Some cinnamon rolls are fluffy but dry. Some are sweet but kind of boring. This one? It’s the sweet spot: a soft, pillowy roll with a seriously gooey center and that classic cinnamon-brown sugar swirl that makes your kitchen smell like a bakery.
This is the kind of “I’ll just have one” situation that turns into “okay, maybe two.” Let’s make them the easy, cozy, irresistible way.
Why You’ll Love This
These cinnamon rolls bake up tall and tender with a gooey middle, bold cinnamon flavor, and a simple vanilla icing that melts into every swirl—perfect for weekend brunch, holidays, or anytime you want bakery vibes without leaving the house.
Ingredients
- For the dough: 3/4 cup warm milk (about 110°F), 2 1/4 tsp active dry yeast (1 packet), 1/4 cup granulated sugar, 1 large egg + 1 egg yolk (room temp), 1/4 cup unsalted butter (melted), 3 cups all-purpose flour (plus more as needed), 3/4 tsp fine salt
- For the filling: 1/2 cup unsalted butter (softened), 3/4 cup packed brown sugar, 1 1/2 tbsp ground cinnamon, 1 tbsp cornstarch (secret for extra gooey centers), pinch of salt
- For the pan: 1/2 cup heavy cream (poured in before baking for a gooey center)
- For the icing: 4 oz cream cheese (softened), 2 tbsp unsalted butter (softened), 1 cup powdered sugar, 1 tsp vanilla extract, 1–3 tbsp milk (to thin), pinch of salt
How to Make It
- Activate the yeast. In a large bowl, stir warm milk, yeast, and 1 tsp 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 dough. Whisk in remaining sugar, egg, yolk, and melted butter. Add flour and salt, then mix until a shaggy dough forms.
- Knead until smooth. Knead by hand 8–10 minutes (or 6–8 minutes with a stand mixer on medium-low) until soft, elastic, and slightly tacky. If it’s sticky like glue, add 1 tbsp flour at a time—go slow.
- First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot 60–90 minutes until doubled.
- Make the filling. In a small bowl, mix brown sugar, cinnamon, cornstarch, and salt. Keep butter softened and ready.
- Roll and fill. On a lightly floured surface, roll dough into a 14×10-inch rectangle. Spread softened butter all over, then sprinkle filling evenly and press it in lightly.
- Shape the rolls. Roll up tightly from the long side into a log. Slice into 9–12 rolls (use unflavored dental floss for clean cuts). Arrange in a greased 9×13-inch pan or large baking dish.
- Second rise. Cover and rise 30–45 minutes until puffy and touching. Meanwhile, heat oven to 350°F.
- Make them gooey. Warm the heavy cream until just lukewarm, then pour it around (not directly on top of) the risen rolls right before baking.
- Bake and ice. Bake 22–28 minutes until lightly golden on top and the centers are set but still soft. Cool 10 minutes. Beat icing ingredients until smooth and spread over warm rolls so it melts into the swirls.
Tips for the Best Results
- Use a thermometer if you can. Milk at about 110°F wakes yeast up without harming it.
- Don’t over-flour. A slightly tacky dough = softer rolls. Too much flour = dry rolls.
- Cornstarch is the gooey hack. It helps thicken the melted sugar-butter into a luscious filling instead of disappearing.
- Slice clean. Dental floss or a very sharp serrated knife keeps the spirals pretty and the layers intact.
- Watch the bake time. Overbaked cinnamon rolls lose that gooey center. Pull them when tops are light golden and the middle looks set but soft.
- Ice while warm, not hot. Let them cool 10 minutes so the icing melts perfectly without turning runny.
Variations
- Extra gooey “sticky” style: Add 1/4 cup maple syrup to the heavy cream before pouring into the pan.
- Nutty crunch: Sprinkle 1/2 cup toasted pecans or walnuts over the filling before rolling.
- Orange cinnamon rolls: Add 1 tbsp orange zest to the filling and swap vanilla for orange extract in the icing.
- Brown butter upgrade: Brown the butter for the filling (then cool until spreadable) for a deeper, caramel vibe.
- Make it dairy-light: Use whole milk instead of heavy cream in the pan and skip cream cheese—do a simple powdered sugar + milk glaze.
Storage & Reheating
Store leftover cinnamon rolls in an airtight container at room temp 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 to keep them soft), or warm a pan in a 300°F oven for 8–12 minutes until cozy and gooey again.
FAQ
How do I guarantee a gooey center?
Two things do the heavy lifting: adding cornstarch to the filling and pouring lukewarm heavy cream around the rolls right before baking. Also, don’t overbake—pull them when the tops are light golden and the center is set but still soft.
Can I make these cinnamon rolls overnight?
Yes. After shaping and placing in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temp 45–75 minutes until puffy, then pour in the warm cream and bake as directed.
My dough didn’t rise—what went wrong?
The most common issue is yeast that didn’t activate (milk too hot, too cold, or yeast expired). Your kitchen temperature matters too—if it’s chilly, rise time will be longer. Try placing the bowl in an off oven with the light on for gentle warmth.
Can I freeze cinnamon rolls?
Absolutely. Freeze baked (uniced) rolls tightly wrapped for up to 2 months. Thaw in the fridge overnight, then warm in a 300°F oven until heated through and add fresh icing. You can also freeze shaped, unbaked rolls; thaw overnight in the fridge, let rise until puffy, then bake.
What’s the best way to slice the rolls without squishing them?
Use unflavored dental floss: slide it under the log, cross the ends over the top, and pull. It makes clean cuts without compressing the layers, so the swirls stay tall and pretty.