If you're still looking for the best gooey cinnamon rolls recipe, this is it! They are literally to die for as they are extra soft fluffy and gooey! Filled with a cinnamon buttery brown sugar mixture and a generous vanilla cream cheese frosting!
Cinnamon rolls or cinnamon buns whatever you call them, they are a bit of a joy! And it's not for nothing that they are so popular and appreciated all over the world! These are a generous bun that brings all the family together on the weekend but are also perfect for your own pleasure. I share everything you need to know to make this recipe that I made as simple and easy as possible. And my tips on how to make the cinnamon rolls overnight and how to keep them in the freezer for a very long time.
The best gooey cinnamon rolls ever
This is the best gooey cinnamon rolls recipe ever! I had to wash my hands a good twenty times during my shoot because it was so sticky 🙂 ! This super popular recipe is perfect for the fall season. It's so cosy with its soft and fluffy texture and buttery cinnamon brown sugar filling.
And served with its generous and creamy icing it is like the cherry on top of the cake! This dessert is really amazing it was hard to resist a second piece.
Homemade buns recipes can be a little intimidating because they take a long time to prepare with their growing time. But I'll give you my tips on how to cut down the processing time with the overnight method. But I also give you my tips to store them in the freezer so that you will always have some at home.
Best tools for making cinnamon rolls from scratch
Ingredients to make this recipe
- Milk : Use semi-skimmed milk slightly heated in a microwave or in a saucepan, you can touch with your finger the temperature it should not be too hot at the risk of killing the yeast.
- Yeast: An instant dry baker's yeast that needs to be reactivated in a warm mixture here the milk. If you prefer to use fresh baker's yeast then put it directly into the mixer bowl with the dry ingredients.
- Flour : For the preparation of the homemade brioche, use a bread flour that has a high gluten content and that is perfect for this kind of recipe.
- Sugar : For the brioche dough use a granulated sugar.
- Salt : A common table salt
- Butter: unsalted butter and very soft, take it out of the fridge at least 30 minutes beforehand.
- Sugar : brown sugar or another sugar like cane sugar
- Cinnamon: ground cinnamon you need about 2 teaspoons to smell it well but if you don't like cinnamon too much you can remove it or reduce to 1 teaspoon.
- Cream cheese: Take it out of the fridge at least 20 minutes before
- Butter: unsalted and softened butter, if necessary warm it up in the microwave for a few moments so that it mixes well and obtains a smooth icing.
- Confectioner's sugar: sifted beforehand, you can also use a very fine powdered sugar.
- Vanilla: pure liquid vanilla extract that brings a delicious vanilla flavor to the icing
How to make gooey cinnamon rolls
Make the brioche dough
Start by heating the warm milk in a saucepan or in the microwave, making sure not to exceed 80°F / 27°C ( about the same as a bath water). Then add the dry baker's yeast to it and mix a little, then let it rest for 10 minutes.
Then place the dry ingredients, flour, sugar and salt in the bowl of your stand mixer with the dough hook. While leaving the mixer running at medium speed, pour the milk and yeast mixture into the bowl. Let it run for a few moments before adding the other ingredients, the egg and the softened butter cut into pieces.
Knead the brioche dough for about 8 to 10 minutes until you get a smooth dough that comes off the sides but still sticks to the bottom of the bowl. If your dough still feels too sticky to the touch then add 2 more tablespoons of flour and let the mixer run a little longer.
Then cover with a clean cloth and let the dough rise at room temperature for 1h30 to 2 hours until it doubles in size.
Turn the dough out onto a lightly floured work surface and press the dough with your hands to degas it (get the air out of the dough).
If you want to let the dough grow overnight in the fridge, I'll explain how to do it below.
Shape the buns
On your floured work surface or on a sheet of parchment paper so that the dough can be easily lifted off. Roll out the dough with a rolling pin to form a rectangle of dough about 1 cm thick.
Fill the rectangle of dough by starting to spread the softened butter over the entire surface with a spatula or with your fingers.
Then add the brown sugar previously mixed with the ground cinnamon and flatten it with your fingers it will stick to the butter you just applied on the dough.
Then roll the dough on itself delicately with your hands until it forms a long roll.
Cut the log with a large sharp knife or you can use dental floss.
Place these pieces of brioche dough in a square dish covered with parchment paper, making sure to space them from the edges and between each other as they will still be puffing.
Cover again with a tea towel and let them rise a second time for about 45 min to 1 hour. The buns will grow and fill the holes a bit.
How to make the vanilla cream cheese glaze
The ingredients should be at room temperature, so take the butter and cream cheese out at least 20 minutes beforehand.
Start by placing all the ingredients together in a medium sized bowl. Then with your electric mixer mix the cream cheese, softened butter, confectioner's sugar and vanilla on medium speed. Mix until you have a smooth, creamy frosting. Keep the mixture in the refrigerator while you bake the cinnamon rolls.
How to bake perfectly
Preheat the oven to 350°F/180°c and bake the buns in the oven on the middle shelf for about 20-25 minutes.
The cinnamon rolls will be ready when they are golden brown, they will still push during the baking but will still be very soft in the center.
Remove from the oven and let cool slightly before covering with the cream cheese glaze.
FAQ CINNAMON ROLLS
How to make overnight cinnamon rolls
Here are my 2 options for making cinnamon rolls overnight!
1 - The first one is to let the dough grow in the fridge overnight. The dough will continue to hydrate, the butter will develop all its flavors, the growth will be slower and the development better. Then you can roll out the dough, fill it and cut it more easily and then follow the other preparation steps.
2 - The second option is a more practical way to have warm buns for breakfast. Place the dish containing the buns after cutting covered with cling film and leave overnight. Then the next day take it out and let it grow a second time for 1 hour before baking them.
Best way to cut the dough
Here are my two options for cutting the bun perfectly! Either use a sharp knife and cut your bun by sawing it in motions like you would with a serrated knife. Avoid doing it in one straight cut or you'll flatten the brods and make the swirl disappear.
Or use a dental floss and place it under the paste and bring the two edges together until you cut the piece. the cut will be clean.
Extra tip: For these two options it is important that the dough is not too soft, you can place the dough in the freezer for 10 minutes to make the cutting easier.
How to store cinnamon rolls at room temperature
Store your buns without the glaze at room temperature in a storage box with a lid away from light and moisture. They will stay fresh and soft for 2 to 3 days.
Can you freeze cinnamon rolls
Yes and you can keep them for a long time 😉 here is how:
Before cooking: After cutting your rolled buns, place them in a box or a conservation bag and put them in the freezer for up to 3 months. When you want to bake them, let them come to the right temperature by placing them in the refrigerator for about 2 hours. Then place them in your dish and let them grow for 1 hour at room temperature.
After cooking: When they are well cooled, place them in a box or in a storage bag and put them in the freezer for up to 3 months. Let them defrost at room temperature or use the defrost setting on your microwave.
How to reheat cinnamon rolls
To make your buns a little fresher, you can warm them up slightly in the microwave on low power. They will regain their soft and gooey texture.
And if you like rolls recipes
I love to see your results ;-). So feel free to share your photos and tag me @sweetlycakes on Instagram if you make my gooey cinnamon rolls recipe and add a link to my recipe if you share it on your blog 😉
Best Ooey cinnamon rolls recipe everPin Recipe Print Recipe
- 236 ml milk - warm
- 7 g baker's yeast - instant
- 450 g Flour - + 2 tablespoons Bread flour
- 53 g Sugar - powdered
- 1 pinch Salt
- 1 Egg - large (approx. 60 g)
- 70 g Butter - soft
- 40 g Butter - soft
- 100 g Brown sugar
- 2 tsp Ground cinnamon
Cream cheese frosting
- 120 g Cream cheese
- 55 g confectioner's sugar - sifted
- 45 g Butter - softened at room temperature
- & tsp Vanilla extract - liquid
Making the brioche dough
- Start by rehydrating the dry baker's yeast in the warm milk and let it rest for about 10 minutes.
- Place the dry ingredients, flour, powdered sugar and salt in the bowl of your stand mixer fitted with the dough hook and mix at medium speed.
- Add the warm milk containing the baker's yeast while leaving the mixer running at medium speed.
- Then add the egg and the butter cut in pieces and softened.
- And let the mixer run on medium speed for about 8 minutes.
- The dough should come away from the sides of the bowl but remain sticky in the bottom of the bowl. If you find it too sticky to the finger add 2 tablespoons of additional flour and let the mixer run again.
- Cover the bowl with a clean tea towel and let it rise at room temperature for 1 ½ hours, it will double in volume. (You can also let the dough grow overnight in the fridge).
- After the first rise, transfer the dough to a floured work surface and degas it with your hands by pressing lightly on it.
- In a small bowl, mix together the brown sugar and the cinnamon ground.
- Roll out the dough into a rectangle about 1 cm thick, making sure the top of the work surface is well floured so that it comes off easily.
- Then apply a layer of butter over the entire surface, using a spoon or your fingers.
- Then spread the brown sugar and cinnamon mixture over the entire surface.
- Roll the dough into a long log.
- Cut the roll into 9-12 pieces with a knife.
- Place the pieces in a square dish covered with parchment paper, taking care not to stick them together too much as they will still puff up.
- Cover again with a tea towel and let them rise a second time for 45 min to 1 hour.
Baking the brioche
- Preheat the oven to 350°F / 180°C and bake the rolled buns for about 20-25 minutes. They are ready when they have puffed up and have a nice golden color but are still soft.
Cream cheese glaze
- Place all ingredients, cream cheese, softened butter, confectioner's sugar and vanilla in a bowl and beat with an electric whisk until creamy and smooth.
- Cover your buns with the glaze and serve while they are still a little warm.