The cream cheese is baked right into the dough for a incredibly rich, flaky roll, and the caramel topping is just over-the-top crazy-good.
I have something to admit to you, dear readers. I’m afraid that Liz has a painfully serious addiction to cinnamon rolls. I’ve tried to help. Therapy, cold turkey, hot turkey, the bacon patch… But I’ve just had to come to grips with the fact that she will always be slave to the delicious goodness of homemade cinnamon rolls. And with this recipe, it’s very clear that I am an enabler.
This is actually the first cinnamon roll recipe I’ve ever made. While I’ve been happy to eat my fair share of the delicious pastries, it’s just never really called out to me to make a batch. But last year, as I pondered what to make Liz for a Valentine’s Day brunch, inspiration struck.
The battle rages over what is the best style of cinnamon roll. Is it the smaller and neater version, with emphasis on the rich, warming spice blend? Or is it the hulking, frosting-slathered behemoth that leaves you quite happy, but also unable to move for at least 15 minutes? While I don’t actually have the answer, this one falls more into the latter category. Except instead of frosting on top, there’s caramel…and inside there’s a secret ingredient that puts it in a class all by itself.