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Mini cinnamon rolls

Ingredients

• Cinnamon Filling:
• 3/4 cup warm milk
• 1/2 cup salted butter, softened
• 1/2 cup granulated sugar, divided
• 1 cup light brown sugar
• 2 1/2 tsp active dry yeast
• 2 tbsp cinnamon
• 1/2 cup Greek yogurt or sour cream, at room temperature
• 1 tsp vanilla bean paste or extract
• 1/2 cup salted butter, very softened (almost melted)
• 2/3 cup heavy cream, for pouring over
• 2 eggs, at room temperature
• the rolls
• 1 tsp vanilla bean paste or extract
• 4 1/2 cups flour
• Cream Cheese Frosting:
• 1 tsp salt
• 8oz cream cheese, softened

• 1/4 cup salted butter, softened
• 1 3/4 cups powdered sugar
• 1 tsp vanilla bean paste or extract

Directions

1. add yeast and 1 tbsp of sugar to warmed milk and let sit until foamy; 5-7 minutes
2. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour and salt. mix on low for 1 minute with dough hook. let sit for 5 minutes. mix on medium for 5-7 minutes until dough is elastic and smooth, a bit sticky but pulling away from sides of bowl. let rise in a lightly greased bowl, covered for about 45 minutes in a warm place until almost doubled once done rising roll out a rectangle about 18-24 inches mix cinnamon filling and spread over rectangle cut rectangle into 4, then roll each up to get 4 “logs” each about 10-7 inches cut each log into 8 to get 32 cinnamon rolls place in greased baking dish and allow to proof for another 30 minutes until puffy once proofed, warm the heavy cream in the microwave and pour over the cinnamon rolls bake at 350 for 18 minutes, then turn up oven temp to 375 for another 5-7 minutes until tops are golden and rolls are cooked through. allow to rest for 5-10 minutes out of oven mix icing ingredients in stand mixer while rolls bake, then spread over rolls ** for large cinnamon rolls cook for 22-24 minutes at 350, then 5-7 minutes at 375