Swedish immigrants brought kanelbullar to America in the 1920s—we added twice the sugar and created cinnamon roll addiction.
Cinnamon Rolls with Caramel Sauce and Vanilla Frosting
Indulge in these mouthwatering cinnamon rolls, swirled with warm, fragrant cinnamon and drizzled with a luscious caramel sauce. Topped off with a dreamy vanilla frosting, each bite is a perfect blend of gooey sweetness and soft, fluffy goodness. Get ready to elevate your brunch game with this irresistible treat!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(9)
- 6 tbsp salted butter, softened (84 g)
- 5 tbsp unsalted butter, softened (70 g)
- 1/2 cup unsalted butter, melted (114 g)
- 6 tbsp unsalted butter, softened (84 g)
- 6 oz cream cheese, room temp (170 g)
- 1 beaten egg, room temp
- 2 tbsp heavy whipping cream (30 ml)
- 1 1/4 cup whole milk, slightly warmed (between 90-110 F) (300 ml)
- 3 tbsp milk (less or more to adjust the consistency) (45 ml)optional
🫙Pantry Staples(10)
- 1/3 cup light brown sugar (66.6 g)
- 3/4 cup light brown sugar (150 g)
- 4 1/2 cups all purpose flour (562 g)
- 2 tbsp honey (30 ml)
- 3/4 cup powdered sugar (150 g)
- 1 tsp granulated sugar (5 ml)
- 1/3 cup granulated sugar (66.6 g)
- 1 tbsp vanilla bean paste (15 ml)
- 1 tsp vanilla bean paste (5 ml)
- 2 1/4 tsp instant dry yeast (11.2 ml)
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon (15 ml)
- 2 tbsp cinnamon (30 ml)
👨🍳 Instructions
- 1
In a bowl, add warmed milk, instant yeast, and sugar. Mix and leave for 10 minutes or until bloomed.
- 2
In a stand mixer bowl or mixing bowl, add 2 cups of all-purpose flour, sugar, and salt. Mix well to combine. Add in softened butter, egg, yeast mixture, and vanilla bean paste. Mix with dough attachment hook or by a spoon for 2-3 minutes until combined. Add in the rest of the flour and knead for 8-10 minutes until a smooth dough ball forms.
- 3
Place in a greased bowl, cover, and leave it in a warm place for 1 hour or until it doubles in size.
- 4
Prepare the cinnamon sauce by mixing softened butter, cinnamon, brown sugar, honey, vanilla bean paste, and heavy whipping cream.
- 5
Prepare the cinnamon filling by mixing cinnamon and brown sugar until well combined.
- 6
Once the dough doubles in size, roll it out into a rectangular shape (1/4 inch thick). Spread melted butter on top. Sprinkle cinnamon sugar evenly all over.
- 7
Roll it out tightly into a long log, cut 10-12 equal size rolls with a sharp knife or thread.
- 8
Take a baking dish and spread cinnamon sauce evenly on the bottom. Place rolls on top, cover, and leave them in a warm spot for 30 minutes to proof again.
- 9
Prepare frosting by beating the ingredients listed above until smooth.
- 10
Preheat oven to 350 F. Bake the buns for 28-30 minutes or until golden brown. Let cool for 15 minutes before frosting and enjoy.
💡 Pro Tips
- ✓Warm your milk to exactly 105-110°F before adding yeast - too hot (above 120°F) kills the yeast, too cold (below 95°F) prevents proper activation and blooming.technique105-110°F
- ✓Knead your dough until it reaches proper gluten development by performing the windowpane test - stretch a small piece until it's thin enough to see light through without tearing.technique
- ✓Roll your dough to exactly 1/4 inch thickness because thicker dough creates dense centers while thinner dough tears during rolling and creates uneven spirals.technique1/4 inch thickness
- ✓Use dental floss or thread instead of a knife to cut rolls because knives compress and seal the spiral layers, preventing proper rise during the second proof.equipment
- ✓Create a proofing environment at 80-85°F by placing your covered rolls near a warm oven or in an oven with just the light on - this temperature doubles rise time efficiency.timing80-85°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Swedish immigrants brought kanelbullar to America in the 1920s—we added twice the sugar and created cinnamon roll addiction.
Cinnamon Rolls with Caramel Sauce and Vanilla Frosting
Indulge in these mouthwatering cinnamon rolls, swirled with warm, fragrant cinnamon and drizzled with a luscious caramel sauce. Topped off with a dreamy vanilla frosting, each bite is a perfect blend of gooey sweetness and soft, fluffy goodness. Get ready to elevate your brunch game with this irresistible treat!
📝 Ingredients
Serves 12🥛Dairy & Eggs(9)
- 6 tbsp salted butter, softened (84 g)
- 5 tbsp unsalted butter, softened (70 g)
- 1/2 cup unsalted butter, melted (114 g)
- 6 tbsp unsalted butter, softened (84 g)
- 6 oz cream cheese, room temp (170 g)
- 1 beaten egg, room temp
- 2 tbsp heavy whipping cream (30 ml)
- 1 1/4 cup whole milk, slightly warmed (between 90-110 F) (300 ml)
- 3 tbsp milk (less or more to adjust the consistency) (45 ml)optional
🫙Pantry Staples(10)
- 1/3 cup light brown sugar (66.6 g)
- 3/4 cup light brown sugar (150 g)
- 4 1/2 cups all purpose flour (562 g)
- 2 tbsp honey (30 ml)
- 3/4 cup powdered sugar (150 g)
- 1 tsp granulated sugar (5 ml)
- 1/3 cup granulated sugar (66.6 g)
- 1 tbsp vanilla bean paste (15 ml)
- 1 tsp vanilla bean paste (5 ml)
- 2 1/4 tsp instant dry yeast (11.2 ml)
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon (15 ml)
- 2 tbsp cinnamon (30 ml)
👨🍳 Instructions
- 1
In a bowl, add warmed milk, instant yeast, and sugar. Mix and leave for 10 minutes or until bloomed.
- 2
In a stand mixer bowl or mixing bowl, add 2 cups of all-purpose flour, sugar, and salt. Mix well to combine. Add in softened butter, egg, yeast mixture, and vanilla bean paste. Mix with dough attachment hook or by a spoon for 2-3 minutes until combined. Add in the rest of the flour and knead for 8-10 minutes until a smooth dough ball forms.
- 3
Place in a greased bowl, cover, and leave it in a warm place for 1 hour or until it doubles in size.
- 4
Prepare the cinnamon sauce by mixing softened butter, cinnamon, brown sugar, honey, vanilla bean paste, and heavy whipping cream.
- 5
Prepare the cinnamon filling by mixing cinnamon and brown sugar until well combined.
- 6
Once the dough doubles in size, roll it out into a rectangular shape (1/4 inch thick). Spread melted butter on top. Sprinkle cinnamon sugar evenly all over.
- 7
Roll it out tightly into a long log, cut 10-12 equal size rolls with a sharp knife or thread.
- 8
Take a baking dish and spread cinnamon sauce evenly on the bottom. Place rolls on top, cover, and leave them in a warm spot for 30 minutes to proof again.
- 9
Prepare frosting by beating the ingredients listed above until smooth.
- 10
Preheat oven to 350 F. Bake the buns for 28-30 minutes or until golden brown. Let cool for 15 minutes before frosting and enjoy.
💡 Pro Tips
- ✓Warm your milk to exactly 105-110°F before adding yeast - too hot (above 120°F) kills the yeast, too cold (below 95°F) prevents proper activation and blooming.technique105-110°F
- ✓Knead your dough until it reaches proper gluten development by performing the windowpane test - stretch a small piece until it's thin enough to see light through without tearing.technique
- ✓Roll your dough to exactly 1/4 inch thickness because thicker dough creates dense centers while thinner dough tears during rolling and creates uneven spirals.technique1/4 inch thickness
- ✓Use dental floss or thread instead of a knife to cut rolls because knives compress and seal the spiral layers, preventing proper rise during the second proof.equipment
- ✓Create a proofing environment at 80-85°F by placing your covered rolls near a warm oven or in an oven with just the light on - this temperature doubles rise time efficiency.timing80-85°F