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The Best Cinnamon Rolls Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 53 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Cinnamon Rolls Ever deliver soft, fluffy dough swirled with a buttery cinnamon filling, topped with gooey caramel sauce and smooth cream cheese frosting. Perfect for a weekend breakfast or special occasion treat, this recipe guides you through making irresistible homemade cinnamon rolls from scratch, including the dough, filling, caramel sauce, and frosting.

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: In a small bowl, combine the active dry yeast, 1 tsp sugar, and warmed milk (about 110 degrees). Let it sit for 10 minutes until foamy on top, indicating the yeast is active.
  2. Mix dry ingredients: In the stand mixer bowl with a whisk attachment, whisk together the flour, salt, and 2 tbsp sugar until combined.
  3. Add wet ingredients to dry: Add the whisked eggs, vanilla, and softened butter to the flour mixture and mix.
  4. Combine yeast mixture: Pour in the yeast mixture and mix until blended. Switch to the dough hook and knead on medium speed for 10 minutes until the dough forms a ball, pulls away from the bowl edges, and springs back when pressed.
  5. First rise: Form the dough into a ball, place in a greased large bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
  6. Prepare cinnamon caramel sauce: In a medium bowl, mix together softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt until combined. Grease a 9x13 inch casserole dish and spread the sauce evenly in the bottom.
  7. Prepare cinnamon filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt. If too firm, add heavy cream a teaspoon at a time until spreadable.
  8. Roll out dough: After the dough has risen, punch it down to release air and roll out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
  9. Spread filling: Evenly spread the cinnamon filling over the dough using an offset spatula.
  10. Form rolls: Roll the dough tightly from the long side closest to you into a log. Trim the ends to even the log, then cut into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
  11. Arrange and proof rolls: Place rolls into the prepared casserole dish over the caramel sauce. Pour room temperature heavy cream evenly in between the rolls. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
  12. Preheat oven: Preheat the oven to 350 degrees Fahrenheit about 15 minutes before baking.
  13. Bake rolls: Bake rolls for 30 minutes until golden brown. Cover with aluminum foil for the last 5 minutes if they brown too quickly.
  14. Prepare cream cheese frosting: While the rolls bake, beat the softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar and mix on low speed until smooth. Add vanilla and continue mixing on medium speed until smooth.
  15. Frost and serve: Let rolls cool for 10 minutes after baking, then spread the cream cheese frosting over the warm rolls. Serve immediately.

Notes

  • Use whole milk warmed to about 110 degrees for optimal yeast activation.
  • If cinnamon filling is too firm, add heavy cream a teaspoon at a time for easy spreading.
  • Proof dough in a warm spot like an oven with the light on to encourage rising.
  • Cut rolls with unflavored floss for clean edges without squishing the dough.
  • Cover with foil during baking if the tops brown too fast to prevent burning.
  • Let rolls cool slightly before frosting for best texture and flavor.
  • Additional powdered sugar can be added to frosting for sweeter taste if desired.

Nutrition

  • Serving Size: 1 roll
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 65 mg

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