Gooey Cinnamon Rolls
Soft enriched yeast rolls swirled with butter, dark brown sugar, and cinnamon and topped with cream cheese frosting.
Equipment
- Stand mixer
- 9x13 Baking Dish
Ingredients
Main Ingredients
- 1 cup whole milk warmed to 110 degrees F
- 2 ¼ tsp instant yeast 1 packet
- ½ cup granulated sugar divided, 1 tbsp for the yeast
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 tsp salt
- 4 ½ cup all-purpose flour or bread flour
- ½ cup unsalted butter very soft, for the filling
- 1 cup dark brown sugar packed
- 2 ½ tbsp ground cinnamon
- 6 oz full-fat cream cheese softened, for the frosting
- ¼ cup unsalted butter softened, for the frosting
- 1 ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 1-2 tbsp milk or heavy cream optional, to thin the frosting
Instructions
Cooking
- Activate the yeast. Whisk the warm milk, yeast, and 1 tablespoon sugar and let it sit 5 to 10 minutes until frothy.
- Mix. Whisk in the melted butter, eggs, remaining sugar, and salt.
- Knead. With the dough hook, gradually add the flour and knead 5 to 7 minutes until smooth and slightly tacky.
- Rise. Cover the dough in a greased bowl and let it rise 1 to 1 1/2 hours until doubled.
- Fill and shape. Roll into a 12x18 inch rectangle, spread with soft butter, sprinkle with brown sugar and cinnamon, roll tightly, and cut into 12 rolls. Place in a greased 9x13 inch dish and rise 30 to 45 minutes.
- Bake. Bake at 350 degrees F for 20 to 25 minutes until golden brown.
- Frost. Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy and spread a thin layer on the hot rolls, then the rest after 10 minutes.
Notes
Substitutions: Active dry yeast works if it foams in the milk first, and bread flour makes a chewier roll.
Tips: Check the milk temperature and spoon and level the flour. Do not taste raw dough.
Storage: Refrigerate frosted rolls in an airtight container for 3 to 4 days.