CINNAMON ROLLS

Ingredients

For the Dough

  • 1¼ cups (300ml) Whole Milk, warmed to about 110°F

  • 2¼ tsp (7g) Active Dry Yeast

  • 1 tsp (4g) Granulated Sugar (to bloom the yeast)

  • 4¾ cups (593g) All-Purpose Flour, spooned and leveled

  • 1½ tsp (9g) Salt

  • 2 tbsp (25g) Granulated Sugar

  • 2 Eggs, whisked

  • 1 tbsp (13ml) Vanilla Extract

  • ½ cup (113g) Unsalted Butter, very softened

For the Cinnamon Caramel Sauce

  • ½ cup (113g) Unsalted Butter, very softened

  • 1 cup (220g) Light Brown Sugar, packed

  • 2 tsp (5g) Ground Cinnamon

  • ⅓ cup (115g) Honey

  • ½ tbsp (7ml) Vanilla Extract

  • 3 tbsp (45ml) Heavy Cream

  • ¼ tsp (1.5g) Salt

For the Cinnamon Filling

  • ½ cup (113g) Unsalted Butter, very softened

  • 1 cup (220g) Light Brown Sugar, packed

  • 2 tbsp (12g) Ground Cinnamon

  • ¼ tsp (1.5g) Salt

Additional

  • ¼ cup (60ml) Heavy Cream (to pour between the rolls before baking)

For the Cream Cheese Frosting

  • 6 tbsp (84g) Unsalted Butter, very softened

  • 6 oz (170g) Cream Cheese, cold

  • ¾ cup (97g) Confectioners Sugar

  • ½ tbsp (7ml) Vanilla Extract

Method

1. Bloom the Yeast – In a bowl, mix together warm milk, active dry yeast, and 1 tsp sugar. Let it sit for 10 minutes until it gets foamy on top.

2. Mix the Dough – In a large bowl, combine flour, sugar, and salt. Add the eggs, vanilla, and softened butter, then pour in the yeast mixture. Mix until everything comes together.

3. Knead the Dough – Using a dough hook or your hands, knead the dough for about 7–10 minutes, until it pulls from the sides and feels smooth, soft, and a little springy.

4. Let the Dough Rise – Form it into a ball, cover, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

5. Make the Caramel Sauce – While the dough rises, mix together the butter, brown sugar, honey, cinnamon, vanilla, heavy cream, and salt until smooth. Grease a 9x13 baking dish, then spread the sauce over the bottom.

6. Make the Cinnamon Filling – Mix the butter, brown sugar, cinnamon, and salt. If it’s too thick to spread, add a bit of heavy cream — 1 tsp at a time — until smooth and spreadable.

7. Roll the Dough – Once the dough is done rising, punch it down and roll it out on a lightly floured surface into a rectangle about 18x12 inches and ¼ inch thick.

8. Fill & Cut – Spread the cinnamon filling evenly across the dough, then roll it up tightly into a log. Trim the ends if needed, then cut 12 equal rolls, about 1½ inches wide, using unflavored dental floss or a sharp knife.

9. Second Rise – Place the rolls into your prepared baking dish with the caramel sauce. Pour room temperature heavy cream between each roll, cover, and let rise for another 1 hour, or until doubled again.

10. Bake – Bake at 350°F (175°C) for ~30 minutes, until golden brown. If they start to brown too fast, cover with foil for the last 5 minutes.

11. Make the Frosting – While the rolls bake, beat softened butter until fluffy. Add cream cheese and mix until smooth. Sift in the powdered sugar gradually, then stir in vanilla. Mix until smooth and creamy.

12. Ice the Rolls – Let the rolls cool for about 10 minutes, then spread the cream cheese frosting over the warm rolls.

Additional Notes

  • Blooming the yeast is important. Make sure your milk is warm—not hot—and let it sit the full 10 minutes until it gets foamy. Take your time with every step.

  • You don’t need a stand mixer to knead the dough—you can do it by hand. It’s nearly impossible to over-knead by hand, so I’d recommend that. But if you pay close attention, a dough hook will save you time and energy.

  • Roll out the dough as evenly as you can. Don’t be intimidated—it’s not going to break apart if you treat it right. I didn’t have that issue in the video, and you won’t either if you stay patient.

  • For my first time, this came out incredible. Learn from my mistakes and you’ll nail it.

  • Baking requires patience. Don’t rush any step and you’ll get a better result.