Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

I made The Best Homemade Cinnamon Rolls and you need to scroll to see how stupidly pillowy and sticky they get before I eat the lot.

I’m obsessed with these old fashioned cinnamon rolls because they’re actually messy in the best way. I love the gooey center and that slightly crusty edge that fights back when you pull one apart.

And I don’t pretend it’s healthy, this is The Best Homemade Cinnamon Rolls, rich and ridiculously sweet. The smell of cinnamon and brown sugar hitting warm whole milk and soft unsalted butter is my drug.

But the real thing that sells me is the texture: pillowy, sticky, somehow both tender and substantial. This Cinnamon Rolls Homemade Easy Recipe wins.

I eat two, genuinely ashamed and delighted.

Ingredients

• Warm milk wakes the yeast, it makes tender crumb.
• Yeast gives rise and it creates that pillowiness.
• Granulated sugar feeds yeast and adds sweet balance.
• Butter makes dough rich and soft, it’s cozy.
• Egg adds structure and a bit of richness.
• Basically salt balances sweetness and boosts flavor.
• Flour is the backbone, gives chew and structure.
• Brown sugar makes the filling gooey and caramel-y.
• Plus cinnamon brings warm, nostalgic spice.
• Soft filling butter helps that melt-in-mouth texture.
• Cream cheese adds tangy creaminess to the icing.
• Butter in the icing keeps it smooth and silky.
• Powdered sugar sweetens and gives the glaze body.
• Vanilla lifts flavors and makes it taste homey.
• Milk thins the icing so it drips perfectly.
• Pinch of salt sharpens sweetness, don’t skip it.

Ingredient Quantities

• 1 cup whole milk, warmed to about 110°F (not too hot)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (1 stick), melted or very soft
• 1 large egg, room temperature
• 1 teaspoon salt
• 3 to 3 1/2 cups all purpose flour, plus extra for dusting
• 1 cup packed light brown sugar for the filling
• 2 tablespoons ground cinnamon (more if you like it strong)
• 1/3 cup unsalted butter, softened for the filling
• 4 ounces cream cheese, softened for the icing
• 2 tablespoons unsalted butter, softened for the icing
• 1 to 1 1/2 cups powdered sugar for the icing
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk or cream, to thin the icing
• Pinch of salt (for dough and to taste in icing)

How to Make this

1. Warm 1 cup whole milk to about 110°F (it should feel warm, not hot) and sprinkle 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar over it; let sit 5 to 10 minutes until foamy.

2. In a large bowl mix the foamy yeast mixture with 1/2 cup melted or very soft unsalted butter, 1 large room temperature egg, and 1 teaspoon salt; stir to combine.

3. Gradually add 3 to 3 1/2 cups all purpose flour, about a cup at a time, stirring until a soft dough forms; you may need the full 3 1/2 cups if dough is sticky.

4. Turn dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and slightly springy; dust with flour as needed but try not to add too much.

5. Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

6. Punch dough down, roll out on floured surface into a roughly 16 by 12 inch rectangle; spread 1/3 cup softened unsalted butter evenly over the dough.

7. Mix 1 cup packed light brown sugar, 2 tablespoons ground cinnamon (add more if you like it strong), and a pinch of salt, then sprinkle the mixture evenly over the butter; press lightly so it sticks.

8. Starting at a long edge, tightly roll the dough into a log, pinch the seam to seal, then slice into 9 to 12 rolls and place them cut-side up in a greased 9×13 inch pan or similar; cover and let rise until puffy, about 30 to 45 minutes.

9. Preheat oven to 350°F and bake the rolls for 22 to 28 minutes until golden and cooked through; if the tops brown too fast tent loosely with foil.

10. While rolls bake or cool a few minutes, beat together 4 ounces softened cream cheese, 2 tablespoons softened butter, 1/2 teaspoon vanilla extract, 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk or cream to thin, and a pinch of salt to taste until smooth; spread over warm rolls so it melts into all the gooey bits.

Equipment Needed

1. Liquid measuring cup (for the warm milk)
2. Instant read thermometer or candy thermometer to check 110°F (if you don’t have one just test that it feels warm not hot)
3. Large mixing bowl (for dough) and a smaller bowl for the yeast mix
4. Wooden spoon or sturdy silicone spatula for stirring the dough
5. Measuring cups and spoons (for flour, sugar, yeast, cinnamon, etc)
6. Rolling pin and a lightly floured surface for rolling the dough out
7. Sharp knife or unflavored dental floss to slice the roll log cleanly
8. Greased 9×13 inch baking pan and an oven preheated to 350°F
9. Hand mixer or whisk and a small bowl for the cream cheese icing
10. Cooling rack or a clean kitchen towel to let the rolls rest before icing

Note: you can skip the mixer if you prefer to knead by hand, but a stand or hand mixer with a dough hook makes things easier.

FAQ

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

• Whole milk: you can use 1 cup of buttermilk for a tangier, richer dough (it makes rolls a bit more tender), or use unsweetened almond milk or oat milk if you need dairy free. If using buttermilk, skip any extra acid in the recipe since it already has it.
• Active dry yeast: swap with 2 1/4 teaspoons instant yeast (use it straight into the flour, no proofing needed) or use 1/2 cup active sourdough starter fed and bubbly and reduce the flour/liquid slightly to keep dough texture right.
• Unsalted butter (in dough or filling): you can use equal parts softened margarine or room temperature coconut oil for a dairy free option. Note coconut oil can add a light coconut flavor and may make the filling a tad firmer when chilled.
• Cream cheese in the icing: replace with equal parts mascarpone for an even creamier icing, or use 1/3 to 1/2 cup plain Greek yogurt (strain for thickness) for a tangy, lighter finish; adjust powdered sugar to get desired sweetness and thickness.

Pro Tips

1. Proof the yeast in the warm milk until it’s really foamy, not just a little cloudy. If it doesn’t bubble within 10 minutes toss it and start over, your dough won’t rise right otherwise.

2. Use the lower end of the flour range at first and only add more if the dough is still sticky. Too much flour = dry, dense rolls. The dough should be slightly tacky but manageable, and knead for about 5 to 7 minutes until it’s smooth and springy.

3. When spreading the filling, warm the butter slightly so it spreads easily and press the brown sugar mix into the butter with your fingers or a bench scraper so it sticks. This helps avoid big clumps and makes the cinnamon swirl even.

4. Bake until just golden and not rock hard on top. If the tops brown too fast, tent loosely with foil. Spread the cream cheese icing on warm, not piping hot, rolls so it melts in but doesn’t completely run off.