Tired of mediocre Cinnamon Roll Filling?! We are too! That's why we've created the best homemade filling recipe that doesn't run out, and we have the best techniques to keep it from falling out of the cinnamon roll.
I have tested many different cinnamon roll fillings over the year and this is the one that I keep coming back to. It gets the most compliments and people absolutely love it. You can use this recipe for other recipes, but we highly suggest you use it with our irresistible Cinnamon Rolls and Cinnamon Roll Icing.
Can you use this with store-bought dough? You certainly can buy store-bought dough and use this filling to level them up. But we highly recommend you use this recipe with our homemade cinnamon rolls and cinnamon roll icing.
DIY has never been easier with these fun cinnamon variations. You have to try Cinnamon Roll Casserole, Air Fryer Cinnamon rolls, and even TikTok Cinnamon Rolls to find what works best for your time and family!
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What is Cinnamon Roll Filling Made of?
While a lot of recipes are made with just brown sugar, this recipe combines the flavor of brown sugar, white granulated sugar, and cinnamon to get the perfect taste and ooey gooey texture.
- Butter- The softened butter helps keep the filling mixture in place and it also helps melt the sugar into a sticky filling. Remember softened butter is key!
- Brown Sugar- Brown sugar is great to get that dark color and caramel taste. It also gives it a great texture.
- Cinnamon- What are cinnamon rolls without, well cinnamon? Get that iconic taste with your favorite brand of ground cinnamon.
- Granulated sugar - After a decade of perfecting my cinnamon roll recipe and trying many many different fillings, I have found that people love these more when they are made with white sugar as well as brown sugar. See below for a variation made with only brown sugar
See recipe card for quantities.
How to make Cinnamon Roll Filling
Learn how to make cinnamon roll filling with these quick and easy step-by-step process photos. It's a simple recipe but makes a great center for any cinnamon roll dough.
- Once the dough is rolled out, use a knife to spread the butter and cover the entire surface.
- In a small bowl, mix together the cinnamon and granulated white sugar.
- Sprinkle the granulated sugar and cinnamon mixture onto the butter. Evenly sprinkle brown sugar on the top of the cinnamon sugar mixture.
- Keep the filling from falling out by loosening the rolled-up spiral. Use the edge of the spiral to cover the top of the cinnamon roll.
Hint: Make sure to use softened butter! If the butter is soft it spread easily across the delicate dough.
Variations
Try some of these fun tips and tricks to get different flavor combinations. We also have different fillings that fit various dietary needs.
- Chocolate- Spread your favorite chocolate evenly across the rolled-out dough. Try Nutella, it's delicious.
- Pumpkin Spice- Use 2 Tablespoons of pumpkin spice instead of the cinnamon.
- Brown Sugar only - I have found that most people prefer these when made following the recipe below, but if you prefer to make it with only brown sugar, spread the butter across the rolled out dough as directed. Mix together ¾ cup brown sugar plus 2 Tablespoons cinnamon then spread it evenly across the dough. Roll up as normal.
- Dairy Free- For a dairy free option use vegan butter.
- Heavy Cream- For the most tender cinnamon rolls, after placing cinnamon rolls on baking sheet, spread the layers out just a bit and pour 1 teaspoon of heavy whipping cream over each roll.
- Without Brown Sugar- You can easily make this recipe without brown sugar. Simply substitute the brown sugar for white and follow the directions.
How to keep Cinnamon Roll Filling from running out
My favorite way to do this is after slicing the cinnamon rolls but before putting them on the tray, take about an inch of the end and stretch it out then pull it over the bottom of the roll, covering the entire thing. Tuck it into the edges and all that ooey gooey filling stays inside the roll! See the pictures above for a visual guide if needed
Storage
Store extra cinnamon sugar in an air tight container at room temperature. Use the extra cinnamon sugar for snickerdoodles, or cinnamon toast.
Top tip
The butter will spread easily if the butter is at room temperature. If you need to soften the butter in the microwave, make sure to do it in small increments so you don't melt the butter completely.
Related
Looking for other recipes like this? Try these:
Recipe
Best Cinnamon Roll Filling
Ingredients
- ⅓ cup salted butter very soft
- ⅓ cup granulated sugar
- 1.5 Tablespoons cinnamon
- ¼ cup brown sugar dark or light
Instructions
- Roll out your dough into a rectangle. Spread the butter evenly across the dough. Mix together the granulated sugar and cinnamon until well combined. Sprinkle evenly across the butter. Crumble the brown sugar evenly across the whole thing. See pictures above for a visual reference.
Notes
- This makes enough filling for 12 standard cinnamon rolls, or a batch made in into a 9x13 pan.
- This recipe can easily be doubled or tripled if needed.
- The butter works so much better when it's super soft. If you are working in a warm kitchen (about 74° F or higher) the butter will be fine at room temperature. If you are working in a cooler kitchen, place in the microwave in 4 second intervals, until it is very soft and about to melt (but not melted).
- To keep your filling from leaking out of the roll: After slicing your rolled up log of dough into rounds, place your rolls on your work space, swirl sides up and down. Loosen up your roll so it isn't too tight, then grab the last inch or so of the swirl and spread the dough out into a thin circular shape. Wrap it around the top of the roll to completely cover the swirl and pinch the edges together. This will keep all that ooey gooey goodness inside the roll. See pictures above for a visual guide.
- Place in your baking pan and bake as directed.
Dre says
This cinnamon roll filling is so good. I love how it uses both brown sugar and granulated sugar. And it has great tips on keeping the filling in.