Extra Gooey Cinnamon Rolls

In a large mixing bowl, combine the active dry yeast, sugar, and warm milk (about 110°F/109°F). Stir briefly, then let sit for 5 minutes until the mixture becomes foamy.

Add the flour to the yeast mixture and stir until just combined.

Stir in the salt and the 60 g of softened butter, then perform a stretch‑and‑fold (or coil‑fold) technique until the butter is fully incorporated and the dough is smooth.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.

While the dough is rising, prepare the filling: combine the 140 g softened butter, brown sugar, and ground cinnamon in a bowl, mixing until a spreadable paste forms.

Once risen, turn the dough out onto a lightly floured surface and roll it into a large rectangle (approximately 12 × 18 in).

Spread the cinnamon‑sugar butter evenly over the rolled‑out dough.

Cut the dough into 6 long strips (about 2 in wide). Starting at one long edge, roll each strip tightly into a cinnamon roll.

Lightly grease a baking pan and sprinkle a thin layer of the remaining cinnamon‑sugar mixture on the bottom.

Place the rolls on top of the mixture, cover, and let rest for 15 minutes while the oven preheats to 350°F (350°F).

Mix 1 tbsp melted butter with a splash of milk, then spoon about 2 tbsp of this glaze over each roll.

Bake the rolls for 25–30 minutes, or until they are golden brown and the tops are set.

Immediately remove the rolls from the oven, cover them with a clean kitchen towel, and let them sit for a few minutes to retain moisture.

While the rolls are still warm, prepare the frosting by beating together the 85 g softened butter, powdered sugar, and vanilla extract until smooth and fluffy.

Spread the vanilla butter frosting over the warm rolls and serve immediately for the extra‑soft, gooey texture.