Best Gooey Cinnamon Rolls Recipes

GOOEY CARAMEL CINNAMON ROLLS

Steps:

• Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
• Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
• Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
• Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
• Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

GOOEY CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle.
• Filling:
• Mix together brown sugar and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled.
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled.
• Bake at 350° for 15-20 minutes, until golden. Do not overbake.
• Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them.

OOEY GOOEY CINNAMON ROLLS

Steps:

• In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
• In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
• Add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is stiff.
• Turn out onto a well-floured board.
• Knead for 10 minutes.
• Place in a plastic bowl and cover.
• Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
• Punch down dough and let it rest for 5 minutes.
• Roll out on a floured surface into a 15x20 inch rectangle.
• To prepare filling----------.
• Spread dough with half cup butter.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with walnuts and raisins.
• Roll up and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
• Sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
• Topping----------.
• In a saucepan, place all ingredients except for pecans.
• Melt these ingredients on range top.
• Mix in pecans and then pour over the top of rolls.
• Preheat oven to 350°F.
• Bake for 25 minutes or until done.
• Cool.

GOOEY CARAMEL CINNAMON ROLLS

Steps:

• Freezing Day In mixing bowl, combine 1 1/2 cups flour and the yeast. In a medium saucepan, heat milk, sugar, shortening, and salt until just warm (115-120 degrees), stirring constantly until shortening almost melts. Add to dry mixture; add egg. Beat at low speed with electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand or with mixer on low speed, stir in remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning one to grease surface. Cover and let rise in warm place until dough doubles in size (Approximately 1 1/2 to 2 hours). Meanwhile blend filling ingredients together in a bowl. Set aside. Prepare caramel topping: In a medium saucepan, mix the brown sugar, butter and corn syrup. Heat slowly, stirring often. When dough has risen, punch down and turn onto a floured surface. Cover and let rest for 10 minutes. Divide dough in half and roll out one piece into a 16x8 rectangle. Spread half of filling mixture over entire surface. Roll up jelly roll style, starting with long edge; seal edges by pinching together. Cut in 1 1/2 inch slices. Repeat with other half of dough. Line two baking pans (using the plastic wrap and foil method) or use disposable aluminum baking pans, and divide caramel topping into each pan. Place rolls cut side down, over mixture. Seal, well label, and freeze. Reheating Instructions Be sure to remove outer wrap from cinnamon rolls while still frozen and return rolls to pans with caramel mixture facing down. Thaw and let rise in warm place until doubled in size. Bake at 375 degrees about 20 minutes. Cool 2-3 minutes, then invert onto a plate or tray and remove pan.

INSTANT POT GOOEY CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes.
• Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment.
• Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
• Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot® and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
• Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm.

HUNGRY GIRL'S GOOEY CINNAMON ROLLS WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 375 degrees.
• To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
• To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
• Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
• Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter.
• Spread filling out evenly over dough leaving a 1/2 inch border around the edges.
• Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
• Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
• Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary.
• Cover pan with aluminum foil. Bake in oven for 8 minutes.
• Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top.
• Evenly distribute icing over cinnamon rolls and then ENJOY!

OOEY GOOEY CINNAMON ROLLS

Steps:

• -In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside. -In a large bowl, mix milk, remaining sugarm butter, salt and eggs. Stir well. -Add yeast mixture. -Add half the flour and beat until smooth. -Stir in enough of the remaining flour until dough is stiff. -Turn out onto a well-floured board. 9Knead for 10 minutes. 10Place in a plastic bowl and cover. -Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours. -Punch down dough and let it rest for 5 minutes. -Roll out on a floured surface into a 15* 20 inch rectangle. To prepare filling: -Spread dough with half cup butter. -Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough. -Sprinkle with walnuts. -Roll up and pinch edge together to seal. -Cut into 12 slices. -Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter. -Sprinkle with remaining 1/4 cup sugar. -Place cinnamon roll slices close together in pans. -Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes. Topping: -In a saucepan, place all ingredients except for pecans. -Melt these ingredients on range top. -Mix in pecans and then pour over the top of rolls. -Preheat oven to 350 deg. -Bake for 25 minutes or until done.

GOOEY CINNAMON ROLLS

Steps:

• 1. Preheat oven to 375
• 2. In ungreased 9 x 13" pan, melt 8 tbsp. butter in oven. Stir in brown sugar and 1/4 c. water.
• 3. Separate each can of rolls into 2 rectangles of dough. Press perforations to seal. Spread all rectangles with the 4 tbsp. butter. (use more if needed)
• 4. Combine granulated sugar and cinnamon; sprinkle over dough.
• 5. Roll up dough starting at shorter side, making rolls of dough. Place in freezer to firm up so it will be easier to cut the. Once firm cut each roll into 6-8 slices. Place cut side down in prepared pan.
• 6. Bake 20-25 minutes until golden brown. Dump upside down on tray. (You may add chopped nuts to the butter/brown sugar mixture in the bottom of the pan if you desire.)