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The Best Cinnamon Rolls Ever Recipe

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These classic cinnamon rolls feature a soft and fluffy dough layered with a rich cinnamon sugar filling, baked atop a sticky cinnamon caramel sauce, and topped with a smooth cream cheese frosting. Perfect for a weekend brunch or special occasion, these cinnamon rolls deliver irresistible warmth and sweetness in every bite.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1 1/4 cups (300 ml) 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 (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1 tbsp vanilla
  • 1/2 cup (112 g) unsalted butter, very softened

Cinnamon Caramel Sauce

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tsp cinnamon
  • 1/3 cup (116 g) honey
  • 1/2 tbsp vanilla
  • 3 tbsp (45 ml) heavy cream
  • 1/4 tsp salt

Cinnamon Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream (for adjusting consistency)

Additional for Assembly

  • 1/4 cup (60 ml) heavy cream (for pouring between the rolls)

Cream Cheese Frosting

  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, cold
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tbsp vanilla

Instructions

  1. Bloom the yeast: Combine active dry yeast, 1 tsp sugar, and warm milk in a bowl. Let it sit for 10 minutes until foamy, indicating the yeast is active.
  2. Prepare dry ingredients: In the large bowl of a stand mixer fitted with a whisk attachment, mix together the flour, salt, and 2 tbsp sugar to distribute evenly.
  3. Add wet ingredients: Add the whisked eggs, vanilla, and softened butter to the dry ingredients, mixing until integrated.
  4. Combine yeast mixture: Pour in the foamy yeast mixture and blend all ingredients until combined.
  5. Knead the dough: Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl, forms a ball, and springs back when pressed.
  6. First rise: Form the dough into a ball, place it in a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot (e.g., warmed oven) for 1 to 1 ½ hours, until doubled in size.
  7. Make the cinnamon caramel sauce: While the dough rises, mix softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl until combined. Grease a 9×13 inch casserole dish and spread this mixture evenly on the bottom.
  8. Prepare the cinnamon filling: Mix softened butter, brown sugar, cinnamon, and salt in a small bowl. If too firm to spread, add heavy cream one teaspoon at a time until spreadable.
  9. Shape the rolls: Punch down the risen dough, roll it out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough.
  10. Roll and cut: Roll the dough tightly into a log starting at the side closest to you. Trim the ends to even out the log. Cut into 12 slices approximately 1 ½ inches thick using unflavored floss or a sharp knife.
  11. Second rise: Arrange the rolls in the prepared casserole dish over the caramel sauce. Pour room temperature heavy cream between the rolls. Cover with plastic wrap and proof in a warm place for about 1 hour until doubled in size.
  12. Preheat oven: Heat the oven to 350°F (175°C) about 15 minutes before baking.
  13. Bake the rolls: Bake the rolls for 29-32 minutes until golden brown. If they brown too quickly, cover loosely with foil for the last 5 minutes.
  14. Make cream cheese frosting: While the rolls bake, beat softened butter with an electric mixer on high speed until pale and fluffy. Add cream cheese and mix until smooth. Gradually add sifted powdered sugar on low speed until combined, then mix in vanilla on medium speed until smooth.
  15. Finish and serve: Let the baked rolls cool for 10 minutes. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy!

Notes

  • Ensure your milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Use unflavored floss or a very sharp knife to slice the dough log cleanly without squishing the rolls.
  • If the cinnamon filling is too stiff, adding a little heavy cream helps achieve a spreadable consistency.
  • Proofing the dough twice ensures soft, fluffy cinnamon rolls.
  • Covering the rolls with foil during baking prevents the tops from over-browning.
  • The cream cheese frosting can be adjusted for sweetness by adding more powdered sugar as preferred.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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