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These are the best cinnamon rolls EVER. They're soft and fluffy with a gooey brown sugar cinnamon filling, frosted with cream cheese frosting all while drenched in a rich, buttery brown sugar cinnamon caramel sauce on the bottom.
This really is the absolute best cinnamon roll recipe. I can't get over these rolls and I've been bursting at the seams with excitement to share them with you all! I took the concept of a sticky bun and merged it with a regular cream cheese frosted cinnamon roll. These super fluffy, gooey rolls have a special touch, while they bake, the bottoms are covered in a delicious, sticky cinnamon caramel sauce, which is basically just like extra cinnamon roll filling. Regular cinnamon roll on top, party on the bottom. I can't even handle how good these are. These are a super winner, 100/10 recipe. I hope you all enjoy; this might just be the best recipe yet!
These cinnamon buns are the perfect thing to bake for Christmas morning breakfast or for special occasions. Nothing beats the smell of fresh rolls baking in the oven!
If you're looking for other fall recipes, check out my pumpkin cheesecake cookies, cinnamon roll cookies, brown butter caramel cake, pumpkin cinnamon rolls, pumpkin blondies, apple cider cupcakes, pumpkin muffins, gooey butter pecan cake, chai cookies or chewy pumpkin cookies!
Why These are The Best Homemade Cinnamon Rolls
The bottoms are drenched in a sticky, buttery brown sugar cinnamon caramel sauce. Basically just like extra cinnamon roll filling all over the bottom of the rolls- YUM.
They're full of cinnamonflavor.The rolls are filled with a delightful brown sugar cinnamon filling. As they bake, the bottoms also get covered in a cinnamon caramel sauce to make them extra gooey and delicious. Each bite is full of warm cinnamon!
They are extremely soft.Seriously like little pillows of doughy, buttery, sweet cinnamon goodness.
They are really fun to make!They do take a little time, but making them is half the fun. There's something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
Ingredientsfor Perfect Cinnamon Rolls
- Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
- Cinnamon-used in the filling and caramel sauce
- Whole Milk- makes these rolls extra soft and pillowy
- Flour- all purpose flour will be used to make the dough
- Eggs- make sure they're room temperature
- Unsalted Butter- make sure it's very soft, will be used in the dough, filling and sticky bottom sauce
- Light Brown Sugar-used in the cinnamon filling and caramel sauce
- Granulated Sugar- used to make the dough and helps bloom the yeast
- Honey-used to make the gooey caramel sauce
- Vanilla Extract- adds a sweet note to the rolls
- Cream Cheese- used to make the amazing icing for the rolls
- Powdered Sugar- used to make the cream cheese frosting
- Heavy Cream- used for soaking the rolls while they proof and in the caramel sauce
- Rolling pin
- 9x13baking dish
- Unflavored dental floss for cutting the rolls
Step by Step Instructions
Please see therecipe cardbelow for complete measurements and baking time.
STEP ONE: Make your dough
To start, bloom your yeast. Mix your active dry yeast, little bit of sugar, andwarm milktogether and let sit for 10 minutes until foamy on top.
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together. To thedry ingredientsadd the whisked eggs, vanilla, and softened butter and mix. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
STEP TWO: Let it rise.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
STEP THREE: Make the gooey cinnamon caramel.
While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
STEP FOUR: Make your filling.
While the dough rises, also make the filling by mixing butter, brown sugar, cinnamon and salt together in asmall bowl. If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.
STEP FIVE: Roll out your dough and spread filling.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on alightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick. Next, sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
STEP SIX: Roll up dough and cut rolls.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss, kitchen twine or a very sharp knife.
STEP SEVEN: Let the rolls proof.
Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixtureand pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
STEP EIGHT: Bake the rolls and make the cream cheese icing.
Once the rolls have completed their second rise, bake at 350 degrees F for 29-32 minutes until golden brown. Cover with aluminum foil for the last 5 minutes if they're getting too brown. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the vanilla and combine on medium speed until the frosting is smooth. Let the rolls cool for 10 minutes, then cover thewarm rollswith the cream cheese icing. Then serve!
FAQs
Why didn't my dough rise?Check that your yeast is not expired. If it did not get very foamy on top and smell "yeasty" after it bloomed, the yeast is dead. I've found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 ½ hours for the dough to proof all the way to "doubled in size".
Can the dough be prepared the day before?Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared buns and place in the fridge.The next morningwhen ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size, bake according to the recipe.
How do I store the rolls?Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they'll be gone before that!
Pro Tips
Lightly grease plastic wrap for covering the dough while it proofs.This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls.This will allow for really pretty, clean cuts that a knife really can't give you.
Let your doughproof outside if it's warm enough, or in a cold oven with the light on.
If you make these delicious gooey cinnamonrolls please leave a star rating! Tag me on Instagram@inbloombakery_so I can see! Follow me onPinterestfor other dessert ideas!
Other Recipes to Try Next Time
Lemon Rolls
Sticky Buns
Pina Colada Rolls
Pumpkin Rolls
Christmas Cinnamon Rolls
📖 Recipe
The Best Cinnamon Rolls Ever
These are the best cinnamon rolls EVER. They're soft and fluffy with a gooey brown sugar cinnamon filling, frosted with cream cheese frosting all while drenched in a rich, buttery brown sugar cinnamon caramel sauce on the bottom.
4.96 from 285 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Proofing Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 45 minutes mins
Course Appetizer, Breakfast
Cuisine American
Servings 12 rolls
Ingredients
For the Dough
- 1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tablespoon vanilla
- ½ cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 teaspoon cinnamon
- ⅓ cup (116 g)honey
- ½ tablespoon vanilla
- 3 tablespoon (45 ml) heavy cream
- ¼ teaspoon salt
For the Cinnamon Filling
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tablespoon cinnamon
- ¼ teaspoon salt
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
- 6 tablespoon (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ½ tablespoon vanilla
Instructions
For the Dough
To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.
2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, 1 tablespoon vanilla
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Cinnamon Caramel Sauce
While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl.
½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 teaspoon cinnamon, ⅓ cup (116 g)honey, ½ tablespoon vanilla, 3 tablespoon (45 ml) heavy cream, ¼ teaspoon salt
Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
For the Cinnamon Filling
While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl.
(If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.)
½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tablespoon cinnamon, ¼ teaspoon salt
Assembling and Baking the Cinnamon Rolls
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on alightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
¼ cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)
For the Cream Cheese Frosting
While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tablespoon (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
(You can add more powdered sugar if you want the frosting to be sweeter.)
¾ cup (97 g) powdered sugar
Then add in the vanilla and combine on medium speed until the frosting is smooth.
½ tablespoon vanilla
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
Keyword best cinnamon rolls, cinnamon, cinnamon rolls, cream cheese frosting
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