These homemade Cinnabon-style cinnamon rolls are soft, gooey, and topped with a thick, creamy frosting. Perfect for a cozy morning treat, they're inspired by the classic mall favorite.
Why you'll want it now — Nostalgic bakery treat with gooey cinnamon layers and thick frosting.
Why this recipe works
The secret to these rolls' soft texture is using a rich dough with plenty of butter and milk, while the gooey cinnamon filling is achieved by a generous layer of brown sugar and cinnamon. A thick cream cheese frosting adds the perfect finishing touch.
Equipment
Large mixing bowl
Stand mixer with dough hook
Rolling pin
9 x 13 in (23 x 33 cm) baking dish
Parchment paper
Cooling rack
How to make it
In a large mixing bowl, combine warm milk, melted butter, and sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
Add flour and salt to the yeast mixture. Mix using a stand mixer with a dough hook until a smooth dough forms, about 5-7 minutes.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, until doubled in size.
Preheat the oven to 350°F (175°C).
Roll out the dough on a floured surface to a 15 x 9 in (38 x 23 cm) rectangle.
Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
Starting from the long edge, roll the dough tightly into a log and cut into 12 equal pieces.
Place the rolls in a parchment-lined 9 x 13 in (23 x 33 cm) baking dish. Cover and let rise for another 30 minutes.
Bake in the preheated oven for 20 minutes, or until golden brown.
While baking, prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Spread the frosting over warm rolls before serving.
Enjoy these gooey, nostalgic cinnamon rolls fresh from your oven, perfect for a cozy morning.
How you'll know it's ready
The rolls are ready when they are golden brown and the centers feel set when gently pressed.
Convection oven? (and if you don't have one)
If using a convection oven, lower the baking temperature to 325°F (165°C) and start checking for readiness a few minutes early.
Frosting, filling & glaze notes
The frosting should be smooth and spreadable, thick enough to hold its shape on the rolls.
That soft, gooey texture up close.
Troubleshooting
If the rolls are dense, ensure the yeast is fresh and the dough rises in a warm spot.
For dry rolls, avoid overbaking and ensure the dough is not too stiff.
If the filling leaks out, ensure the dough is rolled tightly and the filling is evenly spread.
If the frosting is too runny, add more powdered sugar until the desired consistency is reached.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Make ahead
Prepare the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.
Variations
Add chopped pecans or walnuts to the filling for a nutty crunch.
Mix in some orange zest into the frosting for a citrus twist.
Use maple extract instead of vanilla in the frosting for a maple-flavored topping.
Frequently asked questions
Can I freeze these cinnamon rolls?
Yes, you can freeze the unbaked rolls after the first rise. Thaw overnight in the refrigerator before letting them rise again and baking.
How do I ensure my rolls are soft?
Make sure to use fresh yeast and allow the dough to rise fully. Avoid overbaking by checking for readiness with visual cues.
Can I make these rolls without a mixer?
Yes, you can knead the dough by hand. It will take a bit more time, about 10-12 minutes, to achieve a smooth texture.
What type of yeast is best for this recipe?
Active dry yeast works well for this recipe, but you can also use instant yeast by reducing the rise time slightly.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
