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Perfectly Gooey Cinnamon Rolls

20-25 minutes. Cook
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Cinnamon rolls, with their tantalizing swirls of cinnamon and sugar, topped with a luscious cream cheese glaze, have been gracing breakfast tables for generations. This classic morning treat isn’t just about taste; it’s about comfort, nostalgia, and the warm embrace of homemade baking. In this culinary journey, we’ll dive deep into the art of crafting the perfect cinnamon rolls. Whether you’re an experienced baker or a novice in the kitchen, this recipe will guide you through every step, ensuring that your cinnamon rolls come out soft, gooey, and utterly irresistible.

Historical Context

The history of cinnamon rolls is rich and varied, with roots that trace back centuries. While the exact origin remains somewhat debated, it’s generally agreed that cinnamon itself was a prized spice in ancient times, making its way from Southeast Asia to the Middle East and eventually to Europe during the spice trade.

Cinnamon rolls, as we know them today, likely have their origins in Sweden. Swedish cinnamon rolls, or “kanelbullar,” have been enjoyed since at least the 1920s. They’re characterized by their distinct shape, often twisted or knotted, and a sprinkle of pearl sugar for added sweetness and texture. Over time, cinnamon rolls have become a beloved global indulgence, with countless variations in preparation and presentation.


Preparing the Dough:

  1. Begin by activating the yeast. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk, stir gently, and let it sit for about 5-10 minutes until foamy.
  2. In a large mixing bowl, combine the melted butter, remaining sugar, eggs, and the yeast mixture. Mix well.
  3. Gradually add the flour and salt to the wet ingredients. If you have a stand mixer, use the dough hook attachment to knead the dough for about 5 minutes until it’s smooth and elastic. If not, knead the dough by hand on a floured surface.
  4. Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.

Creating the Filling:

  • While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, mix the brown sugar and ground cinnamon until well combined.
  • Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, roughly 16×21 inches.
  • Spread the softened butter evenly over the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  • Starting from the opposite long edge, tightly roll up the dough, creating a log shape. Pinch the seam to seal it.

Shaping and Baking:

  • Using a sharp knife or a bench scraper, cut the cinnamon roll log into 12 equal pieces.
  • Line a 9×13-inch baking pan with parchment paper and arrange the cinnamon roll slices in the pan. Leave a little space between each roll to allow for rising.
  • Cover the pan with a clean kitchen towel and let the rolls rise again for about 30-45 minutes, or until they’ve doubled in size. While they’re rising, preheat your oven to 350°F (175°C).
  • Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

Making the Cream Cheese Glaze:

  1. While the cinnamon rolls are baking, prepare the cream cheese glaze. In a small mixing bowl, beat together the softened cream cheese and butter until smooth.
  2. Add the powdered sugar and vanilla extract, and whisk until well combined. If the glaze is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.

Finishing and Serving:

  1. When the cinnamon rolls are done baking, remove them from the oven and let them cool in the pan for a few minutes.
  2. Drizzle the warm cinnamon rolls with the cream cheese glaze, allowing it to melt into the crevices.
  3. Serve the cinnamon rolls warm and enjoy the gooey, sweet, and aromatic goodness!

These homemade cinnamon rolls are a labor of love, but the results are absolutely worth it. The pillowy-soft dough, the fragrant swirl of cinnamon, and the creamy glaze combine to create a breakfast treat that’s simply irresistible. Whether you’re making these for a special occasion or just to brighten up a weekend morning, they’re sure to become a cherished favorite in your kitchen.


prep time
About 3 hours.
cooking time
20-25 minutes.
total time
Approximately 3 hours.


  • Large mixing bowl

  • Measuring cups and spoons

  • Stand mixer with dough hook attachment (optional but recommended)

  • Rolling pin

  • Pastry brush

  • 9x13-inch baking pan

  • Parchment paper

  • Knife or bench scraper

  • Small mixing bowl for the glaze

  • Whisk

  • Cooling rack


  • 1 cup warm milk (110°F/45°C)

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 1/2 cup granulated sugar

  • 1/3 cup unsalted butter, melted

  • 2 large eggs

  • 4 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • For the Filling:

  • 1 cup brown sugar, packed

  • 2 1/2 tablespoons ground cinnamon

  • 1/3 cup unsalted butter, softened

  • For the Cream Cheese Glaze:

  • 6 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 1/2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1-2 tablespoons milk (as needed)


Activate yeast with warm milk.
Prepare dough and let rise.
Create cinnamon-sugar filling.
Shape, bake, and glaze.
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