The Best Cinnamon Rolls Recipe (Soft & Gooey) | Easy Bakery-Style Cinnamon Rolls You Need To Make!

The Best Cinnamon Rolls Recipe (Soft & Gooey) | Easy Bakery-Style Cinnamon Rolls You Need To Make!

These soft and gooey cinnamon rolls are made with real butter, sour cream, and a touch of diastatic malt powder for that extra rise and tenderness. Made using a stand mixer for ease—these are better than anything from a can. You’ll get soft, fluffy bakery-style cinnamon rolls that actually melt in your mouth!

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Cinnamon Roll Dough Recipe (by weight and volume):

Dry Ingredients:
• 450g (about 3½ cups) King Arthur All-Purpose Flour
• 100g (½ cup) Granulated Sugar
• 5g (1½ tsp) Instant Yeast
• 8g (1¾ tsp) Salt
• 1g (¼ tsp) Baking Soda
• 3g (about 1 tsp) Diastatic Malt Powder (optional but highly recommended)

Wet Ingredients:
• 115g (1 stick) Unsalted Butter
• 225g (1 cup) Sour Cream or Plain Greek Yogurt
• 115g (½ cup) Whole Milk

Filling:
• 115g (1 stick) Unsalted Butter, softened
• 150g (½ cup, packed) Brown Sugar
• 20g (2½ tbsp) Ground Cinnamon
• 1g (¼ tsp) Salt

Thick Vanilla Brown Butter Glaze:
• 28g (2 tbsp) Unsalted Butter (browned)
• 220–240g (1¾ to 2 cups) Powdered Sugar, sifted
• 30g (2 tbsp) Whole Milk
• 12g (1 tbsp) Vanilla Extract
• 1g (pinch) Salt
• Optional: 15g (1 tbsp) Heavy Cream for extra richness

💬 Are you a center-roll or edge-roll kind of person? Let me know in the comments!

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