Gooey Cinnamon Rolls
Calories: 380kcal
Ingredients
- 1 cup warm milk – 110°F / 43°C is ideal; too hot = sad yeast
- 2¼ tsp active dry yeast – One packet. Trust.
- ½ cup sugar – Sweet but not overwhelming
- ⅓ cup unsalted butter melted – Flavor power-up
- 1 tsp salt – Balance baby
- 2 large eggs – Room temp if possible
- 4 cups all-purpose flour – The backbone of doughy perfection
- For the Filling
- 1 cup brown sugar – Soft caramel vibes
- 3 tbsp cinnamon – Non-negotiable
- ⅓ cup unsalted butter softened – Spreadable, not liquid
- For the Icing
- 1 cup powdered sugar – Sweet clouds
- 2 –3 tbsp milk or cream – For drizzle magic
- ½ tsp vanilla extract – Because vanilla makes everything better
Instructions
- Activate the Yeast
- Mix warm milk, sugar, and yeast in a bowl. Wait 5–10 minutes until foamy. If it doesn’t foam… yeast is sad. Try again.
- Make the Dough
- Add melted butter, eggs, salt, and 2 cups of flour. Mix, then gradually add the rest of the flour until a soft dough forms. Knead for 5–7 minutes. Soft, slightly sticky dough = perfect.
- Let It Rise
- Place dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled. Patience now = fluffy rolls later.
- Prepare the Filling
- Mix brown sugar, cinnamon, and softened butter until spreadable. Your future self will thank you.
- Roll & Fill
- Roll dough into a rectangle (~16×12 inches). Spread filling evenly, leaving a tiny border. Roll it up tightly like a cinnamon roll burrito. Slice into 12 even rolls.
- Second Rise
- Place rolls in a greased pan, cover, and let rise another 30–45 minutes. Dough should puff and look irresistible.
- Bake
- Preheat oven to 180°C / 350°F. Bake for 25–30 minutes until golden brown. Resist eating immediately—you need the icing first.
- Ice Them
- Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls. Gooey magic achieved.