Soft And Gooey Cinnamon Rolls (No Mixer!)

Zoha Malik

by Zoha Malik

Updated:

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
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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. Mary Jane Marchant

    By far the best cinnamon roll recipe – they are light and not too sweet. I did not add any flour and all ingredients were weighed – they come out perfect every time!

    1. Zoha Malik

      thank you, Mary! I am so glad you trusted the recipe and it came out how you wanted!

  2. Ummul

    i made them and oh my god so deli i got 22 out of this batter and they were so fluffy and not too sweet not to bland my family loved it especially my dad he hates sweet stuff and god he asked for it the next day too yay

    1. Zoha Malik

      Aw you made my day! Thank you Ummul!

  3. Shanzay Alam

    I made these cinnamon rolls and omg they were sooo good, so soft and gooey and just so perfect!!
    I had them for the first time in my life after your cinnamon cookie from crumble and had to make it at home. everyone enjoyed and 2 dishes vanished in minutes. WILL BE MAKING THEM AGAIN AND AGAIN, THANKYOU

    1. Zoha Malik

      AWWW thank you Shanzay! So glad you liked this recipe!

  4. Aziza

    hello Zoha!
    what’s the purpose of adding heavy cream before baking the cinnamon rolls? can it be omitted?

    1. Zoha Malik

      Hi there! It creates a steamy environment which gives the rolls a softer texture. I don’t recommend skipping it

  5. Sophie

    Why not use melted butter for the filling? Thanks

    1. Zoha Malik

      Hi Sophie! You can use melted too, but for some people that starts to leak if the temperature is too warm in their kitchen.

  6. Sammy

    These cinnamon rolls are so fluffy and amazing! Probably the fourth time I have made them. I went out today, once they were out of the oven, and when I came back there were none left! Stellar recipe.
    Just wondering how to make them gooier though? I thought the filling kind of dried out this time.

    1. Zoha Malik

      Aw, thank you so much for the rave review, Sammy! That’s exactly my hope with this recipe 🙂

  7. Lama Imam

    Genuinely the best cinnamon rolls i have ever tasted and made myself!!! melt in your mouth gooey yummy cinnamon rolls. They re always a hit and I always redirect people to your recipe!! Thank you so much for all the effort you put into making these!!

    1. Zoha Malik

      Awh, made me so happy to hear this! This is exactly what I was going for with this recipe, and thank you for your support <3

  8. Nida Noman

    My 9 year old daughter and 9 year old niece are obsessed with baking nowadays and they came across your page. The recipes are so well explained and easy to follow and needless to say but fool proof! Thank you for the effort you put it ❤️ they are “baking with zoha” everyday

    1. Zoha Malik

      This made my day. Please give them both hugs from me <3

      1. Khadeeja

        320g of milk 100g of eggs and 113 gram of butter was too much for 650 grams of flour
        i have added 50 percent more flour just to combine and make a dough that isnt that much stickier
        i dont know its pakistani ap flour or my weigh machine
        every thing else was perfect and rolls turns out really great

        1. Zoha Malik

          Hi Khadeeja! Yes ingredients are different in Pakistan and this recipe is created for the US with US ingredients. That being said, the dough is very sticky to start but does eventually come together. I am glad you were able to make it work 🙂

  9. Salma Zahra

    These are actually the best cinnamon rolls ever. Perfectly moist and the icing has the perfect level of sweetness.

    1. Asma @ Bake with Zoha

      Aww Salma, that’s so sweet. Couldn’t have described these cinnamon rolls better. 🙂

  10. Meral Nadeem

    Love your recipes

    1. Asma @ Bake with Zoha

      Hi Meral, Honestly that really is heart lifting and an impetus to go on and on. Thanks for being part of BakewithZoha family😊

  11. senila

    no one can genuinely post recipes like zoya❤️

  12. Amina

    no cap the best thing I’ve ever baked 😭😭💖tysm Zoha you are a star ✨️ give her her flowers omg!!

    1. Zoha

      OMG thank you Amina!!! <3

  13. Cristina-Ana Botos

    Done it and it came out perfect 😊

    1. Zoha

      YAY! Thank you, Cristina!

  14. Latifa

    I just want to share my appreciation for you, and this incredible recipe. I have tried so many cinnamon scroll recipes, they never turned out the way yours do. They’re so soft and succulent. My husband’s family went crazy for them, I got so many compliments. I love this recipe so much!

    * I will just add, I was wondering if you had a solution on how to make them stay soft for a day or more longer.

    Thankyou for this incredible recipe.

    1. Zoha

      You have no idea how much this means to me, Latifa! Thank you for trusting and trying my recipe and I am so so pleased the cinnamon rolls turned out great for you

  15. Taylor

    Hi Zoha!! Oh my gosh, I just made your cinnamon rolls and they were literally the BEST ever 😭✨ So light, fluffy, and perfect I’ve tried so many recipes but this one is my top favorite!My family loved them and already wants me to make them again 😭💖 Honestly even better than Cinnabon
    ! Thank you!! 🫶🍩

    1. Zoha

      Wow, thank you so much for the kind review, Taylor! I am so happy you loved these as much as I do. Light and fluffy is exactly what I was going for!

  16. Taylor

    Hey! If I am using a fan oven will the temperature be same

    1. Zoha

      Hi Taylor, no, fan ovens tend to be hotter, so you should always reduce the temperature by 25F 🙂

  17. Patricia Noel

    it’s a great recipe! Here’s an idea that really works so well and make cutting and rolling so easy. when your dough is spread out add your filling as you should Instead of cutting slices, roll the entire roll evenly, rolling upward is easiest for me. You now have what looks like a log. take a piece of thread starting at either end and and holding tension to the thread with both hands slid it under the roll and cut perfectly even rolls kind of like scissors. your cuts are perfect and very easy. !!

    1. Zoha

      Patricia, thank you for the tip! I have tried the floss method and actually find it to be messier, which is why I always use this one. I am glad that works well for you, though!🙏

  18. MB

    Just Amazing!!

    1. Zoha

      Thank you so much!! 🙏😍

  19. Taylor

    Have you ever tried these in a glass pan? Ive made these twice and struggled getting them baked. Theyre so yummy but they dont bake evenly

    1. Zoha

      Hi Taylor! Glass pans heat up more slowly and unevenly compared to metal — that’s likely the culprit! I’d recommend switching to a metal pan for this recipe. If glass is all you have, try reducing the oven temp by 15°F and baking longer. Metal really does make a difference with rolls! 🙏

  20. Maha

    Hi zoha the cinnamon rolls turned out exactly like Cinnabon for the first 2 time but the ones I made recently were like I follow exact recipe but they were bit sour and not the same like less sugar in them

    1. Zoha

      Hi Maha, if the recipe has worked perfectly for you in the past, it doesn’t sound like the recipe’s fault. You likely made some error in measurement; happy to help you resolve that if you want to share more details.

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