Ultimate Gooey Cinnamon Rolls
These Ultimate Gooey Cinnamon Rolls are the perfect indulgence for any gathering or special occasion. With a soft, fluffy texture paired with a caramelized brown sugar filling, each roll is a delightful treat that melts in your mouth. The dough, which is tender yet manageable, creates a substantial roll that begs to be topped with a generous layer of warm, creamy frosting. This recipe yields a large batch, making it perfect for sharing with friends, family, or simply indulging yourself. Once baked to golden perfection in glass pans, these rolls will leave everyone asking for more. Trust me, you won't be able to resist these delectable, warm cinnamon rolls fresh out of the oven!
N/A
Servings
400
Calories
16
Ingredients
Ingredients
Warm water
4 cups (Should be around 110°F to activate yeast.)
Sugar
1 cup (Granulated.)
Yeast
2 tablespoons (Active dry yeast.)
Salt
2 tablespoons (Regular table salt.)
Eggs
2 (Lightly beaten.)
Vegetable oil
1 cup (Can substitute with canola oil.)
Flour
13 cups (All-purpose flour, measured as needed.)
Butter
1 cup (Melted, for filling.)
Brown sugar
2 cups (Packed light brown sugar.)
Cinnamon
4 teaspoons (Ground cinnamon.)
Raisins
1/2 cup (Optional, as per preference.)
Cream cheese
1 (8 ounce) package (Softened.)
Butter
1/2 cup (Softened, for frosting.)
Powdered sugar
3 cups (Sifted for smoothness.)
Vanilla
1 teaspoon (Pure vanilla extract.)
Milk
1 tablespoon (For thinning the frosting.)
Instructions
1
In a very large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until the yeast is foamy.
2
Add sugar to the yeast mixture and stir well. Then, mix in the lightly beaten eggs and vegetable oil until fully combined.
3
Gradually add flour and salt to the wet mixture, mixing until the dough pulls away from the sides of the bowl. You might not need all the flour; aim for a soft, manageable dough.
4
Cover the dough and allow it to rise in a warm place until it doubles in size, about 1 to 1.5 hours.
5
Once risen, punch down the dough and divide it into two halves. Roll out one half into a large rectangle about 1/4 inch thick.
6
In a separate bowl, mix together the melted butter, brown sugar, and cinnamon until well combined. Spread this filling evenly over the rectangle of dough with a rubber spatula. If using, sprinkle raisins evenly across the filling.
7
Starting from the long edge, carefully roll the dough into a tight log. Pinch the ends to seal the roll. Use thread or dental floss to slice the log into 14 equal pieces.
8
Place the cut rolls, cut side down, into a greased glass baking pan. Repeat the process with the second half of the dough and remaining filling.
9
Cover the rolls and allow them to rise until they have doubled in size again, approximately 30 to 45 minutes.
10
Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes or until they are a lovely golden brown. Start checking at the 15-minute mark to avoid overbaking.
11
For the frosting, combine the softened cream cheese and butter in a mixing bowl, beating until smooth. Add milk and vanilla, mixing until combined, then gradually add powdered sugar until the frosting is creamy and fluffy.
12
Once the cinnamon rolls are out of the oven, allow them to cool for about 5 minutes before generously frosting them with the cream cheese frosting.
Nutrition Information
12.5g
Fat
60g
Carbs
1.7g
Protein
31.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Gooey Cinnamon Rolls?
They are soft, fluffy rolls with a caramelized brown sugar filling and a generous layer of warm, creamy cream cheese frosting.
How many ingredients are required for this recipe?
This recipe requires 16 ingredients in total.
What is the ideal water temperature for activating the yeast?
The warm water should be around 110°F to properly activate the yeast.
How long should the yeast sit in the water?
The yeast should sit in the warm water for about 5 minutes until it becomes foamy.
Can I substitute vegetable oil with another oil?
Yes, vegetable oil can be substituted with canola oil.
How much flour is needed for the dough?
The recipe calls for up to 13 cups of all-purpose flour, added gradually until the dough is soft and manageable.
How long does the first rise take?
The first rise takes approximately 1 to 1.5 hours in a warm place until the dough doubles in size.
What thickness should the dough be rolled out to?
The dough should be rolled out into a large rectangle about 1/4 inch thick.
What are the ingredients for the filling?
The filling consists of melted butter, packed light brown sugar, ground cinnamon, and optional raisins.
Are raisins mandatory in these cinnamon rolls?
No, the 1/2 cup of raisins is optional and can be added based on your preference.
How should the cinnamon roll log be sliced?
It is recommended to use thread or dental floss to slice the log into 14 equal pieces per half.
What type of baking pan is recommended?
The recipe recommends using greased glass baking pans.
How many total rolls does this recipe produce?
The recipe yields approximately 28 rolls in total (14 pieces from each of the two halves of dough).
How long is the second rise?
The second rise takes approximately 30 to 45 minutes.
What is the baking temperature for the rolls?
Preheat the oven to 350°F (175°C) for baking.
How long do the cinnamon rolls need to bake?
They should bake for 15 to 20 minutes until they reach a lovely golden brown.
What ingredients are used in the frosting?
The frosting is made from softened cream cheese, softened butter, milk, vanilla extract, and powdered sugar.
How long should the rolls cool before frosting?
Allow the rolls to cool for about 5 minutes before applying the frosting.
How many calories are in one cinnamon roll?
Each roll contains approximately 400 calories.
What is the fat content per serving?
There is 12.5g of fat per serving.
How many carbohydrates are in each roll?
Each cinnamon roll contains 60g of carbohydrates.
How much sugar is in a single roll?
There is 31.7g of sugar in each roll.
What is the protein content of these rolls?
Each roll provides 1.7g of protein.
What type of yeast is used?
The recipe specifies 2 tablespoons of active dry yeast.
Should the eggs be beaten before adding to the mixture?
Yes, the eggs should be lightly beaten.
What kind of sugar is used in the dough?
1 cup of granulated sugar is used in the dough mixture.
What type of brown sugar is best for the filling?
Packed light brown sugar is recommended for the filling.
How do I know when to stop adding flour?
Stop adding flour when the dough pulls away from the sides of the bowl and feels soft and manageable.
What is the role of the milk in the frosting?
The milk is used to thin the frosting to the desired creamy consistency.
Is this recipe suitable for sharing?
Yes, this recipe yields a large batch, making it perfect for sharing at gatherings or holiday events.