These cinnamon rolls are hands-down the ultimate indulgence. Imagine soft, pillowy dough layered with a rich brown sugar cinnamon filling, topped with velvety cream cheese frosting, and finished with a sticky, buttery caramel sauce on the bottom. Every bite is a combination of fluffy, gooey, and perfectly sweet—the kind of dessert that makes mornings feel magical.
These aren’t just regular cinnamon rolls. They take the concept of a sticky bun and elevate it to a whole new level. The bottoms are soaked in a decadent cinnamon caramel sauce while the top remains classic cinnamon roll perfection. Soft, gooey, buttery, and absolutely irresistible—these rolls are a crowd-pleaser every time.
Whether it’s a holiday breakfast, a weekend brunch, or a special occasion, these cinnamon rolls are guaranteed to impress. The smell of them baking fills the kitchen with a warm, inviting aroma that makes waiting for them nearly impossible.
If you love autumn flavors or just crave the ultimate sweet breakfast, you might also enjoy recipes like pumpkin cinnamon rolls, brown butter caramel cake, gooey butter pecan cake, apple cider cupcakes, and chewy pumpkin cookies.
Why These Cinnamon Rolls Are the Best
Decadent Caramel Bottoms
The bottom of each roll is covered in a buttery, sticky brown sugar cinnamon caramel sauce. As the rolls bake, this sauce becomes perfectly gooey and slightly crunchy at the edges, adding a delicious layer of flavor to every bite.
Bursting with Cinnamon Flavor
The filling is packed with brown sugar and cinnamon, creating a warm, comforting taste that blends perfectly with the soft dough and caramel sauce. Every bite is cinnamon perfection.
Super Soft and Fluffy
These rolls are like little clouds of buttery sweetness. Thanks to a combination of whole milk, eggs, and soft butter, the dough is tender, pillowy, and melts in your mouth.
Fun to Make
While these rolls do require a bit of time and patience, the process is enjoyable and rewarding. Watching the dough rise and transform into fluffy, golden rolls is one of those baking experiences that feels almost magical.
Ingredients You’ll Need
For the Dough
- Active dry yeast – essential for a proper rise
- Whole milk – adds softness and richness
- All-purpose flour – for structure
- Eggs – make sure they’re at room temperature
- Unsalted butter – very soft for the dough and filling
- Granulated sugar and salt – for balance
- Vanilla extract – adds a sweet aroma
For the Cinnamon Caramel Sauce
- Butter – for richness
- Brown sugar – packed for sweetness
- Cinnamon – for flavor
- Honey – adds sticky depth
- Vanilla – enhances flavor
- Heavy cream – for creaminess
- Salt – balances sweetness
For the Cinnamon Filling
- Butter – soft and spreadable
- Brown sugar – packed
- Cinnamon – aromatic and sweet
- Heavy cream – helps make the filling easy to spread
- Salt – a pinch to balance
For the Cream Cheese Frosting
- Butter – soft and pale
- Cream cheese – for tangy sweetness
- Powdered sugar – for smooth texture
- Vanilla extract – aromatic and sweet
Tools You’ll Need
- Rolling pin
- 9×13 baking dish
- Stand mixer with dough hook
- Unflavored dental floss or sharp knife for cutting rolls
Step-by-Step Instructions
Step 1: Prepare the Dough
Bloom the yeast by combining it with a bit of sugar and warm milk. Let it sit for 10 minutes until foamy. This step ensures your dough will rise beautifully.
Meanwhile, mix flour, sugar, and salt in a large bowl. Add whisked eggs, softened butter, and vanilla. Mix together before adding the yeast mixture. Switch to a dough hook and knead on medium speed for 7–10 minutes until the dough pulls away from the bowl and springs back when pressed.
Form the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 2: Make the Cinnamon Caramel Sauce
While the dough rises, combine butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a medium bowl. Grease your 9×13 baking dish and spread the sauce evenly on the bottom. This will create the decadent sticky base for your rolls.
Step 3: Prepare the Cinnamon Filling
Mix softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl. If too firm, add heavy cream a teaspoon at a time until spreadable. This mixture will be layered inside the rolls for a gooey, cinnamon-packed center.
Step 4: Roll Out the Dough and Add Filling
Once the dough has doubled in size, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle approximately 18 x 12 inches and about 1/4 inch thick. Spread the cinnamon filling evenly over the dough using an offset spatula.
Step 5: Shape the Rolls
Starting from the edge closest to you, roll the dough tightly into a long log. Trim the ends so they are even. Using unflavored dental floss or a sharp knife, cut the log into 12 equal rolls, about 1 1/2 inches wide each.
Step 6: Proof the Rolls
Place the rolls into the prepared baking dish on top of the cinnamon caramel sauce. Pour room-temperature heavy cream in between each roll for extra moisture and richness. Cover with plastic wrap and let them proof in a warm area for about an hour, or until doubled in size.
Step 7: Bake
Preheat your oven to 350°F (175°C) about 15 minutes before the rolls finish proofing. Bake the rolls for 29–32 minutes, until golden brown. If the tops brown too quickly, cover lightly with aluminum foil for the last 5 minutes.
Step 8: Make the Cream Cheese Frosting
While the rolls are baking, prepare the frosting. Beat softened butter in a medium bowl with an electric mixer on high until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth. Gradually sift in powdered sugar, then add vanilla and continue mixing until creamy and spreadable.
Step 9: Frost and Serve
Let the rolls cool for about 10 minutes after baking, then generously spread the cream cheese frosting on top while they are still warm. Serve immediately and enjoy the gooey, buttery perfection!
FAQs
Why didn’t my dough rise?
Check that your yeast is fresh. If it didn’t foam during the bloom, it may be expired. Also, make sure the dough had enough time to rise—sometimes it can take up to 1.5 hours to double in size.
Can I prepare the dough ahead of time?
Yes! Follow the recipe up to the second proof. Cover the rolls in the fridge overnight. When ready to bake, pour room-temperature cream between the rolls and let them come to room temperature and rise until doubled, then bake.
How should I store leftovers?
Store leftover rolls in an airtight container for up to three days. They can also be reheated slightly in the oven or microwave to enjoy warm.
Pro Tips
- Lightly grease the plastic wrap to prevent sticking while the rolls proof.
- Use unflavored dental floss to cut the rolls for clean, neat edges.
- Proof the dough in a warm spot, or in a cold oven with the light on for best results.
Ultimate Gooey Cinnamon Rolls: Soft, Sweet, and Irresistible
- Total Time: 3 hr 45 min
Ingredients
For the Dough
1 1/4 cups (300 ml) whole milk, warmed to 110°F
2 1/4 tsp active dry yeast
1 tsp granulated sugar (for yeast bloom)
4 3/4 cups (593 g) all-purpose flour
1 1/2 tsp salt
2 tbsp (25 g) granulated sugar
2 large eggs, whisked
1 tbsp vanilla extract
1/2 cup (112 g) unsalted butter, softened
For the Cinnamon Caramel Sauce
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 tsp cinnamon
1/3 cup (116 g) honey
1/2 tbsp vanilla extract
3 tbsp (45 ml) heavy cream
1/4 tsp salt
For the Cinnamon Filling
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 tbsp cinnamon
1/4 tsp salt
1/4 cup (60 ml) heavy cream
For the Cream Cheese Frosting
6 tbsp (84 g) unsalted butter, softened
6 oz (170 g) cream cheese, cold
3/4 cup (97 g) powdered sugar
1/2 tbsp vanilla extract
Instructions
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Bloom the yeast: Combine yeast, sugar, and warm milk. Let sit 10 minutes until foamy.
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Make the dough: Mix flour, sugar, and salt. Add eggs, butter, vanilla, and yeast mixture. Knead 7–10 minutes until smooth. Let rise 1–1.5 hours.
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Prepare caramel sauce: Mix butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt. Spread in a greased 9×13 dish.
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Make filling: Mix butter, brown sugar, cinnamon, and salt. Add cream if needed for spreadable consistency.
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Roll and fill: Roll dough to 18×12 inches. Spread filling. Roll tightly into a log and cut 12 rolls.
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Proof rolls: Place rolls in caramel-lined dish. Pour cream between rolls. Cover and let rise ~1 hour.
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Bake: Preheat oven to 350°F. Bake 29–32 minutes until golden. Cover if browning too fast.
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Frost: Beat butter and cream cheese, add powdered sugar and vanilla. Spread over warm rolls. Serve.
Notes
- Use unflavored dental floss for precise, clean cuts.
- Dough can be refrigerated after the first rise for next-day baking.
- Adjust powdered sugar in frosting for desired sweetness.
- Prep Time: 45 min
- Cook Time: 30 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
