Gooey Cinnamon Rolls

A few weeks ago, Mike and I were hanging out when he asked for a sweet snack. Since we’d been in Europe for so long, and writing exams before that, I hadn’t really had the time to bake in several months. So, I hit the kitchen and came up with these delicious cinnamon rolls. And, bonus, they were really easy to make and done in less than an hour! 

Ingredients:

Rolls:

2 1/2 cups all purpose flour
2 Tablespoons white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups skim milk
6 Tablespoons unsalted butter, melted

Cinnamon Filling:

3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon unsalted butter, melted

Cream Cheese Frosting:

4 oz cream cheese
1/4 cup butter
1/2 teaspoon vanilla
1.5 cups confectioner’s sugar
1/2 Tablespoon milk

Directions:

Preheat the oven to 425F. Grease a 9″ cake pan and set aside.

To make the filling, mix the brown sugar, white sugar, cinnamon, salt and melted butter in a medium sized bowl.

In a separate large bowl, whisk the flour, sugar, baking powder, baking soda and salt. Off to the side, mix the milk and melted butter. Stir this mixture into the flour mixture until it’s all absorbed. This is your dough!

Spread flour on your counter – the dough will definitely be sticky. If you want to avoid a big mess, I like to put down a big cutting board and flour that. Later on, you can lift it off and your counter will be clean :). Place the dough on the floured surface and knead until it’s workable. Shape it into a rectangle that’s about 1 foot long on the longer side.

Spread the filling over the dough, but stay at least 1/2 inch away from the edges. Gently but firmly press the filling into the dough. Starting on the longer side, roll the dough up to make a log. Slice the dough into 1 inch thick pieces, and place them face up in your greased cake pan.

Bake the rolls until golden (about 20 minutes). While they’re baking, mix all the ingredients for the frosting together until smooth. When cooled, flip the rolls out of the pan and onto a plate. Spread the frosting over them and enjoy! Between the two of us and my family, they barely lasted beyond the night I made them, so in case you’re wondering, the recipe doubles up nicely ;)

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