Cinnamon rolls around Christmas time is turning into a holiday tradition for our family as our middle kiddo continues to enjoy cooking and baking. These cinnamon rolls are great all ooey and gooey just like this or you can add frosting if it makes your heart happy.

Let’s Get Crafty!

Ingredients:
1 package active dry yeast (1/4 oz)
1 cup warm 2% milk
1/2 cup sugar
1/3 cup melted butter
2 large eggs
1/2 teaspoon salt
4 – 4 1/2 cups flour

Cinnamon Roll Filling
3/4 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/4 cup melted butter

Ooey Gooey Topping (from Grandma Bigler)
1/2 cup butter
1/2 cup brown sugar, packed
2 tablespoons white karo syrup

In your mixing bowl, dissolve the yeast in the warm milk and set aside for 5 minutes.

In another bowl, combine the sugar, butter, eggs and salt. Add to the mixing bowl once the 5 minutes are up along with 2 cups of flour.

Beat on medium speed until smooth and then add in more flour a little at a time until the dough is soft (it will still be sticky.)

Place the dough in a prepared baking dish, cover with plastic wrap and a kitchen towel in a warm spot to rise for 45-60 minutes. We like to preheat the oven and put the baking dish on the stovetop surface.

While the dough is rising, combine together the cinnamon roll filling brown sugar and cinnamon and set aside.

After the dough has risen – sprinkle dough on the counter and put the dough on the flour. Punch down and then spread out with a rolling pin. This makes quite a bit, so it might be easier to split in half and do two batches.

After the dough is spread out into a rectangular shape, brush with butter and sprinkle on the combination brown sugar and cinnamon. Roll it up like a pumpkin roll using the long sides as the starting point.

Cut into even portions to lay in the prepared baking dish like the picture below. To help keep the sizes even, I like to cut it first in half and then each half in half again and then again, if needed. If you do the dough all together, you will get about 16 rolls and if you do two smaller batches then you will have 2 sets of 8 rolls.

Set aside covered to rise again until they are twice their size. 45-60min.

In the last few minutes of the rolls rising, combine the butter, brown sugar and white karo syrup for the ooey gooey topping in a saute pan and heat up on medium low heat.

Pour over the top of the risen cinnamon rolls.

Bake at 350 degrees (325 for higher altitude) for 20-25 minutes until cooked through.

Flip the cooked cinnamon rolls out of the baking dish to cool.

Thanks for stopping by. Hope you and yours are enjoying making memories this holiday season.