Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates that your yeast is alive and ready to work its magic.1.5 cups warm milk, 2.25 teaspoons active dry yeast, 0.25 cup granulated sugar
- To the foamy yeast mixture, add the plain Greek yogurt, the large egg, and the salt. Whisk everything together until well combined and smooth. The Greek yogurt will contribute to the incredible tenderness of the final rolls.0.5 cup plain Greek yogurt, 1 large egg, 0.5 teaspoon salt
- Gradually add the all-purpose flour, about a cup at a time, mixing until just combined. Once the dough starts to come together, add the softened butter, a tablespoon at a time, mixing it into the dough until it’s mostly incorporated. The dough will be shaggy at this point, and that's perfectly fine.5 cups all-purpose flour, 6 tablespoons unsalted butter
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, attach the dough hook and mix on low speed for 5-7 minutes. The dough should be soft and slightly tacky, but not sticking to your hands.
- Lightly grease a clean bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and cinnamon (and nutmeg, if using). Mix until it forms a spreadable paste.0.5 cup unsalted butter, 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the cinnamon filling evenly over the surface of the dough, leaving a ½-inch border along one of the longer edges.
- Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Grease a 9x13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, ensuring they are slightly touching. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and almost touching each other.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- While the rolls are baking, whisk together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency.8 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool slightly in the pan for about 5-10 minutes. Generously drizzle the warm cream cheese glaze over the tops of the warm rolls. Serve immediately and enjoy the incredible melt-in-your-mouth texture!
Notes
These cinnamon rolls can be stored at room temperature for up to 2 days or refrigerated for 4-5 days. They also freeze well.
