Deliciously gooey Homemade Cinnamon Rolls with step-by-step photos, clear instructions, and tested tips to help you get perfect rolls every time.
author’s note
I tested cinnamon rolls on repeat so you don’t have to!
My toddler will shout “CINNAMON ROLLS!” when asked his favorite food, so I’ve been making these constantly. After many batches and adjustments, this version is the one my whole family agrees on: soft, tender dough with a rich, gooey center. Follow the photos and instructions below — even if you’ve never baked with yeast, these are approachable and reliable. If you try them, I’d love to hear how they turned out.
Ingredients
| Ingredient | Notes |
|---|---|
| Whole Milk | Warm to about 100°F before adding yeast for proper proofing. |
| Active Dry Yeast | Gives the dough its rise; make sure it’s fresh and foamy when proofed. |
| Unsalted Butter | Melted for the dough and softened for the filling for best texture. |
| Brown Sugar | Dark brown adds depth; light brown works fine too. |
| Cinnamon | Adjust to taste if you like more spice. |
| Heavy Cream | Warmed and poured over risen rolls before baking for extra gooeyness. |
| Cream Cheese | Room-temperature cream cheese makes a thick, tangy frosting. |
How To Make Homemade Cinnamon Rolls
- Warm the milk and proof the yeast: Combine milk, yeast, and a pinch of sugar; let it foam to confirm the yeast is active.
- Mix the wet ingredients: Combine melted butter (cooled), egg yolk, and vanilla, then whisk into the yeast mixture.
- Combine wet and dry: Add the liquid to flour, sugar, salt, and cinnamon. Mix to form a slightly tacky dough.
- Knead and let rise: Knead until the dough gathers around the hook and becomes smooth. Let it rise until doubled.
- Roll it out: Roll the dough into a roughly 15 × 12-inch rectangle and spread with the cinnamon-sugar filling.
- Cut and let rise again: Roll jelly-roll style, slice into 12 rolls, place in a greased 9×13 pan, and let rise until nearly doubled.
- Secret step — warm heavy cream: Warm the cream slightly and brush or pour it over the risen rolls before baking to encourage gooey centers.
- Bake and frost: Bake until lightly golden, let cool briefly, then spread cream cheese frosting so it melts slightly into the rolls.
Pro Tips For The Softest, Gooeyest Homemade Cinnamon Rolls
- Don’t over-flour the dough: A slightly sticky dough yields the softest rolls.
- Use room-temperature butter for the filling: It spreads smoothly and won’t tear the dough.
- Check your yeast: If it doesn’t foam when proofed, start with fresh yeast.
- Roll tightly but gently: Too loose and rolls unravel; too tight and filling squeezes out.
- Bake until just golden: Overbaking dries the rolls; remove when edges are golden and centers are set.
Featured Comment
“BEST cinnamon rolls I’ve ever had!!! Made these for friends and everyone went back for another one at least once! The recipe was also really easy to follow, and they turned out perfectly!”
– Shay
82 More Reviews
Variations
- Orange Cinnamon Rolls: Add orange zest to the filling and a touch of fresh orange juice to the glaze.
- Maple Pecan Rolls: Fold chopped pecans into the filling and use maple extract in the glaze.
- Chocolate Cinnamon Rolls: Mix cocoa powder into the filling for a chocolate-cinnamon swirl.
Homemade Cinnamon Rolls FAQs
How do I make my cinnamon rolls extra gooey?
Warm the heavy cream slightly and brush it over the risen rolls before baking. Also be careful not to over-flour the dough.
Why didn’t my rolls rise?
Either the yeast was old or the liquid was too hot when added. Proof the yeast in warm, not hot, milk and confirm it foams.
Why are my cinnamon rolls dry?
Overbaking or using too much flour are the most common causes. Bake until just golden and aim for a slightly sticky dough.
Storage
- Room temperature: Store unfrosted rolls tightly covered for up to 2 days.
- Refrigerate: Rolls keep 3–4 days; bring to room temperature before serving for best texture.
- Make ahead: Freeze shaped rolls before the second rise. Thaw in the fridge overnight, let rise at room temperature, then bake as directed.
Use Leftover Yeast In:
Sandwiches
Honey Whole Wheat Bread
Muffins And Quick Breads
Fry Bread Recipe
Appetizers
Life-Changing No-Knead Dinner Rolls
Lunch
White Bread Recipe
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4.96 from 25 votes
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Homemade Cinnamon Rolls
Gooey homemade cinnamon rolls made easy with step-by-step photos and foolproof tips for reliable results every time.
Prep Time: 30 minutes
Cook Time: 18 minutes
Dough Rising: 1 hour 15 minutes
Total Time: 2 hours 3 minutes
Servings: 12 large cinnamon rolls
Video
Equipment
-
Medium pot
-
Stand mixer with dough hook (or knead by hand)
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9 x 13-inch baking pan (ceramic or glass preferred)
Ingredients
For the Dough
- 1 cup whole milk
- 2-1/2 teaspoons active dry yeast
- 1/3 cup + 1/2 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 tablespoon vanilla extract
- 1 large egg yolk
- 2-3/4 cups all-purpose flour, plus extra if needed
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Filling
- 8 tablespoons butter (1/2 cup), softened
- 1 cup dark brown sugar, firmly packed
- 2 tablespoons ground cinnamon
- 1/3 cup heavy cream, slightly warmed
For the Frosting/Glaze
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
Make the Dough
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Preheat oven to 170°F. Heat the milk in a medium pot over low heat until it reaches 100°F. Remove from heat, add the yeast and 1/2 teaspoon sugar, and let sit without stirring until foamy, about 5–10 minutes.
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While the yeast proofs, melt the butter and let it cool to room temperature. Whisk in vanilla and egg yolk, then add to the yeast-milk mixture.
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In a stand mixer, combine the flour, remaining sugar, salt, and cinnamon. Make a well and pour in the liquid. Mix on low with the dough hook until it forms a thick, slightly sticky dough (about 2 minutes), then knead on medium until the dough gathers around the hook, about 5–6 minutes. Add extra flour a tablespoon at a time only if needed; aim for a slightly tacky texture.
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Shape the dough into a ball, grease the bowl, return the dough, and coat it with the grease. Cover and let rise until doubled, about 45 minutes to 1.5 hours depending on warmth.
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Turn the dough onto a lightly floured surface and roll into a rectangle about 15×12 inches. Try not to overwork the dough.
For the Filling
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Beat softened butter with brown sugar and cinnamon until thick. Spread evenly over the dough rectangle.
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Starting on the long side, roll the dough tightly into a log. Cut into 12 equal slices and place them in a greased 9×13-inch ceramic or glass pan.
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Cover and let the rolls rise until nearly doubled, about 20–30 minutes in a warm spot. Preheat the oven to 375°F while they rise.
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Warm the heavy cream briefly until it’s not cold, then brush or pour it over the risen rolls so it soaks into the layers.
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Bake at 375°F for 17–26 minutes, until the edges are lightly golden and the centers are set.
For the Frosting/Glaze
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While the rolls cool for 10–15 minutes, beat room-temperature cream cheese and butter until smooth, about 2–3 minutes. Add powdered sugar, vanilla, cinnamon, and salt, and beat until creamy.
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Spread the frosting over the warm rolls and serve. Enjoy!
Recipe Notes
Storage: Keep leftovers in an airtight container at room temperature up to 2 days. For longer storage wrap tightly and freeze up to 3 months. Reheat in the microwave or oven until soft.
Nutrition
Serving: 1serving | Calories: 376kcal
Nutrition information is an estimate and should be used as a guide.
Final step! Please let us know how it was by leaving a review.
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