Is there anything better than the smell of fresh cinnamon rolls wafting through your kitchen on a slow weekend morning? These homemade cinnamon rolls are hands-down the best I’ve ever made – soft, gooey, and topped with a luscious cream cheese frosting that takes them straight into dessert heaven.
But what really sets this recipe apart is a little trick I swear by – and I’m going to share it with you. (and just to mention its also the little trick that makes my sweet potato so delicious!)
And here is the Secret to Extra Gooey Cinnamon Rolls
Right before baking, I pour a splash of cream over the risen rolls – yes, cream! It’s a simple but magical step that makes all the difference. The cream seeps into the dough as it bakes, combining with the brown sugar and cinnamon to create a caramel-like sauce that keeps the rolls irresistibly soft and moist.
Oh, and there’s one more little upgrade: before placing the rolls into the baking dish, I sprinkle brown sugar over the base of the greased pan. The sugar melts and mixes with the cream, forming a gooey, sticky bottom that’s pure indulgence.
Just make sure to use a deep baking dish – trust me, you’ll want all that extra sauce to stay in the pan and not bubble over!
Why You’ll Love These Cinnamon Rolls
- Soft, pillowy dough with that classic cinnamon swirl
- Cream cheese frosting that’s creamy and tangy
- Gooey caramel sauce formed in the oven while baking
- Perfect for brunch, holidays, birthdays or honestly, any day
Tips for Success
- Let the dough rise fully before rolling and cutting – this gives you the fluffiest texture.
- Don’t skip the cream – it’s the heart of the gooey factor.
- A deep dish is your best friend here.
- Add chopped pecans or walnuts inside the rolls if you’re feeling nutty.
If you’re ready to make cinnamon rolls that’ll have your family begging for more, you’ll want to grab this recipe. It’s simple, satisfying, and just that little bit extra – in the best possible way.
Cinnamon Roll Recipe
Ingredients
- 1 cup warm milk 240ml
- 2¼ tsp instant yeast 7g
- 2 eggs room temp
- 75 g melted butter
- ½ cup sugar 100g
- 1 tsp salt
- 4 cups flour 500g, plus more as needed
Filling
- 100 g softened butter. salted
- 1 cup brown sugar 200g
- 2½ tbsp ground cinnamon
Baking
- 50 ml brown sugar for bottom of the pan
- 125 ml Fresh cream Lukewarm (for pouring over rolls before baking, )
Cream Cheese Icing
- 170 g cream cheese Softened
- 75 g butter Softened
- 1 tsp vanilla extract
- 2 cups icing sugar 240g
- 1-2 tbsp milk or cream to thin, if needed
Instructions
- Activate the yeast: In a bowl, combine warm milk and yeast. Let it sit for 5–10 mins until foamy.
- Mix the dough: Add eggs, melted butter, sugar, and salt to the yeast mixture. Mix well.
- Gradually add flour and knead until a soft, slightly sticky dough forms (about 10 mins by hand or with a stand mixer).
- Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Turn out dough onto a floured surface and roll into a large rectangle (about 40×30 cm).
- Add the filling: Combine the brown sugar and cinnamon with the soften butter. Spread the softened butter mixture over the dough.
- Grease a deep baking dish and evenly sprinkle 50ml brown sugar over the bottom.
- Cut the rectangle into 12 equal strips. This will ensure perfectly formed buns. Roll up the strips, pinch the ends lightly to seal, and place them in a greased deep pan, spacing them slightly apart to allow for even rising.
- Cover and let rise again for 30–45 minutes or until puffy.
- Now for the magic: Pour about 125ml of fresh cream gently over the risen rolls.
- Bake at 180°C (350°F) for 25–30 minutes until golden brown and bubbling.
- Let them cool slightly while you prepare the icing.
Making the frosting
- Beat cream cheese and butter until smooth. Add vanilla, then slowly add icing sugar. Thin with a splash of milk or cream if needed.
- Spread generously over warm rolls and enjoy!
Notes
- You can prepare the dough ahead of time and refrigerate it overnight, then let it come to room temperature before rolling and baking.
- Make sure to not overmix the dough, as this can lead to dense rolls.
- These cinnamon rolls are best served fresh, but they can be frozen for up to 2 months and thawed at room temperature or in the microwave.
Final Thoughts
These cinnamon rolls are an absolute showstopper. Whether you’re baking for a special occasion or just want to treat yourself (you deserve it!), this recipe hits all the right notes: fluffy, gooey, sweet, and indulgent.
Make them once, and you’ll see—they won’t last long!