The Ultimate Ooey-Gooey Cinnamon Rolls Recipe
Ingredients
Dough:
- 3/4 cup 180g warm milk
- 1 pack 7g instant veast
- 1/4 cup 50g sugar
- 1 egg + 1 egg yolk
- 1/4 cup 57g melted unsalted butter
- 3 cups 360g bread flour
- 3/4 tsp 4g salt
Bottom Layer:
- 1/2 cup 113g melted unsalted butter
- 1/2 cup 100g brown sugar
- 1/4 cup 50g white sugar
- 2 tbsp 30g heavy cream
- 1 tsp 4g vanilla bean paste
- 1/4 tsp 1g salt
Filling:
- 2/3 cup 133g brown sugar
- 1 1/2 tsp 4g cinnamon
- 1/3 cup 76g softened butter
Cream Cheese Icing:
- 4 oz 113g cream cheese
- 3 tbsp 42g butter
- 1/2 tsp 2g vanilla bean paste
- 3/4 cup 90g powdered sugar
Instructions
Dough:
- Add warm milk into a large bowl and sprinkle on the yeast. Give it a little mix and then add in the sugar, eggs, and melted butter. Note: if you're using active dry yeast, you'll need to activate it in warm milk and sugar first before adding the other ingredients. Then add in flour and salt. Knead for about 8-10 minutes and then let rise for an hour.
Bottom Layer:
- Mix well and add to the bottom of the baking tray (before adding in the rolls!)
Filling:
- Mix together well. Spread on flattered rolled out dough. Roll the dough up tightly and cut into 8 equal pieces. Place rolls on top of the "bottom layer" and let rise about 30-45 minutes. Then bake at 350 for 22-27 min.
Cream Cheese Icing:
- Cream together the butter and cream cheese.
- Then add in vanilla and mix well. Slowly add in powdered sugar. Optional, but you can add a bit of milk or heavy cream to thin out the frosting if you'd like. Spread on top of warm rolls!