The search for the perfect better-than-Cinnabon cinnamon roll is over! Thanks to a few secret ingredients, these rolls bake up fluffy and soft. They have just the right amount of sticky-sweet cinnamon filling, and unlike most cinnamon rolls, they’re not quick to dry out. When topped with tangy cream cheese frosting, they become completely irresistible.
Makes 14 large rolls
Ingredients
Dough:
2 tsp. (1/4oz.) active dry yeast
1/2 cup (125ml) warm milk
1/2 cup (4oz.) plain Greek yogurt, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (115g) cup salted butter, softened
2 large eggs
1 tsp. salt
3 3/4 cups (450g) all-purpose flour
1/8 tsp. baking soda
Filling:
1/4 cup (57g) salted butter
3/4 cup (150g) dark brown sugar
1 tsp. vanilla extract
1 Tbs. ground cinnamon
Dash of nutmeg
Frosting:
4oz. cream cheese, softened
3/4 cup (90g) powdered sugar
1 tsp. vanilla extract
Instructions
- In the bowl of an electric stand mixer fitted with a dough hook attachment, place the yeast, warm milk, yogurt, sugar, softened butter, eggs, and salt.
- Turn the mixer to low to combine the ingredients. Once combined, add the flour and baking soda. Turn the mixer up to medium speed and allow it to knead the dough for 10 to 12 minutes, or until it is completely smooth and pulls away from the sides of the bowl.
- Spray a large bowl with cooking spray. With lightly floured hands, collect the dough from the mixer and shape it into a ball. It will be rather soft and tacky. Transfer the ball to the bowl, cover with plastic wrap, and set it in a warm place. Let the dough rise 1 1/2 to 2 hours, or until doubled in volume. While the dough proofs, make the filling.
- In a medium bowl, stir together the softened butter, brown sugar, vanilla, cinnamon, and nutmeg until combined into a paste. Set aside.
- Once the dough has proofed, remove it from the bowl and turn it onto a floured work surface. Gently roll the dough into a large rectangle, roughly 15-by10-inches. Spread the cinnamon filling evenly over the surface of the dough.
- Starting from the long side and working away from your body, roll the dough into a tight log, finishing with the seam side down. With a very sharp knife, slice the log into 14 rolls.
- Spray a 9-by-13-inch baking dish or two pie plates with cooking spray. Arrange the rolls in the dish(es) spacing them roughly 1-inch apart. Cover with plastic wrap and let the rolls rest for 30 to 45 minutes, until almost doubled in volume.
- Preheat the oven to 350° F. Remove the plastic wrap from the rolls and transfer the dish(es) to the middle rack of the oven.
- Bake the rolls for 28 to 33 minutes, rotating the dish(es) halfway through, until the rolls are golden brown and sound somewhat “hollow” when tapped.
- Remove the dish(es) from the oven. Let the rolls cool for at least 30 minutes. While the rolls cool, prepare the frosting.
- Place the cream cheese in a mixing bowl. Beat with a hand mixer on medium speed until smooth. Add the powdered sugar and vanilla, and continue beating until completely smooth and combined.
- Spread the icing over the slightly warm rolls and serve.
