Gooey Cinnamon Rolls
Ultra-soft, gooey cinnamon rolls with rich cream-cheese glaze
Pillowy yeast dough swirled with a buttery brown-sugar cinnamon filling and finished with a silky cream-cheese glaze—perfect fall baking.
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
whole milk (warm)
250 ml
unsalted butter (melted)
85 g
granulated sugar
50 g
active dry yeast
7 g
large egg (room_temperature)
1 piece
salt
5 g
Filling
unsalted butter (softened)
115 g
brown sugar
150 g
ground cinnamon
15 g
Cream Cheese Glaze
cream cheese (room_temperature)
115 g
unsalted butter (softened)
30 g
powdered sugar
120 g
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk and dissolve the yeast with a pinch of sugar, letting it become foamy.
Make the dough
Combine the activated yeast mixture with melted butter, sugar, egg, flour, and salt; knead until smooth.
First rise
Cover the dough and let it rise in a warm spot until doubled in size.
Prepare the filling
Mix softened butter with brown sugar and cinnamon until smooth.
Roll out the dough
Roll the risen dough into a 40×30 cm rectangle on a lightly floured surface.
Spread the filling
Spread the cinnamon-sugar mixture evenly over the rolled dough.
Roll and cut
Roll the dough tightly into a log, then cut into 12 equal pieces.
Second rise
Arrange rolls in a greased baking dish and let rise until puffy.
Bake the rolls
Bake at 180 °C until golden brown and the centers are gooey.
Make the glaze
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Glaze and serve
Spread the cream-cheese glaze over the warm rolls and serve immediately.
Original recipe
Storage
Store in an airtight container. Glaze just before serving if freezing.
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