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pan of cinnamon rolls with cup of coffee on the side.
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5 from 13 votes

Gooey Cinnamon Rolls Recipe

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!
Prep Time30 minutes
Cook Time22 minutes
Rise Time5 hours 30 minutes
Total Time6 hours 22 minutes
Course: Breakfast
Cuisine: American
Servings: 12 rolls
Calories: 503kcal
Author: MaryAnne

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
  • 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
  • teaspoon salt
  • ½ cup heavy cream* (Add AFTER rolls have risen)

For the Frosting:

  • 8 ounces cream cheese, room temperature (softened)
  • 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. *See notes for make ahead instructions.
  • 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.
  • 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.
  • 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.
  • Recipe adapted from Tastes of Lizzy T.

Nutrition

Calories: 503kcal | Carbohydrates: 78g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 388mg | Potassium: 170mg | Fiber: 3g | Sugar: 19g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg