Ooey Gooey Cinnamon Rolls
Law school exams are steadily approaching and I think we’re all in need of some comfort food. Is there anything better than a soft, freshly baked, ooey-gooey cinnamon roll that’s slathered in cream cheese frosting? I swear these cinnamon rolls are heaven on a plate.
Ya’ll, I have been so excited to post this recipe. As a baker, I feel like I shouldn’t pick a favorite dessert. But there’s just something special about cinnamon rolls. They’re great for breakfast, brunch, and even for dessert. How could anything be so versatile?
Homemade cinnamon rolls require a little extra love than other desserts, but some extra time and effort goes a long way! I used to be intimidated by the idea of using yeast and letting the dough rise. But now I have no idea what I was so scared of back then. I promise I’ll walk you through step-by-step on how to make these delicious rolls. You’ll see there’s nothing to be intimidated by.
These made-from scratch cinnamon rolls are the perfect treat. So don’t forget to add this recipe to your menu for a cozy weekend brunch.
These Ooey-Gooey Cinnamon Rolls are big, soft, and fluffy. They have a delicious cinnamon-brown sugar filling and are topped with homemade cream cheese frosting. Is your mouth watering yet?
Ooey Gooey Cinnamon Rolls
Ingredients
- 1 cup whole milk (warm to the touch)
- 1 envelope instant yeast (I prefer Red Star Platinum Yeast)
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temp.
- 1 ½ teaspoons pure vanilla extract
- 2 teaspoons salt
- 4 cups bread flour (plus an additional ¼ cup for kneading)
- 1 cup unsalted butter, softened (not melted)
- 1 cup light or dark brown sugar, packed
- 4 tablespoons ground cinnamon
- Pinch of nutmeg (optional)
- ½ cup warm heavy cream to pour over the rolls
- Egg wash (1 lightly beaten egg + 1 tablespoon water) (optional)
- ½ cup unsalted butter, softened
- oz. package of cream cheese, softened
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4 cups powdered sugar
Instructions
- KNEAD: Transfer the dough from the bowl onto a lightly floured surface. Using lightly floured hands, knead the dough for 5-7 minutes. The dough will gradually become tacky (but not sticky). Add as much of the ¼ cup of extra flour as needed. I usually add 2 tablespoons to get the desired texture.
- FIRST RISE: Shape the dough into a ball. Transfer the ball to a bowl that is lightly greased with oil or non-stick spray. Cover the bowl loosely with a towel and let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size. The time will vary depending on the temperature of your home.
- MAKE THE FILLING: While the dough rises, combine the softened (not melted!) butter, brown sugar, and cinnamon in a small bowl. Mix well.
- ASSEMBLE: After the dough has risen, roll out the dough into a 19x14 rectangle of about ¼-inch thickness. Spread the cinnamon-sugar filling evenly over the surface of the dough, leaving a ½ inch-border around the edges. Roll up the dough tightly. Cut the dough into 10-12 even rolls using a serrated knife or dental floss. I recommend cutting off the ends since they won’t be as full of the cinnamon-sugar filling.
- SECOND RISE: Arrange the rolls on a lightly greased 9-inch round baking dish or a 7x11-inch rectangular baking dish. Cover the baking dish with a towel and let the rolls rise for 30 minutes. After the second rise, pour warm heavy cream over the rolls and brush the tops with egg wash if desired.
- BAKE: Bake the rolls in the preheated 350 degree Fahrenheit oven for 20 to 25 minutes, or until the tops of the rolls are lightly golden brown. Let cool for 10 minutes before frosting.
- MAKE THE ICING: Using an electric hand mixer, combine the butter, cream cheese, vanilla, and salt. Gradually add in the powdered sugar. Mix until smooth and creamy.
