Description
These cinnamon rolls feature a soft and fluffy homemade dough filled with a rich cinnamon caramel sauce and a sweet cinnamon filling. Topped with a luscious cream cheese frosting, they make the perfect indulgent breakfast or dessert treat.
Ingredients
Scale
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
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
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)
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 warmed milk together in a small bowl. Let it sit for 10 minutes until the mixture becomes foamy on top.
- Prepare Dry Ingredients: In a large bowl of a stand mixer fitted with a whisk attachment, combine the all-purpose flour, salt, and 2 tbsp granulated sugar. Mix well to combine.
- Add Wet Ingredients and Knead Dough: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix to combine. Add the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough forms a smooth ball that pulls away from the sides and springs back when pressed.
- First Rise: Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel. Place in a warm environment and let rise for 1 1/2 hours or until the dough doubles in size.
- Make Cinnamon Caramel Sauce: While the dough rises, mix softened butter, light brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl until smooth. Grease a 9x13 inch casserole dish and spread the sauce evenly on the bottom.
- Make Cinnamon Filling: In a small bowl, mix softened butter, light brown sugar, cinnamon, and salt until combined. If the mixture is too firm to spread, add heavy cream a teaspoon at a time until spreadable.
- Shape and Assemble Rolls: Once the dough has risen, punch it down to release air and roll it out on a lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick. Evenly spread the cinnamon filling over the dough with an offset spatula. Roll the dough tightly into a log starting from the edge closest to you. Trim the ends to even the log. Cut into 12 equal rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange and Proof Rolls: Place the rolls in the prepared casserole dish over the caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm spot for 1 hour or until doubled in size.
- Preheat and Bake: Preheat oven to 350 degrees Fahrenheit about 15 minutes before baking. Bake the rolls for 30 minutes until golden brown. If they brown too quickly, cover loosely with aluminum foil for the last 5 minutes of baking.
- Make Cream Cheese Frosting: While rolls bake, beat softened butter in a medium bowl with electric mixer on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar on low speed until smooth. Add vanilla and mix on medium speed until frosting is smooth and creamy.
- Frost and Serve: Let the cinnamon rolls cool for 10 minutes after baking, then spread the cream cheese frosting evenly over warm rolls. Serve immediately.
Notes
- Warm the milk to about 110 degrees Fahrenheit for proper yeast activation—too hot will kill the yeast.
- If the cinnamon filling feels too thick to spread easily, add heavy cream a teaspoon at a time to loosen it up.
- Use unflavored dental floss to cut the rolls for cleaner slices without squishing the dough.
- Cover rolls with foil toward the end of baking if they brown too fast to prevent burning.
- For a sweeter frosting, add more powdered sugar gradually to taste.
- Letting the rolls proof twice ensures a soft, fluffy texture in the final product.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
