These cinnamon rolls are the ONLY cinnamon rolls you’ll ever want to make! Out of my cookbook, Butter, Flour, Sugar, Joy, these cinnamon rolls are gooey, delicious and a perfect treat to bring to a new mom, a party or just for a cozy day at home. Enjoy!
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Prep time 10 minutes
Kneading time 10 minutes
Proofing time 1 hour 15 minutes
Bake time 25-30 minutes
Makes 12 rolls in two 9×13 pans
Brioche dough
2 tablespoons soft butter
1 egg room temperature egg
3 cups flour
1 cup warm milk
3 tablespoons honey
2 teaspoons active yeast
1 teaspoon kosher salt
Cinnamon sugar mixture
1/2 cup soft butter
1 cup Brown sugar
1 tablespoon cinnamon
Brown sugar pans
1/2 cup melted butter
1 cup brown sugar
Cream cheese toffee sauce
1 1/3 cups brown sugar
3/4 cup heavy cream
8 ounces soft cream cheese
This dough recipe can be prepared by hand, in a stand mixer, or in a bread machine on the dough setting.
- For the stand mixer combine all dough ingredients in the work bowl. Using the dough hook attachment, mix/knead 7-10 minutes until the dough is smooth and pulls away from the sides of the bowl. If making by hand, knead the dough 7-10 minutes using your palms.
- Cover the dough with a damp towel and allow to rise in a warm place for one hour and 15 minutes.
- Punch down the dough and roll to a roughly 16×10 inch rectangle on a lightly floured surface.
- Prepare your 9×13 pans by lining with parchment. Melt 1/2 cup butter for the brown sugar bottoms.
- Pour half the butter and brown sugar evenly into each pan.
Enjoy!