Instructions

• Activate the yeast. Pour the warm milk into a small bowl. Add 1 tablespoon of the granulated sugar and sprinkle the yeast over the top. Stir gently and let it sit for 5 to 7 minutes until frothy. If using instant yeast, skip the blooming step.
• Whisk the flour and salt together in a large bowl. Set aside.
• Combine the dough ingredients. Pour the activated yeast mixture into the bowl of a stand mixer. Add the remaining sugar, Greek yogurt or sour cream, softened butter, eggs, vanilla, and the flour mixture.
• Mix and knead the dough. Using the dough hook attachment, mix on low speed for 1 minute until barely combined. Let the dough rest for 5 minutes so the flour can absorb the liquids. Then mix on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and pulling away from the sides of the bowl. Add flour one tablespoon at a time only if the dough feels too sticky. The dough should remain slightly tacky.
• Let the dough rise. Transfer the dough to a lightly greased bowl. Cover and allow it to rise in a warm environment for 30 to 45 minutes. Do not let it double in size during this first rise, or the rolls can become overly airy.
• Prepare the filling. While the dough rises, mix together the softened butter, brown sugar, cinnamon, and vanilla until well combined. Grease a 9x13 inch baking pan with butter.
• Shape the rolls. Turn the dough out onto a lightly floured surface. For 8 larger rolls, roll the dough into a 16x15 inch rectangle. For 12 smaller rolls, roll it into a 24x15 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. For extra gooey rolls, double the filling and spread one quarter of it on the bottom of the baking pan before adding the rolls.
• Cut and coil the rolls. Use a sharp knife or pizza cutter to cut the dough into equal strips. Each strip should be about 2 inches wide. Starting from the short end, tightly roll each strip into a coil and tuck the last inch underneath. Alternatively, roll the dough into a log and slice it with a sharp knife or unflavored floss.
• Proof the rolls. Place the rolls in the prepared baking pan. Cover and let them proof for 25 to 30 minutes while the oven preheats to 350F.
• Bake the rolls. Once the rolls are puffy, warm the heavy cream in the microwave for about 15 seconds and pour it evenly over the top. For 8 larger rolls, bake at 350F for 22 to 24 minutes, then increase the oven temperature to 375F and bake for 5 to 7 more minutes. For 12 smaller rolls, bake at 350F for 20 to 22 minutes, then finish at 375F for 5 to 7 minutes. The tops should be golden and the centers cooked through.
• Prepare the frosting. While the rolls bake, beat the cream cheese and softened butter with a handheld mixer until smooth and fluffy. Beat in the powdered sugar and vanilla until well combined and creamy.
• Frost and serve. Let the rolls cool for 10 to 15 minutes. Spread the cream cheese frosting generously over the warm rolls and serve.