These are the best cinnamon rolls EVER. They're soft and fluffy with a gooey brown sugar cinnamon filling, frosted with cream cheese frosting all while drenched in a rich, buttery brown sugar cinnamon caramel sauce on the bottom.
This really is the absolute best cinnamon roll recipe. I can't get over these rolls and I've been bursting at the seams with excitement to share them with you all! I took the concept of a sticky bun and merged it with a regular cream cheese frosted cinnamon roll. These super fluffy, gooey rolls have a special touch, while they bake, the bottoms are covered in a delicious, sticky cinnamon caramel sauce, which is basically just like extra cinnamon roll filling. Regular cinnamon roll on top, party on the bottom. I can't even handle how good these are. These are a super winner, 100/10 recipe. I hope you all enjoy; this might just be the best recipe yet!
These cinnamon buns are the perfect thing to bake for Christmas morning breakfast or for special occasions. Nothing beats the smell of fresh rolls baking in the oven!
If you're looking for other fall recipes, check out my pumpkin cheesecake cookies, cinnamon roll cookies, brown butter caramel cake, pumpkin cinnamon rolls, pumpkin blondies, apple cider cupcakes, pumpkin muffins, gooey butter pecan cake, chai cookies or chewy pumpkin cookies!
Why These are The Best Homemade Cinnamon Rolls
The bottoms are drenched in a sticky, buttery brown sugar cinnamon caramel sauce. Basically just like extra cinnamon roll filling all over the bottom of the rolls- YUM.
They're full of cinnamon flavor. The rolls are filled with a delightful brown sugar cinnamon filling. As they bake, the bottoms also get covered in a cinnamon caramel sauce to make them extra gooey and delicious. Each bite is full of warm cinnamon!
They are extremely soft. Seriously like little pillows of doughy, buttery, sweet cinnamon goodness.
They are really fun to make! They do take a little time, but making them is half the fun. There's something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
Ingredients for Perfect Cinnamon Rolls
- Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
- Cinnamon- used in the filling and caramel sauce
- Whole Milk- makes these rolls extra soft and pillowy
- Flour- all purpose flour will be used to make the dough
- Eggs- make sure they're room temperature
- Unsalted Butter- make sure it's very soft, will be used in the dough, filling and sticky bottom sauce
- Light Brown Sugar-used in the cinnamon filling and caramel sauce
- Granulated Sugar- used to make the dough and helps bloom the yeast
- Honey- used to make the gooey caramel sauce
- Vanilla Extract- adds a sweet note to the rolls
- Cream Cheese- used to make the amazing icing for the rolls
- Powdered Sugar- used to make the cream cheese frosting
- Heavy Cream- used for soaking the rolls while they proof and in the caramel sauce
- Rolling pin
- 9x13 baking dish
- Unflavored dental floss for cutting the rolls
Step by Step Instructions
Please see the recipe card below for complete measurements and baking time.
STEP ONE: Make your dough
To start, bloom your yeast. Mix your active dry yeast, little bit of sugar, and warm milk together and let sit for 10 minutes until foamy on top.
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together. 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.
STEP TWO: Let it rise.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or 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.
STEP THREE: Make the gooey cinnamon caramel.
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. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
STEP FOUR: Make your filling.
While the dough rises, also make the filling by mixing butter, brown sugar, cinnamon and salt together in a small bowl. If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.
STEP FIVE: Roll out your dough and spread filling.
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 ¼ inch thick. Next, sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
STEP SIX: Roll up dough and cut rolls.
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 ½ inches wide using unflavored floss, kitchen twine or a very sharp knife.
STEP SEVEN: Let the rolls proof.
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.
STEP EIGHT: Bake the rolls and make the cream cheese icing.
Once the rolls have completed their second rise, bake at 350 degrees F for 29-32 minutes until golden brown. Cover with aluminum foil for the last 5 minutes if they're getting too brown. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the vanilla and combine on medium speed until the frosting is smooth. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
FAQs
Why didn't my dough rise? Check that your yeast is not expired. If it did not get very foamy on top and smell "yeasty" after it bloomed, the yeast is dead. I've found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 ½ hours for the dough to proof all the way to "doubled in size".
Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size, bake according to the recipe.
How do I store the rolls? Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they'll be gone before that!
Pro Tips
Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can't give you.
Let your dough proof outside if it's warm enough, or in a cold oven with the light on.
If you make these delicious gooey cinnamon rolls please leave a star rating! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
📖 Recipe
The Best Cinnamon Rolls Ever
Ingredients
For the Dough
- 1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tablespoon vanilla
- ½ cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 teaspoon cinnamon
- ⅓ cup (116 g) honey
- ½ tablespoon vanilla
- 3 tablespoon (45 ml) heavy cream
- ¼ teaspoon salt
For the Cinnamon Filling
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tablespoon cinnamon
- ¼ teaspoon salt
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
- 6 tablespoon (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ½ tablespoon vanilla
Instructions
For the Dough
- To 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 ¼ cups (300 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast, 1 teaspoon 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.4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, 1 tablespoon vanilla
- 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.
- Form 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.
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.½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 teaspoon cinnamon, ⅓ cup (116 g) honey, ½ tablespoon vanilla, 3 tablespoon (45 ml) heavy cream, ¼ teaspoon 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 teaspoon at a time until it's easily spreadable.)½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tablespoon cinnamon, ¼ teaspoon salt
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 ¼ 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 ½ 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.¼ 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 tablespoon (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.)¾ cup (97 g) powdered sugar
- Then add in the vanilla and combine on medium speed until the frosting is smooth.½ tablespoon vanilla
- Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
Hi! I’m looking forward to trying this recipe but wondering when you add the cinnamon caramel sauce. I only see instructions of when to add the heavy cream. Thanks!
Hi Jess!
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. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
Hope this helps!
Amazing!!!
Planning on making this tomorrow! Can I make it the night before hand and let it sit, uncooked, overnight? Or should I just do the dough at night and rest in the morning? Thanks!
Can you make this without the caramel dice at the bottom?
Hi Bev! Yes, you can! I would still use the heavy cream between the rolls as they proof, and reduce the bake time to 22-25 minutes to keep them soft and fluffy.
Hi! Yes you can make them the night before. The best way is to make the recipe up until you're about to let the formed rolls rise. Cover them with plastic wrap and refrigerate overnight. When ready to bake, let them come to room temperature and then proof them until doubled in size. Keep in mind that the proof time will be altogether longer than an hour because the rolls will be cold and have to come to room temperature and then proof. In the past when I've done this it can take 2-3 hours in total.
Made this today, writing this as i'm having my second piece. The recipe was so easy to follow, and oh my god when I say these are the best cinnamon rolls i've ever had i mean it. My whole family loved these, they're even better than Cinnabon!
Hi Yara! I'm so glad you all liked them!! This makes me so happy!
No video for the Best Cinnamon Roll's.
Hello! These look so good!! I am wondering if I can make them in advance and freeze? Or some way to make them in advance? We are driving to a lake house about 3 hrs away for a family trip and would prefer to make them at home rather than making there. Thank you!!
Hi Kate! I have not tried freezing them before so I can't say exactly how they would turn out. I would think you could make them up until you're about to let them rise for the second time. Cover and freeze then let them thaw and then rise somewhere warm until doubled in size. Again, not 100% sure they will work but it's worth a shot!
Why does my cinnamon caramel come out so watery and sugary always?
Trying this recipe was fun! I am from Czech republic so some ingredients was maybe a little different but I like them. I have my own recipe but I like to try new ones and my boyfriend named them THAT EXTRA ROLLS, so it is going to be my go to recipe for occasions.
Hi Lucie! I Love the name he named them! So funny! Thanks for trying them out and I'm glad you both liked them!! 🙂
Hi Minsie. I am not sure! If the recipe is followed and all the right ingredients are used the caramel should be gooey and sticky!
I'm in love! I've never had more delicious cinnamon buns. All of my friends said the same thing. I'm definitely going to make them every week during autumn.
Thank you very much!!
I made this recipe and it 100% lived up to its name 🤍 These are THE best cinnamon rolls ever. (Sidenote: I'm from Argentina so thank you for also writing the measurements in grams)
Hi! Can I make these by hand or with a hand mixer? I don’t have a stand mixer sadly.
just got done making these and they’re AMAZING. i always hate my cinnamon rolls being so crispy so the butter mixture at the bottom was amazing at keeping the bottoms moist with a little crunch on the top.
OMG
These were amazingly delicious 😋.
My husband and everyone else that tried them (including me) were blown away.
Thank you for developing and sharing such an amazing recipe.
Going to make them again this week.
These are the best cinnamon rolls. The texture of the dough is silky and great. Everything about this recipe is perfect!
Hi, I have instant yeast, how much should I use?
Hi Barbara. This recipe needs active dry yeast, not instant. See the recipe card for all measurements.
Hi Susan! Yes! You can definitely make them by hand. You can mix everything with a hand mixer, and then knead by hand!
I saw your TikTok and had to make these! Could I substitute the honey for more sugar? I followed the recipe and it’s delicious but the taste of honey in the caramel sauce is a little too overpowering for us. Thank you!
Hi Karuna! The honey keeps the caramel sauce from crystalizing as it bakes onto the rolls. You could use light corn syrup, golden syrup or even molasses instead with similar results 🙂
I made them as was called for, but next time will not do the bottom. It was a sugar overload
Good recipe, but took forever. The roll was very good and light. Willnotdo the carmel bottom as it was too much sugar. Going to try the pecan sticky buns next
This was incredibly fun to make. I LOVE a good recipe to make with .y kiddos. We are proofing a second time now and haven't tried them yet but we can't wait! Thank you 😊
Listen I am no chef / baker but I am good at following instructions. At first I had no hope making these tbh but the end result omg so good! Love love them I would totally make them again. Now just wondering how long are they good for until I have to make a second batch lol
Best thing I’ve ever made! I halved the recipe and made it in a 9” round cake pan. It came out perfectly. Fluffy, gooey and so delicious. Definitely a favorite!
Can't wait to try this recipe ... I just have to wait until it cools down enough to use my oven again! I have a question, though. The instructions for the frosting say that the butter should be very soft but the cream cheese should be cold. Is that correct?
Can't wait to try this recipe ... I just have to wait until it cools down enough to use my oven again! I have a question, though. The instructions for the frosting say that the butter should be very soft but the cream cheese should be cold. Is that correct?
I'm literally so excited to try this recipe tomorrow, but I have a question. Can I use instant yeast instead of dry active?
Not sure if this is just me or my browser, but when I changed the embedded slider from 12 buns to 6 buns to half the recipe, the cups measurements changed but the weights did not (300ml milk and 593g flour) so I ended up making mistakes. I didn't notice this right away. I used the weight measurements because that's what I'm used to, thinking they had been updated to a half recipe. So my rolls have twice as much flour and butter and only half the egg, yeast, and sugar. I noticed halfway through, so I can correct the filling and sauce, but the dough will have to be an experiment, hopefully it still mostly works.
idk why mine turned out super salty even tho i skipped salt in the filling and the caramel it’s extremely salt and inedible:((
Hi! No, the recipe needs to be made with active dry yeast.
Yes the cream cheese should be cold 🙂
Can these be made/baked one day before serving? Will they keep freshness?
Thank you.
THEY WERE AMAZING!! Such an easy recipe to follow, I had absolutely no trouble with any of the parts. The rolls taste divine, especially with the caramel sauce. Love love love all of it!!
Incredible! First time making cinnamon rolls and they were so good I haven’t stopped thinking about them and I will be making again tomorrow. Please keep in mind that they take a LOT of time. Not something I’d recommend deciding to make in the morning for breakfast… because they won’t be ready until afternoon if you don’t plan ahead of time. Ask me how I know. Haha. But so worth it! I’d say they are even better the next day after soaking up the delicious syrup at the bottom. Thank you for the recipe! Can’t wait to master it
If you think there is a better cinnamon rolls recipe out there, you would be WRONG! These are the perfect cinnamon roll! Amazing and decadent! Make them ASAP if you like your cinnamon rolls soft and moist!
These were so decadent & flavorful. For the Carmel sauce I used about 1/4 cup white sugar, molasses & pecan maple syrup, it is delicious! I used thin butchers twine to cut the dough, worked really well compared to floss I think. This recipe is everything you’re looking for in a cinnamon roll!
My caramel also came out watery. 🙁 I saw that happened to one other person. I am not sure what caused it.
I made these this morning and my goodness!!!! THESE WERE A HIT IN MY HOUSEHOLD!!!! My children kept going back for thirds and fourths!!!! I had to literally HIDE the remaining rolls so I could have one later on when they went to bed!!!! DEFINITELY a recipe to add to the recipe box!!!! Thank you so much!!!! These definitely lived up to their name!!!!
I’ve made these cinnamon rolls twice now, and they are incredible. My first time making them was also my first time baking with yeast, but the step by step directions could not have been easier to follow. The only thing I changed the second time around was the amount of caramel sauce in the bottom. I found the amount of caramel sauce the recipe calls for to be a bit too much for me, but reducing it by about a third yielded the cinnamon rolls of my dreams. 10/10!
I saw a video of someone making this on Instagram and I had to see what all the fuss was about. I have to say I am so impressed. Your recipe couldn’t have been easier to follow and everything worked out perfectly. Mine may have grown quadruple the size in the oven, the kids loved watching them growing almost out of the dish ha! I wish I could add a photo to my comment. They really are perfection. Thank you for making my first cinnamon scroll experience so enjoyable! Also, in my 35 years of living I never knew a warm place was a cold oven with the light on - this information was an absolute game changer for me and proofed this dough to perfection!!