If you’re craving a sweet treat that’s soft, comforting, and irresistibly melty, this Soft & Gooey Cinnamon Rolls Recipe is exactly what you need. Perfect for lazy weekend mornings or whenever you want to impress your friends with homemade bakery vibes, these cinnamon rolls come out tender, pillowy, and loaded with cinnamon-spiced goodness. Trust me, once you try these, you’ll never want store-bought again!
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Why You’ll Love This
These cinnamon rolls strike the perfect balance of soft dough and gooey cinnamon-sugar filling, guaranteed to warm your kitchen and your heart as they bake. Their delightful aroma fills the air, inviting you to come closer and indulge.
- Reliable Texture, Great Flavor: The dough is tender and elastic, making rolls that stay soft but hold their shape beautifully.
- Crisp–Golden Finish: They bake up with just a light golden crust that adds a subtle crunch to contrast that luscious inside.
- Pantry-Friendly Ingredients: No fancy spices or rare ingredients here—just simple staples you probably already have on hand.
- Weeknight Easy, Weekend Worthy: While the rise times need some patience, the active hands-on time is pleasantly brief and straightforward.
Ingredient Snapshot
Let’s quickly chat about the key ingredients for this Soft & Gooey Cinnamon Rolls Recipe to help you get the best results. Using quality dairy and fresh yeast can make a world of difference for that perfect crumb.
- All-purpose flour: Choose a fresh bag for strong gluten development and ease in kneading.
- Active dry yeast: Make sure it’s fresh — expired yeast can stall rising and leave tough rolls.
- Light brown sugar: This adds moisture and that classic caramel note in the filling.
- Unsalted butter: Using unsalted lets you control the saltiness; soften it for easy spreading.
- Cinnamon: Freshly ground or good quality ground cinnamon packs deep flavor and aroma.
- Milk: Warm but not hot — about 110°F (43°C) helps activate yeast without killing it.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Soft & Gooey Cinnamon Rolls Recipe
Step 1 — Set Up & Season
Start by warming your milk to around 110°F (43°C), just warm enough to feel cozy but not hot to the touch. Whisk the yeast with the warm milk and a tablespoon of sugar in a large bowl or your stand mixer. You’ll want to let this sit for about 5 to 10 minutes until the surface gets foamy—that’s a sign your yeast is active and ready. This step always fills my kitchen with an inviting sweet scent that promises good things to come.
Step 2 — Sear, Toast, or Mix
Once the yeast is frothy, add the softened butter, remaining sugar, egg, and vanilla extract—these enrich the dough and add depth of flavor. Mix until combined, then add the flour and salt. Kneading is your friend here: about 8 to 10 minutes by hand or with a dough hook on medium speed will produce a dough that’s smooth, slightly tacky but not sticky. When I knead the dough, I love feeling it transform: it becomes silky and elastic, a clear sign it’s ready to rise. Form the dough into a ball, cover it with a greased bowl or cloth, and set it in a warm, draft-free spot for 1 to 1.5 hours, until doubled in size.
Step 3 — Finish for Best Texture
After the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a 14x10-inch rectangle. Spread softened butter evenly over the dough, then sprinkle your cinnamon and brown sugar mixture on top. Roll the dough tightly from the long side into a log and slice into nine equal rolls. Place these in a greased or parchment-lined 9-inch square pan, cover loosely, and let them puff up again for 30 to 45 minutes. Bake at 350°F (175°C) for 22 to 25 minutes until golden on top. Keep an eye on them so they don’t overbake — those soft & gooey centers are the star of the show!
Smart Little Tips
Through many batches, I’ve learned small tricks that make this Soft & Gooey Cinnamon Rolls Recipe extra reliable and delicious. These really help if you’re new to working with yeast or want to nail it every time.
- Doneness Cue: Look for a golden-brown top with slightly firm edges — the center should stay soft but not doughy.
- Temperature Trick: Keep your oven steady at 350°F (175°C) for even baking without drying the rolls.
- Make-Ahead Move: You can prepare and shape the rolls the night before, then cover and chill overnight before the final rise and bake.
- Avoid This Pitfall: Resist over-flouring the dough — it should be tacky to touch to keep rolls tender, not tough.
Serving Ideas
Finishing Touches
The finishing glaze is what pulls these cinnamon rolls into that decadent, irresistible category. Whisk powdered sugar with milk or cream, vanilla, and a pinch of salt to balance sweetness. Drizzle it generously while the rolls are warm so it melts slightly, creating a glossy, sweet coating. I’ve learned this glaze is also forgiving—you can add a splash more milk if it feels too thick, or a bit of extra powdered sugar if too thin.
Pair It With
I love serving these with a strong cup of coffee or rich, creamy hot chocolate to complement their buttery sweetness. A side of fresh berries or orange slices adds a bright contrast that cuts through the richness beautifully. Whether it’s a weekend brunch or a special breakfast surprise, these pairings make each bite shine.
Easy Plating Upgrades
For a simple touch that wows, sprinkle chopped toasted pecans or walnuts on top of the glaze before it sets. You could also dust with a little extra cinnamon or drizzle some caramel sauce for a special occasion. Serving on a rustic wooden board with linen napkins adds warm, cozy vibes that are perfect for sharing with loved ones.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover cinnamon rolls in an airtight container or wrap them tightly in plastic wrap. They keep best at room temperature for up to two days, maintaining that soft, gooey texture. If storing in the fridge, expect the dough to firm up slightly, so bring to room temperature before reheating for the best experience.
Freezing Tips
These rolls freeze wonderfully—either before or after baking. Wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the fridge and reheat as desired. Freezing may slightly reduce the softness, but the gooey cinnamon center remains delightfully intact.
Reheating Soft & Gooey Cinnamon Rolls Recipe Without Drying Out
To revive your cinnamon rolls, microwave one for about 15–20 seconds with a damp paper towel loosely covering it—that steam is key to softening without drying. For a crisper but still moist finish, warm them in a 300°F oven for 5–7 minutes, tented with foil to keep moisture in. An air fryer can also work: heat at 320°F for 3–4 minutes, watching closely so they don’t over-dry.
Frequently Asked Questions
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor. Just be aware the rolls might be a bit denser and require slightly more kneading.
The easiest test is mixing it with warm milk and a little sugar. If it becomes frothy and bubbly within 10 minutes, your yeast is active. If nothing happens, it’s time to get fresh yeast.
Absolutely! Use your bread machine’s dough cycle to knead and rise the dough, then proceed with rolling, filling, and baking as directed.
Check that your liquid isn’t too hot or too cold, and your yeast is fresh. Also, the rising environment should be warm and draft-free. Sometimes giving the dough extra time helps if the temperature is a bit lower.
Final Thoughts
Making this Soft & Gooey Cinnamon Rolls Recipe became one of my favorite weekend rituals—it’s satisfying, and the results are always a crowd-pleaser. You’ll enjoy the way these rolls fill your kitchen with warmth and the joy of fresh baking. Whether you’re new to baking or an experienced pro, this recipe offers foolproof steps to delicious cinnamon rolls that will make anyone smile. So grab your flour, yeast, and cinnamon, and let's get rolling!
PrintPrint Recipe
Soft & Gooey Cinnamon Rolls Recipe
These Soft & Gooey Cinnamon Rolls are a homemade delight featuring a tender, slightly sweet dough filled with buttery cinnamon sugar and topped with a smooth vanilla glaze. Perfect for breakfast or dessert, they combine rich flavors and a comforting texture that's sure to please any crowd.
- Prep Time: 21 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 46 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough
- ¾ cup warm milk (110°F/43°C)
- 2 ¼ teaspoon (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (plus more as needed)
- ½ teaspoon salt
Filling
- ½ cup light brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2–3 tablespoon milk or cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate yeast: In a large bowl or stand mixer, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix until fully combined to create a smooth liquid base.
- Form dough: Add the flour and salt into the wet ingredients. Mix until a soft dough forms. Knead the dough for 8–10 minutes by hand or using a dough hook until it is smooth and elastic but slightly tacky, not sticky.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Prepare filling: In a small bowl, combine the brown sugar and ground cinnamon evenly.
- Roll out dough: Once risen, punch the dough down and roll it out on a lightly floured surface into a 14x10-inch rectangle.
- Assemble rolls: Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top. Starting from the long edge, tightly roll the dough into a log shape.
- Slice rolls: Slice the rolled log into 9 equal pieces to form individual cinnamon rolls.
- Second rise: Place the rolls into a greased or parchment-lined 9-inch square baking dish. Cover loosely and let them rise for another 30–45 minutes until puffy.
- Preheat oven: Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake: Bake the rolls for 25 minutes or until golden on top and baked through, taking care not to overbake to keep them soft and tender.
- Make glaze: While the rolls bake, whisk together powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth.
- Glaze and serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately for best gooey texture and flavor.
Notes
- Use warm milk at about 110°F to help activate the yeast without killing it.
- If the dough feels too sticky during kneading, sprinkle a little more flour, but avoid adding too much to keep rolls soft.
- Ensure butter for the filling is softened to allow easy spreading over the dough.
- Letting the rolls rise twice ensures a fluffy and tender texture.
- For extra gooey rolls, add a cream cheese glaze instead of the vanilla glaze.
- Serve cinnamon rolls fresh and warm; they can be reheated in the microwave for 15 seconds if needed.
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