Description
These cinnamon rolls feature a soft, fluffy dough layered with a rich cinnamon filling, topped with a sticky cinnamon caramel sauce baked into the bottom, and finished with a smooth cream cheese frosting. Perfectly sweet and indulgent, ideal for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
For the Dough
- 1 1/4 cups 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 all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla
- 1/2 cup unsalted butter, very softened
For the Cinnamon Caramel Sauce
- 1/2 cup unsalted butter, very softened
- 1 cup light brown sugar, packed
- 2 tsp cinnamon
- 1/3 cup honey
- 1/2 tbsp vanilla
- 3 tbsp heavy cream
- 1/4 tsp salt
For the Cinnamon Filling
- 1/2 cup unsalted butter, very softened
- 1 cup light brown sugar, packed
- 2 tbsp cinnamon
- 1/4 tsp salt
- 1/4 cup heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
- 6 tbsp unsalted butter, very softened
- 6 oz cream cheese, cold
- 3/4 cup powdered sugar
- 1/2 tbsp vanilla
Instructions
- Bloom the Yeast: Mix active dry yeast, 1 tsp granulated sugar, and warm milk in a bowl. Let sit for 10 minutes until foamy on top.
- Mix Dry Ingredients: In a large stand mixer bowl with whisk attachment, combine flour, salt, and 2 tbsp sugar.
- Add Wet Ingredients: Add whisked eggs, vanilla, and softened butter to dry mixture and mix briefly.
- Combine Yeast Mixture: Add foamy yeast mixture to the bowl and mix until blended. Switch to dough hook and knead on medium speed for 7-10 minutes until dough pulls away from bowl edges and springs back when pressed.
- First Rise: Shape dough into a ball and place in greased large bowl. Cover with plastic wrap or a kitchen towel and place in a warm spot for 1 1/2 hours or until doubled in size.
- Prepare Cinnamon Caramel Sauce: In a medium bowl, mix softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt until combined. Grease a 9x13 inch casserole dish and evenly spread sauce on the bottom.
- Make Cinnamon Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt. If too firm, add heavy cream one teaspoon at a time until spreadable.
- Roll Out Dough: Once risen, punch down dough and roll out on lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread cinnamon sugar filling over the rolled dough with an offset spatula.
- Form Rolls: Roll dough tightly into a log from the edge closest to you. Trim ends to even out and cut into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange Rolls for Second Rise: Place rolls in the casserole dish over the caramel sauce. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and proof in a warm area for 1 hour until doubled in size.
- Preheat Oven: About 15 minutes before rolls finish proofing, preheat oven to 350 degrees Fahrenheit.
- Bake Rolls: Bake rolls for 30 minutes or until golden brown, covering with foil for last 5 minutes if too dark.
- Make Cream Cheese Frosting: While baking, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium until combined. Gradually sift in powdered sugar and mix on low until smooth. Add vanilla and beat on medium until smooth and creamy.
- Frost and Serve: Let rolls cool for 10 minutes after baking. Spread cream cheese frosting over warm rolls and serve.
Notes
- Ensure milk is warmed to about 110 degrees to properly activate the yeast without killing it.
- If cinnamon filling is too firm, add heavy cream a teaspoon at a time to make spreading easier.
- Use unflavored floss or a sharp knife to cut rolls cleanly without squashing.
- Cover with foil in the last minutes of baking if the rolls brown too quickly.
- Allow rolls to cool slightly before frosting to prevent melting the cream cheese icing.
- Proofing in a cold oven with light on is a great warm spot if ambient temperature is cool.
- Using stand mixer with dough hook helps knead dough evenly and efficiently.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
