Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Incredible Gooey Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Description

These Incredible Gooey Cinnamon Rolls are rich, soft, and packed with a luscious cinnamon filling and caramel sauce. Made from scratch with a tender yeast dough, a creamy cinnamon filling, and topped with a perfect cream cheese frosting, they are an indulgent treat perfect for brunch or dessert. The long yeast rise ensures a fluffy texture with a gooey center that cinnamon roll lovers will adore.

Ingredients

Dough Ingredients

  • 1/2 cup salted butter, melted, 115℉ (113 grams)
  • 1 cup warm milk, 115℉ (240 mL)
  • 2 large eggs, lightly beaten and at room temperature
  • 1/3 cup granulated sugar (70 grams)
  • 2 and 1/2 tsp instant yeast (9 grams)
  • 3/4 tsp salt
  • 4 cups + 1 tbsp all-purpose flour, spooned & leveled (528 grams)

Cinnamon Caramel Sauce

  • 1/2 cup salted butter, very softened
  • 3/4 cup dark brown sugar, packed (165 grams)
  • 2 tsp cinnamon
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream (60 grams)

Cinnamon Filling

  • 1/2 cup salted butter, softened (113 grams)
  • 3/4 cup light brown sugar, packed (165 grams)
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 1/3 cup heavy cream (for spreading, do not mix into filling – 80 mL approx.)

Cream Cheese Frosting

  • 6 ounces cream cheese, softened (170 grams)
  • 1 cup powdered sugar (115 grams)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/8 tsp cinnamon (adjust to taste, 1/4 to 1/2 tsp recommended)
  • 2-3 tbsp milk or heavy cream (30-45 grams)

Instructions

  1. Make the Dough & First Rise: In the bowl of a stand mixer, whisk together melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Switch to the paddle attachment, add flour, and mix on low speed until flour disappears and dough is shaggy and wet. Let rest 5 minutes. Replace with dough hook and knead on setting 1-2 for 5-7 minutes until dough is smooth and elastic but still slightly slack. Transfer dough to a greased bowl and let rise for 1 hour until doubled and indentation holds.
  2. Make the Cinnamon Caramel Sauce: Beat together softened butter, dark brown sugar, cinnamon, salt, vanilla extract, and heavy cream in a medium bowl until combined. Spray a 9×13 ceramic or metal pan with nonstick spray and spread the caramel sauce evenly in the bottom.
  3. Make the Cinnamon Filling: In a medium bowl, beat softened butter, light brown sugar, cinnamon, nutmeg, salt, vanilla extract, and heavy cream on medium-high speed until thick and creamy. This mixture will be spread on the dough later.
  4. Assemble the Rolls: After dough has risen, generously flour your counter. Roll the dough out to approximately 14 by 22 inches (up to 15×24 for thinner rolls). Dot the cinnamon filling all over and gently spread it evenly using an offset spatula, nearly to the edges.
  5. Form Cinnamon Rolls: Slice the dough into strips roughly 1 and 3/4 inches thick along the long side. Roll each strip up into individual rolls and place them in the prepared pan on top of the caramel sauce. Use smaller dough pieces to form a center roll by rolling one around the other. Place smaller rolls in the center of the pan. Cover loosely with a kitchen towel and let rise for 30-40 minutes until the indent in any roll stays when poked. Preheat oven to 325℉ during this rise.
  6. Bake: Pour room temperature heavy cream evenly over and between the rolls. Bake at 325℉ for 38-44 minutes until golden brown and set in the center. An instant-read thermometer inserted into the center should read 205-210℉. Add time if dough is still raw.
  7. Prepare Frosting: Beat cream cheese, powdered sugar, vanilla, salt, and cinnamon in a medium bowl on medium-high speed until creamy. Add milk or heavy cream (2-3 tablespoons) to thin as desired without overmixing to retain thickness.
  8. Serve and Store: Immediately frost the warm rolls generously. Serve fresh for best flavor and texture. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.

Notes

  • Make sure milk and butter are warmed to around 115℉ to properly activate yeast.
  • Adjust cinnamon amount in frosting to taste; start with 1/8 tsp and add up to 1/2 tsp if desired.
  • Use light or dark brown sugar interchangeably; dark adds deeper flavor.
  • Room temperature dairy ingredients help achieve smooth dough and filling textures.
  • Dough rise times vary depending on ambient temperature; always check that dough has doubled and indentation holds.
  • The method of slicing dough into strips is easier and yields evenly sized rolls compared to rolling into a large log.
  • Heavy cream poured over rolls before baking keeps them extra moist and gooey.
  • These cinnamon rolls reheat well in a microwave or oven, but are best fresh.
  • Prep Time: 30 minutes
  • Cook Time: 44 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

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