Ohhh yeah 😌🍥
Let’s do soft, gooey Southern-style cinnamon rolls—pillowy inside, sticky in the middle, iced heavy like they should be.
🍥 Classic Cinnamon Rolls (Soft & Gooey)
Dough
- 1 cup warm milk (110°F)
- 2¼ tsp active dry yeast (1 packet)
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- 2 eggs (room temp)
- 1 tsp salt
- 4–4½ cups all-purpose flour
Cinnamon Filling
- 1 cup brown sugar
- 2½ tbsp cinnamon
- ⅓ cup softened butter
Cream Cheese Icing (Non-Negotiable 😌)
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1–2 tbsp milk (to thin)
Instructions
- Activate yeast: Mix warm milk + sugar + yeast. Let foam 5–10 min.
- Add butter, eggs, salt. Mix.
- Add flour gradually until soft dough forms.
- Knead 6–8 minutes until smooth.
- Cover, let rise 1–1½ hours until doubled.
- Roll dough into a rectangle.
- Spread butter, sprinkle brown sugar + cinnamon.
- Roll tight, slice into 9–12 rolls.
- Place in greased pan, cover, rise 30–45 min.
- Bake at 350°F for 20–25 min until lightly golden.
- Ice while warm (so it melts into the rolls 😮🔥).
Southern Tips
- Pour ¼ cup warm heavy cream over rolls before baking = extra gooey
- Slightly underbake for soft centers
- Ice generously. This is not the time for restraint.
Juicy Jay’s Flavor Twists
- Maple pecan cinnamon rolls 🥜🍁
- Peach cobbler cinnamon rolls 🍑
- Honey butter glaze 🍯
- Apple pie filling swirl 🍎
Want this:
- restaurant-batch scaled
- overnight prep version
- or turned into a menu seller with a name + price point?
I got you 😏
