Name: Gooey Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 3 tablespoons granulated sugar; 1 teaspoon salt; 2 1/4 teaspoons instant yeast (1 packet); 3/4 cup warm milk (about 110°F / 43°C); 3 tablespoons unsalted butter, melted; 1 large egg; 1/2 cup brown sugar, packed; 2 tablespoons ground cinnamon; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 2–3 tablespoons milk; 1/2 teaspoon vanilla extract

Jump to Recipe·Print Recipe

Soft, fluffy, and loaded with buttery cinnamon sugar, these gooey cinnamon rolls are a dream come true for anyone who loves homemade baked treats. Topped with a smooth vanilla icing, they melt in my mouth and are just as perfect for a cozy breakfast as they are for a sweet dessert.

Gooey Cinnamon Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 ¾ cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

2 ¼ teaspoons instant yeast (1 packet)

¾ cup warm milk (about 110°F / 43°C)

3 tablespoons unsalted butter, melted

1 large egg

For the filling:

½ cup brown sugar, packed

2 tablespoons ground cinnamon

¼ cup unsalted butter, softened

For the icing:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

Directions

To make the dough, I mix flour, sugar, salt, and yeast in a large bowl. Then I add the warm milk, melted butter, and egg. I stir everything together until the dough forms, and then knead it for about 6 to 8 minutes until smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.

While the dough rises, I prepare the filling by mixing the brown sugar and cinnamon in a small bowl.

Once the dough has risen, I roll it out into a 14×9 inch rectangle. I spread the softened butter across the dough, then sprinkle the cinnamon sugar evenly over it.

I roll the dough up tightly from the long side, then slice it into 9 to 12 even rolls.

The rolls go into a greased baking dish, covered again, and I let them rise for another 30 to 45 minutes until they look puffy.

I preheat my oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes, until golden brown.

While they’re baking, I whisk together powdered sugar, milk, and vanilla extract to make the icing.

As soon as the rolls come out of the oven, I spread the icing on top while they’re still warm so it melts in just right.

Servings and timing

This recipe makes between 9 to 12 cinnamon rolls, depending on how thick I slice them.

Prep Time: 25 minutes (plus rising time)

Cook Time: 25 minutes

Total Time: Approximately 2 hours

Variations

Cream Cheese Icing: Sometimes I swap the milk icing with a cream cheese version by mixing cream cheese, powdered sugar, and a splash of vanilla for a tangier finish.

Nutty Addition: Chopped pecans or walnuts sprinkled into the filling give these rolls a delightful crunch.

Pumpkin Spice Rolls: In the fall, I like to add a little pumpkin puree to the dough and pumpkin spice to the filling for a seasonal twist.

Gluten-Free Version: I’ve tried this recipe using a 1:1 gluten-free flour blend, and while the texture is slightly different, they still come out soft and satisfying.

Maple Icing: Replacing the vanilla in the icing with pure maple syrup adds a deeper flavor that I really enjoy in cooler months.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I’m ready to reheat them, I usually pop a roll in the microwave for 15–20 seconds, or warm them in a 300°F (150°C) oven for about 10 minutes. If I want to keep them super soft, I cover them loosely with foil before reheating.

FAQs

How do I know when the dough has risen enough?

I look for the dough to double in size — it should feel soft and airy when gently pressed with a fingertip. If it springs back slowly, it's ready.

Can I make the rolls ahead of time?

Yes, I often prepare the rolls the night before, cover the pan tightly, and refrigerate them overnight. The next morning, I let them come to room temperature and rise slightly before baking.

What type of yeast should I use?

I use instant yeast for this recipe because it doesn’t need to be activated separately. Active dry yeast also works, but I dissolve it in the warm milk first.

Can I freeze cinnamon rolls?

Absolutely. I freeze unbaked rolls (after shaping) or baked and cooled rolls. I just thaw and bake or reheat when I’m ready to enjoy them.

Why are my rolls not fluffy?

Usually, that happens if I use too much flour or don’t knead the dough long enough. I make sure to measure flour accurately and knead until the dough is smooth and elastic.

Conclusion

These gooey cinnamon rolls are the ultimate comfort food — sweet, fluffy, and filled with that warm cinnamon flavor I crave. Whether I’m making them for a weekend brunch, holiday morning, or just because, they always bring joy to the table. Once I’ve made them once, it’s hard not to come back to this recipe again and again.

Recipe:

Gooey Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 2 hours
Yield: 9 to 12 cinnamon rolls
Diet: Vegetarian

Print Recipe

Description

Soft, fluffy, and filled with a rich cinnamon-sugar swirl, these gooey cinnamon rolls are topped with creamy vanilla icing, making them a perfect treat for breakfast or dessert.

Instructions

In a large bowl, mix the flour, sugar, salt, and instant yeast.
Add the warm milk, melted butter, and egg. Stir until a dough forms.
Knead the dough for 6 to 8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
In a small bowl, mix brown sugar and cinnamon for the filling.
Roll out the dough into a 14×9 inch rectangle.
Spread the softened butter over the dough and sprinkle evenly with the cinnamon sugar mixture.
Roll the dough tightly from the long side and slice into 9 to 12 equal rolls.
Place the rolls in a greased baking dish, cover, and let rise again for 30 to 45 minutes until puffy.
Preheat the oven to 350°F (175°C).
Bake the rolls for 20 to 25 minutes until golden brown.
While baking, prepare the icing by whisking together powdered sugar, milk, and vanilla extract.
Spread the icing over the warm rolls right after baking and serve.