Ultimate Gooey Cinnamon Rolls
Ultimate Gooey Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting, as needed
For the Gooey Filling
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk, or heavy cream
Instructions
- 1
In a large mixing bowl, combine the warmed whole milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
To the yeast mixture, add the remaining granulated sugar, melted and cooled unsalted butter, room temperature large egg, and salt. Whisk until well combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Once all flour is incorporated, turn the dough out onto a lightly floured surface.
⏱️ 5 min
- 4
Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a very small amount of flour, 1 tablespoon at a time.
⏱️ 10 min
- 5
Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the gooey filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix with a fork or spoon until well combined and a thick, pasty consistency is achieved.
⏱️ 5 min
- 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 8
Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a 1/2-inch border clean on one of the long edges.
⏱️ 5 min
- 9
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal it completely.
⏱️ 5 min
- 10
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1 1/2 inches thick.
⏱️ 5 min
- 11
Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between each roll as they will expand during the second rise and baking. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min
- 12
Preheat your oven to 375°F (190°C) during the last 10-15 minutes of the second rise.
⏱️ 10 min•🌡️ 375
- 13
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The filling should be bubbly and gooey.
⏱️ 25 min•🌡️ 375
- 14
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Beat in the vanilla extract and whole milk (or heavy cream) until the frosting reaches your desired consistency.
⏱️ 10 min
- 15
Remove the cinnamon rolls from the oven. Let them cool in the baking dish for 5-10 minutes. Generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy the ultimate gooey goodness!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Gooey Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting, as needed
For the Gooey Filling
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk, or heavy cream
Instructions
- 1
In a large mixing bowl, combine the warmed whole milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
To the yeast mixture, add the remaining granulated sugar, melted and cooled unsalted butter, room temperature large egg, and salt. Whisk until well combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Once all flour is incorporated, turn the dough out onto a lightly floured surface.
⏱️ 5 min - 4
Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a very small amount of flour, 1 tablespoon at a time.
⏱️ 10 min - 5
Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the gooey filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix with a fork or spoon until well combined and a thick, pasty consistency is achieved.
⏱️ 5 min - 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 8
Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a 1/2-inch border clean on one of the long edges.
⏱️ 5 min - 9
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal it completely.
⏱️ 5 min - 10
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1 1/2 inches thick.
⏱️ 5 min - 11
Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between each roll as they will expand during the second rise and baking. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min - 12
Preheat your oven to 375°F (190°C) during the last 10-15 minutes of the second rise.
⏱️ 10 min•🌡️ 375 - 13
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The filling should be bubbly and gooey.
⏱️ 25 min•🌡️ 375 - 14
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Beat in the vanilla extract and whole milk (or heavy cream) until the frosting reaches your desired consistency.
⏱️ 10 min - 15
Remove the cinnamon rolls from the oven. Let them cool in the baking dish for 5-10 minutes. Generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy the ultimate gooey goodness!
⏱️ 5 min