Soft And Gooey Cinnamon Rolls (No Mixer!)

Zoha Malik

by Zoha Malik

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Rated 4.90 out of 5

284 Comments
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These are the *perfect* cinnamon rolls by every definition – and that’s coming from a very picky cinnamon roll lover. Pillowy soft, melt-in-your-mouth tender, with a gooey cinnamon sugar filling and a luscious cream cheese frosting. I’ve developed this recipe to be as easy and fuss-free as possible: all purpose flour only (no bread flour!), no mixer (though you can use one), no overnight rises, and with my favorite cut-and-roll technique for the perfect swirl every time.

A cinnamon roll with white icing sits on a cream-colored plate. A gold fork rests in the roll, ready for a bite. A cinnamon stick is visible in the background. The roll looks soft and gooey with a cinnamon filling

I have been baking for 38 years and cinnamon rolls are my favorite thing to make. I have 4 recipes I use and I’m getting rid of all of them. These are by far the softest, most delicious cinnamon rolls!
– Liv, ★★★★★

What I’ve learned from a dozen trials

I’ve tested no less than a dozen variations of this recipe to develop the perfect cinnamon rolls, and there have been some surprising learnings along the way. Here are my hot takes about cinnamon rolls, and what I believe makes this recipe perfect:

  1. All purpose flour is better than bread flour. Not only is all purpose flour easier to find (and already stocked in most pantries), I actually think it’s better than bread flour for cinnamon rolls. Bread flour has a higher gluten content and creates a light and chewy texture which is great for breads like sourdough or french loaves – but cinnamon rolls should be soft and tender. All purpose flour helps achieve that
  2. The floss cutting technique actually kind of sucks. Most recipes tell you to roll up the dough into a log, and cut it using a floss. In my tests, I learned that this actually gets pretty messy. Instead, I prefer the cut-and-roll technique to get the perfect, even swirl every time – more on this below!
  3. Drizzled heavy cream is not optional. The trick of pouring heavy cream on top of cinnamon rolls before baking, introduced by Tastes of Lizzy T, is a must. It creates steam in the oven and ensures the rolls are extra tender, moist and gooey
A hand is picking up a frosted cinnamon roll from a tray filled with other cinnamon rolls, all covered in white icing.

2 options to knead the dough

Kneading activates and strengthens the gluten in the dough, which helps the cinnamon rolls rise and develop the soft and flexible texture we want. Under-kneaded dough will result in dense, tough rolls which don’t rise properly. Here’s how you knead the dough properly:

Option 1: Knead by hand (15 minutes)

Bring together the ingredients into a rough dough using a spoon, then start kneading on a clean counter using a push-pull motion with your palms. The dough will be very sticky at first and this will take time – don’t panic, don’t add more flour, and just keep going! After ~5 minutes, the dough should feel significantly less sticky. If not, add just 1-2 tablespoons of flour and continue. After 15 minutes, the dough should be very smooth and stretchy, and pass the window-pane test. You should be able to stretch a piece between your fingers until it’s thin enough that light passes through it without ripping

A hand kneads a ball of dough on a lightly floured surface
A hand kneads a ball of dough on a light-colored, lightly floured surface. the dough looks smoother than before
A hand with red nail polish kneads a soft, yellowish dough on a lightly floured, textured surface
Two hands with red nail polish stretch the top edge of a ball of dough on a light countertop, revealing its elasticity

Option 2: Use a stand mixer (10 minutes)

Use the dough hook on a stand mixer to knead on medium-high speed. The dough will start sticky and wet, but over time will pull away from the edges of the bowl and come together into one smooth, stretchy mass that passes the window-pane test.

The “cut-and-roll” swirl technique

Perhaps it’s superficial of me, but I think a cinnamon roll has to look as good as it tastes, and that comes down to the perfect swirl. I know most recipes will tell you to roll the dough into one log, and then cut it with a sharp knife or floss. But this can be messy, the log is almost never perfectly even, and the filling often starts to ooze out.

What I recommend instead is the cut-and-roll technique:

  • After spreading the filling, divide the rectangle into equal long strips using a sharp knife or pizza cutter (I prefer the latter). A long clear ruler makes this easier
  • Roll each strip individually into a cinnamon roll, maintaining even pressure as you go

That’s it. You have more control and get a tight, even swirl every time. Once you try this technique, you won’t go back!

hand rolling a strip of dough into a cinnamon roll
hand holding a rolled cinnamon roll above the dough cut into strips

Step by step photos

Let’s put everything together with these step by step photos:

A glass bowl with a small amount of foamy, off-white liquid sits on a tan, speckled countertop
Stir together the warm milk and yeast.
A hand holding a spoon stirs a mixture of yeast, milk, and sugar in a large clear glass bowl on a beige countertop
Let the mixture rest for 10 minutes until frothy.
A hand stirs flour and liquid in a glass bowl with a metal spoon, beginning to mix dough on a beige countertop
Add all the other ingredients for the dough.
A glass bowl with partially mixed dough and a spoon on a light, flour-dusted surface.
Use a large spoon to bring the ingredients together into a loose, shaggy dough.
A ball of bread dough rests in a black mixing bowl on a light-colored surface, ready to rise
Now knead the dough using your hands or a stand mixer until smooth, soft and stretchy.
A smooth, risen ball of dough sits in a black mixing bowl on a light-colored countertop.
Cover the dough and let rise until it at least doubles in size.
A glass bowl with butter, brown sugar, cinnamon, and a pinch of salt on a light countertop, seen from above
In the meanwhile, add the ingredients for the filling to a bowl
A glass bowl with a cinnamon sugar mixture being mixed by a white spatula with a wooden handle on a beige countertop
Mix together until combined into a paste-like mixture.
cinnamon roll dough rolled out into a large rectangle with a spatula spreading cinnamon sugar filling on it
Roll the dough into an even rectangle.
cinnamon roll dough rolled out into a large rectangle, covered in cinnamon sugar filling
Spread on the filling evenly.
12 cinnamon rolls assembled and placed in a baking pan before being proofed
Shape the cinnamon rolls using the cut-and-swirl technique and place in a 9×13″ pan. Let them rise again for 30 minutes.
12 raw cinnamon rolls drenched in heavy cream
Drizzle heavy cream on top of the rolls, and bake.
A glass bowl filled with partially mixed butter and a mound of powdered sugar, sitting on a beige countertop
For the cream cheese icing, add all ingredients to a bowl.
A glass bowl filled with smooth, creamy, whipped frosting or batter
Whisk until a smooth, creamy mixture forms.

Once baked, wait 10 minutes then coat the rolls generously with the icing. Serve & enjoy! You can also elevate this recipe further by adding a pecan topping like my sticky pecan cinnamon buns, or make a chocolate variation like my decadent chocolate espresso rolls.

A cinnamon roll topped with icing sits on a white plate with a bite taken out. It looks soft and gooey with a cinnamon filling. A gold fork rests nearby, and the scene is bright and inviting.

A few last tips before you make them

Here are some tips to get this recipe just right:

  1. Weigh out the ingredients with a scale instead of using measuring cups. It’s common to stuff too much flour into a measuring cup, which will make the rolls dry. If you must use a measuring cup, fluff up the flour and transfer it into the cup one spoon at a time, and don’t pack it tightly
  2. Make sure your yeast isn’t expired. Yeast expires quickly, especially if left open at room temperature
  3. Don’t make the milk too hot! If it goes over 110F, you risk killing the yeast right at the beginning. Go for lukewarm to touch
  4. Let the dough rise properly. Make sure the dough has proofed properly before shaping, and again after shaping before baking. Under-risen dough will result in dense or tough cinnamon rolls
  5. Be wary of room temperature. If it is colder, the dough will need longer to rise. If it is hot, it will rise quickly and the filling might leak out. A warm 75-80F temperature is ideal
  6. Don’t over-bake. A light golden color on the rolls is what you need, and the rolls should spring back when gently poked. Over-baking can cause them to dry out
Print
A close-up of one of a cinnamon roll with white icing drizzled on top, placed on a cream-colored plate. The roll looks soft and partially eaten, with a fork nearby.

Soft & Gooey Cinnamon Rolls (No Mixer)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 108 reviews

Foolproof, pillowy soft cinnamon rolls: no mixer, no bread flour, and a unique rolling technique for the perfect swirl every time!

Yield:12 rolls

Prep Time:
35 mins
Cook Time:
25 mins
Rest Time:
90 mins
Total Time:
2 hrs 30 mins

Ingredients

Dough:

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)

Filling:

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • 3/4 tsp salt

Assembly & baking:

  • 1/2 cup heavy cream (120g), room temp

Cream cheese icing:

  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

Dough:

  1. Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and whisk. If using active dry yeast, rest for 10 minutes or until the mixture looks foamy. If using instant yeast, proceed without waiting
  2. Kneading by hand: Add the rest of the dough ingredients (sugar, flour, eggs, salt, and room temperature butter) to the same bowl. Use a large wooden spoon to mix everything and bring it into a shaggy dough. Tip out onto a clean work surface, then use clean hands to knead the dough with a push-pull motion. The dough will be sticky to begin with, but don’t add more flour at this point. After 5 minutes, clean your hands to remove sticky dough bits from them. If the dough still feels too sticky, add just 1-2 tbsp flour and keep kneading. After about 15 minutes of kneading, the dough will become soft, smooth and very stretchy, and pass the window-pane test
  3. Kneading with a stand mixer: Transfer the milk and yeast to the bowl of your stand mixer (or use that bowl to begin with), and add the rest of the dough ingredients. Knead using the dough hook attachment on medium high speed for 7-10 minutes, until the dough becomes smooth, pulls away from the edges of the bowl, and is stretchy enough to pass the window-pane test
  4. Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and rest in a warm place (75-80F) for 60-90 minutes, or until the dough has at least doubled in size and springs back partly when gently poked with a finger

Filling:

  1. While the dough is rising, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few seconds and mix again. It should be a soft, spreadable consistency

Assembly & baking:

  1. Line a 9×13″ baking pan with parchment paper
  2. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12×18″ rectangle as neatly and evenly as possible. The dough will be really soft so won’t need much pressure
  3. Use a spatula to spread the filling evenly across the rectangle
  4. With the 12″ side towards you, divide the dough into 12 strips (each strip will be 1″ wide and 18″ long). This is easiest done if you use a long acrylic ruler and a pizza cutter
  5. Roll each strip tightly into a cinnamon roll, and carefully transfer to the baking pan. You will arrange the rolls in a 4×3 formation
  6. Once all rolls are shaped, let them rest in a warm spot for another ~30 minutes until they look puffed up, and spring back partly when gently poked
  7. In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan)
  8. Right before putting the rolls in the oven, pour the 1/2 cup heavy cream over them carefully, dividing evenly between each roll. The cream will get soaked up as the rolls bake
  9. Transfer to the oven and bake for 23-25 minutes until the rolls develop a light golden color and feel firm to touch. If in doubt, I think it’s better to slightly underbake for a gooey texture, vs overbaking and having dry rolls!
  10. Remove from oven and let the rolls rest for 10 minutes

Cream cheese icing:

  1. Whisk together the cream cheese, butter, cream and icing sugar until creamy to make the cream cheese icing
  2. Spread generously onto warm rolls
  3. Serve & enjoy!

Video Tutorial

Notes

  • Egg substitute: You can replace the 2 eggs with 1/2 cup (120g) of full fat yogurt in this recipe
  • Make ahead and storage: Although these rolls are best eaten fresh, you can make these cinnamon rolls ahead of time, and keep them covered at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in the microwave for ~30 seconds before serving so they’re warm and soft.
  • Overnight rise:  If you want to split the work between 2 days, you can do the first rise in the fridge overnight. Then shape the rolls the next day, and give the rolls their second rise at room temperature for about 1 hour before baking (longer because the dough will be cold to start with)
  • Scaling down the recipe: If you want to make a small batch of cinnamon rolls, you can divide all quantities by 2 and make 6 cinnamon rolls in an eighth sheet pan (~10″x7″)

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Comments

  1. Zoha

    Hello!

    These cinnamon rolls were absolutely delicious 🤤 and the instructions were easy to follow. Cannot wait to make these again!

    What would be your recommendation/suggestion if I were to add food coloring to these. I have gel food coloring and believe it would be best to add the color into the wet ingredients of the dough… would this affect the texture of the dough?

    Also, I want to make a berry jam for the filling rather than a cinnamon mixture. Would there anything to be cautious of if doing this?

    Thank you!

    1. Zoha Malik

      Hi Zoha! I agree, you can add color into the wet dough or honestly any point during kneading. if it’s gel color, should be ok. and jam should be ok as a filling too. just make sure it’s not too runny!

  2. zoya

    Great recipe, always turns out good.
    If i tweak the recipe to incorporate tanghzong, will it still be good? I want it to stay soft for longer.

    1. Zoha Malik

      Hi Zoya! I actually started this recipe with a tangzhong base and over time have tweaked it so it’s even better without needing the tangzhong 🙂

  3. SleepyyMuffin

    I made these and what?
    Had the best cinnamon rolls and my family loved it. SOO AMAZINGG N DELICIOUSSS!!

    1. Zoha Malik

      hehehehe that’s exactly what I aim for!

  4. Jawairia Nawaz

    Calorie count?

  5. Z

    Made this yesterday and LOVED it. Thank you for sharing your recipes with us!

    1. Zoha Malik

      WOOOO thank you Z!

  6. humera qureshi humera qureshi

    I made these and they turned out so good! 😍 Soft, fluffy, and absolutely delicious. Honestly, one of the best cinnamon roll recipes I’ve tried! 🤎

    1. Zoha Malik

      YAY thank you!!

  7. Clare

    Best cinnamon roll recipe I’ve ever tried! Easy to make with clear instructions and details. They turned out huge, moist and delicious.

    1. Zoha Malik

      YAY thank you so much, Clare!!

  8. LKA

    I made these 2 days ago they are gorgeous. I wanted to inhale the whole (half) batch! But I only had a bite and spent the rest of the day thinking about them. Anyway I gave them to my colleagues and I got amazing positive feedback. WOW this are amazing. Someone said they look and taste better than shop bought.

    1. Zoha Malik

      AWWW thank you, that’s so kind of you!!! Made my day

  9. Mahwish

    This by far is the best recipe for cinnamon rolls . I have made them
    three times already and everyone devour them and keep asking for more

    1. Zoha Malik

      AWW thank you! made my day!

  10. Mike

    Thank you for sending this recipe my way. I read through the entire post, and more than the actual recipe itself, which is pretty common, I am intrigued by your method and technique. I can’t wait to make them. Once I do, I’ll be back to let you know how they came out. I never tried (or thought of) cutting and rolling the rolls as you do; I thought it would be messier, very clever.

    1. Zoha Malik

      Best of luck, Mike! Can’t wait to hear your thoughts 🙂

  11. Michael

    These were amazing ! I made them for a potluck and they were devoured by the end of the night. I followed the recipe and ingredients to the measure, except for the flour and optional vanilla added to the frosting: The only change was an additional 2Tbs of flour added to the dough, as I used a stand mixer. Stand mixer was around speed 2 for 12 minutes— the kitchen aid runs fast. And an additional lil’ splash of vanilla to the frosting, because why not. LOVE AND WILL BE MAKING AGAIN! – 🌈Michael

    1. Zoha Malik

      Thank you so much for the kind review, Michael! Really glad you liked the recipe and love your little tweaks, too!

  12. Meg

    After 25 minutes at 350 my dogs are still raw in the center but burning on top. After 25, I put tin foil on it and did another 10, still so raw. I give up

    1. Zoha Malik

      Hi Meg! What oven settings are you using, and what kind of baking pan?

  13. Amal

    Thanks for the recipe, I tried it as instructed but I was suspicious of the amount of salt in the dough. It turned out ok but not my taste, I will reduce the quantity to 1 tsp next time I’m making it. Other than that it was total success and I got compliments for it.

    1. Zoha Malik

      Thank you for the kind review, Amal! It could be because of the kind of salt you’re using. I use table salt in the US which isn’t too salty, and you definitely don’t taste it

  14. Frankie

    My husband randomly wanted cinnamon roles, but he wanted them that day. This recipe was PERFECT! SO DELICIOUS. He doesn’t like overly sweet things and these were perfect. Just the right amount of sweet and so pillowy and soft. I usually dont care to make cinnamon roles homemade cause they take too long and are too much work, but these, I cant wait to make again! So good.

    1. Zoha Malik

      AWWW thank you so much, Frankie! I am so glad you trusted my recipe, and I am so pleased you and your husband loved these!

  15. Asma

    Hi.. i have one issue with my cinnabuns when everrrr i bake.. they tend to stick to the pan.. may be because the sugar of the filling comes out and then when the pan cools down.. it sticks.. how to i cater that? I have tried buttering the pan.. flouring the pan.. using baking sheet.. whatever i do it never helps and sticks my cinnabun

    1. Zoha Malik

      Put a parchment sheet underneath! That helps 🙂

  16. Nabihah

    Hi Zoha, did you bake with just the bottom heat or both top and bottom?

    1. Zoha Malik

      Bottom only!

  17. Hiba

    Please make Choco flan too. The one with pudding and cake sponge!! I’ve tried it twice but some were too sweet or like didn’t have the perfect texture.

    Same with regular caramel pudding too. Please post these recipes.

    1. Zoha Malik

      Awh noted!!

  18. Maureen

    Hey Zoha! These were incredible. Pillowy soft, and just the right amount of sweetness!! Thank you for sharing this amazing recipe. It has become mine and my family’s GO TO.

    1. Zoha Malik

      Made my day – thank you, Maureen!

  19. Shima

    I made this 3 times. Phenomenal recipe, the fluffiest and softest rolls I’ve ever had. I refuse to try any other recipe now. Also, I cut them a lot wider than just an inch and that makes them even softer while still baked perfectly!

    1. Zoha Malik

      YAY thank you so much, Shima! Made my day

  20. Emma Novak

    If I need to make the dough just a few hours ahead of time but not overnight, would you recommend still proofing in the fridge or leaving on the counter? If left out for more than 3 hours.

    1. Zoha Malik

      Hi Emma! It really depends on the room temperature. I’d recommend leaving it out for at least 1 hour and then checking. If it has doubled and properly proofed, transfer to the fridge (make sure the bowl is covered). This will slow down further proofing. Then remove from the fridge whenever you are ready to assemble, and the second proof might take slightly longer. Hope this helps x

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