The BEST Cinnamon Rolls

November 13, 2023 Angelina Padilla

These Cinnamon Rolls are like pillows of love and I cannot wait for you to try them!

They do take quite a bit of time to prep and bake but they are really fun to make.

WHAT YOU WILL NEED:

Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
Cinnamon- used in the filling and caramel sauce
Whole Milk- makes the rolls extra soft and fluffy
All Purpose Flour- used to make the dough
Eggs- make sure they're room temperature
Unsalted Butter- will be used in the dough, filling and caramel sauce at the bottom of baking dish (*IMPORTANT: MUST BE VERY SOFT)
Light Brown Sugar-used in the cinnamon filling and caramel sauce
Granulated Sugar- used to make the dough/ helps bloom the yeast
Honey- used to make the caramel sauce in baking dish
Vanilla Extract- adds a sweet note to the rolls
Cream Cheese- used to glaze the rolls
Powdered Sugar- used in cream cheese frosting
Heavy Cream- helps the rolls proof and in the caramel sauce
Rolling pin
9x13 baking dish
Unflavored dental floss for cutting the rolls or a very sharp kitchen knife

Prepare the Dough

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.

2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, 1 tablespoon vanilla
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl.

½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 teaspoon cinnamon, ⅓ cup (116 g) honey, ½ tablespoon vanilla, 3 tablespoon (45 ml) heavy cream, ¼ teaspoon salt
Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl.
(If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.)

½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tablespoon cinnamon, ¼ teaspoon salt

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

¼ cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.

6 tablespoon (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.

6 oz (170 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
(You can add more powdered sugar if you want the frosting to be sweeter.)

¾ cup (97 g) powdered sugar
Then add in the vanilla and combine on medium speed until the frosting is smooth.

½ tablespoon vanilla
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Serve and Enjoy!