Ooey Gooey Cinnamon Rolls

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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by PaulsPound photo by PaulsPound
photo by Anonymous photo by Anonymous
Ready In:
3hrs 45mins
Ingredients:
18
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. teresa
    Belinda who is my friend who also rated this made this recipe and i stopped over at her house and tried it out and was it ever so good (not that she is a good cook) it was the recipe that did it all ....just kidding dont want her head to swell to much...it was very moist...Thanks for posting this recipe and Belinda thanks for making it.....
     
  2. Larry Penrod
    Not only have I made these wonderful cinnamon rolls, we have used the dough to make bierocks, pizza pockets and ham and cheese loaf. It is a very versitile and yummy dough. I also love making cinamon rolls using this dough, roll it out, butter it, liberally coat it with a mix a cinnamon and powdered sugar and then when done cooking while hot coat it with Caramel cake frosting/icing #44051 (here on RecipeZaar.
     
  3. mojo mom
    Mmmm, these were so good. I had no problems with the dough and they came out perfect. Better than any cinnamon roll I have found in a bakery. I cut these a little smaller because they are so huge, I can get 18 rolls out of the batch. When I am making the recipe just for my family I half the recipe for a family of 5. Thank you for sharing a great recipe, this will be a keeper!
     
  4. Steph Doll
    This was my first try at homemade cinnamon rolls. They turned out absolutely delicious. The recipe didn't mention it, but I melted the butter for the dough since you are supposed to mix it well with the milk and eggs before you add flour and that doesn't work with solid butter. I also made mine smaller than the recipe says. I divided the dough in half and rolled each half out to almost the same size as it says. I cut them about 1 inch apart and ended up with about 40 small cinnamon rolls. I did need one extra 11x9 pan doing it that way. I also used cooking spray to grease the pans since it has 0 calories and butter has a lot, and I didn't sprinkle the pans with sugar. Instead of the topping I made a powdered sugar icing because I didn't have enough butter and it sounded way to fattening anyway. My daughter ate 3 of them as soon as they were cool enough. This was a lot of work, but it was well worth it.
     
  5. EJB6778
    I have to say that my family knows me for my baking, mostly my pies and cinnamon rolls. But I have to tell you, when I came acrossed this recipe, I had to try it, and the dough came out sooooo wonderfully soft and hugh that while baking...they were literally spilling out of my pan! This dough is a winner for me! Thanks! Try this for an added twist to the topping. Use plain powered sugar glaze frosting, then sprinkle with Sugar Glazed Pecans.
     
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Tweaks

  1. Virg F.
    Cold kitchen? Try this, take a heating pad put it on warm and put your covered bowl on top of it! Works every time!
     
  2. Jopalis
    DELICIOUS! I made these to take to a mountain cabin and enjoyed it with a steaming mug of coffee. Instead of making icing, I used a combination of melted butter, brown sugar, cinnamon and nutmeg and chopped nuts in the bottom of the pan. I laid the rolls on top of this mixture. When they were done I just flipped them over on a plate and they were most definitely even more ooey gooey! Delish. I did not use the nuts in the filling. I also added some nutmeg. I froze the rolls in the pan and let defrost and baked fresh the morning I wanted them. They were a huge hit. I only use rapid rise yeast.
     
  3. Steph Doll
    This was my first try at homemade cinnamon rolls. They turned out absolutely delicious. The recipe didn't mention it, but I melted the butter for the dough since you are supposed to mix it well with the milk and eggs before you add flour and that doesn't work with solid butter. I also made mine smaller than the recipe says. I divided the dough in half and rolled each half out to almost the same size as it says. I cut them about 1 inch apart and ended up with about 40 small cinnamon rolls. I did need one extra 11x9 pan doing it that way. I also used cooking spray to grease the pans since it has 0 calories and butter has a lot, and I didn't sprinkle the pans with sugar. Instead of the topping I made a powdered sugar icing because I didn't have enough butter and it sounded way to fattening anyway. My daughter ate 3 of them as soon as they were cool enough. This was a lot of work, but it was well worth it.
     
  4. Cyn2938
    Made these for the family and they were a HUGE hit! A few modifications I made: used brown sugar instead of granulated; omitted raisins and nuts from filling; cut butter back to 1/2 cup in filling; used a simple powdered sugar icing. I will definitely make these again, thanks so much for sharing this great recipe!
     
  5. Heather Sullivan
    I have no clue what went wrong but "ooey gooey" seems to stand for "puddle of butter". I left out the nuts and raisins, replaced Karo syrup with golden syrup, and did a half recipe in a 9x13 pan (so only six huge buns) and when they came out of the oven, they're in a quarter inch puddle of mostly butter which is causing the buns to go soggy and dissolve slightly. I'm going to half the butter in everything but the dough next time and maybe half the glaze recipe too.
     

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