Cinnamon Rolls Recipe – These easy homemade cinnamon rolls are the best I’ve ever tasted! They are so soft and delicious with a classic cinnamon swirl and topped with cream cheese frosting! This recipe includes options for making ahead and baking fresh the next morning and freezing them for later!

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

This cinnamon roll recipe is a definite family favorite. It is my husband Bart’s recipe. He took his mother’s prized cinnamon roll recipe and tweaked it to make the most perfect cinnamon rolls I’ve ever tasted. They are made from scratch, soft, fluffy, tender, and have the perfect ratio of cinnamon with just the right amount of cream cheese frosting on top!

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

How to Make the Best Cinnamon Rolls

Every time Bart made his cinnamon rolls and shared them with family and friends, he would always get requests for the recipe or for him to start selling them! ♥️ Bart shared his recipe when I first started this website way back in 2010 and it has been loved by many ever since! We’ve updated some of the photographs, included a video, and added some more tips to help you as you make them as well!

Yeast

So many people have written to say that they have been intimidated about working with yeast. There are a few tips to remove any fear you may have.

  • Type of yeast. You can use active dry yeast or instant yeast in this recipe. Active dry yeast requires proofing and may take a little longer to rise than instant yeast. Instant yeast has smaller particles and it doesn’t require proofing. It can be mixed directly into dry ingredients as well.
  • Freshness. You’ll want to be sure to use fresh yeast for the best rise in your cinnamon rolls. Check the expiration date on your yeast container or packet to make sure that it is in date. I generally like to purchase fresh yeast right before the holiday season so that I know my yeast is as fresh as possible before our Christmas baking begins! 🙂
  • Temperature. We sprinkle our yeast, along with a little sugar to feed the yeast, over milk that has been heated to 110º F. We like to check the temperature with an instant-read thermometer to make sure that it is at that temperature before adding our yeast. A temperature of more than 110º F will kill yeast.
  • Proof. If using active dry yeast, you’ll proof your yeast. If using instant yeast, skip this step. Once your active dry yeast and sugar are added to the warmed milk, it will begin to bubble and froth. This is proof that your yeast is active and will cause the dough to rise when baked.

Flour

The recipe calls for 4 1/2 cups of flour, but you should note that the amount of flour in any yeast dough recipe may need to be adjusted slightly depending on the weather, humidity, etc. We generally use 4 1/2 cups of all-purpose flour, but may need to add a bit more, a tablespoon at a time, for the dough to form the perfect yeast dough ball. The dough should be tender, smooth, and resilient.

We use all-purpose flour for our cinnamon rolls. If you substitute the flour with a whole-wheat or other flour combination, the baked cinnamon rolls may be a bit denser and not as tender as with all-purpose.

Mixing the Yeast Dough

You can mix the yeast dough by hand or with a stand mixer. Either method works well.

To mix by hand, which is the method we show in our tutorial video below, simply mix together the melted butter, eggs, and salt. Then, incorporate the flour gradually until it is well combined and forms a soft dough ball.

To use a stand mixer, fit it with a dough hook to mix together the melted butter, salt, eggs, and flour well combined and it forms a soft and sticky dough ball, about 6 – 8 minutes.

Then, turn the dough onto a lightly floured surface and knead by hand until the dough is soft, tender, and resilient.

First Rise

Cinnamon roll dough rises twice. They rise once you mix the dough and then again after you add the cinnamon filling and have cut them and placed into the pan(s).

For the first rise, we butter a glass or metal bowl and then add the dough to the bowl. We lightly cover the dough with a clean kitchen or tea towel and store it in a warm place free from drafts.

Allow the dough to rise until it has doubled in size.

Rolling the Dough

Once the dough has doubled in size, turn it out onto a lightly floured surface and roll the dough into a rectangle until it is about 1/4-inch thick.

To make it easier to handle the dough, you can also divide the dough in half and repeat the steps for each half of the dough.

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

Cinnamon Roll Filling

The delicious filling is the hallmark of a perfect cinnamon roll! It gives it all of the flavor! So, don’t skimp on the filling.

  • Softened Butter – Spread softened butter on your dough. This is one of the most important steps to the BEST cinnamon rolls, I think.
  • Brown Sugar – We use dark brown sugar for the most flavor in the filling. You can use light or dark brown sugar based on your own personal preference.
  • Cinnamon – Fresh ground cinnamon adds so much flavor to this recipe. Make sure yours is fresh and fragrant!
  • Raisins – Raisins are optional for the filling. If you are dividing the dough, it is great to make some with raisins and some without depending on personal preference.

Be sure to spread your filling all the way to the edges of the dough to make sure that every bite is filled with deliciousness!

Be sure to spread your filling all the way to the edges of the dough to make sure that every bite is filled with deliciousness!

Cutting

You’ll need about a foot of dental floss (non-coated or flavored) or thread.

Slide the floss or thread under one end of your rolled dough and quickly pull the two ends of the the floss together to cut the dough.

Cut your roll of dough into 3/4 to 1-inch slices.

Place into a buttered, rimmed baking sheet or into two buttered 9×13 baking dishes.

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

Second Rise

Cover the rolls with a clean kitchen or tea towel and allow the rolls to rise until doubled in size, about 30 minutes.

As your rolls rise, you can preheat the oven for baking.

Baking

Place your cinnamon rolls into the preheated oven and bake until they are slightly golden brown while still soft and tender, about 15-20 minutes. Take care not to overbake your rolls.

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

Frosting

For our cinnamon rolls, we prefer cream cheese frosting. For it, you’ll need:

  • Softened Cream Cheese
  • Softened Butter
  • Confectioner’s Sugar
  • Vanilla Extract
  • Salt

Mix together until light and fluffy and then top the slightly warm cinnamon rolls with the frosting. The frosting will seep into the warm rolls to make them absolutely scrumptious!

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

Make Ahead Cinnamon Rolls

I love the idea of make ahead cinnamon rolls! While they aren’t difficult to make, it is wonderful to have the make ahead option during the busy holiday season or even for a simple weekend breakfast or brunch!

Baked – These cinnamon rolls keep well on the counter for up to 3 days. Simply cover them and keep in a cool, dry place.

Unbaked – I am often asked if you can keep the unbaked cinnamon rolls in the refrigerator overnight and then bake the next morning. Yes! You sure can! We love to do prepare them on Christmas Eve and then bake them fresh on Christmas morning!

To do this, simply skip the second rise of the dough, cover them tightly and refrigerate. Then bake them fresh when you plan to serve them. They will last in the refrigerator up to 3 days but are best cooked within 48 hours.

When ready to bake, simply remove from the refrigerator as your oven is preheating and then bake, frost and serve!

How to Freeze Cinnamon Rolls

Cinnamon rolls freeze perfectly a couple of different ways.

You can freeze unbaked cinnamon rolls. Place the cut rolls into buttered, freezer-safe pans and cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and place in the refrigerator to thaw. Once defrosted, bake as directed and frost.

You can also freeze baked cinnamon rolls, frosted or unfrosted. Bake as directed. Let them cool completely and store a freezer-safe container or bags. Freeze up to 3 months. To serve, allow to thaw in the refrigerator. Heat the rolls in a 300º F oven or microwave until warmed as desired.

Here’s Bart’s Cinnamon Roll Recipe. I think you are going to love them!

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! // addapinch.com

Cinnamon Roll Recipe

Cinnamon Rolls Recipe – These easy cinnamon rolls are so soft and with a delicious cinnamon swirl and cream cheese frosting!
4.9 from 122 votes

Review Recipe

Print Recipe

Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Servings: 24
Course Breakfast, Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

Cinnamon Roll Dough:

  • 1 cup warm milk
  • 2 1/4 teaspoons yeast (1 yeast packet)
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter
  • 2 teaspoons Kosher salt
  • 2 large eggs
  • 4 1/2 cups all-purpose flour + a little for handling adjust flour as needed for humidity by adding 1 tablespoon at a time as needed for the dough to be soft, tender, and resilient.

Cinnamon Roll Filling:

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 cup butter

Cinnamon Roll Frosting:

  • 1/2 cup butter softened
  • 1 1/2 cup confectioners sugar
  • 1/4 cup cream cheese
  • 1/2 tablespoon vanilla
  • 1/8 teaspoon Kosher salt

Instructions

Cinnamon Roll Dough:

  • Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
  • Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.

Cinnamon Roll Filling:

  • Place dough on a large lightly floured surface and roll to a 1/4 inch thickness. Spread softened butter over the top of the dough.
  • Stir together the brown sugar and cinnamon and sprinkle generously all over the buttered dough.
  • Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
  • Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly buttered baking sheet pan or into two buttered 9×13 baking dishes.

Baking and Icing:

  • Preheat oven to 400º Fahrenheit.
  • Allow rolls to rise for 30 minutes.
  • Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 15-20 minutes.
  • While cinnamon rolls are baking, prepare cream cheese frosting by creaming together butter, confectioner’s sugar, cream cheese, vanilla and salt.
  • Remove cinnamon rolls from the oven and allow to cool slightly.
  • Spread frosting generously over rolls while they are warm.

Video

Notes

Stand Mixer Instructions: Use your stand mixer fitted with the dough hook once the yeast has proofed. Stir in melted butter, salt, eggs, and flour. Gently mix until well-combined. Continue using the dough hook to knead dough in mixer for 6-8 minutes. Continue on with the recipe as instructed.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Bart's Cinnamon Rolls - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2010.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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373 Comments Leave a comment or review

      1. Hi Deenz,
        You can make a confectioner’s sugar glaze (I used one on this recipe , but I highly recommend the cream cheese frosting. It makes the cinnamon rolls even better!

    1. I haven’t posted as many step by step photo tutorials lately, but knew this one was definitely one to show that way. It’ll surely help me when I’m making them, too.

  1. My husband was looking over at my computer just now…and says “what’s THAT?” as I was scrolling down through this post…I said Cinnamon Rolls…he then said THEY LOOK GOOD!! and gave me these puppy dog eyes – guess I know what i am doing tomorrow morning lol!
    Hopefully that takes away the fact I never ever make him the ham and cabbage he wished for on New Years Day! (toooo stinky)! These look amazing! Thanks and Happy New Year!

    1. Oh, he’ll not even mind missing ham and cabbage tomorrow if you make these for him. My husband is making another batch today so they are ready for tomorrow’s breakfast. We just pop them in the microwave for 20 seconds and they are just like fresh from the oven.

  2. I’ve been making a lot of breads from scratch lately. Now it’s time to try cinnamon rolls. These look fantastic. I can’t wait to make them.

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  4. Robyn, I LOVE that your husband makes these. What a gift that must be. I LOVE cinnamon rolls and so does my family. I’m bookmarking this to try soon. Your photos and directions were perfect! Happy New Year Friend…

  5. Robyn ~ there is NOTHING in the world like a good cinnamon roll . . . UNLESS your husband makes said cinnamon rolls!!! DIVINE!!! HAPPY NEW YEAR!

  6. They look amazing! Yum! I’m cracking up that your husband finally shared the recipe with you and you then shared it with all of us! LOL I just might have to try these tomorrow! Happy New Year!

  7. These are absolutely beautiful! I adore cinnamon rolls. And, that puppy is absolutely adorable, too.

  8. hi, i’m from spain, & we don’t have yeast by the pack, so how much in total do you need to make this yummy rolls, they look to die for!!!!!!!!!!!thanks & love your blog

  9. this receip is the best I ever taste! Smooth and perfect texture! Thank You!!!! Easy to do and so good to eat!!

  10. Hey Robyn! Do you ever freeze your muffins or cinnamon rolls after they are baked? I’m trying to find recipes for make ahead things that can be frozen and thawed for when our twins come!

  11. Hi Robyn! I’m hoping to make these delicious looking cinnamon rolls this week for breakfast over Christmas weekend! I was wondering if it mattered what kind of milk I should, or if it evened matter?? Also, does it matter if I use salted or unsalted butter? Sorry for all the question, but I’m making this for a big group of family and want it to be really good! Thank for any help you could give:)

    1. Hi Katie,
      I sent an email to you directly answering this earlier, but started thinking others might have the same question and thought I should also include the answer here. 🙂

      We use whole milk and salted butter.

      Thanks so much and Merry Christmas!

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  13. Can I make these the night before up to the baking or cutting process and bake them the following morning?

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  19. Do i have to use unsalted butter or salted butter? Thinking about doing half cinnamon and half Nutella filling?
    Please reply been dying to make these haha

  20. I made this once. Big mistake. Now I have to make it all the time! These are so good. Plus, they are so easy make.

  21. These look amazing!!! Always looking for a new cinnamon roll recipe. Would they do ok if I put them in the fridge over night and baked them the next morning? Thanks for sharing

      1. Hi, I was wondering did you you 2 9×13 in pans or all in one pan? I can’t wait to try them!

      2. Hi Kerri,
        We normally just use one large sheet pan, but you can divide them among pie plates or smaller baking dishes if you’d like.

  22. This is the best cinnamon roll recipe I’ve ever tried!!! I may have to buy a new, larger wardrobe because of these heavenly bits of baked awesomeness.

  23. what vanilla did you use? Vanilla extract? And is it ok if i use bread flour? What is the difference? Pls respond. Thank you.

    1. Bread flour is not the same as All Purpose, as bread flour has more gluten, changing the structure of the dough. You could substitute cake or pastry flour for all purpose in a recipe like this, but I do not recommend using bread flour, because your cinnamon rolls will be chewy and tough, rather than nice and fluffy.
      In doughs and batters vanilla extract is almost always used. Vanilla beans lose much of their flab our compounds when heated to excess, so you are wasting money on beans, when you should just use extract. Beans are good for custards, frostings, and the like.

  24. These are fabulous cinnamon rolls! The frosting is wonderful- the ratio of butter to cream cheese is perfect. Thank you for my new go-to cinnamon roll recipe.

  25. If I make these and put in fridge overnight to bake in the morning, would I take out and let rise for 30 minutes and then bake, or do they rise in the fridge? Can’t wait to make them ~

  26. I love that your husband is the cinnamon roll baker – and lucky us that he shared his recipe! Merry happy everything, Robyn!

  27. These look great! I’m going to try to name them for Christmas morning. How long does the first rise take? I would like to bake them the night before. At what point would I stop and refrigerate them? Would I cut them and let them rise a second time and then refrigerate? Would the need to rise again before baking the next morning? I’m not very experienced with year, can you tell? Thanks.

  28. I would like to make these but don’t have a glass bowl. Is it necessary to use a glass bowl or would stainless steel be okay?

  29. Robyn,
    I love gooey cinnamon rolls but the bread part has to be perfectly done and not doughy. I’m going to try these. Thanks to your hubby for sharing.
    Annamaria

  30. I am planning on making these for Christmas morning. Would I be able to make these up tonight and they sit (uncooked) overnight in the refrigerator?
    Thanks

  31. What adjustments do I need to make if I want to make this the night before (sliced in pan) and bake in the morning? Will it affect the final product?

    1. Hi Carol,
      I would recommend preparing according to the instructions up until baking. Then, just wrap well with plastic wrap and store in the refrigerator overnight. Then, the next morning remove from the refrigerator and allow to reach room temperature and bake as normal. I hope you enjoy them as much as we do!

  32. Hi Robyn,

    I made these last weekend and brought some to work and now everyone wants one. I was thinking of making some mini ones and wondering if I should cut the cooking time. Let me know your thoughts.

    Thanks for a great recipe.

  33. I just made these and they were the best cinnamon rolls I’ve ever had!!! No lies!!! I baked mine for about 20 minutes and they were perfect. It looked so delicious just by looking at it??. Thank you and your husband for sharing this recipe. He’s the man!! If I could post a picture of my rolls on this I so would to prove how good they look!!
    Thanks again.

  34. Well i have to say i erased my old recipe and this is the one from now on!!! I wanted to make cinnamon rolls for so long but wanted another recipe…today i found it and made it! OMG Its delicious! Thank you so much for sharing and tell your husband that someone in Perú made his mom’s recipe 🙂

  35. These are amazing! I have made them 6 or so times and each time they are the best! Everyone raves about them. Thanks so much

  36. I made these this morning and they were a big hit. I’ll be adding this recipe to my regular rotation. Thank you for sharing it!

  37. I made these and brought them into work- they were a huge hit! I had tons of people asking me for the recipe. Thanks for such a yummy and easy recipe!

  38. Wow! Amazing. No more searching, this is my new go to cinnamon roll recipe. Thanks for sharing. I like you, am very particular when it comes to cinnamon rolls and I couldn’t agree more that these are THE BEST!!!

  39. I made this recipe with my kiddos on Mother’s Day. It was a HUGE hit! I just ate the last one with my morning coffee.
    I subbed out half whole wheat flour and half whole wheat pastry flour since that’s all that I had on hand and it was excellent! Thanks for a great recipe and providing me with some fun baking time with my kiddos 🙂

    1. I’m so glad you loved it and that the adjustments you needed to make were successful in the recipe! I can’t even begin to tell you how much we love this recipe! It is a definite tradition at my house for my husband and son to make these throughout Christmas. I’m so glad you are enjoying making them with your children as well! xo

  40. I made these today and they were so good! It was an awesome activity to do with my kids and also an excellent snack for school. Thanks for sharing this recipe!

    I am made my cinnamon rolls with western soybean milk since one of my kids is allergic and it still tasted GREAT!!

    1. Hi Cordelia,
      Making these is a fun activity to do with children. Don’t you just know they’ll have such fond memories of making them with you! I’m so glad the substitute you needed worked well with the recipe. xo

  41. Could you give the size that you roll the dough out? And how many did you get out of this recipe? Thanks

    1. Hi Joni,
      I’m so sorry I haven’t measured the dough once rolled, but will make sure that I do so next time we make it and update the recipe to include that information. The recipe yields about 24 cinnamon rolls. I hope that helps at least! Thanks! xo

  42. Thank you very much for sharing this great recipe. My whole family loved these cinnamon rolls. I’m living in Germany and I was searching the Internet for a real American recipe for cinnamon rolls which I now found. Thanks to the cooking conversion chart I could easily find out the different amounts in measured in “grams”. Once again, thank you.

  43. Very easy and yummy recipe. Keeping this one in the books. Added some whipping cream to my frosting to lighten it slightly, turned out perfect

  44. My kids LOVE cinnamon rolls and I have so far tried about 20+ recipes. This one is by far the best, my search has ended as this is a keeper! I did substitute one cup whole wheat flour since I was short on the AP flour and they turned out perfect.
    Thank you.

  45. These are so damn good! I tried them last night and believe me…everyone’s going crazy over them. They’re very soft and delicious while looking so perfect! I added cinnamon to my dough because I just LOVE cinnamon. This is definitely mt go to recipe from now.

    Thank You!

  46. Hello, how long should I let the yeast to foam to proof? On average, how long does it take the dough to double in size? Thank you!

    Kathleen

    1. Hello Nadia. Half should be fine, you will need to cut all the ingrediants in half. Half packet of yeast, quarter I don’t think will owrk. Honestly, you would be better off making the whole batch, slice, freeze and defrost and bake as desired. You are making a homemade dough, so why go back and prepare more small amounts in future. do the work one time and you have more on hand and no fuss.

  47. Can you freeze the dough before baking once already rolled? Wondering how to make ahead of time? Thanks!!

    1. Hello Megan. I do a lot of freezing. What you should do is: prepare, slice, wax paper on cookikie sheet, lay slices. Freeze about one hour, take out, put into freezer bag. You will get out nice slices and no struggles. defrost on cookie sheet, to keep dough soft cover with plastic wrapfor about 15 minutes. Should be fine. I just made them,they are yummy. I am freezing 1/2 raw dough slices also. Too much for ony two people.

  48. I highly recommend this recipie, the first time I made this I could not get the dough to rise because I did know the tempture for milk needs to be 100-110 to proof ( bubble ) that process takes about ten minutes, but everyone liked them even though my first ones were not as light as they should be, so this is a great recipiee for anyone, just learning how to do bread related items. Yet – when done correctly,they are so great. Also I had a hard time getting the dough to rise do to it being to cold. so I place dough in my oven after warming the oven to the lowestc tempture and then turning it off, then I also placed it over a dish of very hot water. half way through the rising, I replaced the hot water, with more hot water. this took roughly 1 1/2 -2 hrs. To get it to rise, since my house was cool.
    then to after placing the cinnamon rolls on a cookie sheetvfor the second rise. I put them in a warm oven for 20 min. then when ready to bake I baked at 350degrees for about 15-18 minuets. they turned out so wounderful. Thank you for sharing the recipie. Yummy!!!!!!!

    1. Hi Joan!
      If using evaporated milk in place of regular milk in making the cinnamon roll dough, I would recommend using 1/2 cup evaporated milk and 1/2 cup water to have a similar of richness and flavor in the finished rolls. I hope that helps and that you enjoy them! xo

  49. Loved making these Cinnamon rolls, have made them regularly n my kids love to eat these for breakfast, dessert, and snack time! They’re as good as the original ones we buy, thnx a lot

  50. Hello! I tried to bake these but the yeast wouldn’t bubble at all! You didn’t specify what kind of sugar or yeast so I used raw sugar and dry yeast and it didn’t bubble even after an hour. I’m new to baking so I don’t know what to do!

    1. make sure that:
      a.) your milk isn’t too hot (too much heat kills yeast) and
      b.) your yeast is new. old yeast won’t work 🙂

    2. If milk is too cold or too hot it won’t work. I took mine from fridge (semi-skimmed) and microwaved for 45 seconds (900w) microwave. Milk was correct temperature and yeast activated. Mix a little milk and yeast in a cup and experiment with the temperatures and when you get the right one you’ll see it work. If it doesn’t within the 5 -10 mins then it was too hot or too cold and the yeast died.

    1. Hi Phillip,
      I’ve not made it with a vegetable oil spread, so I’m not able to answer from personal experience. Since they tend to be much softer than butter, I would say you’ll want to adjust accordingly to make sure the compound is not too loose. Let me know how it works for you if you try it. I’m sure others might be interested as well! xo

    2. I use vegan margarine and for me it works the same as butter if it doesnt need to be chilled (hard) so for this recipe you should be fine!

  51. Hello,
    I’ve always been looking for a good cinnamon roll recipe and this one was just right. This was the best recipe I’ve ever tried so far. The only thing was that I didn’t make their icing, instead I made a simple one that requires only milk and powdered sugar. Overall, I give this a thumbs up and anyone who wants to make cinnamon rolls should try this recipe. ??
    Thank you

  52. Hi,
    Like you, I’m very picky when it comes to cinnamon rolls, they have to be fluffy, and cinnamony 🙂
    I’ve tried many recipes and always was a bit disappointed at the results.
    But I have to say , these are the best rolls I’ve ever had and I’m so happy to finally have found this recipe. Thank you so much for sharing. 🙂

  53. I made them but had to rescue them with the not rising technique: 1C water, 1 TBL. Sugar and about two cups flour +. Added to recipe dough and kneaded it into it. Rose great. It made them super moist and more dense. Very addicting. My question is what made them more dense? No additional eggs, via your recipe were used. What would your recipe look like to make them this way?

  54. Hi, I am excited to make these rolls, but we can’t really eat this many rolls at once, can I freeze the dough? if so, how long do you think they will last? Also, would you recommend freeze just the dough, without the filling, or with fillings? Thanks!

  55. Great recipe, my family decided unanimously that this must become a regular thing.

    One small thing:in the recipe notes for using a stand mixer, you mention steps 1-5. however, the instructions for the dough only consist of 2 steps, this might be a tad confusing.

  56. These were delicious. I did refrigerate them overnight cause I was running out if time, but after resting for 30 min over a steam bath in a cold oven, then baking really made the morning for the whole family. Warm, fresh cinnamon rolls oozing with extra icing.:)

  57. These are the best! & have tried many recipes.
    I used coconut sugar ( except in the yeast activation part- as not sure would have same effect) & made half batch of cinnamon & half batch apple cinnamon rolls. Chopped up apple into small squares & cooked with butter, coconut sugar & cinnamon & used alongside cinnamon butter to fill the rolls. Seriously so good,my whole family pretty much polished them off straightaway.
    Thanks for the recipe.
    Tried to give 5 stars but would only let me give 4??!

  58. Hi, Can I use white sugar instead of brown sugar? I am allergic to the molasses in brown sugar. I use tons of your recipes and love all of them. Thanks

  59. Just made these!!!! They are totally delicious. I also used shredded coconut in the middle (because I love coconut) and didn’t have cream cheese on hand so also used some coconut powder!!! They are so good and disappearing very quickly!!! Thanks a bunch!!! Xx

  60. I have tried different recipes and finally found one that is tasty. Very easy to make. Used a thermometer for the milk to make sure the temp was fine and it came out perfect. This recipe is a keeper.

    1. Hi Erin,
      Thrilled you enjoyed the Cinnamon Rolls. They’ve been a family favorite and traditional for many, many years. Thanks so much for letting me know you enjoyed them! xo

    1. Thanks so much, Lisa! My family certainly treasures this recipe! It’s an heirloom recipe we adore. I’m so happy you enjoyed it as well! xo

  61. Can this recipe be made ahead of time? Have a family trip for Thanksgiving and want to make the cinnamon buns at home then pop them in the oven the next day for Thanksgiving.

    1. Hi Carolyn,
      We have made them, refrigerated overnight, then baked and iced the next morning. I hope you enjoy them! Thanks!

  62. I just made these and they turned out wonderfully! The icing on top was perfect, I wouldn’t tweak this recipe one bit!

  63. Just made these tonight. They are raised and will be placed in the fridge so I can take them to our Mom’s club welcome brunch in the AM! I’m sure they will be a hit!

  64. Hi, I’m a bit confused about the mixer method with the dough hook. I only see two steps for the dough making in the instructions yet the mixer method refers to steps 1-5. Am I missing something? This recipe looks amazing & I can’t wait to try them!

    1. I am sorry this part was confusing to you. I appreciate you letting me know so that I can correct it.
      In Step 1, once the yeast has proofed, you can start using the dough hook. Then in Step 2, you would knead the dough for 6 to 8 minutes using the dough hook instead of kneading by hand on a floured surface. I hope you enjoy these! They are truly a family favorite! Thanks so much! xo

  65. I made these yesterday and they are quite simply the PERFECT Cinnamon Roll, as promised. I got busy with another project during the second rise, and left them for about three 1/2 hours – which could only have added to their light fluffiness!! I think it also bodes well for the idea of making these the night before and letting them rise overnight for baking in the morning. The icing also is wonderful, and makes enough for a generous schemer on each of the rolls. This is THE Perfect Cinnamon Roll recipe – don’t bother searching further; your quest has ended!! Make these tonight!!

  66. I am curious as to how thick you cut your cinnamon rolls for them to proof the second time? I only ask because I was only able to get 18 rolls if I cut them carefully. Granted this is my first time making cinnamon rolls, and I added 1 cup of chopped pecans and they sure do look wonderful already. Thank you for the recipe and I will definitely use this recipe again!!!

    1. These cinnamon rolls look amazing and I am thinking of serving them on Boxing Day morning for my guests. Do you think I would be able to make these Christmas Eve and freeze or refrigerate these for that length of time?l

      1. Hi Gail,
        These cinnamon rolls make a delicious make ahead recipe! Here’s how I like to make them ahead of time. I bake as directed in the recipe and then let the baked cinnamon rolls cool completely. Then, I wrap them well with plastic wrap followed by foil. To serve, I thaw them in the refrigerator overnight. Then, I remove both wraps, and reheat in a 300°F oven for about 10 minutes until they are warmed through. Once they are warmed throughout, I frost them while still warm. I hope you enjoy them! xo

  67. Just made these for the first time and they are beyond delicious! Thanks for sharing this recipe. Is it plausible to make the dough the night before and then complete the rest of the recipe the following morning?

    1. Hi Kelly,
      We’ve tried that before and honestly, the end result isn’t as good as if you’ve made them as directed. We found that they were a little tougher and just not as good. If you need to make them ahead of time, I would recommend using the make ahead instructions for the freezer and then reheat them. I hope that helps!

  68. Couple of questions to these delicious rolls.
    Know a lot of recipes call for butter but Marg is used. Did you use butter?
    It calls for Kosher salt. I have used low salt substitute for years would this
    really make be problem ?
    Thank your husband for allowing you to share his secret recipe;-)
    Love the idea of brown sugar. I have always used regular white sug.

    1. Hi Zoe,
      We do use butter and not margarine in our cinnamon rolls and in all of the recipes that call for butter on the website. I’ve not used a salt substitute in this recipe, so I can’t answer from personal experience. Do let me know how it works for you if you make it with it though. I know sodium can be a concern for others who might benefit from your experience as well. I hope you enjoy them! xo

  69. Hi There, Can I get these ready to bake sitting in the pan, and keep them in the fridge overnight?
    I am planning to make them christmas morning and would rather just warm up the oven and throw them in there to cook.
    Thanks!

    1. I just pulled mine out of the fridge. There are several overnight recipes that allow for prep after first rise and then put in fridge and do final prep. I’m hoping that my results are excellent as I’m taking them for a brunch today.

      1. I’m making these tonight. After rolling and cutting, i waited the 30min for it to rise again, but it’s taking a long time to rise back up. Did i do something wrong?

    2. Lenny–my overnight (after first rise and final prep before 2nd rise) did exceptionally fine. Cover the prepped rolls as airtight as possible and place in fridge. Take out of fridge, cover with moist towel and place in a warm spot for second rise. Mine were perfect, and I appreciated the two step process which made it easy to stage these.

  70. Thanks for this recipe. I made 2 double batches. I like to give homemade cinnamon rolls for neighbor gifts so they can treat themselves (if they make it until) Christmas morning. I make them on the 24th. I place them in an 8.5 in round aluminum disposable pan. Perfect for a family.

    I found that these were delicious and the dough was exceptionally easy to work with. My last batch I put in the fridge after roll and cut. I just pulled them out, so they will rise and I will bake them and take them to brunch.

    I modify the frosting to use espresso and maple syrup. This is a wonderful base recipe that allows one to add other nuances to call it their own.

  71. Update on overnight prep: I would like to report that I found the overnight 2nd rise to be a wonderful success (e.g. do first rise, roll out, butter-fy and cinammon-fy, roll up and cut). I prepared these rolls in a 9×13 disp aluminum pan with the plastic cover. It kept them airtignt. This a.m., I took them out. I put a damp towel overtop the pan. Put them on a warmed baking stone for the second rise. Essential to success is keeping airtight and then introducing humidity. Otherwise, a skin will form and hamper results.

    This is my new go-to recipe. thank you again for sharing this high quality, fool-proof recipe. I made many people’s mouths happy. Waists? Not so much!

  72. Hi Robyn,

    I made these a while ago and they were a hit. I am thinking of making these the night before. My thought is it will be fine to prepare as you do through the baking stage, cool completely, and then wrap with plastic & foil and leave on the counter until the morning. I will rewarm in the morning and then put on the icing. I am guessing it may dry them out to refrigerate them and in this case it doesn’t make sense to freeze. Let me know what you think when you get a chance.

    Love your recipes!

    1. Hi Suzanne – Yes that should work.
      We make these the night before all the time and just cover them or wrap them well after they’ve completely cooles you mention doing.
      I hope you enjoy them! They are a favorite in my family! Thanks so much! xo

  73. I’ve made these several times now and they are perfect! I take them in to work, and everyone loves them(we are all mechanics). Thank you for sharing such a wonderful recipe!

    1. I’m thrilled that you enjoy these! I know your coworkers look forward to the days you bake them too! Thanks so much for sharing this with me!

      1. If I take to a tailgate. Can I ice them at home and reheat in fool on a grill or just eat cold?

      2. Hi –
        I’ve never reheated on foil on a grill, but I’d make sure to not put the foil over the icing. They are delicious served at room temperature as well. I hope you enjoy them at your tailgate party.
        Thanks!

    1. Hi Julia,
      I recommend using the make ahead instructions I included in the post. Let me know if you have any more questions on it! xo

  74. I have no idea what I’m doing, is there any chance you can upload some videos of how to make this?

  75. I have been making cinnamon rolls for many years. Hands down this is the best recipe I have made. I will not be searching for any other recipe again. This is my keeper!

  76. Thank you for this recipe! It was my first attempt at making cinnamon rolls and it was a huge success. Everyone simply loved them. But just for reference, if you want to try a slight alteration that I tried I found a brown sugar and cinnamon cream cheese which I used for the icing instead of regular cream cheese. Yum!

    1. Sorry in my previous comment my brain was fingers weren’t on the same page. My name is actually Shaun not Ahun =)

  77. Hi,
    I tried once in Melborne this delicious roll and never forget it’s taste.
    I wonder how they would taste without frosting? In this case, do i’d have to add some more brown sugar in the filling? Thanks from France!

    1. Hi Kim –
      I’m not sure how these would taste without frosting and haven’t modified this recipe to bake it as you are describing. This is an heirloom family recipe we make often and it’s absolutely delicious! I hope you enjoy it! Thanks so much! xo

  78. Hi I was wondering if you used instant yeast or traditional because apparently I can’t get the yeast part right lol

    1. I hope you found an answer by now, but just in case, here’s your answer. The recipe didn’t specify, and I only have instant on hand, so I made it with instant. I waited for 20 minutes to get the yeast to proof, and it wouldn’t. So I checked google. According to thekitchn, instant yeast does not proof. Because the recipe has the proof step, Bart uses active. My rolls turned out just fine, and I will still use instant when I make these again, but now I know to not wait for the foaming. 🙂

  79. Hi, That is wonderful that you and your husband bake together-very sweet!
    When you say “yeast”, do you mean INSTANT dry active or regular? What brand and type do you use?

    Thank you!
    Meredith

    1. Hi Meredith,
      Thank you so much, Meredith. We definitely have fun! I tend to use Red Star Platinum yeast more than anything. I’ve gotten great results with it.

  80. Hi Ang,
    I’m really sorry they didn’t turn out for you! I wish I could say what went wrong, but I can’t say for certain. I hope that if you try them again you enjoy them. They are so delicious and have been a favorite in our family for years.
    Thank you so much! xo

  81. These were so good! I got compliments on them and they were all devoured at a party. I had lots of requests for the recipe, as well as my roommate insisting that I must have sprinkled something more addicting than cinnamon in these rolls. The dental floss trick is also great to ensure they come out looking perfect. Thank you for a great recipe.

  82. Loved, Loved, Loved these. The recipe was easy to follow and they turned out like Cinnabon quality Cinnamon Rolls. Absolutely loved them, my family and I really enjoyed them. This will be my go to recipe from now on for sure. This is my second time making Cinnamon Rolls, the other recipe I used they turned out well, but with this one I couldn’t have asked for better results. Thanks for sharing this recipe!

    1. What a compliment, Terrell! I’m just thrilled that you loved them! These Cinnamon Rolls are special in our family, so I’m certainly fond of them too! I hope they become a tradition for your family as well!
      Thanks so much!

    1. Glad you asked this question… I had no idea. I will be sure to attempt again and wait longer. I did 20 minutes and since I had no idea if it was a failure and refused to poof I just wenrt head with the recipe. I guess I’ll see how it turns out soon. Otherwise than that question and not including a time for the yeast mixture I found this recipe easy to follow. Thanks : ) This is my first cinnamon rolls attempt.

  83. Made them a couple of day ago; they are by far the best cinnamon rolls I have ever had! Thank you for sharing the recipe. I will be making these again!

    1. Hi Bojana,
      I’m so glad that you enjoyed them! They are a family favorite for us! Thanks so much!

  84. Hey Robyn, if I wanted to make these in advance and freeze them would you recommend letting them rise for the full hour and then freezing them? Or should I freeze them once they are cut and then let them defrost in the refrigerator and THEN bring them out and let them rise?

    Thanks!

    1. Hi Abby,
      I’ve shared the Make Ahead method that I use in the writing of this post – it’s just above the recipe. If I’m making them ahead of time, I’ve had best results with this method.
      I hope you enjoy them! Thanks so much! xo

  85. Hello!

    I will be makin these yummy cinnamon buns this weekend for Easter! I am a bit of a baking novice, so I just had a question about the yeast! Did you use Instant or regular yeast for your recipe? Thanks so much!! Can’t wait to do some baking!

    1. Hi Tabitha,
      I tend to use Red Star Platinum yeast more than any other. I’ve had great results with it. Thanks so much! xo

  86. My dough came out very sticky and soft too but I added more flour (about another third of a cup) and it ended up being perfect! Very yummy and fluffy! Wonder how could I make the filling thicker? I used double the sugar and cinnamon but by the time it cooked, it ended up being just a dusting of cinnamon in the layers. Is there a way of making it more of a filling? Also made some with cocoa powder instead of the cinnamon which I thought were even better!

    1. Hi Gabriella,
      I’m so happy you enjoyed these! They are a family heirloom recipe that we’ve enjoyed for years! If you look at all of the photos I shared in this post, there is a lot of cinnamon mixture layered on there. I hope the information here helps you. Thanks! xo

  87. Hey Robyn, what size sheet pan for the 24 rolls? A full-size sheet pan 26 by 18 in or a half sheet pan 18 by 13 in???

    Thanks!

  88. My Thanksgiving pecan tartlets (my most requested treat) did not turn out very well this time. I decided to bring your delightful cinnamon rolls to compensate. I have made them several times and they are completely delicious and foolproof.
    I know they will get rave reviews .
    Thank you for saving my Thanksgiving and my baking reputation.

    1. I’m so glad you enjoy the Cinnamon Rolls, Patty! They are always a part of our holidays too! I hope you continue to enjoy them as well! Thanks so much! xo

  89. These cinnamon rolls are so good, even without frosting! I made them plain because I didn’t have ingredients to top them. Anyway, they were delicious! I’m going to make some on Christmas Eve to bake and eat on Christmas Day! Hopefully this new tradition keeps going! 🙂

  90. I made these last year for Christmas morning breakfast, and they were such a hit. My husband requested them again, and luckily I was able to find your recipe! I can’t remember though, how long does the dough need to double it’s size? I remember last year making them in the evening, but I can’t remember if it was the night before Christmas or two nights before. I want to make sure I plan accordingly for how much time I need!

    1. Hi Kate!
      I’m so glad that you and your husband enjoyed the cinnamon rolls! They are always a family favorite at my house, too. The dough usually takes about 30 minutes to double in size for me. You can always encourage the rise time by placing the dough into a warm oven (turned off) or even on top of a heating pad works! 🙂

      I hope you have a wonderful Christmas! xo

    1. That is wonderful to hear, Colleen! We love them too – They definitely are a part of our holiday – and many other special times – every single year! Thanks so much! xo

  91. I want to tell you how much I love this recipe of yours! It’s as close to Cinnabon as it gets! I tried numerous cinnamon roll recipes before I found this one. This won my heart and soul! I’ve used this recipe ever since then and is now surely a family recipe. I’ve tried to make it into my own with my own little tweaks, but not so much different from the original. Tonight, I decisive to try using Alton Brown’s technique by letting the rolls proof in a preheated oven (heated at 200 degrees Fahrenheit and then turned off). I let it proof for 30 minutes and then preheated the oven to 350 degrees Fahrenheit (never took out the rolls). At 25 minutes, it was done. They usually come out underdone at 30 minutes (350 degrees Fahrenheit). I’ll blame that on our oven! Other stuff I changed up was just a pinch more of this and that, here and there…like, more cinnamon to the sugar and 1/2 cup more of the ratio. I love it extra gooey and cinnamon can become pretty sticky.
    Thanks so much for this recipe! It’s become a family tradition for us! My kids love helping me make this and requests for their mommy’s “bun bun” as they call it.
    If you’re looking for the perfect cinnamon roll recipe, this is IT!

    1. Thanks so much, May! It’s definitely a tradition in our family too! So happy it has become one with yours as well! xo

  92. Thank You Robyn for sharing this fabulous five star recipe. I made it for the family for the first time today and they loved every bite. Everyone from the kids to the seniors raved over these. These Cinnamon rolls are by far the most delicious I’ve ever tasted. This will definately be a New Years tradition from now on.

    1. These cinnamon rolls totally spoiled me for any others! I’m so glad that your family loved them as well! xo

  93. Can you make frosting without cream cheese , don’t have any and too cold to go out . what are your suggestions .

  94. Is the baking temperature really 400?  Most recipes I’ve seen call for 350.  I sure don’t want to overbake these beauties!

  95. I made the dough in my bread maker, worked great. I also made the icing with melted butter, icing sugar and milk because I didn’t have cream cheese. I froze them icing and all and just zap them in the microwave for 30 seconds. They are delicious!

  96. HI,
    So I have made the yeast portion of the recipe twice and I can’t get my yeast to proof??? I checked the date on my yeast and it says its still good. Just curious???

    1. Hi Sarah,
      There are a few reasons why yeast may not proof. You’ll want to check the temperature of your milk as you add your yeast. If it is too cold, it will a lot longer for the yeast to activate and if it is too hot, it will kill the yeast. Also, some find that if they use a glass bowl that their yeast will proof more easily than if they use another type of bowl, specifically metal. Good luck! xo

  97. Oh WOW. Thank you so much for such a wonderful recipe and easy to understand instructions. Reading the other comments I realize I got lucky with the first cinnamon roll recipe I chose! I’ve made these for the first time last Spring, they were AMAZING and I couldn’t believe how easy they were! I have another batch rising as I type this and wanted to comment and rate your recipe.

    I’ve always been a bit “frightened” of yeast. My mom was my guidepost for motherhood and one of her gifts to us was making the best baked goods known to man. However, even she found yeast occasionally challenging so for years I didn’t even try. I am so touched that you’ve shared your family heirloom with us all; I only wish I’d have been able to share it with mom. 🙂 This will go into my recipe book (with proper credit as “Burt’s Cinnamon Rolls”) and has already become a family tradition in our home. Thank you so much!

    1. What a touching comment, Cathy! I’m so happy you enjoy these! I bet your mom was an amazing baker!
      I’m so happy that Bart’s Cinnamon Rolls are becoming a part of your family tradition as well!
      Thank you so much! xo

  98. Just made these. Unfortunately, mine turned out incredibly dry. I’m so sad because it took 2 1/2 hours to prep and cook. I followed the directions exactly as they were written. I guess It just wasn’t meant to be. 🙁

    1. Hi Haylee,
      I hate that they were dry! Here are a few tips for next time – make sure that you aren’t adding to much flour as you are rolling out your cinnamon rolls as too much flour used when rolling will cause the cinnamon rolls to be drier than they should. Also, carefully watch the cinnamon rolls as they are baking to make sure that they are not over baked. Different ovens bake differently and you’ll want to watch the cinnamon rolls to make sure they are taken out of the oven when they are cooked throughout and lightly golden brown. xo

  99. Hi. I live in Colorado Springs. Our elevation is 6000. What recipe changes do you recommend for a higher elevation?

  100. Hi- these cinnamon rolls sound Devine! We have an egg allergy- is it possible to eliminate the egg and keep the texture or flavor? 

  101. Wow these turned out amazing!! Pillowy, fluffy, buttery DELICIOUSNESS! Would absolutely make it again! I might add a little more cream cheese to the frosting because I like my frosting to be super cream cheesy 🙂 

  102. Quick question. Do you use Active dry yeast or Rapid rise instant yeast? I have both but wasn’t sure which one would be best. I can’t wait to make them.
    Thank you

    1. We tend to use Red Star Platinum yeast the most often and have great results with it. Hope you enjoy these! Thanks Ivory! xo

  103. I was thinking of trying to make these, but I am terrible with anything outside of digital art! I’m concerned about the yeast portion, I’ve never baked anything like this (all I’ve ever made is bread in a bread machine, banana bread, apple bread, and muffins, not counting boxed recipes). All I have is Red Star, Active Dry Yeast, and it’s refrigerated and slightly old. Do you think it’ll work? I’ll try to make them anyway, and I’ll tell you if it works out, I hope it does!

    1. Hi –
      These cinnamon rolls are one of our family favorites and so delicious! I can’t say for certain, but if you feel that your yeast is slightly old, it might be better to start with fresh yeast just to be sure the rolls rise as they should.
      I hope you enjoy them! xo

  104. My boyfriend and I made these DELICIOUS rolls today. My roommates tried them and said they were the best cinnamon rolls they’ve ever had… better than Cinnabon! I’d recommend to anyone and we will be adding this recipe to our book. Thank you!!

  105. It’s the second day of spring and I found myself inside due to the snow. I tried this recipe and followed the directions to the letter and the rolls came out perfect! My in-laws braved the storm to come to our farm to try them out and they were not disappointed. I hope it snows tomorrow.

    1. I love this!!! I will tell you that they are just as delicious when it *doesn’t* snow. Ha! 🙂 xo

  106. Im in the process of making these, this morning. Dough is rising now…. As I was reading through the comments, I found another poster that had the same problem I had this morning…. I have to us a mixer due to lack of hand dexterity… I simply HATE it when this happens… Followed recipe to the T, put everything in the mixer, is was TOO WET, I had adjusted, and HOPEFULLY these will turn out just was delish as everyone is talking about….My star rating at this point until Ive completed the project is due to the Too Wet batter…When Ive completed this recipe I will come back and change it.

  107. Ang, if you are a ” spoon the flour in the cup”, as I am, STOP, for this recipe, this is a scoop and go recipe….:)….

  108. Its Monday 2/26/2018, Post this morning about the dough too wet….Well, I am a perfectionist.. Send hubby to the store for more flour and I start over…. i had learn to spoon my flour into the measuring cup because of get too much flour… With said said, moving forward…. On the second try this afternoon I just scooped and dumped the flour, etc……Many, many thanks, and hugs to the family for sharing this recipe… I have baked many cinnamon rolls in the past, I PROMISE this is a KEEPER for me….Five stars totally….lol, hubby said they are for dinner…:)…..Many blessings…

    1. So happy you and your husband enjoy them, Terri! We love them in our family as well – they are a tradition! 😉
      Thanks! xo

  109. i was able to follow the ingredients and get the results we enjoyed. my proofing and rising time was a lot longer but that worked out with all my house chores.
    thank you for sharing a recipe that was easy to follow.

  110. Ive made this recipe numerous times. My family absolutely loves them. I add more cream cheese to the frosting but thats the only adjustment. I highly recommend this recipe and i love the way its written. I understood it right away and was never confused. Thank you for this recipe.

    1. Gwen, your comment means so much to me! I’m very happy that you and your family enjoy the recipe – it’s very special to mine too! Thanks so much! xo

  111. Hi,

    I plan to make these this week weekend but have a question about the ingredient list…is one packet of yeast equal to 2 and 1/4 tsp or is it one packet plus 2 and 1/4 tsp? Just want to make sure I use the right amount. Thanks!

  112. Hi Robyn, This was my first time making cinnamon rolls– thank you for all the photos, and giving me the confidence to do this!  They were GREAT! I found your recipe via Google, and seeing all the positive reviews drew me in. My husband loves Dunkin Donuts cinnamon rolls, and says these are waaaaaay better!  🙂 Music to a baker’s ears!  I mentioned that there are a LOT of other cinnamon roll recipes I could try, he said, “No!  You found the right one!” Thanks again!!  I’ll post a photo on my blog with a link back to your recipe shortly.

  113. This was my first go at cinnamon rolls and they were a huge hit!! My husband isn’t a breakfast person and he ate the most. My kids LOVED them and they gave me many compliments as well. Love the amount of icing made as it doesn’t skimp for sure! I will definitely only ever use this recipe! Thank you for sharing it!

  114. Holy cow, these are AMAZING. Everybody loves them. I didn’t have any cream cheese, so I just mixed icing sugar with milk & vanilla instead
    . I will most certainly be making these again! Thank you for yet another fantastic recipe! Kirstie x

  115. I am making these according to the recipie, but something is wrong: I used Fairlife instead of regular milk, and the yeast isn’t working. They’re on the sheet for the pre-bake rise, and I’m hoping they will rise. I’m keeping my fingers crossed.

    1. Hi Stephen,
      I’ve never used that brand, so I searched and found that it contains much more protein, more calcium and less sugar than regular milk. I know that making yeast rise is a such a chemical process, and I can’t say if the composition of this beverage will work well or not. We always use milk when baking these just because I know what to expect when it reacts with baking ingredients. I hope this works for you, but if it doesn’t I would say give regular whole milk a try.
      Thank you – I hope you enjoy the Cinnamon Rolls – they are truly delicious! xo

    2. The recipe doesn’t specify, but you need to use rapid rise yeast. They will still turn out with regular yeast but will take several hours to rise. 

    3. The temperature of the liquid is the key to making the yeast activate. If too hot it will kill it. If too cool it will take forever. Luke warm to about 105° would be safe.

  116. Just made these and they are so delicious! Not to sweet, spot-on cinnamon-y flavor, the perfect bite to them. I’ll be adding these to my Holiday recipes and “just because” weekends. Store bought just doesn’t even compare. Thank you!

  117. You are an evil, .evil woman 😉 I have generally been able to avoid these fattening treats because the roll part has always been too dense (or ‘bready’ as you wrote) and the icing too cloyingly sweet….and then I made these. The roll just melts away in your mouth -too bad the jogging miles won’t melt away as easily. Thank you for sharing your treasured family recipe.

    (I learned of your blog from Brown Eyed Baker – you can share some of the blame with her!)

  118. Thank you so much for putting a make ahead addition to these! I love fresh (less bready) cinnamon rolls, but I’d never have time to make them in the morning so I love the idea I can pop one in the toaster oven before heading off to work and have a nice cinnamon roll with or without the icing ????

  119. delicious but decrease the cook time!! i kept mine in only 15 mins at 400 and they were quite dark brown ..luckily still wonderful.

  120. Thoroughly enjoyed this recepie. I actually ended up with 2 batches as I thought my first yeast activation had failed so I started again. Once my second yeast was still I went back to the first and it was ready! First batch was much tastier and didn’t taste doughy like the second batch did: so note would be to ensure you wait for activation of the yeast: crucial step! This an take up to 15min. 
    The house smells Delicious and everyone has loved them. Thankyou!

  121. yes I did, time after time, everyone loved them, they keep asking for them every week. Thanks for a great recipe and so easy. I added nuts a raisins, and they were even better.

  122. This is, I’ll just say, the best recipe I’ve tried!!! Thank you thank you Bart for allowing your wife to share it with us♥️

  123. this recipe is sooo good I don’t use any others, just this one. Its the best! if it didn’t turn out the way you like it, its because you did something wrong read the recipe carefully.

    1. Aren’t these cinnamon rolls so delicious, Tiffany?! I’m so thrilled that you enjoy them too! Thanks! xo

  124. I made cinnamon rolls for the first time ever following this recipe for my boyfriend’s birthday and he and his family absolutely loved them. My boyfriend asked me if I could make them for Christmas again. Thank you so much sharing this recipe.

  125. This was my first time making cinnamon rolls or any kind of dough from scratch. I was a little worried after putting the rolls on my pan and doing the second prove, they didnt puff up as much as I expected, but these came out wonderfully! I wanted to add some nuts to these so I melted 3/4c butter and 3/4c brown sugar with 1/2c of walnuts, and rolled up another 1/2 cup of nuts in the rolls. I also added about a tbs of maple syrup to the frosting for a little flavor kick. These are so much better than any other cinnamon rolls I’ve ever had. Thank you for the recipe!

  126. I printed the Cinnamon.roll receipt and I am making them right now. For the dough it calls for 1/2c. granulated sugar BUT it doesn’t tell you that it goes with the rest of dough ingredients. I have been trying new receipts since I am home 99% of the time and this one was a puzzlement.

    1. Hi Laurayne –
      I hope you enjoy the cinnamon rolls! They are such a family favorite!
      The recipe details when to add that sugar to the Dough in step 1 of the recipe instructions.
      I hope this helps! Thanks!

    1. Hi Brittney,
      I’ve shared several step by step photos and details in the written post that may help in addition to the recipe instructions. This will give the amounts of time where you need to allow for proofing, rising, etc. I hope you enjoy the cinnamon rolls! Thanks!

  127. I love to bake and am always looking for new recipes for classics like cinnamon rolls- this one was a hit! Fantastic rolls!

    1. It’s a family heirloom favorite – and I’m so glad to hear that you enjoyed it too, Emily! Thanks so much!

  128. This is the BEST cinnamon roll recipe I have ever tasted! Hard to eat only one! Definitely a keeper recipe! Thanks!

  129. I was also wondering about using bread flour and perhaps buttermilk instead of regular milk. has anyone tried that?

    Thanks much

  130. there are three separate instructions for making the dough that all neglect to say to add the sugar. might want to fix that since my dough ended up being not sweet at all because i’m a novice and thought “well its on the ingredient list but three separate times it just says to add egg, salt and flour and nothing about adding the granulated sugar”

    fail 

  131. Hey, I just have one question.

    can I leave the dough overnight to rise or refrigerate the dough after rising and bake it the next day?

    Thank you

  132. I will keep making these just to practice that string cutting technique! Ingenous, can’t wait for them to rise now and bake, will repost afterwards.

  133. I will keep making these just to practice that string cutting technique! Ingenous, can’t wait for them to rise now and bake, will repost afterwards.

    Ok, I blew it! 😉 I became distracted at the baking time and ended up adding too much vanilla to the icing, again ;), so a bit more 10xx sugar, snitching the smaller rolls and dunking into icing while waiting to “cool a bit”.

    Fabulously, WINDERFUL, BACK IN MY HAPPY PLACE, as in Michigan, this time of year get a bit grumpy and haven,t baked in quite awhile, Thank you and Bart,

  134. Rolls are AWESOME Family, Friends, Coworkers, all consume like sharks at a feeding frenzy. When I make them. Mine seem to require more rise time. I use rapid rise yeast but from make to bake is about 3 hours. I let dough rise in warm (not on) oven. Don’t mind extra time, just get hungrier. Thanks for recipe.

    1. So glad to hear that you and your friends & family enjoyed these, David! They are certainly special to my family too. Thanks!

  135. I’m dying to try these but know I will eat them all myself if I do!! My husband is gluten free. Is it possible to make this with gluten free flour???

  136. Did a practice run Sunday,perfect. I want to make for Christmas morning but time restraints. Do you think I can roll night before and do second rise on Christmas morning?
    Thanks Ron

    1. Hi Ron,
      I’m so happy you like the cinnamon rolls too!
      You can follow the make ahead directions for the cinnamon rolls. These are delicious made ahead and baked fresh on Christmas morning for breakfast and then having for Christmas dessert as well! I hope this helps! Thanks!

  137. This is a silly question, sorry in advance, but does the recipe call for one full packet of yeast plus an additional 2.25 teaspoons? Thanks so much! Looking forward to making these this weekend.

    1. The packets of yeast is usually 2.25 teaspoons, but I gave both measurements to make sure to clarify. I hope you enjoy them, Lauren! I share a video within the post that shows every detail of making them – it may be helpful as well. Thanks!

  138. Second time using this recipe and it’s great! Only one thing I do differently and that’s add a little buttermilk to the frosting instead of using butter. I watch for the same consistency but I always have buttermilk to get rid of around the holidays. Thanks!!! 🙂

  139. Hi Robin!  From Texas….visiting grandkid do’s in MT and attempting to make these rolls. After the dough is cut into 1” and placed in the rimmed baking sheet, it says to let rise for 30 min.
    Question: In that thirty minutes, are the rolls suppose to rise to “double” again like first rise in the bowel?
      If so, it’s been longer than the specified time and have risen some, but not close to doubled. 
    Question: If not suppose to, will the rolls expand in baking?
    Everyone has gone to bed with hopes of beautiful cinnamon rolls like in the  photo!!
    Thank you for sharing!

      

  140. Hello,

    I have a question on the icing. I hate the taste of cheese, what can I substitute in the frosting for the cream cheese that will create the same consistency for the icing?

    Thanks!

  141. I bake quite a lot of bread but this was my first time making cinnamon rolls. The only thing I did differently was I combined the brown sugar, cinnamon, and butter before spreading it on the dough. Someone in the comments mentioned doing this and it made sense. These rolls turned out perfectly. I ended up with 20 large rolls and I made the kids and hubby happy.  We even took some out for my parents and they were impressed. This is a keeper recipe for me. There really isn’t anything I’d change about it. 

  142. For the “Make Ahead” section, if I were wanting to bake the rolls say, on Saturday, and serve them on Sunday morning, would I:

    1) Bake
    2) Cool and Wrap using plastic wrap and foil
    3) Place in the Fridge until morning
    4) Reheat using directions mentioned

    ?

    You mentioning thawing them but I wouldn’t think I’d need to put in the freezer if I’m serving the next day.  

    1. Hi James,
      It sounds like you have it correct – but you won’t be thawing as you won’t need to freeze them for serving the next day. The mention of thawing was just if you froze them.
      I hope this helps and that you enjoy them!

  143. I may have done something wrong along the way but my doughty was dry so had to add almost half a cup more milk otherwise everything was perfect.

    1. Hi Michael,
      I think it may be a difference in the flour. I only use White Lily flour and it is not as dense as most other flours. I’m glad you liked them! Thanks!

  144. Just made a batch of these and oh my god!!!  They are to die for. Was gonna take them to work tomorrow and share, but maybe not. Thank you for sharing your recipe!!! We are two very happy campers 😋

  145. Do you think after rolling them, you could place in a pan, cover with foil, store in fridge, and bake in the morning? Can’t wait to make them – looks delicious!

    1. We tend to use active dry yeast the most often and have great results with it. The amount of time it takes the dough to rise and double in size can vary. I’ve shared several step by step photos and details in the written post that may help in addition to the recipe instructions. This will give the amounts of time where you need to allow for proofing, rising, etc. I hope you enjoy the cinnamon rolls! Thanks!

    1. It makes 24 rolls, Kayla. I would not double the recipe but would make 2 batches. I think it would be difficult to handle the dough if doubled.

  146. I have made this recipe at least 5 times and each time it has been the best anyone eating them has EVER tasted. First, THANK YOU for sharing this. Second, I dare say this recipe is award winning! Follow the recipe and you will be rewarded greatly.

  147. Hey Robyn, should I use active dry yeast or
    Instant, rapid rise yeast? I’m never quite sure which one in recipes like this. By the way, I love your recipes and have been using them for years. I found out recently we live in the same city and I had no idea! 🙂

    1. Lauren, we use Red Star Platinum Yeast which is a fast-rising, instant yeast. Hope you enjoy the cinnamon rolls. That is neat that we live in the same city. xo

    1. What a sweet thing for you to do, Birdie. I know everyone who receives these cinnamon rolls from you will appreciate them. Thank you! xo

  148. Before baking something for the first time, I go through countless recipes and reviews. I got extremely lucky with this particular recipe as it was so perfect, I didn’t have to repeat the process of searching for the perfect recipe. Absolutely faultless and I hands down recommend it. There is never any left for the next day as they all get eaten within hours of coming out of the oven. Great recipe! Thank you.

  149. Excellent! It’s silly how hard it is to find a good, simple cinnamon roll recipe, but this is the one I’ll use from now on, I’ve added it to my recipe collection!

    I halved the recipe to make 12 rolls and it came out perfectly.

    Thanks so much!

  150. I’ve tried many recipes for cinnamon rolls, looking for the right one, and I’ve finally found it!! These are seriously the best cinnamon rolls I’ve ever made. The only thing I changed was to use a touch of milk in place of the cream cheese in the icing – it’s good both ways but I just prefer a simple icing. Thank you so much for sharing!

  151. These are the best cinnamon rolls I’ve ever had!! Thank you for sharing! I made them a few years ago to take to a Christmas party. Everyone asked for the recipe. I directed them to you!

  152. Just made a double batch of these for holiday brunch. Did not have enough milk, used Half & Half and no problem with dough. These are the best cinnamon rolls I have ever made. The dough was so easy to handle, rolled easy and stayed intact when cut. I might use a little less butter in the filling……or maybe not!

  153. Hi Robyn it is early Christmas Eve morning if I make the dough this morning do I let them rise (second rise) before putting in the refrigerator to bake tomorrow morning? Merry Christmas to you and your family!

    1. Maria, you can cut them out, skip the second rise, cover tightly and refrigerate. Once you are ready to bake, take them out of the refrigerator, and let sit out at room temperature while your oven is preheating. Then bake and frost. Check out the instructions for Make Ahead Cinnamon Rolls in the post. Hope you enjoy!

  154. I have searched for the perfect cinnamon roll recipe for many years and this is it! THANK YOU SO MUCH FOR SHARING THIS!! This is one of those recipes that stay in families and is never given out in the southern culture I grew up in!
    I have made this recipe several times and frozen them after baking and icing which worked great. I made them today to try the tip about making them the night before.
    I have a question-will a batch of icing keep in the freezer as well?

    1. Paula, you can freeze the frosting. Store in an airtight container in the freezer up to 3 months. Thaw overnight, then let come to room temperature before using.

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