Ingredients for Ooey Gooey Cinnamon Rolls
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- 2 cups granulated sugar (1 cup for dough, 1/2 cup for topping, 1/4 cup for pan, 1 1/2 cups for filling)
- 1/2 cup (1 stick) unsalted butter, softened (1/2 cup for dough, 1/2 cup melted for pan and topping)
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1 cup milk, warmed
- Ground Cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Brown Sugar
- Karo Syrup
- 1/2 cup chopped pecans (for topping)
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How to Make Ooey Gooey Cinnamon Rolls
- In a large bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let stand for 5-10 minutes until foamy.
- In a separate large bowl, whisk together the warmed milk, 1 cup of sugar, softened butter, salt, and eggs until well combined.
- Add the yeast mixture to the wet ingredients and whisk until just combined.
- Gradually add 2 cups of flour, mixing until a smooth dough forms.
- Gradually add the remaining flour, a little at a time, until the dough is slightly sticky but pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 - 2 hours, or until doubled in size.
- Punch down the dough and let it rest for 5 minutes.
- On a lightly floured surface, roll the dough into a 15x20 inch rectangle.
- Spread 1/2 cup of softened butter evenly over the dough.
- In a small bowl, combine 1 1/2 cups sugar and 2 tablespoons of cinnamon. Sprinkle evenly over the buttered dough.
- Sprinkle with walnuts and raisins.
- Tightly roll the dough up from the long side, pinching the seam to seal.
- Cut the roll into 12 equal slices.
- Grease a 13x9 inch baking pan and an 8 inch square baking pan with 1/2 cup melted butter. Sprinkle with 1/4 cup sugar.
- Arrange the cinnamon roll slices close together in the prepared pans.
- Cover the pans loosely with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
- **Prepare the topping:** In a small saucepan, combine brown sugar, heavy cream, and vanilla extract. Cook over medium heat, stirring constantly, until melted and smooth.
- Stir in the chopped pecans.
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
212g
Fat
133g
Carbs
39g
