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Breakfast / Brunch

Frosted Cinnamon Rolls with Sticky Syrup

Buttery flaky rolls, filled with cinnamon sugar, a gooey syrup bottom, and frosting on top, this homemade cinnamon roll recipe will have you saying “oh my goodness”!

Makes

8 rolls

Total Time

1½ hours

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Ingredients

FOR THE SYRUP, HEAT:

FOR THE FILLING, COMBINE:

FOR THE DOUGH, WHISK:

STIR IN:

BRUSH:

FOR THE FROSTING, BEAT:

Instructions

For the syrup, heat butter, brown sugar, and corn syrup in a 10-inch cast-iron skillet over medium until butter melts and sugar dissolves, stirring until smooth. Remove skillet from heat.

For the filling, combine brown sugar and cinnamon.

For the dough, whisk together flour, granulated sugar, yeast, baking powder, and salt.

Stir in milk and melted butter until dough comes together (dough will be sticky).

Transfer dough to a lightly floured surface; knead until smooth and elastic, about 2 minutes. Roll dough into a 9×12-inch rectangle.

Brush dough with softened butter, leaving a ½-inch border; top with filling, pressing lightly to adhere. Roll dough up from long side, pinching seam to seal; log should be 12 inches long. Slice log into 8 rolls and arrange over syrup in skillet. Cover rolls with plastic wrap and let rise 30 minutes.

Preheat oven to 350° with rack in center position.

For the frosting, beat powdered sugar, butter, milk, vanilla, and salt with a mixer until smooth.

Bake rolls until brown, 2530 minutes. Let rolls cool 10 minutes, then top with frosting.

Frosted-Cinnamon-Rolls-with-Sticky-Syrup-Step1

For a gooey bottom on the rolls, cook and stir the syrup just until butter melts and sugar dissolves.

Frosted-Cinnamon-Rolls-with-Sticky-Syrup-Step2

After brushing the dough with butter, lightly press the brown sugar mixture into the butter. This helps the filling stay put while rolling up the dough.

Frosted-Cinnamon-Rolls-with-Sticky-Syrup-Step3

Frosting the rolls after cooling 10 minutes keeps the frosting from completely melting away.

Nutritional Facts

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