Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

After years of tinkering I finally nailed The Best Homemade Cinnamon Rolls thanks to one simple step most recipes skip.

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I never planned to make The Best Homemade Cinnamon Rolls, but after a few burnt batches and a last minute tweak I got close. These old fashioned cinnamon rolls are soft and gooey in the middle and just a tad chewy on the edges, and there’s this little trick with warm whole milk that makes the dough behave, honestly it changed everything.

The cream cheese icing? I spread it on while still warm and it melts into tiny rivers, making each bite messy and perfect.

They’re not pretty, but they make you want another, and then another.

Ingredients

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Whole milk: Adds fat and calcium, keeps rolls soft helps yeast activate
Active dry yeast: Ferments sugars, makes dough rise gives that light airy texture
All purpose flour: Main source of carbs, gives structure; too much makes dough dense
Unsalted butter: Adds richness, tender crumb and flavor, mostly saturated fat though
Brown sugar: Sweetens, adds molasses flavor and moisture more complex than white sugar
Ground cinnamon: Warm spice, low calories gives classic sweet spicy aroma to filling
Cream cheese: Makes tangy creamy icing, adds fat and protein, keeps topping smooth
Egg: Binds dough, adds protein and color helps with browning and richness

Ingredient Quantities

For the dough:
- 1 cup whole milk warm (about 110 F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 3 to 3 1/2 cups all purpose flour
- 1/2 teaspoon fine sea salt

For the filling:
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 2 to 3 tablespoons ground cinnamon
- pinch of fine salt

For the cream cheese icing:
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk or heavy cream

Optional:
- 1 teaspoon vanilla extract for the dough (optional)
- extra powdered sugar for thicker icing (optional)

How to Make this

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1. Warm 1 cup whole milk to about 110 F, stir in 1/4 cup granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy; if it doesnt foam your yeast is probably dead so start over. (You can add 1 teaspoon vanilla here if you want.)

2. Whisk the foamy milk with 4 tablespoons melted butter and 1 large room temperature egg, then in a big bowl stir in 3 cups all purpose flour and 1/2 teaspoon fine sea salt; add more flour up to 3 1/2 cups only as needed till dough comes together.

3. Knead by hand about 6 to 8 minutes or in a stand mixer 4 to 5 minutes until the dough is smooth and slightly tacky but not sticky. Dont add a ton of extra flour or the rolls will be dense.

4. Lightly oil a bowl, place the dough ball in it, cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 1 hour. Tip: the oven with the light on or a warm sunny window works great for proofing.

5. Punch dough down, roll it out on a lightly floured surface to roughly a 16 by 12 inch rectangle. Spread 1/2 cup softened unsalted butter evenly over the dough leaving about 1/2 inch border.

6. Mix 3/4 cup packed light brown sugar with 2 to 3 tablespoons ground cinnamon and a pinch of fine salt, sprinkle that evenly over the butter and press lightly so it sticks. Roll the dough up tight from the long side into a log, pinch the seam to seal.

7. Cut the log into 9 to 12 equal rolls using a serrated knife or unflavored dental floss for cleaner cuts, place them snug but not squished into a greased 9 by 13 pan. Cover and let rise again until puffy, about 30 to 45 minutes.

8. Preheat oven to 350 F while they rise. Bake the rolls 20 to 25 minutes until golden on top and set in the middle; if you like them extra gooey pull them at 18 to 20 minutes. If tops brown too fast tent with foil.

9. While rolls rest 5 to 10 minutes beat 4 ounces softened cream cheese with 3 tablespoons softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or heavy cream until you reach the spreadable consistency you like; add extra powdered sugar for thicker icing.

10. Slather the warm rolls with the cream cheese icing so it melts into all the nooks, serve warm. Store leftovers covered in the fridge up to 3 days and reheat briefly in the microwave or oven.

Equipment Needed

1. Small saucepan or microwave-safe heatproof measuring cup, to warm the milk to about 110 F — helps wake the yeast
2. Instant-read thermometer, so you actually hit the right temp (if you dont have one you can eyeball but its riskier)
3. Measuring cups and measuring spoons for flour, sugars, salt, etc
4. Large mixing bowl for mixing and first rise
5. Whisk and silicone spatula, for mixing the wet ingredients and scraping the bowl
6. Stand mixer with dough hook (optional) or be ready to knead by hand on a clean counter
7. Rolling pin and bench scraper or a sharp knife, to roll and portion the dough
8. Serrated knife or unflavored dental floss, for clean cuts of the roll log
9. 9×13-inch baking pan, plastic wrap or a clean towel for proofing, plus a cooling rack for resting the baked rolls

FAQ

Q: How do I know the yeast is still alive and working?

A: Warm the milk to about 110 F (43 C), sprinkle the yeast on top with a tiny pinch of sugar and wait 5 to 10 minutes. It should get foamy and smell yeasty. If nothing happens its dead, toss it and start over.

Q: My rolls turned out dense not soft and gooey. What did I do wrong?

A: Most likely underproofing or too much flour. Dough should be slightly tacky not stiff. Let it rise until doubled, dont skimp on rise times, and dont add extra flour unless really needed. Also make sure milk wasnt too hot or it killed the yeast. Brushing extra melted butter on the rolled log helps keep the inside gooey.

Q: Can I make these ahead or freeze them?

A: Yes. For make ahead you can shape the rolls, cover and refrigerate overnight then bring to room temp and bake. To freeze unbaked rolls, freeze them on a tray till firm then transfer to a bag for up to 2 months. Thaw in fridge overnight then proof and bake. You can also freeze baked rolls and reheat.

Q: Can I swap ingredients like milk, butter or yeast?

A: You can use 2% or whole milk, they give best texture. Non dairy milks work but the rolls may be less rich. Unsalted butter is preferred but use salted and reduce added salt. Instant yeast works too, mix it with the flour and skip the proof step or reduce proof time slightly.

Q: How do I get the cream cheese icing thicker or thinner?

A: Add powdered sugar a little at a time to thicken or add 1 teaspoon milk at a time to thin. For a glossy gooey finish spread the icing while rolls are still warm so it melts into all the nooks.

Q: What temp and how long should I bake them and how do I know theyre done?

A: Bake at 350 F (175 C) for about 20 to 25 minutes on the middle rack until tops are golden and the center feels set. If you want a precise check the center should be around 190 F (88 C). Dont overbake or theyll dry out.

Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey) Substitutions and Variations

Whole milk (for the dough):
- Oat or almond milk, warmed 1:1 – use fuller bodied oat milk for best soft rolls, almond is lighter
- Buttermilk 1:1 – adds tang and a slightly fluffier crumb, may speed up rise a little
Active dry yeast:
- Instant (rapid rise) yeast 1:1 – you can stir it straight into the flour and skip the proofing step, works great
- Sourdough starter (100% hydration) about 1/2 cup – will change flavor and timing, expect longer rises
Light brown sugar (for the filling):
- Granulated sugar + molasses – for 1 cup brown sugar use 1 cup granulated + 1 tablespoon molasses for light brown, 2 tbsp for dark
- Coconut sugar 1:1 – gives a deeper, caramel note but can make the filling a touch drier
Cream cheese (for the icing):
- Mascarpone 1:1 – same creamy texture, milder flavor so the vanilla pops more
- Dairy free cream cheese 1:1 – use for a vegan option, you might need a bit more powdered sugar or 1 tbsp less milk to get the right thickness

Pro Tips

1) Get the yeast right. Milk should feel warm, about body temp 105 to 115 F, and if the mix doesn’t get foamy in 8 to 10 minutes toss the yeast and try again, dead yeast = flat rolls.

2) Resist the urge to overflour. Dough should be slightly tacky not dry, that tack makes soft light rolls. If it’s too sticky, oil your hands or the bench instead of dumping in more flour, otherwise you’ll end up with dense buns.

3) Roll tight and slice clean. Roll the log firmly and pinch the seam or the filling will ooze out. Use unflavored dental floss or a serrated knife for neat slices, they bake more evenly when placed snug but not squashed in the pan.

4) Timing matters for gooey vs set. Pull at about 18 to 20 minutes for extra gooey centers, 22 to 25 for fully set. If tops brown too fast tent with foil, and let them rest a few minutes before spreading the cream cheese so it melts into the swirls instead of sliding right off.

Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

Recipe by Samantha Dalling

0.0 from 0 votes

After years of tinkering I finally nailed The Best Homemade Cinnamon Rolls thanks to one simple step most recipes skip.

Servings

servings

Calories

420

kcal

Equipment: 1. Small saucepan or microwave-safe heatproof measuring cup, to warm the milk to about 110 F — helps wake the yeast
2. Instant-read thermometer, so you actually hit the right temp (if you dont have one you can eyeball but its riskier)
3. Measuring cups and measuring spoons for flour, sugars, salt, etc
4. Large mixing bowl for mixing and first rise
5. Whisk and silicone spatula, for mixing the wet ingredients and scraping the bowl
6. Stand mixer with dough hook (optional) or be ready to knead by hand on a clean counter
7. Rolling pin and bench scraper or a sharp knife, to roll and portion the dough
8. Serrated knife or unflavored dental floss, for clean cuts of the roll log
9. 9×13-inch baking pan, plastic wrap or a clean towel for proofing, plus a cooling rack for resting the baked rolls

Ingredients

For the dough:
1 cup whole milk warm (about 110 F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
4 tablespoons unsalted butter melted and slightly cooled
1 large egg room temperature
3 to 3 1/2 cups all purpose flour
1/2 teaspoon fine sea salt
For the filling:
1/2 cup unsalted butter softened
3/4 cup packed light brown sugar
2 to 3 tablespoons ground cinnamon
pinch of fine salt
For the cream cheese icing:
4 ounces cream cheese softened
3 tablespoons unsalted butter softened
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream
Optional:
1 teaspoon vanilla extract for the dough (optional)
extra powdered sugar for thicker icing (optional)

Directions

Warm 1 cup whole milk to about 110 F, stir in 1/4 cup granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy; if it doesnt foam your yeast is probably dead so start over. (You can add 1 teaspoon vanilla here if you want.)
Whisk the foamy milk with 4 tablespoons melted butter and 1 large room temperature egg, then in a big bowl stir in 3 cups all purpose flour and 1/2 teaspoon fine sea salt; add more flour up to 3 1/2 cups only as needed till dough comes together.
Knead by hand about 6 to 8 minutes or in a stand mixer 4 to 5 minutes until the dough is smooth and slightly tacky but not sticky. Dont add a ton of extra flour or the rolls will be dense.
Lightly oil a bowl, place the dough ball in it, cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 1 hour. Tip: the oven with the light on or a warm sunny window works great for proofing.
Punch dough down, roll it out on a lightly floured surface to roughly a 16 by 12 inch rectangle. Spread 1/2 cup softened unsalted butter evenly over the dough leaving about 1/2 inch border.
Mix 3/4 cup packed light brown sugar with 2 to 3 tablespoons ground cinnamon and a pinch of fine salt, sprinkle that evenly over the butter and press lightly so it sticks. Roll the dough up tight from the long side into a log, pinch the seam to seal.
Cut the log into 9 to 12 equal rolls using a serrated knife or unflavored dental floss for cleaner cuts, place them snug but not squished into a greased 9 by 13 pan. Cover and let rise again until puffy, about 30 to 45 minutes.
Preheat oven to 350 F while they rise. Bake the rolls 20 to 25 minutes until golden on top and set in the middle; if you like them extra gooey pull them at 18 to 20 minutes. If tops brown too fast tent with foil.
While rolls rest 5 to 10 minutes beat 4 ounces softened cream cheese with 3 tablespoons softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or heavy cream until you reach the spreadable consistency you like; add extra powdered sugar for thicker icing.
Slather the warm rolls with the cream cheese icing so it melts into all the nooks, serve warm. Store leftovers covered in the fridge up to 3 days and reheat briefly in the microwave or oven.

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.