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Ooey Gooey Cinnamon Roll Recipe

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If you’ve ever been too intimidated to make scratch cinnamon rolls, everything’s about to change.  These cinnamon rolls look and taste like they will take you all day, but they took less than an hour and are as dangerous as they are delicious.  I ate two!  This recipe makes a perfect addition to Easter brunch, Mother’s Day morning or if you just want to spoil your family with a weekend surprise.  

 

Why you’ll love these cinnamon rolls:

  • The dough is pillowy-soft and super forgiving
  • The cinnamon-sugar filling melts into the rolls just right
  • That vanilla glaze drips perfectly down the sides and adds the perfect amount of sweetness
  • You can prep them the night before and bake in the morning

Grab the full recipe here and save it for later. If you make them for Easter, I’d love to know! Tag me or share a pic. It makes my day when I see your creations in the kitchen!

Easy Ooey Gooey Cinnamon Rolls

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Ingredients

Dough

  • 4 1/2 Cups Bread Flour Separated into 3 bowls (2 cups, 2 cups & 1/2 cup)
  • 1/3 Cup Granulated Sugar
  • 2 Packets Instant Dry Yeast
  • 1 1/3 Cup Milk
  • 1/3 Cup Salted Butter Cut into cubes
  • 1 egg

Cinnamon Filling

  • 1/4 Cup Salted Butter
  • 3/4 Cup Brown Sugar
  • 2 Tbsp Cinnamon

Icing

  • 2 Cups Powdered Sugar
  • 2 Tbsp Butter Melted
  • 3 tsp Vanilla Extract
  • 4 Tbsp Milk

Instructions

Mixing The Dough

  • In a large bowl, whisk together 2 cups of flour, sugar and yeast
  • In a microwave safe bowl, heat butter and milk in microwave for 45 seconds. (It's okay if all butter isn't fully melted!)
  • Add the milk & butter mixture and egg to the flour & yeast mixture. Mix together until a thick, wet mixture is formed. 
  • Add an additional 2 cups of flour and mix to fully incorporate. Add the remaining 1/2 cup of flour until a soft dough is formed.
  • Knead together dough until it becomes smooth, and soft. The final mixture should bounce back after a finger is indented into it.
  • Let the dough rest for 10 minutes, uncovered. Let the dough rest for 10 minutes, uncovered.
  • Roll dough into a long rectangle, about 12" by 15"

Cinnamon Filling & Assembly

  • Combine brown sugar and cinnamon.
  • Spread softened butter over the top of the dough rectangle, leaving a 1/2" border around the edges non-buttered.  
  • Sprinkle cinnamon mixture over butter layer.
  • Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. 
  • Divide dough into 12 pieces by scoring the surface of the log. Using a sharp serrated knife, cut the log into 12 pieces.  
  • Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
  • Preheat the oven to 350F. Bake for 30-35 minutes or until the edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the icing. 

Preparing The Icing

  • In a medium sized bowl, whisk together powdered sugar, melted butter, vanilla and milk until smooth. Spread icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

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