Some cinnamon rolls are cute. These cinnamon rolls are dangerously good: soft, fluffy centers, gooey cinnamon-sugar swirls, and that dreamy icing that melts into every layer. The kind you “accidentally” eat for breakfast and dessert.
This is my go-to, perfect-every-time cinnamon roll recipe with clear timing, a super forgiving dough, and a filling that stays glossy instead of gritty. Let’s make your kitchen smell like a bakery.
Why You’ll Love This
These rolls bake up pillowy and tender, with a rich cinnamon filling and a smooth cream cheese glaze that melts into the warm spirals—plus the method is simple, reliable, and beginner-friendly even if yeast feels intimidating.
Ingredients
- Warm milk: 1 cup (about 110°F / 43°C)
- Active dry yeast: 2 1/4 tsp (1 packet)
- Granulated sugar: 1/3 cup
- Unsalted butter, melted: 6 tbsp (plus extra for greasing)
- Eggs: 2 large, room temperature
- Vanilla extract: 2 tsp (divided)
- All-purpose flour: 4 to 4 1/2 cups
- Salt: 1 tsp
- Softened butter (for filling): 1/2 cup (1 stick)
- Brown sugar: 1 cup, packed
- Ground cinnamon: 2 1/2 tbsp
- Heavy cream (for extra gooey): 1/3 cup (optional but amazing)
- Cream cheese, softened: 4 oz
- Powdered sugar: 1 1/2 to 2 cups
- Milk or cream (for glaze): 1–3 tbsp
- Pinch of salt (for glaze): optional, but balances sweetness
How to Make It
- Activate the yeast: In a large bowl, combine warm milk, yeast, and 1 tbsp of the sugar. Let sit 5–10 minutes until foamy. (No foam? Your milk may be too hot/cold or the yeast is old.)
- Mix the wet ingredients: Whisk in remaining sugar, melted butter, eggs, and 1 tsp vanilla until smooth.
- Make the dough: Add 4 cups flour and salt. Mix until a shaggy dough forms, then knead 6–8 minutes by hand (or 5 minutes with a dough hook), adding up to 1/2 cup more flour only as needed. Dough should be soft and slightly tacky, not dry.
- First rise: Place dough in a lightly buttered bowl, cover, and let rise 60–90 minutes until doubled.
- Fill and roll: Punch down dough and roll into a 16×12-inch rectangle on a lightly floured surface. Spread softened butter evenly. Mix brown sugar and cinnamon, then sprinkle it all over, pressing gently so it sticks.
- Slice the rolls: Roll up tightly from the long edge. Cut into 12 even rolls (floss works great for clean slices). Arrange in a buttered 9×13-inch pan.
- Second rise: Cover and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 350°F (175°C).
- Bake: Optional gooey move: pour heavy cream around the rolls right before baking. Bake 22–28 minutes until lightly golden on top and the centers are cooked but still soft.
- Glaze and serve: Beat cream cheese, powdered sugar, remaining 1 tsp vanilla, 1 tbsp milk/cream, and a pinch of salt until smooth. Add more milk/cream to thin. Spread over warm rolls so it melts into the swirls.
Tips for the Best Results
- Use a thermometer: Milk around 105–115°F is the sweet spot for yeast. Too hot can kill it.
- Don’t over-flour: A soft dough = soft rolls. Add flour gradually and stop when it’s workable but still slightly tacky.
- Room temp eggs matter: Cold eggs can slow yeast and stiffen the dough. Quick fix: place eggs in warm water for 5 minutes.
- For ultra-gooey centers: Use the heavy cream pour and slightly underbake (pull when tops are golden and centers are set but tender).
- Cut cleanly: Use unflavored dental floss or a sharp serrated knife to keep swirls intact.
- Even baking: Place the pan on the middle rack and rotate halfway through if your oven has hot spots.
Variations
- Maple glaze: Swap vanilla for 1–2 tbsp maple syrup and use milk to thin.
- Orange cinnamon rolls: Add 1 tbsp orange zest to the filling and a splash of orange juice to the glaze.
- Nutty crunch: Sprinkle 1/2 cup toasted pecans or walnuts over the filling before rolling.
- Extra-spiced: Add 1/4 tsp nutmeg and a pinch of cloves to the cinnamon-sugar for cozy vibes.
- Classic vanilla icing (no cream cheese): Mix powdered sugar, vanilla, a pinch of salt, and milk until pourable.
Storage & Reheating
Store cinnamon rolls tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days (the fridge keeps them fresher, but reheat for best texture). Warm individual rolls in the microwave for 15–25 seconds, or cover the pan with foil and reheat at 300°F for 10–15 minutes until soft and gooey again.
FAQ
How do I make these cinnamon rolls ahead of time?
After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight (8–16 hours). The next morning, let them sit at room temp 45–75 minutes until puffy, then bake as directed. If they’re still cold in the center, add a few extra minutes to the bake time.
Why are my cinnamon rolls dry instead of soft and gooey?
Usually it’s too much flour or overbaking. The dough should feel soft and a bit tacky, and the rolls should come out when the tops are light golden and the centers are set but tender. The heavy cream pour also helps keep everything plush and gooey.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 tsp). You can mix it directly into the dry ingredients, but using warm milk still helps the dough rise quickly. Rise times may be slightly shorter, so watch the dough, not the clock.
How do I know the dough has risen enough?
Look for “doubled in size” and a puffy, airy feel. A quick test: gently press a finger into the dough—if the indentation slowly springs back but doesn’t disappear immediately, it’s ready.
Can I freeze cinnamon rolls?
Yes. Freeze baked, cooled rolls (glazed or unglazed) wrapped tightly for up to 2 months. Thaw overnight in the fridge, then warm before serving. For best texture, add fresh glaze after reheating if you froze them unglazed.