The Best Cinnamon Rolls Ever
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
- 9×13 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 1/2 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 9×13 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 tsp 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 1/4 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 1/2 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
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 1/2 hours for the dough to proof all the way to “doubled in size”.
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.
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 review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
The Best Cinnamon Rolls Ever
Ingredients
For the Dough
- 1 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
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 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 softened
- 6 oz (170 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp 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 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)
- Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.2 eggs, whisked, 1/2 cup (112 g) unsalted butter, very softened, 1 tbsp 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.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
- Grease a 9×13 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
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. Then serve!
Mike did not come out soft and fluffy and the caramel sauce hardened quite a bit when they cooled. I had to reheat the pan to melt them out ? they weren’t fluffy but they were good.
But the flavor was there! I’m 100% going to try this again but I’m going to follow everything exact and bake the same day. The kneading attachment didn’t fit the mixer… the first yeast didn’t bloom.. I eyeballed the tea and table spoons.
It made me remember why measuring is so important in baking ? also I’m pretty sure I was inpatient with one or both rises. But the point is, I know this is good, there was a user error that isn’t happening next time?
This is the best cinnamon roll recipe I’ve ever made, and I’ve tried several.
The fluffiness on the dough is just perfect, my family agree that these are better than Cinnabon. The instructions are pretty clear and I loved that you have the ingredients and measurements at the instructions which makes the process way easier. Loved it ?
I LOVE THIS CINNAMON SO MUCH
My mother is the official queen of cinnamon rolls for our family…this morning I dethroned her with this recipe! Absolutely rave reviews!!!
Literally the best thing I’ve ever put I my mouth. So cinnamon-y and creamy and soft and sweet and I put a little salt on top in the end, also used instant yeast, and It turned out just fine. Absolutely delicious! And was a huge hit at the birthday. Parents and siblings loved it, so did my cousins. Also, as a child trying different recipes, this was SUPER easy to make! 10/10 would recommend. (P.S and do again!)
I bake a lot, but this is probably the most ambitious recipe I have ever tried! I’m not great with yeast recipes, but I followed this one to a T and it came out perfect! It was a lot of work– I won’t lie– but unbelievably worth it!
Thank you for this recipe! It’s my first time trying to make cinnamon rolls and this recipe did NOT disappoint. I’m very pleased with the results and so are the rest of the family. The rolls came to be so soft and delicious!! I would definitely remake this!
Unfortunately I didn’t know the “degrees” was Fahrenheit for the milk so I killed my yeast without even knowing. It would be helpful to edit the recipe for people who use Celsius so no one else makes my silly mistake! Apart from that everything else was going so well!
Perf
Can instant yeast be used in stead of active dry yeast?
No, you’ll need active dry yeast for this recipe.
Yes you can use instant yeast. I have made it with both and they turned out exactly the same. Just modified first steps. You don’t need to “bloom” instant yeast. Put it straight in with the flour. Add the sugar to the flour as well. Plus use hot milk.
I0/10! I made these but flipped them out while still warm so the caramel melted on top. Did I mention I added chopped pecans? My family loved them. Said we’re giving Cinnnabon a run for their money!
Sooooo…. I’m so disappointed because my rolls didn’t rise. But I realized that I was so focused on following the recipe exactly that I messed up with the dough. I have a bread machine and I have bread machine yeast. I didn’t need to “bloom” my yeast. I should have followed how to make the dough in the machine. The rolls are baking now. They smell delicious but next time I’ll just do it the way I’m supposed to in the bread machine.
If one wanted to add raisins, preferably in the filling, should they be rehydrated prior?
Thanks for sharing this! I’ve just made it (twice in 3 days…) and they are absolutely delicious. I was just wondering about the consistency of the dough. Mine came out very soft and i couldn’t cut them cleanly and they spread while cooking. The taste was wow though
BEST CINNAMON ROLL RECIPEEEE & i never leave reviews but this one was toooooo good not to !!! it was so soft and fluffy and sweet and the cream cheese icing cut the sweetness just a bit and i ate it warm SO GOOD
Can these be frozen?
Can I use swerve instead of regular sugar?
Hi Lola. No, I would not recommend that as an alternative. The rolls aren’t going to bake the same.
Amazing
These are amazing cinnamon rolls.
They are not hard to make, just very time consuming.
My husband loved them, and so did I. There were so many, I shared them with our next door neighbor.
Literally the best cinnamon rolls I’ve ever had in my life. I’ve made this multiple times and I have Had so many compliments on this recipe! The only thing I opt out of is the Caramel sauce on the bottom because I’m not a caramel fan, but they are still so perfect every time. The dough turns out perfect they’re super moist and fluffy. 10000/10 recommend making these
These came out absolutely terrible, i lost my original recipe and wanted to find another. I’ve tried this recipe twice thinking i messed up the first time. They did not rise and were a complete mess i followed the instructions exactly and they came out bad both times
Hi Adriana. If your dough didn’t rise both times you most likely have a problem with your yeast.
I am a retired professional chef and these rolls are fantastic. Easy to make and really impress your guests. I do find that the icing is too sweet so I cut the sugar and up the cream cheese and splash in some heavy cream. Another option for me is to eliminate the cinnamon filling but replace it with almond paste and pecans turning the dough into pecan/almond rolls. Either way these are the best I have ever made.
I stumbled upon this recipe when I googled “best cinnamon rolls recipe” and I gave it a chance. Let me tell you I repeated this recipe at least 5 more times. They are SO FLUFFY AND GOOEY AND DELICIOUS!
It has so many steps but they’re so worth it.
I’m not even joking you made me gain a few happy pounds ?
This really IS the best recipe ever!
Thank you lovely baker.
I made these ..and they are Perfect!! The instruction was wonderful! Mine are beautiful and absolutely delicious. Ready to make many more! Pillsbury who?
This recipe is so so good! I love the pastry and the thick filling! Absolutely the best!
I do not like the website. I understand the need for ads but there are so many things popping up at me that my screen keeps skipping all over to different parts of the page.
I usually go back to fave recipes on their pages and use them there to keep giving them visibility, but will not do that here. It keeps taking me too long to keep scrolling back to where I was. Screenshots are a must.
So, I’ve made them yesterday, and they are really, really good!!!
Fluffy and soft, and easily tearing apart. Thank you for the recipe!
For someone, who wants to make it, I have few suggestion, maybe someone’ll find them useful?
1.I used half the caramel sauce and I felt like it was too sweet overall and the dough was kind of greasy of all that butter under the rolls. So next time I will probably omit the sauce.
2. You can use less sugar in everything, for example the cream cheese frosting.
3. Don’t use bigger container, because you will end up with biiiiig rolls ????
4. Check them regularly when in the oven . Every oven is different and when they reach your desired colour (golden, slightly brown) cover them with aluminium foil and bake for the remaining time( just like the recipe says.)
For me they were golden brown after 10 mins cca, so careful with that
5.Just have fun with it!!! The dough is really easy to work with, doesn’t stick and your mood will go up like 120% when you cut a perfect roll (not with knife pls)
So, again, thanks for the recipe and I hope maybe these tips will be helpful to someone ?
This has been the best recipe for cinnamon rolls!!!
This recipe is absolute perfection! It was very easy to follow and it came out beautifully. This is going to be a staple in our house every fall!
The best cinnamon rolls I’ve ever had. I’m not much of a baker and I did substitute some things like I used maple syrup instead of honey and I didn’t have heavy cream so I made my own. Still came out so good!
The cinnamon rolls from In Bloom Bakery are truly the best I’ve ever had! I’ve made them twice now, and each time they turn out absolutely delicious. The first time I made this specific recipe was also the first time I have ever made cinnamon rolls and to say the least, I was very impressed! The rolls are soft and perfectly spiced, with a sweet, gooey center that melts in your mouth. The cream cheese frosting adds the perfect touch of richness, making them impossible to resist.
My family and friends rave about them, and they’ve quickly become something we look forward to sharing. I’m excited to try more recipes from In Bloom Bakery. Thank you for sharing such an amazing yet simply delicious recipe!
This was easily one of the best recipes I have ever made. 10/5 stars!
I’m not sure what went wrong but the dough is a little too gooey. Caramel sauce on the bottom is very runny and I can even see the butter separating ant melting in to the buns. Also it’s so sweet I couldn’t even finish to eat 1 bun ?
The best ever!!! Perfect rainy Sunday activity ❤️❤️❤️
Will I be able to make these if I don’t have a mixer?
Tried so so many cinnamon roll recipes before but none of them even compare to this one !!!
Tasted phenomenal and everyone loved them !!
I get asked to bake and bring over cinnamon rolls every time now !
By far the best cinnamon bun recipe I’ve ever made!
Time intensive, but a very simple recipe!
I’d love to make these ahead of time but I’m wondering is it possible to freeze them at some stage?
I am so much in debt that pretty soon I will be selling food platters and baked goods from my home. These cinnamon rolls look like they are good enough for me to add to the menu. Plus I really love the idea of having both caramel and cream cheese frosting together. Totally sinful ?????????
These cinnamon rolls are hands down the best I’ve ever had! The dough is perfectly soft and fluffy, while the filling is sweet, rich, and bursting with cinnamon flavor. Each bite melts in your mouth with just the right balance of sweetness and spice. The cream cheese frosting on top adds a creamy, tangy touch that complements the rolls perfectly. They were so good that I couldn’t stop at just one! This recipe is a must-try for anyone who loves classic, indulgent cinnamon rolls. Absolutely delicious!
Literally- the BEST cinnamon rolls I’ve ever had!!! It’s so easy and it tastes so delicious especially when the are fresh. The were soft and crunchy at the same time. Can only recommend!!!
Made these and while the taste is super good (very cinnamony so I liked it) and the dough came out great, my only issue is that the caramel sauce at the bottom left my dough raw and the butter for some reason completely separated and left just a liquid butter layer, I had to pour the liquid out after it was done baking, I think the extra butter must have come out from the buns? I’m not sure what when wrong I followed the recipe to a T. However, I would totally make these again but I would not do the caramel sauce on the bottom
These ARE amazing! Pretty rich and ooey-gooey, but melt in your mouth and delicious!
I will never make another cinnamon roll recipe again. These are great. I’ve made them 3 times already. So halloween is almost here so I added some black and orange food coloring to the dough.
BEST OMG
me and my friend made these. 10000% better than store bought. We’ve literally never made cinnamon buns before but they tasted like we were pro bakers. We did end up using store bought icing and Carmel, so I can’t even imagine how amazing I’d taste if we made those ourselves too.
These were truly amazing!!! I made them for my family the other night and they were devoured!!! This was my first time working with yeast and you helped so much. Thank you!
Oh my I just made these and they are the best cinnamon rolls I’ve ever had.. I’m in trouble!
I didn’t do the caramelized bottom layer and just used some of the filling on the pan with a little honey and I didn’t have heavy cream so I used a little whole milk to pour between the buns. I made the rolls and stored them in the fridge and just took them out the next morning for the second rise before baking. They came out so good!
I love the reicipe, it has given me the oopportunity to be able to undertake in this pastry, thank you so much. I love u
Quite literally the.best.cinnamon.rolls ever. I thought I had a great recipe prior to trying these, but was pulled in by the photos and am so glad I was. Everyone I make it for is obsessed! Thank you for this recipe!!!
These were literally the best cinnamon rolls I’ve ever made. They were worth every second and ounce of energy. I’m always harshly cynical when it comes to recipes. However I found that your proportions and amounts were near perfect.
The only thing I’d change would be:
1- 14 grams, instead of 7 grams of yeast, to improve the first rise ( in case something goes wrong in those 30 minutes
2- place cut rolls in baking sheet spaced 1 inch apart
3- let proof, before cream and baking , for 2 hours
First of all I shouldn’t have baked them in a
Non stick pan.
They were in for 30 min and I covered them for the last 5 min. Thinking they were done I took them out. I let them rest for 10 min and then put the cream cheese frosting on them. Then another fifteen min went by and I went to start supper and to my surprise the center caved in. I knew that it was undercooked. Well, after taking that one out I noticed the sauce had not cooked enough. OMG
I placed the others back in the pan covered them and tossed the sauce out.
Way to sweet for me.
Like I said, the dough was great to work with, and I would use it again