Grandma’s Ooey Gooey Cinnamon Rolls

I’m excited to share with you guys a family heirloom recipe today: my grandma’s from-scratch ooey gooey cinnamon rolls. These are, without fail, the most delicious cinnamon rolls and friends and family go nuts for them. With fall finally showing up in SoCal, I was in the mood to bake and these just sounded SO GOOD! I had to put off my to-do list and bake them instead. Totally worth it 🙂 Hope you all enjoy!






Grandma’s Ooey Gooey Cinnamon Rolls

by Parsley and Pepper


1/2 cup warm water

4 tsp yeast

1/2 cup sugar+ 1/2 cup sugar for filling

1 1/2 cup warm milk

2 tsp salt

2 eggs

1/2 cup butter, softened + 1/4 butter melted for filling

6-7 cups flour

1 tsp vanilla extract

2 T cinnamon


Dissolve yeast in the warm water in a bowl fitted for a stand mixer. Add 1/2 cup sugar, milk, salt, egg, and 1/2 cup butter and mix at low speed until incorporated. Add flour 1/2 cup at a time until dough forms a sticky ball. Pour dough onto a floured cutting board and knead, adding additional flour as needed until the dough is smooth. Don’t add too much flour though! (bread making hack: instead of pouring more flour directly onto the dough, spread flour on your hands and then knead the dough. This helps you add the minimum flour necessary). Place dough in a bowl, cover, and let rise about 45 minutes. Punch down dough and roll out onto a floured surface until it’s one large flat rectangle. Mix the vanilla and the melted butter in a small bowl, then, using a basting brush, brush generous amounts of the butter onto the dough. Sprinkle the additional sugar and cinnamon across the dough, then brush over the top with additional melted butter. Roll the dough, starting from one of the short ends, until it makes a long log. Slice it into about 1″ wide pieces, then place in a greased 9X13 baking dish. Bake at 400 for 15 minutes, then spread frosting (I just used a quick butter frosting that I made by mixing 1 stick of butter with about 2 cups of powdered sugar and 1/4 cup milk) over the top while still warm. Eat them hot! 🙂

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