Gooey Irresistible Cinnamon Rolls for Weekend Baking

Weekend baking is a whole vibe, and these gooey cinnamon rolls are the exact reason you’ll willingly wake up a little earlier. Think: soft, pillowy spirals with a buttery cinnamon-sugar swirl and a vanilla cream cheese glaze that melts into every warm nook.

They’re cozy, classic, and just the right amount of extra. Make them for brunch, make them “just because,” or make them to impress people who think homemade cinnamon rolls are hard. (They’re not. You’ve got this.)

Why You’ll Love This

These rolls bake up ultra-soft with a rich, gooey center and a glaze that stays dreamy instead of drying out—perfect for slow weekends, sharing with friends, or hoarding for yourself with zero regrets.

Ingredients

For the dough: 3/4 cup warm whole milk (about 105–110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1/4 cup unsalted butter, melted and slightly cooled
3 cups all-purpose flour (plus more for rolling)
3/4 teaspoon fine salt
For the filling: 1/2 cup unsalted butter, very soft
3/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon fine salt
For the gooey factor (optional but iconic): 1/3 cup heavy cream
For the glaze: 4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/4 cups powdered sugar
1–2 tablespoons milk (as needed to thin)
1 teaspoon vanilla extract
Pinch of salt

How to Make It

Wake up the yeast: In a large bowl (or stand mixer bowl), stir warm milk, yeast, and a teaspoon of the sugar. Let sit 5–10 minutes until foamy.
Mix the dough: Add remaining sugar, egg, egg yolk, and melted butter. Stir to combine. Add flour and salt, then mix until a shaggy dough forms.
Knead: Knead 8–10 minutes by hand or 5–7 minutes with a dough hook until smooth and slightly tacky. If it’s super sticky, add flour 1 tablespoon at a time (go slow—too much flour = less gooey).
First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Make the filling: In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.
Roll + fill: Punch down dough and roll on a lightly floured surface into a 14×10-inch rectangle. Spread softened butter evenly, then sprinkle the cinnamon-sugar mixture over the top, pressing lightly so it sticks.
Slice the rolls: Roll up tightly from the long edge into a log. Cut into 9–12 rolls (9 for jumbo, 12 for classic). Place in a greased 9×13-inch pan or a 10–12 inch round baking dish.
Second rise: Cover and let rise until puffy and touching, about 30–45 minutes. Meanwhile, preheat oven to 350°F.
Bake (with extra gooeyness): If using, pour heavy cream evenly over the risen rolls right before baking. Bake 22–28 minutes until lightly golden on top and cooked through (an instant-read thermometer in the center should read about 190°F).
Glaze + serve: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, salt, and enough milk to make it pourable. Spread over warm rolls so it melts into that swirl situation.

Tips for the Best Results

Check your milk temp: Warm, not hot. Too hot can weaken yeast; too cool slows the rise.
Don’t over-flour: A slightly tacky dough bakes softer. Add flour gradually only if needed.
Use super-soft butter for the filling: Melted butter can leak out; soft butter stays put and keeps layers defined.
Cut clean slices: Use unflavored dental floss or a sharp serrated knife to avoid squishing the swirls.
Go for “just baked”: Pull them when tops are pale golden. Overbaking is the #1 cinnamon roll heartbreak.
Glaze while warm: For that glossy, gooey melt-in. Glaze when cool if you want it thicker and more frosting-like.

Variations

Maple glaze: Swap vanilla for 1 tablespoon maple syrup (and reduce milk slightly).
Orange cinnamon rolls: Add 1 tablespoon orange zest to the filling and a splash of orange juice to the glaze.
Pecan sticky-ish: Sprinkle 1/2 cup chopped pecans over the filling, or add them to the pan with a thin layer of butter + brown sugar for a caramel vibe.
Extra spice: Add a pinch of nutmeg and cardamom to the filling for a bakery-style warmth.
Overnight option: Assemble, cover, and refrigerate after shaping. Bring to room temp 45–60 minutes before baking.

Storage & Reheating

Store cooled cinnamon rolls tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 15–25 seconds (add a tiny splash of milk if they seem dry), or warm the whole pan covered with foil in a 300°F oven for 10–15 minutes.

FAQ

How do I keep cinnamon rolls gooey and not dry?

Don’t overbake—pull them when they’re lightly golden and the center is cooked through (about 190°F inside). The optional heavy cream poured over right before baking also adds serious softness and that gooey, bakery-style texture.

Can I make these cinnamon rolls the night before for weekend baking?

Yes. Assemble and slice the rolls, place in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature until puffy (45–60 minutes), then bake as directed.

My dough didn’t rise—what went wrong?

Most common culprits: milk was too hot (it can weaken yeast), yeast was expired, or the room was too cool. Try placing the covered bowl in a slightly warm oven (turned off) with the light on to create a cozy rising spot.

What’s the best pan size for this recipe?

A 9×13-inch pan is perfect for 12 standard rolls, and a 10–12 inch round dish is great for 9 larger, pull-apart rolls. If your rolls look crowded, that’s actually good—it helps them bake softer on the sides.

Can I freeze cinnamon rolls?

Absolutely. Freeze baked, unglazed rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge, then warm and glaze. You can also freeze shaped, unbaked rolls; thaw in the fridge overnight, let rise until puffy, and bake.