Homemade Ooey Gooey Cinnamon Rolls

Who can resist a warm homemade cinnamon roll? I know I sure can't! These Ooey Gooey Cinnamon Rolls are soft, fluffy, and filled with buttery brown sugar cinnamon filling, then topped with an out-of-this-world cream cheese frosting.

Do you know that amazing smell of warm cinnamon rolls the second you walk past a Cinnabon? It gets me every time! While I also love making my Cinnamon Bun Scones, nothing beats a pan of homemade Ooey Gooey Cinnamon Rolls fresh from the oven. My husband has always claimed cinnamon rolls are “his thing,” so one weekend he made these with the kids while I enjoyed a quiet morning with a cup of coffee. We baked them fresh the next morning, shared them with family, and they disappeared in no time. Soft, fluffy, and topped with rich cream cheese frosting, these homemade cinnamon rolls are every bit as good as the bakery version.

Quick Look: Ooey Gooey Cinnamon Rolls

This Homemade Ooey Gooey Cinnamon Roll recipe creates soft, fluffy rolls filled with a buttery brown sugar cinnamon filling and topped with rich cream cheese frosting.

• Prep Time: 20 minutes
• Rise Time: 1 hour 30 minutes
• Bake Time: 20 minutes
• Total Time: 2 hours 10 minutes
• Servings: 12 cinnamon rolls
• Perfect For: holiday mornings, weekend brunches, or anytime you’re craving warm homemade cinnamon rolls.
• Difficulty: Intermediate

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What Makes These Cinnamon Rolls So Good?

• Soft, fluffy dough: Made with active dry yeast and simple pantry staples, the homemade cinnamon roll dough bakes up light, tender, and perfectly soft every time.
• Gooey cinnamon filling: Every swirl is layered with a buttery brown sugar cinnamon filling that melts into the dough as it bakes.
• Rich cream cheese frosting: Spread over the warm cinnamon rolls, the homemade cream cheese frosting melts into every bite for the perfect finishing touch.
• Make-ahead friendly: Prepare the rolls the night before and bake them fresh the next morning for an easy holiday breakfast or weekend brunch.

Ingredient Notes

See the recipe card below for the full list of ingredients and exact measurements.

• Active dry yeast: Make sure your yeast is fresh for the best rise. If it doesn’t become foamy after sitting in the warm milk for about 5 minutes, start over with new yeast.
• Warm milk: The milk should be warm (about 105-110°F), not hot. Milk that’s too hot can kill the yeast, while milk that’s too cool won’t activate it properly.
• All-purpose flour: Add only enough flour for a soft, slightly tacky dough.
• Brown sugar: Creates a rich, gooey cinnamon filling in every swirl.
• Cream cheese: Soften to room temperature for a smooth, creamy frosting.

How to Make Ooey Gooey Cinnamon Rolls

Step 1. In a small bowl or measuring cup, dissolve the active dry yeast in the warm milk. Let the yeast mixture sit for about 5 minutes, or until foamy.

Step 2. In the bowl of a stand mixer fitted with the dough hook, combine the sugar, softened butter, salt, eggs, and flour. Mix on low speed until the ingredients are just combined.

Step 3. Pour the yeast mixture into the flour mixture and mix with the dough hook until a soft dough forms. Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a clean kitchen towel.

Step 4. Let the dough rise in a warm place until doubled in size, about 1 hour.

Step 5. On a lightly floured surface, roll the dough into a 16 x 13-inch rectangle about ¼-inch thick, keeping the thickness as even as possible for evenly baked cinnamon rolls.

Step 6. In a small bowl, combine the brown sugar and cinnamon. Spread the softened butter evenly over the dough, then sprinkle the cinnamon filling over the butter layer, covering the entire surface.

Step 7. Starting with the long side, tightly roll the dough into a thick log. Slice into 12 equal pieces, about 1½ inches thick.

Step 8. Place the cinnamon rolls into a greased 9×13-inch baking pan, cover with plastic wrap or a clean kitchen towel, and let rise for 30 minutes. Bake in a 350°F oven for about 20 minutes, or until the tops are lightly golden brown.

Step 9. While the cinnamon rolls bake, beat together the cream cheese frosting ingredients until smooth and creamy. Once the warm cinnamon rolls are removed from the oven, spread the frosting generously over the tops and let it melt into every swirl.

Step 10. Serve warm and enjoy!

My Best Cinnamon Roll Tips

• Use warm milk. Aim for 105-110°F so the yeast activates properly.
• Keep the dough soft. Avoid adding too much flour or the rolls can become dense.
• Let the dough fully rise. It should double in size before rolling.
• Roll tightly. This helps create neat swirls and keeps the cinnamon filling in place.
• Frost while warm. The cream cheese frosting melts into every swirl for the best texture.

Make-Ahead, Storage & Freezing

• Prepare the cinnamon rolls through the second rise, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.
• Looking for another make-ahead breakfast? Try my Cinnamon Roll French Toast Casserole, or make Cinnamon Roll Monkey Bread when you’re feeding a crowd.
• Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm individual rolls in the microwave for 10-15 seconds before serving.
• Freezing: Freeze baked or unbaked cinnamon rolls for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Ooey Gooey Cinnamon Rolls Recipe FAQs

More Cinnamon Recipes You’ll Love

Cinnamon sugar is one of my favorite combinations. Below are some of my favorites including Baked Cinnamon Sugar Donuts.

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