Description
These cinnamon rolls are soft, fluffy, and topped with a rich cream cheese frosting. They feature a sweet cinnamon filling, a sticky caramel sauce on the bottom, and are perfect for a delicious 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 sugar, and warm milk in a bowl. Let sit for 10 minutes until foamy on top.
- Prepare dry ingredients: In a large bowl of a stand mixer with whisk attachment, combine flour, salt, and 2 tbsp sugar.
- Add wet ingredients: Add whisked eggs, softened butter, and vanilla to the dry ingredients and mix.
- Mix dough: Pour in the yeast mixture and mix until blended. Switch to dough hook and knead on medium speed for 10 minutes until dough pulls away from bowl edges, forms a ball, and springs back when pressed.
- First rise: Form dough into a ball, place in a greased bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
- Make cinnamon caramel sauce: While the dough rises, mix butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl.
- Prepare casserole dish: Grease a 9x13 inch casserole dish and spread the cinnamon caramel sauce evenly over the bottom.
- Make cinnamon filling: Mix butter, brown sugar, cinnamon, and salt in a small bowl. Add heavy cream a teaspoon at a time if mixture is too firm to spread.
- Roll out dough: Punch down risen dough, roll out on lightly floured surface to an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread filling: Evenly spread the cinnamon filling over the dough with an offset spatula.
- Form rolls: Roll dough tightly into a log starting from the edge closest to you. Trim ends for evenness. Cut into 12 rolls about 1 1/2 inches wide using floss or sharp knife.
- Arrange rolls and proof: Place rolls in the casserole dish on top of the caramel sauce. Pour room temperature heavy cream evenly in between the rolls. Cover and let proof in a warm place for about 1 hour or 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. Cover with foil for last 5 minutes if getting too dark.
- Make cream cheese frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cream cheese and beat on medium speed until combined. Gradually add powdered sugar and mix on low until incorporated. Add vanilla and mix on medium until smooth.
- Serve: Let rolls cool for 10 minutes, then spread cream cheese frosting over warm rolls and serve.
Notes
- To bloom yeast effectively, milk should be warm but not hot, around 110 degrees.
- Add heavy cream in cinnamon filling gradually to adjust spreadability.
- If rolls brown too quickly, tent with aluminum foil to prevent burning.
- Using unflavored floss to cut rolls helps achieve cleaner cuts without squishing.
- Let rolls cool slightly before frosting to avoid melting the frosting completely.
- For softer rolls, ensure not to over-knead the dough.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
