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!
You may also like
Gooey Homemade Cinnamon Rolls {from scratch!}
Equipment
- 9" x 13" baking pan
Ingredients
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
- 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.
1665
There’s a typo in the video. It shows to add flour instead of powdered sugar for the icing.
I was wondering why she would add flour?!? I thought what is the flower doing there lol
Flour*
Thanks Chantal and my apologies for this typo. Please use powdered sugar, not flour, for this recipe. – Sofia
Thank you so much for the catch Donna! Yes, this is indeed a typo. Powdered sugar, as listed in the ingredients, is the intended caption. – Sofia
Made these for Easter and OH MY GOSH! They are absolutely amazing. Only change I made was adding melted butter under them before I baked … these are fantastic!
Thanks Lizzie! Yes, this is indeed a typo. Powdered sugar, as listed in the ingredients, is the intended caption. – Sofia
These turned out fabulous! I had to cut back on oven time, as they baked faster in my oven. I also substituted sour cream for the cream cheese in the icing. But they had fabulous flavor and I’ll definitely make them again and again!
So happy to hear you liked this recipe Rebecca! Thanks for trying them and I’m so happy you liked the icing with sour cream. Wishing you all the best with your future baking! – Sofia
Any tips on why mine came out harder than I expected after baking. I haven’t made them in years and just wanted some advice. Thanks!
Hi Mia, thanks for your question! I wonder if a little too much flour may have been added? I make sure to measure the flour by scooping it into the measuring cup with a spoon and then leveling off the top with a knife. Hope this helps and please be sure to let me know how the next batch goes! Happy Baking! – Sofia
Turned out delicious and will make again 👌🏼
I’m so happy you liked them and thanks for your kind message Sher! Happy Baking! – Sofia
I really liked the cream cheese frosting. The dough wasn’t the best for me though, so I may end up altering it in the future. Solid recipe though.
Hi Emily! I’m so happy you liked this recipe, thanks for your feedback and happy baking! – Sofia
This are really good! I may have over browned mine by a few minutes. Next time I may use a little salt in dough. Thanks for recipe!!
My cinnamon rolls looked fantastic, but my filling ran underneath the rolls. I rolled my log tight before cutting, any suggestions? Thanks
Hmm I’m not entirely sure but I would try to really press the cinnamon mixture into the butter before rolling or just pre-mix the butter and cinnamon mixture together, before lathering onto the dough. Hope things work out a bit better next time! – Sofia
Great recipe. My first time making cinnamon rolls from scratch. I was able to complete this with my 2 small children, and the rolls turned out very well.
They still weren’t gooey enough for me. I plan to double the amount of filling, add a little more salt to the filling, and mix the cinnamon sugar with the butter before smearing as much of the mixture as physically possible onto the dough to achieve what I think will be addictive, dripping in cinnamon goo rolls. Wtbs, we will have absolutely no problem crushing this pan of rolls which were made per the recipe.
Also, kudos for finding time to bake as a resident!
Hi Shayla, Thanks so much for trying this recipe! I’m happy you liked them and were able to make them with your 2 small children! Kudos to you! Your changes sound delicious, please let me know how everything turns out! Happy Baking! – Sofia
Yes! I have tried and I love! My family loves a good home made cinny roll and these were the perfect addition to our day! Thank you for sharing and I look forward to sharing this new found recipe with the rest of my family this thanksgiving! Many blessings!
This was my first time making cinnamon rolls, and these were easy to make and delicious! I did have left over filling that I mixed in the frosting and I also sprinkled some on top once done.
I would like tips on how to store the leftovers.. please. Thank you
Jennifer
Hi Jennifer! I’m so happy you liked my homemade cinnamon rolls! Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days, without significant loss in quality. To reheat, simply warm in microwave in 15 second increments. For long term storage, baked cinnamon rolls can be stored in an airtight container for up to 3 months. Happy Baking – Sofia
Can I use buttermilk instead of milk? Wondering what that would change…
Hi! Thank you for your question – Just copying my response to this question from a previous comment:
I haven’t tested these cinnamon rolls with buttermilk but I would guess that you can make a 1:1 substitution without issue. My understanding is that the buttermilk may increase the acidity of the dough, resulting a slightly different (sharper) taste. If you try buttermilk I would love to hear how it goes, happy baking! – Sofia
Can I use buttermilk instead of milk?
Hi Lauren, I haven’t tested these cinnamon rolls with buttermilk but I would guess that you can make a 1:1 substitution without issue. My understanding is that the buttermilk may increase the acidity of the dough, resulting a slightly different (sharper) taste. If you try buttermilk I would love to hear how it goes, happy baking! – Sofia
Made these before Christmas, they were absolutely delicious! I will be making these again.
Hi Ann, Thanks for giving my cinnamon roll recipe a try! I’m so happy you liked them, Happy New Year – Sofia
Wondering why you don’t do an initial rise for the dough? Are you assuming it doesn’t need a first rise diue to using bread flour? I am leafy of trying this recipe, I have never made a cinnamon roll (or any other dough) without an initial rise and a second rise after shaping.
I had not made home made cinnamon rolls until a few months ago. I tried 3 recipes and this is my favorite! It has become by go to for cinnamon rolls ihave made it 4-5 times in the last couple months. They turn out perfect every time. This frosting is also my favorite!! Thank you. Just a couple notes others may be interested in trying…I love frosting but my family prefers less so I use 1/2 the frosting recipe and it works great. I also use my kitchen aid to mix the dough with the dough hook and it turns out great.
Hi there! Thank you so much for your kind and thoughtful comment! I am so happy you like this recipe and it makes me smile to know that your family does too. Love – Sofia
I’ve been on a quest for the perfect cinnamon roll recipe. This was definitely a top 5. I made a few modifications because I had to. I used buttermilk, instead of milk; I used half bread flour half AP flour, and I used sour cream instead of cream cheese. I really didn’t want to go to the store so I substituted. They’re very fluffy- that’s what I was looking for.