Gooey Cinnamon Rolls

Homemade gooey cinnamon rolls are loaded with cinnamon, and can be prepped the night before baking. The cinnamon-butter-brown sugar paste becomes slightly caramelized, creating those chewy bits that everyone loves. If you're looking for a Cinnabon copycat recipe, you're in the right place!

This gooey cinnamon roll recipe is what I have been searching for ever since discovering Cinnabon as a teenager.

Anytime I've made cinnamon rolls at home hoping to replicate the delicious gooey stickiness of Cinnabon, they've always fallen a bit short. They are either too dry, skimpy on the cinnamon filling, or never gooey enough.

However, these easy gooey cinnamon rolls are a game-changer, with the key ingredient being heavy cream. It creates super tender cinnamon rolls with that familiar gooey and sticky texture that everyone loves.

Jump to:

• 👩🏻‍🍳 Why These Cinnamon Rolls Are The Best
• ☕️ Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Gooey Cinnamon Rolls
• ⏲ Expert Tips
• 💬 Frequently Asked Questions
• 🥞 More Breakfast Recipes
• Gooey Cinnamon Rolls Recipe

👩🏻‍🍳 Why These Cinnamon Rolls Are The Best

• Easy enough for beginner bakers; I provide detailed instructions so that you can follow along with success.
• These gooey cinnamon buns are tender and sweet, but not cloyingly so. They're buttery and cinnamon-y, with rich molasses notes from brown sugar.
• Soft, fluffy, gooey, sticky, and chewy
• Like a homemade cinnabon but made with fresh ingredients
• Make-ahead instructions provided for overnight proofing
• Freezer-friendly

☕️ Ingredient Notes

• Whole milk - Make sure your milk is slightly warm (meaning not hot and not room temp).
• Instant dry yeast - Make sure you are using instant dry yeast, which is different than active dry yeast. To use active dry yeast, see the instructions in the "Expert Tips" section.
• Eggs - Using room temperature eggs helps to create a lighter, fluffier dough.
• Brown sugar - You can use light or dark brown sugar here. Dark brown sugar contains more molasses, which will give your homemade cinnamon rolls a deeper caramel flavor.
• Cinnamon - Use a good quality cinnamon since it's the star of the show.
• Cream cheese - Make sure your cream cheese is at room temperature before using. We don't want chunky frosting!

📝 Variations & Substitutions

• To use active dry yeast in place of instant yeast: Add it to the bowl with the warm milk, butter, and sugar, and allow it to proof for 5 to 10 minutes, or until foamy.
• Cream. You can substitute half & half or whole milk for the heavy cream.

🔪 How To Make Gooey Cinnamon Rolls

*See recipe card below for printable instructions

Make the Dough:

Into the bowl of a stand mixer, pour the warm milk, yeast, eggs, soft butter, and sugar. Use a rubber spatula to combine. Fit the mixer with the beater blade, and add 4 cups of flour and salt. Mix at low-to-medium speed, just until ingredients are combined.

Remove beater blade (removing dough from blade) and fit the dough hook. Knead at medium speed until the dough is very smooth and pliable. If dough is too wet, add 1 tbsp. of flour at a time. The dough will still stick to the sides of the bowl, so only add additional flour if necessary.

Grease a large bowl with butter or cooking spray. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 ½ to 2 hours.

Make the Filling:

While your dough rises, make the filling. In a medium bowl, add softened butter, brown sugar, cinnamon, and salt. Mix until well combined. Set aside.

Shape the Dough:

Punch down the risen dough and turn out onto a lightly floured work surface. Flour a rolling pin and use to shape the dough into a 24x15-inch rectangle.

Spread the filling mixture all over the dough, leaving a ½-inch border at the far edge. Brush the border with water to help seal after rolling.

Starting on the long end near you, roll the dough up, pulling with your hands to keep it tightly rolled until it's an even log shape. Press the border to seal.

Grease a 13x9-inch baking dish or two 9-inch pie pans. Trim the edges and cut the roll into 12 equal slices using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 ½ to 2 hours. *See notes for make ahead instructions.

Preheat the oven to 375 degrees F. Warm the heavy cream just until no longer cold. After rolls have risen, pour the heavy cream over the top of rolls, allowing it to soak down in and around the rolls. (This is the key ingredient for making super gooey cinnamon rolls!) Bake the rolls until lightly golden brown, 22-27 minutes.

Make the Frosting:

While the rolls bake, make the cream cheese frosting. In a large bowl, combine the cream cheese and butter using an electric hand mixer. Add confectioner's sugar, vanilla, and salt and mix until smooth.

Spread the frosting over the rolls after they have cooled slightly.

⏲ Expert Tips

• When rolling out your dough, it does not have to be exact. Making an imperfect rectangle is part of what makes them homemade!
• To make ahead: Let the shaped cinnamon rolls rise until they've grown in size by about 25%. Refrigerate for up to 24 hours. Allow to come fully to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed.
• When cutting dough, be sure to use a very sharp knife (preferably serrated) or unflavored dental floss.
• If rolls start to become too brown, cover loosely with foil.
• Storage: Keep in an airtight container in the refrigerator for up to 4 days.
• How to freeze: Wrap rolls individually in foil and place in a freezer safe bag for up to 3 months. To thaw, place in refrigerator overnight.

💬 Frequently Asked Questions

🥞 More Breakfast Recipes

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