Ooey-Gooey Cinnamon Rolls
Ooey-Gooey Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 cups whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar, for yeast
- 4 3/4 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1/2 cup butter, softened
For the Cinnamon Caramel Base
- 1/2 cup butter
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- 1/3 cup honey
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin spice, optional
- 3 tablespoons heavy cream
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
For the Cinnamon Filling
- 1/2 cup butter, melted, plus extra for brushing
- 1 1/4 cups brown sugar
- 3 tablespoons cinnamon
- 1 dash nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Instructions
- 1
To bloom the yeast, combine 1 1/4 cups warm whole milk, 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar in a bowl. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
⏱️ 10 min
- 2
In the bowl of a stand mixer, combine 4 3/4 cups bread flour, 1 1/2 teaspoons salt, and 2 tablespoons granulated sugar. Add 2 eggs and 4 teaspoons vanilla extract. Begin mixing on low speed, then pour in the bloomed yeast mixture. Add 1/2 cup softened butter. Knead with the dough hook attachment for 8 to 10 minutes until the dough is smooth and elastic. Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 105 min
- 3
While the dough is rising, prepare the cinnamon caramel base. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1 cup light brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon pumpkin spice (if using). Stir in 1/3 cup honey, 3 tablespoons heavy cream, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Bring to a gentle simmer and cook for 1 to 2 minutes, stirring occasionally, until the mixture is glossy. Pour the caramel base into a 9x13 inch baking dish and spread evenly.
⏱️ 10 min
- 4
Prepare the cinnamon filling. In a medium bowl, combine 1 1/4 cups brown sugar, 3 tablespoons cinnamon, a dash of nutmeg, and 1/4 teaspoon salt. Mix well. Once the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it into a 12x18 inch rectangle. Brush the entire surface of the dough with melted butter (as needed). Evenly spread the cinnamon filling mixture over the buttered dough.
⏱️ 15 min
- 5
Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls. Place the sliced rolls into the baking dish over the caramel sauce, leaving a little space between each roll. Drizzle a little heavy cream between the rolls. Cover the baking dish with plastic wrap and let the rolls rise for a second time for 30 to 45 minutes.
⏱️ 45 min
- 6
Preheat your oven to 350°F. Once the rolls have completed their second rise, remove the plastic wrap and bake for 25 to 30 minutes, or until golden brown and cooked through. Remove from the oven.
⏱️ 30 min•🌡️ 350
- 7
While the rolls are still warm, prepare the cream cheese frosting. In a mixing bowl, combine 1/2 cup softened butter, 8 ounces softened cream cheese, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons cinnamon. Beat with an electric mixer until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ooey-Gooey Cinnamon Rolls
For the Dough
- 1 1/4 cups whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar, for yeast
- 4 3/4 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1/2 cup butter, softened
For the Cinnamon Caramel Base
- 1/2 cup butter
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- 1/3 cup honey
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin spice, optional
- 3 tablespoons heavy cream
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
For the Cinnamon Filling
- 1/2 cup butter, melted, plus extra for brushing
- 1 1/4 cups brown sugar
- 3 tablespoons cinnamon
- 1 dash nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Instructions
- 1
To bloom the yeast, combine 1 1/4 cups warm whole milk, 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar in a bowl. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
⏱️ 10 min - 2
In the bowl of a stand mixer, combine 4 3/4 cups bread flour, 1 1/2 teaspoons salt, and 2 tablespoons granulated sugar. Add 2 eggs and 4 teaspoons vanilla extract. Begin mixing on low speed, then pour in the bloomed yeast mixture. Add 1/2 cup softened butter. Knead with the dough hook attachment for 8 to 10 minutes until the dough is smooth and elastic. Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 105 min - 3
While the dough is rising, prepare the cinnamon caramel base. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1 cup light brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon pumpkin spice (if using). Stir in 1/3 cup honey, 3 tablespoons heavy cream, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Bring to a gentle simmer and cook for 1 to 2 minutes, stirring occasionally, until the mixture is glossy. Pour the caramel base into a 9x13 inch baking dish and spread evenly.
⏱️ 10 min - 4
Prepare the cinnamon filling. In a medium bowl, combine 1 1/4 cups brown sugar, 3 tablespoons cinnamon, a dash of nutmeg, and 1/4 teaspoon salt. Mix well. Once the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it into a 12x18 inch rectangle. Brush the entire surface of the dough with melted butter (as needed). Evenly spread the cinnamon filling mixture over the buttered dough.
⏱️ 15 min - 5
Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls. Place the sliced rolls into the baking dish over the caramel sauce, leaving a little space between each roll. Drizzle a little heavy cream between the rolls. Cover the baking dish with plastic wrap and let the rolls rise for a second time for 30 to 45 minutes.
⏱️ 45 min - 6
Preheat your oven to 350°F. Once the rolls have completed their second rise, remove the plastic wrap and bake for 25 to 30 minutes, or until golden brown and cooked through. Remove from the oven.
⏱️ 30 min•🌡️ 350 - 7
While the rolls are still warm, prepare the cream cheese frosting. In a mixing bowl, combine 1/2 cup softened butter, 8 ounces softened cream cheese, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons cinnamon. Beat with an electric mixer until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls. Serve immediately.
⏱️ 5 min