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Best gooey cinnamon rolls with some of them iced with cream cheese frosting.

The Best Gooey Cinnamon Rolls

Stephanie Rutherford
This recipe is for the best gooey cinnamon rolls ever. These rolls are gooey throughout, they are easy to make, and have extra cinnamon roll filling. They are topped with cream cheese icing made from scratch.
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 9 cinnamon rolls
Calories 220 kcal


Cinnamon Roll Dough

  • 1 cup Warm milk It should be warm to the touch but not hot.
  • cup Melted unsalted butter slightly cooled
  • 2 Large eggs room temperature
  • 1 ½ teaspoon Salt
  • 2 ¼ teaspoon Fast rise yeast
  • ¼ cup White granulated sugar
  • 4 - 4 ½ cups All-purpose flour

Cinnamon Roll Filling

  • ½ cup Unsalted butter melted
  • 1 ½ cups Packed brown sugar light or dark
  • 3 tablespoon Ground cinnamon
  • ½ cup Heavy cream

Cream Cheese Icing

  • 4 oz Cream cheese room temperature
  • 4 tablespoon Unsalted butter room temperature
  • ½ teaspoon Pure vanilla extract
  • 1 cup Powdered sugar sifted
  • 1 tablespoon Milk


  • 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 ½ tablespoon of milk. If you want a thinner frosting, add in an extra ½ tablespoon 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.


Calories: 220kcal
Keyword best, cinnamon, cinnamon rolls, cream cheese frosting, fluffy, from scratch, gooey, soft
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