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–+ servings
cinnamon rolls in square casserole on top of white napkin with vanilla icing drizzled over the tops, white flowers, glass of milk, plate, and empty coffee cup beside casserole on marble surface.

Gooey Bakery-Style Cinnamon Rolls

4.41 from 5 votes
Prep Time: 45 minutes
Cook Time: 25 minutes
Additional Time 3 hours
Total Time: 4 hours 10 minutes
Author: Traci Crossland
Soft, gooey, and melt in your mouth delicious. These Bakery-Style Cinnamon Rolls are actually super simple to make, but truly the BEST EVER cinnamon roll! Enjoy warm, right out of the oven, with a drizzle of icing for a breakfast treat the whole family will love.

Ingredients

Rolls

  • ⅓ cup unsalted butter
  • ⅔ cup milk
  • 2½ cups all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ teaspoon salt
  • 2 teaspoons instant yeast
  • 1 large egg room temperature

Cinnamon Filling

  • ⅔ cup salted butter room temperature
  • ⅔ cup brown sugar firmly packed
  • 1½ Tablespoons ground cinnamon
  • ⅛ teaspoon salt
  • 3⅓ Tablespoons all purpose flour
  • 1½ teaspoon vanilla extract

Icing

  • 1 cup powdered sugar sifted
  • 2 Tablespoons half and half
  • ¼ teaspoon vanilla extract
US Customary - Metric

Instructions

For The Rolls:

  • Combine milk and butter in a small saucepan.
  • Heat over low heat until butter is melted.
  • Cool to between 120 °F and 130 °F.
  • In the bowl of a stand mixer fitted with the dough hook, combine sugar, salt, yeast, flour.
  • With the mixer running at low speed, pour the milk mixture over the flour mixture.
  • Add egg.
  • Mix on low speed until incorporated, about 2 minutes.
  • Increase speed to medium high.
  • Knead until smooth and elastic, 8-10 minutes.
  • Place dough in a clean glass bowl or plastic container that has been sprayed with cooking spray.
  • Cover and allow to rise until doubled in bulk, about an hour.

For The Filling:

  • While the dough is rising, combine all ingredients for the cinnamon filling in a medium bowl.
  • Beat until combined. Set aside.

To Assemble:

  • Spray a large high sided pan with cooking spray. Set aside.
  • Roll dough into a rectangle that is ¼-inch thick.
  • Spread filling over top of dough, going all the way to the edges.
  • Starting with the long side, roll dough jellyroll-style.
  • Cut into 1½-inch slices.
  • Place rolls cut side down in prepared pan.
  • Cover with plastic wrap.
  • Set aside to rise until doubled in bulk, about 1½- 2 hours.
  • While dough is rising, heat oven to 350 degrees.
  • Bake rolls in preheated oven until lightly browned and set, about 20-25 minutes.

To Finish:

  • While rolls are cooling, make icing.
  • Combine powdered sugar, half and half, and vanilla.
  • Beat until smooth.
  • When rolls are cool, pipe or spread on top.

Notes

  • Make sure you use SAF gold instant yeast.
  • If you prefer, you can roll the dough up jelly roll style and cut it. But be careful because this can compress the dough!
  • If you don't have half and half, use 1/4 cup heavy cream and 1/4 cup whole milk.
  • If the icing is too thick for your taste, you can always add a little more milk.
  • This recipe freezes really well!

Nutrition

Serving: 1Calories: 132kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 67mgPotassium: 37mgFiber: 1gSugar: 10gVitamin A: 187IUVitamin C: 0.02mgCalcium: 18mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.