This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. It’s been a reader favorite recipe for years and I love it so much that I turned this rich dough into apple cinnamon rolls, maple pecan sticky buns, maple cinnamon rolls, and even a cinnamon roll wreath. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
I originally published this recipe in 2014 and have since added new photos and a video tutorial, as well as more detailed instructions and success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
After making countless batches of these cinnamon rolls since I published the recipe many years ago, plus answering readers’ comments and questions, I thought it would be beneficial to update the post with more helpful information and success tips. Homemade cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe.
By the way, if you love this dough, be sure to try it as raspberry sweet rolls or strawberry sweet rolls with lemon glaze next. Or for a sprinkle loaded treat, my birthday cake cinnamon rolls use the same dough, too!
Tell Me About These Homemade Overnight Cinnamon Rolls
- Texture: This is one of my richest homemade doughs, so you’re already promised a soft, springy, and fluffy texture. I usually use all-purpose flour, but if you use the optional bread flour, your rolls will be a little chewier. I find that these homemade cinnamon rolls are even fluffier than my easy 1 rise cinnamon rolls (and that’s because there’s the additional rise here!).
- Flavor: The smell of warm cinnamon rolls is oh-so-irresistible and inviting. Once you take that first bite, you’ll enjoy a fresh homemade dough that’s swirled with endless pockets of (Cinnabon style!) sweet and gooey cinnamon.
- Ease: Homemade dough and shaped breads require more precision and effort than making say, a coffee cake. But the dough is pretty straightforward and simple to shape, as long as you have enough flour nearby for your hands, work surface, and rolling pin.
- Time: This dough requires 2 rises. Once you understand the assembly process, the prep moves pretty quickly. Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.
If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls!
What Readers are Saying:
“I HAD to come and leave this rave review. I just baked and iced these cinnamon rolls ay 9:05 am. It’s now 10:55 am in a household of only 3 people only two are left. This recipe is the best I’ve ever tried. ★★★★★” – Chelsea
“Delicious and easy to follow! This was my first time cooking with yeast and my first time making homemade cinnamon rolls and this was a great recipe to start with. Everyone at brunch was blown away. ★★★★★” – Hannah
“Delicious! I have tried many cinnamon roll recipes, and this is my new favorite. I prefer a roll that is large, more fluffy than dense/gooey, and buttery without being overly sweet. This fit the bill! ★★★★★” – Brice
Are You A Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
7 Crucial Ingredients in These Homemade Cinnamon Rolls
Feel free to skip straight to the recipe. But if you’re new to making bread, the following explanations are points that I’ve learned over the years and will be massively helpful.
- Whole milk: Whole milk is ideal for the richest tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use 2% or 1% milk, but do not use nonfat milk.
- Sugar: You need 2/3 cup of white granulated sugar in the dough. Use 2 Tablespoons in step 1 below (the proofing step), then add the rest in step 2.
- Yeast: You can use active dry or instant yeast. Follow the directions exactly as written regardless of which you choose. You’ll still proof the yeast in warm milk with some sugar even if you use instant yeast. This step ensures that the yeast is active and not expired. Most yeast these days is already active, but it’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired. If using active dry yeast, the rise times will be a little longer. For the past 10+ years, my go-to brand has been Red Star Yeast. I always recommend Platinum Yeast from Red Star.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness. Use 1/2 cup of softened butter and to help it blend easier, cut it into 4 pieces before adding.
- Eggs: Like butter, eggs promise a softer, richer dough.
- Salt: Dough is bland without salt.
- Flour: Flour is the structure of the dough. You can use either all-purpose flour or bread flour. You’ll notice the rolls are a little chewier if you use bread flour, which is exactly why we use it in recipes like these blueberry bagels. It’s not a huge difference, so don’t worry if you only have all-purpose flour. (That’s what I usually use!)
Note: You’ll notice that I use more yeast in this recipe compared to my easy cinnamon rolls. Why? These are much fluffier and larger—about twice the size.
Step-by-Step Photos
Here’s what you’re looking for after you let the warm milk, some of the sugar, and yeast sit for about 5-10 minutes. The top will be a little foamy:
After the dough comes together, it will be a little soft and sticky—that’s normal. As explained in step 3 below, knead the dough on a floured counter or keep it in the mixer for kneading. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on how to knead dough.
What If I Don’t Have a Stand Mixer? If you do not own a mixer, you can mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
Let the dough rise until doubled in size:
Punch the risen dough down and roll it out.
Baker’s Tip: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
Spread softened butter on top, then sprinkle on a mixture of cinnamon and sugar (I use brown sugar, but you could use white granulated sugar if you prefer).
Roll it up:
Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches. Arrange in your greased baking pan, cover, then let the rolls rise until doubled in size and puffy, usually about 1 hour. The left photo is before rising and the right photo is after rising:
Bake the rolls and then make the tangy cream cheese icing to smother on top. If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, cinnamon cream cheese frosting from these gingerbread cinnamon rolls, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!
5 Success Tips
- Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn’t necessarily make the filling more moist—there’s also butter, so it’s moist and gooey either way. (I love the brown sugar filling so much I used it to create this cinnamon swirl cheesecake!) Use whichever sugar you prefer.
- Best pan to use: I recommend a 9×13-inch glass pan or metal pan. Avoid ceramic pans. If you must use ceramic, keep in mind that the rolls will likely take longer to bake through.
- Evenly baked cinnamon rolls: These are extra big and fluffy cinnamon rolls, so to help guarantee the centers AND tops cook evenly, tent a piece of aluminum foil over the rolls after about 15 minutes in the oven. This will protect the tops from browning too quickly before the centers can cook.
- Don’t have all morning to spend on this dough? Feel free to prep the dough the night before. This is a wonderful way to save time in the morning so you can wake up and eat sooner. See my make-ahead/overnight instructions in the written recipe below.
How to Freeze Homemade Cinnamon Rolls So They Still Taste Fresh
Let me share a tip I’ve learned after working with this dough for several years. You can prep the rolls and freeze them ahead of time so they still taste fresh.
- Here’s how: Bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15-20 minutes.
I often use this method when I gift cinnamon rolls to others—just copy/paste or write these freezing instructions down. This method is also helpful if you have company over, want to cut down on time, or are entertaining. I like to make these cinnamon rolls ahead when I’m hosting holidays. For more inspiration to complete your menu, see my Easter brunch recipes, make-ahead Thanksgiving breakfast ideas, and Christmas breakfast ideas.
Print
Homemade Overnight Cinnamon Rolls
- Prep Time: 3 hours, 30 minutes (includes rises)
- Cook Time: 25 minutes
- Total Time: 4 hours (or overnight)
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2/3 cup (133g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons oil or butter for the bowl (or use nonstick spray)
Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (133g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- Add the remaining sugar (1/2 cup or 100g) and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl but is still moist and tacky. If it feels dry and crumbly, add more milk, 1 teaspoon at a time, mixing well after each addition.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should feel smooth, supple, and elastic. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or butter (or use nonstick spray). Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment paper.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the brown sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches thick. Arrange in the prepared baking pan.
- 2nd Rise: Cover the pan and allow the rolls to rise until puffy, about 1 hour. (Or use the overnight option in the Notes below.)
- Preheat the oven to 350°F (177°C).
- Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the top of the pan. Remove pan from the oven and place pan on a cooling rack for about 10 minutes while you make the icing.
- Make the icing: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator, keep covered, and allow to rise for 1–2 hours at room temperature before continuing with step 9.
- Make Ahead Instructions – Freezing: You can freeze cinnamon rolls for up to 3 months, and I recommend a few different methods for freezing cinnamon rolls. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked cinnamon rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl with Silicone Spatula or Wooden Spoon | Rolling Pin | 9×13-inch Glass Baking Pan or Metal Baking Pan | Cooling Rack
- Milk: I recommend using whole milk for the best, richest-tasting dough. You could also use buttermilk. Reduced-fat, low-fat, or nondairy milk works in a pinch. Do not use nonfat milk.
- Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Other Icing Options: Instead of cream cheese icing, you can top the warm rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls.
- Gluten Free: We have not tested this recipe with gluten-free flour, so we are unsure of the results.
Reader Comments and Reviews
I absolutely love this recipe. Made them for my granddaughter and her friend when they came to visit and they couldn’t get enough, had to make twice. I would like to make them for a carry in at church and was wondering how i would go about making them smaller or like mini ones ?
Hi Sherrie! We’re so glad these cinnamon rolls were a hit. We haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll though!
These are very nice. I’ve made them twice. The only thing I would strongly recommend changing for the overnight variation is to cut the yeast amount in half. I used 1.5 packets of active dry yeast the first time and it tasted yeasty. I used 1 packet the second time. It was plenty. I think I’ll cut back a bit more in the future to allow the development of more natural yeasts overnight, which tend to taste better. It may take a bit more time to develop, and I’ll allow for that.
Thank you so much for your great website and recipes!
Good morning Sally & team..
Just wanted to send a huge “Thank you” for sharing this wonderful,wonderful recipe. I have zero experience & knowledge of working w/yeast,and these cinnamon rolls came out beautifully. And the taste-off the charts!!!
Baking this recipe has been a confidence boost,and later today I’m baking the “Easy Orange Rolls”(I think that’s the correct name-it’s the one where Sally confesses she loves the orange rolls more so than the cinnamon ones.
Anyway! You are all great teachers,and I’m learning so much-Thank you!
Lisa
Hey Sally and team! I have recently started baking again and have come across a plethora of beautiful recipes on your website. Thank yoi for sharing not just the recipe but tips and tricks for both beginners and someone trying to get bavk on the horse
My husband has been bugging me to make cinnamon rolls and I am so glad you have multiple versions available here. Wish me good luck as I get started on these rolls!
Wishing you good luck, Sakeena! Hope you love them.
Can you make this dairy free? If I use vegan butter, do you think I would get the same result?
I have used it in your cookie recipes and they have turned out great
Hi Diana, we’ve never tested vegan butter in these cinnamon rolls but please let us know how it goes if you do!
Love this recipe! Can it be doubled?
Hi Jen, For the best results we recommend making two batches separately. Doubling could easily overwhelm your mixer and cause the ingredients to not incorporate properly. Glad to hear you enjoyed these!
Absolutely delicious! My partner doesn’t like cinnamon, yet he fell in love with these rolls!
Hi. Can I swap the butter in the dough for margarine? Thanks.
Hi Nneka, we don’t recommend it — it’s best to stick with butter here.
I made these using the overnight method. I left the 1st rise on the counter overnight. Punched down in the morning. I used thread the cut the rolls, perfectly. Then let rise again. I thought these turned out delicious. I saw other comments that they added flour. While I agree it seemed sticky I did not add any extra flour and they turned out perfect. Thank you.
I trust all the recipes on this site, but the cinnamon scrolls are one of my favourite. Like someone’s neighbour above I can eat 7 in one sitting I am currently rising the dough but trying Nutella in them!
Hi Sally! Love your recipes. Can I make the first part of the recipe up until the first rise in a bread machine? Thank you
Hi Lu, a few readers have used their bread machine when making our soft dinner rolls, which is a slightly similar dough (just less volume and slightly less fat). We do not have one to test it, so we can’t give any specific instructions. Let us know if you try this dough with your bread machine.
These are easy and delicious!
What would you think about adding a little cinnamon to the flour? Would it affect the dough rising?
Hi Jennifer, you can, but use it sparingly, as cinnamon can limit dough’s ability to rise; but you’d have to use quite a lot of cinnamon in order for that to happen.
Hey there! I was wondering if I can let the dough rise overnight before shaping/cutting the into the rolls?
Yes! See recipe notes for overnight instructions.
Yes I saw those directions but it didn’t say if I could leave the completed unshaped dough in the bowl overnight for the first rise and take them out of the fridge in the morning and shape them and let them rise for the second?
Hi Elizabeth! That *could* work but we found the above method to work the best for an overnight rise.
My brother made these cinnamon rolls and got me hooked! I just made some for my family for breakfast. I prepared half for the freezer for a few weeks from now but I made too much icing. Can I freeze the remaining icing?
Hi Sarah, to freeze the frosting, thaw overnight in the refrigerator and re-whip the frosting for a few seconds to help smooth it back out. Glad the rolls were a hit!
Hi Sally and team!
I attempted to make these tonight for the overnight option and everything was going well until I went to spread the butter and the dough started mushing up and falling apart. I persevered and thought I averted a disaster but then when I attempted to roll, everything mushed up and fell apart again. I measured the flour twice to make sure I had it right so I know I added what the recipe stated but I’m assuming I needed more for the dough to hold up better.
For tonight I twisted my sad dilapidated dough roll up and placed into two loaf pans, covered and popped into fridge for the second rise- hoping I can bake them into a type of loaf version in the morning but for future attempts, is it okay to add more flour if dough is too sticky? Or will that ruin the consistency? What else could have gone wrong? This was my first attempt at a bake using yeast, so I’m feeling a little defeated! Thanks for any help you can give. Love your site!
Hi Kelli, You’re not necessarily doing anything wrong– a lot of factors go into this such as mixing time, speed, weather, yeast, and temperature of water. Feel free to add a little more flour to make a soft, yet workable dough.
You could try kneading longer next time. It sounds like your dough didn’t develop enough structure. You should knead it until it is very soft and stretchy, yet doesn’t break when you stretch it. I hand kneaded for about 10 minutes total
i just tried this, everything is amazing, but u can taste the yeast a bit too much? did i do something wrong with my yeast? i might have left it in the milk to rise a bit more than 5 minutes.
Hi Andrea, if the finished product tastes too “yeasty” it could be because the dough rose for too long (or too quickly). Was it in a very warm environment when rising? You don’t want to rush the process too much, nor do you want it to rise for too long. Was it very airy when you went to punch it down?
Can you substitute whole milk for buttermilk?
Hi Stephanie, Yes, absolutely!
HI! I just wanted to know what is the difference between this recipe and your other cinnamon roll recipe. I have tried your easy cinnnamon rolls only 1 rise recipe and they are delicious however I want to try this one. Whats the difference?
Hi Emiliana, These cinnamon rolls are softer with a more developed dough flavor since they rose overnight. We love this recipe for traditional cinnamon rolls.
These are so light and fluffy. I made 15. Id like to try the dough in a savoury scroll. In Australia we do Cheesy mite scrolls (vegemite and cheese). Hoping it will work using these ingredients too.
I’ve used this recipe for cheesy mite scrolls (and pizza ones), I used about a quarter cup of sugar instead of a half cup and it all came together fine
Can these be made with out eggs, or can the eggs be replaced with flax or apple sauce?
We haven’t tested this recipe with egg substitutes, so can’t give any advice. Let us know if you try any! Here are all of our egg free baking recipes if you are interested in browsing there.
I substituted chicken eggs with flax eggs in this recipe, and they turned out great! A bit on the nuttier side, as is typical with flax. 🙂
I love these and this is a go-to recipe for me! But I need some suggestions please! I’m making these for a group of people (# of people unknown) and I’d like to make mini rolls or bites or something in a smaller size (think donut holes) for people to just have a few bites. ANY ideas for how to make this crowd friendly?
Hi Kit! We haven’t tested this, but you could definitely cut them into smaller rolls! The bake time would be less and you would need to spread them out between pans. Let us know if you give it a try!
Cream cheese is prohibitively expensive where I live. Would these be good with just a glaze (powdered sugar + milk)?
Hi Jess, absolutely, these would be great with a vanilla icing. Hope you enjoy them!
Can I make it 2 days in advance?
Hi Serenity! We don’t recommend letting the dough rise any more than 16 hours. If you completely make the rolls ahead of time, you could let them sit for two days, then frost and serve, though they will dry out a bit. They taste best fresh!
I’ve never made Cinnamon rolls homemade before! I have been baking Sally’s recipes for a while, and I was really excited to see that she had so many cinnamon roll recipes, I knew I had to try it.
Mine made 14 rolls, and I don’t know if that was because I might’ve cut them kinda small, but they were so delicious!!!!
As said in a previous comment, I also needed more flour to make the dough more of kneading consistency, but still worked out great.
OMG. I just made this for the first time and they turned out perfect. Thank you so much for all of your amazing recipes.
A friend treated us to his remaining cinnamon rolls because he could not resist them (he’d eaten 7 of the 12within a morning). They are delicious! I asked for the recipe and am looking for the nutrition information usually found on recipes. Am I missing it?
Hi Kathe, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I’m confused how much butter I should prepare to use as I’m making this recipe?
Reading the recipe the 1/2 cup I use to make the dough doesn’t indicate how much I should use after I roll the dough out getting ready to add the cinnamon and sugar ingredients.
Would you please clarify the amount I need to butter the dough after putting the 1/2 cup mixed in when making the dough?
Thank you.
Hi Cheryl! Do you see the filling ingredients listed after the dough ingredients? You need 6 Tbs butter for the filling. Hope you love them!
Wonderful cinnamon roll recipe, it was easy to make with my daughter and we are enjoying the results! A few notes for others:
– The flour weight listed on the recipe is way too low, not even close. I’m guessing they just did a straight conversion of 125g=1cup instead of actually remaking the recipe using weights. I had to add ~100g extra flour to get the dough to finally pull together with a dough hook in my stand mixer.
– Unless you are eating all the rolls at once, let them cool a bit, then frost them individually as you eat them. This avoids the rolls getting too gooey in the pan over the next few days.
Hi Scott, we test our reicpes with both weight and cup measurements. You can read more about properly measuring baking ingredients in this post. There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding a little more flour to bring the dough into a less sticky and knead-able consistency. Thank you for giving this recipe a try!
AMAZING RECIPE , the tip helped the cinnamon rolls rise so much!!
Can I do the make ahead step, without freezing, bake 10 mins, cool, refrigerate and bake 15-20 next morning? Looking to make these today!
Hi Bonnie! Yes, that should work, but the bake time will be a bit shorter since you’re not baking from frozen.
hi, I’ve tried this recipe so many times and it comes out great!, but now I have a question, could I use baking powder instead of yeast? because now I don’t have yeast
Hi Colette, yeast is necessary for these cinnamon rolls to properly rise and bake. Glad you’ve enjoyed them!