Gooey Cinnamon Rolls with Cream Cheese Icing
Ingredients
- For the Dough
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast
- ½ tsp salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- For the Cinnamon Filling
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract
- For the Cream Cheese Icing
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
In a bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy.
Add the remaining sugar, melted butter, egg, vanilla, and salt. Gradually mix in the flour until a soft dough forms.
Knead for 6–8 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled.
Roll the dough into a rectangle about ¼ inch thick.
Spread softened butter over the dough. Mix brown sugar, cinnamon, and vanilla, then sprinkle evenly over the butter.
Roll the dough tightly from the long side into a log. Cut into 10–12 rolls.
Arrange in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.
Bake at 350°F (175°C) for 22–28 minutes, until golden brown but still soft in the center.
For the icing, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to create a thick, pourable frosting.
Spread the icing generously over the warm cinnamon rolls so it melts into the swirls.
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