Description
These cinnamon rolls combine a soft, fluffy dough with a rich cinnamon caramel sauce and a luscious cream cheese frosting for a truly irresistible treat. Perfect for breakfast or dessert, they are rolled with a spiced brown sugar filling, baked to golden perfection, and topped with a smooth, sweet frosting.
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 Yeast: In a small bowl, combine the active dry yeast, 1 tsp granulated sugar, and warm milk. Let it sit for 10 minutes until foamy on top to activate the yeast.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix together the flour, salt, and remaining granulated sugar until well combined.
- Add Wet Ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix briefly to combine.
- Incorporate Yeast Mixture and Knead: Pour in the yeast mixture and mix until blended. Switch to the dough hook and knead on medium speed for 10 minutes until the dough pulls away from the bowl edges, forms a smooth ball, and springs back when pressed.
- First Rise: Shape the dough into a ball and place it in a greased large bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1 1/2 hours or until doubled in size.
- Prepare Cinnamon Caramel Sauce: While dough rises, mix softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl until smooth. Grease a 9x13 inch casserole dish and spread this sauce evenly over the bottom.
- Prepare Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and salt. If too firm, add heavy cream a teaspoon at a time until spreadable.
- Roll Out Dough: Once risen, punch down the dough to release air and roll it out on a lightly floured surface into an 18 by 12-inch rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread the cinnamon filling over the rolled dough using an offset spatula.
- Roll and Slice: Starting at the closest edge, roll the dough tightly into a log. Trim ends to even out the log. Cut into 12 slices about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange Rolls and Second Rise: Place the rolls cut-side down in the prepared casserole dish over the cinnamon caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof for 1 hour in a warm spot until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat oven to 350 degrees Fahrenheit.
- Bake Rolls: Bake rolls for 30 minutes until golden brown. If browning too quickly, cover loosely with foil for the last 5 minutes.
- Make Cream Cheese Frosting: While baking, beat softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar and mix on low until smooth. Add vanilla and beat on medium speed until frosting is smooth.
- Cool and Frost: Let rolls cool for 10 minutes after baking, then spread cream cheese frosting generously over the warm rolls. Serve immediately.
Notes
- If the cinnamon filling is too stiff to spread, add heavy cream slowly one teaspoon at a time until it reaches a spreadable consistency.
- Using unflavored floss to slice the rolls helps keep the edges clean and prevents squishing the dough.
- Keep the oven light on or place dough near a warm spot during rises for best yeast activity.
- Cover the rolls with foil toward the end of baking if they brown too fast to avoid burning the tops.
- For a dairy-free version, substitute plant-based butter and cream alternatives accordingly, though texture and flavor may vary.
- You can add extra powdered sugar to the frosting if you prefer a sweeter icing.
- Make sure all butter is very softened to ensure smooth mixing and spreading.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
