Gooey Cinnamon Rolls
Fluffy yeasted dough, a butter-and-cinnamon filling rolled in tight, and a cream cheese frosting that melts straight into the cracks. Everything you want it to be.
Ingredients
Method
Warm the milk until lukewarm, then stir in a tablespoon of the sugar and the yeast. Let it sit for 5 to 7 minutes until frothy.
Whisk the flour and salt together in a large bowl. Add the yeast mixture, the remaining sugar, yogurt, butter, eggs and vanilla.
Knead for 5 to 7 minutes until smooth and slightly sticky, then cover and let rise for 40 minutes — it won't fully double, and that's fine.
Mix the filling: beat the butter with the brown sugar, cinnamon, cardamon and vanilla until spreadable.
Roll the dough out to roughly 40×40cm, spread over the filling, and roll up tightly. Cut into 8 to 12 rolls — 8 if you want them properly big.
Arrange in a greased pan, cover, and proof for 25 to 30 minutes while the oven heats to 175°C.
Warm the cream and pour it over the rolls just before baking — it's what keeps the centres soft.
Bake for 25 to 30 minutes at 175°C, then finish with 5 to 7 minutes at 190°C until deep golden.
For the frosting, beat the cream cheese and butter together until smooth, then mix in the icing sugar and vanilla.
Let the rolls cool for 10 to 15 minutes, then spread over the frosting and serve warm.
Pouring warm cream over the rolls right before they go in is the whole trick to that gooey, pull-apart centre, don't skip it even if it feels unnecessary.