Classic Gooey Cinnamon Rolls
Classic Gooey Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
To the yeast mixture, add the remaining granulated sugar, melted butter, and large egg. Whisk until well combined. Gradually add the all-purpose flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 7 min
- 4
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Mix until well combined and spreadable.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 12 inches by 8 inches. Spread the cinnamon filling evenly over the entire surface of the dough, leaving a 1/2-inch border on one of the long edges.
⏱️ 10 min
- 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it closed. Using a sharp knife or unflavored dental floss, cut the log into 4 equal pieces.
⏱️ 5 min
- 8
Lightly grease an 8x8 inch baking dish or a round 9-inch cake pan. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 9
Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 10
While the rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract and milk, adding more milk if needed to reach a smooth, spreadable consistency.
⏱️ 5 min
- 11
Once the cinnamon rolls are out of the oven, let them cool for a few minutes in the pan. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Gooey Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
To the yeast mixture, add the remaining granulated sugar, melted butter, and large egg. Whisk until well combined. Gradually add the all-purpose flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 7 min - 4
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Mix until well combined and spreadable.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 12 inches by 8 inches. Spread the cinnamon filling evenly over the entire surface of the dough, leaving a 1/2-inch border on one of the long edges.
⏱️ 10 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it closed. Using a sharp knife or unflavored dental floss, cut the log into 4 equal pieces.
⏱️ 5 min - 8
Lightly grease an 8x8 inch baking dish or a round 9-inch cake pan. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 9
Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 10
While the rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract and milk, adding more milk if needed to reach a smooth, spreadable consistency.
⏱️ 5 min - 11
Once the cinnamon rolls are out of the oven, let them cool for a few minutes in the pan. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 5 min