I perfected a Gooey Cinnamon Roll Recipe that rivals Cinnabon, made bakery-style with impossibly soft layers of cinnamon sugar and a rich cream cheese frosting.

Jump to Recipe

I can’t promise subtlety, these are rowdy cinnamon rolls that demand attention. This is the Gooey Cinnamon Roll Recipe I get obsessed with when I want something ridiculous and totally worth the mess.

I start with warm whole milk to coax the dough into life, then finish each roll with a tangy cream cheese frosting that makes folks forget they had plans. They turned out the Fluffiest Cinnamon Rolls Ever in my oven, all tender and a little underdone in the center, which I kind of love.

If you like sticky, slightly imperfect treats, you should try one.

Ingredients

Print Recipe (No Advertisments)

Whole milk: adds moisture, fat, protein and calcium, makes rolls soft.
Active dry yeast: gives rise, creates airy texture, living cells feeding on sugars.
Granulated sugar: sweetens dough, feeds yeast, adds carbs, kinda not very nutritious.
Unsalted butter: for dough and filling, adds richness saturated fat and flavor.
Eggs: give structure, protein, help browning, make dough tender.
All purpose flour: main carb source, gives gluten for chew and rise.
Ground cinnamon: warm spice, adds aroma and antioxidants, tastes sweet not spicy.
Cream cheese: tangy frosting adds fat, creamy texture, little protein, makes it rich.

Ingredient Quantities

1 cup whole milk (240 ml)

2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup granulated sugar (100 g)

1/3 cup unsalted butter, melted (75 g)

2 large eggs room temp

4 to 4 1/2 cups all purpose flour (about 500 to 560 g)

1 teaspoon salt

1/2 cup unsalted butter, softened for filling (113 g)

1 1/2 cups packed dark brown sugar (330 g)

3 tablespoons ground cinnamon

1 teaspoon vanilla extract (optional)

4 ounces cream cheese, softened (113 g)

1/4 cup unsalted butter, softened for frosting (56 g)

1 1/2 to 2 cups powdered sugar (180 to 240 g)

1 to 2 tablespoons milk or heavy cream (to thin frosting, optional)

pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Warm the milk to about 110°F (43°C), sprinkle the yeast and a pinch of the granulated sugar over it and let sit 5 to 10 minutes until foamy. Don’t heat the milk hotter or you’ll kill the yeast.

2. In a large bowl mix the melted 1/3 cup butter, the remaining granulated sugar, the 2 large eggs (room temp) and optional 1 tsp vanilla, then stir in the foamy yeast mixture.

3. Add 4 cups of the all purpose flour and 1 tsp salt to the wet mix and stir until a shaggy dough forms; add more flour 1/4 cup at a time up to 4 1/2 cups if it’s too sticky. Knead by hand about 6 to 8 minutes or 4 to 5 minutes in a stand mixer until smooth and slightly tacky.

4. Put the dough in a lightly greased bowl, cover with plastic or a towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.

5. While dough rises make the filling: beat together 1/2 cup softened butter, 1 1/2 cups packed dark brown sugar and 3 tablespoons ground cinnamon until crumbly and spreadable.

6. Punch dough down, roll it out on a lightly floured surface to about a 16 by 12 inch rectangle. Spread the cinnamon filling evenly, leaving a small margin at the far edge.

7. Roll the dough tightly from the long side into a log, pinch the seam closed, then cut into 12 equal rolls (use a serrated knife or dental floss to get clean cuts). Place rolls snug in a greased 9×13 pan.

8. Cover and let the rolls rise again 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C) toward the end of this rise.

9. Bake 25 to 30 minutes until golden and set in the center but still gooey. Do not overbake or they’ll dry out.

10. Meanwhile make the frosting: beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth, add 1 1/2 to 2 cups powdered sugar, a pinch of salt and 1 to 2 tablespoons milk or cream to reach a spreadable consistency (add optional vanilla if you like). Spread the frosting over the rolls while they are warm so it sinks into all the layers. Serve warm.

Equipment Needed

1. Liquid measuring cup for the milk and for measuring liquids like the milk for the frosting
2. Instant read thermometer to check the milk is about 110°F (43°C)
3. Large mixing bowls for the dough and for the filling/frosting
4. Dry measuring cups and spoons for flour, sugar, salt, cinnamon etc
5. Stand mixer with dough hook, or a sturdy wooden spoon if you knead by hand
6. Rubber spatula and wooden spoon for stirring and scraping the bowl
7. Rolling pin and a lightly floured work surface for rolling the dough
8. Serrated knife or unflavored dental floss for cleanly cutting the rolls
9. Greased 9×13 inch baking pan and plastic wrap or a clean kitchen towel for covering during rises

FAQ

Q: Why is my dough too sticky or too dry?
A: Dough should be slightly tacky but not glued to your hands. If it’s sticky, add flour 1 tablespoon at a time and knead until it holds shape. If it’s dry and crumbly, add warm milk 1 tablespoon at a time. Don’t overdo it, too much flour makes tough rolls.

Q: Can I make these ahead or refrigerate overnight?
A: Yes. After you shape the rolls, cover the pan and refrigerate up to 12 to 18 hours. Next day let them warm and finish proofing 30 to 60 minutes, then bake. It’s an easy way to have fresh rolls in the morning.

Q: Can I freeze the rolls and how do I bake from frozen?
A: You can freeze unbaked rolls after shaping. Wrap tightly and freeze up to 2 months. To bake, thaw in the fridge overnight, then let come to room temp for 30 to 60 minutes before baking. You can also freeze baked rolls, thaw and warm in oven or microwave.

Q: My rolls were gooey in the middle but overbrown on top. Help.
A: Lower oven temp by 25°F and bake a bit longer, or when tops brown too fast, tent with foil for the last 5 to 10 minutes. That cooks the center without burning the top.

Q: Frosting is too thick or too thin, what do I do?
A: To thin, add 1 teaspoon milk or cream at a time until spreadable. To thicken, add powdered sugar a little at a time. A tiny pinch of salt brightens the flavor. If using cream cheese, make sure it’s fully softened so the frosting is smooth.

Q: Can I swap ingredients like instant yeast or non dairy milk?
A: Yes. Instant yeast can be mixed into the flour and you may skip the proof step, but give the dough time to rise anyway. Non dairy milks (oat, almond) work fine warmed to about 105 to 115°F. Butter substitutes can work but flavor and texture change a bit.

Better Than Bakery Cinnamon Rolls Recipe Substitutions and Variations

Whole milk — you can use 1 cup buttermilk instead for a tangier, richer dough; warm it before mixing so the yeast stays comfy. Or swap 1 cup unsweetened almond or oat milk (same measure), just warm it too, but expect a slightly different browning and flavor.
Active dry yeast — replace with 2 1/4 teaspoons instant yeast (same amount), you can mix it straight into the flour and skip the proof step if you want. If using rapid‑rise yeast use the same amount but know rise times will be shorter.
Unsalted butter (filling) — use equal amounts of salted butter but cut the added salt in the dough by about 1/4 teaspoon. For a dairy free option, use a 1:1 swap with vegan buttery spread or coconut oil (gives a hint of coconut, so choose wisely).
Cream cheese (frosting) — swap 1:1 with mascarpone for a milder, creamier frosting. Or use thick, strained Greek yogurt mixed with powdered sugar to taste (start with equal weight, then add sugar till it thickens), but it’ll be tangier and a little looser.

Pro Tips

1) Get the milk just right. Aim for about 105 to 115°F. If you dont have a thermometer the milk should feel warmly lukewarm to your wrist, not hot. If it seems too warm, stir in a little cold milk instead of starting over, yeast hates scalding temps.

2) Let melted butter cool before adding to the eggs. If the butter is too hot itll cook the eggs and make the dough weird. You can beat the eggs first and drizzle the butter in slowly while stirring, that helps keep everything smooth.

3) Keep the dough slightly tacky, dont keep adding flour till its stiff. A little stick is fine, it makes softer rolls. Use the windowpane stretch to check gluten: stretch a small piece thin enough you can almost see light through it without tearing. If it tears right away, knead a bit more.

4) For neat cuts and gooey centers, chill the rolled log 10 to 15 minutes before slicing or use unflavored dental floss to cut without squashing. Bake until the center is set but still a little soft, then frost while warm so the icing melts into the layers. If the tops brown too fast cover loosely with foil partway through baking.

Better Than Bakery Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Gooey Cinnamon Roll Recipe that rivals Cinnabon, made bakery-style with impossibly soft layers of cinnamon sugar and a rich cream cheese frosting.

Servings

servings

Calories

566

kcal

Equipment: 1. Liquid measuring cup for the milk and for measuring liquids like the milk for the frosting
2. Instant read thermometer to check the milk is about 110°F (43°C)
3. Large mixing bowls for the dough and for the filling/frosting
4. Dry measuring cups and spoons for flour, sugar, salt, cinnamon etc
5. Stand mixer with dough hook, or a sturdy wooden spoon if you knead by hand
6. Rubber spatula and wooden spoon for stirring and scraping the bowl
7. Rolling pin and a lightly floured work surface for rolling the dough
8. Serrated knife or unflavored dental floss for cleanly cutting the rolls
9. Greased 9×13 inch baking pan and plastic wrap or a clean kitchen towel for covering during rises

Ingredients

1 cup whole milk (240 ml)
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar (100 g)
1/3 cup unsalted butter, melted (75 g)
2 large eggs room temp
4 to 4 1/2 cups all purpose flour (about 500 to 560 g)
1 teaspoon salt
1/2 cup unsalted butter, softened for filling (113 g)
1 1/2 cups packed dark brown sugar (330 g)
3 tablespoons ground cinnamon
1 teaspoon vanilla extract (optional)
4 ounces cream cheese, softened (113 g)
1/4 cup unsalted butter, softened for frosting (56 g)
1 1/2 to 2 cups powdered sugar (180 to 240 g)
1 to 2 tablespoons milk or heavy cream (to thin frosting, optional)
pinch of salt

Directions

Warm the milk to about 110°F (43°C), sprinkle the yeast and a pinch of the granulated sugar over it and let sit 5 to 10 minutes until foamy. Don’t heat the milk hotter or you'll kill the yeast.
In a large bowl mix the melted 1/3 cup butter, the remaining granulated sugar, the 2 large eggs (room temp) and optional 1 tsp vanilla, then stir in the foamy yeast mixture.
Add 4 cups of the all purpose flour and 1 tsp salt to the wet mix and stir until a shaggy dough forms; add more flour 1/4 cup at a time up to 4 1/2 cups if it's too sticky. Knead by hand about 6 to 8 minutes or 4 to 5 minutes in a stand mixer until smooth and slightly tacky.
Put the dough in a lightly greased bowl, cover with plastic or a towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.
While dough rises make the filling: beat together 1/2 cup softened butter, 1 1/2 cups packed dark brown sugar and 3 tablespoons ground cinnamon until crumbly and spreadable.
Punch dough down, roll it out on a lightly floured surface to about a 16 by 12 inch rectangle. Spread the cinnamon filling evenly, leaving a small margin at the far edge.
Roll the dough tightly from the long side into a log, pinch the seam closed, then cut into 12 equal rolls (use a serrated knife or dental floss to get clean cuts). Place rolls snug in a greased 9×13 pan.
Cover and let the rolls rise again 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C) toward the end of this rise.
Bake 25 to 30 minutes until golden and set in the center but still gooey. Do not overbake or they’ll dry out.
Meanwhile make the frosting: beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth, add 1 1/2 to 2 cups powdered sugar, a pinch of salt and 1 to 2 tablespoons milk or cream to reach a spreadable consistency (add optional vanilla if you like). Spread the frosting over the rolls while they are warm so it sinks into all the layers. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.