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Fluffy Gooey Cinnamon Rolls with frosting

Cinnamon Rolls

The best fluffy gooey cinnamon rolls ever! Better than Cinnabon Cinnamon Rolls. Including a secret ingredient recipe hack to ensure quality cinnamon rolls every time!
4.5 from 4 votes
Prep Time 1 hr 30 mins
Cook Time 23 mins
Course Dessert
Cuisine American
Servings 12


Cinnamon Roll Dough

  • 1 cup warm whole milk 105 to 110°F
  • 2 1/4 tsp instant yeast
  • 1/2 cup granulated sugar 1 tsp sugar separated
  • 1/3 cup unsalted butter at room temp/softened
  • 2 large eggs at room temp
  • 4 cup all-purpose flour
  • 1 tsp kosher salt preferably Diamond Crystal

Cinnamon Filling

  • 1/3 cup unsalted butter at room temp/softened
  • 1 cup dark brown sugar packed
  • 3 tbsp cinnamon
  • 1/2 cup heavy cream SECRET INGREDIENT

Cream Cheese Frosting

  • 9 tbsp unsalted butter at room temp/softened
  • 6 tbsp cream cheese at room temp
  • 2 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt preferably Diamond Crystal


Cinnamon Roll Dough

  • In a small bowl, combine the yeast, warm milk, and 1 tsp of the sugar. Let sit for 5 minutes.
  • Into the bowl of a stand mixer add the rest of the sugar, butter, eggs, flour and salt. Using the paddle attachment, mix until just combined. Scrape the dough off the paddle and remove it.
  • Pour the yeast/milk mixture onto the dough and attach the dough hook. Knead the dough on low/medium speed for 5-7 minutes or until the dough is smooth and comes clean from the side of the bowl.
  • Place the dough in a large bowl lightly coated with oil. Cover with a clean damp towel and set it in a warm place. Let the dough rise for about 1 hour or until doubled in size.

Cinnamon Filling

  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the brown sugar and cinnamon. Mix with a fork until thoroughly combined.


  • Once it has doubled in size, turn out the dough onto a lightly floured work surface. Lightly sprinkle the top of the dough with flour.
  • Lightly flour a rolling pin and roll the dough out into a rectangle measuring about 16x12" and about 1/4" thick. (It's okay if the measurements aren't exact, what is important is the rectangle shape.)
  • Use a pastry brush to spread the 1/3 cup softened butter evenly over the flattened dough. Sprinkle the cinnamon sugar mixture evenly over the dough making sure to get all the way to every edge.
  • Starting from the long edge, begin to roll the dough tightly to the other end.
  • Cut the roll into 12 equal pieces. The easiest way is to cut the roll in half, then cut those in half again leaving you with 4 equal pieces. Now cut each quarter into 3 equal pieces.
  • Place the cut rolls into a greased 9x13" baking pan. We arrange our rolls 4 by 3.
  • Cover the pan with a damp towel and allow to rise for 30 minutes or until doubled in size.
  • Preheat the oven to 375°F.
  • Heat the heavy cream until it is warm or slightly above room temp.
  • Once the rolls have doubled in size, pour the warm heavy cream on and around the cinnamon rolls. Allow the cream to soak in and around the rolls.
  • Bake in preheated 375°F oven for 22-25 minutes, until the rolls are golden brown and the middle rolls are cooked through.
  • While you let the baked rolls cool down, make the cream cheese frosting.

Cream Cheese Frosting

  • In a large bowl, add the softened unsalted butter and cream cheese. Use a hand mixer to thoroughly combine.
  • Add the powdered sugar, vanilla extract, and kosher salt. Beat until combined.
  • Spread the cream cheese frosting evenly over the cooled cinnamon rolls. Serve and enjoy!


Keyword Cinnamon Roll