Description
These cinnamon rolls are soft, fluffy, and loaded with a rich cinnamon caramel sauce and creamy cream cheese frosting. With a perfect balance of sweetness and spice, they make an irresistible breakfast or dessert treat that impresses every time.
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: Combine the active dry yeast, 1 tsp sugar, and warmed whole milk in a small bowl. Let it sit for 10 minutes until foamy on top, indicating the yeast is activated.
- Prepare the dough base: In a large stand mixer bowl with a whisk attachment, mix the flour, salt, and 2 tbsp sugar together until combined.
- Add wet ingredients: Add whisked eggs, vanilla, and softened butter to the dry ingredients. Mix to combine.
- Incorporate yeast mix and knead: Pour in the yeast mixture and blend everything together. Switch to a dough hook and knead on medium speed for 10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when gently pressed.
- First rise: Form the dough into a ball and place in a large greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Make the cinnamon caramel sauce: Mix butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl until combined. Grease a 9×13 inch casserole dish and evenly spread the sauce mixture over the bottom.
- Prepare the cinnamon filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt until combined. If too firm, add heavy cream a teaspoon at a time until spreadable.
- Shape the rolls: Once risen, punch down the dough and roll out on a lightly floured surface into an 18x12 inch rectangle about 1/4 inch thick. Spread cinnamon filling evenly over the dough.
- Roll and cut: Roll the dough tightly from the side closest to you into a long log. Trim uneven ends, then cut into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Assemble rolls: Place rolls in the prepared baking dish with the caramel sauce. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and proof in a warm spot for 1 hour until doubled in size.
- Preheat oven: About 15 minutes before baking, preheat the oven to 350 degrees Fahrenheit.
- Bake the rolls: Remove plastic wrap and bake rolls for 30 minutes until golden brown. If rolls brown too fast, cover loosely with foil for the last 5 minutes.
- Make cream cheese frosting: While baking, beat softened butter in a medium bowl with an electric mixer at high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Sift in powdered sugar gradually, mixing on low speed until smooth. Add vanilla and mix until frosting is smooth.
- Frost and serve: Let rolls cool for 10 minutes after baking, then generously spread cream cheese frosting over the warm rolls. Serve immediately.
Notes
- If your cinnamon filling is too stiff, add heavy cream in small increments to make it easier to spread.
- Using unflavored floss to cut the rolls helps keep the shape intact and prevents squishing.
- For a fluffier dough, ensure your milk is warmed to about 110 degrees to properly activate the yeast.
- Cover rolls with foil during the last 5 minutes of baking if they start to brown too quickly.
- You can add more powdered sugar to the frosting if you prefer it sweeter or thicker.
- Allow the dough to proof in a warm, draft-free area for best rise results.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
