Gooey Cinnamon Rolls with Cream Cheese Frosting

276Min

10Servings

520Cal

MediumLevel

VegetarianKid friendly

#cinnamon rolls#sweet rolls#baking#breakfast#dessert

Equipment

Stand mixer with dough hook

Mixing bowls

9x13 inch baking dish

Rolling pin

Sharp knife

Oven

Ingredients

Dough

whole milk (warm)

240 ml

instant yeast

7 g

granulated sugar

50 g

eggs (room temperature)

2 pcs

unsalted butter (melted)

70 g

vanilla extract

5 ml

bread flour

500 g

fine sea salt

5 g

Cinnamon Filling

unsalted butter (very soft)

170 g

dark brown sugar

200 g

ground cinnamon

12 g

fine sea salt

1 g

Gooey Brown Sugar Bottom

unsalted butter (very soft)

85 g

dark brown sugar

100 g

heavy cream

30 ml

Before Baking

heavy cream (warm)

80 ml

Cream Cheese Frosting

cream cheese (softened)

225 g

unsalted butter (softened)

55 g

powdered sugar

180 g

vanilla extract

5 ml

Instructions

Activate the yeast

Combine warm milk, yeast and 1 tablespoon of the sugar. Let it sit until foamy.

10 mintimer 10 min

Temperature must be 40-43°C - too hot will kill yeast, too cold won't activate

Mix the dough

Add remaining sugar, eggs, melted butter and vanilla to the activated yeast mixture.

5 min

Knead the dough

Add bread flour and salt, then knead with dough hook for 10 minutes until soft and slightly tacky.

10 min

Dough should be very soft, not dry - add flour only if absolutely necessary

First rise

Cover dough and let rise for 2 hours or until doubled in size. Rest inside microwave for warmth.

120 mintimer 120 min

Prepare gooey bottom layer

Mix softened butter, brown sugar and heavy cream for the bottom layer and spread into 9x13 inch baking dish.

5 min

Use very soft butter for easy spreading and even layer

Prepare cinnamon filling

Mix softened butter, cinnamon, brown sugar and salt until smooth and well combined.

5 min

Roll and fill the dough

Roll dough into 18x14 inch rectangle. Spread cinnamon filling evenly and roll tightly from the long side.

10 min

Keep rolling tight to get nice spiral pattern and even filling distribution

Cut the rolls

Cut rolled dough into 8-10 equal pieces and place in prepared baking dish.

5 min

Use dental floss or sharp knife for clean cuts without squishing the rolls

Second rise

Cover rolls with plastic wrap and let rise for 1 hour until puffy.

60 mintimer 60 min

Preheat oven

Preheat oven to 175°C and warm heavy cream for pouring.

10 min175°C

Bake the rolls

Pour warm heavy cream around and between rolls. Bake for 26-30 minutes until lightly golden.

28 min175°Ctimer 28 min

Don't overbake - rolls should be lightly golden and just cooked through

Make cream cheese frosting

Beat all frosting ingredients until creamy and smooth.

5 min

Make sure cream cheese is very soft but not melted for smooth frosting

Frost and serve

Spread frosting generously over warm rolls and enjoy immediately.

3 min

Frost while rolls are still warm for best gooey texture and flavor

Original recipe

InstagramRecipe by @sizzlewithgaby

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Оven 180°C 5-7 minutes or microwave 30-45 seconds

Store in airtight container. Best enjoyed fresh but can be reheated to restore gooey texture.

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