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
Sally is continuing to prove to me that I can’t go wrong with her recipes! First time making homemade cinnamon rolls and I honestly didn’t think they would be that much better than store bought. They turned out so good! Perfectly “yummy sticky” according to my 2 year old. Thanks Sally!
I made these this morning. VERY easy and VERY good. Will be my go to recipe from now on.
Perfect recipe=perfect cinnamon rolls! Sally, these are amazing! I have made cinnamon rolls for many years and always seem to use a different recipe each time. No longer! This is THE ONE I have been searching for! I used your technique for prebaking 10 min, freeze and then finish baking when you want to serve them. (I put in the fridge the night before I wanted to finish baking and serve.) they all fit perfectly in a 13×9 glass baking dish. The cream cheese icing was perfect, too.
Thank you Sally!
Hi Sally! I was hoping for a little advice. I’m researching yeast bread recipes to make for our community cafe. I plan to prepare and shape dough the night before so I can bake over breakfast and be ready to serve after the school run. Would this recipe cope without the 1-2 hour rise at room temp in the morning?
Do you have other sweet bread recipes that would work with the overnight rise? I have about 75 min between my alarm going off and ushering my three off to school with baked goods in hand xx
Hi Erica, you really want these to be at room temperature for awhile before baking. It gives them time to fluff up, as the refrigerator slows down (and even stops) the rise. You’ll miss out on some wonderful texture. A lot of my shaped bread recipes call for a little rise at room temperature after sitting in the refrigerator overnight. This may not help, but this raspberry twist breakfast bread only needs about 45 minutes out of the refrigerator before baking the next morning.
Morning fellow addicts & Sally! My question has nothing to do with THIS one. I AM afraid of working with yeast but SLOWLY getting over it. However…I’ve made your cinnamon roll blondies A LOT, A LOT. Last night I made a batch & they FELL flat & for some reason the sides were higher than the middle. The taste was SPOT on as always. Can you maybe tell me what (I did THIS time? Followed the letter, had ALL fresh ingredients. The one difference is THIS time I used a glass dish instead of metal.Thanks for any advice & I LOVE the way you cook!
Is the amount of instant yeast correct in the recipe? It says 1 and 1/2 tablespoons. It seems like too much yeast for 4.5 cups of flour. The recipe sounds good and I would like to try it, but am concerned about the yeast.
Yes, the amount of yeast is correct.
This recipe is amazing!! I had tried the no-yeast version when I didn’t have time/energy for these, but the results make these worth it (however, we really enjoyed the no-yeast version, as well).
I used aluminum foil, as instructed, but parts of my rolls still got a bit dark/ hard on the edges. I live in a humid place (usually 70-90% humidity) and have a built-in gas stove. Should I turn the temperature down lower? Cover the rolls longer?
Also, would the dough (minus the butter and cinnamon sugar combo) work for caramel rolls? I’d love to see a recipe for those here (forgive me if I missed it)!! Thanks!!!
Hi Elizabeth, turning down the oven’s temperature will definitely help, and you can keep them covered longer too. You can use this dough for other types of rolls, too! I don’t have a caramel rolls recipe, but I do have these sticky buns you may enjoy.
Hi! I am looking to make these dairy free and wondering if vegan butter, shortening or lard would be better?
Hi Jess, we’ve never tested vegan butter in these cinnamon rolls but please let us know how it goes if you do!
If I wanted to add raisins would it be better to incorporate them in the dough or the filling? My very first batch is in the fridge for tomorrow morning! So excited to try them!
Hi Christy! You can absolutely add raisins to the filling – sprinkle a handful over the cinnamon sugar before rolling them up.
These rolls are so delicious. This was my first time ever working with yeast, and it was fun! Having the step by step instructions with images was super helpful.
Also, I am lactose intolerant, so I used a lactose free whole milk and a coconut oil based cream cheese substitute in the icing, but the icing turned out thinner than I would have liked. Do you have a recommendation for lactose-free substitute? I was thinking to add some softened butter to the icing, but I did not have time to wait for softening. Any thoughts? Thank you!
PS I love all things Sally. Every recipe I have tried from the site has been excellent, and having weight by gram is so helpful. I am a new baker; the recipes are clearly written, with thoughtful instructions and hints, that I feel confident to experiment and enjoy. Thank you, Sally and Team!
Would adding more powdered sugar help thicken? I’m thinking the coconut oil cream cheese is what made it more thin because I use that to help my chocolate melt for dipping
You can buy Lactose Free Cream Cheese at pretty much any supermarket now. I get mine from Walmart. It works great in any recipe calling for cream cheese. Same consistency and flavour. Yay for us Lactose Intolerant folk craving cheese cake or cream cheese frosting!
I made this recipe today and they turned out perfectly. So easy to make and so delicious. The directions we’re clear and easy to follow. Best cinnamon rolls I’ve ever made.
I made this recipe and they came out delish! As a new baker using yeast, your directions made it very easy for me to have great results. Thank you.
I have made them, got only compliments, even thought next time i will seize down amount of sugar in icing (it was a lil bit too sweet for my taste).
But I am wondering is oven temperature that is written in recipe referring on oven with fan turned on or with oven with upper and lower heater?
All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Wonderful recipe! I’ve been a silent fan of so many of your recipes and always return to your blog. After a failed attempt at cinnamon rolls i decided to come here and these were everything i dreamed of and more! Thank you!
Hi Jenny, we’re so glad you loved them!
I very much love this recipe. I’ve made this many times, and it comes out beautifully every time. Thank you.
Is it possible to divide the recipe? While I probably COULD eat a dozen cinnamon rolls in a few days, I probably shouldn’t-and I hate to throw a bunch out!
Hi Jenny! Yes, this recipe could be halved. Though for best results and ease, we would recommend making the full batch and freezing the leftovers. See recipe notes for details. Or try our Easy Cinnamon Rolls recipe that makes a smaller batch. Happy baking!
First time making this recipe. They taste delicious! But came out fairly stiff, and are now VERY firm/hard the next day, especially the outside rolls. I did have to cook them quite a bit longer because the tops weren’t golden and the inside rolls looked undercooked.
Help! What should they look like when I need to take them out of the oven so they’re not raw, but still soft and gooey? Could I also have done something differently to help the outside rolls stay soft? Thanks!
Hi Aly, it does sound like they were overbaked. We usually tent foil over the top of the pan after about 15 minutes of baking, to prevent the tops from getting too brown. If you happen to have an instant read thermometer, that is the most accurate way to test for doneness. The rolls’ internal temperature should be around 195–200°F (91–93°C) when done. I hope they turn out better next time!
I love Cinnamon rolls. This is the best recipe that I have ever made. These rolls are soft and light. I made the overnight rolls and it turned out great. We love frosting so I doubled the frosting recipe.
Love this recipe! Made it on Christmas for my family this year- major hit!! Made my own filling and frosting but the dough was phenomenal. Thanks for the recipe 🙂
These were so fun to make with my kiddos and did taste delicious. My only problem is that the dough came out tasting dry and almost crumbly. Any advice on what might have caused this? I let them sit overnight in the fridge and took them out in the morning but after 2 hours, they didn’t rise so I then tried the oven method (which worked). Any ideas for what I can do differently next time?
Hi Sam, I find that yeasted doughs can taste crumbly if the dough didn’t rise long enough, or rose too quickly. I wonder if they rose too quickly during that 2nd rise when you used the oven? Or perhaps the oven was too hot? Also, did you have to add any more flour to the dough? If using more flour, the finished rolls can taste crumbly/dry.
I just made the overnight and WOW!!!! Even the dough – AMAZING. Totally worth the salmonella that I’m probably going to give myself, PLUS THE ROLLS WERE SO SO SO AMAZING.
I am NOT a baker. I almost never bake but I was craving cinnamon rolls for months so I made these for Christmas morning. I’m lactose intolerant so I subbed the milk for almond milk and the cream cheese for Tofutti cream cheese. I did use regular butter. They turned out perfectly! Everyone loved them and for once in my life I felt like a successful baker. Thank you!!
Super easy and delicious
Can the Platinum yeast be used for this recipe?
Absolutely.
This recipe is a keeper. I wanted smaller cinnamon rolls so I cut them a bit thinner. I forgot to take a picture before the family dug into them on Christmas morning but I definitely to improve on cutting the rolls the same size. That being said, they were the best rolls ever.
The only changes I made in the recipe were 1) adding some orange zest to the filling and I 2) I doubled everything in the frosting recipe except the powered sugar, and added orange zest to the frosting. This meant it was thinner and not super sweet, and 3)) I took a very little bit of heavy cream (1 -2 tablespoons), and dribbled it where the rolls joined.
The rolls were tender and flavorful, and all the edges of the rolls were moist. It is hard to find rolls where the all edges of each roll are moist and not overdone. The dough was so easy to work with.
Thank you for the recipe.
I’ve been making homemade cinnamon rolls for Christmas breakfast 20+ years. This year I decided to try a new recipe.. Best Ever! Easy, soft, everyone LOVED them. Thank you, Sally. (Also, I never comment on food blog recipes – I had to rave on this one!!)
These are my go to Christmas morning cinnamon rolls. They are huge and absolutely delicious. I only use brown sugar and cinnamon for filling and they always come out perfect. Thanks for sharing this gem with us!
Made these overnight cinnamon rolls for the first time, following the instructions to a “T”, and they turned out perfect! So buttery and delicious!
So delicious!! I was intimidated to make cinnamon rolls for the first time (for Christmas breakfast nonetheless), but the instructions were super straightforward and helpful and they were so much easier than I expected. Thanks for another winter!
I baked this cinnamon roll but ll the filling came out and melted on the pan, was hard to pull the cinnamon roll , because the sugar became caramel, what should I do so not happens again.
Hi Claudia, make sure your cinnamon rolls are rolled nice and tight! That will help the filling to stay and bake inside of the roll rather than gather at the bottom of the pan.
This is the perfect cinnamon roll recipe! I mixed the dough in my bread machine and it turned out perfect. It is such an easy dough to roll out ~ I didn’t even need any extra flour to keep it from sticking.
Thank you!!!