Perfect Classic Cinnamon Rolls

Name: Perfect Classic Cinnamon Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 150 min
Yield: 12 servings
Ingredients: 180 ml milk of choice; 110 g granulated sugar, divided; 11 g active dry yeast; 120 g Greek yogurt or sour cream, at room temperature; 113 g salted butter, very softened (for dough); 2 eggs, at room temperature; 4 g vanilla bean paste or extract (for dough); 540 g bread flour; 6 g salt (for dough); 113 g salted butter, softened (for filling); 240 g light brown sugar (for filling); 4 g cinnamon (for filling); 4 g vanilla bean paste or extract (for filling); 120 ml heavy cream; 225 g cream cheese, softened; 58 g salted butter, softened (for frosting); 210 g powdered sugar; 4 g vanilla bean paste or extract (for frosting)

Thermomix recipe: Perfect Classic Cinnamon Rolls. Ready in 150 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

180 ml milk of choice
110 g granulated sugar, divided
11 g active dry yeast
120 g Greek yogurt or sour cream, at room temperature
113 g salted butter, very softened (for dough)
2 eggs, at room temperature
4 g vanilla bean paste or extract (for dough)
540 g bread flour
6 g salt (for dough)
113 g salted butter, softened (for filling)
240 g light brown sugar (for filling)
4 g cinnamon (for filling)
4 g vanilla bean paste or extract (for filling)
120 ml heavy cream
225 g cream cheese, softened
58 g salted butter, softened (for frosting)
210 g powdered sugar
4 g vanilla bean paste or extract (for frosting)

Instructions

Add 180 ml milk to the mixing bowl. Warm 2 min / 37°C / Speed 1. The milk should feel like a warm bath.
Add 13 g (1 tbsp) of the granulated sugar and 11 g active dry yeast to the warmed milk. Stir gently with a spoon. Let it sit in the bowl for 5-7 minutes, until frothy and activated. If it doesn't froth, your yeast may not be active.
Add the remaining 97 g granulated sugar, 120 g Greek yogurt or sour cream, 113 g very softened salted butter, 2 eggs, 4 g vanilla bean paste or extract, 540 g bread flour, and 6 g salt to the mixing bowl with the yeast mixture.
Select the Dough mode and knead for 5 minutes. If the dough seems too sticky, add 1-2 tablespoons more flour, one at a time, and knead for an additional 30 seconds after each addition, until the dough pulls away from the sides of the bowl but remains slightly sticky.
Transfer the dough to a lightly greased bowl. Cover with a clean cloth or plastic wrap and let it rise in a warm place for 30-45 minutes, or until doubled in size. Do not over-proof.
While the dough is rising, prepare the cinnamon filling. Add 113 g softened salted butter, 240 g light brown sugar, 4 g cinnamon, and 4 g vanilla bean paste or extract to a clean mixing bowl. Mix 15 sec / Speed 3, scraping down the sides as needed, until well combined. Set aside.
Grease a 9x13 inch (approx. 23x33 cm) baking pan with butter.
Once the dough has doubled in size, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
Roll the dough out to a 40x38 cm (16x15 inch) rectangle for 8 larger rolls, or a 60x38 cm (24x15 inch) rectangle for 12 smaller rolls.
Evenly spread the cinnamon filling all over the surface of the dough, leaving a very small border around the edges.
Starting from one of the long ends, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the dough into 8 or 12 rolls, each approximately 5 cm (2 inches) in width.
Place the cut rolls into the prepared baking pan. Cover the pan and let them proof for another 25-30 minutes in a warm place while the oven preheats, until puffy.
Preheat your oven to 175°C (350°F).
Once the cinnamon rolls are proofed, warm 120 ml heavy cream in a microwave for 15 seconds, then pour it evenly over the rolls in the baking pan.
Bake at 175°C (350°F) for 20-24 minutes (20-22 min for smaller, 22-24 min for larger). Then, increase the oven temperature to 190°C (375°F) and bake for another 5-7 minutes, until the tops are golden brown and the rolls are cooked through.
While the rolls are baking, prepare the cream cheese frosting. Ensure cream cheese and butter are softened. Insert the butterfly whisk into the clean mixing bowl. Add 225 g softened cream cheese and 58 g softened salted butter. Beat 30 sec / Speed 3, scraping down the sides, until smooth and fluffy.
Add 210 g powdered sugar and 4 g vanilla bean paste or extract to the bowl. Beat 20 sec / Speed 3, scraping down the sides, until well combined and smooth. Remove the butterfly whisk.
Remove the baked rolls from the oven and let them rest in the pan for 10-15 minutes.
Spread the cream cheese frosting generously over the warm cinnamon rolls.
Serve and enjoy warm.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.