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!
Is it OK if I only put 1 egg?
The description is extremely fitting. I have never made bread based food from scratch and I wanted to start. Following this recipe was extremely easy and the end result is pure decadence. Make sure you get some steps in after eating one. Lol. I would definitely make this recipe again with Pecans and walnuts baked in.
Hi
U didint specify if the caramel sauce must go at the bottom with the buns going on top or the other way around . Also my buns unraveled a bit and lost their shape . Any idea why ?
Thanks
Maxine
In her directions it shows a picture of her putting the caramel sauce mixture of the bottom of the pan before putting the cinnamon rolls in. When I roll cinnamon rolls I use a pizza cutter to cut them into long lines then roll them each individually and they seem to hold better. Hope that helps, hope you have a great day!
This was my first time making cinnamon rolls EVER & these were delicious! This is going to be my go-to recipe forever.
So gooey, the caramel sauce is spectacular!
I have made these multiple times now and they have become a house favorite. These are hands down the best cinnamon rolls I have ever had and my household and friends agree!
The more times I make them, the better they get.
If you’re looking for an amazing cookie recipe, In Blooms browned butter chocolate chip cookies are some of the best I have ever had as well! Worth a bake for sure!! Thank you!
Made these for my super picky family and they were a hit! Holy cow. I’m so impressed by the ease of making these and the flavors. The gooey sauce on the bottom was the best part. 10/10!!!
There are a lot of time consuming steps, but easy, and well worth it. My family, and our company loved them!
The title says it all!! By far, the best cinnamon rolls my family and I have ever tasted. Very easy recipe to follow , with pictures. The only thing I did different was use vanilla bean paste instead of vanilla extract. Wonderful recipe. Highly recommend. Thank you.
So delicious and gooey!
Can you make these without the eggs? I have made eggless ones previously but i like this recipe. I can just adapt it but i thought I’d ask.
Can I freeze any leftovers? How would I do that?
These are unbelievable! I’ve made them probably 5 times now and they are better every time. I add pecans to the sauce on the bottom and then flip them once they are cooked and serve them like that. I don’t even do the cream cheese frosting. They are so incredible without!
how good are these any tips?
Hi! I made these and even had them in the oven a little longer, but they turned out raw from the middle which tasted really bad! But otherwise the receipt was really good and super sweet.
Hi Hannah. I’m sorry to hear the middles did not bake as they should have. I’m not sure what could have caused this. Possibly uneven heating in the oven? Was the dish used big enough to accommodate the rolls? Sometimes if they’re too squished it can cause uneven baking.
In bloom is my go to spot for all baking recipes and this one is no different. Everyone who tried these loved them and a friend said “It was the best thing she has had in a long time”. Yes it is time consuming… but more than worth it!
That’s so great to hear. I’m glad everyone liked them, and what a sweet thing for your friend to say. They do take a bit of time, but I agree, totally worth it. Thanks for baking and sharing! ??
The perfect combination of moist and delicious cinnamon rolls. Came out perfect the first time.
Way to go Jasmine! So happy these were a hit. Nothing beats a fresh baked cinnamon roll.
This is my favorite recipe! I always get the best compliments when I make it! I normally prepare them the day before and put them in the fridge for one night and take them out and bake them the next day. I have never left them in the fridge for longer than one night. Will leaving them in the fridge for two nights change anything? I can’t wait to try more recipes!
Perfection but definitely needs tweaks for less soiled pans and easier prep. I would combine the sticky sauce and the filling. Put half as filling and add honey and cream to the other half for the bottom. Also the cream drizzle meant extra liquid and grease pooled at the bottom with the sauce so either that needs to go or the sticky sauce have less butter and cream. Despite this it was the bomb and the icing was the proverbial icing on the cake ?
THE BEST CINNAMON ROLL I HAVE EVER EATEN!!!!
Everyone has to try it!!!!!
Thank you soooo much! This is so sweet!
Best recipe for the dough!
Yay! Thank you for sharing! <3
HEAR ME OUT!! THE TITLE OF THIS RECIPE SPEAKS FOR ITSELF!! I have been searching for a good Cinnamon Roll recipe for TWO YEARS and this is by far the one that worked out the best for and tastes so good!! I failed God knows how many times, I did this recipe three times already and it NEVER disappoints. Now my family and friends wants me to cook them everytime 😭🤣 THANK YOU FOR THIS GOD SENT RECIPE OMG
What an honor! This is amazing! I am so happy for you. Thank you for sharing!
Absolutely melt-in-your-mouth soft rolls. My only tweak would be to skip the soak or leave out the cream in the caramel layer. Between all the butter in the dough, the filling and the caramel layer, the additional fat from the soak meant that I had to spoon out quite a bit of grease that was swimming in the pan. Regardless they were loved by the whole family.
So happy everyone loved them! Thanks so much for making this recipe.
omg these are delicious! I’ve been using this recipe to make cinnamon rolls for a year now, and anyone I make these for beg me to make them again.
I’m so happy you and your loved ones enjoy these! <3 Thanks so much.
These are absolutely amazing. Hands down the best! My question is this- how would you adjust the temp/time if using a disposable tin to bake with? Would like to bake these to give as gifts. Thanks!!
How sweet to give as gifts! I haven’t tried a different method but using a disposable tin might take a few extra minutes since foil doesn’t hold heat like a regular dish, but keep the temperature the same. Check the center—when it’s set and edges are golden, they’re probably done! Come back and let us know how this worked if you try it!
What would your recommendation be for reheating ?
To reheat in the oven, cover the rolls loosely with foil and warm at 350°F for 10–15 minutes until soft and heated through—perfect for a few at a time!
Can you freeze these rolls?
The rolls came out really good and fluffy. I will be definitely making them again, just with less sauce and unsweetened frosting. They came out bit too sweet for our tastes.
But I’m still very happy that I made them. I would recommend this recipe. The dough came out perfect !
Thank you so much for sharing and I am so happy you loved them.
Can I make these 2 days ahead of time and leave them in the fridge after they’re filled and shaped and then finish a couple days later?
I don’t know why, but the cream curdled in the caramel sauce while baking. They still tasted delicious, but the bottoms look gross because of the curdling.
I’m sorry that happened! Thank you so much for trying this recipe out!
Can you freeze these rolls unbaked? I like to prepare all my food ahead of time for the holidays. I’m thinking freeze after they’ve been rolled, then thaw overnight, which will lend to rising, then bake. Do you think this would work?
I haven’t tried this so I can’t fully recommend but yeast should freezing just fine, but the rise will be slower after thawing!
These are my favorite cinnamon rolls I’ve made! I’m about to make them for the third time and am wondering if I can get away with using salted butter?
I haven’t tried it but you might just want to adjust the salt for the rest of the recipe! Happy baking let us know how they turn out! Xx
These are top notch delicious! I’ve made a few recipes in the past and there is just no comparison. Taste like it’s straight out of a bakery! Or better!
Thank you so much, Rachel! Enjoy! Xx
These really are the BEST!
Thanks so much, Jill! So happy you enjoyed them. Xx
God it’s about time I leave a review, I’ve been making these every few months since you released the recipe. It’s Xmas eve day and I’m making them once again. They come out perfect every time, thank you for a beautiful recipe
Thank you so much, Jessica! So happy this is your reliable cinnamon roll recipe. 🙂 Happy baking! Xx
These rolls were delicious! But I will say that the sauce on the bottom didn’t work super well for me, it was very runny. I did refrigerate the rolls overnight and did the second in the morning, so that may be why. and I had to proof for much longer than 1 hour to see any growth in size, so I wonder if the rolls coming up to temp had something to do with it as they may not have soaked up the cream and the cinnamon sauce. But they were still delicious and I’d love to try again!
These are great for those with a big sweet tooth!
That would be me! Happy baking! xx
Soooooo very delicious!! Actually, the best we ever had! I’ve made cinnamon rolls the last 5 years in a row on Christmas Eve and these were hands down the best ones we’ve ever done & had. We’ll be using this recipe again.
Wow! What a high compliment. Thank you so much! Merry Christmas and happy baking! Xx
If I want to prep these overnight is it ok to leave the sauce under the rolls overnight before the second proof?
tasty
Yay! Thanks for sharing!
hi! can I Prep these ahead of time and bake them the next day ?
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.
I am so thrilled and impressed that you included the ingredients and their measurements under every step! So convenient! I’ve been looking for a cinnamon roll recipe that makes them gooey and am so looking forward to baking these!
It’s a great feature! Thanks so much! <3
This is my first time making homemade cinnamon rolls. I followed the steps to making the dough and I’m concerned because it seems so dense. I am letting the dough rise right now I’m hoping it will loosen up and become softer. They sound so good but Im nervous. Any help would be much appreciated.
How did they turn out, Rachel? Was it too dense in the end? So proud of you for trying these! Xx
I’ve been baking for close to 70 years, this is the best cinnamon roll recipe I’ve ever made. These are delicious, perfect texture, flavor. And this recipe is very easy to follow, I appreciate the recapping of ingredients with instructions. Very well done. I will probably use this recipe for lots of variations. It’s, moist, feathery texture, is almost creamy yet fluffy! And my maiden name is Pillsbury! I give it a aolid 10
Truly, what an honor! Thank you so much for sharing this wonderful feedback with me. <3
Delicious, and easy! I made it ny hand and kneaded for 40 minutes. Very much worth it. Did it in front of the telly! Although, much too sweet! I would reduce the caramel mix at the bottom by a ¼ or ½. And put less sugar in the filling. Then it would be absolutely perfect. Thank you for the recipe! Second time making conquer rolls. Your chai latte cinnamon buns were the first!
So happy these were a hit for you, and you found some changes that make them perfect for your taste! Yay!
Seriously the best cinnamon rolls ever. The steps are perfect to get you to the end result. Have made this recipe repeatedly
Yay! Thanks for sharing!
These are AMAZING!! Soft. Gooey. Flavorful. The only reason I’m not giving it 5 stars is the icing. It was too buttery. Needed more sugar to stiffen and have more of an icing texture and flavor. But everything else was magical.
hi, can I use brown sugar instead of honey for the caramel sauce?
Is the milk supposed to be warmed to 110C (boiling) or 110F? This information is missing.
Fahrenheit!
Made these for friends and they all love them!! Now how could I make these red velvet?? Just food coloring!?
Wow, that’s a fun idea! Since red velvet has a cocoa flavor, I don’t think red food coloring would accomplish that same flavor you might be looking for?