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Carla’s Best Gooey Cinnamon Rolls Recipe

Four freshly baked, gooey cinnamon rolls covered in thick white icing sitting on a white plate.
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Make the softest cinnamon rolls ever using this straightforward recipe that guarantees a moist dough and a thick, sticky cream cheese icing. This is the truly moist cinnamon rolls method you need for bakery style gooey rolls.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for icing)
  • 1/4 cup unsalted butter, softened (for icing)
  • 2 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 2 tablespoons heavy cream or milk (for icing)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the remaining granulated sugar, eggs, and melted butter. Add the yeast mixture. Gradually mix in the flour and salt until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly buttered bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined. This creates a rich, sticky filling.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  7. Second proof: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan loosely with plastic wrap or a clean towel. Let the rolls rise again in a warm spot for 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown. Do not overbake to keep them moist.
  9. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add the heavy cream or milk one tablespoon at a time until you reach a thick, spreadable, yet gooey consistency.
  10. Glaze: Immediately spread the cream cheese icing generously over the warm rolls. Allow the icing to melt slightly into the rolls for that extra gooey texture before serving.

Notes

  • For truly moist cinnamon rolls, pour 1/4 cup of heavy cream over the rolls immediately after they come out of the oven, before applying the icing. This adds moisture while they are still hot.
  • If you prefer overnight cinnamon roll instructions, complete step 6, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours. In the morning, let them sit at room temperature for 1 hour before baking as directed.
  • Use room temperature ingredients for the dough; this helps the yeast work better and results in a fluffier texture.

Nutrition

Find it online: https://cookingbycarla.com/gooey-cinnamon-rolls-recipe/