There is quite possibly no better aroma than a pan of these big, puffy rolls baking in the oven, fragrant with cinnamon, brown sugar and orange zest. If you prepare these the night before up until the final rise and baking, then all you have to do in the morning is let them come to room temperature and then slide them in the oven to bake.
Gooey Cinnamon Rolls
For the dough:
- 1 package active dry yeast
- 3/4 cup milk, warmed (110°F)
- 1/4 cup granulated sugar
- 4 eggs
- 4 1/2 cups all-purpose flour, plus more as needed
- 1 1/2 tsp. kosher salt
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks
For the filling:
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks
- 2/3 cup firmly packed light brown sugar
- 2 tsp. ground cinnamon
- Finely grated zest of 1 large orange
- 1 egg, lightly beaten with 1 tsp. water
For the cream cheese frosting:
- 1/2 lb. cream cheese, at room temperature
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1 cup confectioners’ sugar, sifted
To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 10 minutes. Add the granulated sugar, eggs, the 4 1/2 cups flour and the salt. Attach the dough hook and knead on low speed, adding a little more flour if needed, until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 7 minutes. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl and cover the bowl with plastic wrap. Let the dough rise at room temperature until doubled in volume, 1 1/2 to 2 hours.
Butter a 9-by-13-inch baking dish. Punch down the dough and turn it out onto a lightly floured work surface. Cut the dough in half.
Roll out 1 dough half into a rectangle about 9 by 14 inches. Spread with half of the butter, then sprinkle evenly with half of the brown sugar, half of the cinnamon and half of the orange zest. Starting at the long side closest to you, roll the rectangle away from you, forming a log.
Cut log crosswise into 8 equal slices. Arrange the slices, cut side down, in half of the prepared pan.
Repeat with the remaining dough and filling ingredients, and arrange the slices in the other half of the pan. Cover the pan loosely with plastic wrap and let stand in a warm, draft-free spot until puffy, about 1 hour, or refrigerate overnight, then let stand at room temperature for 30 to 60 minutes before baking.
Preheat an oven to 400°F.
Brush the rolls lightly with the beaten egg mixture. Bake until the rolls are golden brown and a toothpick inserted into the center of a roll comes out clean, 20 to 25 minutes.
Meanwhile, make the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese, butter and vanilla and beat on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the confectioners’ sugar and continue to beat until thoroughly combined, stopping the mixer to scrape down the sides of the bowl as needed. If the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes.
Transfer the pan with the rolls to a wire rack and let cool slightly, then spread the rolls with the frosting while they are still warm. Pull the rolls apart and serve warm. Makes 16 rolls.
For more great rolls and other baking recipes be sure to check out Williams-Sonoma Home Baked Comfort cookbook.
This is also a very good article that I really enjoyed reading. It’s not every day that I get to see something like this. Hope you will have many more good articles to share with us. If you have more time, please visit:
Download the latest app to message your friends about this lovely baked breakfast cinnamon rolls.
Thanks for another wonderful article. Where else could anybody get that kind of info in such a perfect means of writing? I’ve a presentation next week, and I’m at the search for such info.
Thanks for the update and quick reply. I’ll be sure to keep an eye on this thread. Looking for the same issue. Bumped into your thread. Thanks for creating it. Looking forward for solution.
Great web site. Plenty of useful info here. I’m sending it to several friends ans also sharing in delicious. And naturally, thanks for your effort!
You must guarantee that your cover letter pulls in your future hiring decision-maker, confirms their interest in you, and then encourages them to pay attention to your resume so they decide to contact you for the interview. Because of the overwhelming amount of resumes submitted to every job offer nowadays, the cover letter often becomes the sole distinguishing factor choosing whether you get an interview – or get thrown into the garbage!
I quite like reading through an article that will make men and women think. Also, thank you for allowing for me to comment!
Wow, the cake looks so delicious and so wonderful. I really want to enjoy it. Thank you for sharing the recipe.
[…] via Weekend Project: Cinnamon Rolls — Williams-Sonoma Taste […]
Tried the recipe last night and it is heavenly. So so tasty 🙂
What’s up,I log on to your blogs named “Home Baked Breakfast: Gooey Cinnamon Rolls | Williams-Sonoma Taste” like every week.Your story-telling style is awesome, keep it up! And you can look our website about proxy list.
Awesome and delicious recipe. I just loved it.
Can I make this recipe with warm water instead of milk?
Hi Rivkah, we haven’t tested the recipe that way, but it should work — the resulting dough will be a bit less rich, but it should still turn out. Let us know how it goes!
[…] Homemade Cinnamon rolls – I made these cinnamon rolls the night before and then baked and iced them in the morning. I had never made cinnamon rolls before but I wanted to do something extra special for Father’s Day and these were a hit. […]
[…] Rolls (adopted from the Williams-Sonoma Blog) ¾C warm milk, heat for ~20 seconds in the microwave 2 ¼ tsp active dry yeast ¼C sugar 4 eggs 4 […]
[…] Gooey Cinnamon Rolls There is quite possibly no better aroma than a pan of these big, puffy rolls baking in the oven, fragrant with cinnamon, brown sugar and orange zest. […]
delicious, i cut the roll into 16 pieces, no problem getting them into a 9×13 pan and less quilt per portion. iare the nutritional values for this recipe available?
Hi dee finan, unfortunately we don’t have nutritional information available for this recipe, but you can estimate it by using a recipe calculator tool such as this one: http://recipes.sparkpeople.com/recipe-calculator.asp. Enjoy!
I used canned milk instead of whole or 2% milk and it gave it a very unique flavored unique in a good way! Awesome recipe Hubby says this is a dedicate SAVE!
[…] Cinnamon rolls – The Blender […]
[…] on the Williamsburg Bridge to clear my head and bake something new (this season I’m thinking homemade gooey cinnamon rolls) Image via […]
I’ve tried to make this recipe several times now and it doesn’t come out. My problem is the yeast. It’s not blooming. I’ve used a thermometer, whisked it, kept warming it to 110 – NOTHING! I’ve tried to bloom yeast about 6 times now. The yeast isn’t expired and I’ve tried several different packages of yeast – it’s not all coming from the same pack of 3.
I read online that water is the best bloomer, but there’s no water in the dough.
What am I doing wrong?!
[…] Gooey Cinnamon Rolls thanks to The Blender >> […]
[…] bout Twitter. It’s time to make sticky buns for […]
I’d like to make these up to the baking point and deliver them as Christmas gifts on Christmas Eve. Would they be ok sitting in the fridge overnight before baking? Thank you and Happy Holidays
Thanks for posting this recipe! Can’t wait to try. Can you please make your blog-posts printer-friendly? On some, you have a link to load a printable document, but not on all. It would be so nice to be able to print these more easily. Thanks!
It’s listed in recipes on the main site. https://www.williams-sonoma.com/recipe/gooey-cinnamon-rolls.html?cm_src=RECIPESEARCH
What? No pin? I’m disappointed….
Thank you for stating how long to let the yeast stand, double the size of the dough, beat the mixture until fluffy, etc…. That is so helpful as I never understand how to figure out these steps in a recipe. Cannot wait to try these!
Made these yesterday,was a bit nervous converting the recipe to metric, AB FAB !!!
By the way I am a Scot living in Italy. x
[…] 1, 2, 3, 4, 5, 6, 7, 8 Pin It Related posts:Why I Could Never Live in the SouthMy Top 5 Practical […]
[…] gooey cinnamon rolls. /* […]
The post is written in very a good manner and it entails many useful information for me.
Please Add My Info
I posted you a line few days ago
Man and van Wandsworth> :-Man and Van Removal provides Man and van Wimbledon, Man And Van Guildford, Man and van Wandsworth abd Man and van Croydon services in Greater London area. Hire a man with van by just calling 0800 059 9242.
Man and van Croydon> :-Man and Van Removal provides Man and van Wimbledon, Man And Van Guildford, Man and van Wandsworth abd Man and van Croydon services in Greater London area. Hire a man with van by just calling 0800 059 9242.
Dear Williams-Sonoma Editors: I would also like the answer to Melody’s question from July 8th, 2012 regarding: How many rolls does this make? If I wanted to make a lot (say, 200), would it be okay to just multiply the recipe or will I need to adjust it?
We have a very large family reunion coming up and I would love to make these for that event. Thanks for a reply!
I made these twice so far and they turned out amazing. They tasted amazing! The only problem I had was that they gave everyone really bad gas. Did I do something wrong when I was cooking them? I dont think they should do that.
Thanks! Will try to make this soon! 🙂
Kat, a package of active dry yeast is about 2 1/2 teaspoons. Good luck!
Hi! Sorry, I’m new with this baking stuff… the recipe calls for 1 package dry yeast. Is there a standard package? How much yeast is this normally?
This. Looks. AMAZING! Wow, I can even smell the cinnamon just looking at the pictures!
How many rolls does this make? And if I wanted to make a lot (say, 200), would it be okay to just multiply the recipe or will I need to adjust it? Thanks!
Will the dough come out fine if I use a bread machinne???
Heather, I’m sorry the recipe didn’t turn out as expected! It’s hard to say exactly what went wrong without more details, but the dough can be hard if it’s overworked. You may try kneading a bit less when you make them again. Good luck!
Amy, yes, you can absolutely freeze this dough! I’d recommend freezing the rolls in the assembled rounds and then letting come to room temperature before baking and icing. Enjoy!
So I’m not sure what I did wrong. I thought I followed the directions but my cinnamon rolls turned out hard. The dough wasn’t fluffy…but hard. Any advice???
Try not to knead too long and let the dough restf or about five minutes covered.
We offers the best pick & drop services of man and van Croydon from man and van Wandsworth to Wimbledon & London.We are the best in packing, moving services of man and van London and also deal in removal companies London, we specialize office house and student moves.
Can these be made ahead and save half in the freezer before baking for a smaller household? 🙂 I’d be in heaven but wouldn’t fit in my jeans if I ate all of them in 1 sitting!
OK, am going to make them this weekend as I’m off for spring break-will report back!!!
Ditto on the printer friendly option. I would like to keep this for later… can’t exactly tackle this on a work night/day!
Bonnie, do a search for the recipe under the recipes tab on the home page. it prints out in 2 pages
Is it possible to print this without the photos, i.e. so it doesn’t run to four pages?
Here’s a link to the one page recipe. It’s on the Wms. Sonoma main site, under recipes. (as opposed to this blog called Taste, by Wms. Sonoma)
Holy Moly! Why do these have to taste soo dang amazing?! That frosting looks incredible.