Gooey Cinnamon Rolls Recipe

Gooey cinnamon rolls are one of those recipes that make your entire house smell like a warm hug. I’m talking about that buttery, cinnamon-sugar aroma filling every corner of the kitchen… the kind that pulls everyone out of bed on a lazy weekend morning.

I started making these homemade cinnamon rolls years ago when Isabella asked me why ours never tasted like the ones from the bakery. That little question sent me on a mission, and after a lot of trial and error (and a LOT of taste testing from Henry and the kids), I finally nailed it.

These soft cinnamon rolls are pillow-soft, loaded with a brown sugar cinnamon filling, and topped with a simple vanilla icing that melts right into every swirl. Trust me, once you try these, you won’t go back to the canned version. Plus, the dough is way more forgiving than you’d think.

If you love baking from scratch, you’ll also enjoy my easy fried herb yeast rolls that use a similar dough technique.

Why You Will Love This Gooey Cinnamon Rolls Recipe

• Super soft and fluffy thanks to sour cream in the dough
• Ready in about 3 hours (most of that is just waiting for the dough to rise)
• The cinnamon brown sugar filling is thick, buttery, and perfectly spiced
• Great for weekend breakfasts, holidays, or brunch with friends
• You can prep them the night before and bake fresh in the morning
• The vanilla icing is light and pourable, not too sweet

Ingredients You Need for Gooey Cinnamon Rolls

For the dough:

• 1 cup whole milk
• 1 stick unsalted butter
• 1/4 cup sour cream (or plain yogurt), at room temperature
• 1 envelope (2 1/4 teaspoons) instant yeast
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 egg yolks, at room temperature
• 1/2 teaspoon vanilla extract
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons fine sea salt

For the filling:

• 1 stick unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon fine sea salt

For the icing:

• 2 cups powdered sugar
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

The sour cream is the secret here. It makes the dough extra tender and adds a slight tang that balances all the sweetness from the filling.

How to Make Soft Cinnamon Rolls From Scratch

Step 1: Make the Dough

Heat the milk and butter together in a small saucepan until the butter melts. Take it off the heat and stir in the sour cream until smooth. Let it cool to about 100–110°F (lukewarm to the touch).

In the bowl of a stand mixer, combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla. Stir with a spatula until everything is mixed.

Add half the flour and the salt. Stir until combined. Then attach the dough hook and slowly add the rest of the flour. Only add as much as you need the dough should be soft, not dry.

Knead on medium speed for 8 to 10 minutes. You want a dough that’s smooth, stretchy, and pulls away from the sides of the bowl. If it’s still really sticky, add flour one tablespoon at a time.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 1/2 to 2 hours until doubled.

Step 2: Make the Filling

While the dough rises, beat the softened butter, brown sugar, cinnamon, and salt together with a hand mixer until fluffy. This takes about 3 minutes. Set aside.

Step 3: Roll and Fill

Punch down the dough and turn it out onto a floured surface. Roll it into a 16×12-inch rectangle with the long side facing you.

Spread the filling all over the dough, leaving a 1/2-inch border along the far edge. Brush that border with a little water (this helps seal the roll).

Starting from the long side closest to you, roll the dough up tightly. Press the seam to seal it. Trim the rough edges if needed.

Step 4: Cut and Rise

Grease a 13×9-inch baking dish. Cut the log into 12 equal pieces. I like using dental floss for clean cuts just slide it under the roll, cross the ends over, and pull.

Place the rolls cut side up in the dish. Cover and let them rise again for 1 1/2 to 2 hours until doubled.

Step 5: Bake

Preheat your oven to 350°F. Bake for 22 to 25 minutes until lightly golden on top.

Step 6: Ice and Serve

While the rolls bake, whisk together the powdered sugar, milk, melted butter, and vanilla until smooth.

Spread the icing over the rolls as soon as they come out of the oven. The heat melts it into all those gooey layers. Serve warm!

Your Questions About Gooey Cinnamon Rolls Answered

Time to Bake These Gooey Cinnamon Rolls

Making gooey cinnamon rolls from scratch is one of those kitchen projects that’s totally worth the effort. The dough is soft and easy to work with, the filling is rich and perfectly spiced, and the icing ties it all together.

Whether it’s a holiday morning, a lazy Sunday, or you just want to treat your family to something special, these rolls deliver every single time. I promise.

So grab your apron, preheat that oven, and let’s make something your family will ask for over and over again. And when you do, be sure to tag me on Instagram I’d love to see how yours turn out!

Don’t forget to save this recipe to Pinterest so you always have it handy.

Happy baking

Recipes You May Like

• Best Cinnamon Sugar Pumpkin Bread another cozy, cinnamon-spiced bake that’s perfect for fall mornings
• Soft Amish White Bread if you love working with yeast dough, this one is a must-try
• Easy School Cake Recipe a simple, crowd-pleasing bake the whole family will love

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