A batch of warm, gooey cinnamon rolls fresh from the oven is comfort food at its best—soft, sweet, and irresistible.

Why You’ll Love This Recipe

  • Pillowy-soft texture: Sticky dough yields tender, fluffy rolls that melt in your mouth
  • Easy to make by hand: No fancy equipment needed—just simple mixing, rolling, and baking
  • Cream cheese frosting: Smooth and decadent, it seeps into the warm spirals for that perfect finishing touch
  • Quick rise: Uses instant yeast for faster proofing—ready in under 2 hours

Soft and Gooey Cinnamon Rolls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frosting

  • ½ cup butter, softened
  • 1½ cups confectioners’ sugar
  • ¼ cup cream cheese, softened
  • ½ teaspoon vanilla extract

Dough

  • ¼ ounce instant yeast
  • 1 cup warm milk
  • ½ cup sugar
  • 2 eggs
  • ⅓ cup butter, melted
  • 4 cups all-purpose flour
  • 1 teaspoon salt

Filling

  • 1 tablespoon cinnamon powder
  • ½ cup brown sugar
  • ⅓ cup butter, room temperature

Directions

  1. Make the frosting: Beat butter, confectioners’ sugar, cream cheese, and vanilla until smooth. Set aside in the fridge.
  2. Activate yeast: Combine yeast, warm milk, and sugar in a bowl. Let sit ~10 minutes until foamy.
  3. Form dough: Stir in eggs and butter. Add flour and salt; mix until a sticky dough forms.
  4. Knead briefly: Turn onto a floured surface and knead lightly to form a ball. Place in a greased bowl and let it rise until doubled.
  5. Shape: Roll dough into a ⅓‑inch-thick rectangle. Spread softened butter, then sprinkle cinnamon‑sugar filling evenly.
  6. Roll and cut: Roll into a log, trim ends, and slice into 8 rolls. Place on parchment-paper‑lined trays (4 per tray).
  7. Second rise: Cover and let rise for 1 hour at room temperature.
  8. Bake: Preheat oven to 180 °C (350 °F). Bake rolls for 20–25 minutes until golden. Remove and cool slightly.
  9. Finish: Spread frosting over warm rolls, serve, and enjoy.

Servings and Timing

  • Yields: 8 cinnamon rolls
  • Prep time: ~30 minutes
  • First rise: ~60 minutes (until doubled)
  • Second rise: 1 hour
  • Bake time: 20–25 minutes
  • Total time: Approximately 3 hours (including rising)

Variations

  • Overnight version: After shaping, cover and refrigerate rolls overnight; bake fresh in the morning
  • Heavier richness: Pour warm heavy cream over assembled rolls before baking for ultra-gooey texture
  • Add-ins: Mix in ½ cup of chopped nuts or raisins into the filling for extra flavor and texture

Storage/Reheating

  • Store: Keep baked and frosted rolls in an airtight container at room temperature up to 2 days; refrigerate longer. Freeze unbaked rolls wrapped tightly for up to 2 weeks. Thaw and bake fresh.
  • Reheat: Warm in a 180 °C (350 °F) oven for 5–10 minutes, or microwave individually for ~20 seconds for a quick fix.

Soft and Gooey Cinnamon Rolls

FAQs

1. Can I use active dry yeast instead of instant?

Yes. Dissolve active dry yeast in warm milk before use, then follow the recipe—yielding similar results.

2. Why is my dough sticky?

Sticky dough is ideal—it leads to softer rolls. Use minimal flour when kneading; rolls should be tacky, not dry.

3. Can I substitute bread flour?

Absolutely. Bread flour can enhance fluffiness, though all-purpose flour works just fine.

4. What if I don’t have cream cheese in the frosting?

Swap cream cheese with extra butter or mascarpone. Texture slightly changes, but flavor remains rich.

5. Can I prep these ahead?

Yes—let the shaped rolls rise in the fridge and bake fresh in the morning.

6. How can I achieve gooey texture?

Use the heavy‑cream trick—pour warm cream over rolls before baking.

7. Why aren’t my rolls fluffy?

Ensure yeast is active (foam forms), proof dough until doubled, and don’t skimp on rising time.

8. Can I make mini rolls?

Yes. Slice the log into 36 bite‑sized rolls—adjust baking time accordingly.

9. Can these be frozen?

Freeze baked rolls up to a month. Thaw and reheat before serving. For unbaked, freeze before second rise; thaw, proof, and bake.

10. How do I avoid soggy bottoms with overnight rise?

Do not exceed 12 hours refrigerated after shaping to prevent over‑proofing and syrupy bottoms.

Conclusion

These soft and gooey cinnamon rolls offer everything you crave in a fresh-baked treat: tender, fluffy dough, warm sweet filling, and rich cream cheese frosting. With easy prep and flexible timing—thanks to optional overnight rising and heavy cream upgrades—this recipe lets you enjoy bakery-style indulgence at home. Serve them warm, share with loved ones, and savor every melt-in-your-mouth spiral.

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Soft and Gooey Cinnamon Rolls

Soft and Gooey Cinnamon Rolls


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  • Author: Ezabella
  • Total Time: 3 hours
  • Yield: 8 cinnamon rolls
  • Diet: Vegetarian

Description

These soft and gooey cinnamon rolls are the ultimate comfort treat, featuring a pillowy dough swirled with cinnamon-sugar and topped with creamy frosting. Quick-rise yeast and simple ingredients make them perfect for weekend brunch or a cozy indulgence.


Ingredients

½ cup butter, softened (for frosting)

1½ cups confectioners’ sugar

¼ cup cream cheese, softened

½ teaspoon vanilla extract

¼ ounce instant yeast

1 cup warm milk

½ cup sugar

2 eggs

⅓ cup butter, melted (for dough)

4 cups all-purpose flour

1 teaspoon salt

1 tablespoon cinnamon powder

½ cup brown sugar

⅓ cup butter, room temperature (for filling)


Instructions

  1. Make the frosting: Beat butter, confectioners’ sugar, cream cheese, and vanilla until smooth. Set aside in the fridge.
  2. Activate yeast: Combine yeast, warm milk, and sugar in a bowl. Let sit for about 10 minutes until foamy.
  3. Form dough: Stir in eggs and melted butter. Add flour and salt; mix until a sticky dough forms.
  4. Knead briefly: Turn onto a floured surface and knead lightly to form a ball. Place in a greased bowl and let it rise until doubled in size.
  5. Shape: Roll dough into a ⅓‑inch-thick rectangle. Spread softened butter, then sprinkle cinnamon-sugar filling evenly.
  6. Roll and cut: Roll into a log, trim ends, and slice into 8 rolls. Place on parchment-lined trays.
  7. Second rise: Cover and let rise for 1 hour at room temperature.
  8. Bake: Preheat oven to 180 °C (350 °F). Bake rolls for 20–25 minutes until golden. Remove and cool slightly.
  9. Finish: Spread frosting over warm rolls. Serve and enjoy.

Notes

  • Use bread flour for extra fluffy texture if desired.
  • Warm heavy cream can be poured over rolls before baking for extra gooeyness.
  • Overnight rise is perfect for prepping the night before.
  • Store frosted rolls in an airtight container; reheat as needed.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 420
  • Sugar: 26g
  • Sodium: 280mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

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