Gooey, fluffy, rich, and melt-in-your-mouth delicious. Search no longer for the perfect cinnamon roll recipe, once you taste these warm treats you wont be able to get enough.
Soft and Gooey Cinnamon Rolls
Soft and Gooey Cinnamon Rolls
Montana Ranch and Cattle Company
Gooey, fluffy, rich, and melt-in-your-mouth delicious. This is the ultimate breakfast in bed sweet to treat your mom this Mothers Day!
1 cup warm milk (1%-whole milk recommended. Never skim) (110 degrees F about 40-45 seconds)
- 1 tablespoon instant dry yeast
2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons salted butter softened
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup salted butter melted
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese softened
- 1/4 cup salted butter softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Warm milk to around 110 degrees F.
Stand Mixer Instructions: In the bowl, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn to a low speed.
Hand Mixing Instructions: Start by mixing with a wooden spoon finishing by kneading it by hand until all the flour is incorporated. It should be soft and just slightly tacky to touch.
The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency, and to prevent dough from sticking to the side of the bowl.
Place the dough into a lightly greased mixing bowl. Cover with plastic wrap or a warm towel and let rise until doubled in size (about 1-1 1/2 hour).
Once the dough has doubled in size, place it on a well floured surface, punch down the dough, and roll into a 12inch by 18inch rectangle.
Brush the dough with 1/2 cup melted butter.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
Place the slices onto a lightly greased 9x13 pan (we also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out). Cover with plastic wrap or a warm towel and let rise for 30 to 45 minutes.
Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a desired consistency.
Allow them to cool for 5-10 minutes before frosting. Serve immediately or cool and store for later...if there are any left.
**Cooking time is dependent on the size of your rolls. You should cook the rolls until they are slightly brown on the top. If they don't have a hint of brown on top (or around the edges), they probably aren't done. Cooking time may be around 18-20 minutes.
Make ahead cinnamon rolls:
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. We suggest bringing them to room temperature first by leaving them on the counter for about 30-45 minutes before baking (this is known as the second rise).
Calories 372, Carbs 46 grams, Protein 5 grams, Fat 18 grams, Fiber 1 grams, Sugar 21 grams