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!

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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.
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👩🏻🍳 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
- 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.
🔪 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 (or see "Overnight Cinnamon Rolls" section above)
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 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
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.
Always store them in an airtight container for optimal freshness. This helps to seal in the moisture and prevents them from drying out.
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.
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Gooey Cinnamon Rolls Recipe
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.
Anjali
These cinnamon buns turned out to be so gooey and delicious!! Perfect for our breakfast this morning!
Gastronotherapy
So glad you enjoyed them, Anjali!
Chef Matt
I made this recipe tonight and they came out amazing!!
MaryAnne
So happy to hear that, Matt! Thanks so much for leaving a review!
Amanda Dixon
These are the ultimate cinnamon buns! The texture is just so soft and fluffy -- just how I like them.
Gastronotherapy
Thanks, Amanda! Same here! 🙂
Tara
Oh yum! Love that gooey texture! These cinnamon buns look absolutely incredible coated in that cream cheese frosting.
Gastronotherapy
So gooey!! 🙂
Andrea
Ooey Gooey deliciousness right here! They are very addictive!
Gastronotherapy
Ha - they definitely are, Andrea! That's where the freezer comes into play. 😉
Sarah Baumeister
Step by step instructions for recipes like this are really helpful. Thanks!
Gastronotherapy
You are welcome, Sarah!
Beth
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!
Gastronotherapy
Great idea, Beth! It would be a fun recipe to make with your daughter!
Barbara Haner
Making these when I get my mixer unpacked from our move!
Gastronotherapy
Darryl will love them! 🙂
Sharon
Just letting them rise 25% now so I can bake in morning.
They look and smell great already!
Sharon
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.
MaryAnne
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! 🙂