American 30 min

Gooey Cinnamon Rolls

Name: Gooey Cinnamon Rolls
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups all-purpose flour, plus more for dusting; 2¼ teaspoons instant yeast (1 packet); ¼ cup granulated sugar; 1 teaspoon salt; ¾ cup whole milk, warmed to 110°F; 2 large eggs, room temperature; ⅓ cup unsalted butter, softened; 6 tablespoons unsalted butter, softened (for filling); ¾ cup packed brown sugar; 2 tablespoons ground cinnamon; 4 oz cream cheese, softened; 1½ cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla extract

bakingbreakfast

Ingredientsfor 2

420

Cal

Protein

68g

Carbs

14g

Fat

14 cups all-purpose flour, plus more for dusting
22¼ teaspoons instant yeast (1 packet)
3¼ cup granulated sugar
41 teaspoon salt
5¾ cup whole milk, warmed to 110°F
62 large eggs, room temperature
7⅓ cup unsalted butter, softened
86 tablespoons unsalted butter, softened (for filling)
9¾ cup packed brown sugar
102 tablespoons ground cinnamon
114 oz cream cheese, softened
121½ cups powdered sugar
133 tablespoons milk
141 teaspoon vanilla extract

Order ingredients on Instacart

Instructions

1
In a stand mixer bowl, combine ¾ cup of whole milk warmed to 110°F (43°C), 2¼ teaspoons of instant yeast (1 packet), and 1 tablespoon of granulated sugar. Let the mixture sit for 5 minutes until it becomes foamy.
2
Add 2 large eggs, the remaining sugar, and ⅓ cup of softened unsalted butter to the bowl. Mix with the dough hook on low speed, gradually adding 4 cups of all-purpose flour and 1 teaspoon of salt until a soft dough forms.
3
Increase the mixer speed to medium and knead the dough for about 8 minutes until it is smooth, elastic, and pulls cleanly from the sides of the bowl. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size, which should take about 1–1.5 hours.
4
Once risen, punch the dough down and turn it out onto a lightly floured surface. Roll the dough into a 16×12-inch rectangle, then spread 6 tablespoons of softened butter evenly over the surface, leaving a ½-inch border at the top.
5
In a small bowl, mix together ¾ cup of packed brown sugar and 2 tablespoons of ground cinnamon. Sprinkle this mixture evenly over the butter, pressing lightly to adhere. Starting from the long edge closest to you, roll the dough tightly into a log and pinch the seam to seal.
6
Slice the log into 12 equal rolls using unflavored dental floss or a sharp knife. Place the rolls in a greased 9×13-inch pan, cover, and let them rise until puffed, about 30–45 minutes.
7
Preheat the oven to 375°F (190°C) and bake the rolls for 25–28 minutes until they are deep golden brown on top and the center rolls feel firm. While the rolls are baking, prepare the frosting by beating together 4 oz of softened cream cheese, 1½ cups of powdered sugar, 3 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and glossy. Spread the frosting immediately over the hot rolls so it melts slightly into all the crevices. Serve warm for the best experience.