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The Best Cinnamon Rolls Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews
  • Author: Claire
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These cinnamon rolls are irresistibly soft and fluffy, topped with a rich cream cheese frosting and a sticky cinnamon caramel sauce baked right into the pan. Perfect for a special breakfast or dessert treat, this recipe guides you through making the dough from scratch, a gooey cinnamon filling, and a luscious frosting for a truly indulgent experience.

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

  1. Bloom the yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 tsp sugar. Let the mixture sit for 10 minutes until it becomes foamy on top, indicating the yeast is active.
  2. Prepare dry ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine flour, salt, and 2 tbsp sugar, mixing to incorporate evenly.
  3. Add wet ingredients: Add the whisked eggs, vanilla, and softened butter to the dry ingredients. Mix briefly to combine.
  4. Incorporate yeast mixture and knead: Pour in the bloomed yeast mixture and mix to blend. 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.
  5. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and leave in a warm place (such as a turned-off oven with the light on) to rise for 1 hour and 30 minutes until doubled in size.
  6. Make cinnamon caramel sauce: In a medium bowl, stir together softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt until fully combined. Grease a 9x13 inch casserole dish and spread the sauce evenly over the bottom.
  7. Prepare cinnamon filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt. If the filling feels too firm, add heavy cream 1 teaspoon at a time until spreadable.
  8. Roll out dough: Once the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into an 18x12 inch rectangle about 1/4 inch thick.
  9. Add filling and form rolls: Evenly sprinkle and spread the cinnamon filling over the dough using an offset spatula. Roll the dough tightly into a log starting from the edge nearest you. Trim the ends to even out the log. Cut into 12 slices about 1 1/2 inches wide using unflavored floss or a sharp knife.
  10. Arrange rolls and proof: Place the rolls in the prepared casserole dish over the caramel sauce. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and let proof in a warm spot for 1 hour until they double in size.
  11. Preheat oven: About 15 minutes before baking, preheat your oven to 350 degrees Fahrenheit.
  12. Bake the rolls: Bake the rolls for 30 minutes uncovered until golden brown. Watch them closely near the end and cover with aluminum foil the last 5 minutes if they brown too quickly.
  13. Make cream cheese frosting: While rolls bake, beat softened butter in a medium bowl with an electric mixer on high until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth. Gradually sift in powdered sugar on low speed until fully incorporated. Add vanilla and blend on medium speed until smooth.
  14. Serve: Let the rolls cool for 10 minutes after baking. Spread the cream cheese frosting generously over the warm rolls, then serve immediately for best flavor.

Notes

  • Be sure the milk is warmed to about 110 degrees Fahrenheit to properly activate the yeast, but not too hot or it may kill it.
  • If the filling is too stiff, adding heavy cream a teaspoon at a time helps achieve a spreadable consistency.
  • Using unflavored floss to cut the rolls ensures clean cuts without squashing the shape.
  • Cover the rolls with foil near the end of baking if they brown too fast to prevent burning.
  • The second rise or proofing is essential for soft, fluffy rolls so do not rush this step.
  • For best results, let the rolls cool slightly before frosting to prevent the cream cheese icing from melting too much.
  • You can make the dough the night before, refrigerate after the first rise, then roll and bake in the morning for fresh rolls.

Nutrition

  • Serving Size: 1 roll
  • Calories: 400 kcal
  • Sugar: 22 g
  • Sodium: 250 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 60 mg

Find it online: https://butterybowl.com/the-best-cinnamon-rolls-ever-recipe/