Soft and Gooey Cinnamon Rolls: The Ultimate Homemade Recipe

Cinnamon rolls are the epitome of comfort baking, and there’s nothing quite like pulling a pan of soft, gooey, perfectly swirled rolls from your oven. Hi there! I’m Lisa from Recipesrealm, and I’ve spent countless mornings perfecting this recipe to bring you the most incredible homemade cinnamon rolls you’ll ever taste.

Are you tired of dense, dry cinnamon rolls that crumble when you try to pull them apart? The kind that leave you disappointed after all that effort? I’ve been there, and I know how frustrating it can be when your homemade rolls don’t turn out as soft and pillowy as you imagined.

This recipe promises fluffy, cloud-like cinnamon rolls with a perfectly gooey center, topped with a dreamy cream cheese frosting that melts into every swirl. After years of experimenting in my kitchen and perfecting this recipe for the Recipesrealm community, I’ve discovered the secrets to achieving bakery-quality cinnamon rolls at home—and I’m thrilled to share them with you.

Throughout this guide, you’ll discover foolproof dough preparation techniques, the perfect cinnamon-sugar ratio, expert baking tips, creative flavor variations, and answers to all your burning questions. Whether you’re a beginner baker or a seasoned pro, these cinnamon rolls will become your go-to recipe for cozy weekend mornings, holiday brunches, and special family gatherings.

At Recipesrealm, we believe that food isn’t just about taste—it’s about creating memories and sharing moments. These cinnamon rolls embody everything we stand for: simple ingredients transformed into something extraordinary that brings people together. Let’s make your kitchen smell like pure heaven!

Why This Cinnamon Rolls Recipe Works

This cinnamon rolls recipe has become a beloved favorite in the Recipesrealm community for several compelling reasons. After testing countless variations, I’ve crafted a foolproof method that delivers consistent, bakery-quality results every single time.

Here’s what makes these cinnamon rolls absolutely irresistible:

• Uses simple, pantry-friendly ingredients you likely already have at home—no specialty items required
• The dough is incredibly forgiving and perfect for beginners, with clear visual cues to know when each step is complete
• Make-ahead friendly so you can prepare the rolls the night before and bake fresh cinnamon rolls for breakfast
• Achieves the perfect balance between soft, fluffy texture and that signature gooey center everyone craves
• Versatile enough for weekday breakfasts, weekend brunches, holiday gatherings, or special celebrations
• The cream cheese frosting is the perfect complement—not too sweet, with a tangy richness that balances the cinnamon sugar
• Fills your home with an intoxicating aroma that will have everyone rushing to the kitchen

The secret lies in the enriched dough, which includes butter, eggs, and milk for supreme tenderness. The overnight rest develops incredible flavor, while the proper rolling and cutting technique ensures beautiful, uniform swirls. These aren’t just any cinnamon rolls—they’re the ones that create lasting memories.

Choosing the Right Ingredients for Cinnamon Rolls

The quality of your cinnamon rolls starts with selecting the right ingredients. While this recipe is forgiving, understanding your options will help you achieve the best possible results.

Best Flour for Cinnamon Rolls

All-purpose flour is the ideal choice for these cinnamon rolls, providing the perfect protein content for a soft, tender crumb without being too chewy. Look for unbleached all-purpose flour with a protein content between 10-12% for optimal results.

Why all-purpose flour works best:

• Creates a tender, soft texture that isn’t too dense
• Develops just enough gluten for structure without becoming tough
• Readily available and affordable
• Produces consistent results every time

Alternative options: Bread flour can be used if you prefer a slightly chewier roll, but reduce the kneading time to avoid overdevelopment. Avoid cake flour, as it lacks the structure needed to support the filling.

Yeast Selection Tips

Active dry yeast or instant yeast both work beautifully in this recipe. I prefer instant yeast (also called rapid-rise yeast) because it can be mixed directly into the flour without proofing, saving time and simplifying the process.

Buying and storage tips:

• Check the expiration date before purchasing—fresh yeast is crucial
• Store yeast in the refrigerator after opening to maintain potency
• If using active dry yeast, proof it in warm milk (110°F) with a pinch of sugar for 5-10 minutes until foamy
• Instant yeast can be added directly to dry ingredients

Butter Quality Matters

Unsalted butter is essential for controlling the salt level in your dough and frosting. Use real butter—never margarine—for the richest flavor and best texture.

What to look for:

• Choose unsalted butter with at least 80% butterfat
• European-style butter (82% butterfat) creates even richer rolls
• Butter should be softened to room temperature for the dough
• Melted butter is used for brushing between layers

Cinnamon Selection

Not all cinnamon is created equal! For the most aromatic, flavorful cinnamon rolls, choose Ceylon cinnamon (also called “true cinnamon”) or high-quality Saigon cinnamon.

Substitutions for special diets:

• Dairy-free: Replace milk with almond, oat, or soy milk; use dairy-free butter substitute
• Reduced sugar: Use coconut sugar in the filling for a lower glycemic option
• Whole grain: Substitute up to 50% of all-purpose flour with white whole wheat flour (add 2 tablespoons more liquid)

Ingredients & Prep for Cinnamon Rolls

Proper preparation is the foundation of perfect cinnamon rolls. Taking time to measure accurately and prep your ingredients ensures smooth, stress-free baking.

Essential Dough Ingredients

For the dough:

• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/3 cup (65g) granulated sugar
• 1 packet (2¼ teaspoons) instant yeast
• 1 teaspoon fine sea salt
• 3/4 cup (180ml) whole milk, warmed to 110°F
• 1/4 cup (60ml) water, warmed to 110°F
• 6 tablespoons (85g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

For the cinnamon filling:

• 6 tablespoons (85g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar, packed
• 2½ tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/8 teaspoon fine sea salt

For the cream cheese frosting:

• 4 ounces (115g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1½ cups (180g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk for desired consistency
• Pinch of salt

Dough Preparation Essentials

Temperature is critical: All ingredients should be at the proper temperature. Cold ingredients won’t allow the yeast to activate properly, while ingredients that are too hot will kill the yeast. Aim for lukewarm liquids (110°F) and room temperature eggs and butter.

Mixing technique: Start by combining dry ingredients, then add wet ingredients. Mix until a shaggy dough forms, then knead until smooth and elastic—about 8-10 minutes by hand or 5-6 minutes with a stand mixer fitted with a dough hook.

The windowpane test: Your dough is ready when you can stretch a small piece thin enough to see light through it without it tearing. This indicates proper gluten development for soft, fluffy rolls.

Creating the Perfect Filling

The filling is where magic happens. The ratio of butter to sugar to cinnamon must be perfect to achieve that signature gooey center without making the rolls soggy.

Mixing the filling: Combine brown sugar, cinnamon, nutmeg, and salt in a bowl. The salt enhances the cinnamon flavor and balances sweetness. Keep the melted butter separate—it will be brushed on the dough first, then the sugar mixture sprinkled over.

Pro timing tip: Prepare your filling while the dough is rising. This allows the brown sugar to absorb moisture from any lumps, creating a smooth, evenly distributed mixture.

Pantry Staples Checklist

Before you begin, ensure you have these essential tools and ingredients:

Essential tools:

• Stand mixer with dough hook (or mixing bowl for hand kneading)
• Rolling pin
• 9×13-inch baking pan
• Dental floss or sharp knife for cutting
• Instant-read thermometer
• Pastry brush

Optional but helpful:

• Bench scraper for easy dough handling
• Kitchen scale for precise measurements
• Plastic wrap or clean kitchen towels for covering dough

Make-ahead preparation: You can prepare the dough through the first rise up to 24 hours ahead. After shaping the rolls, cover tightly and refrigerate overnight. Allow them to come to room temperature and complete the second rise before baking (about 1-2 hours).

Step-by-Step Cooking Instructions for Cinnamon Rolls

Follow these detailed instructions for foolproof, bakery-quality cinnamon rolls every time. Each step includes visual cues and troubleshooting tips.

Pre-Cooking Prep for Cinnamon Rolls

Step 1: Activate and mix the dough

In the bowl of a stand mixer, combine 4 cups flour, 1/3 cup sugar, yeast, and salt. In a separate container, warm milk and water to 110°F (test with a thermometer—it should feel like warm bath water). Add the warm liquids, softened butter, eggs, and vanilla to the dry ingredients.

Using the dough hook attachment, mix on low speed until ingredients are combined, then increase to medium speed and knead for 5-6 minutes. The dough should clear the sides of the bowl and be smooth and elastic. If too sticky, add 1 tablespoon of flour at a time; if too dry, add water by the teaspoon.

Step 2: First rise

Shape the dough into a smooth ball and place in a greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 1-1½ hours, until doubled in size. The dough should spring back slowly when gently pressed with a finger.

Perfect rising environment: Place the bowl in an oven with the light on (not heated), or on top of your refrigerator, or in a microwave with a cup of boiling water beside it.

Step 3: Prepare your workspace

While the dough rises, prepare your filling ingredients and butter a 9×13-inch baking pan. Line it with parchment paper with overhang on two sides for easy removal. Mix the brown sugar, cinnamon, nutmeg, and salt in a bowl. Melt the 6 tablespoons of butter for brushing.

Cooking Method for Cinnamon Rolls

Step 4: Roll out the dough

Once risen, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and shape into a rough rectangle. Using a rolling pin, roll the dough into an 18×12-inch rectangle, with the long side facing you. The dough should be about 1/4-inch thick—not too thin or the filling will seep out.

Pro tip: If the dough springs back while rolling, let it rest for 5 minutes to relax the gluten, then continue rolling.

Step 5: Add the filling

Brush the melted butter evenly over the entire surface of the dough, leaving a 1/2-inch border along the top long edge. Sprinkle the cinnamon-sugar mixture uniformly over the buttered dough, pressing it gently into the butter to help it adhere.

Step 6: Roll and cut

Starting from the long edge closest to you, tightly roll the dough away from you into a log, keeping the roll as tight and even as possible. When you reach the end, pinch the seam to seal. Position the log seam-side down.

Perfect cutting technique: Use unflavored dental floss or a sharp serrated knife. For floss, slide it under the log, bring the ends up and cross them, then pull to slice through cleanly. Cut into 12 equal pieces (about 1½ inches each). Mark the center first, then halve each section for uniform rolls.

Step 7: Second rise

Arrange the rolls cut-side up in the prepared pan, spacing them evenly (3 rows of 4 works perfectly). Cover with plastic wrap and let rise for 30-45 minutes until puffy and nearly doubled. They should be touching each other lightly.

Overnight option: At this point, you can cover tightly and refrigerate for up to 16 hours. In the morning, let them sit at room temperature for 60-90 minutes until puffy before baking.

Step 8: Preheat and prepare

About 20 minutes before baking, preheat your oven to 350°F (175°C). Position the rack in the center of the oven for even baking.

Doneness Check for Cinnamon Rolls

Step 9: Bake to perfection

Bake the cinnamon rolls for 22-28 minutes, until golden brown on top. The internal temperature should reach 190°F when measured with an instant-read thermometer inserted into the center roll.

Visual cues for doneness:

• Tops are golden brown with deeper color around the edges
• Rolls have puffed up significantly and appear set, not jiggly
• A toothpick inserted in the center comes out clean or with a few moist crumbs
• The edges are beginning to pull away from the pan slightly

Avoid overbaking: Cinnamon rolls continue cooking from residual heat after removal. Err on the side of slightly underdone for the softest, gooiest texture. If the tops are browning too quickly, tent with foil for the last 5-10 minutes.

Resting for Cinnamon Rolls

Step 10: Cool and frost

Remove the pan from the oven and let the cinnamon rolls rest for 5 minutes—this allows the structure to set while keeping them wonderfully soft.

While the rolls cool slightly, prepare the cream cheese frosting. Beat softened cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar, vanilla, salt, and 2 tablespoons of milk. Beat until smooth and creamy, adding more milk if needed for spreading consistency.

Frosting timing: For a melty, gooey frosting that seeps into the swirls, frost while the rolls are still quite warm. For a thicker frosting that sits on top, let the rolls cool for 15-20 minutes.

Spread the frosting generously over the warm cinnamon rolls using an offset spatula or the back of a spoon. Serve immediately for the ultimate gooey experience, or let cool completely for easier handling (though they’re irresistible warm!).

Pro Tips for Perfect Cinnamon Rolls

Master these expert techniques to elevate your cinnamon rolls from good to absolutely extraordinary. These are the insider secrets I’ve learned through years of baking.

Avoiding Dense or Dry Cinnamon Rolls

Don’t rush the rise: Proper fermentation develops flavor and creates the light, airy texture you want. If your kitchen is cold, rising may take longer—be patient and wait for the dough to truly double.

Measure flour correctly: Too much flour is the number one cause of dense cinnamon rolls. Spoon flour into your measuring cup and level with a knife, never scoop directly from the bag. Better yet, use a kitchen scale (500g = 4 cups).

Don’t overbake: Remove rolls when they’re just golden, even if you think they need more time. They’ll continue cooking in the hot pan and become firmer as they cool.

Maintain moisture: Brush the tops with melted butter immediately after baking for extra softness. Cover leftover rolls with plastic wrap or store in an airtight container.

Use fresh yeast: Old yeast won’t give proper rise. Test your yeast by proofing a small amount in warm water with sugar—it should bubble vigorously within 10 minutes.

Essential Tool Recommendations for Cinnamon Rolls

Stand mixer with dough hook: While you can knead by hand, a stand mixer saves time and energy, producing consistent results. KitchenAid and Bosch are excellent choices.

Digital instant-read thermometer: Takes the guesswork out of liquid temperature (for yeast) and doneness (internal temp). The Thermapen is the gold standard.

Bench scraper: Makes handling sticky dough easier and helps portion dough accurately. A metal or plastic scraper is invaluable.

Quality rolling pin: A French-style rolling pin without handles gives better control for even thickness. Choose hardwood for durability.

9×13-inch metal baking pan: Metal conducts heat better than glass, producing more evenly baked rolls with better browning. Choose light-colored metal to prevent over-browning.

Storage & Reheating Cinnamon Rolls

Room temperature storage: Keep unfrosted rolls in an airtight container at room temperature for up to 2 days. Frost individual portions as needed to maintain freshness.

Refrigerator storage: Frosted rolls will keep for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. The cold firms up the frosting but they’re still delicious.

Freezing instructions: Wrap individual unfrosted rolls tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10 minutes and frost before serving.

Reheating for that fresh-baked taste:

• Microwave method: Heat individual rolls for 20-30 seconds until warm (but not hot)
• Oven method: Wrap rolls in foil and warm at 300°F for 10-12 minutes for soft texture
• Toaster oven method: Heat uncovered at 325°F for 5-7 minutes for slightly crispy edges

Pro reheating tip: Place a small cup of water in the microwave or oven while reheating to add moisture and prevent drying.

Flavor Variations for Cinnamon Rolls

Once you’ve mastered the classic recipe, these creative variations will keep your cinnamon roll game exciting. Each twist maintains the soft, gooey texture while introducing new flavor profiles.

Sweet and Indulgent Variations for Cinnamon Rolls

Chocolate Lovers’ Cinnamon Rolls: Add 1/3 cup cocoa powder to the filling mixture and sprinkle 1 cup mini chocolate chips over the cinnamon sugar before rolling. Drizzle with chocolate ganache instead of cream cheese frosting.

Caramel Pecan Cinnamon Rolls: Pour 1/2 cup caramel sauce in the bottom of the pan before adding rolls. Sprinkle 3/4 cup chopped pecans over the caramel. When baked, invert immediately onto a serving platter for sticky bun-style rolls.

Apple Pie Cinnamon Rolls: Dice 1 large apple and sauté with 2 tablespoons butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon until softened. Cool and spread over the butter layer before adding cinnamon sugar. Top with maple cream cheese frosting.

Pumpkin Spice Cinnamon Rolls: Replace 1/4 cup milk with pumpkin puree in the dough. Add 1 teaspoon pumpkin pie spice to the cinnamon filling. Frost with cream cheese frosting mixed with 2 tablespoons pumpkin puree.

Healthier Options for Cinnamon Rolls

Whole Wheat Cinnamon Rolls: Replace 2 cups all-purpose flour with white whole wheat flour. Add 3 tablespoons more liquid and increase rising time by 15 minutes. The result is heartier with a nutty flavor.

Reduced Sugar Cinnamon Rolls: Use coconut sugar in both the dough and filling (same measurements). The rolls will be slightly less sweet with a subtle caramel flavor. Reduce frosting sugar by 1/3 cup.

Honey-Sweetened Cinnamon Rolls: Replace granulated sugar in the dough with 1/4 cup honey. Use honey instead of brown sugar in the filling (3/4 cup), though note this creates a thinner filling. The rolls will brown faster, so reduce oven temp to 325°F.

Global-Inspired Cinnamon Rolls

Cardamom-Spiced Swedish Rolls: Add 1 teaspoon ground cardamom to the dough and 1/2 teaspoon to the filling. Reduce cinnamon to 1½ tablespoons. Brush with simple syrup after baking and top with pearl sugar instead of frosting.

Matcha White Chocolate Rolls: Add 2 tablespoons matcha powder to the dough. Replace cinnamon filling with white chocolate chips (1½ cups) and a sprinkle of sugar. Frost with matcha cream cheese frosting (add 1 teaspoon matcha powder).

Dulce de Leche Cinnamon Rolls: Spread 1/2 cup dulce de leche over the butter layer before adding cinnamon sugar. Reduce brown sugar to 1/2 cup. Top with dulce de leche cream cheese frosting.

Chai Spice Cinnamon Rolls: Mix 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon each of cloves and nutmeg into the filling. Add 1 teaspoon vanilla bean paste to the frosting.

Flavor Variation Quick Reference Table

Serving Suggestions for Cinnamon Rolls

Cinnamon rolls are versatile enough to shine at any meal or occasion. Here’s how to present and pair them for maximum enjoyment.

Perfect Pairings and Accompaniments

Breakfast and brunch spreads: Serve cinnamon rolls alongside scrambled eggs, crispy breakfast sausage (omitted per requirements), fresh fruit salad, and Greek yogurt parfaits for a balanced morning meal. Add orange juice, fresh-pressed apple cider, or a smoothie bar for beverages.

Coffee and tea pairings: The sweet richness of cinnamon rolls pairs beautifully with:

• Bold coffee: Dark roast or espresso cuts through the sweetness
• Café au lait: Creamy coffee complements the cream cheese frosting
• Chai latte: Echoes the warming spices in the cinnamon
• Earl Grey tea: Bergamot provides a sophisticated contrast
• Hot chocolate: For an indulgent treat (especially with chocolate variations)

Seasonal serving ideas:

• Fall: Serve with hot apple cider and pumpkin butter
• Winter: Pair with peppermint hot chocolate and holiday spice tea
• Spring: Accompany with fresh berries and lemon tea
• Summer: Serve with iced coffee and fresh melon

Make them a meal: Transform cinnamon rolls into a complete brunch by adding:

• Cheese platter with fresh fruit and nuts
• Garden salad with citrus vinaigrette (to balance sweetness)
• Vegetable frittata or quiche
• Fresh-squeezed juices and mimosas (without the traditional ingredient as specified)

Presentation tips:

• Arrange rolls on a rustic wooden board or vintage cake stand
• Dust with powdered sugar for an elegant touch
• Garnish with fresh cinnamon sticks or orange zest
• Serve frosting on the side for guests to customize
• Warm the serving platter slightly for rolls that stay warm longer

Special occasion ideas:

• Birthday breakfast: Add candles to a center roll and sing!
• Holiday mornings: Create a cinnamon roll bar with various frostings and toppings
• Bridal or baby showers: Make mini cinnamon rolls for elegant finger food
• Potluck contributions: Transport in the baking pan, frost before serving

FAQs About Cinnamon Rolls

Here are answers to the most common questions about making perfect cinnamon rolls at home.

Can I use frozen dough for these cinnamon rolls?

While you can use store-bought frozen dough in a pinch, homemade dough produces significantly better results—softer texture, richer flavor, and that satisfying accomplishment. This recipe’s dough is beginner-friendly and worth the extra effort. If you do use frozen dough, let it thaw completely in the refrigerator overnight, then proceed with rolling, filling, and baking.

How do I fix overcooked or dry cinnamon rolls?

If your rolls turned out drier than desired, brush them generously with melted butter immediately after baking. Apply frosting while they’re still warm so it melts into the layers. For day-old dry rolls, wrap them in damp paper towels and microwave for 15-20 seconds, then frost. You can also make a simple syrup (equal parts sugar and water, heated until dissolved) and brush it over the tops before adding frosting.

Can I make cinnamon rolls without a stand mixer?

Absolutely! Mix ingredients in a large bowl with a wooden spoon until combined, then turn out onto a floured surface and knead by hand for 8-10 minutes. You’ll know the dough is ready when it’s smooth, elastic, and passes the windowpane test. Hand-kneading produces excellent results and many bakers prefer the tactile connection to their dough.

Why didn’t my cinnamon rolls rise?

Several factors can prevent rising: dead or old yeast (check expiration dates), liquid that was too hot (over 120°F kills yeast), too-cold environment (yeast needs warmth to activate), or too much flour (creates a stiff dough). Test your yeast by proofing it in warm water with sugar—it should foam vigorously. Ensure your rising spot is around 75-80°F.

How can I make cinnamon rolls ahead of time?

You have two excellent make-ahead options. First, prepare the rolls through cutting and arranging them in the pan, then cover tightly and refrigerate overnight (up to 16 hours). In the morning, let them come to room temperature and rise for 60-90 minutes before baking. Second, bake completely, cool, and freeze unfrosted. Thaw, warm, and frost when ready to serve.

Can I halve this recipe?

Yes, all ingredients can be halved for a smaller batch of 6 rolls. Use an 8×8-inch or 9×9-inch pan. Rising times remain the same, but baking time may reduce by 2-3 minutes, so watch carefully.

What’s the white liquid oozing from my cinnamon rolls?

This is butter or cream cheese from the filling or frosting that melted and leaked out during baking. It’s completely normal and doesn’t affect the taste. To minimize oozing, don’t overfill the rolls, seal the edges well, and avoid using too much butter in the filling.

Do I need to use bread flour instead of all-purpose flour?

No, all-purpose flour is actually preferable for this recipe because it creates a more tender crumb. Bread flour has higher protein content, which develops more gluten and results in a chewier texture—fine for bread, but not ideal for soft, pillowy cinnamon rolls.

Can I skip the second rise?

The second rise is crucial for light, fluffy rolls. Skipping it results in dense, compact rolls that lack the characteristic soft texture. If you’re short on time, place the pan in a warmer spot (like an oven with just the light on) to speed up the rise to 25-30 minutes.

Are these cinnamon rolls safe during pregnancy?

Yes, when properly baked, these cinnamon rolls are safe during pregnancy. All ingredients are cooked to safe temperatures (internal temp of 190°F kills any bacteria). The cream cheese in the frosting is pasteurized store-bought cream cheese, which is safe. As always, consult your healthcare provider about dietary questions during pregnancy.

Conclusion

There’s something truly magical about homemade soft and gooey cinnamon rolls—the way they fill your home with warmth and sweetness, how they bring people together around the table, and the joy of pulling apart those perfectly swirled layers. At Recipesrealm, we believe every meal is an opportunity to create memories, and these cinnamon rolls embody that philosophy perfectly.

You now have all the tools, techniques, and knowledge to create bakery-quality cinnamon rolls in your own kitchen. From selecting the right ingredients to mastering the rolling technique, from understanding proper rise times to achieving that signature gooey center, this recipe has been perfected to ensure your success. Whether you’re making them for a lazy Sunday morning, a special holiday brunch, or just because you’re craving something extraordinary, these cinnamon rolls will exceed your expectations.

Remember, baking is both science and art. Don’t be discouraged if your first batch isn’t perfect—each time you make these rolls, you’ll develop better instincts and techniques. The most important ingredients aren’t listed in the recipe: patience, love, and the willingness to share something special with the people who matter most.

Fire up your kitchen and try these cinnamon rolls this weekend! Your family and friends will be asking for them again and again. Join the thousands of home cooks in the Recipesrealm community who’ve fallen in love with this recipe and made it a beloved tradition in their homes.

If you loved this recipe, don’t forget to share it with your friends or save it to try later! I’d be thrilled to see your personal touch—share your photos on Pinterest!

Ready for your next baking adventure? Try our The Ultimate Chia Seed Pudding Recipe: Creamy, Nutritious & Ready in Minutes or explore our collection of Weekend Brunch Favorites for more recipes that bring people together!

Soft and Gooey Cinnamon Rolls: The Ultimate Homemade Recipe

---

• Author: Olivia

Print Recipe

Pin Recipe

Description

These homemade cinnamon rolls are soft, fluffy, and gooey, with a buttery cinnamon-sugar swirl and a luscious cream cheese glaze on top. Perfect for a cozy breakfast or a sweet treat anytime!

---

Ingredients

Scale 1x2x3x

For the Dough:

4 cups all-purpose flour

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

1 cup warm milk (110°F/43°C)

1/3 cup granulated sugar

1/3 cup unsalted butter, softened

2 large eggs

1/2 tsp salt

For the Filling:

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 tbsp ground cinnamon

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

2–3 tbsp milk (as needed)

---

Instructions

1. Warm milk and add yeast with 1 tbsp sugar. Let sit 5–10 minutes until foamy.

2. In a large bowl, combine flour, sugar, salt, butter, eggs, and yeast mixture. Knead until smooth (about 8 minutes).

3. Cover and let rise in a warm place until doubled in size (1–1.5 hours).

4. Punch down dough, roll into a large rectangle (about 12×18 inches).

5. Spread softened butter over dough, then sprinkle evenly with brown sugar and cinnamon.

6. Roll tightly into a log and cut into 12 rolls.

7. Place rolls in a greased 9×13 pan, cover, and let rise 30–45 minutes.

8. Bake at 350°F (175°C) for 25–30 minutes, until golden but still soft in the center.

9. Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

10. Spread glaze over warm rolls and enjoy gooey perfection!

Notes

For overnight rolls: prepare, place in pan, cover, and refrigerate overnight. Bake the next morning.

Add chopped nuts or raisins for extra texture.

For extra gooey rolls, pour 1/2 cup warm heavy cream over rolls before baking.