Ooey Gooey Cinnamon Rolls

There’s nothing like a homemade Cinnamon Roll, with creamy vanilla icing melting into the warm gooey dough, laden with buttery cinnamon-sugary goodness,  which is why I decided to make it the very first recipe post on Love Is A Real Ingredient!

Dough
1 cup warm milk. (110-115 degrees)
1 1/2 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter, softened
1 large egg (slightly beaten)
3 cups all-purpose flour

Filling
½ cup (1 stick) salted butter, melted
1 cup brown sugar
1 tablespoons ground cinnamon
1 tablespoon ground pumpkin spice

Glaze
4 ounces cream cheese, softened
¼ cup salted butter, softened
1 to 1½ cups powdered sugar
½ teaspoon vanilla extract
1 to 2 tablespoons milk
Dash cinnamon and/or nutmeg

And don’t forget the love–a little goes a long way ❤️

In a mixing bowl with the kneading hook attachment, blend flour, yeast, sugar and salt. On low setting , mix in egg and butter, then slowly pour in warm milk until fully blended and increase speed to medium and mix until dough forms around dough hook and pulls away from the sides of the bowl. Dough should be soft, but not sticky to the touch. If sticky, add some additional flour.

Remove dough from bowl and gently knead by hand on a flowered surface, just enough to form a nice dough ball. Transfer dough to a lightly oiled bowl. Cover bowl with a slightly damp cloth and place in a warmed 100 degree oven for one hour to allow dough to rise.

Prepare the filling in a medium bowl, by blending the brown sugar, cinnamon and pumpkin spice. In a small dish, melt 1 stick butter.

After the dough rises for an hour, remove from bowl and roll out on a floured surface. Roll dough into a 18″ x 12″ rectangle. With a pastry brush, brush melted butter all over the dough rectangle but leave around 1/2″ unbuttered along one of the long sides (furthest away from you). By handfuls, sprinkle the sugar/spice mixture all over, making sure it “melts” into the butter. It may seem like a lot of mixture, but be sure to use it all. Start rolling the dough up to the unbuttered edge, using the edge to pinch and adhere the roll.

Using a very sharp (non-serrated) knife, cut the roll in half, then cut each half in half (making 4), then cut each of the 4 sections into 3rds, making 12 individual pieces. Place rolls in baking dish; 9×13″ rectangle will fit all 12 rolls 9-10″ round will fit 8 rolls 6″ round will fit 3-4 rolls. Cover dish with cloth and let rise for 45 minutes.

Bake at 325 for @ 20 minutes, or until the tops are light golden brown. You may have to allow an extra 5 minutes, depending on your oven. While the rolls are baking, prepare the glaze by mixing the butter and cream cheese until well blended, add Vanilla and gradually add powdered sugar and milk until completely blended. Add a dash of cinnamon and/or nutmeg. Beat on high for a minute until light and creamy. When rolls are done baking, remove from oven and cool for 10 minutes before glazing.

Best served fresh out of the oven, but can be reheated in a microwave for 15 seconds! Enjoy!