Ooey Gooey Cinnamon Rolls

You will want to eat these all day long.

Cinnamon roll being scooped out of dish

Makes 6 jumbo rolls and 8 large rolls
Serves 6-8


Ingredients for Dough

1 cup milk, at room temperature

2-½ teaspoons of instant dry yeast

2 large eggs, room temperature

1/3 cup butter, melted and cooled slightly

4-½ cups of all purpose flour

1 teaspoon salt

½ cup sugar


Ingredients for Filling

½ cup of butter (1 stick), melted and cooled slightly

1 cup brown sugar

2 tablespoons cinnamon


Ingredients for Icing

8 ounces cream cheese (1 package), room temperature
1/3 cup butter, melted and cooled slightly
2 cups powdered sugar

2 teaspoons of vanilla extract



  1. Spray an 7”x11” Pyrex Deep and large bowl in cooking spray and set aside.
  2. In a large bowl or stand mixer fitted with hook attachment combine milk, yeast and a pinch of sugar. Allow the mixture to sit and activate for 5 minutes. A good indication of this is foamy bubbles on the surface of the mixture.
  3. To the milk and yeast add remaining dough ingredients: eggs, butter, flour, salt and remaining sugar. Combine and knead for 5-7 minutes until the ingredients are cohesive and fully incorporated. Do not add more flour if the dough is a bit tacky.
  4. Remove dough from the mixer and place in the large bowl. Cover loosely with plastic wrap or a damp towel and sit in a warm place, such as a sunny window, until the dough has doubled in size, about 1 hour.
  5. While the dough is rising, make the filling and icing.
  6. To make the filling combine melted butter, brown sugar and cinnamon. Set aside until you’re ready to fill.
  7. To make the frosting combine cream cheese, butter, powdered sugar and vanilla extract. Using a whisk or rubber spatula, mix until there are no lumps.
  8. Preheat oven to 350° F.
  9. To make the rolls takes the dough and roll out on a floured surface until about ¼” thick, this should create a huge rectangle.
  10. Brush the interior of the rectangular, leaving about ¼” on all sides with the filling. Roll up the rectangle, starting at the bottom of the rectangle and working up until the dough resembles a log. Gently pinch the dough to seal it and cut into 6 equal slices.
  11. Flip each slice to reveal a pinwheel and place flat in the Pyrex Deep. Repeat for each slice, there will be a slight space between rolls.
  12. Allow the rolls to rise again for 30 minutes in a warm space and then bake for 25-30 until golden brown and bubbly.
  13. Cool slightly and add desired amount of frosting, you do not need to use all of it. Frosting will last up to 1 week in the refrigerator.