Cinnamon Rolls with Caramel Sauce and Vanilla Frosting

Ingredients

• 2.25 tsp Instant dry yeast
• 1.25 cup Whole milk (Slightly warmed to 90–110°F)
• 1 tsp Granulated sugar (For the yeast mixture)
• 4.5 cup All-purpose flour (Use 2 cups initially, then add the remaining flour)
• 1 Egg (Beaten and at room temperature)
• 1 tbsp Vanilla bean paste (For the dough)
• 6 tbsp Salted butter (Softened; for the dough)
• 0.333 cup Granulated sugar (For the dough)
• Salt (Added with the flour and sugar; amount not specified)
• 5 tbsp Unsalted butter (Softened; for the cinnamon sauce)
• 1 tbsp Ground cinnamon (For the cinnamon sauce)
• 1 tsp Vanilla bean paste (For the cinnamon sauce)
• 2 tbsp Heavy whipping cream (For the cinnamon sauce)
• 2 tbsp Honey (For the cinnamon sauce)
• 0.333 cup Light brown sugar (For the cinnamon sauce)
• 0.75 cup Light brown sugar (For the filling)
• 2 tbsp Ground cinnamon (For the filling)
• 0.5 cup Unsalted butter (Melted; for the filling)
• 6 tbsp Unsalted butter (Softened; for the frosting)
• 0.75 cup Powdered sugar (For the frosting)
• 1 tsp Vanilla bean paste (For the frosting)
• 6 oz Cream cheese (At room temperature)
• 3 tbsp Milk (Use less or more to adjust frosting consistency)

Steps

1. 1

   Add the slightly warmed milk, instant yeast, and 1 teaspoon granulated sugar to a bowl. Mix and leave for 10 minutes, or until the yeast has bloomed.

2. 2

   In a stand-mixer bowl or mixing bowl, combine 2 cups of the flour, the dough sugar, and the unspecified salt. Mix well.

3. 3

   Add the softened salted butter, beaten room-temperature egg, bloomed yeast mixture, and vanilla bean paste. Mix with a dough hook or by spoon for 2–3 minutes, until combined.

4. 4

   Add the remaining flour and knead for 8–10 minutes, until a smooth dough ball forms.

5. 5

   Place the dough in a greased bowl, cover it, and leave it in a warm place for about 1 hour, or until doubled in size.

6. 6

   Prepare the cinnamon sauce by mixing the softened butter, cinnamon, brown sugar, honey, vanilla bean paste, and heavy whipping cream until combined.

7. 7

   Prepare the cinnamon filling by mixing the brown sugar and cinnamon until well combined.

8. 8

   Once the dough has doubled, roll it into a rectangle about 1/4 inch thick.

9. 9

   Spread the melted filling butter evenly over the dough.

10. 10

    Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

11. 11

    Roll the dough tightly into a long log. Cut it into 10–12 equal-size rolls using a sharp knife or thread.

12. 12

    Spread the cinnamon sauce evenly over the bottom of a baking dish.

13. 13

    Place the rolls on top of the sauce, cover the dish, and leave it in a warm spot for 30 minutes to proof again.

14. 14

    Prepare the frosting by beating the softened butter, powdered sugar, vanilla bean paste, room-temperature cream cheese, and milk until smooth. Adjust the consistency with less or more milk as needed.

15. 15

    Preheat the oven to 350°F.

16. 16

    Bake the rolls for 28–30 minutes, or until golden brown.

17. 17

    Let the buns cool for 15 minutes, then frost and serve.

Notes

The source does not specify the amount of salt, the quantity of fat used to grease the bowl, the baking-dish size, or an exact warm-place temperature. It states that the recipe makes 10–12 rolls; servings are estimated as 12.

Nutrition per serving

• dessert
• baking
• cinnamon rolls
• sweet rolls
• yeasted
• vegetarian
• make-ahead
• holiday