Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls

  • Prep Time: 50 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 12

    • Ingredients

  • 2 (1/4 ounce) package active dry yeast
  • 1cupwarm water
  • 2/3 cupsugar
  • 1teaspoonsugar
  • 2/3 cupbutter
  • 2teaspoonssalt
  • 2eggs, slightly beaten
  • 7cupsflour
  • 1cupwarm milk

    • Filling

  • 1cupmelted butter
  • 1 3/4 cupssugar
  • 3tablespoonsground cinnamon
  • 1 1/2 cupschopped walnuts(optional)
  • 1 1/2 cupsraisins(optional)

    • Topping

  • 1cup butter or 1cupmargarine
  • 1/2 cupbrown sugar
  • 1/2 cupKaro syrup
  • 2cupspecans, chopped(optional)

    • 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 15×20 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.

    • Reviews

  • “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…..”

  • “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.”

  • “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.”

  • “Thank you for postng this recipe, I have been looking for a good cinnamon roll recipe and when I saw this I knew I found one I had to try. It was a big hit at my house. The recipe was pretty easy and the end result was great!! Thanks again!”

  • “These are labor of love to be sure –it takes every minute of three and a half hours– but well worth it. The dough was sticky initially which might throw off some novice bakers, but like Winston Churchill said “When you’re going through Hell, keep going.” Just keep kneading, it’ll soon form a smooth, elastic dough with a subtle sheen.I made the rolls as suggested but skipped greasing the pans with 1/2 cup butter, using instead the Pan Release, Professional Pan Coating which worked marvelously, as it always does.Used a sour cream icing instead of the Karo topping to add a bit of tartness.Wonderful recipe, and I’ll be using the dough as the base of my hot cross buns next spring!”

  • “I love, love, love this recipe! I don’t even want store bought-refridgerator tube cinnamon rolls anymore. These are exactly as they are called ooey and gooey. I think that awesome or mind blowing needs to be added in there. : )
    I leave out the nuts and raisins-they get in the way of the butter and sugar. ; ) They are fabulous both ways!
    Thank you for posting this!”

  • “wonderful…tasty….the dough is a beauty to work with….i love this recipe”

  • “These rolls are amazing! I found the dough a little difficult to work with, but it was worth it. I love pouring butter over the rolls before they bake, too. I’m writing after hunting this specific recipe down to make another batch!”

  • “Fabulous.. no modifications.. nuff said! Thanks for this yummy indulgence!”

  • “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 recipefor a family of 5.Thank you for sharing a great recipe, this will be a keeper!”

  • “Very good.”

  • “Lots of work – not a ton, but it definitely takes the full 3 3/4 hours to finalize. I’m sure it gets easier as you make them more often. I’m not a from scratch baker except for cookies, so for pros these will be a breeze, I’m sure; but any amateur (like me) can also have great results! Had I realized these were monster rolls, I would have cut them much smaller to share with a large group such as a Sunday Small Group or a book club, because we will never be able to eat all of these! I think they’d be good with some cream cheese icing or some apple filling. (I know, I know – they must already be about 1000 calories a roll, but just some ideas to try) But, they are wonderful as is! I used a roasting pan instead of two pans, and it took just a couple of extra minutes to cook.”

  • “It was good but I’m not sure it was worth all the mess and hassle.You must use all the sugar/cinnamon mix (and yes it looks like you would be using too much), but it’s perfect and just right.Do not over cook.”

  • “Turned out wonderful.I only made a half a batch.Thanks.”

  • “The dough was a beast, but well worth it. Didn’t use the topping, I made my own powdered sugar/cream cheese icing. Make sure you cut these smaller. I feel like if I had done that then they wouldn’t have felt like they were so undercooked. That was the only tricky part.”

  • “AWESOME! My family loves these. They bake up large enough to make my little one think he is getting a “huge treat”.”

  • “I have always wanted to make a cinnamon roll that would taste ooey gooey – this is a great recipe – thanks for sharing.”

  • “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.”

  • “I was really nervous about making these because it looked intimidating…however they turned out amazing! I thought that the topping was going to be too much, but once it baked into the rolls it was amazing! Great recipe and worth the work.”

  • “Absolutely delicious!The only problem I had was that it took longer than stated for the dough to rise, but that is probably because I have a cold kitchen.Wonderful recipe.Great for gift giving!”

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