Sandy's Ooey-Gooey Cinnamon Rolls
For the most scrumptious, ooey-gooey cinnamon rolls
- active dry yeast - 1 package
- warm milk - 1 cup
- granulated sugar - 1/2 cup
- salted butter - 1/3 cup
- salt - 1 teaspoon
- eggs - 2
- flour - 4 cups plus more for kneading
- carrots - 4, cut into 1 inch pieces
- light brown sugar - 1 cup
- cinnamon - 2-3 teaspoons
- softened butter - 1/3 cup
- Cream Cheese Icing:
- softened cream cheese - 2 ounces
- softened butter - 7 tablespoons
- vanilla extract - 1/2 teaspoon
- milk - 2 tabelspoons
- confectioners sugar - 1 1/2 cups
- salt - 1/4 teasoon
To make these beauties:
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- Start by dissolving the milk and the yeast in a bug bowl. The milk should be around 100-110. Any hotter and it will kill the yeast. This will take about five minutes.
- Then it is time to add the rest of the dough ingredients. Roll the dough out onto a floured surface and start kneading, for about 10 minutes until the dough is elastic and you are able to hear the pockets of air pop.
- Place the dough in an oiled bowl and let rise for about an hour in a warm place. In the cold Ohio winter months I just place the dough on top of the preheated oven and it does the trick.
- Once doubled in size roll the dough out on a floured surface once again and using a rolling pin flatten it to a rectangle approximately 12 by 16 inches in size.
- Combine the softened butter, cinnamon and brown sugar and begin spreading it on the dough. I use my hands as the body heat allows the mixture to spread more evenly.
- Once it is covered start from one side and roll tightly into a spiral has formed then pinch the crease to seal the roll.
- Using a serrated knife i plot out where you want to cut by leaving soft cuts. I usually cut the ends off (the runts of the litter) so i can start with a beautiful even spiral.
- Cut into even pinwheels and place in the greased baking dish.
- Cover with a damp towel and let them rise again for another thirty minutes.
- Pop them in the oven and bake for about 15-20 minutes. This can vary greatly depending on your oven but you're just looking for that puffy golden brown top.
- While the rolls are baking, combine icing ingredients. Let cool slightly before spreading the love. Put on a pot of coffee and enjoy!
Sandy Moretti Prepared these Ooey-Gooey Cinnamon Rolls for the Ducks
We usually post a new recipe on DuckinaPot.com every week. Please share this this week’s cinnamon roll artichoke recipe with your friends and come back often. The Ducks thank you for browsing our site.
Who are these Ducks you speak of?
DuckinaPot was started in 2016 when the three ducks working in a small office in Southern California decided that eating a fast food lunch or ordering out from the local restaurant was just too boring, bland, monotonous and expensive. We wanted something different. So one day we decided to prepare a hearty made from scratch lunch at the office. Soon after, we wanted to share our recipes with friends so we created DuckinaPot.com. We started off with simple panini sandwiches and easy tortilla wraps, then graduated to slow cooker meals. Soon after, we decided to step-it-up by developing and preparing recipes that we have never prepared, or sometimes have never eaten before.
Fast forward to today, we put together a unique and delicious meal every Wednesday. No more leaving the office for lousy hamburgers or soggy fast food sandwiches.
So now you can find the ducks in our conference room every Wednesday enjoying a delicious lunch with our visitors and friends. The Ducks invite you to join us by checking out all of our recipes and giving us your feedback. We always appreciate your ideas for improvement. If you have a favorite recipe that you make, don’t hesitate to send it to us. We will be sure to give it a go. If you decide to prepare one of the DuckinaPot recipes, please share your thoughts about it. Also, if you are ever in the area on a Wednesday, we invite you to drop by for a lunch we hope you will never forget.
Visit us at Duck In A Pot and give us your feedback