Extra Gooey Cinnamon Rolls
Bakery-Style & No-Knead
These extra gooey cinnamon rolls are bakery-style perfection with no kneading required. Soft, fluffy dough swirled with cinnamon sugar and topped with a rich vanilla butter frosting.
Equipment
Ingredients
Dough
yeast
1 tsp
sugar
2 tbsp
milk
343 g
flour
480 g
salt
1 tsp
softened butter (softened)
60 g
Filling
softened butter (softened)
140 g
brown sugar
140 g
ground cinnamon
3.5 tbsp
Butter Vanilla Frosting
softened butter (softened)
85 g
powdered sugar
180 g
vanilla extract
1 tbsp
Instructions
Prepare the dough
Mix 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 dough and let it rise until doubled in size.
Roll and fill
Roll dough into a large rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon.
Shape the rolls
Cut dough into 6 long strips, then roll each strip into a cinnamon roll.
Prepare baking pan
Sprinkle a little 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.
Frost and serve
Cover freshly baked rolls with a clean kitchen towel until warm, then spread the frosting on top.
Original recipe
Storage
Store unfrosted rolls in an airtight container. Frost after reheating for best texture.
Notes
• For extra gooey results, don't skip the milk-butter soak before baking
• The towel covering after baking keeps rolls extra soft
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.