Best gooey cinnamon rolls- These cinnamon rolls are soft, fluffy, and very gooey. They are baked in heavy cream, so they are gooey throughout the entire roll. There is extra cinnamon roll filling and it is topped with cream cheese icing.
What Makes The Best Gooey Cinnamon Rolls So Special?
Have you ever ordered a giant cinnamon roll from a diner? I am talking about a cinnamon roll that takes up the whole plate, is super gooey throughout the entire roll, and is topped with cream cheese icing that is to die for? That is exactly what these cinnamon rolls are.
What makes the best gooey cinnamon rolls special is the extra cinnamon roll filling and that they are baked in heavy cream.
When I first baked these rolls, I thought the cinnamon flavor was light and I wanted something that packed a punch. That is why there is extra cinnamon roll filling. The more the merrier right?
I know baking cinnamon rolls in heavy cream sounds weird. However, it is the secret to make these cinnamon rolls super gooey. Try it out and you will be pleasantly surprised I assure you!
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Do I Need A Stand Mixer?
The easy, and best, way to make these cinnamon rolls is with a stand mixer. It takes me about 5-7 minutes to make the dough. Super easy, and the mixer does all the work for you.
The dough hook mixes the flour into the dough and works to pull and stretch the dough. This makes the perfect consistency for your dough. I highly recommend it.
However, you can use your hands if you don’t have a stand mixer. It will be slightly messy and it will take a bit longer, but you will still achieve the same results.
An important note about kneading your dough: make sure it is on a lightly floured surface and to stretch the dough with your hands as you knead it.
How To Make The Fluffy Cinnamon Roll Dough
I mentioned above that you can use your hands, but for this recipe I used a stand mixer.
Start by melting the butter in a microwave safe bowl. Then, place the melted butter in the fridge for 10 minutes. If you put hot melted butter in the same bowl as the yeast, it will cook the yeast and your rolls won’t rise. Putting the butter in the fridge is a fast way to cool it down.
Next, heat up the milk in a microwave safe bowl for 1 minute. The milk should be warm to the touch but not hot. I tested mine to be around 105-110 degrees Fahrenheit. Then, place the milk in the mixing bowl.
Pour the yeast in the mixing bowl on the left side of the bowl. It will spread a bit in the milk, but try to aim for the left side. Then, pour the salt on the right side of the bowl. Salt is known to retard the yeast. Placing them on the opposite sides of the bowl helps to prevent that.
Next, pour the melted butter, sugar, and eggs. Use the paddle attachment to mix everything together. Mix until the eggs are blended in. Then, switch to the dough hook.
How To Get The Perfect Consistency In The Dough
Now, pour in 4 cups of the flour at once. The extra 1/2 cup is if your dough is too sticky. Wait to use the extra flour until your dough is formed. Start by turning your mixer to low. Once the flour is starting to incorporate into the dough, turn up to speed to medium-low to medium.
Let the mixer run until the dough is stretchy. The dough should be tacky, a little sticky, and stretchy. If your dough is sticking to your hands a lot, add a little bit of the flour. If after it is blended in it is still too sticky, add a little more.
The amount needed all depends on where you live and the climate. I live in Colorado, a drier climate, so I didn’t need as much flour.
Spray a large bowl with non-stick spray. Place your dough in the bowl and cover it with a kitchen towel. Let the dough rise for 1 hour until the dough has doubled in size. Don’t rush this process!
Ingredients Needed For The Cinnamon Roll Filling
You only need a few ingredients to make the cinnamon roll filling.
- Melted butter
- Brown sugar
- Cinnamon
I know. Only 3 things! It is simple, but man it tastes so good. While the dough is rising, combine the brown sugar and cinnamon together in a bowl. Don’t melt the butter until after the dough is ready to roll out.
How To Roll Out The Dough Out For The Best Gooey Cinnamon Rolls
After the hour is up, the dough should be double in size and if you turn it over you will see air holes. This means the yeast has done its job and it is ready to be rolled out.
For this next part you will need a rolling pin. I use this rolling pin because I like what the material. Just sprinkle flour on the rolling pin and it will work great!
You have 3 different options to roll out the dough. You can use a pastry mat, lightly sprinkle your kitchen counter with flour, or spray your counter with non stick spray.
I am a huge fan of the pastry mat. I use it for almost everything pastry related. However, for this recipe I sprayed the counter with non stick spray. I needed a larger surface to work on and I didn’t want the extra flour stiffening my dough.
Roll out the dough into a 15X24 inch rectangle. It should be very long. The measurements don’t have to be exact as long as it is close. We want the rectangle to be long because we want as many swirls as we can get in our cinnamon rolls.
Next, use a pastry brush to brush the butter all over the dough. Get every last inch! It may seem like a lot of butter, but it soaks into the filling.
Then, sprinkle the filling over the entire dough. To get it even, use your finger to spread it around. Next, roll up the dough the long way. Make sure to roll it up tightly so you have a tight swirl.
How To Cut The Soft Cinnamon Roll Dough Into Perfect Rolls.
At this point your dough should be rolled up tightly into one long tube. We are so close to be able to bake these beauties!
The ends of the roll will look uneven, but just cut those off using a pastry cutter. You can either chose to make your cinnamon rolls into large ones (like mine) or into a larger number of slightly smaller ones.
I chose to do 9 larger cinnamon rolls. To cut them evenly, use a measuring tape to figure out the perfect width to cut them. When I did it, I measured 1.8 inches per roll.
Next, place the cinnamon rolls into a sprayed 9X13 inch pan. Cover the pan with a kitchen towel and let it rise for 35 minutes until they are doubled in size.
Once the best gooey cinnamon rolls are ready, pour the slightly warm heavy cream in the pan.
Next, bake the cinnamon rolls for 20-23 minutes. The cinnamon rolls will be ready when they are slightly golden brown on top. If you feel them, they should be soft, pillowy, and fluffy.
Easy To Make Cream Cheese Icing
This cream cheese icing is AMAZING and is super easy to make. It is going to up your cinnamon rolls game!
You can make this icing with a stand or hand mixer. Before you start, make sure the butter and cream cheese are room temperature.
Start by beating the butter and cream cheese for 2 minutes on medium. The cream cheese should be light in texture with no chunks. Next, add in the sifted powdered sugar. The powdered sugar must be sifted to avoid a gritty icing.
Then, add in the vanilla and milk. This will make a medium consistency icing. It won’t be too thick or too thin.
If you prefer a thick icing, add only 1/2 TBSP of milk. Or, if you prefer a thin icing, add an extra 1/2 TBSP of milk. However, this icing is pretty good and you should try it!
Once the rolls are cooled, spread the icing on top of the rolls. Now, if you are in a rush you can spread the icing on when it is still warm. I won’t tell! It will just melt the icing a little and it will get a little runny. If you want picture perfect cinnamon rolls, then wait ’til the rolls have cooled.
Can These Best Gooey Cinnamon Rolls Be Gluten Free?
Yes they can! Luckily there are gluten free flours that would work to make gluten free cinnamon rolls that still taste amazing!
The gluten free flours you should use are 1:1 gluten free flours like this one. This one includes Xanthan gum, which is crucial for gluten free baking. If your 1:1 ratio gluten free flour doesn’t include Xanthan gum, make sure to add some.
Can I Make A Smaller Half Batch Of These Best Gooey Cinnamon Rolls
Yes you can! If you are looking for smaller batches of 12 cinnamon rolls, check out my Chocolate Chip Cinnamon Rolls. That recipe was written with smaller cinnamon rolls in mind, because there is less dough. While they are smaller, they are still very gooey throughout the entire roll.
However, If you are looking to make 4-5 cinnamon rolls, just cut all of the ingredients in half. You will still let them rise the same amount of time. Bake the half batch in an 8X8 inch pan and start checking on them around 15 minutes.
For More Delicious Recipes:
- Chocolate Chip Cinnamon Rolls
- Chocolate Chip Cinnamon Banana Bread
- Lemon Blueberry Bread
- Peanut Butter Banana Muffins
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cinnamon rolls. I hope you loved it! To get more ideas follow me on Pinterest.
The Best Gooey Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 1 cup Warm milk It should be warm to the touch but not hot.
- 1/3 cup Melted unsalted butter slightly cooled
- 2 Large eggs room temperature
- 1 1/2 tsp Salt
- 2 1/4 tsp Fast rise yeast
- 1/4 cup White granulated sugar
- 4 – 4 1/2 cups All-purpose flour
Cinnamon Roll Filling
- 1/2 cup Unsalted butter melted
- 1 1/2 cups Packed brown sugar light or dark
- 3 TBSP Ground cinnamon
- 1/2 cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 TBSP Unsalted butter room temperature
- 1/2 tsp Pure vanilla extract
- 1 cup Powdered sugar sifted
- 1 TBSP Milk
Instructions
- In a microwave safe bowl, melt the butter in the microwave for about 1 minute. Place bowl of melted butter in the fridge for 10 minutes to cool. It should be slightly warm to the touch.
- In another microwave safe bowl, heat the milk in the microwave for 1 minute. It should be warm but not hot. ( around 110°). In a medium bowl, sift the flour.
- Using a mixer with a paddle attachment, pour in the warm milk and the yeast into the bowl. Pour the yeast more on the left side of the bowl. Pour the salt on the right side of the bowl. Add in the sugar, melted butter, eggs, and milk.
- Mix everything together on low until the eggs are thoroughly mixed in. Switch to dough hook. Add in 4 cups of the sifted flour all at once into the bowl. Start mixing on low until the flour starts to incorporate.
- Mix the dough on medium until a tacky and stretchy dough forms. This should only take a few minutes while using the dough hook. The dough should be a little sticky, but shouldn't stick to your hands too much. If it is too sticky, add a bit more flour. Add just a little at a time until your dough is tacky and not too sticky.
- Spray a large bowl with non-stick spray. Place the dough in the bowl and cover it with a kitchen towel. Let it rise for 1 hour until it is doubled in size.
- While the dough is rising, mix together brown sugar and cinnamon into a small bowl and set aside. Melt the butter once your dough has risen and you are ready to roll it out.
- Once the dough is ready, prepare your kitchen surface to roll out the dough. You can use a pastry mat, very lightly floured surface, or spray your surface with a non stick spray. I sprayed my counter with a non stick spray because you will need a large surface to roll out the dough and I try not to add too much flour to my dough.
- Roll out the dough to a 15X24 inch rectangle. It doesn't have to super exact, but you will want a long rectangle so you can get as many swirls into the cinnamon rolls as you can.
- Use a pastry brush to brush the melted butter evenly across the entire rectangle. Sprinkle the cinnamon roll filling over the entire dough. Use your hands to make sure every inch is covered.
- Start on one side and tightly roll up the dough. Use a knife or pastry cutter and cut off the uneven ends on the roll. Use a measuring tape to decide how to evenly cut the rolls. I cut mine into 9 rolls because I wanted big cinnamon rolls. If you want 12, cut them smaller. For 9 rolls I cut them to be 1.8 inches long.
- Spray a 9X13 inch pan with non-stick baking spray. Place the rolls into the pan. Cover the pan with a kitchen towel and let them rise for 35 minutes until doubled in size.
- While the rolls are rising again, preheat the oven to 375F.
- When the rolls are ready, pour the heavy cream in a microwave safe bowl. On defrost, heat the heavy cream for 30 seconds. It should be very slightly warm. Pour the heavy cream on the bottom of the pan. This is what makes the cinnamon rolls gooey.
- Bake the cinnamon rolls for 20-23 minutes. The cinnamon rolls will be lightly golden brown on top. Allow the cinnamon rolls to cool in the pan.
Cream Cheese Icing
- Once the cinnamon rolls are cooled, start to make the cream cheese icing. In a medium bowl, add the cream cheese and butter at room temperature. Use either a hand or stand mixer and beat them on medium for 2 minutes.
- Once the cream cheese is soft and fluffy, slowly add in the sifted powdered sugar on low. Then, add in the vanilla and milk. If you want very thick frosting, only add 1/2 TBSP of milk. If you want a thinner frosting, add in an extra 1/2 TBSP of milk.
- Spread the frosting on top of the rolls. Serve immediately or keep the rolls covered and in the fridge until ready to serve. To reheat: microwave for 10-20 seconds.
Steven
These are my favorite special breakfast for my family. They have a perfect warm and gooey texture. My son loves them! Definitely deserve the title of “best”!
Aichonette
Do you think these would work making them the night before and doing that second rise in the fridge over night? Also, thoughts on using whole milk instead heavy cream to pour over the buns?
Thank you!
Stephanie Rutherford
Hello!
I would recommend that you do the first rise of the dough and cover the dough. Let it chill. Then, in the morning and roll the dough into cinnamon rolls and let it rise for 1-2 hours. Room temperature rolls will get a better rise in the oven.
Also, I prefer heavy cream because the fat content is necessary to bake into the dough and cause a softer roll.