Ingredients
Scale
For the Dough:
- 1 ¼ cups 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 all-purpose flour (spooned and leveled)
- 1 ½ teaspoon salt
- 2 tablespoon granulated white sugar
- 2 eggs (whisked)
- 1 tablespoon vanilla
- ½ cup unsalted butter (very softened)
For the Cinnamon Caramel Sauce:
- ½ cup unsalted butter (very softened)
- 1 cup light brown sugar (packed)
- 2 teaspoon cinnamon
- â…“ cup honey
- ½ tablespoon vanilla
- 3 tablespoon heavy cream
- ¼ teaspoon salt
For the Cinnamon Filling:
- ½ cup unsalted butter (very softened)
- 1 cup light brown sugar (packed)
- 2 tablespoon cinnamon
- ¼ teaspoon salt
- ¼ cup heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting:
- 6 tablespoon unsalted butter (very softened)
- 6 oz cream cheese (cold)
- ¾ cup powdered sugar
- ½ tablespoon vanilla
Instructions
For the Dough:
- Bloom yeast by mixing it with sugar and warm milk, then let it sit until foamy.
- In a large bowl, mix flour, salt, and sugar, then add eggs, vanilla, and softened butter.
- Add the yeast mixture and knead until the dough is smooth and elastic.
- Let the dough rise until doubled in size.
For the Cinnamon Caramel Sauce:
- Mix butter, brown sugar, cinnamon, honey, vanilla, cream, and salt, then spread evenly in a greased baking dish.
For the Cinnamon Filling:
- Mix butter, brown sugar, cinnamon, and salt until spreadable.
Assembling and Baking the Cinnamon Rolls:
- Roll out the dough into a rectangle, spread with cinnamon filling, and roll up tightly.
- Slice into rolls and place in the prepared baking dish, then let them rise again.
- Bake until golden brown.
For the Cream Cheese Frosting:
- Beat butter until pale and fluffy, then add cream cheese and mix until smooth.
- Gradually add powdered sugar and vanilla until smooth.
- Once the rolls are baked, cover them with cream cheese frosting and enjoy every delicious bite!