Soft and Gooey Cinnamon Rolls

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Looking for the perfect Soft and Gooey Cinnamon Rolls recipe to start your day? These delicious cinnamon rolls are everything you want in a breakfast treat— soft, sweet, and bursting with cinnamon flavor! This updated version of My Famous Cinnamon Rolls from 2017 has been tweaked and perfect over the years to give you the fluffiest, softest rolls ever, made with simple ingredients and traditional techniques.

Why You’ll Love These Gooey Cinnamon Rolls:

Whether you are enjoying these cinnamon rolls for a cozy winter morning, a weekend brunch, or an afternoon treat with a cup of tea or coffee, they are guaranteed to become a family favorite. We love to make these cinnamon rolls for Christmas morning breakfast! The buttery, brioche-like dough is incredibly soft and flavorful without extra effort, making it a perfect go-to recipe for bakers of all levels.

Gathering Ingredients:

The secret to these irresistibly soft cinnamon rolls lies in the combination of ingredients and a few tried-and-true techniques. Over the past seven years, I’ve tested and tweaked this recipe to ensure that every bite is tender, fluffy, and packed with sweet cinnamon goodness!

• Flour. I prefer to use all-purpose flour for this recipe, but if you want even softer rolls then you could substitute about half of the flour for pastry flour. It makes a noticeable difference!

• Active Dry Yeast. Active dry yeast is used in this recipe for a quick rise. This always give me the best results for consistently fluffy rolls.

• Buttermilk. Buttermilk is one of the true stars in this recipes, giving the rolls a subtle tang and an incredibly soft texture in the dough.

• Eggs. Eggs enrich the dough, give them a beautiful color, and an incredibly deep flavor.

• Butter. You will want to use real butter to make these rolls. My original recipe used vegetable oil, and butter truly changes everything about the final dough. It’s rich and sweet and perfectly soft.

How to Make Soft and Gooey Cinnamon Rolls:

Step One: Make the cinnamon roll dough. Combine all of the ingredients and knead for at least 6 minutes. The longer you knead the dough, the softer it will be! I like to knead this particular recipe for about 6 to 8 minutes maximum.

Step Two: Let the dough rise. The dough needs to double in size, which takes about 1 to 1/2 hours. While the cinnamon roll dough is rising, make the brown sugar filling. For this recipe, I like to use softened butter that is beat for about 10 to 15 minutes, much like a buttercream. This makes it soft, fluffy, and it prevents the coils from over-separating while they are cooling.

Step Three: Roll the dough into a large rectangle and spread the brown sugar butter all over the cinnamon roll dough. Then, roll it up like a coil and cut the rolls with a piece of thread.

Step Four: Arrange the rolls in a ceramic pie dish. Let them rise until nearly doubled, about 45 minutes, and then bake in a 350° F (177° C) oven for about 25 to 30 minutes. Finally, drizzle with a powdered sugar icing!

Tips for Making Soft and Fluffy Cinnamon Roll Dough:

• Watch the Flour: Many beginners add too much flour, making the dough too dense. The trick is to stop adding flour as soon as the dough pulls away from the sides of the bowl while kneading. The dough should still be slightly sticky, but manageable.

• Knead for Smoothness: Kneading is what makes the dough smooth and elastic, not adding extra flour. If kneading by hand, stop adding flour once the dough no longer clings to your fingers or the countertop.

• Proofing: Let your dough rise until it has doubled in size, which may take longer than 1.5 hours depending on the temperature of your kitchen. A slower rise results in more flavorful cinnamon rolls.

recipe notes to avoid over-browning and more:

• Don’t Over-Flour: Watch your cinnamon roll dough while you make this recipe, making sure that it does not absorb too much flour. The stiffer the dough, the longer or more difficult it will be to rise. You want the dough to be in a sweet spot, which is around 4 to 4 1/2 cups (594 g) of flour.

• Longer Proofing is Okay: If after 1 1/2 hours, your dough has risen but is not fully doubled, it’s okay to let it sit for longer. The longer the dough proofs, or rises, the more flavor it will have. To check if your dough is done proofing, gently press a finger into the surface of the dough. If the indent remains and doesn’t bounce back, it’s ready for the next step.

• Avoid Over-Browning: If your rolls have started to over brown in the oven but are still too doughy in the center for your liking, cover them with aluminum foil. Continue to bake for a bit longer.

Serving Suggestions for a Cozy Winter Breakfast:

For the ultimate cozy winter breakfast, serve these soft and gooey cinnamon rolls warm from the oven, topped with a generous drizzle of cream cheese frosting or classic icing. Pair them with a hot cup of coffee, spiced chai, or a rich hot chocolate for a comforting morning treat. Add a side of fresh seasonal fruit, like sliced oranges or pomegranate seeds, to balance the sweetness. If you're hosting a brunch, consider serving these cinnamon rolls alongside scrambled eggs, crispy bacon, or a simple fruit salad to create a well-rounded and inviting breakfast spread. Perfect for snowy mornings or holiday gatherings, this indulgent breakfast will fill your home with warmth and cheer!

Recipes to Serve with Soft and Gooey Cinnamon Rolls:

• St. Lucia Buns from Kirsten’s World: American Girl Recipes

• A Little Women Inspired Christmas Breakfast

• Colonial Spiced Hot Chocolate

final thoughts:

This recipe for soft and gooey cinnamon rolls is my absolute favorite, and I’m confident it’ll be yours, too! These homemade cinnamon rolls are soft, sweet, and gooey with a warm cinnamon filling. The rich butter flavor, the melt-in-your-mouth dough, and the sticky sweetness of the cinnamon filling make these rolls an irresistible treat for any morning. Finish them off with a drizzle of your favorite icing or cream cheese frosting, and you have the ultimate cinnamon roll experience. Enjoy them warm, and don’t forget to share—if you can!

xoxo Kayla

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Yield: 9

Author: Kayla Lobermeier

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Soft and Gooey Cinnamon Rolls

Many years ago I shared a cinnamon roll recipe that was loved by my readers. While I still love that recipe, I know a LOT more now than I did then! This is updated version of "My Famous Cinnamon Rolls" from our blog in 2017. Enjoy these super soft, gooey, and sweet rolls for your breakfast or afternoon treat with a cup of hot tea or coffee.

Prep time: 1 H & 30 MCook time: 30 MinTotal time: 2 Hour

Ingredients

Sweet Dough:

• 1 cup (240 ml) buttermilk
• 2 tbsp (28 g) salted butter
• 1/4 cup (50 g) granulated sugar
• 4 1/2 cups (608 g) all-purpose flour
• 2 1/2 tsp (11 g) active dry yeast
• 1 1/2 tsp kosher salt
• 2 large eggs

Cinnamon Sugar Filling:

• 6 tbsp (87 g) salted butter, softened
• 1/2 cup (110 g) brown sugar, packed
• 1 tbsp (8 g) ground cinnamon

Powdered Sugar Icing:

• 1 cup (118 g) powdered sugar, sifted
• 2 tbsp (30 ml) milk
• 1 tsp vanilla extract, optional

Instructions

To make the Sweet Dough:

1. In a small saucepan, warm the buttermilk, butter, and sugar together over low heat until the milk begins to steam, about 2 to 3 minutes. Remove the pan from heat and let it cool slightly.
2. In the bowl of a standing electric mixer fitted with a dough hook*, add 1 cup (132 g) of the all-purpose flour, yeast, and salt and whisk to combine. Pour the warm milk mixture over the flour mixture and begin to knead on low-medium speed. Add the eggs and knead on medium speed for about 3 minutes or until they are well incorporated into the dough.
3. Then, begin to add the remaining cups of flour until the dough releases from the sides of the bowl and no longer clings. It should be soft and elastic-feeling. Continue to knead the dough on medium speed for 6 minutes or until the dough is soft and smooth.
4. Lightly grease a large bowl. Shape the dough into a tight ball by dragging it towards you on the counter. Then, place the dough ball into the prepared bowl and cover it with plastic wrap. Allow it to rise until doubled, about 1 to 1 1/2 hours.

To assemble the Cinnamon Rolls:

1. Meanwhile, make the Cinnamon Sugar Filling. In a large bowl, beat the butter until soft and fluffy, about 5 minutes. Add the brown sugar and cinnamon and continue to beat for another 5 to 8 minutes or until it is soft and spreadable like buttercream.
2. Once the dough has finished rising, gently deflate it with your hands. Then, transfer it to a clean work surface. Roll out the dough with a rolling pin into a rectangle about 12 x 16-inches (30 x 41-cm) big.
3. Spread the cinnamon sugar butter all over the surface of the dough, reaching out to the edges and corners.
4. Then, with one of the longest sides of the dough, begin rolling it up like a jellyroll. I like to think of it like a typewriter, working back and forth across the dough to roll it evenly and tightly. Pinch the seam shut.
5. With a piece of thread or thin string, slide it underneath the cinnamon roll. Every 2-inches (5-cm) wrap the thread around the cinnamon roll and over the top and pull tight, slicing the roll in a swift motion. This creates a reall clean cut and does not smash the rolls like you might when cutting with a knife. You should have about 9 large cinnamon rolls when finished.
6. Lightly grease a 10-inch (25-cm) diameter ceramic pie dish. Arrange the cinnamon rolls in the dish and cover them with plastic wrap. Let them rise until nearly doubled, about 45 minutes.
7. While the cinnamon rolls are rising, preheat the oven to 350° F (177° C). Bake the cinnamon rolls in the preheated oven for about 25 to 30 minutes or until lightly golden brown and the insides are no longer raw but still stretchy and gooey. Let the rolls rest for about 10 minutes before serving.

To make the Powdered Sugar Icing:

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla if using.
2. Drizzle the icing over the warm cinnamon rolls and save some for icing individual rolls once you serve them!

Nutrition Facts

Calories

478

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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