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
Can we bake them separated on a baking sheet? If so, at what temp and time? My son likes that look and he’s requested these for his first day of school breakfast.
Thanks in advance!
Hi Serenity, cinnamon rolls really need the sides of a pan to help them keep shape and prevent them from unrolling. Instead, you could. bake them in a muffin pan for about the same time. Hope this helps!
Can I use the tangzhong method and if so how much milk and flour do I remove from recipe for overnight cinnamon rolls
Hi Sandra, We’ve never tested it!
Love the recipe but if I were to make 6 rolls should I halve the ingredients and the cooking time? What about the proofing, should it remain the same? Would be great if you could answer thanks!
Hi Olivia, 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!
I’ve made these several times and they always turn out great. Is there any way to make 24 small rolls using this recipe instead of 12 large ones? Making this for my family and they’re the type of people who always cut desserts in half. Thanks!
Hi Raina, yes, you can roll the dough out a little thinner, so the rectangle is larger or you can cut the log of dough into smaller pieces, so the cinnamon rolls are smaller and the recipe yields more. Hope this helps!
Three years of using this recipe! My only modification has been drizzling heavy whipping cream over the rolls before their second rise in the fridge to give them some more moisture.
Like everything on this site, these are amazing! HOWEVER, even though I tented with foil, the corners got very browned and the center rolls were still a bit too gooey/underdone. What can I do to fix this problem? Thanks!
Hi Judith, If the tops were browned and underneath was a bit doughy, it may help to cover the pan with aluminum foil a bit earlier (after 10 minutes or so of baking), and lower the oven rack. Hope this solves the issue for next time!
This is an absolutely amazing cinnamon roll recipe. I love baking, and have recently been venturing into making different types of breads and rolls, and eventually cinnamon rolls. I have tried several recipes, and all have been pretty good, but just not exactly what I was looking for. Then my sister made homemade cinnamon rolls, and I happened to be around before they were all gone! Lucky for me, they were perfectly suited to my taste, so I asked my sister for the recipe. Now, I make these every now and then, and I’ve found that it’s perfect. I make the dough the night before, on Saturday, and leave it in the fridge. Then on Sunday morning I pull the dough out and we go to church. I love it because when we get home, my whole family gets to enjoy fresh, buttery, not too sweet cinnamon rolls, and it puts all of us in a good mood. The dough is so rich and buttery, I will never use any other recipe. However, I usually modify mine by adding a splash of vanilla before adding the flour to the dough, and I make the filling by browning my butter and adding toasted pecans.
These are so good! We want to take them camping. If I bake them and freeze them, can I freeze them with the frosting on as well?
Hi Samantha, you can freeze these with or without icing. Enjoy!
I absolutely love this recipe. My cinnamon rolls come out beautiful every time and they freeze so well!
But, the only thing I find annoying is that my dough is always too wet in the mixer after adding all the flour. It’s super messy and I’ve had to add heaps more flour just to get it right.
I think I might try this recipe without the mixer, and mix by hand next time.
Otherwise, absolutely love love love!!!
Again, these are marvelous!! I did make them in a bread machine.
Used your ingredients and put in the machine pan per those directions. It called for powdered milk, which I didn’t have, so subbed with powdered buttermilk. Also, had a handful of cran/raisins and added to the filing, before I rolled it.
Will I make again? Absolutely! Thanks Sally for another keeper.
Hello! What called for powdered milk when you used your bread machine for the dough? I don’t see it in Sally’s recipe? Would love to try this in my bread machine!
This recipe was amazing would definitely recommend it. It was my first time making dough and cinnamon rolls from scratch and it was pretty easy. It just takes time and patience.
Hi Sally, my dough never seems to rise to twice its size. I activate the yeast, but the dough just stays the same size. Yesterday, I let it rise for 4 hours and nothing happened. I’ve used both instant and regular yeast. I’ve let it attempt to rise in the oven for a steady temperature. What am I doing wrong here? I let it rise in a metal bowl covered with plastic wrap.
Hi Naomi, I wonder if the yeast you have is dead? I know you say you activate the yeast, but maybe it’s just not strong enough to proceed with this heavy amount of dough? Can you try again with a different package or new brand of yeast?
Looks delicious! Do you think I could use this recipe in my bread machine on the dough setting?
Thank you!
Hi Andrea, we haven’t tested it ourselves, but a few readers have reported success using a bread machine to make these cinnamon rolls. Let us know if you try it!
I tried it and it worked great! They were delicious!!
exactly how much instant yeast should be added
Hi Matthew, this recipe calls for 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets).
I find the butter flavor is too overpowering. Will reducing the butter in the dough cause any big issues?
Hi Ronald! I’ve made these twice now, and each time I didn’t use all the butter as I thought it would’ve been too much. I’ve used abojt 45-50g less, and it’s come out fine each time.
Hi! What if i forgot to add eggs? and now im at the kneading process. is it going to totally mess it up?
Hi Brandy, the dough won’t be quite as soft and rich. You can certainly proceed with making it, but just keep in mind that the results will be different.
This is a fantastic recipe! I am making it again this week and was wondering if I can use buttermilk instead of whole milk. I have some buttermilk I’m trying to use up.
Hi Julia, yes absolutely.
Perfect every time. I did forget the eggs once and as it was starting to knead in my kitchen aid I thought the dough doesn’t look as soft as it should be. I realized I forgot the eggs so I quickly beat 2 room temp eggs and kneaded it into the dough and proceeded as normal. Came out fine, thank goodness! Some recipes don’t call for eggs in the dough but I feel it helps with the elasticity, richness and softness of the dough. Love this recipe!!
I’ve made these before to rave reviews! I wanted to freeze them already baked so I could share with someone, but didn’t know what to do about the cream cheese icing. Does it freeze well? I was thinking of putting it in a separate container or plastic bag and including it with the rolls.
Hi Jill, so glad these are a hit! You can freeze the rolls frosted or unfrosted for up to 3 months. Thaw overnight in the refrigerator and then reheat to your liking in the microwave.
If using the overnight method, should I allow the cinnamon rolls to rise before putting them in the fridge and then rise again in the morning? Or do I just put the rolls directly in the fridge and do the second rise in the morning?
Hi Sarah, for the overnight method, you can put the shaped rolls directly in the refrigerator and allow them to rise for 1-2 hours in the morning.
easy and simple and very delicious
When using the frozen/parbake method– are you supposed to let the rolls sit on the counter for an hour or two after thawing in the fridge overnight and before baking? I thawed in the fridge overnight (12 hours) and then went right to baking but they did not rise well and took a long time to bake. Your recipes never fail me, so I was a bit surprised.
Hi Madison, it shouldn’t be necessary if they’re completely thawed in the fridge, but if that’s the result that you had, I would try letting them sit out for maybe half an hour to an hour before baking next time. I hope the next batch turns out perfectly!
I followed the recipe and baked the rolls at 350 for almost 30 minutes but they still came out too wet in the center. What went wrong?
Hi Bell, it sounds like it may be a matter of the rolls being undercooked, although keep in mind that the centers will still be soft. You can always cover the pan with aluminum foil and extend the bake time if needed. Hope you enjoyed the cinnamon rolls!
Sally, I have a question. I always love your recipes! I was afraid of yeast, and looked up several recipes for cinnamon rolls because my grandson wanted some! I found a copycat Cinnabon — and it was almost identical to yours (this one), it only took 30 minutes to rise in a warm oven — & then 20 minutes resting after cut for oven to preheat. They turned out great!! So what makes the difference in rise times
Hi Barbara, the rise time really depends on the specific recipe and the intended results. The additional rise time here produces an even fluffier roll. If you’re interested, our easy cinnamon rolls are also fantastic and are quicker than this overnight version. Hope this helps!
Loved this recipe but mine tasted extremely yeasty— could it have been too long of a proof time?
I made this recipe using a scale and the weights listed. I used a stand mixer with a dough hook. My dough never pulled away from the side of the bowl and it looked much stickier than the one in the video. What did I do wrong?
Hi Nathan, There are a lot of factors that go into the consistency of yeasted doughs, even down to the humidity and weather. So it’s no problem if you need to add just a bit more flour to help bring the dough to a kneadable consistency. Hope this helps for your next batch!
Did you butter out of the icing recipe?
Hi Rosanne, see recipe Notes for alternate frosting options that don’t include cream cheese.
Is it best to bake them in static oven at 350 or convection oven?
Hi Grace, We always recommend conventional settings for baking (not convection/fan). 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/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I would love to use this dough to make an almond poppyseed roll, I was wondering if you happen to have any advice on how to do that? I was thinking I could add almond extract and poppyseeds in the dough, but not sure how to go about modifying the filling.
Hi Artemis, that sounds delicious! You could certainly try adding a small amount of almond extract any poppy seeds to the dough. We’d recommend taking a look at some other almond poppy seed sweet roll recipes to find inspiration for the filling. Let us know how it goes for you!
made these twice now. to prevent making a huge mess, I put the softened butter (for the icing) in a box and mix it into a paste with the brown sugar/cinnamon. Then spread it when the dough is rolled out. I also cut the dough into strips (after the butter/sugar/cinnamon mixture) and roll them each up individually.
Sally,I wanted to ask when using the overnight method would the dough last in the refrigerator until noon or longer instead of morning baking for breakfast.
Hi Shirley, these can stay in the refrigerator for up to 16 hours. 8–12 hours is best, but up to 16 hours is OK if absolutely needed. Do not exceed 16 hours.
These turned out so well and were incredibly easy! The only downside is I’ll never be able to bake the ones from a can for my family again without them complaining!
I have been making these rolls for years and everyone loves them! The overnight option makes it easy. For Christmas I make a huge batch and give trays out to family. Thanks!!