Cinnamon Rolls – Cleobuttera’s Ultimate Soft & Gooey Recipe
If you’ve ever dreamed of bakery-style cinnamon rolls that are impossibly soft, generously swirled, and dripping with creamy glaze, this Cleobuttera-inspired cinnamon rolls recipe is exactly what you need. These rolls are known for their ultra-pillowy texture, rich buttery flavor, and perfectly balanced cinnamon-sugar filling. They rise beautifully, bake evenly, and stay soft for days.
This detailed guide walks you step-by-step through making the perfect cinnamon rolls from scratch, with tips to ensure success every time.
Why You’ll Love This Recipe
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Incredibly soft and fluffy texture
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Rich buttery flavor throughout
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Perfect cinnamon-to-sugar balance
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Gooey centers with golden edges
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Foolproof method with detailed tips
These rolls are perfect for breakfast, brunch, holidays, or whenever you’re craving something warm and comforting.
Ingredients
For the Dough:
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4 cups (500g) all-purpose flour
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1 cup (240ml) warm milk (not hot)
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¼ cup (50g) granulated sugar
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2 ¼ teaspoons (1 packet) instant yeast
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1 large egg, room temperature
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1 egg yolk
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¼ cup (60g) unsalted butter, softened
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¾ teaspoon salt
For the Cinnamon Filling:
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½ cup (115g) unsalted butter, very soft
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1 cup (200g) brown sugar
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2 tablespoons ground cinnamon
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Pinch of salt
For the Cream Cheese Glaze:
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4 oz (115g) cream cheese, softened
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2 tablespoons unsalted butter, softened
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1 cup (120g) powdered sugar
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½ teaspoon vanilla extract
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1–2 tablespoons milk (as needed for consistency)
Step-by-Step Instructions
1. Prepare the Dough
In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes if using active dry yeast (instant yeast can be mixed directly).
Add egg, egg yolk, softened butter, and salt. Mix until combined.
Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead by hand for 8–10 minutes or using a stand mixer with a dough hook for 5–7 minutes until smooth and elastic.
The dough should be slightly tacky but not sticky. If it sticks excessively, add flour one tablespoon at a time.
2. First Rise
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean towel.
Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on.
3. Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.
Make sure the butter for spreading is very soft but not melted.
4. Roll & Fill
Punch down the risen dough and transfer it to a lightly floured surface.
Roll into a rectangle about 14×18 inches (35×45 cm). Try to keep thickness even for uniform rolls.
Spread the softened butter evenly over the dough, leaving a small border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it in.
5. Roll & Cut
Starting from the long side, tightly roll the dough into a log.
Use a sharp knife or unflavored dental floss to cut into 12 equal rolls.
Place rolls into a greased 9×13-inch baking dish, spacing slightly apart.
6. Second Rise
Cover the pan and let the rolls rise again for 45–60 minutes until puffy and touching each other.
They should look visibly swollen and airy before baking.
7. Bake
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes until lightly golden on top. Do not overbake — this is key to soft rolls.
The centers should be set but still soft.
8. Make the Glaze
While rolls bake, beat cream cheese and butter until smooth.
Add powdered sugar and vanilla. Mix until creamy.
Add milk gradually until desired spreadable consistency is reached.
9. Frost & Serve
Spread glaze over warm (not piping hot) cinnamon rolls.
The warmth helps the glaze melt slightly into the swirls — creating that irresistible gooey finish.
Serve warm for the best texture and flavor.
Expert Tips for Perfect Cinnamon Rolls
1. Don’t Overheat the Milk
Milk should be warm (about 100–110°F). Too hot will kill the yeast.
2. Measure Flour Correctly
Spoon and level flour instead of scooping directly to avoid dense rolls.
3. Soft Butter is Key
For the filling, butter must be spreadable but not melted to prevent leaking.
4. Avoid Overbaking
Slightly underbaked rolls stay soft longer.
5. Overnight Option
After shaping, cover and refrigerate overnight. Bring to room temperature and rise before baking.
Storage & Reheating
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Store at room temperature for 1–2 days (covered).
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Refrigerate up to 5 days.
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Reheat individual rolls in microwave for 15–20 seconds.
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Freeze unfrosted rolls for up to 2 months.
Variations
Extra Gooey Rolls:
Pour ¼ cup heavy cream between rolls before baking.
Nutty Version:
Add chopped pecans or walnuts to filling.
Caramel Style:
Add a caramel layer under the rolls before baking.
Final Thoughts
Cleobuttera-style cinnamon rolls are all about balance — soft dough, rich filling, and luscious glaze. The careful attention to technique ensures bakery-quality results at home.
Once you try these, store-bought cinnamon rolls simply won’t compare. The aroma alone — warm cinnamon, brown sugar, and buttery dough — fills your kitchen with comfort and nostalgia.
Bake them for weekend brunch, holidays, or whenever you need something truly special. One bite into that fluffy, cinnamon-swirled center, and you’ll understand why this recipe is unforgettable.