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Arrange rolls in a greased 23 × 23 cm baking pan or similar dish, leaving a bit of space between them.
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Cover loosely and let rise 30–45 minutes, until puffy and nearly touching. Meanwhile, heat oven to 175°C.
For overnight rolls, cover and refrigerate after arranging in the pan; next morning, let sit at room temperature 45–60 minutes before baking.
Step 6: Bake
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Bake at 175°C for 20–25 minutes, until tops are lightly golden and the centers are just cooked through.
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If the tops brown too fast, tent loosely with foil for the last few minutes so the centers finish baking without drying.
The rolls should stay very soft and tender; avoid overbaking if you want that gooey, “sinful” texture.
Step 7: Make the Cream Cheese Frosting
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Beat cream cheese and butter together until completely smooth and fluffy.
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Add powdered sugar, vanilla, and salt; beat on low at first, then increase speed until thick and creamy.
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Add milk or cream a teaspoon at a time until the frosting is smooth and spreadable but not runny.
Step 8: Frost and Finish
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Spread a generous layer of frosting over the warm (not piping hot) cinnamon rolls so it melts slightly into the spirals.
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For a look like your picture, reserve some frosting in a piping bag and swirl it thickly on top of each roll.
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Dust with extra cinnamon and drizzle with warm caramel sauce so it runs down the sides.
Serve the rolls slightly warm for maximum softness. They keep, covered, at room temperature for about a day, or in the refrigerator for several days; rewarm gently in the microwave or a low oven to bring back their pillowy texture.
These Absolutely Sinful Cinnamon Rolls are rich enough for holidays and brunch gatherings but simple enough to become a go‑to weekend treat, especially once you are familiar with the rising and shaping steps.
