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Salted Caramel Cinnamon Rolls with Cream Cheese Icing Recipe

There’s nothing better than waking up to smell of cinnamon and sweet cream cheese frosting.  Indulge in this breakfast staple from JUNIOR BAKER by Williams-Sonoma.


To save time in the morning, you can prepare the dough ahead and let it rise overnight in the refrigerator. Take it out to let it warm up a bit and rise further while you prepare the caramel filling and the cream cheese icing.

Makes 12 servings

1⁄2 cup warm whole milk (115°F–120°F)
21⁄2 teaspoons active dry yeast
4 cups all-purpose flour, plus more for dusting
4 large eggs
1⁄4 cup granulated sugar
2 teaspoons kosher salt
1⁄2 cup unsalted butter, at room temperature, plus more for the pan
2 tablespoons firmly packed light brown sugar
1 teaspoon ground cinnamon
Caramel Filling
Cream Cheese Icing

  1. In the bowl of a stand mixer, stir together the milk and yeast and let stand until foamy, about 5 minutes. Add the flour, eggs, granulated sugar, salt, and butter. Fit the mixer with the paddle attachment and beat on medium-low speed until combined, about 2 minutes. Switch to the dough hook and beat on low speed until the dough is smooth, about 5 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  2. Lightly butter a 10-inch square baking dish. In a small bowl, stir together the brown sugar and cinnamon.
  3. Turn the dough out onto a lightly floured work surface and roll out into a 12-by-14-inch rectangle about ¼ inch thick. Spread the caramel filling over the dough, leaving a 1-inch border around the edge. Sprinkle the brown sugar mixture evenly on top. Starting at the long side closest to you, roll the dough into a log and cut crosswise into 12 equal slices. Arrange in rows in the prepared baking dish. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 375°F.
  4. Bake until the cinnamon rolls are golden brown, about 30 minutes. Have an adult help you transfer the pan to a wire rack and let the rolls cool slightly. Spread the warm rolls with the icing and serve warm.

Balance out your breakfast with this Mango, Coconut & Passionfruit Parfait.


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