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The Best Cinnamon Rolls Ever Recipe

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4.3 from 8 reviews

Indulge in the irresistible comfort of these Best Cinnamon Rolls Ever, featuring fluffy, soft dough enriched with vanilla and butter, swirled with a cinnamon-sugar filling, and topped with a luscious cream cheese frosting. The recipe includes a homemade cinnamon caramel sauce at the base for extra gooeyness, baked to golden perfection.

Ingredients

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (for blooming 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)

For Pouring Between Rolls

  • 1/4 cup (60 ml) heavy cream

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: Mix the active dry yeast, 1 tsp sugar, and warmed milk (about 110°F) in a small bowl. Let sit for 10 minutes until the mixture is foamy on top, indicating the yeast is activated.
  2. Prepare Dry Ingredients: In a large mixing bowl fitted with a whisk attachment, combine the flour, salt, and 2 tbsp granulated sugar. Mix to distribute evenly.
  3. Add Wet Ingredients: Add the whisked eggs, vanilla extract, and very softened butter to the dry ingredients. Mix briefly until combined.
  4. Combine Yeast Mixture: Pour in the bloomed yeast mixture and mix until all ingredients are blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed.
  5. First Proof: Shape the dough into a ball and place it into a large greased bowl. Cover with plastic wrap or a kitchen towel and leave in a warm place (like an oven with the light on) for 1 to 1 ½ hours, until doubled in size.
  6. Make Cinnamon Caramel Sauce: While the dough rises, mix together softened butter, brown sugar, cinnamon, honey, vanilla extract, heavy cream, and salt in a medium bowl until smooth. Grease a 9×13-inch baking dish and spread this mixture evenly on the bottom.
  7. Prepare Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and salt. If too firm to spread, add heavy cream one teaspoon at a time until spreadable.
  8. Roll Out Dough: After the dough doubles, punch it down to release air. Roll it out on a lightly floured surface into an 18 x 12 inch rectangle about ¼ inch thick.
  9. Add Filling: Spread the cinnamon sugar filling evenly over the dough using an offset spatula.
  10. Form Rolls: Starting from the edge closest to you, roll the dough tightly into a long log. Trim the ends to even out the log, then cut into 12 rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
  11. Place Rolls in Dish: Arrange the rolls in the prepared casserole dish on top of the caramel sauce. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and let proof in a warm spot for about 1 hour until doubled in size.
  12. Preheat Oven: Preheat your oven to 350°F about 15 minutes before baking.
  13. Bake Rolls: Remove plastic wrap and bake rolls for 29-32 minutes or until golden brown. If they brown too quickly, cover loosely with aluminum foil for the last 5 minutes.
  14. Make Cream Cheese Frosting: While rolls bake, beat softened butter in medium bowl on high speed with an electric mixer until pale and fluffy. Add cold cream cheese and mix until combined on medium speed.
  15. Add Powdered Sugar: Sift powdered sugar slowly into the mixture while mixing on low speed until incorporated. Add an extra pinch if you prefer sweeter frosting.
  16. Add Vanilla & Mix: Stir in vanilla extract and beat on medium speed until frosting is smooth.
  17. Frost and Serve: Let the rolls cool for 10 minutes after baking. Spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy!

Notes

  • Warm milk to about 110°F to properly activate the yeast—too hot may kill it, too cold will delay rising.
  • Using unflavored dental floss to slice the rolls helps get clean cuts without squishing the dough.
  • Heavy cream between the rolls keeps them moist and contributes to a tender crumb.
  • If the filling is too stiff, adjusting with small amounts of heavy cream ensures spreadability without making it runny.
  • You can store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Find it online: https://bitezly.com/the-best-cinnamon-rolls-ever-recipe-2/