Homemade Cinnamon Or Caramel Rolls Recipe

Warm liquids and bloom yeast

Warm the milk in a small saucepan or in the microwave until warm but not hot (about 105–115°F / 40–46°C). Add the 1 tablespoon warm water to a small bowl, sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over it, stir briefly and let sit 5–10 minutes until foamy. If milk is too hot, let cool a few minutes; if it’s cooler than 100°F, warm slightly.

Combine wet ingredients

In a small saucepan, melt 4 tablespoons unsalted butter with 1 tablespoon granulated sugar until combined. Remove from heat and stir in warm milk. In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, whisk the egg and vanilla, then add the milk-butter mixture and the foamed yeast.

Mix and knead dough

Add 3 cups of the all-purpose flour and 1/2 teaspoon salt to the wet mixture. Mix on low (or stir by hand) until combined. Add the remaining 1/4 cup flour as needed until a soft, slightly tacky dough forms. Knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. Dough should pass the windowpane test or feel springy.

First rise

Lightly oil a large bowl, place the dough inside, cover tightly with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.

Prepare cinnamon filling

While dough rises, make the cinnamon filling: in a small bowl, combine 6 tablespoons softened butter, 3/4 cup brown sugar, 2 teaspoons ground cinnamon and 1/4 teaspoon fine sea salt. Mix until spreadable. Stir in the optional chopped nuts and raisins if using. Set aside.

Prepare caramel filling (optional alternative)

To make a sticky caramel-style filling, melt 6 tablespoons butter in a small saucepan over medium heat, add 1/2 cup light brown sugar and 2 tablespoons dark corn syrup (or maple syrup). Stir until sugar dissolves and mixture bubbles for 1–2 minutes. Carefully whisk in 1/4 cup heavy cream and 1/4 teaspoon salt; simmer 1 minute more until glossy. Remove from heat and let cool slightly so it thickens but is still pourable.

Roll out dough

After dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. For a smaller batch, roll to about 10 x 14 inches. Try to keep edges as straight as possible for uniform rolls.

Spread filling

For cinnamon rolls: evenly spread the softened cinnamon butter over the dough, leaving a 1/2-inch border on one long edge. For caramel rolls: brush or pour the cooled-but-still-pourable caramel evenly over the dough, leaving a 1/2-inch border. If using nuts, sprinkle them evenly over the filling now.

Roll and cut

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 9–12 equal pieces (for 9 larger rolls, cut into thirds lengthwise then thirds crosswise; for 12, cut into 12 equal slices).

Second rise in pan

Place the rolls cut-side up in a greased 9x13-inch baking pan (or two 8-inch pans), spacing them about 1/2 inch apart for room to expand. Cover loosely with lightly greased plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes while you preheat the oven to 350°F (175°C).

Optional brush and bake

Optional: brush the tops with 1 tablespoon melted butter and sprinkle a little coarse sugar if desired. Bake in the preheated 350°F (175°C) oven for 22–28 minutes until the tops are golden brown and the centers are cooked through. For caramel rolls with a gooey bottom, check that caramel is bubbling around edges but not burning; if tops brown too quickly, tent with foil for the last 5–7 minutes.

Make cream cheese icing

While rolls bake (or immediately after removing from oven), make the cream cheese icing: beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Add 1.5 cups powdered sugar and 1 teaspoon vanilla extract and beat until combined. If too thick, thin with 1 teaspoon milk or cream to reach desired spreading consistency.

Make simple glaze (alternative)

For a lighter glaze, whisk 1 cup powdered sugar with 2 tablespoons milk or water and 1/2 teaspoon vanilla until smooth. Adjust liquid to reach pourable thickness.

Finish rolls

When rolls are done, remove from oven. For cream cheese icing: allow rolls to cool 5–8 minutes, then spread icing generously over warm rolls so it melts into swirls. For caramel rolls: you can either invert the rolls onto a platter immediately after baking to let extra caramel coat them, or drizzle the simple glaze over warm rolls. Serve warm.