make the dough a day ahead and refrigerate it overnight for less morning prep.
Top with additional cream cheese frosting or a simple glaze for extra sweetness.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 13g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg