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The Best Cinnamon Rolls Ever Recipe

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4.3 from 2 reviews

These are the best cinnamon rolls you’ll ever taste—soft, fluffy, and generously swirled with cinnamon sugar, topped with a rich cream cheese frosting. The rolls feature a sticky cinnamon caramel sauce baked at the base for extra gooey goodness, making this classic breakfast treat irresistible. Perfect for special occasions or weekend indulgences, these cinnamon rolls combine a tender yeast dough with a luscious cinnamon filling and a velvety cream cheese glaze.

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 extract
  • 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 extract
  • 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 spreadability)

Additional for Baking

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

Instructions

  1. Bloom the yeast: In a small bowl, combine the active dry yeast, 1 teaspoon of granulated sugar, and warm milk (110°F). Let it sit for about 10 minutes until it’s foamy on top, indicating the yeast is activated.
  2. Mix dry ingredients for dough: In a large bowl of a stand mixer fitted with a whisk attachment, combine the all-purpose flour, salt, and 2 tablespoons granulated sugar. Whisk together to evenly distribute.
  3. Add wet ingredients to dry: Add whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix on low until combined.
  4. Incorporate yeast mixture: Pour the bloomed yeast mixture into the bowl and mix until blended thoroughly. Switch to a dough hook attachment.
  5. Knead the dough: Knead the dough on medium speed for 7-10 minutes until it pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed.
  6. First rise: Form the dough into a ball, place it in a large, greased bowl, cover tightly with plastic wrap or a kitchen towel, and place in a warm spot to rise for 1 to 1 ½ hours until doubled in size.
  7. Make cinnamon caramel sauce: While the dough rises, combine butter, brown sugar, cinnamon, honey, vanilla extract, heavy cream, and salt in a medium bowl. Mix well until smooth.
  8. Prepare baking dish: Grease a 9×13-inch casserole dish and spread the cinnamon caramel sauce evenly over the bottom.
  9. Make cinnamon filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt. If too firm, add heavy cream 1 teaspoon at a time until spreadable.
  10. Shape the rolls: Once dough has doubled, punch it down to release air. Roll out dough on a floured surface to an 18 x 12 inch rectangle about 1/4 inch thick.
  11. Spread filling: Evenly spread the cinnamon filling over the rolled-out dough with an offset spatula.
  12. Roll and cut: Roll the dough tightly from the edge closest to you into a log shape. Trim ends for evenness. Using unflavored floss or a sharp knife, cut into 12 rolls approximately 1 1/2 inches wide.
  13. Arrange rolls and proof: Place rolls into the prepared casserole dish atop caramel sauce. Pour room temperature heavy cream between each roll, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  14. Preheat oven: Around 15 minutes before baking, preheat oven to 350°F (175°C).
  15. Bake the rolls: Bake for 29-32 minutes until golden brown, checking near the end. Cover with aluminum foil if browning too fast during last 5 minutes.
  16. Make cream cheese frosting: While rolls bake, beat softened butter in medium bowl on high until pale and fluffy. Add cold cream cheese and mix on medium until combined.
  17. Add powdered sugar and vanilla: Gradually sift powdered sugar into mixture on low speed until smooth and combined. Mix in vanilla extract on medium speed until frosting is creamy.
  18. Cool and frost: Let rolls cool 10 minutes after baking. Spread cream cheese frosting over warm rolls and serve immediately.

Notes

  • For proofing, placing dough in an oven with the light on works well to create a warm environment.
  • If cinnamon filling is too firm, add heavy cream gradually to reach a spreadable consistency.
  • Use unflavored floss or a very sharp knife to cut rolls cleanly without squashing.
  • Baking time may vary slightly depending on your oven; check for golden brown tops.
  • Cover rolls with foil towards the end if they brown too quickly to avoid burning.
  • Serve cinnamon rolls warm for best texture and flavor.

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