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Warm and Gooey Baked Cinnamon Rolls

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  • Author: Paul Moreau
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Breakfast

Description

Fluffy spirals of soft dough infused with cinnamon-spiced brown sugar, baked golden, then drenched in a vanilla-kissed glaze. Each bite bursts with gooey layers, warm buttery notes, and a melt-in-your-mouth sweetness.

Ingredients

  • 1 1/4 cup milk, warmed to about 110°F
  • 2 tablespoon unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon active dry yeast
  • 3 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small bowl whisk warm milk, melted butter, sugar, salt, and yeast; let stand until foamy, about 5 minutes.
  2. In a large bowl combine the yeast mixture with 2 cups of flour; stir until smooth and elastic.
  3. Gradually add remaining flour, 1/4 cup at a time, until dough pulls away from the sides of the bowl.
  4. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 7 minutes.
  5. Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place until doubled, about 1 hour.
  6. Punch down dough and roll into a 12×18-inch rectangle on a lightly floured surface.
  7. Spread softened butter evenly over the dough, then sprinkle brown sugar and cinnamon in an even layer.
  8. Starting from a long edge, tightly roll up the dough into a log and pinch seam to seal.
  9. Cut roll into 12 equal slices and place them cut-side up in a greased 9×13-inch baking pan.
  10. Cover pan and let rolls rise until nearly doubled, about 30 to 45 minutes.
  11. Preheat oven to 350°F and bake rolls for 20 to 25 minutes or until golden brown.
  12. Meanwhile whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
  13. Remove rolls from oven and let cool for 5 minutes; drizzle glaze over warm rolls before serving.

Notes

  • For extra gooey centers serve rolls immediately while still warm.
  • Dough can be made the night before and refrigerated; allow it to warm before rolling.
  • Use light or dark brown sugar to adjust the depth of flavor.
  • Ensure milk is not hotter than 110°F to avoid killing the yeast.

Find it online: https://paulrecipes.com/warm-and-gooey-baked-cinnamon-rolls/