Warm butter is almost always the culprit here. If the butter in your cinnamon sugar filling is too soft, melted, or greasy when you spread it, it will become liquid before the dough has a chance to set in the oven. This causes it to ooze out and create a sticky mess. To prevent this, ensure your butter is cool room temperature – soft enough to mix but still firm enough to hold its shape. Additionally, when rolling out the dough and spreading the filling, leave a small 1-inch border at one edge. This allows you to firmly seal the log, effectively locking in all that delicious cinnamon-sugar goodness.

The most common reason for dry, non-gooey cinnamon rolls is overbaking. Every oven is slightly different, and baking for even a few minutes too long can transform a perfectly moist roll into a dry one. That’s why I strongly advocate for using an instant-read thermometer. Aim to pull your rolls from the oven when the center reaches an internal temperature of **185°F (85°C)**. Another significant factor can be inaccurate flour measurements. Scooping flour directly from the bag often results in using too much, which dries out the dough before it even enters the oven. Always use a kitchen scale for precision, or employ the spoon-and-level method if measuring by volume.

Absolutely! Making cinnamon rolls ahead of time is a fantastic way to enjoy fresh-baked treats without the morning rush. You have two excellent make-ahead options:

• Refrigerate the Dough Overnight: Prepare and knead the dough as instructed, then immediately cover it tightly with plastic wrap and chill it in the refrigerator overnight (up to 24 hours). The next day, simply remove the dough, let it come to a cool room temperature for easier handling, then roll, fill, shape, allow to rise at room temperature, and bake as usual.
• Shape and Refrigerate Rolls Overnight: Alternatively, you can complete all the steps up to shaping the individual rolls. Place the shaped rolls in your prepared baking pan, cover them tightly with two layers of plastic wrap, and refrigerate overnight. In the morning, take them out and let them rise at room temperature until they are puffy and doubled in size (this might take 1.5-3 hours depending on your kitchen’s warmth). Then, bake them as directed. Remember not to refrigerate them for longer than 24 hours, as prolonged chilling can cause the yeast to over-ferment and develop a sour taste.

Tangzhong (for exceptional softness)

• ▢ 1/4 cup bread flour
• ▢ 3/4 cup water

Cinnamon Roll Dough (the secret to fluffiness)

• ▢ 3 2/3 cups bread flour, *See notes below for proper measuring technique*
• ▢ 1/3 cup granulated sugar
• ▢ 2 teaspoons instant yeast
• ▢ 3/4 teaspoon fine sea salt
• ▢ 1/3 cup heavy cream, room temperature
• ▢ 1/3 cup whole milk, room temperature
• ▢ 1 large whole egg, room temperature
• ▢ 1 teaspoon vanilla bean paste
• ▢ Tangzhong from above
• ▢ 8 tablespoons salted European butter, cool room temperature for best texture

Cinnamon Sugar Filling (rich and gooey)

• ▢ 1/2 cup salted European butter, cool room temperature (essential for preventing leaks)
• ▢ 2/3 cup light brown sugar, packed
• ▢ 2 tbsp ground cinnamon
• ▢ 2 tsp vanilla powder, optional (enhances flavor depth)

Cream Cheese Frosting (the ultimate topping)

• ▢ 6 tablespoons unsalted butter, room temperature
• ▢ 5 ounces cream cheese, cold (helps create a thicker frosting)
• ▢ 1 cup powdered sugar
• ▢ 1/2 teaspoon vanilla bean paste
• ▢ 1 tablespoon heavy cream

• Before you begin your baking adventure, ensure your baking pan is properly prepared. Line a metal 9×13 baking pan with parchment paper, leaving an overhang on the longer sides to create “handles.” This makes lifting the baked rolls out incredibly easy and simplifies cleanup.
• First, let’s create the magical tangzhong. In a small, heavy-bottomed saucepan, vigorously whisk together the measured water and bread flour until there are no lumps. Place the saucepan over medium heat and continue whisking constantly. Cook for approximately 4-5 minutes, until the mixture thickens significantly into a paste-like, opaque slurry. It should resemble a thick pudding. Immediately scrape this tangzhong into a clean bowl, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and set it aside to cool completely to room temperature. This cooling step is vital for its effectiveness.
  1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining bread flour, granulated sugar, instant yeast, and fine sea salt. Mix briefly on low speed to ensure the dry ingredients are well combined. Next, add the room temperature heavy cream, whole milk, large egg, vanilla bean paste, and the cooled tangzhong to the bowl. Begin kneading on low speed for about 2 minutes. At this point, the mixture will look like a rough, shaggy ball of dough, clinging to the hook and perhaps a bit sticky. Don’t worry, this texture is completely normal and expected before the butter is added.
  3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 3/4 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 large (50 g) whole egg, 1 teaspoon vanilla bean paste, Tangzhong from above
• Increase the mixer speed to low-medium. Gradually add the cool room-temperature salted European butter, one tablespoon at a time. It’s important to allow each piece of butter to be fully incorporated into the dough before adding the next. This process typically takes about 5 minutes. Once all the butter is added, continue kneading for another 10-12 minutes on medium speed. The dough will transform into a smooth, elastic, and slightly tacky ball that gracefully pulls away from the sides of the bowl, indicating proper gluten development. You should be able to stretch a small piece of dough thin enough to see light through it without tearing (the “windowpane test”).
  8 tablespoons (113 g) salted European butter
• Carefully remove the dough from the mixing bowl. On a clean, un-floured surface, gently pull the edges of the dough down and tuck them into the bottom center, rotating as you go, to create a smooth, taut, round ball. This creates surface tension. Place the dough ball seam-side down back into the mixing bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and set it aside in a warm, draft-free place to rest for a short but crucial 30 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out evenly later.
• While your dough is resting, prepare the rich cinnamon sugar filling. In a medium bowl, combine the cool room-temperature salted European butter (remember, not melted!), light brown sugar (packed), ground cinnamon, and the optional vanilla powder. Mix these ingredients thoroughly until you have a thick, spreadable paste. Set this aside; it’s important that the butter in the filling remains cool and firm.
  1/2 cup (113 g) salted European butter, 2/3 cup (133 g) light brown sugar, 2 tbsp ground cinnamon, 2 tsp vanilla powder
• Once rested, transfer the dough to a lightly floured surface. Using a rolling pin, carefully roll the dough into a large, even rectangle measuring approximately 15×21 inches (38×53 cm). Thanks to the tangzhong and proper kneading, you should find this dough incredibly pliable and easy to work with, requiring very little flour to prevent sticking. Dollop the prepared cinnamon sugar mixture evenly across the entire surface of the dough. Then, using an offset spatula or the back of a spoon, gently spread the filling all the way to the edges, leaving a clean, unfilled 1-inch border along one of the longer sides (this will be the final edge you roll up). This border helps seal the log tightly.
• Starting from the longer side opposite the unfilled border, carefully and tightly roll the dough into a snug log. Once rolled, use your pizza cutter to divide the log into twelve individual, 1 3/4-inch wide strips. This method ensures perfectly round rolls with intact swirls. Gently transfer each cut roll into your prepared 9×13 baking pan, arranging them with a little space between each. Cover the pan loosely with plastic wrap and place it in a warm spot to rise until the rolls have doubled significantly in size, becoming visibly puffy and touching each other. This second rise typically takes about 1-2 hours, depending on your ambient kitchen temperature. While the rolls are rising, preheat your oven to 325°F (162°C).
• Bake the cinnamon rolls in the preheated oven for 30-35 minutes. Keep an eye on them, as baking times can vary. The tops should be lightly golden brown and the rolls should feel slightly firm to the touch but still tender. Crucially, insert an instant-read thermometer into the center of the middle roll. For that signature soft and gooey bakery-style texture, pull the rolls from the oven precisely when the internal temperature reaches 185°F (85°C). Avoid overbaking at all costs to ensure ultimate moistness!
• While your heavenly rolls are baking, prepare the dreamy cream cheese frosting. In the clean bowl of your stand mixer (or a large bowl with a hand mixer), combine the room temperature unsalted butter and cold cream cheese. Beat on medium speed until the mixture is smooth and well combined, with no lumps of cream cheese remaining. Gradually add the powdered sugar, mixing on low speed until it’s incorporated, then increase to medium-high and beat until the frosting is light, fluffy, and airy, about 3-5 minutes. Finally, mix in the vanilla bean paste and heavy cream until just combined, ensuring a silky-smooth finish.
  6 tablespoons (84 g) unsalted butter, 5 ounces (5 oz) cream cheese, 1 cup (120 g) powdered sugar, 1/2 teaspoon vanilla bean paste, 1 tablespoon heavy cream
• Once baked, immediately transfer the pan of warm cinnamon rolls to a wire cooling rack. Let them cool in the pan for precisely 15 minutes. This short cooling period allows them to set slightly but remain warm enough for the frosting to melt perfectly. After 15 minutes, spread the glorious cream cheese frosting generously over the tops of all the rolls. Allow them to sit for another 15 minutes to let the frosting gently seep into the warm, gooey centers. Serve warm and prepare for an unforgettable bakery-style experience!
• Storage & Reheating: If by some miracle you have leftovers, store them in an airtight container at room temperature for 4-5 days to maintain their softness. For best enjoyment, gently reheat them in the oven (at 275°F/135°C for 10-15 minutes, covered with foil) or a microwave (for 20-30 seconds) until warm and gooey before serving!

Always use cool room-temperature butter. This applies to both the butter kneaded into the dough and the butter used in your cinnamon sugar filling. Butter that is too soft or melted will make the dough difficult to handle, resulting in a greasy texture. More importantly, warm butter in the filling will melt too quickly during baking, causing it to leak out of the rolls and creating a less gooey, more crumbly interior. Aim for butter that is still firm to the touch but pliable, similar to the consistency of cold cream cheese.

A pizza wheel is superior to floss for cutting rolls! Forget the old trick of using dental floss or a serrated knife. From my professional bakery experience, a sharp pizza wheel is much easier, cleaner, and faster for cutting rolled dough. It ensures perfectly round rolls with beautifully preserved swirls every single time, leading to a much more attractive and uniform final product after baking.

Overnight Rise Option: To enjoy fresh cinnamon rolls without an early start, you can prepare the shaped rolls the night before. Arrange them in your parchment-lined baking pan, cover the pan tightly with two layers of plastic wrap, and refrigerate overnight. The next morning, remove them from the fridge and let them rise at room temperature until they have visibly doubled in size and are puffy (this can take anywhere from 1.5 to 3 hours, depending on your kitchen’s warmth). Then, bake as usual. Crucial note: Do not refrigerate the shaped rolls for longer than 24 hours, as the yeast will eventually over-ferment, potentially leading to a sour taste in the dough.

Freezing for Future Enjoyment: You can also freeze these cinnamon rolls for longer-term storage! Once the rolls are shaped and placed in the baking pan (before the second rise), cover the pan with two layers of plastic wrap and then a layer of aluminum foil. Freeze for up to 2-3 weeks. When you’re ready to bake, transfer the frozen rolls to the refrigerator overnight to defrost. The next morning, remove them, let them rise at room temperature until doubled in size, and then bake according to the recipe instructions.

The calorie information provided for the recipe is an estimate and may vary based on exact ingredients and portion sizes. The accuracy of the calories listed is not guaranteed.