Instant Pot Proofed Cinnamon Rolls
Tender, gooey, ridiculously delicious cinnamon rolls, doused in sweet cream, and topped with the most decadent cream cheese frosting.
Serve with Homemade Hot Chocolate or Waffle Cookie Coffee for a truly indulgent breakfast or snack.

If you have been following EZPZ for any amount of time, you probably know how much I love culinary travel. Well, on a visit to Wyoming I ate at a cute little diner, and had the most insanely gooey and delicious cinnamon roll of all time.
I made it my mission to recreate it. With my own twist of course. And this is my version of it, which is an adaptation of this recipe. Complete with a sweet cream glaze that makes it extra tender and gooey. And a cream cheese frosting, that is just the perfect way to finish off this sweet treat.
I don’t need buns of steel, just of cinnamon!
Right??

What You Need to Make Gooey Cinnamon Rolls
These gooey, delicious cinnamon rolls are composed of 4 parts! Which is why they are so decadent and delicious. If you want a really simple recipe, check out these One Hour Cinnamon Rolls or these Simple Cinnamon Rolls or maybe ever try Mini Cinnamon Rolls with Vanilla Cream Cheese Icing.
But if you are looking for something seriously indulgent, but has a few extra steps, this recipe is for you.
But don’t worry, I am sharing tips, tricks, and techniques for speeding up the process.
I love technical recipes like Chocolate Babka or Focaccia that I can help simplify and make easy. So that is what we are doing with these cinnamon rolls.
So what do you need to make this recipe?
The dough, the filling, the gooey part (very technical term), and the frosting.

The Dough
- Warm milk (about 110 degrees F) * – It is worth it to grab an instant read food thermometer to get this right!
- Instant dry yeast or Active dry yeast: What is the difference? One needs water or liquid to activate, and one can be simply mixed into the dough. However, the two yeasts can be used interchangeably in recipes, as long as you know active dry yeast needs to be dissolved in water before using. In this case, we are using liquid, so either would work, I opted for instant yeast because it is what I had on hand.
- Granulated sugar: Not only does this help the yeast activate, but also sweetens the dough just a little.
- Large eggs: In order to keep from changing the temperature of the dough too much, which can impact how fluffy it gets, pull your eggs out of the fridge early and let them come to room temperature. Trust me, it is worth it.
- Salted butter, softened: If you use unsalted, add an extra 1/2 teaspoon of salt into the dough. It will help with flavor.
- All-purpose flour: You may notice there is a range in how much you might need. This is because humidity, the size of your eggs, etc. can all impact the wetness of the dough, and so this is something you look at, and stay in the right range. The rule of thumb is, add flour until the dough consistency is tacky. Meaning it sticks to your finger when touched, but pulls away clean.
- Salt: This is a flavor enhancer.
- Water (to seal dough)

Cinnamon Roll Filling
This is a classic cinnamon roll filling, the only difference is I use a dark brown sugar to get that extra depth of flavor. But feel free to sub for regular brown sugar, just add 1 teaspoon of lemon juice or vinegar to the mixture if you do (trust me).
- Salted butter, softened
- Dark brown sugar
- Cinnamon
What is the difference between light brown and dark brown sugar?
According to Imperial Sugar: Both contain molasses, but dark brown has more. This mans it has a high moisture content, and more pronounced flavor with caramel undertones.
I tried this recipe with both, and found that the moisture content wasn’t a huge deal because of the cream glaze you pour over top. But the acidity and flavor differences were far more noticeable than I suspected they would be. To combat that, you can simply add 1 teaspoon of lemon juice to the mix if using light brown sugar.

The “Gooey” Part
Ok, this is a sweet cream glaze, which is the trick I learned from Julie over at Taste of Lizzy T! soaking your cinnamon rolls in a mixture of sweetened cream does wonders to the final results.
The addition of the sweet cream mixture is what makes them nice and gooey. But not doughy. And smooths out the filling so it is silky and delicious.
- Heavy cream, at room temp, or sub in half and half, evaporated milk, or even regular milk.
- Powdered sugar: Just a touch gives it that sweet cream vibe!
- Cinnamon: Because I believe in hitting you over the head with the cinnamon flavor.

Cream Cheese Frosting
And then there is the frosting! Or do you call it icing? Either way, it is freaking delicious.
I simply can’t get behind a thin, runny, icing for cinnamon rolls. Not sure if it is because I grew up with cream cheese frosting, so it doesn’t feel like a cinnamon roll to me without it, or if it really is just better that way. But I am leaning toward the later.
You just need 4 simple ingredients to get the best frosting. But you can add a little lemon juice to cut through the sweetness if desired.
- Cream cheese, softened
- Butter, room temp
- Powdered sugar
- Vanilla extract

How to Make Gooey Cinnamon Rolls
Gooey cinnamon rolls with a cream cheese frosting.
- Mix up the dough:
Pay attention to the kneading times listed, as kneading is what gives dough structure and allows the glutens to develop and form chains.
The dough should be tacky and soft, but not too sticky. You don’t want it to be dry or flour-y. So add your flour slowly to get it right. - Let Rise:
This is where I love this recipe so much. One of the biggest complaints I get about making cinnamon rolls is the time commitment, and a lot of that time is spent waiting for the dough to rise to double.
Using an Instant Pot, set to the yogurt setting to create a proofing environment allows it to rise significantly faster without negatively impacting the structure of the dough. - Roll it Out
Once it is risen, it is time to start making your rolls. Use some flour to keep the dough from sticking to your countertop, and roll it out to an even thickness. It should be easy to roll out. - Add the Filling:
Spread it across the dough, leaving room on one side to seal the dough closed. I like to leave about a half inch to an inch, on the long side. - Roll it Up!
Roll it tight and evenly, try to keep the width consistent so when you cut the rolls they are the same size and bake up evenly. - Cut Rolls:
There are a lot of methods for doing this, from dental floss to a sharp knife, or using a bench scraper. Use whatever you want. Just try to keep them all the same size. - Let Rise Again!
This part you can’t short cut with the instant pot. Sorry! But it shouldn’t take too long for them to rise. - Pour Sweet Cream Over Top
Now you get to the good stuff. Once the rolls have risen, and are just about ready to go in the pre-heated oven, you want to douse them in your sweet cream mixture.
However, if that mixture is cold, it can keep the rolls from continuing to rise in the oven. So make sure it is room temp, or give it a quick warming in the microwave before pouring over your rolls. - Bake:
There isn’t much you need to know to bake these up right, other than make sure you preheat the oven. So go to it! - Frost:
Now frost the cinnamon rolls! You can frost them warm and the cream cheese icing will sink down into the rolls. But if you want it to stay fluffy, let the rolls cool a little before frosting them.
They are even perfect for turning into these Turkey Cinnamon Rolls for a Thanksgiving breakfast.
Tips and Tricks
Making this recipe is Eazy Peazy… to get the ultimate in gooey and delicious cinnamon rolls, with a tender dough, decadent filling, sweet cream glaze, and cream cheese frosting, you just need to keep a few tips in mind:
- Substitutions: Sub Half and Half for the warm milk when making these to get an even softer and more tender base dough. I love a cinnamon roll that is tender, but not doughy, and the added fat in the half milk, half heavy cream helps keep it soft. But milk works great too! So don’t stress if you do not have half and half.
- Warm Your Milk: Make sure your milk is at the right temp. You do not want it to be too hot or it will kill your yeast. Too cold, and the yeast won’t activate well, and you won’t get the rise you want. Consider using an instant read food thermometer.
- Room Temp Eggs: Use room temperature eggs, not cold eggs. It impacts the rise, and ultimately the fluffiness of the rolls. If you forget to pull your eggs out early, simply put them in a cup of warm water for a few minutes to help them come up to room temp faster.
- Think About Rise Time: Warm your cream mixture slightly in the microwave, or let it come to room temp before pouring over your rolls. This will insure your rolls will continue rising in the oven.

Make Ahead and Storage
These yeast cinnamon rolls are crazy good, and so good fresh, but can be awesome for up to 5 days.
If you want to make them ahead, just reheat them a little and serve.
Store in the fridge in an air tight container. Or wait to frost them, and you can store them on the countertop.
Other Great Sweet Roll Recipes:
- Sweet Potato Cinnamon Rolls
- Cinnamon Swirl Bread
- Cinnamon Roll Soft Pretzels
- Easy Orange Rolls
- Easy Overnight Cinnamon Rolls
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Gooey Cinnamon Rolls {Instant Pot Proofed}
Ingredients
For the Dough:
- 1 cup warm milk about 110 degrees F * for even softer rolls, use half and half instead
- 1 Tablespoon instant dry yeast
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup salted butter softened
- 4 ½ – 5 cups all-purpose flour divided
- 1 teaspoon salt
- Water to seal dough
For the Filling:
- 1/2 cup salted butter softened
- 1 cup dark brown sugar packed
- 2 Tablespoons cinnamon
Other:
- 1/2 cup heavy cream at room temp
- 1 teaspoon powdered sugar
- ½ teaspoon cinnamon
For the Frosting:
- 8 ounces cream cheese softened
- 1/4 cup butter room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm your milk and check the temperature, to ensure it is not over 120 degrees, and is around 110 degrees.
- Pour milk into the bowl of the stand mixer. Add the yeast, and sugar. Stir together.
- Let sit until the yeast foams.
- Add the eggs, butter, and salt to the milk and yeast mixture.
- Fit the stand mixture with a dough hook. And place mixing bowl on mixer.
- Add in 4 1/2 cups of flour, 1 cup at a time, while mixing on the lowest setting.
- Once all flour is incorporated, knead dough for 6-7 minutes, if after 3-4 minutes, the dough is not pulling away from the sides of the bowl cleanly, add in up to the reaming 1/2 cup of flour, 2 Tablespoons at a time, until dough pulls clear of the edges.
- Continue kneading until the dough is smooth and elastic. Test the dough by touching it, it should be tacky, but pull away from your finger cleanly when poked.
- Spray the inner liner of the Instant Pot with non-stick cooking spray.
- Turn your Instant Pot on to the yogurt setting on low.
- Pour the cinnamon roll dough into the Instant Pot Liner, and cover with a piece of plastic wrap.
- Let dough rise until doubled in size, about 15 minutes.
- Meanwhile, prepare the filling.
Filling:
- Soften butter in a medium sized bowl in the microwave. Once soft, stir in dark brown sugar and cinnamon. Stir until combined. Set aside.
Assemble:
- Grease a 9 x 13 inch baking dish, and set aside.
- Sprinkle the counter generously with flour. Turn the dough out onto the floured surface, and add more flour to the top of the dough.
- Use a floured rolling pin to roll dough out into a rectangle.
- Spread the filling mixture over the dough with a rubber spatula, covering the whole dough except one inch of dough on the long end of the rectangle.
- Starting on the long end, roll the dough from the side that is completely covered in filling, and roll tightly toward the side without the filling.
- Dip your fingers in water, and run it along the part of the dough that does not have filling, and press the roll closed, sealing the dough.
- Use a bench scraper to cut the roll into 12 even pieces.
- Place the cinnamon rolls into the greased 9×13 baking pan.
- Cover the pan with greased plastic wrap, and allow to rise until nearly doubled, about 20 minutes.
Bake:
- Preheat the oven to 375 degrees.
- While rolls rise, in a small bowl, whisk heavy cream, powdered sugar, and cinnamon together.
- Once the rolls have risen, pour the cream mixture over the top.
- Bake at 375 degrees for 23-25 minutes, until the rolls are golden brown and the center rolls are cooked through.
- Remove from oven, and set pan on wire rack to allow to cool.
Frosting:
- Add cream cheese, butter, and powdered sugar into a large bowl, and use a hand mixer to combine.
- Add the vanilla into the mix, and beat until light and fluffy.
- Spread the frosting over the rolls while slightly warm, but not hot.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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