Easiest Actually Good Cinnamon Rolls (No Mixer!)

By Brian Lagerstrom · 180 min

Ingredients

Instructions

1. Melt the butter in a saucepan over low heat, then remove from the heat.
2. Stir in the yogurt and milk, keeping the mixture between 85 and 90°F.
3. Put the butter-yogurt-milk mixture in a large bowl, add the yeast and stir to hydrate.
4. Add flour, sugar, baking soda and salt. Mix with a sturdy spoon until you can't stir anymore, then knead in the bowl with a wet hand until a cohesive dough forms, about 3 minutes.
5. Shape into a ball, cover and rest for 15 minutes.
6. Knead for 3 more minutes, shape back into a ball, cover and let rise for 75 minutes until doubled.
7. Mix the softened butter, brown sugar, cinnamon and salt until it resembles wet sand, then whip with a spoon for about 60 seconds.
8. Preheat the oven to 375°F/190°C.
9. On a floured surface, gently deflate the risen dough and roll into a rectangle about 12 x 16 inches (30 x 40 cm). Spread the filling evenly over it with light, sweeping motions.
10. Starting from a short end, roll tightly, cut off the uneven ends, cut the log in half, then cut each half into 3 equal pieces for 6 rolls.
11. Spray a 6-cup jumbo muffin pan (or an 8-9 inch brownie pan, cutting into 9 pieces) and place the rolls in it.
12. Bake at 375°F/190°C for 40 to 55 minutes until golden brown and cooked through. For a brownie pan, cover with foil for the first 35 minutes, then uncover and bake 10 to 15 minutes more.
13. While the rolls cool, whisk cream cheese and heavy cream until smooth. Add powdered sugar and a pinch of salt and whisk, adding the 10 g water if needed for a sauce-like consistency.
14. Drizzle or spread the icing over the rolls, covering the tops and letting it seep into the spirals.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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MilkCreamBrown sugarYoghurtHeavy creamCream cheeseGreek yoghurt