đź’¬ Featured Comment: “Your cinnamon rolls are outstanding, I’d love the recipe. I’ve never found any other with the same texture… I can’t imagine a Christmas morning without them!” — Dani B.
A Bakery Recipe
This Soft and Gooey Bakery-Style Cinnamon Rolls recipe was a favorite at Amycakes Bakery, where we served them hot on “Cinnamon Roll Fridays.” During the holidays we sometimes made up to 100 dozen a week. The rolls are tender and gooey all the way to the edge, and the dough requires no kneading. It uses instant yeast for a faster rise.
What’s the secret to a soft cinnamon roll?
- Use a wet, soft dough with a lower flour-to-liquid ratio. The dough will be sticky and require gentle handling while rolling, but this yields a light, pillowy roll.
- Instant Clearjel and vegetable oil help keep the dough moist and tender. Instant Clearjel is a neutral-tasting modified cornstarch used in many bakery recipes to improve moisture and texture.
- Place rolls close together in the pan—no more than ½ inch from the edge and each other—so they rise and press into each other. This prevents crisped or dark edges and keeps the sides soft.
What’s the perfect pan size for cinnamon rolls?
This small-batch recipe makes six large cinnamon rolls and fits a 9x13x2″ cake pan. To make a dozen, double the recipe and use an 11x15x2″ pan (or two 9x13x2″ pans). If your pan differs from these sizes, make sure it is at least 2 inches deep and keep the dough no more than ½ inch from the pan edges before rising.
What makes an extra gooey cinnamon roll filling?
The filling uses a generous amount of brown sugar and cinnamon combined with a little flour, Instant Clearjel, and softened salted butter. The Clearjel and flour thicken the butter mixture so it stays in the roll instead of melting into the dough or pooling on the pan bottom, resulting in an extra-gooey interior.
Split the Work Between Two Days
I recommend a two-day method for the best texture: make the dough on day one and shape the rolls on day two. The overnight chill firms the dough, making it easier to roll first thing in the morning and improving final texture.
Here’s the basic plan:
Day One:
- Mix the dough, let it rise until doubled, then refrigerate overnight (at least 4 hours, up to 24). Chilling stops the rise and firms the dough so it’s easier to roll later.
- Prepare the brown sugar–cinnamon mixture and store it airtight.
- Remove salted butter from the fridge so it softens by morning if you plan to use it at room temperature.
Day Two:
- Roll the chilled dough, spread the filling, shape and cut the rolls, and place them in the prepared pan.
- Let the rolls rise about one hour or until doubled, then bake.
- Serve warm on the day they’re baked for the best texture and gooey center.
I’d love to hear how your cinnamon rolls turn out—leave a comment or tag @amycakesbakes with a photo. I hope you enjoy this bakery-style recipe!
Thanks for reading. ❤️
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đź“– Recipe & Step-by-Step Instructions
Soft and Gooey Bakery-Style Cinnamon Rolls
This beloved bakery recipe produces soft, gooey cinnamon rolls with tender edges and no kneading required. It uses instant yeast for a quicker rise. For best results, make the dough the day before and shape the rolls the following morning.
Equipment
Ingredients
Cinnamon Roll Dough Ingredients
- 400 grams (3 cups) all-purpose flour
- 1 ½ teaspoons Instant Clearjel (optional, for softer dough)
- 1 Tablespoon instant yeast
- 1 large egg
- ½ teaspoon salt
- 37 grams (3 Tablespoons) sugar
- 3 Tablespoons vegetable oil
- 1 cup hot water (about 120°F / 49°C)
Cinnamon Roll Filling Ingredients
- 227 grams (1 cup packed) light brown sugar
- 1 Tablespoon + 1 ½ teaspoons cinnamon
- 1 ½ teaspoons Instant Clearjel (optional, for gooier filling)
- 1 ½ teaspoons all-purpose flour
- ½ stick (2 ounces) salted butter, softened (not melted)
Glaze Ingredients
- 141 grams (1 ÂĽ cups) powdered sugar
- 2 Tablespoons room-temperature water
Other Ingredients
- ÂĽ stick (1 ounce) salted butter, melted (for brushing)
- ¼–½ cup flour for dusting, as needed
Instructions
Day One: Make Cinnamon Roll Dough
- Whisk the flour, Instant Clearjel, and instant yeast together in a medium bowl.
- In a large bowl, stir the egg, salt, sugar, and oil until combined.
- Heat the water to about 120°F (it should feel uncomfortably warm but not painful). Pour the hot water over the egg mixture; don’t stir yet.
- Add the flour mixture to the hot water and stir with a sturdy spatula until a sticky dough forms.
- Stir the dough for 2–3 minutes until it becomes stretchy. This dough is intentionally sticky; avoid adding more flour.
- Allow the dough to rise at room temperature until doubled, about one hour. Then loosely cover and refrigerate overnight (at least 4 hours, up to 24).
Day One: Prepare Filling Ingredients
- Combine brown sugar and cinnamon, breaking up any clumps. Store airtight overnight.
- Whisk Instant Clearjel and flour together and store airtight until use.
- If desired, remove salted butter from the fridge so it softens overnight.
Day Two: Prepare Pan
- Brush the bottom and sides of the pan generously with melted butter. The melted butter will be used again later.
Day Two: Roll Out Cinnamon Rolls
- Dust a work surface with about ÂĽ cup flour.
- Turn the chilled dough onto the floured surface. Gently spread it into a rough rectangle—avoid forming a tight ball or overworking it.
- Roll the dough to roughly 9″ by 16″ for a 1x batch (adjust shape for a doubled batch). Use extra flour only as needed to prevent sticking.
- Mix the softened butter with the prepared Clearjel/flour mixture, then spread it evenly all the way to the dough edges.
- Sprinkle the brown sugar–cinnamon mixture evenly over the butter to the edges.
- Tightly roll the dough, tucking the edges inward as you go. When about an inch remains, pinch the seam firmly to seal.
- Dust the seam with flour, place seam-side down, even out the roll, and divide into six equal pieces using a bench scraper or knife.
- Arrange the rolls in the prepared pan with about ½ inch to the edges and between each roll. Lightly press each roll so the sides touch and form a neat circle. Brush the tops with melted butter and allow to rise until doubled, about one hour.
Bake the Cinnamon Rolls
- Preheat the oven to 350°F (177°C).
- Bake on the middle or top rack for 12 minutes, then reduce the oven to 325°F (163°C). Bake an additional 6–8 minutes for six rolls in a 9×13 pan, or 12–16 minutes for twelve rolls in an 11×15 pan. Rolls are done when golden and spring back when gently tapped.
- While baking, whisk the powdered sugar and water until smooth and pourable. It should be thin enough to settle slightly into the hot rolls.
- Brush the baked rolls with melted butter and lightly drizzle the glaze over each hot roll.
- Serve warm on the day they are baked for the best texture.
Notes
Notes for doubling the recipe: Press the “2x” option to scale ingredients and use the larger pan indicated above.
About Instant Clearjel: This ingredient helps retain moisture and improve texture in bakery recipes. Always whisk Instant Clearjel with dry ingredients before adding to wet ingredients to prevent clumping. Use a product labeled “Instant.”
Recipe update: The recipe previously made 12 rolls; it now defaults to a 6-roll small batch. Use the 2x option to double.
Calories are estimated using a nutrition calculator and may not include linked recipes or variations.
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