Cinnamon Rolls with Cinnamon Goo & Cream Cheese Frosting
About These Cinnamon Rolls
These cinnamon rolls are ultra-soft, fluffy, and loaded with warm cinnamon-sugar flavor. Instead of the usual butter-and-sugar smear, they’re baked on top of a thick “cinnamon goo” that melts into a caramel-like sauce. Once they’re warm from the oven, they’re topped with a rich cream cheese frosting. These are bakery-style rolls you can make at home — perfect for weekends and holidays.
Why You’ll Love This Recipe
Soft, tender dough that stays pillowy
A buttery cinnamon goo that caramelizes under the rolls
Maple-pecan filling for depth and texture
Cream cheese frosting that melts perfectly over warm rolls
Can be made same-day or overnight
Ingredients You’ll Need
For the dough:
Milk
Active dry yeast
Sugar + brown sugar
Eggs
Butter
All-purpose flour
Salt
For the filling:
Sugar
Brown sugar
Pecans
Cinnamon + nutmeg
Maple syrup
Melted butter
For the cinnamon goo:
Butter
Brown sugar
Cinnamon
Maple syrup
Vanilla
Heavy cream
Salt
For the frosting:
Cream cheese
Butter
Powdered sugar
Vanilla
Salt
How to Make Cinnamon Rolls with Cinnamon Goo
Mix and knead a soft enriched dough, then let it rise until doubled. Make the pecan cinnamon filling and prep the cinnamon goo in the bottom of your baking pan. Roll out the dough, spread with melted butter and filling, and roll tightly into a log. Slice into 8–12 rolls and let rise again. Bake until golden and bubbling, then top with cream cheese frosting.
Full step-by-step instructions are in the recipe card below.
Tips for Success
Warm milk should be around 115°F for best yeast activation.
Knead until glossy and elastic — this ensures fluffy rolls.
Use dental floss to slice rolls cleanly (optional but great).
Let rolls rise fully — they should look puffy before baking.
Tent with foil if browning too quickly.
Overnight Instructions
After shaping the rolls, cover tightly and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking.
Frequently Asked Questions
Can I freeze the rolls?
Yes. Freeze unbaked slices on a tray, then store in a bag. Thaw, rise, and bake as usual.
How do I store leftovers?
Store tightly covered for 2–3 days. Reheat for 10–15 seconds in the microwave.
Can I skip the pecans and/or raisins?
Yes — they’re optional and the rolls are still delicious.
What to Serve With Cinnamon Rolls
Coffee or hot chocolate
Scrambled eggs or a breakfast casserole
Fresh fruit
Holiday brunch spreads
More Breakfast Recipes You’ll Love
Cranberry Orange Butter Swim Biscuits
Cinnamon Rolls with Cinnamon Goo & Cream Cheese Frosting
Ingredients
- ¾ cup whole milk, warmed to 115°F
- 1 package (2¼ tsp) active dry yeast
- ¼ cup + 1 tsp sugar
- 2 tbsp dark brown sugar
- 1 tsp vanilla extract
- 1 egg + 1 egg yolk
- 3 cups all-purpose flour (plus more for kneading)
- ¾ tsp salt
- 8 tbsp (1 stick) butter, at room temperature
- ½ cup sugar
- ¼ cup dark brown sugar
- ½ cup toasted chopped pecans
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 4 tbsp maple syrup
- 4–5 tbsp butter, melted (for brushing)
- ¼ cup (½ stick) unsalted butter, very soft
- ½ cup dark brown sugar, packed
- 1 tsp cinnamon
- 3 tbsp pure maple syrup
- ½ tbsp vanilla extract
- 2 tbsp heavy cream
- ¼ tsp salt
- 4 oz cream cheese, softened
- 2 tbsp salted butter, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- In the bowl of a stand mixer, combine ¼ cup warm milk, yeast, and 1 tsp sugar. Stir and let sit for 10 minutes, until foamy.
- Add the remaining ½ cup milk, ¼ cup sugar, 2 tbsp dark brown sugar, vanilla, egg, and egg yolk. Mix on low until combined.
- Add flour and salt, mixing on medium speed until the dough comes together.
- Increase to high speed and knead for 5 minutes.
- Add the softened butter, then knead 6–8 more minutes, scraping the bowl as needed, until smooth, glossy, and elastic.
- Cover the bowl and let the dough rise in a warm place for 1½–2 hours, or until doubled in size.
- In a bowl, mix together sugar, dark brown sugar, pecans, cinnamon, nutmeg, salt, and maple syrup.
- Set aside. You’ll brush the dough with melted butter before adding the filling.
- In a small saucepan over medium-low heat, whisk together butter, dark brown sugar, cinnamon, maple syrup, vanilla, cream, and salt until melted and smooth.
- Pour an even layer into a greased 9×13-inch baking pan.
- Once the dough has risen, punch it down and transfer to a floured surface.
- Knead briefly, then roll into a 12×20-inch rectangle.
- Brush with melted butter, then spread the filling evenly over the surface, leaving a 1-inch border at the top.
- Roll tightly from the long side and place seam-side down.
- Cut into 8 large rolls or 12 medium rolls and arrange over the cinnamon goo in the pan.
- Cover with plastic wrap and let rise for 1–1½ hours, until puffy.
- Preheat oven to 375°F (190°C).
- Bake uncovered for 30 minutes, until the tops are golden brown.
- Loosely tent with foil and continue baking 12–15 minutes more, until the centers are set and the caramel is bubbling around the edges.
- Let rest for 5–10 minutes.
- In a medium bowl (or with a hand mixer), beat the cream cheese, vanilla, salt, and butter together until smooth and fluffy.
- Add the powdered sugar and beat again until creamy and spreadable.
- Spread over slightly cooled rolls and enjoy!
