It’s that time of year again. Time to say welcome you to the wide wide world of cinnamon roll love. In case you weren’t aware, these cinnamon rolls have been the #1 recipe on Ambitious Kitchen for almost 5 years now!
Seriously, say hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.
Descriptive, yes. Delicious, absolutely.
Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.
The trick to keeping the cinnamon rolls soft and fluffy is bread flour. Yep that’s right. The one and only. The rolls really won’t be the same otherwise.
Do I think they could compete with Cinnabon’s famous recipe? 100%. Be sure to read through the WHOLE post where I’ve shared tips & tricks and answered all of your cinnamon roll baking questions!
So, let me tell you more about this sweet fluffy cinnamon roll recipe because it’s one you’ll never, ever forget.
I first published this recipe back in May of 2017. I had been making this glorious cinnamon roll recipe for years and wanted to share it with all of you.
Years later, these cinnamon rolls are one of the most popular recipes on Ambitious Kitchen and today I’m bringing it back to remind you of how delicious they are, but also share a few extra tips and tricks, plus a video tutorial of me making them (at the end of the post).
The very first time I baked them up was for Easter brunch while Tony was still in baseball. His parents were in town and he lived with 5 other guys. I prepped the dough the night before, kneading it by hand and mixing the dough with an old wooden spoon. It was perfection. The next morning I popped the rolls in the oven and they rose like cinnamon roll mountains: glorious, beautiful and finished off with a sweet vanilla cream cheese icing. The most beautiful brunch pastry you’d ever see.
The guys dug in immediately and said they were some of the best cinnamon rolls they’d ever had. I knew from that point forward that I’d make this recipe at every special occasion and holiday. Now I make them every Christmas morning for brunch — it’s such a fun tradition and everyone always looks forward to my famous cinnamon rolls.
Ingredients in cinnamon rolls
This cinnamon roll recipe doesn’t require a ton of ingredients, but it does require love, patience and dedication to the true recipe — meaning don’t deter from the original! These are called the best cinnamon rolls for a reason, and that requires following the recipe as instructed. Here’s what you’ll need to make the best cinnamon rolls:
- Milk: I recommend 2% or whole milk, but know that almond milk will also work (I’ve tried it!) See my tips below for ensuring your milk is at the right temperature.
- Granulated sugar: this is used to sweeten the cinnamon rolls and to help activate the yeast.
- Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise. Scroll down to get tips for using yeast in this recipe!
- Butter: the one and only. I prefer to use salted butter but unsalted is great too. You’ll need it for the dough, filling and icing.
- Egg + egg yolk: this recipe calls for 1 egg and 1 egg yolk for the perfect texture and rich consistency in the dough.
- Bread flour: to help keep these cinnamon rolls soft and fluffy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture. The higher amounts of protein help to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
- Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work!
- Cinnamon: YUM.
- Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don’t skip it.
- For the icing: the icing is truly unforgettable too! Just cream cheese, butter, powdered sugar and vanilla.
YES PLEASE. Cinnabon, you’ve got nothing on these rolls.
Can I make them dairy free?
Yes! As I mentioned, I’ve used almond milk in this cinnamon roll recipe with success. You can also use vegan butter and a vegan cream cheese to make the recipe completely dairy free.
Which yeast is best for cinnamon rolls + how to know when yeast is activated
I can understand why it may be confusing to know if your yeast is activated. First, it’s important to know that there are two types of yeast to choose from:
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients. You’ll know this type of yeast is activated when little bubbles start to appear in the liquid that you dissolve the yeast in (for this recipe it’s warm milk).
- Instant yeast: also known as quick rise yeast (this is the brand I use and love!) and what we are using for this cinnamon roll recipe. It can be added to the dough without any ‘proofing’ required, so you don’t need to sit and watch the yeast to make sure it bubbles. However, I still like to dissolve it in a little bit of milk and sugar to help get it started.
Regardless of which yeast you’re using, it’s essential that you add it to warm milk that’s between 105 and 115 degrees F. More on this below! You can also add a little sugar with either yeast to help it get activated.
Tips for making the best cinnamon rolls
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Make sure to use room temperature butter for the filling: a lot of recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the butter: after you spread out the softened butter, it’s important to rub the brown sugar into the butter and dough so that it’s well combined. Please refer to the video!
- Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate. To bring your eggs to room temperature simply place them in a bowl of warm water for a few minutes.
- Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME.
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.
Tools you’ll need to make cinnamon rolls from scratch
Here are some kitchen tools I recommend that will help make this cinnamon roll recipe a success:
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
- 9×9 inch pan. I recommend using a 9×9 inch baking pan or 9-inch circular pan so that the cinnamon rolls fit well and bake properly.
Storing tips
Feel free to store your freshly baked cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!
How to make overnight cinnamon rolls
After rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
How to freeze cinnamon rolls
- To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.
- To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly!
Your cinnamon roll questions: answered
Be sure to read through the full post for answers to common questions about making cinnamon rolls. A few more common questions that I get:
- Can I use all purpose flour? The recipe will still work with all purpose flour (and readers have used it with success) but I highly recommend sticking with bread flour because, as I mentioned, it’s what makes these cinnamon rolls extra fluffy and delicious.
- Why did the middles pop out of my cinnamon rolls? This can happen if you roll them a bit too tightly or your pan is too small. Be sure to cut dough off of the ends of your cinnamon roll log as shown in the video below so that the rolls all fit in your pan.
- Can I double the recipe? Yep! Just remember to use a larger pan.
- What can I do if my dough is too sticky while kneading? Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with.
- Can I use a bread maker? I haven’t tested this recipe using a bread maker, but readers in the comments have done so with success!
- Can I add mix-ins to the filling? You bet! I think chopped nuts, raisins, or even other spices like pumpkin pie spice would be delicious.
Watch me make this cinnamon roll recipe
More brunch treats you’ll love
- Upside-Down Bananas Foster French Toast Bake
- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
- Brown Butter Apple Coffee Cake
- Healthy Gingerbread Loaf
- Vegan Banana Bread Cinnamon Rolls
- Vanilla Brown Butter Pear Baked Oatmeal
Get all of our delicious breakfast & brunch recipes here!
I hope you get a chance to try out this cinnamon roll recipe! They are truly a family favorite. Make them, keep them in your family for generations to come, and share a sweet surprise with someone special in your life. Don’t forget to rate the recipe below!
The Best Cinnamon Rolls You'll Ever Eat
Ingredients
- For the dough:
- ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
- 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup butter, melted (I prefer salted, but unsalted works, too)
- 3 cups bread flour, plus more for dusting
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar (light brown sugar also works)
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, softened
- For the cream cheese frosting:
- 4 oz cream cheese, softened
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
- Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
- Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
- To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!
Recipe Notes
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise). Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks and FAQs!
Recipe by: Monique Volz // Ambitious Kitchen Photography: Sarah Fennel
This post was originally published in May 2017, republished in November 2021, and republished in December 2022.
5,239 comments
DROOLING! Looks so so so yum!
Make them! You will be so pleased! I substituted rapid rise yeast so no need to wait for all that rising to happen! Worked out perfectly! Light and fluffy as air! Everyone loves these!
Perfect!!
These are great! I used almond milk instead of cows milk, rolled the dough out a bit bigger than the 9×14 recommended size, cut into 14 rolls and baked in a muffin tin lined with parchment. Delicious!
Perfect!! Glad you loved these!
Honestly, I never comment on recipes online but I am making an exception because these were the best things I have ever made and I could eat a stack out of the oven. If you’re thinking about making these, you should make them. They are delicious.
I used instant yeast in the UK (sainsburys own brand)- it doesn’t foam as described but raises nevertheless.
Thank you so much for your comment! I’m glad you loved these and that the instant yeast worked out. One of my all time fav recipes!
My son and I made these over Easter and used the Sainsbury’s own yeast as well and like you say they don’t foam, but oh my goodness! These are the best!! Super Yum
Perfect! Glad you both loved them 🙂
Do you think they’d hold up two nights in the fridge?
I don’t think they will turn out after two nights – sorry!
Hi. I am excited to try your recipe for overnight cinnamon rolls! Important question, though… in your video, towards the end you state to wrap them after the SECOND rise and put them into the fridge overnight. But in your written instructions, you say to do the second rise after you take them out of the fridge in the morning right before baking. So, which is better? Second rise in the morning or second rise before overnight? And if before overnight, would you suggest a third rise in the morning as well? Just want the best result possible, so thanks in advance!
Hi Jessica – I would recommend the second rise in the morning before baking them. Hope that clears up any confusion for you! Enjoy 🙂
I didn’t have bread flour so I just used normal flour and I was wondering if it would make difference. I didn’t muse any difference amounts just 3 cups of flour
Willam, how did yours turn out? I don’t have any bread flour and was thinking of doing the same thing
Can you use flax seed if so how much?
Hi Skye – I haven’t tried adding flax seeds into this recipe so I am not sure how they would turn out. For best results I recommend following the recipe exactly as is. Enjoy!
Hi there. So the rapid yeast works as well and cuts down on rising time?
Christine
Yes it’s what I use all the time and recommend!
I tried this recipe (with a few minor adjustments) and they really were”the best cinnamon rolls” I have ever tasted! I did alter the frosting and made a glaze instead and used part whipped cream in place of half of the cream cheese,and I used a little less cinnamon and a little more brown sugar, and baked at 400 degree for about 14 minutes, checked them and then left in with oven off for about 10 minutes more. They were perfect! Super soft and fluffy, perfect flavor and not undercooked and doughy in the middle either!
Glad those swaps worked out for you! These are my absolute go-to 🙂 Perfect for a fall brunch.
what do i do if i only have active dry yeast and not instant yeast? thanks
You need to adjust the yeast. If using AD you will need to use 25% more. For this recipe it amounts to about 1/2 tsp more. So total would be about 2.8 tsp or concert to grams for accuracy.
Wait I’m still a little confused so we use 14 grams of active dry yeast or can i just let it sit for longer cause i need help quick
You’ll use a 1/4-ounce package of yeast and then can follow the recipe as-written!
Superb! Absolutely easy to make and they turn out yummy every time !
So glad you enjoyed!
Can you double this recipe and achieve the same results? I have four boys so….
Yes that should work!
I made these but the dough turned out really sour… I let them rise on the countertop for 2 and a half hours, then left them in the fridge overnight before baking them in the morning. What went wrong?
Hi! Very strange – I’ve never heard of that happening to the dough. Were all of your ingredients fresh?
You overproofed them. The yeast started to sour
The readon it tasted sour was because your cream cheese expired.
Unbelievably soft! I love this recipe!!! I added chopped apple to my filling and a few raisins, yum!!! Thanks so much for sharing!
So happy you love these! Chopped apple + raisins sound amazing in here, too.
Quick question: I want to make these, but I’ve become accustomed to baking using a scale (more consistent results). Do you happen to have the amount of flour needed for these in grams? Thank you so much for your delicious recipes!
Hi! Unfortunately I don’t have the weight measurement for this recipe – sorry! I would suggest using an online conversion calculator.
I use this page bookmarked for all my conversions: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thanks for sharing!
One cup of bread flour weights 120 grams
I need these in my lyfe. Maybe with some sprinkles on top.
cake batter cinna rolls
Question for overnight method. After I have placed buns in greased pan do I let them rise for 30 min or do they go straight in the fridge? I guess you’re only rising the dough once? Is that correct?
They go straight into the fridge! So yes, you’ll only be rising the dough once (before rolling them out).
Does not rising twice affect the fluffyness or taste? Is it better to do the double rise than put into fridge
I’m so going to give these a whirl! These are a big weakness for me and something I’ve always wanted to try!
Could I use wheat flour or all purpose flour instead of bread flour?
All purpose should work!
It’s my first time to cook a receip on internet, love your photos.
Thanks for sharing <3
These sound great! How do you ensure that the filling does not run out? In my past attempts at cinnamon rolls, most of the filling comes out and then the rolls are dry on the top.
Thanks!
Roll them very tightly. I never have an issue with these guys! 🙂
Could you freeze the overnight rolls and store them in the freezer? For baking at a later time?
Hi Robynne! If you choose to, dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking
Hi Robynne, Just to clarify, should I sprinkle the fillings then cut before freezing it? Thanks so much!
I let my dough rise twice before filling and rising a third time.. I also used 1/3 brown and 1/2 granulated sugar, butter a dash of heavy cream and extra cinnamon, my family does not like doughy rolls so I didn’t underbake them, the cream mixed in the filling helps keep the rolls nice and moist . ALWAYS roll them nice and tight .. These turned out fantastic!! One of the best I have ever made or ate!! FYI for those who don’t know.. rising the dough an extra time does not prevent them from being soft and fluffy.. it also adds more flavor to the bread!! Skipping rising simply saves time 😉
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Delicious! I used regular flour, because I didn’t have bread flour (and when you need cinnamon buns, you need them ASAP!) and they worked very well! I’m sure they’ll be even better with bread flour, but they were delicious without! The cream cheese icing was a teeny bit sweet for my liking, but that’s just me! Everyone else absolutely loved it!
Perfect! And yes feel free to adjust the icing as you like 🙂 glad everyone loved them!
Beautifully written — and you’re adorable, Monique. First recipe/video I’ve seen for these rolls that is actually approachable — so thank you for the inspiration! I don’t have my scale handy and have ADY so the plan is to use an extra 1/2 teaspoon, right? (Sorry, found the dialogue confusing.) Thank you for sharing!
the ingredient amounts in the recipe are correct as written which also indicate how much active yeast to use!
I’m confused by the yeast measurement. Does it read two 1/4tsps like as in 1/4tsp times two? OR does it read 2 1/4 meaning one teaspoon two times plus a quarter teaspoon?
It’s two teaspoons plus a quarter teaspoon! Or 2.25 teaspoons total 🙂
Hi! If I am short on time can i use pre-made dough that I have let rise for this? Thanks!
I used a frozen bread dough i found amd it worked just fine. Took less time but they were still amazing!
They wouldn’t be at all like these cinnamon rolls if you used store bought dough. Its the dough with the eggs and butter that makes them so good.
These look amazing. I love homemade cinnamon rolls and will give these a try.
I’ve made these three times and they’ve been perfect every time. I use AP flour and it has worked just fine. (Bread flour is surprisingly hard to find these days!). My dad is a bit of a cinnamon roll snob and he ate the entire batch in three days. High praise! Thanks for sharing this!
Amazing! So glad you both loved them!
These look amazing. I wish “i can make it” <3
If I want to make this the night before, what’s the best plan? Everything but putting it in the oven? Or after first rise?
tried these yesterday doing the overnight method- they are SO good and very easy! thanks for the yummy recipe 🙂
I made these wonderful buns today. They tastes as amazing as they look in the pictures. I was so surprised how easy they were to make. I will make them often.
Glad to hear, Susan! They’re much easier than people think 🙂
I have made these before as well but now i need to make a bigger batch! I want to double the recipe, is there anything i should not double?
You should be okay to double everything! Just be sure to roll them out appropriately so that you get double the rolls (instead of the same number of rolls that are much larger 😉 ). Otherwise you could always bake a few different batches to be safe!
If making the night before will you then let’s them rise before baking
Take them out about 30 minutes before baking to let them rise 🙂
Will leaving them out of the fridge for longer before baking affect them? Thinking of making on Saturday and taking some unbaked to my partner’s house for baking on Sunday. But he’s 90 mins away in the car?
Great question. If you can bake them before and then reheat once you get there in the oven for 10-15 minutes, that may be your best bet. Then you can frost as directed.
So I tried these and they’re flat. Did the recipe to a T. Used cake flour, quick yeast, tempted the milk, etc. Etc. Yet they are flat. First rise was gorgeous. Rolled out, patted sugar mixture, sliced, panned them, covered and put them in the fridge to bake the next day. Followed directions for next day bake. Took them out to come to room temp (didn’t rise), baked them, still no fluffy rolls. I’m so disappointed. They taste decent but its not the same without the fluff! I dont know where I went wrong.
Hi, Nicole. Bread flour is essential in here — I definitely wouldn’t recommend using cake flour. Sorry!
Can you use all purpose flour if you don’t have bread flour
on hand?
Hi Casey — you can! Just use a bit less flour.
Ahhh, I used all purpose flour and not bread flour. I didn’t know there was a difference 😬. It didn’t rise properly. I’ll try again on another date
Approx hoe much APF would you use if that was all that’s available?
Recipe looks great and would love to try! With the yeast, what’s the best way to use dry yeast if you can’t get your hands on instant yeast?
Hey Monique, I really hope to make this sometime this week, I was wondering if using gluten-free flour affects the recipe too much? Or if I should adjust something to make them just as yummy? Thanks! xx
Hi! I wouldn’t recommend using a gluten free flour unfortunately because the texture will be very different. Sorry!
Exactly how much APF do we use? Can we also use wheat flour instead?
You can use the same amount of all purpose flour. I wouldn’t recommend using whole wheat flour as they will be much more dense!
These are next level delicious. I’ve made them night before and day of. Both are so great. Only modifications is smashing the butter and sugar and cinnamon together then pasting onto the dough. I find using bread flour the dough holds its shape better when rolled out, and needs 360 g + 2 tbsp. ENJOY
These are AMAZING. You’re right, I never need a cinnamon roll recipe again. I love the use of bread flour.
This recipe is pretty foolproof! I used soymilk instead of milk and only 1 egg and it was delicious! (:
Amazing! And great to know that soymilk worked out for you 🙂
These are DELICIOUS! I don’t like cream cheese icing so the next time I will try a powdered sugar glaze. Even with the cream cheese they were still amazing!
So glad you enjoyed these! They’re my absolute favorites. You could definitely add a powdered sugar glaze instead!
I made these and thought “Huh, I think I could use this recipe for loaf bread.” So I did, and it was fabulous! Substituted in 1 cup of whole wheat flour but otherwise same recipe. Yay!
Oh, I did use honey instead of white sugar and at half the amount.
Amazing! What a great idea!
Best recipe I’ve found! The pics were so tempting that I just couldn’t wait to go to the store so I used regular flour and they were so soft and gooey and perfect. Next day I used the bread flour and just when I could not imagine them any better… they were! Thank you this is a keeper for sure
Hi Marty! I’m so glad you loved these…they are my absolute go-to. And noted that the regular flour worked out for you, too (but agreed, nothing can beat the bread flour!)
This is the worst recipe and I’ve made cinnamon rolls for over FIFTY YEARS
I’m sorry you feel that way! I’ve had tons of success making these, and so have many readers here.
I tried them twice. They are wonderful. I even added a little chi spice to the brown sugar mix. Thank you for sharing your talents.
Love that! I’m so glad you like them.
What kind of review is that? You don’t provide any useful or helpful feedback on what exactly you did not like about the recipe – and if you’ve been making cinnamon rolls for over FIFTY YEARS, then why don’t you already have a go-to recipe that you think is great to use? Sounds kind of weird to me. If you have a much better recipe, why don’t you share it.
Well, someone sounds grouchy.
“If you can’t say nothin’ nice, don’t say nothin’ at all”
Or at least be constructive with your criticism rather than Grinch-like.
You didn’t give any recipe corrections, or explain why you didn’t like the recipe.
Would be helpful for someone like myself, who’s reading through the comments to see if I need to make any adjustments to the recipe before I use it.
Lol I agree that guy just had a bad attitude
That was not a kind thing to say.
Dennis, that wasn’t a very kind remark. I’ve made many, many cinnamon roll recipes and they were very good—this one just surpassed those. It’s the best cinnamon roll recipe I’ve made. I even put some, after they were baked, uniced in the freezer wrapped individually in October, 2018. I froze some of the icing in a separate container. I took them out today, February 22. I let them defrost at room temp then microwaved 1 for about 10 seconds and put some icing on it. Tasted freshly baked and delicious.
The fact you let the deliciousness sit in the freezer for 4 months is a monstrosity!! Lololol…Bake, eat, repeat…. Too good to freeze for that long in my opinion 😊
I just made these for the first time and my very first time making homemade cinnamon rolls. They were AMAZING! Everyone in my family LOVED them. I’m an avid cook and baker and a foodie… you sir are a bad baker and you probably shouldn’t be in the kitchen. Stick to what you know.
You’re an avid baker but it’s the first time making cinnamon rolls? Right. Recipes get reviewed and you’ll never please everyone. These immature insults just because someone didn’t like the recipe are disappointing. Grow up people.
Well if you’ve been making them for50 yrs ,you ought to be good enough that your not still searching for recipes online then right!?!..
Would these freeze well if I froze before baking?
Hi Lisa! If you choose to, dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking.
Thanks so much! I actually went ahead and froze a pan and plan on making another pan today -stocking up the freezer for when baby #3 makes his arrival! So excited to eat these- the dough was a dream to work with.
Amazing! And congrats on baby #3 – so exciting!
Hiya, this is such a superb recipe! Would it work if I baked the c.buns for 10mins and then take out and cool them and then transfer to freezer? Then when I want to bake them, thaw in fridgethe then bake for 10 mins? Someone said this would work too? Thanks x
These are AMAZING! You were so right about the bread flour! I’ve tried 10 different recipes and never got it right. These are legit as god as Cinnabon.
Damn dude! Thanks for all the info! Much appreciated!please
do not heat up any part of the glass on your rig! BAD IDEA.
Silly wuestion-but what do you mean by a “warm” towel?
A towel soaked in warm water, or a towel warmed in a dryer?
A towel warmed in the dryer will work just fine!
I put my towel in the microwave for 30 seconds. Works perfect!
Awesome!
I tried these for the first time today and they were great! I used the overnight process in the fridge and baked them this morning. Easy and simple recipe, thanks for sharing!
These look fantastic! Question. Do i need to let it sit overnight or could i make them today? 39 weeks preggo and definitely craving these! 🙂
These are so good. Thanks for the recipe
So glad you enjoyed them!
Absolute Perfection!! I made the dough the night before and placed it in a gallon zip lock baggy coated with cooking spray. Next morning I let my 3 year old granddaughter help roll, butter, sprinkle & make frosting. We had a blast. So easy & fun. The bonus is they turned out restaurant quality and my kitchen smelled like a bakery! ( I baked them in an 11×9 clear pyrex dish coated with cooking spray for 22 minutes @ 350 F and 3 minutes @ 325 F) Thank you for sharing this wonderful recipe.
Amazing!! I’m so glad you and your granddaughter could bake these up together 🙂
I forgot to mention that I made 8 rolls instead of 9, so I baked them a little longer. Turned out perfect.
i baked this yum yum cinnamon rolls I
put some raisins taste so good and soft thank you for sharing you’re recipe to us
So glad you enjoyed these!
Perfect! Followed recipe exactly. Heaven. My whole family couldn’t get enough!
So happy to hear that!
9″ wide log when rolled. How do you get 9 cuts at 2″ each? Trying my first time and coming up short.
Hi Ryan! If you check out the how-to video it might help clear it up 🙂 (I always like a little visual when measuring these things out!)
I’m not seeing a video for this. Can you link me to it?
Ok I see the video on my desktop, it doesn’t show up on my iPad FYI.
Strange! I’ll try looking into it.
I made these in my high school culinary class and these came out absolutely delicious!! My teacher raved about these cinnamon rolls and will now be using this recipie for catering! I am extremely pleased on how these turned out. So soft and fluffy. The topping is equally as light and delicious.
**However, if you are using a convection oven they will cook in almost less than half on the time listed on the recipe.
Odd. Mine cooked for 22 minutes convection and were still underdone.
I’m so glad you (and your teacher) enjoyed these!
I made these and my family loved them. I used ap flour and made a glaze using bourbon vanilla, confectioner’s sugar and milk. Huge hit!
Amazing! That glaze sounds incredible!
I made these took your advice on putting them in fridge and baking next morning…aweful they started to rise the night before but didnt do anything but turn into hockey pucks tge next day. Followed recipe exactly also. Ruined my breakfast event also
Hi Lynn – so sorry to hear that they didn’t turn out! I’ve never had that happen to me before. They do tend to rise a bit in the fridge, but if you follow the “overnight” notes on the bottom of the recipe they should turn out!
Just tried this recipe out and the buns were terrific! I’d never made CB before today and it was a lot of fun. I wound up leaving them to expand too long the second time and while cooking, one was so large it literally escaped out the top 😀
Still tasted great, though.
Amazing! Agreed – such a fun recipe (even when the rolls get a little too big 😉 ).
Question, for the filling, have you tried using white sugar instead of brown sugar? or it’ll be too sweet?
I tried a recipe on the internet which used all purpose flour, it wasn’t the consistency i was looking for. I read an article that bread flour is best used in cinnamon rolls so i searched for cinnamon roll recipes on the internet and chanced upon yours!
I am excited to make this! I will let you know and give you feedback. Thank you!:)
I haven’t tried it that way! I think the brown sugar for the filling has the richest flavor and holds up very well. Enjoy!!
I just made this now and i must say that this is the BEST RECIPE EVERRRRRR. I followed the recipe as it and baked it for 25mins. It came out PERFECT! It was so yummy and chewy! My only regret is that I didn’t make the frosting because i had left over cream cheese frosting and used that instead (dabbed a little on each roll).
The search for the perfect cinnamon recipe is over! Thank you so much. I am so happyyyyyy! 🙂 and BTW, my boyfriend loves it! (he said i should’ve made the frosting in the recipe because my frosting was too thick — left over from the cupcakes i made last time!)
I tried three times but couldn’t get the yeast to activate. Funny when I make bread, I boil the water and wait 20 minutes and it works great but I don’t test the temperature. I microwaved the milk and at 110 it wasn’t working, so perhaps it needed to be slightly hotter.
Interesting! I make these this way each time and it works out. Could be how old the yeast is, or you could try the way you do it with bread!
I also can not get the yeast to activate. I warned in microwave to 110. I’ve wasted so much milk!
What happened to me was, I added one packet of “regular” yeast and it wasn’t foaming…so went ahead and added a 2nd packet of “rapid rise” yeast and that did the trick. I don’t think it needed 2 yeast packets…I just think my 1st packet wasn’t good (even though the date was fine)…Just thought I’d share my pertinent experience!
Mine did not activate with the mik, but I continued and they turned out fantastic!!
I’ve heard that from a couple of people! Glad you enjoyed!!
I don’t understand this… If the yeast had not activated, there is no way your rolls could have risen – that is the role of the yeast. So if they rose, then that means the yeast was activated. I was concerned about that with mine because there was only the faintest bubbling, but the dough rose just fine, hence it must have been ok!
I want to thank you for making this great recipe. This was my first attempt at baking anything like this, ever. I am 66 years old and this old dog implemented the tricks you revealed and successfully made these rolls and they were very good. They look just like your pictures! With the help of your practical tips that I found to be very useful, I will be making many new things. Thanks again!
Amazing! So happy you found this recipe and loved it!
I had this problem today and my husband, who is a beer brewer, suggested adding a TB of the sugar to the milk/yeast mixture. Took about 15 minutes but it worked (after one dump and do over!)
I have heard that works well!
I also had this issue. Went through 2 pack of yeast but not foaming. I decided to just use the second batch regardless and they still rose beautifully!
Best cinnnamon roll recipe by far! A keeper for sure!
So glad this worked out for you regardless!
I had the same problem because I use soy milk. Add sugar.
Very important: The temperature of the milk has to be between 120 and 130 degrees. Also add a pinch of sugar to help it along.
The temperature of the milk has to be between 120 and 130 degrees. Also add a pinch of sugar to help it along.
Probably way too late for this comment, but I find that when I use the metal bowl of my KitchenAid for the yeast activation that it often doesn’t activate because the bowl conducts heat. I now always do this step in a measuring cup and problem has solved.
My yeast didn’t seem to be foaming either, but the directions on my jar of yeast said to add a tablespoon of sugar and let sit for at least 10 minutes. I decided to just add the 1/4 cup sugar I NV the recipe, and the yeast was foaming in just a few minutes! Got them in the fridge to bake in the morning for Mother’s Day. Hope they turn out because my wife loves cinnamon rolls!
Made these with plain flour because it is all I had at home. Added a little clove and ginger. Fabulous! Thanks for the recipe, truly delicious!
Awesome! Glad the regular flour worked out for you!
I made these with about 1/2 cup mashed banana instead of egg, and they turned out amazing and just like the pictures. This recipe is so simple and easy, I got it perfect the first time, even with banana instead of egg, and on my first time working with yeast. The only problem is that I am now kicking myself for not doubling the recipe! Thank you so much for this. This recipe deserves 10 stars!
I’m glad the banana worked out for you! These ones are a staple in my house 🙂 Enjoy!
Let me first tell you I should have never made these! These rolls were a hit with my family! That is all I’ve been doing the last couple days! Making batch after batch! I can’t keep up! They eat one batch before I get the other finished! Thanks so much for sharing this recipe! They are spectacular!
Oh my gosh! Glad the whole family is loving them 🙂 Enjoy!
I do not like these. They taste like rolls. If i make these again i will make them with regular flour.
To be more specific they have too much of a bread and yeast taste. Not sweet at all
Very strange! I’ve never encountered this issue – the bread flour just keeps them super fluffy 🙂
Not sweet enough?! Wow…the delicious filling and glaze did the trick for me! If the dough were any sweeter, they’d be way too sweet! (And that’s coming from someone with a huge sweet tooth)!
Dough very tough, yeast did not activate.
Sorry to hear that, Trish! Next time I would try adding a pinch of sugar to activate the yeast (others had success with this in the comments above!)
Oh wow, I made these for my boyfriend and I and they are amazing. Definitely worth the time and effort. He says they are the best cinnamon rolls ever and he says the frosting is not too sweet (he usually hates icing/frostings). I personally like them cold better. Thanks for the recipe!
Fabulous! Glad you both enjoyed 🙂
this was my first attempt at making any sort of cinnamon rolls other than the kind out of the can. Your recipe was super easy to follow. I also added some chopped pecans before I rolled it up. They turned out fantastic.
So great to hear! This is my go-to – no need to buy the can anymore 🙂 And pecans sounds delicious!
I have now made these 3 times! The third time I doubled the recipe and made a loaf of cinnamon raisin swirl bread with the extra dough. It turned out fantastic! Would love to be able to post pictures for you!
Amazing! If you use Facebook, join our Facebook Community and post your photos there 🙂 I’d love to see!
I made these today and they were delish! I didn’t have bread flour so I added 3 teaspoons of vital wheat gluten to the AP flour. They were a little too doughy inside after 25 minutes so I did have to put them back in the oven for another few minutes after I iced them.
So glad you enjoyed! This recipe is pretty particular on the type of flour, but I’m glad a little extra time in the oven helped 🙂
I’m in heaven! I’ve been searching for the *perfect* cinnamon roll recipe for Christmas morning and yours is it!! I think I may add finely chopped pecans to the filling as an extra…Nice job!! THANK YOU!
By the way…I’ve noticed by your blog that we’re very like-minded. I’m a registered dietitian and focus a lot on nutrition, but also have a weakness and huge appreciation for decadent baked goods too!
I’m so glad you found the perfect cinnamon rolls here! Your Christmas morning sounds like a delicious one 🙂 and there are always rooms for baked goods with healthy nutrition!
I made these yesterday. And I totally agree, the best cinnamon rolls EVER <3 My family was in heaven 😀
Amazing! Glad you all enjoyed 🙂
This was honestly the easiest and best tasting cinnamon bun recipe I’ve ever used. The bread flour really makes a difference.
So happy to hear that! And yes – it’s a “special” ingredient that makes all the difference.
I need to use gluten free flour. Any suggestions. I have cup 4 cup.
Learning to bake. Just made these for my college son that adores cinnamon rolls. I am now a ROCK STAR. Easy to follow recipe and the cream cheese icing is amazing. Thank you so much.
So happy to hear that! Winning over college kids is definitely rock star status 🙂
I was eyes-rolled-back and moaning eating these and my cat jumped up and snorgled with me, thinking something was wrong. Perfection. 😀
They are THAT good aren’t they?! Glad you enjoyed!
😹😹 that’s hilarious! I’ve never had that happen while eating a cinnamon roll! It’s usually when I’m watching my Steelers on tv and I scream at the tv. My cat always comes running over for a quick health check!😂😂
But these cinnamon rolls really are that good!!!
By bread flour do you mean wheat flour?
No, bread flour is a specific type of flour available at most grocery stores! Here’s a link: http://amzn.to/2A3UwxN
It looks incredible and so tender and comforting ♥
Yes! So delicious <3
hello. As I was making this recipe and just waiting on the dough to rise. I saw that I forgot to add the sugar . How can I Incorporated so I just waste my dough.
I have made 2 times now. The bread dough truly makes a difference!! These are very tasty and the frosting is not too sweet. Which is what I prefer, so it’s perfect.
A little time consuming. But worth it. Easy enough to make the night ahead of time.
It really does! And yes – more time-intensive than other treats I typically make, but these ones are one-of-a-kind 🙂
These were amazing! By far the BEST cinnamon rolls we ever made. The closest to Cinnabon in my opinion!
So happy to hear that!! They are my go-to’s 🙂
I used this recipe to make dinner rolls and they turned out perfect… Thanks so much for sharing
Awesome!!
I’ve tried several other cinnamon roll recipes, and this one is my favorite hands down. I’ve made them the morning of and overnight – both are awesome. I think it’s the bread flour that gives these rolls the perfect texture! I use a little lighter frosting, with milk and vanilla.
So happy to hear that! And yes, the bread flour is a game-changer in these. Glad you’re enjoying!
I’m wondering about the bread flour vs all purpose. I made a family recipe that turned out for others but I used bread flour instead. The rolls turned out course and dry. You have so many good compliments on yours so was afraid to use the bread flour.
Hi Mary! Bread flour makes these super fluffy and delicious. Your other recipe likely had some different wet ingredients and other specifics, but I can assure you the bread flour will work in this one!
Can I use self rising bread flour for your cinnamon roll recipe?
No I would not recommend. Self rising flour contains baking powder.
Can these be frozen and baked at a later date? I’m needing to make them for a pretty large crowd.
You could bake the rolls and then freeze them! Just be sure to cool them completely and wait to add the icing them until you’ve de-frosted them.
This recipe was outstanding! These rolls came out as advertised, light, fluffy, amazing! I will never pop open another tube again! Monique, you outdid yourself with this one! Well done!
So happy to hear that! These are my absolute go-to’s 🙂
I made these tonight – wow! They were superb.
I thought the dough was a bit dry with 168ml milk (converting for UK measurements) and it struggled to incorporate in the food processor so ended up adding 100ml more milk (50ml then incorporated that, then repeated) which then seemed right once out onto a floured board.
The resulting rolls were light fluffy, sticky, sweet and sublime. My wife thought they were better than Cinnabon as were as authentic and tasty, but they were lighter.
This is the first time I’ve made Cinnamon Rolls. I used your recipe as made a lot of sense to me to use bread flour and egg in the recipe.
I’ll be making these again, probably at least again for Christmas Day and to take down to the in laws over the Christmas period. Thanks for the recipe, I love it!
Greg.
So happy to hear that, Greg! The milk measurements must have just been a bit off when converting, but I’m glad your adjustments worked out. Have a fabulous Christmas Day with these!
I’m looking forward to baking these tomorrow and seeing how they turn out.
Like Greg, I found the dough to be way to dry. I threw away my first batch and made a second with extra milk.
Something I’ve always found surprising with American bakers is a reluctance to move to weighted measures. I think I remember Cooks Illustrated researching this and finding that when using cups, that the amount of ingredient can really vary a lot between different people, so a recipe may work for some people, and fail for others.
On the other hand, buy a cheap $10 digital scale and you can get consistent results each time!
For anyone else working in grams, here’s the measures I used for the dough:
236g milk
7.5g yeast (one packet)
46g sugar
55g butter
468g bread flour
5g salt
If you’re warming your milk and it gets too hot, I’d measure again before adding it to the dough- it might have accidentally evaporated some of the water content away which will also lead to a dry dough.
I’ll report back tomorrow to let you know how the dough with these measures turned out 🙂
Hi! I was wondering if I could use this flour that we have here in my country (Uruguay) which has already yeast included. (its for making bread)
I don’t bake often so I’m not a pro, i followed the recipe to the point and OMG, these buns were soooo delicious. I thought the frosting was a bit too sweet for my liking so next time I wouldn’t put any frosting on top of them or make it less sweet. Do you have a good tip to make lovely frosting without it being to sweet?
either way, me and my family loved them very much. This is something you can’t find where I live so I’m glad I can make them myself. The recipe was perfect and so are the rolls.
So happy you and your family loved these! It’s my absolute go-to recipe. For the frosting you could try using a bit less powdered sugar if you’d like!
I am thinking of doing a Carmel sauce in the pan and then placing dough on that for baking. Would you adjust anything in the recipe for this?
That sounds delicious! I don’t think I would adjust anything, but I would just be mindful about baking the caramel (so that it doesn’t burn).
I’m trying these delicious looking rolls and I’m running into an issue with the dough. I’ve mixing in my Kitchen Aid with the dough hook, but instead of forming a ball, the dough is just sticking to the sides of the bowl. Any idea what I’m doing wrong??
Hi Lindsay! Very strange – I would double check your bread flour measurements. The dough will be fairly sticky, but should all stick together!
Lindsay – I had a similar issue but added a bit more flour (like maybe 1-2 tbsp) at the end and it brought the dough together nicely.
I had this happen and added a bit more flour until it doesn’t stick to sides of bowl
This recipe is the bomb. I put everything in my bread maker on the dough cycle. 1 hour later I get to fill the blend with the cinnamon treat which is never the same because my sweet tooth fluctuates. I feel like Gabriel Iglasias and his donuts. Boy are they gonna get it. Yum.Yum.This is my #1 for cinnamon rolls now. Long live the King!
5 STARS….. not 1. I don’t know what happened in the time space transfer from my computer to this website, but to reiterate 5 STARS
I’m so glad you loved these, Rich! They’re my absolute favorite cinnamon rolls 🙂 Enjoy!
Didn’t have all the ingredients in my kitchen so I used margarine for butter, regular flour for bread flour, had no eggs to add and no milk so I made my own milk by mixing coffee creamer and water together and the cinnamon rolls STILL can out fantastic. This is truly the best recipe ever!
Awesome! So glad you enjoyed these 🙂
Just popped them in the oven this am after preparing last night. These are really delicious. Not too overwhelmingly sweet, the dough is soft and tender. I did add a TBSP of the sugar to the yeast to help it activate, and had to add a bit of flour (maybe 1-2 TBSP) to the mixer to help the dough form a ball. I also doubles the recipe easily. Thank you for sharing! Happy Holidays!
Perfect! So glad you enjoyed these. Happy holidays!
These made the best Christmas breakfast ever! Even with regular flour, better than Cinnabon!
We finished them all, mine left
For experimenting with freeezing rolls for later use , or leftovers.
What’s the best way to give to neighbor- if I fully cook and give , do they stay fluffy for 1-2 days? Do I give par-baked so they can bake and eat fresh ?
I’m so glad you enjoyed these for Christmas! They should stay fluffy for 1-2 days, otherwise you could give them with the freezing method and have they bake them up 🙂
I have never made anything with yeast before – seemed too intimidating. I got nervous when the yeast didn’t foam but after a few minutes I started to see some action around the edges. I followed this recipe exactly as written and these cinnamon rolls are the BEST EVER!!!! . Just had the rolls this morning after using the overnight method. I will be exploring your other recipes because everything you said about these was true! Thank you for sharing this recipe…what a holiday treat.
Awesome! I’m so glad you tried these out 🙂 perfect for the holidays. Hope you get a chance to try out more recipes here!
This recipe actually works! Soft, fluffy and delicious! My tip would be to weigh all of the ingredients and look up cup coversions.
I’m glad you enjoyed these! And great tip 🙂
Thanks for a great recipe!! I can’t eat any dairy because I have a nursing baby that does not tolerate it so I replaced the butter with earth balance soy free buttery sticks and used homemade coconut milk instead of regular milk and they turned out great! I have made them three times this way with great results each time. Also, I just use water and powdered sugar for the frosting for mine and the regular frosting for everyone else. They are amazing!!
Amazing!! So glad those swaps work out for you 🙂 Enjoy!
These really are amazing. I wanted to add an important note– my yeast was not activating in the warm milk alone, but after adding a tbsp of sugar to the milk and yeast mixture, it started bubbling immediately. (Just in case other people are struggling with the same issue).
Also, I made this with regular white flour (didn’t have bread flour) and noticed that if you use under 3 cups of regular flour, the dough comes out much more tender and fluffy.
I made these Christmas Eve and refrigerated them. They came out perfect on Christmas Day AND I still had two more pans (made a double batch) for the next morning. They still rose fine after two nights in the fridge.
Thanks for this amazing recipe – I want to make these for my neighbors at christmas instead of cookies!!
Noted on the sugar tip! I’m so glad you enjoyed these, and merry Christmas!
Made these for Christmas morning & they turned out fantastic! A little labor intensive, but EVERY BIT WORTH IT 🙂 Thanks for the great recipe & fool-proof instructions!
So happy to hear that! Yes, this one takes a bit more time and care than other recipes but the result is SO delicious!
These look delicious!! What kind of bread flour do you use??
They’re my favorite! I typically use Bob’s Red Mill bread flour 🙂
These are so so good! I followed the recipe words by words, and they came out heavenly! Perfectly sweet and tender.. My search for best cinnamon rolls recipe ends right here. Thank you!
So happy to hear that! It’s my absolute go-to 🙂
Holy moly…Just made these and stood in front of the oven watching the timer go down because I was so excited to eat them. SO worth the wait. Truly the best cinnamon rolls ever. The fam agreed and even said, “These are better than any restaurant!” You came through yet again! Thank you!!
SO happy to hear that!! I’m glad the whole fam enjoyed, too 🙂
Wow! Cinnabon just lost another customer today! Amazing recipe. It delivered 100% satisfaction. Definitely foolproof. I made dough last night, but didnt have time to roll out etc, so I took dough out of frig today, let it sit a little, rolled out, cut etc, then let rise 2nd time per instructions before baking. Perfect. One note: As a novice baker (with yeast) I through out 4 batches of milk/yeast in total frustration til I called my aunt and sister who told me the yeast doesnt actually have to froth. I also was overly obsessed with the temperature issue but again was told that the milk should feel warm, but not burning hot to touch. This was good to know even though I used a digital thermometer. I will definitely pass this recipe on.
So happy to hear that you enjoyed this one! It is one of my absolute favorite recipes of all-time. Noted on the yeast activation here, too! Thanks Eileen!
These were so good!
I’ve modified the recipe for my mum who has diabetes an was craving cinnamon rolls. I’ve used very fine ground spelt flour instead of white flour, also replaced all the sugar with sweetener (sucralose, no aspartame).
They turned out wonderful!! Thanks for the recipe!
I’m so glad you both enjoyed!!
These are delicious Monique! Thanks for the great recipe!
I’m so glad you enjoyed these, Sarah!
OFF THE CHAIN! My first time making cinnamon rolls from scratch, and your recipe/directions were thorough and easy to follow. I used cake flour (didn’t have bread flour on hand) and I doubled the icing recipe just in case I wanted more icing. I’ll be making these again.
So happy to hear that!! I’m glad the cake flour worked out for you, too 🙂
So my mom decided over the holidays that she reeeeeally wanted my great grandmother’s cinnamon rolls, but having past ~25yrs ago, the only option was to hunt down the recipe card she’d hand-written. That task being left to my grandfather and uncle in Maine…I wasn’t holding my breath. So I scowered the web, read thru ~6-7 different cinnamon roll recipes and settle on yours for a number of reasons, but top of the list was bc your directions were so thorough and easy to follow. This was the first time I’d ever attempted cinnamon rolls and they were perfection!! Soft, gooie and smothered in even more goodness! Mom, dad, lil sis loved them. Gramps got excited thinking we’d found his mum’s recipe, then jealous he wasn’t here to try them and my uncle finally tracked down Nana’s scraled out recipe card…which had loose measurements of the dough ingredients, the instructions to “proof once and then again” and zero mention of cinnamon or any other filling ingredients or baking instructions!! She basically took her recipe to the grave with her! Haha so, thank goodness I stumbled across yours!! No one seems to be too upset and chances are good your recipe will be added to the family cookbook in its stead. ^_^ So thank you for posting such a wonderful recipe! <3
Tried to make these. Dough didn’t rise even though the milk was exactly 110 degrees. Bummer
Same here. I saw that it was ok to sub regular flour instead of bread flour and was so careful with everything else and they didn’t rise at all. I was really looking forward to these. Oh well 🙁
So sorry you had that issue. I’ve seen people have luck with all purpose flour but haven’t personally tried it myself which is why I suggest bread flour as the best option 🙂
I just made these today. They are fantastic! I’m a chef (but not really a baker) and was looking for a go-to cinnamon bun recipe. I modified a couple of things, like I did 1.5 times the sugar-cinnamon mixture and 1.5 times the butter in the filling. I also sprinkled a few pads of butter & extra sugar-cinnamon mix over top of the buns in the pan which became nice & crunchy in the oven. The result was gooey and soft on the inside with a really nice chewy bread. Perfect. I also made much taller buns (about 2.5 inch slices) so they took almost an hour to cook. I covered them with foil early in the baking to avoid too much browning.
Here is a tip that a chef I once worked for told me (it’ll change your life)…you don’t need to activate yeast, especially as a home baker. Commercial bakers would “test” their yeast to make sure it’s still alive so they didn’t waste a huge batch of expensive ingredients, but if your packets of yeast at home are unexpired, you’re better off not trying to activate it. You just run the risk of killing your yeast if your liquid is too hot. Just mix your yeast into cool (or even cold) liquid until it starts dissolving and make sure any other liquids you add (e.g., butter) are cooler than 110 degrees. Once your dough warms up and starts to proof, the yeast will activate and start doing its job. I haven’t ever had a problem with yeast breads since I learned this tip.
Wonderful! So glad you enjoyed these. They’re my absolute go-to cinnamon rolls. Noted on the yeast, too! Thanks so much for the tip!
LOOKS SO YUMMY,WILL HAVE TO TRY AND MAKE THESE LUSHOUS BUNS.
Enjoy!!
Made these today and they were PERFECT. And delicious! Thanks for the great instructions. This recipe is a keeper!!
Amazing!! So happy to hear that 🙂 Perfect recipe to kick off the weekend!
Hi! Do you think that instant yeast could be mixed with dry ingredients instead of using regular yeast?
Hi Gail! I would recommend sticking with regular yeast – it’s actually the only way I’ve tested this recipe. If you do try the instant yeast mixed with dry ingredients let me know how these turn out!
Any suggestions on egg replacements? Thanks
Amanda
Hi Amanda! I haven’t tried an egg replacement in this recipe, but someone above had success using 1/2 cup mashed banana (you could try that or a flax egg).
I tried making these cinnamon rolls over the weekend but got stuck on the first step. I heated up the milk to 110 degrees, poured into a metal mixing bowl, and sprinkled the activated yeast on top. Waited for 5-7 minutes and nothing happened. I dumped it out, heated up the milk to 120 degrees and the same thing happened. The yeast said it didn’t expire until October of 2018 so I’m not sure what I could have done differently. Should I have stirred it? Maybe in a ceramic bowl instead of metal? Please help!
Hi Erin! I’ve heard that adding in a bit of sugar will help get the yeast going. Let me know how that goes!
These sure are a hit with all my family, friends & coworkers!! Thanks for sharing your recipe!
So happy to hear that!! Love these 🙂
My yeast won’t activate!! Please help me. I have tried so many times and followed the instructions to the letter. I have wasted so much milk!
Am I supposed to use active dry yeast? or another type of yeast?
Hi Jenny! I’ve heard that adding a bit of sugar helps activate the yeast, so you could give that a try! The 1/4-ounce package of yeast should work just fine.
These are the best cinnamon rolls I’ve ever had…..by far! I can’t wait till I make the next batch! Sooo good!
So happy to hear that, Kelly!!
Hi, just made these and they are perfect! Thanks for sharing this recipe! Love from the UK
Wonderful! Thanks for tuning in all the way from the UK 🙂 I’m so glad you enjoyed these!
These cinnamon rolls are the Best in the World! I am a baker but have never had much luck with yeast type dough. I decided I was going to master it and this was the first recipe I tried. They turned out absolutely perfect and so delicious. Thank you!
Amazing! So happy to hear that – they’re my absolute favorite.
Hi, I’m not used to American measuring system so I needed to google translate the amount on each ingredients, maybe because of that I found the dough very very dry. I couldn’t incorporate the flour entirely so ended up adding quite a lot of milk (I would say almost 60% extra). But in the end it turned out perfect! Fluffy, moist, bouncy… All the family loved it! I would probably bake a little less at lower temperature next time, as all the oven works differently. It would help us non-Americans who follows your wonderful recipe if you could also note in grams and ml etc ! Thanks for sharing!
Hi! Noted on the extra milk in here – I’m not familiar with grams and ml when I’m baking, so my guess would likely be as good as your google search. I’m glad your adjustments worked out for this one and that everyone enjoyed!
Maybe you could measure the amounts you use with a scale when you bake your recipe next time? That way you can put the recipe in cups and exact grams. I (and a lot of European bakers) would find this very helpfull, I usually don’t even try recipes when the measurements are in cups and spoons only. I’ve tried to many recipes that fail this way. There can be such a big variation in the amounts this way. When I see all the rave reviews on here I would really like to try your recipe tough 🙂
BEST CINNIS EVER!!! SO TRUE! I added chunky homemade apple sauce in with the brown sugar and cin mixture and put it all inside… deeelish!
Thank you for the awesome recipe, I am still in shock as with my boyfriend!
SO happy you both enjoyed these! Homemade applesauce sounds absolutely delicious in here, too 🙂
In the ingredients section, for the dough, it says “1 egg plus 1 yolk.” Does that mean the yolk from the 1 egg in addition to another yolk? Or is it just a whole egg, yolk and whites?
Hi Sky! It means 1 full egg, and then just the yolk from 1 other egg.
This is a great recipe! I was unsure of my yeast as it did not foam as described in the directions but it turned out fine. I also didn’t have any powdered sugar but regular white sugar was an easy substitute! I plan to make these for a baby shower next month, thanks for the recipe!
I’m so happy to hear that! These are perfect for celebrating 🙂
We are making these today and we are using store bought confettie frosting. Is that bad?
Hi Libby! The store bought frosting will just change the flavors a bit in here 🙂
Can’t wait to try these! I make something once a week for my husband to bring to work….firefighters love breakfast goodies. Do you think they would turn out well if I rolled them out 12×12 to try to get 12 rolls out of them?
They will LOVE these! I think that should be fine – they’ll just be a little smaller (so watch the cooking time). Let me know how it goes!
How many cinnamon rolls does this make?
It will make 9!
Just made these this weekend after staring at the recipe for weeks! Possibly the best thing I have ever baked from scratch! A huge hit with my friends and will be making again soon. Excited to check out your other recipes!
Amazing!! So happy to hear that. Hope you find some more go-to’s here too 🙂
HI! Thanks for this recipe! I can’t wait to try.
Any suggestions on what i could substitute dairy milk with?
Almond? Coconut?
THANks!
could i use instant yeast? any change to the amount?
Hi,
Thanks for this recipe! I’m looking forward to taking a crack at it tonight.
Do you have any suggestions for replacing the milk?
Maybe almond or coconut?
Any info is helpful!
Thanks.
Better than the famous place! They were a hit! I made one batch this way then added toasted pecans and salted carmel to another. YUM
So happy to hear that! Toasted pecans + salted caramel sound AMAZING!
Just made these and they are awesome thanks for the recipe 😊👩🏼🍳
So happy to hear that!
The first time I made these they were amazing but then I tried again and they flopped I don’t know what I did wrong, my husband thinks I killed the yeast by heating the milk up to much? I’m going to try again for Easter brunch. Fingers crossed!
It sounds like the yeast didn’t activate – your milk could’ve been too hot or too cold. Hope they worked out this weekend!
These were great! I added a bit of half and half to the icing to lighten it up a bit. Also, I let the dough rise in a barely warmed oven to expedite the rise process. I put them in the fridge after rolling them out and I think they rose a bit over night, which doesn’t really make sense, but I sure didn’t mind! Instead of adding the butter with the cinnamon and sugar, I rolled with just the S & C and dipped the top and the bottom of each roll in melted butter. That seemed easier to me. Also, I had a hard time knowing if the yeast had frothed enough, but I went for it and they rose quite well. I was looking for a fool proof recipe, and I think this is it! Thank you so much for this recipe!! It will be my go-to now!!
That all sounds perfect! Such a great go-to – I’m glad you found this one!
These were delicious! Perfect for Easter 🙂
Yes absolutely! Glad you enjoyed 🙂
I made these and they were wonderful I’m thinking of making them again using buttermilk what are you think?
I’m so glad you liked them – buttermilk should work too!
I was wondering the same about buttermilk as that’s the only thing I have in hand. Did you try it yet?
I made these and was quite impressed how well they turned out. It took me 2 tries to get the milk temperature right. These were as delicious as the ones at a local specialty bakery!
Perfect! I’m glad you enjoyed 🙂
I made these today, didn’t pfaff about with mixing the yeast etc, just put in the bread maker, wet ingredient, flour then rest of ingredients then put on dough setting. The rest, and the rolls are history 😊 love the cream cheese icing, not too sickly sweet.
That sounds perfect! So good 🙂
best recipe hands down.
These were so yummy- recipe easy to follow. I will only say that my yeast didn’t necessarily bubble, however worked perfectly. The cream cheese frosting was perfect without being overly sweet! Worth the try.
A hit with the family!
I didn’t have any milk and I only used 2 1/2 cups of flour but they turned out perfectly!!
Thanks for sharing this recipe
Oops I forgot to rate it, 5 stars for sure!! Yummy!!
Really keen to make the rolls this evening and then bake tomorrow for a breakfast treat. Is it best to make them and pop them in the fridge or can I make them and leave them in the oven and turn it on tomorrow?
I made these tonight on impulse, with AP flour because that was all I had on hand, and they were AMAZING! Pillowy, and just the right amount of sweetness and tang. Waaaaaay better than Cinnabon! I will be making again for sure.
YES so glad you loved them!!
Hi! i’d love to make these but here in the UK I can’t find any cream cheese. The closest thing I can find is soft cheese, which seems to be very different. Any tips on how I could make the icing without that key ingredient?
Try a glaze like this!
I made these for the third time today. Once the dough was mixed I moved it to a large square greased bowel covered with plastic wrap and the lid. Then after it had Risen an hour I used a large piece of parchment paper which i floured. Turned the dough out of the square bowel. Used a greased rolling pin to roll dough into a rectangle. The spread the soft butter with a plastic spatchela. Put brown sugar and Cinnamon into a shaker container it made spreading it easy. Then I used Dental floss to Cut the rolls worked so well.
Perfect! Love your techniques – I’ll have to try the shaker container!
How do I print this recipe. I tried many things to no avail. I cannot carry my desktop into the kitchen
How do I print this recipe. I tried everyway I know.
Hi Gene! Underneath the prep, cook, and total time box there is a pink button that says “print.” Click it and a window will pop up that you can print!
Can I use a breadmaker to make these ? any tips ?
Can I put all ingredients in a bread maker ? Has anyone tried this ?
Hi Paula! I haven’t tried it, but I’m guessing it should work.
Hi Paula..the breadmaker is how I do my dough these days. Let the machine do the heavy work. They come out great
I tried this for the first time and it was INCREDIBLE!!!! It was so good!
Amazing!! So happy to hear that 🙂
Thank you so much! I have made this recipe a couple times and it never fails. I make it with a swiss meringue frosting because I had some on hand. It blew my mind with how good it was. Definitely a go to recipe from now on!
So happy to hear that! And swiss meringue frosting?? Yes please!
The only problem with this recipe is that I keep getting asked to make more.
Really are the perfect cinnamon rolls.
Thank you so much for sharing.
A great problem to have 🙂 So glad you guys love these!
I tried this recipe last night and they were probably the best cinnamon rolls I’ve ever had! Definitely prefer them over Cinnabun!
Thanks so much for sharing!
Amazing!! So glad you liked them 🙂
Can you add double the filling as I’m making these for my dad today and he always likes extra cinnamon sugar inside!
You could add a bit more as long as they roll up nicely! Just wouldn’t want them to expand too much and unroll 🙂
Not an experienced yeast goods baker so really pleased with the results of this recipe.
Premixed the liquid ingredients plus 1 tsp of vanilla essence in a bowl then poured into my bread maker, followed by flour and salt.
Used the dough cycle to do the hard work and let the dough rest overnight.
Baked the completed rolls in my electric oven, watching the temperature closely and the results were amazing.
Moist, fluffy, delicious
Amazing! Happy to hear that Lindsay 🙂 I truly believe anyone can make these!
These truly are the BEST cinnamon rolls I’ve ever had! I stumbled upon this recipe a few months ago, and there’s no turning back! Everyone I’ve made them for has raved about how delicious they are, and asks for the recipe. Thank you, Ambitious Kitchen! These cinnamon rolls will be served among family and friends for generations to come.
So happy to hear that Becky! These are my #1 go-to for a reason 🙂 Perfect for friends and family!
I need to make these for a crowd. Has anyone doubled this recipe successfully? Tips, tricks?
I guess I’m the only person who down have a positive outcome. I’ve lost my go to recipe so I tried yours. My dough hook was buckling under the strain. The dough was much to dry, and I had to add more milk. I never got the texture I was looking for. Its not like I haven’t made cinnamon rolls before. I’ve made many successful batches. I’m stressing because in a few hours I will have a ton of people from my church over for a house blessing. My fingers are crossed.
One thing I did notice was you call for a 9×9 pan. Is that a typo? I’ve always used a 9×11 pan, and baked them off in my convection oven. No issues there. Perhaps I should have used 2 to 2 1/2 C of flour. I divided my raw dough in half. I’ll bake half the recipe and I’ve put the other half in the fridge. If I see progress in the initial batch, I’ll bake the second batch. I’m hold7by my breath because hubby has bragged about my baking prowness At church.
Sorry to hear you had some trouble Cali! I hope these turned out for you – I’ve always had success with this recipe. The recipe video might help out, too!
WOW!
Made them several times now and these the very best cinnamon rolls fluffy soft with gooey filling which just turns to candy I even used the dough for a pizza crust and it was AMAZING !!!
SO glad you loved them!! They’re my favorite for a reason 🙂
Hi gonna make these tonight using the overnight method. Just a couple of questions. Is ir right to roll them up from the short side as other recipes I have made you roll from the longer side. I suppose your way will make less but it will be thicker? Also should i leave a bit of space between each one so that they have room to rise?
Hi Robert! Yep – roll these from the short side, and then you can leave just a bit of space (but don’t worry if they smoosh together a bit!)
Hi, love this recipe, could you advise on the best conversion website for measurements as I’m in the U.K.?
I love how many reviews this recipe is getting even a year later! I am SO happy I came across it! I have been searching for the perfect cinnamon roll recipe for years; this is it! 🙂
Right?! It’s my go-to for a reason! Hope you’ve been loving it 🙂
Thank you for sharing this recipe! This is easy to make and yet they taste so good. My oven was a little on the hot side and I left them in the oven for just one or two minutes too long 🙁 Still they rise gloriously in the oven!
I’m so glad you found this one! I hope they were still delicious even after a couple extra minutes in the oven <3
So, just finshed making these, had to covert to grams but it was worth it !
Hi there, could you tell me the measurements in grams? I’ve tried to convert them myself but depending on the website I get different answers.
OMG these are amazing!! I’m a pretty low budget baker so I had to use what was on hand (only had all purpose flour, salted butter and pushed the dough out rather than using a rolling pin) and these still turned out perfect! I’ve had one so far and I want to eat 8 more! I can’t wait to make these more often. It’s much more satisfying to make these rather than buying the Pillsbury roll from the supermarket.
So happy to hear that!! This is a great go-to (and those swaps are perfect). Enjoy!
Really loved the consistency of the dough part, light and fluffy as described even though I used all purpose flour instead of bread flour and I kneaded by hand. However, I used an inferior cinnamon, so I lost out out on the cinnamony goodness. Overall, I will definitely use this recipe again! Thank you for sharing!
I was going to bake these completely and then freeze them. We are going on a ski trip and we wanted a delicious, but quick breakfast in the mountains. Do you have any instructions for reheating in the oven?
Really fluffy and delicious! I made sure to use fresh yeast. I did not have bread flour and it was still delicious and fluffy. I think covering the dough with plastic wrap AND warm towel helps it rise faster. I microwaved the towel for 30 sec to help. I’m excited to try bread flour next time. These were waaaaaay better than cinnabon by miles.
Perfect – so glad you loved these Mandy!
I tried your recipe and YESSS!!! Super fluffy and no yeast smell at all. I used the overnight method since I did it at 11pm.
Was rather sceptical because I tried a few recipes but failed 🙁 Thanks and Im sure this will be in my recipe book
Amazing! So happy to hear that 🙂
Can I double the recipe?
YES absolutely!
I’ve made these a few times and LOVE them. My only question is… are yours also not very cinnamon-y? I feel as though I should double the called for amount of cinnamon?! Is this just me, or does anyone else’s turn out like this? Maybe I’m also using a bad quality cinnamon..
Overall though, I absolutely love this recipe. I live in Switzerland and the Swiss people love these rolls, so many compliments!
I’m glad you love these! I’ve found mine to have plenty of cinnamon flavor, but you could always add a bit more to the layer on the inside if you want.
I didn’t use bread flour but these turned out light and so delicious. These are, without a doubt, the best cinnamon rolls I’ve ever had.
So happy you loved them, Gerald!
Monique, Thanks so much for sharing your recipe. I made these last night with the intention of baking them the next morning. I used instant yeast so they rose the first time in approximately 40 minutes. I rolled, filled, cut them, placed them in the pan, covered them with plastic wrap and put them in the fridge. After about 15 minutes I checked them and they had already begun to rise so I thought if they continue at that rate, they would be “the dough that overtook the fridge” by morning. lol So I took them out, let them rise and went ahead and baked them. Wow! I let them cool a little while and frosted them with an icing made with butter, confectioner’s sugar, cream, and a bit of vanilla. Absolutely yummy. I have made many, many cinnamon roll recipes but I’m getting rid of all of the other ones. Yours is a keeper. I think if I want to prepare at night and bake in the morning, I will use regular yeast and not the instant one. Thanks again.
So happy to hear that! And yes – I’d recommend regular yeast for the overnight method. Glad you loved these!
For the first step, I’d recommend adding a note to make sure to mix the yeast and the milk! Maybe it was just me, but “sprinkling yeast on top” meant sprinkling the yeast on top and not mixing it! I tried it twice and it didn’t work, so I switched to the instructions on the yeast package which called for 1/4 cup water ( I later added 2/3 cups milk to the dough!) Otherwise, super super delicious rolls! So looking forward to making them again!
Noted! Thank you for the tip. Glad you loved these!
Is it possible to make these a little smaller to get more out of them? I am taking them to a brunch and would love for them to be a little smaller. Thanks!
You could cut them smaller and easily make 12!
Great recipe. I added raisins and rolled the dough a longer and wider to make more cinnamon rolls. Excellent! It’s a hit!
Delicious! Glad you enjoyed 🙂
Please can you tell me if you measure the butter in the cup before or after it is melted?
You don’t really measure as butter normally comes in sticks, so I use that method as most butter sticks have tablespoon ratios.
I made these today, but I didn’t have bread flour. They came out well still! Today was a test run for Christmas Day. I will pick up some bread flour and do the overnight method. Very yummy, family is happy. Could you speed along the process using another type of yeast ie: rapid /instant?
So happy to hear that! And I’m not sure on speeding up the process, I only know the recipe this way.
I made these for Thanksgiving and my husband said they are better than any cinnamon roll we have ever had. They are so fluffy and yummy!
So happy to hear that, Hilary! Best holiday brunch.
I used to make cinnamon rolls all the time and always used a somewhat complicated recipe, which I dont know why. Maybe because I thought the more conmplicated it is that the better the must be. And they were good but something was missing. So off i went on a search for a nee recipie. Ive looked at over 40+ recipies and have tried at least 5 difderent variations. But THIS one. This amazing cinnamon bun recipe has mine and mz families hearts melting with pressure. Omg ….. I couodnt get them outta thd iven fast enough. I set them out to cool on the counter and came back to the kitchen to half of them gone already! My mom couldn’t even wait for me to frost them. They turned out do look soft on gooey and fluffy. My mom just said “omg I cant stop eating these damn cinnamon rolls.” The flavor is spot on perfect. Omg just….. Omg. So good. The trick is to keep it simple! No need for extras like buttermilk or oils. One rexipie callrd for baking powder and Crisco. Um. No.
Also, yes. BREAD FLOUR. Use it. And also definitely, DEFINITELY slightly undercook your rolls. Pull them outta the oven right when they afe getting a little brown on top. Keeps the texture oh so heavenly. This tip really REALLY made the rolls much much better. Shall I say even better than Cinnabon???? Dun dun dun…… YES YES YES. MWAHAHAHA.
SO GOOD. THANK YOU!!!!!
I’m glad you found your new fav cinnamon roll recipe! Bread flour is the best here (and slightly undercooked 😉 ).
They are perfect ! Just like the ones from cinnabon ! .
The only issue I had was making the yeast work . Had to add some sugar to the milk .
Glad you loved them! And yes, adding some sugar does help.
Hello, I would really like to attempt to make these but I like a good yeast tast in my bread but grocery store yeast just doesn’t seem to have a good yeasty flavor like it use too, does anyone know where you can buy really good yeast? Thank you for any imput.
My husband and I made a batch of these last night, and used the “overnight in the frig” to save them to bake this morning. Everyone at the table agreed, these are the BEST recipe we have found. We live in rural Tennessee, so going out for cinnamon rolls doesn’t happen. These are DELICIOUS and just made our Sunday morning breakfast a huge success. THANK YOU!
So happy to hear that, Pam! This is my absolute fav for weekend brunches 🙂 Glad you found this recipe!
I am making these for Christmas but have someone coming with an egg allergy. What can I replace it with? Thanks!
Flax eggs should work, or you can try this recipe!
I just made these today and they’re amazing! I’ve tried a couple other recipes and this one is by far the best! Will definitely be making again and again 🙂
So happy to hear that Alena! My absolute favorites 🙂
I tried these over the weekend and got great reviews from guests but I do think they turned out a little dry. Not sure how I can make them more moist? I doubled the recipe and let them rise overnight.
I’m not sure why they would be dry if the recipe was followed exactly. I might suggest reducing the bread flour a bit if you are having an issue!
Sounds so good! I’m definitely making these for Christmas morning! Quick question. For the overnight cinnamon rolls, do you let them rise one last time before putting them in the fridge or do you do that in the morning?
Hi Lorraine! I actually ended up making these the night before and I just let the dough rise for that 1 – 1 1/2 hours Monique mentioned, covered the rolls and put in the fridge overnight. In the morning, I took them out (you’ll notice that they rose more overnight!), let sit at room temp for about 30 minutes and then baked. They turned out great! Hope this helps.
Hi Lorraine – see Alyssa’s tip above 🙂 They should turn out great!
Thanks so much for the recipe..they are so yummy and soft. Since I dont have milk so I use unsweetend almond milk and do the overnight dough. Thanks for sharing the recipe Monique.
Perfect! Glad you loved these.
Made these for a work Christmas potluck party and they were gone in 10 seconds flat! They were so good, I’m throwing away all my other cinnamon roll recipes and only keeping this one. Love how there’s the option to prep it the night before, which I did this time and they turned out perfectly.
Amazing! So happy to hear that Alyssa 🙂
These look awesome, would love to make these for Christmas morning! What would be the effect of using all purpose flour in place of bread flour?
All-purpose will work but the bread flour is what makes these extra light and fluffy 🙂
What about buttermilk ??
I used the overnight method and they turned out so gooey and delish. I make cinnamon rolls every year for Christmas and always forget what recipe is used. I’ll definitelty be saving this one!
Amazing! Glad you found this recipe 🙂
Wow! These are terrific! Our 34 year old daughter said it will be a new Christmas Eve morning tradition.
So happy to hear that!
Wow these are amazing, thank you so much for sharing! Bread flour does make all the difference!!!
It really does!
These were amazing! Definitely as good as Cinnabon but you don’t feel bad after eating. Thanks so much for this recipe, I will definitely be making these again.
Absolutely! Glad you loved them 🙂
Do you have a receipt for cinnamon rolls that are gluten, diary and egg free?
Not at the moment, but these are dairy + egg free!
I made these on Christmas Eve for Christmas day breakfast and they were a hit over here in England.
Mine needed a longer and slightly lower bake. The tops were browning before the middles were cooked through but I did get a very good overnight second rise which might have affected things. Thank you for the recipe!
Amazing! Glad you were able to make those little adjustments.
Hi,
This looks delicious! Do you know how to substitute fresh yeast in place of powdered? I can only find fresh at our small European market.
Thank you.
Hi Amy! I think you should be able to use 2/3 ounce fresh yeast, but please know that I have not tried it.
I made your cinnamon rolls. And they were amazing!!
I have been looking for a recipe that I enjoy eating for a few years. I have it now!
Thank you so much for posting this!! My children will grow up with memories of Christmas mornings being filled with joy the sweet meal of cinnamon rolls!
So happy to hear that, James! They’re my favorite Christmas tradition and I’m glad they can be yours, too 🙂
What if the dough isnt sticky… I cant seem to get it right. I follow to a T and yet its day when mixing.
Hi Caitlin! Are you using bread flour? Make sure you aren’t packing the flour. I’ve never had anyone tell me the dough was dry with these cinnamon rolls!
I made these delectables yesterday. I probably should have waited longer to taste them. They seemed really doughy and I wondered if I left them in the office long enough. Next day tho. Holy smokes! They are great! I think they just needed time to cool completely and dehydrate a bit. I do think next time I will make them smaller. I can make more of them and bring them into work! Thanks for sharing a wonderful recipe. I see you had one hater on the thread. Too bad but I loved this recipe and will bake them again.
Perfect! Glad you loved these. I hope everyone in the office likes them too!
When I make these again I am going to double or triple the inside cinnamon and sugar to me I wanted them a little more Gooey.. bunch more gooey 😋 the dough perfect recipe.. I did use salted butter next time I will use the unsalted as it messed with my frosting I could tell there was a little bit too much salt not in a terrible bad way. It does seem like there’s a little bit too much frosting I did not use all of it. I will double or triple the inside GUI nearest mixture though. I did not like them cut into eight portions I liked him into the 12. 8 pcs away too large.
I did use a good non-GMO bread flour. I rolled it up overnight then bake them on a Saturday morning oh my! The smell was wonderful!
Great! Glad you enjoyed!
Yes the longer they sit even day or 2
Mmmm bettr they get!
So good!
First attempt making cinnamon buns, used this recipe and all-purpose flour. They’re sitting and cooling on the counter now, the house smells amazing! Will reduce some calories by not using icing. Thanks for this, wont be last timei use it either!
Perfect! Hope you loved these!
Baked these-now printing for a friend who loved them!
Amazing!!
I made these last night and the dough was just silky and so easy to roll out. My husband who typically only likes Cinnabons came back for seconds. He had two this morning for breakfast too. This is a keeper! Thanks for the great recipe!!!!!
So happy to hear that Lisa! Better than Cinnabon 😉
Thank you for sharing recipe. Made these earlier today and I must say your recipe didn’t disappoint. They are so good!!! Nom nom nom. At first bite husband was over the moon. Super soft and gooey.
So happy to hear that! My absolute favorites.
These are delicious! I’ve made them a few times now. I keep ingredients on hand for snow days like today. I had never made cinnamon rolls before trying this recipe, it’s fun and rewarding! I made them today with almond milk instead of regular milk and that worked fine. I had trouble with the dough rising the first time, after that I place the bowl with dough on a heating pad while it’s rising .
Glad you love these! Agreed that it’s fun and *very* rewarding 🙂 Great trick with the heating pad.
These were extremely tasty though I did not follow exactly. I used all purpose flour and increased the milk by about a quarter cup. Also, I only had instant yeast so I mixed the dry ingredients first (including the yeast), then added the milk and other ingredients. I made them the night before which was so convenient. A friend was over with her kids and one of them proclaimed them “better than IKEA’s.”
Glad those swaps worked out for you! Definitely better than IKEA’s 😉
If I have to make alot of these, like 40 or so, would you double/triple the recipe or make each batch separately?
I haven’t made a large batch, but doubling should be fine!
Yep! Have made these SO many times and they are perfect. I’m always looking for an excuse to have an at home brunch so I can make these.
So happy to hear that! At home brunch is the best 🙂
I just got my Kitchen Aid and was given the task to make my peeps some “awesome” cinnamon buns. this was the first recipe I tried and they turned out perfect! I’ve made them once a week ever since – 3 times now – because they were a huge success. They’ve never been my thing but these are delicious – especially with the cream cheese icing. Thanks for the recipe!
Amazing! I’m so glad you found this recipe. Thanks for your note!
You’re making me hungry… I think I just heardYou’re making me hungry… I think I just heard my tummy growl. lol! my tummy growl. lol!
I have been trying different cinnamon roll recipes for some time. These were the best rolls ever!! They were so soft and not too sweet. Great recipe. Thanks for sharing!!
So happy to hear that!! My absolute go-to recipe 🙂
Just made these and very pleased! I think the winning tip is the bread flour. Thanks!
I’m so glad you liked them! And yes, bread flour makes all the difference.
Hi I found that it was to dry so had to add more milk. I don’t know if this is because the measurements may be different where I live in the world. I am just now waiting for the first rise will let you know how it goes.
these turn out great. I did add more milk and raisins….turned out yummmm….thanks for the recipe.
Perfect!
These look amazing! I’m in the UK though and am not used to working with cups but with grams. I’m having difficulty converting the weight of the bread flour. When I search online I find that 1 cup of bread flour can weigh anything between 120g and 140g and when I tried to measure out a cup myself I came to 160g! Do you know the weight in grams or can you tell me how best to measure in a cup? Tightly packed or lightly filled? Thank you 🙂
I don’t know the weight in grams – sorry! I spoon my flour into measuring cups then level off.
I have tried these and they were really good! However, the brown sugar remained a bit crunchy after baking. Any tips how this can blend in better?
Awesome — so happy you liked them. Not sure what you mean by crunchy? If it was incorporated into the butter, it would have melted. If you want next time you can melt the butter or mix it with the brown sugar first before adding.
I just found your recipe and made these this morning. I used all purpose flour and light brown sugar (that’s what I had on hand!) they came out so light and fluffy. I cut them on the long end and made a pan of 15 small cinnamon rolls! My husband was sleeping and came down the stairs and says, oh you’re cooking cinnamon buns? I doubled the icing recipe and they were super yummy!!
As the name suggests, these are indeed the best cinnamon rolls I have ever (and will ever) eat. I’ve made them quite a few times now and they’ve turned out perfect every time. I’ve actually had to put a ban on myself making them for the time being – I end up eating half of them myself! I will use this recipe for years to come. Too good. Thank you for such a great recipe.
Amazing!! So happy you love them. Perfect for special occasions 🙂
Looks and sounds to die for! Can the recipe be adjusted to make them gluten free? Haven’t had a cinnamon roll in 5+ years as I can’t have gluten.
Help!
I’ve only made these as-is, sorry! I’ll add GF cinnamon rolls to my list 🙂
My grocery store only had rapid rise yeast. Do I still let them rise twice?
I haven’t tested them with instant yeast, but you will still need to allow them to rise twice. They probably will just rise quicker. Go for it!
I made these and now they are in high demand from all and sundry around me ……. awesome recipe thank you so much.
Making another batch now.
Amazing!! Happy to hear that.
Can the recipe be doubled and still achieve the same fabulous results?
Yes absolutely!
Made these for Easter Morning. So delicious and also easy!!
Perfect!! Glad you loved them 🙂
Yes! I make the same rolls for Christmas every year and decided to give this recipe a run for Easter. My famlly is obsessed w my Christmas rolls so they were a tough audience. They all loved them. My husband preferred them to my others! My kids (apparently nuts) and don’t love cream cheese and want me to make these rolls w my other icing (more of a glaze w maple extract). For me, this dough was so easy to work with, it turned out beautifully. Thank you!
So glad they loved them!! A maple glaze sounds delicious, too 🙂
Wonderful recipe! I make them every time I have company or just as a sweet treat. My neighbors love them too since they get some when I make a batch. 😊
Amazing! So happy to hear that 🙂
I made these cinnamon buns and they were delicious. There are no faults in the recipe and i could honestly eat these all day. My only complaint would be that it look ages to make these, and since i have 3 kids, they didn’t last very long. Although me and my kids loved these, for hours of cooking, they really only lasted one afternoon.
Made these this morning and they are literally the best!!
So happy to hear that!!
Hello, these look lovely! What type of milk works best? Whole? Buttermilk? Is 1% ok?
Thank you!!
Hi! Whole, 1% or 2% will all work 🙂
Hi! You can freeze the cinnamon rolls before they rise in the pan you will eventually bake them in. Cover them tightly with both plastic wrap and aluminum foil and freeze. Once ready to bake to remove them, allow them to completely thaw and rise and then bake!
Wonderful recipe! I love it
Thank you so much! They’re my favorite!
Oh my goodness – these are truly amazing! Even my nephew who doesn’t like cinnamon loved them!!
Amazing! So happy to hear that.
I made these this morning. WOW! THEY ARE AMAZING!! Thank you for sharing this wonderful recipe!
So happy to hear that!! Best breakfast treat 🙂
I came across this recipe a few months ago & have made then so many times. I’ve only made one adjustment to three recipe & that is to use one third wholemeal flour & it add another dimension to the flavour.
Amazing! Glad that adjustment works out for you.
Quick question – can I make them in the evening and then bake them the next evening? So that they are in the fridge for almost 24 hours instead of just overnight?
Yes, that should be fine, but I’m not positive as I’ve never kept the in the fridge that long.
These sound really good for breakfast tomorrow, but I don’t have bread flour and don’t really want to go out and spend the money. Have you tried using all purpose?
The bread flour keeps these extra fluffy, but many people have used all-purpose with success!
I’ve made these cinnamon buns twice now and both times they have been amazing! The dough is so fluffy and the filling is sweet and delicious. I love the frosting – it’s very rich but it’s slightly bitter taste cuts through the sweetness of the bun itself. They do take a long time to make (probably 2.5 hours) for only 9 buns, but they’re totally worth it.
So glad you love them! They are pretty time intensive, but always worth it 🙂
I just made these and they are very easy and Delicious!!!!! I did not have enough unsalted butter for the filling or frosting so I used salted, they are so yummy! Thanks for sharing
Perfect!! Glad you enjoyed 🙂
This recipe is amazing! Can I freeze left over cooked buns?
Glad you love it! And yes that will work great, just defrost once ready to eat!
I just made these! left the dough overnight and it actually rose to double!!
And let it rise abit more in the morning and then shaped it and baked 🙂 It’s tasting really great 🙂 everyone at home loves them! Thanks so much for the recipe..
Amazing! So happy to hear that 🙂
I made double the recipe just now and it turned out perfectly delicious.. My family ate em all.. I’m saving myself one for my cheat day 😁👍
Glad everyone loved them! The perfect treat 🙂
i love this recipe. so creative
look so yummi, make my stomach is hot
Amazing! So happy to hear that, Laura. Also, the savory rolls sound delicious 🙂 You’ll have to let me know if you try those!
Sadly these didnt turn out for me , but I think it’s because my husband purchased whole wheat bread flour instead of white , and it was just so heavy ! But I can see it being a great recipe otherwise , I’ll be trying again with different flour so I can post an improved review of my experience!
Sorry to hear that Melody! Definitely give it a try with regular white bread flour and let me know how you like these!
Great Recipe! Trying to think of a good excuse to make another batch.
Always a good time for cinnamon rolls! Glad you liked them 🙂
Can I use multi purpose flour instead of bread flour pls let me knw
The bread flour keeps these extra fluffy, but many people have used all-purpose with success!
I tried this recipe for the first time last year expecting to fail because I mean it’s cinnamon rolls ! I thought I’d still give it a try because it seemed fun and easy enough. After making these and having them turn out so good I tatted baking more. Knowing I could master cinnamon rolls was definitely a confident booster. this recipe is honestly so fun and easy to follow and the turn out is amazing. I’ve even found new ways to spice it up and instead of regular cinnamon I zest my own and the smell is amazing and taste even more homemade. I fully recommend anyone to try this. I tried giving this five stars but it wouldn’t stop freezing but it’s beyond 5 stars ⭐️
I’m so glad you love this recipe, Cindy! Homemade, zested cinnamon sounds incredible. Thanks for your comment!
My daughter has been asking me to make cinnamon rolls. I found your recipe and made them today! She was thrilled! and everyone loved them! They were easy to make and absolutely delicious. Will be making these again. Thank you
Amazing! So happy everyone loved these 🙂 Perfect for brunch or a delicious treat!
The worlds best is quite a statement – but absolutely true and well deserved! I made these yesterday and they are quite possibly the best thing I have ever baked. They are light and soft and absolutely delicious. This is a recipe i will be keeping very close as I have a feeling it will be used a lot. Thanks for sharing.
I’m so happy you found this one! Truly one of my all-time favorite recipes. Enjoy 🙂
Hi, I’d like to try this recipe. I’m just wondering what is a measurement of cup you’ve used for baking? :)) and is it the same size for all your recipes you’ve got on this blog? Thanks for reply :))
Hi Nikki! The measurement is a standard cup, which I use throughout my blog 🙂
So is it standard size cup – 250 ml? Or American size Cup – about 236 ml? Thanks very much :-))
About 236!
Hi I have made my cinnamon buns smaller to get more than 9 I have made 16 how long should I cook them for?
Thank you
I would check them at 15 minutes!
I work at a Bed and Breakfast and these cinnamon buns are a hit 100% of the time. Wonderful recipe.
Amazing! So happy to hear that.
Hard to beat these scrumptious cinnamon rolls!
I’ve made this recipe 4 times already and they’re great every time. I never bother with cake flour, just use all-purpose. Finally, I find that they need a little under 20 minutes to come out perfect so keep an eye on them .
Love that you love these! And no cake flour here — just bread flour 🙂
The name says it all, absolute favorite cinnamon rolls recipe & all my friends adore them!
Amazing! So happy to hear that 🙂
These cinnamon are delicious !!! They are soft and full of taste. I will do them again often!
So glad you love them!!
I love cinnamon rolls! I have tried to make them myself one time before. I turned out to be a disaster. I seriously have had PTSD from it for years. Then I found this recipe. Nervous to try again I found the recipe so easy to follow and they turned out AMAZING! I followed the overnight method and set them at least 30 mins before baking. The only thing I changed was used unsweetened almond milk and that worked out just fine. Thank you this one is a keeper.
Amazing! Such a great go-to recipe. I’m glad you gave these a shot 🙂
You were not wrong. These certainly were the best cinnamon rolls my family and i ever had. Absolutely delicous and so easy to make. Thank you so much. Today i made another batch and divided it into 4. I made mini cinnamon rolls. I froze 3 as a test and baked one today.
Amazing! So happy to hear that, Anita!
Have been using this recipe for the last few years and been making them every year for fireworks night. Absolutely brilliant spot on recipe everyone loves them I have to double the batch. So good the next day too if you pop them in the microwave for 20 seconds. Relatively easy. Found the cooking time to be shorter than stated.
Amazing! So happy to hear that. Cooking times can vary based on a number of factors (like the oven’s actual temps) but I’m glad you found what works best in your oven 🙂
Made these this morning and they were amazing!
So happy to hear that!
Hi Monique!
I was wondering how long they’ll stay tasty. I wanna make these for girls night but it would be good to know how far in advance I can make them 🙂
1 day in advance is our recommendation! You can also warm them up in the oven the day you are ready to serve and then ice them!
Looking forward to making cinnamon rolls from scratch for the first time.
Hope you love them!
Oh my heavens, these are the best I’ve ever had! I must say I hold quite a bit of trepidation when it comes (specifically) to attempting homemade cinnamon rolls. There isn’t much worse in the baking world than putting in all that hardwork, waiting, baking, being tempted by the aroma, then bite into a terribly dry cinnamon roll. This recipe has been lurking in an open browser for 2+ years, but this week, I needed a distraction to prolong my unpacking procrastination.
Admittedly, I abused this dough. I pulled it together Friday while the kids were in school. I added the sugar to the yeast to kickstart the foam, had to hand knead bc the dough was so firm it knocked the lock back on my KitchenAid, let it rise 4 hours while doing housework and getting the kids from school. I was worried it wouldn’t rise correctly when baked. But I proceeded with rolling, filling, and slicing the dough. I covered them and popped them in the fridge for breakfast today.
I did pull them when I first got up and let them sit for 30 minutes plus oven preheating time.
Amazing.
These little gems took a licking yesterday but rose beautifully! Slightly crisp on the outside, but warm and moist on the inside. The brown sugar reaches that fine point before it turns to a crunchy mess- where it’s still soft and gooey. The frosting wasn’t too rich or sweet. The whole family is very, very happy. And I was able to enjoy the kids and my coffee while it all came together.
10/10
100% recommend
Will definitely make again
Thank you!
So happy you finally got to try these, Kit! They are a bit labor intensive but always worth it 🙂 Glad you loved them!
I made these today for my daughters and we absolutely love them! They’re so soft and fluffy! I will definitely be keeping this recipe and making these again. 😄😊
These were so easy and fast to make, and yes, DELICIOUS. I addded raisins and chopped pecans before rolling.
Thank you for this recipe.
Can you double this recipe??
I make these cinnamon rolls for my family at least once a month. They are also my go to recipe if I need to take something to work. They all drool over them! I’m lucky enough to have an oven at work so I make a batch for the family & then do the over night for my co-workers~ THESE ARE PERFECT~
Amazing!! So happy to hear that, Jesse 🙂
I made these cinnamon rolls yesterday and kept in fridge overnight and baked this morning. We had them for breakfast and they were delicious. I made 12 cinnamon rolls instead of the recommended 9 rolls and the size was perfect. I will definitely be making these over the holidays and for sleepovers with our grandkids. Thanks for a great recipe.
Perfect! So great for the holidays. I hope your grandkids love them, too!
AMAZING!! Just one question: I live in a warm country so what’s the best way to store them once baked?
I’d recommend storing them in the fridge 🙂 enjoy!
Hi, I’d love to try your cinnamon bun recipe as they look amazing. I’m from Scotland so could you please give me the recipe in metric or British measurements please ? Ie , cups =
Many thanks, Steven:-))
Hi Steven! I’m not 100% sure what the conversions will be, but an online calculator should do the trick!
So good! I used Swerve sugar substitutes (Granulated, Brown and Powdered) since I have gestational Diabetes right now, but still made a regular batch to treat my family with cinnamon rolls for the holidays! Not my 1st time making these, the substitution worked but weren’t quite as gooey on the filling or creamy on the frosting.
The sugar substitutes likely changed the consistency on these, but I’m glad they worked out! Great for the holidays.
These were the best cinnamon rolls I’ve ever made!!! I took the rolls out when they were just golden brown but the inner most dough wasn’t really baked through so it did taste doughy but the flavor was very delicious! Next time, I’ll bake them a bit longer. Best cinnamon rolls ever!!!
So happy you loved them! Yes, feel free to keep them in for a bit longer if you prefer them a bit less doughy.
Do you mind sharing the nutrition info? I love seeing that on your other recipes! I have not tried these yet, but I have been craving homemade cinnamon rolls and these look perfect!!
I didn’t calculate nutrition info for this recipe as it’s meant to be more an indulgent treat 🙂 Hope you love them!
Thank you for an amazing recipe!! My daughter said that these cinnamon rolls are “the best damn cinnamon rolls ever, even better than Cinnabon!!”
Love it! So happy to hear that 🙂
Make them every Christmas and they are so yummmyyyyyyyyyyy
Perfect for Christmas morning!
These look great and I can’t wait to make them. I love all of your recipes! To make gluten free should I sub gluten free bread flour and leave the rest the same or would you recommend following your dairy and gluten free cinnamon roll recipe?
Thank you!
So glad you love the recipes here! Unfortunately I don’t have a sub to make them gluten free that I would recommend. A GF cinnamon roll is on my recipe list for the future!
This recipe looks so good! I’m GF though so I can’t eat it, do you have any suggestions on how I could make this GF?
Unfortunately I don’t have a good sub to make these GF – sorry!
I made these for some friends and they were awesome, wondering how long they will keep without going stale and best way to keep them fresh once cooked?
Thanks!
So happy to hear that! They will stay fresh wrapped on the counter for 1 day and then should go in the fridge for up to 3-4 days.
Would love to make these for Christmas morning, however – have a nephew with a dairy and nut allergy. Do you think I could use soy milk? Also, any suggests on how to make the icing dairy free?
Hope to hear back!
Hi Taylor! I haven’t tried to use soy milk but I’m sure it would be fine. You could also try oat milk. I suggest using a vegan buttery stick in place of the butter.
I was trying to read through the comments so I wouldn’t ask a double, but there are so many comments I couldn’t read through them all. I was thinking about making them for Christmas morning but making them GF. Would it would with GF flour or no? Thank you so much for the help!!
Hi! I’ve actually only made them as-is, so I don’t have a recommendation for making these GF as the consistency won’t be the same. Sorry!
I made these and they hit the spot for a Cinnabon cravings! Definitely soft and fluffy. I found I had to loosely cover the tops with foil and bake a little longer because they weren’t quite cooked enough but then they were perfect.
Not that it should matter but how many. Calories per roll?
Delicious! Great idea with the foil. I didn’t calculate nutrition for this one as it’s meant to be a more indulgent treat 🙂
Help!!!! I can’t get my dough to rise when I bake them!!! I’ve followed your recipe 3 times in two days and tried other things I’ve read that helps rise the dough and the end result is still the same. I’m so confused to what I’m doing wrong. Lol
Sorry to hear that! Perhaps your yeast is old or your milk may be too hot. Are you using the correct yeast that is linked in the post (quick-rise?)
Made this recipe for thanksgiving morning and it was a HUGE hit!! The recipe is perfect, easy to follow, and a super fun treat! Making again for Christmas morning! Thanks Monique!!
Amazing! So happy to hear that, Natalie 🙂
My friend and I started a tradition a few years back to have Pillsbury cinnamon rolls on Thanksgiving morning. I am so glad I found this recipe, life changing! I followed this recipe step by step, and they turned out better then I imagined. The cream cheese frosting is definitely the cherry on top 🙂 Going to be making these for years to come. Now, I am on to try some of your Christmas cookies!
Amazing! So happy you found this recipe, too 🙂 hope you find some new fav Christmas cookies!
Everyone absolutely loves these cinnamon rolls when I make them! I double the milk and all goes perfectly without a hitch!
Everyone absolutely loves these cinnamon rolls when I make them! I double the milk and all goes perfectly without a hitch! I usually get about 12 cinnamon rolls into a 9″ square pan and bake for about 15-18 min for a perfect bake.
Perfect! So happy to hear that.
Absolutely delicious but after 25 minutes at 350 they were completely raw so I had to bake them longer
So strange! Every oven is different. I’m not sure how they would be raw after 25 minutes though. Hopefully you just baked them longer.
Hi,
I’ve seen recipes where they pour over double cream just before baking – would I be able to do that with this recipe too? I’ve been wanting to try it out for ages!
Hi! Absolutely! That would achieve a nice caramelized bottom, although they’re so good I don’t think they need it 🙂 (I’m biased!)
I tried making cinnamon rolls for the first time and I absolutely loved how they turned out from following this recipes. The only comment I can make is being from the UK we don’t really use cups so converting the ingredients into grams took some extra time but I thought the recipe was still great. I will be making them again very soon!
So happy to hear that! I’m glad you were able to find the right conversions, too.
Hi there, could you tell me the measurements in grams? I’ve tried to convert them myself but depending on the website I get different answers.
Came out amazing! Got lots of compliments when shared with coworkers too. Definitely follow all the tips given in the ingredients and instructions! I’m a beginner baker, but these are phenomenal. Thanks!!
Love that! Yes, the extra tips & tricks are there to ensure that they come out perfect every time 🙂
These were the absolute BEST cinnamon rolls I’ve ever made and eaten. I prepped the day before and baked this morning.
The cream cheese frosting was out of this world. Thank you for sharing this recipe
Perfect! I’m so glad you love these!
I made these a few weeks ago and they were simply amazing! Soft, fluffy and yummy!! Unfortunately, today my dough is not coming together… I’ve made 3 attempts and the dough is dry and not coming together on the dough hook like previous… not sure what I’m doing differently or wrong…, will attempt again but today is not my day!! Truly delicious when they do come together though!!
So strange! I’d double check and make sure that your ingredients are all fresh.
I have made this amazing recipe for Christmas morning breakfast for the last 5 years. Our family loves and looks forward to this amazing treat every single year! No adjustments, it’s perfect the way it is!
So happy to hear that! Perfect for Christmas morning 🙂
It’s amazing and fluffy
I tried it more than one time
I’ll tag you soon
Perfect!!
I loved to bale and try new recipes. I have never made cinnamon rolls and love a complex recipe. Although it may seem overwhelming to make the instruction and video were helpful and made it really easy to follow. I did the second ride over night and baked them in the morning. They were amazing and a crowd pleaser. I will be making these again.
Perfect! So happy to hear that Katrina 🙂
Hands down, the absolute best cinnamon rolls I have ever made! And my family agrees!! I tried both methods, baking the same day and refrigerating then baking, and each time they have been perfect! Other recipes I have followed have used all purpose flour and have never turned out…at all! Bread flour is the way to go!! Delicious recipe! My family thanks you!!
Amazing! I’m so glad. The bread flour is a game changer!
You mentioned that you prefer to use salted butter in this recipe. In that case, do you eliminate the additional salt listed?
No you keep it in 🙂 I always love salted butter but it’s just a preference.
Didn’t change a thing and these came out perfectly! I never leave reviews for recipes but felt obligated too because these are that good! Time consuming…..yes. Worth it……100%!!
So happy to hear that!
This was my first time making homemade cinnamon rolls. This recipe was easy to follow and most importantly the results were excellent!
So glad you loved them!
I am super grateful you mentioned this recipe can be done by hand. This was the convincing factor for me to make these cinnamon rolls. They are so delicious. Perfect recipe for my Saturday morning chore routine. I did modify the recipe by using AP flour instead of bread flour. I kneaded the dough by hand for 13 minutes. I also added 1/4 tablespoon ground ginger and 1/4 tablespoon pumpkin pie spice to the cinnamon brown sugar mixture. I’m 23 weeks pregnant and craving cinnamon rolls. These were most satisfying.
Love the idea of adding spices! I’m so glad you loved them 🙂
Hi, would love to try these,but I was wondering if they are not all consumed the same day will they keep for a day or 2 on the counter?
Thanks,
Deborah
Hi! These will stay good for about 1 day on the counter and then I’d suggest storing them in the fridge 🙂
Probably the best cinnamon rolls I’ve ever had! Made these both the overnight way and same day, both have come out flawlessly! Had to knead the dough on my own but other than that everything was incredibly easy!
Amazing! So happy to hear that!
These were amazing! I added some melted butter on top of the roles in the pan, definitely made them moist! Yummm
Yum! Glad you loved them!
This recipe is outstanding! I made it today for the first time and the cinnamon rolls turned out bakery quality! I’ve tried other cinnamon roll recipes in the past, but they’ve never measured up to the ease, texture, and flavor of this recipe! The center was soft and gooey, and the outside was lightly browned as described! I wish I could share a picture because they deserve the limelight! And the video was a great help to guide the process! We live 90 miles from a bakery, and rarely have the opportunity to enjoy a masterful cinnamon roll fresh out of the oven! What a phenomenal treat to be able to make them at home! Thank you VERY MUCH for sharing your expertise with us!!
I’m so happy to hear that, Pam! Such a great recipe to have on-hand 🙂 Happy new year!
Hi, my husband is requesting cinnamon rolls as his “birthday cake” for his birthday on Saturday! We both work Friday and Saturday, so I just made the dough (it’s doing it’s first rise In the bowl as I type!) and was going to assemble the cinnamon rolls and place them in the baking pan and let them sit in the fridge for two days and bake on Saturday night. Would that work or would you recommend me freezing the rolls and taking them out on Saturday to thaw out and baking them Saturday night when we are both home?
Hi! I haven’t tried to let them sit for two days, but that may be too much for the yeast. I can’t say for sure without testing! Please let me know what you try and report back 🙂
My boyfriend and I made these ! They’re perfect!
I made the dough the night before, put it in the fridge and left it rise for an hour in the morning. Superb! Not under cooked at all and the sugar caramelized on the bottom of them :p so delicious!
Amazing! So glad you enjoyed 🙂
OMG this recipe is so perfect!! I absolutely love cinnabuns but have never had a lot of success with previous recipes I’ve tried. I live in the UK and usually look for UK recipes but am so glad I tried these. You’re right they ARE better than cinnabuns! Thank you so much Ambitious Kitchen. im off to try making a chocolate swirl version.. wish me luck!
Amazing!! So happy you love these. Let me know how the chocolate swirl version turns out!
Amazing recipe, so easy to follow with the video too.
Do you store them in the fridge after?
Thanks!
Glad you enjoyed! Feel free to leave them covered at room temp for about 1 day, and then transfer to the fridge 🙂
Ummm, more like 100/5 stars!! These were exactly what they say they were-THE HONEST-TO-GOODNESS BEST CINNAMON ROLLS YOU WILL. EVER. EAT. The only thing I did different was double the frosting recipe, bc I like mine drowning in it. Made them for Christmas, and everyone could not stop raving about them. Thanks for this perfectly amazing new recipe to add to the arsenal! 🔥🔥❤❤
Love that!! So happy you enjoyed, Melissa 🙂
I made these tonight but substituted whole wheat bread flour. And instead of the cinnamon and brown sugar I used butter, garlic powder, Parmesan and mozzarella cheese and made them cheese buns. We’ll see what the kids think of them (I wanted them to have buns to make sandwiches on for school) but my husband tried them tonight and said they were tasty
Love the idea of savory buns! I hope the kiddos loved them 🙂
Such a great recipe! These buns were a massive hit with my family! Insanely delicious they taste just like the vanilla cinnabon!
So happy everyone loved them! Just like cinnabon 🙂
I have now made these twice and they never disappoint! My family loves these. They come together pretty easily, especially for someone who never bakes anything but cookies! I double the frosting just because you can never really have enough! Simple to follow instructions and being able to freeze ahead of time also is great! Highly recommend!!
Amazing! So happy to hear that, Maggie 🙂
These were amazing!! I used all purpose flour and they came out soft and delicous! Will definitely make them again. Thank you!
Great! So happy to hear that!
The recipe for the dough was INCREDIBLY wet, like unmanageable levels of wet. I had to add almost a full cup of extra flour to get it workable. I needed to change the dough recipe too much and it ended up not rising, but that could also be because the recipe doesn’t really mention anything about letting the yeast bloom, and I’m still pretty new at baking bread so I could have missed a step that’s obvious to more experienced bakers. In the end, they tasted pretty good, they were just really dense.