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
- 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)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tablespoon vanilla
- ½ cup (112 g) unsalted butter, very softened
Gooey Cinnamon Caramel Sauce
- 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
Cinnamon Filling
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tablespoon cinnamon
- ¼ teaspoon salt
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
Cream Cheese Frosting
- 6 tablespoon (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ½ tablespoon vanilla
INSTRUCTIONS
For the Dough
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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)
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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
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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
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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.
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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.
For the Cinnamon Caramel Sauce
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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
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Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
For the Cinnamon Filling
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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
Preparing and Baking the Cinnamon Rolls
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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.
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Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
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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.
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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)
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Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
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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.)
For the Cream Cheese Frosting
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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
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Add in the cream cheese and mix until combined on medium speed.6 oz (170 g) cream cheese, cold
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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
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Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Serve and Enjoy!