Description
These cinnamon rolls are ultra-soft, filled with gooey cinnamon goodness, and topped with a rich vanilla icing.
Ingredients
Scale
- 1 cup (227 grams) whole milk
- 1 stick (113 grams) unsalted butter
- 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1/4 cup (50 grams) granulated sugar
- 1 large egg, at room temperature
- 2 egg yolks, at room temperature
- 1/2 teaspoon vanilla extract
- 4 to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons fine sea salt
- 1 stick (113 grams) unsalted butter, completely softened to room temperature
- 3/4 cup (150 grams) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 cups (250 grams) powdered sugar
- 1/4 cup (57 grams) whole milk
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, heat the milk and butter until the butter is melted.
- Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 100 – 110°F).
- In the bowl of an electric mixer, combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined.
- Add in half of the flour and the salt and stir until combined.
- Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form.
- Knead at medium speed until the dough is very soft, smooth, pliable, and elastic, about 8 to 10 minutes.
- Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
- Once the dough has risen, add filling ingredients to a medium mixing bowl.
- Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 minutes.
- Punch down the risen dough and turn out onto a lightly floured work surface.
- Use a rolling pin to shape the dough into a 16×12-inch rectangle, long side facing you.
- Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal.
- Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal.
- Grease a 13×9-inch baking dish or two 9-inch pie pans.
- Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss.
- Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
- Make Ahead: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking.
- Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 22 to 25 minutes.
- While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
- Spread over hot rolls immediately after they come out of the oven.
- Serve warm the day they’re baked.
Notes
- These rolls are best served fresh.
- You can make the dough ahead of time and refrigerate it.
- Prep Time: 180 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg