Ingredients

Method

1. 1

   In a small bowl or measuring cup, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Stir and let it sit for 5-7 minutes until the mixture becomes frothy.

2. 2

   In the bowl of a stand mixer, combine the activated yeast mixture, the remaining granulated sugar, Greek yogurt (or sour cream), very softened butter, eggs, and vanilla. Add the bread flour and salt.

3. 3

   Using the dough hook attachment, mix on low speed for 1 minute until barely combined. Let it rest for 5 minutes. Then, mix on medium speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add a tablespoon of flour at a time if the dough is too sticky.

4. 4

   Transfer the dough to a lightly greased bowl. Cover with plastic wrap and a towel, then let it rise in a warm place for 30-45 minutes, or until it has doubled in size.

5. 5

   While the dough rises, prepare the filling. In a medium bowl, mix together the softened butter, light brown sugar, cinnamon, and vanilla until well combined into a thick paste.

6. 6

   Once the dough has risen, turn it out onto a generously floured surface. Lightly flour the top of the dough. Roll it out into a large rectangle (approximately 16x15 inches for 8 large rolls, or 24x15 inches for 12 smaller rolls).

7. 7

   Spread the cinnamon filling evenly over the surface of the rolled-out dough, leaving a small border around the edges.

8. 8

   Starting from the long edge, tightly roll the dough into a log. Use unflavored dental floss or a sharp knife to cut the log into 8 larger or 12 smaller rolls, each about 2 inches wide.

9. 9

   Grease a 9x13-inch baking pan. Place the cut rolls into the pan. Cover and let them proof for another 25-30 minutes until they become puffy.

10. 10

    Preheat your oven to 350°F (175°C). Warm the heavy cream for about 15 seconds in the microwave and pour it evenly over the proofed rolls in the pan.

11. 11

    Bake at 350°F for 22-24 minutes (20-22 for smaller rolls). Then, increase the oven temperature to 375°F (190°C) and bake for an additional 5-7 minutes, until the tops are golden brown.

12. 12

    While the rolls are baking, prepare the frosting. In a large bowl, use a handheld mixer to beat the softened cream cheese and butter until smooth and fluffy. Add the powdered sugar and vanilla, and beat again until well combined.

13. 13

    Remove the rolls from the oven and let them cool for 10-15 minutes. Spread the cream cheese frosting generously over the warm rolls, serve, and enjoy.