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
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. Amanda

    Just got done making these this morning Zoha and they were sooooo good. My husband and boys loved them. This is my third recipe of yours that I’ve made(have done your NY Cheesecake and Tres leches cake) and this was another hit 😋. I always brag that it was another one of your recipes. Thanks so much for posting these ❤️.

  2. Aisha

    Which cream I’m Uk double cream?

    1. Anne Marie

      I meant to write I’ve had no problems in the past with cinnamon rolls.Just correcting my mistake.😏

  3. Amel

    It was soooooo good !
    Quick question (Hope i didn’t miss it in the article): how do you store them ? In the fridge ?

  4. Georgina

    By far my most complimented cook ever!!! It is the most delicious cinnamon scroll recipe I have ever used and tastes delicious even when you re-heat it in the microwave days later! Would most definitely recommend this for anyone that wants to bake as it is pretty simple and the outcome is worth the wait!

    1. Ari

      I tried this recipe out today and it’s absolutely delicious! I do have a question. After shaping and rolling up the cinnamon rolls, would I be able to put them in the fridge overnight and then bake next day so they’re fresh?

  5. Shanell Dixon

    This is the 1st time I have tried one of your recipes. They turned out amazing! 😍 It is a cold, rainy, fall night here and this recipe is a perfect way to warm up hearts with a super light yummy treat. (I think the salt & everything was perfect) I just made a big double batch of these to take my husband and the guys on his night shift crew in a coal mine. They all loved them and it made a cold long 12 night shift better for them.Your recipe made them all happy! and me too…thank you!!!

  6. Cheryl A

    The best cinnamon roll recipe I’ve tried yet! I actually didn’t even add the heavy cream and they were so Devine. My company loved them too! Will make these from here on out. Soooo good!!!

  7. Nabeela Saeed

    The recipe is fool proof and easy to follow. Loved making these cinnamon rolls. 💯

    1. Jahanara

      I’m really struggling with the dough. it’s too sticky. it’s been in my stand mixer since the past 20 mins.

  8. Alifiya Mo

    Hey Zoha! Congratulations for your little bun! Super excited for you <3
    I've tried the Cinnamon rolls recipe twice and both times its been a hit! Love all your recipes cause firstly you explain them so well and secondly they are full proof! Sending lots of love and wishes your way.

    1. Amber

      I used this recipe but subbed for fresh milled flour, mostly hard white with a little soft white. Shut up, Cinnabon out of business.

      1. Renne

        I am wondering if we can add blueberries to the filling and turn them in to blueberry cinnamon rolls. Any suggestions ?

  9. Asma Amer

    Had one last night. Hands down, the best cinnamon rolls ever. 👏🏻👏🏻👏🏻

    1. Zoha

      Thank you!!

  10. Sonakshi Gogia

    If you are looking for perfect cinnabon rolls this is the best recipe. After a week of researching for recipe, I confided in this one. That was the best decision ever. It was a hit among my family and friends. The measurements were so precise and so were the instructions. Loved it!

    1. Zoha

      WUHUUUUU made my day!

  11. ND

    Absolutely delicious
    Recipe is easy to follow and the cinnamon rolls came out perfectly soft and delicious . I 100% recommend

    1. Zoha

      Thank you SO much!!

  12. Jan

    Could I use bread flour instead?

    1. Param

      thanks Zoha for the recipe. can i replace eggs with yogurt/buttermilk in case someone in the family is allergic to the eggs?

      1. Anne Marie

        Hi Zoha,
        I just came across your site a couple of days ago looking for a new cinnamon roll recipe. Yesterday I made them. But I struggled with the cooking. They were still raw after the suggested time so I covered them with foil and I had to leave them another 45 minutes. And still they were not cooked one hundred percent in the centre. Also the ones in the middle sunk. I was so upset. I’ve made cinnamon rolls before and I’ve had problems. please could you tell what you think went wrong. The texture was wonderful a very sticky dough. I measured everything with scales. I live in a warm climate in Athens Greece but I don’t think this had anything to do with it. I was thinking maybe the pan was too small. I would really love your help regarding this as id like to make some more. Thank you!

        1. Zoha

          Hi Anne Marie! Thanks for trying the recipe and so sorry you had trouble with baking. I can’t think of any reason why they would be raw after 45+ minutes when they usually bake in less than 25 minutes. Is your oven working fine? Is it calibrated? What settings did you use? What kind of pan did you use and what size was it?

          1. Anne Marie

            Hello Zoha,
            thank you again for getting back to me. My dough did rise perfectly. Everything seemed to be going okay according to the tips in your recipe. I really don’t know what went wrong 😔. I will try them again. I’m very determined for them to come out well. I’m eating the ones that I made, but you tell they’re a fraction undercooked from the bottom. and that was with an extra 45 minutes. I think I’ll try putting them in a bigger pan as it seemed to me. that the ones in the middle were struggling to cook and went flat. Do I have the correct settings on my oven? ( up and down heat)

          2. Zoha

            My oven is a conventional (no fan) oven with bottom heating only, and I’ve made sure it’s calibrated (so when I set it to 350F, it is actually 350F). Also make sure to pre-heat properly for 30 minutes. And yes, it could be the type of pan you’re using as well – glass or cermaic will take much longer than metal

          3. Anne Marie

            Hello Zoha, Thank you so much for getting back to me. So I used the Top and bottom heat.
            I used a pan the size that you had suggested in the recipe. And yes my oven works just fine. And the size of my dough was just a little bigger than yours. I really couldn’t understand what went wrong especially as I’ve made them before.

          4. Zoha

            I can only suspect something went wrong with the oven. How strange! Did the dough rise?

      2. Zoha

        Yes! 1 egg can be replaced with 1/4 cup yogurt 🙂

    2. Zoha

      Yup!

  13. Jan

    Could I use bread flour instead of all purpose flour?

    1. Erin

      I made these yesterday and was careful to follow the steps exactly – by far the best cinnamon rolls I have ever made or tasted! Thank you for a fantastic recipe!

      1. Zoha

        AWWW I AM SO GLAD! Thank you so much!!

  14. Lua

    Absolutely amazing, I’ve tried other recipes and the dough would turn out hard and just okay at best. This recipe was the only one that left me with soft and ginormous cinnamon rolls. 10/10 recommend.

  15. Hifza

    These turned out better than I could imagine! Thank you Zoha for sharing your wonderful recipes… I am fan!

  16. Hajra

    I tried them and they were superrrr nice. Everyone loved it♡♡♡♡

  17. Abeer Noman

    The cinnamon rolls turned out to be absolutely amazing, boasting a pillowy soft center, just the right amount of sweetness, and pure decadence when paired with cream cheese frosting . Indulging in them was an absolute delight.

  18. C. T.

    No words!!! This is by far the best recipe and trust me i tried many.
    Absolutely delicious! The dough was a pleasure to work with, and flavours are spot on, i followed the recipe to a tee. My family asked: “new recipe?” and my answer was: “same lady whose cheesecake recipe i followed last time” that put a huge smile on everyone’s face!!
    Thank you so much Zoha!

    1. Zoha

      AHHHHHHHHHHHH I am literally crying happy tears right now!! Thank you so so so much for the kind words, you have absolutely no idea how much this means to me :’)

  19. Herum

    When she says better than Cinnabon, she isn’t the slightest bit wrong. Made these for the first time and they turned out flawless. Just devoured a whole cinnamon roll as if eating a cloud!

    1. Sa

      Looks amazing!! I am wondering if I can reduce the sugar in the dough or use a lower calorie sugar such as monk fruit?

      1. Zoha Malik

        Hi Sa! Unfortunately I cannot recommend that as the sugar plays an important role in the texture, not just the flavor

    2. Zoha

      YAYYYYYY YOU MADE MY DAY!

  20. Stephen

    Thanks so much Zoha. This bake was so so good!! Absolutely delish!
    We covered the rolls with tin foil for an extra 5 mins as some of the dough was still raw after the given time. Also we added a touch more icing sugar to the frosting to sweeten it a little more. Only other thing to mention is that it is a VERY wet dough but stick at it and it will come good! Thanks again!

    1. Zoha

      Stephen – thank you for trying this recipe and really glad you liked it! You are right that it’s a sticky dough, but I am really happy you stuck it out as it is worth it for the soft rolls. And the baking time can definitely vary depending on many different factors, so I am glad you tested for doneness and gave more time 🙂

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