I love creating new recipes. Sometimes this is how I spend my weekends, trying new recipes and making a big mess in the kitchen! This past weekend I tried creating a cinnamon roll recipe for my husband. He loves homemade cinnamon rolls and I think I nailed it with this recipe- perfect cinnamon sugar filling and an ooey-gooey cream cheese icing.

Man, did they make a mess in the pan though. I was so glad that I picked up new Scotch-Brite™ Brand products this week in Walmart when I was doing my shopping. They certainly cleaned up my kitchen mess fast.

I picked up the Scotch-Brite® Non-Scratch Scrub Dots Sponge and the Scotch-Brite® Heavy Duty Scrub Dots Sponge to help tackle all of my kitchen messes.

The Scotch-Brite® Non-Scratch Scrub Dots Sponge safely cleans all cookware without scratching. You can use this product on non-stick cookware, counter tops and cook tops. I love how the Scotch-Brite® Scrub Dots scrub the residue fast and rinse clean.

The Scotch-Brite® Heavy Duty Scrub Dots Sponge is perfect for the heavier baked-on messes. They can be used on pots, pans, and heavy-duty cookware. This was a lifesaver with these cinnamon rolls.

Ooey Gooey Cinnamon Rolls

INGREDIENTS

For the rolls-

1 cup warm milk

2 pkgs active dry yeast

4 Tbsp sugar, divided

3 cups flour + more for rolling

1 egg

2 TBSP unsalted butter, melted

1 tsp salt

for the filling-

1 stick unsalted butter, room temperature

1/4 cup sugar

2 TBSP ground cinnamon

for the cream cheese icing-

4 TBSP unsalted butter, room temperature

8 oz cream cheese, room temperature

1 TBSP vanilla extract

1 cup powdered sugar

How to make the cinnamon rolls

In a stand mixer with the dough hook attached, add milk and yeast. Let sit for 5 minutes. Add 2 TBSP sugar and whisk until blended. COver with towel and let rise for 45 minutes. It should look puffy.

Whisk in 1 egg, 2 TBSP sugar, 1 TBSP butter and salt.

Add remaining flour and mix for 10 minutes until it is no longer sticking to the side of the bowl. Cover with towel and let rise for 2 hours. Dough should double in size.

Dust a clean work surface with flour and roll out dough to a large rectangle.

Spread the softened butter on top of prepared dough.

Combine the sugar and cinnamon together and sprinkle liberally over the top of the butter.

Roll the dough up along the long side, keeping a tight roll. Slice into 12 even pieces. I use unflavored dental floss to make my cuts.

Spray the sides and bottom of a 13×9 baking pan. Evenly place rolls in dish cover and let sit overnight in the refrigerator.

Preheat oven to 350. Bake rolls for 20 minutes.

Make the icing while the rolls are baking. Simply combine the ingredients for the icing and blend at medium speed until light and fluffy. Approximately 4 minutes.

This recipe may take a little while to prepare but the cinnamon rolls come out delicious. We really enjoyed eating these on a lazy Sunday. Plus there are leftovers that you can easily heat up before work or school during the week. I was so thankful that I picked up these sponges from the Scotch-Brite™ Brand. The Scotch-Brite® Heavy Duty Scrub Dots Dishwand was pretty spectacular too. Be sure to pick up the variety that works best for your needs during your next trip to Walmart.