Perfect Cinnamon Rolls

  The Perfect Cinnamon Rolls are packed with brown sugar, cinnamon, butter and icing. This delicious breakfast is always a huge hit!

cinnamon roll recipe

Perfect 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.

Cinnamon Roll Recipe

Here is most of the ingredients for your cinnamon roll recipe! Simple pantry items.

How To Make Perfect Cinnamon Rolls

  1. 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.
  2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 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.
  3. Take 4 tablespoons softened butter and spread over 13×17 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.

How To Make Cinnamon Roll Frosting

  1. 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.

Cinnamon Roll Recipe

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.

Homemade Cinnamon Rolls

Pour in the sugar next.

Homemade Cinnamon Rolls

Time to add the egg and mix with the dough hook attachment until nice and combined.

Homemade Cinnamon Rolls

Add the dry ingredients next. Very important to scrape your edges as you keep adding flour.

Homemade Cinnamon Rolls

How Long Do I Knead Cinnamon Roll Dough?

Let the dough kneed for 7 minutes. When dough is ready, transfer to a large bowl.

Homemade Cinnamon Rolls

Dough should double in size, about an hour. My favorite part. After it’s doubled, give it a good punch.

Homemade Cinnamon Rolls

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.

Homemade Cinnamon Rolls

How Big Should I Roll Cinnamon Roll Dough?

Dough should be approximately 19-24 inches wide.

Homemade Cinnamon Rolls

Should be about 14 inches long.

Homemade Cinnamon Rolls

Butter your dough.

Homemade Cinnamon Rolls

For the cinnamon sugar filling, combine sugars and cinnamon into a medium mixing bowl.

Homemade Cinnamon Rolls

Sprinkle generously over the buttered dough.

Homemade Cinnamon Rolls

How To Roll The Dough

Time to roll it all up. Start with your wide end.

Homemade Cinnamon Rolls

Looks like a perfect little log shape. Place seam side down on the counter before slicing.

Homemade Cinnamon Rolls

There are a few ways to go about slicing your rolls, but my favorite is using some dental floss. Makes a perfect clean cut without smashing the rolls. Give it a try!

Homemade Cinnamon Rolls

Keep slicing them until you reach the end. I do about 1 1/2 inch slices.

cinnamon roll recipe

Butter your pans and sprinkle 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.

How Long Should I Let Cinnamon Roll Dough Rise?

Place rolls into a barely warm oven to rise. Plan on about 40-45 minutes to rise.

cinnamon roll recipe

Perfect! Now pre-heat your oven and get ready to bake!

cinnamon roll recipe

Bake until nice and golden. 15-17 minutes at 350 degrees F.

cinnamon roll recipe

Cinnamon Roll Icing

Whip up my simple cream cheese frosting that makes the best cinnamon roll icing! Spread frosting over your warm rolls and watch it melt into the swirls.

cinnamon roll recipe

Here you have my perfect cinnamon roll recipe.

cinnamon roll recipe

So excited for you to try them!

cinnamon roll recipe

Tips For Making Perfect Cinnamon Rolls

  1. Check yourActive Dry Yeast to make sure it’s fresh before getting started.
  2. Don’t substitute any ingredients in recipe for best results
  3. Serve warm
  4. Store leftover rolls in an airtight container for 3 days in refrigerator. Warm up before re-serving.

Perfect Cinnamon Rolls

The Perfect Cinnamon Rolls are packed with brown sugar, cinnamon, butter and icing. This delicious breakfast is always a huge hit!
Course: Dessert
Cuisine: American
Prep Time 2 hrs
Cook Time 17 mins
Total Time 2 hrs 17 mins
Servings: 18 rolls
Calories: 417kcal
Print Pin Rate

Equipment

  • Oven
  • stand mixer
  • hand mixer

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 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 14x24 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 on bottom of 9x13 inch pan 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.

Video

Notes

You can also use two 8x8 inch tin pans that make great gifts during the Holidays.

Nutrition

Calories: 417kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 98mg | Fiber: 2g | Sugar: 43g | Vitamin A: 515IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1.7mg
Keywords: best cinnamon rolls recipe, cinnamon rolls from scratch, homemade cinnamon rolls, homemade cinnamon rolls recipe, how to make cinnamon rolls, how to make homemade cinnamon rolls

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170 Responses
  1. Tyler Norman

    Wonder what your thoughts are…..Made this three times today and not once did the dough rise. Made sure everything was warm enough for yeast to rise (110-115 degrees). Placed in a warm oven with a pan of hot water like you recommend. Yeast was brand new. literally followed step by step. and nothing. any idea why it did not rise?

  2. Grand Marshal

    These are THE BEST cinnamon rolls I’ve ever tasted. They are so soft and yummy! Perfect recipe. Next I’ll be trying with gluten free flour.

    1. Amanda

      My cinnamon rolls didn’t rise! The dough originally rised after 50 minutes. After I cut my cinnamon rolls they did look like they had more flour on the edges than yours did. Could that be why? I’m going to bake them now to see how they come out. I’m bummed they didn’t rise though.

    1. Sheila

      Thats what i do with a cinnamon roll recipe. If you roll them up and cut them and pan them the night before, it makes it easier to prep in the morning. then all you have to do is pull them out and proof them in the oven till theyve risen, and bake! Also I sometimes prep my frosting the night before too, then just remove from fridge to soften while the rolls bake and youre good to go!

  3. Brenda

    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

  4. Gracie

    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.

    1. Lori Hathcock

      I thought the same but the instructions says to place on floured base and knead until now longer sticky, butter bowl and let rise. Mine is on 2nd rise and is looking perfect

  5. Mary C

    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.

  6. 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!

    1. Laura

      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.

  7. Malena

    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!

  8. Katherine

    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

  9. Sandy

    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!

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  11. 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 🙂

  12. Christine

    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!

  13. Michelle

    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!

  14. Emily

    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.

    1. Sheila

      Hi Emily, a packet of yeast is approx 2 and 1/4 TSP. Shes using 1 and a half TBSP. 3 tsp equals one TBSP, 1 and a half TBSP would be 2 packets of yeast. I just did the math myself lol so I hope this helps!

  15. Mary C.

    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!

  16. Sarah

    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!

  17. Phyllis

    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!

  18. Diane

    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??

  19. Kathryn

    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.

    1. Nevila

      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 🙂

  20. Corrine Ferraro

    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!

  21. 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.

  22. Grace Rose

    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!

  23. Caitlin

    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!

  24. Debe

    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!!!!

  25. Laura

    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.

  26. Carine

    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.

  27. Catherine umandal

    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.

  28. Megan

    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.}

  29. 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 🙂

  30. Denise

    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

  31. Rocio

    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!

  32. 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.

  33. 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!!

  34. Hayley

    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!

  35. Sara

    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!

  36. Sarah

    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?

  37. Susan

    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!!

  38. Angie R.

    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!

  39. 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!

  40. Christina

    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!

  41. Daurie

    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 😉

  42. 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

  43. 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!

  44. Karla a

    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

  45. H

    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.

  46. Kathy

    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!!

  47. Cristy

    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?

  48. Makenzie M

    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.

  49. Kim

    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.

  50. 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

  51. Carol

    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……

  52. 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!

  53. april

    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?

  54. Dianna Belle

    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…

  55. Rachel H.

    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??

  56. andrea

    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!

  57. deb in sc

    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?

  58. 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

  59. 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!

  60. 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

  61. 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!

  62. 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!

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