Time: 3 hours 5 minutes
Yield: 24 servings
When you bake Ooey Gooey Cinnamon Rolls, you can almost see the delicious cinnamon aroma wafting from them; it's like an enchantment in the air, taking you back to childhood mornings when the same smell had you rushing out of bed. Ooey Gooey Cinnamon Rolls taste even better than you remember, with that rich, pull-apart texture and aromatic spiced and sweet spiral. Draped with creamy, cool frosting, these cinnamon rolls make for a lip-licking, luscious dessert or the brightest of breakfasts. Be prepared to find yourself dreaming back to your happiest moments!
IngredientsFor the dough: • 1 (.25 ounce) package active dry yeast • 1 tablespoon sugar • 1/4 cup warm water, about 110-115 degrees F • 1 cup milk, not skim • 1/3 cup instant vanilla pudding mix • 1 large egg, room temperature • 1/4 cup butter, melted • 1 teaspoon salt • 3 cups all-purpose flour, plus more as needed For the filling: • 3/4 cup sugar • 1 tablespoon ground cinnamon • 1/4 cup butter, melted For the frosting: • 1/2 cup butter, softened • 2 teaspoons vanilla extract • 1 teaspoon water • 1 1/2 cups confectioners sugar, plus more to taste
Grease a large bowl and 2 separate 9x13-inch baking dishes.
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water.
In the bowl of a stand mixer, beat the milk and pudding mix together at low speed for about 1 minute. Let the milk mixture stand until it soft sets, for about 1 minute.
Add the egg, melted butter, salt, the yeast mixture, and 2 cups of flour to the milk mixture. Beat together on medium speed until a smooth mixture forms.
Add more flour until a soft, sticky dough forms.
Flour a kitchen counter or work surface.
Turn the dough out onto the floured surface and knead until smooth and elastic, about 6-8 minutes.
Place the dough into the greased bowl, turning it over so that every part of the surface is greased.
Cover the bowl and let it prove in a warm place until it has doubled in size, about 1 hour.
While the dough proves, mix the sugar and cinnamon for the filling.
Deflate the dough and divide it in half. Place half the dough on the floured work surface and roll it out into an 18x10-inch rectangle.
Brush the top of the dough with half of the melted butter reserved for the filling.
Sprinkle on half of the cinnamon-sugar mixture.
Starting with the long side, roll the dough up, creating a spiral of cinnamon sugar in the center. Once rolled, pinch the seam of the dough to close the roll.
Cut the roll into 12 slices.
Repeat the filling, rolling, and slicing process with the other half of the dough and filling mixture.
Place all of the slices into the greased baking dishes, cut side down. They should not be crowded in the pan, as they will grow into each other during the proving stage.
Cover the rolls with a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake the rolls until golden brown, about 20-25 minutes.
Remove from the oven and let cool on a wire rack.
While the rolls cool, in a small bowl, beat the butter reserved for the frosting until creamy.
Beat in the vanilla, water, and confectioners sugar. Add in as much confectioners sugar as you'd like until you achieve the right frosting consistency; it should be on the thicker side.
While the rolls are still warm, spread the frosting over the rolls.