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!
All the directions are covered.
These cinnamon rolls are absolutely phenomenal! I used the recipe as a base and made a few personal tweaks, like adding a bit of dry pudding mix to the dough. I also adjusted the caramel sauce to suit my taste, and it turned out amazing! I didn’t use all of the caramel sauce because I thought it would be too sweet and even with me using half of it it was still a bit sweeter than I would have liked.
The cream cheese frosting was perfect as written—creamy, tangy, and just the right amount of sweetness to complement the rolls. This recipe has officially become a favorite in my kitchen, and I’ll be making it for years to come. Thank you for sharing such an incredible recipe!
Honestly the best recipe I’ve ever followed! It was my first time making dough and I have been so impressed that I’ve made them 5 times already! They’re a great dessert for a dinner party and perfect for the autumnal months ? thank you so much! It’s a staple in our house now ?
Amazingly Delicious! I used Bread flour instead because it was what I had on hand and my oh my this was so good. My new favorite recipe. Thank you so much!
I loved these! But is there a way to keep the caramel sauce from hardening when it’s stored? The bottom hardens up when they cool down in the fridge.
The recipe is good but way too sweet. I feel like it would be better without caramel sauce.
I think the grams measurements are wrong as this was 2ay to much flour compared to when I converted it from cups to grams online. Can you possibly verify this?
Made these like 3 times and again for a cooking project. Come out perfect every time!
Can I make these the night day before baking them?
Great recipe. Best cinnamon rolls ever for sure! I think I would cut in half the layer that goes on the bottom next time though. It was a bit too much for us and a lot of it was just wasted as it was a swimming pool of butter
Loved these! Didn’t make the bottom sauce-thought it would get too sweet. And did a caramel frosting instead!
Hello!
Is it possible to exchange the cream cheese with greek yogurt for the glaze?
Deliciosa
Magnificent! My go-to Cinnamon Roll recipe. Thank you
Tried it and its really the best recipe ever
Son los mejores roles que he probado en mi vida
Hands down the best cinnamon roll recipe I’ve ever had! A labor of love but turned out amazing.
I saw the fridge prep part, but is it possible to bulk prep, cut, freeze, then bake? How would you recommend going about it? Do I thaw in fridge over night and counter proof the morning of for an hour or two with cream until it doubles? Thanks!
Came out so delicious, liter the best ??❤️ thankyou for sharing such and amazing recepie ❤️??
The BEST cinnamon rolls. I do not like cream cheese frosting so I made my own, and I reduced the amount of butter in the caramel sauce and these are just absolutely perfect! Thank you!
The best
I’ve made these twice and we love them! it’s hard to find a cinnamon roll that doesn’t dry out and the cream does the trick. I didn’t make the caramel sauce bc we don’t like ours so sweet and I used a different icing recipe (maple).
Absolutely delicious! My whole family loves them, they never last more than 2 days. Only thing I would fault is the heating temperature for the milk should say Fahrenheit. I’m from Australia & accidentally heated to 100°C my first time making these (which killed the yeast).
This is the fourth time I have used this recipe and AMAZING every time, they come out perfect and everyone enjoys them so much!! My go to Cinnamon roll recipe hands down!
the best recipe for cinnamon rolls ever!!!
Can I double the recipe for cream cheese frosting and add it to the rolls after baking ?because I want my cinnamon rolls drenched with icing.
The best!!!!!
I have tried several cinnamon roll recipes and these are by far the most moist and decadent ones I’ve ever eaten, let alone made. They are my favorite, I always get so many compliments when I make them (4 times so far) and I will never search for another recipe again. This inspired me to look at her other recipes as well, because they are so fantastic. A bit of a labor of love, but so worth it.
Great
I tried the recipe and loved it so much.
Though for the caramel sauce it came out too oily I had to drain the oil with paper towels. I didn’t use honey. Could that be the reason? If yes, Is there a honey alternative?
Hi! Can I substitute 100g of sourdough starter for the yeast?
These are a labor of love but so worth making for your family, absolutely to die for delicious!
I made these during the holidays when I was off of work and had time. They definitely take some time, but they are ridiculously delicious! I love how soft these are and how they have sauce/filling on the bottom as well as in the rolls. I dislike when cinnamon rolls are crispy around the edges, these were not at all. I don’t have a standing mixer, so I used my handheld electric mixer and my hands for kneading the dough. I think I will make it a tradition to make these around the holidays every year. Although my husband begs for them more often 🙂
Once I made it I got addicted to it!! So fluffy so delicious and despite all the sugar the flavor remains light and balanced.
So delicious I made it for the whole family, this month it’s the 5’th time I’ve made it.
Thanks for the best recipe ever!
The Best cinnamon rolls ever! Once I made it I got addicted to it! So fluffy sweet and despite all the sugar it remains light and balanced and supper delicious!
I made it for my whole family like for the 5th time in this month!
Thanks for the best recipe hands made of gold!!
It’s a dreamy cinnamon rolls super delicious!!
I have been baking bread since 1976 . These are the best cinnamon rolls I have ever made! Its quite a different recipe then I have ever used with the cream! If there was a better then 5 star rating I would have up it while dancing on the kitchen counter top with JOY!
Wow! This was my first time to make homemade cinnamon rolls and these are absolutely AMAZING! My son said they’re better than Cinnabon. I agree! Will definitely make these on special occasions. Thanks for sharing!
these really are the best cinnamon rolls! i made this recipe a few times and everybody loves them,they are so soft and the caramel sauce under makes them so much better
I cooked the rolls 30 minutes and the top was perfect but the inside was still very, very doughy. I removed them from the Carmel sauce and put them on another pan and continued to cook another 20 minutes and even increased the temperature and they STILL were not fully cooked inside.
Are you able to sub in sourdough starter or discard into any of your cinnamon roll recipes?
I’ve made this over 10 times already! It’s always hit! I add a half a lemon (add more if you like) juice to the cream cheese and it balances out the sweetness perfectly!
Best and easiest recipe for cinnamon rolls….even for beginners
Excellent recipe! Didn’t make any modifications and I absolutely luv it. 8 was worried it’d be too sweet but it’s not! It’s my new go-to cinnamon roll recipe.
Ass
I’ve made these delicious cinnamon rolls a couple times now. I think I’ll skip the the carmel sauce, it was too sweet and a little soupy once baked. I’ll just add a little more filling. Looking forward to my next batch!!
Genuinely the best cinnamon roll recipe there is— so much more delicious than the recipe I was given in culinary school. The cream in between the rolls is genius, and I’ve used it for other recipes since! The icing can be adjusted— maple, mocha, or even peach tastes delicious and goes well with the brown sugar base. The only substitution I usually make is vanilla paste instead of extract— adds those beautiful flecks of vanilla and deepens the flavour. If I had to say one downside to this recipe it would be the time required, but the results are well worth the effort. I’ve given this recipe to other chefs time and time again. Thank you for sharing!
I made this recipe a few times. They were good. I ate them all, but they weren’t as good as the comments lead me to believe. It’s a midrange cinnamon roll.
Absolutely perfect! I made them exactly as instructed, except for having to sub half maple syrup for honey in the caramel sauce since I was using up the last of my honey! Love the use of heavy cream.. Beautiful recipe and so worth the effort! Writing this after my man and I tried them warm with coffee, dang they’re over the top good! Will definitely be using this as my go to for cinnamon rolls, thank you for sharing!
Every step turned out perfectly. Thank you for providing excellent instructions!
Deliciousss ??
They were wonderful and the directions were spot on. Too often you find recipes where the food looks delicious but when you follow the recipe given it never turns out the way it looks. Not the case here! They looked and tasted as delicious as I had hoped. I will definitely be using this recipe again and checking out your other recipes. Thanks!
These are the BEST cinnamon buns!! They are now my go to recipe, and my family always ask for them ?