The Best Cinnamon Rolls Ever

inbloombakery.com

Candace Acord

subheading: For the Dough:

1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees

2 ¼ teaspoon active dry yeast

1 teaspoon granulated white sugar (to bloom the yeast)

4 ¾ cups (593 g) all-purpose flour, spooned and leveled

1 ½ teaspoon salt

2 tablespoon (25 g) granulated white sugar

2 eggs, whisked

1 tablespoon vanilla

½ cup (112 g) unsalted butter, very softened

subheading: For the Cinnamon Caramel Sauce:

½ cup (112 g) unsalted butter, very softened

1 cup (220 g) light brown sugar, packed

2 teaspoon cinnamon

⅓ cup (116 g) honey

½ tablespoon vanilla

3 tablespoon (45 ml) heavy cream

¼ teaspoon salt

subheading: For the Cinnamon Filling:

½ cup (112 g) unsalted butter, very softened

1 cup (220 g) light brown sugar, packed

2 tablespoon cinnamon

¼ teaspoon salt

¼ cup (60 ml) heavy cream (for pouring in between the rolls)

subheading: For the Cream Cheese Frosting:

6 tablespoon (84 g) unsalted butter, very softened

6 oz (170 g) cream cheese, cold

¾ cup (97 g) powdered sugar

½ tablespoon vanilla

Directions at inbloombakery.com

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