Extra Gooey Cinnamon Rolls
Extra Gooey Cinnamon Rolls
Ingredients
For the Dough
- 1 teaspoon yeast
- 2 tablespoons sugar
- 343 g milk
- 480 g flour
- 1 teaspoon salt
- 60 g butter, softened
For the Filling
- 140 g butter, softened
- 140 g brown sugar
- 3 1/2 tablespoons ground cinnamon
For the Butter Vanilla Frosting
- 85 g butter, softened
- 180 g powdered sugar
- 1 tablespoon vanilla extract
For Baking
- as needed milk
- 1 tablespoon butter, melted
Instructions
- 1
In a large bowl, combine the yeast, 2 tablespoons of sugar, and 343 grams of milk. Stir gently until combined.
⏱️ 2 min
- 2
Add the 480 grams of flour to the bowl and mix until just combined and no dry streaks of flour remain.
⏱️ 3 min
- 3
Add the 1 teaspoon of salt and 60 grams of softened butter to the dough. Stretch and fold (or coil fold) the dough in the bowl until the butter is fully incorporated and the dough is smooth.
⏱️ 10 min
- 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the 140 grams of softened butter, 140 grams of brown sugar, and 3 1/2 tablespoons of ground cinnamon. Mix until well combined.
⏱️ 5 min
- 6
Once the dough has risen, gently turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Evenly spread the prepared filling mixture over the entire surface of the dough rectangle.
⏱️ 2 min
- 8
Cut the dough into 6 long strips along the longer side of the rectangle.
⏱️ 1 min
- 9
Carefully roll each strip into a cinnamon roll, starting from one end and rolling tightly.
⏱️ 3 min
- 10
Lightly grease a baking pan. Sprinkle a little of the cinnamon sugar mixture (from any excess filling) into the bottom of the pan, then place the rolled cinnamon rolls on top, leaving a little space between them.
⏱️ 2 min
- 11
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rest for 15 minutes.
⏱️ 15 min
- 12
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 13
In a small bowl, mix a little milk with 1 tablespoon of melted butter. Spoon about 2 tablespoons of this mixture over each cinnamon roll before baking.
⏱️ 2 min
- 14
Bake the cinnamon rolls for 25–30 minutes, or until they are golden brown on top and cooked through.
⏱️ 30 min•🌡️ 350
- 15
While the rolls are baking, prepare the frosting. In a medium bowl, combine 85 grams of softened butter, 180 grams of powdered sugar, and 1 tablespoon of vanilla extract. Beat with an electric mixer until light and fluffy.
⏱️ 5 min
- 16
As soon as the cinnamon rolls come out of the oven, cover them immediately with a clean kitchen towel. Let them sit covered until they are warm (not hot), which helps them stay extra soft.
⏱️ 10 min
- 17
Once warm, spread the prepared butter vanilla frosting generously over the top of the cinnamon rolls. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Gooey Cinnamon Rolls
For the Dough
- 1 teaspoon yeast
- 2 tablespoons sugar
- 343 g milk
- 480 g flour
- 1 teaspoon salt
- 60 g butter, softened
For the Filling
- 140 g butter, softened
- 140 g brown sugar
- 3 1/2 tablespoons ground cinnamon
For the Butter Vanilla Frosting
- 85 g butter, softened
- 180 g powdered sugar
- 1 tablespoon vanilla extract
For Baking
- as needed milk
- 1 tablespoon butter, melted
Instructions
- 1
In a large bowl, combine the yeast, 2 tablespoons of sugar, and 343 grams of milk. Stir gently until combined.
⏱️ 2 min - 2
Add the 480 grams of flour to the bowl and mix until just combined and no dry streaks of flour remain.
⏱️ 3 min - 3
Add the 1 teaspoon of salt and 60 grams of softened butter to the dough. Stretch and fold (or coil fold) the dough in the bowl until the butter is fully incorporated and the dough is smooth.
⏱️ 10 min - 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the 140 grams of softened butter, 140 grams of brown sugar, and 3 1/2 tablespoons of ground cinnamon. Mix until well combined.
⏱️ 5 min - 6
Once the dough has risen, gently turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Evenly spread the prepared filling mixture over the entire surface of the dough rectangle.
⏱️ 2 min - 8
Cut the dough into 6 long strips along the longer side of the rectangle.
⏱️ 1 min - 9
Carefully roll each strip into a cinnamon roll, starting from one end and rolling tightly.
⏱️ 3 min - 10
Lightly grease a baking pan. Sprinkle a little of the cinnamon sugar mixture (from any excess filling) into the bottom of the pan, then place the rolled cinnamon rolls on top, leaving a little space between them.
⏱️ 2 min - 11
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rest for 15 minutes.
⏱️ 15 min - 12
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 13
In a small bowl, mix a little milk with 1 tablespoon of melted butter. Spoon about 2 tablespoons of this mixture over each cinnamon roll before baking.
⏱️ 2 min - 14
Bake the cinnamon rolls for 25–30 minutes, or until they are golden brown on top and cooked through.
⏱️ 30 min•🌡️ 350 - 15
While the rolls are baking, prepare the frosting. In a medium bowl, combine 85 grams of softened butter, 180 grams of powdered sugar, and 1 tablespoon of vanilla extract. Beat with an electric mixer until light and fluffy.
⏱️ 5 min - 16
As soon as the cinnamon rolls come out of the oven, cover them immediately with a clean kitchen towel. Let them sit covered until they are warm (not hot), which helps them stay extra soft.
⏱️ 10 min - 17
Once warm, spread the prepared butter vanilla frosting generously over the top of the cinnamon rolls. Serve immediately and enjoy!
⏱️ 3 min