Gooey Homemade Cinnamon Rolls {from scratch!}

Fluffy. Soft. Moist. These Gooey Homemade Cinnamon Rolls are thick, super fluffy, packed with cinnamon-y goodness, and lathered with a luscious cream cheese frosting!

My delicious Gooey Homemade Cinnamon Rolls are simple to make, require no mixer, and can be easily made ahead of time! They are better than any store bought rolls and are my new favourite treat to whip up for brunches with friends!

What is the difference between a cinnamon roll and a cinnamon bun?

When I think of a cinnamon bun, I often use the terms cinnamon bun and roll interchangeably. What really is the difference you may wonder?! If you want to be technical, the difference lies in how they are formed. Cinnamon rolls are traditionally rolled to create a spiral of cinnamon filling in the centre and topped with cream cheese frosting. A cinnamon bun on the other hand is braided into a bun shape and inverted after baking to allow the gooey brown sugar mixture to ooze out over the cinnamon bun (a good example would be a sticky bun!).

How can I make my cinnamon rolls super soft?

The type of flour makes a difference! I recommend starting with a high protein flour (like Bread flour) to create a lighter dough with a soft texture! Then you should load your cinnamon rolls with enough cinnamon sugar filling and cream cheese frosting to create that gooey goodness!! Nothing beats the sweet smell of freshly baked cinnamon rolls!

Can I use All-purpose flour instead of Bread flour?

Absolutely! I love using bread flour for cinnamon rolls to enhance that soft, fluffy, and chewy texture. If you don’t have bread flour on hand, all-purpose flour is a simple substitute that will create cinnamon rolls that will rise well and are equally delicious!

I’m allergic to milk – is there anything I can use instead of milk for these cinnamon rolls?

Absolutely! While I love using milk for this recipe, if you have an allergy, I recommend substituting the milk with water for similar results.

To make Gooey Homemade Cinnamon Rolls, you will need:

Cinnamon Rolls

• Bread Flour
• Instant Yeast
• Butter
• Milk
• Egg
• Sugar (granulated and brown)
• Cinnamon

Cream Cheese Icing

• Cream Cheese
• Butter
• Powdered Sugar
• Vanilla (vanilla bean paste or vanilla extract)

Let’s make my super simple, Gooey Homemade Cinnamon Rolls!

Dough

In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.

In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).

Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.

Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.

Roll dough into a 15″ by 12″ rectangle.

Cinnamon Filling & Assembly

Spread softened butter over surface of the dough rectangle, leaving a 1/2″ border that is butter free.

Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.

Roll dough from the 15″ end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).

Place the cinnamon rolls into a buttered 9″x13″ pan. Cover with a towel and place in a warm location to proof for 1 hour.

Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.

Spread a generous layer of cream cheese frosting onto the tops of the warm cinnamon rolls. Serve and enjoy!

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Gooey Homemade Cinnamon Rolls {from scratch!}

Fluffy. Soft. Moist. These Gooey Homemade Cinnamon Rolls are thick, super fluffy, packed with cinnamon-y goodness, and lathered with a luscious cream cheese frosting! They are simple to make, require no mixer, and can be easily made ahead of time!

4.84 from 68 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting Time 1 hour hr

Course Breakfast, brunch, Snack

Cuisine American

Servings 12 servings

Equipment

• mixing bowls
• Measuring Cups
• whisk
• spatula
• 9" x 13" baking pan

Ingredients

  

1x2x3x

Dough

• 4 1/2 – 3/4 cups (600g) Bread Flour separated (1st: 2 cups, then 2 cups, then 1/2 cup, then optional 1/4 cup)
• 1/3 cup (65g) Granulated Sugar
• 2 packets Instant Yeast
• 1 1/3 cup (315ml) Milk
• 1/3 cup (75g) Salted Butter cut into cubes
• 1 Egg large, room temperature

Cinnamon Filling

• 1/4 cup (55g) Salted Butter
• 3/4 cup (140g) Brown Sugar (light or dark)
• 2 tbsp Cinnamon

Cream Cheese Frosting

• 1 package (8oz) (225g) Cream Cheese
• 1/2 cup (115g) Salted Butter
• 2 cups (240g) Powdered Sugar
• 1 tsp Vanilla Bean Paste or vanilla extract

Instructions

 

Dough

• In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.
• In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).
• Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.
• Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.
• Roll dough into a 15" by 12" rectangle.

Cinnamon Filling & Assembly

• Spread softened butter over surface of the dough rectangle, leaving a 1/2" border that is butter free.
• Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.
• Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).
• Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
• Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

• In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.
• Spread a generous layer of cream cheese icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

Video

Notes

Sofia’s Tips:

 

• Don’t have Bread flour?! No problem!! All-purpose flour can easily be substituted to create cinnamon rolls that are similarly soft and fluffy!
• Want to try this recipe with nuts/raisins!? This recipe can be deliciously made with 1/2 cup of your favourite nuts/dried fruit mixed into the brown sugar mixture
• Want to cut your cinnamon rolls but only have minty floss? You can soak your floss in warm water for ~3 min and pat dry before use.
• To Freeze: Tightly wrap the unbaked, unrisen, rolled dough portions in plastic wrap and place in an air-tight zipper bag/container. Place in the freezer for up to 2 weeks (any longer will kill a portion of the yeast). When ready to use, thaw the cinnamon roll dough at room temperature and allow 1-2h to proof prior to baking. 

 

 

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 

Keyword cinnamon bun, cinnamon roll, cream cheese frosting, fluffy, moist, soft

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