Ooey Gooey Cinnamon Rolls: An Easy Recipe for All Levels of Bakers!

There’s nothing like the aroma of freshly baked cinnamon rolls filling your kitchen—especially when they’re homemade and ready in no time! Skip the store-bought versions and try this beginner-friendly recipe for cinnamon rolls that are fluffy, gooey, and perfectly sweet. With easy-to-follow steps and a delectable frosting, you’ll be enjoying warm, bakery-style cinnamon rolls the same morning you make them. Perfect for weekend treats, gatherings, or simply satisfying that cinnamon roll craving!

In our family, Christmas morning isn’t complete without cinnamon rolls for breakfast—it’s a tradition we’ve held close for years. Until now, we’ve always gone the quick route with canned rolls, but this year, I’m excited to try something new! I plan to prep these homemade cinnamon rolls the night before, so all that’s left is a quick bake in the morning. I can’t wait to add this cozy, homemade touch to our tradition and make Christmas breakfast even more special!

INGREDIENTS

DOUGH

• 2 3/4 cups (344g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 Tsp salt
• 3/4 cup whole milk (you can substitute 2%, heavy cream or buttermilk)
• 3 Tbsp unsalted butter, room temperature
• 2 1/4 Tsp instant yeast (1 standard packet)
• 1 large egg

FILLING

• 3 Tbsp unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 Tbsp cinnamon

CREAM CHEESE FROSTING

• 4 oz full-fat cream cheese, softened to room temperature
• 2 Tbsp unsalted butter, room temperature
• 2/3 cup (80g) confectioners sugar
• 1 Tsp pure vanilla extract

INSTRUCTIONS

1. Make the Dough:
In a large bowl, whisk together the flour, sugar, and salt. Set aside.

In a separate heatproof bowl (or even a Pyrex measuring cup), combine the milk and butter. Warm the mixture in the microwave or on the stove until the butter melts and the liquid is warm to the touch (about 110°F/43°C, but not hotter). Add the yeast and whisk until dissolved. Pour this into the flour mixture, add the egg, and stir with a sturdy rubber spatula or wooden spoon. Alternatively, use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.

2. Knead the Dough: 
Transfer the dough to a lightly floured surface. Knead with floured hands for 3–5 minutes until you have a smooth ball of dough. If the dough feels too soft or sticky, add a touch more flour. Place the dough in a lightly greased bowl (I just pop mine back in the mixing bowl), cover loosely, and let it rest for 10 minutes while you prepare the filling ingredients.

3. Fill the Rolls: 
After resting, roll the dough out into a 14×12-inch rectangle. Spread the softened butter evenly on top. In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the buttered dough. Roll up the dough tightly from one end to form a 14-inch log, then cut it into 9 even rolls (just over 1.5 inches each). Arrange them in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.

4. Rise:
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Place in a warm environment and allow the rolls to rise for 60–90 minutes, until doubled in size. If your home is a bit cold, pop them in the oven with the light on (oven off!!), or in the oven on proofing mode.

5. Bake the Rolls: 
Once the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until the tops are lightly browned. If they begin browning too quickly, loosely cover with foil and continue baking. To check doneness, the internal temperature should read about 195–200°F (91–93°C) on an instant-read thermometer. Remove the pan from the oven and place on a wire rack. You can start making the icing while the rolls bake or after they come out of the oven.

6. Make the Frosting:
In a medium bowl, use a handheld or stand mixer with a paddle or whisk attachment (Prefer the whisk) to beat the cream cheese on high speed until smooth and creamy. Add the butter and continue beating until fully combined - but not too long, as it will loosen. Next, add the confectioners’ sugar and vanilla, mixing until the frosting is smooth and well-blended. Spread the icing over the warm rolls using a knife or icing spatula, and serve immediately.

7. Storing Leftovers: 
To store any leftover cinnamon rolls, cover them tightly—whether frosted or unfrosted. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days.

Handy Make-Ahead & Freezing Tips

Make Ahead Instructions:
To prepare the dough in advance, complete steps 1–4 the night before. Cover the dough with plastic wrap and let it rest in the refrigerator overnight. In the morning, remove it from the fridge and let it rise in a warm place for about an hour before moving on to step 6.

Freezing Instructions:
For baked rolls, allow them to cool completely, then cover tightly and freeze for up to 2–3 months. When ready to enjoy, thaw overnight in the refrigerator and warm before serving. If you prefer to freeze the rolls unbaked, follow step 6 but bake only for about 10 minutes at 375°F (190°C). Let the partially baked rolls cool completely, then cover tightly and freeze. To serve, transfer the pan to the refrigerator a few hours before baking, then finish baking for an additional 15–18 minutes.

There you have it—a quick and easy cinnamon roll recipe that’s perfect for anyone, whether you’re new to baking or simply craving homemade cinnamon rolls without the wait. With soft, fluffy dough, gooey cinnamon filling, and a rich, creamy icing, these cinnamon rolls are a treat that’s just as delicious as they are simple to make. Skip the store-bought versions and enjoy the satisfaction of fresh, bakery-style cinnamon rolls made right in your kitchen. Perfect for weekend mornings, family gatherings, or just indulging your sweet tooth anytime. Happy baking! 

~Morgan