Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

Old Fashioned Cinnamon Rolls Recipe (Soft & Gooey)

Old Fashioned Cinnamon Rolls Recipe (Oven + Air Fryer Instructions) – Best ever buttery, soft & gooey cinnamon rolls just like Grandma used to make.

Here’s What You Need

Dough

• milk – use whole milk, as this will add to the richness of the flavor. May substitute other milk or warm water.
• sugar – granulated white sugar
• instant yeast – May substitute dry active yeast.
• all-purpose flour – May substitute cake flour for extra fluffy results.

Filling

• butter – salted, melted
• brown sugar – May substitute granulated white sugar.

Frosting

• butter – salted, room temperature
• cream cheese – room temperature
• confectioners sugar – powdered sugar
• milk – Used to thin the icing.

Grease For Pans

• butter – May substitute cooking spray to grease the bottom of the baking dish. However, we recommend using butter as it enhances the flavor. So, use butter if you want them gooey, buttery soft.

Variations And Optional Fillings

• Cinnamon Buns – Turn a pan of cinnamon rolls out onto a plate so that the bottom and all its sticky goodness has been inverted to become the top of the rolls. Then frost them with cream cheese frosting. So good!
• Orange Rolls – Orange glaze with cranberries.
• Blueberry Preserves
• Raspberry Jam
• Strawberry Jam
• Apple Pie Filling – Make them extra sticky and add sweet apple pie filling. Simply add ½ cup of granulated sugar to this apple pie filling recipe.
• Swedish Almond Ring – almond paste filling
• Pecan Rolls or Sticky Buns – Similar filling, but chopped pecans, or candied pecans are added.
• Honey Buns – Made with buttermilk, honey, pecans, and topped with a caramel glaze.
• Nutella – Spread Nutella and chopped hazelnuts

How to Make Old Fashioned Cinnamon Rolls

Prepare The Dough

1. Wet Ingredients. Pour milk into a microwave-safe liquid measuring cup. Add vegetable oil and sugar to the milk.
   Scald the milk by heating the mixture in the microwave oven until it is just under a boil (2 minutes). Stirring to dissolve the sugar. Set it aside to cool to about 105°F. Check the temperature with an instant-read thermometer.
2. Dry Ingredients. While you’re waiting, measure out flour, yeast, and salt into a large bowl or the stand mixer bowl and set it aside.
3. Combine Wet And Dry Ingredients. Add the wet ingredients to the dry ingredients. Mix the wet and dry ingredients until they are well combined.
   
   For best results, use a stand mixer with the dough hook attachment.

4. Knead The Dough. And then knead it by hand or in a stand mixer until it is smooth, and elastic. It will be a somewhat sticky dough.
   
   If Kneading By Hand. Transfer the dough to a floured surface and knead by hand for approximately 10 minutes.
   
   If Kneading In Stand Mixer. Using the dough hook, knead it for 5 minutes on low speed.

5. The First Rise (60 Minutes). Cover the bowl with a damp towel and place it in a draft-free, warm place. The inside of an unheated oven with the light on is ideal. Let it rise for about an 1 hour or until the dough has risen and doubled in size.
   
   Overnight Cinnamon Rolls – The dough can be refrigerated at this point for 1-3 days. When you are ready to use it, just remove it from the refrigerator and set it on the counter for about an hour.

Preheat the oven to 375°F.

Prepare baking dish by buttering the inside with melted butter or cooking spray.

Make Filling

6. Make Filling.
   
   Melt Butter. Melt butter in a microwave-safe bowl (30 seconds).
   
   Make Brown Sugar Mixture. Put the brown sugar and cinnamon into a small bowl. Mix with a fork until combined.

Form The Rolls

7. Roll Out Dough. Turn the whole lump of dough out of the pot onto a lightly floured surface. Using a rolling pin, roll out the dough into a 12×18 inch rectangle.

8. Spread Butter. Pour and spread out the melted butter onto the rectangular surface of dough.

9. Spread Filling. Sprinkle and spread the brown sugar mixture out evenly over the surface of the dough, covering the butter.

10. Roll Up Log. Using your fingers and a bench scraper, gently roll the dough toward you, going back and forth along the long side of the dough as you roll it up to make one long log.
11. Cut Cinnamon Rolls. Using a sharp knife or some dental floss, divide the dough into individual cinnamon rolls. For best results, cut the top of the roll in half, then in quarters, then keep cutting until you cut the all of them into equal size.

12. Transfer To Baking Dish. Place rolls to the baking dish, laying each down on its side so you can see the swirl of cinnamon face up.

Second Rise And Bake

13. Second Rise (30-60 Minutes). Cover the baking dish with a kitchen towel and let rise for another 30-60 minutes.

14. Bake. Bake them at 375°F for 15-18 minutes, until lightly golden brown.

Frosting

15. Combine and Mix Ingredients. Put room temperature icing ingredients in a bowl and beat together with an electric mixer until smooth.

16. Brush With Butter. Brush a little butter on top of the hot rolls as soon as they come out of the oven.2 tablespoons butter.
17. Frost Cinnamon Rolls. Then brush on a thin layer of icing on top of the butter. This will make for extra soft and gooey cinnamon rolls.
    
    Use the extra frosting to frost the rolls once they have cooled so that this layer of frosting doesn’t melt into the rolls but remains nicely on top.

Helpful Tips

• Scoop and Level – Measure your flour correctly. Ensure accurate measurement of flour by scooping flour into a measuring cup and leveling it off with a knife. Too much flour and they will be tough. Not enough flour and they will become too dense.
• Don’t Kill The Yeast – Use an instant-read thermometer to check the temperature of your milk before adding the yeast. The temperature should not reach over 110°F or you will kill the yeast and they won’t rise.
• Draft-Free Rise – Let your dough rise in a warm, draft-free place like the inside of an oven. An oven that has been heated briefly and then turned off is ideal. Caution: Make sure the oven is just barely warm (around 70°F) or the dough won’t rise properly.
• Use A Bench Scraper – Use a flat-edged bench scraper to pry up the rolled-out dough from the surface without tearing it. Doing this will make rolling up the cinnamon roll log much easier than using only your fingers.
• Use The Correct Size Pan – Dough needs room to expand to become fluffy. So, don’t overcrowd them. This recipe will produce 10-12 rolls that will fit in a 9×13 baking dish or a 9 inch pie plate.
• Don’t Smush Them – Using a dull knife or butter knife will flatten and misshape the rolls. Use dental floss or a sharp knife to cut them so they are perfectly shaped.
• Don’t Roll Too Tightly – Roll the cinnamon roll log up loosely so that the rolls have room to expand when rising and baking. This will lead to a fluffier texture.