Soft & Fluffy Cinnamon Rolls (Edit recipe)

Homemade Soft & Fluffy Cinnamon Rolls begin with a dough mixed with sour cream, butter, and an egg for a pillowy soft texture. These rolls are filled with a buttery, brown sugar cinnamon filling and smothered in cream cheese frosting for a perfectly delicious breakfast treat that’s easy to prep ahead.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	395
Fat:	20 g
Carbohydrates:	47 g
Protein:	12 g
Cholesterol:	47 g
Sodium:	193 mg
Fiber:	1 g
Sugars:	25 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Dough

560 grams All Purpose Flour, (4 1/2 cups)
2.25 tsp Quick Rise Yeast
1 tsp Salt
70 grams Unsalted Butter, (5 tablespoons)
75 grams Granulated White Sugar, (1/3 cup)
60 grams Sour Cream, (1/4 cup)
1 whole Egg, at room temperature
240 grams Whole Milk, (1 cup) warmed

Filling

113 grams Unsalted Butter, at room temperature (1/2 cup)
165 grams Light Brown Sugar, (3/4 cup)
1 Tbsp Ground Cinnamon

Cream Cheese Frosting

113 grams Full Fat Cream Cheese, (1/2 cup)
58 grams Unsalted Butter, at room temperature (4 tablespoons)
180 grams Powdered Sugar, (1 1/2 cups)
2 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk the flour, yeast, and salt. Set aside.
In the bowl of a stand mixer, whisk the melted butter, sugar, sour cream, and egg. Attach the bowl to the mixer, and using the dough hook on low speed, add the flour mixture and milk and mix to combine. Increase the mixer to medium-low speed and mix for 5-7 minutes or until the dough is smooth and elastic. It's ok if it is still slightly sticky.
Scrape the dough from the sides of the bowl and drizzle with a mild oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
Lightly grease a 13x9-inch baking pan with butter.
Turn the dough onto a lightly floured surface and lightly punch down to release some of the air. Roll dough into a 12x18-inch rectangle.
In a small bowl, mix the brown sugar and cinnamon.
Spread the softened butter onto the dough, leaving a 1/2-inch border along one of the long edges. Sprinkle the sugar mixture over the butter.
Begin with the long edge that has the sugar mixture and roll the dough tightly into a log. Pinch the seam to seal, trim ends, and slice into 12 rolls. Arrange the rolls in the prepared pan and allow them to rise in a warm place until they are puffed, about 30 minutes.
Preheat oven to 350°F/177°C.
Bake the cinnamon rolls for 30-35 minutes or until the tops are lightly golden brown. Allow the rolls to cool for 15 minutes before frosting.
With a mixer, beat the cream cheese and butter on medium-high speed for 3-4 minutes until light and fluffy. Add the vanilla and beat until combined.
With the mixer on low speed, mix in the powdered sugar until combined. Increase the mixer to high speed and beat the frosting until fluffy. Spread onto the warm rolls.