Extra Gooey Cinnamon Rolls
Bakery-Style & No-Knead
Ultra-soft, gooey cinnamon rolls made with a no-knead technique and topped with rich vanilla buttercream frosting.
Equipment
Ingredients
Dough
active dry yeast (dry)
1 tsp
granulated sugar (granulated)
2 tbsp
milk (liquid)
343 g
all-purpose flour (dry)
480 g
salt (fine)
1 tsp
butter (softened)
60 g
Filling
butter (softened)
140 g
brown sugar (granulated)
140 g
ground cinnamon (ground)
3.5 tbsp
Butter Vanilla Frosting
butter (softened)
85 g
powdered sugar (powdered)
180 g
vanilla extract (liquid)
1 tbsp
Instructions
Mix the dough
Combine yeast, sugar, and milk in a bowl. Add flour and mix until combined. Add salt and softened butter, then stretch and fold until butter is fully incorporated.
First rise
Cover the bowl and let the dough rise for about 2 hours, or until doubled in size.
Roll out and fill
Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Cut and shape rolls
Cut the dough into 6 long strips, then roll each strip into a cinnamon roll.
Prepare baking dish
Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top.
Second rest
Cover and let the rolls rest for 15 minutes.
Add milk-butter mixture
Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll.
Bake the rolls
Bake at 175°C for 25–30 minutes, or until golden brown.
Cool and frost
Cover the baked rolls with a clean kitchen towel until warm. Then spread the frosting on top.
Original recipe
Storage
Store in an airtight container. Reheat to restore gooey texture.
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