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    Gastronotherapy » Recipes » Breakfast

    Gooey Cinnamon Rolls (Cinnabon Copycat)

    Modified: Dec 5, 2024 · Published: Jun 14, 2021 · by MaryAnne · 19 Comments

    Jump to Recipe Print Recipe

    These homemade gooey cinnamon rolls are soft and fluffy, 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 the best Cinnabon copycat recipe, you're in the right place!

    pan of fluffy cinnamon rolls with cup of coffee on the side.

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    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.

    Serve with mushroom and spinach quiche or goat cheese frittata to round out your brunch menu.

    Jump to:
    • 👩🏻‍🍳 Why These Cinnamon Rolls Are The Best
    • ⏲️ Make Overnight Cinnamon Rolls
    • ☕️ Cinnamon Roll Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How To Make Gooey Cinnamon Rolls
    • ⏲ Expert Tips for Making Perfect Cinnamon Rolls
    • 💬 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 cinnamon rolls
    • Like a homemade Cinnabon but made with fresh ingredients
    • Make-ahead instructions provided for overnight proofing
    • Freezer-friendly

    ⏲️ Make Overnight Cinnamon Rolls

    The easiest way to make cinnamon rolls is to prep them the night before baking! Let the shaped cinnamon rolls rise until they've grown in size by about 25%, then refrigerate for up to 24 hours.

    Allow cinnamon rolls to come fully to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed.

    ☕️ Cinnamon Roll Ingredient Notes

    cinnamon roll ingredients arranged on a table.
    • 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. For more cinnamon recipes, try cinnamon raisin scones.
    • Cream cheese - Make sure your cream cheese is at room temperature before using; we don't want lumpy 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.
    pan of partially frosted cinnamon rolls and a bowl of frosting in the background.

    🔪 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.

    dough being mixed with dough hook.

    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.

    Cinnamon roll dough resting in a bowl after doubling in size.

    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.

    brown sugar and cinnamon filling in a small white bowl on top of a napkin.

    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.

    Dough rolled out onto a lightly floured surface with a rolling pin in background.

    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.

    Filling mixture spread on top of rolled out dough with rolling pin in the background.

    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.

    Rolling up dough into a log with rolling pin in the background.

    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 (or see "Overnight Cinnamon Rolls" section above)

    Cinnamon buns placed cut side up in a baking dish and doubled in size.

    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!)

    heavy cream poured on top of rolls in a baking dish with napkin next to them.

    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.

    Cream cheese frosting in a blue bowl with a napkin and whisk in the background.

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

    Spreading cream cheese frosting over cooled cinnamon rolls.

    ⏲ Expert Tips for Making Perfect Cinnamon Rolls

    • When rolling out your dough, it does not have to be exact. Making an imperfect rectangle is part of what makes them homemade!
    • When cutting dough, be sure to use a very sharp knife (preferably serrated) or unflavored dental floss.
    • How to reheat cinnamon rolls: There are a variety of options! See my post on how to reheat cinnamon rolls for the best methods depending on how much time you have.
    • 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 cinnamon 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

    Why did my cinnamon rolls turn out hard?

    Cinnamon rolls should be soft and fluffy on the inside. If they ended up hard and dense, it is usually one of the following factors:

    1. Too much flour was added. Only add as much flour as is necessary to form a sticky and pliable dough.
    2. Your oven was cold. Your oven should be preheated to 375 degrees F. before adding rolls. Adding them to a less-than-hot oven can cause them to dry out and become hard.
    3. Your yeast was expired. Always check the expiration date on your yeast. It makes a huge difference, and can make the difference between light and airy rolls and firm, dense discs.

    How do you keep cinnamon rolls moist?

    Always store them in an airtight container for optimal freshness. This helps to seal in the moisture and prevents them from drying out.

    What is the secret to gooey cinnamon rolls?

    The key ingredient to creating gooey cinnamon rolls is adding heavy cream. It creates super tender cinnamon rolls with that familiar gooey and sticky texture.

    🥞 More Breakfast Recipes

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      Caramelized Banana French Toast
    • cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out
      Cheesy Spinach and Mushroom Quiche
    • Tender chocolate old fashioned donuts with a vanilla glaze.
      Chocolate Old Fashioned Donuts
    • Sliced cherry coffee cake arranged on a platter.
      Epic Cherry Coffee Cake with Streusel Topping

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    pan of fluffy cinnamon rolls with cup of coffee on the side.

    Gooey Cinnamon Rolls Recipe

    Author: MaryAnne
    These homemade gooey cinnamon rolls are soft and fluffy, 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!
    4.94 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 22 minutes mins
    Rise Time 5 hours hrs 30 minutes mins
    Total Time 6 hours hrs 22 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 rolls
    Calories 503 kcal

    Equipment

    • stand mixer
    • 9"x13" baking dish
    • electric hand mixer

    Ingredients
      

    For the Dough:

    • 1 cup warm whole milk (about 110 degrees F)
    • 2 ½ teaspoons instant dry yeast (one envelope)
    • 2 eggs, room temperature
    • ⅓ cup unsalted butter, room temperature (softened)
    • ¼ cup granulated sugar
    • 4 ½ cups all-purpose flour, divided
    • 1 ½ teaspoons salt

    For the Filling:

    • ½ cup unsalted butter, room temperature (softened)
    • 1 cup packed brown sugar
    • 2 Tablespoons cinnamon
    • ⅛ teaspoon salt
    • ½ cup heavy cream* (Add AFTER rolls have risen)

    For the Frosting:

    • 8 ounces cream cheese, room temperature (softened)
    • ⅓ cup unsalted butter, room temperature (softened)
    • 2 cups confectioner's sugar
    • 1 teaspoon vanilla extract
    • pinch of salt

    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 (start with 4 cups and add more as needed) 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. (or see "Overnight Cinnamon Rolls" section above)
    • Preheat the oven to 375 degrees F. Warm the heavy cream just until no longer cold. (You don't want it hot, just slightly warm). After rolls have risen, pour the heavy cream over the top of rolls, allowing it to soak down in and around the 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.

    Notes

    • 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 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.
    • Recipe adapted from Tastes of Lizzy T.

    Nutrition

    Calories: 503kcalCarbohydrates: 78gProtein: 9gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 106mgSodium: 388mgPotassium: 170mgFiber: 3gSugar: 19gVitamin A: 994IUVitamin C: 1mgCalcium: 86mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Anjali

      June 14, 2021 at 2:12 pm

      5 stars
      These cinnamon buns turned out to be so gooey and delicious!! Perfect for our breakfast this morning!

      Reply
      • Gastronotherapy

        June 14, 2021 at 2:49 pm

        So glad you enjoyed them, Anjali!

        Reply
      • Chef Matt

        December 30, 2024 at 8:28 pm

        5 stars
        I made this recipe tonight and they came out amazing!!

        Reply
        • MaryAnne

          December 31, 2024 at 6:05 am

          So happy to hear that, Matt! Thanks so much for leaving a review!

          Reply
    2. Amanda Dixon

      June 14, 2021 at 2:55 pm

      5 stars
      These are the ultimate cinnamon buns! The texture is just so soft and fluffy -- just how I like them.

      Reply
      • Gastronotherapy

        June 15, 2021 at 8:18 am

        Thanks, Amanda! Same here! 🙂

        Reply
    3. Tara

      June 14, 2021 at 3:52 pm

      5 stars
      Oh yum! Love that gooey texture! These cinnamon buns look absolutely incredible coated in that cream cheese frosting.

      Reply
      • Gastronotherapy

        June 15, 2021 at 8:18 am

        So gooey!! 🙂

        Reply
    4. Andrea

      June 14, 2021 at 5:41 pm

      5 stars
      Ooey Gooey deliciousness right here! They are very addictive!

      Reply
      • Gastronotherapy

        June 15, 2021 at 8:19 am

        Ha - they definitely are, Andrea! That's where the freezer comes into play. 😉

        Reply
    5. Sarah Baumeister

      June 14, 2021 at 7:04 pm

      5 stars
      Step by step instructions for recipes like this are really helpful. Thanks!

      Reply
      • Gastronotherapy

        June 15, 2021 at 8:19 am

        You are welcome, Sarah!

        Reply
    6. Beth

      June 14, 2021 at 9:33 pm

      5 stars
      Oh wow! This looks amazing and so delicious! My daughter and hubby are going to love love love this recipe! So excited to make this with my daughter!

      Reply
      • Gastronotherapy

        June 15, 2021 at 8:20 am

        Great idea, Beth! It would be a fun recipe to make with your daughter!

        Reply
    7. Barbara Haner

      August 09, 2021 at 5:00 pm

      5 stars
      Making these when I get my mixer unpacked from our move!

      Reply
      • Gastronotherapy

        August 09, 2021 at 7:58 pm

        Darryl will love them! 🙂

        Reply
    8. Sharon

      January 11, 2025 at 1:56 pm

      Just letting them rise 25% now so I can bake in morning.
      They look and smell great already!

      Reply
    9. Sharon

      January 12, 2025 at 7:58 am

      4 stars
      JUST took them out of the oven and….YUM!
      These are DE LI CIOUS.
      The only rub is that we LOVE to eat cinnamon rolls in the morning - on a weekend - with our coffee.
      Because of the rise time, you would have to get up SO SO early to make them fresh.
      WE DID follow the instructions for the overnight rise - let them rise 25%, refrigerate, then bring down to room temp and let them rise another 2 hours in the morning - but in actuality we had to let them rise in the morning MUCH longer. So they weren’t ready for us to have with our coffee.
      HAVING SAID ALL THAT - they were VERY VERY delicious. The heavy cream made ALL the difference.
      Great recipe.

      Reply
      • MaryAnne

        January 13, 2025 at 6:26 am

        Hi Sharon, thanks so much for taking the time to leave a review! I'm so glad you thought they were delicious. The rise time in the morning can sometimes take a bit longer if your kitchen is on the cold side, but they're worth the wait! 🙂

        Reply
    4.94 from 15 votes (6 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

    More about me →

    Subscribe to my email newsletter to get a FREE e-book of 20 vegetarian recipes, and get new recipes delivered to your inbox every week!

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