Gooey Cinnamon Rolls with Brown Sugar Caramel and Cream Cheese Frosting
By Ava Mitchell
Prep
45 min
Cook
30 min
Total
225 min
Servings
12
Bake for 3 hours and 45 minutes with two rises․ This is not a make-ahead breakfast recipe․ Cinnamon rolls in a 9- by 13-inch baking pan have a soft cinnamon filling and topping with brown sugar‚ butter‚ and cinnamon caramel sauce․ Topping: cream cheese frosting․
Whole milk and room-temperature eggs and butter are used to make a soft dough using active dry yeast․ Milk and sugar are warmed to activate the yeast․ Other ingredients are mixed in․ Other ingredients added to the pan to make a sticky base include butter‚ brown sugar‚ cinnamon‚ honey‚ vanilla‚ heavy cream‚ and salt․ Each roll is filled with butter‚ brown sugar‚ and cinnamon․
After kneading‚ the dough should pull away from the sides and bottom of the mixing bowl‚ form a ball‚ and spring back when touched․ The dough should be proofed twice‚ or until it doubles in volume‚ not for a specific amount of time․ A common error among bakers is weak yeast‚ the proofed yeast should smell yeasty and be foamy‚ not just bubbly․ Bake until the bread is golden brown‚ the final 5 minutes of baking may require covering with foil․
Cool the baked rolls for 10 minutes before frosting them with cream cheese icing․ Serve the rolls warm from the 9x13-inch pan․ Served rolls have caramel underneath․ Leftover rolls can be kept in an airtight container for up to 3 days‚ as noted in the recipe's source․
Why you'll love this recipe
- Preparation steps are grouped in two batches so that the pastry chef can make caramel sauce and other pastry items while preparing the dough during its two rises instead of letting it rest․
- One 9x13-inch baking pan is used for the caramel topping and rolls․ This enables you to bake the rolls in the pan without having to transfer them in and out of a pan as they rise and bake․
- Common household items used to prepare homemade cinnamon rolls include a stand mixer‚ rolling pin‚ baking pan‚ and dental floss or knife․
- Common household items help when working with cinnamon roll dough․
- Make-ahead options are available for shaped rolls․ Shaped rolls can be refrigerated before their second proof․ Shaped rolls can be baked in the morning․
- Tips for working with dough include information about kneading and rising times to avoid common mistakes that can occur when rolling and baking dough․
- Cleanup is easy because caramel is mixed in a bowl and spread directly into the prepared pan․
Ingredients
- •1 ¼ cups whole milk (warmed to about 110 degrees)
- •2 ¼ tsp active dry yeast
- •1 tsp granulated white sugar (for blooming the yeast)
- •4 ¾ cups all-purpose flour (spooned and leveled)
- •1 ½ tsp salt
- •2 tbsp granulated white sugar
- •2 eggs (whisked)
- •1 tbsp vanilla
- •½ cup unsalted butter (very softened, for the dough)
- •½ cup unsalted butter (very softened, for the cinnamon caramel sauce)
- •1 cup light brown sugar (packed, for the cinnamon caramel sauce)
- •2 tsp cinnamon (for the cinnamon caramel sauce)
- •⅓ cup honey
- •½ tbsp vanilla (for the cinnamon caramel sauce)
- •3 tbsp heavy cream (for the cinnamon caramel sauce)
- •¼ tsp salt (for the cinnamon caramel sauce)
- •½ cup unsalted butter (very softened, for the cinnamon filling)
- •1 cup light brown sugar (packed, for the cinnamon filling)
- •2 tbsp cinnamon (for the cinnamon filling)
- •¼ tsp salt (for the cinnamon filling)
- •¼ cup heavy cream (room temperature, for pouring between the rolls)
- •6 tbsp unsalted butter (very softened, for the cream cheese frosting)
- •6 oz cream cheese (cold)
- •¾ cup powdered sugar
- •½ tbsp vanilla (for the cream cheese frosting)
Instructions
- 1
Mix the active dry yeast, 1 teaspoon granulated sugar, and warmed milk, then let the mixture sit for 10 minutes until foamy on top.
- 2
In a stand mixer bowl with the whisk attachment, mix the flour, salt, and 2 tablespoons granulated sugar.
- 3
Add the whisked eggs, 1 tablespoon vanilla, and softened butter to the dry ingredients and mix.
- 4
Add the yeast mixture and mix until blended.
- 5
Switch to a dough hook and knead on medium speed for 7 to 10 minutes, until the dough pulls away from the bowl, forms a ball, and springs back when pressed.
- 6
Form the dough into a ball, place it in a large greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- 7
While the dough rises, mix the cinnamon caramel sauce butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl.
- 8
Grease a 9x13-inch casserole dish and spread the cinnamon caramel sauce evenly over the bottom.
- 9
Mix the cinnamon filling butter, brown sugar, cinnamon, and salt in a small bowl; if it is too firm to spread, add heavy cream 1 teaspoon at a time until spreadable.
- 10
Punch down the risen dough and roll it on a lightly floured surface into an 18x12-inch rectangle about 1/4 inch thick.
- 11
Sprinkle the cinnamon filling over the dough and spread it evenly with an offset spatula.
- 12
Roll the dough tightly into a long log, starting from the end closest to you, and trim a small amount from the ends to even the log.
- 13
Cut the log into 12 rolls about 1 1/2 inches wide using unflavored floss, kitchen twine, or a very sharp knife.
- 14
Place the rolls in the prepared casserole dish and pour the room-temperature heavy cream between them.
- 15
Cover the rolls with plastic wrap and proof in a warm spot for about 1 hour, until doubled in size.
- 16
Bake at 350 degrees F for 29 to 32 minutes, until golden brown, covering with aluminum foil for the final 5 minutes if they are getting too brown.
- 17
While the rolls bake, beat the softened frosting butter on high speed until pale and fluffy.
- 18
Add the cream cheese and mix on medium speed until combined.
- 19
Sift in the powdered sugar a little at a time and mix until combined.
- 20
Add the frosting vanilla and mix on medium speed until smooth.
- 21
Let the baked rolls cool for 10 minutes, then cover the warm rolls with cream cheese frosting and serve.
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