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Soft & Gooey Homemade Cinnamon Rolls

These cinnamon rolls are made with a soft yeast dough, a brown sugar–cinnamon filling, and cream cheese frosting. Before baking, warm heavy cream is poured over the risen rolls, creating an especially moist, gooey base as they bake.
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Course: Breakfast, Dessert
Cuisine: American (Southern)
Keyword: Cinnamon Rolls, Homemade Cinnamon Rolls, Soft & Gooey Homemade Cinnamon Rolls
Prep Time: 30 minutes
Cook Time: 22 minutes
Rising time: 50 minutes
Total Time: 1 hour 42 minutes
Servings: 12 rolls

Ingredients

For the Dough

  • 1 cup warm milk (115 degrees F)
  • 2 1/2 tsp instant dry yeast* (I like Red Star Platinum Baking Yeast)
  • 2 large eggs at room temperature
  • 1/3 cup salted butter** (Melted or very softened, but make sure it isn't over 110º Fahrenheit.)
  • 1/2 cup granulated sugar
  • salt
  • 4 1/2 cup bread flour (divided)

For the Filling

  • 1/2 cup  salted butter (almost melted)
  • 1 cup packed brown sugar
  • 2 tbsp cinnamon
  • 1/2 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting

  • 6 ounces  cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 2 cup powdered sugar
  • 1/2 tbsp maple extract (or vanilla)

Instructions

  • Add the warm milk (115ºF) to the bowl of a stand mixer. Sprinkle the yeast over the milk and leave it undisturbed for 3–4 minutes. A little foam should develop as the yeast activates.
  • Add the room-temperature eggs, butter, and sugar. Mix until everything is incorporated.
  • Add the salt and 4 cups of the flour, reserving the remaining 1/2 cup. Using the beater attachment, mix only until the ingredients have barely come together. Leave the mixture to rest for 5 minutes so the flour can absorb the liquid.
  • Scrape any dough from the beater, remove the beater attachment, and replace it with the dough hook.
  • Knead on medium speed for 5–7 minutes. If necessary, gradually add some of the reserved 1/2 cup flour until a dough forms. The finished dough should be smooth and elastic while remaining tacky. It should pull away from the sides of the bowl but may still cling slightly to the bottom. Avoid adding excess flour. About 4 1/4 cups is generally enough, although you should begin with 4 cups.
  • Coat a large bowl with cooking spray. Using a rubber spatula, transfer the dough into the prepared bowl. Cover it with a towel or wax paper.
  • Put the bowl somewhere warm and allow the dough to rise until doubled, usually about 30 minutes. One option is to run the oven at its lowest temperature for 1–2 minutes, switch it off, and then place the covered dough inside. Avoid letting the dough rise excessively, which can make the finished rolls too airy.
  • While the dough rises, make the filling. Mix the softened butter, brown sugar, and cinnamon together in a medium bowl until evenly combined. Set aside.
  • Generously flour a pastry mat or work surface. Place the risen dough on it and dust the top of the dough with additional flour.
  • Flour your rolling pin, then roll the dough into approximately a 24×15-inch rectangle. The dimensions do not need to be exact.
  • Using a rubber spatula, spread the cinnamon filling evenly across the entire rectangle of dough.
  • Beginning with one of the long edges, tightly roll the dough into a log, jelly-roll style.
  • Divide the log into 12 slices and arrange them in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise for 20 minutes while the oven preheats.
  • Preheat the oven to 375ºF.
  • Gently warm the heavy cream just enough to remove the refrigerator chill. It should feel warm, not hot. Once the rolls have finished rising, pour the 1/2 cup heavy cream over them, letting it flow between and around the rolls.
  • Bake for 25 minutes, or until the rolls are lightly golden and the rolls in the center are cooked through. Baking time can vary according to the size of the rolls, the pan being used, and how closely they are arranged. They may require as long as 30 minutes. Begin checking at 20 minutes; if the tops are browning too quickly, loosely cover the pan with foil for the remainder of the baking time.
  • While the baked rolls cool, prepare the frosting.
  • Put the softened cream cheese and butter in a large bowl. Beat together with a hand mixer until thoroughly blended.
  • Add the maple extract (or vanilla) and powdered sugar. Beat until smooth and combined.
  • Spread the cream cheese frosting over the cooled cinnamon rolls.

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Recipe Notes

  • Yeast: One standard packet contains 2 1/4 teaspoons yeast. If you're using packets rather than bulk yeast, using one packet is fine. Proofing temperatures and directions can differ by yeast brand, so follow the instructions provided with your yeast.
  • Butter in the dough: Although the ingredient list specifies 1/3 cup salted butter, the dough can also be made with 1/2 cup butter for an even softer result.
  • Heavy cream substitutes: If heavy cream isn't available, the same step can be done with half and half, coffee creamer, evaporated milk, whole milk, coconut cream, or even 2% milk. A higher-fat option generally produces a richer result.
  • Smaller rolls: Instead of 12 rolls, divide the dough into 15 slices and arrange them in a 10×15-inch baking pan. The larger pan also gives the rolls more room to rise evenly.
  • Flour: Bread flour produces a fluffier, sturdier roll with a little chew. All-purpose flour can also be used and will result in a softer, more tender texture.
  • Prepare the recipe through the point where the rolls have been shaped, sliced, and placed in the baking pan for their second rise. Cover the pan and refrigerate overnight.
  • The next morning, remove the pan from the refrigerator. If the rolls have already doubled in size overnight, leave them at room temperature for 30 minutes to lose some of their chill before continuing with the cream and baking steps.
  • If the rolls haven't risen sufficiently overnight, leave them at room temperature until they complete their second rise. Allow at least 1 hour for this. Once risen, pour over the warm cream and bake according to the recipe.

Nutrition

Per roll, based on 12 frosted rolls: 618 calories | 85g carbohydrates | 7g protein | 28g fat | 17g saturated fat | 109mg cholesterol | 427mg sodium | 145mg potassium | 1g fiber | 47g sugar | 965IU vitamin A | 89mg calcium | 2.6mg iron
The calorie estimate assumes all of the frosting is used. Using less frosting will reduce the calories per roll.
 
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