Print

Soft & Gooey Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

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.

Ingredients

For the Dough

  • ¾ cup warm milk (110°F/43°C)
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour (plus more as needed)
  • ½ tsp salt

For the Filling

  • ½ cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter, softened

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. 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.
  2. Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture and mix until well combined.
  3. 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.
  4. 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.
  5. Prepare Filling: In a small bowl, combine brown sugar and ground cinnamon evenly.
  6. 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.
  7. Add Filling: Spread softened butter evenly over the dough's surface, then sprinkle the cinnamon-sugar mixture uniformly on top.
  8. Form Rolls: Starting from one long edge, tightly roll the dough into a log. Cut the log into 9 equal slices.
  9. 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.
  10. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking.
  11. 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.
  12. 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.

Find it online: https://hotsavors.com/soft-and-gooey-cinnamon-rolls-recipe/