HOW TO MAKE SOFT FLUFFY GIANT CINNAMON ROLLS!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Warm 3/4 cup of milk in the microwave for 45 seconds.

Add 1 tbsp of sugar to the warm milk.

Sprinkle 2 and 1/2 tsp of dry active yeast over the milk and mix together.

Allow the mixture to sit for 5 to 7 minutes until frothy and activated.

In a large bowl, add 4 and 1/2 cups of bread flour and 1 tsp of salt, then mix until well combined.

Set the dry ingredients aside.

Once the yeast is activated, pour it into the bowl of a stand mixer.

Add 1/2 cup of sugar, 1/2 cup of room temperature sour cream, 1/2 cup of softened salted butter, 2 room temperature eggs, 1 tsp of vanilla extract, and the flour mixture to the stand mixer.

Attach the dough hook and mix on low speed for 1 minute until barely combined.

Allow the dough to rest for 5 minutes to soak up the liquids.

Continue mixing on medium speed for 5 to 7 minutes until the dough is elastic and smooth, pulling away from the sides of the bowl.

Transfer the dough to a lightly greased large bowl, cover with plastic wrap, and let it rise in a warm environment for 30 to 45 minutes.

Prepare the cinnamon filling by mixing 1/2 cup of softened salted butter, 1 cup of light brown sugar, 2 tsp of ground cinnamon, and 1 tsp of vanilla extract in a bowl until well combined.

Set the cinnamon filling aside.

Grease a 9 by 13 baking dish with butter and set aside.

Once the dough has risen, remove the plastic wrap and place the dough on a lightly floured surface.

Roll the dough out into a 16x5 rectangle.

Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

Starting at the long end, tightly roll the dough up into a log.

Cut the cinnamon rolls into 2-inch wide pieces using a sharp knife, measuring with a ruler for precision.

Place the cinnamon rolls in the greased baking dish.

Cover the baking dish with plastic wrap and allow the rolls to proof for 25 to 30 minutes.

After proofing, remove the plastic wrap and pour 1/2 cup of warm heavy cream over the rolls.

Preheat the oven to 350°F and bake the cinnamon rolls for 22 to 24 minutes.

While the rolls are baking, prepare the cream cheese frosting by beating together 8 oz of softened cream cheese and 1/4 cup of softened salted butter until smooth.

Add 1 tsp of vanilla extract and gradually mix in 1 and 3/4 cup of powdered sugar until well combined and smooth.

After baking for 22 to 24 minutes, increase the oven temperature to 375°F and bake for an additional 5 to 7 minutes until the tops are golden and the rolls are cooked through.

Allow the cinnamon rolls to rest for 10 to 15 minutes after baking.

Spread the cream cheese frosting over the rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens