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The Best Cinnamon Rolls Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Piper
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These are the best cinnamon rolls ever, featuring a soft, fluffy dough, a rich cinnamon caramel sauce on the bottom, a gooey cinnamon filling, and a creamy cream cheese frosting on top. Perfectly sweet and indulgent, these cinnamon rolls are ideal for breakfast or brunch and will impress any crowd.

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 in 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 active dry yeast, 1 tsp sugar, and warm milk in a small bowl. Let sit for 10 minutes until foamy on top.
  2. Mix dry ingredients: In a large stand mixer bowl with whisk attachment, combine flour, salt, and 2 tbsp sugar.
  3. Add wet ingredients: Add whisked eggs, vanilla, and softened butter to the dry ingredients and mix briefly to combine.
  4. Incorporate yeast mixture and knead: Pour in the bloomed yeast mixture and mix until blended. Switch to dough hook and knead on medium speed for 10 minutes until dough pulls from bowl edges and springs back when pressed.
  5. First rise: Shape dough into a ball, place in greased bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 1/2 hours until doubled in size.
  6. Prepare cinnamon caramel sauce: While dough rises, mix 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 sauce evenly on bottom.
  7. Prepare cinnamon filling: In a small bowl, mix butter, brown sugar, cinnamon, and salt until well combined. If too firm, add heavy cream one teaspoon at a time until spreadable.
  8. Roll out dough: Once risen, punch dough down and roll out on floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
  9. Spread filling: Evenly spread cinnamon filling over rolled dough using an offset spatula.
  10. Form rolls: Roll dough tightly from the edge closest to you into a long log. Trim ends to make even, then cut into 12 rolls about 1 1/2 inches wide using floss or sharp knife.
  11. Arrange and proof: Place rolls in prepared pan with caramel sauce, pour the 1/4 cup heavy cream between each roll, cover with plastic wrap, and let proof for 1 hour in a warm spot until doubled.
  12. Preheat oven: About 15 minutes before baking, preheat oven to 350 degrees Fahrenheit.
  13. Bake rolls: Bake rolls for 30 minutes until golden brown. Cover with foil for last 5 minutes if browning too quickly.
  14. Make cream cheese frosting: While baking, beat softened butter in a bowl with electric mixer until pale and fluffy. Add cream cheese and mix until combined. Gradually sift in powdered sugar and mix on low until incorporated. Add vanilla and mix until smooth.
  15. Cool and frost: Let rolls cool for 10 minutes, then spread cream cheese frosting generously over warm rolls. Serve immediately.

Notes

  • If the cinnamon filling is too firm to spread, add heavy cream a teaspoon at a time until easily spreadable.
  • You can cover the rolls with foil during baking if they brown too quickly.
  • Room temperature heavy cream poured between rolls helps keep them moist and adds richness.
  • Use unflavored floss or a sharp knife to cut rolls cleanly without squishing.
  • The dough needs a warm place for rising; if your kitchen is cold, turn your oven light on and place dough inside.
  • If you prefer sweeter frosting, add more powdered sugar gradually to taste.

Nutrition

  • Serving Size: 1 roll
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 230 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 80 mg

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