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–+ servings
Iram Mansoor

Cinnamon Rolls with Caramel Sauce & Vanilla Bean Frosting

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These soft and fluffy cinnamon rolls are swirled with a rich cinnamon sugar filling, baked over a buttery caramel sauce, and topped with a silky vanilla bean cream cheese frosting. They're the perfect indulgent treat for weekend brunches, holidays, or whenever you crave bakery-style comfort food at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise Time: 1 hour 30 minutes
Servings: 12 rolls
Ingredients Method Video Notes

Ingredients
 
 

Yeast Mixture:
  • 2 ¼ tsp instant dry yeast
  • 1 ¼ cups whole milk slightly warmed (90–110°F / 32–43°C)
  • 1 tsp granulated sugar
Dough:
  • 4 ½ cups all-purpose flour divided
  • 1 large egg beaten (room temperature)
  • 1 tbsp vanilla bean paste
  • 6 tbsp salted butter softened
  • ⅓ cup granulated sugar
  • Yeast mixture from above
  • Optional: Add ½ tsp salt if using unsalted butter
Cinnamon Sauce (Cinnamon Sauce):
  • 5 tbsp unsalted butter softened
  • ⅓ cup light brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp honey
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla bean paste
Filling:
  • ¾ cup light brown sugar
  • 2 tbsp ground cinnamon
  • ½ cup unsalted butter melted
Vanilla Bean Frosting:
  • 6 tbsp unsalted butter softened
  • 6 oz cream cheese room temperature
  • ¾ cup powdered sugar
  • 1 tsp vanilla bean paste
  • 3 tbsp whole milk, room temperature adjust for consistency

Method
 

Activate the Yeast
  1. In a small bowl, combine warm milk, instant yeast, and 1 tsp sugar. Stir and let sit for 10 minutes, or until foamy and bloomed.
Make the Dough
  1. In the bowl of a stand mixer (or large mixing bowl), combine:
    - 2 cups of the flour
    - Granulated sugar
    (Optional: ½ tsp salt if butter is unsalted)
  2. Mix to combine.
    Add in the softened butter, beaten egg, vanilla bean paste, and the activated yeast mixture.
  3. Mix using a dough hook or wooden spoon until a sticky dough forms (about 2–3 minutes).
  4. Gradually add the remaining 2 ½ cups of flour and knead for 8–10 minutes, until the dough is smooth and elastic.
First Rise
  1. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area for 1 hour, or until doubled in size.
Prepare the Caramel Cinnamon Sauce
  1. In a bowl, mix together:
    - Softened butter
    - Brown sugar
    - Cinnamon
    - Honey
    - Heavy cream
    - Vanilla bean paste
  2. Spread this mixture evenly into the bottom of your greased baking dish (9x13-inch works best). This will become the gooey caramel base after baking.
Prepare the Filling
  1. In a separate bowl, mix:
    - Brown sugar
    - Cinnamon
  2. Set aside.
Roll and Fill the Dough
  1. Once the dough has doubled, punch it down and roll it into a large rectangle (~¼ inch thick) on a lightly floured surface.
  2. Brush the entire surface with melted butter, then sprinkle the cinnamon-sugar filling evenly across.
  3. Tightly roll the dough into a long log, starting from the longer edge. Slice into 10–12 equal rolls using a sharp knife or dental floss/thread for clean edges.
Second Rise
  1. Place the rolls cut-side up on top of the cinnamon sauce in the prepared pan. Cover loosely and let rise again for 30 minutes in a warm spot.
Bake
  1. Preheat your oven to 350°F (175°C).
  2. Bake the rolls for 28–30 minutes, or until golden brown on top and the centers are cooked through.
  3. Let cool for 15 minutes before frosting.
Make the Frosting
  1. In a bowl, beat together:
    - Softened butter
    - Cream cheese
    - Powdered sugar
    - Vanilla bean paste
    - Milk (start with 1 tbsp, then adjust)
  2. Beat until smooth and spreadable. Add more milk if needed to thin the consistency.
Frost and Serve
  1. Spread the vanilla bean frosting generously over the slightly cooled rolls.
  2. Serve warm for ultimate gooey deliciousness!
Frost and Serve
  1. Room Temp: Store in an airtight container for up to 2 days.
  2. Fridge: Keep up to 5 days; warm before serving.
  3. Freezer: Freeze unfrosted rolls up to 2 months. Thaw and reheat, then frost.
  4. To reheat: Microwave for 15–30 seconds or warm in a 300°F oven for 8–10 minutes.

Video

Notes

• Use fresh yeast for best rise.
• Let the rolls proof in an oven with the light on (warm and draft-free).
• For extra gooey rolls, pour a bit of warm heavy cream over the rolls right before baking.
• Add chopped pecans to the filling for a nutty twist.

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