I just made the Best Cinnamon Rolls and I’m honestly stunned by how impossibly fluffy and gooey they turned out, you’ll have to keep scrolling to see what I’m raving about.

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I’m obsessed with these gooey Homemade Cinnamon Rolls. I love that they’re thick, ridiculously fluffy, and soaked with sticky cinnamon pull-aparts that taste like something I want to eat for breakfast and dessert.

Cinnamon Rolls From Scratch, yes please. I don’t need a mixer to make the Best Cinnamon Rolls, just patience and a mess of flour and sugar and warm milk that smells like carbs.

And the frosting, cream cheese that’s tangy and glossy, cuts right through the sweetness and makes each bite sing. Honest, messy comfort food.

I crave them on bad days and good, all the time.

Ingredients

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Warm milk: Basically wakes the yeast and makes the dough soft and cozy.
Active dry yeast: It’s the little guy that makes rolls rise and get fluffy.
Granulated sugar: Adds sweet lift and helps yeast feed during the proof.
Melted butter: Gives dough richness and a slightly tender, buttery crumb.
Salt: Balances sweetness and tightens the dough’s flavor a bit.
Egg: It’s protein that gives structure and a nice golden color.
All-purpose flour: The base that holds everything together and gives chew.
Softened butter (filling): Basically the sticky, buttery glue for that gooey center.
Packed brown sugar: Deep, caramel sweetness that keeps the filling gooey.
Ground cinnamon: Warm spice punch — comforting and classic in every bite.
Pinch of salt: Cuts sweetness in the filling, makes flavors pop.
Cream cheese: Smooth tanginess that makes the frosting dreamy and rich.
Softened butter (frosting): Adds silkiness and helps the frosting spread easily.
Powdered sugar: Sweetens and thickens frosting into that drool-worthy glaze.
Vanilla extract: Basically a sweet, homey whisper that rounds everything out.
Milk (to thin frosting): Thin it out so the frosting drips perfectly.

Ingredient Quantities

1 cup warm milk (110 to 115 F)

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

1/3 cup granulated sugar

4 tbsp unsalted butter, melted

1 tsp salt

1 large egg, room temp

3 to 3 1/2 cups all purpose flour

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

1 cup packed brown sugar

3 tbsp ground cinnamon

pinch of salt

4 oz cream cheese, softened

4 tbsp unsalted butter, softened (for frosting)

1 to 1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 to 2 tbsp milk, if needed to thin frosting

How to Make this

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1. Warm 1 cup milk to about 110 to 115 F and sprinkle 1 packet active dry yeast plus 1 tsp sugar from the 1/3 cup over it; let sit 5 to 10 minutes until foamy.

2. In a large bowl stir together the remaining 1/3 cup granulated sugar, 4 tbsp melted butter, 1 tsp salt, 1 large room temp egg and the foamy yeast milk. Add 3 cups all purpose flour and mix with a spoon until a shaggy dough forms, then add up to the remaining 1/2 cup flour a little at a time if needed so it isn’t sticky.

3. Turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and elastic. If dough is too sticky add flour by tablespoons, but don’t overdo it or rolls get dense.

4. Put dough in a lightly greased bowl, cover loosely with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. While dough rises, make filling by mixing 1/2 cup softened butter, 1 cup packed brown sugar, 3 tbsp ground cinnamon and a pinch of salt until spreadable. Also soften 4 oz cream cheese and 4 tbsp butter for frosting so they’re ready.

6. Punch down risen dough, roll it out on a floured surface to about a 12×18 inch rectangle. Spread the cinnamon-butter filling evenly all the way to the edges.

7. Starting at a long edge, tightly roll the dough into a log. Seal the seam and the ends by pinching. Cut into 12 even rolls with a serrated knife or dental floss for cleaner cuts.

8. Place rolls in a greased 9×13 pan, cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat oven to 350 F.

9. Bake rolls 22 to 28 minutes until golden and cooked through but not dry. If tops brown too fast, loosely tent with foil for last 5 to 10 minutes. Let cool 10 minutes in the pan.

10. Make frosting by beating 4 oz softened cream cheese, 4 tbsp softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk as needed until smooth and spreadable. Spread generously over warm rolls so it melts into all the gooey nooks. Tip: you can assemble and refrigerate overnight after step 7, then let sit 30 minutes at room temp before baking for fresh morning rolls.

Equipment Needed

1. Liquid and dry measuring cups plus measuring spoons — for milk, sugars, salt, yeast, etc.
2. Small saucepan or microwave-safe bowl to warm the milk
3. Large mixing bowl for dough and a medium bowl for filling and frosting
4. Wooden spoon or sturdy spatula for mixing the dough by hand
5. Rolling pin to roll the dough into a 12×18 rectangle
6. Bench scraper or knife for cutting and handling the dough
7. Serrated knife or unflavored dental floss to slice the roll log cleanly
8. 9×13 inch baking pan, greased
9. Hand mixer or stand mixer with paddle and/or whisk attachment to make smooth frosting

FAQ

Q: How do I know if my yeast is still good? A: Sprinkle the yeast into the warm milk with a pinch of the sugar and wait 5 to 10 minutes. If it bubbles and gets foamy it's alive. If nothing happens toss it and get fresh yeast, cause rolls wont rise without it.

Q: My dough feels sticky, should I add more flour? A: A little tacky is fine, but if it sticks to your hands badly, add flour 1 tablespoon at a time and knead until it pulls away from the bowl. Don’t add a ton at once or the rolls will be dense.

Q: How do I get that gooey center everyone loves? A: Use lots of packed brown sugar and softened butter in the filling and press it into the dough when you roll it. Bake until just set, not rock hard. Also let the rolls cool 5 to 10 minutes, then slather on the warm cream cheese frosting so it melts into the swirls.

Q: Can I make the dough ahead or freeze the rolls? A: Yes. For make ahead, shape rolls, cover and refrigerate overnight, then bake in the morning. To freeze, bake fully or freeze unbaked rolls on a tray then transfer to a bag; thaw in fridge overnight and bake. If baked then frozen, reheat 10 to 15 minutes at 300 F and add fresh frosting.

Q: My frosting is too thick or too thin, what now? A: If too thick add milk 1 teaspoon at a time until it spreads. If too thin add more powdered sugar a tablespoon at a time. Beat until smooth and taste for sweetness, add a pinch more salt if it’s cloying.

Q: Can I substitute ingredients like milk or butter? A: You can swap whole milk for 2% but avoid skim, it makes the dough dryer. Unsalted butter is recommended so you control salt, but salted butter works, just skip any extra salt. Cream cheese can be reduced a bit in the frosting but it will be less tangy.

Gooey Homemade Cinnamon Rolls {from Scratch!} Recipe Substitutions and Variations

Milk: swap with equal amount of warm plant milk like soy or oat for same texture, or use 1 cup lukewarm water plus 2 tbsp powdered milk if you dont have milk.
Active dry yeast: use instant yeast 1:1 but mix straight into flour, or if using fresh yeast use 3 times the weight (about 0.6 oz fresh for 1 packet) dissolved in warm milk.
Unsalted butter (dough/filling/frosting): replace with equal amount of softened margarine or dairy-free stick butter for a dairy-free roll, or use coconut oil 1:1 for the filling (it may add a faint coconut note).
Cream cheese frosting: use 6 tbsp mascarpone or 1/2 cup ricotta blended smooth with the butter and powdered sugar, or omit the cream cheese and make a simple vanilla glaze with 1 1/4 cups powdered sugar, 2 tbsp butter, 1 tsp vanilla and 1-2 tbsp milk.

Pro Tips

1) Proof yeast reliably: if the milk isn’t between 110 and 115 F the yeast can fail. When you sprinkle yeast on the milk expect little foam in 5 to 10 minutes. No foam, start over with new yeast and milk.

2) Measure flour by spooning into the cup and leveling, not scooping. Too much flour makes dense rolls. Aim for a slightly tacky dough and add extra flour only by tablespoons while kneading.

3) Knead until smooth and elastic but don’t overdo it. About 6 to 8 minutes by hand is ideal. A well kneaded dough will hold a gentle stretch instead of tearing immediately.

4) Cut with dental floss or a serrated knife wrapped in floss for clean edges. This keeps the log from squashing and gives neater spirals. If the filling squeezes out, tuck ends under before the second rise.

5) Bake and finish tips: tent with foil if tops brown too fast, and spread the cream cheese frosting while rolls are warm so it melts into the swirls. If making ahead, refrigerate assembled rolls overnight after cutting, then let them sit 30 minutes at room temp before baking for fresh morning rolls.

Gooey Homemade Cinnamon Rolls {from Scratch!} Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made the Best Cinnamon Rolls and I'm honestly stunned by how impossibly fluffy and gooey they turned out, you’ll have to keep scrolling to see what I'm raving about.

Servings

servings

Calories

440

kcal

Equipment: 1. Liquid and dry measuring cups plus measuring spoons — for milk, sugars, salt, yeast, etc.
2. Small saucepan or microwave-safe bowl to warm the milk
3. Large mixing bowl for dough and a medium bowl for filling and frosting
4. Wooden spoon or sturdy spatula for mixing the dough by hand
5. Rolling pin to roll the dough into a 12×18 rectangle
6. Bench scraper or knife for cutting and handling the dough
7. Serrated knife or unflavored dental floss to slice the roll log cleanly
8. 9×13 inch baking pan, greased
9. Hand mixer or stand mixer with paddle and/or whisk attachment to make smooth frosting

Ingredients

1 cup warm milk (110 to 115 F)
1 packet (2 1/4 tsp) active dry yeast
1/3 cup granulated sugar
4 tbsp unsalted butter, melted
1 tsp salt
1 large egg, room temp
3 to 3 1/2 cups all purpose flour
1/2 cup unsalted butter, softened (for filling)
1 cup packed brown sugar
3 tbsp ground cinnamon
pinch of salt
4 oz cream cheese, softened
4 tbsp unsalted butter, softened (for frosting)
1 to 1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1 to 2 tbsp milk, if needed to thin frosting

Directions

Warm 1 cup milk to about 110 to 115 F and sprinkle 1 packet active dry yeast plus 1 tsp sugar from the 1/3 cup over it; let sit 5 to 10 minutes until foamy.
In a large bowl stir together the remaining 1/3 cup granulated sugar, 4 tbsp melted butter, 1 tsp salt, 1 large room temp egg and the foamy yeast milk. Add 3 cups all purpose flour and mix with a spoon until a shaggy dough forms, then add up to the remaining 1/2 cup flour a little at a time if needed so it isn’t sticky.
Turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and elastic. If dough is too sticky add flour by tablespoons, but don’t overdo it or rolls get dense.
Put dough in a lightly greased bowl, cover loosely with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
While dough rises, make filling by mixing 1/2 cup softened butter, 1 cup packed brown sugar, 3 tbsp ground cinnamon and a pinch of salt until spreadable. Also soften 4 oz cream cheese and 4 tbsp butter for frosting so they’re ready.
Punch down risen dough, roll it out on a floured surface to about a 12×18 inch rectangle. Spread the cinnamon-butter filling evenly all the way to the edges.
Starting at a long edge, tightly roll the dough into a log. Seal the seam and the ends by pinching. Cut into 12 even rolls with a serrated knife or dental floss for cleaner cuts.
Place rolls in a greased 9×13 pan, cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat oven to 350 F.
Bake rolls 22 to 28 minutes until golden and cooked through but not dry. If tops brown too fast, loosely tent with foil for last 5 to 10 minutes. Let cool 10 minutes in the pan.
Make frosting by beating 4 oz softened cream cheese, 4 tbsp softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk as needed until smooth and spreadable. Spread generously over warm rolls so it melts into all the gooey nooks. Tip: you can assemble and refrigerate overnight after step 7, then let sit 30 minutes at room temp before baking for fresh morning rolls.

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.