Description

These pillowy soft cinnamon rolls are a delightful treat with their irresistible flavor and simple preparation. Made with honey, Greek yogurt, and topped with a creamy frosting, they’re perfect for breakfast or as a comforting dessert.

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)

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Instructions

Warm the milk in the microwave until it reaches 110-113°F, then combine it with the yeast and 1 tablespoon of sugar in a mixing bowl. Let it sit for 5 minutes until foamy.
Add honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Mix briefly with a paddle attachment.
Incorporate bread flour and salt, mixing on low speed until a shaggy dough forms. Let sit uncovered for 10 minutes.
Switch to a dough hook and knead the dough for 5-6 minutes until it's smooth and elastic.
While mixing on low speed, gradually add the softened butter, allowing each tablespoon to combine before adding more. Knead for an additional 4-6 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 45-60 minutes until puffy.
Combine softened butter, brown sugar, cinnamon, salt, and vanilla to make a spreadable filling.
Grease a 9×13-inch baking dish, then roll out the dough into a 24×18-inch rectangle. Spread the filling evenly over the dough.
Cut the dough into 12 even strips from the long edge, tightly roll each strip into a roll, and place them in the prepared baking pan.
Cover the rolls and let them rise for another 45 minutes to 1 hour until puffy, then preheat the oven to 350°F.
Warm the heavy cream and pour it gently around the cinnamon rolls before baking. Bake for 25-30 minutes until golden brown, with a final internal temperature of 185-190°F. Allow to cool for 10 minutes.
For the frosting, beat cream cheese and softened butter until smooth, then mix in powdered sugar, vanilla, and salt. Adjust with cream or milk to reach desired consistency and spread over warm cinnamon rolls.

Notes

Ensure milk is at the right temperature for successful yeast activation.
For a richer flavor, let the rolls cool slightly before frosting them.
These rolls can be made ahead and frozen before baking for a delightful treat ready to rise and bake.

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 22g
Sodium: 350mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg