The Mom Journal

These cinnamon rolls are perfect for holiday mornings, weekend breakfasts, or anytime you’re craving something homemade and sweet. The dough bakes up incredibly soft, the cinnamon filling creates those delicious gooey layers, and the cream cheese icing takes them over the top. They’re the kind of cinnamon rolls everyone will be reaching for seconds of!

Ooey Gooey Cinnamon Rolls

Soft, fluffy homemade cinnamon rolls filled with buttery brown sugar and cinnamon, baked until golden and topped with a thick, creamy homemade cream cheese icing.

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Prep Time 2 hours hrs 45 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 12 rolls

Course: Breakfast

Ingredients Method Notes

Ingredients

  

For the dough

• 1 cup Whole Milk warmed (105-110℉)
• 2¼ tsp. Active Dry Yeast
• ¼ cup Granulated Sugar
• 1 large Egg
• 1 Egg Yolk
• ¼ cup Butter melted

For the cinnamon filling

• ½ cup Butter softened
• ¾ cup Brown Sugar packed
• 2 Tbsp. Ground Cinnamon
• 1 Tbsp. All Purpose Flour

The secret ingredient

• ⅓ cup Heavy Whipping Cream warmed

Cream Cheese Icing

• 4 oz. Cream Cheese softened
• ¼ cup Butter softened
• 1 cup Powdered Sugar
• 1 tsp. Vanilla Extract
• 1-2 Tbsp. Milk or Heavy Cream
• Pinch of Salt

Method

 

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.

   Add the remaining sugar, egg, egg yolk, and melted butter. Mix until combined.

   Gradually add the flour and salt. Mix until a soft dough forms.
2. Knead the dough for about 8–10 minutes by hand or 5–7 minutes in a stand mixer with a dough hook. The dough should be soft and slightly tacky.

   Place in a greased bowl, cover, and let rise in a warm spot for about 1–1½ hours, or until doubled in size.
3. Mix together the softened butter, brown sugar, cinnamon, and flour until combined.
4. Roll the dough out on a lightly floured surface into approximately a 16-by-12-inch rectangle.

   Spread the cinnamon filling evenly over the dough, reaching close to the edges.

   Roll the dough tightly from the long side into a log. Cut into 12 equal rolls.
5. Arrange the rolls in a greased 9-by-13-inch baking dish.

   Cover and let rise for another 30–45 minutes, until puffy.
6. Warm the heavy cream slightly (don't boil it).

   Pour the ⅓ cup of warmed heavy cream evenly over the risen cinnamon rolls right before baking.
7. Bake at 350°F for 22–28 minutes, or until the rolls are lightly golden brown and cooked through.

   Let cool for about 10 minutes before icing.
8. Beat together the softened cream cheese and butter until smooth and fluffy.

   Add the powdered sugar, vanilla, milk or cream, and pinch of salt. Beat until creamy and smooth.

   Spread generously over the warm cinnamon rolls.

Notes

My tip: Don’t skip pouring the warm heavy cream over the rolls before baking. That’s what gives them that extra-soft, gooey center!