Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!
Easy to make and super soft when tearing them apart, these Soft Cinnamon Rolls are super fluffy and light, better than any store bought roll or Cinnabon!
Cinnamon Rolls
Not going to lie. Anything containing yeast as an ingredients scared the [email protected]& out of me. That is…up until four weeks ago when caving into my craving and making these.
It went like this:
See cinnamon rolls EVERYWHERE > husband bringing some home > not completely satisfied and decide to go on mission make my own > pour through recipe books > search hours on internet > cooking light to the rescue > made changes after the first batch > more changes after the second batch > icing changes to the fourth batch > now here we are.
Baking with Yeast
Don’t let yeast intimidate you. I don’t know why it’s a scary word to those of us who aren’t confident bakers. To put it bluntly, if I can bake with it and make these incredible rolls, then so can you.
With normal cinnamon roll recipes, there’s so much yeast rising going on and waiting three to four hours for that magical poof of dough; sometimes overnight. Then, there are other recipes cinnamon rolls are baked in an hour. Sometimes less.
Well, these past two weeks I’ve tried so many of them, and the faster the recipes, the less fluffy we found the outcome to be. Still good, but not entirely our favourite. Like these yeast free chocolate chip cinnamon rolls made in muffin tins. They’re GOOD, but not GREAT, if you know what I mean.
I’ve managed to meet these soft cinnamon rolls in the middle of a fast-er prep time without losing the fluffiness of a good cinnamon roll, while still using yeast. Nothing beats yeast. I am now a full convert.
Just LOOK at the fluff levels on this roll down there ↓
Soft cinnamon rolls await your baking pleasure.
Watch us make cinnamon rolls right here!
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:
- 1/2 cup loosely packed brown sugar
- 2 tablespoons ground cinnamon
- 2 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.
Esther says
April 13, 2019 atit was to die for i honestly think i’m gonna use this recipe from now on
Love ya says
April 8, 2019 atMy 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. 😋😊
Karlie says
March 31, 2019 atJust 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
March 20, 2019 atThis was so tasty!!!! It was so soft and so tasty. Takes time to do but so worth it! Nailed it!
Kelly Jennings says
February 2, 2019 atOmg 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
January 1, 2019 atSo 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
December 28, 2018 atThis 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
December 29, 2018 atMmm yum! You’re very welcome X
Gary says
December 26, 2018 atCame out kind of hard and crisp instead of light and fluffy. Not sure if I did something wrong.
Janelle says
January 1, 2019 atDo 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
December 25, 2018 atThank 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!
Kamila Azizbek says
December 14, 2018 atThank 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
December 17, 2018 atKamila!!
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
December 3, 2018 atExcited 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
December 6, 2018 atI 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
November 25, 2018 atOh 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
November 15, 2018 atI 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
October 21, 2018 atCan confirm that this works well at high altitude! Awesome recipe 🙂
Karina says
October 22, 2018 atHigh altitude is tricky. It does work! It may take a little longer to raise but that would be the only difference.
Lauren Hamm says
October 6, 2018 atHello, would you do anything different for high altitude?
Karina says
October 8, 2018 atI would not change it for high altitude. Enjoy! XO
Jasmen says
September 27, 2018 atOh 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
September 27, 2018 atHAH! 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
September 7, 2018 atThis 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
November 11, 2018 atNo, it’s a very sticky dough. It get better to handle after its risen once.
Katrena Ritchie says
August 5, 2018 atI cheat and make the dough in the breadmaker. They are so yummy.
Jasmine says
June 25, 2018 atHi 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
June 26, 2018 atIt 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
December 27, 2018 atYes! 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
June 25, 2018 atThank 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 🙂
Amelia says
June 25, 2018 atThese rolls are amazing and so good! Honestly I made some tweeks but this recipe is worth the try.
Vanessa Nkumbula says
June 17, 2018 atLove 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
June 9, 2018 athello
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
June 10, 2018 atAW! 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
May 28, 2018 atOk 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
May 31, 2018 atYes, 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
May 22, 2018 atI made these today and i could say it wasn’t quick but it sure was the best recipe I’ve ever used!
Charles says
May 20, 2018 atHi, 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
May 20, 2018 atNo 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
May 16, 2018 atHi, 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
May 18, 2018 at150* 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
May 10, 2018 atHi 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
May 11, 2018 atFor 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
May 6, 2018 atHi 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
May 9, 2018 atYou 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
May 5, 2018 atBaked twice in two days❤️ Just a question Can I freeze the cinnamon rolls and bake them later
Karina says
May 7, 2018 atYou 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
April 28, 2018 atHi 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
April 29, 2018 atThat 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
April 18, 2018 atWhat 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
April 19, 2018 atLOL! 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
April 14, 2018 atHi 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
April 10, 2018 atThis recipe was fantastic! The rolls came out so soft and fluffy. Loved them! Thank you for sharing.
Wendy from Tobago says
April 3, 2018 atI tried this recipe tonight.
Turned out great, a big hit with the family and request for more.
Many thanks
Joleah Milner says
March 29, 2018 atOMG!! 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
March 29, 2018 atCan these be partially or fully baked then frozen, adding icing after warming them?
Karina says
March 29, 2018 atThat’s a great idea! Let me know how it turns out!
Abby Giovino says
March 28, 2018 atHas anyone used a kitchenaid mixer for the dough? Kneading by hand intimidates me, I’ve never done it.
Tonte says
March 25, 2018 atMe 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
March 21, 2018 atI 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
March 19, 2018 atI 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
March 18, 2018 atOH 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
March 19, 2018 atThat 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
March 17, 2018 atIm 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
Jack Smith says
March 11, 2018 atThese look pure magical. I can’t even imagine how they taste. SWOONS.
Kristina Aslin says
February 5, 2018 atThis 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
February 5, 2018 atSounds great! Thanks so much for sharing!
Sakina Mohammed says
January 21, 2018 atI 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
January 20, 2018 atJust checking that we don’t need bread flour ..?
Karina says
January 21, 2018 atNo bread flour needed, although you can use it if you wish.
Kirsten says
January 8, 2018 atLove 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
December 25, 2017 atKarina –
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
December 25, 2017 atThank you Tessa! And Merry Christmas to you too!
Sandisiwe Ncube says
December 25, 2017 atGreetings 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
December 25, 2017 atYou’re welcome!
Sarah says
November 16, 2017 atIf 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
November 17, 2017 atHi 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
November 6, 2017 atI’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
November 17, 2017 atI’m so happy to hear that Maebe! Thank you so much for sharing your feedback!
Lisa says
November 1, 2017 atHi 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
November 17, 2017 atHi Lisa. The bowl goes into the warm oven to help them rise faster 🙂
Laura says
October 30, 2017 atThank 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
November 17, 2017 atLaura that’s AWESOME I’m so happy to hear that! Day = MADE! Thank you so much for sharing your feedback!
April says
October 20, 2017 atThank 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
October 25, 2017 atYAAAAY! That you for coming back to tell me this! I’m so HAPPY you like them!
Michelle says
September 30, 2017 atWow, 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
September 24, 2017 atThis is awesome recipie. 8 stars at least
Jen says
September 10, 2017 atI just made these and they’re awesome!!
Great job working out the recipe!
Thanks so much!!
Ceo38 says
August 17, 2017 atHi 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
July 8, 2017 atjust 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
July 8, 2017 atHi Shaffa! You can certainly try it!
c says
July 7, 2017 athi what is the exact measurement for 4oz cream cheese in cups? thanks
Rebecca says
June 20, 2017 atCan 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
June 20, 2017 atmade 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
June 19, 2017 atTrying 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
June 16, 2017 atAfter 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
May 22, 2017 atHi 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
May 25, 2017 atHi Jasmin. I tried both for this recipe, and both turned out exactly the same! Pretty pleased with that!
Amanda says
April 28, 2017 attransfer bowl of dough to oven… inside the oven or ontop?
Cressida says
April 23, 2017 atBest 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
April 17, 2017 atI 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
April 15, 2017 atI 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
April 15, 2017 atCrap, in process of making this.. how much salt?
Karina says
April 15, 2017 atHi Kelly. The recipe says 1/4 teaspoon (3rd ingredient under Rolls section).
Debra says
April 15, 2017 atOnce baked & iced do they need to be
Stored in refrigerator?
Karina says
April 15, 2017 atHi 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
April 13, 2017 atHi, 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
April 13, 2017 atHi 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
April 12, 2017 atI 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
April 12, 2017 atlike
Sherian Smithey says
April 12, 2017 atCould 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
April 10, 2017 atHas anyone tried this with gluten free flour?
S G says
December 29, 2016 atAmmmmmmmazing! 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
December 26, 2016 atThank 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
December 25, 2016 atSo 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
December 25, 2016 atYes Judy. YES.
S says
December 23, 2016 atCan 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
December 23, 2016 atYou 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
December 22, 2016 atThat icing looks beyond amazing! I could definitely make three of these disappear in one sitting haha.
Karina says
December 23, 2016 atElizabeth you just described my confession haha!
Deb says
December 21, 2016 atThese look heavenly! Thanks for sharing the recipe!
Karina says
December 21, 2016 atIt’s my pleasure Deb!
Teresa says
December 21, 2016 atCorrect 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
December 21, 2016 atHi Teresa! Yes exactly! It’s well worth it 🙂