Fluffy Gooey Cinnamon Rolls

Ingredients

• 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons active dry yeast
• 1 teaspoon baking powder
• 3 tablespoons powdered milk (whole milk preferably)
• 1 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup whole milk (warm)
• 2 tablespoons neutral oil
• 2 large eggs (room temperature)
• 1/3 cup yogurt, plain, Greek, or even sour cream (room temperature)
• 1/3 cup heavy cream (warm, to pour on top)
• 1 teaspoon vanilla extract
• 3/4 cup unsalted butter (room temperature, soft)
• 2 tablespoons ground cinnamon
• 1 1/4 cups light brown sugar
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese (softened)
• 2 tablespoons unsalted butter (softened)
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream

Instructions

1. 1

   Warm the milk until slightly warm. Add in 2 tablespoons of sugar and the active dry yeast. Mix well and set aside to activate for about 5 minutes.

2. 2

   In a stand mixer bowl, whisk together all-purpose flour, powdered milk, baking powder, remaining sugar, and salt.

3. 3

   Now, add the activated yeast mixture, eggs, yogurt, softened butter, neutral oil, and vanilla extract.

4. 4

   Add in neutral oil and knead on low speed for 8–10 minutes until everything is well combined. The dough should be extremely soft and slightly sticky.If the dough sticks heavily to the bottom of the bowl, test it by grabbing a small handful. If it’s overly sticky and difficult to handle, sprinkle in 1–2 tablespoons of flour and continue kneading until it becomes soft and slightly sticky.

5. 5

   Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let it proof until it has doubled in size, about 45-60 minutes.

6. 6

   Now, prepare the cinnamon sugar filling by mixing softened butter, brown sugar, vanilla, and ground cinnamon until smooth.

7. 7

   Once proofed, transfer the dough to a lightly floured surface. Use a rolling pin to stretch the dough out into a large 12x18 rectangle. Trim off the uneven edges.

8. 8

   Spread the filling evenly over the dough. Roll the dough tightly into a log, and use unflavored floss to cut into 8 large rolls or 12 smaller ones. Arrange in a greased 9x13 pan. Cover and let them rise for 15 minutes.

9. 9

   Preheat the oven to 350°F.

10. 10

    Once the rolls have risen again, pour warm heavy cream all over them before baking. Bake for 22-25 minutes until golden on top.

11. 11

    While the rolls bake, make the smooth cream cheese frosting. Beat softened cream cheese, butter, milk, vanilla extract, and powdered sugar until smooth using an electric mixer.

12. 12

    Once baked, immediately spread the cream cheese frosting on top. Serve warm.