Recipe 8: C-Dawg’s Ooey-Gooey Cinnamon Rolls with Toasted Nuts

🍥 C-Dawg’s Ooey-Gooey Cinnamon Rolls with Toasted Nuts

Serves: 12–15 rolls 

Total Time: ~2½ hours (includes rise time)

Soft, buttery, and sticky in all the right ways — these cinnamon rolls melt in your mouth with a caramel-nut topping that makes every bite pure comfort.

🧂 Ingredients

🍞 Dough

• 1 tsp white sugar

• 1 (0.25 oz) packet active dry yeast

• ½ cup warm water (110°F / 45°C)

• ½ cup milk

• ¼ cup white sugar

• ¼ cup butter

• 1 tsp salt

• 2 eggs, beaten

• 4 cups all-purpose flour

🍯 Filling

• ¾ cup brown sugar

• 1 tbsp ground cinnamon

• ¼ cup melted butter

🥜 Gooey Nut Topping

• ¾ cup brown sugar

• ½ cup chopped pecans or walnuts

• ¼ cup melted butter

• Pinch of salt

👩‍🍳 Step-by-Step Directions

🔹 Step 1 – Activate the Yeast

1. In a small bowl, combine 1 tsp sugar and yeast in ½ cup warm water.

2. Stir and let sit for 10 minutes, until foamy.

🔹 Step 2 – Make the Dough

1. Warm milk in a small saucepan until just bubbling, then remove from heat.

2. Stir in ¼ cup sugar, ¼ cup butter, and 1 tsp salt until melted; let cool to lukewarm.

3. In a large bowl, combine the yeast mixture, milk mixture, eggs, and 1½ cups flour.

4. Mix well, then add remaining flour ½ cup at a time until the dough comes together.

5. Turn onto a lightly floured surface and knead about 8 minutes, until smooth and elastic.

🔹 Step 3 – First Rise

1. Lightly oil a clean bowl.

2. Place dough inside, turning once to coat.

3. Cover with a damp towel and let rise in a warm spot until doubled in size, about 1 hour.

🔹 Step 4 – Prepare the Gooey Nut Layer

1. In a small saucepan over medium heat, melt ¼ cup butter.

2. Stir in ¾ cup brown sugar and ½ cup chopped nuts until glossy.

3. Pour this mixture into a greased 9×13-inch baking pan and spread evenly.

🔹 Step 5 – Roll & Fill the Dough

1. Punch down dough and turn onto a floured surface.

2. Roll into an 18×14-inch rectangle.

3. Brush with ¼ cup melted butter, leaving a ½-inch border.

4. Sprinkle evenly with ¾ cup brown sugar and 1 tbsp cinnamon.

5. Starting at the long edge, roll up tightly and pinch seam to seal.

6. Slice into 15 rolls with a serrated knife.

7. Place rolls cut-side down into the prepared pan on top of the nut mixture.

🔹 Step 6 – Second Rise

1. Cover pan loosely with a towel.

2. Let rise for 1 hour, or until rolls double in size.

3. Preheat oven to 375°F (190°C).

🔹 Step 7 – Bake & Serve

1. Bake 25–30 minutes, until rolls are puffed and golden brown.

2. Let cool in the pan for 3 minutes, then carefully invert onto a serving platter so the sticky nut topping is on top.

3. Spoon any remaining caramel from the pan over the rolls.

Serve warm — gooey, nutty, and irresistible!

🛒 Shopping List

Baking

• All-purpose flour

• Active dry yeast

• White sugar

• Brown sugar

• Ground cinnamon

• Salt

Dairy

• Milk

• Butter

• Eggs

Nuts (choose one)

• Pecans or walnuts

⭐ C-Dawg’s Pro Tip: Warm leftovers for 10 seconds in the microwave with a tiny splash of water on the plate — it re-steams them so they’re just as soft and gooey as day one.