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These are no ordinary Cinnamon Rolls! They’re pillowy soft and gooey all the way through – it’s not just the middle bite that has the best texture. Baking at a slightly lower temperature ensures the rolls are soft all the way through – and not crunchy on the outside! They’re baked with extra filling in the bottom of the pan, which creates puddles of caramelized goodness below each roll!
Why you’ll love these Perfect Cinnamon Rolls:
- Pillowy Soft & Gooey – Using an enriched dough ensures that these rolls are extra pillowy and gooey! An enriched dough uses eggs, sugar, & butter along with yeast and flour. This is a simpler version of the dough from my beloved Maple Brioche Cinnamon Rolls!
- Gooey Caramel Bottoms – We’re making an extra batch of the cinnamon roll filling, mixing in a little heavy cream, and spreading this in the bottom of the pan for our rolls to bake atop. This bakes into puddles of caramel goodness that coat the bottoms of each roll!
- Luscious Cream Cheese Frosting -Swirls of a very cream cheese-forward frosting melt into the hot-from-the-oven rolls.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Yeast – We’re using instant yeast (also called rapid yeast or quick rise yeast) so there’s no need to bloom the yeast, like you would need to with active dry yeast – it just gets mixed right in with the other dough ingredients, saving you a step!
- All-Purpose Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake. We’re using regular all-purpose flour here – no need to buy a special flour like bread flour!
- Milk – Milk is essential for the dough – I used 2% but you could use any type of milk you like.
- Eggs – Use large eggs, at room temperature.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Cream Cheese – I prefer the block style cream cheese, but since this is just a frosting (vs something like a cheesecake) you could get away with using the kind in a tub.
Recipe Substitutions & Variations:
- Gluten-free/Dairy-Free – I have not tested a gluten-free or dairy-free version of this recipe – sorry!
How to Make this Cinnamon Roll Recipe:
Step 1: Make the Cinnamon Roll Dough & Let Rise. In the bowl of your stand mixer, whisk together all the dough ingredients except the flour. Gently mix in the flour with the paddle attachment.
Then, knead with the dough hook attachment for 7-10 minutes. The dough will still be quite soft but will be smooth and more elastic.
Step 2: Let Dough Rise. Remove dough from the bowl, lightly spray it with cooking spray, and return the dough. Let rise for about 1 hour, or until doubled in size. When you make an indent with your fingertip and it holds, it’s ready!
Step 3: Make Cinnamon Roll Filling. Beat together butter, brown sugar, cinnamon, salt, and vanilla in a small bowl until creamy and combined. Set aside.
Step 4: Make Cinnamon Caramel “Sauce”. Repeat the same as above, with the addition of heavy cream This makes the most luscious, caramel sauce that will coat the bottoms of our cinnamon rolls as they bake!
Step 5: Assemble Rolls & Final Rise. Once the dough has risen, roll it out on a generously floured surface. Spread on the cinnamon roll filling as evenly as possible. No need to be perfect!
Step 6: Slice, Roll & Final Rise. Slice the rolls into strips about 1 and 3/4 inches wide. Then, roll up each strip. I find this easier and faster than rolling the whole dough log and slicing it from there.
Place the rolls in your prepared 9×13 pan and cover with a kitchen towel to rise for 30-40 minutes. Use the indent test again to check for readiness!
Step 7: Bake Rolls. Pour room temperature heavy cream over the rolls. Bake according to the directions in the recipe card below. They will be lightly golden brown when done, and an instant read thermometer inserted into the center of one of the middle rolls should read 205-210 F.
Step 8: Make Frosting & Top Rolls. Beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and salt. Spread over the warm rolls.
Serving + Storing:
Enjoy while warm! These are best fresh from the oven, but leftovers will keep well in an airtight container in the fridge for 2-3 days. Reheat before enjoying – cold cinnamon rolls are just wrong!
If you love classic cinnamon rolls, you’ll swoon over my Blueberry Cinnamon Rolls and my Apple Pie Cinnamon Rolls!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
I do not recommend doubling the dough as it would be such a large quantity that it could throw off the rise times and whatnot. You could double the other elements (fillings, crumble, and frosting) and save half of each for a second batch. And, yes you can halve the entire recipe if desired and bake in a smaller pan that will fit 6 rolls snugly.
I haven’t tested the dough as a make-ahead to get the exact timing, but the cinnamon filling, caramel “sauce”, and frosting can all be made ahead. Make each and store in their own airtight containers in the fridge for 1-2 days ahead of using. I *suspect* that you could assemble the cinnamon rolls (with the caramel sauce mixture in the bottom of the pan) and cover them with plastic wrap, then refrigerate overnight. Let them come to room temperature on the counter for 1-2 hours the next morning before adding the heavy cream and baking. (Look for them to be risen as much in the pan as in the photos above.)
You can freeze the baked rolls. Let cool to room temperature, then wrap the entire pan well with plastic wrap and foil and freeze for 3-6 weeks. Or, freeze individual rolls in freezer containers. Thaw rolls in the fridge overnight, then reheat the entire pan in a warm oven, or reheat individual rolls in the microwave.
Special Tools:
- Stand Mixer – You can make these cinnamon rolls by hand, but it is a bit easier to do with a stand mixer and the dough hook attachment it comes with!
- Ruler – This probably sounds a little odd but I have a ruler or mini tape measure in my baking drawer at all times! It comes in handy for measuring dough when rolling it out, and for slicing things evenly!
- Rolling Pin – You’ll need a rolling pin to roll out the dough.
More Yeasted Dough Recipes:
- Peach Cobbler Cinnamon Rolls
- Maple Brioche Cinnamon Rolls
- Homemade Apple Fritters
- Homemade Soft Pretzels (3 Ways!)
- Caramel Apple Dessert Pizza
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Incredible Gooey Cinnamon Rolls
Ingredients
For the Cinnamon Roll Dough:
- 1/2 cup salted butter, melted, 115℉, 113 grams
- 1 cup warm milk, 115℉, See Note below!, 240 mL
- 2 large eggs, lightly beaten and at room temperature, room temp
- 1/3 cup granulated sugar , 70 grams
- 2 and 1/2 tsp instant yeast, 9 grams
- 3/4 tsp salt
- 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out, 528 grams
For the Cinnamon Caramel Sauce:
- 1/2 cup salted butter, very softened, 113 grams – feel free to microwave this to quickly soften it – if it's a *tad* melty, that's fine.
- 3/4 cup dark brown sugar, packed, Light is fine too. 165 grams
- 2 tsp cinnamon
- pinch of salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream, 60 grams
For the Cinnamon Filling:
- 1/2 cup salted butter, softened, 113 grams
- 3/4 cup light brown sugar, packed, 165 grams
- 2 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 tsp vanilla extract
- 1/3 cup heavy cream, for pouring over the rolls – don't mix into the filling, Gently warm this in the microwave. 80 grams
For the Frosting:
- 6 ounces cream cheese, softened, 170 grams
- 1 cup powdered sugar, 115 grams
- 1 tsp vanilla extract
- pinch of salt
- 1/8 tsp cinnamon, I usually add more, about 1/4 to 1/2 tsp in total. Start small and/adjust to taste!
- 2-3 tbsp milk or heavy cream, 30-45 grams
Instructions
- Make the Dough & First Rise: In the bowl of your stand mixer, add the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together (either with the whisk attachment or with a hand whisk, no need to dirty the whisk attachment if you don't want to). Then, add the paddle attachment and add the flour. Mix on low speed (setting 2-3) just until the flour disappears into the dough. It will be shaggy and wet. Let this rest for 5 minutes before proceeding. Scrape the dough off the paddle attachment and add the dough hook. Knead the dough on setting 1-2 (no higher!) for 5-7 minutes. The dough will begin to pull away from the sides of the bowl towards the 5 minute mark and will look smoother and elastic, however it will still seem a bit slack. Gently pour the dough onto a clean countertop and spray the stand mixer bowl with nonstick spray (no need to wipe it out!), then place the dough back in to rise. Let the dough rise for 1 hour. It should have doubled in size, and an indent should hold when you poke your fingertip into it. Make the cinnamon caramel sauce and cinnamon filling while the dough rises – see next two steps. Tip: This time will be longer when it's cold out, and about 1 hour in the summer – when I did this, it was 72-73℉ in my home. Go by the look of the dough doubling & the indent holding shape rather than the time.1/2 cup salted butter, melted, 115℉, 1 cup warm milk, 115℉, 2 large eggs, lightly beaten and at room temperature, 1/3 cup granulated sugar , 2 and 1/2 tsp instant yeast, 3/4 tsp salt, 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out
- Make the Cinnamon Caramel Sauce: Beat together all sauce ingredients in a medium bowl until well combined. Spray a ceramic or metal 9×13 pan with nonstick spray, then evenly spread this thick mixture in the bottom.1/2 cup salted butter, very softened, 3/4 cup dark brown sugar, packed, 2 tsp cinnamon , pinch of salt, 1 tsp vanilla extract , 1/4 cup heavy cream
- Make the Cinnamon Filling: Beat together all filling ingredients in a medium bowl on medium high speed until well combined. (You can use the same bowl as you used in the step above – no need to clean it!) You'll have a thick creamy mixture.1/2 cup salted butter, softened, 3/4 cup light brown sugar, packed, 2 tbsp cinnamon, 1/4 tsp nutmeg, pinch of salt, 1/2 tsp vanilla extract
- Assemble the Rolls: After the dough has risen for about 1 hour, generously flour your counter. Make sure you have room to roll the dough to 14 inches by 22 or 24 inches. Gently dump the risen dough onto your floured counter and roll to 14×22 (or up to 15×24). Dot the cinnamon filling all over, and use an offset spatula to gently spread it as evenly as you can, getting close to the edges.
- Assemble Cinnamon Rolls. Slice strips from the long side of the dough that are about 1 and 3/4 inches thick.* Roll each one up into a roll, then place in the prepared pan, on top of the caramel sauce. Use the slightly smaller pieces from each far end of the rectangle to roll into one cinnamon roll (roll one up like normal, then roll the other strip around it). Try to place any smaller rolls in the center as the center ones always take a tad longer to bake, and this will help even things out.Place the pieces in the prepared dish and cover loosely with a kitchen towel. Let rise for about 30 to 40 minutes (the warmer the room, the faster they'll rise). To check if they've risen enough, poke the side of a roll with your finger. If the indent stays and doesn't spring back, they're ready. Preheat your oven to 325℉ while the rolls rise. I place my rolls next to the oven on the counter. *Note: I find this method easier than rolling the dough into a log and slicing them that way! However, you can do that as well.
- Bake: Once the cinnamon rolls have risen, pour the room temperature heavy cream over and between them. Bake at 325℉ for 38 to 44 minutes. The rolls will be golden brown and appear set in the centers, and an instant read thermometer inserted into the center of one of the middle rolls should read 205 to 210 ℉. Check the tip of the thermometer for raw dough clinging to it as well – add a few more minutes if needed. Prepare frosting while the rolls bake.1/3 cup heavy cream, for pouring over the rolls – don't mix into the filling
- Make the Frosting: Beat together all ingredients in a medium mixing bowl. Mix on medium high until everything is combined and creamy. Thin the icing out a bit with milk or heavy cream as desired. Don't beat it for as long if you want it to remain thicker. (Cream cheese will become runnier the longer you mix it.)6 ounces cream cheese, softened, 1 cup powdered sugar, 1 tsp vanilla extract , pinch of salt, 1/8 tsp cinnamon, 2-3 tbsp milk or heavy cream
- Serve + Store: Immediately frost the warm rolls. Enjoy! Store leftovers, in an airtight container in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven, naturally, but do re-heat nicely over the next day or two!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were INCREDIBLE! I did the overnight rise in the fridge so I didn’t have to wake up at 3. Worked perfectly! Even fabulous the second day. Thank you so much!!
So glad to hear you enjoyed this recipe, Eleanor! And glad to hear the overnight rise worked well for you 🙂
This cinnamon rolls were delicious! 1st time making them and the cinnamon rolls came out perfect. My kids ages 17-3 years old loved them. From the texture to the taste was incredible. I would be definitely making them again. Thank you for sharing your recipe’s.
So glad to hear you enjoyed this recipe, Alma!
These cinnamon rolls were sooo good! I made these and sold them and I got great feedback from all my clients! So fluffy & gooey.. I saved some for myself and I couldn’t stop eating them😁 !
So glad to hear you enjoyed this recipe, Adreana!
Can these be frozen at some point during the process and thawed when you need them?
Hi Kimberly! I haven’t personally tried freezing unbaked yeasted dough, so I’m hesitant to advise on that. But, you absolutely could freeze the baked rolls with or without the frosting. Let them cool down to room temperature before freezing them (don’t freeze them hot from the oven), and wrap the pan well in a few layers of plastic wrap and then foil. If you can get the whole thing into a large freezer bag, that would be added insurance for freshness as well! Freeze for 1-2 months. Thaw in the fridge overnight or on the counter for a few hours. Then, warm the whole pan in the oven a bit if desired before serving. Let me know how you like the recipe!
Thank you!!! I’ll experiment with it and let you know. I’m always required to make cinnamon rolls on Christmas day and it sure would take the dread out if I could prepare them and just pull them out of the freezer and heat them up! LOL I’ll let you know how they turn out!
That would definitely make things easier on the holiday! Please do report back! Happy baking.