It’s that time of year again. Time to say welcome you to the wide wide world of cinnamon roll love. In case you weren’t aware, these cinnamon rolls have been the #1 recipe on Ambitious Kitchen for almost 5 years now!
Seriously, say hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.
Descriptive, yes. Delicious, absolutely.
Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.
The trick to keeping the cinnamon rolls soft and fluffy is bread flour. Yep that’s right. The one and only. The rolls really won’t be the same otherwise.
Do I think they could compete with Cinnabon’s famous recipe? 100%. Be sure to read through the WHOLE post where I’ve shared tips & tricks and answered all of your cinnamon roll baking questions!
So, let me tell you more about this sweet fluffy cinnamon roll recipe because it’s one you’ll never, ever forget.
I first published this recipe back in May of 2017. I had been making this glorious cinnamon roll recipe for years and wanted to share it with all of you.
Years later, these cinnamon rolls are one of the most popular recipes on Ambitious Kitchen and today I’m bringing it back to remind you of how delicious they are, but also share a few extra tips and tricks, plus a video tutorial of me making them (at the end of the post).
The very first time I baked them up was for Easter brunch while Tony was still in baseball. His parents were in town and he lived with 5 other guys. I prepped the dough the night before, kneading it by hand and mixing the dough with an old wooden spoon. It was perfection. The next morning I popped the rolls in the oven and they rose like cinnamon roll mountains: glorious, beautiful and finished off with a sweet vanilla cream cheese icing. The most beautiful brunch pastry you’d ever see.
The guys dug in immediately and said they were some of the best cinnamon rolls they’d ever had. I knew from that point forward that I’d make this recipe at every special occasion and holiday. Now I make them every Christmas morning for brunch — it’s such a fun tradition and everyone always looks forward to my famous cinnamon rolls.
Ingredients in cinnamon rolls
This cinnamon roll recipe doesn’t require a ton of ingredients, but it does require love, patience and dedication to the true recipe — meaning don’t deter from the original! These are called the best cinnamon rolls for a reason, and that requires following the recipe as instructed. Here’s what you’ll need to make the best cinnamon rolls:
- Milk: I recommend 2% or whole milk, but know that almond milk will also work (I’ve tried it!) See my tips below for ensuring your milk is at the right temperature.
- Granulated sugar: this is used to sweeten the cinnamon rolls and to help activate the yeast.
- Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise. Scroll down to get tips for using yeast in this recipe!
- Butter: the one and only. I prefer to use salted butter but unsalted is great too. You’ll need it for the dough, filling and icing.
- Egg + egg yolk: this recipe calls for 1 egg and 1 egg yolk for the perfect texture and rich consistency in the dough.
- Bread flour: to help keep these cinnamon rolls soft and fluffy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture. The higher amounts of protein help to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
- Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work!
- Cinnamon: YUM.
- Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don’t skip it.
- For the icing: the icing is truly unforgettable too! Just cream cheese, butter, powdered sugar and vanilla.
YES PLEASE. Cinnabon, you’ve got nothing on these rolls.
Can I make them dairy free?
Yes! As I mentioned, I’ve used almond milk in this cinnamon roll recipe with success. You can also use vegan butter and a vegan cream cheese to make the recipe completely dairy free.
Which yeast is best for cinnamon rolls + how to know when yeast is activated
I can understand why it may be confusing to know if your yeast is activated. First, it’s important to know that there are two types of yeast to choose from:
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients. You’ll know this type of yeast is activated when little bubbles start to appear in the liquid that you dissolve the yeast in (for this recipe it’s warm milk).
- Instant yeast: also known as quick rise yeast (this is the brand I use and love!) and what we are using for this cinnamon roll recipe. It can be added to the dough without any ‘proofing’ required, so you don’t need to sit and watch the yeast to make sure it bubbles. However, I still like to dissolve it in a little bit of milk and sugar to help get it started.
Regardless of which yeast you’re using, it’s essential that you add it to warm milk that’s between 105 and 115 degrees F. More on this below! You can also add a little sugar with either yeast to help it get activated.
Tips for making the best cinnamon rolls
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Make sure to use room temperature butter for the filling: a lot of recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the butter: after you spread out the softened butter, it’s important to rub the brown sugar into the butter and dough so that it’s well combined. Please refer to the video!
- Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate. To bring your eggs to room temperature simply place them in a bowl of warm water for a few minutes.
- Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME.
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.
Tools you’ll need to make cinnamon rolls from scratch
Here are some kitchen tools I recommend that will help make this cinnamon roll recipe a success:
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
- 9×9 inch pan. I recommend using a 9×9 inch baking pan or 9-inch circular pan so that the cinnamon rolls fit well and bake properly.
Storing tips
Feel free to store your freshly baked cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!
How to make overnight cinnamon rolls
After rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
How to freeze cinnamon rolls
- To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.
- To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly!
Your cinnamon roll questions: answered
Be sure to read through the full post for answers to common questions about making cinnamon rolls. A few more common questions that I get:
- Can I use all purpose flour? The recipe will still work with all purpose flour (and readers have used it with success) but I highly recommend sticking with bread flour because, as I mentioned, it’s what makes these cinnamon rolls extra fluffy and delicious.
- Why did the middles pop out of my cinnamon rolls? This can happen if you roll them a bit too tightly or your pan is too small. Be sure to cut dough off of the ends of your cinnamon roll log as shown in the video below so that the rolls all fit in your pan.
- Can I double the recipe? Yep! Just remember to use a larger pan.
- What can I do if my dough is too sticky while kneading? Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with.
- Can I use a bread maker? I haven’t tested this recipe using a bread maker, but readers in the comments have done so with success!
- Can I add mix-ins to the filling? You bet! I think chopped nuts, raisins, or even other spices like pumpkin pie spice would be delicious.
Watch me make this cinnamon roll recipe
More brunch treats you’ll love
- Upside-Down Bananas Foster French Toast Bake
- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
- Brown Butter Apple Coffee Cake
- Healthy Gingerbread Loaf
- Vegan Banana Bread Cinnamon Rolls
- Vanilla Brown Butter Pear Baked Oatmeal
Get all of our delicious breakfast & brunch recipes here!
I hope you get a chance to try out this cinnamon roll recipe! They are truly a family favorite. Make them, keep them in your family for generations to come, and share a sweet surprise with someone special in your life. Don’t forget to rate the recipe below!
The Best Cinnamon Rolls You'll Ever Eat
Ingredients
- For the dough:
- ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
- 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup butter, melted (I prefer salted, but unsalted works, too)
- 3 cups bread flour, plus more for dusting
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar (light brown sugar also works)
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, softened
- For the cream cheese frosting:
- 4 oz cream cheese, softened
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
- Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
- Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
- To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!
Recipe Notes
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise). Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks and FAQs!
Recipe by: Monique Volz // Ambitious Kitchen Photography: Sarah Fennel
This post was originally published in May 2017, republished in November 2021, and republished in December 2022.
4,997 comments
DROOLING! Looks so so so yum!
Make them! You will be so pleased! I substituted rapid rise yeast so no need to wait for all that rising to happen! Worked out perfectly! Light and fluffy as air! Everyone loves these!
Perfect!!
These are great! I used almond milk instead of cows milk, rolled the dough out a bit bigger than the 9×14 recommended size, cut into 14 rolls and baked in a muffin tin lined with parchment. Delicious!
Perfect!! Glad you loved these!
Honestly, I never comment on recipes online but I am making an exception because these were the best things I have ever made and I could eat a stack out of the oven. If you’re thinking about making these, you should make them. They are delicious.
I used instant yeast in the UK (sainsburys own brand)- it doesn’t foam as described but raises nevertheless.
Thank you so much for your comment! I’m glad you loved these and that the instant yeast worked out. One of my all time fav recipes!
My son and I made these over Easter and used the Sainsbury’s own yeast as well and like you say they don’t foam, but oh my goodness! These are the best!! Super Yum
Perfect! Glad you both loved them 🙂
Do you think they’d hold up two nights in the fridge?
I don’t think they will turn out after two nights – sorry!
I didn’t have bread flour so I just used normal flour and I was wondering if it would make difference. I didn’t muse any difference amounts just 3 cups of flour
Hi there. So the rapid yeast works as well and cuts down on rising time?
Christine
Yes it’s what I use all the time and recommend!
I tried this recipe (with a few minor adjustments) and they really were”the best cinnamon rolls” I have ever tasted! I did alter the frosting and made a glaze instead and used part whipped cream in place of half of the cream cheese,and I used a little less cinnamon and a little more brown sugar, and baked at 400 degree for about 14 minutes, checked them and then left in with oven off for about 10 minutes more. They were perfect! Super soft and fluffy, perfect flavor and not undercooked and doughy in the middle either!
Glad those swaps worked out for you! These are my absolute go-to 🙂 Perfect for a fall brunch.
what do i do if i only have active dry yeast and not instant yeast? thanks
You need to adjust the yeast. If using AD you will need to use 25% more. For this recipe it amounts to about 1/2 tsp more. So total would be about 2.8 tsp or concert to grams for accuracy.
Wait I’m still a little confused so we use 14 grams of active dry yeast or can i just let it sit for longer cause i need help quick
You’ll use a 1/4-ounce package of yeast and then can follow the recipe as-written!
Superb! Absolutely easy to make and they turn out yummy every time !
So glad you enjoyed!
Can you double this recipe and achieve the same results? I have four boys so….
Yes that should work!
I made these but the dough turned out really sour… I let them rise on the countertop for 2 and a half hours, then left them in the fridge overnight before baking them in the morning. What went wrong?
Hi! Very strange – I’ve never heard of that happening to the dough. Were all of your ingredients fresh?
You overproofed them. The yeast started to sour
The readon it tasted sour was because your cream cheese expired.
Unbelievably soft! I love this recipe!!! I added chopped apple to my filling and a few raisins, yum!!! Thanks so much for sharing!
So happy you love these! Chopped apple + raisins sound amazing in here, too.
Quick question: I want to make these, but I’ve become accustomed to baking using a scale (more consistent results). Do you happen to have the amount of flour needed for these in grams? Thank you so much for your delicious recipes!
Hi! Unfortunately I don’t have the weight measurement for this recipe – sorry! I would suggest using an online conversion calculator.
I use this page bookmarked for all my conversions: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thanks for sharing!
One cup of bread flour weights 120 grams
I need these in my lyfe. Maybe with some sprinkles on top.
cake batter cinna rolls
Question for overnight method. After I have placed buns in greased pan do I let them rise for 30 min or do they go straight in the fridge? I guess you’re only rising the dough once? Is that correct?
They go straight into the fridge! So yes, you’ll only be rising the dough once (before rolling them out).
Does not rising twice affect the fluffyness or taste? Is it better to do the double rise than put into fridge
I’m so going to give these a whirl! These are a big weakness for me and something I’ve always wanted to try!
Could I use wheat flour or all purpose flour instead of bread flour?
All purpose should work!
It’s my first time to cook a receip on internet, love your photos.
Thanks for sharing <3
These sound great! How do you ensure that the filling does not run out? In my past attempts at cinnamon rolls, most of the filling comes out and then the rolls are dry on the top.
Thanks!
Roll them very tightly. I never have an issue with these guys! 🙂
Could you freeze the overnight rolls and store them in the freezer? For baking at a later time?
Hi Robynne! If you choose to, dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking
Hi Robynne, Just to clarify, should I sprinkle the fillings then cut before freezing it? Thanks so much!
I let my dough rise twice before filling and rising a third time.. I also used 1/3 brown and 1/2 granulated sugar, butter a dash of heavy cream and extra cinnamon, my family does not like doughy rolls so I didn’t underbake them, the cream mixed in the filling helps keep the rolls nice and moist . ALWAYS roll them nice and tight .. These turned out fantastic!! One of the best I have ever made or ate!! FYI for those who don’t know.. rising the dough an extra time does not prevent them from being soft and fluffy.. it also adds more flavor to the bread!! Skipping rising simply saves time 😉
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Delicious! I used regular flour, because I didn’t have bread flour (and when you need cinnamon buns, you need them ASAP!) and they worked very well! I’m sure they’ll be even better with bread flour, but they were delicious without! The cream cheese icing was a teeny bit sweet for my liking, but that’s just me! Everyone else absolutely loved it!
Perfect! And yes feel free to adjust the icing as you like 🙂 glad everyone loved them!
Beautifully written — and you’re adorable, Monique. First recipe/video I’ve seen for these rolls that is actually approachable — so thank you for the inspiration! I don’t have my scale handy and have ADY so the plan is to use an extra 1/2 teaspoon, right? (Sorry, found the dialogue confusing.) Thank you for sharing!
the ingredient amounts in the recipe are correct as written which also indicate how much active yeast to use!
I’m confused by the yeast measurement. Does it read two 1/4tsps like as in 1/4tsp times two? OR does it read 2 1/4 meaning one teaspoon two times plus a quarter teaspoon?
It’s two teaspoons plus a quarter teaspoon! Or 2.25 teaspoons total 🙂
Hi! If I am short on time can i use pre-made dough that I have let rise for this? Thanks!
I used a frozen bread dough i found amd it worked just fine. Took less time but they were still amazing!
They wouldn’t be at all like these cinnamon rolls if you used store bought dough. Its the dough with the eggs and butter that makes them so good.
These look amazing. I love homemade cinnamon rolls and will give these a try.
I’ve made these three times and they’ve been perfect every time. I use AP flour and it has worked just fine. (Bread flour is surprisingly hard to find these days!). My dad is a bit of a cinnamon roll snob and he ate the entire batch in three days. High praise! Thanks for sharing this!
Amazing! So glad you both loved them!
These look amazing. I wish “i can make it” <3
If I want to make this the night before, what’s the best plan? Everything but putting it in the oven? Or after first rise?
tried these yesterday doing the overnight method- they are SO good and very easy! thanks for the yummy recipe 🙂
I made these wonderful buns today. They tastes as amazing as they look in the pictures. I was so surprised how easy they were to make. I will make them often.
Glad to hear, Susan! They’re much easier than people think 🙂
I have made these before as well but now i need to make a bigger batch! I want to double the recipe, is there anything i should not double?
You should be okay to double everything! Just be sure to roll them out appropriately so that you get double the rolls (instead of the same number of rolls that are much larger 😉 ). Otherwise you could always bake a few different batches to be safe!
If making the night before will you then let’s them rise before baking
Take them out about 30 minutes before baking to let them rise 🙂
Will leaving them out of the fridge for longer before baking affect them? Thinking of making on Saturday and taking some unbaked to my partner’s house for baking on Sunday. But he’s 90 mins away in the car?
Great question. If you can bake them before and then reheat once you get there in the oven for 10-15 minutes, that may be your best bet. Then you can frost as directed.
So I tried these and they’re flat. Did the recipe to a T. Used cake flour, quick yeast, tempted the milk, etc. Etc. Yet they are flat. First rise was gorgeous. Rolled out, patted sugar mixture, sliced, panned them, covered and put them in the fridge to bake the next day. Followed directions for next day bake. Took them out to come to room temp (didn’t rise), baked them, still no fluffy rolls. I’m so disappointed. They taste decent but its not the same without the fluff! I dont know where I went wrong.
Hi, Nicole. Bread flour is essential in here — I definitely wouldn’t recommend using cake flour. Sorry!
Can you use all purpose flour if you don’t have bread flour
on hand?
Hi Casey — you can! Just use a bit less flour.
Ahhh, I used all purpose flour and not bread flour. I didn’t know there was a difference 😬. It didn’t rise properly. I’ll try again on another date
Approx hoe much APF would you use if that was all that’s available?
Recipe looks great and would love to try! With the yeast, what’s the best way to use dry yeast if you can’t get your hands on instant yeast?
Hey Monique, I really hope to make this sometime this week, I was wondering if using gluten-free flour affects the recipe too much? Or if I should adjust something to make them just as yummy? Thanks! xx
Hi! I wouldn’t recommend using a gluten free flour unfortunately because the texture will be very different. Sorry!
Exactly how much APF do we use? Can we also use wheat flour instead?
You can use the same amount of all purpose flour. I wouldn’t recommend using whole wheat flour as they will be much more dense!
These are next level delicious. I’ve made them night before and day of. Both are so great. Only modifications is smashing the butter and sugar and cinnamon together then pasting onto the dough. I find using bread flour the dough holds its shape better when rolled out, and needs 360 g + 2 tbsp. ENJOY
These are AMAZING. You’re right, I never need a cinnamon roll recipe again. I love the use of bread flour.
This recipe is pretty foolproof! I used soymilk instead of milk and only 1 egg and it was delicious! (:
Amazing! And great to know that soymilk worked out for you 🙂
These are DELICIOUS! I don’t like cream cheese icing so the next time I will try a powdered sugar glaze. Even with the cream cheese they were still amazing!
So glad you enjoyed these! They’re my absolute favorites. You could definitely add a powdered sugar glaze instead!
I made these and thought “Huh, I think I could use this recipe for loaf bread.” So I did, and it was fabulous! Substituted in 1 cup of whole wheat flour but otherwise same recipe. Yay!
Oh, I did use honey instead of white sugar and at half the amount.
Amazing! What a great idea!
Best recipe I’ve found! The pics were so tempting that I just couldn’t wait to go to the store so I used regular flour and they were so soft and gooey and perfect. Next day I used the bread flour and just when I could not imagine them any better… they were! Thank you this is a keeper for sure
Hi Marty! I’m so glad you loved these…they are my absolute go-to. And noted that the regular flour worked out for you, too (but agreed, nothing can beat the bread flour!)
This is the worst recipe and I’ve made cinnamon rolls for over FIFTY YEARS
I’m sorry you feel that way! I’ve had tons of success making these, and so have many readers here.
I tried them twice. They are wonderful. I even added a little chi spice to the brown sugar mix. Thank you for sharing your talents.
Love that! I’m so glad you like them.
What kind of review is that? You don’t provide any useful or helpful feedback on what exactly you did not like about the recipe – and if you’ve been making cinnamon rolls for over FIFTY YEARS, then why don’t you already have a go-to recipe that you think is great to use? Sounds kind of weird to me. If you have a much better recipe, why don’t you share it.
Well, someone sounds grouchy.
“If you can’t say nothin’ nice, don’t say nothin’ at all”
Or at least be constructive with your criticism rather than Grinch-like.
You didn’t give any recipe corrections, or explain why you didn’t like the recipe.
Would be helpful for someone like myself, who’s reading through the comments to see if I need to make any adjustments to the recipe before I use it.
Lol I agree that guy just had a bad attitude
That was not a kind thing to say.
Dennis, that wasn’t a very kind remark. I’ve made many, many cinnamon roll recipes and they were very good—this one just surpassed those. It’s the best cinnamon roll recipe I’ve made. I even put some, after they were baked, uniced in the freezer wrapped individually in October, 2018. I froze some of the icing in a separate container. I took them out today, February 22. I let them defrost at room temp then microwaved 1 for about 10 seconds and put some icing on it. Tasted freshly baked and delicious.
The fact you let the deliciousness sit in the freezer for 4 months is a monstrosity!! Lololol…Bake, eat, repeat…. Too good to freeze for that long in my opinion 😊
I just made these for the first time and my very first time making homemade cinnamon rolls. They were AMAZING! Everyone in my family LOVED them. I’m an avid cook and baker and a foodie… you sir are a bad baker and you probably shouldn’t be in the kitchen. Stick to what you know.
You’re an avid baker but it’s the first time making cinnamon rolls? Right. Recipes get reviewed and you’ll never please everyone. These immature insults just because someone didn’t like the recipe are disappointing. Grow up people.
Well if you’ve been making them for50 yrs ,you ought to be good enough that your not still searching for recipes online then right!?!..
Would these freeze well if I froze before baking?
Hi Lisa! If you choose to, dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking.
Thanks so much! I actually went ahead and froze a pan and plan on making another pan today -stocking up the freezer for when baby #3 makes his arrival! So excited to eat these- the dough was a dream to work with.
Amazing! And congrats on baby #3 – so exciting!
Hiya, this is such a superb recipe! Would it work if I baked the c.buns for 10mins and then take out and cool them and then transfer to freezer? Then when I want to bake them, thaw in fridgethe then bake for 10 mins? Someone said this would work too? Thanks x
These are AMAZING! You were so right about the bread flour! I’ve tried 10 different recipes and never got it right. These are legit as god as Cinnabon.
Damn dude! Thanks for all the info! Much appreciated!please
do not heat up any part of the glass on your rig! BAD IDEA.
Silly wuestion-but what do you mean by a “warm” towel?
A towel soaked in warm water, or a towel warmed in a dryer?
A towel warmed in the dryer will work just fine!
I put my towel in the microwave for 30 seconds. Works perfect!
Awesome!
I tried these for the first time today and they were great! I used the overnight process in the fridge and baked them this morning. Easy and simple recipe, thanks for sharing!
These look fantastic! Question. Do i need to let it sit overnight or could i make them today? 39 weeks preggo and definitely craving these! 🙂
These are so good. Thanks for the recipe
So glad you enjoyed them!
Absolute Perfection!! I made the dough the night before and placed it in a gallon zip lock baggy coated with cooking spray. Next morning I let my 3 year old granddaughter help roll, butter, sprinkle & make frosting. We had a blast. So easy & fun. The bonus is they turned out restaurant quality and my kitchen smelled like a bakery! ( I baked them in an 11×9 clear pyrex dish coated with cooking spray for 22 minutes @ 350 F and 3 minutes @ 325 F) Thank you for sharing this wonderful recipe.
Amazing!! I’m so glad you and your granddaughter could bake these up together 🙂
I forgot to mention that I made 8 rolls instead of 9, so I baked them a little longer. Turned out perfect.
i baked this yum yum cinnamon rolls I
put some raisins taste so good and soft thank you for sharing you’re recipe to us
So glad you enjoyed these!
Perfect! Followed recipe exactly. Heaven. My whole family couldn’t get enough!
So happy to hear that!
9″ wide log when rolled. How do you get 9 cuts at 2″ each? Trying my first time and coming up short.
Hi Ryan! If you check out the how-to video it might help clear it up 🙂 (I always like a little visual when measuring these things out!)
I’m not seeing a video for this. Can you link me to it?
Ok I see the video on my desktop, it doesn’t show up on my iPad FYI.
Strange! I’ll try looking into it.
I made these in my high school culinary class and these came out absolutely delicious!! My teacher raved about these cinnamon rolls and will now be using this recipie for catering! I am extremely pleased on how these turned out. So soft and fluffy. The topping is equally as light and delicious.
**However, if you are using a convection oven they will cook in almost less than half on the time listed on the recipe.
Odd. Mine cooked for 22 minutes convection and were still underdone.
I’m so glad you (and your teacher) enjoyed these!
I made these and my family loved them. I used ap flour and made a glaze using bourbon vanilla, confectioner’s sugar and milk. Huge hit!
Amazing! That glaze sounds incredible!
I made these took your advice on putting them in fridge and baking next morning…aweful they started to rise the night before but didnt do anything but turn into hockey pucks tge next day. Followed recipe exactly also. Ruined my breakfast event also
Hi Lynn – so sorry to hear that they didn’t turn out! I’ve never had that happen to me before. They do tend to rise a bit in the fridge, but if you follow the “overnight” notes on the bottom of the recipe they should turn out!
Just tried this recipe out and the buns were terrific! I’d never made CB before today and it was a lot of fun. I wound up leaving them to expand too long the second time and while cooking, one was so large it literally escaped out the top 😀
Still tasted great, though.
Amazing! Agreed – such a fun recipe (even when the rolls get a little too big 😉 ).
Question, for the filling, have you tried using white sugar instead of brown sugar? or it’ll be too sweet?
I tried a recipe on the internet which used all purpose flour, it wasn’t the consistency i was looking for. I read an article that bread flour is best used in cinnamon rolls so i searched for cinnamon roll recipes on the internet and chanced upon yours!
I am excited to make this! I will let you know and give you feedback. Thank you!:)
I haven’t tried it that way! I think the brown sugar for the filling has the richest flavor and holds up very well. Enjoy!!
I just made this now and i must say that this is the BEST RECIPE EVERRRRRR. I followed the recipe as it and baked it for 25mins. It came out PERFECT! It was so yummy and chewy! My only regret is that I didn’t make the frosting because i had left over cream cheese frosting and used that instead (dabbed a little on each roll).
The search for the perfect cinnamon recipe is over! Thank you so much. I am so happyyyyyy! 🙂 and BTW, my boyfriend loves it! (he said i should’ve made the frosting in the recipe because my frosting was too thick — left over from the cupcakes i made last time!)
I tried three times but couldn’t get the yeast to activate. Funny when I make bread, I boil the water and wait 20 minutes and it works great but I don’t test the temperature. I microwaved the milk and at 110 it wasn’t working, so perhaps it needed to be slightly hotter.
Interesting! I make these this way each time and it works out. Could be how old the yeast is, or you could try the way you do it with bread!
I also can not get the yeast to activate. I warned in microwave to 110. I’ve wasted so much milk!
What happened to me was, I added one packet of “regular” yeast and it wasn’t foaming…so went ahead and added a 2nd packet of “rapid rise” yeast and that did the trick. I don’t think it needed 2 yeast packets…I just think my 1st packet wasn’t good (even though the date was fine)…Just thought I’d share my pertinent experience!
Mine did not activate with the mik, but I continued and they turned out fantastic!!
I’ve heard that from a couple of people! Glad you enjoyed!!
I don’t understand this… If the yeast had not activated, there is no way your rolls could have risen – that is the role of the yeast. So if they rose, then that means the yeast was activated. I was concerned about that with mine because there was only the faintest bubbling, but the dough rose just fine, hence it must have been ok!
I want to thank you for making this great recipe. This was my first attempt at baking anything like this, ever. I am 66 years old and this old dog implemented the tricks you revealed and successfully made these rolls and they were very good. They look just like your pictures! With the help of your practical tips that I found to be very useful, I will be making many new things. Thanks again!
Amazing! So happy you found this recipe and loved it!
I had this problem today and my husband, who is a beer brewer, suggested adding a TB of the sugar to the milk/yeast mixture. Took about 15 minutes but it worked (after one dump and do over!)
I have heard that works well!
I also had this issue. Went through 2 pack of yeast but not foaming. I decided to just use the second batch regardless and they still rose beautifully!
Best cinnnamon roll recipe by far! A keeper for sure!
So glad this worked out for you regardless!
I had the same problem because I use soy milk. Add sugar.
Very important: The temperature of the milk has to be between 120 and 130 degrees. Also add a pinch of sugar to help it along.
The temperature of the milk has to be between 120 and 130 degrees. Also add a pinch of sugar to help it along.
Probably way too late for this comment, but I find that when I use the metal bowl of my KitchenAid for the yeast activation that it often doesn’t activate because the bowl conducts heat. I now always do this step in a measuring cup and problem has solved.
My yeast didn’t seem to be foaming either, but the directions on my jar of yeast said to add a tablespoon of sugar and let sit for at least 10 minutes. I decided to just add the 1/4 cup sugar I NV the recipe, and the yeast was foaming in just a few minutes! Got them in the fridge to bake in the morning for Mother’s Day. Hope they turn out because my wife loves cinnamon rolls!
Made these with plain flour because it is all I had at home. Added a little clove and ginger. Fabulous! Thanks for the recipe, truly delicious!
Awesome! Glad the regular flour worked out for you!
I made these with about 1/2 cup mashed banana instead of egg, and they turned out amazing and just like the pictures. This recipe is so simple and easy, I got it perfect the first time, even with banana instead of egg, and on my first time working with yeast. The only problem is that I am now kicking myself for not doubling the recipe! Thank you so much for this. This recipe deserves 10 stars!
I’m glad the banana worked out for you! These ones are a staple in my house 🙂 Enjoy!
Let me first tell you I should have never made these! These rolls were a hit with my family! That is all I’ve been doing the last couple days! Making batch after batch! I can’t keep up! They eat one batch before I get the other finished! Thanks so much for sharing this recipe! They are spectacular!
Oh my gosh! Glad the whole family is loving them 🙂 Enjoy!
I do not like these. They taste like rolls. If i make these again i will make them with regular flour.
To be more specific they have too much of a bread and yeast taste. Not sweet at all
Very strange! I’ve never encountered this issue – the bread flour just keeps them super fluffy 🙂
Not sweet enough?! Wow…the delicious filling and glaze did the trick for me! If the dough were any sweeter, they’d be way too sweet! (And that’s coming from someone with a huge sweet tooth)!
Dough very tough, yeast did not activate.
Sorry to hear that, Trish! Next time I would try adding a pinch of sugar to activate the yeast (others had success with this in the comments above!)
Oh wow, I made these for my boyfriend and I and they are amazing. Definitely worth the time and effort. He says they are the best cinnamon rolls ever and he says the frosting is not too sweet (he usually hates icing/frostings). I personally like them cold better. Thanks for the recipe!
Fabulous! Glad you both enjoyed 🙂
this was my first attempt at making any sort of cinnamon rolls other than the kind out of the can. Your recipe was super easy to follow. I also added some chopped pecans before I rolled it up. They turned out fantastic.
So great to hear! This is my go-to – no need to buy the can anymore 🙂 And pecans sounds delicious!
I have now made these 3 times! The third time I doubled the recipe and made a loaf of cinnamon raisin swirl bread with the extra dough. It turned out fantastic! Would love to be able to post pictures for you!
Amazing! If you use Facebook, join our Facebook Community and post your photos there 🙂 I’d love to see!
I made these today and they were delish! I didn’t have bread flour so I added 3 teaspoons of vital wheat gluten to the AP flour. They were a little too doughy inside after 25 minutes so I did have to put them back in the oven for another few minutes after I iced them.
So glad you enjoyed! This recipe is pretty particular on the type of flour, but I’m glad a little extra time in the oven helped 🙂
I’m in heaven! I’ve been searching for the *perfect* cinnamon roll recipe for Christmas morning and yours is it!! I think I may add finely chopped pecans to the filling as an extra…Nice job!! THANK YOU!
By the way…I’ve noticed by your blog that we’re very like-minded. I’m a registered dietitian and focus a lot on nutrition, but also have a weakness and huge appreciation for decadent baked goods too!
I’m so glad you found the perfect cinnamon rolls here! Your Christmas morning sounds like a delicious one 🙂 and there are always rooms for baked goods with healthy nutrition!
I made these yesterday. And I totally agree, the best cinnamon rolls EVER <3 My family was in heaven 😀
Amazing! Glad you all enjoyed 🙂
This was honestly the easiest and best tasting cinnamon bun recipe I’ve ever used. The bread flour really makes a difference.
So happy to hear that! And yes – it’s a “special” ingredient that makes all the difference.
I need to use gluten free flour. Any suggestions. I have cup 4 cup.
Hi Lisa! This recipe is very specific in terms of its flour content – you can try out these gluten-free cinnamon rolls that I have using Pamela’s gluten-free flours!
Learning to bake. Just made these for my college son that adores cinnamon rolls. I am now a ROCK STAR. Easy to follow recipe and the cream cheese icing is amazing. Thank you so much.
So happy to hear that! Winning over college kids is definitely rock star status 🙂
I was eyes-rolled-back and moaning eating these and my cat jumped up and snorgled with me, thinking something was wrong. Perfection. 😀
They are THAT good aren’t they?! Glad you enjoyed!
😹😹 that’s hilarious! I’ve never had that happen while eating a cinnamon roll! It’s usually when I’m watching my Steelers on tv and I scream at the tv. My cat always comes running over for a quick health check!😂😂
But these cinnamon rolls really are that good!!!
By bread flour do you mean wheat flour?
No, bread flour is a specific type of flour available at most grocery stores! Here’s a link: http://amzn.to/2A3UwxN
It looks incredible and so tender and comforting ♥
Yes! So delicious <3
hello. As I was making this recipe and just waiting on the dough to rise. I saw that I forgot to add the sugar . How can I Incorporated so I just waste my dough.
I have made 2 times now. The bread dough truly makes a difference!! These are very tasty and the frosting is not too sweet. Which is what I prefer, so it’s perfect.
A little time consuming. But worth it. Easy enough to make the night ahead of time.
It really does! And yes – more time-intensive than other treats I typically make, but these ones are one-of-a-kind 🙂
These were amazing! By far the BEST cinnamon rolls we ever made. The closest to Cinnabon in my opinion!
So happy to hear that!! They are my go-to’s 🙂
I used this recipe to make dinner rolls and they turned out perfect… Thanks so much for sharing
Awesome!!
I’ve tried several other cinnamon roll recipes, and this one is my favorite hands down. I’ve made them the morning of and overnight – both are awesome. I think it’s the bread flour that gives these rolls the perfect texture! I use a little lighter frosting, with milk and vanilla.
So happy to hear that! And yes, the bread flour is a game-changer in these. Glad you’re enjoying!
I’m wondering about the bread flour vs all purpose. I made a family recipe that turned out for others but I used bread flour instead. The rolls turned out course and dry. You have so many good compliments on yours so was afraid to use the bread flour.
Hi Mary! Bread flour makes these super fluffy and delicious. Your other recipe likely had some different wet ingredients and other specifics, but I can assure you the bread flour will work in this one!
Can I use self rising bread flour for your cinnamon roll recipe?
No I would not recommend. Self rising flour contains baking powder.
Can these be frozen and baked at a later date? I’m needing to make them for a pretty large crowd.
You could bake the rolls and then freeze them! Just be sure to cool them completely and wait to add the icing them until you’ve de-frosted them.
This recipe was outstanding! These rolls came out as advertised, light, fluffy, amazing! I will never pop open another tube again! Monique, you outdid yourself with this one! Well done!
So happy to hear that! These are my absolute go-to’s 🙂
I made these tonight – wow! They were superb.
I thought the dough was a bit dry with 168ml milk (converting for UK measurements) and it struggled to incorporate in the food processor so ended up adding 100ml more milk (50ml then incorporated that, then repeated) which then seemed right once out onto a floured board.
The resulting rolls were light fluffy, sticky, sweet and sublime. My wife thought they were better than Cinnabon as were as authentic and tasty, but they were lighter.
This is the first time I’ve made Cinnamon Rolls. I used your recipe as made a lot of sense to me to use bread flour and egg in the recipe.
I’ll be making these again, probably at least again for Christmas Day and to take down to the in laws over the Christmas period. Thanks for the recipe, I love it!
Greg.
So happy to hear that, Greg! The milk measurements must have just been a bit off when converting, but I’m glad your adjustments worked out. Have a fabulous Christmas Day with these!
I’m looking forward to baking these tomorrow and seeing how they turn out.
Like Greg, I found the dough to be way to dry. I threw away my first batch and made a second with extra milk.
Something I’ve always found surprising with American bakers is a reluctance to move to weighted measures. I think I remember Cooks Illustrated researching this and finding that when using cups, that the amount of ingredient can really vary a lot between different people, so a recipe may work for some people, and fail for others.
On the other hand, buy a cheap $10 digital scale and you can get consistent results each time!
For anyone else working in grams, here’s the measures I used for the dough:
236g milk
7.5g yeast (one packet)
46g sugar
55g butter
468g bread flour
5g salt
If you’re warming your milk and it gets too hot, I’d measure again before adding it to the dough- it might have accidentally evaporated some of the water content away which will also lead to a dry dough.
I’ll report back tomorrow to let you know how the dough with these measures turned out 🙂
Hi! I was wondering if I could use this flour that we have here in my country (Uruguay) which has already yeast included. (its for making bread)
I don’t bake often so I’m not a pro, i followed the recipe to the point and OMG, these buns were soooo delicious. I thought the frosting was a bit too sweet for my liking so next time I wouldn’t put any frosting on top of them or make it less sweet. Do you have a good tip to make lovely frosting without it being to sweet?
either way, me and my family loved them very much. This is something you can’t find where I live so I’m glad I can make them myself. The recipe was perfect and so are the rolls.
So happy you and your family loved these! It’s my absolute go-to recipe. For the frosting you could try using a bit less powdered sugar if you’d like!
I am thinking of doing a Carmel sauce in the pan and then placing dough on that for baking. Would you adjust anything in the recipe for this?
That sounds delicious! I don’t think I would adjust anything, but I would just be mindful about baking the caramel (so that it doesn’t burn).
I’m trying these delicious looking rolls and I’m running into an issue with the dough. I’ve mixing in my Kitchen Aid with the dough hook, but instead of forming a ball, the dough is just sticking to the sides of the bowl. Any idea what I’m doing wrong??
Hi Lindsay! Very strange – I would double check your bread flour measurements. The dough will be fairly sticky, but should all stick together!
Lindsay – I had a similar issue but added a bit more flour (like maybe 1-2 tbsp) at the end and it brought the dough together nicely.
I had this happen and added a bit more flour until it doesn’t stick to sides of bowl
This recipe is the bomb. I put everything in my bread maker on the dough cycle. 1 hour later I get to fill the blend with the cinnamon treat which is never the same because my sweet tooth fluctuates. I feel like Gabriel Iglasias and his donuts. Boy are they gonna get it. Yum.Yum.This is my #1 for cinnamon rolls now. Long live the King!
5 STARS….. not 1. I don’t know what happened in the time space transfer from my computer to this website, but to reiterate 5 STARS
I’m so glad you loved these, Rich! They’re my absolute favorite cinnamon rolls 🙂 Enjoy!
Didn’t have all the ingredients in my kitchen so I used margarine for butter, regular flour for bread flour, had no eggs to add and no milk so I made my own milk by mixing coffee creamer and water together and the cinnamon rolls STILL can out fantastic. This is truly the best recipe ever!
Awesome! So glad you enjoyed these 🙂
Just popped them in the oven this am after preparing last night. These are really delicious. Not too overwhelmingly sweet, the dough is soft and tender. I did add a TBSP of the sugar to the yeast to help it activate, and had to add a bit of flour (maybe 1-2 TBSP) to the mixer to help the dough form a ball. I also doubles the recipe easily. Thank you for sharing! Happy Holidays!
Perfect! So glad you enjoyed these. Happy holidays!
These made the best Christmas breakfast ever! Even with regular flour, better than Cinnabon!
We finished them all, mine left
For experimenting with freeezing rolls for later use , or leftovers.
What’s the best way to give to neighbor- if I fully cook and give , do they stay fluffy for 1-2 days? Do I give par-baked so they can bake and eat fresh ?
I’m so glad you enjoyed these for Christmas! They should stay fluffy for 1-2 days, otherwise you could give them with the freezing method and have they bake them up 🙂
I have never made anything with yeast before – seemed too intimidating. I got nervous when the yeast didn’t foam but after a few minutes I started to see some action around the edges. I followed this recipe exactly as written and these cinnamon rolls are the BEST EVER!!!! . Just had the rolls this morning after using the overnight method. I will be exploring your other recipes because everything you said about these was true! Thank you for sharing this recipe…what a holiday treat.
Awesome! I’m so glad you tried these out 🙂 perfect for the holidays. Hope you get a chance to try out more recipes here!
This recipe actually works! Soft, fluffy and delicious! My tip would be to weigh all of the ingredients and look up cup coversions.
I’m glad you enjoyed these! And great tip 🙂
Thanks for a great recipe!! I can’t eat any dairy because I have a nursing baby that does not tolerate it so I replaced the butter with earth balance soy free buttery sticks and used homemade coconut milk instead of regular milk and they turned out great! I have made them three times this way with great results each time. Also, I just use water and powdered sugar for the frosting for mine and the regular frosting for everyone else. They are amazing!!
Amazing!! So glad those swaps work out for you 🙂 Enjoy!
These really are amazing. I wanted to add an important note– my yeast was not activating in the warm milk alone, but after adding a tbsp of sugar to the milk and yeast mixture, it started bubbling immediately. (Just in case other people are struggling with the same issue).
Also, I made this with regular white flour (didn’t have bread flour) and noticed that if you use under 3 cups of regular flour, the dough comes out much more tender and fluffy.
I made these Christmas Eve and refrigerated them. They came out perfect on Christmas Day AND I still had two more pans (made a double batch) for the next morning. They still rose fine after two nights in the fridge.
Thanks for this amazing recipe – I want to make these for my neighbors at christmas instead of cookies!!
Noted on the sugar tip! I’m so glad you enjoyed these, and merry Christmas!
Made these for Christmas morning & they turned out fantastic! A little labor intensive, but EVERY BIT WORTH IT 🙂 Thanks for the great recipe & fool-proof instructions!
So happy to hear that! Yes, this one takes a bit more time and care than other recipes but the result is SO delicious!
These look delicious!! What kind of bread flour do you use??
They’re my favorite! I typically use Bob’s Red Mill bread flour 🙂
These are so so good! I followed the recipe words by words, and they came out heavenly! Perfectly sweet and tender.. My search for best cinnamon rolls recipe ends right here. Thank you!
So happy to hear that! It’s my absolute go-to 🙂
Holy moly…Just made these and stood in front of the oven watching the timer go down because I was so excited to eat them. SO worth the wait. Truly the best cinnamon rolls ever. The fam agreed and even said, “These are better than any restaurant!” You came through yet again! Thank you!!
SO happy to hear that!! I’m glad the whole fam enjoyed, too 🙂
Wow! Cinnabon just lost another customer today! Amazing recipe. It delivered 100% satisfaction. Definitely foolproof. I made dough last night, but didnt have time to roll out etc, so I took dough out of frig today, let it sit a little, rolled out, cut etc, then let rise 2nd time per instructions before baking. Perfect. One note: As a novice baker (with yeast) I through out 4 batches of milk/yeast in total frustration til I called my aunt and sister who told me the yeast doesnt actually have to froth. I also was overly obsessed with the temperature issue but again was told that the milk should feel warm, but not burning hot to touch. This was good to know even though I used a digital thermometer. I will definitely pass this recipe on.
So happy to hear that you enjoyed this one! It is one of my absolute favorite recipes of all-time. Noted on the yeast activation here, too! Thanks Eileen!
These were so good!
I’ve modified the recipe for my mum who has diabetes an was craving cinnamon rolls. I’ve used very fine ground spelt flour instead of white flour, also replaced all the sugar with sweetener (sucralose, no aspartame).
They turned out wonderful!! Thanks for the recipe!
I’m so glad you both enjoyed!!
These are delicious Monique! Thanks for the great recipe!
I’m so glad you enjoyed these, Sarah!
OFF THE CHAIN! My first time making cinnamon rolls from scratch, and your recipe/directions were thorough and easy to follow. I used cake flour (didn’t have bread flour on hand) and I doubled the icing recipe just in case I wanted more icing. I’ll be making these again.
So happy to hear that!! I’m glad the cake flour worked out for you, too 🙂
So my mom decided over the holidays that she reeeeeally wanted my great grandmother’s cinnamon rolls, but having past ~25yrs ago, the only option was to hunt down the recipe card she’d hand-written. That task being left to my grandfather and uncle in Maine…I wasn’t holding my breath. So I scowered the web, read thru ~6-7 different cinnamon roll recipes and settle on yours for a number of reasons, but top of the list was bc your directions were so thorough and easy to follow. This was the first time I’d ever attempted cinnamon rolls and they were perfection!! Soft, gooie and smothered in even more goodness! Mom, dad, lil sis loved them. Gramps got excited thinking we’d found his mum’s recipe, then jealous he wasn’t here to try them and my uncle finally tracked down Nana’s scraled out recipe card…which had loose measurements of the dough ingredients, the instructions to “proof once and then again” and zero mention of cinnamon or any other filling ingredients or baking instructions!! She basically took her recipe to the grave with her! Haha so, thank goodness I stumbled across yours!! No one seems to be too upset and chances are good your recipe will be added to the family cookbook in its stead. ^_^ So thank you for posting such a wonderful recipe! <3
Tried to make these. Dough didn’t rise even though the milk was exactly 110 degrees. Bummer
Same here. I saw that it was ok to sub regular flour instead of bread flour and was so careful with everything else and they didn’t rise at all. I was really looking forward to these. Oh well 🙁
So sorry you had that issue. I’ve seen people have luck with all purpose flour but haven’t personally tried it myself which is why I suggest bread flour as the best option 🙂
I just made these today. They are fantastic! I’m a chef (but not really a baker) and was looking for a go-to cinnamon bun recipe. I modified a couple of things, like I did 1.5 times the sugar-cinnamon mixture and 1.5 times the butter in the filling. I also sprinkled a few pads of butter & extra sugar-cinnamon mix over top of the buns in the pan which became nice & crunchy in the oven. The result was gooey and soft on the inside with a really nice chewy bread. Perfect. I also made much taller buns (about 2.5 inch slices) so they took almost an hour to cook. I covered them with foil early in the baking to avoid too much browning.
Here is a tip that a chef I once worked for told me (it’ll change your life)…you don’t need to activate yeast, especially as a home baker. Commercial bakers would “test” their yeast to make sure it’s still alive so they didn’t waste a huge batch of expensive ingredients, but if your packets of yeast at home are unexpired, you’re better off not trying to activate it. You just run the risk of killing your yeast if your liquid is too hot. Just mix your yeast into cool (or even cold) liquid until it starts dissolving and make sure any other liquids you add (e.g., butter) are cooler than 110 degrees. Once your dough warms up and starts to proof, the yeast will activate and start doing its job. I haven’t ever had a problem with yeast breads since I learned this tip.
Wonderful! So glad you enjoyed these. They’re my absolute go-to cinnamon rolls. Noted on the yeast, too! Thanks so much for the tip!
LOOKS SO YUMMY,WILL HAVE TO TRY AND MAKE THESE LUSHOUS BUNS.
Enjoy!!
Made these today and they were PERFECT. And delicious! Thanks for the great instructions. This recipe is a keeper!!
Amazing!! So happy to hear that 🙂 Perfect recipe to kick off the weekend!
Hi! Do you think that instant yeast could be mixed with dry ingredients instead of using regular yeast?
Hi Gail! I would recommend sticking with regular yeast – it’s actually the only way I’ve tested this recipe. If you do try the instant yeast mixed with dry ingredients let me know how these turn out!
Any suggestions on egg replacements? Thanks
Amanda
Hi Amanda! I haven’t tried an egg replacement in this recipe, but someone above had success using 1/2 cup mashed banana (you could try that or a flax egg).
I tried making these cinnamon rolls over the weekend but got stuck on the first step. I heated up the milk to 110 degrees, poured into a metal mixing bowl, and sprinkled the activated yeast on top. Waited for 5-7 minutes and nothing happened. I dumped it out, heated up the milk to 120 degrees and the same thing happened. The yeast said it didn’t expire until October of 2018 so I’m not sure what I could have done differently. Should I have stirred it? Maybe in a ceramic bowl instead of metal? Please help!
Hi Erin! I’ve heard that adding in a bit of sugar will help get the yeast going. Let me know how that goes!
These sure are a hit with all my family, friends & coworkers!! Thanks for sharing your recipe!
So happy to hear that!! Love these 🙂
My yeast won’t activate!! Please help me. I have tried so many times and followed the instructions to the letter. I have wasted so much milk!
Am I supposed to use active dry yeast? or another type of yeast?
Hi Jenny! I’ve heard that adding a bit of sugar helps activate the yeast, so you could give that a try! The 1/4-ounce package of yeast should work just fine.
These are the best cinnamon rolls I’ve ever had…..by far! I can’t wait till I make the next batch! Sooo good!
So happy to hear that, Kelly!!
Hi, just made these and they are perfect! Thanks for sharing this recipe! Love from the UK
Wonderful! Thanks for tuning in all the way from the UK 🙂 I’m so glad you enjoyed these!
These cinnamon rolls are the Best in the World! I am a baker but have never had much luck with yeast type dough. I decided I was going to master it and this was the first recipe I tried. They turned out absolutely perfect and so delicious. Thank you!
Amazing! So happy to hear that – they’re my absolute favorite.
Hi, I’m not used to American measuring system so I needed to google translate the amount on each ingredients, maybe because of that I found the dough very very dry. I couldn’t incorporate the flour entirely so ended up adding quite a lot of milk (I would say almost 60% extra). But in the end it turned out perfect! Fluffy, moist, bouncy… All the family loved it! I would probably bake a little less at lower temperature next time, as all the oven works differently. It would help us non-Americans who follows your wonderful recipe if you could also note in grams and ml etc ! Thanks for sharing!
Hi! Noted on the extra milk in here – I’m not familiar with grams and ml when I’m baking, so my guess would likely be as good as your google search. I’m glad your adjustments worked out for this one and that everyone enjoyed!
Maybe you could measure the amounts you use with a scale when you bake your recipe next time? That way you can put the recipe in cups and exact grams. I (and a lot of European bakers) would find this very helpfull, I usually don’t even try recipes when the measurements are in cups and spoons only. I’ve tried to many recipes that fail this way. There can be such a big variation in the amounts this way. When I see all the rave reviews on here I would really like to try your recipe tough 🙂
BEST CINNIS EVER!!! SO TRUE! I added chunky homemade apple sauce in with the brown sugar and cin mixture and put it all inside… deeelish!
Thank you for the awesome recipe, I am still in shock as with my boyfriend!
SO happy you both enjoyed these! Homemade applesauce sounds absolutely delicious in here, too 🙂
In the ingredients section, for the dough, it says “1 egg plus 1 yolk.” Does that mean the yolk from the 1 egg in addition to another yolk? Or is it just a whole egg, yolk and whites?
Hi Sky! It means 1 full egg, and then just the yolk from 1 other egg.
This is a great recipe! I was unsure of my yeast as it did not foam as described in the directions but it turned out fine. I also didn’t have any powdered sugar but regular white sugar was an easy substitute! I plan to make these for a baby shower next month, thanks for the recipe!
I’m so happy to hear that! These are perfect for celebrating 🙂
We are making these today and we are using store bought confettie frosting. Is that bad?
Hi Libby! The store bought frosting will just change the flavors a bit in here 🙂
Can’t wait to try these! I make something once a week for my husband to bring to work….firefighters love breakfast goodies. Do you think they would turn out well if I rolled them out 12×12 to try to get 12 rolls out of them?
They will LOVE these! I think that should be fine – they’ll just be a little smaller (so watch the cooking time). Let me know how it goes!
How many cinnamon rolls does this make?
It will make 9!
Just made these this weekend after staring at the recipe for weeks! Possibly the best thing I have ever baked from scratch! A huge hit with my friends and will be making again soon. Excited to check out your other recipes!
Amazing!! So happy to hear that. Hope you find some more go-to’s here too 🙂
HI! Thanks for this recipe! I can’t wait to try.
Any suggestions on what i could substitute dairy milk with?
Almond? Coconut?
THANks!
could i use instant yeast? any change to the amount?
Hi,
Thanks for this recipe! I’m looking forward to taking a crack at it tonight.
Do you have any suggestions for replacing the milk?
Maybe almond or coconut?
Any info is helpful!
Thanks.
Better than the famous place! They were a hit! I made one batch this way then added toasted pecans and salted carmel to another. YUM
So happy to hear that! Toasted pecans + salted caramel sound AMAZING!
Just made these and they are awesome thanks for the recipe 😊👩🏼🍳
So happy to hear that!
The first time I made these they were amazing but then I tried again and they flopped I don’t know what I did wrong, my husband thinks I killed the yeast by heating the milk up to much? I’m going to try again for Easter brunch. Fingers crossed!
It sounds like the yeast didn’t activate – your milk could’ve been too hot or too cold. Hope they worked out this weekend!
These were great! I added a bit of half and half to the icing to lighten it up a bit. Also, I let the dough rise in a barely warmed oven to expedite the rise process. I put them in the fridge after rolling them out and I think they rose a bit over night, which doesn’t really make sense, but I sure didn’t mind! Instead of adding the butter with the cinnamon and sugar, I rolled with just the S & C and dipped the top and the bottom of each roll in melted butter. That seemed easier to me. Also, I had a hard time knowing if the yeast had frothed enough, but I went for it and they rose quite well. I was looking for a fool proof recipe, and I think this is it! Thank you so much for this recipe!! It will be my go-to now!!
That all sounds perfect! Such a great go-to – I’m glad you found this one!
These were delicious! Perfect for Easter 🙂
Yes absolutely! Glad you enjoyed 🙂
I made these and they were wonderful I’m thinking of making them again using buttermilk what are you think?
I’m so glad you liked them – buttermilk should work too!
I was wondering the same about buttermilk as that’s the only thing I have in hand. Did you try it yet?
I made these and was quite impressed how well they turned out. It took me 2 tries to get the milk temperature right. These were as delicious as the ones at a local specialty bakery!
Perfect! I’m glad you enjoyed 🙂
I made these today, didn’t pfaff about with mixing the yeast etc, just put in the bread maker, wet ingredient, flour then rest of ingredients then put on dough setting. The rest, and the rolls are history 😊 love the cream cheese icing, not too sickly sweet.
That sounds perfect! So good 🙂
best recipe hands down.
These were so yummy- recipe easy to follow. I will only say that my yeast didn’t necessarily bubble, however worked perfectly. The cream cheese frosting was perfect without being overly sweet! Worth the try.
A hit with the family!
I didn’t have any milk and I only used 2 1/2 cups of flour but they turned out perfectly!!
Thanks for sharing this recipe
Oops I forgot to rate it, 5 stars for sure!! Yummy!!
Really keen to make the rolls this evening and then bake tomorrow for a breakfast treat. Is it best to make them and pop them in the fridge or can I make them and leave them in the oven and turn it on tomorrow?
I made these tonight on impulse, with AP flour because that was all I had on hand, and they were AMAZING! Pillowy, and just the right amount of sweetness and tang. Waaaaaay better than Cinnabon! I will be making again for sure.
YES so glad you loved them!!
Hi! i’d love to make these but here in the UK I can’t find any cream cheese. The closest thing I can find is soft cheese, which seems to be very different. Any tips on how I could make the icing without that key ingredient?
Try a glaze like this!
I made these for the third time today. Once the dough was mixed I moved it to a large square greased bowel covered with plastic wrap and the lid. Then after it had Risen an hour I used a large piece of parchment paper which i floured. Turned the dough out of the square bowel. Used a greased rolling pin to roll dough into a rectangle. The spread the soft butter with a plastic spatchela. Put brown sugar and Cinnamon into a shaker container it made spreading it easy. Then I used Dental floss to Cut the rolls worked so well.
Perfect! Love your techniques – I’ll have to try the shaker container!
How do I print this recipe. I tried many things to no avail. I cannot carry my desktop into the kitchen
How do I print this recipe. I tried everyway I know.
Hi Gene! Underneath the prep, cook, and total time box there is a pink button that says “print.” Click it and a window will pop up that you can print!
Can I use a breadmaker to make these ? any tips ?
Can I put all ingredients in a bread maker ? Has anyone tried this ?
Hi Paula! I haven’t tried it, but I’m guessing it should work.
Hi Paula..the breadmaker is how I do my dough these days. Let the machine do the heavy work. They come out great
I tried this for the first time and it was INCREDIBLE!!!! It was so good!
Amazing!! So happy to hear that 🙂
Thank you so much! I have made this recipe a couple times and it never fails. I make it with a swiss meringue frosting because I had some on hand. It blew my mind with how good it was. Definitely a go to recipe from now on!
So happy to hear that! And swiss meringue frosting?? Yes please!
The only problem with this recipe is that I keep getting asked to make more.
Really are the perfect cinnamon rolls.
Thank you so much for sharing.
A great problem to have 🙂 So glad you guys love these!
I tried this recipe last night and they were probably the best cinnamon rolls I’ve ever had! Definitely prefer them over Cinnabun!
Thanks so much for sharing!
Amazing!! So glad you liked them 🙂
Can you add double the filling as I’m making these for my dad today and he always likes extra cinnamon sugar inside!
You could add a bit more as long as they roll up nicely! Just wouldn’t want them to expand too much and unroll 🙂
Not an experienced yeast goods baker so really pleased with the results of this recipe.
Premixed the liquid ingredients plus 1 tsp of vanilla essence in a bowl then poured into my bread maker, followed by flour and salt.
Used the dough cycle to do the hard work and let the dough rest overnight.
Baked the completed rolls in my electric oven, watching the temperature closely and the results were amazing.
Moist, fluffy, delicious
Amazing! Happy to hear that Lindsay 🙂 I truly believe anyone can make these!
These truly are the BEST cinnamon rolls I’ve ever had! I stumbled upon this recipe a few months ago, and there’s no turning back! Everyone I’ve made them for has raved about how delicious they are, and asks for the recipe. Thank you, Ambitious Kitchen! These cinnamon rolls will be served among family and friends for generations to come.
So happy to hear that Becky! These are my #1 go-to for a reason 🙂 Perfect for friends and family!
I need to make these for a crowd. Has anyone doubled this recipe successfully? Tips, tricks?
I guess I’m the only person who down have a positive outcome. I’ve lost my go to recipe so I tried yours. My dough hook was buckling under the strain. The dough was much to dry, and I had to add more milk. I never got the texture I was looking for. Its not like I haven’t made cinnamon rolls before. I’ve made many successful batches. I’m stressing because in a few hours I will have a ton of people from my church over for a house blessing. My fingers are crossed.
One thing I did notice was you call for a 9×9 pan. Is that a typo? I’ve always used a 9×11 pan, and baked them off in my convection oven. No issues there. Perhaps I should have used 2 to 2 1/2 C of flour. I divided my raw dough in half. I’ll bake half the recipe and I’ve put the other half in the fridge. If I see progress in the initial batch, I’ll bake the second batch. I’m hold7by my breath because hubby has bragged about my baking prowness At church.
Sorry to hear you had some trouble Cali! I hope these turned out for you – I’ve always had success with this recipe. The recipe video might help out, too!
WOW!
Made them several times now and these the very best cinnamon rolls fluffy soft with gooey filling which just turns to candy I even used the dough for a pizza crust and it was AMAZING !!!
SO glad you loved them!! They’re my favorite for a reason 🙂
Hi gonna make these tonight using the overnight method. Just a couple of questions. Is ir right to roll them up from the short side as other recipes I have made you roll from the longer side. I suppose your way will make less but it will be thicker? Also should i leave a bit of space between each one so that they have room to rise?
Hi Robert! Yep – roll these from the short side, and then you can leave just a bit of space (but don’t worry if they smoosh together a bit!)
Hi, love this recipe, could you advise on the best conversion website for measurements as I’m in the U.K.?
I love how many reviews this recipe is getting even a year later! I am SO happy I came across it! I have been searching for the perfect cinnamon roll recipe for years; this is it! 🙂
Right?! It’s my go-to for a reason! Hope you’ve been loving it 🙂
Thank you for sharing this recipe! This is easy to make and yet they taste so good. My oven was a little on the hot side and I left them in the oven for just one or two minutes too long 🙁 Still they rise gloriously in the oven!
I’m so glad you found this one! I hope they were still delicious even after a couple extra minutes in the oven <3
So, just finshed making these, had to covert to grams but it was worth it !
Hi there, could you tell me the measurements in grams? I’ve tried to convert them myself but depending on the website I get different answers.
OMG these are amazing!! I’m a pretty low budget baker so I had to use what was on hand (only had all purpose flour, salted butter and pushed the dough out rather than using a rolling pin) and these still turned out perfect! I’ve had one so far and I want to eat 8 more! I can’t wait to make these more often. It’s much more satisfying to make these rather than buying the Pillsbury roll from the supermarket.
So happy to hear that!! This is a great go-to (and those swaps are perfect). Enjoy!
Really loved the consistency of the dough part, light and fluffy as described even though I used all purpose flour instead of bread flour and I kneaded by hand. However, I used an inferior cinnamon, so I lost out out on the cinnamony goodness. Overall, I will definitely use this recipe again! Thank you for sharing!
I was going to bake these completely and then freeze them. We are going on a ski trip and we wanted a delicious, but quick breakfast in the mountains. Do you have any instructions for reheating in the oven?
Really fluffy and delicious! I made sure to use fresh yeast. I did not have bread flour and it was still delicious and fluffy. I think covering the dough with plastic wrap AND warm towel helps it rise faster. I microwaved the towel for 30 sec to help. I’m excited to try bread flour next time. These were waaaaaay better than cinnabon by miles.
Perfect – so glad you loved these Mandy!
I tried your recipe and YESSS!!! Super fluffy and no yeast smell at all. I used the overnight method since I did it at 11pm.
Was rather sceptical because I tried a few recipes but failed 🙁 Thanks and Im sure this will be in my recipe book
Amazing! So happy to hear that 🙂
Can I double the recipe?
YES absolutely!
I’ve made these a few times and LOVE them. My only question is… are yours also not very cinnamon-y? I feel as though I should double the called for amount of cinnamon?! Is this just me, or does anyone else’s turn out like this? Maybe I’m also using a bad quality cinnamon..
Overall though, I absolutely love this recipe. I live in Switzerland and the Swiss people love these rolls, so many compliments!
I’m glad you love these! I’ve found mine to have plenty of cinnamon flavor, but you could always add a bit more to the layer on the inside if you want.
I didn’t use bread flour but these turned out light and so delicious. These are, without a doubt, the best cinnamon rolls I’ve ever had.
So happy you loved them, Gerald!
Monique, Thanks so much for sharing your recipe. I made these last night with the intention of baking them the next morning. I used instant yeast so they rose the first time in approximately 40 minutes. I rolled, filled, cut them, placed them in the pan, covered them with plastic wrap and put them in the fridge. After about 15 minutes I checked them and they had already begun to rise so I thought if they continue at that rate, they would be “the dough that overtook the fridge” by morning. lol So I took them out, let them rise and went ahead and baked them. Wow! I let them cool a little while and frosted them with an icing made with butter, confectioner’s sugar, cream, and a bit of vanilla. Absolutely yummy. I have made many, many cinnamon roll recipes but I’m getting rid of all of the other ones. Yours is a keeper. I think if I want to prepare at night and bake in the morning, I will use regular yeast and not the instant one. Thanks again.
So happy to hear that! And yes – I’d recommend regular yeast for the overnight method. Glad you loved these!
For the first step, I’d recommend adding a note to make sure to mix the yeast and the milk! Maybe it was just me, but “sprinkling yeast on top” meant sprinkling the yeast on top and not mixing it! I tried it twice and it didn’t work, so I switched to the instructions on the yeast package which called for 1/4 cup water ( I later added 2/3 cups milk to the dough!) Otherwise, super super delicious rolls! So looking forward to making them again!
Noted! Thank you for the tip. Glad you loved these!
Is it possible to make these a little smaller to get more out of them? I am taking them to a brunch and would love for them to be a little smaller. Thanks!
You could cut them smaller and easily make 12!
Great recipe. I added raisins and rolled the dough a longer and wider to make more cinnamon rolls. Excellent! It’s a hit!
Delicious! Glad you enjoyed 🙂
Please can you tell me if you measure the butter in the cup before or after it is melted?
You don’t really measure as butter normally comes in sticks, so I use that method as most butter sticks have tablespoon ratios.
I made these today, but I didn’t have bread flour. They came out well still! Today was a test run for Christmas Day. I will pick up some bread flour and do the overnight method. Very yummy, family is happy. Could you speed along the process using another type of yeast ie: rapid /instant?
So happy to hear that! And I’m not sure on speeding up the process, I only know the recipe this way.
I made these for Thanksgiving and my husband said they are better than any cinnamon roll we have ever had. They are so fluffy and yummy!
So happy to hear that, Hilary! Best holiday brunch.
I used to make cinnamon rolls all the time and always used a somewhat complicated recipe, which I dont know why. Maybe because I thought the more conmplicated it is that the better the must be. And they were good but something was missing. So off i went on a search for a nee recipie. Ive looked at over 40+ recipies and have tried at least 5 difderent variations. But THIS one. This amazing cinnamon bun recipe has mine and mz families hearts melting with pressure. Omg ….. I couodnt get them outta thd iven fast enough. I set them out to cool on the counter and came back to the kitchen to half of them gone already! My mom couldn’t even wait for me to frost them. They turned out do look soft on gooey and fluffy. My mom just said “omg I cant stop eating these damn cinnamon rolls.” The flavor is spot on perfect. Omg just….. Omg. So good. The trick is to keep it simple! No need for extras like buttermilk or oils. One rexipie callrd for baking powder and Crisco. Um. No.
Also, yes. BREAD FLOUR. Use it. And also definitely, DEFINITELY slightly undercook your rolls. Pull them outta the oven right when they afe getting a little brown on top. Keeps the texture oh so heavenly. This tip really REALLY made the rolls much much better. Shall I say even better than Cinnabon???? Dun dun dun…… YES YES YES. MWAHAHAHA.
SO GOOD. THANK YOU!!!!!
I’m glad you found your new fav cinnamon roll recipe! Bread flour is the best here (and slightly undercooked 😉 ).
They are perfect ! Just like the ones from cinnabon ! .
The only issue I had was making the yeast work . Had to add some sugar to the milk .
Glad you loved them! And yes, adding some sugar does help.
Hello, I would really like to attempt to make these but I like a good yeast tast in my bread but grocery store yeast just doesn’t seem to have a good yeasty flavor like it use too, does anyone know where you can buy really good yeast? Thank you for any imput.
My husband and I made a batch of these last night, and used the “overnight in the frig” to save them to bake this morning. Everyone at the table agreed, these are the BEST recipe we have found. We live in rural Tennessee, so going out for cinnamon rolls doesn’t happen. These are DELICIOUS and just made our Sunday morning breakfast a huge success. THANK YOU!
So happy to hear that, Pam! This is my absolute fav for weekend brunches 🙂 Glad you found this recipe!
I am making these for Christmas but have someone coming with an egg allergy. What can I replace it with? Thanks!
Flax eggs should work, or you can try this recipe!
I just made these today and they’re amazing! I’ve tried a couple other recipes and this one is by far the best! Will definitely be making again and again 🙂
So happy to hear that Alena! My absolute favorites 🙂
I tried these over the weekend and got great reviews from guests but I do think they turned out a little dry. Not sure how I can make them more moist? I doubled the recipe and let them rise overnight.
I’m not sure why they would be dry if the recipe was followed exactly. I might suggest reducing the bread flour a bit if you are having an issue!
Sounds so good! I’m definitely making these for Christmas morning! Quick question. For the overnight cinnamon rolls, do you let them rise one last time before putting them in the fridge or do you do that in the morning?
Hi Lorraine! I actually ended up making these the night before and I just let the dough rise for that 1 – 1 1/2 hours Monique mentioned, covered the rolls and put in the fridge overnight. In the morning, I took them out (you’ll notice that they rose more overnight!), let sit at room temp for about 30 minutes and then baked. They turned out great! Hope this helps.
Hi Lorraine – see Alyssa’s tip above 🙂 They should turn out great!
Thanks so much for the recipe..they are so yummy and soft. Since I dont have milk so I use unsweetend almond milk and do the overnight dough. Thanks for sharing the recipe Monique.
Perfect! Glad you loved these.
Made these for a work Christmas potluck party and they were gone in 10 seconds flat! They were so good, I’m throwing away all my other cinnamon roll recipes and only keeping this one. Love how there’s the option to prep it the night before, which I did this time and they turned out perfectly.
Amazing! So happy to hear that Alyssa 🙂
These look awesome, would love to make these for Christmas morning! What would be the effect of using all purpose flour in place of bread flour?
All-purpose will work but the bread flour is what makes these extra light and fluffy 🙂
What about buttermilk ??
I used the overnight method and they turned out so gooey and delish. I make cinnamon rolls every year for Christmas and always forget what recipe is used. I’ll definitelty be saving this one!
Amazing! Glad you found this recipe 🙂
Wow! These are terrific! Our 34 year old daughter said it will be a new Christmas Eve morning tradition.
So happy to hear that!
Wow these are amazing, thank you so much for sharing! Bread flour does make all the difference!!!
It really does!
These were amazing! Definitely as good as Cinnabon but you don’t feel bad after eating. Thanks so much for this recipe, I will definitely be making these again.
Absolutely! Glad you loved them 🙂
Do you have a receipt for cinnamon rolls that are gluten, diary and egg free?
Not at the moment, but these are dairy + egg free!
I made these on Christmas Eve for Christmas day breakfast and they were a hit over here in England.
Mine needed a longer and slightly lower bake. The tops were browning before the middles were cooked through but I did get a very good overnight second rise which might have affected things. Thank you for the recipe!
Amazing! Glad you were able to make those little adjustments.
Hi,
This looks delicious! Do you know how to substitute fresh yeast in place of powdered? I can only find fresh at our small European market.
Thank you.
Hi Amy! I think you should be able to use 2/3 ounce fresh yeast, but please know that I have not tried it.
I made your cinnamon rolls. And they were amazing!!
I have been looking for a recipe that I enjoy eating for a few years. I have it now!
Thank you so much for posting this!! My children will grow up with memories of Christmas mornings being filled with joy the sweet meal of cinnamon rolls!
So happy to hear that, James! They’re my favorite Christmas tradition and I’m glad they can be yours, too 🙂
What if the dough isnt sticky… I cant seem to get it right. I follow to a T and yet its day when mixing.
Hi Caitlin! Are you using bread flour? Make sure you aren’t packing the flour. I’ve never had anyone tell me the dough was dry with these cinnamon rolls!
I made these delectables yesterday. I probably should have waited longer to taste them. They seemed really doughy and I wondered if I left them in the office long enough. Next day tho. Holy smokes! They are great! I think they just needed time to cool completely and dehydrate a bit. I do think next time I will make them smaller. I can make more of them and bring them into work! Thanks for sharing a wonderful recipe. I see you had one hater on the thread. Too bad but I loved this recipe and will bake them again.
Perfect! Glad you loved these. I hope everyone in the office likes them too!
When I make these again I am going to double or triple the inside cinnamon and sugar to me I wanted them a little more Gooey.. bunch more gooey 😋 the dough perfect recipe.. I did use salted butter next time I will use the unsalted as it messed with my frosting I could tell there was a little bit too much salt not in a terrible bad way. It does seem like there’s a little bit too much frosting I did not use all of it. I will double or triple the inside GUI nearest mixture though. I did not like them cut into eight portions I liked him into the 12. 8 pcs away too large.
I did use a good non-GMO bread flour. I rolled it up overnight then bake them on a Saturday morning oh my! The smell was wonderful!
Great! Glad you enjoyed!
Yes the longer they sit even day or 2
Mmmm bettr they get!
So good!
First attempt making cinnamon buns, used this recipe and all-purpose flour. They’re sitting and cooling on the counter now, the house smells amazing! Will reduce some calories by not using icing. Thanks for this, wont be last timei use it either!
Perfect! Hope you loved these!
Baked these-now printing for a friend who loved them!
Amazing!!
I made these last night and the dough was just silky and so easy to roll out. My husband who typically only likes Cinnabons came back for seconds. He had two this morning for breakfast too. This is a keeper! Thanks for the great recipe!!!!!
So happy to hear that Lisa! Better than Cinnabon 😉
Thank you for sharing recipe. Made these earlier today and I must say your recipe didn’t disappoint. They are so good!!! Nom nom nom. At first bite husband was over the moon. Super soft and gooey.
So happy to hear that! My absolute favorites.
These are delicious! I’ve made them a few times now. I keep ingredients on hand for snow days like today. I had never made cinnamon rolls before trying this recipe, it’s fun and rewarding! I made them today with almond milk instead of regular milk and that worked fine. I had trouble with the dough rising the first time, after that I place the bowl with dough on a heating pad while it’s rising .
Glad you love these! Agreed that it’s fun and *very* rewarding 🙂 Great trick with the heating pad.
These were extremely tasty though I did not follow exactly. I used all purpose flour and increased the milk by about a quarter cup. Also, I only had instant yeast so I mixed the dry ingredients first (including the yeast), then added the milk and other ingredients. I made them the night before which was so convenient. A friend was over with her kids and one of them proclaimed them “better than IKEA’s.”
Glad those swaps worked out for you! Definitely better than IKEA’s 😉
If I have to make alot of these, like 40 or so, would you double/triple the recipe or make each batch separately?
I haven’t made a large batch, but doubling should be fine!
Yep! Have made these SO many times and they are perfect. I’m always looking for an excuse to have an at home brunch so I can make these.
So happy to hear that! At home brunch is the best 🙂
I just got my Kitchen Aid and was given the task to make my peeps some “awesome” cinnamon buns. this was the first recipe I tried and they turned out perfect! I’ve made them once a week ever since – 3 times now – because they were a huge success. They’ve never been my thing but these are delicious – especially with the cream cheese icing. Thanks for the recipe!
Amazing! I’m so glad you found this recipe. Thanks for your note!
You’re making me hungry… I think I just heardYou’re making me hungry… I think I just heard my tummy growl. lol! my tummy growl. lol!
I have been trying different cinnamon roll recipes for some time. These were the best rolls ever!! They were so soft and not too sweet. Great recipe. Thanks for sharing!!
So happy to hear that!! My absolute go-to recipe 🙂
Just made these and very pleased! I think the winning tip is the bread flour. Thanks!
I’m so glad you liked them! And yes, bread flour makes all the difference.
Hi I found that it was to dry so had to add more milk. I don’t know if this is because the measurements may be different where I live in the world. I am just now waiting for the first rise will let you know how it goes.
these turn out great. I did add more milk and raisins….turned out yummmm….thanks for the recipe.
Perfect!
These look amazing! I’m in the UK though and am not used to working with cups but with grams. I’m having difficulty converting the weight of the bread flour. When I search online I find that 1 cup of bread flour can weigh anything between 120g and 140g and when I tried to measure out a cup myself I came to 160g! Do you know the weight in grams or can you tell me how best to measure in a cup? Tightly packed or lightly filled? Thank you 🙂
I don’t know the weight in grams – sorry! I spoon my flour into measuring cups then level off.
I have tried these and they were really good! However, the brown sugar remained a bit crunchy after baking. Any tips how this can blend in better?
Awesome — so happy you liked them. Not sure what you mean by crunchy? If it was incorporated into the butter, it would have melted. If you want next time you can melt the butter or mix it with the brown sugar first before adding.
I just found your recipe and made these this morning. I used all purpose flour and light brown sugar (that’s what I had on hand!) they came out so light and fluffy. I cut them on the long end and made a pan of 15 small cinnamon rolls! My husband was sleeping and came down the stairs and says, oh you’re cooking cinnamon buns? I doubled the icing recipe and they were super yummy!!
As the name suggests, these are indeed the best cinnamon rolls I have ever (and will ever) eat. I’ve made them quite a few times now and they’ve turned out perfect every time. I’ve actually had to put a ban on myself making them for the time being – I end up eating half of them myself! I will use this recipe for years to come. Too good. Thank you for such a great recipe.
Amazing!! So happy you love them. Perfect for special occasions 🙂
Looks and sounds to die for! Can the recipe be adjusted to make them gluten free? Haven’t had a cinnamon roll in 5+ years as I can’t have gluten.
Help!
I’ve only made these as-is, sorry! I’ll add GF cinnamon rolls to my list 🙂
My grocery store only had rapid rise yeast. Do I still let them rise twice?
I haven’t tested them with instant yeast, but you will still need to allow them to rise twice. They probably will just rise quicker. Go for it!
I made these and now they are in high demand from all and sundry around me ……. awesome recipe thank you so much.
Making another batch now.
Amazing!! Happy to hear that.
Can the recipe be doubled and still achieve the same fabulous results?
Yes absolutely!
Made these for Easter Morning. So delicious and also easy!!
Perfect!! Glad you loved them 🙂
Yes! I make the same rolls for Christmas every year and decided to give this recipe a run for Easter. My famlly is obsessed w my Christmas rolls so they were a tough audience. They all loved them. My husband preferred them to my others! My kids (apparently nuts) and don’t love cream cheese and want me to make these rolls w my other icing (more of a glaze w maple extract). For me, this dough was so easy to work with, it turned out beautifully. Thank you!
So glad they loved them!! A maple glaze sounds delicious, too 🙂
Wonderful recipe! I make them every time I have company or just as a sweet treat. My neighbors love them too since they get some when I make a batch. 😊
Amazing! So happy to hear that 🙂
I made these cinnamon buns and they were delicious. There are no faults in the recipe and i could honestly eat these all day. My only complaint would be that it look ages to make these, and since i have 3 kids, they didn’t last very long. Although me and my kids loved these, for hours of cooking, they really only lasted one afternoon.
Made these this morning and they are literally the best!!
So happy to hear that!!
Hello, these look lovely! What type of milk works best? Whole? Buttermilk? Is 1% ok?
Thank you!!
Hi! Whole, 1% or 2% will all work 🙂
Hi! You can freeze the cinnamon rolls before they rise in the pan you will eventually bake them in. Cover them tightly with both plastic wrap and aluminum foil and freeze. Once ready to bake to remove them, allow them to completely thaw and rise and then bake!
Wonderful recipe! I love it
Thank you so much! They’re my favorite!
Oh my goodness – these are truly amazing! Even my nephew who doesn’t like cinnamon loved them!!
Amazing! So happy to hear that.
I made these this morning. WOW! THEY ARE AMAZING!! Thank you for sharing this wonderful recipe!
So happy to hear that!! Best breakfast treat 🙂
I came across this recipe a few months ago & have made then so many times. I’ve only made one adjustment to three recipe & that is to use one third wholemeal flour & it add another dimension to the flavour.
Amazing! Glad that adjustment works out for you.
Quick question – can I make them in the evening and then bake them the next evening? So that they are in the fridge for almost 24 hours instead of just overnight?
Yes, that should be fine, but I’m not positive as I’ve never kept the in the fridge that long.
These sound really good for breakfast tomorrow, but I don’t have bread flour and don’t really want to go out and spend the money. Have you tried using all purpose?
The bread flour keeps these extra fluffy, but many people have used all-purpose with success!
I’ve made these cinnamon buns twice now and both times they have been amazing! The dough is so fluffy and the filling is sweet and delicious. I love the frosting – it’s very rich but it’s slightly bitter taste cuts through the sweetness of the bun itself. They do take a long time to make (probably 2.5 hours) for only 9 buns, but they’re totally worth it.
So glad you love them! They are pretty time intensive, but always worth it 🙂
I just made these and they are very easy and Delicious!!!!! I did not have enough unsalted butter for the filling or frosting so I used salted, they are so yummy! Thanks for sharing
Perfect!! Glad you enjoyed 🙂
This recipe is amazing! Can I freeze left over cooked buns?
Glad you love it! And yes that will work great, just defrost once ready to eat!
I just made these! left the dough overnight and it actually rose to double!!
And let it rise abit more in the morning and then shaped it and baked 🙂 It’s tasting really great 🙂 everyone at home loves them! Thanks so much for the recipe..
Amazing! So happy to hear that 🙂
I made double the recipe just now and it turned out perfectly delicious.. My family ate em all.. I’m saving myself one for my cheat day 😁👍
Glad everyone loved them! The perfect treat 🙂
i love this recipe. so creative
look so yummi, make my stomach is hot
Amazing! So happy to hear that, Laura. Also, the savory rolls sound delicious 🙂 You’ll have to let me know if you try those!
Sadly these didnt turn out for me , but I think it’s because my husband purchased whole wheat bread flour instead of white , and it was just so heavy ! But I can see it being a great recipe otherwise , I’ll be trying again with different flour so I can post an improved review of my experience!
Sorry to hear that Melody! Definitely give it a try with regular white bread flour and let me know how you like these!
Great Recipe! Trying to think of a good excuse to make another batch.
Always a good time for cinnamon rolls! Glad you liked them 🙂
Can I use multi purpose flour instead of bread flour pls let me knw
The bread flour keeps these extra fluffy, but many people have used all-purpose with success!
I tried this recipe for the first time last year expecting to fail because I mean it’s cinnamon rolls ! I thought I’d still give it a try because it seemed fun and easy enough. After making these and having them turn out so good I tatted baking more. Knowing I could master cinnamon rolls was definitely a confident booster. this recipe is honestly so fun and easy to follow and the turn out is amazing. I’ve even found new ways to spice it up and instead of regular cinnamon I zest my own and the smell is amazing and taste even more homemade. I fully recommend anyone to try this. I tried giving this five stars but it wouldn’t stop freezing but it’s beyond 5 stars ⭐️
I’m so glad you love this recipe, Cindy! Homemade, zested cinnamon sounds incredible. Thanks for your comment!
My daughter has been asking me to make cinnamon rolls. I found your recipe and made them today! She was thrilled! and everyone loved them! They were easy to make and absolutely delicious. Will be making these again. Thank you
Amazing! So happy everyone loved these 🙂 Perfect for brunch or a delicious treat!
The worlds best is quite a statement – but absolutely true and well deserved! I made these yesterday and they are quite possibly the best thing I have ever baked. They are light and soft and absolutely delicious. This is a recipe i will be keeping very close as I have a feeling it will be used a lot. Thanks for sharing.
I’m so happy you found this one! Truly one of my all-time favorite recipes. Enjoy 🙂
Hi, I’d like to try this recipe. I’m just wondering what is a measurement of cup you’ve used for baking? :)) and is it the same size for all your recipes you’ve got on this blog? Thanks for reply :))
Hi Nikki! The measurement is a standard cup, which I use throughout my blog 🙂
So is it standard size cup – 250 ml? Or American size Cup – about 236 ml? Thanks very much :-))
About 236!
Hi I have made my cinnamon buns smaller to get more than 9 I have made 16 how long should I cook them for?
Thank you
I would check them at 15 minutes!
I work at a Bed and Breakfast and these cinnamon buns are a hit 100% of the time. Wonderful recipe.
Amazing! So happy to hear that.
Hard to beat these scrumptious cinnamon rolls!
I’ve made this recipe 4 times already and they’re great every time. I never bother with cake flour, just use all-purpose. Finally, I find that they need a little under 20 minutes to come out perfect so keep an eye on them .
Love that you love these! And no cake flour here — just bread flour 🙂
The name says it all, absolute favorite cinnamon rolls recipe & all my friends adore them!
Amazing! So happy to hear that 🙂
These cinnamon are delicious !!! They are soft and full of taste. I will do them again often!
So glad you love them!!
I love cinnamon rolls! I have tried to make them myself one time before. I turned out to be a disaster. I seriously have had PTSD from it for years. Then I found this recipe. Nervous to try again I found the recipe so easy to follow and they turned out AMAZING! I followed the overnight method and set them at least 30 mins before baking. The only thing I changed was used unsweetened almond milk and that worked out just fine. Thank you this one is a keeper.
Amazing! Such a great go-to recipe. I’m glad you gave these a shot 🙂
You were not wrong. These certainly were the best cinnamon rolls my family and i ever had. Absolutely delicous and so easy to make. Thank you so much. Today i made another batch and divided it into 4. I made mini cinnamon rolls. I froze 3 as a test and baked one today.
Amazing! So happy to hear that, Anita!
Have been using this recipe for the last few years and been making them every year for fireworks night. Absolutely brilliant spot on recipe everyone loves them I have to double the batch. So good the next day too if you pop them in the microwave for 20 seconds. Relatively easy. Found the cooking time to be shorter than stated.
Amazing! So happy to hear that. Cooking times can vary based on a number of factors (like the oven’s actual temps) but I’m glad you found what works best in your oven 🙂
Made these this morning and they were amazing!
So happy to hear that!
Hi Monique!
I was wondering how long they’ll stay tasty. I wanna make these for girls night but it would be good to know how far in advance I can make them 🙂
1 day in advance is our recommendation! You can also warm them up in the oven the day you are ready to serve and then ice them!
Looking forward to making cinnamon rolls from scratch for the first time.
Hope you love them!
Oh my heavens, these are the best I’ve ever had! I must say I hold quite a bit of trepidation when it comes (specifically) to attempting homemade cinnamon rolls. There isn’t much worse in the baking world than putting in all that hardwork, waiting, baking, being tempted by the aroma, then bite into a terribly dry cinnamon roll. This recipe has been lurking in an open browser for 2+ years, but this week, I needed a distraction to prolong my unpacking procrastination.
Admittedly, I abused this dough. I pulled it together Friday while the kids were in school. I added the sugar to the yeast to kickstart the foam, had to hand knead bc the dough was so firm it knocked the lock back on my KitchenAid, let it rise 4 hours while doing housework and getting the kids from school. I was worried it wouldn’t rise correctly when baked. But I proceeded with rolling, filling, and slicing the dough. I covered them and popped them in the fridge for breakfast today.
I did pull them when I first got up and let them sit for 30 minutes plus oven preheating time.
Amazing.
These little gems took a licking yesterday but rose beautifully! Slightly crisp on the outside, but warm and moist on the inside. The brown sugar reaches that fine point before it turns to a crunchy mess- where it’s still soft and gooey. The frosting wasn’t too rich or sweet. The whole family is very, very happy. And I was able to enjoy the kids and my coffee while it all came together.
10/10
100% recommend
Will definitely make again
Thank you!
So happy you finally got to try these, Kit! They are a bit labor intensive but always worth it 🙂 Glad you loved them!
I made these today for my daughters and we absolutely love them! They’re so soft and fluffy! I will definitely be keeping this recipe and making these again. 😄😊
These were so easy and fast to make, and yes, DELICIOUS. I addded raisins and chopped pecans before rolling.
Thank you for this recipe.
Can you double this recipe??
I make these cinnamon rolls for my family at least once a month. They are also my go to recipe if I need to take something to work. They all drool over them! I’m lucky enough to have an oven at work so I make a batch for the family & then do the over night for my co-workers~ THESE ARE PERFECT~
Amazing!! So happy to hear that, Jesse 🙂
I made these cinnamon rolls yesterday and kept in fridge overnight and baked this morning. We had them for breakfast and they were delicious. I made 12 cinnamon rolls instead of the recommended 9 rolls and the size was perfect. I will definitely be making these over the holidays and for sleepovers with our grandkids. Thanks for a great recipe.
Perfect! So great for the holidays. I hope your grandkids love them, too!
AMAZING!! Just one question: I live in a warm country so what’s the best way to store them once baked?
I’d recommend storing them in the fridge 🙂 enjoy!
Hi, I’d love to try your cinnamon bun recipe as they look amazing. I’m from Scotland so could you please give me the recipe in metric or British measurements please ? Ie , cups =
Many thanks, Steven:-))
Hi Steven! I’m not 100% sure what the conversions will be, but an online calculator should do the trick!
So good! I used Swerve sugar substitutes (Granulated, Brown and Powdered) since I have gestational Diabetes right now, but still made a regular batch to treat my family with cinnamon rolls for the holidays! Not my 1st time making these, the substitution worked but weren’t quite as gooey on the filling or creamy on the frosting.
The sugar substitutes likely changed the consistency on these, but I’m glad they worked out! Great for the holidays.
These were the best cinnamon rolls I’ve ever made!!! I took the rolls out when they were just golden brown but the inner most dough wasn’t really baked through so it did taste doughy but the flavor was very delicious! Next time, I’ll bake them a bit longer. Best cinnamon rolls ever!!!
So happy you loved them! Yes, feel free to keep them in for a bit longer if you prefer them a bit less doughy.
Do you mind sharing the nutrition info? I love seeing that on your other recipes! I have not tried these yet, but I have been craving homemade cinnamon rolls and these look perfect!!
I didn’t calculate nutrition info for this recipe as it’s meant to be more an indulgent treat 🙂 Hope you love them!
Thank you for an amazing recipe!! My daughter said that these cinnamon rolls are “the best damn cinnamon rolls ever, even better than Cinnabon!!”
Love it! So happy to hear that 🙂
Make them every Christmas and they are so yummmyyyyyyyyyyy
Perfect for Christmas morning!
These look great and I can’t wait to make them. I love all of your recipes! To make gluten free should I sub gluten free bread flour and leave the rest the same or would you recommend following your dairy and gluten free cinnamon roll recipe?
Thank you!
So glad you love the recipes here! Unfortunately I don’t have a sub to make them gluten free that I would recommend. A GF cinnamon roll is on my recipe list for the future!
This recipe looks so good! I’m GF though so I can’t eat it, do you have any suggestions on how I could make this GF?
Unfortunately I don’t have a good sub to make these GF – sorry!
I made these for some friends and they were awesome, wondering how long they will keep without going stale and best way to keep them fresh once cooked?
Thanks!
So happy to hear that! They will stay fresh wrapped on the counter for 1 day and then should go in the fridge for up to 3-4 days.
Would love to make these for Christmas morning, however – have a nephew with a dairy and nut allergy. Do you think I could use soy milk? Also, any suggests on how to make the icing dairy free?
Hope to hear back!
Hi Taylor! I haven’t tried to use soy milk but I’m sure it would be fine. You could also try oat milk. I suggest using a vegan buttery stick in place of the butter.
I was trying to read through the comments so I wouldn’t ask a double, but there are so many comments I couldn’t read through them all. I was thinking about making them for Christmas morning but making them GF. Would it would with GF flour or no? Thank you so much for the help!!
Hi! I’ve actually only made them as-is, so I don’t have a recommendation for making these GF as the consistency won’t be the same. Sorry!
I made these and they hit the spot for a Cinnabon cravings! Definitely soft and fluffy. I found I had to loosely cover the tops with foil and bake a little longer because they weren’t quite cooked enough but then they were perfect.
Not that it should matter but how many. Calories per roll?
Delicious! Great idea with the foil. I didn’t calculate nutrition for this one as it’s meant to be a more indulgent treat 🙂
Help!!!! I can’t get my dough to rise when I bake them!!! I’ve followed your recipe 3 times in two days and tried other things I’ve read that helps rise the dough and the end result is still the same. I’m so confused to what I’m doing wrong. Lol
Sorry to hear that! Perhaps your yeast is old or your milk may be too hot. Are you using the correct yeast that is linked in the post (quick-rise?)
Made this recipe for thanksgiving morning and it was a HUGE hit!! The recipe is perfect, easy to follow, and a super fun treat! Making again for Christmas morning! Thanks Monique!!
Amazing! So happy to hear that, Natalie 🙂
My friend and I started a tradition a few years back to have Pillsbury cinnamon rolls on Thanksgiving morning. I am so glad I found this recipe, life changing! I followed this recipe step by step, and they turned out better then I imagined. The cream cheese frosting is definitely the cherry on top 🙂 Going to be making these for years to come. Now, I am on to try some of your Christmas cookies!
Amazing! So happy you found this recipe, too 🙂 hope you find some new fav Christmas cookies!
Everyone absolutely loves these cinnamon rolls when I make them! I double the milk and all goes perfectly without a hitch!
Everyone absolutely loves these cinnamon rolls when I make them! I double the milk and all goes perfectly without a hitch! I usually get about 12 cinnamon rolls into a 9″ square pan and bake for about 15-18 min for a perfect bake.
Perfect! So happy to hear that.
Absolutely delicious but after 25 minutes at 350 they were completely raw so I had to bake them longer
So strange! Every oven is different. I’m not sure how they would be raw after 25 minutes though. Hopefully you just baked them longer.
Hi,
I’ve seen recipes where they pour over double cream just before baking – would I be able to do that with this recipe too? I’ve been wanting to try it out for ages!
Hi! Absolutely! That would achieve a nice caramelized bottom, although they’re so good I don’t think they need it 🙂 (I’m biased!)
I tried making cinnamon rolls for the first time and I absolutely loved how they turned out from following this recipes. The only comment I can make is being from the UK we don’t really use cups so converting the ingredients into grams took some extra time but I thought the recipe was still great. I will be making them again very soon!
So happy to hear that! I’m glad you were able to find the right conversions, too.
Hi there, could you tell me the measurements in grams? I’ve tried to convert them myself but depending on the website I get different answers.
Came out amazing! Got lots of compliments when shared with coworkers too. Definitely follow all the tips given in the ingredients and instructions! I’m a beginner baker, but these are phenomenal. Thanks!!
Love that! Yes, the extra tips & tricks are there to ensure that they come out perfect every time 🙂
These were the absolute BEST cinnamon rolls I’ve ever made and eaten. I prepped the day before and baked this morning.
The cream cheese frosting was out of this world. Thank you for sharing this recipe
Perfect! I’m so glad you love these!
I made these a few weeks ago and they were simply amazing! Soft, fluffy and yummy!! Unfortunately, today my dough is not coming together… I’ve made 3 attempts and the dough is dry and not coming together on the dough hook like previous… not sure what I’m doing differently or wrong…, will attempt again but today is not my day!! Truly delicious when they do come together though!!
So strange! I’d double check and make sure that your ingredients are all fresh.
I have made this amazing recipe for Christmas morning breakfast for the last 5 years. Our family loves and looks forward to this amazing treat every single year! No adjustments, it’s perfect the way it is!
So happy to hear that! Perfect for Christmas morning 🙂
It’s amazing and fluffy
I tried it more than one time
I’ll tag you soon
Perfect!!
I loved to bale and try new recipes. I have never made cinnamon rolls and love a complex recipe. Although it may seem overwhelming to make the instruction and video were helpful and made it really easy to follow. I did the second ride over night and baked them in the morning. They were amazing and a crowd pleaser. I will be making these again.
Perfect! So happy to hear that Katrina 🙂
Hands down, the absolute best cinnamon rolls I have ever made! And my family agrees!! I tried both methods, baking the same day and refrigerating then baking, and each time they have been perfect! Other recipes I have followed have used all purpose flour and have never turned out…at all! Bread flour is the way to go!! Delicious recipe! My family thanks you!!
Amazing! I’m so glad. The bread flour is a game changer!
You mentioned that you prefer to use salted butter in this recipe. In that case, do you eliminate the additional salt listed?
No you keep it in 🙂 I always love salted butter but it’s just a preference.
Didn’t change a thing and these came out perfectly! I never leave reviews for recipes but felt obligated too because these are that good! Time consuming…..yes. Worth it……100%!!
So happy to hear that!
This was my first time making homemade cinnamon rolls. This recipe was easy to follow and most importantly the results were excellent!
So glad you loved them!
I am super grateful you mentioned this recipe can be done by hand. This was the convincing factor for me to make these cinnamon rolls. They are so delicious. Perfect recipe for my Saturday morning chore routine. I did modify the recipe by using AP flour instead of bread flour. I kneaded the dough by hand for 13 minutes. I also added 1/4 tablespoon ground ginger and 1/4 tablespoon pumpkin pie spice to the cinnamon brown sugar mixture. I’m 23 weeks pregnant and craving cinnamon rolls. These were most satisfying.
Love the idea of adding spices! I’m so glad you loved them 🙂
Hi, would love to try these,but I was wondering if they are not all consumed the same day will they keep for a day or 2 on the counter?
Thanks,
Deborah
Hi! These will stay good for about 1 day on the counter and then I’d suggest storing them in the fridge 🙂
Probably the best cinnamon rolls I’ve ever had! Made these both the overnight way and same day, both have come out flawlessly! Had to knead the dough on my own but other than that everything was incredibly easy!
Amazing! So happy to hear that!
These were amazing! I added some melted butter on top of the roles in the pan, definitely made them moist! Yummm
Yum! Glad you loved them!
This recipe is outstanding! I made it today for the first time and the cinnamon rolls turned out bakery quality! I’ve tried other cinnamon roll recipes in the past, but they’ve never measured up to the ease, texture, and flavor of this recipe! The center was soft and gooey, and the outside was lightly browned as described! I wish I could share a picture because they deserve the limelight! And the video was a great help to guide the process! We live 90 miles from a bakery, and rarely have the opportunity to enjoy a masterful cinnamon roll fresh out of the oven! What a phenomenal treat to be able to make them at home! Thank you VERY MUCH for sharing your expertise with us!!
I’m so happy to hear that, Pam! Such a great recipe to have on-hand 🙂 Happy new year!
Hi, my husband is requesting cinnamon rolls as his “birthday cake” for his birthday on Saturday! We both work Friday and Saturday, so I just made the dough (it’s doing it’s first rise In the bowl as I type!) and was going to assemble the cinnamon rolls and place them in the baking pan and let them sit in the fridge for two days and bake on Saturday night. Would that work or would you recommend me freezing the rolls and taking them out on Saturday to thaw out and baking them Saturday night when we are both home?
Hi! I haven’t tried to let them sit for two days, but that may be too much for the yeast. I can’t say for sure without testing! Please let me know what you try and report back 🙂
My boyfriend and I made these ! They’re perfect!
I made the dough the night before, put it in the fridge and left it rise for an hour in the morning. Superb! Not under cooked at all and the sugar caramelized on the bottom of them :p so delicious!
Amazing! So glad you enjoyed 🙂
OMG this recipe is so perfect!! I absolutely love cinnabuns but have never had a lot of success with previous recipes I’ve tried. I live in the UK and usually look for UK recipes but am so glad I tried these. You’re right they ARE better than cinnabuns! Thank you so much Ambitious Kitchen. im off to try making a chocolate swirl version.. wish me luck!
Amazing!! So happy you love these. Let me know how the chocolate swirl version turns out!
Amazing recipe, so easy to follow with the video too.
Do you store them in the fridge after?
Thanks!
Glad you enjoyed! Feel free to leave them covered at room temp for about 1 day, and then transfer to the fridge 🙂
Ummm, more like 100/5 stars!! These were exactly what they say they were-THE HONEST-TO-GOODNESS BEST CINNAMON ROLLS YOU WILL. EVER. EAT. The only thing I did different was double the frosting recipe, bc I like mine drowning in it. Made them for Christmas, and everyone could not stop raving about them. Thanks for this perfectly amazing new recipe to add to the arsenal! 🔥🔥❤❤
Love that!! So happy you enjoyed, Melissa 🙂
I made these tonight but substituted whole wheat bread flour. And instead of the cinnamon and brown sugar I used butter, garlic powder, Parmesan and mozzarella cheese and made them cheese buns. We’ll see what the kids think of them (I wanted them to have buns to make sandwiches on for school) but my husband tried them tonight and said they were tasty
Love the idea of savory buns! I hope the kiddos loved them 🙂
Such a great recipe! These buns were a massive hit with my family! Insanely delicious they taste just like the vanilla cinnabon!
So happy everyone loved them! Just like cinnabon 🙂
I have now made these twice and they never disappoint! My family loves these. They come together pretty easily, especially for someone who never bakes anything but cookies! I double the frosting just because you can never really have enough! Simple to follow instructions and being able to freeze ahead of time also is great! Highly recommend!!
Amazing! So happy to hear that, Maggie 🙂
These were amazing!! I used all purpose flour and they came out soft and delicous! Will definitely make them again. Thank you!
Great! So happy to hear that!
The recipe for the dough was INCREDIBLY wet, like unmanageable levels of wet. I had to add almost a full cup of extra flour to get it workable. I needed to change the dough recipe too much and it ended up not rising, but that could also be because the recipe doesn’t really mention anything about letting the yeast bloom, and I’m still pretty new at baking bread so I could have missed a step that’s obvious to more experienced bakers. In the end, they tasted pretty good, they were just really dense.
Sorry to hear that you had an issue! I’m not sure why your dough ended up with so much extra moisture – the video tutorial should help with the step-by-step instructions, too, if you decide to bake these again!
My daughter says, “these are the best damn cinnamon rolls that she has ever tasted!!” Thank you for an amazing recipe!! ❤️❤️❤️
Love it!! So delicious 🙂
These really are delish! I used all-purpose flour b/c I didn’t have bread flour & they still came out great! A lot of work, but my family devoured them. It will be hard to buy store bought rolls again!
I’m glad the all-purpose worked out well! They are a bit time-intensive, but so worth it!
While I’m happy with the way these cinnamon rolls turned out, you have a couple of mistakes in your written recipe. In Step 1 you say to add sugar in two different places, however there is only one measure of sugar listed. In Step 6 you say to roll the rolls from the 9 inch side, while in the video you clearly roll from the 14 inch side (which makes sense). Hope they’re as tasty as they look hot out of the oven 🙂
Hi! I’m only seeing the sugar once in Step 1 – maybe you read “salt” as sugar? And then in the video of me making the cinnamon rolls, I do roll from the 9-inch side (the cutting board is rotated vertically) — hope this helps! 🙂
Have you ever successfully made these gluten free? I’ve tried several recipes and just can’t seem to find the magical combination that makes up for the lack of gluten.
I haven’t yet, but will be sure to post if I do!
Cinnamon rolls always seemed intimidating to me. However, yesterday I got up the courage and decided to look up recipes. Now, truth be told I always judge a recipe by its cover…so best image always gets picked. That all changed when I saw the title,
“The best cinnamon rolls you’ll ever eat!”
(Before the picture) so I thought well…confidence is everything so I proceeded to start following the recipe. BOY! I am I glad I did! You are right…cinnabon has NOTHING on these big soft, gooey, fluffy cinnamon filled babies!! They are delicious!! I am definitely going to be making these again!! Thank you for sharing ambitious kitchen!!
-Jessica
Amazing! I’m so glad you tried these – they’re my absolute favorites 🙂 Thanks for your note, Jessica!
Hi! Sorry if that question seems silly but do you have the metric measurements? I struggled with some recipes, as US and Canadian cups are different (I think) and when you buy the cups in Europe they sometimes come in different sizes…
Hi Anna! I don’t actually have the metric measurements but an online conversion calculator should help 🙂
So so so good! I’ve made these two years in a row for Christmas and once just because!
The best!!
Made this for my family on Christmas Eve and they absolutely loved and couldn’t stop talking about it. Didn’t have the right sized pan so did it in a 9×13 and rolled with less swirls and still worked out. Thank you, Monique!!!
Perfect! So happy to hear that.
These cinnamon rolls are INSANE. Made it for new year’s eve and my friends devoured it in seconds – even though all of them were already full from dinner.
Love the recipe and can’t wait to get baking it again!
Amazing!! So happy to hear that.
AWESOME cinnamon roll recipe . Cinnamon rolls in general tend to be more work then other balking recipes but this was fairly simple and they came out tasting amazing . I made the dough the night before and followed the overnight instructions . Will definitely be making these again !
They can be a bit time intensive but always worth it! I’m so glad you loved this recipe 🙂
So many recipes claim to be the best ever, but this one actually is the BEST ever! I am a cinnamon roll aficionado and these are just amazing. So soft and fluffy, with lots og gooey filling (I did make about 1,5 portion of filling) and a delicious icing.
YES I’m so glad you found this recipe! An all time fav 🙂
Holy Moly these are flawless. I’m a tough critic and I could not stop eating these. Only change I made was I forgot to grease the pan so I poured a little melted butter in the bottom of the pan half way through baking… pretty sure it was the best happy accident, the butter toasted the edges so nicely. Never bake another recipe.
So glad you loved them! Great idea with a little extra butter 😉
I loved this recipe! I can’t wait to try it again. The only issue I had was with baking the rolls in a 9 inch cake pan; some of the inner rolls were still quite doughy and needed to be cooked longer. Next time, I will be using a larger pan. However, the recipe is still AMAZING and everyone loved the cinnamon rolls.
I’m so glad everyone loved these! Let me know how it goes with a larger pan, too 🙂
It was my first time making a dessert and wow! The recipe is so accurate, the tips super helpful, thank you!
So happy you loved these! One of my all time favs 🙂
Very good!
I usually make sticky buns but thought I’d give these a try. I just used all purpose flour, and added raisins (soaked first in boiling water) and added nuts to the filling. Although they were great with regular icing, I bought cream cheese for the next batch.
Am planning on adding this recipe to my tried and true recipe collection.
Perfect! So happy you enjoyed!
I had never made cinnamon buns before and frankly have always been a little nervous when it comes to yeast doughs. This recipe, like all of the others of yours I have tried are wonderfully accurate and absolutely delicious! I am making a double batch right now for the second time and I am no longer fearful of yeast doughs! Everyone needs these in their lives!
Yeasted recipes can be intimidating but I’m glad you gave these a try and loved them! One of my all time favorite recipes 🙂
I LOVE this recipe! I make them all the time and my family and friends are always wanting more. Thank you for sharing this recipe!
So happy to hear that!!
I made these at the weekend, and they were soo dreamy! Such a foolproof recipe, thankyou!! Was wondering about making a savoury equivalent – do you think I could use a similar dough style, omitting some of the sugar?! If you’ve got any tips on this, would be very gratefully received! 🙂
So glad you loved them! And yes!!! The dough itself isn’t that sweet. I would say cut the sugar in half and they should be amazing with savory fillings
Thank you so much – going to have to give this a try!
I used all purpose flour in this recipe because I didn’t have any bread flour on hand- it still worked pretty good but didn’t rise as much. So bread flour would be much better, but all purpose flour worked in a pinch
Glad it worked out well! Let me know if you give these a try with bread flour 🙂
I am confused and a bit frustrated. I don’t have much experience with baking but I thought I would give this one a try. The video says to mix with the dough hook on low but the recipe calls for mixing it on medium. The recipe calls for unsalted butter but the video says salted is better, even though you can use either one and in the directions it says either one.
Hi Amy! Medium low is fine. I normally do speed 1-3. Salted or unsalted butter will work just fine as well – I just prefer salted! Enjoy!
I made these last night with my kids. I really didn’t believe it was going to be as easy as the recipe suggested – but it was. They are INCREDIBLE. Definitely a new favourite recipe in our home! I recommend watching the video before trying the recipe – I didn’t and was a bit gentle in ‘rubbing in’ the sugar and cinnamon mixture. This cinnamon roll lover is delighted to have come upon this recipe.
I’m so glad you found this recipe! Such a delicious treat 🙂
Can you add raisins
Absolutely!
Easy to make and great taste!! I did it all in my bread machine! These stayed fresh for a week and didnt get Hard!! Am going to make again for the third time!! I didnt make 9 I made mine a little smaller and made 12. I added a little more Cinnamon and didnt even make the frosting.
Perfect! So happy to hear that, Debbie 🙂 my all time favs!
Great recipe which I will definitely make again- they sure didn’t last long! I reduced the sugar in the filling to 1/2 c, added 1/4 tsp cinnamon and 1/2 tsp vanilla to the dough for a little extra flavor and they were superb!
Perfect! Glad you loved them!
Made these with my son today and they are much better than our last attempt using a different recipe. The only thing that went a bit sideways was the buns rose a lot… they became a little more vertical than desired, which means the tops get a little browner than they might otherwise. Next time, I would use a larger pan and ensure that each bun had a bit more room around it. Yum, anyways!
So glad you both enjoyed! Hmmm it sounds like they may have been rolled a bit too tightly (that can cause the middles to come out vertically). Feel free to up your pan size a bit next time, too!
Amazing. I crammed them all in and they exploded up out of the tin, most amazing rolls, loved them, kids loved them even more
So glad everyone loved them!!
I made this recipe this weekend and it was delish!
My only comment is make sure to space the cinnamon rolls out a tad in the pan- I crammed them into an 8 x 8 pan and the center was not finished. I pulled out the edges and ate them, then just popped them back in and still very tasty. Thanks!
So happy you liked them! The 8×8 inch pan will likely be a bit too cramped, but I’m glad you were able to pop them back in the oven for a bit.
It was the best cinnamon buns I’ve ever made turned out delicious
So happy to hear that!
Bread dough for cinnamon rolls? Are you kidding? Trust you, instead of the Swedes who invented them or the good folks at King Arthur who recommend APF? Cinnamon Rolls are made from sweet dough not a bread dough. It is a pastry not a bread. It isn’t supposed to be chewy and dense like French bread. The crumb is supposed to be soft, tender light and fluffy, You don’t want or need the extra gluten that is in bread flour. The extra protein/guten absorbs more water and yields a crumb that is tougher, has more volume but less flavor. Use all purpose flour. Trust me. If you are going to recommend something different from every other pastry chef on the planet at least explain why.
Hi Kathy! I’ve made these dozens and dozens of times with bread flour and they turn out incredibly fluffy, light and delicious. The majority of readers have found the same success. Feel free to use all purpose flour if you’d like!
i know this is an old comment but for others reading the comment section like me, THIS RECIPE IS THE BEST. And yes, I think her secret is using bread flour so don’t even question that and do not substitute for other flours. I have made dozens of other recipes and none beats this one, they’re perfectly soft, airy, and fluffy every single time. Make it, don’t even think twice about it!
Thank you, Kim!! SO happy you’re a fan of this one 🙂
These are exactly what you said they would be!!! I made 2 batches and they were gone in 2 days. I’m about to make another batch. Thank you for sharing!
Amazing! So happy to hear that 🙂
I made these tonight for myself and my parents. The recipe took a while as I was converting to UK measurements and cooking a Sunday roast at the same time, but oh my gosh! These are sooooooo worth it! I kneaded my dough a little thinner and ended up with 15 rolls!
The cream cheese frosting was amazing too. These are so so so delicious and soft inside, thank you so much for an amazing recipe!!! x
Yum! So happy you all loved them!
Oh. My. Goodness.
These are the best cinnamon rolls I’ve ever had in my life – maybe even the best DESSERT I’ve ever had. They are the perfect amount of fluffy, sweet, melty in your mouth, and the icing was just the cherry on top. Pretty simple and straight-forward instructions too. I’m so thrilled I tried it out and can’t wait to make it again! I made mine smaller than directed and made two trays so I could freeze one, and I seriously might eat both before they can make it to the freezer.
HIGHLY RECOMMEND!
Amazing! I’m so glad you loved these, Amanda. My all time favs, too!
Love this very well explained recipe. Thankyou so very much. I’m so happy. Thankyou.
I’m so glad you loved it!
Made these last weekend, and they truly are the best ever. Followed the recipe as written. Can’t wait to make them again (neither can my family!)
Amazing! So happy to hear that!
Can i make these without an electric mixer?
Yes! You’ll see in step 2 how to do it – just use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Thank you for the fantastic recipe – they turned out perfectly and tasted delicious 😋
Absolutely! Glad you enjoyed 🙂
This was my first time making cinnamon rolls and this was the most useful recipe ever. I love that there was 2 videos and they helped
So happy to hear that!
Awesome recipe. Delicious. Reminded me of my Granda Izzy’s cinnamon rolls. I didn’t think I could ever make the as good as hers. Thank you for sharing.
P.S. easy to follow recipe!!!!
Delicious! So happy you found this one!
I made these for my family today, and we all absolutely LOVE them! The only thing was that my roll yielded 12 (which is awesome for my family of 4), not 9, but I might’ve rolled it too thin. Still, all 12 cinnamon rolls are thick and delicious! I particularly love the frosting, which, instead of spreading with a knife, I piped on after letting the rolls cool for abut 5 minutes. My family’s never eating canned cinnamon rolls again. I 100% will recommend this recipe to others, and will 1000000% be making it again!
Perfect! So happy everyone loved these (and great that you got 12 😉 )
Loved everything about this, the tips about the eggs and butter and the flour. I made it straight away and my boys (22 and 25) we ate these hot…amazing bloody beautiful
Perfect! So happy you all loved them!
I’ve always been apprehensive about making cinnamon buns because they seem complicated and easy to get wrong but this recipe was absolutely perfect! I’m so happy with how they turned out, and can’t wait to make them again. I subbed half the filling sugar for maple sugar and it was delicious
I’m glad you found this recipe! Truly my go-to 🙂 and the maple sugar sounds delicious!
I’ve never made homemade cinnamon buns before so gave this recipe a try, they were amazing! I didn’t have bread flour but used unbleached organic all purpose flour, made sure to sift and they still came out great.
Found that the brown sugar and cinnamon mixture was a lot, left out about a 1/4 cup. Sprinkled raisins on half because I have boomer parents and I grew up with cinnamon buns having raisins! Bf requested no raisins on his half.
Icing was perfect not too sweet cream cheese icing.
Man these were good.
Perfect! Love the idea of adding raisins in the middle – YUM. Glad you liked them!
These were so delicious! My first time to make cinnamon rolls (actually my first time to use my dough hook – who knew how well that worked?). Having the video really helped. I like these much better than Cinnabon because they’re not drenched in sugar.
Amazing! So glad you loved them!
I had never made homemade cinnamon rolls. Only ever had the ones out of a can. These are the Best cinnamon rolls I have ever had in my life. Thank you for this recipie with pictures and easy to follow instructions. The only bad thing is the weight gain that’s going to happen!!!!😂😂
I did change two things. I doubled, well more like tripled the amount of cinnamon. I also added a bit of nutmeg. Mmmmm yummy!
Delicious!!
Incredible recipe! Made these during the quarantine to pass time, and was very happy with the results.
Perfect! Glad you loved these 🙂
Your recipe is as promised amazing, so so delicious!!
This is the first time I see your video or try a recipe and I also want to say you’re fun and really have a great presence, enjoyed watching your how to clip. I could see you on the Food Network!
So glad you love the recipe and video! We have lots of fun in the kitchen 🙂 Thanks, Megan!
Great recipe. Loved that you included instructions for making the night before, since I have no interest in waking up at 5:00am on a weekend.
Absolutely! 🙂
Had some extra time on my hands (quarantine problems) and these saved my life. I couldn’t get my hands on any bread flour but AP flour worked just fine. Thank you for providing amazing recipes time after time and giving us all a bit of sunshine!
So glad you tried these out! The perfect recipe when you have some extra time 🙂
Hi. Just making this recipe for the first time today. After adding the flour the dough was incredibly dry, not sticky at all. I make bread quite a lot so I’m used to how dough should feel. This dough was really dry and hard. I’ve triple checked the ingredients and I’m 100% sure my measurements were correct although I’m in the UK and not US so maybe my cup measurements are different. Anyone have any ideas why my dough went this dry after mixing in the flour? I’m using strong bread flour. Thanks!
Ps I’ve not actually let the dough prove and baked it yet so mabe it’ll turn out ok.
Hi! It is likely that you measured incorrectly, simply based on conversion measurements
This was my first time baking cinnamon scrolls, better yet my first time using yeast. I did not know what to expect nor how it would turn out. I have to admit, it proceeded with my expectations. It actually raised and you could not understand how excited I was to see it rise 🙂 although I didn’t have granulated sugar, I had used smart white sugar and Stevia Blend, it still turned out just as great. I love this recipe and am proud to give it 5 stars
Amazing! So glad you loved these!
Hi there, I really want to make these but given the current craziness I can’t find bread flour. Could I use all purpose?
Hi! All purpose should be fine – they just might not be quite as fluffy. Enjoy!
I made these today with AP flour and instant yeast and let me tell you, they have made my quarantine! They are SO delicious. I’d always been nervous to try cinnamon buns because they seemed complicated but these were so easy. They’re definitely going to be my go to now. “The Best Cinnamon Rolls You’ll Ever Eat” was not hyperbolic at all. Thanks!
They’re easier than you think! So happy you gave them a try and loved them 🙂
I made these today for my family and everyone loved them! They taste amazing and the texture is just perfect!
Definitely the best recipe for cinnamon rolls I have come across!
So happy to hear that!
These are amazing. So soft and fluffy! Will be my go to recipe!
I’m glad you loved them! Such a great treat.
I’m only giving you 1 star because:The beginning of the recipe, after mix warm milk, yeast, eggs,flour it says put in a mixing bowl with bread hook and mix 8 minutes. They turned out like hockey pucks. They didn’t rise? HELP!
Hi Natalie! Sorry to hear that. Did you double check your measurements and use all ingredients as indicated in the recipe? We have a YouTube video that may also be helpful.
Made these for my family and they loved them! They legit were going crazy over them and asked me to make more!! They taste better than Cinnabon for sure! Had to hide a few in my room to have some for me 🤣
So happy to hear that! 🙂
This was an amazing recipe really well laid out easy to follow , I’m a pretty good cook but baking isn’t my strong suit have today I got al my ingredients ready and went step by step and boy will I be making these again . Thank you for your recipe it will be a family fav .
Amazing! Glad you loved these!
This is my go to recipe!! I have made these at least 10 times now!! Fail proof and I use regular King Arthur unbleached flour when I run out of Bread Flour!!
Perfect! So happy to hear that!
I am a professional chef… 25 years in the kitchen and married to a pastry chef. These CRUSHED his recipe and mine. It was sooo simple and streamlined. Yet, amazing!!!! Thanks. Totally stealing it. 😉😉
Amazing!! So glad you both loved these 🙂
Thanks Monique for your great cinnamon roll recipe! I just made it yesterday, followed your instructions exactly (with the exception of doubling the cream cheese frosting) lol! ….. and they turned out great! My family devoured them! – Cindy
Amazing! I’m glad everyone loved them!
These are amazing!! I’m not great with bread, but these turned out so well. Making again for breakfast tomorrow. Yay!!
So happy to hear that, Grace!
This recipe is divine. I may or may not have doubled the icing recipe but when making cinnamon rolls I say for for it! I’ll never use another recipe.
Love that! My favs!
Love it!! Turned out awesome, wondering if recipe can be doubled
Glad you loved them! And yes that should work, or you can just make smaller rolls in a 9×13 inch pan!
Self isolation and a sweet tooth! Solution for happiness make cinnamon rolls! This recipe was easy to follow and the only change I made was to add pecans on top before baking and then drizzled on icing.
The perfect sweet treat when we’re stuck inside! Love the idea of adding pecans.
I could only find fresh yeast (because of quarantine), so I subbed in 18g of that. I bloomed it for 5mins in the warm milk with dissolved sugar. Afterwards, I added the eggs and continued forward with the recipe. Absolutely delicious – the best I’ve ever had! The silver lining of self-isolation is that these are now just for me…
I’m glad that worked out well! Such a great treat when we’re stuck inside.
In the last two weeks I have made these cinnamon buns 3 times and I’m not even mad about it. My husband Is and extremely picky eater and he keeps begging me to make them again and again, so it is a win from me!!
Amazing! So happy to hear that!
Great recipe – turned out well on the first try! And the pastry dough was easy to handle, even for a novice like me. Next round i might add abit more salt to the sugar/cinnamon mix, just to breakup the sweetness a little bit. I didnt make the cream cheese glaze but instead used a simple milk/powdered sugar glaze.
Perfect! So glad you enjoyed!
These are so delicicious, and the recipe works perfectly and easy to follow.
I’m glad you love them!
Made this recipe using all purpose flour, instead of bread flour, because that’s what I had on hand. These turned out AMAZING!!! I usual don’t leave a comment, but had to let others know that once you make these, you’ll never try another recipe. They were a huge hit among my cinnamon roll loving family also. Delicious the next day just popping them in the microwave for a little bit to warm them. Will definitely throw away all other recipes and make these over and over!
The best! So happy you loved these!!
This was the perfect isolation recipe. I prepped the rolls the night before and whipped up the frosting in the morning. I had to sub powdered sugar with tapioca flour and maple syrup because the store is low on everything but they still tasted AMAZING. My boyfriend rated it a 10/10 (:
Absolutely! I’m glad that swap worked out well!
Every claims they have the best recipe for cinnamon rolls, but I have to agree that these are definitely the best ones I’ve made so far. I did the overnight method. Only problem is that my 9 1/2″ cake pan was too small. Will try my 10″ springform pan next time.
So happy you loved these! And yes, feel free to size up on the pan a bit.
I have NEVER had homemade cinnamon rolls turn out this well before! Thanks for sharing this recipe!
So glad you tried these ones! My all time favs 🙂
These cinnamon rolls were sooo good!!! Instead of a 9×9 inch square pan, I used 8×8 and it turned out fantastic!
Perfect! I’m glad that worked out well!
Such a nice recipe they came out very fluffy! 100% recommend 👌🏽👌🏽
The best! Glad you loved them 🙂
I was able to substitute and make it dairy free,using dairy free creamcheese and almond milk. So delicious. 👍❤
Perfect! Such a great treat.
I made these tonight while under quarantine and they’re AMAZING! The directions were easy to follow and they came out perfect, even though I used all purpose since we didn’t have bread flour – it didn’t seem to affect it at all. Definitely saving this recipe to use again 🙂
So happy to hear that! Such a great treat 🙂
This looks delicious! I’d love to make this but I have a gluten sensitivity. Instead of the bread flour, could you substitute with gluten free flour and if so, what would be the substitute ratio?
I’ve actually only made them as-is, so I don’t have a recommendation for making these GF as the consistency won’t be the same. Sorry!
This is a great recipe. With this covid 19 I couldn’t find bread flour so I used regular un bleached flour and left out about 1/4 cup from the 3 cups. I cut them a little smaller than 1 inch, not on purpose I just thought I was cutting 1 inch. It ended up making 12 buns and they were gone about an hour after icing them. I was told to make them again tonight by everyone. Great recipe.
Perfect! So glad everyone loved these!
Made these last night and cooked them this morning. Delicious! I prefer them with lots of butter and no icing. My son pours the icing on.
Thank you for recipe. Can’t wait to find bread flour in the grocery store once we are out of the panic buying.
So good! And yes plenty more chances to bake these once we’re all stocked back up.
Oh my goodness!!!! I have been trying to find a perfect cinnamon roll recipe for a while now. You weren’t lying, this is the absolute best dough I have tasted. Thanks so much for sharing. I will never make another cinnamon roll again.
So happy you found this recipe! My absolute favorite 🙂
Amazing! I’m so glad you found this recipe 🙂
The title isnt kidding.
So good!
Absolutely delicious. My kids loved these and so did I, all the way from Australia. Can’t wait to try more of your recipes.
Amazing! I’m so glad 🙂 hope you find more recipes here that you love!
Hi! I see that you prefer salted butter in this recipe but indicated unsalted butter in the recipe. If I use salted butter (only butter I have on hand), do I still add salt when making the dough? Thanks!
Hi! Yes!
These are the best Cinnamon Scrolls I’ve ever made the family loved them. Thanks for the recipe.
So glad everyone loved them!
Can you make a frosting that doesn’t have cream cheese in it? I would really appreciate it!
I made these tonight without the cream cheese frosting. I just used the powdered sugar, milk, butter and vanilla.. Turned out delicious!
That’s a great idea! Sounds like my vanilla buttercream frosting from my almond flour sugar cookie recipe: https://www.ambitiouskitchen.com/soft-almond-flour-sugar-cookies-video/
Soooooo good!!!!
Glad you love them!
The store was sold out of bread flour…Will this recipe still work with normal flour??
Yes many people have made this with all purpose flour and they turned out well!
Wow so gooey, fluffy, and delicious! Exactly what we needed for a rainy quarantined Friday. Thank you!
Absolutely! Glad you enjoyed!
I’m baking these tomorrow for breakfast. I’ve already finished the steps for overnight. Can I put these in a cast iron pan for baking? I only have a 9×13 or 7×11 casserole. Thanks for your help, can’t wait to try these!
FYI… the cast iron worked perfectly! My 6 year old said “Best cinnamon rolls you’ll ever eat is her opinion.” After he ate them he said “Turns out that wasn’t just an opinion, it was a FACT!’
Amazing! So happy to hear that!
I never leave reviews so that should tell you how good these were. I will be making this recipe until the end of my days.
Amazing! Thanks so much for your review 🙂 glad you loved them!
I made these cinnamon rolls tonight and thoroughly enjoyed every bite. I cannot wait to try the pumpkin cinnamon rolls. I’m giving you a well deserved 5 star rating!
Amazing! Hope you love the pumpkin version too 🙂
Do you know the Weight in grams of flour -3 cups is?
I’m not 100% sure but I would suggest looking at an online conversion calculator!
Such a simple and easy recipe, these cinnamon rolls are DELICIOUS!
Absolutely! Glad you loved them!
Easy to follow with great results! Instant family favorite.
So happy to hear that!
I am making theses for the first time, your recipe was very easy to follow and use, they came out very good I will be use if your recipes again thank tou
Perfect! Glad you enjoyed!
Probably the best cinnamon buns I’ve ever had!
I’m so glad!
Not one to usually leave a comment but this recipe was so good I felt I should. The step by step instructions and video tutorial really helped to ensure I got this recipe right and it did indeed taste delicious. Multiple steps but simp[e. I only used salted butter for the dough mix and thought it still had enough flavour. Thanks very much. I’ll be sure to check out your other recipes.
Thanks so much for your comment! Glad you loved these 🙂
Just completed my first time ever cinni buns from your recipe and I must say it was very easy to make. They turned out soft, moist and extremely yummy and wanted to thank you for posting the recipe.
Perfect! So happy to hear that!
Amazing!! I found they needed a few extra minutes in the oven, as parts were still raw after the tops were golden brown. I added extra filling too. The name does not lie, these are phenomenal!
Perfect! Glad you enjoyed!
The best cinnamon roll recipe I ever used! My family and friends are amazed that I made them because they look and and taste exactly like Cinnabon! I appreciate how easy this recipe was to follow and I enjoyed seeing the steps on the video. I am now a professional!
So happy you loved this one and that they were a hit! 🙂
I’m making these for the second time because they were so good. BUT I forgot to add the salt. 😢 Are they still going to turn out ok? And I double the recipe this time. So disappointed in me for not seeing the salt on the counter. Ugh
Hi Diana! How did they turn out?
Just made a double batch of these! It is 4 AM and my entire house smells heavenly! I used Active Dry Yeast and the results were still outstanding! I used half Bread Flour and half All Purpose Flour, only because I ran out of Bread Flour while doubling the batch. I can only imagine how much better they would taste if I used 100% Bread Flour! Thank you so much for this recipe!
So happy those little swaps worked out well! Love them 🙂
I made these with oat milk and used coconut sugar instead of brown sugar and they turned out amazing!!! Soft, pillowy and so yummy!!!
Perfect! Such a great treat!
I didn’t have bread flour and used AP flour and it still turned out great! It’s time consuming to make homemade cinnamon rolls but totally worth it! Way better than store bought.
Perfect! Glad you loved them. And so worth it!
This recipe was super easy to follow and the buns turned out perfect!! The only difference is that I got 12 rolls out of it instead of 9, and they’re the same size as described. I think it’s because I kept the 1″ ends that were instructed to be cut off, they still taste good!
The ends will give you a couple extra 🙂 glad you enjoyed!
I have never used yeast before so I was looking for a good recipe to venture into the world of rising baked goods. This recipe was straightforward with very clear directions, and the result was on so tasty. I did the second rise overnight and it made for an easy Sunday morning. I used all purpose flour and it went well.
Perfect! So glad you gave this recipe a try 🙂
I made these yesterday for breakfast (first time ever making cinnamon rolls) and they are amazing!!! Perfect amount of filling and topping. I left them out overnight and my husband and I had them again this morning. I just warmed them up in the microwave for about 20 seconds. My husband said “ugh, this is so good!” Absolutely delicious!!!
Love it! So happy to hear that!
I was worried at first, because I made these while in quarantine, and had to use ingredients on hand. I used regular margarine instead of butter, 1% milk instead of whole, regular flour instead of bread flour, and traditional yeast instead of quick rise. And they still turned out perfectly! They were absolutely delicious!
So glad those little swaps worked out well! The perfect treat 🙂
I just made these and they turned out great! I normally make Alton Browns overnight cinnamon roll recipe which I love but thought I’d try something different today. I didn’t have bread flour so used AP and they still turned out great. My while family gobbled them up. Also I LOVE the frosting recipe.. I made it nice and fluffy like cinnabon. YUM!
Perfect! I’m glad everyone loved these!
I’m 18 years old with no baking experience :). First time bakin cinnamon rolls. Wasn’t confident AT ALL. But they turned out amazing every single family member loved them. Kinda worried they’d ask me to do them again cuz they were extra good. Thank you so much for the recipe. Worth the time I put into it.
I’m so glad you found this recipe and that everyone loved them! 🙂
This was my first time baking ever. I followed the recipe as best I could and it came out okay. My dough didn’t rise as much as the video/instructions so I’m not sure what I did wrong. However, my family had only good things to say. Baking with yeast is very intimidating but I’m looking forward to learning more during my time at home during this global pandemic. All-in-all, these definitely are some of the best cinnamon buns I have ever had and highly recommend the recipe! Good luck to everyone trying new things during these crazy times.
So glad you gave these a try and that they were a hit with the family! Baking definitely takes practice 🙂
This recipe was easy to follow and delicious! Our family makes cinnamon rolls a couple times a year and this will be our go to from now on!
So happy to hear that!
Honestly, I was very skeptical when trying out this recipe, and I was soon proven wrong! Unlike most cinnamon rolls, you can really taste the cinnamon in these and they are so goey! My Dad’s favorite foods are donuts and cinnamon rolls and he loved them. Great recipe and I will be making them many times in the future! I usually don’t comment on recipes, but these are fantastic and truly deserve an award!
Amazing! So happy you both loved this recipe. Thanks for your comment, Ella!
Followed the recipe exactly & they were so delicious. Have never worked with yeast before and this recipe made it really easy.
Perfect! So happy to hear that.
This recipe is awesome! I managed to get 12 out of it (I used the end pieces too) as I only had a rectangular tin. Also used a bit of nutmeg as well as cinnamon.
Perfect! Such a great treat.
Love this recipe! Easy to follow directions. Worked great! My family loved them! I’ve made many cinnamon rolls and none have turned out this good…especially the first time.
Amazing! So happy to hear that!
These cinnamon rolls are delicious and the recipe is nearly foolproof! If you live in a dry, cold climate like me (Edmonton, Alberta) most yeast breads take a little bit longer to rise in the winter. I basically build a tea towel fort for the dough near the oven vent opening and this does the trick.
So glad you love them! And great tip with the climate.
I don’t have a comment about the rolls yet but I do have a question. Can you use a bread making or dough making machine to do the dough rather than by hand or mixer with dough hooks?
Thanks
Vicki
I haven’t done it, but I think someone mentioned in the comments that they have before with success.
I was wondering if I could use all purpose flour instead of bread flour ?
Many people have successfully used all purpose flour. Let me know how it goes!
i want to make this recipe, just wondering, can i add cinammon to the dough, ive read other recipes that have added it when mixing the ingredients, If so, are there any other changes in tha baking process i should change?
That sounds yummy. Cinnamon infused dough is a great idea, feel free to add 1/2 teaspoon or 1 teaspoon cinnamon to the flour mixture.
Delicious!!!!
Glad you loved them!
These turned out so great! I put them in the fridge after the first rise, but think I should have let them rise a second time THEN put them in the fridge. They still turned out well, but maybe not as fluffy.
I’m glad they worked out well regardless! Let me know if you give them a try with putting them in the fridge after the second rise (and if this helps at all).
These are the best cinnamon rolls I’ve ever made! Absolutely delicious, the whole family loved them and they didn’t last long… Was a bit worried as they didn’t rise very well the first time, but after cutting them I let them sit for another 1-2hrs and they doubled in size. Will 100% make again.
Perfect! I’m so glad everyone loved them!
Just made this recipe for the first time ever, it was perfect. Instructions super easy to follow. Everyone LOVED them!! Gonna make them again for sure!
Amazing! So happy to hear that!
Well they didn’t even make it an hour before half the batch was gone.
I used salted butter which worked well and a baked a little longer than advised.
Other than that I followed the recipe to the letter.
Thank you I’m so impressed with my first try. I’m really not a baker, but after today…..
Amazing! So happy you loved them 🙂
Would you be able to use fresh sourdough yeast in this recipe instead of quick yeast?
I haven’t a clue, sorry! I don’t work with sourdough yeast much.
Delicious right out of the oven! I have yet to try it reheated.
One comment I will make is that the frosting seems very minimal. (Based on the picture, too!) I know that I’ll have to make more frosting if I want to finish all the cinnamon rolls.
So good! I’ve found the frosting to be just the right amount for the number of cinnamon rolls, but absolutely feel free to double it if you’d like!
These cinnamon rolls are fabulous. Followed your instructions to the “T”, and they were wonderful. Perfect chewy bites and not overly sweet. Thank you so much for sharing!
Amazing! So glad you loved them!
Mine didnt rise!
Basically the recipe states put the yeast with the milk then add everything else, this does not leave enough time for the yeast to activate in the milk!
Very dissapointed.
It depends on what type of yeast you use (as mentioned in the recipe blog post itself). Sometimes you don’t need to add the yeast to ‘activate’ in the milk. Quick rise yeast is what is used in the recipe, meaning no proofing is required.
These are simply fabulous. Best ones I’ve ever had or made. Thanks so much for sharing. I loved the icing, I used a little more cream cheese (8 oz) by mistake so I added 1/2 more icing sugar but I kinda like the less sweet icing. Amazing 🙂
Delicious! So happy you loved them!
This is my first take EVER for a cinnamon rolls. I dont have cream cheese at home. So I substitute the frosting with whole milk, vanilla powder, icing sugar and custard powder to get a thicker consistency. I love custard and its still wonderful!
Thank you for your recipes and the videos!
Perfect! So happy you loved them!
Not lying when I say these are the BEST buns I’ve ever baked. Ended up baking these after my regular recipe failed me, and I now will never use another recipe again. I think this is the first recipe review I’ve ever written because, guys, they’re THAT good. Bread flour makes all the difference. Baked them this morning and four are already gone. I now need to stock back up on ingredients so I can immediately make another batch. Thank you for this holy recipe!!
Amazing!! So happy to hear that this is a favorite.
Absolutely fabulous, great for bringing joy in this time of quarantine! I am making them (for a second time in 2 weeks) and was wondering if it’s possible to bake just a few at a time, or if they are better when cooked squished all together as you usually see cinnamon buns?
Thank you for this recipe!
Amazing! They are better when made together 🙂 At least I think so.
i just made this during quarantine!!! so good!! definitely make sure you have enough time to make them!! i was up till 11!
They’re definitely more time-intensive but so worth it! Glad you loved them!
The most amazing, tasty and fluffy cinnamon rolls! Great recipe and easy to follow. I mixed the yeast with warm water before mixing it as the first time didn’t work for me (not sure what I did) but easy fix! Love love love them!!!!! Thank you
I’m glad it worked out the second time around! The perfect treat 🙂
I can’t find bread flour so how much normal flour should I use to replace??
People have used the same amount of all purpose flour with success!
I cooked at 170 celcius, next time I would cook at 150 as they were slightly darker than I would have liked. Absolutely delicious though and definitely the best recipe I have found.
Noted on the temp here! Glad you loved them regardless 🙂
So delicious!! My husband was impressed with the quality.
I’m so glad!
Have been dreaming of cinnamon rolls, probably because I have been watching ‘Better call Saul’, anyway this recipe is excellent, my bake worked first time and the family is super happy.
I had to adapt this recipe to european measurements and ingredients. Warm milk is about 40C (normal stuff from supermarket), the oven temperature is 180C and 1/4 cup of butter is 55g. The yeast is the stuff in the small sachets in France, Switzerland and Germany and in the UK you can get it in a small tin.
I didn’t do the cream cheese frosting because that just seems odd to me, but absolutely loved the rolls and would do it again.
Perfect! So glad everyone loved them!
I never leave reviews, but I have to say these were absolutely fabulous, so light and airy. I used my bread machine. As it was mixing I thought it looked very wet, so all in all I added six more heaped dessert spoons of flour. To be honest I expected them to come out very heavy as a result, but no, they were light as a feather. I subbed mascarpone for the cream cheese as it was all I had and we’re on lockdown at the mo and I used about three quarters of the sugar/cinnamon mix. They came out huge, I got the nine specified and four more, which I froze. I will definitely make them again.
I’m glad this worked out well in your bread machine! Mascarpone sounds perfect. Thanks for your review!
These were spectacular!!!!!!! We loved them the frosting was the bomb! This will be my go-to cinnabun recipe from now on
So happy to hear that!!
Can I leave these in the fridge uncooked for 36 hours? I made them tonight and want to cook them Sunday.
I wouldn’t recommend but I haven’t tried it!
I made these and they are amazing!
I added some vanilla to my warm milk, and used half light brown and half dark brown sugar!
Huge hit in my house!
Perfect! Glad they were a hit!
This was an awesome recipe! Thanks. So yummy!
So happy you loved it!
This recipe was absolutely amazing!! I tried a different one once before and it did not succeed, but this one was excellent. The rolls were so light and fluffy and delicious! I didn’t have enough bread flour so I used two cups of bread flour and one normal flour and they still worked so well. Thank you so much! Can’t wait to bake them again.
So happy you gave this one a try! The perfect treat 🙂
Hi! In the video, do you put a portion of brown sugar into the yeast milk mix or do you put granulated or regular white, also from where should I take sugar from, the dough or the filling?
Thanks!
Hi! You’ll add the 1/4 cup granulated sugar listed in the ingredients that’s for the dough.
I made these for Christmas morning breakfast and they are so delicious!!! The best cinnamon rolls I’ve ever had!!!!! These will become part of our Christmas tradition, and possibly Easter as well, I am making them again today for Easter breakfast in the morning!!
Amazing! So happy to hear that!
I made these using the overnight recipe – the recipe was easy to follow and they looked amazing coming out of the oven. They even had great flavor; however, they turned out dry and not soft at all. I am a baker and this was my first time making cinnamon rolls, so I was a bit disappointed. I plan to try again, but any tips are appreciated!
Hmmm — dId you overbake them? Did you cover them well when placed in the fridge overnight? Also, I wonder if you perhaps packed the flour too much — they shouldn’t be dry at all but rather soft and doughy.
Yeast is no where to be found thanks to Corona. How do I make this ? Help!
Unfortunately you cannot, I’m sorry! Maybe once this is all over?
Do you think I could make these with rye flour?
I’ve only made these as-is so I can’t recommend it!
I noticed (after I had completed this step) the video mentions waiting a few minutes after mixing the milk and yeast, but the text recipe does not.
As mentioned in the blog post, it depends on what type of yeast you use. If you use quick rise yeast, then there is no ‘proofing’ of the yeast required 🙂
Super! I received lots of compliments from my family, they were soft and delicious. Thank you for sharing your recipe,
I’m so glad! 🙂
I made this cinnamon roll recipe today. They turned wonderful. This recipe is a keeper. Thank you…..
Amazing! So happy to hear that 🙂
Can I use all purpose flour instead?
People have made these with all purpose flour and had success!
Trapped indoors on shelter in place orders on a beautiful Easter weekend but these cinnamon buns were Great. Thanks
The perfect recipe for baking at home! Glad you enjoyed 🙂
These are amazing! I gave the recipe to a friend and she said hers were amazing too! Thank you so much for sharing the love of these perfect cinnamon rolls!! They ARE better than Cinnabon!
So happy to hear that! One of my favorite recipes to share with family and friends 🙂
These were so fun to make and very tasty! Definitely worth the process.
I used coffee creamer (18%MF) to use it up and it was great. I also mixed the icing in the same bowl my “debris” was from mixing the brown sugar filling. While it takes away from the whiteness of the icing, it gives the icing that much more flavor.
Thanks for sharing!
Perfect! So glad you loved them!
I made this to your exact recipe and I couldnt be more happy, Perfect! Soft, elastic light dough, My son absolutely loved loved these. I will be using this recipe each time. I added lemon zest to the icing and it was great. Thank you for sharing this with everyone.
Amazing! A hint of lemon zest sounds delicious. Glad you and your son loved them!
Excellent recipe
The first time I made it I actually doubled it and it worked perfectly, it’s a no hassle dough, rises beautifully and you end Up with the perfect cinnamon rolls, crispy edges with gooey centers. Thank you for this recipe. Honestly no negative points to this recipe. The one thing I changed was I added some cornstarch to the filling about 1/3 cup I got this tip from reading another recipe and I was told it would hell the filling stay inside the rolls.
Forgot to rate It sorry
Amazing! So happy it worked out by doubling it 🙂
Thanks for the amazing recipe. It’s my first time making this and it was a success. I had no cream cheese so I went without it. It was okay!! A tad too sweet, will reduce the sugar next round. Thank u again
Perfect! Glad you enjoyed!
The best, can’t fail if follow instructions. Made for the first time 10/10. Use stand mixer don’t try hand kneading.
So happy you love this one!
Many blessings to you! This was the perfect recipe, we followed it to the letter and were not disappointed, delicious! We started the recipe at 9am and by lunchtime dessert we were already eating cinnamon rolls! Sadly we didn’t have the ingredients for the frosting so we just sprinkled some demerara sugar on top before baking which worked really well, but we will definitely make the frosting next time! Thank you for this amazing recipe!
Perfect! Sounds like the perfect lunch dessert 🙂 glad you enjoyed!
Just made these for the second time, and it’s definitely not the last. This recipe is amazing and so easy! They top pretty much every bakery cinnamon roll I have ever had!
Amazing! I’m glad you love them 🙂
These truly are the Best Cinnamon Rolls I’ve ever eaten!!! They are incredible! Thanks Monique!
So happy you loved them!!
Im noob at baking but this recipe was a success on my first trial!! N delish soft n fluffy tooo.. thanks for sharing this recipe! Love from malaysia ❤
Amazing!! So happy they turned out well 🙂
These were perfect. I baked for 22-23 minutes and that was just the right amount for light crusty outside and soft inside.
Delicious! Glad you enjoyed!
My first attempt at cinnamon rolls and OMG!! DELICIOUSNESS. I CUT THEM AND COVERED LEAVING OVERNIGHT IN THE FRIDGE. THEY WER READY TO BAKE ON EASTER MORNING. THE WHOLE FAMILY LOVED THEM.
Amazing!! I’m so glad 🙂
Probably one of my most favorite pages for recipes and tips. Thank you for keeping it inspiring, creative and knowledgeable with all your tips, and alternatives to your cooking and baking recipes. I look forward daily to new and fun recipes to share with my family
So happy to hear that, Marina! I hope you keep finding new recipes here that you love 🙂 thanks for your note!
This was my first attempt at making Cinnamon Rolls and they turned out AMAZING! I try recipes I find on the internet all the time and have never once left a review, but this recipe is Worth a 5-star review! I made these for my family to enjoy on Easter morning. I didn’t have bread flour and because of the current Corona situation, I wasn’t able to find any at my local stores. So I did have to use All-purpose flour but even so, these turned out chewy and delicious! I cooked to an internal temp of 185 degrees. This is one recipe I will save and make for years to come!
Perfect for Easter morning! Glad you loved them!
I am a chef by profession, trained at Johnson and Wales University and I NEVER bake, NEVER! LOL Since we are living in a quarantine state, I decided to jump into baking because have nothing but time! I made these rolls for Easter morning and to say they were phenomenal is an understatement. Instructions are flawless and the recipe is amazingly easy! These rolls are perfectly soft, just the right amount of sweetness and just perfect. You could literally run cinnabun out of business, their are not even close to this recipe! All I can say is I’m obsessed!!
Amazing!! Thanks so much for your note – so happy you loved these! 🙂
I have never commented in a recipe before but I had to in this case. I followed the recipe exactly and holy cow these are AMAZING! The best cinnamon rolls I have ever made or eaten! It is not just a clever name! Thank you!
So happy to hear that! Glad you loved them 🙂
I spent most of my Friday afternoon following this recipe for Cinnamon Rolls exactly as described. AND I watched carefully the video one segment at a time.
i anticipated (and so did my family) a delicious and fluffy pan of delicious cinnamon muffins.
To our extreme disappointment the rolls were not fluffy and were definitely not the best we ever experienced.
I followed to a tee ALL the precautions. Quick rise yeast, bread flour, etc….but they were dry, yeasty, not at all fluffy and not at all delicious.
Totally disappointed.
Hi Michael! Unfortunately this sounds like a user error since this recipe has over 300 5-star reviews! Wish I could be more help. Perhaps something went amiss when measuring ingredients?
I made these today for Easter. They were a hit! I had to use reglar flour because there is no bread flour at the store due to the corona virus. So I can’t wait to try them with the bread flour, I think they will be even better. The frosting had a strong cream cheese flavor (thats why a 4 star rating), didn’t hate it but didn’t quite love it. I will definitely make these again and maybe either tweek the frosting or try another recipe for the frosting. Overall very good!!
I’m glad they worked out well! If you’re not a huge fan of cream cheese I might suggest a yummy glaze like the maple one in this recipe 🙂 https://www.ambitiouskitchen.com/healthy-pumpkin-bread/
first time making these and they were amazing
Glad you loved them!
These were simply delicious! Thank you for sharing this recipe!
So glad you enjoyed!
The first time I made these they came out to PERFECTION! However the second time not so much. I was so sad. I made them the night before but The rolls didn’t Really rise 😔. It may have been because my apartment was cold not sure. I still baked them and they weren’t fluffy. Super doughy. And a little hard. I don’t know what went wrong this time.
Oh no. Did you let them come to room temperature and rise again before baking?
These are great! Made them today as per my boyfriend’s request for Easter. Which is the best way to store them, in a container on the counter or in the fridge?
Thanks for the easy and awesome recipe!
Delicious! Feel free to keep them at room temp for a day and then I’d recommend storing them in the fridge 🙂
These ARE in fact the best cinnamon rolls I have ever had! I had never baked with yeast before and everything was surprisingly easy! My husband doesn’t like cream cheese so I whipped up a simple gaze to pour over the top and they were perfection!
Perfect! I’m glad you gave these a try!
Really good! After a few tries I got it just perfect. I used all purpose flour just because that’s what I have, added extra vanilla and powdered sugar to the icing, and only baked for 13 minutes. Also added extra cinnamon. I’ve also consistently gotten 11 or 12 rolls out of the recipe even with cutting the ends off.
Definitely has a Cinnabon type of flavor, which I like but the brown sugar dampens the cinnamon flavor, so I added extra. I would also suggest adding a small space in between each roll when putting them in the pan, I’ve had a lot of them where the center popped up, down and sideways due to overcrowding. Still great though.
Perfect! And yes, adding a little space will help make sure the centers don’t pop out. Glad you enjoyed!
The recipe is perfect used it as is, only added 1.5 cups more icing sugar to the frosting. Drizzled with Nutella, the family all agrees way better than the shop one! Thanks for sharing!
Delicious! Glad everyone loved them!
Yup-these really are the best cinnamon rolls ever! The dough was perfect and cooked up wonderfully throughout, not leaving a doughy, uncooked center like some rolls when they are baked for the same amount of time. The dough had the perfect sweetness and rubbing the brown sugar into the butter made a huge difference in the filling which was a gooey yummy-ness! Thank you!
So happy you loved them!
This recipe was great, and I found the tips around warm milk etc. Best tip is not to over cook, when they come out you almost feel they are not cooked, but as soon as they cool they are perfect don’t chance it and overcook.
These guys are super sweet so with quantity I rolled it out a little further and got 12 rolls. If you are careful with the ends you can still use them, yes not perfect but not worth throwing away. I found the cream cheese icing a little Overpowering so halved the quantity and then made a caramel sauce which I added on top of the cream cheese icing after spreading it, topped of with some chopped pecan nuts.
These are best served as soon as they are cool enough to eat.
I searched three supermarkets and couldn’t find bread flour but they turned out great with all purpose flour.
Caramel sauce sounds delicious on these! Glad you enjoyed and that they worked well with all purpose flour 🙂
Delicious! First cinnamon bun recipe that is as great as the recipe states. Thank you.
Perfect! Glad you loved them 🙂
These were the BEST cinnamon rolls we have ever made! I picked this recipe because Covid-19 has made flour impossible to find, and I already had plenty of bread flour. But now I will never go back to any other recipe! I made it for Easter brunch, and made two batches because I thought my yeast may not have activated properly in the first batch. However both were perfect and everyone was happy and full. I also put them in front of the fireplace, rotating occasionally, to help them rise. It didn’t speed up the time but I think helped reach optimal volume in it. I cooked the suggested amount of time, despite being at 6500 ft, and they were the perfect amount of gooey inside. I did do my own cream cheese frosting variation because I already know I love it.
Amazing! So happy you found this recipe and that everyone loved them 🙂
I’ve just made these and they are honestly the best cinnamon rolls I’ve ever had. I made them with 23g of fresh yeast because that’s all
I can find at the minute and it worked perfectly. Thanks for such a great recipe.
So happy to hear that!
Yummy look.
I made these for Easter and they were awesome! I have been searching for uears for a cinnamon roll that is not dry in the middle and these fit the bill perfectly! I have never made cinnamon rolls before, but the recipe was easy to follow. The hardest part for me was rolling them out into the right size and shape. Haha I will make them again for sure!
Amazing! So happy you enjoyed!
These really are the best cinnamon rolls! I’ve made these 2 times! The first time I had a hard time getting my dough to rise so the second time I put the covered bowl in my kitchen sink and filled the sink with 1 inch of warm water and in an hour and a half my dough had risen perfectly. You won’t regret making these!
Awesome recipe. thanks
Wl surely try
These were definitely tasty. The dough baked up nice, chewy and soft. I opted for instant yeast so I could forgo the first rise. But these are not comparable to Cinnabon. Don’t get me wrong, these are good, but they don’t have the ooy-gooeyness Cinnabon is known for. Another element that is missing from the Cinnabon recipe is the brown sugar syrup coating the bottom of the pan prior to baking. I think the next time I make these I’ll add the bottom syrup for a closer likeness.
Feel free to add that next time! Glad you enjoyed regardless 🙂
I just made these. Absolutely delicious. Although mine rose up so much they turned out pretty wonky looking. I asked a pastry chef friend and they said they were too crowded in the the 9×9 dish. Next time I will use something larger.
Yep if the middles pop out it just means they’re a bit too crowded. Glad you enjoyed!
These are the best cinnamon rolls!! I used about 1/3 bread flour and the rest regular flour because I ran out of bread flour and they still turned out perfect. Can’t wait to make again!
I’m glad that worked out well! 🙂
I did these during quarantine and I was amused of how well they came out 🙂
Perfect!!
My first attempt at making cinnamon rolls. I made slight adjustments, eg not adding sugar to the dough and making a butter cream instead. Nonetheless, they turned out perfect. Your recipe is well written and detailed. Thank you! I’m sure they will become a regular at home now
Glad that worked out well! Love the idea of a buttercream 🙂
Delicious! I made these for Easter brunch and they turned out perfectly! The dough was really easy to work with, and turned out that perfect combination of fluffy and chewy you look for in a cinnamon roll. Only adjustments I made were to the frosting – used less powdered sugar and added milk to make it lighter and less sweet according to my taste.
This may be my new Easter tradition. Thank you!
Perfect! So happy you loved these!
This is the best recipe for cinnamon rolls i have ever used.it was sweet and tasty and very very easy to do with the video which didn’t even say a word.well done thank you for this recipe that has brought much joy.
So happy you loved these!!
Very yummy! I used my bread machine to make the dough and it came out perfect. I also used a 9″ springform pan and it didn’t overflow and made storage easy too. Not that there was a lot of leftovers! Thank you!
Perfect! Glad those both worked out well!
HI! These look amazing, I am so eager to try them. I only have active dry yeast available. How long should I proof the yeast in the liquid before adding the other ingredients. Hope to hear from you. Thank you for sharing this yummy recipe. =)
Hi! In the post you’ll see my notes on active vs. quick rise yeast. You’ll want to dissolve the active yeast until you see bubbles appear.
These were SO delicious. The dough was perfect. I was a little scared to use all the cinnamon and brown sugar mixture but that was a mistake. Do not be afraid to load these babies up with all that deliciousness. These stayed good for 3 days in a container, however I wasn’t sure how to store them because of the frosting (fridge? counter?). Anyway, will absolutely make again but maybe with a different less creamy frosting, do you have any recommendations for more of a glaze? These are fantastic.
So glad you loved them! I would recommend storing them in the fridge after about 1 day 🙂 and you could use a simple glaze like the one in this recipe: https://www.ambitiouskitchen.com/chewy-carrot-cake-oatmeal-cookies/ you may just want to make more than it asks for. Enjoy!
I followed the recipe exactly, and they turned out AMAZING. The husband says better than Cinnabon. I kneaded them by hand for around 15 minutes (with the windowpane test). Popped them in the fridge overnight and baked in the morning. I also cut them into 12 rolls and baked in a 9×13 pan. This recipe is super manageable and easy to follow, and the end result is out of this world!
Perfect!! So glad you both loved them!
Oh. My. Goodness. This recipe does it’s name justice!!
The recipe was super easy to follow. The dough turned out amazing and resulted in the fluffiest darn cinnamon rolls I’ve had in my entire life!! I’ve never reviewed a recipe in my life. However, I couldn’t help but rate this recipe 5 stars cuz it is THAT GOOD!
Thanks so much for your comment + rating, Rachel! So glad you loved these 🙂
I’ve made these 5+ times, and my friends go wild for them every time! Using a proving drawer halves the proving time.
So happy to hear that! And great tip 🙂
Made the cinnamon rolls last night absolutely Loved your recipe. So easy to follow they were a big hit. I will be making them again. Thank you👌
Made the cinnamon rolls last night absolutely Loved your recipe. So easy to follow they were a big hit. I will be making them again. Thank you👌
Perfect! So happy to hear that!
Can I substitute brown sugar with white sugar?
Unfortunately, I would not recommend. You could maybe try subbing coconut sugar though!
Baked and followed your recipe, perfectly delicious!!
Thanks Ambitious kitchen.
Amazing! So happy to hear that 🙂
Delish! Only took 10 mins to cook though.. strange! The most perfect buns ever.
Crazy! Well I’m glad you loved them!
I loved the sound and look of these and knew i had to have them. Last night late in the evening I gave in. My yeast is a year past its best before date but I haven’t been able to buy more. It worked last week for hot cross buns so I gave it a go.
I heated the milk to about 115° and put it in the bottom of my bread machine assuming it would cool when it touched the metal, followed by all the rest of the ingredients in order. Turned on the dough function. Scooted excess flour off the walls of the tub a time or two. In an hour and a half it was perfect. Rolled it out and spread with a paste made of sugar and butter (My husband doesn’t like cinnamon) on one half and added cinnamon to the rest of the paste. Rolled up as directed and placed in a parchment lined glass pan covered with plastic wrap in the fridge overnight. This morning took from the fridge and sat in the oven with the light on until slightly more risen and could smell the yeast. Heavenly. Removed from oven and baked as directed. It was tough waitingb10 minutes for them to cool to ice but glad we did. They were amazing. Well worth the anticipation. Thanks for this recipe.
Perfect! So happy you enjoyed!
Hey Monique!
Long-time follower – always love your recipes and they have become fast faves for my family.
Quick question on this recipe – would self-rising bread flour work as a sub? OR would you recommend subbing all-purpose flour? Thanks to COVID 19, self-rising bread flour was the only bread flour option available, so trying to figure out how to adapt this recipe.
Thank you so much for any guidance/advice you can give!
Bethany
Hi Bethany! I’ve seen many people make this with all purpose flour, so that should be just fine 🙂 enjoy!
Pleasure to make, yummy to eat. Wish directions were directly under ingredients,
Happy to hear that! The instructions should be right under the ingredients’ section!
This was my first time making a yeast risen dough so I was a little intimidated but the recipe gave so much detail I had no problem executing it. These cinnamon rolls were absolutely DELICIOUS! Soft, fluffy, and plenty of cinnamon. I will never make cinnamon rolls from the can again.
Amazing! So glad you found this recipe 🙂
The taste of these cinnamon buns is 10/10! I definitely recommend watching the video before starting, as I found some of the written directions hard to visualize what to do. My husband wasn’t convinced that we should put all the butter on the dough before we put the cinnamon sugar mixture down and I wish he would have (we put most of the ¼ cup but he left some out). It left the cooked cinnamon mixture a bit too dry for my liking, next time I might tweak that step of the recipe. We also ended up making 17 smaller cinnamon buns than pictured in two 8in round pans. Overall super happy we picked this recipe and thanks for such a great one!
I’m glad the video helped out! Such a great treat!
These were amazing! The dough is so easy to work with- nice and firm and not sticky at all. I mixed the dough after work this morning and left it to rise while I napped. I ended up falling asleep for a good three hours- that quarantine life, am I right?- and they turned out fine. The icing was great as is but I didn’t have vanilla and I didn’t want it to taste one-note, so I zested half a lemon and whipped that in instead. I totally recommend it! I’ll be using this recipe every time I make cinnamon rolls from now on. She’s a winner!
Perfect! Great idea with the lemon zest – that sounds delicious!
This is my second time making cinnamon rolls using your recipe and oh my god I have no words!! I am just so in love especially with the bread. I tried using other recipes out there and the dough didn’t turn out good unfortunately. I just want to say thank you for this recipe. It’s super easy and delicious!
I’m so glad you found this one! The perfect treat 🙂
W O W
First time baker, long time eater. Made them with my daughter & they were a hit for our family of 7! Loved them.
Amazing! So happy to hear that!
Such a great recipe! Due to covid-19 I couldn’t get hold of any dry yeast so had to use fresh but they still turned out amazing. Thank you so much for sharing!
I’m glad that worked out well! So delicious 🙂
Ok wow. And yum. And wow!
I’ve never made “real” cinnamon buns before (other than the kind in Home Ec. Where it’s basically Bisquick and cinnamon and sugar. And even that was over 20 years ago!)
But I was really really wanting to,…so I poured over recipes and yours looked to be fairly authentic while still in my wheel house. So I followed EVERY direction to a T (even getting actual bread flour) and it was so worth it!!!! Each step was easy to follow.
They looked great before they went into the oven (wish I could insert a picture here) and even better once they came out)
And they are actually fluffy (I was worried I had over kneaded them but I guess not). The only weird thing is I think I stuck them too close together because they popped up out the middle a bit so one or two look a little silly. But doesn’t change the taste. And then they just look bigger so those are the ones everyone reached for! Overall. I think this recipe is excellent and can’t wait to make them again!!!!
Amazing! So glad you found this recipe 🙂 The perfect treat!
Jus made these. I replaced the cream cheese glazing with regular icing. It is legit the best Cinnamon buns I’ve ever eaten. All Cinnabon shops have shut down in my country, which forced me to try and make them. Couldn’t be happier with the results!!!
So glad you loved these!
This is a brilliant recipe. Perfect cinnamon scrolls.
So happy you loved them!
I made these for Easter 2020 aka Covid 19 Stay at Home Easter and they turned out amazing! They definitely made the day more special.
So happy to hear that!
Absolutely superb recipe! Delicious! I don’t bake and found this extremely easy to follow. I found they probably need just less than 15 mins in a fan assisted oven at 175 degrees Celsius.
Perfect! Glad you loved them!
I was quite skeptical, but I followed the recipe and vid to the letter and darned if they weren’t fantastic. I had to bake in a toaster oven (in Japan real ovens are rare) but 15 min @650 then 5 or 10 min@ 325 worked. Top looked browner than you said was ideal, and was almost hard, but I think softened while cooling, as steam escaped, and/or thanks to the icing. I worried the icing wouldn’t be enough but it’s more than you picture. I could just about cover the pan completely and hide the buns. I didn’t need even a tablespoon more. You nailed the frosting volume and likewise the cinnamon. Finally you nailed the two-baking-papers-in-the-pan idea. Made it trivial to remove the group then slice out individual rolls. The best improvement ideas I have are 1) marscapone instead of cream cheese; 2) raisins in the filling, or crushed walnuts on top, 3) a touch of bourbon in the filling. The only thing I’d call wrong is removing the two ends when slicing into 9 pieces. Instead, you should work harder to square off your dough and make it really as usable as possible to the very ends, then simply put that ugly end down in the pan. You don’t need to see it, and it will taste the same as the pretty ones.
I’m glad this worked out well in a toaster oven – wow! And absolutely feel free to customize the filling and frosting 🙂 delicious!
These cinnamon rolls came out amazingly well!!! They were a huge hit with everyone. The dough is absolutely perfect. I used all purpose flour as that is what I had, and didn’t use the full amount of the sugar/cinnamon filling and left off the frosting as I didn’t have cream cheese and they were still amazing. Next time will try with bread flour and the frosting!
I’m glad the all purpose flour worked out well! Such a great treat 🙂
I tried this recipe..very nice 😍 on first try
Perfect! Glad you loved it!
I think the yeast measurement is wrong. Didn’t come out anything like the video.
Hi! I’ve made these dozens of times the same way and haven’t had an issue with the yeast. Can you let me know what happened with yours?
I’m sorry I was really excited about this recipe cause well we r in quarantine and i wanted to do something fun. Well i followed the recipe to the letter and first i had to leave the dough 3 hours for it to rise double its size. Then after I had them all in my dish, letting them set again before putting them in the oven it started to fall apart. They turned out horribly and the frosting wasn’t as good as I was expecting. I love backing and I have been doing it for years now, my aunt owns a bakery and well i was quite disappointed when it failed.
That doesn’t sound right. Perhaps there was a measuring error? I wish I could troubleshoot for you but my best advice is to try again! SO many people have made this recipe with great success 🙂
Outstanding! Better than anything you can buy in a store or bakery.
Agreed! So glad you loved them 🙂
These were amazing! They were so fluffy and tasty. Will definitely be making this recipe again and again!
So happy to hear that!
I’ve been looking for a cinnamon bun recipe to end all others for about 2 years. My search is now complete. These are perfect!!! The other recipes I’ve made have been too crisp, the filling has leaked out, etc. But these buns are soft, fluffy, moist and unproblematic. They only took me a few hours, instead of the whole day which was a massive plus. I’d highly recommend these!
So happy you found this recipe! Delicious 🙂
First timer. I was a bit intimidated. My first yeast experience (dinner rolls yesterday) was a fail. So i made sure i read your directions carefully a number of times.
After following your advise about the milk temperature, i felt more confident, and confirmed with the first rise, it was a success !!
Thank you
Amazing! So happy you loved these!
Ugh.. made the dough …waiting for it to rise….went to make the filling and realized I had no cinnamon…..dang…..gonna put the dough in the fridge and put on my face mask and buy cinnamon tomorrow 😫 I’ve been waiting to try this recipe forever but couldn’t find yeast in these days of the virus. Waaaahhh.
Shoot! Let me know if you kept going on these!
I just made it!!!!! Wow!! We loved it!!! Just perfect!!!!
Glad you love them!!
Great recipe! Delicious.. I’ve been making these every weekend. Very simple and delicious recipe.
Amazing! So happy to hear that 🙂
OMG! Just as you said – delicious! The dough is perfection and the icing sublime! Thanks for the recipe!
Absolutely! Glad you love them!
Hi do I need to leave the yeast to activate for 10-15 minutes if I’m using dry active yeast?
Yes just dissolve your yeast in the warm milk and sugar for 5-10 minutes before adding in the flour.
Such an easy recipe to follow. The end result was fluffy and incredible. Thank you for this!
Glad you loved them!
Yum! First time I’ve ever baked cinnamon rolls and my family loved this recipe. Only thing I will change next time (and there will definitely be a next time) is that I’ll make sure to roll the dough tighter. My rolling was a bit loose. But still delicious! Thank you.
Perfect! And great tip. So glad you loved them!
I think your title is misleading…it should read Best Ever…. seriously good rolls! I made the dough in my bread machine and they’ve turned out perfect each time. Thank you for sharing! ❤️
Best cinnamon rolls I’ve ever tasted, YUM.
Recipe simple enough to follow, even for a novice baker like me.
So happy to hear that, Rachel!
These were absolutely amazing and delicious! I prepped it the night before, so all I had to do in the morning was pop it in the oven and frost them. They were heavenly. I accidentally forget the salt, and was very concerned because you specifically mention to not leave it out, but they tasted perfectly good. Thank you for this great recipe!
I’m glad they were still amazing! The perfect treat 🙂
It came out as describe, soft and tasty. After a day, i just popped it in the microwave and the rolls come out soft, like they were just baked
Perfect! So happy to hear that 🙂
When I went to roll out my dough, it became much too difficult to work with. It was very dry a
Sounds like there must have been a measuring error. It’s very important that you do not pack your flour.
Choices in the baking section are limited these days, so I only have dry active yeast and AP flour to work with. What modifications would you suggest to make this recipe work?
Let the dry active yeast sit with the warm milk and sugar for 5-10 minutes. Feel free to use all purpose flour instead of bread flour, they just won’t be quite as fluffy.
These cinnamon rolls were delicious – light – fluffy and full of flavor!
Glad you loved them!
This is my first ambitious kitchen recipe that ive made and definitely NOT the last. Had to substitute and use regular flour and regular yeast due to the current shortage on baking products. These were by no means easy for a beginner but totally worth it afterwards! AMAAAZING!!
So happy to hear that! Glad you loved them!
Incredibly fluffy and delicious cinnamon rolls! I followed the recipie exactly, with the exception of forgetting to soften the cream cheese before making the frosting, but after some massaging with my hands it worked ok and didn’t destroy my hand mixer’s motor.
The only adjustment I’m considering making us maybe adding some cardamom to the icing, but that’s because I love cardamom.
Perfect! So glad you enjoyed!
This recipe is a keeper. I’ve never made such fluffy delicious cinnamon rolls. I made them for my daughter. That was her birthday wish. Her and her family loved them.
Amazing! So happy to hear that 🙂
BEST cinnamon rolls EVER!! Tastes as close as you can get to a Cinnabon. I also used the bread flour. The smell of the dough proofing was fantastic, so light and fluffy when rolling out. The finished product was delicious, light, airy and oh so good! Is my new favorite. Also gonna try making sticky buns with the same dough- it’s that good!,
Amazing! So happy you loved them 🙂
This is my 1st time making a cinnamon roll. Glad that the recipe really guide me to the best cinnamon roll! Tq
Perfect! I’m so glad you loved them!
This recipe just make the most amazing cinnamon scrolls every. This was the first time I made them and omg sooo delicious!
I mixed my milk, yeast and sugar together first. I also put my dryer on for a few minutes for it to get warm (empty of course) and put my dough in there to rise every time with the door slightly open, works a treat and no need for a warm towel.
Thank you so much for your recipe 😀
Glad you loved them! Such a great tip with the dryer, too!
WOWZERS!!! Googled cinnamon rolls and this recipe came up. The heading grabbed me straight away “ THE BEST CINNAMON ROLLS YOU’LL EVER EAT!”
I said “yeah right” And the big bake-off began!!!
I stand corrected… these plump rolls of pure cinnamon delight are unbloodybelievable! I want to roll around in them squeeling with delight (terrible visual but we can all dream 🙂
Consider this a complete 5⭐️ Resounding success. And I’m throwing in another 5⭐️‘s because they are perfectly perfect. Lots of sweet, cinnamon, plump love to you all 😘
I’m so glad you found these! They’re truly the best 🙂 happy you loved them!
I made these the overnight way and 30 min to an hour in the morning for a second rise wasn’t even long enough for them to get luke warm. Didn’t have enough brown sugar and the frosting wasn’t good either. Followed it to a t and it was awful.
Hi! Out of the 300+ 5-star reviews I’m surprised to hear you had such issues. I would suggest trying again!
Very good! I didnt cut off the ends just put uneven side down and in the middle. My pan was a stoneware rectangle thing about 8×10. With it being a heavier pan I left it in for the 25 minutes but put foil on at 20 minutes when I checked. For the topping because the dough recipe called for 1/4 cup (4 TBSP) I just used the other half of the stick of butter which increased it to 4 TBSP and then increased the powdered sugar to 1 cup. So 4 OZ cream cheese half stick butter 1 cup powdered sugar. Oh sift the powder sugar I had some lumps I had to hand mix extra to get out.
Perfect! Glad that worked out well 🙂
These are incredible! Our new go-to. So light and fluffy and EASY. I just made another batch as a “bake your own” pandemic birthday present. We did a porch drop off so my FIL can have cinnamon buns for his birthday breakfast tomorrow since we can’t be together due to social distancing.
Thanks so much for this recipe!
Aw I love that! So glad you were able to share these 🙂
Hello, was wondering if you can use high grade flour instead or bread flour as j cnt find this at the moment. Thanks for your help
Hi! I’m not sure what high-grade flour is? But I can suggest using all-purpose instead — plenty of people have done that with success.
I’m not much of a baker. What if I only have active yeast? How do I modify the recipe?
You’ll simply dissolve your yeast in the warm milk and sugar for 5-10 minutes before adding in the flour.
It was my first time making cinnamon rolls and they turned out delicious! This recipe is very easy to follow, is super simple ,and the cream cheese frosting is to die for! I will for sure make these again.
Amazing! So happy to hear that.
Can these be made gluten free?
I’ve only made them as-is. Sorry!
Fantastic! Pastry is a wonderful texture and the entire experience is soft.
Glad you enjoyed!
These are absolutely amazing! I didn’t have bread flour on hand but substituted with all purpose and they still turned out fluffy and soft.
Perfect! So happy to hear that.
Made these for the first time and all I can say is, WOW! easy to make, can be prepared the night before, and tastes delicious. I even added more butter to the dough recipe by mistake and was scared they wouldn’t come out good- but they did. Thanks for the great recipe
Absolutely! So glad you loved them!
My first time making buns and absolutely amazing ! super indulgent… but perfect to combat some corn virus quarantine cabin fever!!
hubby did ask me to make them smaller because they’re heavy due to all the butter but so so delicious wouldn’t change a thing!!
The perfect treat! Glad you both enjoyed 🙂
Truly the best cinnamon rolls have ever made or ever eaten. That’s what my husband and son said too. I have made cinnamon rolls before, but they were too heavy or too hard. These were light and fluffy. The instructions to take them out when they just start to brown was key. Delicious!
Amazing! So happy to hear that!
I bake A LOT and have made countless cinnamon rolls but I must say these are by far the best! They are fluffy and flavorful and full on fantastic! Great recipe, beautiful dough that was super easy to work with and they came out better than I would have ever expected.
I’m so happy you gave these a try! The perfect treat 🙂
Absolutely beautiful, light and delicious – and thank you for the awesome tips through the recipe.
You bet! Glad you loved these!
My first time baking these and they were amazing! They got the thumbs up from my family of 5! Thank you
So happy to hear that!
These cinnamon rolls were beyond amazing!!! Soft, fluffy, and flavorful! The bread flour was a game changer! I’ve made homemade cinnamon rolls before but they were never this soft and fluffy! This is my go to recipe from here on out! Make sure you can share the pan with someone because you will definitely want to eat the entire pan!
I’m so glad you loved these ones!!
I just made these. They literally are the best cinnamon rolls ever! Better than cinnabon.
So happy you loved them!
These cinnamon rolls are to DIE for!! Absolutely amazing! I had to use a 9x13in pan. I also doubled the recipe for the frosting, the more the merrier!
Perfect! So glad you loved them!
I love this recipe and this blog! Useful tips too. I’ve made this after almost >3 years of not making any cinnamon rolls and they come out perfect 👌 Wish I can show you a picture of the rolls
Amazing! So happy to hear that. Feel free to share a photo in our Facebook group here 🙂 https://www.facebook.com/groups/ambitiouskitchencommunity/
Followed to a T and it turned out perfectly. Only minor changes were I used fresh vanilla bean and my second rise after refrigerating overnight was only about 20 minutes. But they rose just fine. Baked for 22 minutes at 350. Used bread flour and whole milk. Thank you for a great recipe!
Perfect! Vanilla bean sounds delicious in here. Glad you enjoyed!
This recipe is great. The flavour and texture of the bun was better than any recipe I have tried. I used all purpose flour because I didn’t have any bread flour. It worked well! The only thing is, I didn’t have a 9 inch square pan and had to use a 9 inch cake pan. It was difficult to squeeze 9 buns even before the second rise. After baking, it seems that the bottoms and middles of the buns are very underbaked, but the top was a nice golden brown. Will definitely use a square pan next time I try this. Thanks for the recipe!
Sorry you had trouble with the cake pan! Let me know if you give it a try with the square. Glad you enjoyed regardless!
I made these today and it was sooooo easy. They came out great! My husband of 20 yrs said this is the best thing I’ve ever cooked/baked, reheat is wonderful too.
Amazing! So happy to hear that 🙂
Your recipe is awesome and easy to follow!!! They are so fluffy and taste amazing! My husband asked me to keep this recipe in the mix of his favorite things I cook.
Amazing! Glad you both loved them!
I’ll admit, cinnamon rolls were never really my jam, but my boyfriend requested it. Now, I’m converted. I used duck eggs, which elevated the recipe to a whole new level. Chhers!
I’m glad these changed your mind! 🙂
Winner! Easily the best cinnamon rolls we’ve ever had. Your recipe was easily to follow – and resulted in mouth-watering treats! It’s quickly become a family favourite. Thank-you!
Amazing! So happy to hear that 🙂
Excellent recipe! What would be best way to store these if there are leftovers
Glad you like them! Feel free to enjoy them at room temp for one day and then transfer them to the fridge 🙂
FINALLY! After many years of searching and so many attempts, a recipe which gives Cinnabon a run for their money. I knew this one would be great after that first rise, when I was handling that ridiculously fluffy dough. I added dark chocolate chips over the cinnamon-sugar mixture before rolling, because I love that cinnamon-choc combo. Bravo!
Amazing! So happy you loved them 🙂 and chocolate sounds delicious!
I made this recipe and at first I was a little nervous ;however, they turned out amazing the were crispy on the outside and gooey in the middle and don’t even get me started on that amazing cream cheese frosting.
So happy to hear that! Love it.
OK WOW THESE WERE FANTASTIC ISTG THEY ARE EVEN BETTER THAN THE ONES I BUY AT THE STORE I LOVE YOU SO MUCH OH GOD THANK YOU.
So happy you loved them!!
I’ve made a bunch of cinnamon rolls recipes this month. This one hands down is the best for tradition. However one critique. Your website is SLOW and full of too many pop ups and videos that load slow and I have high speed Internet. I HAd to snap 3 pictures of recipe but I couldn’t stand it. Even while I was typing.
Glad you loved these! And thank you for the feedback – we’re working on this 🙂
How much is a cup? In grams. How do you measure butter by cups if it is not melted??
Butter sticks come with measurements on them one stick is 8 tbsp which is 1/2 cup
Pretty fool-proof recipe – my first time working with yeast in a sweet dough and it worked amazingly! I used buttermilk cream cheese for the frosting which was more melty on the warm rolls, but gave it an extra tangy flavor.
Absolutely! And that sounds perfect.
These are relatively easy to make. The video instruction is clear and helpful. I added raisins to half the cinnamon spread because I am frustrated – i can’t find raisin cinnamon buns in town. So I decided I would make my own. They were unbelievably delicious!
I’m so glad you tried these ones! Sounds delicious with raisins 🙂
I have been craving cinnamon rolls, but as someone who has very little baking success I was wary, but these turned out absolutely perfect! And they were so easy! Thank you so much for this recipe!
Amazing! So happy to hear that 🙂
I have never made cinnamon rolls before and I was a little hesitant but I had no issues whatsoever with making them at all! And they came out DELICIOUS! Definitely making these over and over again!
Perfect! So happy to hear that 🙂
These cinnamon rolls were out of this world! The recipe was not complicated at all. My fiancé and I devoured almost all in one sitting! Cannot wait to make these again. Thank you for an awesome recipe!
So happy you both loved them!
These really are the best cinnamon rolls! I’ve never attempted cinnamon rolls before but I love them and usually eat several a week from my very good local bakery. Alas during lockdown that now involves a lot of planning ahead and queuing so I thought I’d try my own. Was very prepared for a culinary disaster as I haven’t much experience working with yeast, but the recipe was very clear and easy to follow and the cinnamon buns are soooooo delicious. I followed the ‘overnight rolls’ instructions and found I had to wait longer than suggested (maybe 2 hours) for the buns to return to room temp after taking them out of the fridge, but probably I’m in a colder climate. I didn’t make the cream cheese frosting as I prefer a plainer roll, instead I made a sugar glaze with milk, caster sugar, butter and vanilla. I used caster sugar rather than granulated for the dough as I didn’t have the latter and this didn’t seem to cause any problems. Wonderful! Thank you!
So glad you loved them! And yes, feel free to use a glaze that you like 🙂
I thought these were great especially when they were fresh and warm. The frosting was good too although I prefer less of a cream cheese flavor myself. Will tweak a bit next time. I also used more filling.
Delicious straight from the oven! Feel free to swap with another glaze or frosting you like 🙂
Hot DANG, were these amazing! 🙂 I’ve been baking desserts for years but I’ve always avoided baking breads or anything involving yeast. I always thought it was too intimidating. But now, like everyone else in America, quarantine has got me trying out some new skills with all of my free time. 😉 This was my third yeast recipe but my first time making cinnamon rolls, and everything turned out absolutely perfect! I used cashew milk and AP flour, and they only needed to bake for 18 minutes in my oven. I was worried about not having bread flour on hand, but I have to say that I can’t imagine these being any fluffier than they were! They were SO good. At my husband’s request, I sprinkled dried cranberries onto one half of the dough before rolling it up, and that was no problem at all during baking.
Cinnamon rolls are my all-time favorite dessert. Thank you for sharing such a fool-proof recipe! These are phenomenal!
Love that! This one is a fun challenge 🙂 the dried cranberries sound delicious!
This was definitely a family favorite. I made two batches so it was enough for our family night. I didn’t have bread flour so I used regular flour and it turned out AMAZING! Definitely making it again (even though it is very time consuming).
Perfect! Glad you loved these!
These are amazing!! My new Christmas Day breakfast. I made mine the night before and put them in the refrigerator, the next morning I took them out and let them rise for 45 mins. Baked them then made the frosting. Better than Cinnabon in my opinion ♥️ Thank you for sharing your recipe 😊
Perfect! So happy you loved them!
These turned out brilliant!
Unfortunately I couldn’t get any bread flour so I had to use plain all purpose flour. I had to add a little extra as the dough was sticking to the mixing bowl.
I added only 1 tbsp of cinnamon as some family members aren’t huge fans!
Also my oven seemed to cook them much faster they were done in 20 mins.
Will definitely be making them over and over!
Perfect! So glad you loved them!
I have been trying different cinnamon roll recipes for a very long time and can’t seem to get the right taste and texture. I am glad I stumbled upon your recipe! They’re the best cinnamon rolls I’ve ever made! I just used Self Raising flour instead of bread flour since they’re hard to find in Melbourne and they still turned out great! Thank you! You’re a gem!
So happy you found these and that the flour sub worked out well! My absolute favorites 🙂
These were amazing!! I had iced the whole batch but we only ate half. Is it possible to freeze these with the icing on them? How would reheating work?
Thanks so much!
Glad you loved them! I haven’t tried freezing with the icing so I can’t be certain. I suppose you could just microwave a frozen cinnamon roll? It should be fine but I haven’t tried it.
Thank you for this awesome recipe. The additional baking tips make all the difference. I froze several uncooked so I can have fresh cinnamon rolls in the morning. It tastes great even without the frosting. I highly recommend this recipe.
Absolutely! Glad you enjoyed 🙂
So Yummy and soft!
Absolutely!
This was almost perfect! I just felt like there wasn’t enough filing. Next time I’ll probably double. I also made a glaze instead of the cream cheese frosting and it was perfect.
Interesting! The filling listed should be the perfect amount in each roll, but feel free to add more next time. Glad you enjoyed!
can I use baking powder instead of yeast ?
These were INCREDIBLE!
I’ve been eyeing up this recipe for a while now but I put off making them because I was worried it would be too difficult or take too long. But now the whole world is on lockdown and I have all day at home I decided to give it a go.
I’m British so I don’t really know how to measure things in cups (we almost always use grams and ml) and the only measuring cups I could find were “metric”, and I assumed this recipe was using imperial US cups. I converted all the measurements online before I started. I also only had an 8*8 inch tin.
Because my tin was a bit small, the corner rolls rose upwards in the middle, so they ended up looking a bit cone shaped, but this obviously didn’t affect the taste at all. Everyone in my family tried these and loved them. Even the family members who usually aren’t keen on sweet food still went for second helpings.
This recipe does take a while but it is sooooo worth it, the end result is amazing!
I’m so happy the measurements worked out well! Such a great treat 🙂
These are amazing! I’ve made them twice now and they’re easy and super delicious. Definitely give them a go.
I’m glad you love them! 🙂
Thanks for the recipe and the tips, but would be so much more useful if you could put the metric conversions of the ingredients. It’s a lot easier and more consistent to weigh everything.
Thank you for the tip!
Amazing recipe… but they all finished way to quick! (Even though i made it dairy free!) Sent pics to family and friends and they were all drooling and begging for the recipe;) doubled it and put half the dough and filling in the freezer, cant wait to make it agian!!! Thank you for sharing X
Amazing! So happy to hear that 🙂
I love it. Do you have the recipe in grams?
I don’t – sorry! I’d suggest using an online calculator.
I will start by saying that I NEVER leave reviews. Usually, cooking for me begins with me scouring multiple recipes, taking a little bit from each for my attempt at a dish.
However, this page is like a cinnamon roll bible. You don’t really need anything else! The extensive descriptions with pictures really set a high standard for recipe blogs, not just a list of ingredients, but a thorough explanation of the process and reasons why.
The finished product was amazing. The addition of cinnamon to the dough was a very nice touch. I only made two modifications, and they were more for my preference. I used half all purpose and half patent flour for a chewier bread and I only used 1 and 1/4 cups confectioner’s sugar in the icing because I like it a bit less sweet. The only request for future users might be consideration to put units in mass rather than volume. Otherwise, followed the recipe and this one is definitely a keeper.
Thank you so much for sharing your recipe with us.
I’m so glad you found this recipe and that the post was helpful! That was my whole intent 🙂 such a great treat. I don’t typically measure out ingredients, but appreciate the feedback! Happy you loved them!
The dough did not rise and the rolls came out very dense
Sorry to hear that! Did you follow the recipe exactly with all of the listed ingredients? I wish I could help troubleshoot.
This is a great recipe and the cinnamon rolls are excellent! The icing is a great copy cat for Cinnabon’s! Wish I could share the finished product.
So good! Glad you loved them 🙂
Used my own icing and they were soooooooooo good! So soft and epic, Gone from my two person house in one day! And I used active yeast instead of instant just let it froth with the milk and sugar before mixing everything else and worked perfect 🙂
Perfect! So glad you both loved these!
I made these tonight, it was my first ever attempt at making cinnamon buns. They were probably the best cinnamon buns I have had!! I would recommend this recipe for sure to anyone looking to make some. You won’t be disappointed!
Amazing! I’m so glad 🙂
My favourite recipe of all time!! So delicious, and doughy! Takes a few hours, but mostly just proofing, definitely worth it!
So happy to hear that!
Some conclusions of mine. 1. Ricotta is not good for frosting! 🙂 well it is cream cheese! Mascarpone is very nice. 2. I guess depending on flour gluten content but I needed around 1/4 cup more milk. With 3/4cups dough was almost crumbly. 3. I made rolls as separate pastries… they are BIG! Next time I might roll them lengthwise and make more pieces.
Thanks for your notes! Mascarpone sounds great. And feel free to make them a bit smaller, too 🙂
These are delicious, our lockdown treat. I challenged my friends to try them too, I made some minor changes, mixed sugar and cinnamon into the melted butter before spreading, made them much smaller and sprinkled crushed walnuts over the top. Thank you
Amazing! Glad you loved them (and hope your friends do, too!)
Just made this recipe and it tastes amazing!! If my daughter hadn’t helped in making them she’d never believe They’re not from cinnabon. Yay! Definitely making these again. Pretty good outcome from somebody who bakes once in a blue moon. Thanks for sharing your recipe!
Amazing! So happy to hear that 🙂
How can I substitute the eggs?
Try my vegan banana bread cinnamon rolls 🙂 https://www.ambitiouskitchen.com/vegan-banana-bread-cinnamon-rolls/
These are sooo good! I followed the instructions almost exactly. I didn’t have bread flour and still really wanted cinnamon rolls so I took a chance. I have to say, they were terrific with all purpose they’ve got to be amazing with bread flour! That really was only thing I subbed apart from making my own frosting. My family are big fans of peanut butter frosting on everything so of course we had to use PB on these. This will definitely be my go to recipe from now on. I strongly suggest following the instructions you will not be disappointed!
Perfect! Omg peanut butter sounds amazing on these 🙂 glad everyone loved them!
I made these, following the instructions for overnight rolls. Oh. My. Gods. So good! These were amazing. Light, fluffy dough, delicious cinnamon centre, sweet vanilla icing, and a delicious cinnamon toffee bottom. Seriously. 10/10.
So delicious! Glad you enjoyed!
This recipe turned out SO well! They were fluffy, big, and absolutely delicious!
So happy you loved them!
Made these today with my son. Followed the recipe exactly and the rolls turned out beautifully. We only had a 7x7inch tin but this didn’t make any difference. This is definitely going to be a recipe I use regularly.
Perfect! So happy to hear that 🙂
The best I’ve ever had !!!! I couldn’t find bread flour to save my life lol but I did find the vital wheat gluten . I have made cinnamon buns before but they never turned out like these . Saving this recipe and I would highly recommend this to anyone 😀
So glad that worked out well! 🙂
These were delicious!!! I have avoided recipes with yeast, because I failed at one years ago. I followed these directions to the letter, and PERFECT cinnamon rolls! And very easy.
So happy you gave these ones a try! 🙂
Wow wow wow! I just finished baking these and they are awesome! It was my first time baking cinnamon rolls, I followed the exact recipe only that i used multipurpose flour (that’s the one i had in the house) and they turned amazingly fluffy! I was not even a big fan of cinnamon rolls …until now 😄! Thank you for the great recipe, wish i could post a picture
Amazing! So happy to hear that 🙂 Feel free to share a photo in our Facebook Group: https://www.facebook.com/groups/ambitiouskitchencommunity/
These really are the BEST cinnamon buns ! Thank you so much for this fabulous recipe.
Absolutely! Glad you loved them!
Excellent recipe and I dont bake they came out gooey so soft with a high rise delicious
So happy to hear that!
I cut them into 16 pieces instead of 9 . I also added a spoon of cream cheese to the dough using this recipe. They came out perfect
Delicious! Glad you enjoyed!
I made an icing sugar and hot water icing as I didn’t have the cream cheese. They were still lovely and a recipr I have repeated several times.
I’m glad that worked out well! Such a great treat 🙂
Followed all the steps of the recipe and the result is fantastic!!! ❤️❤️❤️ Thank you so much for sharing, will recommend it to everyone!!!
Absolutely! So glad you loved it!
Hi! This recipe looks awesome! Do you have any suggestions for how I can use fresh yeast instead? I’ve been having trouble finding proper measurement conversions to tbsp/tsp :/
I’m not certain as I haven’t made these with fresh yeast but I think someone else did and left a note in the comments!
Just made this and it was SO GOOD! They were so light and fluffy.
These are the modifications I made:
– I used coconut sugar
– I only used 1 teaspoon of coconut sugar when making the dough but that is only because I forgot about the rest of the sugar (I had no issues with activating the yeast)
– I didn’t end up using all of the butter for the cinnamon sugar filling
– I just made a simply icing sugar
Thanks Monica for the great recipe! You never disappoint!
Perfect! I’m glad those little swaps worked out well 🙂
I tried this recipe and it came out so amazing! I’ve tried many cinnamon roll recipes before in the past, but this one is by far the best! Perfect proportions and ingredient choices make for a cinnamon bun better than Cinnabon cinnamon rolls- I’m speakin nothing but facts y’all! It was perfectly fluffy, just sweet enough, and cinnamon-y. The bread part of the roll kinda tasted like japanese milk bread. Oh and also I made the recipe with all purpose flour because its all I had on hand and the recipe still came out five stars in my book!! My family thinks i am sabotaging their diets lol
So happy you love these! The best 🙂
Delicious. I also turned them into pecan sticky buns by adding pecans, putting a layer of butter and brown sugar in the bottom of the pan, and leaving off the glaze.
Also, I’d like to note there’s a third factor that affects dough rising times: elevation. It’s noticeable even where I live, at 2400 feet, and when I lived at 7000 feet, it was much faster. (To allow the yeast time to develop flavor, I had to chill it a bit to slow it down.)
Love that! And yes, great tip on the elevation.
It is the best recipe I’ve tried.great fluffy soft cinnamon rolls.thank you
Glad you loved them!
We made these exactly as the instructions said. They were excellent! We did slice them a little thinner, to yield 12 rolls. It worked great for our young family.
Perfect! Glad everyone enjoyed 🙂
I agree with the consensus. These are definitely the best cinnamon buns I have ever made! The texture and flavor are perfect. I added some ground cardamom to the cinnamon filling for added spice. I will definitely be making these in the future. No reason to seek out any other recipe!
Amazing! So happy to hear that 🙂
Followed the recipe and these are delicious!!!
So happy to hear that!
I’ll be trying out the Cinnamon Rolls pretty soon.
Enjoy!
So good. The brown sugar and cinnamon combo is delicious. I let sit in fridge overnight then let sit out a couple hours in the a.m. and they baked up great.
Perfect! Glad you enjoyed!
These cinnamon rolls are incredible. Succulent, delectable and out of this world.
So glad you love them!
Hi there, I just made these yesterday, and they are so delicious, but I realised after I’d made the dough that it seemed a bit stiff and not as pliable as yours in your vid. It may be because I was using Australian measurements which are slightly different to US ones (I did also use bakers flour, which I’ve never used before, and you’re right: super delicious favour, but also maybe why it’s a bit more stiff?). If you could provide weight measurements for your dry ingredients and ml for volume, it would be much appreciated! Then I’ll try them again 😊
Hi! Sorry to hear you had an issue with the dough. Unfortunately I don’t typically measure my ingredients (and always use US measurements) so your conversions/estimates are probably as best as I could do with an online converter!
These turned out perfect! This was my first time making cinnamon rolls from scratch. I didn’t have bread flour or instant yeast (can’t find them in the pandemic), but I made the adjustments and they turned out perfectly! I’m so happy, will definitely keep this recipe. Oh, and I baked them in my cast iron pan!
Amazing! Great idea to use a cast iron 🙂 glad you enjoyed!
These buns are fantastic even at the bottom of the world in New Zealand. Great thing to make during covid lockdown. Thanks heaps. So glad to have finally nailed these buns! Rock on! Cheers.
Amazing! I’m so glad you found them 🙂 enjoy!
I absolutely love this recipe! When I’ve made cinnamon rolls in the past with friends they have always been really dense and nowhere near as enjoyable but reading through this recipe I was able to spot everywhere we went wrong. I ended up still baking the end cut-offs as small dud tasting ones and they too were delicious, so much so that when they were left cooling my Dad snuck an extra one because he didn’t want to wait!
Amazing! So glad you enjoyed 🙂
I made these last night and wow!! It’s hard to find brown sugar here in Switzerland so I only used granulated sugar but they taste amazing! This is the only recipe I will use from now on. Thanks!
Perfect! So glad you loved it!
This recipe was AMAZING! I made them this morning and it was PERFECT for breakfast with a cup of coffee.
So happy to hear that! 🙂
Absolutely LOVED making your easy readable recipe. We all loved the outcome and licked our fingers off!!! Thank you for sharing!!!!
So happy to hear that!!
Thank you for this incredible recipe. It was super easy to make and the rolls turned out soft, fluffy and light not to mention absolutely delicious. I didn’t use a mixer but kneaded the dough by hand and as tip while assembling the rolls for the 2nd rise, you can use alittle frosting between each roll to avoid them sticking together and breaking after baking.
Perfect! Glad you loved these 🙂
This was awesome and tasted so good. Definitely recommend.
Glad you enjoyed!
This recipe is to die for! Easy to follow recipe and I didn’t need to alter a thing! Tastes just like Cinnabon cinnamon buns!
So glad you loved them!
Thank you for your recipe it is truly the best. I did not change any ingredient. I just made mini ones so it yielded 18 rolls. I have since replace the cinnamon roll recipe I had with this one, I am a regular Baker and your instructions were easy to follow, no left overs of the frosting too, it was just enough. I also know that not every recipe u find online is good yours was great. Thank you once again,
Perfect! So glad you found this one 🙂
I just finished making my dough it isn’t sticky at all, Is that ok? should I add something? I only added 3 cups of flour.
Hmm I’m not sure what happened. It should be soft and pliable.
Absolutely delicious recipe! The joy from seeing dough rise, a warm and soft pillow get worked into cinnamon sugary rolls and then bake perfectly! My family think I’m a legend!! Thank you!!!
The best! So happy to hear that!
Made these today for the firs time. Recipe was super easy and cinnamon rolls were so yummy and tasty. Thank you for sharing.
Perfect! Glad you loved them 🙂
Hello! Since I do not have any sugar for the filling, can I use honey instead?
Hi! No sorry, the honey would leak out and burn!
I tried this recipe on the weekend for my son in law’s birthday. They were every bit as good as Cinnabon! I cut them into 12 to make them go a little further so I adjusted the cooking time by about 5 minutes. Absolutely delicious and will now be a staple in our house. Thanks
Amazing! So happy to hear that!
Hi. These cinnamon rolls look delicious! I would love to bake them tomorrow, but I only have fresh yeast at hand. Is it possible to substitute this with the dry yeast? If it is, how much yeast should I use and when should I add it to the dough?
Olea
Hi! I haven’t baked with fresh yeast in this so I’m not sure how they will turn out. Let me know if you give it a try!
Are you using a fan assisted oven? Not sure if I should be lowering the temperature when I bake these. Thanks!
I have made these in various different ovens and still recommend baking them at 350 for 20-30 minutes!
Excellent cinnamon rolls! Prepped the night before and baked in the morning. Turned out beautifully.
Perfect! So happy to hear that 🙂
Hi. Will I be able to use fresh yeast and if so, how big of an amount? Thank u! Looks absolutely delicious.
Hi! I haven’t ever used fresh yeast before so I’m not 100% sure. Let me know if you try it and feel free to check the comments in case someone else has done so!
Hello! I was wondering if you have a metric version of this recipe.
Hi! I don’t – sorry!
Hello do I need an electric whisk? Or can I do this with an ordinary whisk. Thanks !!
Hi! Do you mean the cinnamon roll dough? You can knead it by hand, and can also mix the frosting by hand 🙂
I made these for my husband who absolutely loves cinnamon rolls and he said they were the best! They were super soft and so delicious! Definitely going to make them again! Thank you all the way from NZ!
I’m so glad!! 🙂
Great recipe! This was the first time I have made homemade cinnamon buns and it made me look pro in front of my family, haha! I have already made the recipe twice. I had to use all purpose flour and it still turned out really good. Can’t wait to try the recipe again with bread flour. I made the cream cheese icing and it was delicious. The second time I made a sticky caramel glaze with pecans. I used the overnight method and it worked for me. The buns did rise in the fridge overnight, however I still let them rise for another 40 mins on the counter, then baked as directed. They turned out great!
Amazing! So happy to hear that 🙂 sounds delicious with caramel glaze, too!
Beautiful recipe!! It was so easy to follow, I left them in my fridge overnight and can’t wait to bake them! I just had one question, how long could I leave it in the fridge before it affects the buns? I would like to put them in the oven later on in the day even though they were in the fridge from overnight but I’m worried if by leaving it in the fridge too long it might affect the recipe. Thank you for sharing this recipe and I hope to hear back!
Glad you loved them! They should be okay if baked within 24 hours!
I followed the recipe exactly and while the result was quite good I personally find the flavour the breadflour has (at least the one I used) slightly disappointing. Other then that next time I plan to add a bit of cinnamon to the dough it self for a bit more flavour, but overall it is quite good maybe not my personal “best ever” but good enough that with a few adjustments it could get there
Sorry to hear that! Bread flour shouldn’t really have a distinct flavor, so it might be the brand you used?
Have been wanting to make these for ages! Finally the supermarket had bread flour in stock. A pain though having to find a website to convert ingredient amounts – why I normally stick to Aus/UK websites. Some recipe websites have a button to toggle between metric/imperial amounts which makes it much easier. I feel like it would probably take just as much time to convert the amounts when publishing the recipe as it does to reply to everyone asking to look up a calculator.
Hi Steph! Totally understand the frustration – we’re looking into a solution as I don’t typically measure these out in metric units 🙂
Hi! Just wondering if you can make them two nights ahead of the morning you want to bake them. For example, make them Friday evening then bake them Sunday and take them out of the fridge Sunday and let the second rise happen? Do you recommend?
Hi! I haven’t tried it, but I think it might be okay! 🙂 Let us know your results!
This recipe was super good! I made it with my little brother and was simple enough that he could help too. I used all purpose flour in place of bread flour and it worked really well.
Amazing! So happy to hear that 🙂
Light, fluffy and delicious! Whole family LOVED them. Would recommend.
So happy to hear that!
I love this recipe and will definitely recommend it to my siblings and friends. 🙏 🤗
So happy to hear that!
I did not have Bread Flour – Used All Purpose: The dough was perfect and the end result was amazing. I used a bread machine to make the dough and for the first rise. I was able to slice 15 rolls, but I rolled the dough from the long side. I put them in a 9x13x2 inch pan and did the last rise for 1.5 hours. After the rise and bake, they actually came out taller and filled the pan completely – they even rose a little above the pan. My wife and I had them gone in a few days and wants some more this weekend. On the filling – I ended up just pressing the sugar/cinnamon into the butter so it would not fall off when a rolled it. This is a KEEPER – THANKS!
Perfect!! I’m glad this worked out well in the bread machine. Such a great treat!
These were AMAZING!! We did the overnight version. So fluffy and magical. We baked the 2 little pieces we cut off each end in a little bread loaf paper. We let them rise a little longer and turned on the nearby toaster oven to make the area warmer, which really seemed to help. We weren’t sure the best way to warm our towel, so we didn’t. Thanks so much. The frosting was perfect too.
Perfect! So happy to hear that 🙂
OMG the title of this recipe is so fitting! I couldn’t believe I was able to make these and they turned out AMAZING!! I am eating them for breakfast AND lunch! Can’t wait to make again and give them as gifts to my favorite people.
I’m so glad you loved them!!
Absolutely amazing. First time making these and they are the tastiest cinnamon rolls I’ve had. Thanks so much.
So happy to hear that!
can we use all purpose flour
Yes that should work!
Hello! Quick question…
I’m going to make the dough a day ahead and bake the next morning. In the text, you say to put the rolls in the pan, cover, and refrigerate. But I’m the video you say after the second rise. Just curious if I need to do the second rise or if I can skip since they are going in the fridge overnight.
I’m new to baking and don’t want to mess it up!
Thanks!!
Hi! They will do the second rise after they come out of the fridge and hang out on the counter before baking 🙂
I’m planning to make these this weekend but can’t find bread flour anywhere! Have you ever tried with any other flour?
All purpose flour should work out just fine!
OMG SO F”IN GOOD!!! Sorry about the language but it aptly describes it!!! NOW I normally don’t veer from the original recipe but I screwed up one part (mixed the butter, suger and cinnomen together before applying so I basted the dough with some melted butter before i spread the mix on. Also I had some leftover butter cream icing so I melted it and drizzled it all over with a topper of just some icing suger icing. My husband has told me im to NEVER MAKE them AGAIN! He ate 4… Thank you.
Haha amazing! So happy you both loved these!
If no quick rise yeast is she saying in the recipe use 1/4 oz active yeast?
I think the packet of yeast is measured at 2 1/4 teaspoons with a weight of 1/4 oz. If you’re using active dry yeast it will probably just take more time to rise but I think you use the same amount.
Yes the same amount of active yeast if that’s what you have 🙂
Thank you for the best cinnamon roll recipe ever! Using bread flour makes all the difference in the world.
Absolutely! Glad you loved these!
SO GOOD – video helps so much. thanks!
So happy to hear that! 🙂
I have a question – in your blog post you say that you prefer salted butter but then the recipe calls for unsalted in each component… I would assume that I would omit the salt if I use salted butter? Or maybe I misunderstood something. Wanting to find the best recipe for Mother’s Day!
Hi! Great question! Do not omit the salt! It actually helps to control the yeast a bit. 🙂
OMG; this was stunning and SO delish! I did not have quick yeast so ended up using just one packet of dry yeast and didnt change a thing afterwards– came out PERFECT. So fluffy and everyone in the home LOVED them. Folks even said that they were indeed WAY better than the famous Cinnabon Store Rolls.
I am making them again today to deliver to my mother for a little baked Mothers Day gift tomorrow!
Thank you SO much for this recipe. I am saving this one forever.
Amazing! So happy to hear that 🙂 I hope your mom loves them, too!
These were amazing ! Will definitely use this recipe again.
Glad you loved them!
I used Redstar active dry yeast. I dumped the first batch of yeast/milk because I realized that I didn’t add sugar to activate the yeast (foaming). The second batch I added a tablespoon of the 1/4 cup of sugar called for, let sit for 5 minutes and followed the rest of the instructions as written. Perfect results!
Perfect! I’m glad that worked out well!
Hi, you talk in beginning about proofing yeast but in the instructions it comes across as just sprinkling the dry yeast on top and add more ingredients. I don’t see where you’re mixing yeast in liquid and waiting for it to “activate “.
Thank you, Scott
Hi! In the post I mention that if you use active dry yeast you’ll need to proof it, but that in this recipe I use quick rise yeast, which does not need to be “proofed.” If you’re using quick rise yeast, no need to wait for it to activate!
The first time I made this recipe exactly as is, it is amazing! Crisp edges, soft centers, omg so good.
My daughter is not a fan of the frosting, she was happy eating them plain. The second time I made them I made half with a light sprinkle of chocolate chips for the kids, half with raisins for myself and both turned out perfect, just the right sweetness for us without the need for any frosting.
Perfect! So happy to hear that!
I love this recipe and made it a whole bunch of times – never failed me yet! However, white bread flour has been really hard to find. I have all purpose and whole wheat bread flour – do you think I could use a 50/50 blend or should I just use all purpose?
So happy to hear that! Feel free to use all purpose flour 🙂
I made these for the 1st time today. I did need more butter/milk and added an extra egg yolk as our eggs were small.
Have had a tiny taste and OMG! Absoutley nailed this recipe!
They’re supposed to be for afternoon tea if they survive that long! All the kids are drooling and want them now before lunch.
So amazed at how perfect these turned out!!
Amazing recipe 🙂
So happy to hear that! I’m glad those little swaps worked out well 🙂
I have always wanted to make my very own Cinnamon Rolls. During recent ‘stay at home’, orders, I have decided to master yeast. This was so easy worked out perfectly! They were so delicious and soft, the whole family enjoyed this. And there are some left in the freezer (thanks for the tip). We can’t wait to have them again.
Amazing! So happy to hear that 🙂
These are amazing!! I was worried because I always fail when it comes to using yeast, but they turned out great. I made them last night and baked them up this morning for my mom and she loved them. Because of the ‘VID’ going on, it was impossible to find quick acting yeast. So ended up using active yeast instead. I had to do some research on how to do things a little different, but worked great! Thanks for the great directions. Another successful recipe from your website. Happy Mother’s Day to you!
Perfect! So glad they were a hit 🙂 And thanks so much!
My son made these for me for Mother’s Day. They are fantastic! We cut them with a piece of floss and it was pretty easy. We put the two ends (which were uneven and scrappy) in a smaller dish and baked those two together. After second rise we covered and put in frig overnight. Let the second rise in the oven with light on. Really great recipe!
Great tip to cut with floss! Glad you enjoyed 🙂
I agree this is a great recipe! I didn’t have quick rise yeast so I “proofed” the traditional yeast in warm milk, 1/2 the sugar and butter. I got the milk a little too warm so I allowed the butter to melt in the milk.
They were great!
I’m going to make a batch and freeze them for when I get invited to a cottage (when Covid19 is over).
Perfect! Glad you enjoyed 🙂
Awesome recipe that was easy to follow and left us with the most delicious cinnamon buns! We’ll be using it over and over for a great weekend treat!
Amazing! Glad you loved them!
Love this recipe. It’s easy and the cinnamon buns are fantastic. Thank you.
Glad you love them!
I used to be a baker on a Dude Ranch…. I used to make fresh cinnamon rolls every Saturday morning. They were delicious–always a hit! But years later I wanted to make them and couldn’t remember the recipe. This one looked very close so I went ahead and tried it. Perfection! All parts were great. Fantastic recipe. I thought I would have leftovers for days. Nope!
Love that! I’m glad they were a hit!
OMG! These were to die for! I made them Friday and froze them for Sunday brunch for Mother’s Day! I took them out Saturday and put them in the refrigerator. I took them out Sunday morning for about 2 hours to rise again. We cooked them and they came out perfect! They taste just like Cinnabon, my family couldn’t believe me made them from scratch. If you make these I recommend reading all of Monique’s tips and watching the video!
Amazing! So happy everyone enjoyed 🙂
I recommend this recipe to everyone looking out on how to make cinnamon rolls!
Honestly divine, and never goes wrong!
Absolutely! So glad you enjoyed!
These were so good! With everything going on, I couldn’t get my hands on bread flour but even just using all purpose flour, these really were the best! Will be making my own “Cinnabons” from now on, that cream cheese frosting is to die for!
Perfect! Glad you loved them!
i am in LOVE with these. i made them for my mom for mother’s day and she was just as obsessed with them as i was!! the recipe was so easy and straightforward, you seriously addressed every single question i had or could have imagined!! i substituted maple syrup and honey for most of the granulated sugar and you couldn’t even tell! i could rave about these for days and i’m already looking forward to the breakfast leftovers tomorrow:) THANK YOU for this recipe!!
Amazing! I’m glad those swaps worked out well. Such a great treat!
These cinnamon buns were amazing! I had run out of bread flour (thanks, Covid) so I used unbleached AP instead and people loved the chewy texture. Will try with bread flour next time I have it, but it is a perfectly workable recipe with AP.
I used unsalted butter in the dough but subbed in salted for the filling and the icing, which helped to cut the sweetness. It’s mentioned in the recipe notes up top, but I would love to see the actual recipe make this substitution – it’s perfect!
I also cut the rolls a little too thin, so I ended up with 11 rolls instead of 9. Do NOT try to stuff more rolls in the same size of pan!! Several of my buns boinged out of the pan, so the baking levels were different for difference buns. Again, no one complained because they tasted soooo good.
The final change I’ll make next time is to pipe the icing onto the buns for a tidier presentation. Don’t get me wrong – smearing the icing on does not impact the taste, but between the popped out buns and the smother of icing, they were not my most beautiful baking endeavour. I will, however, not hesitate to make these again!
Perfect! So glad that worked out well 🙂 and great tip to pipe the icing if you’re looking for something a little tidier!
I’m a very novice baker but decided to try these out for mother’s day. They turned out absolutely amazing – my family didnt actually believe I made them! I found it very helpful to follow along your video and will definitely be making these again. Thank you!
So happy to hear that!
So I chuckled when you said bread flour is ‘readily available’ in our local grocery store. That was a true statement pre-COVID! I could not find bread flour for the life of me!- I mean this thing is gold now. Fortunately, a friend gave me a little over 3 cups- that’s how bad I wanted to try this recipe.
And boy was I glad I gave it a try! I followed your recipe step by step and was NOT disappointed. I have never made cinnamon rolls in the past but your recipe looked promising so I said why not? During quarantine season, I need something sweet to help with loosing my mind. ok I digressed…. back to the recipe. I give it a 5 because that is the highest you can give. hmm… That said, the rolls came out nicely bronzed and when it spongy. moist. everything good in a cinnamon roll!
We have made this a new family recipe- to be made every mothers day and of course dozens of times in between once we can find this bread flour! 🙁
Guess what? I will never buy a cinnamon roll in my life again!!! YOU rock!
It’s crazy how times have changed! I’m glad you were able to find some 🙂 and so happy to hear that the whole family loved these!
These cinnamon buns are delicious…. I followed the recipe step by step and they are the best ones I’ve ever made….. as an afternoon treat with a coffee…. my family couldn’t wait to get into them!!! The entire house smelled wonderful!
Amazing! So happy to hear that!
Once baked and iced can I freeze the uneaten ones?? Don’t want them to go stale but shouldn’t eat them all in one day, even though I’m tempted to because they’re so good!
Yes you can! Check out the full post for freezer instructions 🙂
This recipe was great! It was my first time making any sort of bread from scratch, and the cinnamon rolls turned out perfectly! Not too sugary, just the right amount of cinnamon. Amazing!
Perfect! Glad you loved them!
Hey! I want to make these today but I only own metric cups. Will this work if I use them?
Hi! I haven’t used metric cups so I’m not 100% sure – I would double check an online calculator for the conversions. Let me know how it goes!
Made these with almond milk. And yes, they are the best cinnamon rolls ever!
Perfect! Glad you loved them!
OMG so delicious!! Tried these yesterday & they came out perfectly! (sub’d AP Flour & homemade oat milk). A few buns telescoped up from the pan when baked – not sure if I rolled the dough too tightly? (I’ve never made cinnamon buns before) Another excellent recipe Monique – thank you!!
Perfect! If the middles pop out it just means that they were either rolled too tightly or a bit too squished in the pan. Glad you enjoyed regardless!
Hi, I’m wondering whether your cup measurements are metric or US cups? Thank you!
Hi! They are in US cups.
I had regular flour and active dry yeast but I made these cinnamon rolls and they are to die for!!! I am telling you they are the best cinnamon rolls and easy. My mom always made us cinnamon rolls as a kid and I wanted the for Mother’s Day and as my sister says they were better than any my mom ever made.
Perfect! So happy to hear that!
I’ve never left a comment on a recipe blog before but OMG just had to make sure everyone knows how INCREDIBLE this recipe was!!! I was super intimidated because I’m not much of a baker but it was easy and came out perfectly. I ate 3 in one sitting (don’t recommend) they were that good. Everyone needs to make this!!
I also added some cinnamon, allspice, ginger, and cardamom to the frosting for a vanilla chai flavor for the second batch which was good!
So happy you found these! Love the idea of adding spices to the frosting, too 🙂
Outrageous!
Did someone say the best you’ll ever have…. Wow.
I followed the recipe to the letter and bing! I’ll never try another recipe.
I’ll adapt the roll to make stollen.. I know it’s gonna be great.
A sprinkle of demarara and a little less frosting… One to try.
Many thanks from me (and the family)
Amazing! Glad you enjoyed!
Hi! I would definitely like to try this recipe but only have all purpose flour on hand and cannot get bread flour where I live. Do you think it is worth it to try?
Yes all purpose will work out just fine!
My first time to make and turned out to be so yummy! My 16 month old kept asking for more!
Must try recipe
So happy to hear that!
SO GOODDDDDD
Glad you love them!!
I tried out this cinnamon roll recipe and I have been knows to mess up when I try to cook or bake I am honestly so proud of myself and grateful for the way they turned out the recipient and directions with the video was so helpful thank u.
I’m so glad you gave this one a try! 🙂
This recipe is amazing! So easy to follow and clearly set out. I didn’t need to make any modifications as it was actually perfect! I miss Cinnabon stands so much but the rolls made using this recipe are such a great substitute!
This recipe is amazing! So easy to follow as the instructions are set out so clearly! I didn’t need to make any modifications as it was pretty much perfect as it was. I miss Cinnabon so much but this recipe is a pretty decent substitute!
Perfect! Glad you loved these!
I made these for Mother’s Day brunch and they were incredible!! Although the process is longer from start to finish it is still very easy. We had to swap out bread flour for all-purpose flour because we couldn’t find any but they were still amazing. Will definitely make again!
Perfect! Glad you enjoyed 🙂
I’ve made substitutions (coconut sugar for brown sugar, almond milk for regular) as well as accidentally messed up this recipe (added a whole stick of melted butter to the dough instead of half a stick, rolled the dough out too big, making 10 rolls instead of 9) so many times and it always turns out delicious!! It’s really impossible to mess it up. Definitely recommend allowing the full time for both rises. They freeze and reheat really well if you separate them and freeze them un-iced.
I’m glad they always work out for you! Perfect treat 🙂
This recipe is FANTASTIC!
Honestly they were sooo soft, fluffy and delicious! Would seriously recommend using this recipe
Such a great treat! 🙂
Delicious! Second time I’ve ever made cinnamon rolls. The first recipe last week didn’t turn out great, so I went looking for another one. I used almond milk, with a little cream, mixed half dark, half light brown sugar and slightly increased the amount of the filling. The step by step instructions allowed me to make delicious cinnamon rolls that looked just like the ones pictured! Thank you, Monique!
Amazing! So glad you found this recipe 🙂
I have seen recipes using all-purpose flour, what difference does using bread flour make and is it white or wholemeal?
I actually wrote all about bread flour within the post 🙂 it makes these extra fluffy and delicious! I use white bread flour.
the best I have made so far!!!!!
I’m so glad!
Fabulous. They rose so high and smell so good. This is my first attempt at cinnamon rolls but wow, oh wow. I am so proud of myself. And I even kneaded them. The dough was pliable as soon as I dumped it on the board and I kneaded away for 10 minutes. I could tell the rolls were going to rise nicely.
I will use this site again.
Amazing! So happy you loved these!
For overnight cinnamon roles, in the video, you say to put them in the fridge after the second rise. But in the recipe, you say to do the second rise the morning after they have been in the fridge. Which is the best way? Thanks!
THEY’RE JUST SOOOO GOOD! I loved them!
So happy to hear that!!
Recipe so easy to follow and as a first time cinnamon baker, the buns turned out fabulous!
Glad you loved them!
I have never really baked before, especially bread. These are AMAZING, especially the frosting.. The recipe is easy to follow and they turned out great.
So happy you loved them!
Best Cinnamon rolls ever!!! My family loved it!
I used all purpose flour instead of bread flour (it’s hard to find it where I live) and it turn out just as good, soft and fluffy.
Thank you so much for the recipe 😊
Perfect! So happy to hear that!
This recipe is incredible! The dough came together so easily even without a mixer. I used 00 flour and about 1/2 tsp extra yeast because I only had dry active. Highly recommend!
I’m glad that worked out well! Such a fun treat 🙂
I have to admit I was excited to try this recipe but the result was disappointing. The flavor was good but the dough was heavy and the resulting rolls, even after a 2 hour second rize were dense. I followed the recipe directly, including using bread flour. The only thing I can surmise is that the flour was not hydrated enough. Because of the taste I will try it again but this time with a higher hydration rate.
The only thing I can think of is that you may have packed your flour instead of measuring it using the scoop and level method. The dough should be very very soft and pliable. If it’s hard, it may be because of how you measured or perhaps if your yeast didn’t activate.
This is a fantastic recipe and like you say, I felt really proud of myself making them! They looked and tasted awesome and the house smells gorgeous whilst they’re baking! They’ve become a weekly bake in our house, thank you! Carmen (UK)
Amazing! Glad you loved them Carmen 🙂
Oh my days! 😱. For anyone who is still hesitant in making this, hesitate no more! They are delish and extremely more-ish. Thank you for sharing this recipe. From a grateful cinnamon bun lover from across The Pond. x
So happy you loved them! 🙂
Fluffy soft bread with just the right amount of sugar and spice. I can’t fault anything in this recipe, except for the fact that I thought that the frosting was unnecessary. To me, the frosting masks the quality of the buns when in effect that should be the star!
I’m glad you loved these! They’re delicious as-is, too 🙂
My dough was very tough and dry. My mixer was having difficulties mixing.
Any suggestions?
It was likely a measuring issue, did you pack your flour or scoop and level off?
I just took the rolls out of the oven. Some of the sugar/cinnamon/butter mixture that is inside de rolls melted and caramelizadme at the bottom of the cinnamon rolls . Any advice?
This usually happens when they aren’t rolled tight enough!
Hi, I’m going to try your recipe. If I use salted butter for the dough, do I leave out the salt?
Hi! Nope 🙂 include the salt.
First time I tried this recipe – easy and absolutely delicious!
So happy to hear that!
These are in fact the best cinnamon rolls I’ve ever made and after many recipes, this is the one I will keep. Use bread flour as recommended. It makes the rolls light and wonderful and don’t skimp on the filling. It will seem like a lot of sugar but once baked will make these rolls just the right sweetness. Once baked the rolls keep for 2-3 days. The only trouble I had was with a tray I froze. They never did rise after being thawed. I baked them anyway and while not as good as those baked freshly they were still given a thumbs up by my family. Next time I think I’ll try freezing them after they have their last rising.
I recommend taking them out and letting them rise on the counter or in the fridge overnight next time!
Fantastic recipe! There is just the right amount of sugar. The batter rises nicely and is very fluffy. This melts in your mouth. Delicious!
Absolutely! Glad you enjoyed!
I just made these cinnamon buns and they were fantastic! Light and fluffy – the best I have ever made. The bread flour made all the difference
So happy to hear that! And yes, LOVE using bread flour.
This was easy to make and so excellent! Dare I say better than Grandmas (much more time consuming) recipe!! Thank you for this gem to add to my tool belt!
Amazing! Glad you enjoyed 🙂
Can I use water instead of milk.
I would not recommend!
This is the best Cinnamon Bun recipe ever! Also, makes amazing buns, bread rolls, and pizza dough!
So happy you love them! And great idea 🙂
This was the best!!! It was so close to Cinnabon!!!
Absolutely! So happy you loved them!
First time making cinnamon buns and aced it using this recipe! Never had any luck with dough/bread recipes but this recipe worked for me like a charm! Thank you! Subbed half the brown sugar with dark muscovado sugar. 2nd proofing time = have to make sure you don’t over-proof it.
Amazing! Glad you enjoyed!
Quarantine Baking! 👍🏻
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Ah-maz-ing!!! I added craisins (dried cranberries) by special request of my daughter. They tasted great. I did the overnight version, but they didn’t rise enough before I put them in the oven so some were gorgeous and huge and others were deflated. I’d do same day method next time. But they tasted absolutely fantastic!! Thank you. This recipe is a keeper! ❤️
Did you let them come to room temp before baking? I’m glad you loved them regardless!
My granddaughter and I made this recipe three weeks ago and have made it several times since on request. This is a fabulous recipe – works well every time and produces consistently yummy results!! Thank you!
So happy to hear that!
These are hands down the best cinnamon rolls I’ve ever tasted. My daughter found the recipe and we’ve made 4 batches so far. EVERY ONE of them has been amazing! I am so grateful for the recipe and plan to make many, many more… if only I can find more bread flour, which – in London – is very hard to source right now!
Amazing! So glad you two love them!
I’ve been searching for a cinnamon swirl recipe for years and this is amazing! I had to convert the measurements to grams (I’m in the UK) but that was simple enough. I also used fresh yeast and used 1/2 oz which gave them extra rise.
When they come out the oven I glaze then straight away with a simple sugar glaze mixed with cinnamon which gives them a lovely colour.
Thanks for such a yummy recipe i’m sure i’ll be making these for years to come x
I’m glad that worked out well! The sugar glaze sounds delicious 🙂
I’ve made this recipe three times in the last month. They always turn out delicious!
So happy to hear that!
My husband and I just made these together and they are SO GOOD! Seriously tastes like cinnabon.
My husband used a bread maker to make and rise the dough – just take out the dough before it starts baking! Ours gives a signal when it’s about to bake. Take it out and start rolling it! But really, the bread maker made this so easy. Just takes time! We somehow managed to cut 13, and used to pie dishes because we don’t have a 9×9 pan. Worked perfectly! Thanks for the great recipe Monique.
Perfect! So glad they worked out well in your breadmaker!
I have made these twice now and they have been a hit. They don’t last 20 minutes! I used all purpose flour both times as I don’t have bread flour and they have turned out great. Thanks for the great recipe.
Amazing! I’m glad you love them!
I had never made cinnamon rolls before and I reviewed numerous recipes before landing on this one and I am so glad I did. My husband said these are the BEST cinnamon rolls he has EVER had. They were fairly easy to make, read both the recipe and watch the video before starting, she gives different hints in both written and video that you don’t want to miss. The only variations, I used were, skim milk and regular (salted) butter bc that is all I had. I cut back on the salt a bit to compensate for the salted butter, they came out spectacular! Highly recommend!
Perfect! I’m so glad you found this recipe 🙂
Can you post the recipe with ingredient quantities please and not in cups?
Unfortunately I only measured them in cups – sorry!
This recipe is just like I remember my moms cinnamon rolls. I used the A.P flour, as our stores are out of bread flour right now, it turned out great. Next time I will use the bread flour.
I used about 2 1/2 cups of flour. No dough was left at the bottom of the mixer and needed it in my kitchen aid for 8 mins, the dough was tacky but not sticky. After I cut them in 1 inch rolls. I put the rest of the cinnamon sugar on the top with a small amount of butter. Great recipe I will be using this from now on.
Thank you so much for sharing it.
Diane
Perfect! I’m glad you loved these!
I made cinnamon buns for the first time and these were AMAZING!!! My family said “better then a restaurant”. Thanks so much!
Love that!!
I followed the recipe/video to a T, but my dough was so sticky. Any tips for avoiding this? I even added more flour as you suggested. Still delicious but it was hard to work with!
Hmmm if it’s overly sticky, you’ll just need to continue to add flour until it’s soft and pliable, but the flour ratio for these cinnamon rolls is accurate!
These were amazing and totally worth the effort of kneading and waiting for the dough to rise. The whole family loved them!
So happy to hear that!
Well, this was my first attempt at making homemade cinnamon rolls ever. Though in the past 3 months I’ve recently gotten much more adept at baking with yeast. So imagine my surprise when after using fresh yeast that I used two days ago so I knew it was good, my dough did not rise! I tried everything… warmed the oven and stuck it in there for an hour and a half, and nothing. I was so afraid that my rolls would turn out like rocks. I was also quite sure I didn’t over or underheat the milk, so I really have no idea what went wrong… I just went ahead and rolled them out, put the sugar on, cut them and placed them in the pan, hoping I could get them to rise there. I warmed the oven again, even stuck a damp towel over them… they rose eeeever so slightly. Well, praying that somehow it would work, I baked them and whoa- they grew like crazy in the oven! I still don’t know what happened with the lack of rising but they turned out awesome in the end! It’s a miracle. Maybe this truly is the best cinnamon roll recipe ever! haha
So interesting! It might have something to do with the fresh yeast, but I’ve never tried these using fresh so I’m not sure. I’m glad they worked out well in the end!
The dough was very easy to handle and the bun was tender and flavourful. I had quite a lot of the sugar/cinnamon/butter filling spilling out while baking though so they looked quite messy. Luckily I took them out by 20min or the sugar would have burned. Is it because I didn’t roll them tightly enough or did I overfill them?
Hmm that usually happens when they’re not rolled tightly enough! The filling listed should be the right amount.
My partner doesn’t like cinnamon,..I replaced this with chocolate orange coco powder and it was beautiful! I too used up quick acting yeast and it didn’t foam but raised perfectly! They are delicious
Perfect! I’m glad that worked out well (and love chocolate + orange!)
Amazing!! Had to convert to grams as in the UK we don’t use cups but amazing!! Best ones yet
I’m glad that worked out well!!
I Love it! Thanks for sharing!
Absolutely! 🙂
These are absolutely delicious! This was my first attempt to make cinnamon buns and after some research I really liked thIs recipes description. It’s a lovely soft doughy texture and I baked for exactly 20 mins. I really like orange so I grated some Orange zest into the frosting along with some orange juice. Next time I’d like to try adding some fruit maybe cranberries or currants.
Love that idea! Glad you enjoyed!
I’ve made these several times.. My family loves them. They are big and gooey and delicious. I make a little more of the filling than the recipe calls for and used my own cream cheese frosting, also twice i had to make my own brown sugar because the stores didn’t have any and i had molasses, so I made due. Thanks for the great recipe.
Perfect! So glad that worked out 🙂
Thank you for the easy to follow instructions and video. I used to be a bit intimidated to make cinnamon rolls but you proved how easy it is. I cut off the ends but kept them, ending up with 11 rolls baked in a lasagna-sized Pyrex dish. Followed your recipe exactly with active yeast and your advice to use 1/2 tsp more. The rolls came out perfect and delicious!
Absolutely! Cinnamon rolls can seem intimidating but they’re easier to get a hang of than they look 🙂 glad you loved them!
These cinnamon rolls are DIVINE! I am so glad I held out on making them until I could locate true “bread flour”. Grocery stores near me have been low the last few weeks during the pandemic. I was skeptical about the icing not being sweet enough but once it was on top of the cinnamon rolls, holy moly, it was perfect! I can’t wait to make many more batches of these on holidays!
Amazing! So happy you enjoyed 🙂
Made 2 batches. Did not have bread flour so i used all purpose. In the second batch i used 2 cups all purpose plus 1 cup almond flour. Both batches were amazing and only distinguishable when eaten at the the same time. Very slight difference in texture. Will make these again!
Perfect! I’m glad that worked out well for you!
Simply the best ever cinnamon roll recipe. Easy great directions. These beauties are going to be a hit anywhere I take them. Thanks for sharing such a wonderful recipe.
So glad you loved them!
These are actually the best cinnamon rolls! I’ve tried several recipes (Pioneer Woman, Sally’s, All Recipes, etc.) and this is the clear winner. The dough was easy enough to make and rise, and the finished product is absolutely perfect. The baked dough is chewy and fluffy, the bottoms of the rolls were crispy (baked in a glass pan and liberally greased), and the frosting was just sweet enough. I would recommend doubling the frosting recipe. Thanks so much for this recipe!!
Amazing! So happy to hear that, Molly 🙂 thank you for your comment!
Delicious rolls and not difficult to make if you follow all these steps. Thanks for the great and very tasty recipe. Only thing I changed was one percent milk was all I had so we used it and was perfectly fine.
Absolutely! Glad you enjoyed 🙂
Best things I have ever made loved them
So happy to hear that!
This is my first time to make Cinnamon roll and the result is very satisfied !!!
I’m glad you enjoyed!
Absolutely delicious! These wonderful cinnamon buns most definitely rival Cinnabon. They’re incredibly easy to make, your kitchen smells heavenly and everyone will love these. Terrific for special occasions, holiday brunch or just a regular Sunday morning, or sweet snack or dessert. Enjoy!
So happy you loved these!
Exactly what I was looking for in a cinnamon bun recipie. Deadly delicious.
Glad you loved them!
This is the best recipe for cinnamon rolls out there! No waiting around for the yeast or anything!! I would definitely recommend although i did do this with normal milk and it turned out just fine.
So happy you loved these!
These were absolutely delicious! I didn’t actually make the frosting, because I’m not a big fan of frosting but they were amazing on their own!
However, it would be helpful to have metric measurements for this of us not in the US – I used a conversion online but it was a faff going between the two webpages!
I used: 180ml milk, 60ml melted butter, 700ml bread flour (or 420g), 50g granulated sugar.
For the filling, I used 400g brown sugar and 60ml butter.
I cooked them at 165C in my fan oven, and would recommend slightly higher for non fan ovens.
Needs way more cinnamon. They were quite dry as well. Not very impressed.
Sorry to hear that! Did you by chance overbake them? Feel free to add more cinnamon if you’d like, too.
This was an amazing recipe! Due to the pandemic bread flour is no where to be found in my area, so I used all purpose flour. It was still very fluffy, gooey, and delicious! Everyone in my house loved them. If they’re this good without using the bread flour, I can’t wait to try them with it! I can’t imagine how they could be even better!
Perfect! So happy to hear that!
Great recipe and tips. I added peacan nuts, very nice!
Delicious! Glad you enjoyed 🙂
Hi Monique,
I REALLY want to try your recipe, but I donʻt have bread flour. I do, however, have cake flour? Could I use that as a substitute?
Thanks,
Charleyn
Also, could I use soy milk or fat free milk? And, would the time and temperature be the same when using a small, counter-top toaster oven?
Thank you
Unfortunately, I do not recommend cake flour in this recipe. Soy or fat free milk will work just fine! I also haven’t made these in a toaster oven so I can’t be sure on time and temp, but I suggest same temp. You’ll have to watch the time though!
I give these a 10 star. These rolls are amazing. The “bread flour” is a MUST. . Of course, I used more cinnamon, sugars and butter. Doubled the icing. (Still the same recipe)
My family and friends can’t get enough.
I will treasure this recipe for life! A keeper for sure!!!
So happy you loved them!!
Wow.. Truely delicious. I have made it and it turns out a big success. Thank you
So glad you enjoyed!
These truly are the BEST!
I made them with great success and it was my first time making cinnamon rolls!
I am hoping to make them for my students this week, but don’t have rapid rise yeast.
Can I make it with regular yeast? If so, how much longer of a rise time should I allow for?
THANK YOU!
So happy to hear that! I have instructions in the post for using a non-quick rise yeast as well 🙂
I had never made yeasted cinnamon buns before and I can’t believe how easy it was! I used the overnight method and they were perfect! Used a thin glaze rather than icing and found that was perfect. Such a great recipe am going to try making a few batches and freezing them after the first rise as suggested.
Thanks for the best cinnamon bun recipe! This is sure to become a family favourite. It won’t let me select a star rating – but no question I would give this 5 stars!
Amazing! So happy you enjoyed 🙂
In a moment of insanity, I decided I would spend a Sunday comparing four popular cinnamon roll recipes from several of my favorite food bloggers. As number four, this recipe almost did not get made due to exhaustion and the state of my kitchen. However, I threw on some jams and prevailed, and I am so glad that I did. While I had been snacking on finished cinnamon rolls all day, my taste buds were not prepared for the heavenly perfection that greeted them when I tasted these finished, and still slightly warm, cinnamon rolls. The first bite was light, fluffy, and melted in my mouth, but this amazing gift kept giving. The brown sugar and cinnamon mixture that followed the silky dough was like the finale of the fireworks show on the 4th of July. Like Billy Mayes said though, “BUT WAIT! THERE’S MORE!” and indeed there is. The frosting is the perfect ratio of cream cheese and butter, and this smooth sugary concoction coats the baked dough in an all-encompassing love. So, you ask, on the first day it tasted like something the Greek gods would snack on, but how was the day after that? Well, now that my house was filled with four completed cinnamon roll recipes, we had quite a bit of dough and sugar to consume. However, we were up to the challenge and had all cinnamon rolls taken care of by the end of day 5 (thanks neighbors). Not only did these cinnamon rolls taste ethereal on day 1, but when I consumed the last one on day 5, nothing had changed. If you are looking for the perfect cinnamon roll recipe to make, there’s no reason to waste anymore of your time as THIS is the only one that you need.
AMAZING. I’m so glad you loved these (and am so impressed with the cinnamon roll dedication!) Hope you get a chance to make them again sometime soon 🙂
The recipe turned out perfectly! They are delicious. We used regular flour and they are still light and flaky. Thanks!
Perfect! Glad you enjoyed!
We loved this recipe though I had to convert all the measurements to grams, but they were delicious. I found that half the frosting was enough and I had 11 rolls. I’d maybe also drop the brown sugar to half a cup but they were still fantastic.
Perfect! Glad you enjoyed!
Best recipe! Extremely easy to follow, I have used it multiple times and always end up with the most perfect scrolls that everyone loves! 😍 5/5
Amazing! So happy to hear that 🙂
I loved how simple this recipe was to make. Worked perfectly first try, although my icing was a little runny since I had no cream cheese and substituted yogurt.
So glad you enjoyed! Even with the yogurt glaze 🙂
best cinnamon rolls EVER! just made them and when I kneaded them I found the dough very stiff however when they were finished and cooked they were AMAZING!
I’m glad they still worked out well!!
CANNOT SAY ENOUGH GOOD THINGS about this recipe. They put Cinnabon to shame, and have become a staple in this otherwise-not-a-baker’s playbook. In the words of my opinionated and food-critical father when I mentioned maybe adding in lemon zest + blueberries into my next batch (just for experimenting sake)…”DO NOT CHANGE A THING. THESE ARE PERFECT.” And I couldn’t agree more!
So happy to hear that, Jenna! A little lemon zest would be delicious, too 😉
This was the first time I made cinnamon rolls – they were delicious!!!
It took me a little longer than the two hours of prep time, but overall this was not complicated and very satisfying. I didn’t have a 9×9 pan, but I had a 9×13 glass dish which worked just as well.
Will be freezing most of these to enjoy on future days. Shared the recipe with my mom as well. Thanks!
Perfect! So glad you enjoyed (and hope your mom does, too!)
I made these yesterday and they were the best we have ever eaten. Every steps that you gave us is exactly how they turned out. I loved the video as I am visual. Thank you for sharing this recipe with us. i give you a five star for sure
Amazing! So happy to hear that 🙂
Made these today! They came out perfect!! SO DELICIOUS
Glad you loved them!!
Omg the caption is totally right; these cinnamon rolls were amazing better than Cinnabon and super easy to make. I added pecans to my cinnamon sugar filling but other than that I followed the recipe exactly! Must try!!!!!!!
Love the idea of adding pecans! Glad you loved these 🙂
Hello! Will try this recipe for sure! One question though, should I decrease the amount of salt if I’m going to use salted butter in the flour batter? and for frosting should I stick with unsalted butter?
Keep the amount of salt the same 🙂 and for the frosting it will be delicious either way!
Omg I could not stop eating them! I’ve literally had like 4 in one go. They are amazing! And it comes from a person who doesn’t eat sweet stuff very often. Thank you!
So glad you loved them!
They are fantastic. Thank you so much for sharing this!
Absolutely! Glad you enjoyed 🙂
Absolutely the best cinnamon rolls I’ve ever tasted! Quick question wondering what the calories are per roll?
Thank you!
So happy you loved them! I did not calculate nutrition for this recipe as these are meant to be a more indulgent treat 🙂
Great cottage recipe, I made it the night before, then baked it up in time for coffee for the family. Everyone raved about them! We all slathered on our own icing and added chopped pecans too! Definitely beats my old Chelsea bun recipe. This one is a keeper!
Perfect! Love that 🙂
Super delicious will never search for another recipe. I made them them took one to a friend (along with other treats) by the time I got back 1 1/2 hours later my teenage son had ate all but 2! Umm yah their good
Love it! So delicious 🙂
First time making bread, and WOW. This recipe is perfect. They rose beautifully, and tasted amazing. Much nicer than any shop bought one. Thank you very much for the recipe!
So happy you loved them!
Turned out soft and perfect. First time baker looking for a good recipe and I found it first time, thanks.
So happy to hear that!
My first attempt using this recipe created some very moist, well risen, delicious cinnamon rolls. Chewy and satisfying. They kept me going form 8am to 3pm without any other food they were so filling! I swapped out the cream cheese frosting for vanilla icing Glaze using butter/icing sugar on that attempt and it worked very well. I’ve meddled with the recipe a little to make them look and taste absolutely perfect for me. Definitely use whole milk but create a buttermilk using lemon juice (about 2 tsp for 2/3 cup) which i put in before heating the milk. I use a food processor with a plastic dough attachment to get everything combined to reduce mess. I found using strong bread flour that 8 minutes of kneading was too much, I go for around 3-4 mins otherwise the gluten is too developed and the texture when baked isn’t light enough. Another issue was that the center of the swirls popped up when baking, adjusted this by cutting the rolled swirl before the second proof into 6 Segmentss, leaving space between them in the 9×9 pan to rise. I consistently had better looking buns and better texture when proofing overnight in the fridge. I did create very similar results by popping them in the fridge for 1 hour after the 2nd proof to stabilise the dough. Anyway, this recipe is much better than Bon Appetit’s recipe by Sola In my opinion. Love it! Thank you very much!
Amazing! So happy you loved these! And thanks for the tips 🙂
I just made these after shying away from dry active yeast for weeks. They are delicious! However, mine came out a little dry. Any idea what could have caused this and how to avoid it in the future? I will def be making them again.
I suggest reducing the bake time a bit if they are coming out dry. Also be sure not to overknead, and do not pack your flour!
What size pan do you use for these?
A 9×9 inch pan 🙂
Would it be possible to replace the butter in this recipe for vegetable shortening? If not, what could I replace the butter with?
I suggest using vegan butter if you want to replace butter.
Thank you for sharing this recipe. I made this yesterday with the exact recipe except the cream cheese frosting part since it’s hard to find cream cheese in our groceries nowadays. Hehe… My family loves it! Especially my picky eater 9 year old son. The bread is really soft and taste amazing. 🥰🥰🥰
Absolutely! Glad everyone enjoyed!
I made these last night and they were amazing! The only thing I did differently was to roll them from the long side so I got 14 small rolls to take to work. They are the best cinnamon rolls I’ve ever made.
Perfect! I’m glad you loved them!
Amazing recipe! Made these yesterday and turned out delicious!
So happy to hear that!
Made these with wholemeal bread flour instead of white and they’re still great! Thanks for the recipe. Is it best to keep these in the fridge after baking to eat next day?
Thanks
I’m glad that worked out well! And feel free to keep them at room temp for one day before transferring them to the fridge 🙂
I made your cinnamon buns this afternoon and they were delicious! Your instructions were really good and I watched the video first so it was pretty easy as you did an excellent job explaining everything!
My husband and I each ate one. Then I gave 4 away to different friends so now we only have three left…..just have to make them again….
This was the first time making the buns so I am happy!
Thanks again for your delicious recipe!
Amazing! I’m so glad you both loved them!
These are delicious and fluffy, like the ones you would get at a nice bakery. Next time I will use a little less sugar, as they are quite sweet and sticky. But, I could eat them all day.
Glad you enjoyed!
Great Cinnamon rolls, All the family loved them and as good if not better than Cinnabon! I used to bring back Cinnabon rolls for the family from the US when travelling. Now I don’t need to! I added some cardamom powder to the dough for extra flavour.
Small request can you publish the metric equivalents for the measurements for non-US bakers please.
Amazing! So happy to hear that 🙂 We’re looking into metric conversion help!
Absolutely delicious. Thank you so much for this recipe,
So glad you enjoyed!
The recipe doesn’t say to leave the yeast for a few mins – but the video does?
It just depends on the type of yeast you’re using 🙂 Check the post where I describe the 2 kinds!
Easy and fun to make.
For all the people thinking that cinnamon rolls are a hassle, check this recipe!
The best cinnamon rolls I’ve had so far.
I’m so glad you loved them!
Have you tried maki g these on a cookie sheet rather than in a pan? My husband likes big buns similar to what he can get at cobs bread.
I have not, but I think it would be okay, they just might spread out instead of ‘puff up’ — let me know if you try it!
made 4 times… end result is perfect ..thank you
So happy to hear that, Atif!
This is my first attempt at making cinnamon rolls and I chose to follow this one from Ambitious Kitchen after going through a few others. I am so glad I did! It’s so easy to follow, definitely fool-proof. And I absolutely loved the fluffiness of the bread. I made a mistake by using brown sugar instead of granulated sugar in the dough but it was still nice. Will try it a second time with granulated sugar to see the difference. Thank you so much for sharing this recipe!
Amazing! So glad you loved these!
I use Korintje Cinnamon which is a dark Indonesian cinnamon used by Cinnabon.
I also add lemon extract to the icing for more flavor.
Delicious! 🙂
Yum!!! So good! Adding this one to the “must make again” list. Thank you for sharing!
Love it! Glad you enjoyed!
Hi! Great recipe! When you melt the butter for the dough, do you need to leave this to cool before adding to the yeast mixture? Will this kill the yeast if its too hot?
Thanks,
Rebecca
Glad you like it! You definitely don’t want it overly hot! Warm melted butter is fine 🙂
My dough did not rise whatsoever with this recipe. This is because I’m using Active Dry Yeast and it’s need to be activated first. I followed the instructions and also read to just increase the amount of Active Dry Yeast by 25%. I did these steps but silly me, totally forgot that the yeast needs sugar to be activated. However, this is also misleading in the recipe and should be mentioned above. I’m sure it’s a great recipe and I’m still going to give it a try, but adjustments need to be made to the instructions.
This recipe require you to mix the warm milk with the yeast which is also known as ‘proofing’ it. You would not need to increase the amount of yeast for this recipe. It already requires mixing with milk and sugar, and I do mention this in the blog post itself under the headline: “Which yeast is best for cinnamon rolls + how to know when yeast is activated” Hope this helps!
I made the cinnamon buns using bread flour, they are/were delicious. I will use this recipe again, These buns were so easy to make and the instructions were perfect, thank you for this wonderful recipe. The only problem was finding bread flour during Covid but I lucked out at a Walmart supercenter. I also googled how to make my own bead flour, will try that when I run out of store bought flour. My taste buds THANK YOU!
Amazing! So happy you loved these (and I’m glad you were able to find bread flour!)
This was my first time making the best cinnamon rolls ever! They turned out perfect! I’m so happy! They are evil!!!
I’m so glad you loved them!!
Hi there, thanks for sharing this recipe. It is really good. This is my 3rd time baking cinnamon rolls using your recipe. And my friend asks me to sell these. I just want to ask, is it okay if i double or triple the recipe to make in big badge? And if its possible, should the time for mixing the dough increase also?
Hi! So happy to hear that 🙂 I haven’t tried doubling or tripling but I think it should work okay!
These cinnamon rolls were amazing!! This is the best recipe I’ve found so far because they were absolutely delicious and the recipe was very easy to follow. I also made them dairy free and turned out just as well as normal. Thank you so much for the recipes! 🙂
Perfect! So happy to hear that!
Excellent recipe , very tasty
Glad you loved these!
The glaze is so good I’ve used it for other recipes. Thank you!
So happy to hear that!
These turned out amazing! I used regular all purpose flour instead of bread flour (didn’t have it), and they still turned out fluffy and delicious! Would definitely recommend this recipe if making cinnamon buns!
Perfect! I’m glad you loved them!
I followed the recipe just as it was for the cinnamon rolls but didn’t make or add any cream cheese frosting on top and they tasted incredible. The dough was so lovely and soft and fluffy. The cinnamon sugar tasted amazing. They were sticky and hot from the oven and wonderful. Can’t wait to make them on a cold winter’s day and enjoy them with a hot cup of tea. ♥️
Amazing! So happy you loved them! And yes, they’re perfect for winter 🙂
Oh my goodness I was I haven eating these, I brought yeast sachets from the Co-op in UK. I’m no baker I don’t know what foaming is but my cinnamon rolls turned out A-mazing! I’m definitely making these again. Thank you so much!
Perfect! So happy you loved them!
Loved these!! I’ve made them four times now using this recipe and they always turn out great.
I even double the recipe and had no problems
Amazing! I’m so glad 🙂
Absolutely the best cinnamon rolls I have ever tasted. Worth all the hype!!
I would recommend using all the resources- watch the video, read the instructions and follow the summary video- honestly- it’ll ensure you follow the steps correctly and the result is absolutely worth it!
Don’t skip the proving times if you want fluffy gorgeous rolls.
I followed the recipe to the letter, the only modification I made were adding in some raisins before rolling the dough up.
I cant fault these!
Absolutely! So happy you loved them!
What are the measurements in metric?
I’d suggest using an online calculator for the ingredients 🙂
Can you make this recipe with margarine instead of butter?
I haven’t tried it so I can’t recommend.
I wanted to replace my previous comment. I tried these again and this time they are so much better! I still think they need more cinnamon, and I added a splash of milk to the icing. Also baked just barely 20 min.
Perfect! Glad you loved them the second time around!
Could I make the icing a day or two in d
absolutely!
I normally don’t leave feedback but I just wanted to say a big ‘Thank you’ for sharing this recipe.
Due to the pandemic, I happened to have all these ingredients on hand so I decided to whip these up today and wow, they came out way better than I had expected!
The recipe was straight forward and easy to follow for a ‘noob’ baker such as myself.
Only thing I thought strange, was the warm towel? I did microwave the towel and I’m glad I read further down in the comments that this is what you’re supposed to do.
I’ve commited this recipe to memory and I can’t wait to share these cinnamon rolls with friends and family in the future. Cheers!
So happy you found this recipe! The perfect treat 🙂
We love this recipe!! The frosting is a little too thick for my taste so I added a dash of milk and it was perfect!! thank you ! I share your recipe with all my clients !
Perfect! Glad you loved it!
It was my first time to bake cinnamon rolls. I would say, this recipe is PERFECT. I am a novice baker but the recipe is simple to follow. My family members love it much as I do. This reminds me of my favourite Cinnabon. Thanks a lot for sharing this wonderful recipe.
Amazing! I’m so glad 🙂
Made these for father’s day. Inlaws were also here. I made a double batch and everything turned out GREAT! Everyone was raving that these are better than cinnabon! 😃 very light and fluffy, not too sweet, delicious frosting, it’s a keeper!!!
Amazing! So happy to hear that 🙂
Hi, do you think I can replace the bread flour with almond or coconut flour? If yes, I will try to make it low carb for keto.
Hi! I would not recommend it as the texture and flavor of the cinnamon rolls will change a lot.
Terrible! Very dense and dry. They were not sweet or soft. My family and I were very disappointed. Zero out of 5 stars.
Sorry you had a problem, with over 200+ 5-star reviews, I might suggest trying again, watching the video for extra helpful tips.
Oh my goodness….these turned out amazing! I haven’t made cinnamon rolls in a long time and these were a breeze to make! I used almond milk and they still came out yummy! My second rise didn’t yield the same as your photos, but they still tasted great!
Perfect! So glad you loved them!
After my husband tried (and failed) two days in a row to make cinnamon rolls, I decided to search for a recipe and give it a go myself. I came across your video on IG awhile ago and saved it but hadn’t yet tried it. So I watched your video several times (sooo helpful!) and studied the recipe the night before my attempt. Watching my husband toss out sticky messes had made me nervous of what was to come. Fast forward to the following morning, I can honestly say of all the things I have ever cooked, I am most proud of these! They really are the best cinnamon rolls I have ever eaten!!! They are PERFECT. The texture and flavor can’t be beat. I was so happy with how they turned out I could almost cry! And my husband was so happy with them he forgot all about his failed attempts. This will be our one and only recipe for cinnamon rolls forever. I know I am sounding quite dramatic, but these cinnamon rolls seriously reached my heart and soul. Lol! Thank you!
Amazing!! I’m so happy you found this one 🙂 it’s truly one for the heart and soul!
Delicious! I followed recipe exactly except used AP flour and added currants. I think I overrolled my dough because I got 15 rolls so I cooked 9 in a circular cake pan and 6 in a muffin tin. So yummy, thank you!!
I’m glad that worked out well! Perfect treat 🙂
Delicious. I had a 10×10 pan so cut the rolls into 12 rolls vs 9 and it worked perfectly- highly recommend.
Perfect! Glad you loved them!
I’m an experienced baker and these rolls are pretty much perfect. I made these with my kids who are addicted to cinnamon buns and we all thought that these were the best we had ever had and that includes the icing! We will be making these again for sure. Thanks for sharing a great recipe.
Amazing! So happy to hear that 🙂
Certainly the best cinnamon roll recipe I’ve ever tried … even better than Cinnabon! And I haven’t even tried the recipe with the cream cheese frosting yet (cream cheese is not that readily available where I come from) — I just used a regular sugar glaze BUT the rolls were truly soft, fluffy and delicious. The bread flour really made a huge impact. Thank you for sharing this delicious recipe Monique.
Perfect! So happy you loved these, Ayen!
These were AMAZING! Super easy too. Made them the night before I wanted to serve them and then the morning of I followed the directions, allowed the cinnamon rolls to come to room temperature and rise some more and then baked and frosted. My Dad is INCREDIBLY critical of people’s cooking and said if I hadn’t told him I made the cinnamon rolls myself he would’ve thought I picked them up from a local bakery. Too easy not to make! My neighbors also loved them. Thank you! Great recipe!
Love it!! So happy everyone enjoyed 🙂
Hi! Can I mix half APF with half Bread flour in this recipe?
Hi! Yes that should work but all bread flour will be best!
Made these for the first time, and I am not known for my cooking skills, found the recipe easy to follow and they were delicious, will definitely make them again!! Thank you for sharing
So happy to hear that, Lindy! A new go-to 🙂
The most amazing cinnamon rolls I have ever had and so so easy!!! Thank you
So happy to hear that, Sarah!
I made these once a couple months ago and they were essentially perfect. My only lesson learned was to roll up the dough more tightly, as some of the filling leaked out while baking, That’s no fault of the recipe. You’re right; I won’t be making any other cinnamon roll recipe. But I will be making these again tomorrow. Thanks for this!
I’m so glad you found this one! And good tip on rolling 🙂
I’ve had a craving for home made cinnamon rolls since the Covid 19 Stay in place. First I tried frozen bread. Then I tried another recipe. Then I tried this one. Your recipe turned out perfect. I made a Carmel sauce to put under them. When cooked I turned them over & the sauce ran all over. But I love them without sauce or icing. They truly are amazing. I will only use your recipe from now on. Thank you for sharing.
Amazing! I’m so glad you loved these 🙂
I made this and follow the directions as stated. Absolutely delish1 Oh my goodness was it good, even the cream cheese icing. Heavenly. Thank for sharing…
So happy to hear that!
The dough is very chewy and has a texture as if it is undone, even when cooked over the time… Otherwise good
Sorry you had that problem! I suggest trying again and maybe be sure to double check your measurements.
These were so yummy. Tried other recipes and this is by far the best. So soft and fluffy. It’s yummy! They were demolished within mins!
So happy you loved these ones!!
Loved the softness of the dough, however mine came out a little dry in the cinnamon bits. Could I add more butter? I love in Alberta so it’s quite dry here. Thanks
You could definitely add more butter if you’d like. Maybe another tablespoon or two!
hi, i’m recovering from an eating disorder and i really loved these, can you tell me how many calories is in one cinnamon roll? it would help me and other recovering EDs very much 🙂
Hi! We do not provide nutrition information for some of our more indulgent recipes, as they are meant to be a treat, and the focus is not supposed to be about the numbers, but rather about the enjoyment of the food itself. As someone who has recovered from two eating disorders, I can tell you that knowing the number of calories in a meal/dessert/treat/baked good won’t help the recovery process. Remember to be kind to yourself!
Hi! I would like to try making this for an event this week. I would just like to ask If you have the ingredient list by weight. It hard to buy measuring cups during quarantine:(
Hi! Unfortunately I don’t have the ingredients by weight, so I’d suggest following an online calculator!
This is the current recipe that I’ve been following to make my rolls and it has always been a hit! I want to ask though:
Is it possible to make this a no-knead recipe (can rise overnight)?
Can I double this recipe?
Thank you so much!
So glad you love it! The cinnamon rolls need to be kneaded to produce the gluten we are looking for. You can let them rise overnight (instructions in the post) but they still need to be knead. I haven’t tried doubling the recipe but I think it would work well.
Hello! Can I check what’s the measurement in grams for the bread flour? As I note that different countries have different measurements of cup. Appreciate your reply as I really want to try this recipe out!
Hi Winnie! Unfortunately I don’t have the ingredients by weight, so I’d suggest following an online calculator!
Tastes like cinnabon 100%. Cant believe how good it is. it’s my first time to bake a bread and it was a success! Im so happy! Thank you monique for sharing this..
Absolutely! So glad you enjoyed!
The recipe that I have is from Walt Disney world kitchen and they use 8 cups of flour we could use regular flour or you could use bread flour like you said and these cinnamon rolls are massive they truly are the best cinnamon rolls that I made and I’ve tasted before 3 cups don’t make tiny cinnamon rolls and the recipe calls for one box of vanilla putting add 2 cups of cold milk every 6 cups of flour you add 1/2 cup of Baker’s milk and that’s how you truly come out with a soft cinnamon roll
I hope you get a chance to try these ones, too!
An excellent recipe, very clear and easy to follow. The rolls were delicious. Thanks Ambitious Kitchen!
You bet! Glad you loved them!
I Hvnt used any recipes yet as I just came across this post on CINNAMON ROLLS (my favorite) but I DEFINITELY am going to make these !!! Thank you and I look forward to seeing (and baking) more delicious recipes !!
I hope you get a chance to try these!
I tried this today and for a first timer in baking, I can proudly say, i made it. I followed the recipe to the letter except for the raisins that i added in the filling. It tastes better that Cinnabon buns. I love it and my husband love it, too.
Thank you for this! 😘
Amazing! So happy to hear that, Genny!
One of the best recipes ever my family loved it. But I added a couple teaspoons of baking powder and vanilla to the dough and it was so good
I’m glad that worked out well!
This was a fantastic recipe – I have tried so many different ones over the years but this takes the cake. My kids are begging for me to make these every day (!) I think the bread flour does make a big difference as well. THANK YOU!
Amazing! So happy to hear that 🙂
hi may i know how long i can keep the cinnamon rolls (after putting the cream cheese icing) out of the fridge?
Hi! Feel free to keep them at room temp for 1 day before transferring them to the refrigerator.
Hi. I’ve made this recipe and it’s awesome. Just wondering if i can add in walnuts and chocolate chips as filling as well? If so, do i just throw them in with filling before rolling them? Thanks
Glad you love it! Yes, walnuts would be amazing! I fear that the chocolate chips *may* burn in the middle, but I can’t be certain. Let me know if you give it a shot.
Great for doing with kids, are absolutely delicious
Such a fun project! Glad you enjoyed 🙂
Made these cinnamon rolls for the first time and needed to impress! They worked a treat and came out amazing and fluffy! The cream cheese frosting was amazing! I would 100% recommend this recipe if your after the fluffiest cinamon rolls!!!
Amazing! So happy to hear that!
Love the idea of substituting oil for butter!! QUESTION though! I used bread flour and then I refrigerated overnight.. next day, they’re all stuck together and I cannot bake them! They come apart and break because they’re so stuck to one another 🙁 any advice on how to not get them to stick?!?! I didn’t have this issue when I was using all-purpose flour. Also should the butter be melted or just room temp for the dough?
Sorry you had an issue. I’m not sure what you mean by stuck together? They should already be in the pan ready to be baked so they shouldn’t need to be touched if you did the overnight method. For the dough, the butter should be melted and cooled (but still melted if that makes sense).
Delicious! As a British baker, the cup measurements were new to me but fairly straightforward. The only confusion came with the filling, the ‘2/3 cup dark brown sugar’ threw me as I didn’t know whether that meant 2/3’s of a cup or 2-3 cups, I prepared 2-3 cups and used as much as I saw fit. Must have used a good amount though because they baked beautifully! Would recommend this recipe to all my friends and anyone thinking of making Cinnamon Buns! Yum!
I’m glad they still worked out well! Such a great treat 🙂
Awesome recipe, I LOVE IT
I’m so glad!!
I made the cinnamon rolls and they were a 5 from all members of my quests.
So happy to hear that!
Great That you are posting the video together with the recipe.
I’m glad it’s helpful!
Made these yesterday and they were fantastic. So buttery soft. I did double the frosting because, well I’m a fatty like that, though it was a bit much! Wanted to know how best to store these? Do I need to refrigerate? Thanks for a wonderful recipe!
So delicious! Glad you loved them. Feel free to keep them at room temp for 1 day and then transfer them to the refrigerator!
Absolutely AMAZING cinnamon rolls. A very involved recipe but hella worth it. Thank you!
They’re a bit of a project but so so worth it! Glad you loved them!
These are incredible! I have made them 5-6 times now and I can’t bring myself to try any other recipes. I think if my fiancé had his way, we’d bake these once a week. Great recipe and really easy to follow 🙂
Amazing! So happy to hear that 🙂
I’ve made these a few times now and they are really, really good. My family can’t get enough of them. They are easy to make and taste so much better than anything you buy in the shops.
I’m so glad you all love them! Homemade is the best 🙂
This is a great recipe, except… I used 9×9 pan and 9 rolls per the recipe but I should have corrected for our 7,000′ altitude. The rolls looked fine after second proof but “exploded” while baking (pan too small). They tasted great (esp. with the rich, cream cheese, icing.
Above sea level, you have a couple of options, less yeast or more rolls in a larger pan. Your choice. Next time I make these, I’ll make 12 rolls and proof/bake them in a 9×13 pan.
Lining the pan with parchment is a fine idea.
Whoops! Sorry to hear that! Let me know how it goes next time with more space.
Best I’ve had I recommend. Worked with all purpose flour and 2% milk.
Absolutely! Glad you loved them!
Absolutely astonishing cinnamon rolls. The kids loved them and have now become a STAPLE in our household. Thank you
So glad you loved them!
This is a really great recipe! Next time I’ll ad more filling in the inside because I personally didn’t find them gooey enough. The dough was definitely some of the best cinnamon roll dough I’ve had though. It was nice and chewy because of the bread flour.
Glad you enjoyed! Let me know how it goes with more filling, too.
Today I make this cinnamon rolls, just essay, and good flavor!!!
Glad you enjoyed!
Is,it ok to use regular flour if you don’t have bread flour?
They won’t be quite as fluffy but many people have used regular flour with success so it should work just fine!
Hi! Did you change the recepy?
Thanks
Hi! I haven’t changed it 🙂 does something look different to you?
Easy and delicious recipe. I have made these several times since discovering the recipe. Have iced them with a simple icing sugar and water icing. Found the cream cheese detracted from the cinnamon scrolls.
Perfect! A simple icing sounds great on these 🙂 glad you love them!
So I was actually looking for a sticky bun recipe, but after reading the comments, for you cinnamon rolls I decided to use your dough recipe, and I’m so glad that I did! Easy to make, great texture and delicious taste. Thanks for another great recipe!
Amazing! I’m glad you tried this one out!
A million thanks! By far the most delicious cinnamon roll I’ve eaten. I’ll surely post a photo on Instagram and we will tag you there. Keep it up ambitiouskitchen!
Absolutely! So glad you loved these!
I’m not baker but this recipe is foolproof! I made them slightly thinner so I got 12 rolls out of it. I could share the calories. I’m going to make it again as we have just gone into a second lockdown.
So glad you love this one!
Hi! I’ve made these a few times and they are delicious and everyone loves them! Do you know if they are ok to sit in the fridge for longer than one night before baking? I may need to prepare them 2 days in advance for an upcoming family getaway. Thanks!
Hi! I haven’t tried it! I suggest only refrigerating the dough for up to 24 hours.
Just made these and they were so scrumptious! All the tips were so helpful too! Can’t wait to make them all over again 🙂
I’m so glad! 🙂
This recipe is truly amazing. Made a batch and it was finished in no time. Did not change anything to the recipe… it was perfect.
So happy to hear that, Michelle!
The Best Cinnamon Roll recipe is absolutely scrumptious and tastes as good as or even better than Cinnabon’s. I have over the years tried so many cinnamon roll recipes I had about given up until I found this one. I make a batch and freeze half of them. Many thanks
Amazing! So happy you found this one 🙂
I did this recipe, and I had another one pretty much the same, the difference here is that you should place the rolls near each other to let them rise and practically join together, so, if they are tight rolled up, they will rise up and not to the sides, like happened me before!😍 love your video and tips for freezing! I already freeze some!! Thanks!
If you roll them too tightly the middles can tend to pop out 🙂 Glad you loved these!
I always loved cinnamon buns and tried to make them in the past using a different recipe but they ended up too dry. I am soooo happy I tried again using your recipe: they turned out fantastic!!! All my family raves about them. They were even better than the store’s because they were fresh! Tender and delicious!! The only thing that worried me was that I let them rise too long on the second rise( over 45 min) and they looked like mini mountains by then: they baked so high that they sprung out of shape in oven! Thankfully I was able to “rewind”them back into place after the 20 minutes of baking. Next time I will not let them rise more than 35 minutes on the second rise.
Amazing! So happy everyone loved them 🙂 if the middles pop out it might be because you rolled them a bit too tight, too, but I’m glad you were able to re-shape them a bit!
HIII, I got really bored during quarantine so i decided to make these and they were absolutely delicious. Even my brother who hates cinnamon loved them! I left mine in the oven for a shorter amount of time as I turned my oven temperature and I left it so they were quite brown, but they were really soft moist and slightly crisp on the outside which was great. Will definitely be using this website for further cooking!
Hi! Amazing! So happy to hear that 🙂 I hope you find more recipes here that you love!
I haven’t made these yet but just made some this past weekend. I use a recipe from my bread machine, could you use a bread machine for your recipe?
I haven’t tried it so I’m not 100% sure! I might suggest checking out the comments to see if anyone else has 🙂
Hello!
I’m really keen to make these, but I’m really bad with the cup measurements (I live in the UK) – is there any way that you can tell us what the metric measurements are for the ingredients? 🙂
Sorry to be a pain 🙂
Hi Liza! I’d recommend looking up an online conversion calculator for the metric measurements – I’m not sure what they are myself as I only bake using cups.
How long could these stay in the fridge before baking? You mentioned overnight, but could I make them 48 hours in advance? Thanks for the help!
I haven’t tried it! I suggest only refrigerating the dough for up to 24 hours.
These were absolutely amazingly delicious!!! Super fluffy and they rose soooo much!! I think i just need some help to perfect the cooking. Mine toasted a little on top and inside needed a little bit more cooking. Also, my brown sugar for some reason didn’t melt.
I still tasted some of the granules. What do you recommend? Thank you!!
What type of brown sugar did you use? I’ve noticed that sometimes organic brown sugar doesn’t melt as well. Make sure to really rub it into the butter next time! And all ovens are different, you could always lower the temp next time and bake for a little longer, or use a larger pan to help the insides cook more quickly to your liking.
You don’t lie! They ARE the best EVER! Making these a second time tonight, by request. 😊 I never made cinnamon rolls before, Your recipe is my first, and found it so easy to follow, would not change a thing. I have no need to continue to look for another recipe, I lucked out using this recipe as my first go at cinnamon rolls. The video was great and very helpful, gave me the confidence I needed, that I could make these so delicious they are evil cinnamon rolls.
Amazing! So happy you found this recipe!
This was so moist and soft everyone loved the scrolls,this is a recipe l make again and again.
So happy to hear that!
This is truly the best recipe for cinnamon rolls! My family loved them! Easy to follow and easy to make. Thank you for sharing this great recipe!
I’m so glad! The perfect treat 🙂
I have never left a review before on a recipe before only ever given star ratings but for this it was needed. THIS IS AMAZING! I’m not a baker and never have great success with dough but this was beautiful and soft! I even used a pie maker to bake the rolls. INCREDIBLE can’t rate it highly enough! Thanks
So happy you loved this one! Thanks for your comment and rating 🙂
I made these for my teenage grandsons and they all loved, loved, loved them. They are wonderful. Will definitely make again (and again}!! Thank you for sharing your recipe and helpful tips.
So happy to hear that! 🙂
Ok, so I was craving some cinnamon rolls and I didn’t want the yucky mall ones. I’ve been baking for over 25 years and I’ve made cinnamon rolls numerous times but I like to try different recipes. So when I came across this one, I saw it as a challenge- “The best ever in the world”!?! So I made them and honestly, after putting them in the pan to rise before baking, I went to the store to get more ingredients to make a second batch ’cause I could see at that point-they were going to be the best ever! I followed the recipe exactly except my Kitchen Aid is broken so I kneaded the dough by hand. If you are on the fence you must try these! Oh, and make a second batch, trust me! Thank you for sharing your recipe.
Amazing! I’m so happy you found this one 🙂 perfect kneading by hand, too!
This was the first time I’ve ever made cinnamon rolls and they turned out so good!! I will be using this recipe all the time.
So happy to hear that!
These are the best cinnamon rolls my family has tried. I follow the recipe exactly for the rolls. I double it and keep several batches frozen, icing on. My family are not a huge cream cheese frosting family, so I opt for a different icing (powdered sugar, butter, milk, coffee, and add some maple extract for flavoring).
Perfect! Love the idea of a coffee + maple frosting – YUM. Glad everyone loved them!
Wait, what? What kind of mad hatter baker geniuses are making these things? I just told my son that I’m getting off the computer to make Nutella ones, well…crap. Now I have to double my batch to make coffee and maple syrup ones too. OMgravy! I’m supposed to be composing a paper on reproduction today, baking all these tweaked recipes sounds more fun! Thank you ladies!
Absolutely INCREDIBLE! Am an avid baker and this is possibly my new favorite recipe.
Amazing! So happy to hear that.
Delicious! I followed the recipe without alterations, and it came out wonderfully! Thank you So much for sharing. This recipe is definitely a keeper!
Absolutely! Glad you loved these!
OMG SUPER GOOD!! SECOND TIME MAKING CINNAMON ROLLS AND THIS RECIPE WAS SO GOOD! IT WAS FLUFFY AND I MADE 11 CINNAMON ROLLS OUT OF THIS RECIPE! YOU SHOULD DEFINITELY TRY THIS OUT! IT WAS FUN TO ROLL THE DOUGH AND FROSTING WAS SUPER GOOD! IT KINDA TASTED LIKE VANILLA ICE CREAM. I DID NOT HAVE A ELECTRIC MIXER BUT EVERYTHING TURNED OUT FINE!
Amazing! I think these are fun to make by hand, too 🙂 glad you loved them!
These are terrifyingly delicious.
I was wondering – if I wanted to make chocolate scrolls, would you have a tip on the best way to do it? Would I substitute cocoa for cinnamon? Use nutella/chocolate spread? Melt real chocolate? Still keep the butter?
Any tips would be amazing. Thanks!
Staaahhhhp. You’re killing me. Nutella? F***ing genius. Welp, gotta get in the kitchen now and make these. Thanks a late.
Great question. I wonder if add chocolate chips on top of the cinnamon would work. Let me know if you try it! Otherwise I recommend nutella or something similar instead 🙂 yum.
Hi Monique! Do you have any cinnamon roll recipes using almond flour/any GF flour and no refined sugar? Thank you!
Hi Misha! I don’t – sorry!
These are the best cinnamon buns I’ve ever made. I made them last night for a coffee group and baked them this morning. I was a little nervous doing them like that but they turned out perfectly! Yum!!
Amazing! So happy you loved them 🙂
Hi I was a bit confused because in google it says that if you use instant yeast you dont need to put water but in this recipe you mixed it in milk right?
Second it says that if you are going to use an instant yeast you dont need to wait for first rise but you still let it rise for an hour and so..
Hi! The details in regard to the types of yeast can be found in the blog post!
They’re excellent and very easy to do.
Absolutely! Glad you enjoyed.
…That evening I dreamnt my pillow to be one of these incredible fluffy Cinnamon creations, to my surprise I awoke without a pillow.. Ok well maybe thats my fairy land ideas.
I substituted Oat milk for the milk and they turned out like Pure Gold. My First cinnamon roll making experience. Thank you for creating and generously sharing your masterpieces with us!
xo 🙂
Haha that’s amazing. So glad you loved them!
My son, almost 8, has failure to thrive. A medical condition where he isn’t on the growth charts or very low on the growth charts. He eats. He just can’t keep weight on. Discussions about feeding tubes aka g-tubes were scary when he was a toddler. Because of food allergies, he has a fear of certain foods, even though he has outgrown most of his allergies. Which makes feeding him a challenge sometimes. The kid can’t live on mac n cheese forever.
But, he loves…..LOVES cinnamon rolls. Like any busy mom, I have found myself over the years getting the ones in the tube that taste gross, but he ate them. Then during the pandemic and isolation, I decided that I could give my kids baking and cooking lessons. Sometimes they engage, sometimes not. But during this, my baking bug kicked back in. And recently he asked for cinnamon rolls. This was the first recipe that popped up with a 5 star rating. I figured, eh, why not try it.
This recipe was super easy. And really, it didn’t take that long. When I got them in the oven, we happened to be eating dinner and oh man, they smelled soooo good. We were supposed to eat them for breakfast, but we were too impatient. We each had one for dessert. And man. I’m so glad we ate them fresh and warm. These were hands down the best cinnamon rolls I have literally ever eaten. I’ve had cinnamon rolls all over the world, they happen to be a favorite of mine. And the one’s at the Macy’s cellar in NYC with the pecans are amazing, btw. They were a staple in our home when we lived in the city. But as far as a basic, no frill cinnamon roll, these take the cake….or roll.
I have a medical aversion to cream cheese. So I didn’t use the same icing recipe that’s here. I whisked 1 Cup of sifted confectioners sugar with 4 Tablespoons (recipe calls for 3, but it was far too thick) of heavy cream and 1 teaspoon of good pure vanilla extract.
Anyway, if you haven’t tried these….do it! You won’t regret it, well, if you eat all of them in one sitting you might. ; )
Hi Randi! I’m so happy you found this recipe. Such a great treat and I hope your son loved them, too!
I cant stop making these,l have made over 4 batches already,l didnt change the recipe except the icing l dont use the cheese l use icing sugar water and vanilla essence made to a thin consistancy then drizzle over the top while hot.
Perfect! I’m glad you love them!
I can confirm that this is a five star recipe with a five star taste 🤤 I bought a cinnamon bun from a hipster bakery yesterday and thought why should I not have a good at these. They were even better! I cooked in my fan over for just under 20 minutes. Because I had left over creme fraiche in the fridge, I used this instead of cream cheese. This page deserves to be number 1 on google 🥇
Perfect! These sound delicious with creme fraiche. Thanks so much for your comment!
Fantastic recipe for my kids (17 &11) to make. I’m not a big baker, but this recipe was very clear and easy to follow. We followed the suggestion for baking them the next day, and they were perfect. We didn’t have cream cheese in the house to make the frosting, but adding a bit of butter when serving was all I needed.
Amazing! So glad you all enjoyed 🙂
Flawless recipe! Came out perfectly
So happy to hear that!
My daughter made these while visiting and I am hooked! We use white organic Spelt flour, diluted cream (I can’t have milk) and coconut sugar for the brown sugar. Perfect every time!
I’m glad that worked out well! The perfect treat 🙂
These are so good, all gone quickly. Was wondering if you had a savoury version? Many thanks
So happy to hear that! I don’t yet, but that sounds like an amazing idea.
This recipe is hands down, the BEST! I’ve taken to making these early in the morning and having a delicious brunch with them. The recipe is easy, simple to understand and generates epic results every time! I won’t use anything but!!!!
Amazing! So happy you love these!
Soooo so good! Excellent taste words are not enough to express how delicious it is. I love the frosting not too sweet just right to my taste… Thanks for sharing this recipe.❤️❤️❤️
Absolutely! So glad you loved these!
I loved the outcome. I’ve never made anything like this, and the instructions and recipe was so very easy to follow. These were not overly sweet, which is why they were the perfect breakfast treat. I’m a huge fan of this recipe and will be making these again soon. Thank you so much for sharing!
Perfect for breakfast or brunch! I’m glad you enjoyed 🙂
Hi! I’m interested in trying this recipe but I feel a bit intimated by the steps! How long can I freeze the dough before baking them? Would they last for days/weeks or is it just overnight? Thank you
I know you mentioned to use bread flour. What if it’s not available? Is there a substitute or can we combine other flours? Thanks again!
Hi! Check out the full post for two options for freezing them. They should be fine in the freezer for up to 2 months. And I’ve heard that many readers have had success with regular, all purpose flour as well.
Okay thank you
I know this post is old but I’m going on vacation and trying to decide whether to refrigerate or freeze. How long will these be good in the fridge?
I’ve chosen these to make from feels like hundreds of recipes on Pinterest.
Thank you
They stay good in the fridge for 3-4 days once baked and covered.
Made these cinnamon rolls today, and they did not disappoint. Fairly easy, but as.with anything that needs to rise just a little time consuming, also great instructions. I actually rolled.them wrong but then got more rolls so I could share (although not my intent) and I guess not live with so much temptation. I’m wondering how to store/reheat them, if they have to go into the fridge? Anyway this recipe is a keeper And is going on the calendar for Christmas Eve/morning. Thanks!
I think all of your recipes are marked ak for a keeper!
So glad you enjoyed! I typically just pop one in the microwave to reheat from the fridge 🙂
This is my most favorite cinnamon roll recipe! Tried making this yesterday and its super soft! Any tips on making the rolls perfect? My rolls are loose and has obvious gaps. Thanks and more power!
So happy to hear that! I’d suggest trying to roll them up just a bit tighter 🙂
Delicious! Fun to make with my grandsons also. They disappear before they can cool off😊
It’s no lie, they really are the best cinnamon rolls I’ve ever had. I’be made them 4 times now, soooo easy and delicious, and my kitchen smells wonderful for the rest of the day;)
Thank you for sharing such an incredibly delicious recipe
Quick question to the masses…do you store them on your counter or in the fridge after baked?
So happy you loved these! I’d recommend leaving them at room temp for no more than 1-2 days then storing them in the fridge 🙂
Never baked or eaten cinnamon rolls could not get over how amazing these were, I rarely love something I bake but this was so fluffy and so tasty couldn’t believe I actually made them.
I’m so glad you gave these a try! Such a great treat (and accomplishment!)
These cinnamon rolls are delicious and so easy to make!! The recipe made it easy to follow all of the steps, I can’t recommend this recipe enough!
So happy you loved them!
Awesome cinnamon rolls. Easy to follow tecipe!
Glad you enjoyed!
Followed the recipe to a T, dough is dense and not workable. Baked and came out heavy. What a waste of expensive ingredients!
Sorry to hear that you had trouble! I wish I could help troubleshoot as this is the most popular recipe on Ambitious Kitchen. I might suggest double checking your measurements.
Absolutely the most delicious cinnamon rolls I have ever had! I baked them them a few times during the quarantine for my family! They bake golden brown but stay soft and warm in the inside! My college girls love them with heaps of frosting, so I’m making a double batch this morning to surprise them!
This recipe also freezes well. I’ve even frozen batches of the cinnamon rolls and thawed them in the refrigerator…they bake perfectly after the second rise.
Delicious! And yes perfect for the freezer. So happy everyone loves them!
I’ve never made these in my life! I was a bit sceptical when I saw my dough I thought I’d over worked it, but I let it rise and waited to see the results. My house being cooler took alot longer to rise. But the end result was superb! I’m am beyond impressed with myself and that they worked! Such a good recipe I can’t wait to make these again… Yum yum yum
Amazing! I’m so glad you gave them a try 🙂
I made these cinnamon rolls and they were absolute perfection! Their name is exactly what it should be because these are the best cinnamon rolls ever!!!! I have made them twice so far. I had to use actice dry yeast because I didn’t have any instant yeast so I just proofed it…worked out just fine. I will say that I have since purchased some instant yeast to try on my next batch. The first batch I used the cream cheese vanilla frosting. Yummy! But with my second batch I had no cream cheese so I made some of my Mother’s buttercream frosting instead and I loved them just as much…maybe more…it’s my Momma’s frosting…I have to say that…lol!! The recipe was very easy to make. Your instructions were easily understood and clearly written. I loved having the ingredient list with the reasons for using the specific items and explaining why we should use them. The end result was total bliss! I am quite sure I will be the making these cinnamon rolls for our family functions as you do…lol!! Thanks so much for sharing your wonderful recipe and instructions. They really are the Best EVER!!!
Amazing! So happy you found this recipe 🙂 such a great treat!
Do you have a recipe for making sticky buns that is as delicious? I hope so because I would love to try my hand at that!!
I don’t but that’s a great idea! 🙂
I made sticky buns today using your recipe for the bun part…and I used instant yeast for the first time ever on this batch. The rise is so much better….like fluffy little pillows from heaven!!! I am an instant yeast convert. But the sticky buns turned out beautifully. They were the best I’ve ever had…I believe because the bun was perfection!! The sticky part was just some brown sugar, honey, light corn syrup, salt, and chopped pecans. You bake them using the upside down method then turn them over after sitting for about 10 minutes or so out of the oven. I wish I could add a photo to show you!! Thank you for your recipe…it gave me the confidence to try baking these wonderful treats!!!
Perfect! So happy to hear that 🙂 Feel free to share a photo in our Facebook Group!
Thanks – a great recipe and even me, a novice home baker but absolute cinnamon scroll fan, got a fantastic result. I followed the recipe, but had to convert measurements to metric units here in Australia – no real problem. I definitely agree the dark brown sugar is better.The only deviation from your recipe was that I added some sultanas (I think you call them raisins) to the brown sugar and cinnamon filling. I’ll definitely do these again – probably make up a batch and freeze for unexpected visitors. Many thanks, Paul.
I’m so glad it worked out well! Great idea to add sultanas / raisins 🙂 the perfect treat!
Great recipe. Scrolls turned out amazing. Video guidance was super helpful
So happy you loved them!
Delist! I just baked and frosted these babies this afternoon. So good! Thank you for another awesome recipe!
Amazing! Glad you enjoyed!
Sorry but these were dry not the most and fluffy i was expecting. There wasn’t enough frosting for 9 rolls ( no delicious sticky pooling that I love so much) and the cinnamon sugar filling wasn’t gooey.
Sorry to hear that you had trouble! I would suggest double checking your ingredient measurements here. You can also feel free to double the frosting if you like more.
I made these for the first time yesterday (8-20-20) and now cinnamon rolls are forever ‘my job.’ The family loved them! The only issue was the amount of baking time. The oven temperature was correct. We keep a good free standing gauge in it. But I like to check internal temps on items and after 20 minutes the rolls were only 143 degrees. Buns should be between 190-200 degrees and it took another 10-12 minutes to reach that. They were well worth waiting for. We prefer plain powdered sugar glaze and it worked very well. I grind my own cinnamon and the process of spreading the butter on the dough and pressing the brown sugar/cinnamon mixture into it is inspired! I can’t wait to use the basic dough recipe to make caramel nut buns, the pumpkin buns or the cinnamon buns again with nuts and raisins. The dough is the best and easiest basic bun roll dough I’ve tried. Thank you!
Amazing! So happy you loved them! And baking time can vary a bit based on how large the rolls were, etc.
We loved these cinnamon buns. They were moist and the filling did not ooze out but remained in the buns. Amazing!! We wished they would have made more than 9 buns!,,
So happy to hear that!
Seriously soooo yummy! Thanks for the recipe and all the tips! I added a bit of grounded cardamon to the dough, which gives a small extra note, that I love in cinnamon buns.
Absolutely! And great idea to add a bit of cardamom 🙂
These actually were SO delicious. I experimented with my dough a little bit by using masala milk chai to bloom my yeast in, and I grated some fresh nutmeg into the flour. (Between the filling and frosting, I wasn’t able to really get a distinct different in flavor vs if I had just used milk—but it did give the dough a gorgeous tan color.) I also kneaded the dough by hand—sleeping children eliminate stand mixers at night—and it was just tenuous enough to be therapeutic. Very easy and approachable dough recipe for sure! Ü
I also only had light brown sugar, but wanted the flavor to be pretty intense, so I added some extra molasses and massaged that in before mixing in the cinnamon. The recipe calls for the perfect amount of both brown sugar and cinnamon—the flavor is sooo delish without being obnoxiously sweet. I’m not sure if other people have experienced the same, or if the extra molasses did something, but after these cooled on the counter for a while, the bottom of the buns were covered in this taffy-like layer of brown sugar caramel. Definitely sooo yum—just make sure you have strong teeth!
Frosting was also delish—perfect amount of tangy and sweet. I added a spoonful of sour cream for funsies.
Overall I was so so pleased with the results. I usually don’t eat more than a couple bites of what I bake, but these were impossible not to snack on throughout the day. Definitely a solid recipe that I’m excited to experiment with!
I’m so glad those little swaps worked out well! Such a great treat 🙂
This were as delicious as advertised! Thank you for all of the helpful tips!
Absolutely! Glad you loved them!
THE absolute best recipe for homemade cinnamon rolls! Bread flour is best and worth keeping on hand. My entire family loves when I make these. Making again tonight to freeze so I can bake when we go camping!
So happy everyone loves them! Great idea to freeze them 🙂
Great recipe. Worked out exactly as described.
So glad you loved it!
Loved the recipe and video! Cinnamon rolls were awesome! Thank you for all your tips and tricks! Loved your detailed instructions! Had tried other recipes and I failed!!! But these were so soft and fluffy!!! I got 14 cinnamon rolls from this recipe!
So happy you found these ones! The perfect cinnamon rolls 🙂
I’ve now made these several time before posting a review as I wanted to be sure it wasn’t beginners luck. These are amazing! All my friends and family ask when I’ll be baking the next batch! Easy to make too. I use my kitchen aid mixer and it’s a doddle. Best rolls ever!!
So happy to hear that! Best treat 🙂
I have made these buns twice, and both times they came out PERFECTLY, soft, fluffy, so tender I won’t ever try another recipe again, as these truly are THE MOST PERFECT CINNAMON BUNS EVER. Make these with total confidence, you won’t be disappointed , nor will anybody that you serve them to
Amazing! So happy to hear that 🙂
I just tried my very first cinnamon rolls today using your recipe and it was a success! It needed only 19-20 mins. of baking time in my oven. It looks really good…time seems so slow waiting for it to cool so I can frost.
So happy you loved them!
Great recipe thank you!
I would like to know if all purpose flower works for this recipe, can i use philadelphia cream cheese or should i use a thicker cheese and last what is Yum cinnamon ?
Thank u ☺️
I’ve heard from many readers that all purpose flour works out well! And regular philadelphia cream cheese should be just fine. Enjoy!
I made these today! Amazing!!!! I added a homemade Carmel sauce and pecans on the bottom of my pan then placed the rolls on top before cooking. I loved your frosting recipe but added a little more powdered sugar and heavy cream to balance out the cream cheese tang.
This truly is the best recipe. Thanks for sharing!!!
Yum that caramel and pecans sound amazing! Glad you loved these!
Absolutely delicious. Really easy to follow. I used plain flour instead of bread flour and they still turned out perfectly.
Perfect! So happy to hear that.
These really are are the BEST cinnamon rolls ever!
They take a while to make but are definitely worth it.
They are so good, I’m taking them on my camping trip!!!
So happy you loved them! Great idea to bring them camping 🙂
I have been trying to find the best cinnamon roll recipe for years and this is absolutely it. My search is over. I have made these 5 * and they are a hit each time. Next and going to try the pumpkin cinnamon roll recipe that you have. thank you for a great recipe for a back-to-school breakfast today!
So happy to hear that! Let me know how you like the pumpkin ones, too 🙂
This is great recipe and explained in a manner that most would be able to follow. For some reason my rolls did not turn out. I had them in the oven for 25min but they still came out goey or not fully cooked. Not sure what i did or what happened but thanks for the recipe.
Sorry to hear that! I might suggest checking your oven temp and then just baking them a bit longer next time.
Definitely saving this recipe!! It was so so good! I even messed them up & crowded them in the pan but they still came out moist & delicious 🙂
Perfect! Glad you loved them!
Dear Monique!
Thank you so much for sharing your recipe. These were my first cinnamon rolls I have done, and those turned out perfectly. My friends really enjoyed them as well (can’t keep all of those to myself, too dangerous 🤣). I like that amount of ingredients are perfect, video and recipe has useful tips what surely are beneficial. I mostly have been baking rolls after keeping them overnight in a fridge. But it definitely took more than 30-45 minutes for cinnamon rolls to be out of the fridge even that temperature of the kitchen was over 72F. So what I did, I left them out for a good amount of time, and then stuck them for about 15-20 minutes into oven 75-80F. That helped to “warm up” and let them “grow” 🙂 Then took them out of the oven, warm up the oven for 350F and bake as instructed.
Hi! I’m glad that worked out well! The perfect treat 🙂
Delicious, soft and fluffy! I am now not as intimidated to make yeast leavened foods. Super easy recipe – plus a video. How can you go wrong? My only change would be not to use all the frosting as I don’t have as much of a sweet tooth
Perfect! So happy you loved these!
This recipe was amazing!! True to it’s word as the best recipe in the world! The tips were very helpful and the recipe was easy to follow. I used the directions for putting in the fridge overnight and they turned out perfect! Thanks for such a yummy recipe!
So happy to hear that! Perfect treat or brunch 🙂
Tried it .. And everything looked good until putting it into the oven… The directions say to leave in oven 350 for 20-25 min, left it for 18 min and burnt them…. Thanks… Now I would recommend 12-15 min…
Sorry to hear that! I’m not sure what could’ve gone wrong. I might suggest double checking your oven temperature!
These turned out fantastic! Still cooling can’t wait to taste them!
The best! Hope you loved them 🙂
OMG these are the best cinnamon scholls I have ever tasted. Everyone said gave it 5 stars.
Soft, lots of favour, To die for. yummo.
I’m so glad! 🙂
I have just made these and they truly are the best cinnamon rolls. Recipe was easy to follow and results are really delicious. Thank you.
Perfect! So happy you liked them 🙂
These cinnamon buns ARE the greatest ones I have ever had. My entire family agrees. Thank you so much for this recipe. These are better then Cinnabon!!!
Amazing! So happy to hear that!
I made them following the instructions as it is. Thank you so much it come out so good my family love this cinnamon rolls
Amazing! I’m so glad 🙂
Just like Cinnabon!!! Thanks for this well written and delicious recipe!!!
Absolutely! Glad you loved them 🙂
These are definitely with out a doubt the best cinnamon rolls ever. I make these every Christmas and when my family wants something delicious for dessert. They love them. Thanks for posting this recipe 😋
So happy to hear that!!
I’m not sure why mine tasted like it has mayo in it. When I taste the frosting separately, it’s fine. But when I bite on the buns with the frosting on it, I could taste mayonnaise 🙁
So strange! I have no idea what could be causing a mayo taste. You could try a buttercream frosting instead of cream cheese?
Prior to this recipe, I would use AP flour for my cinnamon rolls. Well today, I will no longer. This recipe is a total game changer and I love it! Thank you for sharing!
Bread flour is the best! Glad you loved these 🙂
These cinnamon rolls are so delicious…..I’m a cake Decorator and dont work with dough alot….but I’m so glad I chose your recipe…thank you for sharing
Amazing! I’m so glad you found this one 🙂
I made the overnight version and they turned out delicious! I live in Europe and had to convert all quantities so I will leave it here in case anyone needs it 🙂
Ingredients
– For the dough:
– 180ml warm milk (whole milk or 2% preferred)
– 7g quick rise or active yeast
– 150g granulated sugar
– 1 egg plus 1 egg yolk, at room temperature
– 57g unsalted butter, melted
– 390g bread flour, plus more for dusting
– 1 teaspoon salt
– For the filling:
– 128g dark brown sugar (light brown sugar also works)
– 1 tablespoon ground cinnamon
– 57g cup unsalted butter, softened
– For the cream cheese frosting:
– 113g cream cheese, softened
– 42g unsalted butter, softened
– 90g powdered sugar
– ½ teaspoon vanilla extract
Amazing! And thanks so much for sharing. Glad you loved these!
Will the dough be fine in the fridge if making on a Thursday evening for a Saturday morning bake? Plan to use the overnight method but an extra day in the fridge?
Great recipe For best cinnamon rolls, so easy and my second time making. Video was so helpful too. Was never able to make homemade rolls and tried a different recipe before this one it was much harder and didn’t turn out.
I’m so glad you found this one! Perfect treat 🙂
I absolutely LOVED these cinnamon rolls! I’m a newer baker, and this recipe was a good challenge and it was so fun to make! They really are the best cinnamon rolls. I was thinking earlier, since we are approaching fall, is there a way to turn this recipe into a pumpkin spice cinnamon roll? I think it’d be a super tasty adaption.
Anyway, thanks so much for this awesome recipe!
So happy to hear that! And try my pumpkin cinnamon rolls 🙂
I’m just looking at making this recipe. Wondering if it doubles well or if I should just be making two separate recipes. Thanks! Jeanette
I haven’t tried doubling this recipe, but I think that it might be fine!
I tried these tonight, first tkme making cinnamon buns and they were really tasty…probably needed less time in the oven as they were quite bready as opposed to soft but i didn’t want to underbake them…also put them in a round 9inch pan but there was loads of space after second rise so I just added in the two ends I originally cut off!
Question, I baked and iced tonight but we’ve only ate two…how is best to store the remaining buns? Already iced…ive left them in the 9inch springform tin and covered in clingfilm but wasn’t sure whether to fridge or keep in a sealed container? How long will they keep? Any reheating suggestions?
Thanks!
Feel free to keep them at room temp for 1 day and then transfer to the fridge! To reheat you can pop them in the microwave 🙂
Truly the best Cinnamon Rolls I’ve ever tasted! Really enjoyed making these and they tasted and looked so professional!
So happy to hear that, Jasmine!
Hello, I was wondering if you used salted or unsalted butter cause in the tips you said it’s better to use salted but in the recipe, it says unsalted. If I end up using the salted butter, should I still add the salt? I’m just scared that it’ll be way salty. Thank you so much. I am excited to make these!
Hi! Either will be fine and they won’t be too salty 🙂
Use this recipe today and it was absolutely magnificent, I used slightly less sugar for the frosting and the rolls are sweet enough and I brushed on some melted butter before putting the in the oven for the extra shine
Perfect! Love that!
I made this recipe more than 10 times already and it always comes out fresh when made overnight or immdeiately baked, however, when I tried freezing the dough once and thawed it overnight at the fridge, it yielded hard bread when baked. Yummy but hard. Do you have any tips on how to avoid this? Thanks!
Can you tell me more about how you are freezing the rolls?
These are the best cinnamon rolls i have made. Followed every given measurement and it was perfect! we just preferred it a bit smaller so i made around 15 smaller pieces out of this recipe. Delicious! The frosting was also great. We liked to put a bit less of the frosting but it was superb nonetheless. Thank you for this recipe!
Perfect! I’m glad that works out well. The best treat!
I made these this morning (a cool and rainy spring Sunday), and the title stands true. These are the best damn cinnamon rolls I’ve ever had. My husband and I tend to like less-sweet things, so as I do with most recipes, I reduced some of the sugar. I left the 1/4 C sugar for the dough, but reduced the 2/3 C brown sugar down to 1/2 C. Next time I make them I might reduce it even more, they were incredible but still a touch too sweet for us.
I also did not have enough cream cheese for the frosting, so I mixed it as is and supplemented with some warmed milk until I hit the consistency I wanted.
I saved this recipe in my personal “cookbook of favourite” that I store all my favourite recipes in. Thank you for sharing this amazing recipe!! Would recommend, 10/10.
Amazing! Let me know how it goes reducing the sugar a bit. So glad you all loved them!
These were amazing! This was my first time making cinnamon rolls and between the easy to follow instructions and the video, it was much easier to make than expected! I opted to make a glaze rather than the cream cheese frosting. If you’re looking to make cinnamon scrolls – recommend following this recipe!
Love it! I’m glad you gave these a try!
This was amazing honestly one of the best recipes out there
So happy to hear that!
This is my go-to cinnamon roll recipe! Every person I have made these for say it’s the best cinnamon roll they have ever had!! Thank you!
I’m so glad! 🙂
do you happen to know the nutritional information? thanks.
I don’t calculate nutritional information for my more indulgent recipe as they’re meant to be a special treat 🙂
THE TITLE DOES NOT LIE. These were amazing and easy to make. I never need to go to Cinnabon again. I never leave comments or ratings but this recipe deserves it.
I’m so glad you loved them! Thanks for your comment & rating 🙂
The name says it all – stop what you’re doing and make these cinnamon rolls! These have quickly become a tradition at family events and everyone I’ve shared this recipe with LOVES them. Totally worth the time and effort!
Amazing! So happy the whole family loves them 🙂
So delicious and easy to follow! Thank you!
Absolutely! Glad you enjoyed!
These are wonderful cinnamon rolls. Love the icing.
So happy to hear that!
My daughter has an egg allergy. Can I remove the egg as you did in the pumpkin version? If so, what should I substitute for it? Thank you!
I would suggest replacing it with a flax egg or egg alternative, sorry!
Love this recipe, it is the best one I’ve ever made! I didn’t alter the recipe…and left the icing off so everyone could ice their own according to how sweet they like them.
So happy to hear that! And great tip for the icing 🙂
I’m metric so would have liked a few more bits of info. Like weight of flour and butter.
Temp to cook them at.
I used 125gms of butter
600gms weight flour
I cooked till internal temp of 88degree Celsius (190f) .
Worked great.
Skipped the icing as a pref.
The time we’re a all gone in Aprox 30secs.
This is an easy pleaser.
I don’t typically bake in weighted measurements, which is why you’ll find cups here – sorry about that! I’m glad your conversions worked out well!
I made these, easy to follow directions. They turned out fabulous, the family scarfed them right up. I didn’t even get to have one with my morning coffee…
Will be making them again soon….
Amazing! So glad they were a hit 🙂
These are Absolutely the Best Ever Cinnamon Rolls Ever!! So easy to make. I got raves about them and it took me back to my childhood. Thank you so much! Only change I made was More Cinnamon.
Love that! So happy everyone loved them.
Is the oven temp for a fan oven? Can’t wait to try!
For a regular oven!
Made these today and they are AMAZING! Halfed the frosting recipe since I only had half a block of cream cheese but it was just enough! The dark brown sugar makes all the difference Will definitely make these again!
Perfect! So happy you loved these!
these are SO good and easy to make from someone who does not bake often. Definitely will be using this recipe on special occasions. THANK YOU!
Absolutely! These are perfect for holidays, birthdays, or just weekend baking 🙂 glad you loved them!
Hi, I’m really excited to try these out but I can’t find anywhere on your site what kind of cup measures you use, are these measurements US cups (240mL) or metric (250mL)? Thank you!
Hi! I use US cups. I think people have commented with their weighted measurements above, too, in case that helps!
I just made the recipe and it was a total hit! The rolls have a perfect fluffy consistency and have a great taste. Only problem is that my husband already ate half!!
So I followed exactly the instructions, just added a bit more fluor (that depends on your local ingredients) and a bit more cinnamon (personal taste). Also I used fresh yeast (21g) instead of dried one.
The baking time for me in a oven with top and bottom heat, at 180°C, was 21 minutes.
Just for the next time, I would reduce the amount of frosting in approx. 20% (again, my personal preference).
Thank you for sharing this wonderful Recipe!
So happy these were a hit! And yes feel free to frost as you like 🙂
I needed a rainy day activity and holy moly were these the best. They were a labor of love but so so worth it. The whole time I worried I was messing them up because not only was this my first time EVER working with yeast, but I also failed to follow the specific instructions of TRUST ME USE BREAD FLOUR (I only had whole wheat on hand), and I don’t have a stand mixer. Per my husband, “These are ******ing awesome!” On a more polite note, thank you for such a wonderful and easy to follow recipe. Please make a cookbook.
Such a great rainy day activity! I’m glad they worked out well 🙂 Hoping to make a cookbook in the future – thanks, Hannah!
I doubled the recipe and it worked perfectly. This is a huge crowd favorite and I will for sure be making this again. SO GOOD. The only thing I had to change was the time in the oven but everything else is perfect.
Amazing! So happy to hear that 🙂
I only have weighing scale. Will someone please help to convert these ingredients into metric (e.g. grams or oz)? Thank you.🙂
Really are the BEST CINNAMON ROLLS EVER! I’ve made them 6 times during quarantine for friends and family porch drop offs. Even turned them into pecan rolls once! I just attempted the freezing before baking method and I’m here to tell you they are JUST AS GOOD if you make them a week in advance and freeze them!
Amazing! So happy you’ve been loving these!
I made these yesterday and they were just perfect! Soft, sweet, and moist. The entire family loved it. By the way, if i wanted to be like mini cinnamon rolls would the temperature and time in oven change? Thanks so much for sharing this recipie 😘
So happy to hear that! I think it would be the same, but you could check 5-10 minutes earlier if you are worried.
I have made cinnamon buns all the time and for many years. These are now my favourite! Wow the dough is exactly what I have been trying to accomplish. Thank you so much ! This is a game changer for my house !
Amazing! So happy to hear that, Kim 🙂
Hi, I was wondering if I should put this on the middle rack of the oven when baking or different?
HI! Yes the middle rack is best.
I have made these before to bring to a friend’s house and they were a massive hit. THis year my daughter is asking for these to be her birthday cake! I wonder if I should do a double batch and then layer when I ice them or if I should just do the single pan?
Such a great birthday treat! Hmmm I haven’t tried making a double batch so I’m not 100% sure. I might suggest doing 2 separate pans to be certain 🙂
These are the absolute best cinnamon rolls I have ever tasted.
I’ve made them numerous times and given them out to friends.
Everyone loves them.
Thank you.
Next time I will add a little apple in them.
Yumm yumm..
Amazing! So happy to hear that.
Hi
Is it 350F in a fan oven or without fan? They look amazing!
Hi! Just a regular oven 🙂
I’ve made these twice and the first time these were amazing and gone quickly. So I made them a second time (next day) with self rising flour because I had run out of bread flour. Use BREAD FLOUR. Do not substitute. It will not be the same or as good. I’m excited to say I can make delicious cinnamon rolls.
Can I get this recipe in metric please?
Unfortunately I don’t weigh my ingredients but check the comments towards the end I think people have added the measurements!
I made these cinnamon rolls and they are the best bread dough recipe that I have tested in my 40 years of baking 🤗😃👍 These are so scrumptious and delicious I had to eat one before supper ….lol
So happy you loved them! The perfect treat 🙂
It turned out lovely!!! I had to tweak the recipe, as my first attempt the dry ingredient seemed more than the wet counterpart. It became a dry dough and didn’t mix well. Instead of putting the wet ingredients on the mixer bowl, I put the flour and salt first and mixing the liquid separately then pour it into the mixing bowl once. Since I’m using the active dry yeast, I need to wait untill the yeast is activated before mixing it with other wet ingredients. It’s probably best to include the weight of the ingredients as using the cup measurement can be a bit inaccurate, but overall great recipe
I’m glad these turned out well regardless! I don’t typically weigh my ingredients so I’d suggest checking out an online conversion calculator.
Giiirrrlll these cinnamon rolls were so delicious! My boys devoured them in no time flat. This is such an easy recipe to follow and simple if you have a stand mixer. Thank you!!!
So happy you both loved them! The perfect treat 🙂
Hello, Monique. Thanks so much for your amazing recipe. Do you know how many ounces is the cream cheese filling? Like when you combine all of the frostings ingredients, how many ounces does it make in total? Thanks again.
Five Stars!!!
Following the recipe as written with the following substitutions: all purpose flour, light brown sugar, active dry yeast, and 1% milk. I used the overnight method and put the spiced, cut rolls in a butter greased round pan, covered with cling wrap and put in fridge. The next morning I took them out, uncovered them and put them in the oven while it preheated. While the rest of breakfast was cooking the cinnamon rolls were baking. Total cook time was about 22 minutes including preheat. I didn’t set a timer I just kept checking for browning on the tops. Once they were nicely browned on each roll I turned the oven off and let them sit in the oven maybe five more minutes. I had cream cheese frosting from another baking session so I used it instead of making more frosting. These cinnamon rolls were gorgeous to look at and heavenly to taste. I have to make them again soon to try your frosting recipe. Then make them again when I get bread flour. Thank you for sharing this aptly named recipe. ⭐️⭐️⭐️⭐️⭐️
Amazing! So happy you loved these 🙂 Such a great treat!
The instructions were kinda difficult to navigate but the end results seem to be worth the efforts. The prep work is easier if you measure out ingredients first and group them together by stage of cooking
That’s a great tip! After you’ve made them once it becomes even easier the second time around 🙂 Glad you liked them!
You are right! This is the best recipe I ever tried making for cinnamon rolls and they all turned out beautiful, fluffy and delicious!! Thanks for sharing!!
I just made this amazing recipe. So good!! I added a bit more milk while making the dough.
Perfect! So glad you loved these!
Recipe was easy and made the Most Wonderful Cinnamon Rolls I’ve ever tasted 👍
So glad you loved them!
Too bad I can’t post a pic of my creation to show how much I love this rolls! I tried other recipes before and they turn hard the next day, but these ones are really soft! I just adjust the cream cheese frosting by cutting down on powdered sugar. I reduced the sugar for the filling too and added a little bit of cocoa powder. Thank you so much!
All I can say is they were well worth the time, absolutely delicious!
Agreed! Glad you loved them 🙂
The instructions were lacking. Missing: type of oil to put in rising bowl and that you need to let the yeast sit before adding eggs/sugar in. Reference video more because it is hidden in the bottom.
Hi! You can use any oil you’d like, which is why I don’t specify (it’s just to prevent the dough from sticking to the bowl). Also, the ingredients list active/quick rise yeast, which does not need to be “proofed” and therefore doesn’t need to sit (I mention this within the post, too). Hope you love these!
Umm…. So my first time making cinnamon rolls and HOLY. COW!!!! These were the most amazing things ever and I damn near gained back all of the weight I’ve lost because they quickly became a weakness. Super soft and gooey and just delicious!!!! I want to make them again but am currently OUT OF BREAD FLOUR!!!! Is it possible to pull this recipe off using All Purpose Flour instead??!
omgsh I haven’t even iced them and they are so good! I’ve made these before and I figured what a great fall dessert at thanksgiving! I was worried because I thought I had enough bread flour but I didn’t and I had to add 2 cups of AP flour (I doubled the batch) but they are still so delicious! I will note that with just bread flour they are much fluffier but these still came out fluffy and delicious!
I have made these cinnamon rolls at least 10 to 15 times already and it is so delicious! Ty for this recipe. It has not failed me yet. It’s simple and one thing I make sure to use is King Arthur bread flour it’s a bit more $$ but worth it.
Fantastic recipe, super simple and delicious!! My cinnamon rolls were so fluffy and ooeygooey 🥰✨
HEAVEN! The most delicious I have ever tasted!
Every time I bake this recipe i double the recipe, everyone loves a sweet gift!
I do change the icing to 2tsp vanilla extract concentrate, makes it just that much more irresistible.
Followed the recipe exactly, used bread flour. These are absolutely delicious!!!! Exactly as portrayed. This is now my go to recipe.
Amazing! So happy to hear that 🙂
Hello, I had a question. How many ozs is the cream cheese frosting in total? Like when you combine it, how much ounces does it make? Thanks
Hi! Hmmm I’m not 100% sure as I don’t typically weight my ingredients. Sorry!
This is the best cinnamon roll recipe I have ever found. Perfectly gooey! Just amazing.
The recipe was perfect . Followed to the T and dough rose beautifully. The filling went in great and sliced amazing .
Will overnight bale them tomorrow
Amazing! I’m so glad 🙂
Followed the recipe as written except used whole wheat bread flour rather than white bread flour. The buns when fluffy and delicious!
Will definitely make this my go-to recipe.
I’m glad that worked out well! Perfect treat 🙂
I made these a few times and are so good!!
Question – can I let the dough rise overnight on the counter before rolling it out? I’m using active dry yeast.
So glad you like them! Unfortunately I would not recommend this at all. The dough would likely overproof if not put in the fridge as the overnight instructions indicate.
They are fantastic! My family loves them
I am an avid baker, these are the very best rolls I have found to make. thanks!
Amazing! So happy to hear that 🙂
My husband declared these “better than Cinnabun” 🙂 They turned out really well! I appreciated the instruction to “under bake just slightly so the centers stay soft”. That was on point.
Amazing! So happy to hear that 🙂
When she says “best cinnamon rolls ever”, she is not kidding. My boyfriend is OBSESSED with cinnamon rolls to the point where every time we travel, we do extensive research into where to find the best ones – we’ve even gone to specialty stores in Barcelona. He told me these were the best he’s ever had in his life. I followed the recipe to a T (which I think is probably very important) and would also recommend following along with Monique’s video instead of reading the steps – found it much easier!
No way! That’s amazing 🙂 so happy these were a hit!
THis is my go to recipe for cinnamon rolls and they always a hit in my family! Thanks to you, and your amazing recipes, I now love baking!!
So happy to hear that! I hope you keep finding recipes here that you love 🙂
Hi. Could you please clarify if it’s salted or unsalted butter? The recipe ingredients list states unsalted, but within the description you mention that you prefer salted. Thank you!
These are the best! So soft and fluffy. And the frosting is luscious, creamy and sweet but not overkill. I enjoyed making them, too. Will be making this recipe again!
Love, Love, Love! So soft and yummy! So easy to make and well worth the time. Family and friends are always requesting these. I give these as gifts at the holidays in a pretty baking dish they can keep. 🙂
I use your recipe and never failed so far! Thank you so much. But this time, I have a question here, how long do we need to knead the dough by hand? 😅
I’m so glad! About 8-10 minutes 🙂 It’s an arm workout but worth it!
One of my goals in Covid was to make and master cinnamon buns ;). I’ve tried two recipes and these were the crowd favorite. The dough came together easily and they were really good. I used white sugar in the filling, I’m not sure why, but they were delicious. Making again for a friend!
Perfect! Glad you loved these!
Just making this recipe for the third time in a week! Have had to make double the last two times as it disappeared so quickly! Just delicious. I love being able to make it the day before, refrigerate overnight and bake for morning tea.
My new favourite recipe, thanks.
First time I tried and it was a success! Thank you Ambitious kitchen! The buns were soft and yummy.
Amazing! I’m so glad 🙂
I made these last night and cooked them this morning and OH MY GOODNESS! They were delectable! I will definitely be making them again!
So happy to hear that!
I have tried this recipe for this first time and it looks like something didn’t go well. The dough was sticky and I added couple more spoons of flour but it was still extremely sticky. I couldn’t even form a ball after a few attempts. I had to add more flour. It did raise really well but dough was still much more loose than what’s on video and there was much more of it. I struggled spreading butter…made it happen but the roll was much bigger than needed and didn’t look nothing like what is on the video. I did follow the record exactly and I’d appreciate some help to figure out where I could have done something wrong? I’d like it to work 🙂 I am not a baker and quite sure it was me so any suggestions are welcome.
Hi! So sorry to hear this, sounds like you might not have properly measured your flour and that you might have needed a bit more! Try again, you’ll do great!
Bonjour,
J’ai testé ma 1ère recette américaine avec votre recette, un vrai régal !!
Cependant, j’ai une question : comment conserver le reste des brioches afin qu’elles restent moelleuses : réfrigérateur ? sur une assiette à température ambiante, ou dans une boite ?
Merci pour votre réponse
( je suis française alors j’espère que vous comprendrez ma demande)
Hello,
I tested my 1st American recipe with your recipe, a real delight !!
However, I have a question: how to store the rest of the buns so that they remain soft: refrigerator? on a plate at room temperature, or in a box?
thank you for your reply
(I am French so I hope you will understand my request)
Hi! Feel free to leave these covered at room temperature for 1 day and then store them in fridge 🙂
Excellent recipe! I used a blend of brown sugar and dark brown sugar in the filling, but otherwise left the recipe unchanged, although I didn’t end up using any icing, as it was quite sweet. Lovely recipe, rose perfectly and are excellently sized for snacking 🙂 I actually ended up getting thirteen inch-thick cinnamon rolls out of this recipe. I’ll definitely use it again!
Perfect! So glad you enjoyed 🙂
I’ve made a lot of cinnamon rolls over the years and this recipe is my very favorite. The milk and bread flour add to the fluffiness and this is definitely a keeper,
So happy to her that!
These are absolutely delicious, I just made them over the weekend & ended up doing a second batch, everyone really enjoyed them, the we’re a hit in my family!!!
Amazing! So happy to hear that 🙂
Hi! Can I use half all-purpose flour and half bread flour?
Hi I recommend bread flour for best results, but I think that should work.
I’m not partial to cream cheese frosting. Is there something else I can use to glaze the buns?
Sure! Feel free to use a glaze like the one in this recipe.
Hi. What egg size should be used in this Recipe?
Medium or large should be fine!
Love these cinnamon buns! Do you have any recommendations for a pumpkin cinnamon bun?
Yes I have a recipe for them here!
Thank you for this recipe and easy to follow instructions. I made this for the first time today and it was a huge hit with my husband and children. I live in the Uk and my house is not the warmest house. I had to add an extra hour to the first rising and an extra 30 minutes to the second rising. I rolled the dough out on floured baking/parchment paper. I found that I could then lift the dough using the paper to get a nice tight roll.
Absolutely! I’m glad that worked out well 🙂
I just made these for the first time today. Although it takes a while for the dough to rise they are WELL worth the wait! They are beyond delicious and the icing is the perfect finish. I made the recipe as is. 10/10
Amazing! So happy you loved them 🙂
Wow! I’ve been wanting to make these for sooo long. Then finally, my husband says to me “I’m really craving a warm gooey cinnamon roll…”. I knew exactly where to go for a recipe and I’m so glad I did. They turned out amazing. So delicious. I have a very happy household!
So glad you found these! Perfect for that cinnamon roll craving 🙂
My rating is 5 stars but the site won’t let me. The explanations of ingredients was most helpful, although I did have to look up conversions from cups to gms and mls and Fahrenheit to centigrade. The well written instructions made this recipe so simple and the result was amazing. All gone in a matter of moments. I didn’t do the frosting but brushed with melted butter and Demerara sugar 5 mins before end of cooking. Highly recommended.
So glad it worked out well! Perfect treat 🙂
LOVE! For someone who doesn’t bake a lot, I love easy-to-follow recipes like this. I used my hands to knead the dough for 10 minutes instead of a stand mixer and they came out perfect! Thanks Monique!
Amazing! Glad you loved them!
Love the recipe!! Definitely much better than the puff pastry ones I used to make.
So happy to hear that!
Can i make and roll these the night before and bake them in the morning?
Yep! Check the full post for instructions of how to do so 🙂
These were just perfect, I did lemon icing instead but the scroll recipe is fantastic! Making them again today.
Love that idea! Delicious 🙂
Would muscovado sugar work in this recipe please?
Hi! I haven’t baked with muscovado sugar so I’m not 100% sure but I think it should in place of the brown sugar only. The molasses flavor will likely just be more intense.
Love, love, love this recipe!!! The cinnamon rolls turned out perfectly—soft, not overly sweet, beautiful appearance, and delicious!! I will definitely be making these again, but I’ll have to double the recipe because everyone loved them!!!!! 💗
I’m so glad! Such a great treat 🙂
So amazing. First time baking these and ever using yeast and I’m thrilled with the results.
So happy to hear that!
I am baking the cinnamon rolls this morning, hope they are ok. The video gives different instructions than the printed instructions. video says to cover and refrigerate after the second rise. The printed instructions say to cover and keep in fridge then let rise just before baking in the morning. Please clarify. Thanks
Hi! Cover and keep in fridge then let rise BEFORE baking, the printed instructions are correct. So sorry about that!
These rolls were delicious! I made them in my Bread Make. I heated the Bread Maker bowl by filling it with boiling water for five minutes and then discarding the water. I increased the milk to one cup and used one egg (no extra yolk). I put the milk, yeast and sugar in the Bread Maker. When it started foaming, I added the egg, butter (softened, not melted), flour and salt. I ran the dough cycle of the Bread Maker and took the dough out after the first rise. Then, I made the rolls as directed.
Perfect! I’m glad it worked well in your bread maker 🙂
I made these rolls unplanned so I used what I had in my pantry. This is an awesome cinnamon roll recipe. I used all purpose flour and they still turned out amazing. I used sweetened condensed milk and it worked fine but next time I’ll do the recipe as written. If they turned out great now, I can’t wait to make it as suggested. So delicious!!!
I’m glad they still worked out! Perfect treat 🙂
I have been looking for and trying recipes from many famous chefs. None compared to the result, simplicity and easiness to make as yours. The tips about the bread flour and cooking time made all the difference for me. I have never been a frosting fan but this decadent one married well with the bun. I double batched it and made one the same day and the other the next morning. Both came out great! The buns did not dry out even overnight. Personally, I might add more cinnamon to get a bigger punch the next time. This is not for the faint of heart nor the diet-conscience. But a treat for your loved ones once in awhile is certainly welcomed. Thank you for sharing.
Amazing! So happy you loved these!
A very aptly titled recipe! The dough is really well kneeded and felt so tough I was worried I had overworked it. But this recipe was spot on, deliciously soft rolls came out of the oven! Absolutely gorgeous recipe. Thank you!
Amazing! Glad you loved them!
Amazing easy to make cinnamon rolls. These were fun to make. I had never made cinnamon rolls before.
I’m so glad you loved them!
These are AMAZING truly
So happy you loved them!
This is by far the BEST cinnamon roll and frosting recipe. I’ve been making these for a few years now for holidays and just good ol desert and I’ve had so many people say its one if the best homemade ones they have tried. I give them your recipe everytime. This will always be my go too for cinnamon rolls. No other recipe has been as good. They are super fluffy and soft. They have the perfect cinnamon and brown sugar and that frosting! Oh my goodness dont gst me started! Thank you for this recipe!
Amazing! I’m so glad you love these 🙂 such a great go-to!
This is a delicious recipe. I went to bed last night craving cinnamon rolls and woke up this morning to search for the perfect recipe. This was perfect, about 2 1/2 hours from start to finish, well worth the wait. The dough was lovely and perfectly easy to handle. The bread flour makes all the difference in the texture of the finished roll. Thanks for the recipe!
I’m sorry, I didn’t mean to leave my email above. It should say Danielle for my name. Can you help me with that?
Such a great brunch treat! Glad you loved it. I’ve also updated your email 🙂
Tried it and loved it! Fluffy and soft and yumsss!!! Goodness in every bite! Thank you for sharing the recipe
So glad you loved them!
So delicious. I don’t like cream cheese so I just used butter cream icing instead but the rolls are so delicious.
Perfect! Glad you enjoyed!
How would I adjust this recipe if using Active Dry Yeast?
Hi! You’ll just need to make sure that you “proof” it by dissolving it in milk and a little bit of sugar until small bubbles form.
I am a fairly accomplished baker, bread however, has always been a weakness of mine. This recipe was probably the 10th I’ve tried throughout the years (determined to nail cinnamon rolls!) and they were damn near perfect. This is saying a lot since I live in high altitude/desert region and had to use less flour than the recipe called for. I will be using this recipe again to see if the tweaks I suspect I need will lead to perfection! In the average kitchen I am confident you will get fantastic results with this recipe as-is, no tweaks needed!!!!
Amazing! I’m so glad you loved it!
These are a staple in my household. We make them every Christmas morning and on big occasions like birthdays. So delicious and comforting and a favorite tradition!
So happy to hear that!
I followed the recipe exactly and they turned out perfectly. I’m already planning to make these for Thanksgiving week.
Amazing! Glad you loved them!
These are a regular in my household. My husband wanted these for his birthday instead of a cake. I never knew how easy it was to make cinnamon rolls! I always felt intimidated by them but your video and instructions make it so simple. I use regular flour instead of bread flour. Thanks for a great recipe!
Amazing! So glad they turned out well 🙂 best birthday treat!
i usually NEVER rate the recipes unless i have a question. but this… it was too good to leave. it was so soft and fluffy and it tasted like heaven. it was the perfect ratio of cinnamon and brown sugar. i used AP flour instead of bread flour because it wasnt available. its amazing! wow! thanks for the recipe!!
thanks so much for your comment & rating! glad you loved them 🙂
Just made these – They are the absolut best cinnamon rolls I have Ever had :-D. OMG so soft, sweet and just yummy! We are in lockdown here in London, UK – and these are just perfect!
Absolutely! Glad you tried these ones!
I can truly attest to the fact that these are THE best cinnamon rolls I’ve ever had!! Ooey gooey goodness. I made 2 batches for 2 birthday boys and they loved them. It’s tough to stop at just one. I even added coarsely chopped walnuts and came out great..
Thank you for sharing this gem of a recipe with us!! It’s our forever go-to recipe now.
Amazing! So happy to hear that 🙂
Easy to follow recipe, awesome result! It really is a perfect cinnamon bun! Thank you!!!
So happy you loved them!
I am so excited to make these! Question? You said in your tips that you use salted butter, but the recipe calls for unsalted. Has anyone made these with salted butter? How did you like them? TIA!!!
Yes! I only had salted butter so I used that in both the frosting and dough, still absolutely delicious!!
They’ll be delicious with either!
I made these about a week ago and I’ll probably be making them again this weekend 🙂 i modified the recipe and swapped out some of the cinnamon for pumpkin spice and added some more cinnamon (abt 1/2 tsp more) They turned out great! I didn’t use bread flour and they turned out perfect
Perfect! Love the idea of adding pumpkin pie spice 🙂 glad you enjoyed!
Are the cinnamon rolls better when they are made fresh instead of overnight? Thx
Hi! Because you’ll bake them the same with the overnight method, they’ll be equally as delicious that way 🙂
Hands down the most delicious cinnamon buns I have ever made. The dough was soft and fluffy, and even the next day I was able to enjoy them fully without needing to heat them up! I used all-purpose flour as I had no bread flour on hand.
Perfect! So happy to hear that 🙂
They were great! I’ve made this recipe 5 times now and they turn out perfect every time. Super light and airy, but decadent and delicious. Highly recommend this recipe!
Amazing! So happy to hear that!
These are delicious, and so easy to make! I used to be intimidated by cinnamon buns, but no longer thanks to this fail-proof recipe. I changed the baking temp to 375 since my oven seems to take longer than every recipe indicates for time, and they turned out great! Thank you for breaking my cinnamon bun fear, this recipe is a keeper.
So happy to hear that! Glad you enjoyed 🙂
These are soooo yummy and fluffy. Just one issue—not sure if I let them over-rise of if I used too much ADY (I didn’t have the rapid kind) but they rose so much they spilt over the 9” cake pan lol. That’s okay though I can get behind giant cinnamon rolls 🤣
Whoops! They could’ve been over-proofed or rolled a bit too tightly if the middles were popping out. Glad you enjoyed regardless!
I tried it last week and it was almost perfect i am doing it again and giving some to my friends, its absolutely amazing . thank you
Love it! I hope they enjoy, too!
These were great! They were incredibly easy to make (for some reason, I’m always nervous baking with yeast, fearing it won’t work!) and the ingredients were simple. The only thing I would’ve done differently is roll my dough thinner. I had it a little thicker; it wasn’t bad by any means, but I like a little less dough between layers. Excellent! Thank you!
Perfect! Baking with yeast can be intimidating but you just have to trust the process 🙂 Glad you loved these!
Made these for my grandchildren today
With the addition of 1/2 tsp madagascan vavilla extract and 1/2 tsp round cinamen in he dough mix
Added halfe cup sultanas to rolled out dough after butter and sugar mix
Topped with vanilla icing
Love it! Sounds delicious!
If dough is 14 inches long cut into 1″ pieces you have 14 pieces not 9I realizw e this as I was cutting.So you need two pans for rolls.I made a second roll and cot into 1 1/2 ” which made a nicer size roll. Flavor wise Icing was excellant, .I did a second rise which took 45 minutes wouldn’t hurt to rise for an hour for a bigger roll for 1 inch cut. Dough was frozen bread dough which wasn’t quite as sweet bread but with icing no one noticed.
sounds like you rolled them up from the incorrect side. Per the directions, the dough should be rolled from the 9 inch side (smaller side, not larger 14 inch side). After rolling you’ll likely have 10 inches from the dough stretching a bit and you’ll cut off some of the end so you’ll be back at 9 inches, which equals 1 inch per roll. Hope this helps!
Definitely the best recipe for homemade cinnamon rolls! Followed the recipe exactly and the results were what I have been looking for in a great cinnamon roll. Wonderfully tender with a gooey center. The second time I made them I added a 1/2 to 1 tsp ground cardamom to the dough before kneading, which gave the finished rolls another layer of flavor. Love this recipe!
Love it! So glad they were a hit!
AMAZING!! The best cinnamon rolls ever! I will definitely be baking them again. Greetings from the UK:) xx
So happy you loved them!!
Without a doubt the BEST EVER. You HAVE to make these!!!!!
So happy you loved them!
I used unflavored almond milk, all purpose flour and light brown sugar and these came out AMAZING!!! So tasty and such a simple recipe. I will have to try with bread flour next time 🙂
Perfect! So glad you loved them!
This was a FANTASTIC RECIPE!!! Made it for family and friends and they all loved it. The frosting was phenomenal.
I’m so glad!!
Question: when you say you prefer salted butter, but then call for unsalted butter in the recipe – I’m curious, where do you use the salted butter? In all three parts of the recipe? The dough? The filling? The icing? I love salted butter, so just trying to clarify how you use it when you make these rolls? TIA!
feel free to use throughout! it’s my personal preference 🙂
I made this recipe as is… rapid rise yeast and bread flour. It is the BEST cinnamon roll recipe I’ve ever made. The bread flour works wonders! All this time I thought I was overkneading.. and it was just the difference in flour! I”m off to take family and friends some breakfast! Thanks so much, Ambitious Kitchen!
Bread flour is such a game changer! So glad you loved these 🙂
Thank you for a recipe that was easy to follow and I’m a little jealous of everyone’s success with this recipe… I’m not a novice Baker and wanted to try this due to the many positive comments. Sadly, my rolls came out dry and hard. I followed ingredients and method to the T with a baking time of 20 minutes. The dough rose beautifully so not sure what happened. Almost afraid to attempt this recipe again…..
So sorry to hear that. It sounds like maybe your oven runs hot and overbaking was an issue.
I’ve tried many cinnamon recipes and have never been happy with any of them until this one. They were delicious. I made them yesterday and have been asked to make more today. So off to the kitchen. Thank you!
Amazing! So happy to hear that 🙂
These were the best cinnamon rolls I have ever had in my entire life. I made them for my family and friends, Who spent the remainder of the weekend telling me how delicious they were. Everyone who tried them wanted me to make them again and said that it was the best thing I had baked all season. It was a very easy to follow recipe, I opted to let them rest in the refrigerator overnight and baked them the next afternoon to serve them as a dessert that night. My boyfriend and I also ate them as breakfast the next morning and they were just as good. The only change was I added a little bit less cream cheese to the frosting because my boyfriend is not a huge fan of cream cheese (but even HE said the frosting was delicious). I will be baking them again this weekend because I just can’t get enough! I don’t have a standing mixer so I mixed everything with a wooden spoon and kneaded with my hands. Such a fun and easy recipe with the TASTIEST results.
So happy to hear that, Cassandra! They’re such a fun project and so delicious 🙂 glad everyone loved them!
Follow the recipe and they will turn out amazing! Seriously though, Cinnabon ain’t got nothin’ on these cinnamon rolls. Monique is the best!
Yes!! Glad you loved them!
Hoping to encourage anyone that’s on the fence that you should 100% make these. If I can do it you can too. I’m a totally amateur baker who has never even attempted anything like this before and they turned out exactly as described. I guarantee if you follow the instructions you will have the most delicious cinnamon rolls.
Absolutely! So glad you gave these a try and loved them!
I don‘t know if I did something wrong but my cinnamon rolls didn’t have any flavor. They were super blend! I am very sad and disappointed because I was so excited to try to make my own cinnamon rolls. Well I will keep trying and I will do my best to find the best cinnamon roll recipe.
Sorry to hear that, Alice! Did you add the right amounts in the filling? They should be perfectly sweet and the glaze adds even more flavor.
These cinnamon rolls are absolutely amazing! They took some time to make, but they were pretty easy, especially for my first time making cinnamon rolls, and they taste fantastic. Definitely going to keep this recipe around for a long time!
So happy you loved them!
10/10 BEST CINNAMON ROLLS ON THE PLANEY OMG SO FLUFFY
Glad you love them!!
OMG this is amazing. Best cinnamon rolls ever!
So glad you loved them!
I’ve been searching for the perfect cinnamon bun recipe and this is it! The dough is so soft and fluffy, absolutely delicious. Thank you for sharing!
So glad you loved it!
WOW. I followed the recipe to a T. This was my first time EVER making a yeast dough, AK, you’ve outdone yourself. Thanks for making this a fun and easy to follow recipe! Everyone can’t wait for me to make them again.
So happy to hear that! 🙂
I rarely write reviews but needed to say these cinnamon rolls are seriously the best thing I’ve ever made. I just got a kitchenaid stand mixer and these were the first thing I made with it. Recipe is quick and easy to follow.
So happy to hear that! Thanks for your review 🙂
Wow! I was just browsing and came across this recipe! I wish I hadn’t made it! Lol! The 15 pounds I’ve lost during COVID will be back before I know it! I watched the video just to be sure I was understanding the directions which were very easy to follow. I mixed the dough in my bread maker using the dough setting, then plopped it on my cutting board, it rolled like a charm! Butter was spread, brown sugar mixture sprinkled, rolled, cut and placed in pan to rise for 1 hour. Easy Peasy! And I usually don’t have much luck with making cinnamon buns! This recipe is a keeper!
Perfect! So glad you enjoyed!
Delicious and as easy as described! The best I’ve ever made or had!
So happy to hear that!
SOOOOO YUMMY!! Ambitious kitchen is my go to for recipes because they’re amazing every time!! This recipe no joke tastes just like cinnabon- if not better! Very easy to make, with ingredients most have around the house. Would definitely recommend!! This will be go to recipe from now on.
So happy to hear that, Anna!
fabulous recipe….5 stars!
So glad you loved them!
Was so intimidated by this recipe, but it was so easy. Great directions and helpful video!
I’m glad they were helpful! Such a great treat 🙂
the best cinnamon rolls i’ve ever tasted! family favorite on this thanksgiving morning!!
So happy to hear that!!
I tried it and its perfect,, thank you very much for sharing your recipe
So happy to hear that!
I don’t think I have ever commented on a recipe in my life. I also am very picky with cinnamon rolls. Even Cinnabon has let me down a lot lately with bland dry rolls with little to no icing… 🙁 BUT THIS RECIPE OH MY GOSH. Yeah it was a little bit of work, but every second I spent prepping and making this while my toddler yelled at me was so beyond worth it. I didn’t know cinnamon rolls could be this good. The only thing I changed/added was that I doubled the icing recipe because… WHY NOT. It’s 2020. I wish I could give this ten stars. Thank you for sharing this recipe, it has landed itself a very coveted and selective page in my cookbook. 🙌🙌
Amazing! I’m so glad you found this one 🙂 All about the extra icing!
These are so good!! The title doesn’t lie. 🙂 I’ve made these three times in about a months time.
I’ve also used just the dough recipe to do an orange variation. Filling is 1/4c softened butter, 1T orange zest and 1/2c sugar. I glaze instead of frost, with 1/2c powdered sugar 2T fresh OJ and 1T softened butter.
Both are delicious!!! Thank you for sharing this great recipe! 🙂
Love that!! I’ll have to try the orange variation soon 🙂
I made these today using just plain flour and they turned out wonderful. I actually used too much sugar, cinnamon mix but again it added to the overall yumminess of the buns. I’ll definitely be making them again.
Perfect! Glad you loved them!
We love this recipe for cinnamon rolls! We make these for holidays and birthdays in our house. It’s the perfect combo of cinnamon and sugar and the rolls melt in your mouth.
Love that! So glad it’s a hit 🙂
Used the recipe for the cinnamon roll icing. It was INCREDIBLE! Best ever. Can’t wait to try the recipe for the cinnamon roll dough. Thank you!
So happy to hear that!
These really are the best cinnamon rolls you’ll ever eat!! My husband keeps going on and on about how delicious they are 🤩
So glad you both love them!!
I am typically not a patient person but these were 100% worth the wait! Super easy to make in my KitchenAid mixer. The hardest part was waiting for them to rise!
Absolutely! Glad you loved them!
This is an excellent recipe. I followed everything exactly as explained and they turned out great. I’ve frozen half the batch to make later.
Perfect! Glad you loved them!
I’ve made this recipe twice. The first time I do not think I let my yeast bloom as long as it needed to and my rolls never fully raised. They were still delicious but a little flat. I was determined to make this work and I tried again this week and oh boy am I glad I did! This time I took my time, let the yeast get nice and foamy and I think it made all the difference. I somehow ended up with three extra rolls (I’ll be more careful with my cutting next time) but they were light and fluffy and such a fun project. I was so proud to show off this creation to my family and I highly recommend you try it!
Amazing! I’m glad they worked out well the second time around 🙂
Hands down the Best cinnamon bun recipe!
So glad you loved these!
These were easy to make and it cam out so amazing! Cinnamon rolls on steroids. Thanks for the recipe. It’s just as good as Cinnabon. I baked for 23 mins. Wasn’t watching time. I had put foil on top so it wouldn’t get too brown. My bake for 20 next time. They were still soft and fluffy!
Perfect! So glad you loved them!
I made these for Thanksgiving morning and they were delicious! Everyone loved them. I am the type of person who will try multiple different recipes to find the best and I was completely satisfied with this one! I tweaked the frosting recipe slightly based on our taste preferences (2 oz cream cheese, 2 tbsp butter, 3/4 cup confectionary sugar and 1/2 tsp vanilla) but no other changes.
So happy to hear that! And yes, the frosting is great for customizing 🙂
This are the best homemade cinnamon rolls!! (Disclaimer: this was my first time making cinnamon rolls) However, the instructions were easy to follow and they were just baked enough on the outside and super gooey on the inside. 10/10 recommend!!
Amazing! So happy to hear that 🙂
Cinnamon rolls are my absolute favorite. I love this recipe too!
I’m so glad!
Awesome cinnamon rolls!! I have made them 2 times and my family loves them! Thank you very much for sharing
Amazing! Happy to hear that 🙂
Hi I only have granulated brown sugar will this be okay please?
brown sugar is great!
This resipe is amazing theses remind me of my grandmothers so sweet and melty. When I bake these I have fun…. This was one of the first resipes I have ever made! Thank you for making me yummy rolls fun memories and a full belly!
Also the ingredints are so simple in courntien I could easilyfind them.
THANKYOU!
( Sorry for my bad spelling.)
Perfect! So glad you loved these!
Hi!
I don’t have an electric mixer, would this still workout to make?
Thanks,
Lou
Hi! Yes 🙂 you’ll see instructions for doing so in the recipe instructions.
Can these be doubled. 9 will not be enough.
Thanks 🙂
yes, I think so!
A truly outstanding recipe, One of the best cakes I’ve ever had! My wife and I ate them all in a heartbeat lol. I used the same dough recipe to make Belgium Buns and again they were the best I’ve ever had. Thank you so much for sharing, this will be a go to recipe forum now on!
We’re vegan but eat eggs from our rescue hens so I made a couple substitutes. Sunflower margarine for butter and water instead of milk. The dough was very sticky so once the ingredients were mixed together I let it rest for half an hour and then instead of adding more flour to knead I wet my hands and did some stretch and folds. Let it rest another half hour and then did a few more stretch and folds.
They came out so perfect I’ll never be able to buy a cinnamon roll or Belgium bun again.
Perfect! So glad you found (and loved) this recipe!
I’ve been trying a lot of recipes for desserts since the pandemic started, and I can assure you that THIS IS THE BEST THING I’VE EVER TASTED IN MY LIFE! I can’t even compare this cinnamon roll, with the ones I’ve tried before from bakerys. It’s just AMAZING! Definitely making this more often. I think this is going to be what I will always bring to parties, dinners, holidays… Is THAT good!
So happy you loved them! Perfect for all occasions 🙂
Hello Monique. I would love to purchase your baking dish. Is there any way you could please send me the link? Or the dimensions? I would really appreciate it thank you.
Here you go!
The most amazing recipe ever!! I could devour these all in one sitting myself. I find using half light brown sugar and half dark brown sugar for the filling best.
Pefect! So glad you love them!
Do you happen to have nutrition facts for this recipe? And thank you, they are amazing!
I don’t – sorry! I don’t typically calculate nutrition for my more indulgent recipes as they’re meant to be a special treat 🙂 Glad you love them!
You mention in the video that you can place the rolls (after the second rise) in the oven overnight and bake in the morning. The instructions read after the first rise. Confusing.
Hi! The written instructions are correct – apologies for the confusion.
My dough was completely dry and kept crumbling. I made it twice and the same happened both times. What could it be?
I’m not sure, I wish I could help more. Did you follow the recipe as written?
I struggle with baking and have been intimidated by yeast breads but decided to give these a go. You know what? These cinnamon rolls are actually easy to make and they are the bomb!!! I’m used to being disappointed by my bakes but these far exceeded my expectations. I followed the recipe to the letter, even buying bread flour, and it all paid off. Thank you for this recipe! There is no need to ever try another for cinnamon rolls.
Amazing! So happy to hear that!
Made these ahead last night and cooked this morning. I let sit about an hour on the counter before baking. This was my first time making cinnamon rolls. Turned out great. Tastes like pilsbury but much bigger and fluffier. I made the pillsbury recipe for glaze. I’m not a fan of the cream cheese Icing on my cinnamon rolls but maybe I’ll try yours sometime. I couldn’t bare to throw away the ends so I cooked those too. I didn’t have a 9×9 pan so I used a 8inch round lined with parchment paper and put the extra in a second pan. I like mine gooey so I took them out just after 20 min and the middle one was just a little two gooey for me but the rest were perfect. I would make these again. Yumm.
So you gave these ones a try! Truly the best 🙂
These are the only cinnamon buns I make anymore, they are perfect every time and they are a crowd pleaser. I love how the icing is the perfect amount so there is none wasted! 10/10
So happy to hear that!
these cinnamon buns are sensational! my family usually buys the freezer ones from ikea but those are nothing compared to these ones. they were so soft and tasty I will definitely make them again. Because I have a fan oven I always reduce the time of cooking so they were done after 18 minutes. Also because there was lots of sugar inside with the cinnamon I decided not to do the icing and served them with vanilla ice cream instead so wasn’t as sweet and was nice when the buns were warm. I really recommend this recipe to everyone Thanks!
Amazing! So glad you enjoyed!
So glad I found your recipe. I tried Preppy Kitchen’s recipe following his Instagram post and it looks just like yours, right down to the dental floss. Yours was posted before his so I imagine that he’s using your recipe. Glad yours notes how long the initial rise will take.
I’m glad you found this one, too! 🙂
Just made these and I can’t believe I made something so delicious. These are going to be my go-to from now on. Can’t wait to have people in my house again so I can make these bunz for them!
Amazing! Glad you loved them!
These really are the best cinnamon rolls I have ever had. My god, these are sinful. My husband constantly requests these. These have now become our Christmas morning tradition while we watch movies. Thank you for the amazing recipe.
Love that! Glad you both enjoyed!
These cinnamon rolls are the BEST I have ever had! I made these according to the recipe and instructions and they came out perfect. I have been making coffee cakes for 43 years every Christmas. Since trying these rolls I decided this recipe would be the perfect one for my coffee cakes and I was NOT disappointed! I highly recommend this recipe!
Amazing! So happy to hear that!
I am so excited to make this for my fiance’s birthday! We might be busy the night before so if I do the freezing option a couple days before and bake it the morning of does the flavor or texture change or is it just as good as fresh? Thanks in advance!
The overnight & freezer methods are delicious, too!
Should I use unsalted or salted butter? In the post you say you prefer salted but recipe ingredients list unsalted. Can’t wait to make these!
Either will work just fine! Whatever you prefer 🙂
Brilliant cinnamon rolls, have used this recipe many times and will continue to do so!
So happy to hear that!
I would really like to try this but in the uk we use metric weights, can you provide a version with grams?
I have messed up dozens of cinnamon roll recipes. This one worked! Hooray! I watched the video multiple times which really helped. I mixed the dough in my Ninja. The only thing I substituted was coconut milk instead of dairy because of an intolerance in our family. Next up is trying the cinnamon roll recipe with the bananas. Thank you!
Amazing! Glad that worked out well 🙂 Let me know how you like the banana version!
Oh my goodness is all I have to say. And you are right, out of the way Cinnabon, this is the BOMB! It was so good I made it two weeks in a row and I ended up eating them all. These are just perfect, and such a wonderful gift to give for special occassions if they make it out of your house lol. I never thought there would be a recipe that I could make and have it taste so darn good. Where did
you get this wonderful recipe,….. had to be only one place — heaven above!! So try it!
Amazing!! So happy you loved them 🙂
Did anyone else find that 3 cups of flour was almost a whole cup too much? Does it depend on the type of bread flour used /its protein content?
That wouldn’t make sense given the amount of liquid ingredients. It’s very important to not pack your flour for this recipe. All bread flour should be relatively the same, so if you are measuring correctly, there shouldn’t be an issue. Also be sure to double check your wet ingredient measurements.
So excited to try these!! If I have active dry yeast do I need to punch the dough and do a second rise before rolling out?
I used all purpose flour and still soooo good. The best cinnamon rolls!
Perfect! Glad you love them 🙂
THE BEST CINNAMON ROLLS OF ALL TIME!
Super easy to follow the recipe and the results are out of this world!
I make them for my coworkers during the holidays, my family, my husband’s family and take to my kiddos school for their staff! Everyone always asks for the recipe!
Love it!! So happy to hear that 🙂
I made this twice, and i will make it again for my son birthday. It’s truly the best cinnamon roll ever. Thanks for sharing I couldn’t thank you enough for this masterpiece
So happy to hear that!
This was the third cinnamon roll recipe I tried. I have to be honest I chose it because I had 5 lbs of bread flower that I use to make pizza dough. I don’t need any other reason to make these now. They are the best! It will be the only recipe I use from now on. The directions were very easy to follow and the video is very funny as well as informative. I only have active dry yeast in my fridge, that’s the only change I made. I don’t really see the need to change anything. Make these, you will be so glad you did.
So glad you found this recipe! Such a great go-to 🙂
These are amazing. Easy to make. Fluffy. And so yummy. One of the best cinnamon roll recipes I’ve found.
So glad you loved them!
Can I sub a flax or chia egg?
I wouldn’t recommend it, sorry! Try my vegan cinnamon rolls here 🙂
👍👍
Glad you enjoyed!
This recipe is the best! I never have bread flour so I sub with all purpose flour and it still taste delicious.. This is a family favorite and will forever be my go-to cinnamon roll recipe.
Perfect! So happy to hear that 🙂
Hi Monique! I want to make these for Christmas Day – so excited! Question on the flour, I notice you said you typically use Bob’s Red Mill. I have a lot of the Bob’s unbleached white all purpose flour on hand. It says it’s good for bread, biscuits, pastries, etc. Is this the one you use?
Thank you and Happy Holidays!
Nicole
Hi! I’d recommend specifically using bread flour (Bob’s Red Mill has this). Enjoy and happy holidays!
These were sensational
So glad you enjoyed!
I would love to make these! Can I make them gluten and dairy free?
I wouldn’t recommend it – sorry!
I’ve just finished my second batch of these cinnamon rolls. I don’t know what went wrong. They are hard and tiny little cinnamon rolls. I’ve made cinnamon rolls a few times each year and I’ve never had a batch like these. Won’t use this recipe anymore I was really looking forward to bringing these to my friend that just had a baby.
So sorry to hear that, Jessica! Did you follow the recipe exactly and did the dough rise? I wish I could help troubleshoot as hundreds of people have made these successfully.
Wow. These are appropriately named! We brought some to our friends and they agreed-the best cinnamon rolls they’ve ever had! I don’t have a mixer so I kneaded the dough for 8 mins, it was easy! I also prepped them the night before and took them out the morning of for about 45 mins before baking them and they were perfect! We might add orange zest to the frosting next time since we’ll probably make these every weekend now! So good!
Love it! And YES they’d be delicious with orange zest 🙂
These were DELISH! You’re directions were spot on and so easy to follow! Thanks so much!! This will definitely be a keeper for years to come
So happy to hear that!
I saw your re-post on Insta and knew I needed to make these ASAP. And they were fantastic! I made the overnight versions and popped them into the oven this morning and my roommates woke up to a sweet surprise in the kitchen on this rainy, Monday morning. Maybe I rolled my dough out too thin, but the recipe made more than 9 large rolls? Never a bad thing, I baked the extra in another pan and popped those in the freezer after baking. Worth the effort – you’ll never want to just make the ones out of a can again once you can knock out these babies. My one question would be: how do you recommend storing leftovers? Thanks!
Perfect! So happy you loved them! I usually cut the ends off so it ends up being 9 🙂 Store the leftovers in an airtight container at room temp for one day, and then transfer them to the refrigerator.
These are the BEST cinnamon rolls i’ve ever eaten. The recipe is easy to follow and directions are very clear. I baked my cinnamon rolls for 25 minutes, they came out a little too brown on top for my liking so next time i’ll reduce the time down to 20. Nonetheless i will definitely be making these again !!
Perfect! So glad you enjoyed!
VERY good! Have two picky eaters in the family who only eat delicious things and they LOVED these! I make lots of AK recipes but these are the only thing I’ve gotten them to eat so far…they’ve got a sweet tooth I guess 🙂
Amazing! So happy to hear that 🙂
AMAZING! I just made these! Taste better than cinnabon. My only mistake was to put too much brown suggar in the filling and it caramelized. But truly the best recipie !!
So glad you loved them!
Hi ☺️ can’t wait to try this. I won’t be able to serve them straight out of the oven. Will they still be soft the next day? And should they be reheated? Thank you
Hi! Yes, they will be soft the next day and are delicious reheated.
These are the most amazing soft, fluffy cinnamon rolls ever!
I am making these for a vegetarian what can l do to substitute the egg with? Do you also know which milk is the best alternative?
Thanks in advance!
Try these vegan cinnamon rolls!
Can I use pizza crust yeast? It was all I found at the store
Hmm I’m not sure what pizza crust yeast is!
I have tested numerous cinnamon roll recipes and even had a “to-go” recipe prior to finding this recipe. Your recipe appeared while I was browsing the internet for a different recipe. I was intrigued that your recipe uses bread flour, an ingredient that I had never seen in recipes for cinnamon rolls. I decided to try this recipe out of curiosity and because of the 5-star reviews. The cinnamon rolls came out exactly as you described, fluffy and delicious. I wish I had found this recipe sooner. This is my new “go-to” recipe for cinnamon rolls. Thank you very much for sharing this recipe!
Amazing! I’m so glad you gave this one a try!
Sooo yummy!! My kids and I loved them! Easy to make, even easier to eat!
So happy to hear that!
Great recipe -but a major side note about rising and then putting rolls in fridge to bake the next day… I had a beautiful rise with the dough and another beautiful rise with the prepared rolls. Refridgerating them ruined them, they deflated and even after leaving them on the counter for 45 minutes befor bake they never rose again 🙁
Apologies for the confusion! You should place the cut rolls in your pan and put them in the fridge before the second rise.
Everyone that tried these rolls thought they were super good! They were so easy to make! I loved every aspect of them. They were fluffy, BIG, gooey, flavorful and not overly sweet. The cream cheese frosting just put them over the top. I will not be using any other recipe!
So happy to hear that!
The absolute best recipe to ever exist. EVER. I have been making these for every family gathering for years. They taste like I spent hours in the kitchen but they’re actually so simple! I recently subbed vanilla bean paste for extract in the icing (I bought it for a different recipe and had no idea what else to use it for!) and it was delish!
Love that! Glad they were a hit!
This recipe looks delish, I want to try it out for Christmas Eve brunch… thank you❤️
Hope you love it!
Do you have recommendations for preparing these at high altitude?
You’ll likely need 25% more liquid for the recipe, so I suggest adding a few tablespoons more milk and perhaps doing 1/3 cup melted butter in the dough.
Can’t wait to try this recipe! Can I substitute the butter for oil & the brown sugar for white sugar?
I would not recommend, sorry!
I’ve made these cinnamon rolls three times. They just get better and better. I’ve been trying new things in the kitchen and this one is a keeper. I’ve made so many people smile with the love of a cinnamon roll.
So happy to hear that!
These truly are the best and easiest cinnamon rolls the make. You can’t mess them up! These are as good as they can get, but to spice things up even more I like to use vanilla bean paste in the cream cheese frosting instead of the extract, and WOW. Just so amazing.
Love it! Glad you enjoyed 🙂
My 4th time at cinnamon buns. Hands down these are the best. Light/airy, great flavor and easy to make.
Thank you for this great recipe.
So glad you love them!
Taste good but the worst recipe ever all the proportion off you need more milk and more coni on to taste anything so most of the flavour comes from the frosting. Very annoyed that you wasted my ingredients with an awful recipe.
You appear to be the only person with this issue. We all loved the recipe!
Sorry you didn’t enjoy this one! Hundreds of readers have found success so I’m not sure where the proportions could’ve been off for you.
Hi! I can’t wait to make these. Is it okay to leave them in the fridge for two nights/one day before baking? Or will that affect the outcome?
Hi! That would likely cause overproofing and the rolls may not be as soft.
These are legit the best rolls I’ve ever had in my life. OBSESSED.
Also, if I am planning on making two batches (2 separate 9×9 trays) at the same time, do I need to change my baking time and/or temp?
So glad you love them! You may need a bit more time but they should be fine.
Cinnamon Rolls are not complete in my book without raisins and chopped walnuts. So that was my tweak to this ALMOST perfect recipe.
Feel free to add! 🙂
These cinnamon buns are the best I’ve ever tasted! I doubled the recipe so I could freeze some but my family almost ate all of them in one day!! I guess I’ll have to triple the recipe next time around. Thank you for the recipe ❤️
So happy to hear that!
I havent tried the recipe but i am so excited to join the wagon! This looks amazing! I just want to ask, can i use a breadmaker to knead and rise it?
I haven’t tried it in a breadmaker so I’m not 100% sure! I think readers have had success through 🙂
Hi – thanks so much for this super detailed recipe. They ere DELICIOUS! Truly. And I was so proud after making them! The best. I tested them last weekend and will make them again either xmas eve or xmas. Can’t wait. Thanks again!!
So happy to hear that!!
I’ve made these cinnamon buns many times already and can’t wait to do so Christmas morning. They are SO delicious. I have to admit the past few times I’ve used regular flour and they still turned out great! Going to try bakers flour this week to see the difference!!
Amazing! Glad you love these!
These really are the absolute best. My family goes nuts when I make them.
So happy to hear that!
Wow! First time to make cinnamon rolls from scratch and these were perfection! Watch the video several times if nervous. I have a warming drawer and let the dough rise in there. Worked great. Thanks for the recipe!
Perfect! Glad you loved them!
Question? Should I let these rise in the pan (second rise) before putting in the refrigerator for over night? Or let them do the 2nd rise and then cover and refrigerate?
Hi! Put them in the refrigerator before the second rise (after cutting them and placing them in your pan).
Amazing recipe. Making this for a 2nd time as we speak!!! Can’t wait to eat these for dessert!! 😋
So glad you love them!
I am so pleased with the cinnamon rolls . I had to make them twice before actually believing it wasn’t a fluke .. easy recipe to follow
Thank you my family loves them ..
So happy to hear that!
If I use the overnight method can I make them in the afternoon and then let them sit in the fridge until the morning? Or would that be too long?
That should be okay!
I veganized the recipe!
I substituted the following:
Oat milk
4 tbsp apple sauce + 1/4 tsp baking soda (for the egg)
Vegan butter
Vegan cream cheese
They were awesome and loved by all!
We will definitely be making these again!
Next time will try adding raisins I think.
Merry Christmas!
Pauline
Perfect! I’m glad that worked out well 🙂
I’ve never made cinnamon rolls before and felt a little intimidated to try. I was trying to find a recipe that would rival my mother-in-laws! And this is it! Followed your prep and baking directions to a T and they turned out perfect and soooo delicious. I prefer plain rolls, so eliminated the cream cheese icing. They were still fantastic and were gobbled up in minutes by my family.
So glad you gave these ones a try! Perfect treat 🙂
Is there a gluten free option?
Not that I can recommend – sorry!
Hello!
Lovely recipe, can’t wait to try it!
Can I use an electric hand-mixer?
Thanks 😊
Hi! I’d recommend sticking with a stand mixer or kneading by hand instead so that the dough kneads properly 🙂
Hi there, this looks delicious! Question, can I make the frosting ahead of time and store in fridge?
Sure!
if your using active yeast that needs prooving first, what amount of liquid do you need to proof this in, or do you just use the milk in the recipe and proove in there first
You can do so in the milk in the recipe!
Theyre in the oven right now! Followed the receipe as is + added a bit more icing sugar to the icing cause i think my butter was more metlted than soften and my cream cheese was pretty warm too. It has a better consistancy now and I dont mind it being a bit sweeter. I’m sure theyll taste as good as they look!
Perfect! I hope you loved them!
The best!!!!!
Glad you love them!
This is completely atrocious!!! You have efficiently butchered my Nordic heritage and the entire 200 year history of cinnamon rolls. You have even forgotten the most basics, such as cardamom in the making, you need to do your homework for the next batch. This montsrosity has absolutely nothing to do with genuine, authentic cinnamon rolls that taste far superior than this sugary mess.
Sorry you didn’t enjoy them, Lily!
My family LOVED these!!! Very easy using the stand mixer & you video instructions. Any tips on cutting them so they don’t get squished & start to unroll? I probably cut them while they were still too warm but no one wanted to wait:)
So glad they were a hit! I recommend using a serrated knife to help with that.
I’ve made these for Christmas morning breakfast for the last 2 or 3 years using the overnight method and they truly are THE BEST cinnamon rolls you will ever eat. Don’t be intimidated by working with yeast—this recipe is pretty fool proof. I can’t wait to eat these again on Christmas this year!
I do have a question—how long can these sit in the fridge for? I was thinking of making them in the early afternoon on Christmas Eve and letting them sit in the fridge overnight before baking. Is this too long in the fridge? I usually make them around 9 or 10pm the night before and I dont want them to “overproof” or anything. Thank you!! 🙂
So glad you like them! And that amount of time should work fine.
Interesting that the recipe says to use melted butter, but your own tips for making the best rolls (above) say to use room temp butter otherwise the filling will ooze out too quickly…????
Hi Pat! Ive used softened butter for the filling for this recipe each time I’ve made it and it’s perfect.
Hi! You’ll use melted butter in the dough itself, but you’ll see that under “filling” you’ll use softened/room temp butter.
Love these! It’s the first time I’ve made cinnamon buns that weren’t doughy or tasted yeasty. I made them with whole wheat flour and they were amazing!
So happy to hear that!
Following the EXACT same recipe is key! Bread flour, warm milk, room temp eggs, and patience will turn out the most beautiful, scrumptious cinnamon rolls ever! I added slightly more cinnamon but that’s it. The frosting freezes well too. Trying them frozen before baking as gifts this year!
Absolutely! Glad you enjoyed 🙂
This recipe is amazing! I made it a week ago and loved it so much I want to bake some and give them to my siblings. I’m wondering if you can half bake them though, and then freeze them to be finished later? I worry that taking a day to thaw and rise them the final time after freezing could be too much hassle!
So happy to hear that! I wouldn’t recommend half baking and then freezing though. Feel free to try the regular freezing instructions 🙂
Sooooo delicious!
Glad you loved them!
You failed to say to let milk and yeast sit for a bit before adding other ingredients. That’s what it says in the video. My dough didn’t rise. Had to redo.
Hi! You’ll notice in the recipe and blog post that if you use instant or quick rise yeast you won’t need to “proof” it.
Would I be able to leave them in the refrigerator for two nights?
I wouldn’t recommend it – sorry!
Excellent recipe. Soft, sweet and moist – we all gobbled it up this morning. I divided the batch in half into two loaf tins, and put one in the fridge overnight for the second rise and the second in the freezer for another time. Did the second rise in the morning for the fridge batch, and covered in a icing sugar/milk icing (bit more like British chelsea buns). So much better a result to use strong white flour rather than plain flour!
Love it! So glad they were a hit!
Calling these the best cinnamon rolls you will ever eat is absolutely true! Easy to follow recipe, great tips, and helpful instructional video. You will never want store bought cinnamon rolls again after having these fresh, fluffy, delicious rolls
So happy you love these!
I made the cinnamon rolls they came out perfect and so delicious. I will be making them for Christmas brunch for my family. Do you any suggestions on doubling this recipe
Amazing! They should be fine to double as-is 🙂
Has anyone made them overnight? I’m afraid they won’t rise if i out then in the fridge and bring them out the next morning to room temp…
Yes many people have with success! You’ll find detailed instructions for doing this in the post 🙂
Wondering how long you could put them in the fridge for the overnight version?
Up to 18-20 hours.
I have tried this recipe twice, following instructions exactly and the dough comes out dry and lumpy every time. Somethings not right about the recipe.
Sorry to hear that! I wish I could help troubleshoot as the recipe is correct as-written. Are you by chance packing your flour?
so so good! very easy to follow for a beginner baker. the icing is to die for! can’t wait to make again 🙂
Perfect! So happy to hear that 🙂
I’m going to bake the cinnamon rolls in the morning and I was reading the recipe through and you were saying that you use salted butter in the dough but I have not seen any unsalted butter in your recipe?? Please let me know please??
Hi! Either will work just fine!
Just made these for Christmas morning!! Easy recipe, can’t wait to enjoy them tomorrow! My rolls did cook funny, wondering if anyone can help? My rolls cooked upwards, I basically have matterhorn cinnamon rolls..LOL!! Still edible but wondering how to avoid this in the future. Thanks!
I had that happen with one of mine and I think it’s bc they are not rolled tight enough?
So glad you liked them! They were likely rolled too tight, which can cause the middles to pop out 🙂
Oh man I made a mistake. I wanted to freeze before baking but I misread it and I rolled the cinnamon rolls up and then let them rise then froze them. Anyway to savage that? Don’t want them to proof too much.
Great question. I would let them thaw in the fridge overnight and then bake, or thaw on the counter and bake immediately once thawed. Let me know how they turn out.
Is it better to make the same day or freeze? What would you recommend?
Thanks! I am excited to try this!
The same day is always best!
Has anyone tried these with wheat flour? Only asking as thats all I have on hand and really want to try!
Unfortunately I think they will turn out way too dense – sorry!
This is a gorgeous recipe! 6 stars in my opinion. This dough is so soft and pillowy after the first rise that I just knew that the baked rolls were going to be perfect. Then I made the cream cheese frosting! Good lord it’s so good I made a little happy noise on the first test. I am making these as a Christmas gift for my neighbour and I will be so proud know how much they will be enjoyed straight out of the oven on Christmas morning, Thank you for sharing Monique!
Amazing! So glad you loved them!
I’m currently making a trial batch and plan on putting on in the fridge for tomorrow. The warm towel to help with proofing- is it a damp warm towel?
Just a regular, dry warm towel! I hope they turned out well 🙂
Made this for my family’s Christmas morning breakfast. Made the dough the night before and then baked and frosted the next morning. These are hands down the best cinnamon rolls we’ve ever had. The recipe isn’t difficult but does require some time and patience. I doubled the cinnamon and brown sugar filling and the butter as well. (We love the filling in our house!) I also doubled the icing because usually cinnamon rolls don’t have enough but it was actually too much when doubled so I wouldn’t do that when I make them again. This is our new Christmas morning tradition and I love it! We brought the left over ones to my in laws house and they were a hit there too! You won’t regret making these!
Amazing! So glad everyone loved them 🙂
I just made these for the first time and they are amazing! I am a decent cook but definitely not a baker. The recipe was easy to follow and video was great! The best part is these are not super sweet where you feel awful afterward! Definitely 100% recommend making these, you will not be disappointed.
Perfect! So happy to hear that!
Made these for Christmas Day and they were very easy and very yummy. Next time I would probably leave the butter out of the frosting as it’s probably not necessary. I made a day ahead and they worked well. am sure they will become a great favourite.
Perfect! Glad you enjoyed!
These are the best, HANDS DOWN. They are a Christmas morning tradition, and tonight I’ve made them ahead of time and I will see how they turn out tomorrow morning. Thank you for the recipe, I’ve been making these for a few years and EVERYBODY loves them. Warm, cold, doesn’t matter
Amazing! So happy to hear that 🙂
Please streamline your printable recipe. There shouldn’t be things like how you like to warm milk, anyone tackling homemade cinnamon rolls certainly knows how to do this. There’s also many steps combined into one ‘step’. It’s incredibly awkward to read. I had to rewrite it more simply for myself so I wouldn’t have to worry that I was missing steps hidden among all the extra words.
Thank you for your feedback! I always write out all of the exact steps because so many people make a recipe for the first time. Warming the milk is a more exact and crucial part of the recipe that can make or break the cinnamon rolls, which is why I have detail about how to do so.
My dough came out really dry, not sticky! Thoughts? The only thing I can think of is that my bread flour is older..
Hmm I wish I could help troubleshoot! Did you measure your ingredients exactly? It should come out soft and pliable as you knead it.
Hello,
Making these for Christmas morning! 🙂 If I just had an 8×8 and a 10×10 which would you recommend?
I would personally go for the bigger pan as mine almost baked right out of the 9×9 pan. Just make sure they somehow stay as tightly rolled as possible.
Hi! I think a 10×10 should work just fine.
This is an amazing recipe. I made it Christmas Eve, and refrigerated it. I cooked them Christmas morning and they came out wonderful, think they will become a new Christmas tradition.
Perfect! So happy to hear that 🙂
The hands down BEST cinnamon roll recipe ever! Easy enough for a beginner but still taste 1000x better than any store bought or from a tube cinnamon roll. The perfect Christmas a.m treat!
Absolutely! Glad you loved them!
My cinnamon rolls exploded out of the pan! I did the overnight method and something went terribly wrong.
Sorry to hear that, Paige! I wish I could help troubleshoot – did you by chance roll them too tightly? This can cause the middles to pop out.
These cinnamon rolls really are the best! The recipe comes together quickly and easy. They are so gooey and the perfect amount of sweet. I made them the evening of Christmas Eve and then baked them Christmas morning! Everyone loved them! These are definitely a part of Christmas tradition now!
Perfect! So happy to hear that!
These didn’t work for me. I followed the directions exactly but I tried the overnight method. After rolling and cutting and placing into the pan, I covered and left in the fridge. The next morning, I left them on the counter for at least 45 minutes but they didn’t rise and after baked, they were very dense. I used active dry yeast but activated in the milk for a few minutes prior. Not sure what went wrong but I’m glad others have found success. I will try a different recipe next time.
They may take longer to rise, depending on the temperature in your home. Did the dough rise the first time before you rolled them up?
Loved it, but should have done night before. Unless you wake up at 3 am. I should have done night before especially if you want them for breakfast.
They do take some time (especially for the first time making them) but glad you still enjoyed!
These cinnamon rolls are so delicious! Sometimes the idea of making homemade cinnamon rolls seems like a lot of work, but I’m always pleasantly surprised that they’re fairly simple and easy to make. Thank you for sharing this recipe with us!
Once you make them they become even easier! So glad you liked these 🙂
Puts cinnabon to shame.,,,,just amazing!!!!!!!!
So glad you loved them!
We loved it! I didn’t have the 300 pan- it turned out great in a regular glass pan🤤
Perfect! Glad they worked well 🙂
Picky yeast. This was my first time using yeast but it did eventually rise and my family couldn’t tell the issues they just thought it was delicious 😋 I’ll be trying this again. Thank you 😊
I’m glad they still worked out well!
I’ve made these cinnamon rolls several times, and they just seem to get better and better! I get requests for them. Amazing recipe.
I’m so glad! Perfect treat 🙂
OMG. These were incredible – we had them for Christmas breakfast and I can’t say how many compliments we had! Totally appreciate that the ingredient list is in the order of the recipe too!
Amazing! So happy to hear that 🙂
This is a perfect recipe, 10/10. Followed it to the letter, was pleasantly surprised at how easy the hand kneading and rolling and cutting were, due to the firm and easily worked dough. Cream cheese frosting is absolutely perfect as is, and the 25 minute cooking time made perfectly doughy and chewy rolls. Were a huge hit with the whole family and will be making these often. Thank you so much for sharing!
Amazing! So happy to hear that 🙂
Made these for Christmas morning breakfast and they were delicious! Followed recipe to a T and didn’t see a need to adjust anything. Be sure you roll the dough very tightly as mine did pop out of shape a little as they baked and rose. I just gently pressed them back down into their swirls when they came out of the oven. Be prepared for an indulgence with these rolls!
Perfect! And yes keeping them nice and snug is important. Glad you liked them!
First, these cinnamon buns are amazingly delicious! Make sure to read the whole list before you make it because there are good tips and I followed her tips and recipe exactly. My Kitchen Aid stand mixer died while making it but the dough was easy enough to knead so not a big deal. This recipe takes a lot if time but the results are worth it!!
Perfect! A little arm workout does the trick 🙂 Glad you loved them!
when I first looked at the recipe, I thought OMG, this is going to take forever! These are absolutely delicious and well worth the effort….and they only take a couple hours. I am a bread baker so I had bread flour on hand. My family loved the taste and texture of the rolls themselves….not too sweet. The filling was a great complement to the rolls themselves. The frosting was rich; we might try just a buttercream frosting next time with a light orange zest added as my daughter is not a cream cheese fan. Thanks for sharing and yes, these are the best cinnamon rolls you will ever make!
Perfect! Orange zest sounds amazing, too. Glad you loved them!
AMAZING cinnamon rolls – made these for Christmas mornings and the entire family was impressed!! I’ve made a lot of different cinnamon roll recipes and none compare to these – the name is accurate. Thanks for such a great recipe!
So happy to hear that!
This was a HUGE hit on Christmas with my family. 10/10 will be my forever recipe!
So happy to hear that!
The yummiest! Probably a new Christmas Tradition!!!!……. but….. the grew up and out of their swirls as they baked….. what happened!? Tips? ( I rolled them tight!…. maybe too tight? )
If the middles popped out they were likely rolled a bit too tight! Glad they were delicious regardless 🙂
After seeing them pop up on social media every holiday season, I made them for Christmas morning and they were the BEST! I prepped the cinnamon rolls on Christmas Eve and then just pulled them out in the morning, let them sit for 45 minutes and then put them right into the oven. These will for sure be a new tradition!
Amazing! So glad you gave them a try this year 🙂
Amazing!!! Made last night and baked today. Will not need another cinnamon recipe after trying this one.
So happy to hear that!
These were AMAZING! Just made them for Christmas brunch today. The quick rise yeast and bread flour are key!! My dough rolled out to 13 cinnamon rolls so I added the extra 4 into a loaf pan and gave them to family. I’ll defiantly be making these again and maybe add pecans next time. Merry Christmas!
Perfect for Christmas! Pecans would be delicious 🙂
After making these cinnamon rolls for the first time today, I am certain that this is the only cinnamon roll recipe I will ever follow again! It was very easy and I really appreciate having the option to prep the dough the night before-it worked perfectly fine! I followed the recipe exactly but added some maple extract to the frosting which was delicious! MAKE THESE ASAP!!!!!!!
Amazing! So glad you loved them!
Wow! These were amazing, I’m pretty sure I’ve never eaten anything so fast in my life. They were pillow-y soft, super cinnamon-y, truly dreamy. This was the first time I have attempted cinnamon rolls, I’m new to the yeast world. I pretty much the recipe to a T, no mixer here so did some old fashioned kneading, I just changed up frosting a tad, I added a dash of cinnamon, and maybe a tablespoon and a half of milk. Also, I saw a tip to add some warm cream or half and half on top of rolls before the bake and did this on a few but not all just to try. Thank you for your amazing recipe and great explanations. Made it easy to follow along and the video helped clarify things too! ☺️
Love it! Glad you enjoyed and that the instructions were helpful 🙂
Made on Christmas Eve and kept in fridge to bake Christmas morning. Used all purpose flour in absence of bread flour. They looked ready after 20 minutes, but I should have given them the extra 5 minutes as the buns in the center of the pan were slightly undercooked. The icing recipe could have been halved. Very good.
Glad you enjoyed! Yes, feel free to bake just a little longer next time.
Delicious, next level cinnamon buns! This was one of the comments we received when we made these cinnamon buns for friends and family. It’s a Covid Christmas and where we live there are lots of restrictions. We weren’t able to spend time with our children and grandchildren, so we decided to try this recipe and drop off cinnamon buns at the door on Christmas morning. We made 9 batches of these and delivered them Christmas morning. They were a hit, everyone loved them and it made our day putting smiles on their faces. Thank you for such a wonderful recipe, it will be a keeper in our family.
Amazing! Such a great idea for this year. So glad they were a hit!
Fab! First run was not so great, wasn’t getting a good cinnamon flavor but more sugary, but still enjoyed chomping away while deciding what was missing. Second round I increased the cinnamon but that wasn’t the answer either, plus I was hoping for a bit more gooey filling. Third time was the charm. 1-1/2 tblsp cinnamon plus 1/4 tsp allspice and the 3/4 cup dark brown sugar. very generous with the butter (about 5 tblsps.) fully softened to room temp and schmeered (somewhere between politely spread and recklessly slathered LOL), top with and then rub in the brown sugar mix.
It had been recommended that I seek out some exotic cinnamon and ridiculously priced. However, the 1/4 tsp allspice perks up the cinnamon just enough and the extra butter makes the filling just right.
This is a keeper!
Perfect! So glad those little additions worked out well 🙂
Thanks for all the yummy recipes
Absolutely!
Made these yesterday for Christmas and they were AMAZING! This is a really easy recipe to make, and I love that the cinnamon roll dough and the filling both have tons of flavor. I made these with AP flour because that’s all I had on hand, and I did the overnight version of the recipe. Will definitely make again!
So happy to hear that! Perfect Christmas treat 🙂
These were delicious, Made them for Christmas morning, and I didn’t want an overload of sugar/stickiness – these were just the right amount of sweetness. I forgot to pick up bread flour, so used all-purpose flour – if we thought these were great, next time I’ll follow your recommendation with bread flour, and imagine they will be even better! I also used a bit less butter in the filling. I’ll definitely make them again. Thank you!
I’m glad it worked out well! Let me know how it goes with bread flour, too 🙂
This recipe makes the best cinnamon rolls we have ever had! The recipe’s bread flour is a must and rubbing the cinnamon sugar into the butter makes for a better result than other recipes we have tried in the past. Perfection in every bite. Thank you for posting such a great and easy-to-follow recipe.
Absolutely! Glad it was easy to follow and a big hit 🙂
My first time making cinnamon rolls. Made them up Thursday night and baked Friday for Christmas. I was so pleased with them! My boyfriend was impressed and asked me to make them again soon. Made the recipe exactly as is. I doubled the cream cheese icing because we love frosting. I highly recommend.
Amazing! So happy to hear that 🙂
These literally are the BEST cinnamon rolls you’ll ever eat. SO light and fluffy. You can pop them in the microwave too once they’ve cooled and they taste just like they’ve come out the oven again. Made about 12 and would definitely recommend taking out the oven before they go too brown/crispy. Will definitely be making again.
Absolutely! So glad you liked them.
These were so tasty. I prepped them the day before Christmas which made baking them a breeze in the morning. The whole cinnamon roll was soft and tasted like the middle layer you typically wait to get to in some other cinnamon roll recipes So yummy!
Perfect! So happy to hear that 🙂
Made these for my family for Christmas morning and they loved them! This will be my go-to cinnamon roll recipe forever! Thanks for a great recipe <3
So happy to hear that!
I NEVER write reviews on recipes, but I feel compelled to tell the world how amazing these cinnamon rolls are. I followed the instructions exactly, and made them for Christmas morning. I was honestly shocked by how good they were.
I’m not sharing the leftovers. I’m keeping them all to myself. SO SO SO GOOD
Thanks so much for your comment! I’m glad these were a hit 🙂
Oh my goodness!!! These were so much easier to make than I thought they would be and SO AMAZINGLY DELICIOUS!! I made them for Christmas morning using the instructions for making ahead and bringing to room temp and they were perfect! My husband nailed it when he said that the icing was LUXURIOUS!! We just LOVED these cinnamon rolls and I’ll be making them again next weekend… Can’t wait!
Amazing! So glad these were a hit!
Amazing recipe. The dough was perfect and the final result was brilliant. Pure deliciousness!
So glad you enjoyed!
This is my first attempt making cinnamon rolls, or any type of rolls. I followed the recipe exactly and they came out perfectly. Bakery quality. Better! Truly amazing taste and texture. My family is wow’d. Thank you for a fantastic recipe.
Amazing! So happy to hear that, Pam 🙂
Thank you! its the best recipe ever
Glad you loved it!
Ok I am notorious for trying to sub things, but I forced myself to make these without any subs and OMG they turned out amazing. DO NOT SUB ANYTHING. HAVE THE MILK, BUTTER, AND BREAD FLOUR you won’t regret it!!!
So glad you gave these a try as-is! Perfect treat 🙂
This is a wonderful recipe. It is deliciouuuussss!! Made it 2 times in 4 days and it keeps getting better and better. Thank you for sharing it!
Love it! So happy to hear that!
Thank you for sharing!! This cinnamon roll recipe is excellent. The cinnamon rolls just melt in your mouth! My family was salivating from the second rise until the last cinnamon roll was inhaled! Yes, I said inhaled with each delectable bite! I watched my niece do the happy dance with each savored morsel! All of the recipe tips were helpful, also. Thanks again! Thoroughly Enjoyed!
I’m so glad these were a hit! 🙂
Well documented recipe that I made with my daughter for Christmas day delight. So delicious and wonderful, I would now make more often due to the simple steps laid out in the directions. Thanks for doing all the hard work!
Amazing! So happy to hear that 🙂
Absolutely amazing. I have never made cinnamon rolls, and now I can’t stop. Thank you, thank you, thank you !!!!
You’re so welcome! Glad they were a hit 🙂
These cinnamon rolls are FANTASTIC!!!!! I admittedly love Cinnabon, and these are basically a better version of those (frosting and all). Fluffy, sweet, and just overall 11/10. They took a little while to prepare (I am a slow baker) but it was worth it. I prepped on Christmas Eve as instructed, and they baked up beautifully the next day. They really brightened our 2-person Christmas! AND since there were only 2 of us, we got to enjoy leftovers too 🙂 Thank you for the great recipe!
Amazing! So glad you loved them!
I would agree that this is an easy recipe , the dough most certainly easy to roll and fill. I chose the option of freezing the rolls before the second rise and although I followed the direction thawing and baking a few days later the roll were not as soft and light as I would have wanted or expected them to be.
That said I may try again bake them the day I make them and compare the results. For times sake it would be great to freeze and make for a brunch when one is crunched for time.
I’m not sure if you mean you froze and then baked and then ate, or if you froze, baked and then waited a few days to eat? How did you store the rolls? They are best if kept in the fridge and can be reheated as necessary. Be sure to cover them tightly next time!
Absolutely delicious! Will become our go to cinnamon rolls. The frosting was also a perfect amount of tang from the cream cheese!
So happy to hear that!
These cinnamon rolls were good, not that much different from others I’ve made. HOWEVER, your instructions for making overnight rolls are inaccurate, and of course I’m an old lady and knew they didn’t make sense. I made the rolls, put them in the fridge overnight, took them out when I got up, looking forward to Xmas breakfast in an hour or so (you said it would take 45 minutes to warm them up before baking). It took over three hours to get them warm and risen enough to bake — and only then because my daughter suggested putting them on a rack over a bowl of boiling water and covering them with a towel! Needless to say, breakfast was delayed, and though they were nicely browned and apparently ready when I removed them from the oven, they proved to be underdone. So sad, when you’ve gone to all that work and everyone is anticipating getting something special. I could have done them from the start in the morning in less time than it took to try to get them warm and raised enough to bake, having refrigerated them overnight. Maybe you need a “proof” reader!
That’s strange, I’ve never had an issue with the cinnamon rolls baking overnight. Mine usually take right around 45 minutes to an hour, but sometimes with humidity levels low or in colder temps they can take longer to rise.
SO YUMMY! They come put perfectly every time. I guess my oven ran hotter because they were finished in 17 minutes. I also made them a little smaller to serve more people so it made 18 rolls. This is my 3rd year doing these for Christmas and it’s definitely an established tradition.
Perfect! So glad to hear they’re a tradition 🙂
I have made these twice now- once with all purpose flour and once with bread flour. Both times they came AMAZING. I actually found the texture of all-purpose flour to make them fluffier.
With the bread flour they had a more chewy bread texture. I liked both. Someone actually thought I bought them from Cinnabon. They are surprisingly extremely easy to make too. Don’t look any further this recipe! Thank you for sharing.
Perfect! So glad you love this one!
This is a delicious recipe, but YOU ABSOLUTELY CANNOT FREEZE THESE AFTER THE FIRST RISE AND EXPECT THEM TO PUFF UP ONCE THAWED LIKE FRESH ONES DO. Please don’t try this! I tried the over night version of this recipe this past summer and was very happy with the results. I thought I’d try the frozen option to have with my family on Christmas Day, and boy, what a let down! It seemed like a great option; to have less to put together on Christmas Eve by preparing and freezing before hand, but now instead of fluffy rolls I have tiny dense ones:( Some quick internet research has informed me that freezing the rolls after they’ve had their first rise and been all rolled up and cut IS NOT a thing you should ever do. Some people have had success by starting the second rise for 30 mins and then freezing, but I can’t speak to this as I’ve never tried it. I seriously doubt the developer of this recipe tried this frozen before cooked method. I’m sure they just did some googling and deferred to other blogs. I’m my research, I couldn’t find a single home baker who said they had success with this.
Don’t be tempted by the thought of saving yourself some hassle. If you want cinnamon buns, just make them fresh and save yourself all the waisted dough and time!
I’ve actually tried this plenty of times with success and this is something that can and has been done plenty of times! The best way is to let them thaw overnight in the fridge and then bring to room temp and allow them to rise.
I’ve always had the worst luck with cinnamon rolls (killed the yeast, added too much flour, etc.) but I made these today and they are perfectly delicious! Will definitely be keeping this recipe 🙂
So happy to hear that!
Hello, for overnight rolls, your written instructions say to put the rools in fridge after 1st rise, but in the video you said to put the rolls in fridge after 2nd rise. Which one is corrct?
Hi! The written instructions are correct. Put them in the fridge after cutting them and placing them in your pan.
This may be a dumb question, but when you say warm towel over the dough- how are you warming this towel?
I usually put it near the oven or a warm place 🙂
Loved them! However, if I want them to be sweeter, do I add more sugar to the mix or is there anything else I should add? Thanks in advance!
You could probably get away with adding 1/4 cup more sugar to the dough, but these should have plenty of sugar in the filling to make up for lack of sugar in the dough.
Hi! Im planning to make these tomorrow but can you confirm if the recipe calls for unsalted or salted butter? I could have sworn your video said salted, but your recipe shows unsalted (I cant replay the video to check for some reason). Thank you!
Hi! Either will work just fine.
I have always been intimidated by cinnamon rolls due to the multi-step process but this recipe changed any apprehension I had!
It is FANTASTIC!! I have made it twice now and both times they turned out amazing! My entire household hates icing so the first time I didn’t even bother but the second time I made it and left it on the side so that everyone can ice as they please and even the icing was a hit! Thanks so much!! I’m going to use this recipe forever!!
Some changes I made:
I did not want to go to the store to get bread flour. So Unbleached all-purpose is what I used.
I accidentally read the recipe as 14″x19″ rectangle the first time. This basically doubled the rolls so I ended up with a large 9×13″ pan that was filled. I really loved the rolls this way as it made them super cinnamony. However, they dry out super fast this way so if you’re not intending on sharing or eating them the first day I wouldn’t recommend this method of rolling/doubling.
I used active dry yeast. Just let it sit in the milk until it started to foam. I also added a bit of fresh squeezed orange juice to the icing to give a but of freshness.
Amazing! So glad you loved these ones!
I made these as instructed and they were SO good I am making them again just a week after Christmas (first batch was xmas morning)! The video was VERY helpful! THANK YOU !
Amazing! So happy to hear that 🙂
Best I’ve tried. I hand mixed as I don’t have a mixer and it turned out great.
Perfect! So happy to hear that 🙂
I am OBSESSED with cinnamon rolls but had never actually made them on my own before. I made these for Christmas and oh boy– they exceeded my expectations!! This recipe was easy to follow and I love the size batch it made, 9 cinnamon rolls is way more manageable for my household of 2. I also froze some leftovers. I will definitely make this again and highly, highly recommend this recipe! I used SAF Red yeast.
Also, I flipped the amounts of butter and cream cheese for the recipe because my husband isn’t crazy about cream cheese frosting and it turned out really well. Thank you for this recipe!
Love that! So glad they were a hit!
Perfect Cinnamon rolls !! I have made them a few times and I love them…So easy to prepare!!
So happy to hear that!
I made these for Christmas! It’s a really solid recipe and made THE best homemade cinnamon rolls I’ve ever had. I am not a great cook/baker, and was nervous about trying a new recipe on Christmas but I was so impressed with how delicious they turned out!! I’m gonna have to make these at least once every couple months 😍🤤
So happy to hear that! Perfect treat 🙂
I only have a 9 x 13 in Pyrex dish for baking will this ruin the recipe/baking of the rolls?
That should be okay! To make sure that the rolls are snug in the baking dish I’d suggest keeping the ends of the dough (that I say to discard when cutting into rolls) and placing them in with the rest of the rolls. The ends won’t be as pretty, but will help fill the space 🙂
Delicious! I modified the recipe so my grandson with a dairy allergy could eat them. I made them with vegan stick butter substitute and oat milk and I made a simple glaze for his bun. They were fantastic! The only thing I would suggest is to add the last quarter cup of flour only after the rest of the flour is incorporated to ensure your dough isn’t too dry. I’ve tried several other recipes and this one went to the top of my favorite list. Next step is to make them for my mom who is a fabulous baker….we’ll see if they pass her taste test. 😊
Perfect! So glad they were a hit! And hope your mom loves them 🙂
Can I use dry cultured buttermilk blend in place of dry milk?
There is no dry milk in this recipe!
Best recipe! Easy to follow! Great tips! And did not have to tweak to work. Awesome!
So happy to hear that!
We love cinnamon rolls in our house but I have been unable to find the best balance of a good dough, amount of sweetness and that yummy icing. This recipe has it all. The detail and hints along the way plus watching the video on prep and baking made all the difference.
We just started our New Year with these delicious rolls as part of our brunch. The best I’ve ever made! 🥳
Amazing! So happy you loved them!
Best cinnamon rolls EVER! Thanks so much for sharing! These will be a holiday tradition or for when we have company! ❤️❤️❤️❤️❤️
Absolutely! So happy to hear that!
Wow! Just wow! These are BONKERS! We made them for a New Year’s Day treat and they turned out so fluffy, chewy and delicious! And I made them with my 4 and 7 year old underfoot (ie I was highly distracted 🤣🤦♀️😩) and they still turned out perfect! Thank you for this wonderful recipe and Happy New Year from 🇨🇦!
Amazing! So happy to hear that!
These were pretty easy to make and so so good. People could not stop raving about them. I’m not a great baker, this recipe is a keeper. Thank you!
Love it! Perfect treat 🙂
I tried this recipe twice. The 1st time I used active dry yeast and it was an epic fail. They never rose and I couldn’t bake them because they never proved at all. I was so upset that I tried the recipe again the next day this time using instant yeast or rapidrise and they are amazing!!!! I will only use The instant yeast from now on. I also added a cup of chopped pecans in my filling because I like a little crunch with my sweets. I did change the frosting a bit also in that I added in a tablespoon of vanilla rum and I used 1/4 cup of eggnog. I probably made way more frosting as I just started to eyeball when it needed more powdered sugar and cream cheese to get the right consistency. These are, hands down, the best cinnamon rolls I have had in my entire life.
I’m glad they worked out well the second time! Instant yeast = magic 🙂
3/4 cup of milk appears not to be sufficient amount
One cup of milk was required to create a more pliable cinnamon bun dough
Hmmm I’ve always made them as-written and they turn out perfectly! But I’m glad the extra liquid worked out.
THESE CINNAMON ROLLS TURNED OUT REALLY GOOD… LIGHT AND FLUFFY THE BEST…I USED WATER INSTEAD OF MILK,,,I WAS OUT OF MILK,,,BUT DIDN’T MATTER THEY CAME OUT PERFECT.
Amazing! I’m glad that worked out well!
I started these on New Year’s Eve and used the overnight instructions to bake them on New Year’s Day. Instructions were easy to follow and I appreciate the notes about different kinds of yeast. They turned out perfect and still taste good and not dry on the second day.
Perfect! So happy to hear that!
I made it! Great recipe with easy to follow directions. Thank you!
I’m so glad!
These turned out to be incredibly delicious! The recipe and videos gave great details to ensure these turn out just as described – the best ever!!!
So happy to hear that!!
This recipe 100% delivers on it’s promise. The cinnamon buns were so light and fluffy and just delicious AF. They weren’t hard to make, all you had to do was follow the recipe as was outlined. I actually didn’t even use instant yeast, I used active yeast. Basically added the milk, let the active yeast do it’s work for 10 minutes, and then continued following the recipe. They buns came out perfect. If you’re looking for a sure fire win, definitely try this recipe.
Perfect! So glad you loved them!
They are simple to make and always turn out amazing! A favourite recipe for special occasions!
So happy to hear that!
Just made these and they are DEVINE! I never thought to use bread flour. Thank you so much!
Absolutely! Glad you love them!
These cinnamon buns are insanely awesome, I prepared them on Christmas Eve and made them for Christmas breakfast and the whole family went nuts over them. They are so delicious and super filling, I think we have a new Christmas tradition! Thank you for this amazing recipe and all the helpful hints!
Amazing! So happy to hear that 🙂
For the warm towel do you just heat it up in microwave ? Does it need to be a damp warm towel?
No need for it to be damp! I usually just put it by the oven for a bit.
Quite literally the best I’ve ever had. Thank you so much!
Amazing! So happy to hear that 🙂
Hi, Newbie Baker here. This recipe worked really well for me! I’m so proud that they actually turned out, even my first batch. I’ve made them three times now. I like that the recipe is super easy, straight forward, not overly exotic with the ingredients, and there’s a nice quick video to see how it’s done. Thank you!🙂
Hi! So happy to hear that. I’m glad the video was helpful, too!
Amazing! So happy to hear that 🙂
This was my first time making cinnamon rolls and this recipe was really simple. I used bread flour as recommended. They were absolutely amazing! My husband who is very picky about sweets loved them as well. Thank you very much for sharing this recipe.
Perfect! So happy to hear that 🙂
So happy to hear that!
These Cinnamon rolls are so easy after watching the video and are truly delicious. You can easily make them in the late afternoon to have them ready for dessert after dinner. They rise well and are so fluffy.
Absolutely! Glad you love them!
This recipe is awesome I will never buy a cinnamon roll ever again. Thank you!
Glad you loved them!
I’ve never, ever attempted anything like this and I am absolutely CHUFFED! They turned out perfectly!! I used my food processor, followed your instructions and watched your video and mine not only looked right but they smelt and tasted spectacular!! Thank you so much for such an epic and easy to follow recipe! I can’t wait to make them again!
Oh one thing! I didn’t have bread flour so I used plain flour. Next time I’ll try it with the bread flour and see if I can spot the difference!!
So happy to hear that! Glad you loved them 🙂
These cinnamon buns were SO good! Only thing I did differently was I used a bit more than 1/4 cup of butter, and I cut 12 cinnamon buns, instead of 9.
They work out every time, and I will certainly be adding this recipe to my saved favorites!
Also- definetly just go ahead and use a thread or dental floss to cut your buns! They look 1000x better cut with floss/thread than with a knife!
Perfect! And yes, great tip 🙂 Glad you love them!
These were SO GOOD! Light, fluffy, and the recipe was super easy to follow. I’ve tried to make cinnamon rolls before and they’re never come out even close to this good.
Amazing! Glad you loved these ones!
Really great recipe, I only kneaded the dough for half the time in the mixer. the first time when kneaded for 8 min dough was too tough. I also used salted butter in dough, filling and frosting since it helped balance the sweetness and reduced salt in dough by 1/4 teaspoon. Baked at 325 and they didn’t get very golden but stayed much softer.
I’m glad those little adjustments helped out! 🙂
Hello Monique,
What a delicious looking recipe! I’d love to try it, but I’m having a hard time with cup measurements (I’m from Europe). Would it be possible for you to tell me how much is a cup in grams or millilitres, so that I can convert the recipe to metric for myself? I’d be extremely grateful.
Hi Eva! So sorry – I don’t typically weigh my ingredients so I can’t be 100% sure. I’d suggest finding an online conversion calculator!
After an hour and a half I didn’t feel like my dough looked like it had doubled in size… It feels really soft but I can’t really tell if it’s gotten much bigger. I did follow the recipe word for word step by step. This is my very first time making cinnamon rolls and your recipe look like the absolute best so I’m going to go ahead and start rolling it out and here’s hoping with fingers crossed 🤞 I always cook late at night which is what I’m doing now so I’m going to cook a test roll 😉 and if it comes out great the rest is for breakfast tomorrow. I’ll let you know how it turns out …
Well first I’ll say that I felt like it was too heavy… Too thick. And that could be my fault for not rolling the dough out thin enough but I rolled it out even longer and wider than it calls for in the recipe. I definitely needed to add more cinnamon and sugar mix on the cinnamon roll even though I used exactly as much as was called for I think I would definitely add more. Also it felt a little bland to me so maybe next time I will use salted butter instead or if I’m using unsalted butter I will mix salt into it just to bring out the flavors. All of this could be due to some mistake I made somewhere because this is my first time ever making this recipe but I’m pretty sure I followed it step by step. The frosting came out absolutely beautifully! I’m definitely going to try this again and think about what I didn’t like about it and see what I can do to make it better. Any tips or advice would be great!
Hi! Check out both of the videos to see what the dough will look like after it rises and how big to roll it out, etc. All of my best tips are in the videos 🙂
This was a first for me to attempt to make cinnamon rolls. I have not had the best luck with yeast recipes in the past. They turned out perfectly fluffy and mouth watering. This recipe is the best and now I feel confident I can make these bites of deliciousness again. The hubs said they were better than his momma’s. My neighbor said I should sell them!
So happy to hear that! I’m glad they were a hit 🙂
These cinnamon rolls truly are awesome and SO easy to make. I was worried about rolling the dough out and how sticky it would be, but the dough rolled out easily and did not stick to my rolling pin or hands – and then rolling it up was super easy as well. I ended up letting the dough rise for several hours – just because I was out and about, so it did rise well. I ended up with maybe 11 good rolls, and then I also kept the ends and just added a little more cinnamon sugar to them. Definitely cook these on the shorter side of the time frame so the rolls end up moist and chewy! I have made these 2 additional times over the last 6 weeks!
Perfect! So glad you loved them!
These cinnamon rolls are so delicious! Definitely the best cinnamon rolls I have ever had. I’ve tried a couple of recipes and this is by far the best. I just made my second batch in 3 days because my family loved them so much the first time. The only change I made is that I just did a plain icing sugar and water icing because I didn’t have any cream cheese. I definitely want to try the icing in the recipe as it sounds lovely.
Love it! So glad they were a hit!
I followed this recipe exactly as shown and the cinnamon buns turned out incredible. With a stand up mixer it really isn’t that much work and worth the wait! The cinnamon buns were soft (as promised) and the frosting was great. I cooked mine for 22minutes and they came out golden.
Amazing! So happy to hear that!
Seriously the BEST and so easy to make! . I’m excited to try the vegan banana cinnamon rolls next! Thank you for another wonderful recipe
So glad you loved them! Enjoy the banana version 🙂
Absolutely fluffy and delicious. I added walnuts. 🤤
Love that! Perfect treat 🙂
1st time I made them I was honestly not too impressed… Then I realized my bulk pack of yeast that had been in the fridge was not very alive, Switched over to the red star platinum packet and oh glory hallelujah!!! I tweaked a few things to make it easier for my 8yr old to make on her own, and now I will never need another cinnamon roll recipe in my life, thank you!!!
Perfect! So glad you gave them another try!
Omg these are seriously the BEST cinnamon rolls. New Christmas morning tradition for sure.
Love that!!
By far the best cinnamon rolls I’ve ever had! I made them for Christmas morning and they turned out amazing!!! One question- do you think these would work in a square 8×8 pan?
So happy to hear that! They may be a bit squished but let me know if you give them a try 🙂
Wow! You weren’t kidding! These are absolutely awesome!
So glad you loved them!
I have absolutely loved making these cinnamon buns, the recipe and instructions were easy to follow and I loved all the tips and advice. This is the first time I have ever made these and I’m truly impressed. The only thing I did different was cooking them 5 minutes more as we prefer ours a little darker. I would definitely recommend people to give this recipe a go.
I’m so glad! Perfect treat 🙂
I made this recipe and it was fairly easy everything came out perfectly and I’m so happy with the results. Instead of throwing out the end pieces you’re not supposed to use I went ahead and put them in the pan and everything worked out really well:) so happy with the outcome!!
Perfect! Glad you loved them!
Perfect cinnamon rolls every time! Have made this recipe 3 times since December! Delicious!
Amazing! Glad you love them!
These are the best cinnamon rolls. Easy instructions and yummy! I’m not much of a baker and these were so easy. You have to try! You won’t be sorry!
So happy to hear that!
Best recipe I have ever tried. Have made these a couple of times. Have used a bread machine to mix the dough. Love these ones. My go to recipe for Cinnamon Buns for now on.
Amazing! So happy to hear that!
This is an amazing recipe, I followed the recipe with the exception of using active dry yeast(which I activated in 1/4 cup of warm milk and teaspoon of sugar and once activated I warmed up the remaining milk and then continued the recipe)I did the overnight in the fridge then took it out in the morning and let it sit for one hour!!… do under bake it by 5 or 10 min to keep the middle soft!!
I think this is my new fav.
Perfect! So happy to hear that!
I followed this recipe to a t and they turned out absolutely fantastic!!! I did end up letting them rise for longer than 30 minutes once I put them into the tin as I was waiting to bake them after dinner but that was no problem, they turned out great! Oh and I added a wee bit more cinnamon to the inside spread because…cinnamon is amazing! Depending on how much icing you like (my husband and I like it very light) you may find you have icing left over as we did so next time I’ll just whip up half the amount. Overall they are my new favourite dessert and I am already looking forward to making them again! Super easy, super delish! 2 Thumbs up 🙂
Perfect! Love it!!
Perhaps my only qualm with this recipe is the bit where you discard the ends, I can’t bring myself to throw away any good food so I wedged the not so cinnamon-sugary edges into the corner and baked them anyway, still amazing with a little extra frosting…
Aside from that, this may be the best and most successful recipe I’ve ever tried. Ever. With most recipes I think hmmmm next time I’ll do this or add that but this came out absolutely perfect the first time!
Absolutely feel free to squish them in there if you can! Glad you love this one 🙂
These are amazing!! I went to make them with cheap puff pastry as I have done once before just for a laugh and somewhat sweet taste but I decided to do the real thing this time around …what the heck! My siblings and parents devoured them and I already know it won’t be the first time I make them. I will probably have to double the recipe next time…
Amazing! So glad they were a hit!
I made these recipes exactly as described and they were perfect. I’ve actually made them a few times now – they are reliable and delicious. Thank you!
Amazing! So happy to hear that 🙂
These are truly the fluffiest, softest cinnamon rolls I have ever made!!! Instead of the cream cheese frosting, I made a simple glaze with confectioners sugar and milk. Also I sprinkled some raisins in the filling.
I have never made cinnamon rolls before, in fact I haven’t even ventured into enriched doughs at all….
I made these with my daughter today and THEY WERE PERFECT! Thank you for taking the time to perfect your recipe for us to use.
(My husband ate 3 in a row they were that good!)
So happy to hear that!!
This recipe was very easy to follow and omg you guys they are seriously the best cinnamon rolls I have ever had. I made these for Christmas morning for a good pick me up since co-vid made our gathering very small.
We all devoured them so fast.
I did add chopped pecans with the filling step. I will be making these all the time now! Thanks for sharing, such great recipe!!!
So happy to hear that!!
They were great!
Glad you liked them!
I used White Lily self-rising flour since I’m home in this pandemic and can’t see trying to go out for bread flour and risk exposure more than necessary.
I am very glad to report that by cutting down the dough kneading to 2 min my wonderful breakfast treat for my family was a super success. I did allow the cut rolls to rise one full hour before baking❤️
Thank you for this simple to follow instructions and I’m calling them in my kitchen
Homemade BC rolls EVER 😋 YUMMY!
I’m glad that worked out well! Perfect treat 🙂
I just did them and they came out awesome, thank you!
So happy to hear that!
This is very goog recipe. Love your ideas. This icing is perfect.
So glad you love it!
Used this recipe twice now and both times the cinnamon rolls have turned out perfect! They are a big success in my house, would definitely recommend.
Amazing! So happy to hear that 🙂
The hype is true….these are the BEST cinnamon buns I have ever made. The directions were simple to follow, the dough was easy to work with from start to finish, I’m saving this one and will be making again…soon
So glad you loved them!
I’ve been baking for 45 years. This recipe is softer than Cinnabon’s! My twist on the recipe is… I was out of bread flour so I used some Caputo 00 flour from Italy I had in the red package. We found this while in Italy!.. and it can be bought on Amazon. I didn’t roll it out, I carefully pressed it into a rectangle using my fingertips. Also! I never use grocery store bought cinnamon! There are grades to spices and these are the lowest grade. It’s fake cinnamon! We purchase our cinnamon from Penzey’s spices. If you’re there, open each cinnamon jar from the different countries and smell each one. We like the aroma of Tung Hing from China the best! Huge difference between each one!.. You will love how your kitchen smells when you use these!
Love it! So glad those worked out really well 🙂
I’ve been wanting to make cinnamon rolls from scratch for probably over a decade, and just never got around it. I made these this weekend and we LOVED them!! We had 7 kids of various ages for brunch…young adults, teenagers, and the young ones (6 yrs old) absolutely loved them. The only thing I added was a bit of ground cloves to the sugar/cinnamon mixture.
Amazing! So happy to hear that!
Great recipe
Glad you liked them!
I made this recipe at the spur of the moment and my husband and son love them..my husband ate 2 as soon as they came out of the oven!… they were so soft and melted in your mouth… and the frosting is just great!
Amazing! So happy to hear that 🙂
I had always found the idea of making fresh cinnamon rolls daunting- THIS recipe [there’s video too!] was so easy to follow and the end results are fantastic- I can’t give it enough stars & Cinnabon’s got nuthin’ on me! *chef’s kiss* I don’t have a thermometer and simply heat the milk in a small pot to a lukewarm temp and used a wooden spoon to start as instructed… and I only have a small hand mixer with dough hooks (NO Kitchenaid)- and the 8 min kneading time has been perfect every time. Personally, I even keep the ends of the dough when slicing and have instead been using a 9×13 pan to proof (usually 1hr and 15 min). They’ve been the highlight of our morning at the restaurant during quarantine (for our little staff of four including the chef and the owner’s wife who is particular about her cinnamon rolls!) I’ve made them 3 times and they get better every single time- THANK YOU!!
Amazing! So happy these are a hit with the restaurant 🙂
This is our family’s “GO-TO” recipe for cinnamon buns. They’re delicious!
SO delicious and light and fluffy! The cream cheese icing is also a must and for me takes the cinnamon buns over the top!! I only had AP flour and used that and they were still so fluffy and airy. I also don’t have an electric mixer with a dough hook and kneaded slowly by hand for around 8 minutes – I think it worked out just as well.
Perfect! Glad you enjoyed!
Wow! These are amazing. I followed the recipe to a T, but I shortened the second rise because I was impatient and only baked for 20 mins. These are phenomenal, better than any cinnamon bun I’ve ever had!
I’m glad they still worked out well! 🙂
Tried to make this recipe. The dough rose beautifully to double in size . However when I tried to roll it out, it would not roll out properly even after letting it rest.. The dough was elastic and rubbery (not at all sticky). I had severally piece/sheets of dough that would not combine together. I tried rekneading the dough in a ball, snd rolling it out again, same issue. I did not bother trying to bake it as I felt it would come out tough and dry. Not sure what happened:(
So sorry to hear this. Sounds like you may have measured incorrectly, maybe? The dough should not be tough or dry.
Love this recipe-even did a frozen batch.
I can’t get the middle to cook. The outsides are delicious best recipe from scratch, but middles are raw. Any advice?
sorry to hear this. I’m not sure what could have gone wrong!
These are amazing, crowd-pleasing cinnamon rolls. The frosting is so good.
I put in a bit more cinnamon in the filling as my family enjoys a lot. The overnight instructions work really well, although I find the rolls need more like an hour to come to room temperature and puff up. I’ve used 1% milk and it works fine, and rolling chocolate chips up inside the cinnamon layer to make chocolate cinnamon rolls is an easy twist on the recipe. One note: I do not knead the dough in my stand mixer for eight minutes… just long enough for the dough to smooth out. I believe 8 minutes would over-work it.
Perfect! So happy to hear that. And noted on the knead-time, I’ve found 8 minutes is perfect but I’m glad less time works out for you!
These were absolutely the best cinnamon rolls ever. Made them New Year’s day and hubby and I ate the whole pan by ourselves in 2 days. Oops! Added to the Covid pounds, but worth it! Thank you, as always, the best recipes! XOXO
Best New Year’s treat! Glad you both loved them 🙂
The. Most. Amazing! Have passed it on multiple times.
So happy to hear that!
Hi!
I read in the body of the website that you prefer to use SALTED butter, but in the actual recipe it says UNsalted butter. Which do you prefer, and would either work well? I know that salt and yeast interact…
Thanks!
Either will work just fine! I like to use salted 🙂
These were amazing. I have a question though. I made them the night before and covered and put in the fridge overnight to bake in the morning, when I took them out to rise on the counter the filling had turned to a liquid cinnamon sugar mess on the bottom of the pan. Is there a way to avoid this from happening? Or is this just normal?
It really depends! This typically happens when the cinnamon sugar hasn’t been rubbed into the dough enough before rolling. I wouldn’t try again and really work the filling mixture into the dough/butter.
I made these today and can’t wait to make them again! They are so soft and delicious. I tried half with cream cheese frosting and half with just powdered sugar and water icing….it’s a tough call, both are great. I’m keeping the recipe forever. It won’t be beat!
Perfect! Glad you loved them!
These were easy to make with ingredients I already had, it’s really just the time it takes to make them that you need to allow for. They were so soft and tasty. Can’t speak for how well they last as we ate them all in two days!
Love that! Perfect treat 🙂
Great recipe, first time trying it and had no issues without a standing mixer either. I’ve loved cinnamon rolls from pillsbury for years and have always wanted to make my own. Ugh, perfect!
Amazing! Glad you found this one 🙂
These were the best cinnamon roles I’ve ever had! I just made them tonight and hit the spot during this time quarantining, where it’s difficult to get to a Cinnabon. Definitely making these again. It’s been years since I made cinnamon rolls and I used to make them too much! I remember a secret ingredient was a special kind of cinnamon that Cinnabon uses, Indonesian Korintje cinnamon. But these came out so good, and I appreciated it used not too much sugar!
These are indeed better than Cinnabon, but with the same gooey factor, and homemade taste and more natural!
Amazing! So glad you found these ones 🙂 I’ll have to try out that cinnamon, too!
I tried this recipe and the cinnamon buns were the greatest I or my family has ever tasted. Thank you for this recipe gem !
So happy to hear that!
Good flavor for the most part but turned out pretty dry; not sure why as I followed the recipe exactly for overnight, letting them come to room temp before baking, etc. Kind of a crunchy outside and rather dry inside. I baked on the low end of the baking time frame too…..hmmm…
Sounds like the cinnamon rolls didn’t have the proper moisture. Did you measure your flour correctly (not packing it) and make sure to cover your rolls while rising and while in the fridge?
These are definitely the best cinnamon rolls I’ve ever made! I made them last night and cooked them this morning, they turned out just beautiful and super delicious. I doubled the frosting recipe, because you can never have too much frosting. 🙂 I followed the recipe otherwise, and it is great. Thank you for sharing!
Amazing! So glad you loved them 🙂 and absolutely yes to double frosting!
Really delicious buns, surprised I can produce, such special treats! A beautiful light, pastry.
My son, is so excited when they come out of the oven ! He’s 22.🤗
Amazing! Glad you love them!
I’m currently making this recipe because it looked amazing and straight forward. I noticed after I made the dough and was letting it rize that in the video it says to let yeast sit for a minute or two, it didn’t say that in the actual instructions. I’m wondering if this is why my dough seems lumpy and not smooth. I’m new to baking cinnamon buns so not sure where I’ve gone wrong , I’m letting it rise another 30 mins (already did 60) because it looked like it hadn’t even really rised at all….hoping these work out!!
Hi! Check out the full post for the yeast instructions. If you have instant yeast, you will not need to let it “proof” and sit in the warm milk. If you have active dry yeast, you will. So just double check that!
The only problem I had with these were they rose too much and starting to fall out of the pan while baking. I doubled the recipe but used two 9 inch round pans. It looked a bit crowded when I did the second rise, I contemplated using an additional pan for a few of the rolls but went against my better judgment. Taste is 10/10! The best cinnamon buns I have ever made. So light and fluffy!! Thank you so much for the recipe, it’ll become a staple in this house.
They may have been a bit overproofed if they were falling out, but I’m glad they were still delicious! Perfect treat 🙂
I just baked a batch of these amazing, delicious cinnamon rolls. I ate one and am freezing the rest. Thank you so much for sharing. I will make these over and over again!
Love it! So glad you enjoyed 🙂
I am in the UK and made these for the first time today , oh my !! They are wonderful , light fluffy just scrumptious…… I also made another lot and put in freezer ready for after muddy dog walks and all coming back to our cottage ! Thank you !! Xx
Amazing! So glad you loved them 🙂 Perfect for the cold winter!
My first time making anything with my new stand mixer. Recipe was easy to follow. Just came out of oven and they look and smell awesome
So happy to hear that!
So happy I came across your website. .
I’ve tried multiple cinnamon roll recipes in the last 40 years. Can’t begin to tell you how excited I was after making these rolls for the first time. To hear my husband say they were as good, if not better than what his mom used to make, was a huge compliment. He asked when I would be making them again. If you haven’t tried them, do so now.
Thank you,
B from the Midwest
Amazing! So glad you found these ones 🙂
Soooooo delicious!!! The best cinnamon rolls I’ve ever eaten!!! Thank you for the recipe!!! It was easy to follow and the rolls came out perfectly!! 😍
So happy to hear that!
My son and friends (9-10), Italian, loved this after a tough English lesson from me.
Love that!!
I made this recipe for my fiancé for his birthday breakfast (he is a Cinnabon fanatic) and it was sooo delicious! In his words, “best cinnamon roll he’s ever tasted”. Thank you for the fabulous recipe! Can’t wait to try more.
Love that! Such a great treat!
I just made these and they are so good!!!! Thank you for sharing your great recipe.
So happy to hear that!
Thank you for this recipe!! I have been lusting for a Cinnamon Roll and didn’t want to suffer through a commercially made one. I decided to “bite the bullet” and make my own, searched for a recipe that wasn’t too fussy and chose yours. We enjoyed this recipe very. very much. Next time I’m going to make a double batch!! They aren’t hard to make, I loved the softness of the dough, and I refrigerated mine over night so to have them fresh in the morning. You made my day!! 5 stars!!!
So glad you found this one! Such a great treat 🙂
These are as good as they say! This was my first time making cinnamon rolls from scratch. The recipe is easy to follow and well worth the waiting time! My boyfriend and I ate two as soon as they were done. Currently in food commas. We WILL be making this again. 😍🤤
The best! Glad you both enjoyed!
I love this recipe! I’ve made these multiple times and they are defiantly the best cinnamon buns I have ever had! They are always a HUGE hit.
Thank you for sharing.
Amazing! So happy to hear that 🙂
This is such a great recipe, with awesome instructions. Thanks so much for sharing, I’ve made them two or three times now and my husband and 4 year old go crazy for these. Thank you!!
So happy to hear that!
Trying to figure out where I may have messed up. My dough didn’t come together to for a noce, smooth ball. It was very broken up, and very tough when rolling it out. I’m not a new baker by any means, but I have not done too many items with yeast or bread flour. I did the spoon and level method for measuring the flour. Should I just try adding a little less flour next tine around?
*Side note – they still came out great. Rose like they were suppose to, I added a little extra filling (because thats my favorite part), Once cooked they did still have a very slight ‘toughness’ to them.
These are without a doubt the best cinnamon rolls I’ve ever had! My family asks for them all the time! I truly can’t convey how good these are. Unfortunately my daughter was just diagnosed with an autoimmune disease and has to go gluten free. Can I just swap out the bread flour for gluten free flour in the recipe? My daughter is so sad she can’t enjoy her favorite treat anymore and I’d love to cheer her up!
So glad you loved these! Unfortunately I can’t recommend a gluten free substitute in this recipe as they’ll bake up much differently when using a gluten free flour. So sorry!
I’m not sure what went wrong here, but I haven’t had many people with this issue. Perhaps it was incorrect measuring of the liquid ingredients? I suggest trying again, and be sure to check out the YouTube video for more tips!
New at working with yeast. Like to proof it first. Cinammon buns call for 3/4 cup milk, 2 1/4 tsp yeast 1/4 cup sugar etc. can I prof the test with all above? Or… ?
Thanks for your help!
Yes check out the blog post where I explain the different types of yeast 🙂 you can “proof” with the given ingredients!
These are incredible!! I honestly cannot wait to make them again. They are perfect – not super sweet, but just right. Go make these now and you won’t regret it!
So glad you love them!
SO GOOD! Instructions were super easy to follow and I loved that it made tons frosting
Absolutely! Glad you loved them!
These cinnamon rolls are amazing! I have made them a few times now and they do not disappoint. I have also made them the night before (with the helpful instructions provided) and they were so easy to pop in the oven the next morning! Make these, they’re better than anything you can buy!!
So happy to hear that! Love the overnight method 🙂
So so good – after moving to Europe I’ve missed delicious treats like cinnamon rolls. I’ve made them here for many and everyone raves about them. Thank you Monique!
So glad you found these ones!!
The most fluffiest and perfect cinnamon rolls you’ll ever eat! These are my go-to for all things brunch related or whenever the mood strikes for some warm cinnamon love.
Love that! Best treats 🙂
Best cinnamon rolls! I have made these a few times now! My go to!
So happy to hear that!
Good luck NOT eating this whole pan in one day. It seems intimidating to make anything yeasted, but these are so easy to do and worth the time.
Easy and delicious!! Glad you loved them!
The reviews don’t lie! These are the best! I’ve made them with regular flour when I couldn’t find bread flour at the beginning of the pandemic and they were still delicious but the bread flour is a game changer!!
Perfect! So glad you love them!
These are so amazing! Each time I make them, they’re gone immediately! Thanks Monique
I’m glad they’re a hit! 🙂
First time ever making homemade cinnamon rolls and they turned out amazing!! The whole family loved them!
Love that!!
These are AMAZING! My boyfriend and I make them every Christmas for the family, and it’s a fan favorite! 1000% better than making them any other way. These babies take a long time to make (which makes it kind of a fun activity). The BEST feature of this recipie is that there are directions to make them the night before which is so helpful, especially given that this is a more time intensive recipie. YUM!
So happy to hear that! And yes, such a fun baking project 🙂
It can be intimidating to make a recipe with yeast that requires a rise, but don’t let this deter you! These really are the best and the recipe gives the perfect bun to frosting ratio.
Absolutely! Glad you enjoyed 🙂
These are AMAZING!
So glad you love them!
I’ve already made this recipe 5 – 6 times since I tried it in December! It’s such a great recipe, works wonderfully, deceivingly healthy. We subbed the powdered sugar in the icing recipe with Swerve sweetener (you need less than half the amount and it cuts down on blood sugar spikes).
When we’ve made it for friends and family, we used regular powered sugar though. We once added a little orange juice and some zest into the icing as well — a very versatile recipe! 🙂 I’ll keep this once forever.
Forgot to rate 5 stars!
I’m glad that works out well! Love the idea of adding an orange twist 🙂 Thanks for your rating!!
These cinnamon rolls are amazing! They are simple and delicious!
So glad you love them!
Followed the recipe, turned out so dense, I had to throw them away. Sad times. The hunt continues.
Sorry to hear that! Did you follow the recipe exactly? What type of yeast did you use? I wish I could help troubleshoot!
I had been dying to make them for Christmas morning and they were so worth the time and effort! Definitely making these again.
Absolutely! Glad you loved them 🙂
Literally the most delicious ever! These have become our new holiday and special occasion staple.
This recipe was so easy to follow that I made it twice in one week! The rolls come out with the perfect soft texture and the flavours are so balanced! I added a splash of almond extract to the frosting the second time baking and it was still a hit!
Love it! Glad you enjoyed 🙂
These are legit the best cinnamon rolls I’ve ever had, I will never buy in the store again
Best cinnamon roll recipe I’ve ever made!! Defiantly going to be my go to from now on!
BEST CINNAMON ROLLS EVER!! LOS MEJORES ENCANELADOS DEL MUNDO!!! I was hesitant to make these thinking they would be hard to make or that I would mess them up, but thanks nop, both times Ive made them for family brunch they’ve come out amazing!! I do wanna thank my kitchen aid for doing most or the work (My hands cramp easily). Let me tell you how good they are, my longtime vegan sister in law and brother in law said they “HAD to try them.” And welp no regrets! My tip: read the recipe all the way first, read it again, make sure you know what you need to do, timing is very important! Also make sure youre not in a time crunch, depending on where you live dough might take longer to rise. (Thanks frozen tundra called Chicago). Thanks monique for another amazing recipe!!
I’ve made these the last two years for Christmas morning & for a fun girls brunch and they DO NOT DISAPPOINT! They honestly are pretty easy to make and worth every minute. I’ve always used almond milk because that’s what I normally have on hand & they always turn out perfectly! Do yourself & your family/friends a favor and make these. You won’t ever go back to the cinnamon rolls from a can.
These were so much more simple to make than anticipated, and honestly the very best cinnamon rolls I’ve ever eaten! Will 100% make again!
SO DELICIOUS!!!
Absolutely delicious! ❤️❤️
These absolutely live up to their name! Even though I put them into too small a pan and they overflowed when they baked, they were still delicious! The cream cheese glaze is the best part, the tang of the cream cheese allows for perfect sweetness, without being cloyingly sweet.
I followed this recipe to a T (except I used bread machine yeast) to make these cinnamon rolls. I read the site AND viewed the video, which was very helpful, as I have never made cinnamon rolls before.
This recipe will be my one and only recipe for cinnamon rolls. Your tips were very helpful.
I will make these again, on a regular basis!! The frosting is absolutely my favorite cream cheese frosting going forward! Thank you for this site!
Thank you for this recipe they were the perfect treat on Christmas morning. I baked an extra batch to freeze, as well as the glaze, and had them on New Years Day with some friends. They gave them a 10/10- they were delicious!!
Delicious!! First time making cinnamon rolls and I substituted almond milk and all-purpose flour (what I had in the house) and they turned out wayyy better than store-bought! I also made a vanilla icing instead of cream cheese frosting just due to personal preference and still went well with the rolls. Very clear directions and easy recipe, definitely recommend!!
Silly question – is it 2/3 cups of brown sugar or two thirds a cup of brown sugar?
Very excited to make these this weekend! Look delicious!
It’s two thirds of a cup! Enjoy 🙂
I wanted to hate you because you’re so darn cute, but alas….what a great baking video!! The recipe seems foolproof. Great tips! So helpful to see the mixer attachments you used, how to place the parchment paper, how to squish the roll together before cutting, etc. Your quirky dance moves and special touches using your mom’s rolling pin (as do I) made such a delightful video. I’m so happy I’ve found you:)
These were the first cinnamon rolls I’ve baked, and I won’t bother trying another recipe as this was perfect! I actually found regular all-purpose flour made fluffier rolls than bread flour (I tried both), but I don’t have a stand mixer so I had to knead the dough by hand (talk about an arm workout!). Make these when you have time on your hands, as it’s a lengthy process but we’ll worth it! Since the recipe makes 9 rolls, it’s perfect for giving away a few to friends and family!
I made a double batch of these and they turned out great!<3 Will definitely use this recipe from now on.
My friends and I zoomed for a few hours and baked these together. It was such a fun activity and the cinnamon buns were so delicious. It was easy enough to follow, all of us had the equipment to participate and in the down time during each rise we were able to chat and catch up. We ended our zoom by eating our final products. Would definitely use this recipe again and will share with others!
These are amazing. Love that you don’t need any special equipment (i.e. kitchenaide mixer) for these to be delicious!
These were tender and delicious! Thank you for this recipe.
This is one of the few recipes where it actually turns out like it should following the directions. These are amazing and a huge hit. I am making mini ones for vday brun
Made these for the first time this weekend and wow!!! Loved by everyone! These will now be a Valentine’s Day tradition in our home (among other days)!
I made 2 batches. I cooked one batch after the second rise… they were incredibly delicious! I didn’t read your instructions properly for the overnight version. I let them go through the second rise then I covered them and put them in the fridge overnight. Will they still turn out as good?
Truly the best cinnamon rolls I’ve ever made!! Thank you Ambitious Kitchen 🙌🏻🙌🏻
It was my first time making cinnamon rolls and they were a hit. I used a little less granulated sugar and a little more butter in the dough, and I added an extra tbsp of cinnamon 🙂 I also used active dry yeast instead of instant yeast. I just added it to the warm milk while I prepped the other ingredients. Turned out fine
I used a stand mixer and just used a flat beater instead of a wooden spoon until a dough forms, and then switched to the dough hook for an additional 3-5 minutes. It worked perfectly.
Thanks for this amazing recipe! Will definitely be my go-to dessert for the next little while!
I had never made homemade cinnamon rolls before and this recipe was excellent! I followed Monique‘s tips and video step by step (which was super helpful!) and prepped everything the night before. In the morning I let the dough get to room temperature and popped them in the oven. The smell filled our house with joy. My family LOVED them! We don’t live never a Cinnabon anymore but boy, Cinnabon’s got NOTHING on these!! I will definitely be making these cinnamon rolls year after year and will write it out to keep in my recipe book to pass down to my kids when I’m gone (of course giving credit to Moniques’ Ambitious Kitchen) Thank you!!!
Amazing!! So happy to hear that 🙂
These were amazing! My first time making cinnamon rolls and it could not have been simpler! My fiance and I LOVED them and could not stop eating them…highly recommend 🙂
This is a great recipe and super easy to make! They are a hit with the family.
These truly are THE best cinnamon rolls you’ll ever eat!! I made them for Valentine’s Day for my family today and four of us almost finished off the entire pan – they are dangerously delicious! This recipe is amazing for bakers of all levels. I’m a very novice baker and found the instructions and video very easy to follow and made sure these were a complete hit!
Really easy to follow and delicious. I had to adjust the timing to account for the temp. My kitchen is quite cold (under 60f) so I let the dough rise for 2 hours. For the second rise, I left the rolls overnight on the countertop and covered with warm towel 45 mins before baking. The frosting recipe is quite generous. I only used half and it was still quite a lot. All in all- this is a keeper.
Perfect! Glad you loved them!
OMG! This recipe is delish!
The cooking tips with the recipe really made my first attempt at making homemade cinnamon rolls easy. No one believed me when I said this was the first time making them because they turn out so perfectly. I will definitely use this recipe again, my husband is going to get so fat lol.
These are fantastic! My first attempt at making cinnamon rolls. Thank you.
WOW! Absolutely amazing! I have made these 3x now and they are just amazing. I make them exactly as printed and they are fabulous. It was my first time using bread flour and first time using yeast. Don’t let that scare you. Totally doable. They are amazing. I like using the proof setting on my oven (just FYI if you have one). But they are seriously amazing. I’ve made them as the overnight version as same day. Both good. These are must for a fun morning, or Christmas morning, or when having visitors!
I may have already commented but I made these again and once again they’re incredible. Last time I put in fridge and baked in the morning, this time I did the whole process at once. Both were great!
I used light cream cheese in the frosting because that’s what I had on hand. Still great but is extra tangy.
These cinnamon rolls will actually blow your mind. I made them a few times over the past couple months and every time they have been AMAZING. I make a little extra of the cinnamon sugar (probably 3 tbs worth) and sprinkle it at the bottom of the pan before putting in the rolls to add a little extra and it is a game changer!!
Love it! Great idea 🙂
These cinnamon rolls came out amazing. I’ve played with different recipes for as long as I can remember and was never satisfied, so I continued to buy already made rolls. This recipe is simple, yet delicious. Bread flour and brown sugar makes a big difference. I also love that it makes a small batch. We are a family of 3, so I rolled on the long side, baked 6, and froze 6. Thank you! My search is over!!!
So glad you found this one! The perfect treat 🙂
Making these bad boys for the second time tonight! The family jam absolutely LOVES them! They are so moist and warm and fluffy and amazing! Go make them now. RUN!
The best! So glad they’re a hit 🙂
These are just as amazing as described! I have made them several times and every time my family can not believe how yummy they are! Just made them for V-day and made the frosting pink 😍 super easy recipe to follow and so so worth it! I make night before and heat /frost them up in morning ! Best cinnamon rolls ever for reeeeaaal!
Love that! Perfect treat 🙂
Oh, mama! These are the BEST cinnamon rolls I’ve made so far! They not only came out delicious but incredibly pretty too. Such a great recipe. Everyone needs to try this!
So glad you loved them!
I’ve never made cinnamon rolls so I was a little nervous, but these were so easy to made and were hands down the best cinnamon rolls I’ve ever had. Can’t recommend enough!
So happy to hear that!
Truly the best we’ve ever had! I used a hand mixer with a dough hook and that still worked. Can’t wait to make them again!
So happy to hear that!
Oh yes! these are so very good. 10/10. There is not one thing to change to make them better! Thank you!
So glad you loved them!
These turned out perfect. First time ever making a yeast-based cinnamon roll recipe. Thanks for the thorough directions, I grew up on regulars white sugar and cinnamon-filled rolls so that’s the only change I made. Next time I might try to compare with the brown sugar. Thanks again for the fool-proof recipe!
So happy to hear that! I’m glad it worked out well with white sugar, too 🙂
I made these for a friend’s birthday brunch and they turned out great! I had to use normal flour instead of bread flour but it was not a problem. They were delicious and everyone loved them!
Perfect! So happy to hear that!
Amazing!! Worth the work and is everything you want out of a really good teat!
Absolutely! Glad you enjoyed!
Do you really want to use 1 and a half TABLESPOONS of Cinnamon in the filling?
Yep!
Go to recipe for making homemade cinnamon rolls, and has become a tradition on Christmas Day. I am not a skilled baker but the recipe and video demo was helpful to ensure these came out perfect!
Amazing! Happy to hear that 🙂
Does this dough freeze well??
Yes check out the full blog post for freezing instructions!
I can’t say how easy it is to make them (just takes a bit of time, but the process is super simple) and even easier to devour the whole pan 🙂
It is always a hit when I make these and I am so glad I came across this recipe, The search for the perfect cinnamon roll is over!
Absolutely! So happy to hear that 🙂
I have made these “Best Ever Cinnamon Rolls” several times and they are THE BEST!! They satisfy my never ending craving for Cinnamon rolls, and that’s saying something!!
I accidentally discovered one “tweak”. The first time I made these, I accidentally mixed the softened butter, brown sugar and cinnamon together and spread it onto the rolled out dough, and they turned out fine. I’ve done it the other way, but I like the way “my accident” way turned out.
I never respond to recipes online, but I just want to thank you for this amazing recipe. I’ll be using your site often to try your other recipes now!!
Amazing! Thank you so much for your comment 🙂 Hope you find more recipes on here that you love!
I would like to send my cinnamon rolls to a dear friend in another state. How should i mail them?
Should i freeze them after they been baked? Should a frost them or send in a different contain the frosting. Appreciate your help.
Efrain
Unless you plan on overnighting the rolls, I wouldn’t recommend sending! So sorry.
These were soft and delicious. The directions were perfect! I thought the icing overwhelmed the cinnamon but is something you can adjust. I think cinnamon is my jam and there are better vehicles for it? But if you love a pillowy, cinnamon roll I’m sure this is it! Not hard at all. If you can read you can make it!
Absolutely! Glad you enjoyed. And yes, feel free to halve the frosting if you’d like 🙂
Made cinammon buns. They are everything you said!! Soft, delicious,, fluffy and boy did they ever get big!!! The recipe says 3/4 cup milk and then yeast. I like to proof first to make sure yeast bubbles. New at yeast baking. Do you put all 3/4 milk and yeast to proof or do you add sugar too. Great recipe. It’s a keeper! Thanks!!
Glad you loved them! If you’re proofing the yeast you can add the yeast to the entire 3/4 of the warm milk and then add sugar. The sugar will help the yeast activate 🙂
Made these today with my two year old , turned out absolutely delicious – the entire tray was demolished straight away by family. Definitely recommend! Thank you for sharing!
Love it! Perfect treat!
This recipe really does make THE BEST cinnamon rolls ever!!!! I have baked for more than 50 years and used many different recipes, thought I had a great recipe until I made these. I did end up using the whole second egg after the first batch. I think the bread flour is key along with rubbing the brown sugar mix into the buttered dough. I have made these with the addition of pecans and golden raisins….also a hit.
Perfect! Sounds delicious 🙂 glad you loved these!
I made rolls exactly as recipe (accidently added twice the butter, so I made a double batch!….Not sorry). This was the easiest dough I have ever worked with. It rolled out so easily on my granite island. Easily made 9 nice rolls, plus the 2 end piece rolls. I tested recipe to potentially sell rolls to customer. I like the extra ends so I can taste each batch for quality (I will sell in batches of 9). Very pleased. As a home baker, I can’t sell cream chs, so I had to use reg glaze without chs. They are wonderful. Neighbor agrees that they are better than Cinnabon.
Only thing I’ll change is to put in a 10″ pan vs. 9″ bcuz middle of some rolls went vertical above rest of roll. 10″ pan will let them spread more. This will be my go to recipe for sure.
Amazing! So happy to hear that 🙂
This recipe is INCREDIBLE – I had whipped cream cheese on hand, and it contributed to the most light and not overly-sweet cream cheese frosting. I did struggle getting them to bake evenly (they were considerably smooshed all together after the second rise) . After baking for only about 18 minutes, the rolls around the edges were quite brown, and I was nervous they were going to burn/get too done around the edges. Unfortunately, the middle of the pan wasn’t cooked through (more than just slightly undercooked). I definitely want to make these again because YUM – should I adjust my baking temp? Try a bigger pan to where there will be slightly more room between each roll after the second rise? Thanks for the great recipe!
So glad you loved them! In terms of the issue here – it really depends. You are supposed to cut an inch off each end, so if you find that they are still too tight in your pan you can use a bigger one if you’d like! I’d never had a problem with undercooked rolls though.
Wow! These were a big hit in my family they were gone in 2 days!!! This is the best cinnamon roll recipe I have ever used. I also have been trying to find the best frosting and this recipe nailed it!!!
So happy to hear that!
The best cinnamon rolls ever! I’ve tried 3 other recipes and this one has been the best one so far. My family demolished them in 10 minutes
So happy they were a hit!
This is the second time I am baking these cinnamon rolls. They turned out so perfectly that there is no reason to try any other recipes for cinnamon rolls! Thank you for sharing such a delicious recipe!
The best! Glad you love them!
These came out amazing! I didn’t have enough bread flour so used half bread and half self raising which worked fine. I ended up rolling the dough out larger than the recipe and somehow made 24… But still took the same amount of time, around 22 mins to cook!!
Thank you for this great recipe🙂
Perfect! I’m glad that worked out well 🙂
This recipe is amazingggg! These are the first cinnamon buns I’ve tried to make and they are so so so good. I used coconut sugar and mascarpone instead and still tasted amazing!!!
So glad you loved them!!
OMG!!! These are the best cinnamon rolls I have ever had. So true on how Cinnabon has nothing on this cinnamon rolls. They were so easy to make. Can’t wait to make them for a family gathering. The one thing I did notice is the butter for the filling I didn’t need all of it. I probably used half or two thirds the amount of butter and still had a nice layer. I can’t wait to try the pumpkin cinnamon rolls!
Absolutely! Glad everyone loved them!
This was INDEED the best cinnamon roll I ever made and ate .
So happy to hear that!
Delicious, soft, gooey and practically foolproof. I’ve made these many times now and they’re always a big hit. Very easy to make the night before and just pop in the oven in the morning. Great recipe!
The best!!
Truly, best homemade cinnamon rolls I’ve ever had. Made them for Christmas morning and the whole family loved; even my amateur chef of a brother was in love with this recipe.
Love it! So happy to hear that.
Hi, I have fresh yeast at home, can I use it instead for your recepie? If so, how much should I use it? Many thanks!
Hi! I haven’t tried using fresh yeast in this recipe, so I’m not 100% sure. Sorry!
I used a 9″ round pan. And the cinnamon rolls “spilleth over” – quite literally. I guess the 9″ pan was too small because when I went to pull them out, the centers had popped out over the sides like a jack in the box. LOL – Easily remedied by unrolling and rerolling on the plate. So perhaps a larger pan is best.
Hmmm if you happened to keep the “ends” of the cinnamon roll log (that I typically slice off and discard) they could get a bit too packed in the pan. The middles popping out would also suggest that they were rolled a bit too tightly. Hope they were still delicious! And feel free to try a larger pan next time 🙂
The best cinnamon rolls I have ever made! So delicious and easy( however did take a while in between proving) but then I could have a walk while they were proving! Definitely making these again and my whole family loves them! They are soft, doughy, buttery and packed with cinnamon! Love these ❤️
So happy to hear that! Perfect treat 🙂
Followed the exact recipe and was pleasantly
Surprised at how well they turned out .!!
These rolls have already become a family favorite .. Thank you for sharing
Amazing! Happy to hear that 🙂
Love this recipe. I double the icing (except use only 1 cup sugar) as we like a lot of icing. Any recommendations on how to store rolls after cooked for the next day?
Love it! Feel free to keep them in an airtight container at room temp for one day and then transfer them to the fridge 🙂
THE BEST EVER!!!! I have tried two different recipes before and these are the ONES!
Absolutely amazing! I had my best cinnamon rolls out of this recipe, thank you for sharing it with us!
So happy to hear that!
I made these for brunch with my neighbors! Super easy, super delicious! I didn’t have enough ingredients to double it, but was able to 1.5 times the recipe. Because we have chickens that lay varying sizes, I used 2 small, whole eggs, plus one yolk. They were amazing!
Perfect! I’m glad that worked out well!
These are perfection. I’ve used both active dry and instant yeast and both worked great!
So happy to hear that!
Dope.
The best!!
still at 1st raising, but while I notice it…. in the video you say to wait a few minutes after putting yeast into milk. But, you do not say this in the steps.
Hi! This just depends on the type of yeast you use – check the full post to clarify 🙂
I’ve waited way too long to make these cinnamon rolls! They are so incredibly easy to make and so delicious! I can see why they have over 1000 5 star reviews. My husband loved them too! I baked them for 25 mins, and next time I think I’ll do less time so that they are softer. Thank you.
So glad you both loved them! And yes, feel free to reduce the baking time a bit to keep them super soft 🙂
These are the most amazing cinnamon rolls I have ever made or eaten! I followed the recipe exactly and they turned out perfectly! Absolutely delicious!!!
Love that! Glad you enjoyed!
These are amazing. One of the best cinnamon rolls I’ve ever had.
So happy to hear that!
I very rarely bake with yeast, so it scares me! My husband bought a big thing of it at Costco and I decided to try. That’s why I searched for ‘foolproof cinnamon rolls’ lol. Anyway, this recipe is VERY simple and they came out perfectly! My advice for people like me is be PATIENT with the yeast. I sprinkled it in the bowl with the warm milk and waited about 10 minutes til I was SURE it was activated – you WILL know. If you’re wondering, either wait longer or start over. My first attempt I think the milk was too hot and it didn’t activate. I also used powdered milk, which I keep on hand for baking since we rarely use milk in the house. These were so good we each had one for a snack – and then one for dinner!
So glad they worked out well! Perfect snack or treat 🙂
Hi! Just a couple of questions. The recipe calls for unsalted butter in both the dough and filling but in the description of the ingredients, you say that you prefer to use salted butter. Is that the case for both? Also, for the overnight version, it says to place them in the fridge after rolling them but in the video, you say to do that after the second rise so I’m wondering which is best. Thanks!!
Hi! Feel free to use either salted or unsalted butter – both will be delicious and work just fine. For the overnight version: after rolling the cinnamon rolls up, cut them as directed, arrange in pan lined with parchment paper, cover well with plastic wrap then place in fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
Hello ! I’d love to make these – but wondering if you could convert the measurements from cups to metric (g/mls). Im based in Australia !
Thanks!
Hi! I’d recommend using an online conversion calculator for this as I don’t have the measurements handy. Let me know how it goes!
Holy moly these are actually the BEST. I am a huge sucker for delicious cinnamon buns and these are the winner!!! THANK YOU for creating such brilliance in the form of gooey cinnamon deliciousness!!!
My favs, too! Happy to hear that 🙂
Seriously the best cinnamon rolls ever!!!! Honestly one of the best things I’ve ever tasted. And that amazing cinnamon aroma …the smell of heaven.
Everyone who tasted it loved it.
Thanks, I love your recipes!
The best! So glad you love them!
This is hands down the best recipe for cinnamon rolls. The cinnamon rolls came out so good, delicious. I did not use a hand mixer and did everything by hand. I kneaded the dough by hand for about ten minutes. I never leave reviews but I had to for this one!
Perfect! So glad you loved them 🙂 thanks for your review!
These were absolutely delicious. I didn’t even ice them!
So good!!
Hi! I think this recipe will be great for when I try ti this weekend! I was wondering if I could replace the bread flour with all purpose flour? or would it be too dry? I dont know if she responds? I really am hoping she does though. also can y’all let me know if this recipe is good? thanks <3
Hi! Yes, this one should still work with all purpose flour – many readers have made it that way 🙂
Luscious! I substituted plant butter and oat based cream cheese to make them dairy free and they are completely delicious and wonderful! Thanks for the recipe!
Perfect! So glad you enjoyed!
Thank you for sharing this recipe. I made it perfectly. My family loved it. 😋😍
I’m so glad!!
By far the most delicious rolls I have ever had/made. My family absolutely enjoys them and I make them all the time. Infact a batch is in the oven as I type this LOL! Thank you for sharing the recipe 🙂
Love that!! Perfect treat 🙂
Could I double this recipe and should adjustments be made to do so?
Yes you should be able to double it as-is but will need a larger pan!
The BEST ever. It was so delicious my family were asking if they could have seconds.
Question: my sister wants to make this too but all she has is an 8×8 pan. Will that be ok?
So happy to hear that! Yes, you’ll just need to cut off a little more on the ends!
I just followed exactly the recipe except for the kneading part wherein I had to do it manually, thanks to my tiny muscles 😂 but it came out really, good! I was soo happy to see the outcome, my friends loved it too! Thanks for sharing!
Amazing! So glad you enjoyed 🙂
These were SO good!! I had issues with them still being doughy though, even with an additional 10 min cook time. I read through all the comments and didn’t see anyone else having this issue so I was just hoping for some advise. I’m a beginner baker, I followed the directions to a t, however I did bake my ends instead of disgarding them. So I ended up with 11 instead of 9 and cooked them in a 12 inch glass pie pan. Other than the possibility of my oven being off temperature wise, any ideas on what I might have done wrong? All the pieces we ate that were cooked through were delicious and I’m determined to get this right :), thank you!
They should be baked together in a 9 inch pan so they are nestled closely! Also usually 25 minutes tops is perfect!
Oh my goodness. These are no joke. When my husband took his first bite, his eyes rolled back in ecstasy. I’m not even exaggerating.
I followed the recipe exactly. The only tweak I will do next time is use a bigger pan. They rose up over the edge of my 9” cake pan so some of the filling leaked out the side and onto the bottom of my oven. Good news is my smoke alarm works 😀
I will save this recipe and use it forever!
Amazing! So glad they were a hit (but sorry about the smoke alarm!)
Using bread flour does result in softer, fluffier rolls. BUT it definitely does not compare to Cinnabon rolls! I am gonna stop trying cinnamon rolls recipes that claim to be Cinnabon – there’s a reason why Cinnamon survives and thrives, despite selling ONLY cinnamon rolls! I had high expectations for this recipe, and I followed it to a T but I though the results was just OK
Glad you gave these a try! Sorry to hear that they didn’t live up to the Cinnabon rolls you love.
Hello, I haven’t made these yet, but I am going to do so today. However, when I was in the grocery store looking for dark brown sugar, I only found Demerara dark brown sugar, Can I use this sugar?
Hi! That should work! The sugar will just have larger crystals.
I have literally made these 3 times in the last two weeks! They are absolutely delicious !!
Amazing! So glad you love them 🙂
I made these cinnamon rolls for Mother’s Day and my family LOVED them. 100% recommend this recipe to anyone who loves cinnamon rolls!
So happy to hear that!
My first time ever baking cinnamon rolls and they were SO GOOD. Sooooo fluffy and decadent and amazing. I think my oven might be a bit weaker than others, so I ended up putting them back in for another 10 minutes after the initial 25, and just kept checking. This is truly an amazing recipe 🙂
Your oven may run a bit cooler, but I’m glad they turned out well!!
I used bread flour, followed the directions to the letter. They were okay, on the dry side and not very flavorful. They tasted stale 10 minutes out of the oven. Not a fan.
Sorry to hear that, Susan! It sounds like they may have been overbaked as they should be fluffy and gooey in the middle straight out of the oven.
These are just beautiful.
I always use this recipe when I’m making cinnamon buns. Thank you so much.
Everyone love’s them!!
I’m so glad! My absolute go-to 🙂
Can you use browned butter without making other adjustments?
Yes that should work just fine! Let me know how they turn out 🙂 I would not use brown butter in the filling though unless you harden it after.
Amazing!! I used a gluten free bread flour and they turned out perfect. Thank you!
I’m glad that worked out well!!
I sent my oldest daughter home with a couple of them last night with an extra side of frosting and woke up to a text message saying this (word for word) : “MOM! Best freaking cinnamon roll I have ever had in MY LIFE! Cinnabon is dead to me. PERIOD! ”
Thank you for this amazing recipe!
Was not satisfied in which the way these turned out, The dough did not rise very well and they tasted very bland. I did put extra cinnamon over brown sugar spread but did not make much of a difference in the end. Would not make again
Sorry to hear that! It sounds like your yeast may not have activated as they should be soft and fluffy. The inside has lots of brown sugar, butter and cinnamon so with the icing they should have the perfect flavor!
By far the BEST cinnamon rolls I have ever eaten in my entire life. They are rich but not overly heavy, Perfect ratio of cinnamon favoring to icing. I will be making these for every holiday from now on!
So happy to hear that!!
I don’t have a stand mixer, so after a few minutes kneading by hand, I popped this into the bread machine in the dough setting. Worked luke a charm. Also heated my oven to 200 degrees, cut it off, and put the dough in the bowl inside to rise. Perfect. Ditto for the second rise. They are delicious! They ya’ll as in I had two!
Perfect! So glad you enjoyed!
This is such a fantastic and delicious recipe, thank you for sharing it! I added 2 eggs instead of 1 + the yolk and melted the butter for the filling mostly, mixed it with the sugar and cinnamon and put it in the fridge to reharden. When I needed to pull it out it was like a spread.
I’m glad that worked out well! Perfect treat.
I am excited to bring these to a meeting I have in the morning. If they taste as good as they look and smell, I will be the ecstatic! Was very simple to make. I wish I could post a picture!
The best! Feel free to share photos in our Facebook Group 🙂
I’ve never made cinnamon buns before and I found this to be an easy recipe. They are better then anything you would buy in a bakery!
So happy to hear that!
loved it fr
I’m so glad!
Amazing! Utterly perfect. There are no cinnabon stores left in the uk. Your recipe was exactly like the original!
So happy to hear that!
These are in the oven right now, currently looking floofy and sleeping awesome. Only thing I did differently is to scald the milk a bit. Thanks for putting the recipe up!
Love it! Best treat!
I have made these today and they look amazing, I didn’t use the cheese frosting as no one in my home likes it so I used vanilla icing. I cannot wait to tear one off and scoff in my belly. Thank you so much for sharing this fun easy recipe 😘
The best treat! Enjoy 🙂
This is the third time making these delicious Cinnamon Rolls! I first made them when the pandemic hit us in Nova Scotia, Canada! They were such a hit, they have become our Pandemic Cinnamon Rolls! We share them with our neighbors after a morning walk along with tea! I can not express enough how wonderful, warm and soothing during challenging times. Thank you for this recipe and the comfort it brings us!
So glad they’re a hit! The most comforting treat.
I had my first Cinnamon Scroll last month since being diagnosed as diabetic some 15 years ago, and thoroughly enjoyed it. I had forgotten just how good they are. Needless to say I had to up the next dose of insulin. They looked exactly like these. Next weekend I will be in the kitchen giving these a try! Just don’t tell my doctor.
Let me know how you like them!
THIS IS THE MOST AMAZING CINNAMON ROLL RECIPE IN THE UNIVERSE !!!!!!!!!!!!! THANK YOU SO MUCH!!!!!!!!!! THIS RECIPE CHANGED MY LIFE!!!!!!!!!!!🤤😃
So happy to hear that!!
Oh man – these are the real deal. These rolls have been our designated breakfast item for Christmas for the past 2 years, and several times otherwise, always deemed “the best cinnamon rolls I’ve ever eaten”. The instructions are very clear, making this a great introduction to yeasted dough. Overall wonderful!!
The best! Glad you love them!
Everything went well and it tasted good but they didn’t seem to rise and get fluffy when I baked them. Maybe I didn’t let them rise long enough but then I also noted that instead of one egg and an egg yolk, I used one egg and an egg white bc I didn’t read it right! Would that make a big difference? Maybe I didn’t knead it enough as I did it by hand, not sure. I am going to try to make them again soon.
Sounds like perhaps you didn’t let them proof enough, and yes, definitely use the egg + egg yolk next time 🙂
These cinnamon rolls are amazing! First time I’ve ever made them, and I did pretty good! Incredible recipe, I followed it to a tee. Thank you!!
So happy to hear that!
You gave us tips, tricks, strategies, ingredients and everything! I could make these so easily, I never thought I could cook, that too mouth-watering cinnamon rolls! Thanks to you!
So glad you found the post helpful! Enjoy 🙂
These were absolutely DELICIOUS!
So glad you loved them!!
So glad you loved them!
Monique! Truly the BEST cinnamon rolls ever and I think this is the first comment I’ve left on someone’s blog in YEARS but it’s a must. They are the only cinnamon rolls I’ve ever had that aren’t “hard” or dense on the outside and soft and gooey ALL OVER. Huge fan and the recipe video was SO helpful!! Love love love!
Amazing!! So happy to hear that, Addie. Thanks so much for your comment!
PERFECT!! Not only the best tasting but very forgiving…I have made them 5 times and made mistakes and they still come out perfectly. My family devours them in a day. I find that if I roll it a little larger, with the same ingredients, I get 12 good sized rolls. I use store bought cream cheese icing… I could not think how they could be better!! Looking now for different fillings… this is a wonderful recipe!
Love that! The perfect treat!
I added pecans to the fillings… again, perfection!!
So good!!
Haven’t tried yet I am going to on Friday/Saturday. So excited. This will be a trial run for Saturday/Sunday
Amazing! Enjoy!
This is my go-to cinnamon roll recipe!! They are exactly as described. The only thing I change is I substitute the same amount of butter for apple sauce in the filling 🙂 Delicious recipe and great for making the night before.
I’m glad that works out well! Perfect treat 🙂
The first time I made these cinamon rolls I must of done something wrong bc they didn’t rise as much as I would of hoped and they were not soft they were kinds dense. I tried them again a second time and they turned out perfect and are sooooooooo good!!!! I will make these always now!
They may not have proofed correctly the first time, but so glad you gave them another try!!
Wow. These are literally perfection. I used a different recipe about a month ago and I was so disappointed. I was having a late night craving for cinnamon rolls so I thought I’d give your recipe a try and I am so glad I did! Soft and moist with the perfect amount of cinnamon and sugar. This is the only recipe I’ll be using going forward. Thank you so much.
Amazing! So glad you found these 🙂
I have made this recipe three times now in 2 days! That should speak for itself, they truly are that good! Followed receipe exactly…with the exception that I kneaded the dough by hand. Thank you for sharing! ♡♡♡Yumville!
Amazing! So happy to hear that!
Can you use Whole Wheat Bread Flour or only white flour
I’d recommend white bread flour as whole wheat can end up more dense.
Great with pink vanilla icing too! Yum!!
Absolutely!!
SIMPLY PERFECT!
Glad you loved them!!
Seriously the most amazing cinnamon roll recipe!!! I’ve tried tons of recipes and this one was just about perfect. I didn’t have cream cheese so I used milk and powdered sugar for the icing, I’m sure the cream cheese icing would have been absolutely fantastic. I also had to add a little warm water to the dough because mine was a little dry. Otherwise, best cinnamon rolls I’ve ever made!!
Perfect! So glad you loved them!
Wonderful! Followed the directions exactly and they were perfect. The dough was very easy to work with, not too sticky or too dry using 3 cups of bread flour, and it is worth the effort of buying bread flour if you don’t normally have it around. I made 10 rolls and put them in a 9×11 and they were still quite large. They were done in exactly 20 minutes. I wish you could smell my kitchen!
So happy to hear that!!
I used this recipe to make cinnamon rolls for the very first time and they turned out SO well. In fact, they’re so delicious, I’ll keep coming back to this recipe to make them over and over again.
So happy to hear that!!
Too much sugar mixture in filling. I got more than 9 rolls even after measuring 1”. Not the Best but good.
Sorry to hear that you didn’t love them! I always get 9 after cutting off the ends, but you may end up with more if you include the end pieces. Feel free to reduce the sugar in the middle if you’d like.
can this recipe be doubled or even tripled? thank you.
Yes, you’ll just need to use a larger pan or multiple pans!
So I made two doughs so that I can please the “raisins and nuts” crowd and the others who only like cinnamon. One with bread dough, which was your recipe…then I took the phone and gabbed with my sister when I was making 2nd dough and grabbed AP flour…. it’ll be interesting to see the difference!
Let me know how it went!!
Can I freeze the dough? Do to a situation we are not getting to fully make them.
Yes! Check the full post for freezing instructions.
These cinnamon rolls are delicious and the icing is the best cream cheese icing I have ever had. Will make these again (and again and again and again)!
So good! Glad you loved them!
Literally the BEST cinnamon rolls ever. Have made them multiple times and for every holiday. Honestly better than any pre-made ones.
So happy to hear that!!
Soooo amazing, perfect for Easter Sunday!
YUM!! i made these for easter breakfast, so i made them overnight. i followed through all the way to rolling and putting in the dish, then let sit overnight. I took them out for around 45 mins and then baked for 20. Sooo soft and delicious. Whole family loved and my mom even said they taste better than Cinnabon!! I’m only 15 and this was easy enough for me to do! I will be making again
Perfect! So happy to hear that, Ava!
When my husband saw I was following a recipe from AMBITIOUS kitchen, he was worried. Nevertheless, these were remarkably easy to make. My young kids even helped and they were delicious. Super-satisfying without the sugar crash. Gooey and fluffy and perfect.
Love that! Glad they were a hit 🙂
I’ve made them twice and they are PERFECT every time. So good, so easy, incredibly delicious and decadent. 5 stars over and over
So happy to hear that!!
Delicious! These are super good. Loved that the cream cheese frosting was plentiful ❤️
absolutely! Glad you enjoyed!
Delicious and easy. The only substitution I made was using light cream cheese. Can this recipe be doubled for a crowd and, if so, what size pan do you recommend?
Glad you enjoyed! And yes it can, I would recommend 2 (9×9) inch pans.
Now I know what heaven tastes like. I prepped these the night before and popped them in the oven in the morning and they were perfection!
The best! So glad you enjoyed!
Hello! I tried your recipe and indeeed, it’s different from other cinnamon recipes that Ive tried (in a good way!). I wonder if you have recipe converted using grams and ml (for liquids)? Thank you so much for sharing this recipe to everyone!
So glad you liked it! Unfortunately I haven’t measured these out using grams & mL, so the best bet is to use an online calculator.
Hi! My dough didn’t rise that much… I realised after watching the video that I used strong wholemeal bread flour… Did I mess it up? 😭
Hi! Hmmm it must’ve been the type of flour used. I’d recommend using regular bread flour!
best recipe ever!!!
So glad you loved them!!
They are so yummy when warm from oven. Soft,fluffy as described. They don’t even need cream cheese frosting and can be eaten as they are- so delicious.
I doubled the recipe. Its my first time making and even eating cinnamon rolls. I tried a chocolate rolls recipe last year but they turn out harder and not so tasty. Do not be afraid to be a bit generous when buttering the rectangle dough and roll it tight.
Just be careful to keep an eye on your temperature when cooking and switch off oven as they start to get some color.
So glad you love these ones! And yes, just barely golden brown is best 🙂
Perfect!!! I made these today, my first time making homemade cinnamon rolls and these were absolutely perfect!
Love it! Glad you enjoyed!
Thank you! The one major ingredient that truly makes cinnamon rolls phenomenal is bread flour! This is the perfect recipe but I had to double it, not a bad idea at all. I use a butter with 85% fat content & omg it’s so delicious!
Absolutey! Glad you enjoyed!
I have made these a few times now and my family loves them! Only tweak I make is by adding a little more milk/butter because I’m at a high altitude in Colorado and it’s very dry here. Otherwise they are very delicious!
Perfect! Glad they’re a hit 🙂
WOW first time ever making cinnamon rolls from scratch and they came out amazing! I did put a little extra cinnamon because me and my family love cinnamon but other than that followed to recipe exactly and they were super soft and delicious. Will definitely be my go to recipe in the future.
Love it!! Glad they were a hit!
Delicious fluffy goodness! Second time making them. First time I didn’t modify anything and this time I made them dairy free using oat milk and vegan butter. Equally delicious and nearly identical as I recall. Very easy and even the rising time isn’t very long. Thanks for the great recipe!
Perfect! Glad you enjoyed!
These are amazing! My family asks for these every Saturday. My oven runs hot so I only bake them for 18 minutes and they are done. Truly the best cinnamon rolls I have ever eaten!
Perfect! Glad you loved them!
Love this recipe, I use it every time! By the way, you can easily replace butter with oil in the dough it works just as well I found.
So happy to hear that! And great tip 🙂
Absolutely the BEST cinnamon rolls- ever. Made them the night before, followed the recipe, exactly, and baked in the morning- Amazingly delicious. Soft, chewy, and flavorful. We ate half of them without frosting. This will definitely be my “go to” recipe.
So happy to hear that! Such a great treat 🙂
I substituted the sugar for honey and the rolls came out really hard and chewy. What went wrong? Should I have stuck to sugar?
Yes I’d recommend sticking to the recipe as-is because switching to a liquid sweetener will greatly change the texture!
These were incredible and were gone in literally 15 minutes! Just as good – if not better – than Cinnamon, since they don’t bake theirs with such love. This will be my go-to recipe from now on!
So happy to hear that!
These are my favorite thing to make when company comes or when we have a slow weekend at home. So tasty!
Love that!
SO good. I made these for 4 families and dropped them off on their porch on Easter. Everyone loved them so much. This will be a staple recipe for us. I made extra icing for everyone and they used it on other things such as cheesecake ha! The icing is great by itself. It’s an easy recipe to follow. I was intimidated prior to making these the first time, but it was so easy. The hardest part is waiting!
Love that! Such a great treat to share 🙂
OMG I CANNOT EVEN! Made these for brunch and will never eat a restaurant cinnamon roll again
Hashtag blessed.
Question though! Wanting to share this blessing with the world and have a gals trip this weekend. I want to bake them on Saturday but need to make them on Thursday. How do you recommend I do so?! Freeze, leave in fridge, bake them freeze? Worrying about traveling with them raw. THANK YOU!
The best!! I’d recommend making them Thursday then just keeping them in the fridge till Saturday 🙂 Everyone can reheat that day!
Delicious! Very easy compared to a lot of the other cinnamon roll recipes out there.
Absolutely! Glad you enjoyed.
WOW WOW best cinnamon rolls recipe ever. My husband and I cant get enough. This recipe will definitely become a staple in our household . I followed the recipe just as is. I wouldnt change anything .Thanks for sharing !!
So glad you both loved it!!
Hi! I made this recipe for my mom’s birthday because she was craving Cinnabon but quarantine hit. Well, I am glad to tell you that I made them and they were so good and so fluffy. We enjoyed them! Thank you so much for the recipe. Sending love from the Philippines!
Amazing! So happy to hear that!
Wonderfully proofed and moist cinnamon rolls. So delicious
So glad you loved them!
The middle of my rolls all popped out and up very high! What did I do wrong? I thought I rolled them tight enough. I just pushed them down….we’ll see how they taste! Keeping my fingers crossed:)
If the middles pop out it just means they were rolled a bit too tightly or the pan was a little crowded 🙂 they will still be delicious!
I’ve made this recipe numerous times and it always turns out perfectly. This last time, I added walnuts and maple syrup on top of the cinnamon sugar mix. People went crazy for it!
So happy to hear that! sounds delicious 🙂
I just made this first the first time and they are melt-in-your-mouth delicious! I also really appreciated how ready they are especially that they don’t represent a full day commitment! The frosting is a bit runny but I should have just added a bit more icing sugar. Great recipe!
So happy to hear that! And yes feel free to add a little more sugar to thicken it up 🙂
I just made these cinnamon buns as my very first time making cinnamon buns ever and they are SO GOOD!!! I followed step by step and they turned out amazing. Literally the best cinnamon buns I’ve ever had. Thank you!!
So happy to hear that!!
I am obsessed with these cinnamon rolls. I’ve probably made them 5000 times now and they always taste amazing. But – I have a question. 9 times out of 10 the middle of the roll pops up and out during baking (if that makes sense). Any idea how to stop that? It’s a 9” square pan but are they just too crowded?
So glad you love them! They may be a bit overcrowded or rolled a little too tightly if the middles are popping out.
Hello there. Congrats on your beautiful baby boy! I’m having a difficult time with the cinnamon roll dough to form. I’m kneading with a dough hook anywhere from 8 to 10 minutes…..it stays in pieces..
What can i do differently?
Thank you! That’s so strange, did you mix the dough with a wooden spoon first until a dough formed?
When I was kneading the dough with the mixer it was super sticky even after adding extra flour, so I ended up removing the dough from the bowl and using my hands until it got into the needed form thankfully it came out great.
Perfect! I’m glad that worked out better.
These came out beautifully!! I used coconut sugar instead brown, because that’s all I had and worked great! I also followed the suggested steps to refrigerate the buns overnight and bake in the morning which worked perfectly. I’ll definitely be saving and repeating this recipe! Thank you AK!
Perfect! So glad you loved them!
The recipe is amazing! I tried it and it worked perfectly. The only thing I changed was that I used one egg only instead of 1+ a yolk and it worked just fine. This recipe is recommended.
Great! So happy you loved them!
Thank you so much for an awesome recipe!!!
Absolutely! Glad you loved it!
I’m so happy with how these came out! This is my 2nd time making them. The first time, i just made the cinnamon rolls. Absolutely delicious. So this time, I’m turning them into cinnamon roll casseroles. One with blueberries and lemon zest, and one with strawberries and lemon zest. I don’t buy Pillsbury anymore! I added 2 tbsp milk to thin out the icing. Got them in the oven now and can’t wait to see the final product! Thank you for this amazing recipe.
Love that! So glad you enjoyed!!
Thank u so much for the recipe! Easy, detailed and super yummy! ❤️❤️🤤
Absolutely! Glad you love them!
How many calories are they
Hi! I don’t calculate nutrition for my more indulgent recipes as they’re meant to be a special treat.
First time using this recipe,best cinnamon rolls soft and fluffy next time I will use bread flour I used all purpose flour.Thanks for posting your recipe
Perfect! Glad you loved them!
Delicious! Everyone was happy and my 16 year old son said that it tasted better than he had expected. I will definitely be making this recipe again!
So happy to hear that! Such a great treat 🙂
Awesome recipe ! I made it consecutively two days in a row cos my kids said they will never have enough of those yummy cinnamon buns!
Love it! Perfect treat 🙂
OUTSTANDING! I used unsalted butter for the dough and salted for the filling and frosting, and they were wonderful. Monique – I only read your comment about preferring salted butter after I had already made the buns. Maybe it would be a good idea to make a note in the recipe about this? I don’t think using all unsalted butter would have been nearly as good. It really needs that balance with all the sugar, Thank you for a great recipe!
Perfect! And thanks for the note — will do 🙂 Glad you loved them!
This is absolutely my favorite cinnamon bun recipe .. my only complaint would be that I didn’t make a double batch! 😋
So happy to hear that!
Made these 3x now and it’s definitely a keeper. Everyone loves it and eats more than they should. Instructions are great and the end result is delicious. I’ve done the full recipe and cut back on the sugar on another occasion and it is still fantastic. Thanks for the recipe!
Amazing! So happy to hear that!
Made these for Mother’s Day brunch the night before and they were delicious and pretty easy to make! Highly recommend!
So happy to hear that!
Instead of bread flour for the cannamon rolls can i use regular flour, will they still come out ok?
YUP! The Best!
Glad you loved them!!
I’ve made cinnamon rolls for years and actually questioned this method. After making these, I have to say that these are the absolute BEST cinnamon rolls ever!
So happy to hear that!
I’m not a big baker. I focus on main courses and rarely have time to prepare dessert. When I saw the number of 5 star reviews I thought that it was worth a try.
OMG, these were, without a doubt, the best cinnamon rolls I’ve ever had and the first ones I’ve ever made. Recipients raved! I followed the instructions except I combined the butter, sugar and cinnamon and spread it on the dough with an offset spatula. It took me closer to 5 hours total but definitely worth the time. I will not bother trying to improve on perfection!
The only thing I will try is to bake them the next day after refrigerating them before the second second rise. Freezing the icing would be a time saver too. Thanks for sharing!
Amazing! So glad they were a hit 🙂 And yes the refrigerator and freezer method helps cut down the time when you’re in a pinch!
Seem to be going pretty well in my oven. I made them in the bread maker. Was a little worried because the dough wasn’t as elastic as usual bread dough and I didn’t think it was rising but pressed on anyway. When I left them rolled and cut to prove they rose very well! They look wonderful baking away nicely in my oven. Let’s hope they taste good too 🤤
Perfect! I hope they turn out amazing!
I love this! Just tried making it for the first time. I didn’t do the frosting but even without it, it was just as delicious and the right amount of sweetness. Baked it for 23 min but would probably do 20 min next time so it’s even softer. Thanks for this recipe!
Perfect! So glad you loved them 🙂
My boys have made cinnamon roll Saturday morning a thing every week! So I’ve been trying different recipes to find the perfect rolls! These are #1 so far! One of my little dudes has a dairy allergy so I used substitutions for that! Even made dairy free cream cheese icing and it was really great! Thank you for this recipe! You made my 3 littles think that I’m a cinnamon roll wizard!
Love that! I’ll have to start cinnamon roll Saturdays, too 🙂 Glad they’re a hit!
Honestly I never leave reviews on anything, but I just made these and they are incredible and I knew I had to leave a good rating! Had one fresh from the oven and it was the best cinnamon roll I’ve ever had! Followed the recipe as is and will definitely be making them again.
Amazing! So happy to hear that!
Wowza! These are incredible. Easy to make and assemble. Word to the wise, don’t try to squeeze 10 in the pan-they break free from the pan and let loose like tentacles (but results are still delicious). Thanks for the terrific recipe!
So glad you loved them! They should fit after cutting the ends off, otherwise feel free to pop them into a bigger pan to bake 🙂
Anyone notice how there’s no measurements anywhere? Please update and learn how to write a coherent recipe
Hi! I’m not sure what you mean? If you click the “Jump to Recipe” button at the top of the page (or scroll to the bottom) you’ll see the full written recipe with measurements and instructions.
If I could give this recipe 10 stars I would in a heartbeat. This recipe is DELECIOUS. It taste just like cinnabon my whole family loved it. The video was very helpful for my first time making cinnamon rolls. This recipe is 14 year old foolproof very easy to make. I am excited to make them again
Awesome!! So happy you loved it so much, Amiya. Can’t wait for you to make them again!
My baking pan was too small, so my rolls ended up looking kinda weird. But they tasted really good. And they were super soft! My family and I really enjoyed it. Thanks for this easy to follow recipe! Would definitely make them again.
Glad to hear they still tasted great and that the texture worked out! Excited for you to make them again 🙂
3/4 cup means 180ml? Is that true?
Yes! Excited for you to try these!
I found your recipe a year ago while we were quarantined for the Covid 19 virus. I make the rolls every 2nd week and hand them to my family and friends. Big mistake as I now have to bake them in secret
It is a wonderful recipe. I put raisins and sometimes chopped walnuts.
Hi, Rhona! I’m so happy these have become a routine for you and that everyone’s loving them. So funny about baking them in secret!! And great idea to add raisins and walnuts 🙂
Hi, this looks tasty. I’m going to try this but without the frosting.
Excited for you to try them, Gail!
Delicious. Easy-to-make! Will be going in the recipe book!!
Woohoo!! So glad you enjoyed them. Can’t wait for you to make them again 🙂
Absolutely beautiful. I made these yesterday and they are light and fluffy as described. I had to convert to metric but the recipe still came out well.
So happy that you loved them, Suzy!
This recipe was great! I should’ve used all of the filling in the cinnamon rolls, but it looked like it was covered enough so I saved the rest… USE ALL OF THE CINNAMON CRUMBLE. Because when I didn’t the rolls didn’t have enough filling, so even if it looks like a lot, just do it. Also make sure the butter covers the entirety of the dough before adding the filling otherwise it’ll be a little dry. I added raisins to half of my rolls and that was delicious. I’ll definitely make this recipe again but be sure to trust the process!
These are great tips, Mikey, thanks for sharing! Glad that you still loved them 🙂
I have made this recipe twice now and followed it to a tee. The dough is way to solid . I prefer a cinnamon bun with a more bread dough consistency.
Hi, Marie. The dough should definitely be bready, and the rolls should turn out fluffy and soft. Are you using quick rise/instant yeast that hasn’t expired yet?
Gorgeous!!!
Thank you! 🙂
These turned out amazing!! While there was a lot of rest time, they were soft, fluffy and yet moist. This is going to be my go to special dessert. Hubby took some to work and his colleagues couldn’t believe they were home made!
SO happy you all loved them, Brooke! Excited for you to try them again 🙂
Literally the greatest of all time!!! Make these for holidays at my house and my family destroys them. Light brown sugar and a splash of nutmeg in the filling worked for me! Thank you!!!
Yay!! So happy to hear you’re a fan, Jenn! And yummm love nutmeg 🙂
This is the best cinnamon buns,EVER!!! I’ve made this 3 times in 1 month and I’m-no baker. I’ve shared it with my friends and coworkers and they all want the recipe 2. I tweaked the recipe a little bit because I’ve done it 3 times and each time it is still delicious. Sugar in the raw is the best brown sugar to use as the as I sprinkle some on the top and it comes with a crunch.. My friends can’t get enough of it. Thank you for the tips.
YAY, so happy that you loved them, Jan! 🙂 And great idea to use sugar in the raw. That crunch sounds awesome.
5 stars!! Thank you for this great amazing recipe! I love cinnabons growing up and re-creating them were a dream! They were nothing but fluffy, soft, sweet, cinnamon-ny and delicious! I used vegan butter instead and soy milk but as a new baker, this was easy to follow and I recommend this to anyone 1000%% :))
So happy to hear you loved them, Yishyan! And great to know that the vegan butter and soy milk worked well 🙂
Beyond the best. I’ve made cinnamon rolls for years——the same way. I thought those were the best until I stepped out and tried these.
I feel like a traitor to our family recipe but this one is going to be passed on instead. Amazing !!
Omg YAY I’m so happy these converted you lol! Glad you’re loving them 🙂
I’ve made these twice now and they are so good! Really fluffy and soft. So delicious and easy to make! Do you recommend storing unfinished rolls in the fridge or are they ok to leave out if they are frosted?
Hi, Cindy! SO happy you’re loving them. I’d recommend storing them in the fridge since the frosting has dairy in it 🙂 And you can microwave them for a few seconds before serving to soften them up!
I Made this recipe 3 times and it is my go to cinnamon roll recipe!
YAY, so thrilled you’re loving them!
First time ever that I have made cinnamon rolls used your recipe amazing the only difference is I made my own icing using some of the left over filling and added some icing sugar and dribbled it over WOW ( not a lover of cream cheese) thank you for your amazingly accurate recipes love them xx
SO glad they turned out well and that the icing was delicious!
I tried this recipe yesterday for Sunday brunch. The buns are so good! I searched for recipes online and I chose this recipe because of its simplicity. Thank you!
So happy you tried and enjoyed them, Divina! 🙂
I made this recipe as is and it has turned out phenomenal each time!! I’ve made them several times and my husband has devoured them each time! Thank you for this wonderful recipe
I’m SO happy to hear you guys have loved them, Sierra! 🙂
Any suggestions for doubling this recipe?
Feel free to simply double and bake in two 9×9 inch pans!
I followed every step and i must say that they did not come out as expected. They are very “bread-like” and definitely not sweet enough. I was looking for a resul similar to the ones sold in IKEA that have no frosting. But these cinnabon cannot be served without frosting. Unfortunately they are for a picnic tomorrow and I worry frosting might go off in the heat.
Hi, Francesca. Sorry you weren’t a fan of these. They’re supposed to be soft and fluffy; were yours more tough? You can definitely add more of the brown sugar filling if you’d like! And yes, I think the frosting will probably melt off in the heat, but you could bring it in separate container with an ice pack if you’d like!
This recipe is FANTASTIC! I added thinly sliced tart apples with crushed english walnuts to my filling. I rolled the dough out with a vengeance and got 20 rolls, I baked them in greased 9 inch cake pans without paper-no problem. I also froze 1/2 the batch (directly after forming) and baked them a week later; I took them out of the freezer, kept them in the fridge overnight, then let them rise for 40 min. They didn’t rise much, but rose like normal when baked. Thank you for this recipe!
A friend asked me to provide 40 baked goods for a breakfast gathering later this summer, and this is what i’ll be bringing!
OMG the apple/walnut combo! That sounds INCREDIBLE. Glad you loved these, and can’t wait for you to make them again for your gathering! 🙂
Amazing! These are just perfect! Thank you for the recipe !!! My family and I love love them
Yay!! So glad to hear that, Ashley!
Thank you so so so so much for sharing your spectacular recipe for cinnamon rolls, your recipe is the best ive ever had, i cant praise it enough!!! One drawback, the million pounds ive gained from making dozens of batches and eating them nonstop! Thank you so much again for this #1 recipe!!!!!!!
Aw yay, I’m so thrilled you’re loving these!!
This recipe turned out brilliant, preparation was easy, not quick to make but very much worth the effort. Much better than bought ones.
I’m so glad you loved them, Justin! Thanks for the review 🙂
I made these for Father’s Day and they were very heavy snd dry. Pretty much ineatable .
I followed the recipe for over night prep. Looking for advice as to what I might have done wrong.
Hi, Cindy. Sorry to hear that! These should definitely be fluffy, so it sounds like something went wrong with the ingredients or rise. What kind of yeast did you use? And where did you let them rise and for how long?
Hi! I just wanted to ask if we should bake it in the middle rack or would it be okay if we put it on a lower level?
Hi, Bettina! Great question. I usually bake in the upper half of the oven, which tends to be a little warmer (more accurate temperature) than lower. Totally depends on your oven, though! Let me know how these turn out 🙂
Wow this is amazing. I’m 14 and trying to learn to bake. I had trouble measuring how big/thin to cut and roll the pieces and the butter didn’t mix in very well in the first couple steps. I made some adjustments and just use icing sugar and water for the icing and am making a few adjustments. But I am amazed that I have had guest offer to pay for regular deliveries of them. Thank you so much, these truly are great!
Hi, Mya! I’m so happy you tried these and that you and your friends loved them so much! When you cut the rolls into pieces, they should be an inch wide. And did you use melted butter? Hope you can make these again soon 🙂
I just baked this. Its indeed the best. Even better than cinnabon. Now im freezing the dough so i have ready to bake rolls when i have the craving. Highly recommended. I have tried 2 other recipes, but this is the best.👌👌👌👌
😍 so happy you’re loving them!! Thanks for the recipe love ❤️
I have made these several times, and they are always a huge hit! I do have a question though, can you freeze the formed (but unbaked) rolls to bake them at a later date? Has anyone tried that? If so, do they go immediately in the freezer after rolling, or do you let them rise some first?
Hi! Please refer to the blog post for questions on freezing the rolls!
You were right!! For soooo long I have searched for the secret to soft cinnamon rolls and all the while it was sitting silently on the sidelines while I followed a recipe that called for all-purpose flour. You have me questioning life, 🤔 how many other answers to life’s problems are just sitting quietly on the sidelines?😀
I mixed in 1/4c soaked, well-drained oats into the dough (just to put in some nutrition- that’s just how I “roll”) and I made 24 medium sized rolls. Tried ceylon cinnamon in one batch and regular (cassia) cinnamon in the other…. the ceylon cinnamon was divine. This recipe is the only one I will EVER use for cinnamon rolls EVER again. SOFT, SOOO SOFT. Thank you for this recipe 🙏🙂
Aw YAY I’m so happy you found this one and loved it so much!! Glad the oats worked well, and good to know about the ceylon cinnamon 🙂
I have made this recipe at least 5 times. I made these for all my neighbors for Christmas. Huge success. Making them again tomorrow morning for my teenage daughter and her friends for brunch. Honestly one of the best desserts I’ve ever made. Absolutely delicious
Yay!! So thrilled that you love these, Amanda 🙂
These ARE the most delicious cinnamon buns ever!! I’ve made them a number of times using both the same day and overnight methods and use a 9″ square pan. The last couple of times I’ve made them, my buns have baked strangely – they rise higher in their middles so the buns come out of the oven looking like cinnamon bun mountains – what am I doing wrong? over proofed? not rolled up tight enough? I’ve been able to push the centres back down and ice them and they’re still absolutely delicious, but the tops (understandably) brown unevenly! Any thoughts on how to fix this? Thanks!
hi! so this simply means that they didn’t have enough room to expand and then only place they had to go was up 🙂 and/or maybe have been rolled too tightly. Nothing is wrong with them and this often happens to me when I don’t cut an inch off the ends of the rolls before baking. You can try using a larger pan if you prefer.
Hi from Australia….
These were absolutely delicious, we will be making these again for sure. For all the metric people out there, we followed the recipe using 250ml metric cups and a 15ml tablespoon and baked them at 175C fan forced for 20 minutes and they turned out great, so light and fluffy. We added maybe a tablespoon extra flour during kneading, but that’s just baking!
Thanks Monique, great recipe.
Hi, Chris! So happy to hear you loved these. Thanks for sharing the metric measurements!!
i’ve tried a couple of other cinnamon roll recipes in the past but these really were the best!!! so light and fluffy and a perfect level of sweetness 🙂 will definitely use this recipe from now on <3
I’m so happy you loved these ones!! Can’t wait for you to make them again soon 🙂
So easy to make, so fun to eat. Everyone I shared these with has loved them. Thanks for the recipe. Quick question, I am on vacation in Colorado and was requested to make these, what do I do about the high altitude? We’re at about 9,500 feet. Thanks again, Mark.
Hi, Mark! So happy you guys are loving these. I’ve never tried making these at high altitude so I’m not exactly sure if you need to change anything! Just keep an eye on how much they’re rising, I think 🙂 Hope it works out well!
Delicious and super soft cinnamon rolls…will definitely make them again!
Yay! I’m so glad you loved them, Mayra!
This is an amazing recipe. Thank you so much.
Truly worth the five ratings.
Diane – from Australia
Hi, Diane! I’m SO happy you loved them. Hope you can enjoy them again soon! 🙂
This was the first time I have made cinnamon rolls from scratch and these were scrumptious! But now I’m in trouble no getting away with making the canned one anymore…
The title is correct the work is well worth the outcome. Thank you for your recipe
Hahaha so happy you loved these, Constance!! Can’t wait for you to make them again soon 🙂
This is my favourite cinnamon roll recipe! I keep coming back for more.
Yay!! So glad you’re enjoying it, Silken!
Best cinnamon bun recipe I’ve ever come across I have my family and friends always asking me to bake more! I always make 2 batches they go soo quickly, very yummy!!
Woohooo! So glad that you love it, Jessica!
Bummed! I put the ingredients in the mixer and almost immediately it got tight and dry. Way too much flour somehow even though I measured properly. (I’m guessing. That’s what it seems like.) I’m going to let it set but I don’t see it rising or turning out right. Any idea why?
Add: I tossed that batch and am trying one more time since this got so many rave reviews. I used maybe 2 1/2 cups of flour and it seems a little better. I also let the yeast sit a bit longer. Fingers crossed. My yeast is a little old so maybe that’s the problem?? It did start to foam up so I dunno.
Hi, Jenn! I’d definitely recommend measuring the flour carefully, using a spoon to scoop the flour into your measuring cup and then leveling it off so that it doesn’t get too packed in there. And definitely use fresh instant yeast! Hope these things help 🙂
Update: This batch turned out yummy. I need fresh yeast. This took a LONG time to rise which is definitely my yeast issue. But I only ended up using about 2 1/2 cups of flour. I measured very carefully and started with 2 cups, adding tablespoons more as it kneaded in the mixer and they turned out nice and fluffy and delicious. I also accidentally added two whole eggs instead of one and a yolk. Our only “complaint” was they needed a little more salt. I’d use salted butter next time and I bet they’ll be just how we like them. They ended up being way better than any other cinnamon rolls I’ve made though. Hands down!
Oh I’m so happy to hear they worked out this time!! Thanks for the update! And good call on the salted butter 🙂
This is my first attempt at making cinnamon rolls from scratch. The recipe came together beautifully. I didn’t have bread flour on hand, but will use that next time. I’m also using cream cheese icing that I had left over from another dish rather than making more. It’s a very similar recipe so I’m sure it doesn’t make too much of a difference. My husband loved them!!! Thanks for the tip about refrigerating until morning. That’s the biggest factor in me not attempting
these previously. I’ll try that next time.
So happy you made these and that you guys enjoyed them, Kristina! Definitely recommend bread flour–excited for you to try them again soon 🙂
This is the best recipe EVER!!!!!! hands down………I will NEVER!!! look for or try any other cinnamon roll recipe. And believe me I’ve tried numerous recipes over the years and if I could give this recipe 10 STARS I would. And I’m also using it to make cinnamon bread😋
🥳 WOOHOOO! I’m so glad you loved them so much, Tee! Can’t wait for you to make the cinnamon bread–let me know how that goes!
It was delicious and extremely simple, I almost gave up on making them because all of the other websites I went to made everything extremely hard and overly complicated.
Oh yay, I’m so happy it was easy to follow and that you loved them, Taylor! 🙂
Easy to make and eat!
Haha even easier to eat, I’d say! So happy you’re loving them 🙂
These were so easy to make and honestly the best recipe i have found that have yeast and dont take 5 hours haha! Thankyou
I’m so thrilled to hear you loved them, Brittani! Yay!
My son and I have been making various cinnamon bun recipes and so far I think this recipe is the best. Our search is over.. Next time we’ll just make this recipe again!!
YAY!!! I’m so happy you guys are loving these, Fran!
The yummiest cinnamon rolls out there! Do you think it’s possible for me to roll the dough out differently to make mini cinnamon rolls? Thinking for a bridal shower!
Hi, Kelsey! Sorry for the delay. That’s a great idea 🙂 Once made, you can divide the dough in half before doing the filling.
Made these a couple weeks ago and loved them!! Looking to make them again tomorrow, but I only have heavy cream in the fridge and no milk- will heavy cream work or is there too much fat content? Thank you!
Hi, Charlotte! I haven’t tried these with heavy cream. You could probably do half heavy cream + half water so that it’s more the consistency of milk. Let me know if you try that!
More of a question than a comment. I was looking for tips on whether or not to refrigerate the rolls after they are already baked or are they fine to sit out on the counter overnight? Since the frosting is cream cheese based I’m thinking the fridge?
Hi, Chloe! Great question. I’d recommend refrigerating them because of the dairy in the frosting. You can let them come to room temp. on the counter or pop in the microwave for a few seconds when you’re ready to eat them 🙂
I will try them tomorrow, but I must have walnuts or pecans and raisins or currants. For me they are not complete without them. I don’t like Cinnabon’s at all
Those are great additions, hope you enjoy!!
Could I make these two days before (Thursday night and serve Saturday morning)?
They will stay good as long as they are baked and then kept in the fridge. You can leave frosting off and then simply reheat them in the oven when ready to serve and frost after!
Great recipe,
easy to follow along and a great result everytime.
Thanks!
So happy you loved it, Hamish!
OMG. This recipe should get 10 stars. I have been baking for years and this was the easiest and most delicious cinnamon roll ever. They are light as a feather and heaven even without frosting. The only thing I could see some people doing differently would be to cut the cinnamon a bit. I did say some people which I’m not one of. Thank you for this great, yummy recipe.
Woohoooo! So happy you’re loving these so much!!
I bookmarked this recipe so I could return to it. And I have. I’ve made this recipe several times over the past two years with about a 50% success rate. On some occasions, I get poofy, picture perfect rolls. Most of the time, I get tougher wound layers that don’t rise or poof in the rolled state. My theory is perhaps my rise time is too long in the first round. My second theory is maybe I’m rolling the dough out too thin? I definitely have more fails when I follow the refrigerator method rather than baking same day. Do you have any feedback for inconsistent results? I am using all the recommended ingredients and following the steps as prescribed. (I do let my yeast bloom, though, in the beginning.)
Hmm it’s really hard to say! I’d make sure your yeast is instant/quick rise and not old, and that your milk isn’t too warm or too cold. And you could measure to make sure the dough is a 14×9″ rectangle so that you’re not rolling it too thinly. I hope these are helpful tips!
These really were the best cinnamon buns I have ever tasted!!! They don’t even compare to anything you could buy. They are soft and sweet and just absolutely incredible. I made mine with a coffee icing as the family requested. Amazing thank you so much for sharing.
Woohoooo! I’m so happy you loved them so much. And COFFEE ICING?! Omg sign me up 🤤
Hello, I have just put mine in the oven to cook but something has gone wrong 🙁 my dough had not risen even after 2 hours, I left it out for another 2 hours and it only rose a little bit. I even left outside for a bit where it was warmer. I decided to keep going and I only had enough dough to roll out 6.. my dough was also a lot more yellow in colour compared to the one in this recipe. Im not sure what went wrong, I used all the correct ingredients. I used ‘Instant yeast’.. maybe it was this?? Heelllp
Hi, Bryia! Sorry to hear that. Instant yeast is correct! When did you buy it? If it’s old, it might not work. Did you follow all the other instructions carefully, including making sure the milk is warm (but not too hot or cold)?
Made today. Followed recipe exactly, including buying bread flour. Outstanding! Wouldn’t change a thing!
Woohooo! So happy you tried and loved these, Mitzi! 🙂
After the first rise and rolling them with the filling, I left them for 15 mins outside the fridge . Will it still rise if I will bake them after a day?
Hi, Sharlene! Do you mean after they sit in the fridge for a day? If so, yes! Just read the instructions above in the “How to make overnight cinnamon rolls” section.
Abt how many calories are in each cinnamon roll?
I haven’t calculated it for this recipe, you could look up an online nutrition calculator 🙂
This recipe is very important for our health and provides amazing taste. I want to try it in my home.
Half of my family is gluten free exclusively. Have you tried this recipe with gluten free all purpose flour??
Sorry to say I haven’t, so I’m not sure how it would work!
Not great, icing is nice, and only cook for 15-20 mins not 20-25
I haven’t had that experience with the cooking time, and lots of people love this recipe! Did you follow the instructions carefully and measure precisely?
Thank you for an amazing recipe! I followed your directions exactly and they were perfect. I have tried many other recipes, and these are the best cinnamon rolls I have ever made. Just perfect!!
Aw yay! I’m so happy to hear you loved them. Thank you ❤️
Will it be fine to keep the baked rolls and icing (separately) in the fridge for a day?
That should be alright! I recommend warming them up (or at least letting them come to room temp) when you’re ready to eat them 🙂
Great recipe and easy to follow instructions. I added some orange zest and cardamom to the filling along with some zest and OJ to the frosting.
Ooh great additions! So glad you’re enjoying them 🙂
I was looking for a recipe for cinnamon rolls, and came across this recipe and thought I would try it. First of all, I thought it was very good, I did make a few changes though. Not because I didn’t trust the recipe, but I did it on the spur of the moment, and wasn’t really prepared. I always double the recipe because if you are going to make something, you might as well make a lot for later. I put too much yeast in. I was tired and not paying enough attention. So now I had to quadruple the recipe. I had enough bread flour for a double recipe, and that was it. I also had some pastry flour in the pantry. Just enough! I mixed the 2 flours together, and I have to say they were the softest rolls I ever made. Had to have 2. They were yummy! Thank you for sharing.
So glad to hear that all worked out and that you loved them, Teresa! Enjoy the rest of them!
Easy to make and super delicious!
Nutrition facts?
Didn’t work well
Sorry to hear that, Molly. This is my most popular recipe and lots of people love them! Did you use bread flour, instant yeast and follow the other ingredients/instructions carefully?
Made these for my kids, family and friends the other weekend (and froze 2 for once I’m no longer gestational diabetic!) and got so many compliments on how wonderful they tasted! Everyone said they were best they had ever had. Can’t wait to try myself and do another fresh batch!
You ain’t lying, these are THE BEST! I make them for the holidays every year and they are a huge hit!
Truly the best! Such great instructions, I was intimated to try to make homage cinnamon rolls at first but these instructions made it easy and fun! Plus they taste amazing!
The name for this recipe is SPOT ON. These cinnamon rolls are phenomenal every time. I’ve used dairy milk as well as oat and almond milks – all work great. I’ve lost track of how many times I’ve made these. Don’t sleep on this recipe.
The most incredible cinnamons rolls I’ve ever had. This recipe is going to be a Christmas morning tradition for my fam ❤️ Thank you for sharing it with us!
THESE cinnamon rolls! They are so yummy and surprisingly easy to make. As a tradition, we do cinnamon rolls for birthday breakfasts in our house. We used to buy the tubes of cinnamon rolls, but not anymore- Homemade AK cinnamon rolls for the win!
The title doesn’t lie. These are incredible! They are so easy (just takes time), and come out perfect every time. SO GOOD!
Let me tell you that I was afraid to make these, way out of my comfort zone. But I went out and got all the ingredients and gave it my best effort with some help from the other half. They may not have been nearly as “pretty” as what Monique makes but they were so good they are now a Christmas morning tradition, even if it is just the two of us – and they are looking “prettier” every time I make them LOL.
I can’t say enough about these cinnamon rolls! Perfect for weekends, special occasions or just as a tasty treat! Delicious, gooey and the perfect balance of everything you could ever want in a cinnamon roll! We will never use another recipe again!
My first time baking cinnamon rolls and they turned out lovely – soft and fluffy buns. Would bake these again:
Today, I made my second batch of cinnamon buns based on your recipe. The first batch was undercooked (my fault) but very tasty. This batch was better cooked and still very tasty, but each bun was seriously distorted with the centre squeezed out forming long tubes of cinnamon coated dough. I followed your recipe to the tee, including buying a 9×9 square pan to bake them in. But it seems to be too small for the 9 buns causing them to squeeze out from the centre as they expand during the baking. What am I doing wrong (wish I could attach a picture to this comment so you could see exactly what Im referring to). Love this easy recipe but wish I could produce cinnamon buns that look more like yours. Any suggestions would be appreciated. Thanks, Art
I used to work at a bakery, and making the cinnamon rolls was one of my favorite parts. it’s been about a year since that job, and when i got the urge to make some rolls from scratch again, i had high expectations. this recipe does not disappoint. it’s got my (former) professional seal of approval.
i used regular unbleached flour instead of bread flour, and honestly they were still remarkably soft inside with a nice crispy exterior, so i wouldn’t stress if you don’t have any special flour on hand.
my dad loves to get the orange cinnamon rolls from the store, so with half of the icing i added an additional 1/2 teaspoon of orange extract and it turned out wonderful.
also, pro tip for not wasting any lovely cinnamon bready goodness: once you roll out your log and have those bits at the end that aren’t good for rolls, cut those off, quarter them, and cook them w the rest of the rolls for bite size nuggets. unrelated pro tip, tuck the tails of the rolls underneath before putting them in the pan to keep it neat.
Best cinnamon rolls!
Great stuff and I think I have to include these into my diet plan. Thank you for sharing your thoughts.
We didn’t have bread flour but even still, these truly are the best. This is the second time making them. The first, we skipped the cream cheese frosting. My advice? Don’t skip the frosting, it turns an amazing treat into an Incredible mouth watering to die for treat!
I know, the frosting is so good!! Glad to hear you loved them 🙂
I’m giving the recipe 5 stars because I know any issue I’m having is a result of my in experience with yeasted treats. Mine didn’t quite come out correct, but I’m wondering if it’s my flour. They are heavy and dry. I used a white bread flour and I know different bread flours absorb liquid differently. Perhaps I just added too much. I did a little less than 3 cups. I’m going to keep trying! I may try a mix of my red bread flour and AP 🤷🏻♀️
Thanks so much for the review, Megan. Sorry that you’re having a hard time with the texture! What brand of flour are you using? Make sure that you’re not packing the flour down when you’re measuring (I usually spoon my flour into the cup measure.) And what kind of yeast are you using?
I’ll be saving the recipe and making these cinnamon buns MANY more times.
Delicious.
Dang close to Cinnabon. I added more cinnamon just because our family loves it so.
Next time I might try and find a slightly larger baking dish. We did a 9in circle pan and I had to place one bun in a small baking dish on its own.
YAY!!! I’m so glad you loved these, Jessica! Good call on the pan for next time 🙂
Love these! I have a real sweet tooth for breakfast treats, and I’ll admit, I made 1.5X of the cinnamon filling and followed the rest of the recipe precisely. Perfect results. Not sorry for the change in recipe and certainly not disappointed. My overnight guests didn’t seem to be the least but upset, either.
Such a good call to make extra filling! Glad to hear that you guys all loved these 🙂
Made these for the first time at the weekend, a great recipe, easy to follow and everyone loved them, they were the star of brunch. Will definitely be making them again.
So happy to hear that! Thanks for the rating, Martin!
I’m scared of using yeast in baking as I don’t really know what I’m doing, especially with proving. Making the dough was easy, proving before rolling went well, then they went in the fridge. This morning I left them to prove again, but didn’t really know what to look for. After an hour they weren’t cold anymore so I put them in the oven. I’ve just tried one and it tastes a bit yeasty. Texture seems good and they’re not terrible but not as delicious as I hoped. Not sure what I did wrong?
Hmm I’m not sure what could have went wrong here, it could have been that they were actually overproofed if they tasted yeasty as you described. Once they are room temp you can bake immediately. I don’t recommend leaving them in the fridge for more than 12 hours before baking!
I’m Australian, I don’t have much to go off, but these were amazing and my kids all loved them!
I added nutmeg to the dough, and it was so good. Definitely saving this recipe to do more often!
Thank you!
Hi, Rachel! So glad to hear you enjoyed these. Such a great idea to add nutmeg–I need to try that!
Made this recipe loads of time, always fluffy, always delicious 😍❤️
Yay!! So glad that you love it, Maya 🙂
These truly are the best cinnamon rolls! This recipe never fails, and it’s not difficult. I brown the butter in the frosting to add a little extra flavor – so good!
Omg brown butter is THE BEST, right?! Great idea. Glad you loved these!
I have to be honest here, even if you mess up on the ingredients like I did these rolls are good.
I’ve made alot of cinnamon rolls but, I wanted to try a new recipe. I had a senior moment (my bad). I was wondering if my yeast was old, because they just weren’t rising. Nope yeast was good. Then I questioned the the milk temperature the recipe in general (sorry). It wasn’t the recipe, it was because (like a dummy) I made the mistake and picked up my cake flour. But, against all odds they were STILL GOOD.
I can’t wait to make them again (using the Bread Flour).
By the way, they were all gone by morning.
Thank you so much for this delightful recipe.
Omg YAY I’m so glad they still turned out amazing! Excited for you to try them again with the bread flour. Thanks for the review 🙂
For my first time ever making cinnamon rolls, these turned out delicious!! I thought I had all ingredients but I was actually low on flour… so I had to use a little coconut flour and almond flour. I’m guessing this is why they didn’t rise as well as they would have otherwise, but despite this, they are very tasty!! 😀
Happy you loved them, Joyce! Yep, those alternative flours are definitely why they didn’t rise as much, but glad they still tasted good!
Hi Monique, making these for a friend today and I have a question for you … you wrote that salted or unsalted butter can be used and that you prefer using salted butter but the recipe lists unsalted butter and 3/4 tsp salt. When you use salted butter, do you reduce the amount of salt? If so, how much do you use? Thanks so much!
Good catch, we’ll be sure to update that! If you use salted butter, you can reduce the salt that’s in the dough ingredients list to 1/2 tsp. if you’d like 🙂
These truly are amazing! The bread flour makes the difference and makes such a nice texture in the rolls. Made according to the recipe with perfect results.
Oh yay!! So glad to hear they came out perfectly 🙂 Thanks so much for leaving a review!
I made this for my parents and brother and they loved it so much! I made two batches and topped one with crushed walnuts and pecans and it was a hit, thank you for the amazing recipe! Weirdly, it only took around 7-10 mins to bake – I was sort of freaking out about this but went with my gut and just took them out of the oven and it was completely light and fluffy 🙂
Oh yay!! I’m so glad you guys all loved them! So strange about the baking time, I’ve never had that happen to me! But good call on taking them out 🙂
The best cinnamon roll recipe I have ever made or tasted. Thank You
My next batch I will add roasted pecans
Omg AMAZING! So happy you loved them, John! Great idea to add pecans for some crunch 🙂
These are by far the best cinnamon rolls I have ever made!
I’m so thrilled to hear that–yay!! Thanks so much for the review 🙂
Trust me these are THE BEST cinnamon rolls you could ever make, seriously I believe that I have made them over 10 times probably closer to 20, so thank you for this recipe!
Omg that’s amazing!! I’m so glad that you love them, Laila! 🙂
Absolutely the best and only cinnamon roll or bun as I call it; recipe you’ll ever need!!! These cinnamon buns do out beat the competition! Thank you so much. These are a must-have delight. Absolutely, Positively, Just plain delicious from the entire family!
So delicious! I was a hit worried that my dough hadn’t proved enough, but they rose a lot during cooking. The whole family loved them. Such a treat.
I tried this a couple times… Great!
Although- I wish in video you showed turning cutting board before you rolled them. (I realize that you say this in the written directions)- but, I always wonder why mine came out like a cinnamon anaconda! haha… I was rolling from the 14 cm side…
Also in the written instructions- Step 3, you forgot a word… I am guessing ‘take’…
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may (TAKE) more or less time depending the humidity and temperature in your home.
Otherwise- GREAT!!! Making rigt now actually…
Hi! Sorry if the video was confusing! I’m glad you found the instructions in the recipe. And thanks for noticing the typo!
Ok so I hate cream cheese frosting and I don’t really like royal icing for my cinnamon rolls. Is it fine if I melt some store bought cake frosting and pour it on my cinnamon rolls? Or just put the frosting on and let the heat from the cinnamon rolls melt it? Do you think that would be good?
Of course, I think that would be delicious!
I made these cinnamon rolls in a pinch I forgot my Personal recipe book and my sister had this recipe on a magnet on her refrigerator. So I thought why not. cinnamon rolls are not very hard, I could go from memory or use this one right in front of me. These were right there with mine . I really enjoy seeing a plan come together.
So happy these measured up to yours and that you loved them!
Followed the recipe just like you said was a smash was so good and delicious everybody said those were the best cinnamon rolls they have ever ate so yeah follow the directions like she says and Yum Yum Yum
Wow…these did NOT disappoint. I am an okay baker, no expert, and these were hands down the best cinnamon rolls ever. Better than Cinnabon. You know how the inside is the best part of the cinnamon roll? Well these whole things were the consistency of the inside!!
I made a few minor adjustments:
Ended up cutting into 12 rolls and baking in a large (15×10 I think) dish.
Added some cinnamon to the frosting and made 1.5x to have some extra for when I reheated them.
Drizzled approx 1/4c cream on top before putting in the oven.
I am going to use this recipe exclusively. Can’t wait for a brunch or really any type of event to wow people with them. Thank you!!!
Omg best review ever 😍 I’m so happy these turned out perfect! Thanks so much, Krista!!
These were the most delicious cinnamon scroll I’ve had! Better then the store tbh haha thank you for sharing!
I’m so happy you tried and loved them, Linda!
Will this recipe work at 5300 feet in Denver?
You might need to add a little extra liquid to the dough, maybe a few tablespoons extra milk!
Oh you were not kidding with the title, hands down , THE BEST!!!!! So fluffy and cinnamon-y, thank you for sharing this recipe!!!!
Hahaha YES so happy you agree! Glad you loved them, Cheryl 🙂
All I’m going to say is….. Monique is the cinnamon roll queen!!!! Have made these too many times to count and they never disappoint. My family is always begging me to make these. I have tried many other recipes before this one, and this is by far the best. The bread flour is MAJOR. I double the frosting recipe for extra frosting, simply the best. Thank you, Monique!!
Woohoooo! I’m so happy you love these so much! Thanks so much for leaving a review 🙂
I put cardamom in the sugar and orange zest in the frosting. Amazing!
it is really and truly the best cinnamon roll i’ve ever tasted.. love this recipe! my twins love it very much! thank you Ms. Monique Volz for this recipe.. i am also looking forward to receive my 7 day meal plan.. thanks in advance! 😊😘
i’ve tried to make cinnamon rolls before but they’ve never turned out quite right. this recipe changed that! i followed the instructions and didn’t change anything really, and they turned out amazing. perfectly fluffy, with that delicious gooey centre. i don’t have a stand mixer or even electric beaters, so i did everything by hand and still felt like the recipe was very easy to follow and execute. i will absolutely be making these again!
Yay! I’m so happy these worked out perfectly!
Is there any way to make these vegan (or at least without the egg? I saw your other vegan recipe but I don’t like desserts with bananas.
Hmm I haven’t tried that for this recipe, so I’m not sure, sorry! Let me know if you end up experimenting 🙂
This cinnamon roll recipe is by far one of our family’s favorites! There’s nothing quite like a homemade cinnamon roll to brighten your day–especially when they’re this good! Thanks for sharing such a fantastic recipe.
These are literally the best cinnamon rolls I’ve ever had. The recipe is perfect! The only change in made was for the frosting, I swapped the vanilla extract for maple extract, and WOW! BEST EVER!!
I don’t bake. I’ve made these every weekend for three weeks. They’re magical. Thank you for sharing this gem.
I could weep at how good these turned out! I had seen all the good reviews but seriously doubted I would be able to pull it off. The recipe was incredible easy to follow and I am already planning when I will next make these! My only issue is I had to inhale it so I didn’t have to share with my toddler, think these are best saved for after children’s bedtimes!
This is my second time trying this recipe, the first time I made them I had my senior moment (and used cake flour…remember that post?)
I promised you that I would make these beautiful little gems again AND use the correct ingredients, well I did, and they were everything you said they would be. BEST CINNAMON ROLLS EVER!!!
I did add a bit more flour so the dough looked like yours, (you did make a note on it) perfect. Following recipe, I put in icebox (refrigerator) over night method. Let them rise up the next morning, baked…OH MY MY.
hands down, with out a doubt the fluffy lightest rolls I’ve ever made. You taught this old dog a new trick.
They were gone in a blink and now my granddaughters (9 & 12) want to learn how to make them.
FYI I have become one of your followers and am excited to try more.
Thank you for listening to my rant, God bless and keep those recipes coming.
Aw I’m so happy you tried them again with the bread flour and that they turned out so well! Woohooo! Thanks for letting me know. And glad you’re following along 🥰
These definitely are the best cinnamon rolls in the world! My family loved them. Definitely use bread flour, it makes a difference. Thank you so much for posting this recipe. Superb!
These turned out perfectly each of the three times that I have made them in the past two days!! I followed the recipe exactly (something that i hardly ever do) and couldn’t be more pleased. On the second batch I ended up with 12 rolls and put them in a 9 x 13 pan. Followed the 2nd rise and baking instructions, turned great! I have always been able to make any dessert and have it turn out but breads and cinnamon rolls escaped me. Not anymore!
Oh I’m so glad to hear this! Can’t wait for you to make these again and again 🙂
Wow- this recipe is practically fool-proof and amazingly delicious ! I am still new to baking breads with yeast – and usually they don’t turn out the greatest- but this recipe came out better than I had imagined. The rolls were fluffy and had that light and delicious cinnamon roll chew in the middle. Not to mention the icing, which was a star In itself ! I ended up with 8 rolls ( and a few extra tester rolls) in an 8inch round pan and baked for 20 min. They result was delicious ! Definitely not mad at my first batch of these rolls ! And definitely won’t be using any other recipes other than this one 🙂
Oh that’s amazing to hear! I’m so happy these were easy and turned out perfectly. Isn’t that frosting so good?! Thanks so much for the review 🥰
These were delish!!! Better than any cinnamon roll I’ve ever eaten.
Yay!! I’m so glad you loved them, Haley!
gritty filling
Hmm I haven’t had that happen before! What kind of sugar did you use? It’s important that your brown sugar is fresh (not clumping together).
Truly perfect. I’m in love! And no secret steps that require you to stand on your head or anything – just easy and classic!
Haha exactly! So happy you loved them, Kaylin 🙂
Amazing cinnamon buns!!
I’ve made these multiple times and they’re perfect!
So happy you’ve loved them, Sabine!!
This was the most delicious cinnamon roll I’ve EVER tasted! And so fun to make! The video you put together was also very helpful to watch as I feel making cinnamon rolls can be somewhat intimidating haha. Totally going to make these a family Fall treat tradition. Thank you!
I do have a question though- would you store these covered on the counter or in the fridge after they’ve cooled down? I put mine in the fridge but now they’ve hardened. Probably warm them back up in the microwave though
I’m so glad the video was helpful and that you loved these! If they have frosting on them, I’d store them in the fridge and reheat in the microwave. If not frosted, they should be fine on the counter for a day or two 🙂
The best cinnamon rolls I have ever made, make sure to remove it from the oven when slightly brown on the edge to obtain a soft and delicious roll.
I’m so happy they came out perfectly! And yes, great tip 🙂
Tried this recipe for the first time and it is the best. I didn’t have bread flour, so I used all purpose and added extra yeast. I have never made more fluffy and soft rolls ever. Usually they are dense. The frosting was so fluffy and yummy. I say they are better then any bought ones.
I’m so happy you loved them so much, Kelly! Yay!
Hi there, I was just curious about the elevation where you live? I want to make these cinnamon rolls, but I may need to make some adjustments since I live at 6,000 feet. Just want to make sure I can have the best results possible because these look amazing!
Hi, Kory! You’ll likely need 25% more liquid for the recipe, so I suggest adding a few tablespoons more milk and perhaps doing 1/3 cup melted butter in the dough.
Thank you so much!
This is an excellent recipe…the dough turned out perfect!
I’m so happy to hear that, Whitney! TYSM for the review 🙂
Could I add chopped pecans to the filling?
Absolutely!!
Hi, I was wondering if you had adapted the recipe. In your video, it mentioned that there were 2 eggs and 1 egg yolk but the recipe above only has 1 egg and 1 egg yolk. May I know if it has been adapted?
I use 1 egg and 1 egg yolk in the video! That’s what you should do 🙂
Wasn’t the best dough, I I’d everything thing step by step and the dough didn’t rise that well and when done being cooked, it was soft in the middle but the rest of hard as hell.
Sorry to hear that, Danni! Did you follow the recipe precisely?
This recipe was by far the best I have ever had! My congrats soo good. They puffed up perfectly.
Also,kudos on all your tips and perfect easy to do steps!
I did double the frosting less powdered sugar
Yay!! So happy they turned out perfect! Glad the tips were helpful 🙂
Cinnamon Rolls 24 pages for one recipe is too boring and long winded.
Feel free to tap the “jump to recipe” button at the top of the page 🙂
These are amazing. I am not a very good cook or baker but gave these a go. It took me a little longer than outlined as I’m pretty slow (and had to do a bit of googling around kneading!) but they are the best thing I have ever made and absolutely delicious. These will definitely be my go-to in future if I need to impress friends or family!
OMG best thing you’ve ever made?! That’s amazing, I’m so happy that you loved them!! So excited for you to make them again and again. Thanks so much for the review 🙂
These are the best cinnamon buns I’ve ever made and delicious 😋 good recipe to follow
Thank u I will definitely keep this one
Michelle
Yay! I’m so happy you loved them, Michelle!
I am not a baker by any means but I wanted to try these and they are excellent. I would post a pic if I could. Suppose I want to add raisons. Would I put them in the dough when I am blending the ingredients or would I put them in with the filling? Great recipe. Thanks for sharing.
Aw I’m so happy they turned out perfect!! I think putting them in the filling would work best 🙂
I am intimidated just thinking about making cinnamon rolls, and at the same time, I have always wanted to make them! This recipe came through! I already had most of the ingredients. It was super easy and fun to make! My kids were crowding by the oven, waiting for them to come out! The frosting is delicious, but I can enjoy these without it. Truly an epic recipe for cinnamon rolls and one I will make many times over. Thank you!
Oh YAAAAY this is the best review ever, thank you, Kailey! I’m so happy you guys loved them 🙂
Everyone loved them! I am thrilled with the way they turned out! Thanks for all the tips – very helpful!
You’re welcome–so happy the instructions were helpful and that you guys loved these, Linda! 🙂
I cannot rave enough about this recipe! After trialling many different recipes – this is my absolute go to. These are so easy to make, and always puts a big smile on everyone’s face, so make sure you make enough for seconds! Couldn’t recommend more highly.
Aw thank you SO much, Bec, I’m so happy to hear everyone loves these! Really appreciate the review 🙂
Theses are 1000% better than Cinnabon. They are foolproof and delicious. I made a double batch and it’s worked perfectly!
YES happy you loved them, Lael!! Thanks so much for the review!
So easy to make. My husband and I love them.
Aw yay! Happy you guys do!
Made this today. My dough became too soft after I rolled it so it was a struggle to cut it into pieces and put them in the pan. It was kinda messy as the dough wasn’t holding its shape. I don’t know what I did wrong. Nevertheless, the rolls came out fine after baking for 23 mins. Really soft. I’d prefer it to be a bit more firm, though.
Hmm that’s strange, not sure what could have happened! Did you follow the recipe precisely, including the 8-10 minute kneading time?
Can’t wait to try this , just checking I am in NZ and sometimes the measurements are different. are you using US cups
Thank you
Hi, Melanie! Yes U.S. cups 🙂 Can’t wait for you to try them!
it is very yummy
Yay! Glad you’re loving them!
How should I re-heat them the following day? Will they be any different texture wise? I plan to make these for someone birthday.
You can pop them in the microwave for 10 seconds to start! They’re best on the first day but I think they’ll still be delicious 🙂
Great recipie but the website has wayyyyy to many ad’s it is so hard to navigate and leaves a negative impression for using the site.
Agreed. I wanted to come back and share some info that I found in response to another person’s comment, and the navigation is so slow and stilted that I can’t do it.
Hi, Stephanie. Ads help me provide FREE recipes to you all and keep them free! Feel free to use ctrl+F (or command+F on a Mac) to search for a word or phrase.
It won’t allow me to leave 5 stars. I made this almost to a T. I used almond milk rather than whole milk and I did not have a mixer with large paddles to mix dough, so I did it by hand. I also couldn’t throw those ends away lol I cooked them along with the rest and they were just as good. These do require a bit of time, so make sure you’re home for a while, but they were very tasty.
Sorry, that happens for some users! Mind sharing which internet browser you use (i.e., Google Chrome, Safari)?
I’m so happy you loved them, Antoinette! Thanks for the review 🙂
Tried this today after considering a bunch of recipes, including from bloggers/chefs who’s other recipes I’ve tried and loved before…what stood out in this one is the use of bread flour and the promise that it made all the difference! So I thought let me give it a go!
And now I can add ambitious kitchen to my list of tried and tested blogs😊!
I combined the butter, sugar and cinnamon for the filling to make a paste which I could then easily spread onto the dough- I recommend this method which is way less messier.
Also, I rolled out the dough to a much bigger rectangle which gave me a better bread to filling ratio I guess and more rolls- I got 12 with no wasted ends.
For the frosting, I just added some creamcheese to some leftover buttercream frosting which I had lying around in my fridge and it made for an excellent icing for these.
It’s a good recipe and delivers on its promise!
Thanks so much for sharing all of this, Tresa! I’m so happy they came out well and that you enjoyed them 🙂
I tried these today using regular flour and as I’m sure they’d be better with bread flour, they turned out perfectly!! So delicious!!
SO glad you loved them! Thanks so much for leaving a review 🙂
I saw that the recipe requires the use of bread four, but can we use all-purpose flour?
Thank you and love your recipes!
Hi, Sabrina! I’d recommend bread flour in here for the fluffiest texture 🙂
THIS IS THE BEST CINNAMON BUN RECIPE IVE EVER HAD!!!! Wowww so good!!
Omg thank you!! I’m so happy you loved them!
The most amazing recipe I found to make my first batch of cinnamon rolls. Thank you and hope to see many more baking recipes from you!!!
Yay! I’m so happy they came out well. Can’t wait for you to try more recipes!
Hands down the best cinnamon rolls!
Thank you!!
I made these and WOW! I have never made homemade cinnamon rolls. Thank you for sharing your recipe. I took a picture of mine but don’t know how to post it. Try these guys, you will not be disappointed. And it was easier than I thought.
May I ask where you got your white square baking dish that is in your video? I love it! I’ve ordered 2 baking dishes from Amazon…..both specified 9×9 but when I received them they were 8×8. I tried this recipe today and absolutely loved it. The only problem I had was the center of a couple of the rolls rose like the Eiffel Tower! Will try again soon !
I have done with recipe with organic milk, and this is so good!
So glad you loved it!!
I’ve made3 double batches and they are beautifully delicious each time. The only thing I added was a little extra milk to the icing for a thinner glaze
Nice! So happy they’ve worked out well every time 🙂 And totally fine to thin out the glaze a bit!
These cinnamon buns are everything and more that I’ve heard .. easy ingredients to find .. simple & clear instructions to make .. fills the house with bakery scent when in the oven .. soft & tender & oh so delicious .. the perfect addition to any brunch table 💗
Such a fantastic recipe the only reason why it’s not 5 is because I needed to add milk and more powdered sugar to the icing as it was way too thick that it wouldn’t spread without the addition. This was my first official time making pastries and doughs by myself and this recipe was easy to follow and overall made some absolutely perfect scrolls!
Super easy to follow recipe, with great results.
I made the following changes / additions:
– Added 1 tbsp mahlab and 1 tsp nutmeg to the filling
– Replaced and doubled the vanilla essence with Fino sherry in the cream
This is just for a slightly different flavour profile. The original recipe’s proportions and flavour are absolutely spot on! Thank you.
This recipe was incredibly easy to follow and execute – and the cinnamon rolls taste AMAZING! Would highly recommend this recipe and I already plan to make these over the next holiday with family and friends.
This recipe was incredibly easy to follow and execute – and the cinnamon rolls taste AMAZING! Would highly recommend this recipe and I already plan to make these over the next holiday with family and friends.
Loved it!!!!!! Amazing
Thank you much for the perfect recipe!!!
The rolls turned out nice BUT:
– 3 cups of flour were absolutely not enough for the dough to form into a nice non-sticky ball, and the 2 tablespoons didn’t help – had to add at least 1/2 cup of flour
– the cream cheese frosting had in my opinion too much cream cheese so it was pretty sour for my taste – I think it would be better if it had a different ratio between cream cheese-butter
– a little bit less sugar and more cinnamon in the filling would be nicer and healthier AND would solve the problem of the granulated brown sugar getting out of the roll when rolling it and cutting it into pieces.
Thanks however for the well explained steps and recipe!
Hi, Katarina. I haven’t personally needed to change any of those things (and I’ve made these many times!) but totally fine to adjust all of those if needed/desired 🙂
First time trying , my dough never turned into a ball. Just a bowl goo
A bit too much yeast! Might try again with less. Otherwise perfect!
I found these to be quite dense and very bread like, they were still tasty but they weren’t fluffy like I’d hoped. I probably wouldn’t use bread flour again.
Hmmm the bread flour is what makes them fluffy! I wonder if they didn’t rise properly? Did they double in size the first rise and then expand again in the pan before baking?
How odd!
Yep, definitely doubled in size – I was quite impressed with how big they got!
Everything else about them was perfect, maybe I need to try again… They’ll get eaten regardless
this was such a good recipe and everyone loved! all though i did not use bread flour still turned out great!
how many calories are in each one (estimated)?
Glad they turned out well! I haven’t calculated the nutrition for this recipe but feel free to paste everything into an online nutrition calculator 🙂
Awesome recipe and so easy to follow. I made them with my 8 year old son as they are his fave, and we omitted the cream cheese and stuck with a vanilla icing topping which was lovely and to his taste. The buns were so soft and tore apart so beautifully! I will definitely be saving and making again!
I was quite disappointed in these rolls because I was excited to make them. First, the dough was extremely overworked after 8 minutes in the stand mixer so I threw it out and restarted. The filling was underwhelming and dry despite following the tip to rub the butter with the sugar. I probably wouldn’t make these again without some pretty major tweaks. I wish I had liked them more, sorry!
Sorry to hear that, Linda. I haven’t had that issue with the dough being overworked, and thousands of people have told me they love these cinnamon rolls! Maybe something went wrong?
Hi, I have active dry yeast which I need to add water to to activate before use. How much yeast should I use? And will I need to omit the milk step of this recipe?
Hi! You can stir the active dry yeast (I’d increase the amount to 2 3/4 teaspoons) into the warm milk with a tablespoon of the granulated sugar, then let it activate for a few minutes or until you see bubbles appear. Then add the rest of the sugar, egg, egg yolk and melted butter and proceed normally 🙂
I love Cinnabon cinnamon rolls, but these are better! Thanks for sharing.
90% great recipe, except for the last rising of the rolls.I gave them 1 1/2 hours to rise, but they didn’t rise too much, thus made the rolls shorter than I expected plus there wasn’tenoughcinnamon taste. . Overall a good recipe. I need to tweak it a bit.
Hmm was your kitchen a bit chilly? Sometimes I leave the pan on top of the preheating stove to make sure it’s warm enough for the second rise 🙂
Can I use instant yeast for this?
Yep, that’s mentioned in the blog post!
I generally substitute erythritol for sugar when I bake because I have a sugar intolerance. I saw your note that the sugar helps activate the yeast, is there another way to help that activation besides sugar? These look amazing! Thank you!
To be honest I’m not sure! You could Google that 🙂
I had the same question. Anyone find an answer?
Awesome results!
The nod and smile of my husband after his first bite said it all!
He’s a good baker himself and was very impressed. As I live in England, I’d just to ask google to convert cups to grams, no big deal.
I’ll certainly be making them again!
Wish I could post pictures. They were absolutely divine!
These are so delicious, I was scared to try them but am proud to say I did it!!! It’s not hard at all, my family love them. Thank you 👏🏻🥰
super easy to make and follow along. subtracting 2 stars because I wasn’t that big a fan of the icing and the filling. It was not bad, just not great.
Thanks for your thoughts! Happy the rolls came out well, though 🙂
could you send me the ingriedents for a double recipe ??
You can just double all of the ingredients!
I am pleaseingly shocked that these really are “” the best “”. I found this recipe as I misplaced my go to recipe of 21 years ….I am not sure what I did differently as it seemed a similar recipe….. but definitely using from now on !!!
Excellent!!
Thanks so much for posting
I usually don’t leave reviews but this is an outstanding recipe. Time consuming, as expected with cinnamon rolls, but easy to follow and so delicious! I added pecans because I like my cinnamon rolls with nuts but it is just as delicious as is.
Literally my go-to recipe for Cinnamon Rolls. I make them regularly for friends and they get such a great rap! Everyone who misses out gets so jealous haha!
I recently started to really bake and with it being October we were making chili so I thought I would try my hand at cinnamon rolls. When I saw that they were comparable to Cinnabon I thought it was too good to be true. These might honestly be better! I loved the hints on ingredients and proper tools or alternatives provided. For a beginner baker this recipe was easy to follow. Now, I just need to know how to make the batch larger so I can share with the whole family!
SO happy you loved them and that the tips were helpful!! Thanks for the review, Lexi 🙂
Made these tonight and WOW!! So light. We are cinnamon crazed so I doubled the cinnamon. I added a few tablespoons of chopped walnuts and in an attempt to cut calories we skipped the cream cheese topping. They were perfect for us. I was wondering if you’ve tried the dough skipping most of the sugar and making them savory by adding garlic, parsley & Parmesan cheese to the butter spread? The dough is so good I thought it would make a good also we roll too. What do you think?
I haven’t, but that sounds incredible!! Let me know if you try it 🙂
This recipe is AMAZING! I’ve been trying different cinnamon bun recipes for the last few months trying to find the best one, and this is it!!! Thank you so so much for sharing 🙂
Yaaaay! I’m so happy you found THE ONE 🙂
LOVE these rolls!! My 3 year old daughter loves to help me make them. PRO TIP: save the scraps that you cut off the edges and throw them in the air fryer at 325 for like 10 mins?? And you have a delicious snack while the real rolls are doing their second proof!
Omg BRILLIANT idea! Thanks for sharing 🙂 Happy you guys love these!
They came out beautiful and delicious, would recommend making these cinnamon rolls
Yay!! So glad they came out well 🙂
Hi Monique, thank you for this recipe is looks so delightful! I cant wait to try this recipe. Just a question, if i wana make the chocolate version of this recipe without using choc chips, how much cocoa powder should i use? and do i have to reduce my flour if adding cocoa powder?
Thank you and looking forward to your reply.
Hi! I actually haven’t made a chocolate version so I can’t be sure. Let me know what you end up doing!
My cinnamon rolls leaked after I put them in the fridge for the day. Not sure why
Hmm that’s strange! Did you use softened/room temp. butter or was it melted?
Last week I made Pioneer Woman’s cinnamon rolls which were very good. A friend gave me this recipe to try this week and they are absolute perfection. I didn’t know what I was missing last week until I made these rolls. I followed the recipe exactly except using light brown sugar for the filling instead of dark. My kids are obsessed, I am obsessed – I will definitely be making these often.
I’m so glad you tried these and loved them, Amanda! Yaaay!
I followed your recipe instructions to a T, Still the rolls aren’t good . They’re dense, with a cinnamon taste, but not at all what I thought they’d turn out like. I just don’t understand why. I bake desserts from scratch regularly too. Disappointed
Hi, Sabrina. It sounds like something may have gone wrong, because these should be very fluffy and not dense. Did you use quick rise/instant yeast, and did the dough rise?
Definitely the best cinnamon rolls recipe ever! I’ve tried many others but this one is my favorite one, my family agrees as well.
Truly the best baked good I’ve ever made! Will definitely become a staple! Thanks for the recipe!
OMG best ever?! So thrilled to hear that! Thanks so much for the review 🙂
Love these so much they were so easy to make and were gone straight from the oven. Would love to know how to freeze them as I would like to make a couple of batches in advance and freeze…if they freeze well. Definitely one of my go to recipes now and I’m by no cook 🙂
Yay!! Check out the “how to freeze” section in the blog post above 🙂
This is a wonderful recipe. Easy Peasy. Delicious!!!
Yay! I’m so glad you loved it, Joanne!
Loved this recipe!! They turned out so delicious, thank you for sharing!
The background music in your video is too loud and made it difficult to follow you speaking. I couldn’t watch it.
Yes! These are by far the BEST cinnamon rolls I’ve ever had! I tried a variation today and made apple filling. Omg heaven! Thank you!
I rarely ever rate or comment online. However, I absolutely had to today. These are the absolute best cinnamon rolls I have ever tasted. I woke up this morning craving cinnamon rolls, so I did a Google search. I am vegan so I made a few adjustments. I used bob’s red mill egg replacer for the eggs. And vegan butter and vanilla cashew milk. Other than that, I followed the recipe to the letter. These cinnamon rolls were fluffy light and delicious. Feedback has been amazing as well.
I SO appreciate the review–it means a lot! Thrilled to hear those adjustments worked well and that you loved them 🙂 You might like my Vegan Banana Bread Cinnamon Rolls, too!
Delicious
About 425 calories per roll if you get 9 per batch
First time making cinnamon rolls from scratch and these were a banger!
My daughter (9) and I have this thing where we bake something once a week. These rolls were next on that list. I am not a baker by any means so I was fully prepared to fail but I followed every step to a T and they turned out great. My family loved them. I am saving this recipe for Christmas brunch!
LOVE that you guys bake together weekly–such a fun tradition! I’m glad to hear these came out amazing and that you guys loved them 🙂 Thanks for leaving a review!
These were TERRIBLE! They were dry and dusty. After investing so much time in something, these were an ENORMOUS disappointment. It’s like they were trying to make a healthy version of cinnamon buns by not making them sweet or rich enough, while still using white flour and enough butter and sugar to not really check that box either. What is the point of consuming calories if you aren’t enjoying them? PPPAAASSSSSS!
I’m surprised to hear this! They should be rich, moist and sweet (and they’re certainly not trying to be a “healthier version”…) Any chance there was excess flour on the rolls that made them dusty?
I loved these the first I made them! But has anyone tried it using while wheat bread flour? I need to use up this flour somehow.
So glad to hear you loved them, Amy! I’d recommend sticking with bread flour for the most fluffy texture 🙂
… but I have lots of recipes that use white whole wheat (or whole wheat pastry flour) on my site like this banana bread!
I have always been intimidated by the thought of using yeast, yet always wanted to try cinnamon rolls! I made these about 3 weeks ago and have made at least 8 batches so far! Every single person that devours one, absolutely LOVES them! Thank you so much for this beautiful recipe and getting me to step out of the box!
AMAZING!!! This is basically Cinnabon lol! I was completely blown away by this recipe!!! <3
Delicious! I have tried this recipe three times and it never disappoints. I don’t use the cream cheese frosting, just a glaze.
Last time I made them I let them proof in the fridge overnight instead of in the baking pan, and made them for breakfast (30 mins of baking). That was the best iteration.
I have made these cinnamon rolls several time now and they are fantastic every time. I would recommend these to anyone.
The BEST cinnamon rolls you will ever make and truthfully, so simple. If you’re on the fence, make them! You won’t be disappointed.
Great recipe. Too much reading to get to the recipe. Made it multiple times, don’t substitute anything. I find over night makes the best, but quick rise is a close second
You can click the “jump to recipe” button at the top (below the photo) to get to the recipe. Glad you loved these!
I made these rolls for the first time and am extremely pleased with the quality of the finished product. Your instructions were thorough and easy to understand. Thank you for sharing such a great recipe.
I’m so glad to hear that, Terry! Happy it was easy to follow and delicious 🙂
I made these today and they were delish! I didn’t have bread flour so I added 3 teaspoons of fundamental wheat gluten to the AP flour. They were excessively uncooked inside following 25 minutes so I needed to return them to the stove for an additional couple of moments after I chilled them.
Hmm I’ve never tried adding that so it may have altered the cooking time!
The BEST and to my surprise not too difficult to make
Thanksgiving will long be remembered for these absolutely delicious cinnamon rolls. Whether in “bun” form or rolled and baked inside a tall, round ceramic bread pot, everyone found these hard to resist. Thank you for the concise ingredients explanations because baking is science and this one is a WINNER!
YAY!! I’m so happy you loved these, Candace!
Followed directions step by step, and have never really used yeast or made any breads. They came out perfect, nice fluffy, airy, sweat and delicious, will be making these again.
Amazing! Go you! So glad they came out perfectly 🙂
A friend shared these with me yesterday and they were SO delicious! Soft and fluffy and the addition of vanilla in the cream cheese frosting added such a richness. My mother in law has been making her cinnamon buns for 60 years and I’m going to ask her to switch to this recipe!! Thank you so much for sharing.
YAY! I’m thrilled to hear you love them. Hope your mom does, too!
This recipe was great! I used almond milk and they turned out perfect. Thanks for the recipe, I’ll be making it again and again!
Nice, so happy they turned out delicious!!
Cinnamon rolls were really very delicious I tried making it for my family and they really liked it a lot. Thank you so much for putting up this recipe and putting up these steps.
So glad to hear that!!
The recipe looks very good
Hope you can try it soon!
The internet is full of superlatives but I can confirm that these are the absolute best cinnamon rolls you’ll ever eat. I recommend taking the time to watch the video recipe. I didn’t and figured it out for myself but the instructions were very clear anyway (I watched the video afterwards).
I used 2 cups wholemeal bread flour and 1 cup white bread flour because that’s what I had in the cupboards, and kneaded the dough with my hands. For UK readers, I used Allison’s EasyBake yeast that is supposed to be mixed with the dry ingredients (according to the tin), not proofed, so I mixed it in with the sugar before I added it to the warm milk, and it worked perfectly well.
These cinnamon buns are incredibly bouncy and fluffy, and they’re not too sweet, just right for me. Just WOW!!
Thanks so much for sharing all of this, Olga! I’m so glad that you agree that they’re the best ever 🥰
Made these tonight and they were perfection!!!
Instructions were so easy to follow!
Took them out of the oven after 20 minutes, let them rest and they were perfectly gooey in the center and sooo delicious! Thanks Ambitious Kitchen!
I’m so glad they came out perfectly! Thanks so much for leaving a review 🙂
Easy and the most soft fluffy tasty cinnamon rolls ever. No need to search for another recipe 😍😍
Thank you!! So happy you loved them!
These are totally on the money!! Straightforward , no fail recipe
Woohoooo! So happy they came out perfectly, go you!
I’m not sure if I’m missing it in the directions, but I don’t see when to add the salt?
Hi! It’s in step 1, “Next stir in flour and salt with a wooden spoon” 🙂
HI, where would you consider to be a warm spot?
Hi! I often heat my oven to 135ºF, then turn the oven off and put the bowl into the oven and leave the door open 🙂
Has anyone had success with using a gluten-free flour in this recipe? And if so, which kind or brand please. Thanks
I wouldn’t recommend making these gluten free, sorry! The glutens are what keep them extra fluffy 🙂
I made these about a year ago for the first time and people still talk about how these are the best cinnamon rolls they’ve ever tasted to this day! Seriously the best cinnamon rolls EVER!
Omg amazing! So glad everyone loves them!
I utilized almond milk rather than cows milk, carried the batter out somewhat greater than the 9×14 suggested size, cut into 14 rolls and prepared in a biscuit tin fixed with material.
Delicious
Happy they turned out well!
Holy moly – I’m eating one right and I’m in love!
Okay so I LOVE cinnamon buns but I’ve always been to nervous to try to make them from scratch, it just seem(ed) so daunting. But these are perfect and will definitely be a weekly thing.
I realized afterwards that I mistook my 1/3 cup for my 1/4 cup when measuring out my ingredients and they still turned out perfect, so the fact that this is a forgiving recipe is even better. I don’t own a stand stand mixer so I just hand kneaded for 8 mins and they puffed up beautifully. I did the “roll and cover, leave in the fridge” overnight so I could bake them fresh on a Sunday morning. The dough is wonderfully chewy (you were right about using bread flour!) and the bun overall isn’t sickeningly sweet.
I divided the remaining buns in the fridge and freezer so my boyfriend and I could each take one to work until they were all gone. The rolls freeze beautifully, no loss of chewiness or fluff. I’m looking forward to making these again (with the correct measuring cups this time!) It’s such a relaxing process and makes the kitchen smell wonderful!
Omg best review–thank you!! I’m SO happy to hear that it all worked well and that you guys were able to enjoy them all week thanks to storing them in the freezer 🙂 Can’t wait for you to make them again and again!
Best tasting and easiest recipe. I’ve made this 4 times already and am making more to give away at Christmas! Everyone loved them!
I’m so happy you love them so much!! ❤️
As a Baker/Pastry Cook I have to say that these are The Best.
EASY and DELICIOUS!
SO happy you think so, Kevin! Thanks so much for leaving a review–it means a lot 🙂
So worth doing!!! They’re amazing and easy to make if you follow the video
Thank you, Aline! Happy the video was helpful 🙂
My pal Jenny had been searching for cinnamon rolls. We went to two stores and she must have gone to some others on her own. Yesterday we weren’t together and I checked one more store unsuccessfully. I bake but have never made cinnamon rolls. Your recipe was quick and easy. She is blowing up my phone now oohing over the taste. Thank you for making it so easy for me to make her happy. Great recipe, great instructions and I will definitely be making it again.
Ahh YAY I’m so glad you guys are loving them and that the instructions were easy to follow! Thank you!
ONCE THESE DELICIOUS CINNAMON ROLLS HIT YOUR TASTE BUDS, YOUR LIFE WILL BE CHANGED. My family has been making our traditional family recipe for years – one that we absolutely swooned over. THIS recipe knocks our family recipe OUT OF THE PARK. It’s not even comparable. This will be our new recipe for cinnamon rolls from here on out! Can’t wait to share fresh rolls with family, friends, neighbors, etc. Thank you, Monique!
Omg YAY I’m so happy that you tried and loved this one!! Can’t wait for everyone to try them 🙂
First of all, the prep time is NOT 2 hours! You should only make these if you have the whole morning free. 2 hours is merely the time needed for the dough to rise. It rises first for 1h30 and then when you assemble the rolls it’s another 30-45 minutes to rise. It excludes all the actual preparing which takes a while, especially when you’re kneeding by hand. My cinnamon buns were a total disaster and I can’t understand why, as I have made them before and they have been delicious. Firstly, rather than the dough being too sticky, it was very dry when I was kneeding it and I thought that was strange – it was very difficult to kneed and uncooperative. I put it to rise for 90 minutes and it barely rose at all, I was so frustrated and perplexed. I left the dough for another 20 minutes then decided I would assemble them and let them rise that way – no luck there either. They turned out completely underprooved, More like cinnamon bricks than cinnamon buns. I’m gutted they turned so bad, and that I wasted more then 3 hours of my time. They are going to have to be binned. I can’t explain why they went so wrong – I have made successful ones before, using other recipes. the only thing that explains it is this particular recipe!!! If I have learned anything from this experience, it is to never use this recipe again!!!!
Hi, there. Sorry to hear these didn’t work well for you. Thousands of people have made these successfully, so it sounds like something went wrong. My guess is that they didn’t rise because of the cooler temps this time of year; I recommend preheating your oven to 135ºF, putting the bowl in there, turning off the oven, and letting it proof with the oven door open. Hope this helps 🙂
I’ve tried to make this recipe twice and both times my tops are golden brown but the bottoms and insides are doughy and underbaked. Can anyone tell me what I’m doing wrong???
Sorry to hear that! Did you follow the ingredients/instructions precisely? What kind of pan are you using?
I followed this step by step, watch the video, this is my second time, this is way better than any store bough!!!
So glad to hear they turned out perfect, Larry!
Excellent recipe, so easy to follow and make. Tasted fantastic and will be a firm favourite for the future. C
I’m so happy they turned out amazing, Colm! Can’t wait for you to make them again and again 🙂
You need to add water to the dough recipe
It has milk in it. Are you saying that yours came out dry? If so, it sounds like you may have added too much flour. Here’s how I recommend measuring flour.
Made these for the first time last year and they are IMO, truly the BEST! The bread flour and dark brown sugar really make a difference. My only modification was making 12 instead of nine and took a tip from my pastry chef daughter to pour a bit of half and half or whole milk in around the rolls just before they went in the oven to get that cinnamon/brown sugar gooey bottom if desired.
So glad to hear that, Carol! And great tip about the half and half!
They turned out so good!! Easy recipe!
Yay, I’m so happy to hear that!
Hi, I was wondering if I could make the cinamon rolls in a muffin tin, in liners? If so do you know if the baking time would change?
Hi! I believe so, but I haven’t personally done it so I’m not exactly sure. Good luck!
These were so delicious. Im even considering giving them as gifts this Christmas. That good. AND simple. Really just a few ingredients and just a little waiting game but once you get to the baking part it’s like 20min. I made little to no mess in my kitchen other than rolling the dough. Don’t be discouraged to try, super simple and so many smiles to follow!
Oh yes GREAT gift idea! Glad to hear you enjoyed them 🙂
These cinnamon rolls are amazing. I made them for Christmas but had to try one beforehand. They cannot even compare to store bought. The recipe was pretty easy and straightforward. Thanks a bunch.
Aw thank you for leaving a review, I’m SO happy they came out perfect!
What is the best size pan to use if I double the recipe?
I think 11×14 would work well!
How would this recipe do with oat milk?
It might be ok! I often use almond milk and it works great 🙂 Let me know how it goes!
These were awesome! They truly are the best. Thank you. I would give them 10 stars.
Tastes fine but both times I made them they go rock hard within hours.
Hmm that’s strange, they should stay soft! How was the texture right when they came out of the oven?
These came out amazing! I substituted all-purpose flour and they still came out so soft and fluffy. Made the frosting during the first rise so I could slather it on the rolls while they were hot and dig in right away. Will definitely make again!
I’m so glad you loved them, Dana!!
Tried these for the first time today and learned a couple of things. When I combined the ingredients for the dough, the dough came out dry. I added a little more melted butter and milk; which helped, but the dough was till not right. I suspect part of the problem may be climate related. I live at the 5000 foot elevation in Northern Arizona. Although the climate here is much different than in the Phoenix or Tuscon area, the humidity level is still low. I suspect the combination of elevation and low humidity caused the dough to be dry. Next time I will start with just 2 1/2 cups of flour, and add more if needed.
When I set the dough to rise, it barely raised at all. In the printed instructions it simply says to combine the milk, yeast, butter, sugar and egg, When the dough failed to rise, I went back and watched your video where you state that you usually let the milk, yeast and sugar sit for a minute or two to allow the yeast to start to activate. I failed to wait a couple of minutes after combining the milk, yeast and sugar and I am sure this; along with the dough being dry, accounts for part of the “rising” issue.
Despite these two issues I moved forward and assembled the rolls per the instructions. Even though the final product was much more dense then it should have been, the flavor was still excellent. I am eager to try this recipe again because I am sure they will be flawless next time.
I know that in our video you use a square pan to cook your rolls, but I placed mine in a 9 inch spring form pan. When I was ready to put the icing on I simply released the pan and removed the pan edge from the base which made spreading the icing extremely easy.
Thanks for sharing all of this, and sorry to hear they didn’t rise properly! I’d recommend checking out my post on how to measure flour to make sure you didn’t add too much. Also, did you use quick rise or instant yeast, or something else?
Can an 8×8 square tray work or a 9×13? I don’t have a 9×9 tray
I think an 8×8 might be a little small, but you could try it, and if the rolls pop up in the center, just push them down after baking. I think the 9×13 would be too big.
You prefer salted butter but yet you list unsalted butter in the ingredients list???
Oops, that’s a mistake–thanks! I’d recommend salted 🙂
GReat recipe! I made a few changes like using fresh yeast and the results were amazing, thanks for the recipe!
Question – I’m making Christmas Eve for Christmas Day. Do I let rise and roll out and cut and then refrigerate? Or just rise and put the dough in refrigerator?
Thanks in advance for your advice.
Hello! Check out the “how to make overnight cinnamon rolls” section above 🙂
First time making these cinnamon rolls, definitely not the last time. They turned out very good. Next time I will increase the cinnamon brown sugar by 150% because 100% didn’t seem like enough. What would you suggest?
Totally fine to make more of the cinnamon sugar filling! Just be sure to roll the rolls up really tightly 🙂
Yay!!!! I did it!!! I made amazing cinnamon rolls!!!! I followed this recipe carefully and just added some salted caramel sauce I had leftover to the icing. They came out beautiful and I have tried and failed and tried and had pretty good results. But, this recipe is THE one!!!! I did mine in a 9-inch round because the recipe is a little smaller (and that is the size for this recipe:) Anyway, I’m so happy right now!!!
OOOH the salted caramel! WOW. I’m so glad you loved this recipe, Kathy! Thanks for leaving a review 🙂
How would I go about making 12 rolls instead of 9. I inputted 12 on the servings and it converted everything, but I’m not sure what I would do about the egg and egg yolk
Hmm you could try whisking up another egg and just adding one third of that mixture! Hope that helps 🙂
Quick question. You mentioned that you prefer salted butter, but the recipe specifically calls for unsalted butter in all three sections. Do you use salted butter for all three?
Sorry about that–just updated the ingredients list. I much prefer using salted all around 🙂
Thank you so much! This came out wonderful; the bread was so fluffy and almost melted in your mouth, and the sugar-cinnamon mixture has the perfect cinnamon to sugar ratio. I didn’t have cream cheese, so I just made a simple royal icing and it was perfect! I made this into a star bread using this tutorial: https://www.instagram.com/p/CXL_UvtpP-n/ and it didn’t even affect the baking time. The only thing I would change is that I mixed the sugar and cinnamon into the butter to make a sugar-cinnamon butter. This way, it was a lot easier to get an even spread. Once again, thank you so much for this recipe!
Oooh that star bread is stunning! Love that idea. So glad that you loved it, and thanks for sharing!
Stayed up until 3:30am making these in a rush after a hectic day to have done for a Christmas lunch at work just to not taste any cinnamon or brown sugar. Followed recipe to a T. Slightly disappointed but they did rise and look amazing. Just need to increase brown sugar and cinnamon maybe?
Hmm that’s so strange, you should certainly be able to taste it! Did you use dark brown sugar and fresh cinnamon? You can certainly increase the amount of cinnamon sugar filling if you’d like.
Best cinnamon rolls, hands down! I made several batches this Christmas to give as gifts to friends/neighbors, and made a double batch to freeze for Christmas morning. Since I opted to bake first, then freeze, when do I thaw it before warming in the oven? Do I leave in the fridge overnight? Leave at room temperature morning of? Also, you mentioned the frosting is able to be frozen, but same questions.. when/how do I thaw before using? Thanks!
Happy you love them!! You can thaw them on the counter in the morning before warming them in the oven (see the “how to freeze” section above). As for the frosting, probably best to put it in the fridge to thaw the night before and take it out in the morning (just in case it doesn’t thaw quickly!)
I think I am going to make these for Christmas this year! I am excited–never baked with yeast before.
Any idea what the optimal temp is for proving the dough? My apt runs on the cold side so I was thinking of putting it in my dehydrator.
Sorry for the delay! Around 70ºF is ideal, but if my house is chilly, I preheat my oven to 135ºF, put the bowl in with the door open, turn the oven off, and let the dough rise in there 🙂
I made the cinnamon rolls for a family gathering and they were delicious! I am just curious about if I bake them the night before with the frosting on them do I need to put them in the fridge overnight until we eat them? Great recipe and would definitely use again though! 🙂
Hi! I’d recommend putting them in the fridge once you’ve frosted them since there’s dairy in the frosting 🙂
Will sourdough starter discard work in place of yeast?
I actually haven’t tried it so I can’t be sure, sorry!
Giving this 5 stars for the clear directions!! The cinnamon rolls take a bit of elbow grease. I kneaded by hand. So far everything is coming out exactly as instructed. I can’t wait to taste these tomorrow. I’m gifting a couple to my daughter’s. I will update my post with final results. Thanks for an easy to follow recipe!
I’m so glad to hear that, Chrisandra!! Thank you 🙂
delicious and easy to follow! my dough was too sticky so i did add the 2 tbsp of extra flour and manually kneaded them. took 2 hours overall but that’s what you expect from yeasted bread. totally worth it!
I am a novice baker. With two Littles I rarely have the time (or energy) to try multi-step recipes but googled this one and it didn’t seem too hard. THIS RECIPE IS AMAZING. It’s nearly fail proof and works in high altitude. Plus I skipped the mixer (because I don’t have one) and they still turned out phenomenal. I was quite impressed with myself haha They are so darn yummy and I will absolutely make them again!
Ok *I’m* so impressed with *you*, mama!!! So glad you tried these and that they turned out amazing! Thank you for leaving a review ❤️
I was nervous making this recipe the first time because I am a complete novice but let me tell you, it was so easy and delicious! These cinnamon rolls are now a requested family staple!
These are delicious! My kitchen aid motor got really warm kneading for 8 mins on medium speed. I later noted kitchen aids website recommends kneading no more than 2 mins on speed 2, which is equivalent to 10 minutes of hand kneading.
I haven’t had that problem with my Kitchen Aid, but good to know! Happy you enjoyed them 🙂
Wow these are truly as the title suggest, the best cinnamon rolls! They were easy to make and everyone loved them. I didn’t have bread flour on hand but all purpose seemed to work well in a pinch.
I couldn’t go past a recipe with this title and so many amazing reviews….and I made a great choice!
My first ever cinnamon rolls and these are absolutely amazing. I used a bit less sugar across the board because I’ve not the sweetest tooth but otherwise followed the recipe to the letter. I did the overnight version and they were perfect. I loved all the extra tips too…it seemed like a lot of words but they were all so useful.
Christmas morning just got off to a great start.. Thank you!
Aw yay, I’m SO happy you loved these, Clare! Congrats on your first cinnamon rolls!
This was my first attempt at making homemade cinnamon rolls. They were delicious! I made them a week early, and froze them before the second rise. Thawed them and let them rise and baked. Fantastic treat for Christmas Eve night!
I loved making this because it was easy and quick! It’s a perfect recipe for busy moms that don’t have a ton of time to prepare dinner and what’s something quick and delicious. This was the best salmon recipe we have ever tasted!!! It almost tasted carmalized. Such a great mixture of flavors
These rolls saved Christmas! Well, at my house anyway. I’d never made cinnamon rolls before, Made them as specified, no substitutions as I was/am a novice. They were perfect and no man was left behind. Thank you!
Do you think cinnamon-flavored dental floss could be subbed for the unflavored floss? (Just kidding.)
SO happy they came out well! And HA that’s funny, it should actually be totally fine 😜
AMAZING!!!! And easy with a good amount of patience💕
made these christmas eve and followed the directions to let sit overnight and then bake for christmas morning. absolutely amazing! this is a tedious process but it’s super easy! this was my first attempt to make and i’ll never use another recipe! these taste heavenly!
Major fail. I know it was user error. So disappointed Christmas morning cinnamon rolls didn’t rise in the oven after leaving them in the fridge over night. Grandkids will be disappointed but oh well. I did four stars because I am sure it was me lol
Oh that’s a bummer! Did the dough rise the first time (in the bowl before rolling) and then after taking them out of the fridge (before the oven)?
I subbed monk fruit sweetener for sugar in the dough, as well as monk fruit powder sweeter and it turned out AMAZING. Love this recipe two Christmases in a row.
These are the BEST! I have a dairy allergy and this is an easy recipe to make subs (almond milk, vegan butter, & Kite Hill cream cheese). This is going to be a Christmas morning tradition every year!!
My go to recipe for cinnamon rolls! I use a stand mixer and the dough comes together so easily. I’ve baked immediately and done the overnight version, both are great. We prefer a powdered sugar glaze to cream cheese frosting, which also complements these rolls so well.
Made these for Christmas morning. I make cinnamon rolls every year and these are by far the best!!! For the topping I do just butter and powdered sugar which works well too. Try these, you won’t regret it!!
My 18 year old son and I made these for Christmas. The recipe and directions are so clear and they turned out amazing!! He was so proud of them and so was I! This was our first time ever making bread and this recipe made it simple and fun!
Made these for Christmas—the overnight instructions—and they were AMAZING! Soft and fluffy, perfect filling, frosting delicious and not too sweet. Everyone loved them. I’ve used several different cinnamon roll recipes in the past but this is now my go-to. YUM!!
These are REALLY good! We didn’t have bread flour, so we used all-purpose flour and they still turned out delicious. The only thing we will change when we make them again is using more filling. We just felt like there was not enough – but we have huge sweet tooth’s so that might be why lol
10/10 Highly recommend you make them!
I made this for Christmas morning. All I can say is wow!! They are amazing. Wish I knew how to post the picture I took of them. Everyone loved them.
Great recipe! My cinnamon rolls turned out amazing, big fluffy, gooey pillows of love!
Truly THE best!! I made the “overnight” version for Christmas morning and my family absolutely loved them! Thank you fir an amazing recipe!
I’ve never made Cinnamon rolls before but I got a mixing stand for Christmas and wanted to try it out. I read through the whole recipe a couple of times to understand exactly what to do.
I ended up making two batches because I mistakenly used a whole stick of butter in the first one instead of a half but they came out just as good. It took about 2 hours for the dough to rise so be patient and just keep checking.
I don’t eat a lot of sweets and have never been a big fan of Cinnabon but I have to say, these Cinnamon rolls were the amazing! My husband gave me an A+ and was super impressed at my baking skills.
If I could give 10 stars I would!
Aw YAY I’m so glad they came out perfectly! Go you!!
So delicious! Totally worth making from scratch!
Merry Christmas! Started making these Christmas Eve and finished them Christmas morning. They are decadent and delicious!! The dough is perfect and not too sweet which compliments the spice of the cinnamon and sweetness of the frosting! The only change I would make is using a little less of the frosting, but my husband disagrees and thinks they’re perfect as is! Just depends on how sweet you like it! Enjoy!
The best cinnamon rolls ever! I would love to learn how to convert these into sourdough in the future! Thanks Monique!
I haven’t tried that yet but will let you know if I ever do!
These truly are the best cinnamon buns EVER! I made them Christmas Eve to enjoy Christmas morning. It worked really well to prepare and roll and place in my pan Christmas Eve and pull out in the morning to rise and bake. Nothing better than fresh baked cinnamon buns Christmas morning. This will be a new family tradition for us. Nobody could believe I actually made them because they were so delicious. Thank you for the perfect recipe!
Woohoooo! I’m so happy you loved them, Melissa! Thank you!
These turned out fantastic. I followed the recipe exactly and made them the night before. This recipe has been saved and will be my new Christmas morning tradition. I did heat the frosting in the microwave to make it more of a thick glaze consistency. Thank you for this!
So happy you loved them, Casey!!
Fantastic cinnamon rolls! My husband couldn’t get enough of these. They worked super well with the overnight version, too. Thank you for a wonderful Christmas morning treat, AK!
Woohooo! Happy you guys loved these 🙂
OH. MY. WORD
The reviews are not wrong – these rolls are absolutely PERFECT. I swear they taste just like the Cinnabon ones I ate as a kid.
These were so good, and surprisingly easy to put together! I followed exactly as suggested and made them the night before to afternoon brunch. Im serious, they are the BEST cinnamon rolls EVER. I was told by my husband that I need to make them every single weekend (not a bad idea, i mean, they ARE THAT GOOD!)
SO glad they were easy to make and that you guys loved them! I totally think you should make them every week…
Truly a Christmas miracle! These were so easy to prepare on Christmas Eve and they were so amazing to smell baking in the oven and helped me get my teenage boys up to open gifts and eat! We don’t have a lot of traditions but this is definitely a new Christmas morning tradition!
Haha right?! I’m so glad you guys love them and that they’re a new tradition ❤️
Love these! We have made these the past three years of Christmas morning and they are a big hit. I followed the recipe exactly with no modifications and they came out perfect – big, fluffy, and with the best icing. Highly recommend making your own for a special occasion versus going with the canned version. You won’t regret it!
Incredible–I’m so glad they came out perfectly! Thanks so much for leaving a review ❤️
These were the best cinnamon rolls I’ve ever had.
Yay!! So happy you loved them.
By far, the BEST cinnamon roll recipe that I have tried. These rolls were easy to make and tasted heavenly!! This will be our Christmas morning treat for years to come (and many times in between). They were so light, fluffy and chewy. I soaked raisins in warm water with a splash of vanilla extract while the rolls were raising and added them with the brown sugar. It was a nice addition. I highly recommend giving these a try!
Thank you so much! LOVE the raisin addition 🙂
My family loved these! I used almond milk instead and they turned out great!!
Wonderful! So glad you did 🙂
I made these using white Lilly self rising flour and they turned out very dry. I also did the overnight method. Any ideas what went wrong?
I’d recommend using bread flour for the best, most fluffy texture! I haven’t made these with self-rising flour.
as a pastry chef, I have tried and tested many cinnamon rolls and had not found one I loved as mucha as this one. I love the fluffy pull apart texture, the balance of ingredients, the dough is a great recipe and the ingredients very well balanced into a tried and tested formula. I only decreased the powdered sugar in the frosting by about 0.5 of an ounce. Thanks for sharing the recipe!!!
That makes me SO HAPPY, thank you! Glad to hear that you loved them 🙂
This recipe is legitimately perfect. I used this recipe to avoid having to do my normal “overnight” recipe, and WOW, I’m so glad I tried this. These could not have been more delicious and perfect. This is officially my go-to! Thank you!
Oh YAY, so glad this is your new go-to!!
SO, SO good!! I ended up making like 15 instead of 9, perhaps rolled it too big but the pan with the cinnamon rolls touching each other definitely turned out way better. I will be making these next Christmas again for sure!
Oh yes they stay extra moist and fluffy when they’re touching! Happy you loved them, Ashley 🙂
Tried this for the first time yesterday and they turned out amazing! Definitely competes with cinnabon!
I’m SO happy you loved them, Brandon! Yay!
These were so good, and super easy. Followed the instructions to a T and everything went perfectly. A hit with the whole fam!
Amazing!! So glad that you loved them 🙂
Directions did not instruct to let the yeast and milk sit to activate. I ended up following the steps and adding everything together all at once, as it instructs, and it did not work out. Please add the step to let the yeast bloom so others dont add everything all at once and waste ingredients.
Hi, there. It’s not necessary if you’re using quick rise or instant yeast. Is that the kind you used?
So these came out amazing! My only questions are:
1) I don’t use a stand mixer – when I knead it by hand, the dough was a little tough and not soft and pliable like yours in the video. Should I try a little less flour? Happened both times when I made them (not a huge baker so not sure of the best way to make adjustments). The more I would knead the tougher the dough would get.
2) Has anyone baked these longer than 25 minutes? I baked about 25 minutes and they were still a little too doughey/felt undercooked, but I don’t want to overbake them either…
Thanks!
Hi! It’s possible there was too much flour — I’d check out this tutorial on how I measure flour 🙂 And you can definitely bake them longer–all ovens are different!
I’ve never been brave enough to make cinnamon rolls before but decided they would be a perfect breakfast for our Christmas camping trip so I went for it… these are AMAZING! The recipe was easy to follow and all the videos/tips and tricks took all the guesswork out. These will for sure be a staple in my household now! They were good fresh out of the oven, reheated on a campfire and even cold… highly recommend!
SO happy this was easy to follow and that they came out amazing, Jennifer! Thanks so much for leaving a review 🙂
I made these this morning and they were amazing. Very easy recipe and delicious!
I’m so happy you loved them! Thanks!
I made these for Christmas morning and they were SO GOOD – I am making a double batch of them again now because we just cannot get enough!!!
YAY I’m so glad you’re making them again!!
I downloaded recipe for best cinnamon rolls However I could not find any mention of how much flower to use in this recipe
I really enjoyed making these. So tasty! and probably the best cinnamon rolls I’ve ever made! I recommend watching the video on how to make these first, it just gave me a better understanding.
I’ve never made anything with yeast; always intimidated by where to let dough rise, etc. Made these today and was successful! They aren’t very pretty to look at (I think I didn’t roll tight enough) but definitely yummy and I WILL MAKE THESE AGAIN!
All that matters is that they taste great, right?! Happy you loved them!!
Amazing recipe. My first time making cinnamon rolls from scratch and they came out perfectly. My whole family loved them on Christmas morning. I made them Xmas Eve, stored in the fridge and let them sit out for about an hour before baking on Xmas morning. THE BEST. Can’t wait to make them again.
Cinnamon buns are hands down my favorite guilty pleasure and I recently bought a dough hook for my mixer and wanted to try my hand at making them from scratch. This recipe was straightforward and the cinnamons buns turned out fabulously! The texture was perfect, chewy and soft with great flavor. My days of store bought buns are over! I’ll be making these again and again!! (But not too often because they are decadent!) Thanks for sharing this excellent recipe.
I finally made these, and I AM OBSESSED! I didn’t have brown sugar so I used coconut sugar and they are amazing!
Hi! I’m the video you mentioned that after the second rise is when you put them on the fridge if you are doing overnight rolls. But the instructions say otherwise. Does they need to rise for a second time before transferring to the fridge, or do we let them rise for the second time the next morning once we pull them from the fridge? Can’t wait to try these!
Sorry that was unclear! You don’t need to let them rise before refrigerating. The second rise will happen after you take them out of the fridge in the morning. Enjoy!!
Proved my dough just a tad longer than the recipe calls for as I used active dry yeast, and my kitchen runs quite cold. Was worried because my dough didn’t puff up quite as much as in the video after the first prove, but these turned out great. My family loved them.
So glad to hear they still came out amazing–woooo!
So good! Even better than I expected. Light and tender, great frosting and a big hit with every one. Thank you for the recipe. 😃
I particularly love that this is probably the only cinnamon rolls recipe I’ve found that fits in an 8” square cake pan, not big enough to fill a whole 9×13. Thank you for a recipe in a reasonable size batch that we can eat and give away in a day! I’ve made these a few times now and it’s basically my go-to for standard cinnamon rolls unless I want to go for a real project of a recipe like sourdough rolls.
You’re welcome–so happy you love them! ❤️
Amazing! The BEST cinnamon rolls is right. These were easy to make. I used the overnight method and baked off in the morning. It’s a definite keeper! Thanks for the amazing recipe. Happy New Year
Amazing! I will make again and again!
Super tasty recipe but as they baked, the middles grew double their height and protruded out of the pan looking terrible.
What size pan did you use? And you can just push the middles down right after they come out of the oven 🙂
Worked great! Whole family loved them! Thank you for this!
I’ve made the dough 3 times everytime it doesn’t rise, I’ve checked milk temp, got new yeast, it dough doesn’t seem sticky at all and I’m following measurements to a T.
Hi, sorry to hear that! Is your house chilly? If so, I’d recommend preheating your oven to 135ºF, putting the bowl with the dough in it into the oven, leaving the door open, turning the oven off, and letting it rise in there.
Wow! I asked my husband to find a good cinnamon roll recipe and this one did not disappoint. The video was a great guide to a very easy-to- follow recipe. I made no substitutions and will definitely be making these again. My husband declared them the best cinnamon rolls he’s ever eaten…including Cinnabon!
Thank you!
I tried making these twice, but both times the dough did not rise. Well they were still delicious they were very dense and not fluffy. What am I doing wrong?! My yeast was fresh and I used warm milk and followed all directions diligently.
Hi, Maria! Sorry to hear that. Is your house chilly? That’s usually the reason the dough doesn’t rise. I like to preheat my oven to 135ºF, put the bowl in with the door open, turn off the oven and let them rise in there.
WOWOWOWOWOWWWW! I doubled the recipe so I could gift the 2nd batch to my neighbors and made the most delicious cinnamon rolls!!! Thank you for this recipe, the youtube video and tips/tricks were appreciated – especially how to make these overnight. I was afraid I messed up the dough but baking for 22 mins they turned out lightly golden brown, perfectly fluffy and absolutely scrumptious!! These are a labor of love and the ends definitely justify the means. 10/10 will be baking again!!
I’m SO glad you loved them and that the video was helpful! Thanks so much for leaving a review 🙂
Yup. They were the best cinnamon rolls I’ve ever made. Better than Cinnabon in my opinion. I can’t say enough about how perfect they were….yummmmmmmm!
YAY!! I’m so glad you loved them, Becca! Thanks so much for leaving a review 🙂
If you start with a 9inch wide roll, and slice off 1 inch from either end after rolling it up, how do you end up with 9 one inch pieces? Am I missing something? Should you not only have 7 pieces?
Hi! As you roll the dough up it will expand out a bit on the ends. You definitely want 9 rolls, not 7!
These are absolutely delicious! I have tried many recipes over the years and none of them came close to being this good. Thank you!
Oh I’m so happy to hear that! Thanks, Tara!
This was my first time making cinnamon rolls and I can honestly say these came out excellent. They were fluffy and decadent. I really didn’t put too much effort into making them so I was surprised they turned out delicious. They were moreish and I can’t wait to make them again.
Amazing!! So happy they came out perfectly 🙂
Love this recipe it is so so good
YAY I’m so glad you do!
These were the best cinnamon rolls I’ve ever made. My family loved them, and my husband couldn’t believe I made them. The detailed instructions with all the helpful tips was so valuable. Thanks for providing such great content.
Thank you SO MUCH! I’m so happy the instructions were easy to follow and that you loved them 🙂
Amazing I love this recipe.
So glad to hear that!
This was a relatively easy recipe to make. Each step was throughly explained so it would have been difficult to get it wrong. This was the first time that I have made cinnamon rolls and it won’t be the last. I ended up with a little more frosting than I needed but, that was the because I used an 8oz pkg of cream cheese and had to make adjustments for it. Thank you for making it easy for me.
Thanks, Jodie, I’m so happy it was easy to follow 🙂 Appreciate the review!
These are soo good! Followed the recipe and used bread flour, they were amazing day two! I tightly wrapped the pan in cling wrap and left it at room temp. Thank you for this amazing recipe!!
Yay! SO happy you loved them, Lora 🙂
Y’all. Stop whatever you’re doing and make this recipe ASAP! It was 100000x better than Cinnabon or anywhere else. I made this on NYE to have for the next morning and it was an instant hit. The bread flour is definitely a must, I went and bought a bag specifically for this recipe but it’s worth it and now I can make it again multiple times 🙂 My husband had 2 rolls right out of the oven and I stopped myself from having 2. When I posted it to my instagram stories, a lot of friends DM’d me to get some so you know they’re bomb! I did find that it made a little too much frosting (for our families taste) so if you’re not super into frosting, you could cut the measurements in half and it’ll still turn out great.
Woohoooo! So happy you guys loved them! And good to know about the frosting 🙂 Thanks for your kind review!
mom has dementia and used to work in a bakery and loved all of it. I am trying to get her to help me in kitchen. So far no luck with THAT but I am enjoying the new world it has opened up to me. Thank you these turned out dang good!
That is so sweet, I’m happy to hear that she’s inspired you to bake!! Glad you love these, Terry 🙂
Wow, these turned out so well!! Used all purpose flour, so soft and fluffy. This is my new go to cinnamon roll recipe.
Great information! Thanks
I’ve tried this recipe twice and both times, the dough is so dry – not sticky at all. I don’t know what I’m doing wrong. I double check my measurements but I don’t know how much wiggle room I have as far as adjusting the liquid and flour amounts goes. Any tips?
Hi, there! Sorry to hear that. I’d recommend checking out this post on how to measure flour so that you’re not getting too much. If you use this method, it should turn out perfectly!
Super easy and super delicious!
OMG i just made these and this is absolutely delicious!! i live abroad so i havent had cinnabon (my favourite) in a lonnggg time. these taste just like them! i used almond milk and all purpose flour and this turned out amazing. so fluffy, gooey, not too sweet.. just right. definitely recommend
Sooo good my whole family loved them
Happy you all loved them, yay!!
Made a double recipe yesterday and the only way I differed was to use a little less sugar in the Cream Cheese Icing as we prefer a lower sweetness. Also I added some “Bakers Secret” of Diastatic Malt Powder to the flour, using just 1/2 tsp per cup of bread flour. They turned out absolutely perfect. Gave some to neighbours and now they are already asking when I will be making the next batch!!
Amazing–so happy to hear they turned out perfect! 🙂
These were absolutely amazing! So yummy, chewy, doughy and cinamonny!! Thanks for sharing your recipe!
Do you measure the butter before or after it is melted? Is the butter you smear on the dough salted or unsalted?
I usually just melt a half a stick of butter (equivalent to 1/4 cup)! And I use salted butter 🙂
This is the 4th time making these in 2 weeks. They have been a big hit. Thank you for an amazing recipe
Do you have a suggestions on making minibons
I’m SO happy you love them! And no, I haven’t ever made mini versions, sorry!
I’m allergic to eggs. Can I use any other substitute instead of eggs. Thanks in advance.
Sorry to say I’m not sure anything else would work well in here, but I do have a Vegan Banana Bread Cinnamon Roll recipe that doesn’t use any eggs!
Something is wrong with this recipe. I made the dough as directed and it didn’t even form a dough. It was dry and flaky. Not sure how this got so many good reviews. I had to throw the dough out. What a waste. 😣
It sounds like something went wrong! Did you measure everything properly? Maybe there was much too much flour? Here’s how I measure flour.
Best everytime
So glad you love them!!
Absolutely amazing! First time making Cinnabon’s and they truly are the best I’ve ever had! I’ll be making them again with pecans and raisins to change it up little.
Yay! I’m so happy you enjoyed these, Luke! Love the addition of pecans and raisins 🙂
I followed this cinnamon roll recipe exactly and they are scrumptious! Thank you.
Amazing!! So happy they turned out perfect 🙂
I’m currently waiting on my dough to rise — not sure if it’s the flour I used (all-purpose because store was out of bread flour), but I actually had to toss my first batch! 🙁 3 cups was too much, my dough was stiff and dry. I made the mistake of adding it all in at once rather than adding slowly to see how it’s incorporating. For this batch I ended up using probably a total of 2.25-.5 cups. I hope they turn out ok. Excited for the final result!
Hi! Sorry to hear that about the first batch. Check out this post on how I measure flour to ensure I’m not adding too much 🙂
I made this recipe with all purpose flour. I was out of bread flour. The best cinnamon roll recipe ever! They taste amazing! Thank you!
I’m so glad you loved them!!
I’ve always been too intimidated to make cinnamon rolls…. I’m so glad I decided to make your recipe on this snowy day. These turned out amazing!!!! So delicious.
I’m so glad, too!! Happy they turned out perfectly 🙂
The title of this recipe is no hyperbole! Absolutely stunning.
I modified this to use my sourdough starter (100% hydration) by replacing the yeast, 50g of the milk, and 50g of the flour with 100g of active starter. Naturally this extends the rising times, but aiming for doubling of the dough each time is sufficient.
Prepared these the day before and let them sit overnight in the fridge with no ill effects. Used an 8″ pan instead of 9″, and the centers of the middle and corner rolls popped out while baking, so heed the proper sizing!
I’m SO happy you loved these and that your sourdough started worked well! Sounds incredible 🙂 Thanks for leaving a review!
Absolutely the best cinnamon buns my husband and I have ever had. Also so simple to make.
YAY!! I’m so glad you both loved them!
I don’t usually leave ratings but felt this time I had to. These cinnamon buns are amazing. The dough is so rich and smooth and easy to work with. The filling and icing make it taste like Cinnabon. We have made lots of cinnamon buns from different recipes and this is now hands down going to be our go to recipe. Only “issue” is the icing made more than we needed but that’s hardly an issue!
Thank you SO much for leaving a review, Becky! I’m thrilled to hear you loved these so much!
Got my first stand mixer today and wanted to try out my first batch of cinnamon rolls….ever.. these turned out to be the best cinnamon rolls I have ever had.
Congrats!! So happy you loved these woohoooo!
This was by far the best cinnamon roll recipe I have found! Very close to NY style rolls and Cinnabon! The process is long but well worth the effort. Only problem I had was the dough was incredibly dry, there was not enough liquid to hydrate all the flour. I added more and the dough came together beautifully. Other than that, I followed the recipe exactly and they were absolutely delicious! Texture was perfect too. Thank you!
So happy you loved these, Aisha! And thanks for sharing that the dough needed more liquid. This is how I measure flour to make sure that I don’t add too much — hope that’s helpfup!
Can i fill them with Nutella and strawberries instead? If it’s possible which is the right procedure to do it?
Probably but I haven’t tried it so not quite sure if the moisture of the strawberries would affect the bake time!
Hello! I’ve made these cinnamon rolls at least a dozen times and my family absolutely loves them!!! So delicious and moist I have to say by far the best recipe out there!! I did want to ask however with Valentine’s Day approaching can they be made in red velvet? If yes, how would I adjust the recipe?
I’m so glad you love them! I haven’t tried a red velvet version so I’m not sure how adding those additional ingredients would affect the texture, sorry!
We made a batch of these amazing rolls tonight. The dough is perfect. I didn’t change it a bit. For the filling, I ended up adding about a tsp of ginger and a shake of clove for added nuance and depth, plus about a tsp of vanilla extract. Made the icing true to recipe. Baked them 20 minutes. The result was so soft and melty and cloudlike, they can barely be felt in the mouth….and not too sweet, just right. I don’t even like cinnamon rolls, but these are going to be a staple baked good in our culinary rotation at our house from now on. Thank you so much!!! <3
The best by far!
Well, I know you said not to make any changes, but I had to do a few things to make it my own! So, here is what I did…
First, I doubled the recipe. My aim here is to end up with 12 HUGE cinnamon rolls, along the lines of what the “C” place does. 🙂 So, figuring yours made 9, doubling it seems to have made a nice, BIG, fluffy roll… A little fast math says that 9 x 14 (the size of your dough sheet) = 126 sq inches, so twice that would be 252. Aiming for a short edge of 12 inches (to give me 12 rolls) that would thus require a sheet length of 21… so 12 x 21 it will be…
I also decided to give this a little flair, so I added the zest of a naval orange to the dough– I think it gives it a really nice aroma! Next, for the filling, rather than spread the softened butter on the dough sheet and then sprinkle it w/ the mixed cinnamon and brown sugar, I chose to make a filling “paste”. I do this by softening the butter in the microwave on LOW power (I have a Samsung microwave, which has this inverter technology that actually lowers the power of the thing, rather than just turn it on and off in intervals, which is really nice for truly gently melting things). Anyway, I melt to what I call “wet”– That is, a little softer than soft, but not totally melted. This leaves me with like 1/3 of the stick floating in melted butter. To that, I add my Vietnamese cinnamon. Doing this, I feel, ensures a more even distribution of the cinnamon into the filing. I then let that sit while I work on the rest of the dough… After a bit, I add in the brown sugar, plus the zest of half a naval orange. Mixing all that up with a fork, I get a nice, gooey paste that I can handle with my fingers. It’s not too greasy or sticky, and it’s certainly not solid. I drop that out in pieces all around the dough, and then just gently spread it out with my fingers. I end up with a really nice, homogeneous fill. 🙂
Finally, I add the zest of the other half of that orange into the icing mix. Rather than use vanilla extract, I added 1/2 t of orange extract, and 1/2 t of almond extract. If it weren’t for the fact that I’m sending these to my wife’s office in the morning, I would have used Grand Mariner and Amaretto instead. 🙂
I just took the rolls out of the proofer. They are absolutely HUGE and buttery soft… I’ll be baking them momentarily and then frosting them after they cool a bit. I probably should have waited to see how they actually taste to write this review, but I’m pretty confident saying that everything in your recipe seems on-point, and I am confident that these will be to DIE FOR! Thanks so much!
Thanks so much for sharing all of this, James — they sound amazing and so fluffy! So glad you enjoyed them 🙂
From first time and every each other was successful ✨
I just want to thank you for every detail you tell to us. Its like experience that ive got from my grandma and a little more😀💝
Oh. My. Goodness. These are seriously AMAZING. Hands down the best cinnamon rolls I’ve ever had! My husband used up all our brown sugar, so I used Florida Crystals sugar and it didn’t hurt it any. I also didn’t have bread flour and used AP flour. The rolls still came out big and oh so fluffy. I feel like there was too much cream cheese icing so you could cut back on the amounts for that. Do yourself a favor and make these! It took a while but it was so worth the wait!
I have been making these for 4 years and use my bread machine every time with quick rise yeast. They are perfect every time ! It’s the only recipe I ever use.
So easy to make. My husband is obsessed with them! They are so delicious and moist.
Literally the best cinnamon rolls ever!! I used an 8×8 pan bc I don’t have a 9×9 and I wouldn’t recommend it. I was serving them and the middle wasn’t done so I had to put them back in the oven. Next time I’ll just use 2 pans. They’re out of this world good!!
Good to know, and good call to keep them in the oven longer. Happy you enjoyed them!!
Baking websites that don’t use grams. Why??
I don’t personally weigh my ingredients when I cook/bake so I can’t give accurate measurements in grams, sorry!
I have made many cinnamon rolls in my life, but they all fail in comparison to these!!! These are dangerously yummy. I’m about ready to make them once again, but instead of eating them all myself: I am going to share half of them with my best friend and her husband.
If you haven’t already tried these, you must. Do Not deviate in anyway from the original recipe other than maybe using almond or oat milk. You can’t go wrong
Good luck, Elizabeth
Oh YAY I’m so happy you loved these so much, Elizabeth! Thank you so much for the kind review 🙂
yummy recipe
These are simply AMAZING. The slight underbake as directed kept them so so soft and fluffy and tender to bite into. The only modification I made was to mix the butter, cinnamon, and brown sugar together before spreading so I got a nice even distribution, which worked well. I’m also an impatient baker and use a small heat pad set to low to ensure my dough rises, which worked wonderfully for this recipe. I also used Monique’s flour measuring guide to actually measure the flour properly for this (as I tend to get a bit lazy) and I really think it kept things spot-on and extra delicious. Will 100% be making it again (and again and again!
I’m SO glad these came out perfectly! Glad the tips were helpful 🙂 Thanks for leaving a review!
Absolutely delicious. I made just 1/2 the recipe to give it a try. Simple to make and fantastic taste. This us a keeper in our Family.
Thanks for sharing this gem.
I’m so glad you’re all loving these! Can’t wait for you to make them again — maybe even a double batch next time heheh 🙂
These are the easiest and most delicious cinnamon rolls I have ever made. We ended up making 2 batches within a weekend because they are so good! We doubled the frosting and added orange zest which was an addition treat. Highly recommend this recipe!
Ahh yay I’m SO happy you love them! Bet the orange zest tastes AMAZING!
We used these cinnamon rolls to make a modified “king cake”. We put them in a bundt pan and cooked them for 5 extra minutes since they were touching. They had crispy edges and gooey centers. We added 1/4 cup extra powdered sugar and about 1/2 cup heavy cram to make the frosting more pourable instead of spreading it on. This was amazing!
First time I’ve ever made perfect cinnamon rolls. I had to add more flour than the recipe said, to make it not stick to the bottom, since I used danish flour. They turned out perfect and I will absolutely make them again soon
I let them rise after cutting while in the baking pan. Can I put them in the fridge overnight and bake in the morning????
Yep, check out the “how to make overnight cinnamon rolls” section in the blog post!
These cinnamon rolls are serious!! The only thing I did different is I used my stand mixer instead of a hand mixer and I added golden raisins. My husband loves them so much he wants them every weekend!!
We’re having a major snowstorm today so I just made these amazing cinnamon rolls like it’s no big deal! Seriously, they’re fantastic!! Thanks, Monique for another perfect (and super easy) recipe!
Let me start with how much of a cook/baker I am (or rather not). I didn’t know where anything was stored in the kitchen. I didn’t know how to operate the ovens. The last time I attempted to make any sort of bread was about 20 years ago for my wife and my first date and I almost had to go to the hospital by the end of it – seriously. All of that to say: I’m a total waste of space in a kitchen.
With winter on us and the woodshop too cold to work in, I took a notion to make something fun for the kids. Every red-blooded American kid loves cinnamon rolls. I followed this Ambitious Kitchen recipe like it was a lab experiment – even breaking out my shop temperature gun to make sure my milk for the yeast was EXACTLY 110 degrees. Long story short, my cinnamon rolls turned out like a bloomin’ chef made them. They were flawless, epic, perfect in every way and the most delicious I’ve ever had. Forget Cinnabon, forget the quaint corner bakery, forget the can rolls at the grocery. These are the best. Thank you so much for making this recipe so well laid out and explained so clearly that even newbie, like me, can feel so accomplished. I can still hear my kids’ (12 of them) joy-filled superlatives ringing in my head. They loved them! The lasting effect of this cinnamon roll success is that I have now taken another crack at making bread. Digital Scale, and my temp gun in hand, I followed another recipe and it turned out as well as anything I get from our local, excellent bakery. I never realized how much satisfaction could be had in the kitchen. And the best part is that whatever you make, you get to eat it, too! That can’t be said for the woodshop.
Haha best review ever!! I’m SO happy they turned out perfectly and that the whole fam loved them! Glad you had fun making them and that these instilled confidence in you for more baking, too ☺️
Just incredible. Tastes like Cinnabon but even better! Mine cooked for 18 min and were perfect.
Oh My Goodness! You were absolutely correct about how delicious these cinnamon rolls are!! This was the first time I have ever tried to make cinnamon rolls, and they came out perfect!! Cinnabon doesn’t stand a chance against these cinnamon rolls!! Thank you for sharing this OUTSTANDING recipe.
OK- I was skeptical- but this recipe is amazing! The dough is lovely and fluffy and soft and stays that way a couple of days AND surprisingly after being cooked, frozen and defrosted. I made a couple of alterations (I seem to always do this when cooking). We didn’t have enough milk- so I used my favourite almond milk. Also, I added the zest of one orange rind on top of the cinnimon as I love orange flavoured cinnamon rolls. I also didn’t have any cream cheese, so just made an icing mixture with a small amount of the juice from the orange, and a little of the zest.
Had ment for this to be a one off treat- but have already purchased another orange to make another batch.
YAY I’m so happy they came out amazing! That orange icing sounds incredible. Thank you so much for the review 🙂
I followed this recipe to the tee. I did want them for the next morning so I refrigerated
them covered and did not bake until they were two hours room temp . Total disater they
were hard like a cake donut and they did not rise. I pitched them out.
Sorry to hear that! Did the dough rise the first time in the bowl (step 3)? I’m wondering if your house was too chilly, preventing them from rising.
Taste and smell amazing!!
These were absolutely delicious! Everyone loved them. I will for sure be making these again.
These are absolutely fantastic. Is there any way I can substitute the eggs for something else?
I’m so glad! I don’t think a substitute would work well in here, sorry! You might like my Vegan Banana Bread Cinnamon Rolls, though 🙂
Can I make them smaller and get more than 9, ie, mini cinnamon rolls? How many do you think I could make and baking time. Looking forward to making your recipes!!! Thank you
I haven’t personally tried it but I know others have! Not totally sure about the number of rolls, but I think the bake time should be similar. Feel free to check them 5-10 mins. earlier if you’re worried about them overcooking 🙂
Excelent recipe. They turned out large, soft, and beautiful.
YAY, exactly as they’re supposed to! So glad you loved them 🙂
I made the overnight version of this. I added the zest of 1/2 lemon to the dough and sprinkled 1/2 cup of raisins over the dough before rolling and slicing. I halved the frosting recipe and found it was just the right amount for my taste.
This is a real keeper of a recipe. Thank you!
Thanks for sharing, I’m so happy you loved them!!
I made these buns for breakfast along with the cream cheese icing and oh my gosh they were amazing! I followed the recipe almost exactly apart from, I use less sugar and it was delicious!
Wow. Wow oh wow oh wow! These came out so delicious! My first attempt I made with with AP flour, they were quite yummy! This time around I had my husband pick up a bag of bread flour and wow! It really makes the difference. They rose up more and were so pull apart fluffy. I don’t like cream cheese so I used a butter icing recipe I found on another blog, so delicious! Currently 28 weeks pregnant and have a 15 month old son, so while they were a little time consuming they were the easiest recipe I came across. Adding this one to the recipe binder for sure!
YAY! Yes totally, the bread flour makes all the difference! I’m so glad you loved them, mama. Congrats on the new baby!
First time commenting on an online recipe, these are so worth making! I’m in NZ so used Edmonds Surebake yeast and made standard icing with icing sugar and boiling water at the family’s request. This is an amazing recipe, already a family favourite thanks
Thank you SO MUCH for the review, Caroline! I’m so happy you loved them!
really enjoyed this recipe
and the rolls taste great
This is my only cinn recipe from now on. It’s so perfect and still so soft the next few days. Best of the best! I use natural yeast, levain since I bake bread weekly.
My son says “Thank you for sharing this recipe”.
YAY I’m so happy you both love this recipe!! Also, so cool that you bake bread weekly 🙂
Just made them, tasted so lovely! I just used all-purpose flour because that’s what I had on hand. It created such a soft and fluffy dough. Almost reminded me of a donut! These cinnamon buns were amazing, First time making them actually! Give it a try, you won’t regret it!
This best cinnamon roll recipe ever! Every time I make these people rave about them and always want me to bake them again. When recipe searching ambitious kitchen is always one I trust – thank you for all of your awesome recipes. As I work through them, I will be sure to leave a comment. 🙂
Aw thank you, that is so kind! Really appreciate the comments — they mean a lot ❤️ Glad you love these 🙂
Thank you for the wonderful easy to make recipe! These were absolutely delicious and were eaten up in no time!
Aw yay I’m so thrilled you loved them!
Absolutely delicious! I have tried other recipes and have not been successful! I did use evaporated milk instead of what was suggested because that was all I had on hand… I did heat it slightly. I used regular flour as well and they still were great. The next batch I will follow your lead and suggestions and see how wonderful they will be again. Thank you for sharing this recipe!
I’m so glad you enjoyed them, Joanna! Thank you!
Did as the recipe asked, switched bread flour for all purpose.
Instead of rolling out a 14×9 inch dough I ended up doing 14×13 inch dough.
They were fluffy, but honestly there is just too much sugar in this recipe. I think it ends up being over sweet. You’ll notice when you put the filling of the sugar ontop that it will all be covered with a nice layer but you’ll still have even more sugar to put on.
I would recommend to put less sugar for the filling of someone makes this.
Besides that, thank you for the recipe! I enjoyed making it.
Sorry they were a little too sweet for your liking! Totally fine to use less of the filling if you want. Glad they still turned out well 🙂
I made these for my entire class for Valentine’s Day! I rolled the dough out to go longer and narrower so I could make 36 rolls. They were a hit in my class. I have made this recipe many times and it always comes out great. As a 12 year old boy this recipe was easy to make so to the people reading comments deciding whether or not to make this DO IT NOW! MAKE IT!
P.S I suggest you add a bit less flour than necessary, and add more if it is too wet to avoid dry dough.
Aw that is so sweet, happy everyone enjoyed them!!
These were a hit at work this morning! The only slight issue I had is I use the overnight process and they didn’t seem to rise as much as I had hoped before baking. Still turned out okay, though I wonder if my yeast was a little old. Either way, great compliments! The only difference I made was adding cinnamon to the cream cheese icing.
Happy you enjoyed them! Maybe your house is a little chilly? That can happen in the winter. Or maybe it was the yeast! Hope they rise more next time 🙂
I’ve been searching for a long time for the perfect cinnamon roll recipe. My search is now over.
Made them exactly as the recipe says to, but didn’t make the frosting. I brushed a bit of melted butter over the top instead. They were big and fluffy and scrumptious, just the right amount of filling, not too sweet. I normally don’t eat any baking/pastry, but I think I could’ve eaten two of these. Cinnamon rolls are my husband’s favourite and he gave this batch a big thumbs up. Thank you!
Sorry, forgot to say in my review that I used AP flour because my bread flour was old. They still were delish. Bread flour is on my grocery list.
Ahh I’m so glad you loved these and found your forever cinnamon roll!! Can’t wait for you to try them again with the bread flour 🙂
Came together perfectly with canadian all-purpose flour (we grow a different type of wheat so our all purpose is more like your bread). I’m already making my second batch!
Thanks for sharing this great recipe. My family will sure like it.
Giving this a 5 because I have made them before and they were amazing. Making again right now and the dough is more clumpy. Looks like cheese curds kind of. Tried kneading with my hands after using the stand mixer and the dough is stiff. Should I remake or am I able to fix this dough?
Thank you!
Uh oh! That’s so strange. Do you think you added too much flour and it’s dry because of that? (Here’s how I measure flour to ensure I’m not adding too much.) You may be able to remedy it by adding more milk but honestly I’m not sure, sorry!
wow wow wow delish
kind regards for sharing
So happy you loved them!
I made the best cinnamon rolls you’ll ever eat today….and turned out fantastic. This will be my go-to recipe.
looks amazing! I’ve tried so many of your recipes and they’ve all exceeded my expectations so far! Do you think I’d be able to sub whole wheat flour for the all purpose?
I’m so glad, thank you! I’d actually recommend bread flour for the fluffiest rolls; whole wheat will be too heavy and dense.
I made this recipe as is and it was the first time I made cinnamon rolls. I didn’t have a mixer and I probably over kneaded the dough but this recipe was fab and easy. Will make again.
hi love the recipe can’t wait to try it one problem how can I convert the units you use into weights and measure hope you are able to help
Thanks 🙂
Sorry to say I don’t measure my ingredients so I can’t provide accurate weights! I’d recommend Googling an online calculator.
I am an avid sweet roll maker, and this is the best sweet roll I have ever made. I made a double batch and used half for orange rolls. I used 2/3 cup white sugar and zest of one orange in the filling and used the juice from that orange to replace the liquid in the frosting. Fabulous rolls. Thank you for this amazing recipe!
I am a sweet roll maker, and this is the best sweet roll I have ever made. I made a double batch of dough and used half for orange rolls. I replaced the brown sugar with white sugar and replaced the cinnamon with the zest of one orange in the filling, then used the juice from that orange to replace the liquid in the frosting. Fabulous rolls. Thank you for this amazing recipe!
OMG that’s incredible to hear, THANK YOU! So thrilled you loved these and glad it worked well with the orange rolls, too 🙂
This recipe was amazingly simple to follow. I was making these for my dad and coworkers so I ended up cutting the dough horizontally after rolling it out to make smaller cinnamon buns and then I only baked them in the oven for 10-15 mins and they turned out perfectly. I actually made my own filling, but it was basically the same measurements, I just decided to do brown butter, took it off the heat then mixed in the dark brown sugar and cinnamon then let it cool down for a bit and it added a really nice deep flaver and didn’t run when baking. Definitely going to use this recipe again!
I’m so glad they turned out amazing. Thanks for sharing, Paige!
Second time making these. Directions were easy to follow and the rolls were just wonderful. Family loved them. Gone in 10 mins
Amazing, nice work cleaning the pan haha! Thanks so much for the review, Rox 🙂
Absolutely the best cinnamon rolls I’ve ever made. The filling didn’t leak to the bottom and get burned, the dough wasn’t dry or dense. These are soooo good. My go to recipe for cinnamon rolls.
I’m SO happy you loved them — YAY! Thanks so much for the review 🙂
BEST CINNAMON SCROLLS EVER!! So light and fluffy and the icing is amazing. Definitely my go to recipe from now on!
Awesome! So glad to hear that, Tamara 🙂
As a VERY beginner baker, this is the best recipe I’ve made so far. The ingredients and amounts are so precise that they made the most delicious cinnamon rolls I’ve ever had. I couldn’t recommend this recipe enough and it will be my go-to.
Oh I’m so glad to hear that the recipe’s clear and that they came out amazing! YAY!
I’m made these yesterday and WOW! These are so delicious!!! They came out perfect, no complaints at all! I personally like them better without the icing, but that’s just my preference. My boyfriend also loved them. I will definitely be making these again one day.
SO happy you loved them, Alexa! Thanks for the sweet review 🙂
Without a doubt the absolute best cinnamon rolls I have ever had!! Thank you so much for the recipe…
Ahhh I’m so glad to hear that! Thanks, Amanda ❤️
Ambitious kitchen is named right.
It was ambitious to say this is the BEST recipe. I’ve had better from IKEA, Costco and Cinnabon, if you were to say the best homemade, I might give you that, if I didn’t have better. All in all. It was fun to make. But, you gotta put your money where your mouth is if you gonna talk it up. Maybe talk them down first so we aren’t expecting big things and then dissapointed
Sorry you didn’t love these, James. These have thousands of 5-star reviews so I’m wondering if something went wrong? Can you explain what you felt was missing?
Yum! Turned out beautifully! Thank you 😉
Nice! So glad to hear that ❤️
Easy recipe and a delicious roll.
Thank you! I’m so glad they turned out perfect 🙂
Can this EPIC cinnamon roll recipe be doubled or tripled safely?? I’ve already made 1 batch of these but 9 don’t last long with a family of 6 😊!! They’re too amazing to only have one!
Yes that should work just fine! Happy you love them!
My frosting just stayed lumpy forever, I think the cream cheese and butter should probably have been creamed before adding in the sugar, and then the vanilla at the very end? Not sure if anyone else experienced this, but it is very annoying and unappetizing to see little lumps of cream cheese that refuse to incorporate
Sorry to hear that! Was it totally softened/room temp?
When making this recipe I notice that my dough didn’t double/poof up in size, I think I killed my instant yeast that I have never opened, because when I warmed the milk up in a sauce pan instead of a microwave (didn’t use microwave because it’s broken) after I got the milk to a soft boil, I took it off the heat and let it set for 10 minutes, but I don’t think ten minutes was enough. Because the milk wasn’t piping hot nor room cold /room temp when I set the yeast in. Do you have any recommendations for instant yeast? Thank you for reading this!
Sorry to hear that! Hmmm it’s possible it was too hot but I can’t be sure. It should feel like warm bath water but definitely not hot. Another thing that happens this time of year that can affect the rise of the dough is your room’s temperature. If it’s too chilly, the dough might not rise much, so I recommend preheating your oven to 135ºF, putting the bowl in there, turning off the oven, and letting it proof with the oven door open. Hope this helps 🙂
OMG! These are INCREDIBLE!
I made two modifications: I used an oven preheated to slightly over 100°F for both rises.
And since I’m trying to use less plastic in my life, I use just a towel over the bowl for the first drive, and then put an extra sheet of parchment paper between the towel and the cinnamon rolls for the second rise. All of those changes worked great!
I do the same with the oven especially in the winter — perfect! And thanks for sharing, that’s a great idea. Happy you loved them!
I forgot the salt and the dough is rising can I do anything to add it.
Sorry I’m late! I would recommend trying to mix it back in because that’ll interfere with the rise. You could add a bit to the cinnamon sugar filling!
You make the best cinnamon rolls I try your receipt twice they are the best by far.
Thanks SO much, I’m so glad you love them!
It is a great recipe!! But I had trouble with the pan size vs the 9 rolls. The pan was way to small and all my cinnamon rolls were tight in there haha. They didn’t expand out, they expanded up. They looked like little mountains haha
Hi, Lauren! Happy you loved them. That can definitely happen and all you need to do is push the tops down after they come out of the oven!
This recipe was delicious! We just got back from Disney and I wanted to make something that would make my home smell amazing.
I made a couple additions but nothing crazy.
I steeped a vanilla bean that I had cut in half in my milk. About 10 minutes on very low heat. Turning off the heat I let it cool leaving them bean in the milk until it reaches about 110 degrees.
I removed the vanilla bean and set it aside.
When I made the frosting I added the contents of half of the vanilla bean into the mix. ( I tossed the bean casing in to my container of sugar to make vanilla sugar)
The dough was so soft on the inside with a nice texture on the outside. Weighing my bread flour made all the difference.
I can’t wait to make these again!
These came out amazing! When all was said and done right before I put them in the oven I poured a little cinnamon cream over them they came out so gooey! Thanks for the recipe!
YOU MUST TRY THESE!! They are the most softest cinnamon buns I’ve ever had! You won’t regret making them!
Tried this recipe today. So delicious and so fluffy. I’m a beginner in baking with yeast.
The instructions are very understandable and everything worked out right away.
I had it 19 min in the oven and they came out perfect inside. No raw dough in the middle.
I defenetly will bake it again!!
I’m glad to hear the instructions were easy to follow and that they came out perfect — YAY! Thanks so much for leaving a review, Hans 🙂
Great method and base-point for further exploring cinnamon buns!!
I’ve used this recipe more than once, but the first time was to the letter and of course they rolls were decadent and delicious. Subsequent attempts I added orange (actually mandarin) zest to the filling with a bit of nutmeg.
On next attempts I kept the zest and added raisins to the filling to give it take sticky bun cross-over taste, and that was also excellent.
On the last attempt I added coconut to the frosting, as it struck me how similar the recipe for this frosting and Irish potatoes are. I called it the Irish Cinnamon Rolls.
Excellent…
Thank you so much, Gregory! I’m SO glad to hear you’ve used this recipe several times 🙂 Love those flavor editions!
Made these today and they are DELICIOUS! Thank you for sharing this awesome recipe. Followed your instructions and suggestions – they were a hit!
OMG they really are the best ! The hardest thing is being able to resist eating them all in one go!
I’ve used this recipe three times now! I love it so much and so does my family. I’m not a cream cheese lover so I just made my own frosting to put on top of these cinnamon buns and they were delicious! Definitely use this recipe
I’m so happy you all love them — YAY! Thanks for the sweet review 🙂
I followed all the measurements and instructions but the dough came out hard! I doubt that the result bread will be fluffy and soft. 🙁 Still crossing my fingers something good happen after the 1-1.5hrs rising time.
Do you mean it was hard before rising or after/it didn’t rise?
Can these cinnamon rolls be made without egg? My daughter has an egg allergy so I’d love to make them with a substitute.
Thanks!
Sorry to say I haven’t tested them without the egg! I do have a vegan banana bread cinnamon roll recipe that’s egg free that you might like 🙂
These truly are the best!! I used half milk half heavy cream, I did 2 minutes in the ninja using the dough attachment then folded together and kneaded by hand 3 minutes otherwise followed the recipe. My husband was up in the night for thirds. I also doubled the icing recipe in the ninja to refrigerate extra icing as desired. So easy SO delicious. Better than cinnabon!!!!
Haha AMAZING, I’m so happy you both loved these, Monique! Thank you! Also great name 😋
I’m not a very good baker, so I linked my wife this recipe, since she’s the expert cook in the house. Let me tell you…. WOW! Excellent and amazing cinnamon rolls, they really are the best. Thanks so much for this recipe.
Oh I’m so glad to hear they came out amazing!! Thanks, Dan 🙂 Maybe you two can make them together sometime!
These are simply the BEST homemade cinnamon rolls ever! They are light and fluffy and so wonderful when warm, with the delicious cinnamon filling (I put raisins in half of the roll because my husband loves even more flavor. And the cream cheese frosting is perfect. I have done the overnight version and our overnight guests raved!
Just adding a little tidbit…obviously, using a fresh, good quality cinnamon will yield the best results. If you have access to Costco, their Kirkland Organic Ground Saigon Cinnamon is one of the best out there! If you don’t have access to Costco, you can order from Amazon: https://www.amazon.com/Kirkland-Organic-Ground-Saigon-Cinnamon/dp/B07GVR57QJ/ref=asc_df_B07GVR57QJ/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=&hvnetw=g&hvrand=3015622942914988146&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9004520&hvtargid=pla-693296510394&psc=1. Read the Amazon reviews, this is good stuff!
I’m SO happy you loved them and that they came out perfectly — YAY! And thanks for the tip about the Costco cinnamon!
I just made the dough and it was really dry for some reason. Is there any way to salvage it out should I just start over and start with less than three cups flour?
Sorry I’m late! Hmm it sounds like maybe your flour was over-packed into the measuring cup (here’s how I measure flour accurately, without a scale). That said, you can try adding a splash more milk if the dough isn’t coming together. Hope that helps!
This really is an outstanding recipe. I’m an experienced yeast baker, and have been searching for a fail proof cinnamon bun recipe. This is it! Only thing I would change is slightly more cinnamon sugar butter smear..but maybe that was because I used light brown sugar.
Aw thank you so much, Margaret! Thrilled to hear they came out amazing. Totally fine to up the amount of the filling!
OMG! This cinnamon roll recipe is so delish!
So soft and moist. The flavor is so scrumptious.
I added raisins in my rolls because my family loves cinnamon rolls with raisins. Going to make these cinnamon rolls again as this is my favorite recipe now. Thank you!
Yummm that sounds amazing with the raisins! I’m so glad you loved these, Nancy. Thanks for the review 🙂
Question: These look amazing. Do you think its possible to make them gluten free, if I use the King Arthur GF Bread mix which comes with a packet of yeast inside the box?
Sorry to say the glutens are what make these cinnamon rolls fluffy, so I wouldn’t recommend a GF substitute.
If you want to make cinnamon rolls the night before do u have to leave them in the fridge ? Can u just let them have second rise overnight? Do they taste the same if u leave them in fridge and will the second rise turn out as good if you do this ?
You definitely want to put them in the fridge; leaving them out for so long for the second rise will result in overproofed dough, which will negatively affect the fluffy texture of the rolls. They’ll still taste amazing, I promise!
Fantastic! Just tore my previous recipe out of my notebook and replaced it with this one. You had me at “bread flour”. Your teaching information, photos and video are excellent. I’m not a novice and used and appreciated all. Everything worked and appeared as I expected and as your blog represented through the cover and refrigerate step (made the overnight version). The first rise using the proof cycle (100 degrees) of my oven was beautiful and the dough so easy to work. Next morning there appeared to be no rise at all in the fridge. Two hours in the oven proof cycle straight from the fridge only produced minimal rise. I was worried. Forged ahead. They did take 30 minutes to bake. Must have risen more than I thought. Fluffy. Rich. Despite my partner screaming “don’t change a thing”, I am going to roll the dough to 12 inches to get 12 rolls and use a 9X13 pan next time to get a few more breakfasts for 2 from the batch. If I have to I can amp up the filling to cover the additional surface area. Just superb. We are looking forward to many more Sunday mornings with them.
Thanks for this review, Deb! I’m so happy they came out amazing despite the seemingly small second rise. Can’t wait for you to make these again and again 🙂
Omw!!!These are amazing. They came out perfectly after my 1st attempt. They are light and yummy. As a person who counts calories, I had to close my eyes and not worry about the calories and sugar, but these are worth it. Thank you Monique for this delicious recipe.
I’m so glad you loved them. It’s all about the balance, right? Thanks for the review!
These were easy to make. Thank you for breaking each step down so clearly. They turned out perfect. I can’t wait to try your other recipes.
I’m so happy the instructions were helpful and that you loved them — thank you, Nikki!
Overall- not worth the time. The rolls were so-so and dry. I recommend using a lot more butter smeared on the rolled out dough for the cinnamon and brown sugar mix. While The dough had good flavor (sweet; but not too sweet) it felt thick and dense (I let it more than double in size for both risings)- not at all light and fluffy. I’d make the dough just as a sweet bread, but I’ll keep looking for the perfect cinnamon roll recipe.
Sorry you didn’t love them. It sounds like something went wrong because they definitely shouldn’t be dense! Can I ask how you measured your flour? I wonder if maybe there was too much. (Here’s how I measure mine.)
THIS IS THE ABSOLUTE BEST recipe EVER!!!! Im the hit of all my vendors and family!!!
Of course, I double the recipe for the icing!! I do use the salted butter, because its not stupid sweet…I also double the filling as well…
YAY! I’m so happy you love them, Heidi! Thanks so much for leaving a review 🙂
This recipe is a true hit and hopefully will stay in our family forever. Our question though is can we make these MINI? we want to serve these at Easter brunch but there will be French toast as well. Would love to make mini ones so extended family can taste these! Wondering if we can just roll out dough into a longer skinnier roll.
Thrilled you all love this recipe, Jacki — thank you! And possibly, but I haven’t personally tried it so I’m not sure, sorry!
Best ever and will definitely make these regularly. 😊😊😊
YAY I’m so glad you enjoyed them!!
Made using your recipe and bread machine directions for dough. Warmed milk but added yeast to top of bread flower. Turned out EXCELLENT in every aspect. Taste and texture. This is a keeper.
Amazing! So happy they came out perfect! Thanks so much for leaving a review, James ☺️
I made them with all purpose flour. No one complained. Excellent recipe. The frosting recipe is generous. You’ll have more than enough.
Happy they turned out delicious!
I would type my review but my hands won’t let go of the fork and glass of milk. I’d voice to text my review but Google doesn’t understand me when my mouth is full.
So… Yum yum frickin yum
I’ll add more later. Maybe. If I’m not busy working up another batch.
Yum
Hahahah best review ever! I’m so thrilled you’re loving these!! Thanks for the sweet review 🙂
I have made these cinnamon buns twice. They are totally a hit with my kids. They first time I followed the recipe. The second time I added raisins and pecans on top of the brown sugar. This recipe is better than Cinna Bun. It’s a little time consuming with lots of steps but absolutely worth it. I’ve always had trouble with getting dough to rise but….now I use a meat thermometer to take the temp of my milk to make sure it’s at the right spot. Works like a charm!! Enjoy!!
I’m SO glad you love them, Tiffany! And a meat thermometer’s perfect for making sure the milk temp. is just right 🙂 Thanks so much for leaving a review!
Delicious! Have you ever tried it with GF flour?
I haven’t and I wouldn’t recommend it, sorry to say. The gluten development that comes from using wheat flour is essential to making fluffy cinnamon rolls.
These are the best cinnamon rolls I have ever made. The icing borders on almost too sweet, I will be less generous next time. And there will be a next time.
YESSS I’m so happy they came out amazing! Thanks, Deirdre!
These are truly the best! I’ve made them twice and can’t enough. Question though: if I were to double the recipe, would I roll it out to double the size of 9×13 (so 18x 26) and cut 18 pieces? Or would I still roll it out to 9×13 and cut 18 pieces?
Hi, Angie! Great question. I’d recommend halving the dough just before rolling it out and making two rolls to be sure that each roll is the proper size. Enjoy!!
Oh Sweet JESUS! These were quite possibly the best thing I ever ate! Get your sweatpants on cause you’re gonna gain 5 lbs after you eat a couple of these! Take note, they take a long time to make but well worth the wait!
Hahaha WORTH IT!! I’m so happy you loved them, Chyra! Thanks for the review ❤️
Absolutely FANTASTIC! I love to bake, but have never tackled homemade bread, dough, biscuits, or cinnamon rolls. The instructions were SUPER easy to follow. I used all the same ingredients, albeit, I used light brown sugar. I didn’t have the 9×9 pan, so I used a spring form pan. Which caused it to be a wee bit tight, but they still cooked perfectly! My family is thrill kited and I am in awe of my ancestors who spent *so* much time in the kitchen rolling out dough! But… I’m now addicted and will do it again! Thank you, Thank you Ambitious Kitchen!! 5 STARS!!!
Thank you SO much, Michelle! I’m thrilled to hear they came out absolutely perfectly and that you loved them 🥰
This is truly the best cinnamon roll recipe. My minor changes include
– Splenda brown sugar mix in lieu of regular brown sugar for the filling
– I added 1/2 cup chopped walnuts and 1/2 cup raisins to the filling
– I halved the frosting recipe (too sweet otherwise)
Thank you for sharing such a marvelous recipe. Bread flour really does make a difference.
We made these for a youth fundraiser at our church. This year, we are making 44 batches. Question – With making so many batches, is it possible to mix the dough, let it rise some, then refrigerate overnight. We could let it warm up in the am so we could roll it out? Thinking that might work.
Everyone has loved and raved about this recipe. Thank you.
Hi, Brenda! How fun!! Check out the section in the blog post for making overnight cinnamon rolls. I’d recommend following those exact instructions 🙂
Made these last night for breakfast this morning. Pretty much fool proof. Soft, fragrant, with a cinnamon crunch. The only addition I made was pecans sprinkled over the top of the icing, which balanced the sweetness. Delicious!
Not entirely sure what happened, but my rolls came out pretty dry, dense, and hard on the outside. The inside is a bit softer but it still isn’t the soft, fluffy texture that I expected it to be. I only added 1 egg (by accident) but other people have managed to only use one egg. I don’t think I added too much flour either, I added maybe around 1/4 of a cup more so that it won’t stick. I noticed that I had difficulty kneading it after combining all the dry and wet ingredients. Not sure how to improve!
Hi, Lindsey! Sorry to hear that. I would definitely recommend sticking to the ingredient amounts listed in the recipe. Did they rise ok both times?
Hello,
Would love to try these, but I have only access to fresh yeast. How many grams would this be?
Thanks a lot 🙂
I haven’t tested these using fresh yeast, sorry! I’d recommend doing a ctrl+F to search the comments to see if anyone else has tried it 🙂
Sooo good recipe. The first time I liked a cinnamon roll I made. I always proof my yeast. I used a wooden spoon to mix and kneaded dough by hand. I took out the rolls at 19 minutes perfectly light brown. They gonna be gone in a flash tomorrow. This is the best recipe!!!!
These were absolutely the best cinnamon rolls and icing I have ever made !! Thank you so much for sharing your recipe my family and I loved them and I am planning on making them next weekend for my parents when we are there for Easter !!
OMG!! I have NEVER baked with yeast before and it was the detailed tips and instructions that made it really FUN. AND, they were the most delicious cinnamon buns I’ve ever had!
Everything went PERFECTLY just following directions!
THE best ever! I have vegan family members and was wondering if anyone has substituted ingredients to be vegan and how they turned out?
YAY, thank you!! I haven’t with this recipe, but I do have a vegan banana bread cinnamon roll recipe here that they might like 🙂
Love your recipes but find myself writing on my prints – all your tips. Hopefully you can include some tips in the printed form.
Thanks for the suggestion! We can definitely look into that with our web developer 🙂
I gave it 4 stars because I copied off the recipe but had to add/change a few things as I followed her video. Like, the recipe says you can do as overnight after first rise and she said second; Also, it looks like she rolled from the long side and recipe says short side. Nor does the recipe say to “scrunch” after rolling to make them fat and fluffy. Neither did she make the frosting per the written directions. That being said, they did taste great!
Hi, Emily! Sorry for any confusion between the video and written instructions! So glad to hear they still came out great 🙂
Closest to Cinnabon that I’ve tried
Oh YAY I’m so glad they came out amazing! Thanks for the review, Angela 🙂
I’m super excited to try these! To clarify, do I wait for the 2nd rise before putting them in the fridge? The written directions imply the 2nd rise will be in the morning before baking, but the video says to wait until the 2nd rise before placing them in the fridge overnight. It’s probably my mistake, but can you please clarify? Thanks!
Sorry if that was unclear! Nope, you put them straight into the fridge after rolling/cutting/arranging them in the pan. In the morning when you take them out of the fridge, you want to let them come up to room temp + rise again before baking. Hope that’s helpful 🙂
Just Finished making and tasting The bedt Cinnamon Rolls…Delicious and the bread flour makes it so much better!! No issues at all with this recipe and I have my grandma’s rolling pin from a long time ago🥰
Thank you Monique for another amazing g recipe!!
Thrilled to hear they came out perfectly, Gayle! Thanks so much for the review 🙂
The best recipe I’ve had for cinnamon rolls! Made these for Easter breakfast and I got so many compliments. They are not overly sweet and so soft. I did measure everything in grams and used a dairy substitute with no issues.
I’m so thrilled you all loved them, Carissa! Thanks so much for leaving a review 🙂
Best ever cinnamon I’ve ever made. So soft and good. I did the overnight instructions. Turned out delicious.
That’s amazing!! Happy they came out perfect 🙂
Amazing!! First time I made homemade cinnamon rolls and they were easy and soo good!! I am going to make them for every holiday morning!! I made the dough the night before and baked them that morning!! Thank you for this recipe!
I’m so happy to hear that, Stella! Woohooo 🥳
An Easter hit! I used active yeast and just mixed it with the warm milk and some of the sugar, waiting 5 minutes for it to activate. I also mixed everything by hand. My cream cheese frosting was lumpy, I think because I didn’t let my butter soften enough, so I blasted it in the microwave a bit to get rid of the lumps. Absolutely better than any of the pre made cans. I’ll never go back!
YAY! I’m so glad they came out perfectly 🙂
You were not lying – these are the BEST cinnamon rolls I’ve ever eaten, let alone made!! I definitely recommend reading all of the notes carefully and watching the video. There are some suggestions in the video that aren’t written out that are helpful to know. Thank you so much for sharing this recipe!
Aw thank you so much, Shelby! Thrilled you loved them, and glad to hear the instructions and video are clear 🙂
So good thanx
Happy you loved them!
At this point I have made the ambitious kitchen pumpkin buns (really good, but the dough was a little difficult to work with), another popular outside bun recipe that calls for pouring heavy cream on top, and now these. I think these came out great and the dough was so easy to work with. I really like how these are made in 9 X 9 pan, although next time I will likely cut 1 1/4 inch as I had two “extra” buns. One tip for new bun makers – I like to heat the milk, add the yeast & a sprinkle of sugar, and let rest separately for 10 minutes before adding the other ingredients. This is a great recipe that I will add to my collection! Thanks for sharing 🙂
I’m so glad you enjoyed these, Rita! Thanks so much for leaving a review 🙂
They turned out too dense for my liking. I like a lighter cinnamon roll, still soft. I’m glad the recipe works for a lot of folks. The icing was very tasty- not too sweet.
Hi, Claire. Sounds like something might have gone wrong because they should have been really fluffy. Did you use bread flour? And did the dough rise well?
If you are looking for the fluffiest, tastiest rolls, this is the recipe. Not overly sweet, has the perfect amount of cinnamon and buttery flavour.
I let the dough rest for a full 24 hours in the fridge after the initial rise and they still came out fantastic.
For example, after the initial rise on Thursday night, put them in the fridge and baked them Saturday.
My families not a huge cream cheese frosting fan, so I doubled the dough and filling and not the icing and it was the perfect amount!
Thank you!! This will be my go-to recipe.
Made these for my son who is a picky eater, the taste was good as he ate them up without a fuss but they weren’t as soft as I expected them to be or like the site bought ones, not sure how to fix this.
I added mixed lentil powder with the cinammon and sugar to increase the nutrition intake for my son.
Hi, Arwa. Thanks so much for the feedback. Did you use bread flour? And did the dough seem to rise well? They should be really fluffy so I’m wondering if something went wrong.
A very easy recipe and lots of fun to make! I found that hand kneading was more effective than the hook, and we didn’t feel like going out just for cream cheese so we just used butter, castor sugar, vanilla, and milk for the icing and it turned out really good still. We ate one right out of the oven!
So glad they came out amazing! Thanks so much for leaving a review 🙂
first time making cinnamon rolls. They came out great. I found the second rise took longer to see any change. Tip: dont sugar the last inch to far side of dough. It makes it difficult to seal before cutting. overall so easy I felt like a pro baker which I am not.
I’m so glad you loved these and that they made you feel like a pro baker! That’s amazing!!
So easy and absolutely delicious! I have already made these twice and they are instantly devoured.
Woohooo! Glad you’re loving this recipe, Stephanie 🙂
Hi! Would I be able to roll these a little thinner and make a 9×13 pan of 12 instead of 9? I’m making them for people at work and they’re more than 9 people. Thanks!
You could try it, but they won’t turn out quite as fluffy!
Can I substitute cake flour for bread flour?
Hi, there! I definitely wouldn’t recommend using cake flour. Bread flour (with a high protein content) is key for keeping them fluffy 🙂
These were really really good! I made a few changes. 1.) I didn’t have milk, but I did have heavy cream, so I mixed it 50/50 with water (what Google told me to do). 2.) I was low on butter, so I used butter for the filling, but for the dough I used Crisco shortening. 3.) I added cloves, nutmeg, and soaked raisins to the filling. Yum!
I found that my dough was pretty dry to begin with. I think this may be because I used shortening instead of butter as butter does have a bit of moisture while Crisco does not. I added a few drop of water at a time to the dough while kneading and that really helped. I was worried because these seemed to take a while to rise ( which may be because my dough was on the dryer side). I ended up having to leave the house for a while during the first rise and the dough ended up being left along for probably a total of 3.5 hrs. When I came back the dough had risen well. The second rise worked well, and they baked up beautifully.
Instead of cream cheese frosting (which I love, but didn’t have any cream cheese), I made a caramel sauce from brown sugar, heavy cream, and butter. I drizzled this over the top when they came out of the oven. Very yummy! I will definitely be making this recipe again!!
Thanks so much for sharing all of this, Ashley! So glad to hear that they ended up coming out great even with those changes 🙂 That caramel sauce sounds INCREDIBLE!
Just made these last night…… ABSOLUTELY FANTASTIC! My families ratings go as follows: My daughter and I thought they were absolute perfection. My son really loved them but he wished the frosting was a tiny bit sweeter. And my husband really loved them too, but he’s the kind of person that prefers vanilla frosting over cream cheese frosting on cinnamon rolls, so maybe on occasion when I make these again (because I absolutely WILL be making these again!) I’ll put some vanilla frosting on for him! But seriously Monique, I made this recipe exactly as written and our whole family loves them. These are super amazing. Thank you for sharing all of your wonderful recipes! I’ve probably made at least 30 of your recipes over the years and I’ve loved them all!
Hahaha I love this review — thank you!! I’m so glad you are all loving these, and I can’t WAIT for you to make them again. Thanks so much for the love ❤️
The recipe turned out really well. Just had to make an adjustment by adding 1/4 cup water. Buns were nice and soft. Will definitely save this recipe
I’m so glad they came out great! Thanks for the note about the water. It’s possible there was a little too much flour in there — here’s how I measure mine, just FYI! 🙂
Made these for Mother’s Day and they turned out FANTASTIC! Definitely don’t sub out the bread flour – she’s not joking when she says it makes all the difference. I mixed together the butter, cinnamon, and sugar for the filling and spread it all together. It was a little messy but worked well. I wasn’t able to fit all 9 slices in my 9” round pan, but that just meant I got to have a tester cinnamon roll the night before which I am definitely not upset about lol. These are so fluffy and delicious. The tips she wrote are very helpful too. Great tasting m, easy to follow recipe – it’s very much appreciated!
Thank you so much for the kind review, Erin! Happy all the instructions/tips were helpful and that you loved them 🥰
I made these yesterday and the rolls came out great, everyone loved them. OK, my son only liked the ones I left without icing (weirdo) but still. They were a big, big hit.
However, for non-Americans I would recommend greatly reducing the sugar content. I have heard that American foods often have higher sugar content than British ones and if so, it’s only natural that British taste buds are different to American ones. Anyhow, I have got into the habit when I find an American cake recipe that I want to try of routinely reducing the amount of sugar.
I didn’t alter the level of sugar in the dough, but I did reduce the sugar in the filling and frosting by about a third, and next time I will try less again (as they were still very sweet) and see if they get an equally positive reaction.
And for sure, I will be making these again 🙂
Hi, there! Happy you all loved them 🙂 I haven’t tested reducing the amount of sugar in the dough either, but totally fine to use less filling and frosting!
Great recipe, I’ve made cinnamon rolls from scratch multiple times and have seen a lot of bakery facilities cooking cinn rolls.
A couple adjustments I’ve made that help.
– use a little butter to place on top of the prebaked rolls in the pan. This helps keeping the top from drying around.
– An additional thing that I’ve like to do, is double the filling, and once it is rolled (prior to cutting) roll the outside with the filling. This allows for the outer layers between rolls to be “gooey” as well.
Thanks so much for the review, Austin! Love the idea of adding some filling outside the rolls for extra gooeyness 😍
Thank you for the excellent recipe! I’ve made this several times now and have been told “they’re done of the best cinnamon rolls I’ve had” on several occasions. The recipe really lives up to its rather ambitious name 😉
Aw thank you so much, thrilled to hear that you’ve gotten so many compliments on them!! Really appreciate the review, Jacob 🙂
Uh oh. So I didn’t read the comments before making the dough. I previously used instant yeast for my dough recipes and it never comes out like I want it. So I used regular (non instant) active dry yeast in the 1/4 teaspoon packs (flieshman). I only used 1. Am I reading I should have used more? I don’t know if that was very clear in the recipe. Anywho.. it’s on it first rise now and we’ll see what happens. I’ll report back
Hi, Sean! How did they turn out? In the notes in the blog post I wrote that you need to dissolve active dry yeast (same amount) in the warm milk to activate it (until little bubbles form) before mixing in the other ingredients.
This has been, hands down the most useful recipe site I’ve EVER come across. Thank you for keeping it free!! I sent the 7 day mean plan to my son who recently graduated and is on his own to help him meal prep for the week ahead and be able to do it healthy and yummy!
Ahhh that makes me so happy — thank YOU for being here!! So thrilled you’re loving everything 🙂 And hope he enjoys the meal plan!
Absolutely delicious and so easy! I’m not a huge baker of bread type products but this worked so well the very first time
I’m so happy they came out amazing! Yay!!
The dough seemed very dry. I used a stand mixer and while kneading with the dough hook, the dough just flopped all over the place and wouldn’t come together into one cohesive mass, so I added water a teaspoon at a time until it seemed kindof OK, but I didn’t want to over knead it fearing it might kill the yeast. It almost doubled in size with the first rise, but barelly role when cut into slices before baking. The finished rolls Any tips for next time.
Sorry to hear that, Chris! Sounds like there was too much flour — I’d recommend checking out this post on how to measure flour to make sure you’re not adding too much. And if the dough’s looking dry, I’d recommend adding a little more milk (instead of water). I’d also suggest watching the video in the post to see the recipe in action!
Great tips on making and assembling the rolls, however the instructions to bake until just light golden brown left me with raw centers in my rolls. I’m rating 3 stars because even adding ten minutes to baking time, following your directions they were raw.
Sorry to hear that! It sounds like something went wrong or maybe your oven temperature isn’t accurate (very common!) Did you do the overnight/fridge method? I’m wondering if the rolls were cold going into the oven?
Absolutely the best cinnamon buns I’ve come across. We used buttercream icing instead and they were amazing!! My husband couldn’t stop raving about them! I didn’t have enough bread flour so I had to use 1 cup of all purpose and they still came out so fluffy!
Woohooo! I’m so happy you found these and that they came out great! Buttercream sounds AMAZING 😍 Thanks so much for leaving a review. Can’t wait for you to make them again!
I made your wonderful cinnomon rolls and my family loved them! My son said they were the best rolls he has ever had. I used all purpose flour and whipped cream cheese. It took a good three hours to first rise but worth the wait.
That’s amazing!! I’m so glad they came out great and that you all enjoyed them 🙂
I couldn’t believe how delicious these cinnamon rolls are! I have been baking for SO long and LOVE cinnamon rolls but could never find a recipe that tasted like Cinnabon. They were never gooey and soft like theirs…until now. I can’t tell you how happy I am that I found this recipe! I have only made them once so far, but have been thinking about them ever since! Thank you a million times for this recipe- I am over the moon to be able to bake my own favorite treat!
Not the best cinnamon rolls I’ve ever had. Not even close. They were bland and the filling melted out completely . I will not be making these again.
Hi, Kate. This is the most popular recipe on my site (and the most popular cinnamon rolls on the internet haha!) so it sounds like something went wrong. The filling definitely shouldn’t have melted out; did you use softened butter in the filling, and was it salted? Did you change anything else about the recipe?
I made these being very careful with my all purpose flour. They havent even finished baking and they are SO FLUFFY and massive! Can’t wait to try them!!
How would you make 12 instead of 9? Do I make the rolls smaller or do I have to double the recipe?
How would you make 12 cinnamon rolls instead of 9? Would I have to cut the rolls smaller or double the recipe?
You could try rolling the dough out longer to create a longer roll, but the dough would be thinner and the rolls wouldn’t be as fluffy. I’d recommend doubling the recipe!
These rolls are so delicious! My husband wanted to know the calorie count.
So glad you loved them! I haven’t calculated the nutrition for this recipe but feel free to copy/paste the ingredients list into an online nutrition calculator 🙂
Delicious, fluffy and light!! I added pecans, which added a crunch and depth of flavor.
Is it possible to just make the dough the day before and do the filling/baking the next day?
Hi! See my instructions in the blog post for how to make overnight cinnamon rolls 🙂 I’d recommend rolling the dough up with the filling the night before to avoid overproofing. But you can absolutely bake them in the morning!
This recipe is perfect indeed! Super easy and the rolls turned up AMAZING! I omitted the icing as I prefer them “naked” ☺️
Sooo goood! Thank you for sharing this recipe!
I’m so glad they turned out perfect, Juliana!! And thanks so much for sharing this review — I appreciate it! ❤️
As a person with a pastry degree and with nerve damage, this recipe was phenomenal!!!! The first bite was bliss. So soft and tantalizing with flavor and texture of what could only be heaven. Worth never buying pre made cinnamon rolls ever again. Thank so much for this recipe 💜
Ahh thanks so much for your feedback, Laura! Thrilled to hear you loved them 🥰
These were so delicious. Well worth the effort.
I’m so happy to hear that, Susan! Thanks so much for the review 🙂
I have made these a few times before. They are really good. Just follow the recipe. I used light brown sugar.
I made these Cinnamon rolls for my family a day after eating Cinnabon and they loved them!! Recipe is easy to follow and doesn’t take much time at all.
Nice!! So glad everyone loved them 🙂
First time making these and they turned out perfectly, stuck to the recipe exactly, will be my go-to, thanks for sharing.
Nice!! So happy they turned out perfect 🙂 Thanks for the review, Teresa!
I have made these four times, and every time I find that the 9 x 9 pan is not nearly big enough. The centers of the rolls pop out! Today I made one batch in TWO 9″ round pans, and they still popped up in the center. I am not rolling them too tight, nor am I over-proofing them. They are still very delicious, but not real pretty. Any ideas what I might be doing wrong?
Hi! That happens all the time for me! All you need to do is gently push the centers back down when they come out of the oven 🙂
Hi I love this recipe! i made it once and forgot to take down the measurements. Should I used 127 grams x3 for the flour ? How many grams is your cup? Thank you!!
Sorry, I don’t measure in grams (this is how I measure flour) so I can’t be 100% sure but it should be around 120 grams per cup!
Just made these last night and refrig after first rise (and rolled out). Stuffed them with lots of br. sugar, cinn, toasted walnuts and raisins. Pulled them out of the frig this morning to bring to room temp before baking. Let them sit for over an hour but they really didn’t “proof.” Baked them anyway for 25 min. Were slightly under done in the middle but the hubs inhaled one anyway! Didn’t need any frosting. Just lots of butter!! Will make again but will bake them off then freeze (if there are any left to freeze!)
Happy they came out amazing, Kerry!! Thanks so much for commenting 🙂 Maybe a double batch is in order next time hahaha!
Tried this recipe today and it was a huge hit! I just added a little more powdered sugar to the frosting. I do have a question since these are SO good. Any way to freeze them before or after baking for future eating?
So glad you loved them! And yes, check out the “how to freeze” section in the blog post for instructions on both 🙂
Amazing my fav recipe everyone loves ❤️
So glad to hear that — thank you!
Amazing!! Simple and clear steps this recipe is so yummy !!! I made them for my family and they were all eaten in the first half an hour!!! Everyone enjoyed these scrumptious treat !! I added this recipe to my book of faves shortly after making it now I have made it a guzillion times!!! You can’t miss out on this !! Thanks for the recipe xx
SO happy the steps were easy to follow and that your fam loved them!!
These really are the best cinnamon rolls; comparable if not better than Cinnabon. They were pillowy soft and baked up so quickly. I had no idea homemade cinnamon rolls could be this good. I used the recipe exactly as stated. I used unsweetened vanilla milk because that’s what we had in the house and the turned out perfect! Thank you so much; definitely a go to for brunches and special occasion breakfasts. any idea how long to bake if I do minis?
I’m SO glad to hear that, Jennifer!! Almond milk is perfect in here 🙂 Happy you loved them. I haven’t made minis so I’m not sure, sorry!
Hi! I wanted to make mini cinnamon buns how should I adjust the cooking and temperature for that with this recipe??
(Do I know cinnamon buns are ready when they are golden or is there something else I should look for?)
I actually haven’t made mini rolls but you might search the comments to see if anyone else has! Sorry I can’t be more specific.
Keep the 350 F qnd only bake until golden like you would with these. I will prob only take about 10 – 12 mins
These tasted amazing and were soooooooooo delicious i couldn’t resist going back for seconds!!
Only problem was i used a pan that was too small so they popped in the middle but easy fix for next time 🙂
So happy you loved them, Elle! Happy they came out amazing. That happens sometimes to me, too, and I just push the middles down when they come out of the oven 🙂
Love it! I was craving Cinnabon and didn’t want to make the 45 minute drive. I found this recipe and OMG!!!!!! I was lucky to already have all the ingredients in my bakers cabinet and I went to work. My family loves them and they taste just like if not better than the Cinnabon place. I have made them 4 times already it was actually my husband’s request for his Father’s Day dessert…. I have some getting ready for the oven as we speak…. Love this recipe and thank you so much for posting it. A major money and life saver!!!!!!!
Woohoooo! SO happy you found this recipe and that you’ve made them again and again. Thanks so much for your sweet review 🥰
Hi there I’m in the middle of making these yummy treats and I think I could have added to much flour woops! and to much oil to the bowl the dough is covered in oil do you think it will still rise ok?? the instructions are great it’s just I’m not to great at cooking but I’m giving it a go!! definitely my fault 🤦♀️ !!!
Sorry I’m late! How’d they come out??
Hi Monique, they were really yummy I had to let them rise for a while longer than said because it’s really cold where I live but it was definitely worth the wait I making them now !!!! Thankyou for your support and amazing taste ❤️
So happy to hear that! Thanks for the love 🥰
I mixed mine in the food processor with a dough mixer and it didn’t rise idk what to do
Hi, Cody. Do you mean a stand mixer (like a Kitchen Aid)? Was your milk warm to the touch but not too hot? I’d recommend watching the video in the blog post for a detailed explanation of how to make these 🙂
I make this with my dad and we both love it. My mum doesn’t usually like stuff this unhealthy but it’s so good she made an exception! This recipe works well with a bread maker and is really easy to do! Overall dream dessert!
I recently started using this recipe for my weekly bake and it never fails me! The dough is flavorful and the frosting recipe makes the perfect amount for nine buns. Thank you, AK!
Thank you so much!! LOVE that you make these weekly 🙂
The cake is great. It’s probably the best waffle recipe I’ve ever seen.
the best cinnamon rolls. Great recipe very easy to follow
Thank you so much! Happy they came out great 🙂
Love these – my go to recipe. Wondering if I can make them ahead and let them sit in the fridge for up to 20 hours before baking? Needing to pre-make before company!
20 hours is a bit long — we don’t want to risk overproofing! I’d recommend baking them ahead of time, waiting to frost, and reheating if needed right before serving, and then frosting 🙂
I’ve never made cinnamon buns (or anything with yeast!) before today. Followed this recipe (almost) to the letter (added raisins). Had trouble with the first rising (house was too cold so I cranked the furnace and set the dough ball over a heating vent). No problem with the second rise. Just pulled them from the oven and had to dive in. Light, fluffy, cinnamony perfection! I’m so gruntled with myself! Foolproof recipe and instructions! Thank you!
Great troubleshooting! SO happy they came out perfect 🙂
Followed the recipe to a T, very dense and hard to enjoy. I was expecting a much more flakey and light cinnamon roll, as cinnamon roles are, but I got a dense loaf of unsweetened cinnamon bread. I never comment on things like this, but this was a miss.
Hi, Ian. I appreciate the feedback! It sounds like something went wrong here because they should be sweet, soft and light. I’d recommend watching the video in the blog post for my tips on how to make them perfectly 🙂
I made these and they were delicious. Do you think I could use the recipe just for dinner buns?
SO happy they turned out great 🙂 Possibly but I haven’t ever tried that, so I can’t be sure!
Amazing! For some reason I have always been intimidated by cinnamon buns, but when I came across your video I was inspired to finally give them a go. I followed the recipe exactly and these were absolutely incredible. I just need to roll a bit tighter next time as they kind of popped up. They are delicious though and I am already looking forward to making another batch. Thank you so much for sharing this gem of a recipe!
SO happy you found my recipe and that they came out great. Thank you! The middles sometimes pop out for me, too, and I just gently push them back down after taking the rolls out of the oven — no biggie 🙂
Absolutely the best cinnamon bun recipe I’ve ever baked with …..
These seriously are the best cinnamon rolls you’ll ever eat! I’ve got my third batch in 5 weeks in the oven right now.. The smells are killing me! Thanks for this fantastic recipe, it’s a keeper!
Would normal all purpose flour work instead of bread flour?
Technically yes but bread flour is what makes the rolls extra fluffy and so special. I’d recommend getting some if you can!
Delicious! This is THE recipe, way better than Cinnabon and so easy. I’ve tried dozens of recipes and this is my new keeper. Thank you!
I’ve used this recipe about five times now, and have only gotten positive comments. 10/10 recommend!!
I’m SO happy they’ve always come out great for you!!
Is this based on a fan oven or conventional oven? Thank you
Conventional!
Turned out really good! But is it possible to make it with gluten free flour? do you have any suggestions for a gluten free flour that works just as well
Sorry, I wouldn’t recommend making these GF! The glutens in the flour are what give the rolls structure and make them extra fluffy.
I’ve made cinnamon rolls in several ways through these years and this recipe was the besssssssttttt recipe Eveeerrrr. Thank you so muchhhh ❤️❤️❤️❤️
Rolls came out great but surely the amount of powdered sugar you call for is a typo? 3/4 cups of powdered sugar for the frosting does not bring it to the right consistency. It needs at least 1 3/4 cups.
I’ve made these countless times and find that amount of sugar perfect! But if you’d like to add more, go for it.
I used a bread .machine on the dough setting. I rolled out the dough and put on the filling. Rolled it up. Cut it and put it in a 9×9 pan. Let rise. They rose so big. Covered the whole pan to about 1/2″ above the rim. Baked at 350′ for 25 minutes.
They were crowded together. The ones in the middle were doughie. The ones around the edge baked.
Next time I am going to cut them in 12 pieces. Bake in a larger pan. I’ll try 340′ and another 5 or 10 minutes. Otherwise they were fluffy and delicious. Would high altitude make a difference? I live in Tooele, Utah .
Hi, Veronica! I don’t normally use a bread machine, and I haven’t tested these at a higher altitude, but it’s very possible those two things affected the rise/bake time/texture. I’ve seen comments similar to yours from people who live at high altitude! I usually recommend adding 25% more liquid when baking at high altitude.
Let me know how they turn out the next time around!
These are the best easiest cinnamon rolls to make. I made the recipe and made about 30 small cinnamon rolls. It was so easy and great!
I have made this recipe a number of times now, I just started baking one and it just finished, aromas are terrific. I put raisins in one time. Just put in slivered almonds, probably tastes good adding a lot of baking stuffs. Once I used just icing sugar and water when I didnt have cream cheese. I will use cream cheese when it starts to cool. I dont have a stand mixer, so I knead it by hand and it is hard work on the wrists and shoulders. But every time they are delicious!!! Thank you!!!
Several people that had one said it was the best cinnamon roll they had ever had in their life. I used Saigon cinnamon. I will never use another recipe.
Ahh I’m so glad they came out amazing, Eleay! Thanks so much for commenting 🙂
I think this recipe should be stand mixer only. I found 3/4 milk to 3 cups of flour way to dry a dough by hand and had to add in extra milk while forming the dough. Which as you know, makes a complete mess and takes forever. But overall finished product was tasty. Suggest adding an extra note for more milk by hand or making the recipe stand mixer only.
Glad they came out good in the end, but sorry to hear you had some trouble! It’s possible you added a little too much flour; here’s how I measure mine to ensure that I’m not adding too much.
the best cinnamon rolls. Great recipe very easy to follow.
So glad you loved them!
This was a decent basic recipe. I followed the instructions as written and the rolls came out good. I would however modify the recipe the next time I make it to have MUCH MORE filling. I do not think this recipe has enough.
Thanks for the feedback! I personally find it plenty but totally fine to double the filling amount 🙂
This recipe is easy to follow and the result is DELICIOUS!!!! I will be repeating them in less than a week. They are gone, I made them yesterday and my nieces took them home 😁😁
Omg. Delicious!! They turned out so fluffy and have the perfect amount of cinnamon and sweetness. Everyone said they loved them! However i used Betty Crocker Vanila frosting instead of your frosting recipe because i didnt have some ingredients. I will def try some more of your recipes!
Thanks, Laney!! So happy you found this recipe and that it came out amazing. Can’t wait for you to try more!
I used bread flour (Canada) and it must be very different because these are very whole -wheaty and not fluffy or soft at all. The taste is there but I’m going to have to make them with an all purpose instead.
Sorry to hear that! Sounds like you used a very different flour because they shouldn’t have a whole wheat flavor at all. Hope they turn out better next time 🙂
These were so incredibly soft and delicious and truly the best cinnamon rolls I’ve ever made!! 10/10 my new go-to recipe:)
I baked the scraps and fed them to my toddler, lol!
Woohoooo! So thrilled they came out amazing. And HAHA brilliant 😅
Delicious and so simple. I added a little less sugar for the filling (afraid they might be too sweet) but regret it now. They are still really good but definitely will stick to the full recipe next time and add all of the sugar if not a bit more. THANK YOU!
Glad you enjoyed them! Hope they’re even better next time 🙂
Yummy!! Also easy 😁
The best!!
These were delicious!! I did ad a bit of maple syrup in the filling and some cinnamon in the dough. It was easy to do and soi good! It is worth taking the time to do each steps carefully. We will be making them again for sure!
Perfect! So glad you enjoyed!
These cinnamon rolls were definitely the best ones I’ve ever had or made! They were amazing! I would recommend just baking them for 20-22 mins because otherwise they get a bit too dark. I baked them for 22 minutes and it was the perfect texture and the icing was amazing. I added a bit of orange juice and vanilla to the icing and it gave it amazing flavor. 10/10 I will be making these again!
Hello! I’m THRILLED to hear they came out perfect!! Love the idea of the orange-vanilla frosting — YUM 🙂
Awesomeness
Thank you!!
Hi Monique, OMG! Can I give them 10 stars? You weren’t kidding, these ARE the Best! They are delicious. Thank you! Make these if you want a really special treat. 🙂
Ahhh thank you!! SO glad you’re as obsessed as I am heheh 🙂
Absolutely love this recipe!! And for those wondering I’ve found this conversion works for me if using cake yeast 🙂
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size) or 1/3 block (2-ounce size) of fresh yeast.
Thanks so much for sharing, Michael! Happy to hear you’re a fan of these 🙂
Question:
Is it 3 cups measure flor or 3 cups weighed four
Good question! It’s measured. Here’s how I measure flour without a scale (the exact way I do it in this recipe). Enjoy!
I followed the recipe but mine turned out thin. I did 1st and 2nd proofing in warm oven covered. After the first proofing dough was not elastic. Second proofing looked like the dough didn’t rise at all. What did I do wrong?
Hmmm I’m not totally sure what could have happened. I’d check out the video in the blog post^ and see if your dough was about the same texture as mine before proofing. Do you think it was dry (too much flour)? Also, did you recently buy your yeast or has it been around for a while?
GREAT RECIPE!! i was out of 2% so I mixed some leftover with some 1% milk and the cinnamon rolls were still so delicious. I suggest this recipe for anyone if you want fluffy and satisfying cinnamon rolls!
Thanks so much for the review, Janie! So glad you’re loving them 🥰
I’ve made many cinnamon rolls in my life and this recipe is by far the best one ever. Even the frosting is exceptionally yummy. Will definitely recommend!
I’m SO happy to hear that, Soleil!! Thanks for the sweet review 🙂
The rolls are very tasty. I like that there is brown sugar in the recipe
Do I need to use egg whites for this recipe?
Yep! It calls for 1 egg + 1 egg yolk and I would not recommend subbing them for another ingredient.
The best cinnamon rolls I’ve made/eaten. They were gone before they cooled down!
Omg INCREDIBLE! Nicely done 👏 So happy you loved them!
Light as air, fluffy as a cloud.
These Cinnamon rolls are truly heavenly.
Super easy instructions and consistent results. Thank you so much for sharing this recipe, it’s absolutely delightful.
Thanks so much, Nouran! I’m SO happy you loved them!
The recipe looks wonderful, and I’m looking forward to trying it and taking advantage of the options… but your website is VERY hard to use. It’s so bogged down it keeps crashing, even on my reasonably fast internet – and it’s just about impossible to print. I managed to print the recipe card, finally – and I’m trying to get the notes that AREN’T in the recipe, because we cook from a printed binder, and won’t remember to come back and look here – but it seems designed to prevent me from doing that, with how consistently it crashes when I try. I’ve love to explore some other recipes here, but with how difficult it is to even print a copy to refer to later, well… I don’t have all day to print recipes, y’know?
Hi, Shawna. Sorry to hear you’re having trouble! My team and I have all tested this and haven’t had any issues with the website crashing or printing the recipe. Might be an internet issue?
And the entire blog post won’t be included when you click “print recipe”, so I suggest copy/pasting all the text into a Word doc/Google doc to print! Hope that helps 🙂
Good luck!
I just made these DELICIOUS cinnamon buns twice in a row. Followed the recipe exactly as written and they turned out perfect!! I used my breadmaker onbeheerd dough setting. Couldn’t be easier! The dough was beautiful and fluffy… wouldn’t change I thing. I did however make 1/2 more of the icing because I like lots on my cinnamon buns. Better too muchbthzn not quite enough. The icing is also the best I ever had! Thanks for this perfect recipe!!!
I forgot to mention: I could only fit 7 rolls in my 9 inch round pan! Wish I could post a picture, because the looked perfect!
Aw thank you so much, Sandra! I’m so happy they came out amazing!
I love this recipe. I always make two batches to share with my neighbors.
Super easy delicious recipe. I used AP flour it was all I had, and still turned out really well.
followed the recipe exactly, made these twice now my family is holding me hostage to crank these out at all times >.< make at your own risk !
But seriously, these are the best !
The best recipe that is foolproof! Most delicious Cinnabon. I have made these for the first time ever and will recommend this recipe anytime. It’s definitely going to be made again.
Thanks for sharing!
So glad they turned out amazing!! Thanks for the review 🙂
Followed the recipe, found it it was not very light had a tendency to be heavy. The topping over flavored the cinnamon roll of wish I could taste very little cinnamon. Not a good recipe
Hi, Alan. They should be *really* light and fluffy so it sounds like something went wrong. Any chance you added too much flour? Here’s how I measure mine. And perhaps your cinnamon isn’t very flavorful? They should definitely taste cinnamon-y!
Honestly perfect! I used too much butter inside the rolls and too small of a pan but they were still super gooey and fluffy and delicious!!
Quite possibly the worst recipe of all time. Do not attempt. Waste of time.
Hi, Josie. These are one of the most popular cinnamon roll recipes on the internet, with thousands of 5-star reviews, so it sounds like something went wrong. Did you follow the recipe closely? Can you describe how they turned out?
I just used this recipe to make my first ever cinnamon rolls, and they were absolutely perfect! I had to use all purpose flour but they were still very soft with signature gooey centers. I’m honestly surprised how good they turned out- I don’t use the word perfect lightly! My family says they won’t be able to eat any other cinnamon rolls now but these.
Ahh I’m so happy to hear that they came out amazing and that the whole fam loved them! Yay!
I really love this recipe but there was too much flower. I had to use a 1/2 cup of milk instead
Hello! Sounds like you may have measured out too much, causing the dough to be dry. I’d recommend checking out this post on how to measure flour (without a scale!)
I am making these for my daughter’s birthday and just realized I forgot the salt 😩. OK to add to the brown sugar + cinnamon filling or will that be gross? Please let me know!
Sorry I’m late! They’ll bake up just fine, though they might be a little less flavorful! Let me know what you ended up doing 🙂
Soo tasty! Easy to follow the recipe. I used a a glaze icing instead of the frosting and they were spectacular. Everyone loved them.
Yay!! Glad they turned out great and that everyone loved them 🙂
The best recipe that is perfect! The most delicious cinnamon. This is my first time making these and would recommend this recipe anytime. It will definitely be rebuilt.
Thank you for sharing!
They were yummy. Light and fluffy with a delicious cream cheese icing.
I used regular flour.
Help! I got in a hurry and rolled my dough out before letting it rise the first time. I rolled it back up and am trying to proof it now. Will it rise or is it ruined?
Sorry I’m late! How’d they come out?
The best cinnamon rolls I’ve ever made. However, if you’re going by this recipe, make sure to put your kitchen aid setting in LOW (1 or stir) when kneading the dough with the hook attachment. The video shows stir/low, but the written instructions say to mix on medium. Mixing it on medium for 8 minutes will dry out your dough.
The best cinnamon rolls I’ve ever made. However, if you’re going by this recipe, make sure to put your kitchen aid setting in LOW (1 or stir) when kneading the dough with the hook attachment. The video shows stir/low, but he written instructions say to mix on medium. Mixing it on medium for 8 minutes will dry out your dough.
Hi! SO happy you love them 🙂 I actually mix them on medium often and haven’t had the issue with the dough drying out. Wondering if maybe you added a touch too much flour? Here’s how I measure flour!
I am the worlds worst baker. I’ve tried soo many times to make cinnamon rolls. I got to the point of using Hawaiian rolls dredged in butter and sugar. But when my rolls began to rise I sang Christ has risen! Now awaiting their glorious arrival from my brown sugar cinnamon filled kitchen! Still praying for their deliverance! You are stunning and a true joy to cook with over the last few hours! Thank you for making me proud of myself as a baker again! God bless you!
Hahaha best review ever! SO happy you tried these. Hope they tasted incredible!
Just perfect&easy recipie! My first time making cinnamon rolls! Thank you sooooo much!
So happy they turned out amazing! Thank you ❤️
I add orange extract instead of vanilla to the icing, makes a great tangy taste.
That sounds absolutely amazing!! Thanks for sharing 🙂
These were GREAT. It was difficult to find a recipe that didn’t call for oil or shortening, and this one is just fabulous. I doubled the recipe, I wanted to try them before bringing them to a brunch. I froze half of them, after baking, for the brunch. Easy recipe to understand and follow. I am going to make these with a maple frosting as well as a vanilla glaze; just for variety. The cream cheese frosting listed in recipe is also very good and works well. I did add some vanilla – I mixed it into softened butter. I will make this recipe MANY more times. Rolls were perfect texture. Thank you! I took a bunch of pics, too.
Aw thanks for the sweet review, Paige!! So happy they came out amazing 🙂
5/5! My first time ever making cinnamon buns and this recipe really spoke to me. So glad. I only had all purpose flour however but it still turned out fantastic. I took it out at 20 minutes and I’m glad I did. Sooooo moist on the inside (I don’t care if you hate that word it’s the only way to describe these delicious buns!!!)
Yay!! So glad they turned out amazing!
I’ve been using this recipe for the past two years as my “go-to” recipe for cinnamon rolls and other sweet bread recipes. Everyone love them!
Yay!! SO glad you’re a fan. Thank you!
I am very happy to read this delicious recipe. I try this recipe today. Thank you for sharing this wonderfully delicious recipe with us.
She didn’t tell me how much flour is needed
Click the “jump to recipe” button at the top of the post to get to the full recipe with all the measurements 🙂
I made this last night and it was a hit. I baked it in the morning so its fresh for breakfast and my family enjoyed it too. I will absolutely make this again.
Thank You. 👍🏼👍🏼👍🏼👍🏼👍🏼
Perfect! So happy to hear that!
These turned super good! what’s tragic is that I can’t eat them as gluten and diary make me cry for days..I made them for my dad’s birthday (just birthdat sprinkles on top..he’s a bread creations fiend) and took a teeny weeny bite just to make sure and you are absolutely right that bread flour gives a gazillion times better texture cause I tried with AP before..it’s just weird. This recipe is also relativley fuss free compared to many out there and everything turned out perfect!. Thanks for sharing.
Sorry to hear that you couldn’t enjoy them – I’m glad they turned out well! Try out some of my other gluten free desesrts here 🙂
This recipe doesn’t give the dough enough flavor.
It needs more butter and an addition like maple syrup or vanilla.
I’ve always found the rolls to have the perfect flavor, but feel free to add a splash of vanilla if you’d like or try a maple frosting!
This is now my go to cinnamon roll recipe, absolutely delicious, easy to make! My favorite for the whole family!
Woohooo! I’m so thrilled to hear you and the fam all love them. Thanks!
Came out great!
So happy they did! Thanks, Gina!
It is my first time to make cinnamon buns. I love that the ingredients are easy to get! I found that the recipe has too many words. I like to get an ingredients list and details, if needed. So, i saved a printed version for a feature.
So, i baked double doze and before i could get to cream they were all gone. Had to do another double batch.
The best raising dough i ever worked woth! Im going to use it for other type for banking! It is consistent it raising, easy, soft and forgiving!!!
Thank you heaps! It’s definitely going to my shortcuts!
Hi, Olga! The ingredients list + recipe are farther down the page — click the “jump to recipe” button at the top of the post to get there 🙂
Glad they came out amazing!
5 stars! My phone would only allow me to choose 4, but it’s really FIVE stars! My family loved these cinnamon rolls. We had very high humidity that day so the first rise took about 3 hours. Roll them out thick….then make your log roll tight. YUM, am about to make a 2nd batch!
Aw thanks! And sorry about that glitch. I’m so happy they came out great!
Oh my goodness these are so good! The rolls turn out so soft and delicious. I’ll definitely make these again. I used the overnight method so I could bake them fresh in the morning for breakfast. It took about two hours or so for them to warm up and rise before I put them in the oven (I set an alarm so I could get up to take them out of the fridge then went back to sleep).
I’m so happy they turned out amazing! Thank you so much for commenting 🙂
Hi! how can I have the recipe in grammes please ? 🙏🏻🥺♥️ Thank you ! 💜
I wish I had them but I don’t weigh my ingredients, sorry!
Hi,
I really want to make cinnamon buns for my brunch with sister, but is there a recipe with metric units? We are not using cups for measuring things and I am afraid to f*ck it up
Sorry, I don’t weigh my ingredients so I can’t give accurate measurements! Hope you can still make them 🙂
Just wow! I followed the recipe almost to the T. They turned out absolutely delicious. I know my measurements were off when I rolled out the dough, I also didn’t use a rolling pin, just pressed the dough out with my fingertips the best I could. We ended up with 13 rolls. If I could give 10 stars, I would! Also, I added raisins which I soaked in hot water beforehand. Sooooo good. Thank you for the recipe.
Woohooo! I’m SO happy they turned out delicious 🙂 Thanks for the comment, Allie!
Absolutely the most amazing cinnamon rolls ever! I used all purpose flour and 1% milk and they came out more than perfect!!
This is the 2nd time I’ve made these THIS WEEK!! I can’t seem to get the edges to stay pinched but otherwise they are perfect. I use an 8″ pan and put 4 in each of them. Or I use a 12×9 pan and make 12, depending how thin I roll out the dough… thinner seems better because they aren’t too “bready” if that makes sense. Winner every time!!
Hi! SO happy you’re loving this recipe — thank you! What do you mean about the edges staying pinched?
Hi,
What size egg would I use? Medium or large?
I use large! Enjoy 🙂
I have been trying countless cinnamon roll recipes to make light and fluffy rolls. Mine are usually dense which is gross! This recipe was the closest I’ve gotten, so thank you! However, they took a lot longer to rise after rolled and cut, I even let them hang longer. What am I doing wrong? I also baked for the whole time to get the brown too but wonder if I should’ve pulled earlier so they stay moist versus harden up once cooled. Any guidance you can give I am so grateful for!!!
Hi! Hmmm I’m not totally sure what’s going on but a couple suggestions:
– Make sure your yeast isn’t expired!
– Check out my blog post on how to measure flour to make sure you’re not adding too much/drying out the dough
– Let the dough rise in an 130ºF oven (preheat it, then turn it off and put the pan with the rolls in with the oven door open while they rise)
Hope these things help! Otherwise, I recommend watching the video in the blog post to see how I make them 🙂
I’ve used this recipe twice now, and wow! My husband said (both times) that these are the best cinnamon rolls he’s ever had and I agree. The only issue I have had is cutting the pieces appropriately to avoid the middles popping out but it doesn’t take away from their deliciousness! I am not a big fan of cream cheese frosting so I use a different recipe that essentially omits the cream cheese and adds more powdered sugar. All in all, this is a wonderful recipe and I’m so excited to impress my family and friends with it during the holidays 🙂
YAY! So happy that you both love them 🙂 That sometimes happens to me and I just gently push the middles down when they come out of the oven. Appreciate your comment!
Holy crap these were tasty. The buttercream to roll ratio was PERFECT and reminded of my favorite cinnamon rolls from a bakery near me. Thanks for the recipe Monique 🙂
Can diabetics use Splenda as substitute for sugar? Thank you so much!
I wouldn’t recommend it in this recipe, sorry!
These were absolutely perfect! I would up the filling to make them more gooey, but maybe not because they were actually THAT good anway…
I used cake flour because I didn’t have bread flour and still felt like they had a really lovely texture. Soft and fluffy and sort of reminded me of a croissant. I wouldn’t bother trying another recipe ever again so this one is getting written down in my recipe book.
Y’all, look here now. This southern boy was born and raised in the South and surrounded by sweets, desserts, etc. I have been making cinnamon rolls since I was a sophomore in high school and have just never found the one that I love. The others have been very OK but never over the top. THIS recipe, however, absolutely blew my socks off! The recipe title is NOT wrong as these truly are THE BEST CINNAMON ROLLS EVER!!!!!!! And the process seems daunting but it really isn’t. My dough wasn’t rising enough, so I turned on the oven and let it heat to about 100F. Then I turn the oven off and put the dough in the oven before closing the door. In 1/2 hour, it was perfect! DEFINITELY will be making again soon!!!
Omg THANK YOU SO MUCH!! I’m so happy they turned out perfect! Turning the oven on to help them rise was exactly the right thing to do 🙂 Appreciate your comment!
Hello! Can this recipe be doubled to make more? TIA
Hi! Yes, definitely! Just be sure to use a very large bowl 🙂
the best cinnamon buns I’ve ever made at home by a long shot, will definitely be my go-to now! thank you for sharing your amazing recipe
Aw thank you SO much! I’m thrilled to hear they came out great 🙂
I discovered this recipe a few months ago and I can’t stop making these! These are truly the best cinnamon rolls. Thanks for sharing.
Ahh thank you so much! I’m so glad you’re loving them 🙂
I’m 11 years old, and love baking for my family and friends. My mom and I share the same passion, in hopes to own a business. I woke up early and had a craving for cinnamon rolls. I started looking around the web, and found this. They took a while, but it was a successful and incredibly delicious breakfast. Thank you for sharing this wonderful recipe with the world.
Hello! I’m SO happy you tried and loved these and that it was worth the time it took to make them 🙂 Good luck with the business!
Hi! I followed your recipe exactly and was surprised that I was not able to get a good second rise at all. The first rise was great but I wasn’t able to achieve second rise. Any advice?
Followed the recipe exactly as written and had a great first rise but achieved no second rise whatsoever I baked them for the 18-20 minutes and they ended up being crunchy so I am not sure what all went wrong. Any advice? I was really excited to try this recipe!
Hi! Sorry to hear that. My guess is that they didn’t rise because of the cooler temps this time of year; I recommend preheating your oven to 135ºF, putting the pan in there, turning off the oven, and letting it proof with the oven door open. Hope that works next time! 🙂
I’ve made this a few times now, and every time it comes out flawless. 1000x better than store/cafe bought. I’ll never buy them again! Thanks for such a perfect recipe 😋
Love that! So glad they’re a favorite 🙂
Excellent recipe. 💖💖💖
The only changes (additions) I made were: added about 1/2 TBS pumpkin pie spice to filling mixture and added about three TBS granulated sugar to the filling mixture.
I also added 1/2 tsp almond extract and 1 tsp cinnamon and 1/2 tsp pumpkin pie spice to frosting.
These were gobbled up promptly 😅🙌
Yummm love those additions! Glad they came out amazing 🙂
When mixing the dough it wasn’t sticky at all. I was worried there wasn’t enough liquid. I continued to follow recipe.! These cinnamon buns are AMAZING! They are bakery quality! Thanks for easy and best cinnamon buns!!!
Glad to hear they came out amazing!! Thanks for the comment 🙂
These came out beautifully and were fun to make and quite delicious! I added raisins but didn’t have cream cheese so I used powdered sugar glaze. 5 stars!
Thank you so much, Peter! Glad you loved them 🙂
Amazing recipe! This made about 10 cinnamon rolls for me and I could only fit 8 into my circular 9” pan. I baked the extra 2 and the cut ends in a muffin tin and they came out just as good!
Nice! So happy you enjoyed them!
I did your recipe per your directions, I did add CranRaisens with orange 🍊 zest to the cinnamon filling. Used homemade vanilla
Yum!! Glad you enjoyed them 🙂
Great recipe except i got more than nine! Dough was easy to work with!
Baking being a recent passion, I’ve been trying various recipes. These cinnamon rolls are WONDERFUL. I’ve made them several times, learning how to roll a little better each time. Making them again tonight. I’ll take a pic. Thank you!
I’m SO happy you’re loving these, Shirley! Thank you for the sweet comment!
So far, the best of your recipes!! Phenomenal!! I made one adjustment that, if it were even possible, made it a tad better: sub 1:1 vanilla bean paste for extract! Wow! Thank you so much for this!! Also, I use Bob’s Red Mill Artisan Bread Flour. Perfect every time and extra fluffy.
Thank you so much! I’m SO happy you loved them 🙂
These cinnamon rolls came out so fluffy and light. The edges crisped up and the center was so gooey with the cinnamon mixture. I ended up making one huge cinnamon roll and baked it in a pie dish for 45mins. Amazing recipe. Thank you!
Hello there your recipe looks delicious! I am actually making a batch for my husband’s partners at work😄Quick question: how can l convert the measurements in grams? For example how many grams is a cup? Thank you!
Hi! I actually don’t measure out my ingredients in grams/ml so I’d recommend using an online conversion calculator 🙂 let me know if you give these a try!
Best Cinnamon Rolls out there! 10/10!!
So glad you love them!!
I wanted to try this recipe but i was turned off when i saw the measurements… i hope you can make it into grams/ml instead of cups
Thanks!
Hi Myrna! We don’t currently have an exact conversion available, but feel free to use an online conversion tool to try them out 🙂
I’ve made these several times. Fabulous every time. Trying the freezing technique for holidays. I’m freezing before 2nd rise. i don’t care for cream cheese so I make almond flavored buttercream (tasted like the pillsbury frosting in the tube). I’ve never made bread before and i’ve been successful with this recipe and video. Yum!!
Love that! The freezing technique is such a time-saver during the holidays – let me know how it goes. Also, almond butter buttercream sounds amazing!
Thank you so much for sharing such an amazing recipe, I tried making cinnamon rolls through this and they were delicious
Glad to hear you loved them! Thank you 🙂
Best cinnamon roll recipe I have found to date, and I’ve tried LOTS. If you like airy type rolls this is the one. I rolled mine in the long side resulting in a 9×13 pan and a pie pan full. Cook time was 10 mins with the smaller rolls. This one is going in my recipe box!! Thanks chef!
Oh my goodness, such a great recipe. I didn’t have cream cheese but just did a simple icing sugar and water glaze. WOW! I will be saving this recipe for sure – these buns will not last long!!!
I have made Cinnamon rolls multiple times and these ones are my favorite. Instead of 9 I rolled my sheet larger and made 15 smaller rolls. Next time I will need to make a double batch once family and neighbors got wind I was making them. They also agreed they were the best ones yet.
Everytime I make these they are amazing!!! Have you tried making half size rolls? How much would you cut the baking time?
Would there be anything else I should be conscious of when making half size rolls?
Thanks in advance!!
I have made these cinnamon rolls about a billion times and they have always turned out perfectly. They are now the most requested breakfast in my house. I made the mistake of taking some in to work once (freshly baked) and had people asking for the recipe. Beats any I’ve eaten from coffee retail outlets by a long shot! Thank you 😀
Could I use a Dutch Oven to bake these?
AMAZING! Trust me best cinnamon rolls you’ll ever make, I’ve made 2 batches now
You guys are my go to when I need help making food.And I’m not sure if I’m doing it right Thank You Guys
Of course! So happy to be here to help!
I found this recipe too sweet for me, but the main problem was that the rolls came out a bit chewy. It’s a bit difficult to cut off a piece of the finished roll with the edge of a fork. I baked them at 350 for 15 minutes and they were a bit more than golden brown. I pulled them out, checked the temperature of the rolls and it registered at 200 degrees. I did this in the middle of my oven, and my oven is accurate. I was surprised it was 5-10 minutes less than the stated bake time. I used bread flour, eggs were room temp, and I think everything was as stated, so I’m not sure why they were a bit tough. When I formed the dough in my Kitchen Aid mixer, it was not overly dry or wet. I usually make dough as sticky as I can but still able to handle it without it sticking too much to my hands and I add enough flour so that it doesn’t stick to the bottom of my Kitchen Aid mixer as it’s mixing.
Delicioso. Outstanding recipe. Thanks for sharing these Cinnamon Rolls, this one is so amazing.
YAY! I am so glad that this recipe turned out for you and was a big hit!
WOW. Drop everything and make these now.
YESS! Thanks so much, Beth! SO happy you love this recipe 😊
Great recipe! The buns came out so fluffy and delicious!!
Yumm! SO happy you’re a fan of this recipe!
I used this recipe but tweaked it a little and made it my own. I used normal flour, 1 tsp of pumpkin spice and did a different glaze cause I didn’t have cream cheese. I doubled the recipe and it came out absolutely amazing. I made these for my husband to take to work this morning. Will update with their reactions!!
Ahh this is amazing! I’m SO glad you are loving this recipe and that it came out great 😊
If you pour 1/2 cup of warm heavy cream over the rolls right before you place them in the oven it will make them gooey and sticky.
Yumm! That sounds amazing, thanks for sharing!
Zero stars. This is no good worst recipe I have ever tried for dough. It was hard and dry and unworkable
Sorry to hear that this recipe didn’t work out for you. It has worked out for and been a success many others so I am not sure what could have gone wrong.
I haven’t made these yet but was just wondering if the dough can be left to prove overnight?
If you want to make these the night before, I suggest after rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed. Enjoy!
Hello I used the recipe and my dough became super dry and rubber like. I had no idea how it was actually supposed to look as this is my first time trying to make these… any suggestions as to why they were so tough? And how can I fix that next time?
best ones i’ve ever eaten!
YAY! Love that you’re enjoying this recipe, Julia!
I was thinking of making these on Christmas with my niece who wants to do more baking. Was thinking of making the dough ahead of time and then driving the 2-2.5 hours to their house while it is rising. Would that be too long?
Followed your instructions almost exactly, and these are just perfect cinnamon rolls. I’ll definitely make these again for family holidays. Thanks for sharing!!
These Cinnamon rolls are awesome! I’ve made them a few times and I now sub one cup of all purpose flour to make them a tad more dense. Love them!
I’ve never cared enough to leave a review on a recipe before…but thesewere absolutely amazing! I found that the dough turnedout best with just 2 cups plus a bit more to sprinkle rather than 3 cups of flour. The dough was perfection…rose beautifully and the finished product will make me the talk of the family foryears to come! These will be one of our special family treats for special occasions(or just a cold rainy pj day! 😁❤)
Ahh this is amazing, thanks so much! SO glad you and your fam are loving this recipe ❤️
I love making these cinnamon rolls. They are easy but SO delicious. I made them for my neighbors as gifts and got rave reviews. I’ve made them both all at once and the overnight way and both were equally delicious.
So happy you’re a fan, Linda ❤️
Total time will be more than 2 and a half hours for sure, but this recipe is delicious and fairly easy. I’ve made it twice and both times it turned out as expected.
So glad you are enjoying this recipe!
the dough was soooo soft and really yummy! thank you!
Yay! Happy to hear these came out great 😊
I need to know the carbs for the cinnamon rolls, please. Thank you
I had to tweak the recipe a little bit because the dough was wayyy too dry. I added an extra egg which did the trick. Also, it would be way easier to incorporate the butter into the cinnamon mix instead of doing it seperately.
Not the best. The batter was way too dry. I had to add an extra egg which did the trick. Also, it would be so much easier to incorporate the butter into the cinnamon mix and not do it seperately.
Sorry to hear this recipe did not work out for you. Did you make any changes to the recipe that would have made the batter dry?
These are the best Cinnamon Rolls I have ever made. Made them twice already, all devoured straightaway. Yum. Won’t be using any other recipe from now on.
So happy to hear this! Glad you’re loving this recipe ❤️
These were ALOT of work and close to 3 hours to make. Was disappointed that they were so dry! I followed the recipe exactly, using all purpose flour, eggs and better were room temperature, etc.
They were good right out of the oven but a few hours later, very stale. I’d say it needs A LOT more butter mixed with the cinnamon and brown sugar.
These were ALOT of work and close to 3 hours to make. Was disappointed that they were so dry! I followed the recipe exactly, using all purpose flour, eggs and better were room temperature, etc.
They were good right out of the oven but a few hours later, very stale. I’d say it needs A LOT more butter mixed with the cinnamon and brown sugar.
Nothing near Cinnabons as claimed.
Sorry to hear that this recipe didn’t work out for you, Sandy. Not sure what could have gone wrong?
I made these using the overnight method and found that 25 minutes was definitely too short a bake time – the rolls were browned on the outside of the pan but raw in the center. I’d suggest a 30-35 minute bake.
The cooked bits were delicious though.
Thanks so much, Sarah. Glad you enjoyed this recipe!
Absolutely hate the pop up vídeo. Trying to read the receipe and the video keeps getting in the way with no way to close it..
Otherwise this site would be Great
Absolutely perfect. Love these so so so much my favorite thing to do is add a bit of raspberry jam along with the cinnamon filling. ❤️❤️❤️
Yay!! Happy to hear you are loving this recipe ❤️
Easy recipe. Delicious and soft. However the next day they are very dry. Any thoughts?
How did you store them?
Do you think i could make these tonight then cook them in the morning? maybe store them in the fridge
Yes! After rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed. Enjoy!
This is my favorite cinnamon Roll recipe. We use it every time!
Question: I’m due soon. Can I make these and freeze them while they are raw?
So happy to hear that! Absolutely, there are instructions above on how to freeze this recipe before baking. Enjoy and congratulations! 🎉
I’ve made this recipe dozens of times and they were always a huge success. They’re our Christmas morning go to, and will continue to be.
I was wondering, do you think we could bake these on a sheet pan individually? If so, how long?
Tried making it several times. The more fresh yeast the better result.
I followed the recipe to a T, kneading the dough by hand, and it turned out perfect. I shared the rolls with as many people as possible and they all loved it. My husband, who doesn’t like sweets, also enjoyed it.
So happy to hear this! Glad you both enjoyed this recipe ❤️🙂
These are the best ever easy recipe. Icing perfect not too sweet. Is it possible to make more rolls and cut them smaller just would have liked to have 11 or 12. I actually have tried many other recipes, including copy cats. your are by far the best i have made. TY so much. Connie
So happy to hear you are loving this recipe. You could possibly cut them smaller, I haven’t tried that, so the baking time might be off a bit so I would be careful not to over bake them.
Can I make these into caramel pecan cinnamon rolls by putting the caramel and pecans in the bottom of the pan or will it affect the rolls themselves?
Hi Lisa – I am not sure how it would work on the bottom of the pan, but you could add these into the filling and I think it would work great. If you give this recipe a try with the caramel & pecan on the bottom, let me know how it works out. Enjoy!
Troll.
Hands down the best cinnamon roll recipe i’ve ever used! It was a labor of love but every minute was worth it. I made a batch for my friends and they all raved about it. Thanks for such a great recipe!!
Can I use active dry yeast instead of quick yeast?
Yes, you can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise.
I absolutely love this recipe! It was so easy to make and they came out perfectly fluffy and delicious. I do not have a mixer and instead chose to knead by hand and they still turned out amazing. Thanks!
Perfect! SO glad you are enjoying this recipe ❤️
Hello! I’m wishing I asked this sooner—I am making these to bring to a friend. I am only able to make them today (Friday afternoon) but will likely not be eating them until Saturday night or Sunday morning (roughly 24-48 hours). What would be the best method for storing and baking these?? TYIA! Can’t wait to try!
I love the recipe, however, being from Scandinavia and having enjoyed a wide variety of cinnamon rolls, I wouldn’t call these that. The “icing” is too much. Bigger and better doesn’t apply to everything, nor does buttering stuff up, do that either. Come to Denmark and visit any bakery in Copenhagen or for that matter any of the larger cities, and have at it.
You will taste the difference. I’ve had these before and honestly all I got was heartburn and indigestion. Cream butter is not a component you normally add to it, because if you do, it is no longer a cinnamon roll. Here is the most common and quite delicious recipe that most in Scandinavia use.
>>>Ingredients<<>Cinnamon snail/roll dough<>Cinnamon snail/roll filling<>Brushing<>Icing<< (is another variant, just with simple icing)
– 100 g icing sugar/powder sugar*
– Water (dose it so the icing doesn't get too thick for application, so you can have it applied with a brush or spoon, the water will evaporate in the oven)
That's it.
These look amazing, I am commenting on this because I read one of the questions regarding all purpose flour, if a recipe calls for bread flour but you only have all purpose, you can simply take out 2 tablespoons per cup of all purpose and replace it with corn starch, sift it very well though, you want to make sure it’s well blended. I am going to make these today by the way. And it wouldn’t allow me to give you 5 stars? I don’t know why. I would have given you 5 stars though, just to be clear lol! Have a great day and keep doing what you’re doing, you are so detailed and I love that
Thank you so much, Danielle. So glad you are enjoying this recipe! Appreciate your feedback.
Made these this morning for my family while we watched the FIFA 2022 World Cup opener. The best cinnamon rolls we’ve ever had. Followed the recipe exactly, except I used store bought icing. I’ll make my own next time!
Yay! I am excited to hear that you are loving this recipe. Homemade recipe will make this recipe even better!
Great recipe. The cinnamon rolls were awesome. Very good instructions both written and video. I’ll be making these again for sure.
Excellent. I am so happy to hear that this recipe turned out great 🙂
YAY! I am so glad that you are enjoying this recipe 🙂
By far the best I’ve ever made
Perfect! SO glad you are enjoying these 🙂
Best cinnamon roll ever. I only had one egg do i
So glad to hear you loved this recipe 🙂
Beautiful, thank you !
Of course! So glad you are loving this recipe ❤️
Followed the recipe exactly how it’s written but these came out only “eh” or “ok” for me and my family. There is not enough cinnamon sugar filling. The bread is fluffy but very bland. The topping was “meh”. I made another batch using 7oz of cream cheese which was exponentially better than what the recipe calls for. Overall I wouldn’t make cinnamon rolls using this recipe again and would not recommend it to friends or family.
So sorry this recipe did not turn out for you. Did you change anything about this recipe? I have never had any issues with it turning out bland.
This recipe was phenomenal. I didn’t have Baker’s flour, just regular all purpose and they still turned out so soft. The icing is the perfect ratio of ingredients to give a not too sweet and thick icing.
Not my first time making cinnamon rolls but first time using this recipe and I am never using another.
I used the Thermomix dough function and it worked perfectly for any who are curious.
Ah yay! I am so excited to hear that you are loving this recipe ❤️
The flavor was incredible! Loved the inclusion of dark brown sugar, which added so much depth of flavor. And the frosting was just perfect. Baked them in a parchment lined springform pan, which I highly recommend.
I did think maybe the knead time was a little long, as the dough seemed a bit tough. It might be my fault, though, because I used half all purpose flour.
YUM! I am so happy to hear that you are enjoying this recipe ❤️
This is my go to cinnamon roll recipe, they are AMAZING every time! I use AP flour because its consistently on hand for me and have had great results. Making this again this Sat and cant wait.
Ah yay! So glad you are loving this recipe, Michelle ❤️🙂
Delicious cinnamon rolls, my favorite recipe. Unfortunately your website makes me want to gouge my eyes out with a melon baller
I knew it was going to be tough dough using bread flour. It was like trying to roll out pizza dough. They are awful.
Amazing! I had to use Active Dry Yeast, it didn’t seem it was rising at first, but maybe not oiling enough or forgetting to add salt caused the slow rise? I’m still fairly new to working with yeast! But! I was able to roll out the dough nicely. I made a slightly bigger rectangle and rolled it from the long side instead to get “more” rolls! They came out so GOOOD! I also lined the pan with parchment paper and sprayed oil on it. Every time I don’t use the paper my rolls get over cooked bottoms! I used swerve powder and an extra tablespoon of butter for the frosting, a little to sweet using 3/4 cups of swerve powder sugar, so definitely using a bit less next time. Oh yeah… I’ll have to also try out bread flour and instant yeast next time!!! Thank you so much! And btw this is my first time EVER making a review.. it was so worthy of one! Yay!
Aw thank you so much Ratana. It means so much to me. So glad this recipe worked out for you 🙂
Ok I’m a bit nervous not gonna lie, I’ve never made common rolls before but after watching this I can’t postpone anymore…they look too good!!! This might be a rookie question but how do you warm the towel for the rise portion?
You can warm it in your dryer quick. You don’t need it hot, just warm.
These are my Very Favorite Cinnamon Rolls. Unfortunately, I am gluten free now… can I use gluten free all purpose flour or gluten free bread flour?
I have tried numerous gluten free cinnamon rolls. These cinnamon rolls are what I Miss The Most! I’m desperate for a good gluten free cinnamon roll recipe.
Can you offer any suggestions for a recipe?
Thank you!
Chazanne33@gmail.com
The BEST recipe! Having the video to watch simplified things. I didn’t have bread flour so I used half semolina flour and half all purpose……perfection! Thanks for this recipe! Saved!
These are ABSOLUTELY AMAZING!! I’ve added to our Christmas morning traditions. Super f***ing fire!!!
YESSS ✨ Thank you so much, excited to hear that you are loving this recipe ❤️🙂
The best, most perfect cinnamon rolls. So easy to make. Just the right amount of cinnamon and cream cheese frosting.
Yay! Excited to hear that you are loving this recipe, easy and delicious ❤️
Hello! Has anyone tried leaving the dough to proof overnight before rolling it out? So once it is a dough ball, can I stick it in the fridge and only roll it out the next day? Thanks in advance!
I noticed in step 2 regarding butter. You say to use room temperature, not melted. In your video you use melted. What’s what?
You will need both. Melted for the dough and room temp for the center.
Have you tried this with a gluten free flour? Any recommendations?
Hi Megan – I have not personally tried this with GF flour and am not sure I would recommend. The gluten helps to make these fluffy and soft. So sorry.
Best cinnamon rolls ever. I made them for Christmas last year and they were a hit.
Yay! Happy to hear these are a hit 🙂
I give the rolls a 5 star rating. They were easy to make and turned out good! Never had icing for them made with cream cheese. Decided to go ahead and use it. Although I do like cream cheese, next time I will go w/o it to use on the rolls. Will make just a powdered sugar based recipe.
Thanks so much, Kathy. So glad you love this recipe 🙂❤️
Hei! I want to try this recepie, but can you put the ingredients în grams and mililiter, i don’t know How much îs 1 cup and 1 tablespoon and 1 teaspoon! Thanke you
Hi Maria – I would recommend googling a converter that will convert everything over for you!
Have you tried proofing the dough overnight in the fridge during the first proof?
Do you have a really good recipe for regular icing? We don’t care for cream cheese icing.
Thank you
I have a brown butter frosting in my gluten free banana sugar cookies recipe that would work for this recipe!
Do you have any suggestions for substituting the egg? We have an egg allergy in the family but these look delicious!
I tried this and it didn’t work for me 🙁 I’m not sure if it was my yeast or not. It wouldn’t rise. But my yeast isn’t expired. I’m not sure what happened. The odds weren’t on my side this time
These have to be the best Cinnamon Rolls I’ve ever had!! I followed your instructions to the letter. Just as you said..light, fluffy..The bread flour was the key..the recipe made exactly as many rolls as you said..took me a little longer than 2.5 hours though, but worth every second..Just amazing!!
A new tradition has begun!
Didn’t rise at all. If something is important like waiting a minute after you add the sugar then put it in the recipe. Don’t make everyone read a long article and watch your video to find out.
Absolutely love this recipe!! I’ve had plenty of success with it and was wondering if these would still bake correctly if I turn them into pecan sticky buns? Thank you!!!
This recipe is the absolute best! I didn’t change anything and they came out perfect. My house also smells amazing! I might try adding some nuts or apples, but I wouldn’t change the actual recipe. Well done!
First time making cinnamon rolls and this recipe is amazing, the rolls were phenomenal my kids loved it
Hello, I love this recipe and even use it for bread, with a bit less sugar. However, the dough only takes about half an hour to double, it quadruples if I leave it for an hour and my house is only 68 degrees. I am having a consistent problem with the dough shrinking after baking and cooled leaving big gaps in the rings. I would appreciate tips on correcting this and understanding why it happens. I just made some again last night, rolled out when dough doubled, I didn’t let it rise beyond that this time, and proofed until pan filled out a bit, but not overly puffy, as they often pop up in the middle. Well, they popped up again, and while those that didn’t looked great coming out of the oven, the dough shrank considerable when cooled. HELP! I appreciate you!
These turned out excellent. Making again for holidays. The icing was not overpoweringly sweet just perfect. Definitely a keeper recipe.
Yay! SO happy to hear it came out great!
I would like to make these and give them to a relative to reheat and frost CHristmas morning Do you know what instructions I would give her to reheat them and then I will provide her with a seperate container of the icing? thx
Hi Terri – I have instructions above on how to prep and make ahead of time and serve the day of. Hope you enjoy!
Loved the recipe and came out great! I’m a big bread maker but the BIG problem is that there were so many pop-up unhelpful advertisements that it disrupted the whole process.
I am glad you are loving this recipe. so sorry about the ad’s, we will work on getting those improved.
These were very tasty and worth the effort! The cream cheese frosting is perfect.
For me the dough was too try and wouldn’t bind at first. I think it was because i was having trouble converting from U.S to Australian measurements. I didn’t realise this till the dough was too dry but the Australian cup and spoon sizes are larger than the British ones (which all the online conversions use) so I think there was more flour than the recipe actually called for. I added 1/2 cup of milk and it came together but was still a bit dry. The scrolls turned out really well though so I think the milk helped. I’m sure they weren’t perfect though.
If anyone has successfully converted the measurements in this recipe from U.S. to metric I would be greatly appreciative!
Hi Emily! Did you use an online converter? I think that is where lots of people have found success
Hi, these are absolutely delicious! I’ve made them twice now. I use almond milk and vegan butter because that’s what I’ve had in the house, and they were amazing. I would like to make them for a friend that is vegan. I went through the comments and saw that someone had used a half cup of mashed banana instead of the eggs. Do you think this would work or do you have another suggestion? Thanks so much!
Hi Sara! Try out this recipe for vegan cinnamon rolls (using banana) – you can feel free to omit the banana slices in the middle if you’d like, or keep them in for extra banana flavor!
These are AMAZING!! I was wondering if I could make them the 23rd and keep them in the refrigerator until Christmas morning and bake them then?
Hi! Check out the section of the blog post that says “how to make overnight cinnamon rolls” – this will show you how to bake them the night before, and I wouldn’t recommend doing so any earlier. You could also bake them completely and simply store them in the fridge until Christmas morning – reheating them in the microwave!
Seriously the best cinnamon rolls I’ve ever had. I didn’t change anything from this recipe. I do have a confection oven. I’m no expert baker and I’ve had success with these multiple times!
I’m so glad these turned out well!
do you salted butter for the filling and frosting too, or just the dough? i made these last new year’s day and they were amazing. making it an annual tradition now!
Feel free to use salted or unsalted just depending on your taste preferences! I mix it up based on what I have on hand 🙂
Could you make these into caramel rolls?
Sure! Feel free to swap the icing with anything you’d like.
The best ever! I have actually never made homemade cinnamon rolls before this but these were 1000000x better than I could’ve ever expected. I used almond milk and instead of 9 it made 12 good sized rolls! I also baked the little ends because I didn’t see anything regarding those. Lol. I also did not see the nutritional facts for these if anyone could help me out with that because I’ve already eaten 3 out the pan. So good!!
Amazing! So glad these were a success 🙂 I typically don’t include nutritional information for recipes that are meant to be more of a special treat (like these rolls, some of my cake recipes, etc.)
I enjoyed this recipe and the rolls were delish, but the constant movement on the page, presumably due to ads, makes me nuts.
I just tested these out yesterday evening, and they really are the best cinnamon rolls I have ever made! I wanted to test them before Christmas to see if they are better than my current recipe – and boy did they deliver! My husband agrees as well. Thank you for this recipe – it is a new staple in our family!
Amazing! So happy to hear that!
These are by far the best cinnamon buns I’ve made and they really have been a hit with everyone. I love you work Monique.
So happy to hear that, Gail!
The best cinnamon rolls!! Love them every year for christmas and they always turn out great!
So happy to hear that!
Delicious
These are by far the BEST I’ve ever had! I make these all the time and my kids love them too!!
With the commotion of the Holidays I wanted to make the dough the night before. How long can you leave the dough in the fridge before you have to bake it? Should it be baked that next day?
So happy to hear that! Check out the section of the blog post that says “How to make overnight cinnamon rolls” – those instructions will give you perfect cinnamon rolls the next day!
OMG! Thanks for this recipe. Made it this afternoon
My husband ate 2! They’re delicious!
So glad these were a hit!!
I have made this recipe multiple times and it never fails me. It’s SO amazing and a family favourite. I like to put them in the oven for 20 mins opposed to 25 for a more gooey texture. Also these are best consumed under 48 hrs as the outer ridges can get a bit tough but i’m sure if preserved better, they would last longer. Overall a great recipe and so easy to modify and make better for yourself! Love it!
So happy to hear this one’s on your regular rotation! Best treat for the whole family 🙂
I’m considering making it these, but the directions vs comments seem to contradict for the overnight method. The recipe says to put the dough in the fridge after the first rise (1.5 hours) but comments say straight into the fridge (getting warmed 30-45 minutes in morning). Could you clarify this? And possibly correct or remove the wrong information?
This is 100% the best cinnamon roll recipe I’ve ever had. Ridiculously fluffy and delicious!! I made these with AP flour (since I didn’t have bread flour) and they turned out great. I added a splash more milk to the dough since it wasn’t coming together as I would have liked but everything else was just following as the recipe says. Will make again (and again, and again!)
Amazing! So happy you found and tried this one!
Had not made cinnamon rolls in years. My friend in Texas was remembering when I made them for a Bible Study. They called the newspaper and did an article on my baking. Betty Crocker recipe, yours was not so complicated and have made 12 batches with my granddaughter helping me. It was fun and we are giving as gifts from our son in law who had a stroke. He is paralyzed over have his body. So many friends have helped, it’s a nice thank you for being there.
Can I refrigerate for two days instead of overnight?
I don’t think they will turn out after two nights – sorry!
I made these last week to test kitchen them and have my grandsons tell me if they were fit for Christmas morning. They were gone in a flash. A big YES. These are awesome.
I love to eat daily this recipe because our family also like this we never use this way and i think if we follow you step by step, we will make same like.
So tonight i will open this article and ask my wife to follow steps and i hope this will be very tasty.
Thank you for guide
How can I best add in my sourdough to this recipe? Thank you.
I couldn’t eat these myself as I am gluten-free, but my friends and family loved them! Huge hit. Thank you so much. They were fun to make 🙂
I am so glad these were a hit! ❤️🙂
Can’t wait to try these! How long in advance can I make the dough and leave in fridge? Thanks!
Hi – I have all the instructions on how to make these ahead of time on the blog post above! Enjoy!
I’ve made this recipe five times and love it each time. The bread flour makes a big difference in quality, same for rubbing the sugar/cinnamon mix into the butter by hand. The demo video says dough should be refrigerated for an overnight bake after the second rise, but the written directions on this site say to refrigerate after first rise and take dough out 30-45 minutes before baking. I would love to confirm which method is best. I’m making this recipe again tomorrow and haven’t tried the overnight approach.
These were deelish and easy to make. However, I used a 9” cake pan and was able to get only 8 in the pan, pretty tight even before second rise. The tops popped out of a couple and they were kinda dry on top. I am determined to perfect this – what did I do wrong? Thanks!
Thanks for this great post. Waiting for the next post.
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Thank u!
I appreciate you having a video but didn’t see it until after making my dough and have noticed some inconsistencies between the video and the recipe. In the video, you let the yeast rest for a minute but that’s not stated in the written recipe. You also have to put on low speed to mix the dough with the dough hook in the video but in the written recipe it says medium speed. So far that’s all I’ve noticed and may be minor but since I’m very new to baking, it’s a bit confusing and hope I don’t need to remake the dough. If you could go back and double check the recipe with the video, it’d be much appreciated! Thank you.
Can you use a foodi ninja to speed up the rise process? I made these per your instructions, they took forever to make but they were delicious. Best everrrr!!
This recipe is the best I have had. Making them this Christmas eve morning for brunch. Must try recipe.
Hi, can you use almond flour? Thx!
5* these are so good that I now have to make them every birthday for my family and Xmas morning. A tradition going for 3 years now. Great easy recipe. I get them ready the night before, stick them in the fridge then pop them in the oven in the morning.
10x better than Cinnabon!
You absolutely can toy around with this recipe! The original is great, but you don’t have to follow it exactly.
I used AP flour, 1 egg 2 yolks, and I added a quarter cup of butter pats when mixing the dough. After shaping the rolls they rested in the fridge overnight. They’re super soft and luscious. 10/10 amazing rolls.
We make these every Christmas! So good.
I dont understand why your directions are different from your video…just had to throw out my dough because of your directions are incorrect?
If I wanted to make these ahead and put in fridge after first rise could o put them in as early as 5pm for breaKfast the next morning? This would be with dry yeast too. Thanks!
Hi Monique – a quick question for you: I am making these tonight to bake for Christmas morning tomorrow. In the recipe instructions, you state that the prepped rolls can go into the fridge overnight BEFORE the second rise (as in, after the rolls have been made and placed in the baking pan but before they’ve had a chance to rise again with the plastic wrap/warm towel) and that you can simply let them rise again in the morning before you bake. But in your youtube video, you mention that the prepped rolls can be placed in the fridge overnight AFTER the second rise (specifically at time stamp 6:58 in the video).
So which one is the best option here to ensure fluffy cinnamon rolls?
Thank you!
I love this recipe! Sometimes my dough doesn’t form into a sticky ball, not too sure what happens there (it’s more of a crumbly texture although still forms). But taste is amazing!!! Best cinnamons rolls ever.
WOW! I did end up substituting the regular milk with Coconut Milk because thats what I had on hand. This had no affect on the rolls turning out moist, gooey and perfectly delicious. This recipe is a keeper for sure!
These are outstanding! 10/10 will now be my “go to” cinnamon roll recipe ❤️
Started making these this evening, but the dough did not come together as stated. Could it have been the yeast I used? I am using Rapid Rise Instant Yeast.
First time cinnamon roll maker here… followed this recipe to a tee, and these were by far the best cinnamon rolls my family has ever had. Everything about these was delicious and perfect. Only downfall is my pan was too small, so middles popped up. Still amazing though, just not as pretty. This recipe will surely be used again in my home! Thank you for sharing!
Absolutely loved this cinnamon roll recipe! Nothing better than a delicious, warm, soft cinnamon roll with a glass of cold milk or hot cup of coffee. This recipe is perfect and I will not try anything different. Ever. I’m ruined.
This was my first attempt making cinnamon rolls and used the active dry yeast instead of instant.
Me encantó esta receta! Los cinnamon buns quedaron deliciosos y esponjocitos. Muchas gracias #ambitiouskitchen soy súper fan de todas tus recetas!
My dough was super hard to roll out. It kept springing back. Do I need to change something or just work harder to roll out? I haven’t baked them yet as these are overnight rolls. Hoping I didn’t over work the dough.
Thank you again for making me feel like a professional baker and giving my family a special treat this Christmas morning! 🌲❤️
These were delicious. I added a small step. I used a fresh vanilla bean and scraped 1/4 of the pod into the filling and then 1/4 of the pod into the frosting.
These rolls were the best rolls I’ve ever made and had! I loved how soft and fluffy the bread part was, and the cinnamon sugar filling was so good! I actually misread the instructions and added the butter in with the brown sugar and cinnamon, but I used extra butter to brush the dough and it all worked out! We had them for Christmas brunch, and they’re to die for! I couldn’t stop at just one roll. Thanks!
Made these for Christmas morning breakfast. They have become a family tradition and we look forward to them every year! Great recipe!
Our new Christmas Day staple!! Thank you for yet another amazing recipe! These were loved by all who tried one, and really quite simple.
I just made these for Christmas morning and they were absolutely delicious! I prefer not to eat icing and these cinnamon rolls were sweet, soft, chewy and delicious. I will make them again.
I’ve never made cinnamon rolls from scratch before, and since it’s Christmas I decided to try it. During my Google search I found this recipe. These cinnamon rolls were absolutely amazing and is now a new staple to my family’s Christmas breakfast tradition. Thank you ❤️
I don’t have any milk.All I had was liquid whipping cream . My husband said that was the best cinnamon rolls that I made.
I didn’t have any milk so I used liquid whipping cream. My husband said that was the best cinnamon rolls that I ever made.A
just a tip: after the crazy snowstorms our area has had such dry air. had to add a 1/4 cup of water to get it to come together completely – it was NOT sticking to the sides from being over-saturated or anything!
These didn’t turn out for me as I just went off the recipe and I’m disappointed that I’m the directions there’s no mention of taking care of the yeast depending on what kind you used. I am not a frequent baker so I think adding a simple “if using active dry yeast, be sure to still proof” would be helpful! Off to start this dough over! I only realized my mistake when I took a break to go back through and read this info in the blog. Add it to the recipe for those like me who like to get right into the recipe!
Wow! These really are the best cinnamon rolls I’ve ever eaten!! I did a simple icing sugar glaze with milk and vanilla but otherwise stuck to the recipe. Amazing! Thank you so much!!!
This recipe was fine. I made them and we enjoyed them, but the outcome wasn’t worth the process or time it took to make them. They didn’t feel as rich or decadent as I want cinnamon rolls to feel, and the cinnamon flavor was too mild. I’ll keep searching for the “best ever.”
I didn’t find this to have a whole lot of taste – would not recommend it.
These are the BEST!!
randomly decided that today was going to be the day i finally make homemade cinnamon rolls. this was the first recipe that came up on google, and after reading it, i decided it was doable and worth a shot. That was at 3pm. It is now 7pm, the cinnamon rolls were just iced, and my whole house smells amazing. This was such an efficient and easy recipe to follow. I haven’t even tasted them yet and i’m giving this 5 stars!! This will be my go-to recipe for cinnamon rolls
These were an amazing little breakfast today for Christmas. I made them a week ago and they didn’t rise as I hoped but I still put them away in the freezer for Christmas morning. I pulled them out last night and they sat in the fridge overnight. I let them rise a bit more while we opened presents and then baked them up. Delicious. And the icing is perfect – though it made more than enough for our 9 buns.
I love these cinnamon rolls! This is my go to for almost every family gathering and EVERYONE just raves about them. Thanx for sharing this incredible recipe!
These are the best cinnamon rolls I’ve made! I have made cinnamon rolls as a Christmas tradition for 10 + years, these have been “rated” the best by my family 2 yrs in a row!
Hi! I had a troubleshooting question. I put my cinnamon rolls in the freezer after rolled and after the first rise, then I defrosted overnight in the fridge but my cinnamon rolls did not rise a second time out on the counter. Any ideas on what happened or what I can do differently next time? Thank you! I want to try again!
I don’t know if I’m qualified to answer this but my guess is that freezing stops the yeast activation in some way? For overnight rolls I just put them in the fridge after first rise and rolling, then kept them out at room temp for an hour before baking and they were perfect!
I made those for first time 2 years ago and they are indeed THE BEST you have ever made or tasted!! These cinnamon rolls are out of this world!! Thank you for sharing this recipe!!❤
I appreciate this SO much. Thank you, SO pumped you are loving this recipe ❤️🙂
Good recipe but added 1/4 cup of cream because I thought dough was a little too stiff, delicious.
Absolutely delicious. I want to let everyone know if you choose to put them in the fridge overnight, it might do you well to bake them on the bottom rack to make sure the bottoms are done well.
Thank you for sharing!
Hi. I can’t wait to make your cinnamon roll today. Quick question: in thr written instructions for overnight method, it states to refrigerate the dough after the first rise overnight then the next morning bring it out and have it sit on the counter (aka its srcind rise) before baking it. However, in the video you said the refrigerate overnight after the second rise. Would you please clarify which one I should follow? Thank you very much.
I’ve never made cinnamon rolls before, never even made bread from scratch so I felt pretty intimidated. They were my moms favorite and I’ve been missing her a lot though. So I watched this video like 10 times, read the instructions, googled how to “warm a towel” and today I am posting to say these are so good!!!
My guilty pleasure is a Cinnabon, but that’s gas money to get to the mall and 6$. So now I get to individually freeze these ( which are so much better!) and also, I feel really proud of myself, and even feel a bit closer to mom today, knowing the heart she put into her deserts. All that jibber jabber to say- thank you for the recipe Monique! And for the heart you put into every one 🙂
Alright, man, these really are the best cinnamon rolls I’ve had. I’ve made them several times now, my husband and his coworkers would probably be willing to kill for these. They are that good.
These cinnamon buns turned out perfectly! The recipe is easy to follow and practically full proof. It yielded soft and tender ooey gooey cinnamon buns. I used all purpose flour and just added a little extra. and I think they only took about 20 minutes in the oven, but make sure to check near the end! Also, I made mine the night before and allowed for the second rise in the morning, it worked very well!
Why not mix the butter and sugar before spreading? Is there a benefit to keeping them separate?
Do you mean for the filling?
I was looking for a cinnamon roll recipe and this one looked good (not just because of the title). I followed the recipe exactly, except I used regular yeast, and the results were fantastic! I let the yeast rest in the milk with sugar for a few minutes and the dough rose beautifully. It was really quite easy – everything was done in the KitchenAid. I did the overnight version (I did the first rise, roll and fill the night before) and cooked them in the morning. This will be my go-to recipe for special occasions. Delicious!
YUM! So glad you are loving this respect, it is so delicious!
Can this recipe be made and frozen before baking?
This recipe is one of the very few that are true to their name. These are, truly, the BEST cinnamon rolls I’ve ever eaten. Just be sure to have a cup of coffee or tea to accompany your warm, melt-in-your-mouth cinnamon roll. Incredibly delicious, and very easy to bake up a batch.
Hi!
Can I make this eggless? What would you suggest as a substitution?
These are awesome! I’ve made them several times as overnight cinnamon rolls and they have turned out really well, but I’m a little confused regarding the second rise. The way I interpreted the written instructions and the video are different. I haven’t been doing the second rise prior to refrigerating overnight, but have simply allowed them to get well back to room temperature in the morning and then baking. This has still yielded large fluffy rolls, but am I missing a step or do they get that second rise overnight and/or by returning them to room temperature on the counter in the morning?
my cinnomon rolls were a faillure
they were flat as fuck
thank you very much for showbink me that fake news is indeed real .
these came out deliscious made a test batch fror the family and will be celebrating Christmas Sat the 31st with about 20 people so making again . having to triple the recipe this time
Worked perfectly first time. I baked 8×2 rolls as I had a rectangular pan and they were big, light and fluffy.
I made these today and they came out perfect! Admittedly I actually forgot to add the egg so I don’t think they were quite as rich as they were meant to be but they still tasted great. First time making these but I chose the best recipe I think so thank you!
I was surprised by what I thought was a large amount of yeast in this recipe, but it does make for a quick rise and some delightfully fluffy rolls. This is now my go to cinnamon roll recipe – though I never make the icing as the buns themselves are so good, and plenty sweet enough.
The only thing I must add is that I wouldn’t recommend the portioning and proving method as the filling has leaked out from inside the rolls overnight, even though they were in the fridge. I’m guessing if I had been really careful to ensure the butter was soft but not too soft, this may have possibly been able to be avoided – but I think would’ve been just as easy to roll and portion in the morning (the dough is quite soft and easy to work with).
First of all thank you. This is a relevant tutorial that addresses the things like bread flour vs all-purpose flour; not rolling the dough too tightly and so on. I admit to using eggs straight from the fridge though. Truly wonderful buns. Thank you for the details and fun to read explanations.
After years of searching for a tried and true recipe for cinnamon buns I have finally found it!!!! I’ve been baking for twenty years and NOW I’ve got THE recipe!!! I can’t thank you enough…these are incredible
I’ve never baked anything more than a simple cookie recipe or a box of cake before so I was a little unsure if I could pull off this recipe. But WOW these turned out incredible!! The recipe was easy to follow and the whole process was so much fun. My husband and I devoured half of the cinnamon rolls in one night. I’m so excited to make these again to share with family and friends. Definitely a recipe I will be keeping forever. 🙂
My first attempt ever at cinnamon rolls and they were delicious. I need to work on my technique, I think I should have rolled them a bit tighter, but I would say that’s a “me” issue, not a recipe issue. Really good explanations of each ingredient and recipe step. Will definitely make again, thank you
These are amazing!
I have tried dozens and dozens of cinnamon roll recipes and this is the winner! All of the others I’ve tried the bread was boring in flavor or I was searching for the cinnamon sugar. This recipe is absolutely wonderful. I did make a couple of changes: heaping scoops of the brown sugar and didn’t measure cinnamon- just added a lot! I also rolled these out and cut 12 so they were smaller in size but perfect for my kids! Frosting was delicious- may add a shake of cinnamon next time. Thank you!
I’m in process of making these! So far so good. Growing up my mom always used a wet warm towel. Do you recommend it be damp or dry?
I followed the instructions and ended up with curdled butter. I looked at the video and when you suggested that the butter was fine if it was just softened not melted wasn’t the best.
These were absolutely amazing! My dough didn’t rise (my error), so I ended up doubling the recipe. It made a lot of icing which I’ll save for a red velvet cake. My kids were kicking their plates and my 11 year old said they were “bussin”, which apparently means great in this young generations slang.
Perfect! So glad you and the fam are loving this recipe ❤️ Leftover never go to waste!
These turned out amazing! The dough turned out beautifully and was the best dough I’ve ever worked with, it rolled out with exceptional ease.
So happy to hear it came out great ❤️🙂
The dough was a bit dry so my electric mixer just turned it into crumble. I had to add liquid to form a dough so the end product wasn’t as soft and light as I would have liked but still delicious.
I never leave comments, but these cinnamon rolls are so damn good, I had to come here to say that. It’s my second time making them now and highly recommend! Seriously, so absolutely delicious. This is the only recipe you need!
Ahh this is amazing! I am so glad you are loving this recipe. Appreciate your comment ❤️🙂
Hi again,
Idk if my first post went through or not. So, I’ve tried this twice & idk what I’m doing wrong, bt my dough is is hard & dry, not soft & sticky 🙁 . What could I be doing wrong? I’ve followed each step, exactly, bt both times it’s hard & dry. When I make bread, it turns out great, what am I doing wrong? Please someone answer! 🙂
Hi – I am not exactly sure what could be happening, but first and foremost you want to make sure you are not over kneading your dough. Also, I would make sure all of your ingredients are fresh. Is the room where you are letting the dough rise warm enough? Let me know! We will get this figured out for you!
I think it’s because I did not use bread flour (only had plain flour in the house) but it is the most horrible hard (scone like texture) cinnamon rolls I ever made. Made it the night before and baked it the next morning. Will try this recipe one more time and hope for the best 🤞🏻
These cinnamon rolls were pretty good. Not the best I’ve ever had, though, and we wished the recipe made more (which is my bad for not considering that). I don’t always trust home food blogging websites because there’s usually less of a science-based testing aspect, but there were so many positive reviews I had to try. First red flag in my opinion is that there are no weights given. I never used to weigh ingredients until I realized how off volume measurements are, and I generally expect a serious recipe developer to include those. My cinnamon rolls got pretty gooey at the bottom, not so much at the top, the recipe was vague in some parts, and I think there should be just a little more frosting. Still, they’re homemade cinnamon rolls, so they’re still yummy. Plus, they were pretty easy to make!
Easy to follow recipe. I used my bread machine on the dough/pizza dough setting. Better than Cinnabon in my opinion. Soft, fluffy and delicious. Perfection.
These are not a joke!!!!! They are true to all the 5 star reviews! WOW. I already can’t wait to have more. They do take a while with the wait times but so worth it
Loved this recipe, made it twice already in the same week! Any way to get a rough estimate on calories?
My first time making cinnamon buns and they were excellent! I used more cinnamon than called for (2 TBS) and skipped the frosting. My wife says “best cinnamon buns ever!” I agree. We set them up on a Saturday afternoon, put them in the fridge overnight, and baked them on a Sunday morning.
I’m doing this recipe right now and I couldn’t get all the flour incorporated it’s supposed to have. I know I won’t use all the flour but I didn’t use half. I’m using bread flour. Thank you.
BEST CINNAMON ROLLS EVER,
I made these with a slight twist. I added vanilla extract to the liquid. They came our absolutely perfect and delicious!!!! I will get make more soon. Love these!!!!
Love this! So glad this recipe is a hit ❤️🙂
Do you let the yeast activate before adding sugar eggs and butter ?
Yes!
I can’t even describe how amazing these were! I made them on Christmas morning and my family and I were essentially speechless as we wolfed them down!! Everyone kept saying, these are the best things I’ve ever had! I remade them for my husbands family too bc they are that good. No recipe modifications and it’s actually pretty simple, just takes a little time to let them rice. RUN and make these now!! Thank you AK for your wisdom
Ahh this is the best ❤️ Thank you so much, so glad you are loving this recipe!
Can you use granulated sugar instead of brown sugar?
For the filling?
just made cinnamon rolls. My husband,who is very fussy said they
Were perfect.
Your directions say a use 9×9 square or a 9 inch round cake pan—I used the 9 inch round. Big mistake. Only 8 slices fit into the pan They were too smooshed but seemed out. After baking and having the filling overflow out of the pan, I did the math and the area of a 9 inch round is about 1/4th less than a 9×9 square. Please change the recipe to a 10 inch round and that is about the same and would have worked well.
Too bad I didn’t do the math first.
Recipes like this are literally cancer. Nobody wants the complete unabridged history of cinnamon rolls with several points (how do I make these overnight?!?!) repeated several several times. It’s not a novel, but it’s clear you’re paid by the word (or as many ads as you can possibly inject).
I did not like the recipe at all. I have made a lot of cinnamon rolls, and these were too sweet for my taste but the part I really didn’t like is that they were too chewy. I believe it was using bread flour instead of all-purpose that made them too chewy for me. I’m tossing this recipe.
These cinnamon rolls are absolutely delicious, soft, aromatic. They are perfect on a cold, rainy day. The video can be followed step by step and the recipe produces luscious cinnamon rolls. Thank you, and thank you from my family too!
Amazing.
Can I substitute is milk for regular milk?
What kind of milk do you want to sub with?
I have been wanting to make homemade cinnamon rolls for a long time and with the holiday weekend I decided to go for it. Mine turned out great. I watched the video after and noticed some things that I did wrong but didn’t impact the final result I don’t think. I mean they still tasted great. Lol.
So with that said, I have a few questions for next time I bake them.
1) Warm towel definition? Is this a room temperature towel? Towel warmed in microwave? Or a damp hot towel? I used a damp hot towel.
2) I made them the night before and after I sliced them I put in the parchment lined pan and wrapped with plastic and put in the fridge. Didn’t know I should have waited until after the second rise to refrigerate. However, I did sit them out on the counter an hour before baking and they did appear puffier.
Thank you for sharing this recipe!
Hi Melanie – So glad these turned out great for you. To answer your questions, yes, you can warm in the microwave or dryer before covering, also make sure they are rising in a warm place. You did it correctly, when refrigerating make sure you let rise at least 45 minutes before making.
What are the measurements in grams please
First time making cinnamon rolls and they were delicious 😋 thanks Monique
You are right these are the best cinnamon rolls ever and I’ve made a lot of cinnamon rolls. They came out fluffy and tasty perfect they’re better than cinnabon. An answer to someone’s question I did use my bread machine and it came out perfect to make the dough. Keep sending the good recipes thank you.
Hands down, BEST CINNAMON ROLLS EVER!!! These were absolutely amazing! Thank you so much for sharing the recipe! I have already made them 3 times. One question , the last time I made them the dough seemed a bit dry or tough. Do you think I kneaded the dough too much or used too much flour?
10/10!!!!!!! I followed your recipe EXACTLY and watched your video about 10 times lolol. They turned out perfect!!!!!!
This is the most fabulous cinnamon scroll recipe, my family have declared it their favourite, and they know cinnamon scrolls!!
I used standard bakers flour rather than bread flour, because that’s what I had available. Also baked for less time at slightly higher temp (210 degrees) as I had bread in the oven at the same time.
Fabulous, definitely a keeper, thank you!
These are amazing! My teenage son and I made these together and we followed the exact recipe. We did the overnight proof and baked them the next morning. We were so proud of our accomplishment and we’re so happy that we picked Monique’s recipe.
I made these today and baked today never put in fridge just let raise 30 min until doubled
I made the dough in my bread machine after rise I rolled out and followed directions as written.
They turned are fantastic very fluffy and delicious! 5 ⭐️
First and only recipe I’ve ever tried, better than bakery cinnamon buns. My family absolutely loves them
Can I use oat milk instead of cow milk in this recipe?
I made these using my breadmaker and I LOVED this sweet dough recipe. For the first time I found the handling of this dough easy and I got light fluffy buns of equal size. They taste amazing. I will use this recipe for my Hot Cross buns. I did use the bread flour. Yummy!
I am SO glad this recipe turned out great 🙂
They were amazing! Was really nervous about making them but it was actually really easy and super delicious.
I’ve downloaded hundreds of recipes and never felt compelled to make a comment. These are by far the best. Followed instructions exactly. Dough is so easy to handle and work with. They rise perfectly and handle a longer cook time if needed. Don’t place them too close together as they will result in a denser roll. I topped with a Maple glaze and added chopped pecans inside. Fabulous. Thanks for sharing.
I made these a few weeks ago and everybody loved them! I making them again today, but im adding six strips of crumbled bacon on top of the cinnamon and brown sugar! I can’t wait til they are done!
Perfect!
Didn’t turned up good
This is the perfect recipe I was searching for! Thank yo ufor putting this together on the internet. I am going to get started right now and make a double batch. Keep you all posted how it goes. Thanks again!
Of course, glad you are enjoying my recipes ❤️
Great recipe! I wanted to add, if one doesn’t have quite enough cream cheese to make a proper icing that will cover them all, if you have st least half the amount called for you can warm it in a saucepan with the butter, add a couple tablespoons of milk and whisk in the powdered sugar to make a pour-over glaze which worked great.
Really, really love this recipe, just made my second batch- and so amazingly fluffy, moist and delicious. Thank you so much.
For those with younger kids lunchboxes, this batch, I successfully cut into 1.5-2cm thickness rolls before second rise and made 16 smaller ones. I also separated the rolls from touching eachother, by small strips of baking paper between them before cooking- this made them easier(for me) to pull them apart to freeze and make as lunchbox treats. Also a small reduction to the icing sugar ratio..
Considering everyone has their own preferences, for me this was a really great recipe and I know it will be used many times. Best
I’ve used this recipe a bunch of times at this point, had to make a few substitutions being out of things etc/ and they always taste good! This is a solid recipe, Thank you!
If you were to make these sourdough cinnamon rolls, how would you integrate the sourdough into the recipe?
Yes !!!! This IS a great recipe, worked real Good!!! I am going to make it for the NFL Playoff’s tomorrow. Did not deviate from your recipe. Thanks !!!!!
This dough was the best ever!! Incredibly soft and pillowy. I think I will add more brown sugar and cinnamon for the filling next time though… didn’t feel like there was enough for my taste.
I made this recipient for breakfast, and oooh these were amazing. They were baked to perfections and perfectly sweet. My family ate them in less than twenty minutes. Would definitely make again
Made this twice in 3 days. That should sum it up. 😋 I use Splenda brown sugar because my husband is diabetic. So you have nutritional facts. That way I can STOP him after 2.lol
VERY GOOD THANK YOU 😊
LOL of course! So glad these are a hit! 🙂
I made these using organic artisan bread flour and they turned out amazing. I had never attempted to make cinnamon rolls and it was only my second time working with dough that requires yeast to rise. Its winter time and I live in Seattle so I definitely had to turn my heat up and put the pan on a shelf near the warmest part of my kitchen for the second rise. I already had my own cream cheese frosting recipe i love, which is very similar to yours accept that its organic. I was actually able to make this entire recipe using all organic ingredients and its a new favorite. These actually do taste better than cinnabons imho and without all the extra preservatives and chemicals im sure are included in their recipe. I sent some home with my mom yesterday and she had this to say
“Oh my goodness! Your buns are absolutely delicious. Not to sweet. Just perfect”
My response:
“Thats what i was thinking! Reheating them makes all the difference. Im keepin that recipe! ”
“And if you weren’t my mother i would have responded with: that’s what he said!”
AHHH this is AMAZING!!! I am SO glad that you are loving this recipe and it came out great. ❤️🙂
For the overnight prep. In the video you say to refrigerate after the second rise. The text on the page says to refrigerate after the first rise, then when they are warming up in the morning that is the second rise. Both will probably work but what is your preference?
Thank you for catching this. I would recommend putting it in the fridge after the first rise then allow time for the second rise before baking. Hope you enjoy this recipe!
Hello, do you have these measurements in metric? Many thanks! X
Hi Sarah – I would recommend using an online converter 🙂 Enjoy!
I measured everything out on a scale – including 3 cups of bread flour – and the mixture was rock hard. Kneading was impossible as it was a very stiff. The dough tore and cracked during the entire time kneading it. Baked into dense and hard c. roll. What did I do wrong?
Oh no! It sounds like maybe there was too much flour, I have never had this happen before. Did you change anything about the recipe?
This recipe is amazing. I have made these soapy times and it’s the only recipe I use for cinnamon rolls. My son is extremely picky and he eats these happily. To increase nutrition in it I add protein powder with cinnamon and sugar. They freeze very well too. I steam them rather than microwave, they stay softer longer that way.
Excellent! I so glad to hear that these turned out great for you and that they are a hit!
Hi! Love this recipe, but is there a way to make these with flax eggs? I know you like to make super adaptable recipes, but the fact that these are made with an egg + an egg yolk that makes me hesitate. But if I could avoid buying eggs right now, that would be amazing 😅
I’m sorry, I don’t think flax eggs will work for this recipe. You can try my Vegan Banana Bread Cinnamon Rolls if you are looking for an egg free version. Let me know how they turn out!
Found the recipe easy to follow, the dough turned out wonderful!
But this is a truly American recipe, thus reflects in amounts of sugar used. Despite my better judgement I did follow recipe to a T, so for us they are extremely sweet, 1 cinnamon roll was more than enough even for a sweet tooth like me. Could have probably done with half of the sugar or even 1/3. I would make the cinnamon rolls again, with less sugar and see how it turns out.
Delicious and easy to make. My 6yo made them and they turned out perfectly. Thanks
Delicious and easy to make. My 6yo made them and they turned out perfectly. Thanks much for the recipe
This is a wonderful recipe. I made a mistake of putting the flour into the dough before all the wet ingredients were well mixed. Byt the rolls still are amazing
I have made these buns about 20 times now and they are a huge hit. I do the overnight method and recommend adding a half hour to the second rise. A few times i was out of bread flour and used regular all purpose with no appreciable difference. I make the dough by hand (I find 10 minutes hand kneading to be cathartic) and just a regular hand mixer for the icing. The recipe is very forgiving and the end result is delicious!
I’m visiting my 90 yr old mother and left my recipe at home so we hunted through recipes and found yours and thought I would try it. My mother never made homemade cinnamon rolls, and the closest thing to any good cinnamon rolls she has ever eaten was a Cinnabon in the mall 25 years ago. After the bliss of the first bite, my sweet mom , who my husband and I have been trying to persuade to move close to us in her advancing age, told me that she was giving in and going to move to be near us. I was so happy and taken by surprise over her announcement, which came out of the blue for me. I told her that I was happy and this was so unexpected for me and do it she said, “ me too but I decided I want more of these cinnamon rolls!” Thanks for this wonderful recipe. We will soon be sharing this deliciousness for many mornings to come!
5th time making these. Perfect recipe,
These were very easy to make. Flavor was good but did have a little too much cream cheese for my liking and I will definitely make in a larger pan next time as they were very stuck together.
My rolls had their center pop out and then as they cooled, they shrank and the spirals have spaces. Even if I rolled too tight – they turned out really dry and hard on the outside. What did I do wrong? Are they salvageable?
My rolls had their center pop out and then as they cooled, they shrank and the spirals have spaces. Even if I rolled too tight – they turned out really dry and hard on the outside. What did I do wrong? Are they salvageable?
absolutely phenomenal!!
Is it possible to make this recipe without a stand mixer?
Love this recipe! can I use an 8 x 8 pan instead of 9 x 9? I’m having a hard time finding a 9 x 9 pan to borrow
these are not only the best cinnamon rolls i’ve ever made, they are the best i’ve ever eaten. i swapped the frosting for an icing sugar glaze and its *chefs kiss*
Must say cinnamon scrolls were delicious but damn your video and you trying to be funny and delaying the instructions is very annoying. Sorry but you’re not funny just get to the point.
Simple recipe, not too many ingredients, and not too many steps. The roll is so light and fluffy, tastes delicious even without the icing!! This is now my go to recipe for homemade cinnamon rolls. Thank you!!!
Heat your rolls in the microwave…if you want to turn them to rubber. I could never take a recipe seriously if it recommends this.
I made these for the first time ever, I followed the directions exactly & they were absolutely delicious. The best cinnamon rolls I’ve ever had in my life, she wasn’t joking.
By doubled in size do you mean double the diameter or double the volume? Doubling the diameter means it is 8x the volume 🤓
Ps. Still tastes great!
great recipe but stuffed with needless annoying blatherIn need of a ruthless edit.
One roll to each bite one roll to enjoy. Yes! I am a big fan of your rolls recipe
I’ve made these four times in 6 months & they turn out great every time!
Does anyone have the recipe adjustments for a 9×13 pan?
I have 0 baking skills and tried this recipe. It was so easy and tastes delicious!
Yay! So glad this recipe turned out great for you ❤️🙂
You’re missing the milk in the icing for your Cinnamon Bun recipe.
I made these this morning and used my bread maker on the dough setting to do the first steps, super easy. Then rolled out and smeared with butter and sugar and allowed to rise for 35 minutes (I’m in Australia and it’s summer here, so nice and warm). They rose beautifully and then I baked them and they looked amazing. I had to contain myself and allow them to cool a little before frosting. Huge mistake, I have just finished my 4th one they are so good. Thanks for the best recipe. We all love them.
OMG! This is the best. SO glad to hear that they turned out great using your bread maker, thank you for sharing. I am excited to hear that you are loving this recipe and that it is a hit. ❤️
i’ve made these 4 times now and they are absolutely killer.
some tips:
– use a bit less flour (1/4 cup or so)
– when kneading the dough drizzle some honey on and work it in– it will be sticky but it makes it so gooey, i also press some into the dough as it rests
– roll the excess dough into mini rolls!
– instead of rubbing the cinnamon into the butter i combine it with the butter before and rub a LITTLE bit of butter into the dough, then the butter/sugar/cinnamon mixture. this makes it so much easier to work with and more evenly spread
– put the icing on directly after they come out of the oven to make the rolls even softer
– you can also brush some heavy cream on the rolls before they go in the oven!
literally the best cinnamon rolls i’ve ever eaten 10/10 try them. you will not regret.
I used all purpose flour AND accidentally doubled the butter in the dough.. still turned out amazing!! They still rose, it just took a little longer I think. The edges of the baked rolls ended up having almost a pie crust flakiness to them. I guess not the traditional cinnamon roll texture but SO GOOD regardless. Thank you! I’ll be tweaking this a bit as time goes on but may keep the extra butter lol
Holy shit! I didn’t know I could make something this good! Best cinnamon rolls I’ve ever eaten!
yesss! This is the best, glad you’re loving these!
Just made a double batch they are fabulous. Will never use another recipe for cinnamon rolls. Just one thing I wish I had used more cinnamon and brown sugar
Omg I’ve made these so many times thank you so much for the recipe! I will never hunt on Pinterest again for a cinnamon roll recipe 🤣🤍 do you think bobs red mill GF bread flour would be a good choice in flour substitution for my MIL? She’s been wanting one so bad.
You’re the best! Unfortunately I do not recommend subbing GF flour in this recipe. they won’t turn out as fluffy!
I made this today trying to prove clickbait titles hide bad recipes… Well, how WRONG was I and I’m so delightfully, belly-filled happy to say these are in fact the BEST cinnamon buns I’ve ever made and had in my life. Thanks a million for sharing this recipe, my family and I could not stop eating them!
This is a simple and straightforward recipe that turns out delicious buns. The bread flour makes a big difference in the amount of rise and the texture. This can absolutely be done with all purpose flour as well, for anyone wondering, but will just be more dense and won’t rise as much. Still delicious either way!
Excited to try your recipe! How do I adjust the measurements for high altitude?
excellent
I put some strawberry jalapeño jam inside. So delicious. Love this recipe.
No modifications. Pretty meh roll, not very fluffy.
So sorry to hear this – They have have been over worked.
I cannot thank you enough for this recipe. I just took them out of the oven and they are fabulous! They were light, fluffy and loaded with flavor. I also appreciated your step by step instructions as I am not experienced baking with yeast. You made it seem easy. I highly recommend this recipe. It is a keeper!
Thank you SO much, Nancy! This means so much. Glad you are enjoying this recipe and that it turned out great ❤️
Exactly what I was looking for – a recipe where the rolls came out fluffy like the pros. Didn’t really care much for the frosting although it was fine. I just think I like the sugar/water glaze better but don’t really care about that. Prime consideration was the rolls themselves and this recipe is a score!
I’ve never commented on a recipe website BUT these were too good not too!! Thank you for sharing – my family loves them and they are fun and easy to make.
Aw this means so much! Glad you are all living this recipe and it turned out great for you ❤️
I’ve never made cinnamon roles before. Didn’t think I could. I tried this recipe, with the help of my 9 year old. They were SO GOOD!
Thank you.
Absolutely! I am SO glad you are both loving these cinnamon rolls and they turned out great for you!
I followed directions as shown. These rolls come out moist and yummy every time.
This was my first time making cinnamon rolls. I have been looking for a recipe to try for a long time. Recipes that use yeast are always a little intimidating to me but I really wanted to try a homemade version of these. They were OUTSTANDING! I followed the recipe to the T and it was very straightforward. I did prepare the rolls the night before (which i actually will likely do again) and let them rise for another 90 out of the fridge before baking. So light, so fluffy! The only thing I would do differently next time is double the cinnamon and half the frosting. The roll itself was so gorgeous we wanted that to be the highlight.
My go to cinnamon roll forever more! Thank you!
Aw this means so much to me – SO glad you are loving this recipe and it turned out great!
Don’t click on this website. It’s all ads. They’ll fill your screen and you won’t even be able to see the recipe.
So sorry you ran into this problem, I will chat with my web developers to see if we can fix that issue.
Fantastic rolls.
New family favorite
We are moving house & I stumbled across your recipe for cinnamon scrolls by accident. It was my last bake in a house we’d lived & loved in for years. I am eagerly reading all your recipes now. They were scrumptious. Soft, pillowy, delicious scrolls that were an incredible hit with my family. Thank you for sharing, the recipe now has special memories for me. I’ve been asked to make them for Easter – no problem at all. I can’t wait to bake them again.
Aw I am so glad this recipe is a hit ❤️
Are we able to use fresh yeast?
A little confused for the overnight method. Instructions say to refrigerate after the first rise, and after you cut them. The video says to let the second rise happen and then refrigerate. Can you please clarify! Thank you, I am very excited to make this recipe!
Hi – You’ll want to refrigerate overnight and then take out and let rise 45 min – 1 hour before baking. Hope this helps!
Smell is amazing! They have taken over my 9″ round pan. Will need to figure something else out next time. Thanks for the recipe!
Hope you enjoyed this recipe!
Thank you so much for sharing this delicious recipe!!! My whole family and I love them!!! They come out perfect every time I make them!!! The perfect cinnamon roll!!! I will never buy store bought cinnamon rolls ever again lol!!!
Hi!
Would these do well as cinni minis? Maybe cutting the original dough lengthwise into 3 separate sections then rolling them up width wise as you would the larger dough and then cutting them? Bringing to Easter brunch and our family is HUGE! Double batch would JUST about give everyone at least one but I’d rather give people the opportunity to have more. I also have a teething 10 month old so thought I’d try to not make it an all day kitchen Saturday lol
Also…. These were absolutely AMAZING. I had multiple this morning . Poured a tad of heavy cream over the top before baking too! Husband said They were a little less fluffy than he thought they’d be (I kind of like mine closer to sticky bun consistency) but maybe it was because of the overnight method? In the video you say to put them in the fridge after the second rise but in the recipe it’s after the first so that’s what I did. Regardless l they came out addictively delicious so we’ll see what the video overnight method yeilds!
Aw this is a great idea, I haven’t tried it, but you’d probably have to cut down the baking time a bit. Let me know if you give that a try!
Can’t find the degree to set the stove
Step 9
I forgot to add melted butter to dough and and already rolled and ready to bake. Should I add melted butter on top prior to baking?
No I wouldn’t recommend that. I am not sure how these will turn out without the butter, it helps make the dough nice and flaky. Hope these turned out for you!
I’ve made cinnamon rolls all my life. These are truly the best. No need to add a thing or swap out ingredients. Just make them as written and you’ll be glad you did.
I made this and the dough was anything but sticky! I followed to a ‘T’!
Oh no! Did you knead by hand or in a kitchen aid?
I cheated on this cinnamon roll 1 out of 3 times I have made homemade cinnies and immediately regretted it. This recipe is the ONE & ONLY. Writing this as I lick the cinnamon filling off my plate. So so so good. You can’t go wrong with these, 10/10!
Ahh this is the absolutely best ❤️ Glad you’re as obsessed with these as I am!
This recipe is true to title. Soft, tender, melt in your mouth and moreish. Make these NOW.
I substituted granulated sugar and the brown sugar with organic coconut sugar 1:1 and it worked perfectly.
Soo good that I ate 4 buns in 1 hour.
Thank you for these recipes.
I did try the pumpkin cinnamon rolls and I think I order these.
Ahh this means so much! Glad you are enjoying this recipe and it is a hit ❤️
It turned out perfect. We added a little lemon extract to the frosting. Absolutely delicious. We also added a little nutmeg to the filling. Like a half teaspoon. We will definitely put this in heavy rotation as snack food
Yum! Such a great idea to add the lemon extract. glad you are loving this recipe ❤️
I’m hoping to make this, this weekend! I know you said you preferred salted butter
But does that include using salted butter for the cinnamon spread filling and the frosting as well?
Thank you!
Yes!
Amazing !
I went to the US when I was a child and remember being blown away by Cinnabon. Ever since, I’ve been on the hunt for something to replicate them, and wow, these do the trick! I’ve made these scrolls so many times now, they’re my go-to. I’ve done both fresh and also the overnight option and both work so well. If doing the overnight option, and your house is a little cooler, you may need to leave longer to come to room in the morning. And with all things where yeast is involved, the actual time depends on temperature afterall. Thank you for providing such a perfect recipe!
Ahh yay! This means so much, I am so glad you are loving these. Thank YOU ❤️
So good! Followed all the tips and they turned out perfect. Thank you!
I tried the recipe and for some reason my dough was hard but I followed the instructions to a T 😢
at what part was it hard?
Five words to sum up my thoughts: This recipe is properly titled. 🙂
If I froze them as you suggested, would it be ok to have them thaw in the fridge for ~24hrs before the second rise and baking? I’m trying to find a way to travel with them already made but have them freshly baked at my event 🙂
Love these. I’ve probably made these at least half a dozen times, and they are almost always excellent. I would say be careful with your flour measurement as we added too much one time and they were tough. I don’t ice the buns, although I am sure that is great. I just liberally rub soft butter on the dough and then cover it with lots of brown sugar and sprinkle raisins generously on top. The buns have a lovely sticky bottom. I probably proof them, in my oven with the light on, longer than stated to make sure they have a nice rise.
Thanks for a wonderful share. Your blog post has proved your hard work and experience you have got in this field. Brilliant .i love it reading.
I make this recipe all the time! My fiancé asks for them frequently. Making them in the bread maker makes them even EASIER! Something this delicious shouldn’t be so easy to make. It’s a hidden gem.
This recipe is absolutely fantastic. The ONLY alteration I made was adding toasted pecans to the filing mixture. Usually I try recipes a few times and alter them before I feel that they are “perfect”, but this one is perfect as is!
Is it ok not to use just one egg without the extra egg yolk
Is it ok not to use just one egg without the extra egg yolk
Very easy and oh my gosh they taste so good. Texture and everything is perfect
I made these and they were extremely good! I’m fairly new to baking so I was very proud of these! I’m planning to make another batch. Last time, I used a disposable tin baking pan (worked perfectly), but I forgot to pick one up today. Are there any adjustments to temp or time if I use a glass baking dish?
Wow. Just wow. This recipe makes me feel like a pro baker. I never leave reviews but made it a point for this recipe. My boyfriend said they are the best he has ever had and I agree! The texture and flavor are amazing. They hold up well for a few days. This recipe is very forgiving. I accidently killed my yeast the first round but I didn’t want to waste the dough so I added more and they came out amazing. I’m making a second and third batch now for some animal shelter workers. Will definitely be sneaking in a few for myself. This is THE ONE!
YUM! I am so glad you made these and they turned out great, thank you for comment, I appreciate it ❤️
Great post,I always love eating it .
I’m a seasoned baker and tried this recipe. I properly measured the flour and other ingredients and it came out not sticky at all more dry. I prefer to measure ingredients on a scale so it’s more accurate. I’ll try again and not add all the flour at once and see how it goes.
Hi Kerry – I am sorry to hear about this recipe. Not sure why it might have turned out stick of you. Was it stick before the rise or after?
I’m not a baker, I literally can only bake two things from scratch. This truly was such an easy recipe and turned out soooo good. I’ve made them 4 times now and have shared with family, friends, neighbors and coworkers and they all love it.
So sorry to hear that Tami. At what stage was it dry? Did you change anything about the recipe?
I’ve made your pumpkin cinnamon rolls in the past, and they were TO DIE FOR, so now I’m going to try these regular ones! Do they need to be stored in fridge after (leftovers) because of the cream cheese frosting? Thank you!!
Hi – Feel free to store your freshly baked cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Hope you love these!
This recipe did NOT disapoint. It was so easy. I used the listed amount of sugar (turbinado) as listed for the dough. I replaced the brown sugar for the filling with brown sugar splenda (1/2 cup) and it was perfection. Instead of cream cheese I used marscapone. Hands down, 1. delish 2. recommend 3. will make again, and 4. I highly recommend you make some for yourself!
As this sounds amazing! I am so glad these turned out great for you and you are loving them!
Yammmm, Thank You!
your information about the recepie is really amazing i read and enjoyed a lot
Hi, can I do the first rise in the fridge overnight and the 2d rise the following day (~1 hour I guess)?
Both rises need to be in a warm place. It won’t rise in the fridge. Hope this helps.
This recipie did not work for me. I feel like the flour ratio was too much for the amount of liquid ingredients. It was way to dry when I mixed all the flour in. They also did not rise. I uses active dry yeast. It did not work. Next time I will use instant yeast and slowly incorporate the flour. I’m disappointed, but that is how you learn with baking!
These are lovey although all the cinnamon and sugar runs to the bottom of the rolls. What am I doing wrong? Thank you Eva
First time making cinnamon rolls and they turned out really good; easy to follow recipe! Boyfriend & I rate this a 10/10!
The most loved , the best cinnamon rolls 💓💓
My family loved it and asking to make again and again 💘
Thank you so much for sharing the wonderful recipe 🤗🥰
Aw yay! I am so glad these are a hit 🙂❤️
Cinnabon who? The name of this recipe is spot-on. These are absolutely the best cinnamon rolls I’ve ever eaten and the only recipe I’ll ever use going forward! Thank you so much for this recipe, Monique!! I would give 10 stars if I could!
I’ve baked my fair share of cinnamon rolls (my usual go-to was Sally’s) but I was immediately convinced after my first bite. I think the difference is in the bread flour and additional egg yolk, and these are the only adjustments I made:
7g instant yeast
*Although I’m not sure how reliable this information is, I add sugar along with the yeast and warm milk bc I was told sugar helps activate the yeast. Cover and let rest for 5 mins until foamy before adding eggs and melted butter. I used Nuts.com’s “Instant Yeast (Red)” if anyone’s curious. It’s a huge bag which I apparently bought back in December 2021 (wtf?) but I keep it in a freezer-safe ziploc in the freezer and it’s still working flawlessly as of now (May 2023). Just make sure to weigh it out and let sit in your mixing bowl so it can come to room temp while you gather the other ingredients. Also, the proofing step makes sure the yeast is still good.
360g bread flour, plus about 20-60g more (if necessary, depending on humidity) when kneading to reach desired consistency
*I used “King Arthur Unbleached Bread Flour” which weighs 120g per cup so I followed their measurement instead of scooping 3 cups, since scooping generally gives inconsistent amounts in my experience. Buy a scale! Baking is a science!
1 Tbsp ground cinnamon instead of 1.5 Tbsp
*This is just personal preference bc I was afraid the cinnamon flavor would be too strong. Even with 1 Tbsp, it was plenty good and my husband commented that he loved how “cinnamon-y” it tasted so go ahead and do the whole 1.5 Tbsp if you love cinnamon! I used FreshDirect’s “Just FreshDirect Ground Cinnamon” if anyone’s curious.
Light brown sugar instead of dark brown sugar
*I only had light brown sugar on hand but I’m sure the original recipe using dark brown sugar will yield a deeper molasses flavor, yum!
Just a random tip about softening butter for the filling: If you’re impatient or forgetful like me and forget to leave out the butter at room temp, prepare a large sheet of parchment paper, unwrap and place the butter in the center, fold the parchment in half over the butter, then pound away to an even thickness using a sturdy rolling pin, flipping over and pounding the other side, and place on or near the stove while the oven preheats.
I’m back here to bake up a few batches to give away to friends (and my mom obviously, lol) for Mother’s Day along with heating instructions, a small tub of the cream cheese frosting, and fresh berries (and maybe a small bottle of Prosecco and OJ too?). For the best texture (and experience bc why not) I warm up the rolls in a toaster oven or standard oven on the bake setting at 325 – 5 mins from room temp, 7 mins from fridge – then top with frosting while still warm, then immediately serve with fresh berries. You can skip heating it in the toaster oven but I highly recommend it bc it gives a nice crunch to the crust (ty bread flour), the middle is nice and soft, and the frosting spreads more easily and tastes sooooo good when slightly melted from the warm bread.
If you’re still unsure if you should bake these (baking with yeast can seem scary, I know), this is your sign! YOU CAN DO IT! And get those strawberries, blackberries, and blueberries; they are peak season right now (May-June). Your mom, grandma, aunt, siblings, partner, kids, friends, roommates, neighbors, co-workers, everyone, and stomach will thank you. Good luck and Cheers 💜
Katie! Thank you SO much for sharing your tips, they are seriously so helpful and I appreciate you taking the time to write it all out. SO glad you are loving these cinny rolls, they are my absolute fave ❤️
Nice site nice article
I used this recipe again and the scrolls turned out PERFECT. it is truly the best recipe for cinnamon scrolls. That hour and a half rise time definitely pays off, the buns are so soft and pull apart just right. Thank you so much for this recipe, it is now a family favourite.
Of course! I am so glad this recipe is a hit for you and your family ❤️
I am so excited to try this recipe! Do you have any suggestions for making this recipe at high altitude?
Ah great question – I haven’t tested them out at high altitude, so I’d suggest checking the comments for anyone that has or looking for a guide online to help!
These were so easy and turned out so good! If we don’t finish them can we store in the fridge?
So glad you enjoyed! Check out the storing instructions within the post 🙂 You can store them covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!
Hands down my favorite cinnamon recipe… You nailed it! When I make them, I have to make two batches and hide the second one from everyone or I won’t get to eat any myself! I make them just as the recipe states typically, although sometimes I substitute the frosting for homemade caramel sauce instead (also amazing, BTW!)
Love that! Homemade caramel sauce sounds delicious on these, too!
My husband said these were as good as our favourite local cafe cinnamon rolls! My kids were really impressed too and said the were the best cinnamon rolls they’d ever eaten. Will be using this recipe again for sure. Thank you for the recipe!
YAY! The family seal of approval! Haha so happy to hear everyone loved them 🙂
Must try recipe! thank you for sharing. lots of love
They were amazing tasting but it does need a lot more flour first I put in the 2 cups that it called for and mixed it for 8 minutes and I ended up putting 1 cup more flour to get a little bit more of the consistency that it was supposed to be
Yum! Glad these turned out great for you!
Followed the recipe to the letter – except for adding a little extra cinnamon. These were the BEST cinnamon buns I’ve ever eaten. They were so good that I didn’t even make the frosting. FYI: I put them in the frig overnight and baked them next morning.
New post…Followed the recipe to the letter – except for adding a little extra cinnamon. These were the BEST cinnamon buns I’ve ever eaten. They were so good that I didn’t even make the frosting. FYI: I put them in the frig overnight and baked them next morning.
This is seriously the best, Tom! I am so glad you found this recipe and these cinnamon rolls turned out great for you! 🙂 They are almost always a hit!
Delicious.
I was skeptical of my own baking abilities and the recipe did seem AMBITIOUS for me. However, I tried my hand at it. I made one batch and thought “that wasn’t so bad” so I made a second batch just in case, nine weren’t enough. hehe
I served them at our bible study brunch and they WERE A HIT! Thank you for this recipe.
a similar recipe my aunt told me and I really wanted to try it for a while now. Noted. Thanks,
These are hands down some of the best cinnamon rolls I’ve ever made! It does take a while, but so worth it.
These are, hands down, some of the best cinnamon rolls I’ve ever made! It does take a while, but so worth it. Great recipe!
I’ve been making rolls for too many years, clipping recipes that claim they are the best. Last weekend, I tried yours, and they are the best. I followed directions (almost), but using my bread machine for the mixer. Refrigerated them the night before, baking in the morning as directed. They were the softest, tastiest rolls ever. Will be tossing out all the other recipes I’ve clipped in the past and yours if the “forever” recipe. Will also try them as pecan rolls also. Thanks for staying true to the title of your recipe
AHH this is seriously the best, Mary! I am so glad you’re loving this recipe and it has become your “forever” recipe ❤️
This is by far the best recipe I have used. My kids say it was better than Cinnabon! I add 1/2 t of maple extract to both the filling and the frosting and it’s just wonderful!
Ah this is great, glad this recipe is a hit for the whole family!
These were delicious. I didn’t have a 9×9 dish, so i substituted an 8×8. But, it was too small, and the rolls rose up and dripped partially over the side. They were delicious in spite of that, but I will find a 9×9 next time. I wasn’t sure if the brown sugar should be packed, but I chose to go with packed, and used 2 tablespoons of cinnamon. I will be making this recipe again!
LOVE this! Glad these turned out great for you, Mark!
Can I leave my dough overnight and bake next day evening? Also do I need to leave it for a second rising the dough as it is or after making it into rolls?
Hi Sophia – Yes, I have full instructions for how to make these ahead of time in the blog post above!
Thank you for sharing this wonderful recipe! For any one reading this THESE ARE THE BEST CINNAMON ROLLS! I have tried quite a few other recipes and this by far the best!
AH! Thank you so much, I’m excited to hear you’re loving this recipe and it turned out great for you ❤️
Cook time was very off I didn’t cook enough with the time that it said had to put it in four more times. It didn’t give 9 servings it gave 5 if followed the directions exactly and but it didn’t go well it was a mess. Over all taste was just okay it was not great.
Hi Bob – Not sure what could have gone wrong here. It is very important that you let the dough rise long enough (make sure it has doubled in size) and that you are using the correct size pan. Curious what might have gone wrong, because the flavor of these are always amazing!
Made these last night and they’re gone. Made more tonight, they’ll be gone tomorrow. My wife is making me make another batch tomorrow to take to her meeting Monday morning. These things are insanely good.
ahh this is seriously the best. I am so glad this recipe is a hit. They are ALWAYS my go-to!
These are always absolutely incredible. Everyone that I’ve made these for has requested them again. It’s an easy recipe to follow and absolutely delicious! This recipe is adaptable as well. I’ve made this with almond milk, salted and unsalted butter, and regular flour and it doesn’t impact the flavor/texture too much.
YUM! Love these so much and am so glad they are a hit for you too, Shay. ❤️
I made these for Father’s Day breakfast and they were the best cinnamon buns i’ve ever made! Everyone loved them. I did the math wrong and cut them into 12 instead of 9 so they came out a little smaller but still delicious. I put them in the fridge over night and they took a long time to get back to room temperature before baking them. I put a heating pad under the pan to warm them up faster, which worked well. Next time, I will let them rise for 45 mins before putting them in the fridge to see if that helps them get even fluffier. You won’t regret making these!
Hi Desirae – I am so excited to hear that these turned out great for you. Little tip when rising, warm a few towels up & turn your oven on to help the rising process, especially if your house is a little cooler. 🙂
THE RECIPE WAS GOOD BUT THE TEXTURE WASNT AS SOFT AS AI WANTED, AND I NOTICED AFTER THAT NO NUTRITIONAL VALUE WAS LISTED WITH THIS RECIPE WHICH WAS DISAPOINTING
This recipe for making cinnamon rolls was absolutely fantastic, resulting in a batch of deliciously enticing treats. Every step of the process was a joy, and watching the dough transform and grow was nothing short of mesmerizing. They are better than bakery and Ikea cinnamon rolls. Also, the sweetness is perfectly balanced, you won’t get tired of it.
Indeed, the process of making cinnamon rolls may require some effort in terms of washing numerous dishes, but I assure you that the end result is well worth it. While the sight of a sink filled with utensils and bowls might initially seem daunting, the satisfaction of biting into a warm, freshly baked cinnamon roll makes all the dishwashing worthwhile.
Aww this means so much to me, Ale. I am so glad you’re loving this recipe as much as I do. Thank you so much for your review ❤️
I just had to leave a comment after trying “The Best Cinnamon Rolls You’ll Ever Eat” recipe. And let me tell you, these cinnamon rolls are absolute perfection!
From the moment I took my first bite, I was transported to cinnamon heaven. The rolls were incredibly soft, fluffy, and just the right amount of sweet. The aroma of cinnamon wafting through the kitchen was simply irresistible.
The recipe itself was easy to follow, and the step-by-step instructions ensured that even a novice baker like myself could achieve excellent results. The dough came together beautifully, and the filling of cinnamon and sugar was spot-on. The cream cheese icing was the perfect finishing touch, adding a creamy and tangy element to complement the sweetness.
What sets these cinnamon rolls apart is the attention to detail. The dough was perfectly proofed, resulting in a light and airy texture. The generous amount of cinnamon and sugar filling was evenly distributed, creating a deliciously gooey and flavorful center in every bite. It’s clear that a lot of love and expertise went into developing this recipe.
I also appreciate the customization options provided in the recipe. Whether it’s adding nuts, raisins, or even a drizzle of caramel, the possibilities to make these rolls your own are endless.
“The Best Cinnamon Rolls You’ll Ever Eat” recipe has quickly become a staple in my household. It’s a treat that brings joy to weekend breakfasts, special occasions, and even a cozy afternoon snack. I can confidently say that these cinnamon rolls live up to their name and are truly the best I’ve ever had.
Thank you for sharing this incredible recipe with us. It’s a true gem that deserves all the praise. I can’t wait to try more of your delicious creations in the future!
This seriously means the world to me! Thank you so much for your review, I am so glad you’re loving these cinnamon rolls as much as I do ❤️
Thank you for sharing this incredible recipe with us. It’s a true gem that deserves all the praise. I can’t wait to try more of your delicious creations in the future!
Aw thank you so much ❤️
I have to say I have tried MANY cinnamon rolls recipes and this is the best! Definitely use this one above all else.
Ahh I’m so glad! Thank you!
I have made these cinnamon rolls a few times now, and this is my favorite and go-to recipe. I love making these. The first time I made them, it didn’t have the sweetness I was looking for. So, I adjusted the sugar in the dough to 1/2 cup sugar and I use 4 tbs butter and 1 cup of milk. It gives it extra richness otherwise it is absolutely perfect.
P.S. I have a magnet on my refrigerator that says, “I want buns of steel but also buns of cinnamon.” lol 😆 😋
So happy these are a go-to for you!! And omg that magnet is incredible, I need it 🤣
In conquering my fear of using yeast I made the & followed the recipe except used AP, it’s what had on hand. The 1st rise was beautiful (sigh) of relief. I put in fridge to bake in the morning. Let it sit on the counter for about an hour. The rose a bit more! Then I baked for about 30 minutes. They looked beautiful and the house smelled amazing. After cooling for 10 minutes I iced them. I have a hard time eating breads because cancer treatment wrecked my saliva glands. But I had to try one, even if it was 1 bite. An hour later I finished it with the help of milk. It was fantastic! Not too yeasty, just right. Soft with a bit of chew. It was worth the effort I had to put in to be able to eat it. Absolutely divine. Thank you for sharing! It made my weekend to have such wonderful flavors in my mouth after months of bland food & protein shakes.
This comment reads like a story! Love it. Thank you for sharing, Cindy. I’m so thrilled you enjoyed these ❤️ Best of luck with your treatment.
Very easy recipe to follow, Thank you! I am not sure I like the “uncooked-ness” of the cinnamon roll, it tastes unfinished and uncooked. I do not particularly like the flavor of the cinnamon roll itself. I dO love how easy the recipe was to follow and how I was able to make it the night before for breakfast the next day. Thank you for sharing your recipe! I may have to do some changes of my own next time to get the flavor I am looking for.
Hi, Sab! They definitely shouldn’t taste undercooked. Do you think they should have stayed in the oven longer? Let me know if you end up trying them again!
Could I make your cinnamon roll gluten free or do you have any suggestions? My daughter in law raves about your recipe. Thank you.
Hi! I’m so sorry to say that I wouldn’t recommend making these GF. The glutens in the flour are what make them extra fluffy. I do have a delicious grain free cinnamon roll cookie recipe you might like, though!