Today we are whipping up some G&G Homemade Cinnamon Rolls! Get ready to feel like you’ve died and gone to cinnamon roll heaven! The best news is that these mouth-watering cinnamon rolls only take 5 ingredients! How great is that?
When my husband talked to my mom and dad about our visit, he was quick to ask for some cinnamon rolls. Mom and Dad have been making cinnamon rolls for their guests for years. He loves the cinnamon rolls they make. Since we are making some cinnamon rolls right now, I wanted to share the recipe with you. You have to try these to believe how deliciously gooey they are!
G&G Homemade Cinnamon Rolls:
I named this cinnamon roll recipe G & G Cinnamon Rolls because of one of my grandchildren. When my grandchildren met my parents, we told them that they were Grams and Gramps. Well, Mom, I, my daughter and granddaughter were all standing in the room one day when my granddaughter asked where “Grams” was. We told her Grams was right there with us. She said “No, the other Grams.” We were confused, and she could tell. When we just didn’t seem to understand who she was talking about, she said: “You know, Boy Grams.” It turns out she was asking where my dad was!
G&G Homemade Cinnamon Rolls Ingredients:
1 Loaf of Frozen Bread Dough
1-1/2 Cups Dark Brown Sugar
1 Tablespoon Cinnamon
6-Ounces Butter (softened)
1/8 – 1/2 Cup Heavy Cream
Non-stick Pan Spray
Wax Paper
9-inch square glass pan (Glass is recommended because the rolls will bake more evenly in glass.)
How To Make G&G Homemade Cinnamon Rolls:
Step 1: Spray the dish you are going to thaw and raise your bread in with non-stick spray so the dough won’t stick to the dish. Then place the loaf of frozen bread into the dish to thaw. Cover the dish with plastic wrap or a clean towel so it doesn’t dry out. Let it thaw and then rise until it is about 3-inches high.
Step 2: Remove the dough from the dish and put it on a clean surface to work with it. Spread the loaf out flat. The flatter you can get it, the better it will roll up for you.
Step 3: Spread your softened butter all over the flattened out bread dough. Cover the dough well.
Step 4: Sprinkle the dark brown sugar evenly over the buttered bread dough.
Step 5: Sprinkle the cinnamon evenly on top of the dark brown sugar and buttered bread dough.
Step 6: When you get ready to start rolling up the bread dough, stretch it while you are rolling. The more you stretch the dough, the thinner the layers will get.
Step 7: When you have rolled all of the bread dough up, seal the ends. Pinch the dough around the ends to keep the roll closed.
Step 9: Spray your 9-inch glass pan with non-stick spray and preheat your oven to 350 degrees.
Step 8: Start slicing your rolls in the center of the dough. After your first slice in the center of the dough, alternate sides of the dough making one-inch slices.
Step 9: As you slice off each piece, fill the baking dish starting in the corners and working your way to the center.
Step 10: Once you have all of your slices in the pan, use the sugar and cinnamon that fall off while you are working to add some flavor to the end last pieces you add to the dish. This will make sure that all of the homemade cinnamon rolls are ooey and gooey, not just the pieces that came from the center.
Step 11: Pour the cream over the rolls starting with a little in each corner and work your way around the dish. The reason you need 1/8 – 1/4 cup cream, is because you don’t want to add too much. Once you have a little cream in the corners and the middle, you have enough. Too much cream will boil over in the oven.
Step 12: Bake the rolls in the oven for about 22 minutes. Keep checking them, you don’t want to over cook them, or under cook them. It may take a little more or less time depending on your oven. Take them out of the oven when they look golden brown.
Step 13: Gently dump the rolls out on the wax paper. When you turn over the pan to dump them out the ooey gooey goodness from the bottom of the pan will run all over your cinnamon rolls. Allow them to cool a little before tasting them.
If you want, you can add some nuts to this while it is cooling.
There your have it! The Ooey Gooey Delicious Homemade Cinnamon Rolls that my mom taught me how to make! Now you can start your family tradition of making and enjoying these cinnamon rolls! I know that your family and friends will beg you to make more.

G&G Homemade Cinnamon Rolls
Ingredients
- 1 Loaf of Frozen Bread Dough
- 1-1/2 Cups Dark Brown Sugar
- 1 Tablespoon Cinnamon
- 6-Ounces Butter (softened)
- 1/8 - 1/2 Cup Heavy Cream
Instructions
- Spray the dish you are going to thaw and raise your bread in with non-stick spray so the dough won't stick to the dish. Then place the loaf of frozen bread into the dish to thaw. Cover the dish with plastic wrap or a clean towel so it doesn't dry out. Let it thaw and then rise until it is about 3-inches high.
- Remove the dough from the dish and put it on a clean surface to work with it. Spread the loaf out flat. The flatter you can get it, the better it will roll up for you.
- Spread your softened butter all over the flattened out bread dough. Cover the dough well.
- Sprinkle the dark brown sugar evenly over the buttered bread dough.
- Sprinkle the cinnamon evenly on top of the dark brown sugar and buttered bread dough.
- When you get ready to start rolling up the bread dough, stretch it while you are rolling. The more you stretch the dough, the thinner the layers will get.
- When you have rolled all of the bread dough up, seal the ends. Pinch the dough around the ends to keep the roll closed.
- Spray your 9-inch glass pan with non-stick spray and preheat your oven to 350 degrees.
- Start slicing your rolls in the center of the dough. After your first slice in the center of the dough, alternate sides of the dough making one-inch slices.
- As you slice off each piece, fill the baking dish starting in the corners and working your way to the center.
- Once you have all of your slices in the pan, use the sugar and cinnamon that fall off while you are working to add some flavor to the end last pieces you add to the dish. This will make sure that all of the homemade cinnamon rolls are ooey and gooey, not just the pieces that came from the center.
- Pour the cream over the rolls starting with a little in each corner and work your way around the dish. The reason you need 1/8 - 1/4 cup cream, is because you don't want to add too much. Once you have a little cream in the corners and the middle, you have enough. Too much cream will boil over in the oven.
- Bake the rolls in the oven for about 22 minutes. Keep checking them, you don't want to over cook them, or under cook them. It may take a little more or less time depending on your oven. Take them out of the oven when they look golden brown.
- Gently dump the rolls out on the wax paper. When you turn over the pan to dump them out the ooey gooey goodness from the bottom of the pan will run all over your cinnamon rolls. Allow them to cool a little before tasting them.
- If you want, you can add some nuts to this while it is cooling.
Nutrition Information:
Amount Per Serving: Calories: 35Total Fat: 1gCarbohydrates: 6gProtein: 1g