Ooey Gooey Cinnamon Rolls - Kraft Recipes Top
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Ooey Gooey Cinnamon Rolls

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  • In a small saucepan, scald milk over medium-low heat on stovetop; set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water; let stand 5 minutes. In a large bowl, combine sugar, oil, eggs, and salt; beat at low speed with an electric mixer for 2 minutes. Add cooled milk and yeast mixture, beating well. Gradually add 4 cups flour, beating well after each addition. Beat in enough remaining flour to make a soft dough.
  • Turn dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in size. In a small bowl, combine brown sugar, pecans, and cinnamon; set aside. Lightly grease 2 (9-inch) round pans.
  • Divide dough in half. On a lightly floured surface, roll out dough into a 10-x15-inch rectangle. Brush dough with half of melted butter and sprinkle with of sugar mixture. Roll-up dough, starting at long side, jelly-roll fashion, pressing edges to seal. Cut into 1-inch slices and place, cut sides up, in prepared pan. Repeat procedure with remaining dough, butter, and sugar mixture. Cover and let rise in a warm place, free from drafts, for 1 hour, or until doubled in size.
  • Preheat oven to 350°F. Bake rolls for 30 to 35 minutes, or until lightly browned, covering with aluminum foil to prevent excessive browning, if necessary. Let cool in pans for 5 minutes. In a small bowl, combine confectioners' sugar and milk, whisking until smooth. Drizzle over warm cinnamon rolls.

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