There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen—especially when they’re extra soft, gooey, and jumbo-sized. These Irresistibly Soft and Gooey Jumbo Cinnamon Rolls are made completely from scratch and are everything a cinnamon roll lover dreams about: pillowy dough, rich cinnamon-sugar filling, and a silky cream cheese glaze that melts right into the swirls. Whether you’re baking for a holiday morning, brunch with friends, or just because—it’s always the right time for a cinnamon roll this good.
Why You’ll Love This Recipe:
- Extra large bakery-style rolls with impressive height and softness
- Sticky and gooey centers packed with brown sugar and cinnamon
- No shortcuts – fully homemade with love and real ingredients
- Perfect for weekend baking, holidays, or sweet gifting
What Ingredients Do You Need?
- All purpose flour
- Rapid Rise yeast
- Granulated sugar
- Eggs
- Whole Milk
- Unsalted Butter
- Brown Sugar
- Cinnamon
- Powdered Sugar
- Cream Cheese
- Vanilla Extract
- Salt
Made with simple ingredients you already have at home, these cinnamon rolls are perfect to whip up for any occasion.
Tips For Success:
- Don’t rush the rise: Letting the dough fully proof = fluffier rolls.
- Don’t skip the hand kneading! Using your hands to knead will help activate the gluten better for a softer dough.
- Bake in a high-sided pan: Helps the rolls bake tall and even.
- Under bake your dough! This is truly the key to perfect cinnamon rolls and that delicious gooey center. When your rolls are a nice golden brown on top, they’re done!
- Only frost the rolls you plan on eating. This will prevent the rolls from getting soggy when they’re stored and prevent the frosting from getting weird through multiple temp changes.
- Warm up your rolls before eating! Cinnamon rolls are best when they are nice and gooey and warm. Simply pop in the microwave for about 30 seconds and enjoy!
Follow these tips and the instructions below, and you will have perfect cinnamon rolls every time!
Optional Mix Ins and Variations:
- Add in chopped pecans or walnuts to the inside for a nice crunch and nutty flavor.
- Use orange zest in the frosting for a citrusy twist
- Add in some fruit for a nice flavor mix such as rhubarb, lingonberries, blueberries or any of your favorites. Just be sure to get all excess moisture out before adding them in
Don’t be afraid to make this recipe your own. The options of what you can do with these cinnamon rolls are endless!
Storage Tips:
- Room temp: Store unfrosted rolls in an airtight container up to 3 days.
- Refrigerated: Frosted rolls keep 4–5 days—just reheat to enjoy warm.
- Freezer-friendly: Freeze baked (or unbaked) rolls individually.
- Make ahead: Prepare and chill dough overnight for fresh morning baking.
Save or Share This Recipe!
Made these rolls?Pin it, print it, or send it to your favorite baking buddy for your next brunch or holiday morning.
If you’ve never made homemade cinnamon rolls from scratch, this is the recipe to start with. They’re forgiving, fun to make, and guaranteed to impress. Soft, sweet, and gooey in the center—just like a cinnamon roll should be.
Bake them once, and you’ll never go back to store-bought again.
Tag me on Instagram or TikTok and show me your cinnamon roll magic!✨
Happy baking!
Soft & Gooey Jumbo Cinnamon Rolls
Ingredients
For the dough
- 4 cups all purpose flour spooned and leveled
- ⅓ cup granulated sugar
- 1 packet Rapid Rise Instant Yeast (2 ¼ tsp)
- 1½ cup whole milk cold
- 6 tbsp unsalted butter cold and cubed
- 1 large egg cold
For the filling
- ½ cup unsalted butter 1 stick, room temp
- 1⅓ cup brown sugar packed
- 2 tbsp cinnamon
- ¼ tsp salt
For the frosting
- 4 oz cream cheese room temp
- ½ cup unsalted butter room temp
- 3 cups powdered sugar
- 2 tbsp whole milk add more if needed
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- In a bowl fit for a stand mixer, combine 2 cups of the flour, yeast, salt and sugar. Mix to combine and set aside.
- In a microwave safe bowl, microwave the milk and butter in 30 second increments until the milk is warm and the butter as started to melt. Give the bowl a stir in between. Make sure your mixture is warm but not hot. If it is too hot, give it some time to cool to prevent adding it to the yeast. I use my pinky to test the temp, it should be just slightly warm.
- Add the warm milk and butter to the flour mixture.
- Fit with the dough hook, start to beat on low speed, gradually increasing to high until combine. This should take about 2 minutes, scraping down your bowl as needed.
- Add the egg and 1 more cup of flour, beating until combined.
- Add the remaining 1 cup of flour until the dough forms a ball.
- Turn out your dough onto a lightly floured surface. Knead for 15 minutes, until you can stretch the dough without it breaking. If you are not able to hand knead, you can do this with the dough hook in your stand mixer.
- Transfer your dough to an oiled bowl and cover. Let your dough rise for an hour in a warm place.
- While you wait for the dough to rise, make your filling. Mix the butter, brown sugar, salt and cinnamon together in a small bowl. Set aside.
- Once your dough has doubled in size, place it on a lightly floured surface and roll it out into a long rectangle.
- Spread out the filling evenly all the way to the edges of the dough.
- From the long end of the dough, roll the dough tightly away from you.
- Using a sharp knife, cut the dough into 8 jumbo rolls. I like to start in the middle and then cut those pieces evenly.
- Use butter to grease a 9 x 13 in pan. Place the rolls in the pan and loosely cover for another hour until they have puffed up.
- Preheat your oven to 350℉.
- Once your rolls have risen, place them in the oven and bake until lightly golden on top. I start my timer at 22 minutes and add time as needed. Allow to cool.
- While you wait for the rolls to cool a bit, make the frosting. In a stand mixer fit with the whisk attachment, add in your cream cheese and butter. Beat on high for 1-2 minutes until fluffy. Add in the milk, salt and vanilla extract. Mix until just combined. Slowly add in your powdered sugar until combined.
- Spread the icing over the rolls and enjoy!
Notes
- To prep these the night before, make the dough as directed through placing them in the greased 9 x 13 in pan. Instead of leaving them out to rise, cover with plastic wrap and a dish towel and place in the fridge. The next day, give your rolls an hour to rise on the counter to warm up and rise before continuing to bake as directed!
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