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
Love this recipe! How would I use the lemon filling in your lemon rolls in this recipe to replace the cinnamon? Thanks!
Hi Samantha, it would be better to follow the recipe for the lemon rolls and follow the Make Ahead & Overnight Instructions.
How long can you leave the unbaked rolls in the freezer. Is that three months as well?
Hi Madelyn, yes, you can freeze the unbaked rolls for up to 3 months.
Finding this recipe in 2025. Thank you so much!! I keep sharing your recipe to ppl who give me praise for these tasty cinnamon rolls. They are perfect and the way you wrote the recipe is so easy to follow.
Thank you so much for making and trusting our recipes, Katrina!
Can I use self rising flour? Idk if that’s the same thing as all purpuse flour
I doubled the recipe for family dinner (25 people) over Christmas and it came out great. Everyone loved them.
I did replace the cream cheese icing with vanilla icing as a few family members don’t like cream cheese icing.
I’ve always loved this recipe it’s so perfect. But now I forgot to take it out of the fridge it’s 17hrs now. Hope everything still goes well when I bake it
Hi I can’t wait to try this recipe! I’m doing it for a school project and I was wondering, do I have to let the dough sit in the fridge or can I just make these right when im done making the dough? Like without the dough sitting?
Hi Abi-rose! This dough does need to rise, yes. This recipe for easy cinnamon rolls only has one rise time, or you could try our no-yeast cinnamon rolls that don’t need to rise at all. Happy baking!
Hi! Would this recipe work alright if I use whole wheat flour + vital wheat gluten? Or should I stick to all purpose? Thanks!
Hi Rachel, using whole wheat flour will dry out the texture of these rolls and we don’t recommend swapping all the flour. You could try replacing half to begin with to see how it goes. Let us know if you give it a try!
Thank you! I used 2 tbs of vital wheat gluten with each of the two cups of whole wheat flour I subbed in and needed to add about a 1/8 to 1/4 cup extra milk and it worked beautifully! They rose nicely and have a nice flavor with the whole wheat.
Hi, I love this recipe so much and have made it many times. I want to bake them for a larger brunch party now. Any tips on scaling up? For a triple or quadruple recipe can I make it all at once with an industrial mixer or do I need to make each batch separately?
Hi Kate, We are happy you enjoy these! For the best results we recommend making separate batches of cinnamon rolls instead of doubling.
I make this recipe on repeat. It’s a perfect cinnamon roll recipe. Make sure to spread the butter out evenly in the filling stages. I also love cinnamon, so I add extra.
Made these in my zojirushi bread maker on the dough cycle. Dumped ingredients in (wet on bottom, then dry, making a well in the flour for the yeast. Pulled it out at the end of cycle, and proceeded with recipe. Left overnight in refrigerator, allowed to rise on counter and added heavy cream to the pan after second rise. Perfect! Easiest cinnamon rolls EVER!
If baking from frozen-then-thawed-in-fridge-overnight, should they bake covered or uncovered? Or start uncovered then tent to prevent over-browning?
Hi Sarah, the third option!
Can I put them in the fridge for less then 8 hours? Like 5 hours for example?
Hi Sophie-May, that should be fine. Enjoy!
Amazingly delicious! I have made batches of cinnamon rolls, but these have become the new favorite. Big fluffy and not too sweet, these rolls are a keeper. I did add walnuts and raisins to the rolls and right before I baked them I poured a cup of heavy whipping cream over the rolls. Oh my gosh, fabulous! Thank you Sally
Hi. You’ve probably answered this multiple times so please bear with me. What speed should I have the mixer on during the kneading process. Using a kitchen aid.
Hi Kathy, you’ll want it on a low speed (a 2 is usually good) for the kneading process.
I made these for my stylist birthday and delivered them to the salon. HUGH HIT!
If gifting the frozen rolls, how does the cream cheese icing (or vanilla icing alternative) freeze? Or do you have a different suggestion for gifting the icing?
Hi Sarah, the icing will freeze separately well for 3 months. Thaw overnight before using on the cinnamon rolls. Hope this helps!
Thanks!
If baking from frozen-then-thawed, should they bake covered or uncovered?
Why does this recipe call for so much active dry yeast? I read up it’s way to much yeast for the amount of flour.
Hi Steph! This ratio works well in this recipe – let us know if you give it a try!
I’ve made these a few times now and they are always delicious! But each time I’ve made it whether overnight or day of, they come out just slightly underdone and chewy. Trying to fingers out what I am doing wrong as the dough always looks good and rises good, am I just underbaking it? Had left over cream cheese from your carrot cake recipe and it was a great way to use the left over icing! Big fan of all your recipes!
Hi Addie, what kind of flour are you using? They will be chewier with bread flour. You can definitely bake them for a minute or two longer if you feel they are underdone.
Hi Sally, how long do these cinnamon rolls stay fresh after baking? Should they be refridgerated or stored at room temperature? Thanks!
Hi Pam! See the last step of the recipe: 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.
If you choose to freeze these can you bake them for the short time then add frosting then freeze? Or would you skip adding the frosting till your ready to serve.
Hi Saige! Wait to add the frosting until you’re ready to serve.
Yummy! The softest dough I’ve ever worked with. I didn’t bake them long enough. My pan might have been a bit too small. But I’m not mad at the little bit that’s under baked. Will definitely make again. Thanks for the recipe
Quick note to say I followed the overnight directions and they came out perfect!! I’ve used other overnight cinnamon roll recipes before and this one is way superior! Thank you!!
Hi Sally! I refrigerated my dough overnight and brought it out of the refrigerator around 9:00am, it’s almost 1pm and the dough still looks like it hasn’t doubled in size. What can I do to help this?
Hi Rebecca, try placing it somewhere a little warmer to encourage the yeast!
Can I make the dough in my bread machine?
Hi Samantha, 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!
Omg. I baked them – soooooo good. THANK YOU & Happy Easter
Tried these with gluten free flour (bob mills 1:1 substitute), and had a lot of trouble with the dough becoming floppy/dry and not sticky or stretchy. Upon second attempt I added more whole milk and butter to the recipe to try and revitalize the dough but still no luck. I have proceeded with rolling them out and am proofing overnight but I have a feeling these aren’t going to turn out. Any suggestions on what might have happened here?
Using a kitchenaide mixer with paddle and bread hook attachment.
Thanks!
Hi Kassandra, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results—but that *could* be the culprit here. How are you measuring your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can dry out the dough. Let us know how the rolls turn out for you!
One-to-one gluten-free flour is a myth, regardless what brand you’re talking about. I love Bob’s Red Mill 1:1. It’s better for unleavened and chemically leavened uses than for yeast breads, though, even when you’re using recipes created for GF flour blends.
Gluten is essential for creating the stretchy texture of the dough for wheat-based yeast breads. It’s also what allows it to hold air bubbles and rise high. Using a 1:1 gluten-free flour in a bread recipe developed for wheat-based flour won’t yield anything like the same texture. Even GF bread flour won’t.
Most successful GF yeast bread recipes use a flour blend that’s specifically for yeast breads, which often means mixing your own blend. They include more GF binders–like xanthan gum, psyllium husk powder, and/or eggs–than a 1:1 GF flour. They increase the water-based liquids and reduce the fat or change the type of fat because GF flours absorb more water but don’t absorb as much fat. They may eliminate the first, unshaped rise and add chemical leaveners, like baking powder and baking soda, to help make up for the reduced bubble-holding capacity of GF flours.
If you want to make good GF yeast breads, I suggest seeking out yeast bread recipes developed for wheat-free, GF flours. Choose recipes that include photos of cut open baked goods so you can see the texture. If at all possible, invest in an inexpensive kitchen scale and follow recipes that emphasize weight over volume. You’ll get better results.
Hi. Do you have any instructions on how to make these into mini cinnamon rolls?
Hi Sherri, 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. You’ll need a larger (or multiple) baking dishes to accommodate the smaller but higher amount of rolls.
Hello! Just tried making these and for some reason the dough never came together into a ball. In step 2 it didn’t really pull away from the sides of the bowl. It was super stretchy and sticky. I tried adding more flour in tiny increments but that didn’t help much either. Where did I go wrong?
When kneading with a dough hook, how long and what speed should I do this on?
Thanks so much, will try again!
Hi Hannah, 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, keeping in mind that it will still be a soft dough. If using the dough hook to knead, knead for 5 minutes on low speed. Hope this helps!
Could the dough be made in my bread machine?
Hi Peggy, 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!
My first time making cinnamon scrolls and they came out great! Very light and fluffy. My mother thought they tasted a bit yeasty, I think I may have overproofed the dough because it practically trippled in size in the Australian humidity. Probably also the reason I struggled to roll them tightly enough.
Thanks for giving this recipe a try, Ava!
This is a very solid recipe. I like that the bread is relatively easy and comes together quickly, and it yielded a nice, soft dough. Couple alterations I did: browned the butter in the filling and cut down the powdered sugar in frosting significantly (we like very tangy cc frosting). Also if you like your rolls generous frosting, you may want to double it. Thanks again Sally + team for a fantastic recipe.