There’s something magical about the smell of freshly baked cinnamon rolls wafting through the kitchen. The combination of soft, pillowy dough, rich cinnamon-sugar filling, and creamy, tangy icing makes these treats impossible to resist. This recipe for Soft and Gooey Cinnamon Rolls uses the Tangzhong method to ensure the rolls are exceptionally tender and stay fresh longer. Whether you’re serving them for a weekend breakfast, a holiday brunch, or just because, these cinnamon rolls are sure to become a family favorite.
The first time I made these cinnamon rolls, I was amazed at how the Tangzhong paste transformed the dough. It was incredibly soft and easy to work with, producing rolls that were fluffy yet rich. The filling is perfectly spiced, and the cream cheese icing takes them over the top. Now, I can’t imagine a special breakfast or dessert spread without them.
Why You’ll Love This Gooey Cinnamon Rolls Recipe
- Ultra-Soft Dough: The Tangzhong method creates a dough that’s soft, fluffy, and moist, with a melt-in-your-mouth texture.
- Perfect Balance of Flavors: The cinnamon-sugar filling is sweet and warm, complementing the tangy cream cheese icing beautifully.
- Customizable: You can tweak the filling or icing to suit your preferences, or even add extras like nuts or raisins.
- Impressive Yet Easy: While these rolls look bakery-worthy, they’re straightforward to make with step-by-step guidance.
- Make-Ahead Friendly: You can prepare the rolls the night before and bake them fresh in the morning.
Now, let’s dive into the details so you can create these show-stopping cinnamon rolls at home.
Ingredients
the Paste (Tangzhong Method):
- Milk: ⅓ cup (2% or whole) – Adds richness to the dough.
- Hot Tap Water: ½ cup – Helps form the paste.
- Bread Flour: ⅓ cup – Used to create a thick, elastic paste that enhances the dough’s softness.
the Dough:
- Instant Yeast: 3 teaspoons (2 packets) – Provides the lift for the rolls.
- Warm Milk: ⅔ cup (warmed to 100°F) – Activates the yeast without killing it.
- Sugar: ½ cup – Adds sweetness to the dough.
- Melted Salted Butter: 3 tablespoons – Enhances the dough’s flavor and texture.
- Egg: 1 – Helps bind the dough and adds richness.
- Bread Flour: 3⅔ cups – The high protein content creates structure and elasticity.
the Filling:
- Softened Salted Butter: ½ cup (1 stick) – Ensures the filling spreads evenly.
- Brown Sugar: 1 cup – Adds a deep, caramel-like sweetness.
- Cinnamon: 2 tablespoons – The star spice that gives these rolls their iconic flavor.
the Cream Cheese Icing:
- Softened Cream Cheese: 4 ounces – Adds a tangy, creamy element.
- Softened Salted Butter: 4 tablespoons – Combines with the cream cheese for a luscious icing.
- Powdered Sugar: 1½ cups – Sweetens the icing to perfection.
- Vanilla Extract: 1 teaspoon – Enhances the flavor of the icing.
- Heavy Whipping Cream: ½ cup (warmed) – Helps create a smooth, spreadable consistency.
Step-by-Step Instructions
Step 1: Prepare the Paste (Tangzhong Method)
In a medium saucepan, combine ⅓ cup milk, ½ cup hot tap water, and ⅓ cup bread flour. Whisk continuously over medium heat until a thick paste forms, about 3–5 minutes. Remove from heat and let the paste cool slightly. This step ensures the dough is soft and retains moisture during baking.
Step 2: Prepare the Dough
In a large mixing bowl, combine the cooled paste with 3 teaspoons of instant yeast. Add ⅔ cup warm milk, ½ cup sugar, 3 tablespoons melted salted butter, and 1 egg. Stir until the mixture is smooth.
Gradually incorporate 3⅔ cups of bread flour, mixing until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 15 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 3: Prepare the Filling
While the dough is rising, mix ½ cup softened salted butter, 1 cup brown sugar, and 2 tablespoons cinnamon in a small bowl until smooth and spreadable.
Step 4: Assemble the Rolls
Once the dough has risen, punch it down to release air bubbles. Roll it out on a floured surface into a large rectangle, about ¼-inch thick. Spread the cinnamon-sugar filling evenly over the dough, pressing it gently to adhere.
Starting from one long edge, tightly roll up the dough into a log. Using a sharp knife, cut the log into 12 equal pieces. Arrange the rolls on a parchment-lined sheet pan, leaving space between them. Cover and let them rise for another 30 minutes.
Step 5: Bake the Rolls
Preheat your oven to 350°F (175°C). Before baking, pour ½ cup of warmed heavy whipping cream over the risen rolls. This step keeps the rolls extra moist and tender. Bake for 18–20 minutes until lightly golden.
Step 6: Prepare the Cream Cheese Icing
While the rolls are baking, beat together 4 ounces softened cream cheese, 4 tablespoons softened salted butter, 1½ cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Gradually add the warmed heavy cream, mixing until the icing reaches a creamy, spreadable consistency.
Step 7: Frost and Serve
Once the rolls are out of the oven, let them cool slightly before generously spreading the cream cheese icing over the top. Serve warm and watch them disappear!
Tips for Success
- Use Room Temperature Ingredients: Softened butter and cream cheese blend more easily for the filling and icing.
- Don’t Skip the Paste: The Tangzhong method is key to achieving ultra-soft rolls.
- Measure Flour Correctly: Spoon and level the flour to avoid adding too much, which can make the dough dense.
- Slice Rolls Evenly: Use dental floss or a sharp knife for clean, uniform cuts.
- Make Ahead: Assemble the rolls the night before, refrigerate, and bake fresh in the morning.
Gooey Cinnamon Rolls Recipe Variations
- Add Nuts: Sprinkle chopped pecans or walnuts over the filling for extra texture.
- Raisin Lovers: Add a handful of raisins to the filling for a classic twist.
- Extra Spice: Mix in nutmeg or cardamom with the cinnamon for added warmth.
- Savory Option: Skip the sugar and cinnamon; fill the dough with garlic butter, cheese, and herbs for savory rolls.
Nutritional Information (Per Roll)
- Calories: ~350
- Protein: ~6g
- Fat: ~15g
- Carbohydrates: ~50g
- Fiber: ~1g
- Sodium: ~210mg
Storage and Reheating
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted rolls for up to 3 months. Thaw overnight in the refrigerator and warm before frosting.
- Reheating: Warm rolls in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5 minutes.
Conclusion
These Soft and Gooey Cinnamon Rolls with Cream Cheese Icing are the ultimate indulgence, perfect for breakfast, brunch, or a sweet treat any time of day. The Tangzhong method ensures the rolls are incredibly tender, while the cinnamon-sugar filling and creamy icing provide a decadent finish.
Whether you’re baking for a holiday, a special occasion, or just to treat yourself, this recipe is a guaranteed crowd-pleaser. Customize it with your favorite fillings or toppings to make it your own.
I’d love to see how your cinnamon rolls turn out! Share your photos and creative twists in the comments below or tag me on social media. Let’s make every morning a little sweeter, one cinnamon roll at a time. 🍰🍯✨
Print
Soft and Gooey Cinnamon Rolls with Cream Cheese Icing
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls
Description
These cinnamon rolls are incredibly soft and fluffy, made with a Tangzhong method for the dough and topped with a rich cream cheese icing. Perfect for breakfast, brunch, or dessert!
Ingredients
- For the Paste: Milk (⅓ cup), Hot Tap Water (½ cup), Bread Flour (⅓ cup)
- For the Dough: Instant Yeast (3 tsp), Warm Milk (⅔ cup), Sugar (½ cup), Melted Butter (3 tbsp), Egg (1), Bread Flour (3⅔ cups)
- For the Filling: Softened Butter (½ cup), Brown Sugar (1 cup), Cinnamon (2 tbsp)
- For the Cream Cheese Icing: Cream Cheese (4 oz), Butter (4 tbsp), Powdered Sugar (1½ cups), Vanilla Extract (1 tsp), Heavy Cream (½ cup)
Instructions
- Make a Tangzhong paste with milk, water, and bread flour; let cool.
- Combine the paste with yeast, warm milk, sugar, butter, and egg. Mix in bread flour and knead until smooth. Let rise for 1 hour.
- Prepare filling with softened butter, brown sugar, and cinnamon.
- Roll out dough, spread filling, and roll tightly. Slice into 12 pieces.
- Let rolls rise for 30 minutes, pour warm heavy cream over, and bake at 350°F for 18–20 minutes.
- Mix cream cheese icing and spread over warm rolls.
Notes
- The Tangzhong method ensures extra-soft rolls.
- Warm milk to 100°F for best yeast activation.
- Make ahead: Assemble rolls, refrigerate overnight, and bake fresh in the morning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American