The Best Cinnamon Rolls You Ll Ever Eat Ambitious Kitchen Proofed dough. step three: make the gooey cinnamon caramel. while the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl. grease a 9×13 inch casserole dish. In a small bowl, mix together brown sugar and cinnamon. use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can.
The Best Cinnamon Rolls You Ll Ever Eat Ambitious Kitchen Instructions. in the bowl of a stand mixer, combine 1 cup warm milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons salted butter, and 1 large egg. add in 3 cups all purpose flour. using a dough hook, turn the on to a low speed. Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly. tightly roll up the dough and cut into 10 12 rolls. place on a parchment lined sheet pan with space between each roll. warm heavy whipping cream and pour over the rolls. bake at 375 for 18 20 minutes. On a lightly floured counter (i use about 2 3 tablespoons flour), roll or pat the dough into about a 18x12 inch rectangle. spread the softened butter evenly across the top. combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. pat down very lightly. Meanwhile, preheat the oven to 325 f 162 c. bake the cinnamon rolls for 30 35 minutes, or until the tops are lightly golden brown. while the rolls are baking, make the cream cheese frosting. in a stand mixing bowl, combine the cream cheese and butter until combined. then mix in the powdered sugar.
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