Description
These cinnamon rolls are fluffy, tender, and layered with a luscious cinnamon caramel sauce, rich cinnamon filling, and topped with smooth cream cheese frosting for the best cinnamon rolls ever.
Ingredients
Scale
For the Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla
- 1/2 cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tsp cinnamon
- 1/3 cup (116 g) honey
- 1/2 tbsp vanilla
- 3 tbsp (45 ml) heavy cream
- 1/4 tsp salt
For the Cinnamon Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tbsp cinnamon
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp vanilla
Instructions
- Bloom the yeast: Mix active dry yeast, 1 tsp sugar, and warm milk (about 110 degrees) in a small bowl and let sit for 10 minutes until foamy on top.
- Mix dry ingredients: In a large stand mixer bowl with a whisk attachment, combine all-purpose flour, salt, and 2 tbsp sugar.
- Add eggs and butter: Add whisked eggs, vanilla, and softened butter to the dry ingredients and mix briefly to combine.
- Incorporate yeast mixture and knead: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 10 minutes until the dough pulls away from the bowl edges and springs back when pressed.
- First rise: Form dough into a ball, place in a greased large bowl, cover with plastic wrap or towel, and proof in a warm place for 1 1/2 hours or until doubled in size.
- Prepare cinnamon caramel sauce: While dough rises, combine softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl. Grease a 9×13 inch casserole dish and spread the sauce evenly on the bottom.
- Prepare cinnamon filling: Mix softened butter, brown sugar, cinnamon, and salt in a small bowl. If not spreadable, add heavy cream one teaspoon at a time until smooth.
- Roll out dough and assemble: After first rise, punch dough to release air and roll out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick. Spread cinnamon filling evenly over dough.
- Roll and cut: Roll dough tightly into a log starting from the edge nearest you. Trim ends to even out the log. Cut into 12 pieces about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange and proof: Place rolls in the prepared casserole dish atop the caramel sauce. Pour room temperature heavy cream between the rolls, cover with plastic wrap, and let proof for 1 hour until doubled in size.
- Preheat oven: Preheat oven to 350 degrees about 15 minutes before baking.
- Bake rolls: Bake rolls for 30 minutes until golden brown, covering with foil for the last 5 minutes if they brown too quickly.
- Make cream cheese frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and beat to combine. Gradually add sifted powdered sugar on low speed. Mix in vanilla on medium speed until smooth.
- Frost and serve: Let rolls cool for 10 minutes, then spread the cream cheese frosting evenly over the warm rolls. Serve immediately.
Notes
- Make sure the milk is not too hot when blooming the yeast to avoid killing it; around 110 degrees is ideal.
- If the cinnamon filling is too firm, add a teaspoon of heavy cream at a time to make it spreadable.
- Using unflavored dental floss to cut the rolls helps keep the shape without squishing.
- Cover the rolls with foil during baking if they brown too fast to prevent burning.
- You can add additional powdered sugar to the frosting for a sweeter topping if desired.
- A warm, draft-free spot is ideal for proofing the dough to help it rise properly.
- Letting the rolls cool slightly before frosting prevents the cream cheese frosting from melting completely.
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
