How to Bake Soft, Gooey Cinnamon Rolls

Is there anything better than the smell of warm cinnamon rolls fresh out of the oven? The buttery dough, sweet cinnamon filling, and silky glaze come together to create the ultimate comfort bake. Whether you’re making them for a cozy weekend breakfast or a special brunch, learning how to bake soft, gooey cinnamon rolls is easier than you think — and the results are absolutely irresistible.

Step 1: Gather the Ingredients

Cinnamon rolls are all about that soft, fluffy dough and rich filling. To get that perfect bakery texture, make sure your ingredients are fresh and measured accurately.

For the Dough:

¾ cup warm milk (about 110°F)
2 ¼ tsp instant yeast (1 packet)
¼ cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
¼ cup unsalted butter, softened
3 cups all-purpose flour
½ tsp salt

For the Filling:

½ cup unsalted butter, softened
¾ cup brown sugar
2 tbsp ground cinnamon

For the Glaze:

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (to adjust consistency)

Step 2: Make the Dough

The secret to soft cinnamon rolls starts with rich, elastic dough.

In a large mixing bowl, whisk together warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy — this means your yeast is active.
Add the egg, egg yolk, and butter, then stir to combine.
Gradually mix in the flour and salt, forming a soft dough.
Knead for about 8–10 minutes (by hand or with a dough hook) until the dough is smooth and slightly tacky but not sticky.

Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1–1½ hours, or until it doubles in size.

Step 3: Roll, Fill, and Shape

Once the dough has risen, it’s time for the fun part — rolling and filling.

Punch down the dough and turn it onto a floured surface.
Roll it into a rectangle about 14×18 inches.
Spread softened butter evenly across the surface.
Sprinkle with brown sugar and cinnamon mixture, pressing it gently into the butter.

Starting from the long edge, roll the dough tightly into a log. Slice it into 12 even rolls using a sharp knife or unflavored dental floss (it keeps the swirls clean!).

Arrange the rolls in a greased 9×13-inch baking pan, cover them, and let them rise again for 30–40 minutes, until puffy.

Step 4: Bake to Gooey Perfection

Preheat your oven to 350°F (175°C).

Bake the rolls for 20–25 minutes, just until the tops are golden but the centers are still soft. Don’t overbake — slightly underdone rolls are what make them gooey!

When they’re done, remove the pan from the oven and let them cool for 5–10 minutes before frosting.

Step 5: Make the Cream Cheese Glaze

While the rolls bake, prepare your glaze. In a mixing bowl, beat together:

Cream cheese and butter until smooth.
Add powdered sugar, vanilla, and milk until creamy and pourable.

Spread the glaze over the warm rolls, letting it melt into every swirl.

For extra indulgence, make a little extra glaze and drizzle more right before serving!

Tips for the Softest Cinnamon Rolls

Don’t over-knead: Stop when the dough feels soft and elastic.
Warm spot for rising: Dough loves a cozy environment. Try placing it in a turned-off oven with the light on.
Use room-temp ingredients: This helps everything blend evenly.
Frost while warm: The icing will melt slightly, creating that gooey bakery-style finish.

Final Thoughts

There’s something magical about homemade cinnamon rolls — the smell, the warmth, the first bite of buttery sweetness. With this recipe, you’ll get that perfect balance of soft dough and gooey filling every time.

Jenna Collins