Soft and Gooey Cinnamon Rolls
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Many years ago I shared a cinnamon roll recipe that was loved by my readers. While I still love that recipe, I know a LOT more now than I did then! This is updated version of "My Famous Cinnamon Rolls" from our blog in 2017. Enjoy these super soft, gooey, and sweet rolls for your breakfast or afternoon treat with a cup of hot tea or coffee. Incredibly soft and flavorful, these rolls are similar in texture to a brioche version without all of the work. They’re the perfect cinnamon roll recipe for a cozy morning watching the snow fall or the birds eating at the feeder.
ingredients for gooey cinnamon rolls:
I have been testing and retesting this cinnamon roll recipe for 7 years now, and I feel like I am always learning something new. This is my current favorite version of the rolls, and I love how each of the ingredients inside brings so much to plate - literally.
Flour. I prefer to use all-purpose flour for this recipe, but if you want even softer rolls then you could substitute about half of the flour for a pastry flour!
Active Dry Yeast. Active dry yeast is used in this recipe for a quick rise. This always give me the best results.
Buttermilk. Buttermilk is one of the true heroes in this recipes, giving the rolls a slight tang and an incredibly soft texture.
Eggs. Eggs enrich the dough, give them a beautiful color, and an incredibly deep flavor.
Butter. You will want to use real butter to make these rolls. My original recipe used vegetable oil, and butter truly changes everything about the final dough. It’s rich and sweet and perfectly soft and spongey.
tips for making super soft dough:
One of the most frequently asked questions I receive is how I make my doughs look so soft. The secret, for me anyway, is to really watch the dough and stop adding flour.
Many beginner bread bakers will follow the direction of adding flour until the dough is “smooth and elastic” without kneading the dough first. Kneading the dough is what causes the dough to become smooth and elastic.
To ensure that your dough does not become too dense or dry, stop adding flour as soon as the dough releases from the bowl, or stops clinging to the sides of the bowl. If you are kneading the dough by hand, then you can stop adding flour as soon as the dough is no longer sticking and clinging to your fingers and the countertop. It should still be soft and slightly sticky, but not enough that it separates into a bunch of small gooey pieces.
how to make homemade cinnamon rolls:
Step One: Make the cinnamon roll dough. Combine all of the ingredients and knead for at least 6 minutes. The longer you knead the dough, the softer it will be! I like to knead this particular recipe for about 6 to 8 minutes maximum.
Step Two: Let the dough rise. The dough needs to double in size, which takes about 1 to 1/2 hours. While the cinnamon roll dough is rising, make the brown sugar filling. For this recipe, I like to use softened butter that is beat for about 10 to 15 minutes, much like a buttercream. This makes it soft, fluffy, and it prevents the coils from over-separating while they are cooling.
Step Three: Roll the dough into a large rectangle and spread the brown sugar butter all over the cinnamon roll dough. Then, roll it up like a coil and cut the rolls with a piece of thread.
Step Four: Arrange the rolls in a ceramic pie dish. Let them rise until nearly doubled, about 45 minutes, and then bake in a 350° F (177° C) oven for about 25 to 30 minutes. Finally, drizzle with a powdered sugar icing!
recipe noteS:
Don’t let the dough get too stiff. Watch your cinnamon roll dough while you make this recipe, making sure that it does not absorb too much flour. The stiffer the dough, the longer or more difficult it will be to rise. You want the dough to be in a sweet spot, which is around 4 to 4 1/2 cups (594 g) of flour.
Let the dough proof for longer. If after 1 1/2 hours your dough has risen but is not fully doubled, it’s okay to let it sit for longer. The longer the dough proofs, or rises, the more flavor it will have. To check if your dough is done proofing, gently press a finger into the surface of the dough. If the indent remains and doesn’t bounce back, it’s ready for the next step.
Over browning. If your rolls have started to over brown in the oven but are still too doughy in the center for your liking, cover them with aluminum foil. Continue to bake for a bit longer.
final thoughts:
This is recipe is truly my favorite and the best recipe for gooey cinnamon rolls! These taste even better than that little cinnamon roll shop in the mall… you know the one! You will absolutely love the soft bread-like texture of the final dough, the incredibly sweet and gooey cinnamon filling, and the warmth that they bring to your morning. The final drizzle of icing always makes the entire experience all the sweeter!
xoxo Kayla
Soft and Gooey Cinnamon Rolls
Ingredients
- 1 cup (240 ml) buttermilk
- 2 tbsp (28 g) salted butter
- 1/4 cup (50 g) granulated sugar
- 4 1/2 cups (608 g) all-purpose flour
- 2 1/2 tsp (11 g) active dry yeast
- 1 1/2 tsp kosher salt
- 2 large eggs
- 6 tbsp (87 g) salted butter, softened
- 1/2 cup (110 g) brown sugar, packed
- 1 tbsp (8 g) ground cinnamon
- 1 cup (118 g) powdered sugar, sifted
- 2 tbsp (30 ml) milk
- 1 tsp vanilla extract, optional
Instructions
- In a small saucepan, warm the buttermilk, butter, and sugar together over low heat until the milk begins to steam, about 2 to 3 minutes. Remove the pan from heat and let it cool slightly.
- In the bowl of a standing electric mixer fitted with a dough hook*, add 1 cup (132 g) of the all-purpose flour, yeast, and salt and whisk to combine. Pour the warm milk mixture over the flour mixture and begin to knead on low-medium speed. Add the eggs and knead on medium speed for about 3 minutes or until they are well incorporated into the dough.
- Then, begin to add the remaining cups of flour until the dough releases from the sides of the bowl and no longer clings. It should be soft and elastic-feeling. Continue to knead the dough on medium speed for 6 minutes or until the dough is soft and smooth.
- Lightly grease a large bowl. Shape the dough into a tight ball by dragging it towards you on the counter. Then, place the dough ball into the prepared bowl and cover it with plastic wrap. Allow it to rise until doubled, about 1 to 1 1/2 hours.
- Meanwhile, make the Cinnamon Sugar Filling. In a large bowl, beat the butter until soft and fluffy, about 5 minutes. Add the brown sugar and cinnamon and continue to beat for another 5 to 8 minutes or until it is soft and spreadable like buttercream.
- Once the dough has finished rising, gently deflate it with your hands. Then, transfer it to a clean work surface. Roll out the dough with a rolling pin into a rectangle about 12 x 16-inches (30 x 41-cm) big.
- Spread the cinnamon sugar butter all over the surface of the dough, reaching out to the edges and corners.
- Then, with one of the longest sides of the dough, begin rolling it up like a jellyroll. I like to think of it like a typewriter, working back and forth across the dough to roll it evenly and tightly. Pinch the seam shut.
- With a piece of thread or thin string, slide it underneath the cinnamon roll. Every 2-inches (5-cm) wrap the thread around the cinnamon roll and over the top and pull tight, slicing the roll in a swift motion. This creates a reall clean cut and does not smash the rolls like you might when cutting with a knife. You should have about 9 large cinnamon rolls when finished.
- Lightly grease a 10-inch (25-cm) diameter ceramic pie dish. Arrange the cinnamon rolls in the dish and cover them with plastic wrap. Let them rise until nearly doubled, about 45 minutes.
- While the cinnamon rolls are rising, preheat the oven to 350° F (177° C). Bake the cinnamon rolls in the preheated oven for about 25 to 30 minutes or until lightly golden brown and the insides are no longer raw but still stretchy and gooey. Let the rolls rest for about 10 minutes before serving.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla if using.
- Drizzle the icing over the warm cinnamon rolls and save some for icing individual rolls once you serve them!
Nutrition Facts
Calories
478Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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