Ooey Gooey Cinnamon Rolls
Be sure that your milk is warm to activate the yeast, but not too hot so that it kills the yeast (about 105-110 degrees Fahrenheit). You’ll also want to warm the butter so it is soft and mixes in easily. Bring the eggs to room temperature also by placing them in a glass of warm water before adding them to the mix. If the ingredients are not cold, they’ll help the yeast to do what it needs to do quickly and give a beautiful rise to your cinnamon rolls
Ingredients
- DOUGH
- 2 1/4 tsp active dry yeast
- 1 cup milk, lukewarm
- 1/2 cup sugar
- 1/3 cup unsalted butter, softened
- 1 tsp salt
- 2 eggs
- 4 cups flour
- FILLING
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened
- ICING
- 6 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese, softened
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Dissolve the yeast in the luckwarm milk. Let it sit for about 5 minutes.
- In the bowl of your mixer, add the sugar, butter, salt, eggs, and flour mixing until incorporated.
- Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix until incorporated.
- Place the dough into an oiled bowl and cover. Allow to rise for about an hour, or until doubled in size.
- In a small bowl, combine the brown sugar and cinnamon.
- Grease a 9 x 13 baking pan.
- On a floured surface, roll the dough out until it is 16 inches by 13 inches. It should be about 1/4 inch thick.
- Spread the butter evenly over the dough and sprinkle the cinnamon/sugar mixture on top.
- Carefully roll the dough up and cut into 1 1/2 inch thick slices.
- Place slices into greased baking pan and cover with a towel for another 30 minutes to rise.
- Preheat oven to 350 degrees.
- Place pan into oven and bake for around 20 minutes, or until golden brown.
- While the rolls are baking, combine the icing ingredients. Once rolls are removed from oven, spread icing generously over each roll and serve!
