Soft Cinnamon Rolls made with a simple homemade dough are super fluffy and light! Coat them in a perfect cream cheese glaze and let the baking begin!
You know you’re onto a winning Cinnamon Roll recipe when you see and feel how soft they are on the inside. Pulling them apart is heaven. Surprisingly easy to make and better than any store bought roll!
SOFT CINNAMON ROLLS
Nothing says Sunday morning like a warm, gooey batch of homemade Soft Cinnamon Rolls topped with a generous coating of cream cheese glaze! This is the only cinnamon roll recipe you will ever need! Incredibly soft and fluffy and yes, completely from scratch with a fast rise thanks to my oven proofing method explained below.
HOW TO MAKE CINNAMON ROLLS
START WITH THE YEAST
Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy to activate the yeast.
MAKE YOUR ROLLS
To make the rolls, add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Knead until smooth and elastic (about 2 minutes kneading).
Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
FAST RISE TIP
Lightly coat a large bowl with cooking oil spray and transfer the ball of dough into the bowl, turning once to coat in the oil.
Cover with a damp towel and transfer bowl of dough to a PREHEATED oven! Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
ROLL
Roll out your dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
SECOND RISE
After that, arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
CREAM CREAM CHEESE GLAZE
Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm and enjoy!
HOW DO YOU KEEP CINNAMON ROLLS MOIST?
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.
CAN YOU REFRIGERATE CINNAMON ROLL DOUGH?
Yes, your cinnamon roll dough can be refrigerated either after it’s kneaded and before the first rise or after the dough has risen and is shaped. You should cover the shaped dough tightly and refrigerate for up to 24 hours.
Just LOOK at the fluff levels on this roll ↓
BAKING WITH YEAST
I get it, ‘yeast’ can be a scary word for those of us who aren’t confident bakers, however you shouldn’t let it intimidate you! I’ve managed to create this Soft Cinnamon Roll recipe in a faster prep time while still using yeast, so you’re not losing the fluffiness of a good cinnamon roll. Nothing beats yeast.
MORE BAKING RECIPES
Easy Soft Dinner Rolls (NO MIXER + EGG FREE)
Hot Cross Buns
Cinnamon Star Bread
Mini Caprese Deep Dish Pizzas
Watch us make Soft Cinnamon Rolls right here!
PLEASE NOTE: THE VIDEO BELOW DOES NOT SHOW THE EGG ADDED INTO THE DOUGH DUE TO A FILMING ERROR. THIS IS AN IMPORTANT INGREDIENT AND MUST BE ADDED FOR SOFT CINNAMON ROLLS.
Soft Cinnamon Rolls
Ingredients
YEAST:
- 1 cup milk warmed to the touch (NOT HOT -- temp at 110°F or 45°C)
- 1/4 cup melted butter
- 5 tablespoons granulated sugar
- 2-1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast)
ROLLS:
- 1 large egg lightly whisked
- 3 1/2 cups all purpose (or plain) flour
- 1/4 teaspoon salt
- Cooking oil spray
FILLING:
- 3/4 cup loosely packed brown sugar
- 3 tablespoons ground cinnamon
- 4 tablespoons butter melted
ICING:
- 4 oz (110 g) cream cheese room temperature
- 2 tablespoon melted butter
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Heat oven to 200°F (100°C).
FOR THE YEAST:
- Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
FOR THE ROLLS:
- Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
- Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
- Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
- Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
- While rising, preheat oven to 175°C | 350°F.
- Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
FOR THE ICING:
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
Kirti Govan says
Awesome recipe! Followed instructions exactly and they were a huge hit!
Heather says
If you are having trouble with the dough being sticky, which it should be, just lightly flour a silicone baking mat such as a Silpat and knead the dough on that. It won’t stick and works perfectly!
Deb says
Delicious as is, thank you for sharing recipe !!
Yasmin says
Made it today. Its amazing!! The recipe is not hard to follow. Made two version, with and without icing. Both tastes amazing. Thanks for the recipe!
Rioghna says
if any one has tried it, does bread/ strong white flour work better than plain/ all purpose flour?
we have no plain flour left… haha
Sharon says
These cinnamon buns are AMAZING! Thanks for sharing.
Christine says
Hi Karina, The kids and adults went crazy for these. It was super easy to make and came out perfect. My question is: Can these be frozen once they are rolled and cut in pieces to cook later? If so, would I let them defrost over night in the fridge to pop in the oven the next morning? …..Thanks Christine
Olga says
I have a question-maybe someone can advise me. When I make cinnamon rolls there’s always ‘free space’ inside the roll-like they don’t hold together but can be unrolled very easily. I’m quite an experienced Baker and I make a lot of different yeast-based roll and I would say that I’m quite sure that the dough looks fine however I cannot figure out what mistake I’m making… Too much filling? Not rolled tightly enough? Too thin dough? Has anybody had similar issue and found a solution? Thanks so much in advance!
Carolann W says
Roll them tight and put them close together in the pan to rise. That should help them stay together. 🙂
Amanda says
Tried baking this since there’s no Cinnabon where I live.
It’s my first time using yeast and dealing with dough, so I’m really clueless.
Baked using the air fryer instead of an oven.
Do I need to do the window-pane test?
It turned out good for a first time try.
But the outside later is a little crispy, unlike the inside. The inside is perfect! Is it because I used the air fryer?
Pleas help me out. I want to try again to ensure the outside is as soft as the inside.
Alan says
Follow the recipe. That should help.
Ashley says
These are easily some of the best cinnamon buns I’ve ever had, though, I would add a little more filling to make it gooier. It’s a easy recipe to follow and is so worth it.
Lindie says
I’ve tried lots of different cinnamon scroll recipes and these are by far the best. Absolutely delicious and so soft!! Thanks for a great recipe.
Tamara says
I normally bake with yeast, but for some reason, even though I measured everything exactly, the dough came out tacky. The comments suggest that this is an easy to make dough. I don’t know what I did wrong.
Annie says
Here we are locked up at home and I decided to give these a shot. My first ever attempt at Cinnamon Rolls and you made me look like a pro! These are so delicious and the bread is so soft. We popped what was left in the microwave this morning and I think they’re even better the next day. I noticed milk in the ingredients for the icing, but based on comments didn’t add any. Thank you so much for bringing smiles into our home during such frightening times. I will definitely be trying more of your recipes!
Stay safe and God bless!
Shantia says
What if your dough is sticky after rising? What should you do or what was done wrong?
Rachael says
How do I make these rolls ahead of time?
Mavis says
Would oat milk work ?
hi says
A lot of people say 5 stars and I haven’t made them yet but it seems like they are good.
Kelly says
I made them tonight they are sooooo good.
Cris Lmbr says
OMG, this is soooo soooo soft cinnamon rolls. Would definitely make again and again 😍
Dorothy says
I looove the outcome,will be baking them more often, thank youi just omitted the icing,i do not have a sweet tooth
Brian says
I just made these and they’re wonderful. Modified recipe by adding about 1/2 cup of raisins and about 1/4 cup of corn syrup to filling. Only used about 3/4 of the icing / glaze, but that could be because I needed to add additional icing / powdered sugar to get the right consistency. Next time I’ll start with 3/4 cup of sugar and hold back the milk, adding as necessary to get the right consistency.
Still a fantastic recipe.
Thanks.
Shayal says
This recipe looks so good and I have been wanting to bake these for some time. I have just managed to get some yeast however I have active dried yeast. Is there anything I would need to do differently regarding the timing or amount used ? Thank you
Nina says
Sorry meant to put 5 stars!
iris zinov says
hey! i haven’t baked this yet but i am planning to. however, we don’t have many ingredients right now and we’re wondering how many cinnamon rolls does this recipe make. thanks ?
Marie says
How many ounces/grams of flour is used as depending on how it’s measured, will affect outcome. Thank you.
Rosemary says
I hardly ever comment on recipes, but this is absolutely fantastic. The rolls are so soft and they taste amazing!!
Effy says
I have made this recipe twice and the dough rolls out so thin..am i rolling it out correctly? I am doing 19 inches by 13 inches
Abby Hendrickson says
13 x 19? Or 13 x 9?
Michael says
I’ve used this recipe twice now, second time added stewed apples in a thick sauce, absolutely wonderful. Thank you so much for your hard work of trying so many different recipes and creating the perfect one. This is one I will be writing down in my recipe book so I never lose it. Stay safe and well
Candice says
My children LOOOOOOOOOOOVE cinnabon and i refuse to use plain white flour… this is the ONLY!!! recipe i have tried, that gave me SOFT rolls (because adding whole grain flour and seed meals to the dough works well for me with breads and pitas and pizza dough …. but cinnamon rolls dont come out as SOFT as we would like). THANK YOU for this recipe because while my kids will eat and enjoy ANYTHING called cinnamon rolls … Now i can thoroughly enjoy them too 🙂
Carl Kennedy says
Any way to make these sugar free or sugar reduction? Thinking diabetic-friendly….or tolerable..
Bobby says
I must this was really a fail proof recipe. Thank you so much.
Casey says
These turned out perfectly! The directions were easy to follow. I love to make cinnamon buns for Christmas morning. Do you know if these would work overnight? I would put them in the pan after making the rolls, and put them in the fridge. Let them rise in the morning, and then bake.
Adrian Colburn says
I am wondering the same thing.
Jules says
Had trouble with dough being super sticky and unable to be kneaded when I stirred in the flour (3 and 1/2 cups exactly). I double checked my measurements but it was no use I measured everything right. Not sure why this happened. I added extra flour to try and save to the dough. I ended up resorting to using my kitchenade to knead for me because it stayed sticky even after a good amount of additional flour. I am thinking maybe it is because I live in florida that ‘this happened…? Anyone have similar issues? The frosting came out amazing and the rolls are ok. Not great but they work. I just wish I knew what went wrong when so many people had no problem.
Susan says
I had this issue as well. I had to gradually keep adding extra flour as I kneaded and eventually the dough stopped sticking. I don’t think this happened because you live in Florida as I in the winter and had an experience similar to yours. But once I fixed the dough, everything went amazingly.
Pierre says
I’m no cook but my wife loves cinnamon rolls so I tried making them. Turned out great thanks for the recipe.
KB says
Hello Karina , your recipe sounds really really good, gotta try it soon?
Gary says
Hello. I love your cinnamon roll receipt. I have made them twice now and mine are coming out dense. What am I doing wrong ??
Thanks Gary
Mky says
You need to let them proof more or they need more kneading maybe.
Rachel says
These were amazing! I used my bread maker to make the dough. I just put all the wet and dry ingredients in and put it onto a dough setting. They turned out great! So soft and fluffy, best cinnamon rolls I have ever had. Will make again! 🙂
Kems says
Hi Karina, I’m from Africa. I tried this recipe and it soooo fluffy and delicious like you said. I also had a lot of fun baking it. However, I’d like to bake in a larger quantity so I want to know if this recipe can be doubled. Awaiting your response, thanks.
Luisa Tuu says
I have always doubled the recipe as i have a large family. Still turned out perfect.
Alena says
I have been using the same cinnamon bun recipe for 2 years because I thought it was the best one…until now. I decided to try out a different recipe and i came across these beauties. Im so glad i found them, they’re my new favorite! My husband and our picky triplets loved them just as much as I did. Needless to say, I will be making these again and again 🙂 Thanks so much for sharing!
Danielle says
Here it is three years later and I found this recipe. Soooooo happy. The only thing I added was some chopped dates to the cinnamon mixture and a few drops of orange extract to the icing ingredients. Bravo!!!! Very very good!!!
Crystal Delgado-Dickey says
Rarely do I leave a review, but this recipe is an exception! These cinnamon rolls turned out amazing! I did have to adjust the rise time to 45 minutes each time, slow yeast. I took the advice of another reviewer and lowered the temp to 325 and baked for 25 minutes. I’ve tried so many recipes, but these are the most perfect cinnamon rolls EVER! Thanks so much!
Claire says
Beautiful! They really are soft and fluffy and yummy. Thank you
Esther says
amazing this is the third time iv used this recipe its amazing it always makes more
than i expect i made 25 last time
it rises a lot and very easily love it ??
Pamela says
These are super easy to make and taste amazingly good. Thank you for the recipe 🙂
Esther says
it was to die for i honestly think i’m gonna use this recipe from now on
Love ya says
My dough wasn’t setting I stuck it in the oven like you said but it sat in there for an hour and still left indents so my husband said to just roll it out and make them so we’ll see what happens
Also the buns didn’t fill my whole 9/13 pan so we’ll see how they turn out. ?
Your directions were easy to follow and it was fun to make and I hope they tast as good as they sound. ??
Danielle says
Love ya… If your dough didn’t rise then your yeast was dormant. Yeast needs to be activated which is why you start it in warm milk or sugar water if it doesn’t not foam after 10 minutes it is no good and you will need different yeast 🙂
Karlie says
Just finished baking these little heavens on a plate (that’s what we’re calling them).
AMAZING!! Minimal ingredients. Already had everything on hand minus the cream cheese.
They turned out so good. My kids LOVE them.
Amanda says
This was so tasty!!!! It was so soft and so tasty. Takes time to do but so worth it! Nailed it!
Sydney says
This recipe was AMAZING! I was so nervous with this being the very first time I have ever made anything using Yeast, but they raised perfectly and they were so soft and delicious! We had a few left over and I just warmed it up for 15 seconds in the microwave and it tasted just as good! The only question I had, is one of my children isn’t a big cream cheese fan. Is there a way to make the icing taste a little less of cream cheese so they can’t notice?
Anna Mcaleer says
If you add a little bit more icing sugar it will help. What I do is had lemon grind in mine, with a little more icing sugar works like a charm.
Kelly Jennings says
Omg i had such a time with this, but they turned out AMAZING! Im from the UK and I converted it into metric and made a half batch so was nervous how it would turn out. Very sticky dough but in bread baking “wetter is better” is often the mantra.
Even to start with I had misread the recipe about the oven proving and thought it was 100 C and by the time id realized the dough was in there over 10 min, but i took it out and it just let it prove in the kitchen at room temp and it was fine. I think because i had turned the oven off maybe 5min before it was ok and it had got down to a low enough temp not to murder all the yeast.
Lovely flavor and perfect soft dough. Thanks a lot!
Janelle Pool says
So I made this recipe on Christmas and had too many things going on (and although they were still edible), I overcooked them a bit! ?? SO, today I made redemption cinnamon rolls using this same recipe 🙂 the only thing I did differently was cook for 20 minutes at 325 instead of 25 min at 350 because I have a gas oven that cooks hotter than it should. I also rotated hlthe pan halfway through…they look amazing. I cant wait to try!!! ♡ Thank you!!!
J says
This recipe was a home run!!!! Decadent and full of yummy goodness! Just for my tweek; for the filling, I opted for 8 tbls of room temperature butter to spread on the dough before adding the cinnamon and brown sugar. For the brown sugar, I added 1 cup vs 1/2 cup. Either way…this recipe was awesome!!! Thank you so much for sharing ??
Karina says
Mmm yum! You’re very welcome X
Billie says
Will adding raisins wreck the recipe?
Jasmine M Williams says
Nope, I added apples
Gary says
Came out kind of hard and crisp instead of light and fluffy. Not sure if I did something wrong.
Janelle says
Do you have a gas oven? My first batch was like this so I made again and reduced temp to 325 for 20 mins instead. They look perfect! The key is just to watch them I think!
Amber says
Thank you so much for sharing this recipe! It was easy to follow and my family LOVED the cinnamon rolls. This was my first time making any dough from scratch. I used my mixer to mix and knead the dough and they still turned out great. I modified a bit and added raisins. DELICUOUS!
Dede says
It took me a few tries … not that buns didn’t turn out but I made them so big … grandchildren love them… great recipe!
Kamila Azizbek says
Thank you so much for this recipe. I made it last night and brought the whole tray to work. And oh my God! So-so good. I loved how these rolls perfectly cinnamony (if there is such a word), not too sweet, sticky enough yet fluffy. And very easy and quick to make. Amazing! I will definitely be trying more recipes from you.
Karina says
Kamila!!
This is so wonderful to hear. I am glad that you love these just as much as I do. They really are just as you described. Thanks for the comment and for following along with me! xo
Rachel says
Excited to try this recipe. Could I use a Kitchen aid mixer to do the kneading? If so, how many minutes in the mixer do you recommend? Thank you
Karina says
I would recommend kneading it by hand but in a mixer on low for 2-3 minutes at a time. Thanks for choosing one of my recipes! XO
Lana Romanoff says
Oh My Goodness!! I’m deleting every other cinnamon recipe in my albums! These are the best homemade cinnamon rolls I’ve ever made! Nice and soft, great cinnamon flavor! My boys were speechless! THANK YOU!!!
An says
I don’t know how people got sticky dough, because I got a nice firm yet elastic ball of dough, no mess and no sticking to fingers. I even had to use less flour (used about 2 cups). Maybe its because I used just soft, room temperature butter not melted butter, but oh well haha! Still came out delicious and fluffy!
hannah says
Can confirm that this works well at high altitude! Awesome recipe 🙂
Karina says
High altitude is tricky. It does work! It may take a little longer to raise but that would be the only difference.
Lauren Hamm says
Hello, would you do anything different for high altitude?
Karina says
I would not change it for high altitude. Enjoy! XO
Jasmen says
Oh my god i love this Recipe soòooooooo Fluppppy gosh i ate like 3 Cinnamon in my morning coffee.????? it so very yummy it feels like melting in my mouth.
Karina says
HAH! That is a great! I am so glad that it worked out and you love the rolls! Thank you so much for letting me know! XO
Samantha says
This dough is extremely sticky, I couldn’t even knead it, it just kept sticking to my hands…
Was my yeast to old…my milk wasn’t to hot so I don’t know what happened.
Lori says
No, it’s a very sticky dough. It get better to handle after its risen once.
Katrena Ritchie says
I cheat and make the dough in the breadmaker. They are so yummy.
Jasmine says
Hi karina, I absolutely love this recipe, I used to make these weekly whether it be for family or friends. Sadly I was diagnosed with celiac disease and can’t enjoy this recipe myself anymore. Do you think the recipe will work if I substitute regular flour with gluten free flour blend?
Karina says
It is always worth a try! I am so sorry that you have celiac disease. I am so proud of you for taking care of it and helping yourself. Thanks so much for sharing and following along with me!
Lisa says
Yes! I make the same recipe using King Arthur GF flour. I do brush rolls with melted butter before baking as sometimes GF can be a bit drier.
Paz says
Thank you SO much for this recipe Karina, it has just made my day!!! Tried it right now, rolls turned out just wonderful <3 For those asking about mixing the dough in a Kitchenaid, yes it can be done, and if you are anything like me, it will spare you from quite the mess 🙂
Amy says
How long do you knead with kitchen aid mixer?
Amelia says
These rolls are amazing and so good! Honestly I made some tweeks but this recipe is worth the try.
Vanessa Nkumbula says
Love love this recipe! Idk if I did something wrong, I added milk to the cream cheese icing as the recipe called for and it separated the cheese and it was runny. On the second try I left out the milk. I noticed though that the recipe doesn’t mention the milk…could you clarify that for me…???
tarfah says
hello
I was looking for a recipe and founds yours
I tried it out today and it was so yummy and fluffy
thank you so much for sharing the recipe with us
glad that I found your blog you seem so talented and gorgeous
wish you all the best ?
p. s: please excuse my poor English I’m still learning?
Karina says
AW! Thank you so much for such sweet compliments! You are a sweetheart and so kind. I am so glad that you did find my site and recipes. I hope there are several recipes that you are able to make. You are a gem! Enjoy your day! Thanks for following along with me! XO
Anna says
Ok I love these! I made them and they were perfect AND amazing. I have a silly question though – this time I want to make them for a brunch party and so I actually want them to take longer! Like, I want to prepare them the night before, leave them in the fridge, and bake and frost in the morning? Bad idea? What do you think?
Thank you so much for your awesome recipe and blog.
Karina says
Yes, that is a great idea and will help save you time! You can even bake them and put wrap them up to save them if it is only one day. They won’t last long at your party!! Hope you enjoy them and everyone is going to love you! Thanks so much for choosing one of my recipes! XO
Emma says
I made these today and i could say it wasn’t quick but it sure was the best recipe I’ve ever used!
Charles says
Hi, I’m french and not very used to the cup system so it might be a dump qestion but when you say 3 1/2 cups, do you mean 3 cups + 1/2 cup or 1/2 cups 3 times (for the flour) and same question for the yeast, is it 2 teaspsons + 1/2 ?
Thank you very much, it looks delicious and I really want to try !!
Karina says
No problem at all! I am so grateful for you and following along with me! Thank you! When it says 3 1/2 cups it means 3 cups and 1/2 cup. Same with the yeast. Enjoy your cinnamon rolls! Let me know if you have any other questions that I can help you with!
Tya says
Hi, I love your recipes.. and today Im trying to make these cinnamon rolls.. but i cant preheat the oven to 100 as my oven starts with 150. what should i do?
thanks
Karina says
150* will be okay. Just watch them a little closer. Thanks so much for choosing one of my recipes to make! Good luck! It will turn out yummy!
Jackie says
Hi Karina, I’m very new in baking and just rely on tried and tested (like yours) to teach myself and I just want to confirm this : “To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough”. I’m a bit confused because other sources say that if an indentation remains if you press two fingers, then the dough is ready. Thank you so much.
Karina says
For these cinnamon rolls, yes, that is correct! If you follow the recipe they will turn out more than perfect, I promise! Enjoy one for me!
Kalai says
Hi Karina ,
I know you stated to follow the recipe as it is but I was wondering if I can omit the egg or add something else ? Thank you and I’m looking forward to try it.
Karina says
You are welcome to omit the egg and anything that you need to alter the recipe to your liking. It may change the cinnamon rolls in how they bake and/or rise. These are so delicious! I hope you enjoy them!
AMBER says
Baked twice in two days❤️ Just a question Can I freeze the cinnamon rolls and bake them later
Karina says
You are welcome to try that! That sounds like a great idea and would save you some time. Let me know how they turn out! Thanks for following along with me!
Jasmin says
Hi there! I have made these cinnamon buns a few times and they turn out so good!! I’ve made cream cheese frosting to top these off, and have also made them into sticky cinnamon buns by adding butter and brown sugar to the pan before baking! My question is this: can this dough be used to make donuts also?? Let me know if you’ve tried making donuts with this dough recipe, or if you have one you like to use. Thanks so much!!
Karina says
That sounds delicious! I have not tried making this for donuts before but that is a great idea. I am not sure how it work out but you can always try frying it on low in a skillet. I do have a few donut recipes here: https://cafedelites.com/?s=donuts that you are welcome to try and see which one is your favorite! Thanks so much for following along with me!
Karly says
What is love? I asked myself this morning.
After making these buns, I believe I have found it. When they see my smile, the will ask, ‘Are you seeing someone?’ And I will answer ‘Yes, I am’ (seeing someone eat these delicous cinnamon rolls and that person is me)
So yum and worth the wait! ; )
Karina says
LOL! This is the best comment ever! I love you and am so grateful to have you following along with me! Thanks so much for sharing!
kathy says
Hi Karina,
I can admit to being a most experienced cook, 43 years to be exact. However, since I made your light and airy cinnamon rolls
you have knocked off my crown. Firstly, the dough itself was amazing light as you said. Following your recipe “exactly” my rolls baked up to perfection. They were as simple to make as you declared. Next time,and there will be a next time, I may play them up a bit to make say chocolate chip buns with a vanilla icing. I have bookmarked your website for further recipes.
Great recipes thanks again.
Kathy
PS my grandbabies thank you too.
Fayola says
This recipe was fantastic! The rolls came out so soft and fluffy. Loved them! Thank you for sharing.
Wendy from Tobago says
I tried this recipe tonight.
Turned out great, a big hit with the family and request for more.
Many thanks
Joleah Milner says
OMG!! Seriously these are little pieces of heaven! I’ve made them 4 times already and they get demolished every time, doing number 5 now so i thought id show my appreciation for this recipe while i wait for these beautys to bake ? thanks for this recipe you’ve made happy tummys in my house all round. I’d give you a million stars if I could!
Deadre says
Can these be partially or fully baked then frozen, adding icing after warming them?
Karina says
That’s a great idea! Let me know how it turns out!
Abby Giovino says
Has anyone used a kitchenaid mixer for the dough? Kneading by hand intimidates me, I’ve never done it.
Tonte says
Me and my boyfriend made these today and they turned out incredible! We had two slightly failed attempts with different recipes before but this one is it. Thank you!
Bailey says
I would love to make these but unfortunately, there are a lot of ingredients that I don’t have. As soon as I get a chance I am running to the store to get them, but in the meantime, I can just look forward to their amazing taste I just know they will have!!
Selma says
I could not wait to try these! I gifted some to my friend (Cinnamon Rolls are her FAVORITE) for her Birthday. They were easy and I followed the recipe EXACTLY and they turned our PERFECTLY! Love these and this will be my new go to for Cinnamon Rolls! THANK YOU!
Laura says
OH MY!! These came out absolutely Perfect! Followed to the letter! A must keep recipe! Thank you! Next time I think I’ll add a bit more cinnamon or get fresh ground cinnamon! Thanks Again!
Karina says
That is great to hear! I am so glad that it turned out so well for you! Thank you so much for sharing and saving this recipe!!
Caitlyn says
Im a 14 year old who likes to bake. Unfortunately my mom doesn’t bake, and i no longer have any grandparents so theres no one to teach me recipes or anything. I love cinnamon rolls and I’m very happy to have found this recipe because its the best one yet. THANK YOU!!! it turned out really well considering its my first time doing cinnamon rolls
Dianne says
Maybe you could teach your Mom how to bake, or you ladies could learn together. It warms my heart to hear a young person talking about such activities.
Jack Smith says
These look pure magical. I can’t even imagine how they taste. SWOONS.
Kristina Aslin says
This turned out great! Next time I will use quick rise yeast. These took a little longer with regular yeast The glaze is my new favorite for anything using cream cheese! The fam loved them!
Tymeron Smith says
Sounds great! Thanks so much for sharing!
Sakina Mohammed says
I made these cinnamon roles today and they have turned out beautifully, very fluffy and light everyone at home is loving them. Thank you for sharing the recipe.
Helen says
Just checking that we don’t need bread flour ..?
Karina says
No bread flour needed, although you can use it if you wish.
Kirsten says
Love Love Love these! Super simple recipe and super yummy!
I love all your recipes and use so many of them! Each dinner this week is one of yours and i have yet to have one disappoint me! Truely amazing! Thank you so much!!!
Tessa says
Karina –
Thank you so much for this recipe! I’m with you–totally intimidated by yeast, but you’re absolutely right, these are amazing! And not hard, not scary at all! I’ve been trying different recipes for homemade cinnamon rolls for Christmas morning for years now, and this is the winner! Thank you! And Merry Christmas!
Tessa
Karina says
Thank you Tessa! And Merry Christmas to you too!
Sandisiwe Ncube says
Greetings from Cape Town! This recipe has never failed and is a resounding hit. Thanks for the useful tips, step by step guide and “easy to use” approach. Thank you for this recipe!
Karina says
You’re welcome!
Sarah says
If I were going to refrigerate these overnight would I let the dough rest the last time after they are rolled or roll and straight to fridge? Then leave out for the hour before baking. I don’t want to overprove or anything (is that even a thing with these? idk)
Thanks!
Karina says
Hi Sarah! I have made these the day before, rolled them and arranged them in a baking dish, covered and refrigerated overnight. No over proofing happened! They were just beautifully fluffy once baked 🙂 And yes, leave out for at least an hour before baking to bring your baking dish close to room temperature.
Maebe says
I’ve used your recipe twice now and I’ve been successful. I’ve made some adjustments on the icing recipe coz my husband doesn’t like it too sweet. It’s a great recipe! Must try! 🙂
Karina says
I’m so happy to hear that Maebe! Thank you so much for sharing your feedback!
Lisa says
Hi I would love to makes these for my sons upcoming birthday. Can you explain the oven portion a little more?. Step 2 states…”Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. ” Would you put the bowl into the oven or to rest onto the warm stove?.
Karina says
Hi Lisa. The bowl goes into the warm oven to help them rise faster 🙂
Laura says
Thank you for sharing! Doubled the batch which made about 30 rolls for a dinner we were hosting, and all of the rolls were gone by the end of the night. This is a recipe worth saving!
Karina says
Laura that’s AWESOME I’m so happy to hear that! Day = MADE! Thank you so much for sharing your feedback!
April says
Thank you for such a grea recipe !!!
I have been wanting to make these for such a long time but thought they were too hard I’m a lazy baker haha but now I have I’ve done two batches this week !!!!!!! They are so ridiculously easy and the taste is well worth waiting for the yeast to activate and the dough to rise !!! Yummm yumm yummmm they were a hit with the grandparents too taking another lot over !! I think my kiddies one day will be keen to come home to these they are now in my list of go to treats !
Karina says
YAAAAY! That you for coming back to tell me this! I’m so HAPPY you like them!
Michelle says
Wow, these are fantastic! I used regular yeast so I just upped the rise time. I found your recipe on Bigoven.com which linked back here 🙂 Posted a picture of my rolls over there. Thanks!!
Chuck Burton says
This is awesome recipie. 8 stars at least
Jen says
I just made these and they’re awesome!!
Great job working out the recipe!
Thanks so much!!
Ceo38 says
Hi hi, I am from Singapore and we only have instant yeast here. No indication whether it is fast acting kind or whatsoever. Is it ok to use this? And could you kindly advice what conversion should I use to convert your measurements from cup to grams?? Would love to try out your recipe. Looking forward to hearing from you. Thank you so much
shaffa says
just wondering if it would be ok to use a yeast that i can put directly to the flour mixture. i always use it for making pizza also.
Karina says
Hi Shaffa! You can certainly try it!
c says
hi what is the exact measurement for 4oz cream cheese in cups? thanks
Rebecca says
Can I use a fruit filling in these? Will they still turn out the same? I know you said follow it exactly but I’m
Wanting to fill these with a strawberry sauce!
Sandra says
made these for father’s day yesterday but instead of icing them I made them into cinnamon sticky buns by melting butter in the pan first and adding pecans and brown sugar, then layered the cinnamon rolls on top. after they baked, I turned the pan upside down onto a platter. they were amazing!
Kim says
Trying this recipe now and I’m pretty sure I did something wrong lol My daughter and I are make this and either I was a little heavy handed with the butter, we didn’t roll out the dough completely, or something. Either way I’ll try it again because the recipe was really easy!
Dendi Gould says
After checking the first rise out of the oven, punch down and let rise another 30 minutes, is that again in a 200 degree oven, or countertop?
Jasmin says
Hi Karina,
Sorry if I missed this somewhere, but are you using American or Australian cup sizes? Just want to make extra sure because of the yeast.
Cheers
Karina says
Hi Jasmin. I tried both for this recipe, and both turned out exactly the same! Pretty pleased with that!
Amanda says
transfer bowl of dough to oven… inside the oven or ontop?
Cressida says
Best cinnamon bun recipe ever! Super easy with soft and fluffy buns!! Im in australia and used the packet yeast from woolies and waited 20mins for the milk yeast mixture to rise!… thank you for an awesome recipe ??
Lillian says
I made the cinnamon rolls this morning for Easter brunch. They were amazing. I’m not a baker but these were easy.
Thank you
Terry says
I am going to try these today. A couple of questions: 1. does it matter if I use bleached or unbleached flour?
2. If I prepare night before, do I cover rolls, let rise, then place in fridge? Is there any rising time when I take from fridge to bake? Thanks so much!!
Kelly says
Crap, in process of making this.. how much salt?
Karina says
Hi Kelly. The recipe says 1/4 teaspoon (3rd ingredient under Rolls section).
Debra says
Once baked & iced do they need to be
Stored in refrigerator?
Karina says
Hi Debra! They can be stored at room temperature for a day or two covered with plastic wrap to keep them moist and prevent them from drying out. Or in the refrigerator for a week in an air tight container, or covered with plastic wrap. Just heat them up in the microwave before serving!
stephanie says
Hi, I am trying your recipe for the first time. The supermarket did not have any quick rise variety (Woolworths in Sydney) so I have regular. I am thinking I should just double the resting time in between, has anyone tried this? Advice appreciated.
many thanks!
Karina says
Hi Stephanie! I’m in Melbourne and use a yeast found in the baking isle of either Coles or Woolies called Instant Dried Yeast. It’s in a red tall container with a gold lid!
S says
I would like to use regular yeast (all I have in my cabinet today). I don’t mind the longer rise time , but will this work? Thanks!!
Carolyn Meadows says
like
Sherian Smithey says
Could you make up and after getting all rolled out -place in ref overnight, let rise and then bake? Will they be as sor if you do this?
jen says
Has anyone tried this with gluten free flour?
S G says
Ammmmmmmazing! I followed the recipe exactly! (except added the zest of a small orange to the icing)
Love love the recipe! My Christmas guests were delighted! Thank you!
Virginia Hosken says
Thank you Karina…I made these and a couple of other recipes during the past two weeks. They worked!!! After my divorce five years ago I kind of gave up on my passion of cooking. (Mind you my oven still sucks and I tend to overcook everything). My experience with Pinterest has been hit and miss…what an I saying…miss and miss. BUT you’re recipes work and my family enjoy them. So I have mainly ditched them and subscribed to your site. I am humming away again in the kitchen. So thank you and have a splendid new year! Looking forward to more of your creations.
Judy says
So many people freak out when “yeast” is mentioned in a recipe when in reality there is nothing to be scared of. Read the recipe and directions two or three times, have ingredients in order of use and have a really clean section of counter space for rolling out. Pull your hair back,wash your hands and get at it!!
Karina says
Yes Judy. YES.
S says
Can I prep the night before and bake in the morning? Would they be just as yummy if prepped (minus icing) and stored in fridge overnight? My Hopes were to bake these Christmas morning…
Karina says
You can definitely prep them and leave them in the refrigerator over night rolled in a dish and ready to bake! Leave them out for an hour before baking to bring to room temp for best results 🙂
Elizabeth says
That icing looks beyond amazing! I could definitely make three of these disappear in one sitting haha.
Karina says
Elizabeth you just described my confession haha!
Deb says
These look heavenly! Thanks for sharing the recipe!
Karina says
It’s my pleasure Deb!
Teresa says
Correct me, if I’m wrong. You let the dough rise twice then fill. roll and let rise a third time before baking??? Looks and sounds yummy. Waiting to try……….
Karina says
Hi Teresa! Yes exactly! It’s well worth it 🙂