Gooey Bakery-Style Cinnamon Rolls

cinnamon rolls in square casserole on top of white napkin with vanilla icing drizzled over the tops, white flowers, glass of milk, plate, and empty coffee cup beside casserole on marble surface.

Gooey Bakery-Style Cinnamon Rolls

Soft, gooey, and melt in your mouth delicious. These Bakery-Style Cinnamon Rolls are actually super simple to make, but truly the BEST EVER cinnamon roll! Enjoy warm, right out of the oven, with a drizzle of icing for a breakfast treat the whole family will love.

Course: Breakfast

Cuisine: American

Prep Time: 45

Cook Time: 25

Additional Time: 3

Total Time: 4 10

Servings: rolls

Calories: 132kcal

Ingredients

Rolls

⅓ cup unsalted butter
⅔ cup whole milk
2½ cups all purpose flour
⅓ cup granulated sugar
⅓ teaspoon salt
2 teaspoons instant yeast
1 large egg room temperature

Cinnamon Filling

⅔ cup salted butter room temperature
⅔ cup brown sugar firmly packed
1½ Tablespoons ground cinnamon
⅛ teaspoon salt
3⅓ Tablespoons all purpose flour
1½ teaspoon vanilla extract

Icing

1 cup powdered sugar sifted
2 Tablespoons half and half
¼ teaspoon vanilla extract

Instructions

Rolls

Combine milk and butter in a small saucepan.
Heat over low heat until butter is melted.
Cool to 115℉/46℃.
In the bowl of a stand mixer fitted with the dough hook, combine sugar, salt, yeast, flour.
With the mixer running at low speed, pour the milk mixture over the flour mixture.
Add egg.
Mix on low speed until incorporated, about 2 minutes.
Increase speed to medium high.
Knead until smooth and elastic, 8-10 minutes.
Place dough in a clean glass bowl or plastic container that has been sprayed with cooking spray.
Cover and allow to rise until doubled in bulk, about an hour.

Filling

While the dough is rising, combine all ingredients for the cinnamon filling in a medium bowl.
Beat until combined. Set aside.

Assembly

Spray a large high sided pan with cooking spray. Set aside.
Roll dough into a rectangle that is ¼-inch thick.
Spread filling over top of dough, going all the way to the edges.
Starting with the long side, roll dough jellyroll-style.
Cut into 1½-inch slices.
Place rolls cut side down in prepared pan.
Cover with plastic wrap.
Set aside to rise until doubled in bulk, about 1½- 2 hours.
While dough is rising, heat oven to 350℉/177℃.
Bake rolls in preheated oven until lightly browned and set, about 20-25 minutes.

To Finish:

While rolls are cooling, make icing.
Combine powdered sugar, half and half, and vanilla.
Beat until smooth.
When rolls are cool, pipe or spread on top.

Notes

Tips for Success:

Room temperature is about 70℉/21℃.
Since this is a sweet dough, SAF Gold is the best choice for instant yeast.
Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
The butter for the filling needs to be room temperature.
If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven unless there is a proofer function.
If you don't have half and half, use 1/4 cup heavy cream and 1/4 cup whole milk.
If the icing is too thick for your taste, you can always add a little more milk.
This recipe freezes really well!

Nutrition