Gooey Cinnamon Rolls with Cream Cheese Glaze
Indulge in these irresistibly soft and gooey cinnamon rolls, brimming with warm spices and enveloped in a luscious cream cheese icing. Unlike crispy varieties, these old-fashioned rolls melt in your mouth, offering a delightful blend of sweetness and warmth. Perfect for brunch or as a cozy snack, these rolls can be customized with your choice of add-ins like chopped nuts, tart cranberries, or rich white chocolate chips to elevate their flavor even further. Experience the joy of homemade treats with every bite!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Dry yeast
2 envelopes (8 ounces) (Active yeast for dough)
Warm water
1/2 cup (Used to dissolve yeast)
Sugar
1/3 cup (For the dough)
Salt
1 teaspoon (For seasoning)
Milk
1 cup (Scalded and cooled to 110°F)
Vegetable oil
1/3 cup (For moisture and flavor)
Eggs
2 (Beaten for incorporation)
Flour
4-5 cups (All-purpose flour for dough)
Butter
1/2 cup (Melted for brushing dough)
Brown sugar
1 cup, firmly packed (For the filling and brushing)
Granulated sugar
1/2 cup (For the filling)
Cinnamon
2 tablespoons (For flavoring the filling)
Optional add-ins
to taste (Nuts, raisins, cranberries, or chocolate chips)
Cream cheese
8 ounces (Softened for icing)
Margarine
1/2 cup (Softened for icing)
Vanilla extract
1 teaspoon (For enhancing icing flavor)
Confectioners' sugar
3 cups (For making the icing)
Milk (for icing)
1 tablespoon (To thin icing as needed)
Brown sugar (for pan)
1 cup, divided (For pan bottom)
Butter (for pan)
1/2 cup, divided (For greasing pans)
Instructions
1
Begin by dissolving the dry yeast in a bowl of warm water. Allow it to sit for about 5-10 minutes until it becomes frothy.
2
In a large mixing bowl, combine the activated yeast mixture with 1/3 cup of sugar, salt, scalded milk (cooled to 110°F), vegetable oil, and beaten eggs. Mix well.
3
Gradually add flour, starting with 4 cups, until the dough reaches a medium-stiff consistency. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4
Place the kneaded dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm environment until it has doubled in size, approximately 1-2 hours.
5
Once risen, punch down the dough and roll it out into a rectangle measuring 8 by 20 inches. Brush the rolled dough evenly with 1/2 cup melted butter.
6
In a separate bowl, mix together the brown sugar, granulated sugar, cinnamon, and any optional ingredients like nuts, raisins, or chocolate chips. Sprinkle this mixture generously over the buttered dough.
7
Starting from one long side of the rectangle, roll the dough tightly into a log, ensuring the roll is firm and packed. Slice the log into approximately 32 equal pieces.
8
Prepare two baking dishes, a 12x15-inch pan and an 11x13-inch casserole, by melting 1/4 cup of butter and brushing it along the sides and corners of each pan. Sprinkle 1/2 cup of brown sugar evenly across the bottom of each dish.
9
Arrange the sliced rolls in the prepared pans, spacing them evenly. Allow the rolls to rise again in a warm place until they are nearly doubled in size, about 30-60 minutes.
10
Preheat the oven to 350°F (175°C). Once the rolls have risen, bake in the preheated oven for about 20 minutes or until the tops are lightly browned and the rolls are cooked through.
11
While the rolls are baking, prepare the cream cheese glaze by beating together the softened cream cheese, 1/4 cup margarine, vanilla extract, confectioners' sugar, and 1-2 tablespoons of milk until smooth. Add more milk if necessary to achieve your desired consistency.
12
When the rolls are done baking, remove them from the oven and carefully turn the pan onto a serving platter. Drizzle the warm rolls generously with the cream cheese glaze, allowing it to seep into the nooks and crannies.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these cinnamon rolls different from other recipes?
Unlike crispy varieties, these are old-fashioned gooey cinnamon rolls that are designed to melt in your mouth with a soft texture and rich cream cheese icing.
How long should I let the yeast sit in water?
The dry yeast should be dissolved in warm water and allowed to sit for about 5-10 minutes until it becomes frothy.
What is the correct temperature for the milk used in the dough?
The milk should be scalded and then cooled to approximately 110°F before being combined with the yeast mixture.
How much flour is needed for the dough?
You will need between 4 to 5 cups of all-purpose flour, adding it gradually until the dough reaches a medium-stiff consistency.
How long should I knead the cinnamon roll dough?
Knead the dough on a lightly floured surface for approximately 5-7 minutes until it becomes smooth and elastic.
How long does the first rise take?
The dough should rise in a warm environment until it has doubled in size, which typically takes about 1-2 hours.
What size should I roll the dough into?
Once risen and punched down, roll the dough out into a large rectangle measuring 8 by 20 inches.
What ingredients are in the cinnamon filling?
The filling consists of 1 cup firmly packed brown sugar, 1/2 cup granulated sugar, and 2 tablespoons of cinnamon, plus optional add-ins.
How many rolls does this recipe produce?
After rolling the dough into a log, you should slice it into approximately 32 equal pieces.
What type of pans are recommended for baking?
The recipe calls for two pans: a 12x15-inch pan and an 11x13-inch casserole dish.
How do I prepare the baking pans?
Melt 1/4 cup of butter to brush the sides and corners of each pan, then sprinkle 1/2 cup of brown sugar evenly across the bottom of each dish.
How long is the second rise after the rolls are sliced?
The sliced rolls should rise in the prepared pans for another 30-60 minutes until they are nearly doubled in size.
What is the baking temperature for these rolls?
The oven should be preheated to 350°F (175°C).
How long do the cinnamon rolls need to bake?
Bake the rolls for about 20 minutes or until the tops are lightly browned and the centers are cooked through.
What is in the cream cheese glaze?
The glaze is made from 8 ounces of softened cream cheese, 1/4 cup margarine, vanilla extract, 3 cups confectioners' sugar, and milk.
How do I adjust the thickness of the icing?
You can add 1-2 tablespoons of milk to the glaze mixture, adding more gradually until you reach your desired consistency.
When should I apply the glaze to the rolls?
Drizzle the glaze over the rolls while they are still warm so it can seep into the nooks and crannies.
What optional ingredients can I add to the filling?
You can customize the rolls with chopped nuts, raisins, tart cranberries, or rich white chocolate chips.
How much butter is needed for the entire recipe?
The recipe uses 1/2 cup melted butter for the dough and an additional 1/2 cup (divided) for preparing the baking pans.
How much yeast is required?
The recipe requires 2 envelopes of dry yeast, which is approximately 8 ounces total.
Can I use butter instead of margarine in the glaze?
While the recipe specifies margarine for the icing, softened butter is a common substitution for a richer flavor.
What should I do with the rolls immediately after baking?
Carefully turn the pan onto a serving platter before drizzling with the cream cheese glaze.
Why is brown sugar used in the bottom of the pan?
The brown sugar and butter in the bottom of the pan create a gooey, caramelized base for the rolls.
Is vegetable oil necessary for the dough?
Yes, 1/3 cup of vegetable oil is used to provide moisture and flavor to the dough.
How many eggs are used in this recipe?
The recipe calls for 2 beaten eggs to be incorporated into the dough mixture.
Can these be served for brunch?
Yes, these gooey rolls are perfect for brunch or as a cozy snack.
What type of sugar is used in the dough itself?
1/3 cup of regular granulated sugar is mixed into the dough along with the yeast and other wet ingredients.
What flavor extract is used in the icing?
One teaspoon of vanilla extract is used to enhance the flavor of the cream cheese icing.
How tight should the dough be rolled?
You should roll the dough tightly into a log to ensure the finished rolls are firm and packed.
What is the total amount of confectioners' sugar in the glaze?
The glaze requires 3 cups of confectioners' sugar to achieve its sweet, creamy texture.