Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

I finally perfected The Best Homemade Cinnamon Rolls and if you scroll down you’ll see why I might be unfair to every bakery within a five mile radius.

I’m obsessed with these old fashioned cinnamon rolls because they’re soft, gooey, and unfairly addictive. I love that this feels like Cinnamon Rolls Homemade Yeast magic without showing off.

The swirl is all brown sugar and spice, with 1 cup packed light brown sugar for the filling and 2 tablespoons ground cinnamon bringing heat and depth. But the glaze pools in the cracks and makes every bite sticky and ridiculous.

I eat them straight from the pan. No ceremony.

No apologies. This is the Best Cinnamon Roll Recipe Easy that actually tastes like it matters.

Pure, messy breakfast bliss, honestly.

Ingredients

• Whole milk, warmed, makes dough tender, it’s richer.
• Plus, granulated sugar is sweet backbone.
• Basically, active yeast brings airy rise.
• Melted butter adds rich, moist crumb.
• Eggs give structure plus extra richness.
• Kosher salt balances sweet flavors.
• All purpose flour gives dough its body.
• Brown sugar adds deep caramel filling notes.
• Cinnamon brings warm spice, use more if bold.
• Soft butter spreads easily, creates gooey layers.
• Raisins or nuts are optional chew or crunch.
• Powdered sugar makes the glaze sweet and smooth.
• Vanilla adds little warmth and homey aroma.
• Milk or cream thins and silkens the glaze.
• Salt in glaze cuts cloying sweetness.
• Cream cheese, optional tangy, it’s ultra creamy.
• Butter in icing smooths texture and enriches.

Ingredient Quantities

• 1 cup whole milk, warmed to about 110°F (not hot)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 teaspoon kosher salt
• 3 1/2 to 4 cups all purpose flour, start with 3 1/2 and add more if dough is sticky
• 1 cup packed light brown sugar for the filling
• 2 tablespoons ground cinnamon (add a bit more if you like it strong)
• 1/3 cup unsalted butter, softened for spreading
• Optional add ins: 1/2 cup raisins or chopped pecans or walnuts
• 1 1/2 cups powdered sugar for the glaze
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons whole milk or heavy cream to thin the glaze
• Pinch of salt for the glaze
• Optional cream cheese icing: 4 ounces cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla; 1 to 2 tablespoons milk

How to Make this

1. Warm the whole milk to about 110°F, stir in the granulated sugar, sprinkle the active dry yeast on top and let sit 5 to 10 minutes until foamy; if it never foams your yeast might be dead, start over.

2. In a large bowl whisk together the melted cooled 1/3 cup butter, 2 room temp eggs and the foamy yeast mixture, then add 1 teaspoon kosher salt.

3. Mix in 3 1/2 cups all purpose flour and stir until it forms a shaggy dough; if the dough is still very sticky, add up to the extra 1/2 cup flour a little at a time until it becomes soft but slightly tacky.

4. Turn the dough onto a floured surface and knead about 6 to 8 minutes until smooth and elastic; you can also use a stand mixer with a dough hook for 4 to 5 minutes. Lightly oil a bowl, place the dough in it, cover with plastic wrap or a towel and let rise in a warm place about 1 to 1 1/2 hours or until doubled.

5. While dough rises mix the filling: combine 1 cup packed light brown sugar, 2 tablespoons ground cinnamon (use a bit more if you like it strong) and a pinch of salt. Have the 1/3 cup softened butter ready for spreading and any optional add ins like 1/2 cup raisins or chopped pecans or walnuts.

6. Punch down the risen dough, roll it out on a floured surface to roughly a 16 by 12 inch rectangle. Spread the softened butter evenly over the dough, sprinkle the brown sugar cinnamon mixture all over, then scatter the raisins or nuts if using.

7. Starting on the long side, roll the dough up tightly into a log, pinch the seam to seal. Cut into 12 even rolls with a sharp knife or dental floss. Place rolls in a greased 9×13 inch pan or two smaller pans, leaving little space to expand. Cover and let rise another 30 to 45 minutes until puffy.

8. Preheat oven to 350°F and bake the rolls for 18 to 25 minutes until golden brown and cooked through; watch them near the end so they dont overbake and dry out.

9. For the glaze: whisk together 1 1/2 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt and 2 to 3 tablespoons whole milk or heavy cream until smooth; drizzle over warm rolls. If you want cream cheese icing instead beat 4 ounces softened cream cheese with 2 tablespoons softened butter, 1 cup powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until smooth and spreadable.

10. Let rolls cool 5 to 10 minutes so the glaze sets a bit, then spread or drizzle the glaze or cream cheese icing. Serve warm for best gooeyness. Store leftovers covered at room temp 2 days or refrigerate up to 4 days and reheat gently.

Equipment Needed

1. Liquid and dry measuring cups and spoons
2. Instant read thermometer (to check milk temp ~110°F)
3. Large mixing bowl (or stand mixer bowl)
4. Whisk and a rubber spatula or wooden spoon
5. Stand mixer with dough hook or a clean surface for hand kneading
6. Rolling pin and a bench scraper or sharp knife (dental floss works too)
7. 9×13 inch baking pan (or two smaller pans) lightly greased
8. Small bowl and a fork or small whisk for the glaze
9. Pastry brush or offset spatula for spreading the butter and icing

These cover everything you need to make the rolls, don’t forget a towel or plastic wrap to cover the dough while it rises.

FAQ

Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey) Substitutions and Variations

• Whole milk: use an equal amount of 2% milk or buttermilk (for tangier, slightly richer rolls). If using buttermilk, reduce the added acid elsewhere and the dough may need a touch less liquid.
• Unsalted butter (melted): swap with the same amount of neutral oil like vegetable or canola oil for a softer crumb, or use melted coconut oil for a hint of coconut flavor. Oil makes the dough a bit more tender, but wont brown quite the same.
• Eggs: replace each large egg with 1/4 cup unsweetened applesauce for a vegan or lower-fat option, or use 1/4 cup plain yogurt per egg for extra moisture and tenderness. These swaps may make the rolls a touch denser.
• All purpose flour: you can do half all purpose and half bread flour for chewier, taller rolls, or use 100% whole wheat pastry flour for a nuttier flavor (may need an extra tablespoon or two of liquid because whole wheat absorbs more).

Pro Tips

– Make sure the milk is really about 110°F before adding yeast. Too hot kills the yeast, too cool and it wont activate. If it doesn’t foam in 10 minutes toss it and try new yeast.

– Don’t overflour when kneading. The dough should be soft and a little tacky, not a dry ball. If you add extra flour, add just a tablespoon at a time so the rolls stay tender.

– Roll and cut tightly so the spiral stays defined, but don’t squash them in the pan. Give them a little room to rise or the centers can stay doughy. If they look like they’ll brown too fast, tent with foil near the end.

– Glaze while the rolls are warm not piping hot. Warm rolls absorb the glaze and get gooey, but if they’re too hot the glaze will melt away. If using raisins or nuts, soak raisins in warm water for 10 minutes first so they plump and dont steal moisture from the dough.