Ingredients
Dough:
1 ¼ cups (300 ml) whole milk, warmed to 110°F
2 ¼ tsp active dry yeast
1 tsp granulated sugar
4 ¾ cups (593 g) all-purpose flour
1 ½ tsp salt
2 tbsp (25 g) granulated sugar
2 eggs, whisked
1 tbsp vanilla extract
½ cup (112 g) unsalted butter, very soft
Cinnamon Caramel Sauce:
½ cup (112 g) unsalted butter, soft
1 cup (220 g) light brown sugar
2 tsp cinnamon
1/3 cup (116 g) honey
½ tbsp vanilla extract
3 tbsp (45 ml) heavy cream
¼ tsp salt
Cinnamon Filling:
½ cup (112 g) unsalted butter, soft
1 cup (220 g) light brown sugar
2 tbsp cinnamon
¼ tsp salt
¼ cup (60 ml) heavy cream
Cream Cheese Frosting:
6 tbsp (84 g) unsalted butter, soft
6 oz (170 g) cream cheese, cold
¾ cup (97 g) powdered sugar
½ tbsp vanilla extract
Instructions
- Bloom yeast with warm milk and sugar until foamy (10 minutes).
- Combine flour, salt, sugar; mix with eggs, vanilla, butter, and yeast mixture. Knead 7–10 minutes until smooth.
- Let dough rise in greased bowl, covered, 1–1.5 hours.
- Make caramel sauce, spread in greased 9×13 dish.
- Prepare filling; spread over rolled-out dough (18×12 inch, ¼ inch thick).
- Roll dough, cut into 12 rolls, place over caramel sauce. Pour heavy cream between rolls. Proof 1 hour.
- Preheat oven to 350°F (175°C). Bake 29–32 minutes.
- Make frosting; spread over warm rolls. Serve immediately.
Notes
- For extra gooey rolls, add a tablespoon more heavy cream to the caramel sauce.
- Rolls can be reheated in the microwave for 20–30 seconds before serving.
- For a lighter frosting, reduce the powdered sugar slightly or use half cream cheese and half Greek yogurt.