Homemade cinnamon rolls topped with sweet cream cheese frosting
1 cup warm milk
1 1/2 tablespoons + 1/2 cup sugar, divided
3 tablespoons active dry yeast
3 1/2 - 4 cups flour
1 tsp kosher salt
1 tsp warm spice or ground cinnamon
2 large eggs
1/4 cup butter, melted
1 tsp pure vanilla extract
Cinnamon Roll Filling
1 1/2 cups brown sugar
2 tablespoons ground cinnamon
1/2 cup butter, softened
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/4 - 1/2 cup milk or heavy cream
In a small bowl, combine the yeast, warm milk, and 1 1/2 tablespoons. Let sit for 10 minutes.
In a separate bowl, combine the flour, salt, and spices.
In a large mixing bowl, add the remaining sugar, eggs, yeast mixture, butter, and vanilla. Using the dough hook attachment on a stand mixer, begin to combine the mixture, gradually adding the flour mixture until the dough forms a ball.
Transfer the dough onto a floured surface, and kneed for at least 5 minutes.
Place dough into an oiled bowl, cover, place in a warm place, and let rise for a least an hour.
While the dough rises, make the roll filling by combining the butter, sugar, and cinnamon, mixing until combined.
After the dough has doubled in size, use a rolling pin to roll the dough out into a 24 x 12” rectangle on a floured surface.
Use a spatula to evenly spread the softened butter and sprinkle the filling over the dough.
Roll up dough, and use a sharp knife to cut the rolls into 12 equal-sized rolls.
Place the rolls in a parchment paper-lined cast iron pan or baking dish. Cover and let rise until they double in size.
Bake rolls at 350 degrees for 20 minutes.
While the rolls bake, use a mixer to combine the cream cheese, butter, and sugar until light and fluffy. Add the vanilla and milk and mix until combined.
Remove the cinnamon rolls from the oven nd spread the desired amount of cream cheese frosting on top of the rolls while warm.
To make caramel cinnamon rolls use a medium saucepan to melt 1 cup sugar on low heat until sugar is completely dissolved. Add 1 stick of butter and mix until melted and combined, making sure the butter and sugar don't separate. Once the butter has melted, gradually add 1/2 cup of heavy cream to the mixture. Bring the mixture to a rapid boil, and allow to boil for 1 minute without stirring. Remove the caramel from the heat, add 2 tablespoons of bourbon and 1 tablespoon of vanilla, and stir until combined. Allow the caramel to cool until ready to use. Remove the cinnamon rolls from the oven and spread the desired amount of caramel on top of the rolls while warm.