Soft and warm, with a tender crumb and a luscious swirl of cinnamon sugar, this Soft & Gooey Cinnamon Rolls Recipe is the kind of treat you'll want to make for lazy weekend brunches or special mornings with family. It's comfort wrapped up in dough-perfect for when you crave that sweet, toasty aroma filling your kitchen. I love how these rolls turn out pillowy and rich without being fussy, making them a delight to bake whether you're new to yeast or a seasoned pro.
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Why This Recipe Works
This Soft & Gooey Cinnamon Rolls Recipe hits the sweet spot between tender crumb and rich flavor without demanding complicated steps or hard-to-find ingredients-making it accessible and rewarding every time you bake.
- Consistent Texture: The dough's balance of warm milk, melted butter, and just enough flour creates soft rolls with that classic, slightly sticky chew I look for.
- Deep, Balanced Flavor: Using light brown sugar and fresh cinnamon in the filling makes the flavor sing without overwhelming sweetness.
- Simple Ingredients: Everyday pantry staples come together in this recipe with no surprise additives, so you can trust what's going in your rolls.
- Fast Prep, Big Payoff: The dough rises quickly in a warm spot, and the entire process fits comfortably within a couple of hours, delivering homemade goodness without dragging on.
Ingredient Game Plan
I find that paying attention to the quality and temperature of ingredients really sets the stage for success with this Soft & Gooey Cinnamon Rolls Recipe. Fresh yeast and room temperature butter make a big difference in how delicate and fluffy the dough turns out.
- Warm Milk: Aim for about 110°F (43°C); too hot and it can kill the yeast, too cold won't activate it properly.
- Active Dry Yeast: Make sure it's fresh and stored well - it should foam in warm milk within 10 minutes.
- All-Purpose Flour: Use a good-quality brand for that perfect soft yet structured dough.
- Brown Sugar: Light brown sugar gives a mellow molasses flavor-don't substitute with dark sugar unless you want a stronger taste.
- Cinnamon: Opt for freshly ground if possible-for a brighter, more fragrant filling.
- Unsalted Butter: Soften or melt as directed; this helps the dough become rich without being greasy.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Soft & Gooey Cinnamon Rolls Recipe
Step 1 - Prep & Season
Start by whisking your warm milk, yeast, and a tablespoon of sugar together in a large bowl or mixer. You'll notice it gets a foamy cap after 5 to 10 minutes-that's your yeast waking up and ready to work. Add the melted butter, remaining sugar, egg, and vanilla next, mixing well to combine everything smoothly. Once the wet ingredients are set, stir in flour and salt. The dough should feel soft and a little tacky to the touch but not sticky. Knead it by hand or with a dough hook for about 8 to 10 minutes until elastic and smooth. Then form a ball, let it rest in a greased bowl covered with a towel or plastic wrap, and set it in a warm place for about 1 to 1.5 hours, until it doubles in size.
Step 2 - Build Flavor
Once your dough is beautifully risen, give it a gentle punch down to release the air and roll it out on a lightly floured surface into a neat 14 by 10-inch rectangle. Spread the softened butter evenly over the surface-it'll melt into the dough as the rolls bake, making them extra tender. Next, sprinkle the cinnamon and brown sugar mixture across the buttered dough, making sure you get every inch so that each roll has that perfect swirl of sweetness. Roll the dough tightly from the long edge into a log, then slice into 9 equal sections. Placing them snugly in a buttered or parchment-lined pan allows the rolls to rise together, which helps them stay soft and pull-apart gooey. Cover loosely and let rise for another 30 to 45 minutes until puffy and airy.
Step 3 - Finish for Best Texture
Preheat your oven to 350°F (175°C) just before the second rise finishes. Bake the rolls for 22 to 25 minutes until the tops turn a gorgeous golden brown and feel springy to the touch. Avoid overbaking, as that can dry them out-soft and tender is what you're after here, with a light crust that gives way to gooey insides. Once out of the oven, whisk together your glaze ingredients-powdered sugar, milk or cream, vanilla, and a pinch of salt-until silky smooth, then drizzle generously over the warm rolls. This finishing touch melts beautifully over the soft dough, adding a creamy, sweet layer that invites you in for a bite.
Pro Moves I Swear By
Over the years, I've learned a few tricks that take my cinnamon rolls from good to unforgettable. These tips have saved me from soggy dough and hard edges more times than I can count-you'll find them helpful to keep your rolls as soft and gooey as possible.
- Doneness Cue: Light golden tops that bounce back slightly when pressed indicate your rolls are done without drying out.
- Temperature Trick: Use a warm, draft-free space for proofing; near a radiator or in an oven with just the light on works nicely.
- Make-Ahead Move: You can refrigerate the shaped rolls overnight after the second rise-just cover well and bake fresh in the morning.
- Skip This Pitfall: Don't add too much flour when rolling out-the dough should stay soft to keep those gooey swirls intact.
Serve It Up
Finishing Touches
I love topping these cinnamon rolls with a simple glaze made from powdered sugar, cream or milk, vanilla, and a pinch of salt-it's a classic combo that adds just the right hint of sweetness and creaminess. You can also experiment with cream cheese frosting if you want something richer, but the glaze keeps it light and lets the cinnamon shine through in this Soft & Gooey Cinnamon Rolls Recipe.
Great Pairings
Since these rolls are indulgently soft and sweet, I like pairing them with fresh fruit like berries or sliced apples to cut through the richness. A cup of good coffee or chai tea complements the cinnamon beautifully, adding warmth and balance to the meal.
Easy Plating Wins
Serve your cinnamon rolls in a warm, shallow dish to showcase their golden swirls. A simple dusting of extra powdered sugar or a scattering of toasted pecans amps up the presentation without fuss. For special occasions, a small bowl of homemade whipped cream on the side feels like breakfast royalty.
Make-Ahead & Storage
Storing Leftovers
Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge works fine but can dry them out slightly, so bring them back to room temperature or refresh with a quick warm-up before serving. The rolls stay best if covered well to retain moisture.
Freezer Notes
This Soft & Gooey Cinnamon Rolls Recipe freezes beautifully. Wrap individual rolls or the entire batch tightly in plastic wrap and place in a freezer bag. Freeze for up to two months. Thaw overnight in the fridge and warm gently to refresh the gooey texture.
Reheating Soft & Gooey Cinnamon Rolls Recipe Without Drying Out
To revive your cinnamon rolls' softness, microwave them covered with a damp paper towel for about 20 seconds. Alternatively, warm them in a 325°F (165°C) oven wrapped loosely in foil for 10-12 minutes. An air fryer set to low heat can also do the trick. Adding a small pat of butter on top before reheating boosts that fresh-from-the-oven feel.
Frequently Asked Questions
Yeast is key to the soft, fluffy texture in this recipe. While quick breads using baking powder exist, they won't achieve the same gooey, tender crumb that yeast provides here.
Keep them in an airtight container at room temperature for 1-2 days. For longer storage, freeze them wrapped tightly and thaw before reheating gently.
After resting in a warm spot, the dough should double in size and look puffy and airy. A light poke test works-the indentation should slowly bounce back.
You can substitute part of the flour with whole wheat for a nuttier flavor, but using 100% whole wheat may make the rolls denser. Try no more than ¼ whole wheat for best results.
Final Thoughts
Every time I bake this Soft & Gooey Cinnamon Rolls Recipe, I'm reminded how small attentions-like warm milk temperature and a gentle second rise-transform simple ingredients into something magical. These rolls are proof that homemade treats don't have to be complicated to deliver joy, whether you're sharing with loved ones or savoring a quiet moment. Give these steps a try, trust the process, and enjoy that warm, cinnamon-scented hug fresh from your oven.
PrintComplete Recipe
Soft & Gooey Cinnamon Rolls Recipe
These Soft & Gooey Cinnamon Rolls are the perfect warm treat, featuring a tender, fluffy dough filled with a cinnamon-sugar mixture and topped with a smooth vanilla glaze. Ideal for breakfast or dessert, they combine classic flavors with an irresistibly soft texture.
- Prep Time: 21 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 46 minutes
- Yield: 9 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the 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
For the Filling
- ½ cup light brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
For the 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 granulated sugar. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture and mix until well combined.
- Add Dry Ingredients and Knead: Incorporate the flour and salt, mixing until a soft dough forms. Knead the dough by hand or with a dough hook for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
- First Rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Filling: In a small bowl, combine brown sugar and ground cinnamon evenly.
- Roll Out Dough: After the dough has doubled, punch it down and roll it out on a lightly floured surface into a 14x10-inch rectangle.
- Add Filling: Spread softened butter evenly over the dough's surface, then sprinkle the cinnamon-sugar mixture uniformly on top.
- Form Rolls: Starting from one long edge, tightly roll the dough into a log. Cut the log into 9 equal slices.
- Second Rise: Place the rolls in a greased or parchment-lined 9-inch square baking dish, cover loosely, and let them rise again for 30-45 minutes until puffy.
- Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake the rolls for 25 minutes or until golden on top and fully cooked through, ensuring they remain soft and tender without overbaking.
- Make Glaze and Serve: Whisk together powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm rolls and serve immediately for best flavor.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- If dough is too sticky, add flour one tablespoon at a time while kneading.
- For extra gooey rolls, do not overbake; pull them out as soon as they are golden.
- Use parchment paper in the baking dish for easier cleanup.
- The glaze consistency can be adjusted by adding more or less milk depending on desired thickness.
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