Soft and Gooey Homemade Cinnamon Rolls
Soft and Gooey Homemade Cinnamon Rolls
Ingredients
For the Dough
- 1 cup whole milk, warm (105-110°F)
- 1 packet instant yeast
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 500 grams bread flour
- 1 teaspoon fine sea salt
For the Cinnamon Filling
- 12 tablespoons unsalted butter, very soft
- 1 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
- 1 pinch salt
For the Gooey Brown Sugar Bottom
- 6 tablespoons unsalted butter, very soft
- 1/2 cup dark brown sugar
- 2 tablespoons heavy cream
Before Baking
- 1/3 cup heavy cream, warm
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, instant yeast, and 1 tablespoon of the granulated sugar (from the 1/4 cup total). Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Once the yeast mixture is foamy, add the remaining granulated sugar, room temperature eggs, melted unsalted butter, and vanilla to the stand mixer bowl. Begin mixing on low speed.
⏱️ 2 min
- 3
Gradually add the bread flour and fine sea salt to the wet ingredients. Attach the dough hook and knead the dough on low to medium speed for about 10 minutes. The dough should be very soft and slightly tacky to the touch, not dry.
⏱️ 10 min
- 4
Cover the dough bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place (like inside a microwave, turned off) for 2 hours, or until it has doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the gooey brown sugar bottom. In a separate bowl, mix together the 6 tablespoons of very soft unsalted butter, 1/2 cup dark brown sugar, and 2 tablespoons of heavy cream until well combined. Spread this mixture evenly into a 9x13 inch baking dish.
⏱️ 5 min
- 6
Prepare the cinnamon filling. In another separate bowl, combine the 12 tablespoons of very soft unsalted butter, 1 cup dark brown sugar, 1 1/2 tablespoons of cinnamon, and a pinch of salt. Mix until smooth and well combined.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into an 18x14 inch rectangle. Spread the prepared cinnamon filling evenly over the entire surface of the dough, leaving a small border on one of the long edges.
⏱️ 10 min
- 8
Starting from the long side with the filling, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 8-10 equal-sized rolls.
⏱️ 5 min
- 9
Place the cut cinnamon rolls into the prepared 9x13 inch baking dish with the gooey brown sugar bottom. Cover the pan loosely with plastic wrap and let the rolls rise again for 1 hour.
⏱️ 60 min
- 10
Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, pour the 1/3 cup of warm heavy cream evenly around and between the rolls in the pan.
⏱️ 5 min•🌡️ 350
- 11
Bake the cinnamon rolls for 26-30 minutes, or until they are lightly golden brown and just cooked through. Be careful not to overbake them, as this can make them dry.
⏱️ 30 min•🌡️ 350
- 12
While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, and vanilla until the frosting is creamy and smooth. Ensure the cream cheese is very soft, but not melted, for the best consistency.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, spread the cream cheese frosting generously over them while they are still warm. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Gooey Homemade Cinnamon Rolls
For the Dough
- 1 cup whole milk, warm (105-110°F)
- 1 packet instant yeast
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 500 grams bread flour
- 1 teaspoon fine sea salt
For the Cinnamon Filling
- 12 tablespoons unsalted butter, very soft
- 1 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
- 1 pinch salt
For the Gooey Brown Sugar Bottom
- 6 tablespoons unsalted butter, very soft
- 1/2 cup dark brown sugar
- 2 tablespoons heavy cream
Before Baking
- 1/3 cup heavy cream, warm
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, instant yeast, and 1 tablespoon of the granulated sugar (from the 1/4 cup total). Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Once the yeast mixture is foamy, add the remaining granulated sugar, room temperature eggs, melted unsalted butter, and vanilla to the stand mixer bowl. Begin mixing on low speed.
⏱️ 2 min - 3
Gradually add the bread flour and fine sea salt to the wet ingredients. Attach the dough hook and knead the dough on low to medium speed for about 10 minutes. The dough should be very soft and slightly tacky to the touch, not dry.
⏱️ 10 min - 4
Cover the dough bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place (like inside a microwave, turned off) for 2 hours, or until it has doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the gooey brown sugar bottom. In a separate bowl, mix together the 6 tablespoons of very soft unsalted butter, 1/2 cup dark brown sugar, and 2 tablespoons of heavy cream until well combined. Spread this mixture evenly into a 9x13 inch baking dish.
⏱️ 5 min - 6
Prepare the cinnamon filling. In another separate bowl, combine the 12 tablespoons of very soft unsalted butter, 1 cup dark brown sugar, 1 1/2 tablespoons of cinnamon, and a pinch of salt. Mix until smooth and well combined.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into an 18x14 inch rectangle. Spread the prepared cinnamon filling evenly over the entire surface of the dough, leaving a small border on one of the long edges.
⏱️ 10 min - 8
Starting from the long side with the filling, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 8-10 equal-sized rolls.
⏱️ 5 min - 9
Place the cut cinnamon rolls into the prepared 9x13 inch baking dish with the gooey brown sugar bottom. Cover the pan loosely with plastic wrap and let the rolls rise again for 1 hour.
⏱️ 60 min - 10
Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, pour the 1/3 cup of warm heavy cream evenly around and between the rolls in the pan.
⏱️ 5 min•🌡️ 350 - 11
Bake the cinnamon rolls for 26-30 minutes, or until they are lightly golden brown and just cooked through. Be careful not to overbake them, as this can make them dry.
⏱️ 30 min•🌡️ 350 - 12
While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, and vanilla until the frosting is creamy and smooth. Ensure the cream cheese is very soft, but not melted, for the best consistency.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, spread the cream cheese frosting generously over them while they are still warm. Serve immediately and enjoy!
⏱️ 3 min