Recipe

Soft Cinnamon Rolls (Gooey & Sweet)

Pillowy homemade cinnamon rolls with a buttery brown sugar swirl and a vanilla cream cheese glaze that melts into every spiral.

By Matt Campbell

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4.9

A pan of freshly baked cinnamon rolls with gooey cinnamon centers and melted cream cheese glaze, shot in warm morning window light

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If your idea of a perfect morning includes cozy carbs, a sticky cinnamon ribbon, and frosting that slides into the swirls like it has somewhere important to be, you are in the right kitchen.

These soft cinnamon rolls are the kind that make people wander in and ask, “Are those for everyone?” The dough is enriched with milk, butter, and egg for that bakery-soft bite, and the filling leans into brown sugar and cinnamon with a little pinch of salt to keep it from tasting flat. Finish with a tangy cream cheese glaze and you get the full gooey, sweet payoff without needing pro-level skills or a stand mixer.

Why It Works

Soft, fluffy dough: Milk, butter, and an egg keep the crumb tender and rich.
Gooey centers, crisp edges: Baking in a snug pan helps the rolls stay soft, while the outer edges get just a little golden.
Big cinnamon flavor: Brown sugar plus cinnamon plus a pinch of salt gives you that “pause mid-bite” seasoning moment.
Make-ahead friendly: You can refrigerate the shaped rolls overnight and bake in the morning like a hero.

Pairs Well With

Storage Tips

Room temp: Store unfrosted rolls in an airtight container up to 2 days.

With cream cheese glaze: For the safest option, store glazed rolls in the refrigerator. If your kitchen is cool and you are serving them within about 24 hours, you can keep them at room temp, but refrigerate after that.

Refrigerator: Store up to 5 days. The glaze sets up; it is not a problem. It just means you should rewarm.

Freezer: Freeze unfrosted rolls (best texture) wrapped tightly up to 2 months. Thaw overnight in the fridge.

Reheat like you mean it: Microwave individual rolls for 15 to 25 seconds. For a pan, cover with foil and warm at 300°F for 10 to 15 minutes. Add glaze after reheating if you want it extra glossy and melty.

Common Questions

Can I make these cinnamon rolls overnight?

Yes. After you cut and place the rolls in the pan, cover tightly and refrigerate 8 to 16 hours. In the morning, let them sit at room temp 45 to 90 minutes until noticeably puffy and marshmallowy (the exact time depends on how cold your kitchen is), then bake.

Why didn’t my dough rise?

Most common culprit is yeast that is old or liquid that was too hot. Your milk should feel warm, not hot, around 105°F to 115°F. If you are unsure, err on the cooler side. Also, rising takes longer in a cool kitchen. Give it time and a cozy spot.

How do I keep cinnamon rolls soft, not dry?

Do not overflour the dough. It should be slightly tacky. Also, do not overbake. Pull them when the tops are golden, the centers look set but still soft, and they spring back lightly when gently pressed. If you check with a thermometer, aim for about 188°F to 195°F in the center rolls.

Can I use instant yeast instead of active dry?

Yep. Use the same amount. You can mix it right into the dry ingredients. Rising times can be a little faster, so watch the dough, not the clock.

My filling leaked out. Did I mess up?

Not really. A little leakage happens, especially if the rolls are loosely rolled or the butter is too melted. Next time, use very soft butter, not liquid, and roll the log snugly.

Can I make them without a stand mixer?

Absolutely. This dough is friendly by hand. Knead on the counter until smooth and elastic, about 8 to 10 minutes.

What if I don’t have a 9x13 pan?

12 rolls fit perfectly in a 9x13. You can also use two 8x8 pans or two 9-inch round pans. Bake time may change slightly, so start checking a couple minutes early and use the visual cues for doneness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or a similar sized pan)
Mixing bowl (or stand mixer bowl)
Measuring cups and spoons
Rolling pin
Sharp knife or unflavored dental floss (for clean slices)
Small saucepan (for warming milk and butter)
Instant-read thermometer (optional, but helpful for yeast and doneness)

I started making cinnamon rolls because I wanted that bakery smell at home without turning my whole Saturday into a science project. The first batch I ever made tasted great but looked like a cinnamon roll pile-up. Still, everyone ate them. That is the magic here. Even the “imperfect” ones are warm, gooey, and wildly comforting. Now I aim for soft dough, bold cinnamon, and a glaze that sinks into the spirals like it belongs there.