This Gooey Cinnamon Roll Recipe is life-changing! No kneading required—the rolls rise big and fluffy with a sweet cinnamon center, topped with cream cheese frosting.
author’s note
These Cinnamon Rolls Changed Everything!
If cinnamon rolls have intimidated you in the past, this recipe is for you!
These are the best cinnamon rolls! They’re ridiculously big, ultra-soft, flavorful, and perfectly sweet with gooey centers.
This no-knead bread recipe is a staple at my home because it is so simple, so I had the idea to adapt that recipe to make dinner rolls. Now, I’ve created a similar recipe focused on cinnamon rolls.
So let’s break down the “magic” of these cinnamon rolls:
- A “secret” ingredient gives ultra-gooey cinnamon rolls!
- No stand or hand mixer is needed for the dough.
- Mix the dough by hand with just a spatula.
- No kneading is required.
- Can be made ahead of time and baked when needed or prepared same day.
Gooey Cinnamon Roll Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Yeast | Instant yeast is my preference, but active dry yeast works too. Active dry yeast may need a little more rising time. |
| Whole milk | Milk should be warm to the touch but not hot! |
| All-purpose flour | Measure carefully and avoid adding too much extra flour. |
| Butter | We’re using butter in a couple different places, when melting make sure you give it time to cool before using. |
| Light brown sugar | Gently pack it into the measuring cup. It melts into the butter and cinnamon for that gooey center. |
| Cinnamon | Can’t have a cinnamon roll without this one! Feel free to add more. |
| Heavy cream | Don’t skip this! Warm it briefly, then brush it over the risen rolls right before baking for extra-soft, gooey centers. |
| Cream cheese | Bring it to room temp before making the frosting so it blends up smooth and creamy. |
How To Make This Gooey Cinnamon Roll Recipe
- Proof yeast: Mix warm milk, yeast, and a little sugar. Let sit until foamy.
- Dough: Combine the wet and dry ingredients and stir with a spatula dough forms.
- Let it rise: Cover and let the dough rise until about tripled in size.
- Roll: Roll into a rectangle, spread with butter, then sprinkle with sugar and cinnamon.
- Shape rolls: Roll up tightly, cut into 12 pieces, and place in a greased baking dish.
- Rise again: Cover and let the rolls puff up for about 20–30 minutes.
- Bake: Brush warm heavy cream over the rolls, then bake until golden.
- Frost: Cool for 5–10 minutes, then spread with cream cheese frosting.
chelsea’s recipe tips
Giant Gooey Cinnamon Roll Recipe Tips
- Tools: Cinnamon rolls don’t need many tools, but a sturdy spatula, pastry brush, and ceramic baking dish are helpful.
- Use fresh yeast: If the milk and yeast mixture doesn’t get creamy and foamy, start again.
- Let the dough rise enough: Don’t rush the first rise just because the recipe gives a time range.
- Roll the log snugly: This creates more defined cinnamon-sugar layers.
- Don’t overbake: Start checking once the rolls are golden and use the center roll to determine doneness.
- Wait a few mins before frosting: Five to 10 minutes is the sweet spot for me.
Troubleshooting Gooey Cinnamon Roll Recipe
First check the yeast. Did it get creamy and foamy in the warm milk?
If not, the yeast may have been old or the milk may have been too hot.
Room temperature also matters. Dough rises much more slowly in a cold kitchen.
The most likely culprits are too much flour or not enough rising time.
Remember that this dough starts out shaggy and sticky. Don’t try to turn it into a firm dough by adding extra flour.
For the first rise, the dough should roughly triple in size.
After shaping, the individual rolls should become about 75% larger and look noticeably soft and puffy.
Storage
Leftovers?
Homemade cinnamon rolls are best eaten the day they’re made.
If you have leftovers, let them cool completely, then wrap each roll in plastic wrap.
Store at room temperature (refrigeration makes them stale faster) and reheat in the microwave for a few seconds before eating.
Quick Tip
Because this is a bit of a unique/non-traditional easy cinnamon roll recipe, I recommend watching the quick video tutorial and giving the recipe a quick read before starting!
Use Leftover Yeast In:
Lunch
Easy Focaccia Recipe
Appetizers
French Bread Recipe
Muffins And Quick Breads
Fry Bread Recipe
Lunch
White Bread Recipe
Easy Cinnamon Rolls Recipe
Video
Equipment
Ingredients
- 3 teaspoons instant yeast or active dry, see note 1
- 1/2 cup + 1 teaspoon sugar divided
- 1-1/2 cups whole milk warm (110℉)
- 4-1/2 cups flour plus more for shaping rolls
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 2 large eggs
- 8 tablespoons unsalted butter melted then cooled
- 1-1/4 cups light brown sugar gently packed
- 2 tablespoons cinnamon
- 1/3 cup heavy cream
- 4 ounces cream cheese
- 4 tablespoons unsalted butter
- 1-1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Melt 4 tablespoons butter in a microwave-safe bowl and let it cool to room temperature. In a medium bowl, add warmed milk (see note 2). Sprinkle yeast and 1 teaspoon sugar over the milk, whisk, and let sit for 5–10 minutes until creamy and foamy. If not foamy, the yeast may be dead or milk too hot.
- Whisk 2 teaspoons vanilla extract and the eggs into the melted butter.
- In a large bowl, whisk flour, remaining 1/2 cup sugar, and salt. Make a well in the center. Pour in butter mixture and yeast mixture. Stir with a spatula until a thick, shaggy dough forms. Cover with plastic wrap.
- For same-day rolls: Let dough rise in a draft-free environment (~70°F) for 90–120 minutes until it triples in size. Melt the 8 tablespoons butter for the filling and let it cool to a spreadable consistency (see note 3).For next-day rolls: Let dough rise for 30 minutes in a draft-free environment, then refrigerate for 8–12 hours. After refrigeration, let dough stand at room temperature for 30 minutes until it triples in size.
- Spray a 9×13-inch pan with cooking spray. Flour a work surface and your fingers. Scrape dough onto the floured surface. Shape into an even ball, using more flour as needed. Roll into a 15×12-inch rectangle with the 15-inch side facing you. Spread softened butter over the dough. In a small bowl, mix brown sugar and cinnamon. Sprinkle over the dough and gently press in. Roll up tightly. Cut into 12 rolls (cut the log in half, each half into two, then each quarter into three pieces). Place rolls close together in the prepared pan. Cover with plastic wrap sprayed with cooking spray. Let rise for 20–30 minutes, until rolls are about 75% larger.
- Preheat oven to 350°F. Remove plastic wrap. Warm heavy cream for 20 seconds in the microwave. Brush cream evenly over rolls. Bake for 40–50 minutes until golden brown and hollow-sounding when tapped. Cool slightly (5–10 minutes) before frosting.
- Frosting: Beat room-temperature butter and cream cheese until smooth. Mix in vanilla, salt, and cinnamon. Add powdered sugar and beat until smooth. Frost slightly cooled rolls.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it, so easy to follow the follow the directions and it turned out great!!!
Yay! I’m so happy These cinnamon rolls were a hit! Thanks Aubrey!
Hey I tried this recipe. These are the first cinnamon rolls I have ever made. Your dough recipe is top notch. I halved the recipe and rolled the dough out the next day. I expected the dough to be very sticky like other no-knead recipes but it was good enough to work with. Thanks a lot :))
I am so thrilled to hear this! Thank you so much!
Hi Chelsea I would like to make no knead carrot cake cinnamon roll version of these cinnamon rolls. Could you please suggest some alterations to incorporate carrot into the dough for such cinnamon rolls?? 🙂
I’ll have to look into this a bit and hopefully get some testing done! Thanks for your comment!
Thanks a lot really. Will be totally looking forward to it! 😉