Gooey Cinnamon Roll Recipe

Warm milk and melt butter

Gently warm the milk in a small saucepan or microwave until lukewarm (about 105–115°F / 40–46°C). Add 4 tbs unsalted butter to the warm milk so it melts; cool slightly if very hot.

Bloom yeast

Stir 1 tbsp warm water with 1 tsp granulated sugar in a small bowl. Sprinkle 2 tsp active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start with fresh yeast.

Combine wet ingredients

In a large mixing bowl or stand mixer bowl, whisk the lukewarm milk/butter mixture, the foamed yeast, and 1 large egg until combined.

Add dry ingredients and knead

Add 3 cups all-purpose flour and 1/2 tsp salt to the wet mixture. If using a stand mixer, use the dough hook on low speed to combine, then knead about 5–7 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead for 8–10 minutes, adding up to 1/4 cup more flour only if dough is too sticky.

First rise

Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare filling

While dough is rising, combine 6 tbs softened butter, 1 cup packed light brown sugar, 2 tbs ground cinnamon, and 1/4 tsp fine salt in a bowl. Mix until it forms a spreadable paste; set aside at room temperature so it’s easy to spread.

Roll out dough

Once the dough has doubled, turn it out onto a lightly floured surface and roll it into a 12x16 inch rectangle (about 1/4-inch thick). Keep edges even so rolls are uniform.

Spread filling

Evenly spread the cinnamon-brown sugar butter across the rolled dough, leaving a 1/2-inch clean border along one long edge to help seal the roll.

Roll and cut

Starting at the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 9 equal slices (~1½–1¾ inches each). Place slices cut-side up in a 9x13-inch baking pan or a lightly greased round pan with about 1/2-inch space between each.

Second rise

Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat oven and prepare sauce

Preheat the oven to 350°F (175°C). While rolls finish proofing, make the gooey sauce: in a small saucepan over medium heat combine 1/2 cup heavy cream, 1/2 cup brown sugar, and 3 tbs unsalted butter. Stir until sugar dissolves and butter melts, bring to a gentle simmer for 1–2 minutes, then remove from heat and stir in 1 tsp vanilla. If using cream cheese glaze, beat 2 oz room-temperature cream cheese into the warm sauce until smooth. For a thicker icing, whisk in powdered sugar 1–2 tbsp at a time until desired consistency.

Pour sauce and bake

Pour about half of the warm gooey sauce into the bottom of the prepared baking pan, then place the risen rolls into the pan on top of the sauce. Pour the remaining sauce evenly over the tops of the rolls (this will soak into the bottom and make them very gooey). Bake in preheated oven for 22–28 minutes until rolls are golden brown on top and internal dough registers about 190–200°F (88–93°C). If tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Cool slightly and serve

Remove the pan from the oven and let the rolls sit 5–10 minutes so the sauce settles. If you made a separate cream cheese glaze or thicker powdered sugar glaze, drizzle or spread it over warm rolls now. Serve warm, scooping gooey sauce from the pan over each roll as desired.