Syrup Cinnamon Rolls Recipe: Gooey, Soft, and Made to Impress

If you’re dreaming of sticky, bakery-style cinnamon rolls soaked in sweet syrup, you’ve come to the right place. These syrup cinnamon rolls are rich, gooey, and dripping with flavour in every bite. They rise tall, bake soft, and come out of the oven swimming in a buttery, cinnamon-spiced syrup that caramelizes the bottom of each roll.

At Tasty Plated, Chef Rachael loves to take familiar favourites and elevate them with just a few tweaks. Her syrup cinnamon rolls start with a soft homemade dough and finish with a sticky-sweet base that feels like something straight out of a boutique bakery.

 

• What Makes Syrup Cinnamon Rolls So Special?

While traditional cinnamon rolls are often topped with icing, syrup cinnamon rolls start with a base of warm syrup. As they bake, the syrup bubbles up and wraps the bottom of each roll in a sticky, caramel-like layer. The result is a cinnamon roll that’s moist, flavourful, and decadently glazed from the bottom up.

 

These rolls are:

• Extra gooey thanks to the syrup base

• Perfectly spiced with cinnamon and vanilla

• Ideal for special brunches, holidays, or indulgent weekends

• Flexible enough to be made ahead and reheated

 

• Ingredients You’ll Need

This recipe is built from simple baking ingredients, but the combination of cinnamon and syrup creates magic.

 

For the Dough:

• ¾ cup warm milk

• 2¼ teaspoons instant yeast

• ¼ cup granulated sugar

• 2 large eggs

• ¼ cup unsalted butter, melted

• 3½ cups all-purpose flour

• ¾ teaspoon salt

For the Filling:

• ½ cup brown sugar

• 1½ tablespoons ground cinnamon

• 3 tablespoons soft butter

For the Syrup Base:

• ½ cup maple syrup or corn syrup

• ½ cup brown sugar

• 4 tablespoons butter, melted

• 1 teaspoon vanilla extract

Optional Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla

 

• How to Make Syrup Cinnamon Rolls Step-by-Step

The process is straightforward, and the syrup-soaked base makes them practically fool proof.

 

Step 1: Make the Dough

In a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes. Add eggs, melted butter, flour, and salt. Mix and knead until soft and elastic. Cover and rise for 1 to 1½ hours.

Step 2: Roll and Fill

Roll the dough into a 14×10 inch rectangle. Spread butter on top, sprinkle with brown sugar and cinnamon. Roll tightly and cut into 12 rolls.

Step 3: Prepare the Syrup Base

In a saucepan, combine maple syrup, brown sugar, butter, and vanilla. Pour into a greased 9×13 baking pan.

Step 4: Assemble and Rise Again

Place the rolls over the syrup. Cover and let rise again for 30 to 45 minutes.

Step 5: Bake

Bake at 350°F for 25 to 30 minutes until golden and puffed.

Step 6: Flip or Glaze

Let cool for 5 minutes. You can flip the pan to let the syrup glaze the tops or keep them upright and drizzle with glaze.

 

• Chef Rachael’s Signature Technique at Tasty Plated

For Chef Rachael, it’s all about moisture, rise, and layering flavour. Her signature method for syrup cinnamon rolls includes using real syrup instead of just sugar and ensuring the syrup is warm when poured into the pan.

 

Her top tips:

• Use room temperature eggs and butter for even mixing

• Roll dough tightly for neat, even spirals

• Let the second rise happen directly in the syrup base

• Add a touch of vanilla or cinnamon to the syrup for extra depth

• Use kitchen string or unflavoured dental floss to slice rolls cleanly

“That syrup at the bottom becomes caramel in the oven. It gives you sticky edges, soft centers, and a deep molasses-style sweetness you can’t get from icing alone.”
— Chef Rachael

 

• Table: Syrup Cinnamon Rolls vs Classic Rolls vs Sticky Buns

Syrup cinnamon rolls sit between the classic and the decadent, offering just enough indulgence with balanced sweetness.

 

• Best Ways to Serve and Store Them

These cinnamon rolls are best enjoyed warm, but they store well and reheat beautifully too.

 

Serving Ideas:

• Serve warm with extra syrup spooned on top

• Pair with fresh fruit or scrambled eggs for a full brunch

• Drizzle with powdered sugar glaze for a bakery-style finish

Storage Tips:

• Keep in a sealed container at room temperature for up to 2 days

• Refrigerate for up to 5 days

• Reheat in the oven at 300°F for 8 to 10 minutes or microwave for 20 seconds

• Freeze before or after baking and thaw overnight in the fridge

 

• FAQs About Syrup Cinnamon Rolls

 

1. Can I use store-bought dough?
Yes, but homemade dough gives the best texture. Use pre-made for a quick shortcut.

2. What kind of syrup works best?
Pure maple syrup is ideal, but light corn syrup or golden syrup works too.

3. Can I add nuts or raisins?
Yes, sprinkle them over the cinnamon sugar filling before rolling.

4. How do I keep them soft after baking?
Cover them while they’re still warm to retain moisture. Don’t overbake.

5. Can I prepare them the night before?
Yes. Assemble the rolls in the syrup base and refrigerate overnight. Let them come to room temp before baking.

6. Can I double this recipe?
Absolutely. Just use two pans and rotate them halfway through baking.

 

• Final Swirl: A Sweet Treat That Never Lasts Long

These syrup cinnamon rolls are soft, sticky, and absolutely unforgettable. They’re what happens when a cinnamon roll meets a sticky bun, with all the comfort of home baking and the elegance of a bakery treat.

At Tasty Plated, Chef Rachael’s method brings balance, warmth, and bold flavour to every batch. Whether you’re serving a crowd or treating yourself, this recipe is guaranteed to be a favorite.

Make a batch this weekend, and watch them disappear faster than you can say, “more syrup, please.”