The Best Cinnamon Rolls Ever

INGREDIENTS

For the Dough

• 1 ¼ cups whole milk, warmed to about 110°F

• 3 ¼ packages of active dry yeast

• 1 teaspoon granulated white sugar (to bloom the yeast)

• 4 ¾ cups all-purpose flour, spooned and leveled

• 1 ½ teaspoons salt

• 2 tablespoons granulated white sugar

• 2 eggs, whisked

• 1 tablespoon vanilla

• ½ cup unsalted butter, very softened

For the Cinnamon Caramel Sauce

• ½ cup unsalted butter, very softened

• 1 cup light brown sugar, packed

• 2 teaspoons cinnamon

• ½ cup honey

• ½ tablespoon vanilla

• 3 tablespoons heavy cream

• ½ teaspoon salt

For the Cinnamon Filling

• ½ cup unsalted butter, very softened

• 1 cup light brown sugar, packed

• 2 tablespoons cinnamon

• ¼ teaspoon salt

• ¼ cup heavy cream (for pouring between the rolls)

For the Cream Cheese Frosting

• 6 tablespoons unsalted butter, very softened

• 6 oz cream cheese, cold

• ¾ cup powdered sugar

• ½ tablespoon vanilla

INSTRUCTIONS

For the Dough

1. Bloom the yeast. In a small bowl mix the warm milk, active dry yeast, and 1 teaspoon sugar. Let sit for 10 minutes until foamy on top.

2. Mix the dry ingredients. In a large bowl or stand mixer with whisk attachment, combine:

   • Flour

   • Salt

   • 2 tbsp sugar

3. Add wet ingredients. Add the whisked eggs, vanilla, and softened butter. Mix.

4. Add yeast mixture & knead. Add in the bloomed yeast mixture and mix until combined. Switch to a dough hook and knead 7–10 minutes until dough pulls away from bowl, forms a ball, and springs back.

5. First Rise. Form into a ball. Place in a large greased bowl. Cover with plastic wrap or towel. Let rise in a warm place 1–1½ hrs or until doubled.

For the Cinnamon Caramel Sauce

1. In a medium bowl mix:

   • Butter

   • Brown sugar

   • Cinnamon

   • Honey

   • Vanilla

   • Heavy cream

   • Salt

2. Prepare the pan. Grease a 9×13-inch casserole dish. Spread the caramel sauce evenly over the bottom.

For the Cinnamon Filling

1. In a small bowl mix:

   • Butter

   • Brown sugar

   • Cinnamon

   • Salt

   (If too firm, add heavy cream 1 teaspoon at a time.)

ASSEMBLING & BAKING THE CINNAMON ROLLS

1. Roll out the dough. Once risen, punch down the dough to release air. Roll into an 18×12 inch rectangle, ¼ inch thick.

2. Add filling. Spread the cinnamon sugar filling evenly.

3. Roll into a log. Start from the long end closest to you and roll tightly. Cut into 12 rolls, about 1½ inches wide with using floss or sharp knife.

4. Place in pan. Put rolls into the prepared pan with caramel sauce. Pour ¼ cup heavy cream in between each roll. Cover and let rise again for 1 hour or until doubled.

5. Bake. Preheat oven to 350°F. Bake rolls 29–32 minutes, until golden brown. (Cover with foil last 5 minutes if browning too fast.)

For the Cream Cheese Frosting

1. Beat softened butter until pale & fluffy.

2. Add cream cheese and mix until smooth.

3. Add powdered sugar a little at a time on low speed.

4. Add vanilla and beat until smooth.

5. Once rolls cool for 10 minutes, frost and serve warm.

6. You can drizzle caramel sauce over the warm rolls or the cream cheese frosting.