Gooey Soft Cinnamon Rolls

165 mins
Serves 1
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Directions

  1. 1To bloom the yeast, combine active dry yeast, sugar, and warm water in a bowl and stir. Let it sit for a couple of minutes.
  2. 2To bloom the yeast, combine active dry yeast, sugar, and warm water in a bowl and stir. Let it sit for a couple of minutes.
  3. 3To bloom the yeast, combine active dry yeast, sugar, and warm water in a bowl and stir. Let it sit for a couple of minutes.
  4. 4In a separate bowl, add all-purpose flour, salt, canola oil, and two large eggs. Mix well using a stand mixer.
  5. 5In a separate bowl, add all-purpose flour, salt, canola oil, and two large eggs. Mix well using a stand mixer.
  6. 6In a separate bowl, add all-purpose flour, salt, canola oil, and two large eggs. Mix well using a stand mixer.
  7. 7Add the bloomed yeast and a cup of warm milk (between 95 and 110 degrees) to the mixture in the stand mixer. Let it mix for about 5 minutes.
  8. 8Add the bloomed yeast and a cup of warm milk (between 95 and 110 degrees) to the mixture in the stand mixer. Let it mix for about 5 minutes.
  9. 9Add the bloomed yeast and a cup of warm milk (between 95 and 110 degrees) to the mixture in the stand mixer. Let it mix for about 5 minutes.
  10. 10Transfer the dough to a greased bowl and let it sit for 90 minutes (an hour and a half).
  11. 11Transfer the dough to a greased bowl and let it sit for 90 minutes (an hour and a half).
  12. 12Transfer the dough to a greased bowl and let it sit for 90 minutes (an hour and a half).
  13. 13While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cinnamon in a bowl.
  14. 14While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cinnamon in a bowl.
  15. 15While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cinnamon in a bowl.
  16. 16Once the dough has risen, roll it out into a 12x18 inch rectangle, about 1/4 inch thick.
  17. 17Once the dough has risen, roll it out into a 12x18 inch rectangle, about 1/4 inch thick.
  18. 18Once the dough has risen, roll it out into a 12x18 inch rectangle, about 1/4 inch thick.
  19. 19Spread the filling evenly over the rolled-out dough.
  20. 20Spread the filling evenly over the rolled-out dough.
  21. 21Spread the filling evenly over the rolled-out dough.
  22. 22Roll the dough up tightly into a log.
  23. 23Roll the dough up tightly into a log.
  24. 24Roll the dough up tightly into a log.
  25. 25Cut the roll into 1 and 1/2 inch thick slices.
  26. 26Cut the roll into 1 and 1/2 inch thick slices.
  27. 27Cut the roll into 1 and 1/2 inch thick slices.
  28. 28Grease a baking pan with butter and place the cinnamon roll slices in it. Let them proof for about another 30 minutes.
  29. 29Grease a baking pan with butter and place the cinnamon roll slices in it. Let them proof for about another 30 minutes.
  30. 30Grease a baking pan with butter and place the cinnamon roll slices in it. Let them proof for about another 30 minutes.
  31. 31Preheat the oven to 350 degrees Fahrenheit.
  32. 32Preheat the oven to 350 degrees Fahrenheit.
  33. 33Preheat the oven to 350 degrees Fahrenheit.
  34. 34Bake the cinnamon rolls in the oven for about 35 to 40 minutes.
  35. 35Bake the cinnamon rolls in the oven for about 35 to 40 minutes.
  36. 36Bake the cinnamon rolls in the oven for about 35 to 40 minutes.
  37. 37While the rolls are baking, prepare the icing by combining softened cream cheese, softened butter, vanilla, milk, and powdered sugar in a stand mixer.
  38. 38While the rolls are baking, prepare the icing by combining softened cream cheese, softened butter, vanilla, milk, and powdered sugar in a stand mixer.
  39. 39While the rolls are baking, prepare the icing by combining softened cream cheese, softened butter, vanilla, milk, and powdered sugar in a stand mixer.
  40. 40Once baked, let the rolls cool for about 10 minutes before spreading the icing on top.
  41. 41Once baked, let the rolls cool for about 10 minutes before spreading the icing on top.
  42. 42Once baked, let the rolls cool for about 10 minutes before spreading the icing on top.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon active dry yeast
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 cup canola oil
  • 0.5 cup canola oil
  • 0.5 cup canola oil
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 2 sticks softened butter
  • 2 sticks softened butter
  • 2 sticks softened butter
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons cinnamon
  • 2 teaspoons cinnamon
  • 1 block softened cream cheese
  • 1 block softened cream cheese
  • 1 block softened cream cheese
  • 4 tablespoons softened butter
  • 4 tablespoons softened butter
  • 4 tablespoons softened butter
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 2 tablespoons milk
  • 2 tablespoons milk
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar

Equipment

bowlwhiskstand mixerrolling pinbaking panknifespatula

Tips

  • Let the dough sit for 90 minutes to rise.
  • Roll the dough out to 12 by 18 inches and 1/4 inch thick.
  • Cool the rolls for about 10 minutes before putting the icing on top.