Ooey Gooey Cinnamon Rolls

Ingredients

• 1¼ cups warm whole milk
• 2¼ tsp active dry yeast
• 3 tbsp sugar
• 4¾ cups bread flour
• 1½ tsp salt
• 2 eggs
• 4 tsp vanilla extract
• ½ cup softened unsalted butter
• ½ cup butter, melted
• 1 cup brown sugar
• 2 tsp cinnamon
• ⅓ cup honey
• 1 tbsp vanilla extract
• 3 tbsp heavy cream
• ½ tsp salt
• 1 tsp pumpkin pie spice (optional)
• 1 tsp nutmeg
• ½ cup softened butter
• 1¼ cups brown sugar
• 2 tbsp cinnamon
• Dash nutmeg
• ¼ tsp salt
• 8 oz cream cheese
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream (for pouring between rolls)

Method

1. Warm the milk and stir in the yeast and a teaspoon of sugar. Let sit until foamy, about 5-10 minutes.
2. In a large bowl, combine flour, salt, remaining sugar, eggs, vanilla, and the yeast mixture. Knead in the softened butter and continue kneading 8-10 minutes until smooth and elastic. Cover and let rise until doubled, about 1-1.5 hours.
3. Mix all the caramel sauce ingredients together and spread evenly into a greased 9x13-inch baking dish.
4. Combine the filling ingredients until crumbly.
5. Roll the risen dough into a 12x18-inch rectangle. Brush lightly with melted butter, then spread the filling evenly over the surface.
6. Roll the dough tightly from the long side into a log and slice into 12 rolls. Arrange the rolls in the caramel-lined baking dish.
7. Pour about 2 tablespoons of heavy cream between the rolls.
8. Cover and let rise again until puffy, 30-45 minutes.
9. Bake at 350°F for 25-30 minutes, until golden brown.
10. Beat the frosting ingredients together until smooth, then spread over the warm rolls before serving.