Soft and Gooey Cinnamon Rolls Recipe

There’s something magical about the smell of homemade Cinnamon Rolls baking on a quiet morning. These rolls are soft, buttery, and packed with a sweet cinnamon filling that’s hard to resist. Topped with a rich, creamy frosting, they’re perfect for sharing with family or enjoying all to yourself.

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For me, cinnamon rolls are a must-have on Christmas, Thanksgiving brunch, or Easter morning. The aroma wafting through the house encapsulates the holiday season. These aren’t difficult to make. They are soft and oh so gooey and far better than store-bought, as they’re not packed full of preservatives. You’ll get huge satisfaction out of making these, and everyone will thank you!

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

How to Make Cinnamon Rolls with Step-by-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll show you, step by step, how to make perfect cinnamon rolls that your family will think you’ve bought from the bakers.

For the Dough

In a large bowl, combine the yeast, warm milk, and sugar. Let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, your yeast might be inactive, so you might need to start over with fresh yeast.

Next, add the eggs and melted butter, mixing well. Add the flour and salt, and mix until well combined. The dough will be sticky, so try to handle it quickly without overworking it.

Transfer the dough to a floured surface and knead it a few times until you can form a ball. Place the dough ball in a greased bowl, cover it, and let it sit until it doubles in size.

Assembling the Rolls

Once the dough has doubled in size, transfer it back to a floured surface and roll it out into a rectangle about ⅓ inch thick.

Combine the cinnamon powder and brown sugar, then spread the room temperature butter over the dough. Sprinkle the cinnamon and sugar mixture evenly on top.

Cutting and Second Rise

Roll the dough into a long log and cut it into 8 pieces. Place the pieces on two parchment-lined baking sheets, with 4 pieces on each, and let them rise for another hour.

Baking

Preheat your oven to 180ºC/356°F. Bake the cinnamon rolls for 20-25 minutes until they’re golden brown. Once baked, remove them from the oven and let them cool slightly before spreading the frosting on top.

Allowing the rolls to cool for at least 10 minutes before frosting will prevent the frosting from melting too much, so you’ll have to hold back and just inhale that wonderful aroma.

The Final Touch: Frosting

While the rolls are cooling, mix all the frosting ingredients with an electric mixer until everything is creamy and smooth. Once mixed, spread the mixture evenly over the top of the cooled cinnamon rolls.

Serve at room temperature and enjoy!

Recipe Notes and Expert Tips

• Yeast Activation: Make sure your milk is warm, not hot, to properly activate the yeast. The ideal temperature is around 110°F. If the mixture doesn’t foam after 10 minutes, your yeast might be inactive, and you should start over with fresh yeast.
• Sticky Dough: The dough will be sticky, which is normal. Avoid adding too much extra flour during kneading, as this can make the rolls dense. A lightly floured surface and quick handling will help manage the stickiness.
• Rising Time: Be patient with the rising process. The dough needs to double in size during the first rise. This usually takes about 1 to 1½ hours, depending on the room temperature. The second rise after shaping the rolls is also crucial for light, fluffy results.
• Rolling and Cutting: When rolling out the dough, aim for a uniform thickness of about ⅓ inch. This ensures even baking. Use a sharp knife or dental floss to cut the log into rolls to prevent squishing and keep the layers intact.
• Baking: Keep an eye on the rolls during baking. They should be golden brown on top. Overbaking can make them dry, so start checking around the 20-minute mark.
• Frosting Application: Let the rolls cool slightly before applying the frosting. This prevents the frosting from melting too much and ensures a nice, thick layer on top.
• Storage: Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat in the microwave for 20-30 seconds to enjoy them warm.
• Freezing: Freeze cooled rolls in an airtight container or wrap them individually in plastic wrap and then foil. They’ll keep for up to three months. Thaw at room temperature or overnight in the fridge, then reheat in the oven at 350°F for about 10 minutes or in the microwave.

How to Store Leftover Cinnamon Rolls

To keep your leftover cinnamon rolls fresh and delicious, place them in an airtight container or wrap them tightly with plastic wrap. You can store them at room temperature for up to two days.

For longer storage, pop them in the fridge, where they’ll stay good for up to a week. When you’re ready to enjoy them again, just reheat them in the microwave for about 20-30 seconds to bring back that warm, fresh-baked goodness.

If you want to make your cinnamon roll enjoyment last even longer, this recipe is perfect for freezing. Once the rolls have cooled, place them in an airtight container or wrap them individually in plastic wrap and then foil.

They’ll keep well in the freezer for up to three months. When you’re craving one, just thaw it at room temperature or in the fridge overnight. To reheat, pop it in the oven at 350°F for about 10 minutes or give it a quick zap in the microwave. This way, you can always have a homemade cinnamon roll ready to satisfy your sweet tooth.

More Breakfast Recipes For You To Try

• Egg Prosciutto Bagel Recipe
• French Toast Casserole
• Hashbrown Casserole
• Banana Bread
• Huevos Ranchos