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softest gooey cinnamon rolls

Softest Gooey Cinnamon Rolls

Here is my recipe for the softest gooey cinnamon rolls, topped with vanilla cream cheese icing. They're stuffed with a sugary, buttery cinnamon filling which makes these rolls the perfect sweet treat. I’m still dreaming of my how my kitchen smelt when I baked these!
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Total Time:3 hours
Course: Dessert
Cuisine: American
Keyword: Cinnamon rolls, dessert

Ingredients

Dough

  • 300 ml warmed milk
  • 7 g fast action dried yeast
  • 600 g all purpose flour plus 75 g to add whilst kneading
  • 1 1/2 tsp salt
  • 30 g sugar
  • 2 eggs
  • 1/2 tbsp vanilla
  • 115 g butter softened

Bottom Layer

  • 150 g melted butter
  • 170 g brown sugar
  • 75 g white sugar
  • 85 ml double cream
  • 2 tbsp cinnamon
  • 1/4 tsp salt

Filling

  • 250 g brown sugar
  • 3 tbsp cinnamon
  • 140 g softened butter must be room temperature!

Cream Cheese Icing

  • 115 g butter softened
  • 200 g cream cheese
  • 150 g icing sugar
  • 1/2 tbsp vanilla extract

Instructions

Make the Dough

  • Note: I decided to knead my dough by hand but be warned it’s a high hydration dough so it will be very sticky and if you choose to do it by hand you’ll have to be very patient and preferably own a bench scraper! If you aren’t into getting messy and want to save time then my recipe works just as well in a stand mixer.
  • Combine warm milk and yeast in a large bowl Let sit for 5 minutes until slightly bubbly
  • Add sugar eggs vanilla salt and softened butter Mix well
  • Add 600 g flour and mix until a shaggy dough forms
  • Turn onto a floured surface and knead for around 10 minutes adding up to 75 g extra flour if needed until smooth and elastic, a bench scraper is very useful if kneading by hand to lift and fold the dough If using a stand mixer with a dough hook allow to knead for 10 minutes.
  • Place the dough in a bowl and cover with a tea towel, prove for 1 hour 30 minutes or until doubled in size.

Prepare the Bottom Layer

  • Mix melted butter brown sugar white sugar double cream cinnamon and salt
  • Spread the mixture over the base of a greased 9 x 13 inch baking dish This forms the gooey caramel layer that cooks under the rolls

Make the Filling

  • In a medium sized bowl, mix together the softened room temperature butter, brown sugar and cinnamon. Once well mixed set aside to be spread out onto the dough once rolled.

Fill and Roll

  • Punch down the risen dough and roll into a large rectangle about 45 x 30 cm
  • Spread the sugary cinnamon butter evenly across the dough
  • Roll tightly from the long side into a log

Cut the rolls

  • Slide a long piece of dental floss underneath the rolled dough
  • Cross the ends of the floss over the top and pull to slice cleanly
  • Cut into 12 equal rolls, I like to cut off a small slither of dough using the floss at either end and discard these pieces so I end up with 12 perfect rolls!
  • Place the rolls on top of the caramel layer in the baking tray
  • Cover and prove for 30 minutes until puffed

Bake

  • Bake at 175 C or 350 F for 25 to 30 minutes
  • They should be a light golden colour on top but still soft in the centre
  • If they brown too quickly place foil loosely over the top

Icing

  • Beat butter and cream cheese together until smooth
  • Add icing sugar and vanilla extract
  • Whip until light and fluffy
  • Spread over slightly cooled rolls to allow it to melt into the swirls