For the Dough

1 1/4 cups (300 ml) whole milk, warmed to 110°F

2 1/4 tsp active dry yeast

1 tsp granulated sugar (for yeast bloom)

4 3/4 cups (593 g) all-purpose flour

1 1/2 tsp salt

2 tbsp (25 g) granulated sugar

2 large eggs, whisked

1 tbsp vanilla extract

1/2 cup (112 g) unsalted butter, softened

For the Cinnamon Caramel Sauce

1/2 cup (112 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

2 tsp cinnamon

1/3 cup (116 g) honey

1/2 tbsp vanilla extract

3 tbsp (45 ml) heavy cream

1/4 tsp salt

For the Cinnamon Filling

1/2 cup (112 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

2 tbsp cinnamon

1/4 tsp salt

1/4 cup (60 ml) heavy cream

For the Cream Cheese Frosting

6 tbsp (84 g) unsalted butter, softened

6 oz (170 g) cream cheese, cold

3/4 cup (97 g) powdered sugar

1/2 tbsp vanilla extract

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Bloom the yeast: Combine yeast, sugar, and warm milk. Let sit 10 minutes until foamy.
Make the dough: Mix flour, sugar, and salt. Add eggs, butter, vanilla, and yeast mixture. Knead 7–10 minutes until smooth. Let rise 1–1.5 hours.
Prepare caramel sauce: Mix butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt. Spread in a greased 9×13 dish.
Make filling: Mix butter, brown sugar, cinnamon, and salt. Add cream if needed for spreadable consistency.
Roll and fill: Roll dough to 18×12 inches. Spread filling. Roll tightly into a log and cut 12 rolls.
Proof rolls: Place rolls in caramel-lined dish. Pour cream between rolls. Cover and let rise ~1 hour.
Bake: Preheat oven to 350°F. Bake 29–32 minutes until golden. Cover if browning too fast.
Frost: Beat butter and cream cheese, add powdered sugar and vanilla. Spread over warm rolls. Serve.