Gooey Cinnamon Rolls recipe! No yeast needed!
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Ever since I was a little girl, one of my favorite treats was my mom’s ooey gooey cinnamon rolls. They were amazing!! She would spend all morning making the dough, letting it rise, punching it down, rolling it out, etc. She put all that work into those cinnamon rolls and we devoured them all within 10 minutes! My mom lives across the country now and whenever I see her I beg her to make me some cinnamon rolls. You know how there’s always that one thing someone else can make and you just can’t figure out how to make them just right? This is that dish for me.
I had a big craving for my mom’s cinnamon rolls, but I have a big problem: I kill yeast. I cannot make rolls, or any type of dough because I am horrible at working with yeast! Well, if you’re like me, you’re going to LOOOOVE this recipe because there is no yeast required!! And believe it or not, it takes less time to make these than it does to eat them!! That’s really saying something because the hubs and I kind of scarfed these up super fast!!
You are going to love these, I promise! My hubby said they’re even better than my mom’s!! Now shhhh don’t tell her because I’m still going to ask her to make me some of her cinnamon rolls next time I see her 😉
One of my favorite treats was my mom's ooey gooey cinnamon rolls.
- 1/2 cup Karo syrup
- 2 cans refrigerated crescent rolls
- 1 cup sugar
- 1/8 cup cinnamon
- 1 stick butter melted
- Preheat the oven to 350 degrees.
- Open the cans of refrigerated crescent dough and unroll the pieces on a clean countertop or table.
- After you unroll both the cans of crescent dough, you should have 8 rectangles that contain 2 triangles each.
- Make 2 rows of 4 rectangles and use your fingers to seal the perforations so it's one solid piece of dough.
- Spoon the melted butter over the dough just until it is all moist, then set butter aside.
- In a medium mixing bowl, mix together sugar and cinnamon.
- Spoon cinnamon and sugar mixture over the butter on the dough until evenly covered.
- Set remaining sugar mixture aside for later use.
- Grease a 9 x 13 pan and pour the Karo syrup into the bottom of the pan.
- Take ends of crescent dough and roll lengthwise until edges are tucked around the other side of the dough.
- Once dough is rolled, take a knife and slice the dough into 1 inch slices.
- Place each slice into the pan, on top of the Karo syrup.
- Repeat until the entire roll has been sliced.
- When all slices are in the pan, pour the remaining butter evenly across the top.
- Top with remaining cinnamon sugar mixture.
- Bake for 15-20 minutes (depending on your oven)
- As soon as cinnamon rolls are cooked, remove from oven.
- Place a piece of foil or parchment paper on top of a cookie sheet.
- Place the cookie sheet upsidedown (parchment or foil side down) on top of the pan of cinnamon rolls.
- Very quickly flip the pan over so the cinnamon rolls are now on the cookie sheet.
- The middle row of cinnamon rolls may be a bit doughy, if this is the case, hurry and eat the rolls on the edges then put the rolls on the cookie sheet back in the oven to bake up just a bit more 😉
- Once done, remove from oven, let cool for about 5 minutes, then serve!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)