Gooey Cinnamon Rolls
Ultra-soft, gooey cinnamon rolls with a rich cream cheese icing that will fill your kitchen with the most heavenly aroma.
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
whole milk (warm)
240 ml
granulated sugar
50 g
active dry yeast
7 g
unsalted butter (melted)
57 g
large egg (room_temperature)
1 piece
fine salt
5 g
Filling
unsalted butter (softened)
115 g
brown sugar
200 g
ground cinnamon
15 g
fine salt
2 g
Icing
cream cheese (room_temperature)
115 g
unsalted butter (softened)
57 g
powdered sugar
200 g
vanilla extract
5 ml
fine salt
1 g
Instructions
Activate the yeast
Warm the milk and dissolve the yeast with a touch of sugar until foamy.
Mix the dough
Combine flour, sugar, salt, melted butter, egg, and activated yeast mixture to form a soft dough.
Knead the dough
Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.
First rise
Place dough in a greased bowl, cover, and let rise until doubled in size.
Prepare the filling
Mix softened butter with brown sugar, cinnamon, and salt until well combined.
Roll out the dough
Roll the risen dough into a 40x30 cm rectangle on a lightly floured surface.
Spread the filling
Spread the cinnamon-sugar filling evenly over the rolled dough, leaving a 2 cm border on one long edge.
Shape the rolls
Roll the dough tightly from the long edge, pinch seam to seal, then cut into 12 equal pieces.
Second rise
Arrange rolls in a greased baking dish, cover, and let rise for 30-45 minutes until puffy.
Bake the rolls
Bake at 175°C for 22-25 minutes until golden brown on top.
Make the cream cheese icing
Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt.
Ice the rolls
Spread the cream cheese icing over the warm rolls and serve immediately.
Original recipe
Storage
Store in airtight container. For best gooey texture, reheat before serving.
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