Gooey Homemade Cinnamon Rolls

Introduction

These cinnamon rolls are dangerously good — the kind that fill your entire house with that intoxicating cinnamon-butter aroma and disappear from the pan within minutes. The dough is enriched with butter and eggs for maximum softness, the filling is loaded with cinnamon and brown sugar, and the cream cheese frosting takes everything over the top.

Why You'll Love It

• Softer and gooier than anything from a bakery
• Make-ahead overnight option for fresh morning rolls
• Tangy cream cheese frosting balances the sweetness
• Makes 12 generous rolls to share

Ingredients

• 1 cup Warm whole milk (110°F)
• 2¼ tsp Active dry yeast (1 packet)
• ½ cup Granulated sugar
• ⅓ cup Unsalted butter, melted
• 2 Large eggs
• 4 cups All-purpose flour
• 1 tsp Salt
• ⅓ cup Butter, softened (for filling)
• ¾ cup Brown sugar, packed (for filling)
• 2 tbsp Ground cinnamon (for filling)
• 4 oz Cream cheese, softened (for frosting)
• 2 tbsp Butter, softened (for frosting)
• 1 cup Powdered sugar (for frosting)
• ½ tsp Vanilla extract (for frosting)

Equipment

• Stand mixer with dough hook (or strong arms)
• 9x13 baking pan
• Rolling pin

Instructions

1. Activate the yeast and make the dough. — Combine warm milk, yeast, and a pinch of sugar in a bowl. Wait 5-10 minutes until frothy. Add melted butter, eggs, sugar, salt, and flour. Mix with a dough hook for 8 minutes until the dough is smooth, soft, and slightly tacky. Cover and let rise in a warm spot for 1 hour until doubled.
2. Roll and fill. — Punch down the dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread softened butter edge to edge. Mix brown sugar and cinnamon, then sprinkle evenly over the butter, pressing gently so it adheres.
3. Shape the rolls. — Starting from the long edge, roll the dough into a tight log. Use dental floss or a sharp knife to cut into 12 equal pieces. Place cut-side up in a greased 9x13 pan with rolls barely touching. Cover and let rise for 30-45 minutes until puffy.
4. Bake until golden. — Preheat oven to 350°F. Bake for 22-25 minutes until the tops are golden brown and the centers are set. Don't overbake — slightly underdone is better than dry.
5. Frost while warm. — While the rolls bake, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread generously over the warm rolls so the frosting melts into every crevice.

Tips

• Use dental floss to cut rolls cleanly — a knife can squish the delicate dough.
• The milk must be 110°F — too hot kills the yeast, too cool won't activate it.
• For the gooiest results, pull them from the oven when the centers look barely set.

Variations

• Overnight Cinnamon Rolls: After shaping, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake.
• Apple Cinnamon Rolls: Add a layer of thinly sliced, sautéed apples over the cinnamon-sugar filling before rolling.

Storage

Fridge: Store frosted rolls covered at room temperature for 2 days, or refrigerated for up to 5 days.

Freezer: Freeze unfrosted baked rolls for up to 2 months. Thaw and frost before serving.

Reheat: Warm individual rolls in the microwave for 20-30 seconds until gooey.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 14 g
• Carbs: 58 g
• Protein: 6 g
• Fiber: 1 g
• Sugar: 30 g
• Sodium: 280 mg

FAQ