Gooey, Sweet Cinnamon Rolls

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Sarah and I were both raised on canned cinnamon rolls. Now, I’m not saying that there is anything necessarily wrong with that, but the difference between canned and homemade rolls is immense. As I was teaching myself how to bake different breads, one of my first types of bread that I decided to attempt was cinnamon rolls. Sarah claims she jumped for joy when I told her my plan, but I must admit, I don’t remember a lot of jumping. So I dove head first into my first attempt and when I finished I had even impressed myself, which is no small feat. Since that time, my cinnamon rolls have become a frequently requested item from Sarah, my in-laws, and anybody else that has tried them. So if you’re interested in giving them a try, the recipe follows.


Gooey, Sweet Cinnamon Rolls, 5.0 out of 5 based on 1 rating


– 1 packet active dry yeast

– 1/2 cup unsalted butter (melted)

– 1/4 cup warm water (105 – 110 degrees)

– 1 T white sugar

– 1/4 T brown sugar

Mix the above ingredients together and set aside for at least 10 minutes to allow the yeast to activate. It is ready when the mixture is quite foamy. One of the mistakes that I find that many home cooks make when working with yeast is that they don’t use a thermometer to measure the temperature of the mixture they are adding yeast to. In order for the yeast to activate and fulfill its rising potential, the mixture needs to be between 105 and 110 degrees. If you get much less than that, the yeast won’t activate, meaning it will not rise, and if you get too much hotter than 110 degrees the yeast will die. So it is important that you keep track of the temperature of things when working with yeast.

  • – 1 cup warm milk
  • – 1/2 packet (3.4 oz) vanilla pudding
  • – 1 egg
  • – 4 cups flour
  • – ½ t salt
  • – 1 c brown sugar
  • – 4 T Vietnamese cinnamon
  • – 1/4 c melted butter


  • – 1/2 Softened butter
  • – 2 cups powdered sugar
  • – 3 tablespoons heavy cream
  • – 1 teaspoon vanilla extract

Cream the butter in a medium sized bowl. Alternate adding the sugar and cream until the frosting comes together. Finally mix in the vanilla.

Once the cinnamon rolls are done, pull them out of the oven and frost immediately.

Gooey, Sweet Cinnamon Rolls, 5.0 out of 5 based on 1 rating



Mix ingredients except for flour. Whisk in the yeast mixture. Finally add the flour one cup at a time until it forms a ball. Knead dough for 5 – 7 minutes. Place the dough into a clean bowl, pour 1 tablespoon of melted butter over the dough to coat. Cover the bowl with plastic wrap and place in a warm place to rise for one hour.

After the dough has risen for an hour, remove the dough from the bowl and place on a well floured surface. Roll the dough into a large rectangle. It should measure approximately 18″ by 24″. The closer it looks to a rectangle, the better. Mix the brown sugar and cinnamon together. Coat the dough with the melted butter. Now spread the brown sugar mixture over the dough. The butter will allow the brown sugar mixture to adhere.

Starting on the bottom of the dough rectangle, roll the dough into a log. Roll the dough as tightly as you can. This helps keep the rolls together later on. Once you have your dough log created it is time to cut the rolls. Slice the log every inch or so to form the rolls. This should make 12 – 15 rolls depending on how big you decide to slice them. Place the rolls onto a baking sheet, let them rise for another hour after placing them on the baking sheet before baking them. Bake at 350 degrees for 10 to 12 minutes.

Gooey, Sweet Cinnamon Rolls, 5.0 out of 5 based on 1 rating

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