Stuffed Cinnamon Roll Recipe

In a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

Add melted butter, sugar, eggs, and salt. Mix well with a wooden spoon or dough hook.

Gradually add flour, 1 cup at a time, mixing until a sticky dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

In a bowl, mix brown sugar and cinnamon until well combined.

Set softened butter aside for spreading over the rolled dough later.

Punch down the risen dough and roll it out into a large rectangle (about 16x12 inches) on a floured surface.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Evenly scatter your choice of stuffing (e.g., crushed Oreos, Fruity Pebbles, or apple pie filling) over the cinnamon-sugar layer.

Roll the dough tightly from the long edge into a log. Slice into 12 equal rolls and place them into a greased 9x13 inch baking dish.

Cover and let rise again for 30–45 minutes, until puffy.

Preheat oven to 350°F (175°C).

Bake the rolls for 25–30 minutes, or until golden brown and cooked through.

In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Drizzle glaze over warm cinnamon rolls before serving.