Absolutely Sinful Cinnamon Rolls are soft, buttery spirals loaded with cinnamon sugar, then smothered in rich cream cheese icing so it melts into every swirl. This version is written from scratch so it is easy to follow at home while still giving that bakery‑style, over‑the‑top result.
Ingredients
Dough
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3/4 cup warm milk (about 40–43°C; warm, not hot)
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2 1/4 tsp active dry yeast (1 packet)
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1/4 cup granulated sugar
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1 large egg + 1 egg yolk, room temperature
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1/4 cup unsalted butter, melted and cooled slightly
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3 to 3 1/4 cups all‑purpose flour
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1/2 tsp salt
Cinnamon filling
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1/2 cup unsalted butter, very soft
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3/4 cup packed light brown sugar
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2 1/2 tbsp ground cinnamon
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1 tsp vanilla extract
Cream cheese frosting
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar, sifted
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1–2 tbsp milk or cream (as needed)
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1 tsp vanilla extract
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Pinch of salt
Optional finish: extra cinnamon for dusting and warm caramel sauce for drizzling, like in your photo.
Step 1: Make the Dough
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In a large bowl, whisk warm milk, yeast, and 1 tbsp of the sugar. Let stand 5–10 minutes until the surface looks foamy; if it stays flat, the yeast is inactive and you need a new packet.
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Whisk in remaining sugar, egg, egg yolk, and melted butter until smooth.
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Add 3 cups of flour and salt. Stir with a wooden spoon or dough hook until a soft dough forms; add up to 1/4 cup more flour only if the dough is too sticky to handle.
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Knead by hand on a lightly floured surface or with a mixer on medium‑low for about 8 minutes, until the dough is smooth, stretchy, and slightly tacky but not wet.
Shape into a ball.
Step 2: First Rise
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Lightly oil a clean bowl, place the dough inside, and turn once to coat.
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Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1–1 1/2 hours, depending on room temperature.
The dough is ready when a finger pressed into it leaves an indentation that slowly springs back.
Step 3: Prepare the Filling
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In a small bowl, mix soft butter, brown sugar, cinnamon, and vanilla until it forms a thick paste.
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Set aside at room temperature so it spreads easily.
Step 4: Shape the Cinnamon Rolls
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Punch down the risen dough gently to release air.
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On a lightly floured surface, roll it into a rectangle about 35 × 25 cm, with the long side facing you.
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Spread the cinnamon‑sugar butter evenly over the dough, leaving a small border on the far long edge.
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Starting from the long edge nearest you, roll the dough up tightly into a log, pinching the seam to seal.
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Trim the ends if uneven, then slice into 9–12 thick rolls using a sharp knife or unflavored dental floss.
