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Gooey Cinnamon Rolls


Don't think boring here. There are millions of white dough recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting. The dough for this bread does double duty, as it's also the dough for the cinnamon rolls.

Under-baking the rolls slightly is the secret to their "gooey-ness." You don't want them to brown too much. Oh, and the heavy cream and sugar glaze doesn't hurt too much, either!

At a glance

12 rolls
Nutrition information


Choose your measure:



  • 1 tablespoon milk
  • 1/2 cup light brown sugar
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons Vietnamese cinnamon


  • 1 1/4 cups glazing sugar or confectioners' sugar
  • 5 to 6 tablespoons heavy cream


  1. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 10 to 12 minutes by hand, 4 to 6 minutes in a mixer, and 20 to 30 minutes in a bread machine.
  2. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.
  3. Transfer the risen dough to a lightly oiled work surface. Gently roll the dough into a 15" x 18" rectangle.
  4. Brush the dough with milk, leaving 1" bare along one long side. Combine the remaining filling ingredients, and sprinkle them evenly over the dough.
  5. Starting with the long edge that's NOT bare, roll the dough into a long, not-too-snug log. Make sure to finish at the edge that isn't brushed with milk. Brush that edge with water and pull it up over the log, pinching to seal. Turn the log seam-side down on your work surface.
  6. Gently cut the log into rolls at about 1 1/2" intervals; you want to end up with 12 rolls. The dough will be soft; use a serrated knife, and saw very gently. Transfer the rolls to a greased 13" x 9" baking pan, leaving 1" between them. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy, about 30 minutes.
  7. While the rolls are rising, preheat the oven to 350°.
  8. Bake the rolls for 20 to 25 minutes, reversing the pan midway through. The rolls should stay somewhat pale. Remove them from the oven and allow the rolls to cool while you prepare the glaze.
  9. Stir together the glazing sugar and the cream. Drizzle over the cooled rolls.
  10. Store, covered, on the counter for 3 days, or freeze for up to a month.

Nutrition Information

  • Serving Size 95g
  • Servings Per Batch 12 rolls
Amount Per Serving:
  • Calories 253 cal
  • Calories from Fat
  • Total Fat 4.1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 14mg
  • Sodium 302mg
  • Total Carbohydrate 50g
  • Dietary Fiber 1g
  • Sugars 24g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.