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.
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!
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.
Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!
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.
Frequently Asked Questions
Can these cinnamon rolls be made ahead?
Please see above instructions for making ahead.
Can I substitute almond milk?
People have reported success with a variety of milk substitutions.
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.
The Best Cinnamon Rolls Recipe Ever
- 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
- ½ cup salted butter, melted
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 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
- 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.
- 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.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
- 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.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
- 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.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
- 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
- 114 grams melted butter
- 200 grams brown sugar
- 15 grams ground cinnamon
- 115 grams cream cheese
- 113.4 grams butter
- 125 grams confectioner's sugar
- 2.1 grams vanilla extract
- 15 to 30 grams milk
- 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.
- 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.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll into a 30cm by 45cm rectangle.
- Brush the dough with 226.8 grams 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 (2.5 cm) slices.
- Place the slices onto a lightly greased 22x33 cm pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 165 degree celsius. Bake the rolls for about 14 minutes, until just kissed with brown on top.
- 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 confectioner's sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Blair says
Looks so yummy, can’t wait to try them out!
Toni says
Me too. I’ve been making the pioneer woman rolls and they are great but I’m ready to try a new one. This is it😊
Sarah says
The pioneer woman cinnamon rolls are my go to! Please report back how this one compares 🙂
Elizabeth says
Following …
Susan says
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.
Michelle says
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!
Nancy Davies says
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.
Kim says
So funny! Pioneer woman is my go to as well. Making them now, would love to hear you feedback!
Chaney says
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!
Angie says
They are amazing. Making them a 2nd time in 4 days.
Bonnie says
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!
Rachel Farnsworth says
Either is fine. It’s okay to have a range. Some people like it a little sweeter than others.
Ashley says
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
Ashley says
Oops meant ‘her video is very helpful’
Marie says
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.
Judy Baer says
I can’t get this to print.
Rachel Farnsworth says
Everything appears to be working on my end. Do you have a pop up blocker that might be preventing it from opening?
Josephine Martinez says
Love your recipe.
Amanda says
If I want to make this ahead of time (like the night before ) can I let the uncooked rolls rest in the fridge overnight?
Rachel Farnsworth says
Yes! You definitely can. They will rise slightly in the fridge, but it shouldn’t be a big deal.
Janette says
About how long would they have to sit out of the fridge before baking?
Rachel Farnsworth says
At least 30-45 minutes, but maybe more like an hour. It depends on the temperature of your house. Just long enough for them to puff up a bit.
Ginny says
Can they stay out longer, say 2 hours??
Rachel Farnsworth says
I’ve done it, but the FDA blah blah blah.
Dominique says
Oh Yum!!! Making these now.
Joya says
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.
Pat says
I have been totally gray since I was 35, you rock girl
ashley says
Random question but could these be frozen? I have a bake exchange coming up and would LOVE to include this deliciousness!
Rachel Farnsworth says
Yes, you can freeze them after shaping.
Chasity says
What do you mean by shaping exactly? I should freeze them after they are rolled up but before they are cut? Then follow the remaining steps as directed once they are thawed? Thank you!
Rachel Farnsworth says
After they are rolled and cut. And yes, follow the remaining steps once thawed.
samk says
Should I rise these before putti ng in freezer
Rachel Farnsworth says
There are freezing instructions in the post above.
Kristin M says
I also have the same question as to whether they should rise before freezing? It says cut them and freeze. So no rising?
Rachel Farnsworth says
They will have their second rise once you thaw them to bake.
Adrienne says
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!
Zena says
I tried using buttermilk but it curdled
Rachel Farnsworth says
I’m not sure what you mean. Did it curdle when heated? It shouldn’t be heated enough to curdle.
Maria @ kitchenathoskins says
That just looks divine, can’t wait to try these
Gene says
Looks great
Ak says
Have you ever made this with GLUTEN free flour?
Rachel Farnsworth says
No, I have not.
DM says
I’m trying right now with the domata cup for cup flour.
SusanH says
How did the gf flour work?
MKH says
Yes I tried the gluten free flour. DON’T DO IT!!! They were aweful!!! They were so dry and sawdust like. No one could eat them. It’s the gluten that makes them sticky. Without the regular flour, they didn’t have that stretchy stickiness that they NEED.
Sarah E. says
When using gluten free flour, something like Xantham gum needs to be added to get the stretchiness that gluten normally provides. You can google some gluten free bread recipes to find out more.
Julie says
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.
Heather says
Oven temperatures vary from oven to oven. My oven runs hot so when I bake I adjust my oven temp and the baking time accordingly. 🙂
Donald Bilton says
Yes. the art of baking is compensation for your material. Like no cup of flour is measured in weight, there is no way to know if one cup of flour is the same as the next. all of them will weigh differently. I imagine baking should include weights, not cups, as the density of flour varies. Good information and baking some now.
Rachel Farnsworth says
Lucky for you I also provided metric measurements for this recipe.
Trudy says
Does anyone use the fast working yeast. I just went to the store and purchased this kind. Or should I return and get the kind it calls for in the recipe. I so wanted to try these.
Rachel Farnsworth says
You can use it just fine!
Andrea rowland says
I made these and unfortunately the bottoms burned. I think it’s the brown sugar and cinnamon but what can I do to prevent burning them. They’re so good otherwise, the burned bottoms just ruined them 😔
Rachel Farnsworth says
Did you happen to use a dark metal pan?
Caitlin D says
what happens when using a dark metal pan? i thought i messed them up somehow!
Rachel Farnsworth says
A dark metal pan just gives them a harder crust. I’m not a fan.
Esti says
What can I use instead of milk to make these dairy free?
Rachel Farnsworth says
You can use water, they just won’t be as good. You’ll also need to make substitutions for the butter and the cream cheese, both of which are pretty important for the final taste.
Esti says
Thank you!
Margarine and tofutti cream cheese can be no need dairy subs for that
Esti says
* non-dairy (it autocorrected)
Esti says
Wondering if almond/soy/coconut Milks would perhaps be preferred options to water? Do you think those would work?
Leah says
Yes, those will work just as well. I used cashew milk with mine, and they turned out great.
Jeanne says
I used rice milk in the rolls with real butter. I also made a glaze with powdered sugar and almond milk instead of frosting.
3boys says
Can you use buttermilk?
Rachel Farnsworth says
Yes, that definitely works.
Maricel says
Looks yumm.. can i use bread flour? Tnx. 🙂
Rachel Farnsworth says
Sure can!
Jordan chowning says
Do you think I could change sugar for Splenda and butter for Apple sauce to make it a less calories without hurting. The texture:/
Rachel Farnsworth says
You definitely could, but changes will always affect the final outcome. I don’t know that they’d be the “best ever,” but they would probably be okay.
Ime says
DO you think that oat flour would work as well? Trying for a gluten free option.
Rachel Farnsworth says
I have doubts about oat flour working, but I’ve heard good things about Cup for Cup.
Hailey says
I made these tonight and I was slightly disappointed. They turned out doughy 😢 I would recommend turning up the oven.
Rachel Farnsworth says
The temperature is low to avoid too much browning. Actual cooking time is dependent on a variety of factors. They should be cooked until they have just a kiss of brown on the top.
Kelly says
I just made these for the first time. We loved them!! Super fluffy, definitely will be making them again : )
Sharon says
Mine Were too doughy as well, so I had to add close to a cup more of flour while mixing. They turned out amazing!
Michael C. says
I don’t have a stand up mixer or the dough hooks any suggestions?
Rachel Farnsworth says
You can absolutely make it by hand. It’s the old fashioned way! Just stir it all together in a bowl and when it gets too tough to use a spoon, knead with your hands.
Susan says
325 is in Fahrenheit right?
Rachel Farnsworth says
Yes.
Nancy Jester says
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!
Shannon says
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?
Rachel Farnsworth says
Replace it with butter.
Sheryl Glenn says
Do you use whole milk or 2%?
Rachel Farnsworth says
Depends on what is in the fridge 😉 Usually that is 2%, but lately we’ve also had a lot of whole milk around. Either works.
Tia says
Just made mine 😀 Put them in the fridge to bake in the morning! How long should I take them out to rise before baking?
Rachel Farnsworth says
At least 30-45 minutes, but maybe more like an hour. It depends on the temperature of your house. Just long enough for them to puff up a bit.
Ann S says
Can you add raisins to this recipe
Rachel Farnsworth says
You can, but raisins ruin everything so why would you want to ruin a perfectly good batch of cinnamon rolls?
Just kidding (sort of), do what you want!
Gigi says
Haha! Really! Who wants raisins lurking about in a cinnamon roll 😉
LeJoy Nichols says
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.
Rhonda says
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!!
Eva says
Can they be made the night before and baked in the morning? If so, what are the directions?
Rachel Farnsworth says
I just updated the post to include instructions for that.
Kandy Banks says
Can I use a bread machine to make these
Renee says
I have used my bread machine on the dough setting to prepare the dough and then removed to follow the rest of the recipe
Linda says
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!
Gail says
Just had surgery. when can you come bake for me!!! Lololol
Arlinda says
Can I use Active Yeast instead of Instant Yeast?
Rachel Farnsworth says
Yes, it should work just fine with no changes.
Brenda says
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
Rhonda says
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
Steve says
Have you tried adding raisins to the rolls? How much would one use?
Rachel Farnsworth says
I’m of the opinion that raisins ruin everything, but if you were to add them you’d add about 1 cup.
Margie says
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.
Gayatri mantra says
These look fantastic!
Brooke says
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!!!!
Rachel Farnsworth says
They need to rise for 45 minutes AFTER thawing. 45 minutes will not be enough time to thaw and rise completely.
Kristy says
Can the glaze be made ahead and frozen as well?
Rachel Farnsworth says
I haven’t tried it, but it should work in theory.
Ashley D says
I just made these today and they are amazing!!! Great recipe! Thanks so much for sharing!
Lynn says
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 😊
deborah mcafee says
can you combine the brown sugar/cinnamon w the butter to make it less messy to handle?
Rachel Farnsworth says
Yes, and you can use just softened butter instead of melted. I prefer melted because it mixes in with the cinnamon sugar mixture and gives an almost caramelized feel to it.
Jessica says
I made these today and they turned out amazing! Thanks for the great recipe!
Jessica says
Oh, these rolls look sinful! YUM!
Gigi says
Is the brown sugar measured loose, loosely packed, or packed?
Rachel Farnsworth says
Brown sugar is always measured tightly packed.
Renee says
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!!
May says
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.
Rachel Farnsworth says
You’ll be fine!
Lori says
How did they turn out? I also have active dry yeast, not instant. Really want to avoid the grocery store today.
Rachel Farnsworth says
They will be fine with active dry yeast. No changes necessary.
Liss says
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! 😉
Eva says
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! 🙂
Rachel Farnsworth says
Yes, it is easily doubled or tripled. No changes, just make sure your math is right 🙂
Terri says
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!
Monica S says
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!
Bootie Frantz says
Can I double the recipe?
Rachel Farnsworth says
Yes, the recipe is easily doubled.
nicole says
how should store the leftovers best?
Rachel Farnsworth says
Cover the pan in plastic wrap or with a lid.
Jennie Munger says
I have two grandsons coming for Christmas, there will be no leftovers. 🙂
Bootie Frantz says
Can the recipe be doubled
Rachel Farnsworth says
Yes, it is easily doubled.
Susan says
Excellent recipe- easy and tasty- thank you
Jules says
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 🙂
Scott says
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!
Kathy says
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.
Melissa says
I don’t have a mixer like yours to make the dough like that. I would like to try this out, been looking for a recipe
Jessie Pugh says
Just made them can’t wait to try them out. Thanks for a good simple recipe.
Heather says
Any tips for making these smaller? They look amazing and I want to bring them for Christmas dessert.
Rachel Farnsworth says
Just cut them smaller (less thick)
Heather says
I mean less-wide, not shorter. I was hoping to make them more like the cinnaminis that Cinnabon sells and was just wondering if you had any advice on baking time. I will have to experiment with bake times.
Rachel Farnsworth says
Aha. You’d roll it out less wide and cut into thinner pieces. You’d also have to decrease the cooking time, but not by much. Just keep a close eye on it.
Jessica Heckman says
Can I keep them in the fridge for two nights before baking?
Rachel Farnsworth says
Two nights might be a little long as they do rise slightly in the fridge. You may end up with deflated rolls.
Carrie says
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. 🙂
Rachel Farnsworth says
Sounds like they were over baked or you added too much flour. These should not be dry at all.
Sarah says
Question: When it says to grease before letting rise…. can I use butter to grease bowl/pan?
Rachel Farnsworth says
Absolutely!
Carrie says
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!
Carrie says
They were soft and moist too!
Lisa ciccone says
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!!!
Lucille says
How do I store leftovers? In fridge or countertop?
Rachel Farnsworth says
I store them on the countertop.
Tonja says
First time😳 How warm should milk be?
Rachel Farnsworth says
FAQ: The milk should be warm to the touch, between 100 and 110 degrees.
Tonja says
They are made and in frig for our “Christmas Creations “. I bet mine is the best. Just sorry I can’t win them. Thanks
Pattie says
Great rolls! I used 3 tb cinnamon like another reviewer suggested. Other than that, I followed the recipe as written. They turned out great.
Kelley says
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
Annie Hansen says
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!
Jessica says
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 🙂
Sara Johnson says
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!!
Susan Barrus says
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 😀
Becca says
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!
Katie says
These were delicious. My first time making cinnamon rolls, will definitely make these again. Yummy!
Beth says
Recipe was easy and smells delicious but we are going on 20 min in the oven and they aren’t done yet!
Lauren says
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.
Lisa says
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!
Kelly says
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!!
Susan G says
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.
Rachel Farnsworth says
You just made my day!
Tina Pelz says
is there a metric recipe anywhere – I understand that there is a difference between an American cup etc to that of an Australian one
Rachel Farnsworth says
There is now!
Gramamary says
When removing from over should rolls remain in pan to cool or will they get soggy on bottom?
Rachel Farnsworth says
Yes, I leave mine in the pan.
Kristie says
Can I use whole wheat (pastry) flour for these?
Rachel Farnsworth says
You can certainly try, but the result won’t be as fluffy. It’s just the nature of whole wheat flour.
Caesie says
I tried making these is Colorado and my rolls did not rise. What adjustments should I make for high altitude baking?
Rachel Farnsworth says
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.
DM says
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. 😀
Trisha says
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.
Marvilyn says
Absolute best recipe EVER!!!! My family LOVED them. Thank you!
Sherry says
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.
Gina Heitschmidt says
I made a double recipe and they turned out awesome. This will definitely be my new cinnamon roll recipe..LOVE..
Missy says
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,
Rachel Farnsworth says
Absolutely!
Joyce says
Amazing!!!!!! They are so easy and taste great !
Joyce says
I have 5star
Joc says
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!!!
Sahar says
They turned out very good!
Can these be made with whole wheat flour too? Following the same recipe?
Rachel Farnsworth says
They can, but they will be much more dense and not as light and fluffy.
Joanna says
I believe they work best when only substituting half the flour for whole wheat. It will still have some lightness, but also the nuttiness wholesomeness of the whole wheat
Christine gelfuso says
Amazing recipe: so easy to follow and absolutely delicious! It does make a lot of frosting it use whatyouwany, will be making this again!
Barbara says
Loved your video. Your personality shines through the camera. Keep up the good work.
Dianne says
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.
Kate says
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.
Kris Williams says
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!
Cathy says
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!
Shannon says
This is my third time making them and they have turned out great every time! We love them!
Lauren says
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!!
Lori says
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!😍
Annie says
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.
Tim Heath says
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.
Heather says
My dough is not rising!! 🙁 Can I recover it or do I need to make the dough again?
Rachel Farnsworth says
If your dough isn’t rising you could have bad yeast, not enough heat, or a plethora of other problems. It is hard to troubleshoot without more information.
Shifa says
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!
Rachel Farnsworth says
That doesn’t sound tasty. I’d throw out the water.
Sandra says
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??
Rachel Farnsworth says
The dough setting on your bread machine will be your best option.
Roxanne says
awesome recipe. came out perfectly. this recipe makes making homemade cinamon rolls a breeze. thanks for sharing.
Juli says
Can you use a hand mixer for these?
Rachel Farnsworth says
Usually the motors in hand mixers can’t handle dough like this.
Kelly says
Super delicious!! I will be making these from now on. Thank you for the Recipe.
Jnaice says
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?
Rachel Farnsworth says
Yes, I don’t add any extra kneading time.
Karen Renne says
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!
Carisa says
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.
Haniki says
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
Rachel Farnsworth says
Yes, please see the overnight instructions listed in the post.
Charlsi says
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 🙂
Yasha Paul says
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!
Lorraine says
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?
Rachel Farnsworth says
You could use butter in place of the cream cheese. I do not have a recipe for caramel icing.
Dianne says
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.
Rachel Farnsworth says
Yes, that will work.
Umeko Keams says
What if I don’t have a dough mixer?
Rachel Farnsworth says
There are instructions above in the FAQ.
Marlene says
Made these this morning and they are the best! Great recipe and easy to follow.
Bernadette Mason says
These cinnamon buns are superb !!!
Theresi says
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!
mary says
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.
Rachel Farnsworth says
That would require a different recipe.
Juliana Ramsey says
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:)
Rachel Farnsworth says
Whole wheat flour makes a much more dense bread. I wouldn’t use more than 1 cup.
Juliana Ramsey says
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
Tammie says
325 degrees for 14 minutes is nowhere near long enough!!! I ended up having to cook mine for 25 minutes!
Rachel Farnsworth says
As has been noted above several times, ovens do vary.
Sandy says
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!
Rachel Farnsworth says
Baking while snowing is the best.
Dottie says
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. 🙂
Dottie says
Amazing! 8 thumbs up! 🙂
Rebecca says
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!
Kathleen says
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!
madz says
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.😊
Lisa says
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.
Lucy says
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
Caitlan says
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!
Rachel Farnsworth says
Yes, that could work.
Connie says
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! 😍
Amy says
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!
Sarah Chauvin says
Better. Than. Cinnabon!!! This will be my cinnamon roll recipe for life!!!
Linda says
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
Melissa says
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! 🙂
Jamie says
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!
Therese Rubenstein says
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!
Bidyanny says
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!!!!
Marlee Gagnon says
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?
Rya says
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 🙂
Lisa H. says
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.
Jessica Rouse says
Is it safe to double this recipe?
Rachel Farnsworth says
Yes it is!
marie says
Thanks so much for sharing this recipe! I love it! Your description says it all! Soft, fluffy and gooey. 😍
D. Anne says
These are absolutely THE BEST–Early Morning Seminary Approved. 🙂 Thank you for sharing this recipe with all of us!!
Karla de Pass says
Just made the recipe for our Saturday breakfast! It was simple deliciuos! Amzing recipe! Thank you for sharing it!! Greetings from Costa Rica!,🇨🇷😋
Karla de Pass says
Just made the recipe for our Saturday breakfast! It was simple delicious!! Amazing recipe! Thank you for sharing it!! Greetings from Costa Rica! 🇨🇷😋
Luda Park says
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! 😘
Brianna says
BEST THING THAT I HAVE EVER EATEN!! THANK YOU !!!
Katrine Alfstad says
I noticed this recipe doesnt call for regular sugar in the filling. Just wondering why is that?
Rachel Farnsworth says
It uses brown sugar instead which is regular sugar plus molasses, giving it a richer, darker flavor.
Clementine says
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
Rachel Farnsworth says
As noted, some people prefer to cook them longer. However, my oven is calibrated and my cooking time is correct.
Orit says
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.
Rachel says
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.
Rachel Farnsworth says
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!
Farzi says
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
Katie says
These are seriously delicious!! I’ve made them several times & everyone has always loved them. My go-to cinnamon roll recipe! Thanks!
Debbie says
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?
Rachel Farnsworth says
You might want to let them warm up a little, but placing them in the oven may work out just fine.
K says
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.
Mel says
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.
Rachel Farnsworth says
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.
Courtney says
Any chance these can stay chlled for two nghts?
Rachel Farnsworth says
It’s probably not the best idea.
Natasha says
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.
Mercy says
The best cinnamon rolls I have ever made..we absolutely lived them..replaced the half cup of butter for the filling for a quarter.
Amy says
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!
sarah says
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!!
Larissa says
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!
Kresta says
Absolutely delicious. Will make again and again!!
Shelby says
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!
Han says
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)?
Rachel Farnsworth says
Yes you can. They are always best fresh though.
Hengie says
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
Hellen says
Omg! !!! These rolls are super tasty. Tried them yesterday am sharing with my sister in Africa recipe ASAP
Taylor says
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!
Rachel Farnsworth says
Probably because you put them in the fridge. If you aren’t going to bake them right away, using softened butter for the filling might work better than melted.
Jessica R says
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.
Jene says
Delicious! I will bake mine at least 18 minutes the next time I make them. Hubby says “yum”!
Sharon santos says
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!
Rachel Farnsworth says
If you notice, there are two recipes above. One is in metric measurements.
Drew says
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!
Rachel Farnsworth says
I’m not sure what you are seeing. Both call for softened butter in the dough and melted butter in the filling.
Drew says
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
Ree says
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.
Midwest23 says
I would like to make these into caramel rolls? Do you happen to have a recipe for caramel rolls?
Rachel Farnsworth says
I do not!
Jan Blakely says
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.
Cate says
Absolutely LOVE this recipe.
Be warned, however, the Bob’s Red Mill gluten free does not work. The dough struggles to rise.
Jerica Marie says
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!
Rachel Farnsworth says
Other commenters have reported it works.
Ana says
Made this recipe for the first time. The cinnamon rolls are delicious!! I couldn’t tell the difference between these and Cinnabon!!
Buziak Angel says
Could I make these and then let them rise on the counter overnight? Then bake in the morning?
Rachel Farnsworth says
If they rose on the counter overnight they would collapse in on themselves. They can’t rise for that long. Please see the FAQ for make ahead instructions.
Linda says
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.
Emmi says
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.
Emmi says
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.
Brittany says
Can you use a bread machine to make the dough?
Rachel Farnsworth says
Yes, you can. But I’d remove it to rise.
Bryce says
I tried out this recipe and I’m so glad I did! Super easy recipe to follow and the video was extremely helpful.
Barbara Pelkey says
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!
Janessa says
Do you bake them covered?
Rachel Farnsworth says
Nope. Uncovered.
Shaimaa says
I tried this recipe yesterday it was so delicious , soft and yummy
Thank you dear
Keep up ❤️
Ceo38 says
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
Rachel Farnsworth says
Farhenheit. It should take you just 2-3 minutes of mixing for the dough to all come together.
Amanda says
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!
Kelley says
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!
Jho says
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
Kk says
If I make the dough at night and let it rise can I leave it out until the morning?
Rachel Farnsworth says
No. Your dough would rise too much and collapse back on itself. For make ahead instructions, please see the Frequently Asked Questions.
Ellen says
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?
Rachel Farnsworth says
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.
Deb monk says
If i freeze them ahead of time, do they still rise a second time during the 45 minutes at room temperature while thawing?
Rachel Farnsworth says
By the time they thaw completely they will have risen a bit, but how much will depend on how warm your house is. They will probably take longer to thaw than 45 minutes.
Tip Hewitt says
Oh it was amazing! Thank you for sharing this awesome recipe! Everything is perfect!
Rachel says
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.
Rachel8870 says
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!
Lacey says
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?
Rachel Farnsworth says
People have reported good results doing exactly that.
Karley says
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.
Marya Ahsan says
These are the best cinnamon rolls EVER!!! Thank you so much for posting your recipe…My kids and husband are always craving for more.