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To bloom the yeast, combine 1 1/4 cups warm whole milk, 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar in a bowl. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.

In the bowl of a stand mixer, combine 4 3/4 cups bread flour, 1 1/2 teaspoons salt, and 2 tablespoons granulated sugar. Add 2 eggs and 4 teaspoons vanilla extract. Begin mixing on low speed, then pour in the bloomed yeast mixture. Add 1/2 cup softened butter. Knead with the dough hook attachment for 8 to 10 minutes until the dough is smooth and elastic. Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the cinnamon caramel base. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1 cup light brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon pumpkin spice (if using). Stir in 1/3 cup honey, 3 tablespoons heavy cream, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Bring to a gentle simmer and cook for 1 to 2 minutes, stirring occasionally, until the mixture is glossy. Pour the caramel base into a 9x13 inch baking dish and spread evenly.

Prepare the cinnamon filling. In a medium bowl, combine 1 1/4 cups brown sugar, 3 tablespoons cinnamon, a dash of nutmeg, and 1/4 teaspoon salt. Mix well. Once the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it into a 12x18 inch rectangle. Brush the entire surface of the dough with melted butter (as needed). Evenly spread the cinnamon filling mixture over the buttered dough.

Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls. Place the sliced rolls into the baking dish over the caramel sauce, leaving a little space between each roll. Drizzle a little heavy cream between the rolls. Cover the baking dish with plastic wrap and let the rolls rise for a second time for 30 to 45 minutes.

Preheat your oven to 350°F. Once the rolls have completed their second rise, remove the plastic wrap and bake for 25 to 30 minutes, or until golden brown and cooked through. Remove from the oven.

While the rolls are still warm, prepare the cream cheese frosting. In a mixing bowl, combine 1/2 cup softened butter, 8 ounces softened cream cheese, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons cinnamon. Beat with an electric mixer until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls. Serve immediately.

To bloom the yeast, combine 1 1/4 cups warm whole milk, 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar in a bowl. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.

In the bowl of a stand mixer, combine 4 3/4 cups bread flour, 1 1/2 teaspoons salt, and 2 tablespoons granulated sugar. Add 2 eggs and 4 teaspoons vanilla extract. Begin mixing on low speed, then pour in the bloomed yeast mixture. Add 1/2 cup softened butter. Knead with the dough hook attachment for 8 to 10 minutes until the dough is smooth and elastic. Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the cinnamon caramel base. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1 cup light brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon pumpkin spice (if using). Stir in 1/3 cup honey, 3 tablespoons heavy cream, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Bring to a gentle simmer and cook for 1 to 2 minutes, stirring occasionally, until the mixture is glossy. Pour the caramel base into a 9x13 inch baking dish and spread evenly.

Prepare the cinnamon filling. In a medium bowl, combine 1 1/4 cups brown sugar, 3 tablespoons cinnamon, a dash of nutmeg, and 1/4 teaspoon salt. Mix well. Once the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it into a 12x18 inch rectangle. Brush the entire surface of the dough with melted butter (as needed). Evenly spread the cinnamon filling mixture over the buttered dough.

Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls. Place the sliced rolls into the baking dish over the caramel sauce, leaving a little space between each roll. Drizzle a little heavy cream between the rolls. Cover the baking dish with plastic wrap and let the rolls rise for a second time for 30 to 45 minutes.

Preheat your oven to 350°F. Once the rolls have completed their second rise, remove the plastic wrap and bake for 25 to 30 minutes, or until golden brown and cooked through. Remove from the oven.

While the rolls are still warm, prepare the cream cheese frosting. In a mixing bowl, combine 1/2 cup softened butter, 8 ounces softened cream cheese, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons cinnamon. Beat with an electric mixer until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls. Serve immediately.
