Umami Recipes
Umami Recipes

Gooey Cinnamon Rolls

12 servings


55 mins

active time

4 hours 55 minutes

total time



1 Cup (227 grams) whole milk

1 stick (113 grams) unsalted butter

1/4 Cup (57 grams) sour cream or plain yogurt, (at room temperature)

1 envelope (2 1/4 tsp) instant yeast*

1/4 Cup (50 grams) granulated sugar

1 large egg, (at room temperature)

2 egg yolks, (at room temperature)

1/2 tsp vanilla extract

4 to 4-1/4 Cups (508 to 540 grams) all-purpose flour, (plus more for dusting)

1-1/2 tsp fine salt


1 stick (113 grams) unsalted butter, (completely softened to room temperature)

3/4 Cup (150 grams) packed light brown sugar

2 Tbsp ground cinnamon

1/8 tsp fine salt


2 Cups (250 grams) powdered sugar

1/4 Cup (57 grams) whole milk

2 Tbsp (28 grams) unsalted butter, (melted)

1 tsp vanilla extract


Make the DOUGH:

In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let it cool until lukewarm** (about 110°F).

In the bowl of an electric mixer, use a whisk to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and all of the salt, stirring with spatula until combined. Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 Tbsp at a time. Only add as much flour as needed to create a smooth dough.

Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1-1/2 to 2 hours.

Make the FILLING:

Once the dough has risen, add filling ingredients to a medium mixing bowl. Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 mins.

To shape the DOUGH:

Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.

Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.

Grease a 13x9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 to 2 hours.

When nearing the last 30 mins of rise time, preheat the oven to 350°F. Bake the rolls until lightly golden brown, about 22 to 25 mins.

For the ICING:

While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.

Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.


*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.

** Be sure to allow the milk/butter mixture to cool until it’s only just warm. Mixing this with the yeast when it’s too hot will kill the yeast, and your cinnamon rolls won’t be able to rise. Ensure the mixture is 110°F or below with an instant-read thermometer before proceeding.

MAKE AHEAD: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.

12 servings


55 mins

active time

4 hours 55 minutes

total time
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