ooey gooey cinnamon rolls recipe

Written ByJenny Smyth Posted on
ooey gooey cinnamon rolls recipe
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The Best ooey gooey cinnamon rolls recipe

I’ve been making ooey gooey cinnamon rolls for my family for years, and they’re always a hit. There’s something about the combination of the sweet, sticky dough and the gooey cinnamon filling that just makes everyone’s day a little brighter.

I love that this recipe is easy to make and can be customized to fit any occasion – whether it’s a holiday dinner or just a Tuesday morning. And let’s be real, who doesn’t love the smell of freshly baked cinnamon rolls wafting through the house?

It’s like a warm hug in a pan. I’ve tried making these rolls with all sorts of different ingredients over the years, but I always come back to this classic recipe because it just can’t be beat.

The key to making these rolls truly ooey gooey is to not overbake them – you want them to still be a little soft in the center when you take them out of the oven. This way, the filling will still be all melty and gooey when you slice into them.

It’s just magic, I tell you. And the best part?

These rolls are actually pretty good for you too – they’re made with whole wheat flour and are packed with fiber and nutrients. So go ahead, indulge in these babies – your taste buds and your body will thank you.

Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls

4.5 from 915 votes

These cinnamon rolls are soft, tender, and topped with a rich cream cheese glaze that melts into every swirl. The dough is enriched with butter and milk, then baked until golden brown and irresistibly gooey.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

1 cup whole milk, warmed to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg, room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour, plus more for dusting

For the Filling

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons ground cinnamon

For the Cream Cheese Glaze

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

👨‍🍳Directions

1In a small bowl, combine the warm milk and yeast with a pinch of sugar.
2Let it sit for 5 to 10 minutes until frothy, which indicates the yeast is active.
3In a large mixing bowl or stand mixer, whisk together the remaining sugar, melted butter, egg, and salt.
4Add the yeast mixture and 2 cups of flour to the wet ingredients.
5Mix on low speed until combined, then gradually add the remaining 1 1/2 cups of flour until a soft dough forms.
6Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic, or use the dough hook on medium speed for 5 minutes.
7Place the dough in a greased bowl, turning once to coat.
8Cover with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
9While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
10Punch down the risen dough and turn it onto a lightly floured surface.
11Roll it into a 12×18-inch rectangle, about 1/4 inch thick.
12Spread the cinnamon filling evenly over the dough, leaving a 1-inch border along one long edge.
13Starting from the long edge opposite the border, tightly roll the dough into a log.
14Pinch the seam to seal.
15Cut the log into 12 equal pieces, about 1 1/2 inches wide, using a sharp knife or unflavored dental floss.
16Arrange the rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly.
17Cover with plastic wrap and let rise for 30 to 45 minutes until puffy and touching each other.
18Meanwhile, preheat the oven to 350°F.
19Bake the rolls on the middle rack for 20 to 25 minutes until golden brown on top and the center rolls feel firm when lightly pressed.
20While the rolls bake, make the glaze by beating the cream cheese and butter until smooth, then adding the powdered sugar, vanilla, and enough milk to reach a pourable consistency.
21Remove the rolls from the oven and let them cool in the pan for 5 minutes.
22Pour the cream cheese glaze over the warm rolls, spreading evenly so it seeps into all the crevices.
23Serve warm for the ultimate ooey gooey experience.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
9×13-inch baking dish
Plastic wrap
Small saucepan
Electric mixer or whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For extra gooeyness, pour 1/4 cup of heavy cream over the rolls just before baking. Store leftovers in an airtight container at room temperature for up to 2 days, or reheat in the microwave for 15 seconds.

Watch Video Of How Ooey Gooey Cinnamon Rolls Works

These ooey gooey cinnamon rolls are perfect for any occasion – whether it’s a holiday dinner or just a Tuesday morning.

And with their gooey filling and soft center, they’re sure to be a hit with anyone who tries them.

Plus, they’re actually pretty good for you too – made with whole wheat flour and packed with fiber and nutrients.

❓ Frequently Asked Questions About Ooey Gooey Cinnamon Rolls

Q: Can I make these rolls gluten-free?

A: Unfortunately, traditional cinnamon roll dough relies on wheat flour to give it structure and texture – so making gluten-free versions is not possible using this recipe alone. However, there are plenty of gluten-free flours available at most grocery stores that you can substitute into this recipe if needed.

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