Ooey Gooey Cinnamon Rolls with Cream Cheese Frosting
These ooey‑gooey cinnamon rolls are a sweet, comforting breakfast treat. The soft yeasted dough is filled with a buttery cinnamon‑brown‑sugar blend and topped with a silky cream cheese frosting, giving each roll a glossy, indulgent finish.
Recipe by Dijah Cooks· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
2 hr estimated total time for 12 servings.
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Ingredients
- a few tablespoons heavy cream
Dough
- 1 3/10 lb flour
- 0.42 oz instant dry yeast
- 2 3/10 oz white sugar
- 1 tsp salt
- 3 oz softened butter
- 1 egg
- 1 1/2 cup warm milk
- 2 tsp vanilla extract
Filling
- 3 1/2 oz softened butter
- 5 3/10 oz brown sugar
- 1 1/10 oz cinnamon powder
Frosting
- 3 9/10 oz softened cream cheese
- 2 1/2 oz softened butter
- 6 3/10 oz powdered sugar
- 1 tsp vanilla extract
- milk, as needed
Instructions
- 1In a large mixing bowl, combine the flour, instant dry yeast, white sugar, salt, warm milk, the large egg, 85 g softened butter, and 2–3 tsp vanilla extract; stir until a shaggy dough forms.
- 2Knead the dough on a lightly floured surface for about 8–10 minutes, or use a stand mixer with a dough hook, until the dough is smooth, elastic, and no longer sticky.
- 3Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot (about 86°F/86°F) for 30 minutes, or until doubled in size.
- 4While the dough rises, prepare the filling: in a medium bowl, mix 100 g softened butter, 150 g brown sugar, and 30 g cinnamon powder until well combined and spreadable.
- 5After the first rise, turn the dough out onto a lightly floured work surface and roll it into a rectangle roughly 40 × 30 cm (16 × 12 in).
- 6Evenly spread the cinnamon‑brown‑sugar butter over the rolled‑out dough, leaving a small border around the edges.
- 7Starting from the long side, roll the dough tightly into a log, then slice the log into 12 equal pieces (about 2 in/5 cm thick).
- 8Arrange the rolls in a greased 9‑inch (23 cm) baking pan, leaving a little space between each. Cover loosely with foil and let them proof for an additional 20 minutes.
- 9Preheat the oven to 350°F (356°F). Brush the tops of the rolls with a few tablespoons of heavy cream to promote a glossy crust.
- 10Bake the rolls for 25–30 minutes, or until they are lightly golden and a toothpick inserted near the center comes out clean.
- 11While the rolls are still warm, prepare the frosting: in a bowl, beat together the softened cream cheese and 70 g softened butter until smooth, then gradually add the powdered sugar, mixing well after each addition.
- 12Stir in 1 tsp vanilla extract, and if the frosting is too thick, thin it with a splash of milk until a spreadable consistency is achieved.
- 13Spread the cream cheese frosting over the warm cinnamon rolls, allowing it to melt slightly into the crevices.
- 14Allow the rolls to cool for 5–10 minutes before serving so the frosting sets slightly.
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Frequently asked questions
- How long does it take to make Ooey Gooey Cinnamon Rolls with Cream Cheese Frosting?
- About 2 hours in total: 1 hour 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Ooey Gooey Cinnamon Rolls with Cream Cheese Frosting recipe make?
- This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ooey Gooey Cinnamon Rolls with Cream Cheese Frosting recipe come from?
- It was shared by Dijah Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.