Why You’ll Love This Recipe
I enjoy how each roll offers a perfect harmony of textures and flavors: the tender yeast dough, sumptuous caramel sauce pooling below, warm cinnamon filling inside, and a creamy frosting topping. Making them is a joy too—watching the dough rise and the caramel caramelize always feels rewarding. These take a bit of time, but the indulgent result is absolutely worth it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough
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Whole milk, warmed
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Active dry yeast
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Granulated sugar
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All‑purpose flour
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Salt
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Eggs
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Vanilla
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Softened unsalted butter
For the cinnamon caramel sauce
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Unsalted butter
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Light brown sugar
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Ground cinnamon
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Honey
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Vanilla
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Heavy cream
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Salt
For the cinnamon filling
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Softened butter
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Light brown sugar
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Cinnamon
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Salt
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Heavy cream
For the cream cheese frosting
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Butter
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Cream cheese
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Powdered sugar
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Vanilla
Directions
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Bloom yeast: Mix yeast with warm milk and sugar; let foam (~10 min).
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Make dough: Whisk flour, salt, and sugar. Add eggs, vanilla, butter, and yeast mixture. Knead (~7–10 min) until smooth and elastic.
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First rise: Place dough in a greased bowl, cover, and let rise until doubled (1–1½ hrs).
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Prepare caramel sauce: Mix butter, brown sugar, cinnamon, honey, vanilla, cream, and salt. Spread evenly in a greased 9×13″ pan.
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Make filling: Combine butter, brown sugar, cinnamon, salt, and heavy cream until spreadable.
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Shape rolls: Roll dough into an 18×12″ rectangle (~¼″ thick), spread the filling, tightly roll up, trim ends, and cut into 12 slices (≈1½″ each).
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Second rise: Arrange rolls on caramel sauce, drizzle cream between rolls. Cover and proof until doubled (~1 hr).
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Bake: Preheat oven to 350 °F (175 °C). Bake for 29–32 minutes until golden, covering with foil last 5 min if needed.
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Frost: While baking, whip butter until pale, then add cream cheese, powdered sugar, and vanilla; beat until smooth.
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Finish: Let rolls cool ~10 min, then spread with cream cheese frosting and serve.
Servings and timing
Yields 12 large rolls.
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Prep time: ~45 minutes
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Proofing time: ~2½ hours
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Bake time: ~30 minutes
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Total time: ~3 hrs 45 min
Variations
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Overnight option: After shaping, refrigerate rolls overnight and bake in the morning after they come to room temperature (with cream drizzle) .
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Sweetness tweak: Some people halve the bottom caramel for less sweetness with no texture loss.
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Frosting twist: Warm the rolls and immediately top with cream cheese frosting for a melty glaze effect.
Storage/reheating
I store leftovers in an airtight container at room temperature for up to 3 days. To reheat, I warm individual rolls in the oven at 300 °F for ~10 minutes or briefly in the microwave, although oven reheating keeps them soft and indulgent.
FAQs
How can I prep these ahead?
I shape and proof the rolls, then refrigerate them before baking. In the morning, I let them rest at room temperature, drizzle cream, then bake.
Why didn’t my dough rise?
Check your yeast: it should foam after ~10 minutes. Also ensure the dough sits in a warm, undisturbed spot (like an oven with the light on) .
Can I reduce the sugar in the caramel?
Yes—I often halve the bottom caramel layer for a less sweet version, and it’s still moist and flavorful.
What’s that cream drizzle between rolls?
A little heavy cream poured between rolls keeps them tender and adds richness as they bake.
What if the tops brown too fast?
Cover the pan with foil for the last 5 minutes of baking to prevent over-browning.
Conclusion
These truly are the best cinnamon rolls ever in my kitchen—fluffy, gooey, and deeply satisfying. They take patience, but each step adds to the flavor and texture. Whether for a special weekend brunch or holiday morning, they’re always a hit. I hope they become a treasured recipe in your home, too!
