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, use a spatula to 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, elastic, and doesn’t stick to the sides of the bowl, 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. Trim the edges. Lightly flour the roll.
- 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 as directed.
- 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.
- Store any leftovers in an airtight container at room temperature.
- You can reheat rolls in the microwave for a few seconds before serving.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 grams
- Sodium: 250 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 40 milligrams