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Homemade Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe

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★★★★★

4.7 from 76 reviews

Classic homemade cinnamon rolls with a rich cinnamon caramel base and a delicious cream cheese frosting. These soft, fluffy rolls feature a sweet cinnamon sugar filling, baked to golden perfection and topped with a smooth, creamy frosting, perfect for breakfast or dessert.

Ingredients

Scale

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
  • 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 ground 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 ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream (optional, for consistency)

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: In a small bowl, combine the active dry yeast, 1 tsp sugar, and warmed whole milk (about 110°F). Let it sit for 10 minutes until foamy on top, indicating the yeast is active.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with a whisk attachment, whisk together flour, salt, and 2 tbsp sugar until evenly combined.
  3. Add wet ingredients to dry: Add the whisked eggs, vanilla extract, and very softened butter to the dry ingredients. Mix briefly to combine.
  4. Incorporate yeast mixture: Pour in the bloomed yeast mixture and mix until the dough just comes together. Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides, forms a smooth ball, and springs back when pressed.
  5. First rise: Shape the dough into a ball and place in a large greased bowl. Cover with plastic wrap or a kitchen towel. Place in a warm spot (such as an oven with the light on) and allow to rise for 1 to 1 ½ hours until doubled in size.
  6. Prepare the 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 casserole dish and spread this mixture evenly over the bottom.
  7. Make the cinnamon filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and salt. If the mixture is too firm to spread, add heavy cream one teaspoon at a time until easily spreadable.
  8. Roll out the dough: Once risen, punch down the dough to release air. On a lightly floured surface, roll the dough into an 18×12 inch rectangle about 1/4 inch thick.
  9. Apply filling: Evenly sprinkle and spread the cinnamon sugar filling over the dough using an offset spatula.
  10. Form the rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim ends for evenness. Using unflavored floss or a sharp knife, cut the log into 12 equal rolls about 1 1/2 inches wide.
  11. Arrange and proof: Place the rolls in the prepared casserole dish on top of the cinnamon caramel sauce. Pour room temperature heavy cream in between the rolls. Cover with plastic wrap and let them proof in a warm spot for about 1 hour, or until doubled in size.
  12. Preheat oven: About 15 minutes before baking, preheat the oven to 350°F (177°C).
  13. Bake the rolls: Bake the cinnamon rolls for 29 to 32 minutes until golden brown. If the tops brown too quickly, cover loosely with aluminum foil for the last 5 minutes.
  14. Make frosting while baking: Beat the softened butter with an electric mixer on high speed until pale and fluffy. Add cream cheese and mix until smooth. Gradually sift in powdered sugar on low speed until fully incorporated and creamy. Mix in vanilla extract on medium speed until frosting is smooth.
  15. Cool and frost: Let the rolls cool for 10 minutes after baking. Then generously spread the cream cheese frosting over the warm rolls. Serve immediately for the best texture and flavor.

Notes

  • Ensure milk is warm but not too hot (around 110°F) to properly activate the yeast without killing it.
  • Use unflavored dental floss or a very sharp knife to cut the rolls cleanly without squashing them.
  • If the filling is too stiff, gently add heavy cream teaspoon by teaspoon until spreadable.
  • Covering the rolls with aluminum foil during the last minutes of baking prevents over-browning.
  • Allowing the rolls to cool slightly before frosting prevents the frosting from melting too much and becoming runny.

Keywords: cinnamon rolls, cinnamon caramel sauce, cream cheese frosting, homemade pastries, sweet rolls, breakfast dessert

Find it online: https://todayquickmeals.com/homemade-cinnamon-rolls-with-caramel-sauce-and-cream-cheese-frosting-recipe/