Indulge in these soft and gooey caramel cinnamon rolls, perfect for a sweet breakfast or brunch treat.
Warm the milk until lukewarm and dissolve the yeast in it.
Ensure the milk is not too hot to avoid killing the yeast.
Combine the yeast mixture with sugar, pudding mix, eggs, butter, and salt in a mixing bowl.
Mix until the ingredients are well combined and smooth.
Gradually add the flour to the wet mixture and knead until a smooth dough forms.
The dough should be soft and slightly sticky but not overly wet.
Let the dough rise in a warm place until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Prepare the caramel base by melting butter, brown sugar, and cream in a saucepan until smooth.
Stir constantly to prevent the caramel from burning.
Pour the caramel base into a greased 9x13 baking dish.
Spread the caramel evenly across the bottom of the dish.
Roll out the dough into a rectangle and spread with softened butter.
Ensure the dough is rolled evenly for uniform rolls.
Sprinkle the cinnamon-sugar mixture over the buttered dough.
Distribute the filling evenly for consistent flavor.
Roll the dough tightly into a log and cut into 12 equal pieces.
Use a sharp knife or dental floss for clean cuts.
Place the rolls in the prepared baking dish and let rise until doubled in size.
Cover the dish with a damp cloth to maintain moisture.
Bake the rolls in a preheated oven at 350°F for 25-30 minutes.
Check the rolls for doneness by ensuring the center is fully cooked.
Prepare the glaze by mixing cream cheese, powdered sugar, vanilla, and milk until smooth.
Adjust the consistency of the glaze by adding more milk if needed.
Spread the glaze over the warm rolls before serving.
Apply the glaze while the rolls are warm for better absorption.
Serve the rolls warm and enjoy.
Pair with a hot beverage for a delightful experience.
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