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The Best Homemade Cinnamon Rolls Ever!

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This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need. 

Cinnamon Rolls

 

I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

MY OTHER RECIPES

 

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

Cinnamon Roll Recipe

MAKE AHEAD INSTRUCTIONS

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods.

OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.

 

FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Homemade Cinnamon Rolls

 

Can these be made gluten free?

I have not personally tested any variations of gluten free flours. It has been reported to me that the gluten free flour mix “Cup for Cup” works in this recipe, but I cannot personally vouch for it.

 

What if I don’t have a stand mixer?

You can knead it by hand! My Kitchen Aid was broken for more than a year and I still made these rolls by hand. I start out by stirring with a spoon until I can’t do it anymore and then I knead it with my hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!

 

Can I reduce the salt in this for a low sodium diet?

Reducing the salt will not affect the rising. The only thing it will impact is flavor.

 

What temperature should the milk be?

The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk. I’ll never recommend using skim milk for anything 😉

 

How should I measure the flour?

The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough.

1 cup of flour is approximately 125 grams.

 

How soft should my butter be?

The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don’t get any melted pools of butter.

 

Does it matter if I use unsalted butter?

I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.

 

Does it matter if I use bread flour?

I have used both all-purpose flour and bread flour without a huge or notable difference. I do not have a preference and just use whichever is convenient.

 

What should the dough feel like?

The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.

 

You may also be interested in these Maple Pecan Sticky Buns or my Baklava Cinnamon Rolls. 

 

Watch the video where Rachel will walk you through every step of this recipe, giving tips and tricks along the way. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

The Best Cinnamon Rolls Recipe Ever

4.8 from 154 reviews
The Best Homemade Cinnamon Rolls Ever!
 
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Cook Time
Time to Make It
 
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
Author:
Yield: 12 cinnamon rolls
Ingredients
Dough
  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter, softened
  • 1 large egg
  • 3 cups all-purpose flour
Filling
  • ½ cup salted butter, melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
Glaze
  • 4 ounces cream cheese, softened
  • ¼ cup salted butter, softened
  • 1 to 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk
Instructions
  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
  7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Notes
***Some have reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.

***METRIC MEASUREMENTS
Dough
236.5 mls warm milk
10 grams instant dry yeast
26 grams white granulated sugar
8 grams salt
40 grams salted butter, softened
1 large egg
375 grams all-purpose flour (approximate)
7.5 grams melted butter

Filling
114 grams melted butter
200 grams brown sugar
15 grams ground cinnamon

Glaze
115 grams cream cheese
113.4 grams butter
125 grams confectioner's sugar
2.1 grams vanilla extract
15 to 30 grams milk

 

 

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Reader Interactions

Comments

          • Made a few changes. First batch was fail. Second try was perfect. For filling I cut melted butter to 1/4 cup, and used about 2/3 cup brown sugar and 2Tblsp cinnamon. I increased oven temperature to 375 and baked for 16 minutes. I also used about half of the icing recipe. They were perfect, not drowning in brown sugar, or icing. Just perfect.

          • Reply to Susan just below this comment – I screen shot your changes and will try next time – waaaaay to much icing and although the tops were. “Kissed with light brown” the middles remained doughy except the edges and less filling for sure – I also only used about 1/2 the butter but I lobe the recipe and appreciate the base for me to build on!

          • These rolls are superb. I’ve been baking 50yrs. and these were fun to make. The dough is so easy and rolled out very nice. Thank you for perfecting this recipe for us!!

        • I made Pioneer Woman’s 1 time they were good and pretty easy to make. My daughter found this recipe and we made it together this Christmas, wow what a yummy cinnamon roll. The dough was soft, the filling and frosting we so melt in your mouth good, would be my go to recipe.

          Reply

        • These are wayyyyy better to me and I love all the Pioneer Woman’s recipes! Although I’ll have to say that I added another “secret” ingredient to the frosting that made even these another level of better!!!

          Reply

        • I made this recipe and it was a hit my go to homemade cinnamon roll recipe forever family loves it so much that they asked me to make it again todayI found it out to add any extra tablespoon of butter into my Dell and it made it a little bit more soft and fluffy and the consistency of the dough was awesome!!

          Reply

      • We just made these for Christmas and they were delicious! My husband thinks they are much better than the Pioneer Woman recipe. You do need to bake them longer than the recipe says. We baked them for around 18-20 minutes and they were perfect. They have a wonderful texture. They are soft and they rise well. I love all the cinnamon and brown sugar filling and the frosting was just right!

        Reply

    • The recipe says 1 cup of powdered sugar for the frosting, but if I heard right- the video said 1 and 1/2 cups of it. So which is correct? I am making these now. My dough is almost done rising. Thanks!

      Reply

    • I’ve never made cin rolls before, and I made these. Wow! They are hands down the best and very easy to make (her bed onus dry helpful) they are dangerously gooey and tasty !! 5 stars

      Reply

    • Just polished off these fabulous cinnamon buns. Couldn’t believe how easy they were to make and I never had much luck with yeast in the past. Definitely making these again.

      Reply

    • I made these last night. Full disclosure, I’m a bit of a food snob. These rolls get a 2 thumbs up from me, only because I only have 2 thumbs! I made them as written. The dough went together nicely, rose perfectly and was a breeze to fill and roll. They did bake for 19 minutes. The leftover rolls warmed up perfectly for a few seconds in the microwave this morning. I’ve been told by my family that I have to make these repeatedly until they get sick of them!!!

      Reply

  4. If I want to make this ahead of time (like the night before ) can I let the uncooked rolls rest in the fridge overnight?

    Reply

  6. Amazing. Looks delicious and rich of taste but recipe is so simple that i can make easily. I really get inspired for cooking. Thanks for sharing dear. I can’t stop myself to try it.

    Reply

  8. Random question but could these be frozen? I have a bake exchange coming up and would LOVE to include this deliciousness!

    Reply

  9. When I make mine, I use 3 tablespoons of cinnamon instead of 2, they are more gooey that way, I use soften butter instead of melted butter before the brown sugar/cinnamon. And I use half whole milk and half butter milk. They are amazing!

    Reply

  13. just made these and I found that 1/2 cup butter to spread on the dough was way too much. I wondered why they are baked at 325 instead of 350. I ended up turning up the oven a bit at the end because the tops didn’t brown.
    they turned out really good and I will definitely bake them again.

    Reply

  16. Do you think I could change sugar for Splenda and butter for Apple sauce to make it a less calories without hurting. The texture:/

    Reply

  18. I made these tonight and I was slightly disappointed. They turned out doughy 😢 I would recommend turning up the oven.

    Reply

  21. Your video was very touching. You’re the kind of person inside and out we aspire to be. Your hair is very beautiful, and so are you! With your sweet personality and wisdom, age will only turn you into the finest….like an excellent wine! Wishing you many, many years of happiness and sharing!

    Reply

  22. These look delicious. Going to try them soon! If I just don’t add cream cheese to icing would they be ok or do I need to adjust amount of other ingredients?

    Reply

        • Bahaha! Raisins “lurking.” I too HATE raisins in baking. Anxiously awaiting my 2nd rise. I should be cleaning up after myself. Might make the boys do it if the rolls come out. It’s always a gamble when I bake!

          Reply

      • I wouldn’t normally reply to a reply, but this made me giggle because I was equally horrified by the question. Raisins are just grapes who have just lost their soul. Why would anyone want to add soulless grapes to these heavenly cinnamon rolls? Lol all day!

        I’ll have to try making these on my next day off.

        Reply

      • Personally I think raisins MAKE cinnamon rolls!! There used to be a place called Mrs. Powell’s where we lived in Phoenix, AZ. You could get them either way. Those were some fabulous cinnamon rolls. I’ll have to try your recipe to see how they compare, adding raisins of course LOL!!

        Reply

      • Thanks, I was thinking about using my bread maker but wasn’t sure if it would work.
        Wanted to make these and freeze them so I wouldn’t be tempted to eat to many at one time!

        Reply

  30. We are looking for a cinnamon roll recipe that produces something like a Sunbeam product. The prepackaged type that use to be sold in the bread aisle back in the 70’s and 80’s. All the recipes we have tried so far are very “bread-like” not what we are looking for because they are too heavy. Would people describe these so I get a better idea of what these are. They look fantastic

    Reply

    • I saw a recipe for cinnamon rolls, they used frozen white bread which can be found in Walmart,I tried using store dough and they tasted good but kind of heavy and they get hard right away.going to try this recipe using the instant yeast…..
      Rhonda

      Reply

      • I would also suggest soaking the raisins in water for a while to plump them back up. I think a lot of people dislike raisins because they don’t rehydrate them before eating them.

        Reply

      • I too am of the opinion that raisins will ruin these cinnamon rolls. As a child, I always picked out the raisins. These are wonderful — I’ll follow the “if it ain’t broke, don’t fix it” advice. Happy Cinnamon Bun Eating!

        Reply

  33. These look amazing. If I am freezing them, and then thawing before cooking, does 45 minutes generally slow enough time for them to rise properly? I am assuming the glaze can be frozen too? Thank you!!!!

    Reply

  35. I absolutely love cinnamon rolls. I have made a few different recipes, and this by far is the absolute best. They are so soft and just perfectly moist. I followed the instructions to the letter and they are absolutely amazing. This will be my go to recipe for now on. Thank you so much for sharing 😊

    Reply

  40. I can’t wait to try these, I started the process of baking them in the oven right now my house smells wonderful. I had a restaurant many years ago and made upwards to 200 cinnamon rolls a week, so new recipe for me I’m so excited!!

    Reply

  41. Ack! Is there a big difference between instant yeast and active dry yeast? I I’m trying this out for first time and bought original active dry yeast packets.

    Reply

  42. These rolls were delicious! I ended up not using as much butter and may have left them in the oven a couple minutes too long. Hence, they could’ve been even more moist. Regardless, they were absolutely delicious! Especially right out of the oven! 😉

    Reply

  43. Is it ok to double or triple the recipe? Any changes to the recipe?

    By the way, they were delicious! But not enough for everyone! 🙂

    Reply

  44. These are amazing! The dough was so easy to work with and they are so light and airy! Seriously this is the best recipe I’ve found for cinnamon rolls! I baked 6 of them and i froze the other 6 so I will have some for later! Deelish!

    Reply

  45. I made these today and they turned out great! I had to bake them for 18 minutes because ovens vary on baking time…..other than that I followed the recipe to a “T” and they are so yummy! Thanks for such an easy recipe to follow! 🙂
    Note: I gave it 5 Stars but the stars would not cooperate so just incase it doesn’t show that these are 5 star cinnamon rolls!

    Reply

  50. I made these last night and shared them at work this morning (all gone by midday with some people going in for seconds!).

    So tasty and easy to make! I don’t have a food processor so I kneaded the dough by hand with great results!

    Thanks for this recipe – I’ll be making these again 🙂

    Reply

  51. Just finished tasting the fruits of my afternoon’s labors. Even after forgetting the egg until I was a most done kneading the dough (by hand) these cinnamon rolls are wonderful, First time I’ve attempted these from scratch, totally worth the time and effort!

    Reply

  52. These were delicious and the video was awesome to follow along. . They also needed quite a bit more than 14 minutes cooking time. Next time, I’ll probably cut the frosting recipe in half and use a little less sugar.

    Reply

  57. These are good, but mine turned out a little dry. I had to bake them for 23 minutes at 325* in my oven Do you think raising the temp to 350 and baking them for a shorter time would fix that or did I miss something else? My family loves it when I add a big spoonful of creamy peanut butter to the cream cheese frosting mix! Thanks for sharing this easy recipe. 🙂

    Reply

  59. Made these for an early Christmas morning and they turned out great!!! Mine did require more baking time about 20 min. Definitely will make these again! Thanks for sharing!

    Reply

  60. Thanks for posting this recipe! So easy to make since you explained everything so well. I practiced one batch since I wanted to make this for Christmas. They came out perfectly so I told my husband to bring them to work and needles to say they were a hit ! Everyone thought they were from a bakery!!!

    Reply

  63. Great rolls! I used 3 tb cinnamon like another reviewer suggested. Other than that, I followed the recipe as written. They turned out great.

    Reply

  64. Just made two batches of these for a Christmas Eve brunch. The recipie was perfect. They are all gone!! The video really helped. I only cook once a year lol

    Reply

  65. I made these for the second time today. This is truly the best cinnamon roll recipe ever. The dough is soft and easy to work with, the rolls are super gooey and moist (think Cinnabon), and the frosting/glaze has a wonderful flavor. I changed nothing, just followed the recipe. The baking time listed in the instructions has been perfect for me so I suspect others might be overbaking them (they do seem not-quite-done when you take them out of the oven compared to other baking, but just trust the recipe). They are wonderful and my family raved!

    Reply

  66. The dough grew so much I feared it was trying to escape! And once I had made the rollo, they grew again like crazy! I’ll report on flavor once they’re baked 🙂

    Reply

  67. Hello everyone! Late night baking as usual on Christmas Eve! I am in Colorado. It appears my dough is not rising and it only has 10 minutes to go for the full 60 minute time.What am I supposed to do? Let if rise longer? Please help!!

    Reply

    • When we moved to high altitude from sea level, I had to learn how to adjust for baking…all my recipes flopped! I googled high altitude baking and the university of Colorado has a whole page of tips. You can add an extra egg (especially works well for cakes) and you can add vital wheat gluten to breads. that has been very successful for me. Good luck!
      We are having a snow day here today, so I’m baking these for the first time – I’ll rate them after I’ve baked them 😀

      Reply

  68. Lots of challenge with baking this. I made it for Xmas morning breakfast without a backup plan and it created a bit of anxiety! This was really simple to make, and I put it in the fridge overnight so I could bake the next morn for Xmas breakfast. I followed everything exactly, but ended up having to bake for close to an hour! In the end I had to turn the oven up to almost 400F. I kive in Europe and my oven is pretty small compared to the US, but I thought that would mean it would bake faster. Any ideas on why it took so long? Also, during the baking process, I ended up with a pool of melted butter in the bottom of the dish, which did seem to re-absorb eventually, but is that supposed to happen? Even with the hiccups these turned out great once they were cooked through. I cut the icing recipe in half and used only 1/4 c sugar and it was still more than enough icing and had the perfect sweetness. I hope I can get the baking process right so I can make this my go-to cinnamon recipe!

    Reply

  71. Thanks so much for this recipe! I used them for our Christmas sticky buns. Phenomenal! I did add orange zest. My husband says this is the best recipe I’ve used.

    Reply

  72. These were delicious! I did have to add an additional half a cup of flour and bake for almost 25 minutes, but they didn’t last long on Christmas morning! Easy to make, and turned out perfectly. Thank you for sharing!

    Reply

  73. You weren’t kidding! These ARE the BEST cinnamon rolls! I couldn’t stop eating them!! Thank you for sharing. I will never buy store bought rolls again!!

    Reply

  74. Rachel….I am a fairly seasoned cook (forgive the pun) and quite comfortable with using yeast. I also have made a variety of cinnamon rolls over time but I have to say this is the most excellent recipe I’ve ever used. Most cinnamon roll recipes have pretty much the same ingredients but I believe your success is in the proportion of ingredients to each other somehow. I am like you in that when I want to perfect a recipe, I keep trying and tweaking ingredients until it is right but with these cinnamon rolls you have done the work for me. I followed the recipe exactly as you have written and I’m not exaggerating by saying, they are simply perfection. I will definitely use this recipe from now on when I make cinnamon rolls and I have a strong feeling that when I take a batch to work, I’ll be making them on a very regular basis.
    To those reading this blog that didn’t have success with the recipe, I can assure you that it is not the recipe but rather in “pilot error” as I like to say. It is, however, worth your effort to figure out where you went wrong.
    Again….thanks for a wonderful recipe and all the effort you put in to perfecting it.

    Reply

    • Rachel…
      I had started a post and my iPad booted me out so I’m not sure if a partial email was posted or not so just in case it was, I’ll make this brief by saying…almost a year later and I am still cranking out cinnamon rolls. This is is an excellent recipe…I use the recipe exactly as written…if you change it in anyway you won’t have the same results. So again thank you for a way to make excellent cinnamon rolls and oh by the way….my whole office sends you their thanks as well 🙂

      Have wonderful holiday season
      Susan G.

      Reply

  75. is there a metric recipe anywhere – I understand that there is a difference between an American cup etc to that of an Australian one

    Reply

    • They have been made many times in Colorado without problems. If they did not rise then the most likely candidate is a problem with the yeast. Either your milk temperature was too hot or maybe the yeast itself was bad, or perhaps your house was too cold or drafty for the dough to rise.

      Reply

    • When I bake with yeast I put the milk, sugar and yeast together. After about 5 minutes you will see bubbles starting to form which is what tells you that your yeast is activating. Then I move forward with adding the rest of the ingredients. This might save you some heartache and ingredients. 😀

      Reply

  79. Made these today and they were amazing! My first time making homemade cinnamon rolls and directions were easy to follow thank you. My family loved them.

    Reply

  81. I made these for Christmas. They turned out great! The icing is really good. My SIL requested extra next time for dipping 🙂 I will definitely be making these again.

    Reply

  82. I made a double recipe and they turned out awesome. This will definitely be my new cinnamon roll recipe..LOVE..

    Reply

  83. These Are awesome. First time I have made from scratch! My family ate them up. My husband is a nut
    Freak can you add nuts? I am now gonna try your best ever roll recipe. Thanks for sharing your wonderful
    recipes,

    Reply

  85. I made these for my sons bday breakfast.
    You need AT LEAST an hour if they are coming from he fridge to come to room temp really
    An 1 and a half in winter. THEY ARE
    SOOOOOO GOOD!!!

    Reply

  87. Amazing recipe: so easy to follow and absolutely delicious! It does make a lot of frosting it use whatyouwany, will be making this again!

    Reply

  89. I made this today minus the frosting and added some walnuts in the filling. My goodness! I couldn’t stop eating it. Had 3 pieces in one sitting. Lol. Thanks so much.

    Reply

  90. We are snowed in and bored, so I googled Cinnamon Rolls and this came up as one of the top hits. I had everything in my pantry and fridge, so my daughter and I whipped them up. OMG! These are AMAZING! I followed the recipe exactly (needed some extra flour to combat the super sticky dough). I am your newest follower! Thanks for an amazing and simple recipe.

    Reply

  91. Unfortunately, I had pretty big plans tonight that I had to cancel due to having a sick pup. However, I happened upon this recipe and it absolutely made my day — I’ve never made cinnamon rolls before & these were outstanding. Thanks so much!

    Reply

  92. Never made cinnamon rolls before but recently got brave with yeast. All earlier attempts failed. Anyway, goodness gracious these are outstanding, very easy,quick, and fun. I did cook at 350 for 18 min. They were perfect!

    Reply

  94. Just made these for my family and they are AMAZING!!!!! Thank you for a fantastic recipe!!! I will definitely be making these more than I should lol!!

    Reply

  95. I made these yesterday. My first time making cinnamon buns. They were amazing!! I cut back how much cinnamon and brown sugar and put it in the oven to 375 for 16 minutes like Susan did and they were just amazing!! Thanks for posting this recipe for cinnamon buns. Will make again for sure!😍

    Reply

  96. Great recipe. I was babysitting my niece and nephew this morning for a few hours so these were our project together. First time ever making homemade cinnamon rolls and they were a success with me and the kids!! I had some doubt during a few steps that didn’t look like yours but the final product was so tasty! I am definitely keeping this recipe and will use it again.

    Reply

  97. Am making them at the moment!

    Spotted one error in the UK/Europe conversion. The US recipe has 1/2 cup butter and this is said to be 226.5g for the rest of us….that seemed a lot when I melted it!
    A simple conversion site said 1/2=113g, so it’s making too much butter. Having said that, I then used only a quarter of what was melted.

    Reply

  99. I made the rolls and kept them covered in thefrisge to bake later
    I took them out now as per instructions to let them come down to room temperature. There is some caramel colored water accumulation at the base. Have no idea if that should happen. They smell fine. Shall I throw the water or bake with it?
    TIA!

    Reply

  100. I have a stand mixer but I don’t have the dough hook attachment. Can I use the beaters or just one? Or could I use the dough setting on my bread machine??

    Reply

  104. I made these a few days ago and they were delicious. I do have one question for you though. After watching the video it seems that as soon as the dough cleans the sides of the bowl, you stopped the mixer. Am I right in assuming that you do not do add any extra kneading time, as most recipes will say at that point to knead for an additional 5-7 minutes. Could you just clarify that for me?

    Reply

  105. I certainly won’t have any trouble finding this recipe the next time I want to make these rolls…all I have to do is think about them and I’ll have my search title….they absolutely are “The best homemade cinnimon rolls ever”!!!!! I love you Rachel…and I think I might also be hating you…I just made them and have eaten two and made my husband promise to not let me back in the kitchen tonite!!!!! Oh…I put pecans in the filling and on top of the frosting…..yu-u-u-u-u-mmy!!! There are only 5 stars to rate this with but I would use every one in the sky!

    Reply

  106. Thank you so much for this amazing recipe. I am now the baking super hero in my home. These cinnamon rolls are beyond fabulous. We will never be able to eat store bought pre-made again.

    Reply

  107. Could you please tell me if this recipe would work if I make it in the evening and leave it in the fridge overnight? I think you call it “cool rise”. Thank you

    Reply

  108. These cinnamon rolls were absolutely fantastic! I made them for my husband’s birthday this weekend, per his request, and they went over like gang busters. My mother-in-law who isn’t a sweet eater actually had her own roll because she thought they were so good!
    I extended the baking time by a few minutes and the insides were done, but it wasn’t overcooked.
    The only thing I did slightly different was to add some chopped walnuts to the inside and to sprinkle some on top of the glaze. I love chopped nuts with my pastries 🙂

    Reply

  109. I made these for a girls night and they were an absolute hit! I had women who don’t even like cinnamon rolls helping themselves to seconds! AND I am making them again today (2 days later). This is definitely being stored in the family cookbook for years to come!

    Reply

  110. These cinnamon rolls look like they will be amazing to make however, I don’t like cream cheese icing. Do you have something else to suggest that I can use or make? I have seen somewhere years ago a caramel icing. Do you have any thoughts on that and or a recipe for caramel icing?

    Reply

  111. My family prefers caramel rolls. Will this recipe work for that? If it wasn’t so late, I would be making them right now. Can’t wait for tomorrow.

    Reply

  115. I just made these for my daughter who’s going to Disneyland this weekend. Some road trip snacking. (we’re in SF). I got 11 rolls, so I packed 4 for her and 3 for her boyfriend (his had no icing – he’s a calorie counter and we’re already hiding the 411 on amount of butter used 😉 … ) That left me with 3. I took one of mine into her room so we can sample it together, and she sat there and gobbled the whole thing! More like inhaled it!! and handed me back an empty plate with some few smudges of icing residue! She couldn’t stop herself! I have a happy camper and want to thank you for this recipe! It was a huge hit! 🙂 I was just worried about the icing. When it came time to make that, I had run out of salted butter so used unsalted. I read the comments and saw that it was ok, and yes it was!

    Reply

  116. Love this dough. Wanting to do molasses bread, or what some people call raisin bread. Can you help me out. Need to put in molasses, raisins, and cinnamon. Its the newbie way. Mary from Newfoundland Canada.

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  117. What would you recommend for using whole wheat flour? How much would I have to use in place of AP Flour? I want to make these for tomorrow:)

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      • Thanks for taking the time for commenting back. I actually used it in equal amount as AP Flour because it’s a Whole Wheat Pastry Flour. They tasted amazing!! Will use this recipe again and again! Thanks!

        Juliana Ramsey

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  119. It was snowing, thanks to winter storm Stella, so love to bake when it’s snowing. They are delious. Yeah it my take an extra few minutes to raise but give it time. I did bake mine in an aluminum pan at 350 and just kept watching until lightly brown, maybe 15 to 18 minutes. Turned out perfect. Thanks for this nice recipe!

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  120. Gorgeous dough! It rolled out so beautifully. Quite by accident I discovered that it wasn’t necessary to make a buttery sugary mess with the filling. Nearing the end of its rise, I melted the butter and when the time came to spread, it was just solidified enough to spread neatly with a spatula instead of pour. The OCD in me was a little nervous about this part after watching the video, but everything worked out brilliantly! A great way to wait out our Nor’easter. Eager to report back on the boys’ consensus. 🙂

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  121. I have made this twice. First time by hand, second time used the dough setting on my bread machine. Bread machine method was better and raised much better. Probably because I live in cold Wisconsin and our house isn’t kept very warm. Anyway, when I make this again, I will be using half the filling and half the topping. Too much topping! Really good recipe. Family loves it!

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  122. I just made me for the first time this morning, they were so good! My family was very happy! I had to bake a little longer and used a little less butter in the filling (because I didn’t have quite enough), and they turned out perfect. Thanks for the recipe, I won’t ever buy store bought again!

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  123. made these yummies today and it really is the best homemade cinnamon rolls ever. thankful that my friend sent me the link to this blog. Looking forward to try other recipes from you.😊

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  124. Made these today for my kids and boyfriend. They where the most amazing cinnamon rolls I’ve ever made by far. I’m new to the yeast making but very pleased with how easy they where. I did cook it for a extra 6 minutes. Also I rubbed butter on bottom of 9 x 13 then sprinkled brown sugar yummy! Thanks so much for sharing. Will definitely become a regular in our family.

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  125. I have been searching for a good cinnamon bun recipe for a long time and this recipe is amazing. They were a hit! Thank you much for sharing

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  126. Sorry, I know you’ve posted freezer instructions & overnight instructions; but if they were frozen do you think it would be ok to let them thaw in the refrigerator overnight before baking? They look delicious, and I was hoping to make them a few days ahead, freeze, and then not have to wake up super early to let them thaw before baking. Thanks!

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  127. ridiculously amazing! I have never been good with making any type of dough or recipes that call for rolling. kneading etc.. I happened to see this and tried to ” go for it”! I MUST tell you how easy and delicious these cinnamon rolls are! My 3 teen/ pre- teens pretty much cleaned the pan! Thank you so much for sharing! 😍

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  128. I find these to be way tastier than Pioneer Woman. I’m not into baking, though, so I need to bribe someone to make them for me. 😉

    And there’s no such thing as too much icing. That’s what makes them taste so good!

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  130. I made them just as directed and bake them the next day. It took 30 mins to bake. They were good not one left.
    Should they rise after being cut and put in baking dish before refrigeration? I let them sit out at least an hour to get to be room temp but didn’t get as high as I thought they should

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  131. This is the best Cinnamon Roll recipe I have found. Cinnamon Rolls never turn out for me but these ones did, everybody loved them! This is my new go to recipe. Thank you! 🙂

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  132. I have been searching for the super soft but yummy tasting rolls like these and I’m happy to say this is the holy grail of cinnamon roll recipes I have spent most of my adult life looking for. To test it further, I fed some to my husband and watched his eyes roll back lol. 😂 he even said, you won’t have to freeze these. They won’t last that long!

    Thank you so much for this perfect recipe!

    P.s I added finely ground candied walnuts to half the recipe. Super delicious!

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  133. I made these today, or rather my husband and I made these since he’s the main bread baker in the house. He mixed the dough ingredients in a metal bowl then put the dough ball in a Electrolux Magic Mill dedicated dough mixer even though we have a Kitchenaid mixer – just his personal preference.

    The dough recipe is wonderful, enough so that I think if we reduced the amount of sugar we could use it to make savory rolls with different fillings. Anyway, the cinnamon rolls came out way better than I expected. We have an AGA oven which we keep a hair on the cool side to conserve energy so we had to extend the baking time since our baking oven currently is about 300 – 310 degrees. I also had to punt with the baking pan because I no longer have a proper 9×13 pan. I used a very old insulated baking sheet.

    Still, the rolls came out a light golden brown and tasted amazing even before adding the glaze. I’m very pleased with my first try at working with yeast. Next time I plan to make the dough myself. You really nailed this recipe – we often have a house full of guests and I predict this will be a winner at the breakfast table. Thanks so much!

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  134. Just made my 5th batch of these. Permanently stored on every hard drive. This time I tried with pecan cookie pieces. Omg they are amazing! Kudos!!!!

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  135. I’m making the bread rolls but don’t need 24 so I’m going to try to leave half the dough recipe and turn it into these cinnamon buns. Wish me luck. Has anyone ever tried this?

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  136. Amazing!!! It was my first attempt at cinnamon rolls and they came out wonderful. My family loves them. Definitely a regular breakfast staple for the weekends. I baked them for 20 minutes at 375 as my oven is a bit of an old one. It worked.
    They’re so so soo yummy and the small and big kids all loved ’em!! 😉 thanks do much for sharing and keen them coming 🙂

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  137. This is a great recipe! I made them on a day I didn’t really have the time. After the first rise, I punched the dough down and couldn’t get back to it for a few hours so I let it rise again. Then after cutting them into rolls and placing them in the pan, it was too late to bake, but instead of putting them in the refrigerator, I just left them at room temperature to rise all night. They were pretty puffy in the morning but after baking, they were perfect. Airy and gooey at the same time. They were decadent without the frosting. I did need to add quite a bit more time to the baking, I think it was 23 minutes before they looked “kissed” with brown. This is either an extremely forgiving recipe or they really benefited from the extra rise time. I will make these again and again for special occasions.

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  139. Thanks so much for sharing this recipe! I love it! Your description says it all! Soft, fluffy and gooey. 😍

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  140. These are absolutely THE BEST–Early Morning Seminary Approved. 🙂 Thank you for sharing this recipe with all of us!!

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  141. Just made the recipe for our Saturday breakfast! It was simple deliciuos! Amzing recipe! Thank you for sharing it!! Greetings from Costa Rica!,🇨🇷😋

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    • Just made the recipe for our Saturday breakfast! It was simple delicious!! Amazing recipe! Thank you for sharing it!! Greetings from Costa Rica! 🇨🇷😋

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  142. Thank you so much for this recipe!! They’re so tasty..my family absolutely loves cinnamon rolls and they can’t get enough of these!! Feel like I’m making them every weekend So delicious😋 and so easy to fallow your instructions. Thank you! 😘

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  144. I noticed this recipe doesnt call for regular sugar in the filling. Just wondering why is that?

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  145. I had to bake these for well over half an hour to get them to be fully baked! Other than that, they were very good. It’s just that the recipe is inaccurate

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  146. I made a simple caramel sauce a tad on the liquidy side. Poured that on the bottom of the pan before putting the cut rolls in. Cooked them for about 20-25 mins. Let them cool just a little then flip them so that the top is in the sauce. Let them sit for 15 mins. Enjoy.

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  147. Waiting to put these in the oven now. I’m a little disappointed bc ive never had issue with my dough rising before. In this case, I left he dough for 2 hours, and it barely doubled in size. When on took them out of the fridge this am, they hadn’t risen at all and actually look rather flat. I’m hoping the time out of the fridge will puff them up a bit or I have a failed batch. Your recipe calls for no time to wait for the yeast to activate. Also, salt can kill off the yeast, so I am worried that mixing the ingredient in the wet mixture instead of with the flour as the big issue. Hoping this turns out ok. I have a house full of hungry people this morning.

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    • Failure to rise can be based on a variety of factors. It sounds like they still did rise, as they doubled in size. Rising times are always an estimate and are affected by humidity and the temperature of your house.

      My recipe calls for instant yeast which does not require any time to activate. Salt doesn’t kill yeast necessarily, but rather slows down growth. The salt can help counteract overgrowth of the dough, but it doesn’t stop it from rising. I’ve made this recipe literally hundreds of times without issue so it has been well tested.

      I hope everything turned out okay this morning!

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  148. Just made these, they came out pretty yummy~ made a few changes though… used less butter for spread and halved the icing ingredients and baked for about 15 mins in the 190 c.. the glaze became my favourite <3 tanxxx alot for the recipe

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  149. These are seriously delicious!! I’ve made them several times & everyone has always loved them. My go-to cinnamon roll recipe! Thanks!

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  150. Just made these this morning and the cane out great! I had only active yeast not rapid so I let the yeast bloom for 5min or so in the warm milk, worked fine. I have question about making the rolls the night before. Do you let them proof the second time before you refrigerate or when you take them out of the fridge to come down to room temperature before you bake them?

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  151. These were delicious… Gooey, buttery, sweet, and probably a million calories, but great for special occasions. I would say the recipe is great as written, but I definitely needed more flour and a longer cooking time. At about 23 minutes, I turned up the oven to 375, it still took another 5+ minutes and never got the “kiss” of browning, but they did end up cooked. I initially thought the dough could be sweeter and the frosting was missing something, but in the end they all worked together beautifully.

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  152. OMG!! NOT PRINTER FRIENDLY >> MAKE SURE TO SCREEN SHOT AND PRINT DONT USE THE PRINTER OPTION ON POST >>> IT JUST PRINTED 40 PAGES OF COMMENTS.

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    • Ummmm, did you use the print button? It opens up a new window with only the recipe, no photos or additional text. If you just hit “file–> print” from your browser then you will print out everything you see which sounds like exactly what happened. It should have shown up on your print preview to warn you.

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  154. These are great! Perfect amount of sweetness! I didn’t measure the cinnamon just sprinkled it on and didn’t measure the powdered sugar just went by taste other then that I followed the directions. I love how easy the directions were to follow! If someone’s didn’t turn out they def didn’t do something right.

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  155. The best cinnamon rolls I have ever made..we absolutely lived them..replaced the half cup of butter for the filling for a quarter.

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  156. We just finished our cinnamon rolls this morning. Made them for my husband for our Father’s Day celebration. He loves cinnamon rolls and is pretty picky. We all loved these! I love how easy they are. Throw the ingredients in the mixer and let it do the work. I reduced the butter in the filling by a couple tablespoons and baked it longer based on reviews I read. They were cooked through perfectly. I had made them last night and refrigerated them till this morning then let them sit out for an hour before baking. For the icing, instead of vanilla and milk, I used 1 teaspoon of lemon juice to give it a lemon hint. So delicious! Thank you for sharing!

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  157. Super tasty! I made these with my preschooler. She was on board all the way. Very straight forward and rewarding. I wouldn’t change a thing. Thanks!!

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  158. I have never made cinnamon rolls until today, and wow! These are amazing. Very simple and delicious, the only adjustment I had to make was the cook time. I think mine stayed in closer to 20 minutes. P.S. the icing is PERFECT!

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  160. Mine turned out great! I think maybe the reason why people’s rolls were coming out underdone was because they did not roll them the right way. Instead of rolling it to where you have a 12 in long roll they rolled it to where they had an 18 in roll. This would give them bigger rolls since you have to get 12 rolls out of the 18 inches rather than 12 one inch rolls out of the 12 inches. This happened to me but it still turned out really great. The frosting was great too!

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  161. Rachel- my rolls turned out fabulous! One quick question though. Now that my rolls are baked, can I put the BAKED rolls in a freezer bag in the freezer? My boyfriend is coming up to stay in a few weeks and my father usually freezes his homemade bread when it’s not eaten. How long could I keep the cooked rolls in the freezer (if you can with cinnamon rolls)?

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  162. I made these for work colleagues with strict instruction that I get feedback. One man asked if I was trying to file s teeth down with the sugar haha. I must agree, the granulated sugar is too granulated, I think I will try castor sugar next time.
    It is super ultra sweet. I have a sweet tooth and ‘too sweet’ doesn’t feature in my vocabulary but this is bordering on that. I will only make half the glaze next time.
    That being said, it was good.
    Thank you for sharing the recipe

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  164. Hi ladies! I am new to baking and I just made these yummy cinnamon rolls. I made them the night before and put them in the fridge over night. When I took them out in the morning they were sitting in a pool of cinnamon butter goo. I still cooked them but they were a little dry. I’m assuming it was because of the goo that drained oit of them in the pan. Is tgis bc I didn’t roll them tight enough or bc I put them in the fridge over night? Thanks for the help!

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  165. Really hoping I didn’t ruin these cinnamon rolls. Recipe called for “warm” milk so I heated milk to 150 degrees only to read after waiting for the dough to rise warm milk is closer to 100-110 degrees. Somewhere in actual recipe I would specify what warm milk means for people who don’t read entire blog before baking.

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  167. Newbie here. I tried this last night. It tastes greta but the bread wasnt soft. I think i messed up with the measurement. Online it says 1 cup is about 340 grams so I convereted but I think it was wayyyy too much. I convert to grams coz it’s my basis for baker’s % as well as costing. Would tiu hapoen to have these ingredients in grams? I appreciate your help. Thanks!

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  168. Wondering why the metric version of the recipe calls for softened butter and melted butter in the dough, but American version just calls for softened butter? It’s pretty much the same total amount; 32tbl = 1lb = 454gm; 8tbl = 1 stick = 1/2 cup = 114gm

    I always use metric versions because I have a digital scale and it’s just so much more accurate than cups or ounces..

    Am making this tonight, will add some raisins and chopped walnuts to the filling. Can’t wait to try it!

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  169. Dough
    1 cup warm milk
    1 tablespoon instant dry yeast
    2 tablespoons white granulated sugar
    1 teaspoon salt
    3 tablespoons salted butter, softened
    1 large egg
    3 cups all-purpose flour

    Versus

    Dough
    236.5 mls warm milk
    10 grams instant dry yeast
    26 grams white granulated sugar
    8 grams salt
    40 grams salted butter, softened
    1 large egg
    375 grams all-purpose flour (approximate)
    7.5 grams melted butter <<<<<<<<==== THE METRIC VERSION CALLS FOR MELTED BUTTER IN THE DOUGH

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  170. Yummy! Great recipe. I made these for my husband’s office on Thursday, and the staff enthusiastically wiped them out. Just made a second batch today for him to take to another office on a business trip. I let my bread machine mix the dough for me. Will be making them again I’m sure.

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  172. So once I conquered making the best homemade rolls ever, I decided to try the cinnamon rolls. I was doing the happy dance. They turned out better than I anticipated. My husband has thoroughly enjoyed them. Will definitely keep this recipe on hand, especially when company comes.

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  173. Absolutely LOVE this recipe.

    Be warned, however, the Bob’s Red Mill gluten free does not work. The dough struggles to rise.

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  174. Hello!

    I am trying to find recipes where dairy can be tagged out. Would a lactose-free/almond/cashew milk do well in this recipe? Asking for my lactose-free fiance. Thanks!

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  175. Made this recipe for the first time. The cinnamon rolls are delicious!! I couldn’t tell the difference between these and Cinnabon!!

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  177. I just made these and they are the best I’ve ever made. This will be my go to recipe from now on. Love,Love them.

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  178. There does seem to be a confusing tid bit in the metric dough verses the regular dough, I noticed it too but I used the regular version.

    This recipe took me awhile to make, I had all ingredients on hand except for the cream cheese and vanilla extract, I went ahead and made it anyway. The dough was easy to throw together, the waiting time for it to rise once, then create the cinnamon roll, then rise a second time is what made this recipe for Me a bit longer than two hours.

    Turned out wonderful. I omitted the cream cheese and the vanilla extract simply because I did not have them, I had a vanilla bean on hand though so I used the vanilla bean caviar to add into the drizzle. Worked out great.
    Nice big fluffy lightweight textured cinnamon rolls, I just wish the brown sugar had not still been gritty in my mouth.

    To achieve the “kiss of brown” in my oven, took a full 20 minutes at 325 degrees Fahrenheit.

    All in all I’d make this again, try various filling combinations. The dough doughnuts itself was tender and lightweight, my stomach didn’t feel as if I had just eaten a whole loaf of bread which is awesome. The second rise helped keep it airy.

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  179. Oh yeah I forgot to add, I used skim milk in the dough…. it works just fine. Dough still tastes moist and rich using skim milk.

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  182. Made these this morning. I would def cut back the melted butter next time and not so much cinnamon. Also, too much frosting but that could be my fault as I could have dabbed some on and saved remainder instead of all out at once…LOL. I love frosting so my bad….but all in all a great roll!

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  185. Hi, I am from Singapore and I would like to try your recipe 🙂 may I know how warm the milk should be? 100degree Celsius or farenheit? May I know is it just pour warm milk, salt, yeast, 40 grams butter and eggs all together into the mixer bowl and start mixing at low speed then slowly add in flour batches by batches till the flour pulls away from the bowl? Approximately how long would that take? Sorry to sound so stupid. Hehe. Am a newbie at bakingz thanks alot

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  186. I made these yesterday and just WOW! Incredible. I used the full recipe for The Best Dinner rolls on your site and just used half of the dough for the cinnamon rolls and made the other half into dinner rolls. These are the best cinnamon rolls I have ever tasted. Better than Cinnamon! They also made for one happy husband. Thank you!

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  187. I made these and they were perfect! My husband is a Cinnabon addict and said he never needs to go out and get them again because these were even BETTER than Cinnabon! The dough is amazing. Gonna make your rolls next. We did have to bake them longer but that is probably oven and elevation specific. My husband wants more filling but I thought it was perfect. We used a glass 9×13. Apparently using metal has some problems so glad I stuck to glass. OMG THANK YOU FOR THIS RECIPE! We are now eating them after 3 days and they are STILL good. Cinnabon goes all hard. Best recipe ever!

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  188. Thank you for the recipe. It was my first time to make cinnamon rolls, researched multiple recipe and decided to pick yours because of your easy-to-follow instructions. So happy I did and they turned out awesome. My husband had to ask me to keep it away from him haha

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  190. Hi, Inhave made successful rolls 2 times so I just made this last night for the 3rd time and my dough didn’t rise 😔. So i made a dough again and still it didn’t rise. What might have cause it? Was it because of the rain? Or because i put yeast in the fridge?

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    • Hard to tell without being there. The yeast may not be getting enough heat to activate growth. It’s always possible to kill yeast with too much heat. I keep my yeast in the fridge so it’s not that. Humidity can affect it as well. Your house may be too cold. There are lots of possibilities.

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  193. I have never in my life had a cinnamon roll this delicious and perfect! Thank you for this amazing recipe!! Bakery cinnamon rolls around where I live can’t even compare.

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  195. I have tried many recipes but never happy with the result. This one was a keeper! I loved the tips on the dough and what it looked like. I had to add a bit more warmed milk. Loved the suggestion of rolling out in jelly roll pan. Really helped to contain mess since I do not have a lot of counter space. Icing was plentiful and a crowd pleaser. Making less may be a shortage for 12 even though I did have extra. Guess I will make have an afternoon snack of icing with mini chocolate chipsor strawberries and graham crackers. 🙂 happy kiddos!

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  196. I made these before and loved them!!
    Question if I freeze them. Can I move them to the refrigerator the night before I want to bake them do they can defrost?

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  197. I’m sure the recipe was good, but I don’t recommend putting these in the fridge to make the next morning…. that didn’t work for me and I was pretty disappointed since I made them for a bake sale. When I got them out of the fridge, I left them out on the counter to get to room temp again, but I couldn’t figure out the right bake time… they took much longer then it said and didn’t get golden at all, and then I ended up over baking a lot of them since I wasn’t sure. If I try again, I will just bake them right away.

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  198. These are the best cinnamon rolls EVER!!! Thank you so much for posting your recipe…My kids and husband are always craving for more.

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  199. I bake metric, so thanks for including those measurements. A quick note though – there is an extra 7.5 g melted butter in the dough portion of the recipe that is not in the imperial version.

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  200. Have you ever added pumpkin to this recipe? I would love to try pumpkin cinnamon rolls but unsure of how to alter this recipe (this is my favorite recipe to make!). Thanks!

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  201. So like an Idiot I mixed the melted butter and brown sugar and cinnamon together prior to spreading onto the dough! will it turn out horrible?! I made it last week and my husband and daughter slammed it before dinner! THEY DIDNT BELIEVE I MADE IT! KEPT SAYING IT WAS STORE BOUGHT!

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  203. I made these last night with my girlfriend. altho i have 0 objections for dough. The filling is just too suggary. I eat alot. And when i say alot, i do mean alot. somehow i was only able to eat one of those. So i came up with a substitute for brown sugar. I’ll use Chestnut honey (because it’s abit bitter-ish than regular honey) and cinnamon. tried the mixture tastes awesome. for topping i used real vanilla and it somewhat was wonderfull (too much topping in the recipe as people stated), but the topping is too suggary aswell i used more milk cut the sugar to 1/4 of the requirement and used coconut butter. We also didn’t use powdery instant yeast because we have yeast in cubes here and the dough was fine, just needed to rise abit longer. so maybe add that to metric recipe. we used 32 grams of fresh yeast. The product came out good, they were soft. but they were even better the next day after waiting one day in the fridge.

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  205. I have made your dinner rolls three time s in the past week stocking up for thanksgiving. I have made rolls for 50 years and this recipe is the best I’ve ever ever tried. I did start cooking them on the bottom rack in the oven to brown the bottoms more. The first batch was a bit doughy.

    I just tried he cinnamon roll recipe and it looks like they are going to be wonderful although I would cut them larger next time. One question is how long should they cool before frosting? I see that it is thinner than frosting you would put on a cake.

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    • Some yeast companies have special trademarked brand names for instant dry yeast. Fleischmann’s calls theirs “Rapid Rise Yeast.” Same thing, they just try and put an extra fancy name on it.

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  207. I just made these, and despite the fact that I messed up a bit, they turned out amazing!

    I didn’t fully read the instructions (I know, I know) and mixed the melted butter with the brown sugar and cinnamon rather than brushing it on the dough. So rolling and cutting the dough was a bit messy but they baked totally fine! Also in my house we only drink skim milk but luckily we just so happened to have some heavy cream so I mixed a bit in with the milk to make it higher fat.

    Great recipe, will definitely make again!

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  208. Just wondering if you thake these out of the pan to cool at anytime if you aren’t going to eat them until later? I was not seeing this answered in where, sorry if I missed it.

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  209. Can these be made without the egg? My son is allergic to egg and I do a lot of egg free baking and I would like to make these for the holidays this year. Thanks in advance!

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  211. Does the yeast need to be proofed before adding it? These look delicious – I can’t wait to try them! Thank you!

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  213. Making these 2day !! Could I use vanilla pudding in the dough ? Ty for yr recipe !!!! Cinnamon rolls r my fave n my hubby has been driving me crazy to make some so 2day is the day 😎💜

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  214. Yeast and I have never been friends, until your recipe. I followed the recipe exactly, baked them for 20 minutes, and they were perfect! I didn’t add any extra flour or cinnamon. I can’t wait to make them again! I didn’t want them to sit on the counter, because I knew that I would eat all of them, so I froze them after the icing was on. I just pulled one from the freezer, and put it in the microwave for 30 seconds on power 5. It is warm and delicious with my cup of tea. I loved Pioneer Woman’s cinnamon rolls, but your recipe is so much easier for me, so from now on I’ll be using this recipe, for sure.

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  215. Loved your recipe. I have been looking it up for a while and i just had the guts to make them out of necessity for a work breakfast party. They are easy and delicious.

    Note for bakers:
    1. Use good butter (don’t use margarine or spread!)
    2. Use a fresh batch of brown sugar. Don’t try to salvage a dry bag.
    3. Don’t skip the 2nd dough rising after cutting.

    All these tips above make it go from meh to wowza!

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  216. Hello! I love love to make these. This recipe is a staple dessert for my family 🙂 I was wondering if I could bake and ice it and re warm everything for the next day?

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  217. I made these about a month ago and they were out of this world!!! I think about them all the time… lol Anyways was wondering if anyone would be able to answer a quick question. I know these can be made the night before and stored in the fridge. Could I make them tonight and store them in the fridge for two days and then bake them on Christmas Eve? Or is that too long in the fridge?

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  218. Hello! I’m planning to make these in advance but it will be 2 nights before I bake, not the night before. Do you think they will be ok in the fridge or should I freeze them?

    I can’t wait to try these, it’ll be my first time making cinnamon rolls!

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  221. These are amaaazinnngg. Making two batches and refrigerating them overnight so I can just pop them in the oven in the morning! My family even says two batches isn’t enough! Hopefully I’ll have one or two for myself!

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  222. How long can they sit in the fridge? I’m planning to make them for Christmas morning.. and it’s christmas Eve mid day… will they be okay in the fridge for that longs

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  223. These really are the fluffiest and most delicious cinnamon rolls I have ever made! They are very sweet and sticky but not overwhelming like you are eating a hunk of sugar.

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  225. On my android phone, a search of “high altitude cinnamon rolls” returned your site near the top and included the phrase “when we moved to high altitude from sea level…” When I clicked on the link to your site, I could not find any reference to high altitude. The recipe looked yummy so I made it hoping that it was indeed formulated for high altitude. Unfortunately results suggest otherwise. Can you please confirm whether this is a high altitude recipe or not? If not, I’ll adjust and try again.

    Thank you!

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  227. My mom and I have been searching for the perfect homemade cinnamon roll recipe for months– one that could beat the frozen Rhodes rolls that we normally bake, which we love for how gooey, fluffy, and how crazy they rise up over night– AND THIS RECIPE IS FINALLY A CHAMPION! These rolls are absolutely divine. We have been having problems with doughs that just don’t rise, but after placing the dough bowl next to our warmed up fireplace to rise, the dough puffed up perfectly! After baking endless dry, hard distastefull rolls, these cinnamon rolls were such a treat! Soft pillowy goodness with just the right amount of sweetness. Just finished off the pan today (all by myself I might add…) The rolls also taste just as good ,if not better, refridgerated the next day! You may want to hide a few for yourself or they will be gone before you can get seconds!

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  229. Great recipe. I would suggest several tablespoons more flour. Also melting the butter for the filling is not a great idea. I had an avalanche of butter flowing before the roll as I was rolling it up. Soft spreadable butter would work better here. I also needed 5 more minutes cooking time. I does not matter how thick or thin these are cut – you still have the same amount of dough in a 9 x 13 pan. The cooking temp is very low for baking bread rolls but I think that is what contributes to the soft fluffy texture. These are great!

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  231. If doing the overnight in the fridge do you rise after cutting th m or do you put them straight in the fridge after cutting and putting in the pan?

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  232. The recipe calls for shortening. Can I assume this means butter or margarine as opposed to Crisco?
    Thanks, I plan to make these today to surprise my granddaughter who loves cinnamon rolls.

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  233. Has anyone tried baking these with a streusel topping? I like a crunchy topping with just a light drizzle of glaze. Any opinions?

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  235. Have you ever made these without the egg? My grandson has an egg allergy and I’d love to have a recipe without eggs!

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  237. These were amazing! I made mine the night before and let them sit before baking. I had to cook longer than 20 minutes to see them turn lightly brown, but so worth it! I also cut down on the amount of melted butter used in filling. The icing makes a lot, but won’t go to waste:-) I’m assuming these would have be refrigerated since the icing has cream cheese in it, correct?? Unless you ice them as you eat them.

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  238. Yes, it’s confirmed, they ARE THE BEST HOMEMADE CINNAMON ROLLS EVER! I am from Germany and I have tried some different recipes for cinnamon rolls. but these are really the best. I bake it again and again, so fluffy and super sweet. Before I just used granulated suger but much better taste is brwon suger. Some more ingredients can be added, my wifes favourite are raisins, mine are chopped walnuts. Thanks for sharing this recipe.

    best regards,
    Karl

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  239. Tried to read through the comments, but there were just too many! Sorry if this has already been answered, but will the icing freeze? I like to make them and freeze them for easier mornings, and hoping not to have to make the icing in the morning either! Thanks!

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    • The first time I made these I froze the rolls (icing and all) in individual portions wrapped and on a small paper plate. Obviously they weren’t the same as fresh ones but they were still good. We would just unwrap them and pop them in the microwave for 30 seconds!

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  240. Hi! I’m so excited to make this recipe. But wanted to make enough to share. Can you double the recipe or will it mess it up? Thank you for sharing!

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  241. I made these today and, considering I am not a particularly good baker, they turned out absolutely amazing! Thanks for this awesome recipe.

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  243. On the overnight option, do I allow to rise for the 45 minutes and then wrap and put in fridge? Or do they rise the next morning when coming to room temp?

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  245. My 10 year old made these and they came out perfect. Most definitely our go to recipe from now on. They are delicious!!

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  246. I like to make bread products and found this recipe online. Excellent rolls! They are always loved by the people I give them to. Sometimes I will make 1/3 cinnamon 1/3 orange zest and 1/3 raspberry jam and stagger them in the pan. Very pretty presentation and fun for grandchildren. Thanks!

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  247. I JUST MADE THESE CIN ROLLS FOR THE FIRST TIME EVER AND IT WAS SURPRISINGLY PERFECT!
    THANK YOU FOR THIS GREAT RECIPE.
    Are you more into baking ? and is your website new? how long have you been cooking? and how long is this website open?

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    • I do a large variety of recipes. I’ve been cooking regularly for about 20 years now. This website was started in the fall of 2012, so it’s about 5 1/2 years old at this point 🙂

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  248. Love these! My first time making cinnamon rolls from scratch, & now I don’t know why I waited so long to try it! They came out perfect, even after making & cutting the dough the night before! Will definitely be making these more often! Thanks for the recipe!

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  249. I was worried I overworked the dough, as I had a hard time rolling it out to the right size and I re-kneaded it and started the rolling process over. However, these came out very soft and fluffy – this really is a good, forgiving dough. That said, I just could not pull them out of the oven when the directions said – they just looked too underbaked for my taste. I baked them for 25 minutes and they were still gooey, but baked all the way through (they were a bit more golden then the pictures on the blog, but again, that better matched my taste/texture preferences). I thought there was too much filling, so next time I will reduce the amount to 2 tablespoons of butter, 3/4 cup of brown sugar and 1.5 tablespoons of cinnamon. Bottom line, this is a great dough recipe that appears to be flexible enough to alter to your preferences and still produce a very soft, fluffy roll.

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  250. I double this recipe every time and use 2 9×13 pans! My husband loves these as do all 5 of my children! They’re a hit wherever I bring them. The only thing I do different is bake them for 18-20 minutes!

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  251. I have been making these for about a year, and I always get rave reviews! My family doesn’t like cream cheese frosting, so I use a regular butter cream frosting instead and they are still amazing! I also use your roll recipe for holidays. It is the #1 thing I am requested to make.

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  254. Made this recipe for my neighbors. Super easy and the dental floss tip was great! I wouldn’t change a thing!

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  255. I”ve been looking for a great recipe for a really long time and I’ve tried a few… I love this one. So easy and really yummy.. YAY.. Love it!!

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  256. These were really good! My 3-year-old loved helping me make them too… she says she wants too be a baker when she grows up. 😊 For the filling, I used VERY soft butter, not melted, so it was easy to spread without spilling off the edges. I’m in Colorado, but i didn’t make any changes for altitude. I did have to bake them for 18-19 minutes. The frosting was just the right amount. Delicious! We’ll definitely keep this recipe on hand!
    Thanks for all the tips, tricks, measurements, and variations included in the post… very thorough! And I really appreciate the video too!

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  257. Have been on a quest to find the Perfect recipe for these. EUREKA!! Followed the instructions exactly. Baked for 18 minutes to achieve the kissed look and they are truly perfect. Thanks:)

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  258. These look so yummy! I can’t wait to try it out. One question: Should you use light brown or dark brown sugar?

    Thanks for sharing!

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  261. These are soooooooo good! My favourite way to make cinnamon rolls! Not too sweet, it’s perfect! Had friends over and we devoured the whole pan! Thanks for the recipe!

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  262. It is great recipe first time to try cinmonrolls and my family loved thank you the only thing it take more than 25 minute frim my oven but you already mention that it may vary debending on the oven i will keep this recipe

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  263. Good morning Rachel! I always sift the powdered sugar when making frosting, but is that step required in your recipe? Excited to try these & hoping to make today. Thank you & God Bless!
    Susanne😊

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