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The Best Cinnamon Rolls Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Dina
  • 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

Indulge in the ultimate comfort treat with these soft, delicious cinnamon rolls topped with a rich cinnamon caramel sauce and creamy cream cheese frosting. Perfectly fluffy with a sweet cinnamon filling and a sticky caramel bottom, these cinnamon rolls are an irresistible baked delight for any occasion.

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 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: Combine the active dry yeast, 1 tsp sugar, and warmed milk in a small bowl. Let it sit for 10 minutes until foamy on top, signaling the yeast is active.
  2. Prepare dry ingredients: In a large bowl or stand mixer bowl with whisk attachment, whisk together all-purpose flour, salt, and 2 tbsp sugar until evenly distributed.
  3. Add wet ingredients to dry: Add whisked eggs, vanilla, and softened butter to the flour mixture and mix briefly to combine.
  4. Mix in yeast mixture and knead: Pour in the yeast mixture and blend everything together. Switch to a dough hook and knead on medium speed for 10 minutes until the dough forms a smooth ball, pulls away from the bowl, and springs back when pressed.
  5. First rise: Shape the dough into a ball and place it into a large greased bowl. Cover with plastic wrap or a kitchen towel and set in a warm spot for 1 1/2 hours or until doubled in size.
  6. Make cinnamon caramel sauce: While dough rises, mix softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl until 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 until blended. If too firm, add heavy cream one teaspoon at a time until spreadable.
  8. Shape the rolls: After dough has risen, punch it down to release air, then roll out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
  9. Spread filling: Evenly sprinkle and spread the cinnamon filling over the rolled-out dough with an offset spatula.
  10. Roll the dough: Tightly roll the dough into a log starting from the edge closest to you. Trim ends if uneven.
  11. Cut rolls: Slice the log into 12 equal rolls approximately 1 1/2 inches wide using unflavored floss or a sharp knife.
  12. Arrange and proof: Place rolls in the prepared casserole dish with caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm area for 1 hour or until doubled in size.
  13. Preheat oven: About 15 minutes before the rolls finish proofing, preheat oven to 350 degrees Fahrenheit.
  14. Bake rolls: Bake the rolls for 30 minutes until golden brown. Cover with aluminum foil for the last 5 minutes if they brown too quickly.
  15. Prepare frosting: While baking, beat softened butter on high speed in a medium bowl until fluffy. Mix in cold cream cheese on medium speed until combined.
  16. Add powdered sugar and vanilla: Sift powdered sugar gradually into the mixture, mixing on low until incorporated. Add vanilla and beat until smooth.
  17. Frost and serve: Let rolls cool for 10 minutes, then spread cream cheese frosting generously over warm rolls. Serve immediately.

Notes

  • Make sure milk is warmed to about 110 degrees to properly activate yeast without killing it.
  • If the cinnamon filling is too thick to spread easily, add heavy cream a teaspoon at a time until desired spreadability.
  • Using unflavored floss to cut the rolls helps achieve clean edges without squishing the dough.
  • Keep proofing environment warm and draft-free to help the dough rise optimally.
  • Cover rolls with foil if they brown too fast during baking to prevent burning.
  • Allow rolls to cool slightly before frosting so cream cheese topping doesn't melt completely.
  • Leftover rolls can be stored tightly wrapped at room temperature for 2 days or refrigerated.
  • Reheat rolls gently in microwave or oven before serving for fresh taste.

Nutrition

  • Serving Size: 1 roll
  • Calories: 400 kcal
  • Sugar: 25 g
  • Sodium: 250 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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