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Print Recipe 
Aug
30
2018Perfect Cinnamon Rolls
Tags: cinnamon rolls, cream cheese frosting, special occasion, yeast
Sharing my favorite cinnamon rolls today! Best Cinnamon Rolls, packed with butter, cinnamon, brown sugar and icing….everyone raves about these!
Homemade Cinnamon Rolls
You ready for the best cinnamon roll recipe?
I think everyone has their own idea of what makes perfect cinnamon rolls. For me….I like the rolls soft with LOTS of buttery cinnamon and sugar swirled throughout. There’s nothing worse than anticipating that first bite of a cinnamon roll and it’s dry and bread-like with minimal cinnamon goodness right?
So, there you have it, I call these my perfect rolls because my dough is amazingly soft with gobs and gobs of butter/cinnamon/sugar swirled and as you can see I kinda like a touch of cream cheese frosting on top. If this sounds like the kind of cinnamon roll you like as well……you might want to make these 🙂
Try my Cinnamon Roll Bubble Bites too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Cinnamon Rolls
Here is most of the ingredients for your cinnamon roll recipe! Simple pantry items.
Start by letting your yeast double with some warm water and sugar. Once it’s doubled, add your warm milk and melted butter to the bowl.
Pour in the sugar next.
Time to add the egg and mix with the dough hook attachment until nice and combined.
Add the dry ingredients next. Very important to scrape your edges as you keep adding flour.
Let the dough kneed for 7 minutes. When dough is ready, transfer to a large bowl.
Dough should double in size, about an hour.
My favorite part. After it’s doubled, give it a good punch.
Transfer your dough to a floured counter top and dust with flour as well as your hands.
Break out your favorite rolling pin and get rolling. Don’t forget to dust it with flour too.
You are going for a large rectangle shape.
Like so! Should be approximately 19 inches wide.
Should be about 14 inches long.
Butter your dough.
For the cinnamon sugar filling, combine sugars and cinnamon into a medium mixing bowl.
Sprinkle generously over the buttered dough.
Time to roll it all up. Start with your wide end.
Looks like a perfect little log shape.
There are a few ways to go about slicing your rolls, but my favorite is using some good ol’ dental floss. Makes a perfect clean cut without smashing the rolls. Give it a try!
Keep slicing them until you reach the end. I do about 1 1/2 inch slices.
I like to butter my pan and sprinkle it with brown sugar. Makes for a sweet buttery bottom.
Line them all up, nice and close to each other giving a little room in between for rising.
Let Cinnamon Rolls Rise for 40-45 Minutes
Place rolls into a barely warm oven to rise. Usually cuts down 15 minutes 🙂 Plan on about 40-45 minutes to rise.
Perfect! Now pre-heat your oven and get ready to bake!
Bake until nice and golden.
Cinnamon Roll Icing
Whip up a simple cream cheese frosting that makes the best cinnamon roll icing!
Spread that fabulous frosting over your warm rolls and watch it melt into the swirls.
Here you have my perfect cinnamon roll recipe.
So excited for you to try them!
Tips For Making Cinnamon Rolls
- Check yourActive Dry Yeast to make sure it’s fresh before getting started.
- Don’t substitute any ingredients in recipe for best results
- Serve warm
- Store leftover rolls in an airtight container for 3 days. Warm up before re-serving.
Perfect Cinnamon Rolls
Prep Time
2 hrs
Cook Time
17 mins
Total Time
2 hrs 17 mins
Course: Dessert
Cuisine: American
Keyword: baking, banana bread, best cinnamon roll recipe, best cinnamon rolls, cinnamon roll frosting, cinnamon roll recipe, cinnamon roll recipes, cinnamon rolls, dessert, homemade cinnamon rolls, homemade cinnamon rolls recipe, homemead, how to make cinnamon rolls
Servings: 18
Calories: 417 kcal
Ingredients
- 1 1/2 tablespoons Active Dry Yeast
- 1 1/2 tablespoons granulated sugar
- 1/2 cup warm water 115 degrees F.
- 8 tablespoons 1stick unsalted melted butter
- 3/4 cup warmed whole milk or heavy cream 115 degrees F.
- 3/4 cup granulated sugar
- 1 large egg
- 4 cups Gold Medal all purpose flour plus more for dusting counters
- 1 teaspoon kosher salt
Cinnamon/Sugar Layer
- 8 tablespoons 1stick unsalted softened butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- 4 tablespoons softened unsalted butter for buttering pan
- 1/4 cup packed light brown sugar for sprinkling over buttered pan
Frosting
- 8 ounces softened cream cheese
- 8 tablespoons 1 stick softened unsalted butter
- 2-3 cups powdered sugar
Instructions
- Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
- Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14x19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
- Take 4 tablespoons softened butter and spread over 13x17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
- Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
Nutrition Facts
Perfect Cinnamon Rolls
Amount Per Serving
Calories 417 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 50mg 17%
Sodium 272mg 11%
Potassium 98mg 3%
Total Carbohydrates 67g 22%
Dietary Fiber 2g 8%
Sugars 43g
Protein 4g 8%
Vitamin A 10.3%
Vitamin C 0.1%
Calcium 7%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Thanks for all the step by step pictures, Jenny. You made perfection look easy & attainable…marvelous! I love cinn rolls!
Those actually look insanely delicious. And I love your dental floss idea, I never would have thought of that!
Oh boy…I am VERY much in love with these!
These look amazing! I really need to get over my fear of yeast 🙂
Want. These. Now. Do you deliver? I’d also like your little stinker to come over and make those sweet goofy faces in MY kitchen! 😉
PErfect according to me, too!
Your son cracks me up! And as long as you are delivering to Bridget would you mind swinging by? I’ll take 4. I tip well. 🙂
Wish I had one pr two for breakfast!
Oh my gosh, those are the most gorgeous cinnamon rolls ever!
Now I have a serious craving for cinnamon rolls!! And I love how you put brown sugar on the bottom – great idea!
mmm these look sinfully good! your son and niece look alike! 🙂 adorable!
These look amazing – craving cinnamon rolls now!
Looks almost like our recipe except I add dry French Vanilla pudding to the dough.
Yours are so beautiful! Now I’m craving cinnamon rolls something fierce!
Oooh we must make the same one Kristen! Mmm, love it! =)
That sounds heavenly! How much of the pudding do you put in there??
You KNOW I started eating healthy and working out consistently today, right?
Is it awful that I already want something else…with cream cheese frosting melted in?
YUM!
my mouth is watering… this sounds amazing! I need to give these a try even though I’m deathly afraid of working with yeast.
Seriously!?! WOW! Just jusding from the pictures – these do look like thay are the very best ever!! Your little helpers are so sweet! I ahve only just started using yeast ( I have always avoided it cuz the rising time has always put me off!) but i will certainly give these a try – I know my husband will probably give you some sort of award for these!
yep, i’d say these are perfect! and i totally do the dental floss trick too – works every time 🙂
love these! My mouth is now watering
Question: can you use your bread machine up to the first rise?
Love how you just roll this right our on your counter.
Love how BRIGHT your kitchen is!
LOVE cinnamon rolls!
I’ll have to try this!
Can’t wait for the cookbook Jenny!
Miss you girls in Seattle!
xo
Cannot wait to make these!!!
My mouth is watering! Gooey, cinnamon-y, cream cheese goodness right there!
Ohhh, these DO look perfect 🙂 I love your tip about the dental floss, I’ll be sure to try that out.
Yum, those do look pretty perfect!
All I can say is WOW! (And I have got to get one of those mixers. It’s going on my Christmas list.)
And now I’m craving Cinnamon Rolls.. Great idea with the dental floss!
Perfect IS the only way to describe what’s in that pan. I so want to eat these.
Amazing Photography too! 🙂 I looked around for you in Seattle and you were no where to be found! I had a really great time and learned a lot, hope you did too!
love that tip for cutting them! they look perfect to me 🙂
you make them look so simple!!! but i have made them before, so i am on to you! 😉
Dental floss to cut the cinnamon rolls?? Genius! These look incredible, and I love the step-by-step instructions.
I could eat cinnamon rolls every day if my waistline allowed. LOVE this recipe, Jenny!
YUM, I love cinnamon rolls! I usually just slice them using my pastry scraper. Let me ask, does that spatula loose it’s end? Does it come off? Looking for ones that don’t, I hate scraping a cookie dough bowl or thick frosting and it comes off. lol
your recipe keeps saying 8 tablespoons of butter, but you are labeling that as 1/2 a stick….I think 8 tbsp of butter is a whole stick?
My apologies, it is 1 stick, just edited that.
These look delicious. I’ll have to try this recipe.
YUUUUUMMMMY!!!
Looks exactly how I like cinnamon rolls…nice & gooey!
Your cinnamon rolls look perfect to me! YUM!
Wait– is it 8 tbs of butter each time? Or half a stick? Isn’t a full stick 8 tbs? I’m so confused…
I’m having major Kitchenaid envy right now. L-O-V-E your pink mixer. And the cinnamon rolls look amazing too!
the only issue i have with this recipe is that you have it marked down as 1/2 stick of butter or 8 tablespoons.
8 tablespoons of butter is 1 full stick.
which one is the proper amount?
thank you!
You have some great looking counter tops. I have white tile like that and I can’t seem to keep them clean enough! How do you clean yours??
You are right, these are perfect! I am certainly craving one of these warm cinnamon rolls right now! 🙂
Can these be made the night before and baked the next morning? Any suggestion how to go about it?
wow these look great!
Have you ever seen or made a recipe for cinnamon rolls where it calls for; condensed milk poured over the top and the rising of the rolls is overnight in the refrigerator? I cannot find this recipe anywhere, but remember that they were awesome moist and had that little crisp edge to them.. But I was a kid, and now I am an old fart.. so maybe my memory is bad…
These are absolutely gorgeous girl!! I love all your photos, and I wish I had one of these on my flight right now!! 🙂 xoxo
Wow, they look delicious! And I L-O-V-E the your stand mixer! What a pretty color!
Jenny those look AMAZING!!! I bet they are the perfect cinnamon rolls!!! I will have to give these a shot. I love that you get the kids involved–learning while having fun, right?
Im on WW and my weigh in is on Wednesday morning so by the afternoon I think I will be eating 2 of these delicious looking cinnamon rolls!!! I’m so drooling
Wowsers, those do look perfect! I bet the kiddos think so too!
I agree with you that these look (and I bet taste) perfect! I love the dental floss idea! I never even thought about that! 🙂
Oh my gracious! It looks and sounds like we have the exact same taste in cinnamon rolls!
omgahh school`s almost over for me…so that means i`ll have time to make these! i lovee loads of butter and cinnamon! hehe, thanks for sharing! looks drool-worthy!
Jenny-I don’t know whether to hug you or send you to the naughty corner…..I love making bread-especially cinnamon rolls and these look delicious.
Cream cheese frosting……….ohhhh my……..
How about this-party in the naughty corner and we eat lots and lots of cinnamon rolls? 😉
Thanks so much for sharing this wonderful recipe……
Okay, so I’m going to be one of those crazy commenters and ask…can I freeze these without the frosting? Should I freeze the dough or freeze them baked…
The only reason I’m asking (like a crazy person) is that I’m marking stuff to freeze in October for before the baby is here…
They look amazing!! Obvi
Love the pictures, love the recipe and love the idea of using dental floss–can’t wait to try the df with my Veggie Cheese Rollups.
Keep writing…
these are DEFINITELY perfect! i love that your kids and family members cook with you. it’s so fun!
I made these Cinnamon Rolls this afternoon. They had the gooey factor going on which was loved by my husband. Just one complaint. We found the dough was not sweet enough. Other than that they were delicious. Will be making these again but will add more sugar to the dough. Give them a try you won’t regret it. Thanks so much for the recipe.
How do you clean up the flour off your counter? When I try to just dust it off, I get it all over the floor and when I use something wet it sticks to my counter.
I love so many things about this – the dental floss trick (for real?!), that you used a sheet pan, that these are loaded with cinnamon (mmmm) and I’m totally in love with your owl jar. Super cute.
OMG…these look amazing. Imagine the look on my kids’ faces tomorrow morning when I surprise them with these for breakfast on their FIRST DAY OF SUMMER VACATION! See what you do? YOU got my kids to adore ME! Thanks for this!
On another note–any thoughts on whether the dough can be frozen for cooking later?
Wow! Those looks delicious! I’ll try your recipe!
Thanks for share..
I dont have a stand mixer =/ Can I use a hand held mixer and get the same results?
I love your blog! It’s a lot of fun to watch. Just as an FYI, when I printed your cinnamon roll recipe, the ads printed also. I wish you the best with your pregnancy!!
These are beautiful! I cannot wait to try them myself. Thanks for the detailed instructions and pictures!
Thanks for this awesome recipe. I’ve been craving these since the moment I saw them pop up on your website. They came out so perfect! 🙂 Cheers.
I have a question, I am in a quest for the perfect cinnamon roll – too me that is soft, dense, yeasty, chewy roll stuffed with lots of buttery cinnamon filling – so would you say yours are the light and fluffy version or the dense and chewy version- I don’t know if you have ever made Pioneer Womans recipe but to me those are light and fluffy – good but not what I am looking for? Yours look delicious1
I can’t wait to make these! Yummy!
Oh wow. These truly do look perfect! I can smell them already
Just made these for our “rainy day snack” – and all I have to say is THANK YOU!! I have tried many cinnamon roll recipes and this is hands down the best I have ever made! The only difference is I add heavy cream to my frosting and whip it for several minutes – (like Cinabon) and put it on each roll with an ice cream scoop and let it melt down the warm roll!! Thanks again!! This is a keeper!
Now these are fantastic looking rolls and I love the step by step tutorial! If only I had the time right now 🙂
Cheers..
Yum….they look so good!! 🙂
OMG!!!! I made these the other day and EVERYONE loved them! they were easy and my hubby said the best he’s ever eaten! thank you so much! on Wednesday I will be making the one you posted today 🙂
Mandy
Just made these and they really are the most delicious cinnamon rolls ever!! The butter and brown sugar on the bottom of the pan is the trick! I will start my diet tomorrow 😉
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I want to make these ahead an freeze them. Any suggestions? Would I freeze them after they are cut, on the pan and have risen? Thanks!
I made these today and they are fabulous. Every bit as delicious as they look. Even my non sweet eating husband is eating one and when my lazy teenaged boys finally get out of bed, they will be gone. Really great recipe. Thanks!
These look yummy! I need to try this recipe ASAP!
I saw where this question was asked, but didn’t see an answer. Can these be made the day before and then baked in the morning? If so, at what point would you put them in the fridge and then what would the steps be in the morning? Thanks!
I’ve never had much luck making homemade cinnamon rolls. I’ll have to give your recipe a try and see how they turn out!
These really do look so yummy!! thanks for such great directions! I noticed your Kitchenaid mixer….thinking about purchasing my first one! Any recommendations? Do you love it?!!? What size/motor size is necessary for basic baking and cooking?! Thanks for your input….and a great website!!
I tried this and something went wrong. When I left the dough to rise, it did somewhat, but the butter had started separating.
Is that supposed to happen? If not, what did I do wrong?
I absolutely have to make these this week. They look perfect!
I just wanted to say I made these–and they were the BEST!!! The dental floss trick was also very helpful. Again, these were so so good. Thank you for sharing!
I’ve never worked with yeast before and I don’t have a stand mixer. What would you suggest? I’m hosting Thanksgiving brunch over here tomorrow and would love to make these!
I have made these twice now and they are delicious!!!! Thanks!
I would love to know where to get a pink stand mixer like that…I’ve been looking everywhere.
Can these be made the night before? Sit in the fridge and rise in the morning for 45 minutes? Would I have to alter the amount of yeast?
Made these yesterday and love them. A big hit with our family and I’ll definitely make them again.
So glad to hear it! Thanks for sharing 🙂
YUM!!! My weakness! I am making these right now. Just waiting for them to rise. Thank you for this great recipe.
Can you make it without the cream cheese?
Can I use instant dry yeast instead of active dry yeast? If possible, should I use the same amount?
Excellent post. I certainly appreciate this website.
Stick with it!
My family members always say that I am killing my time here
at net, but I know I am getting experience everyday by reading such fastidious articles.
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Oh my goodness! Incredible article dude! Thank you, However I
am encountering troubles with your RSS. I don’t know why I am unable to subscribe to it. Is there anybody getting the same RSS problems? Anyone who knows the solution will you kindly respond? Thanks!!
My partner and I stumbled over here by a different web address
and thought I should check things out. I like what I see so i am just following you.
Look forward to checking out your web page yet again.
Can’t wait to try these! Do you have some sort of liner on your cookie sheet? What is the purpose? I’m intrigued…
This is SUCH a wonderful recipe! Thank you sooooo much for sharing it with us. I’m from Argentina but I went to the States as an exchange student, and cinnamon buns are the sweet treat I miss the most. They don’t sell them here but these actually taste better than the ones you buy at the store!
I cut the recipe in half and still managed to get 15 huge cinnamon buns.
Thank you once again, I love your blog!
My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise
I had to leave a comment and say thank you!! I just made these yesterday and they are the best cinnamon rolls I’ve ever had!!!! They truly are perfect. I just recently found out about vietnamese cinnamon – the best cinnamon in the world – the difference in taste is amazing. If you haven’t tried vietnamese cinnamon give it a try – it will knock your socks off!!! Thanks again 🙂
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This really is the perfect cinnamon roll recipe. I’ve been looking for one for a long time, and I’m so happy this one came along 🙂
I saw a chocolate cinnamon roll recipe on Pinterest, and want to try that, but I’d rather use this recipe because they are so soft and I know they’ll be great! Do you have any advice for taking a recipe and making it chocolate? I assume I’d just add cocoa powder, but should I add more liquid or take away part of the dry ingredients or anything? Do you think simply adding 1/3 cup cocoa powder to your recipe would make it work without making them dry. {Seriously, I don’t want to mess with perfection, but I am curious about chocolate cinnamon rolls.}
Just made these today – delishness!!!!!!!! Will definitely make them again!
So glad to hear it Gail! They are our favorite!
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Hi,
Your recipe looks yummy! I’ m excited to try it. Just a question, how do i substitute the yeast you used in your recipe with the instant yeast i already have? Will it be the same amount? Further, would it also give a good result if i mix the ingredients manually, meaning no machine involved in the process of mixing? Thanks for your help.
I just made these, about to take them out of the oven. They were so easy to make. I’ll let you know in 10 minutes what they taste like.
So glad to hear it Carine!! Let me know what you thought!!
Can i use cinnamon powder instead of ground cinnamon? and if so, how much?
Thanks! 🙂
These were amazing! Found the recipe on Pinterest. I made them today. I’ve always wanted to attempt homemade cinnamon rolls. Time consuming but well worth it.
So glad to hear it Laura! Thanks for the feedback 🙂
Once they rise for the second time can the be put in the refridgerator until the next day?
Have you ever let the dough rise overnight?
Can I do everything up to the baking the day before? I would like to make these for the first day of school, but know that I won’t have hours to wait for rising. So the step before baking… do I put them in the fridge or leave them out? Thanks!!!!
These are incredible!!! Made them last night and we can not stay away from them! Great recipe – thanks for sharing!!!
Followed this recipe exactly and they turned out amazing! Skipped out on the icing with cream cheese and opted for a sugar glaze topping. Thank you for the recipe. The whole family loved them and I’m sure the rest won’t last long!
Ty. Cannot wait to try these.
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I have been looking for a cinnamon roll recipe that was not dry. Found these and looked quite similar to the ones we had at home. I just made them today, and my husband really likes them. Thanks!
Worthwhile facts. Fortuitous my family I stumbled upon your web site by chance, and i’m stunned precisely why this specific coincidence didn’t came into being before! I added the idea.
These look absolutely scrumptious! ,cant wait to try them,my daughter loves cinnamon rolls,thanks for this recipe.
Love this recipe! I’ve seen the question asked but no answer…can you refrigerate or freeze the cinnamon rolls and bake the next morning or at a later point in time? Would love to have these Christmas morning!
What temperature do you recommend for a “barely warm oven”?
These do look perfect! I’m already thinking ahead to my Christmas morning breakfast, and I was wondering if you could do all of the prep the night before, refrigerate over night, then bake/make the frosting the morning of.
Hi Kathryn,
I’ve tried this recipe by preparing everything a night ahead, and let the cinnamon rolls rise overnight in the oven ( not warm oven of course) and baked them next morning. It is the same result.
I’ve added this recipe to my family’s favorite recipe ever 🙂
i made these a week ago and they are awesome. i have one question. can i make them and after cutting them freeze them? i would think this would work and then take them out and let them rise and then bake….kinda like the ones you can buy only 100 times better….what do you think??
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Why wont my dough rise??? 🙁
These look amazing! I am also wondering if these can be made ahead then baked. Thinking these would be amazing for Christmas morning but wouldn’t want to get up at 4 in the morning to make them, even though I’m sure they would be well worth it!
Thanks in advance for your prompt reply and suggestions!
Merry Christmas!
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These are amazing! It has become my new go to recipe for cinnamon rolls!!
Can these be made ahead and placed in the fridge overnight?
would powdered milk or almond milk work as well?
I am nervous about putting a cloth in the oven. What type of cloth do you put in the oven? I don’t want Torino it catching on fire!
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These were perfect. Rave reviews. It’sy new go-to recipe!
I just made these and they are wonderful! Had 1 little problem though. I used two small pans and the second pan that was not completely full baked perfectly. The full pan looked perfect but was not cooked in the middle. I had already iced them because they looked med brown and appeared done. When I served it the bottom half was uncooked. Very disappointing. Will be attempting again tomorrow. The one pan was that good, so I will do again. Thanks for the recipe!
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Made them yesterday Saturday June 13, 2015 best recipe for cinnamon rolls I made added raisins
Please specify how many packets of yeast to use not just the tablespoons. My rolls were ruined because I didn’t use enough and since this is like a 4 hour process it’s too late to start over.
These rolls made my boyfriend really really happy!! We don’t have a mixer so we did it all by hand and they came out perfect. It’s an awesome recipe, thanks so much!
I would like to make these in advance for a brunch I have coming up. Have you ever frozen the dough? If so, can you tell me how? Do they need to be partially baked? Thanks so much!
I ended up using closer to 5 cups of flour because it 4 cups it was very soupy. Is this normal
These were by FAR the most delicious, fluffy, and gigantic cinnamon rolls that I have ever made.
This recipe was PERFECT and easy (well at least for me) to execute!
If you’re thinking about making these, I recommend that you make them RIGHT NOW. Don’t hesitate, because you will absolutely love these. Thank you so much for this recipe. This is going into my “traditions” pile that I bake for my family.
Enjoy All 🙂
Thanks for your comment Briana! Glad it was a success for you!
期待,
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can you make the rolls the night before?
Can these be made ahead? Can they be frozen? I just don’t ever anticipate having enough people at one time to serve these to. By the way, these look heavenly!
I made these for the first time and they were so wonderful, now I’ve made them three times since and I cannot get the dough to rise in the oven the second time. Please help me, I feel like I’m following the directions! I don’t know why it happened once and now I just keep wasting precious ingredients
Hi! I love this recipe, i hate dry, bread like, cinnamon rolls. My family has been asking for me to do this, im from argentina and caramel doesnt really exist here as a common product you can buy. They want me to add caramel to the buns. Should i make some caramel and add it to the roles before the icing? Or should y mix it with the cream cheese icing before? Thank u so much!
Do you ever make these the night before – but bake them in the morning? Just wondering how they turned out!
Thank you!
Annie
I did make these the night before. Did everything, covered them tightly in plastic, and put in the fridge. The next morning I let them sit out and come to room temperature before cooking them (read on several other sites to do this). I now make these every Christmas morning.
Wow, I LOVE the your stand mixer!
I have had this saved on Pinterest forever. Cinnamon Rolls (in the shape of a Christmas tree) are a Christmas tradition in my family, but we had never made them from scratch. I made these this year, and they were seriously the BEST cinnamon rolls any of us have ever tasted! Awesome recipe!
Making them for the 5th time super easy and awesome! !!
I have made these many times and they are the BEST! I just ice with powdered sugar with a little milk added to desired consistancy. 3 sticks of butter for the whole recipe is a little much for me, and this works good for me.
My dough did not turn out right. I added the flour and when it was done kneading it had the consistence of batter not dough. I added lots more flour and I’m hoping they turn out alright.
[…] Perfect Cinnamon Rolls […]
Made these for Christmas morning (after a false start). These may have become my family’s new favorite. Easy to make and delicious! I made a dozen in a 9 x 13 pain and the rest of the dough became a loaf of cinnamon bread. Yummy! Thanks for this lovely recipe
I make this recipe every Friday. My son loves cinnamon rolls
These look AMAZING!!! Could you make these the night before and then bake in the morning??
[…] a cinnamon roll recipe might be some of my favorite desserts ever. If you love cinnamon rolls, I think you are going to […]
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What brand of yeast do you recommend?
Thanks for sharing ur reciepe i made it now it was so fantastic and soft dough.
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