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 just made these cinnamon rolls for the first time and WOW!
My roommate who’s not a big fan of sweets said these are the best c-rolls she’s ever had. I don’t bake often and the fact that they turned out this good is unbelievable.
HIGHLY RECOMMEND THIS RECIPE!
We’re so glad this recipe was a hit for you, Andrea!
Followed this recipe to a t, but ended up with an incredibly sloppy dough which couldn’t be rescued with extra flour. I triple checked the recipe to make sure I didn’t miss a step or an ingredient. It all ended up in the bin. I’ve never had an issue like this before when following a recipe. Very disappointing, as the reviews are otherwise good. Not sure where I went so wrong…
Butter, you said cut into fourths but how much goes in dough and how much is spread on top? I put all four in dough and used more for filling. Did I miss something?
Hi Janis! The full 1/2 cup of butter goes into the dough, and 6 Tbs of butter go into the filling (listed below the dough ingredients). Hope this helps!
I had these at a friends house and tried the recipe myself. They came out okay, but the dough does seem more like a bread dough than the light, fluffy, pastry dough that I was expecting. Any tips on what I may have done wrong?
Hi Roger, it doesn’t sound like you did anything wrong. This is a rich bread dough– no where near as light and delicate as pastry dough.
Thank you for this wonderful recipe. I followed the overnight Instructions and had them ready for brunch. Everyone loved them especially the icing. I really enjoy making them and will defiantly make again.
Tip: To keep your dough overnight be sure that your fridge temp not exceed 4-5’C.
I have loved every single recipe from your website. I need some advice on this one. I want to make the dough the day before but cant make the short 12-16h window so i was thinking of baking them for 10-15 mins first and then instead of putting them in the freezer, i would put them in the fridge. Would they be alright half baked in the fridge for 18-24h?
Hi Lana, I’m just seeing your question now– I do think that method would be fine but I haven’t tested it myself. Did you end up trying it?
I was wondering if you can use wet yeast in this recipe, and if so, would you still suggest sticking with dry? My dad works in a bakery, so wet yeast is oddly easier to get.
Hi Jospeh, we’ve only worked with dry yeast in this recipe, but here is a helpful conversion table for wet yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/ Let us know if you give this recipe a try!
These cinnamon rolls are everything you want. Absolutely Perfect. Ps-but don’t be like me and over proof them on that second rise. More is not more.
An equal number of recipes say that it’s okay to let sticky buns rise for an hour and then put in fridge overnight, which is my preference. Is that okay to do?
Hi Wendy, that should work just fine. After that hour rise, follow the overnight instructions found in the recipe notes. Enjoy!
Hey Sally! These rolls look absolutely delicious! Had a quick question, I don’t have a thermometer to measure the temperature of the milk, so could you please tell some other way of getting the temperature of the milk right?
Hi Anusha, you can simply warm it until it is warm to the touch, but not too hot (too hot will kill the yeast).
These are perfection! I have made the recipe several times with the overnight option which I love but I tried another method the last time which worked well and I thought it may be helpful for others to try. The issue I had with the overnight option was that you still need to get up early to take them out of the fridge for the second rise, which usually took ~2h for me, which is a little stressful if you have company and don’t know how to time things. This time I used the overnight option and par baked per the freezer method (about 12-15 mins to set). Then rather than putting them into the freezer, I wrapped them tightly and put them into the refrigerator overnight and finished baking the next morning, only needing ~15-20 min of additional cooking time and they were delicious and ready for my guests.
My family absolutely loves cinnamon rolls as a lovely weekend treat. Whenever I make some, I’ll usually stay up and make them so they’re hot and fresh for them in the morning (I don’t really have room in my fridge for the overnight adjustments). My question is – when I’ve made them thus far, I usually drizzle warm heavy cream on them as suggested on another blog’s recipe to get super moist and gooey rolls; could I do this with your recipe as well?
Hi Carol, we haven’t tried it ourselves, but you can certainly give it a go if you’d like. Let us know how they turn out for you!
These are heavenly. It was all I could do not to eat the whole pan by myself.
Wouldn’t recommend making the dough in a breadmaker on the dough setting. Dough stuck to all the sides, didn’t rise like all other dough recipes do and I struggled getting it out of the breadmaker pan. Threw the dough out. Disappointed as I had high hopes! 🙁
Hi Sally, if i halve this recipe, would the bake time change and if so, how many minutes would you recommend? Thank you
Hi Mara, You can cut this dough recipe in half. The 1st rise time will be shorter since there’s less dough. For the 2nd rise, the rolls can still rise overnight or– if not making overnight– just let them double in size and puff up before baking. Bake time will be a little shorter too — we’re unsure of the exact bake time.
I have made this a number of times now and it is pretty much no fail. The cream cheese glaze makes it a real winner with everyone.
Could I use whipping cream for the icing? Would it mess it up?
Hi Johana, whipping cream will work perfectly in the icing. Enjoy!
I have tried and failed many cinnamon roll recipes and I followed this exact recipe for the overnight rolls to a T and they were absolutely fantastic. Soft, buttery, cinnamony and sweet. Thank you, thank you, thank you sallysbakingaddiction for such detailed instructions on a fabulous recipe.
Hi Sally! I was comparing this recipe to your big giant cinnamon rolls, why is there buttermilk in the big giant cinnamon rolls and whole milk in this recipe?
Hi Ayla! The two can be used interchangeably in this dough. I find it adds a slightly richer flavor.
Hi!
Love your recipes. Was curious do I need to parbake before I freeze or could I freeze the dough and pull it out and let it rise and then bake?
Hi Mario, for best results, we recommend partially baking then freezing the rolls as instructed in the freezing instructions.
I just finished eating one of these rolls and am a bit disappointed. The taste is great, they are just a little too dry.
Hi there, do you have any advice/tips and tricks for adjusting the baking process so that the pan cooks more evenly? I can’t seem to get the middle two cinnamon rolls in the center of the pan to cook fully without burning the others along the edges. I am using a glass 9×13 and also gave two 8” glass pie plates a shot; also tried tenting with foil after 10 minutes and the very start. Thank you in advance!
Hi Ann! The middle cinnamon rolls typically do not brown as much as those on the edges, but it sounds like your oven may have some hot spots that are causing the edges to brown more quickly. You can try rotating the pan throughout bake time, and tenting with foil towards the end of bake time, as you mention, will also help. You can also try reducing the temperature slightly and baking them for longer at the lower temperature. Hope these tips are helpful for next time!
Can you make these in jumbo muffin tins as opposed to in a tray? If so how long might you bake them? And could you still use the par bake and then freeze method?
Hi Jennifer, you can certainly make these in a muffin tin. Bake time should be about the same. Yes, you can still use the par bake and freeze method. Hope this helps!
So I made these in a tray as the recipe states, rise for ~ 2hours (little less as the house was warm), roll, rise (about 45 minutes), bake for 10 minutes. As the rolls cooled they caved in on themselves. When I took them out of the oven they looked beautiful – nicely risen and every so slightly beginning to brown. I never ended up freezing them because of how they looked after they cooled – I was afraid the results would be poor (I’ve made lots of bread – just never used this par bake option before). The next morning I took them out of the refrigerator and baked as instructed. After 45 minutes still raw looking in the middle (even with internal temp of 195F) and never rose (which is what I expected once they caved in). They are pretty gross. Whole tray went in the garbage. What did I do wrong?
I have made these 3 or 4 times now and I’m obsessed. They are my new favorite thing to make and give to my husband’s clients as gifts. I put each cinnamon roll in a clear clamshell style container and they are just adorable. Who doesn’t love a homemade, bakery style and sized cinnamon roll in a cute container? I also love making an aluminum pan full of them, half baking them as suggested above, and then giving them to friends as a hostess gift or just because 🙂 I don’t have a mixer so I have mixed/kneaded these by hand and it’s turned out great. Pretty sticky dough when kneading, and will have you questioning everything, but don’t fear!! it all works out in the end 🙂
These are without a doubt the best cinnamon rolls I’ve ever made. This recipe is a keeper! Can your recipe be doubled? I’m hoping to make some for now and later and it would sure be convenient if I only had to make the base dough once.
Hi Julie, for best results we recommend making the batches separately. Doubling could easily overwhelm your mixer and cause the ingredients to not incorporate properly. Glad to hear these are a hit for you!
Hi! I’m going to be making either these or the easy cinnamon roll recipe for 4th of July weekend, I had a quick question. Would it be possible to cut the portion size to 18-24 instead of 12? I know it will be smaller, but after reading some comments on how big they are, I’m hoping to cut down the calories per roll. Or would it just be best to just make the easy cinnamon roll recipe? Thank you! 🙂
Sorry, last question! I need to travel with these, I was planning on doing the freezing method of baking for 10 mins then freezing. If I do this method, will it be ok in a fridge to thaw until the next morning (approximately 15ish hours)? Or what would be my best way to travel with these and keep them as fresh as possible? Thank you! 🙂
Hi Jen, yes, that should work. See “Make Ahead Instructions – Freezing” for more details.
I made these cinnamon rolls and are exceptionally good (maybe the best I’ve tasted so far). As a note, I did the complete baking process and frosted them, placed the ones I could not eat immediately in a plastic zip-lock bag and stored them in the freezer. Every time I feel the need (this is daily), I take one out, thaw it for maybe an hour then reheat it @ 210º for 10 minutes and, in my case, the roll comes out delicious, almost as soft as when first baked. The frosting may stick a bit to the bag but I use a dinner knife to separate the frosted side the roll from the bag before taking it out.
Hi Jen, you can make these rolls smaller if desired. The easy cinnamon rolls are smaller, but they also have a smaller overall yield than this recipe, so it depends on how many final cinnamon rolls you’ll need. Hope you enjoy them!
Thank you so much for your quick response! I’m so excited to try these! 🙂
Hi!
Just wanted to ask, if I were to freeze these rolls can I freeze the cream cheese icing as well?
Thank you!
It is THE recipe for cinnamon rolls. My family loves this.. its just superb. The house just smells incredibly since you start cooking it and when you try them.. oh its just Happpiness in your mouth.
The consistency of these rolls was lovely. They were big, soft, fluffy and puffy. I felt the dough itself tasted a bit off though, like it needed more salt and less sugar. I may try increasing the salt to 1 tsp and decreasing the sugar to 1/2 cup or less.