Fluffy Gooey Cinnamon Rolls
These cinnamon rolls feature a soft, pillowy dough, a buttery cinnamon filling, and a rich cream cheese topping that melts right in. Perfect for holidays, brunch, or weekend baking!
Ingredients
Dough
- 4½ cups all-purpose flour
- ½ cup granulated sugar
- 2½ teaspoons active dry yeast
- 1 teaspoon baking powder
- 3 tablespoons powdered milk whole milk preferably
- 1 teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup whole milk warm
- 2 tablespoons neutral oil
- 2 large eggs room temperature
- ⅓ cup yogurt, plain, Greek, or even sour cream room temperature
- ⅓ cup heavy cream warm, to pour on top
- 1 teaspoon vanilla extract
Cinnamon Sugar Filling
- ¾ cup unsalted butter room temperature, soft
- 2 tablespoons ground cinnamon
- 1¼ cups light brown sugar
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
Instructions
- Warm the milk until slightly warm. Add in 2 tablespoons of sugar and the active dry yeast. Mix well and set aside to activate for about 5 minutes.
- In a stand mixer bowl, whisk together all-purpose flour, powdered milk, baking powder, remaining sugar, and salt.
- Now, add the activated yeast mixture, eggs, yogurt, softened butter, neutral oil, and vanilla extract.
- Add in neutral oil and knead on low speed for 8–10 minutes until everything is well combined. The dough should be extremely soft and slightly sticky.If the dough sticks heavily to the bottom of the bowl, test it by grabbing a small handful. If it’s overly sticky and difficult to handle, sprinkle in 1–2 tablespoons of flour and continue kneading until it becomes soft and slightly sticky.
- Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let it proof until it has doubled in size, about 45-60 minutes.
- Now, prepare the cinnamon sugar filling by mixing softened butter, brown sugar, vanilla, and ground cinnamon until smooth.
- Once proofed, transfer the dough to a lightly floured surface. Use a rolling pin to stretch the dough out into a large 12x18 rectangle. Trim off the uneven edges.
- Spread the filling evenly over the dough. Roll the dough tightly into a log, and use unflavored floss to cut into 8 large rolls or 12 smaller ones. Arrange in a greased 9x13 pan. Cover and let them rise for 15 minutes.
- Preheat the oven to 350°F.
- Once the rolls have risen again, pour warm heavy cream all over them before baking. Bake for 22-25 minutes until golden on top.
- While the rolls bake, make the smooth cream cheese frosting. Beat softened cream cheese, butter, milk, vanilla extract, and powdered sugar until smooth using an electric mixer.
- Once baked, immediately spread the cream cheese frosting on top. Serve warm.
Notes
Activate the Yeast Properly: Ensure the milk is warm but not hot. Too hot will kill the yeast, and too cold won’t activate it properly.
Use Room-Temperature Ingredients: Bring the eggs, butter, and yogurt to room temperature before starting. This helps the dough rise better and mix smoothly.
Knead Until Soft and Smooth: The dough should be soft and slightly tacky but not overly sticky. If it’s too wet, add 1–2 tablespoons of flour at a time while kneading.
First Rise in a Warm Spot: Place the dough in a warm area to rise. If the kitchen is cool, preheat the oven to the lowest setting for 2 minutes, turn it off, and let the dough rise inside.
Slice with Unflavored Floss: To create neat, even cuts without squishing the rolls, slide unflavored floss underneath the rolled dough and pull it upward.
Pour Cream Before Baking: Adding heavy cream over the rolls just before baking makes them extra soft, moist, and bakery-style.
Avoid Overbaking: Bake until the tops are just golden for the perfect soft texture. Overbaking causes the rolls to be dry and tough.
Nutrition
Serving: 12servingsCalories: 661kcalCarbohydrates: 81gProtein: 9gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 324mgPotassium: 189mgFiber: 2gSugar: 43gVitamin A: 1086IUVitamin C: 0.3mgCalcium: 128mgIron: 3mg
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