Ooey Gooey Cinnamon Rolls

Vegetarian
Nov 13, 2017
3 min read

There is nothing better than waking up late on a Sunday morning and getting to enjoy an ooey gooey cinnamon roll! And if you make a full batch they can last about 1 week in the fridge to enjoy every morning. I cooked up these cinnamon rolls Saturday evening to enjoy after dinner with my favorite Pumpkin Pie Ice Cream from the local Treat Ice Cream Company here in San Jose. If you live in the bay area this small family owned ice cream company makes the BEST around and it's a must try! Their Pumpkin flavor is only available seasonally, but they have many year round flavors that I can't keep my hands off of either. If you would rather enjoy fresh baked cinnamon rolls in the morning, you can prepare this recipe up until step 7, refrigerate over night, and bake fresh for breakfast.

When making these cinnamon rolls, be sure to give yourself plenty of prep time as they need about 2 hours total prior to baking. However, most of that time is to allow for the miracles of yeast to work their magic so you can spend time with the family in between. I was planning on keeping these in the fridge and slowly enjoy them throughout the week, but as it usually is in my home baked goods seems to mysteriously disappear. Hopefully it's safe to say that means they are truly delicious.

Ooey Gooey Cinnamon Rolls

yield: 12

Ingredients:

Dough

2 1/4 tsp Active Dry Yeast (1 packet)

1 cup Milk

1/2 cup Sugar

1/3 cup Unsalted Butter, softened

1 t Salt

2 Eggs

4 cups All-Purpose Flour

1 cup Brown Sugar

3 T Cinnamon

1/3 cup Unsalted Butter, softened

Cream cheese icing

6 T Unsalted Butter, softened

1 1/2 cups Powdered Sugar

1/4 cup Cream Cheese

1/2 t Vanilla Extract

1/8 t Salt

Directions:

Heat the milk and add the yeast. Stir well until the yeast dissolves (you should see some bubbles forming on the surface which means the yeast is working) and set aside.
In an electric mixing with a dough hook, mix the sugar, flour, 1/3 cup softened butter, salt, and eggs. Mix well. Then add the milk/yeast mixture and mix until the dough forms a ball.
Place in a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise for about 1 hour or until the dough doubles in size. Place near light heat for quicker results if your house is cold.
While your dough rises, you can quickly make the filling by combining the brown sugar, cinnamon, and softened butter in a small mixing bowl. You can do this with a spoon, fork, pastry blender, or as I do it... with your hands.
Once your dough has doubled in size, place it on a well floured surface and stretch is out til its about 1/4" thick. It will be about 16x12" rectangular in size. You can use a rolling pin or your hands to get it to the right thickness, size and shape.
Take the brown sugar mixture and spread evenly on top of the dough, make sure it as even and covers the entire surface on the dough.
Start on a long edge and gently roll the dough to the other side . Cut into 1.5" rounds and place in a greased 9x13" baking dish. You should get 12 rounds from the roll. Cover and allow to rise for another 30 minutes.
Bake at 350 degrees for about 20 minutes. Watch your oven as baking times can vary.
While they are baking, mix your icing in an electric mixer with the whisk attachment. Combine all the ingredients and whip until smooth and well combined. Add the powder sugar 1/2 cup at a time to prevent making a big mess.
Once the rolls are finished baking, allow to cool, top with cream cheese icing and ENJOY!