There’s nothing quite like homemade cinnamon rolls fresh from the oven, soft and fluffy with a warm, gooey center, smothered in sweet cream cheese frosting, and finished with a sticky cinnamon caramel sauce on the bottom. This recipe combines the best of classic cinnamon rolls with the indulgence of a sticky bun for the ultimate treat. Each bite is a mix of soft, buttery dough, rich cinnamon filling, and a caramelized bottom layer that will leave you craving more.
Whether you’re baking for a special occasion, a holiday breakfast, or just because, these cinnamon rolls are guaranteed to impress. The aroma alone as they bake will fill your kitchen with the comforting scent of warm cinnamon and brown sugar, making it impossible to resist a taste even before they’re fully iced.
Why These Cinnamon Rolls Are Extraordinary
Sticky, Caramelized Bottoms: The secret to these rolls is the luscious cinnamon caramel sauce that covers the bottom of the pan. It’s buttery, sweet, and full of cinnamon flavor, creating an irresistible layer that caramelizes as the rolls bake.
Rich Cinnamon Flavor: Each roll is generously filled with a classic brown sugar cinnamon mixture. Combined with the caramel sauce on the bottom, every bite is packed with warm, cozy flavor.
Soft and Pillowy: The dough is enriched with eggs, butter, and milk to ensure the rolls are incredibly soft and tender. They practically melt in your mouth.
Fun to Make: Working with yeast dough is a rewarding experience. Watching the dough rise, kneading it until smooth, and rolling it into perfect logs is part of the joy of baking these rolls. It’s a hands-on process that results in a bakery-quality treat at home.
If you enjoy baking and love a decadent breakfast treat, these cinnamon rolls will quickly become a favorite in your home.
Ingredients You’ll Need
For the Dough
- Whole milk, warmed
- Active dry yeast
- Granulated sugar
- All-purpose flour
- Salt
- Eggs
- Vanilla extract
- Unsalted butter, softened
For the Cinnamon Caramel Sauce
- Unsalted butter
- Light brown sugar
- Ground cinnamon
- Honey
- Vanilla extract
- Heavy cream
- Pinch of salt
For the Cinnamon Filling
- Unsalted butter, softened
- Light brown sugar
- Ground cinnamon
- Pinch of salt
- Heavy cream (for pouring between rolls)
For the Cream Cheese Frosting
- Unsalted butter, softened
- Cream cheese, cold
- Powdered sugar
- Vanilla extract
Tools You’ll Need
- Rolling pin
- 9×13 inch baking dish
- Stand mixer with dough hook
- Unflavored dental floss or sharp knife for cutting
Step-by-Step Instructions
Step 1: Prepare the Dough
Start by blooming the yeast. Combine the warm milk, yeast, and a small amount of sugar, then let it sit for about 10 minutes until it becomes foamy. This indicates the yeast is active and ready to use.
In a large mixing bowl, combine the flour, salt, and sugar. Add the whisked eggs, softened butter, and vanilla, mixing until incorporated. Then pour in the yeast mixture and blend until fully combined. Switch to a dough hook and knead for 7–10 minutes until the dough is smooth, elastic, and slightly springs back when pressed.
Step 2: Let the Dough Rise
Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel or plastic wrap and leave it in a warm spot for 1–1.5 hours, until it doubles in size. This step is crucial for achieving the soft, airy texture of the rolls.
Step 3: Make the Sticky Cinnamon Caramel
While the dough rises, prepare the caramel sauce. Mix softened butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and a pinch of salt in a medium bowl. Pour the mixture evenly into a greased 9×13 inch baking dish. This sauce will soak into the bottoms of the rolls while they bake, giving them their signature gooey layer.
Step 4: Prepare the Cinnamon Filling
Combine the softened butter, brown sugar, cinnamon, and salt in a small bowl. If the mixture is too firm to spread, add a teaspoon of heavy cream at a time until smooth.
Step 5: Roll and Fill the Dough
Once the dough has risen, punch it down to release the air and roll it out on a lightly floured surface into an 18×12 inch rectangle, about 1/4 inch thick. Spread the cinnamon filling evenly over the dough using an offset spatula.
Step 6: Roll and Cut the Cinnamon Rolls
Carefully roll the dough into a tight log, starting from the edge closest to you. Trim the ends to make the log even, then cut it into 12 equal rolls, about 1 ½ inches wide. For clean, precise cuts, use unflavored dental floss, kitchen twine, or a sharp knife.
Step 7: Proof the Rolls
Place the rolls in the prepared casserole dish over the cinnamon caramel sauce. Pour room-temperature heavy cream between the rolls to add extra moisture and richness. Cover the dish with plastic wrap and let the rolls proof in a warm location for about an hour, until they double in size.
Step 8: Bake the Rolls
Preheat the oven to 350°F (175°C) during the last 15 minutes of proofing. Bake the rolls for 29–32 minutes until golden brown. If they start browning too quickly, cover them with aluminum foil for the last few minutes.
Step 9: Make the Cream Cheese Frosting
While the rolls bake, prepare the frosting. In a medium bowl, beat the softened butter on high speed until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth. Gradually sift in powdered sugar and continue mixing until combined. Finish with vanilla extract and mix until creamy.
Step 10: Frost and Serve
Once baked, let the rolls cool for about 10 minutes. Then generously spread the cream cheese frosting over the warm rolls. The rolls are best served fresh, while still soft and gooey.
Tips for Perfect Cinnamon Rolls
- Check your yeast: Ensure your yeast is fresh. If it doesn’t foam after blooming, it may be inactive.
- Use a warm proofing spot: A slightly warm environment helps the dough rise properly.
- Lightly grease your plastic wrap: This prevents sticking during the proofing process.
- Cutting technique: Dental floss gives the cleanest rolls without squishing the dough.
FAQs
Can I prepare the dough ahead of time?
Yes. Complete the recipe through Step 6, cover the cut rolls, and refrigerate overnight. When ready to bake, allow the rolls to reach room temperature and proof until doubled in size before baking.
How do I store leftovers?
Keep the cinnamon rolls in an airtight container for up to three days. Reheat gently before serving to restore their soft texture.
Why didn’t my dough rise?
Your yeast may be expired or the dough might need more time. Yeast should bloom and become foamy; if not, replace it and try again.
Ultimate Gooey Cinnamon Rolls Recipe
- Total Time: 3 hr 45 min
Ingredients
Dough:
1 ¼ cups (300 ml) whole milk, warmed to 110°F
2 ¼ tsp active dry yeast
1 tsp granulated sugar
4 ¾ cups (593 g) all-purpose flour
1 ½ tsp salt
2 tbsp (25 g) granulated sugar
2 eggs, whisked
1 tbsp vanilla extract
½ cup (112 g) unsalted butter, very soft
Cinnamon Caramel Sauce:
½ cup (112 g) unsalted butter, soft
1 cup (220 g) light brown sugar
2 tsp cinnamon
1/3 cup (116 g) honey
½ tbsp vanilla extract
3 tbsp (45 ml) heavy cream
¼ tsp salt
Cinnamon Filling:
½ cup (112 g) unsalted butter, soft
1 cup (220 g) light brown sugar
2 tbsp cinnamon
¼ tsp salt
¼ cup (60 ml) heavy cream
Cream Cheese Frosting:
6 tbsp (84 g) unsalted butter, soft
6 oz (170 g) cream cheese, cold
¾ cup (97 g) powdered sugar
½ tbsp vanilla extract
Instructions
- Bloom yeast with warm milk and sugar until foamy (10 minutes).
- Combine flour, salt, sugar; mix with eggs, vanilla, butter, and yeast mixture. Knead 7–10 minutes until smooth.
- Let dough rise in greased bowl, covered, 1–1.5 hours.
- Make caramel sauce, spread in greased 9×13 dish.
- Prepare filling; spread over rolled-out dough (18×12 inch, ¼ inch thick).
- Roll dough, cut into 12 rolls, place over caramel sauce. Pour heavy cream between rolls. Proof 1 hour.
- Preheat oven to 350°F (175°C). Bake 29–32 minutes.
- Make frosting; spread over warm rolls. Serve immediately.
Notes
- For extra gooey rolls, add a tablespoon more heavy cream to the caramel sauce.
- Rolls can be reheated in the microwave for 20–30 seconds before serving.
- For a lighter frosting, reduce the powdered sugar slightly or use half cream cheese and half Greek yogurt.
