💬 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 and was served hot on our popular “Cinnamon Roll Fridays.” At the holidays we sometimes produced up to 100 dozen a week. The rolls stay soft and gooey all the way to the edge. The dough is pillowy, requires no kneading, and uses instant yeast for a quicker rise.
What’s the secret to a soft cinnamon roll?
- Soft rolls start with a soft dough — use a lower flour-to-liquid ratio so the dough stays sticky. It will be tacky while you work with it, but the result is tender and fluffy edges.
- Instant Clearjel and vegetable oil add moisture and help maintain a soft, gooey texture. Instant Clearjel is a modified cornstarch used in bakeries to enhance moisture and stability in baked goods.
- To keep the edges soft, place rolls less than ½ inch apart in the pan. As they rise and bake they press together and remain tender instead of forming dark, crispy edges.
What’s the perfect pan size for cinnamon rolls?
This is a small-batch recipe that makes six large cinnamon rolls, which fit in a 9x13x2″ cake pan. To make a dozen, double the recipe (select 2x) and bake in an 11x15x2″ pan, which provides just enough room for the rolls to rise and press into one another. Alternatively, a double batch can be split between two 9x13x2″ pans (six rolls per pan).
If you use a different pan, make sure it is at least 2 inches deep. Leave no more than ½ inch between each roll and the pan edge before the final rise.
What makes an extra gooey cinnamon roll filling?
The filling is made with plenty of brown sugar and cinnamon plus a little flour and Instant Clearjel mixed into softened salted butter. The Clearjel and flour thicken the butter mixture so it holds its structure instead of soaking into the dough or pooling in the pan, resulting in a luscious, gooey center.
Split the Work Between Two Days
I recommend a two-day method for best results: make the dough on day one and roll and bake on day two. Chilling the dough overnight firms it up and improves texture, so you can roll it out first thing in the morning with minimal waiting.
Schedule:
Day One
- Make the dough and let it rise until doubled. Refrigerate the risen dough overnight (at least 4 hours, up to 24). Cooling stops the rise and firms the dough for easier rolling while improving final texture.
- Mix the brown sugar and cinnamon and store airtight overnight.
- Remove the salted butter from the fridge before bed so it will be softened by morning.
Day Two
- Roll out, fill, and shape the cinnamon rolls.
- Let them rise about one hour or until doubled.
- Bake and serve warm—the rolls are best the day they are made.
I’d love to hear your feedback—comment below or tag @amycakesbakes with your photos. I hope you enjoy this bakery recipe.
Thanks for reading. ❤️
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📖 Recipe & Step-by-Step Instructions
Soft and Gooey Bakery-Style Cinnamon Rolls
Equipment
Ingredients
Cinnamon Roll Dough Ingredients
- 400 grams (3 cups) All-Purpose Flour
- 1 ½ teaspoon 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 (around 120°F / 49°C)
Cinnamon Roll Filling Ingredients
- 227 grams (1 cup packed) Light Brown Sugar
- 1 Tablespoon + 1 ½ teaspoon Cinnamon
- 1 ½ teaspoons Instant Clearjel (for extra goo)
- 1 ½ teaspoons All-Purpose Flour
- ½ stick (2 ounces) Salted Butter, softened (not melted)
Glaze Ingredients
- 141 grams (1 ¼ cups) Powdered Sugar
- 2 Tablespoons room temperature Water
Other Ingredients
- ¼ stick (1 ounce) salted butter, melted (for brushing)
- ¼ to ½ cup flour for dusting (use only as needed)
Instructions
Day One: Make Cinnamon Roll Dough
- Whisk together the flour, Instant Clearjel, and instant yeast in a medium bowl and set aside.
- In a large bowl, stir the egg, salt, sugar, and oil until blended.
- Heat water to about 120°F. Pour the hot water over the egg mixture but don’t stir yet.
- Add the flour mixture to the hot water and stir with a sturdy spatula until a dough forms. The dough will become sticky and stretchy.
- Stir the dough in the bowl for 2–3 minutes with a heavy-duty spatula until it becomes stretchy and uniform. No kneading—just stir.
- Let the dough rise at room temperature until doubled, about one hour. Then loosely cover and refrigerate overnight (4–24 hours).
Day One: Prepare Filling Ingredients
- Mix the brown sugar and cinnamon thoroughly and store airtight until day two.
- Whisk the Instant Clearjel with the flour and store airtight until day two.
- Optionally remove salted butter from the fridge so it softens overnight.
Day Two: Prepare Pan
- Brush pans generously with melted butter on the bottom, sides, and corners. Use 9x13x2″ for 6 rolls or 11x15x2″ for 12 rolls.
Day Two: Roll Out Cinnamon Rolls
- Dust your counter with about ¼ cup flour.
- Scrape the chilled dough onto the floured surface. Handle gently — avoid overworking. Lightly press into a rough rectangle.
- Roll the dough to roughly 9″ x 16″ for a 1x batch (adjust if doubled). Use flour sparingly as needed.
- Mix softened butter with the Instant Clearjel/flour mixture and spread evenly to the edges.
- Evenly sprinkle the brown sugar/cinnamon mixture over the butter.
- Roll the dough tightly, tucking edges in slightly. When you reach the last inch, pinch the seam tightly to seal.
- Dust the seam with flour, place seam-side down, even out the log, and cut into 6 equal rolls using a bench scraper or knife.
- Place rolls in the prepared pan with about ½ inch to the pan edge and barely touching each other. Press lightly to shape into circles. Brush with melted butter and let rise until doubled, about one hour.
Bake the Cinnamon Rolls
- Preheat oven to 350°F (175°C).
- Bake on the middle or upper rack for 12 minutes, then reduce temperature to 325°F. 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 lightly tapped.
- While rolls bake, whisk the powdered sugar and water into a thin glaze that will sink slightly into the hot rolls.
- Brush baked rolls with melted butter, then drizzle glaze over each warm roll.
- Serve warm the same day for the best texture. Enjoy!
Notes
Notes for 2x batches: Use the 2x option to double ingredients. Conversion reminders: 3 tsp = 1 Tbsp; 4 Tbsp = ¼ cup.
About Instant Clearjel: Instant Clearjel is a convenient modified cornstarch that helps retain moisture and stability in bakery recipes. Always whisk it with dry ingredients first to avoid clumps. Make sure you use a product labeled “Instant.”
Recipe update: The recipe was revised from a 12-roll to a 6-roll base; use 2x to make 12 rolls.
Calories are estimated with a nutrition calculator and may not include linked recipes.
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Bakery-Style Cinnamon Roll Web Story