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Yield: 12 rolls
Prep: 45minutes mins
Cook: 30minutes mins
Proofing Time: 2hours hrs 30minutes mins
Total: 3hours hrs 45minutes mins
Ingredients:
For the Dough
1/4 cups (300 ml) whole milk, warmed to about 110 degrees2 1/4 tsp active dry yeast1 tsp granulated white sugar (to bloom the yeast)4 3/4 cups (593 g) all-purpose flour, spooned and leveled1 1/2 tsp salt2 tbsp (25 g) granulated white sugar2 eggs, whisked1 tbsp vanilla
1/4 cups (300 ml) whole milk, warmed to about 110 degrees
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1 tbsp vanilla
1/2 cup (112 g) unsalted butter, very softened
1/2 cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
1/2 cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
2 tsp cinnamon
1/3 cup (116 g) honey
1/2 tbsp vanilla
3 tbsp (45 ml) heavy cream
1/4 tsp salt
For the Cinnamon Filling
1/2 cup (112 g) unsalted butter, very softened1 cup (220 g) light brown sugar, packed2 tbsp cinnamon1/4 tsp salt1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
1/2 cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
2 tbsp cinnamon
1/4 tsp salt
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
6 tbsp (84 g) unsalted butter, very softened6 oz (170 g) cream cheese, cold3/4 cup (97 g) powdered sugar1/2 tbsp vanilla
6 tbsp (84 g) unsalted butter, very softened
6 oz (170 g) cream cheese, cold
3/4 cup (97 g) powdered sugar
1/2 tbsp vanilla
Instructions
For The DoughTo start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1/4 cups (300 ml) whole milk, warmed to about 110 degrees
1/4 tsp active dry yeast,1 tsp 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.
1/2 tsp salt,
2 tbsp (25 g) granulated white sugar
2 eggs, whisked,1/2 cup (112 g) unsalted butter, very softened,1 tbsp vanillaForm 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 3/4 cups (593 g) all-purpose flour, spooned and leveled,
1/4 tsp active dry yeast,1 tsp 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.
1/2 tsp salt,
2 tbsp (25 g) granulated white sugar
2 eggs, whisked,1/2 cup (112 g) unsalted butter, very softened,1 tbsp vanillaForm 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 3/4 cups (593 g) all-purpose flour, spooned and leveled,
To the dry ingredients add 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.
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.
11/2 cup (112 g) unsalted butter, very softener, 1 cup (220 g) light brown sugar, packed,
2 tsp cinnamon, 1/3 cup (116) honey, 1/2 tbsp vanilla, 3 tbsp (45 ml) heavy cream, 1/4 tsp 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 tsp at a time until it's easily spreadable.) 1/2 cup (112 g) unsalted butter, very softened,1 cup (220 g) light brown sugar, packed,2 tbsp cinnamon,1/4 tsp salt
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 1/2 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.
1/4 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.)
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 a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 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 1/2 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.
1/4 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 tbsp (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.)
3/4 cup (97 g) powdered sugar
Then add in the vanilla and combine on medium speed until the frosting is smooth.
1/2 tbsp vanilla
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing
6 tbsp (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.)
3/4 cup (97 g) powdered sugar
Then add in the vanilla and combine on medium speed until the frosting is smooth.
1/2 tbsp vanilla
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing
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