🍥 Soft & Gooey Cinnamon Rolls
Don’t lose this one! These cinnamon rolls use a little instant vanilla pudding mix in the dough, giving them an incredibly soft, tender, fluffy texture that stays deliciously moist.
They’re filled with buttery cinnamon sugar and baked until golden, then finished with a creamy vanilla glaze. Perfect for breakfast, brunch, holidays, or a cozy weekend bake.
⏱ Recipe Information
Prep Time: 25 minutes
Rise Time: 1½–2 hours
Bake Time: 20–25 minutes
Total Time: About 2½ hours
Yield: 12 cinnamon rolls
Difficulty: Medium
Method: Oven-Baked
Ingredients
Dough
- 1 cup (240 ml) warm milk
- ¼ cup (60 ml) water, room temperature
- ¼ cup (56 g) unsalted butter, melted
- 1 large egg, room temperature
- 4 cups (500 g) bread flour
- ½ of a 3.4 oz (96 g) package instant vanilla pudding mix — about 48 g
- 1 tablespoon granulated sugar
- 2¼ teaspoons instant yeast
- ½ teaspoon salt
Cinnamon Filling
- ½ cup (100 g) packed brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup (56 g) unsalted butter, softened
Creamy Vanilla Glaze
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
1. Prepare the Yeast Mixture
Pour the warm milk and room-temperature water into a large mixing bowl.
Add the sugar and yeast.
Stir gently and allow the mixture to stand for approximately 5–10 minutes, until slightly foamy.
Important: The milk should be warm, not hot. Very hot liquid can damage the yeast.
If using instant yeast, you can also mix it directly with the flour and other dry ingredients.
Make the Dough
2. Add the Wet Ingredients
Add the melted butter and egg to the yeast mixture.
Whisk until well combined.
The butter should be cooled enough that it doesn’t feel hot.
3. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Bread flour
- Instant vanilla pudding mix
- Salt
Mix thoroughly so the pudding mix is evenly distributed.
4. Form the Dough
Gradually add the dry ingredients to the wet ingredients.
Mix with a wooden spoon or dough hook until a soft dough forms.
The dough should be soft and slightly tacky but not excessively sticky.
5. Knead
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until smooth and elastic.
If using a stand mixer, knead with the dough hook on low-medium speed until the dough becomes smooth and pulls away from the sides of the bowl.
Avoid adding too much flour.
A slightly soft dough is what helps create tender cinnamon rolls.
First Rise
6. Let the Dough Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Leave in a warm, draft-free area for approximately 1–1½ hours, or until doubled in size.
The exact time depends on the temperature of your kitchen.
Prepare the Filling
7. Mix the Cinnamon Sugar
In a small bowl, combine:
- Brown sugar
- Ground cinnamon
Mix thoroughly.
Keep the softened butter separate.
Roll and Fill the Dough
8. Roll Out the Dough
Once doubled, gently punch down the dough to release excess air.
Transfer it to a lightly floured surface.
Roll into approximately a 15 × 20-inch rectangle.
Try to keep the thickness even throughout.
9. Add the Butter
Spread the softened butter evenly over the entire surface of the dough.
Leave a small border around the edges.
10. Add the Cinnamon Sugar
Sprinkle the brown sugar-cinnamon mixture evenly over the butter.
Gently press it into the butter so the filling stays in place when rolled.
Roll the Cinnamon Rolls
11. Roll Into a Log
Starting from one of the long sides, tightly roll the dough into a log.
Keep the roll firm but don’t squeeze it so tightly that the filling gets pushed out.
Pinch the seam closed.
12. Cut the Rolls
Using a sharp knife or unflavored dental floss, divide the log into 12 equal pieces.
For neat rolls, mark the log into 12 sections before cutting.
Second Rise
13. Arrange in the Baking Dish
Lightly grease a 9 × 13-inch baking dish.
Place the cinnamon rolls cut-side up in the dish, leaving a little space between them.
Cover loosely with a kitchen towel.
14. Let Them Rise Again
Allow the rolls to rise for approximately 30–45 minutes, or until visibly puffy.
Meanwhile, preheat the oven to:
350°F (175°C).
Bake
15. Bake the Rolls
Place the baking dish in the center of the preheated oven.
Bake for approximately 20–25 minutes, until the tops are lightly golden brown and the centers are cooked through.
Don’t overbake—the rolls should remain soft and tender.
If the tops brown too quickly, loosely cover the dish with aluminum foil during the final few minutes.
Make the Cream Cheese Glaze
16. Beat the Cream Cheese and Butter
While the rolls are baking, place the softened cream cheese and butter in a bowl.
Beat until smooth and creamy.
17. Add Powdered Sugar and Vanilla
Add the powdered sugar and vanilla extract.
Beat until smooth.
Add milk 1 tablespoon at a time until you reach your preferred consistency.
For a thick frosting, use less milk.
For a drizzleable glaze, add a little more.
Finish the Cinnamon Rolls
18. Frost While Warm
Remove the cinnamon rolls from the oven.
Let them cool for approximately 5–10 minutes.
Spread the cream cheese frosting generously over the warm rolls.
The frosting will gently melt into all those cinnamon-swirled layers.
For extra indulgence, add a second layer once the rolls have cooled slightly.
⭐ Chef’s Tips for Soft Cinnamon Rolls
Don’t Add Too Much Flour
This is one of the biggest causes of dense cinnamon rolls. The dough should be soft and slightly tacky.
Use Room-Temperature Egg
A room-temperature egg incorporates more easily and helps maintain an even dough temperature.
Don’t Rush the Rises
The dough needs time to develop structure and become light and fluffy.
Roll Tightly
A firm, even roll creates beautiful cinnamon swirls and prevents large gaps.
Don’t Overbake
The rolls should be lightly golden, not deeply browned.
Frost While Warm
Adding the frosting while the rolls are warm gives you that irresistible soft, gooey finish.
🍯 Optional Additions
Pecan Cinnamon Rolls
Scatter ½ cup finely chopped pecans over the cinnamon filling before rolling.
Raisin Cinnamon Rolls
Add ½ cup raisins over the brown sugar mixture.
Caramel Cinnamon Rolls
Drizzle warm caramel sauce over the baked rolls before adding the frosting.
Maple Cinnamon Rolls
Replace half the milk in the frosting with pure maple syrup.
Extra Gooey Rolls
Immediately before baking, pour ¼ cup warm heavy cream around the rolls in the baking dish.
This creates an especially soft, rich center.
Make-Ahead Instructions
Overnight Cinnamon Rolls
Prepare the rolls through the shaping stage.
Place them in the greased baking dish, cover tightly, and refrigerate overnight.
The next morning, remove them from the refrigerator and let them sit at room temperature for approximately 45–60 minutes, or until puffy.
Bake as directed.
This makes them perfect for Christmas morning or weekend brunch.
Storage
Store leftover cinnamon rolls in an airtight container.
Room temperature: 1–2 days
Refrigerator: Up to 4 days
Because of the cream cheese frosting, refrigerate them if your kitchen is warm.
Warm individual rolls for 10–20 seconds in the microwave before serving.
Freezing Instructions
Freeze Unbaked Rolls
Prepare and shape the rolls, then place them in a freezer-safe baking dish.
Cover tightly and freeze.
Thaw overnight in the refrigerator, then allow them to rise at room temperature before baking.
Freeze Baked Rolls
Allow baked rolls to cool completely.
Wrap individually and place in a freezer-safe container.
Freeze for up to 2 months.
Thaw and gently reheat before frosting.
🍥 Recipe Summary
These Soft & Gooey Cinnamon Rolls get their wonderfully tender texture from an unexpected ingredient: instant vanilla pudding mix.
The enriched dough rises into soft, fluffy rolls, while a generous layer of brown sugar and cinnamon melts into buttery spirals during baking. Finish everything with a silky cream cheese glaze for the ultimate homemade cinnamon roll.
Soft, fluffy, gooey, and impossible to eat just one—definitely a recipe worth saving.