Ooey Gooey Cinnamon Rolls
Directions
- 1Into your milk that's about 100 degrees, you want to add your sugar and your yeasty mixture.
- 2While that yeasty mixture rests, add all of your dry ingredients into a bowl: flour, salt, and sugar.
- 3Add homemade vanilla extract, eggs, and then the yeasty mixture.
- 4Carefully turn on your mixer and slowly add your room temperature butter.
- 5Let the dough rest for at least an hour.
- 6Into a bowl of brown sugar, add a stick of butter, cinnamon, nutmeg, and salt.
- 7Mix until it's crumbly for the filling.
- 8Into a new bowl of brown sugar, add melted butter, heavy cream, rest of your seasonings, honey, and vanilla for the caramel glaze.
- 9Roll out the dough.
- 10Spread some melted butter on the rolled-out dough.
- 11Spread the cinnamon crumble evenly all over the top.
- 12Roll it up tightly from the long side into one big log.
- 13Use dental floss to cut your cinnamon rolls.
- 14Pour in the caramel glaze and stack your cinnamon rolls right on top.
- 15Before letting them rest and double in size, add heavy cream in between the rolls.
- 16Let them double in size one more time.
- 17Cook the cinnamon rolls in the oven at 350 degrees for roughly 30 minutes.
- 18While cinnamon rolls are cooking, make cream cheese frosting, adding a vanilla bean to be fancy.
- 19Add the icing on top.
Ingredients
- 1.25 cups warm whole milk
- 2.25 tsp active dry yeast
- 3 tbsp sugar
- 4.75 cups bread flour
- 1.5 tsp salt
- 2 eggs
- 4 tsp vanilla extract
- 0.5 cup softened unsalted butter
- 0.5 cup butter, melted
- 1 cup brown sugar
- 2 tsp cinnamon
- 0.33 cup honey
- 1 tbsp vanilla extract
- 3 tbsp heavy cream
- 0.5 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
- 0.5 cup softened butter
- 1.25 cups brown sugar
- 2 tbsp cinnamon
- 1 dash nutmeg
- 0.25 tsp salt
- 0.5 cup softened butter
- 8 oz cream cheese
- 2.5 cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
Equipment
mixerbowlgreased 9x13 baking dishdental flossoven
Tips
- Bread flour gives the rolls a bakery-style texture.
- If making overnight, refrigerate after shaping and rise the next morning before baking.
- Pour heavy cream between the rolls for extra moisture.
- Use dental floss to cut cinnamon rolls for clean cuts.
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