Ultimate Cinnamon Roll Recipe Soft Gooey BakeryStyle
Author:antaki
Total Time:1 hour 50 minutes
Yield:12 rolls 1x
Description
Discover the best cinnamon roll recipe for soft gooey rolls that taste just like your favorite bakery Perfect for any occasion Enjoy now
Ingredients
Scale
4 cups of all-purpose flour
1 cup of whole milk, warmed
1/2 cup of granulated sugar
1/4 cup of unsalted butter, melted
2 large eggs
2 1/2 teaspoons of active dry yeast
1 teaspoon of salt
1 cup of packed brown sugar
2 tablespoons of ground cinnamon
1/4 cup of unsalted butter, softened
1 cup of powdered sugar (for glaze)
2 tablespoons of cream cheese, softened (for glaze)
1 tablespoon of milk (for glaze)
1 teaspoon of vanilla extract (for glaze)
Instructions
In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it's frothy.
In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the melted butter, eggs, and activated yeast mixture. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until it's smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Mix the brown sugar and cinnamon together in a small bowl for the filling.
Once the dough has risen, punch it down gently and roll it out into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon mixture on top.
Carefully roll the dough into a tight log and slice it into 12 equal pieces.
Place the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
While the rolls are baking, whisk together the glaze ingredients until smooth. Drizzle over the rolls while still warm.
Notes
Soft, fluffy, gooey cinnamon rolls with a classic cinnamon-sugar filling, perfect for breakfast, brunch, or an afternoon snack.
