Gooey Cinnamon Rolls
Ultra-soft, pillowy cinnamon rolls loaded with gooey spiced filling and finished with silky cream-cheese icing—pure cozy comfort in every bite.
Equipment
Ingredients
Dough
all-purpose flour
500 g
whole milk (warm)
240 ml
active dry yeast
7 g
granulated sugar
50 g
unsalted butter (melted)
60 g
large egg
1 piece
salt
5 g
Filling
unsalted butter (softened)
120 g
brown sugar
200 g
ground cinnamon
15 g
Icing
cream cheese (softened)
115 g
unsalted butter (softened)
60 g
powdered sugar
180 g
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk and dissolve the yeast with a pinch of sugar.
Mix the dough
Combine flour, sugar, salt, egg, melted butter and activated yeast mixture.
Knead the dough
Knead on a lightly floured surface until smooth and elastic.
First rise
Place dough in a greased bowl, cover and let rise until doubled.
Prepare the filling
Mix softened butter with brown sugar and cinnamon until smooth.
Roll out the dough
Roll dough into a 40x30 cm rectangle on a lightly floured surface.
Spread the filling
Spread filling evenly over the dough, leaving a 1 cm border on one long edge.
Roll the dough
Roll tightly from the long edge without the border into a log.
Slice the rolls
Cut the log into 12 equal pieces using dental floss or a sharp knife.
Second rise
Place rolls in a greased 23x33 cm baking dish, cover and let rise 30 minutes.
Bake the rolls
Bake at 180°C until golden brown.
Make the icing
Beat cream cheese, butter, powdered sugar and vanilla until smooth.
Ice the rolls
Spread icing generously over warm rolls and serve.
Original recipe
Storage
Store in an airtight container. Warm briefly before serving to restore gooey texture.
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