Gooey Brown Sugar Cinnamon Rolls
A soft enriched yeast dough rolled with brown sugar and cinnamon, baked, and topped with cream cheese frosting.
Equipment
- Large mixing bowl
- Nine by thirteen inch baking dish
- Rolling Pin
- Electric mixer
Ingredients
Main Ingredients
- 4 cup all purpose flour
- 1 cup warm whole milk
- 2 tsp active dry yeast plus 1/4 tsp more
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter softened, for the dough
- 1 tsp salt
- 1 cup packed brown sugar for the filling
- 3 tbsp ground cinnamon
- ½ cup unsalted butter melted, for the filling
- 2 cup powdered sugar
- 4 oz cream cheese softened
- 1 tbsp milk for the frosting
Instructions
Cooking
- Dough. Mix the yeast, milk, sugar, eggs, butter, salt, and flour and knead eight minutes.
- Rise. Let the dough double, one to two hours.
- Fill. Roll out, spread the melted butter, brown sugar, and cinnamon, and roll into a log.
- Cut. Cut twelve rolls and let them rise thirty to forty five minutes.
- Bake. Bake at 350 degrees F for twenty to twenty five minutes and frost while warm.
Notes
Substitutions: Instant yeast replaces active dry, and a powdered sugar glaze replaces the cream cheese frosting.
Tips: Do not overbake and seal the seam.
Storage: Refrigerate frosted rolls for three to four days or freeze unfrosted rolls for three months.
Nutrition is calculated for one frosted roll.