Watch me make these fluffy homemade cinnamon roll from start to finish!
“Make fluffy, soft homemade cinnamon rolls at home just like the best bakeries! Easy from-scratch recipe with simple ingredients”
Oh how I have missed you guys!!!
But guess what? IT’S CINNAMON ROLL TIIIIME!!!!!!
But not just ANY cinnamon roll people. These are without a doubt the softest, fluffiest homemade cinnamon rolls that ever lived! And now… they are all yours!!
You get a cinnamon roll! You get a cinnamon roll!! Everybody gets a cinnamon rooooollll!!!!
Can you believe I’ve never posted a homemade cinnamon rolls recipe in all of my 40+ years of blogging!?! What the heck is wrong with me!?!
Well since I’m finally back from my Disney vacation and feeling all refreshed, renewed and inspired I thought now would be the perfect time to post this recipe!
Especially since Christmas is right around the corner and so many people go into a cinnamon roll frenzy this time of year.
I have about 2-3 homemade cinnamon rolls recipes that I can actually make, because remember I’m awful at making anything that requires yeast and gentle care.
But these bad boys are fail-proof in my eyes!! Every time I make these cinnamon rolls I actually say to myself “wow Beyonce Monique… you nailed these”. They are like something straight out of a good bakery. Like… a really good bakery! Yep they’re that incredible.
Just layers of pillowy soft, sticky, brown sugar filling and decadent cream cheese glaze. Sweet mother of all things gluten please bless yourself with these.
Truth be told, I only make cinnamon rolls about once a year, usually when it snows. I’ve been getting so many requests for cinnamon rolls that I broke my normal tradition and made them on a sunny winters day. See how much I love you guys?
The best part is that these cinnamon rolls are ridiculously easy! Seriously it’s pretty much a dump and mix recipe. Of course you’ll have to wait for them to rise which sucks but hey, it’s totally worth it!
Tips For Making Homemade Cinnamon Rolls
1.) Don’t even think about proceeding with the recipe if your yeast doesn’t get all poofy and frothy.
2.)Mix just until ingredients are combined.
3.) Add the flour gradually and only add enough so that the dough doesn’t stick to a clean finger and pulls away from the bowl easily.
4.) Don’t be scared to pile on that cinnamon brown sugar!!
5.) When rolling up the dough, keep the roll nice and tight.
Fluffy, Homemade Cinnamon Rolls Recipe
Ingredients
- YEAST MIXTURE
- 1/3 cup very warm water 110-115 degrees like a warm baby bottle
- 1 package active dry yeast 2 1/4 teaspoons
- 1/4 teaspoon sugar
- DOUGH MIXTURE
- 1/2 cup sugar
- 1/3 cup buttermilk room temperature
- 1/2 cup whole milk room temperature
- 6 tablespoons butter melted
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups all-purpose flour sifted (may need more or less)
- FILLING MIXTURE
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup butter melted
- CREAM CHEESE GLAZE
- 4 oz. cream cheese softened
- 1/4 cup butter melted
- 2-4 tablespoons milk may need more or less
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt optional
Instructions
- In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
- Let mixture sit for a few minutes until it is puffy and foamy.
- Pour yeast mixture into a large bowl.
- Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
- Mix until combined.
- Mix in salt and baking powder.
- Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn't stick to a clean fingertip.
- Once dough has formed place the ball of dough into a large, lightly greased bowl.
- Cover with plastic wrap and place the bowl in a warm location.
- Let sit for about 1 hour or until the dough has doubled in size.
- Gently punch the dough down a few times to release the air.
- Sprinkle a work surface lightly with flour and turn dough onto floured surface.
- Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
- Brush the dough with half of the melted butter. (I sometimes add in a bit of vanilla extract to the butter)
- In a small bowl mix together brown sugar & cinnamon.
- Sprinkle on half the brown sugar mixture.
- Brush again with butter and finish with remaining brown sugar mixture.
- Starting from the end furthest from you, begin tightly rolling up the dough.
- When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
- Place the rolls in a greased baking pan,sides touching.
- Cover with plastic wrap and place in a warm location to let rise.
- Preheat oven to 350 F.
- Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
- While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.
- When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
- Serve piping hot, warm or room temperature!
Hey! omg absolutely in love with this recipe! I dont ever feel like buying cinnamon rolls from outside now!quick question, can i make the rolls in a tray and keep them unbaked in the fridge overnight and bake them the next day?
I’ve made these twice now and they came out tasting great both times but not looking doe pretty. I am having issues with getting the roll tight enough. Any advise?
I made these as an experiment, as I do with new recipes. They were so soft and moist not dry at all. They were excellent and a big hit will definitely make again
I’ve been making these for over a year now, and they’re absolute perfection every time. Only substitute I use is maple extract for the icing. This is hands down the best cinnamon roll recipe ever! Only make them a few times a year, but it’s a sure fire way of bringing my eldest daughter home for the day. Lol, I’m not ashamed to admit using this recipe to bribe her to visit! Seriously, just follow the recipe and you can’t go wrong.
This is my 2nd attempt with these and they came out perfectly! I know the problem had to be my yeast the first time. They are light & fluffy. I will definitely be making them again. Keep giving us wonderful recipes.
This is about to be my 3rd time trying this recipe and hopefully it’ll come out right this time because I’m following everything to a T so idk why I always end up having to use about 5 cups of flour in order for the dough to form and then it doesn’t rise ♀️ But I still made them and the taste was there but they didn’t grow.But since I love all your other recipes I’m going to keep trying because when I do get it childddddd they’re going to be sooooo good!!!!
Really excellent recipe..one of the best things I’ve ever baked! I’ve done this recipe twice and it turned out great both times. Definitely the fluffiest and softest cinnamon rolls I’ve ever had! Hack for keeping baked rolls from drying out overnight- I use a humidifier in my house and keep the rolls on the counter right next to the humidifier 🙂
Im new at this so don’t know- what does YEAST MIXTURE mean? Thank you so much
‘Yeast mixture’ is the “yeast, warm water & sugar”. You do this to make sure your yeast is alive/living. If it doesn’t ‘puff-up’ within 10 minutes or so your yeast isn’t good (not alive). You’ll need to throw the mixture away and start anew.
I know this was my fault somehow. The dough did not rise, tried it twice. I even bought fresh yeast and baking powder. I baked them anyway but they were dense, the flavor was good. I will give them one more try. Dont know what went wrong. I love all your recipes, especially the cabbage.
so, the two stars rating is for you for not doing things right. The recipe itself is a five stars all the way.
Hello, I hope all is well. This is a great recipe. I have two that I use along with this one. The only change I made was not melting the butter to spread on the dough and I only used gr
Adding to my comment…As I was typing an ad popped up and I accidentally hit post comment…
I only used granulated sugar and cinnamon.
Hi! I’ve made this a few times! The first time came out perfect, but the second and third time came out a little different- I’m not sure what I did differently, but the other times they were still raw in the middle but they were browned on top.. any suggestions on how to fully bake them w/o burning them?
This is my favorite cinnamon roll recipe that I use all the time. The only issue I’ve had is that sometimes the cinnamon rolls in the middle of the pan sometimes sink in the middle after being baked instead of staying puffy and tall like the rest of the pan. Does anyone have any suggestions for this or know what I am doing wrong that causes this to happen? They still taste delicious but I’d love it if they looked fabulous across the entire pan like her pictures. Thanks so much for any help!! 🙂
Did you use a 9X13 pan?
100% the best cinnamon rolls I’ve ever tried, fool-proof, a crowd-WINNER ALWAYS. even my friends who don’t like cinnamon LOVE THESE. some say it’s their favourite dessert I make them. THESE ARE ABSOLUTELY SAVAGE
I was very impressed with the recipe even though the dough was little sticky to work with. On the other hand they were the best tasting sweet rolls I’ve had to date and my family devoured them.
I’ve made these several times and my friends and family love them. I was told by a few people that they are better than the cinnamon rolls at the airport and I think so too.
Thank you for for sharing your wonderful fluffy rolls recipe.
God bless you and your family in 2021 and stay safe.
Ms. Teresa
I made these and it did turn our fluffy but dry, why is that happening?
Can this be made the night before?
How long do you let them rise the second time ?
I made these tonight. They came out lovely. Fluffy for sure. Need to make sure your yeast is good.
Super easy, tender dough! My new go to recipe!
I made this for my birthday party at work two years ago. My department LOVED THEM!!
They loved them so much that a coworker asked me to make them for her daughter’s birthday the next year. Then this year they still talk about them, and beg me to make them. I did do a few things differently, like using lard for half of the butter and used coconut oil instead of the vegetable oil.
Thanks for the amazing recipe!
I’m planning on making these for part of a meal train meal. Will these be okay if they are put in the fridge and cooked the next day? Or should I cook them now and let them just reheat in the morning?
If dough are proof in the fridge over night, the flavour are more intense. So, go ahead and prepare everything the night before, but make sure you store it in the fridge. On the day, do bring it out like an hour or so to room temperature before baking. I don’t eat overnight pastry, i either reheat them or bake another batch. So if you enjoy freshly bake pastry and don’t have time to prepare it on the day, this is the best method. Enjoy!!
Yes! I make them the night before and right after I roll them, pop them in the frig overnight. Then take them out for 30 minutes while the oven warms up and I prep my icing ingredients. Perfect method to avoid making and rising the morning of. They perfectly, slowly rise overnight.
AMAZING!!! I’ve tried multiple cinnamon roll recipes and this was by far the best one. Super fluffy and flavorful, these will be gone before you even blink. It’s also super simple to put together!
These are fairly easy to make and are SUPER light and fluffy and delicious. I added more filling to satisfy my sweet tooth and they turned out great. Thanks DivascanCook for another great recipe!!
Hi It was really good. But it was very sticky. I could make it like a ball. So added another 1/4c if flour. Will it be an issue if I put 1/3 c milk. If it is instant dried yeast have I got to proof it? Tks
First I wanted to say I love your channel! You have such a great spirit and personality. I can’t figure out what I am doing wrong. Both times I tried to make the fluffy cinnamon rolls, the dough was too sticky. The first time I added more flour but they ended up dry.. the second time it was still sticky but I just added enough flour to be able to spread out. However, when I tried to roll them up, the dough would not roll tight. It was like holding a squirming puppy! LOL. I appreciate any suggestions.
Hi, can i use ordinary milk, like soya and full cream milk instead of of buttermilk and whole milk?
this is my go-to recipe for a cinnamon roll. they are amazing in every way.
It is illegal how satisfying this is. There is no other way to word it. Don’t miss out on life, I pity you, I also envy you because after I tasted this other cinnamon rolls are just not good because I know their full potential, what they could have been, what they could never be. yes. yes again.
OMG I made these for father’s day today… Amazing!!!! My family couldn’t get enough of these!!!!
Can you use cake flour as a substitue?
I’ve done this in a pinch before and the rolls turned out horrible
Can these be made without buttermilk? Our store is about out of everything including buttermilk but I have everything else on hand.
Hi Gina,
I found this banana bread recipe that teaches you to make your own buttermilk substitute using vinegar or lemon juice. Listed under Mom Tip #1 Sour Milk. https://www.crazyforcrust.com/moms-banana-bread/ I had great success with this method. Good Luck!
Love this recipe soo much!!! Thank you!
I have been making cinnamon rolls since I was just a kid-and I’m 45 years old now! Through the years, I thought I had perfected my cinnamon roll recipe, always trying new things here and there to make them better and better. I was known by most of my friends for my cinnamon rolls and even made them as a baby shower favor with the label “for your little bun in the oven” many years ago! But, I was at a women’s breakfast over a year ago at my church and someone brought in these cinnamon rolls. I tracked down the person who brought them in and asked her for the recipe! She told me she hadn’t ever really been successful at making cinnamon rolls and just googled a recipe to try. Then, she gave me the information for your cinnamon rolls. I’ve been making this recipe ever since! They are the best!! Thank you for sharing! 🙂
❤️
If I want to convert this recipe to a bread maker recipe too make the dough, do I still need to make the yeast mixture or can I put in the yeast just like regular dough recipe for the bread maker?
If I was going to use a bread maker to make the dough, do I need to prepare the yeast mixture as stated in your recipe or do I just put in the yeast as is just like regular bread maker recipe?
I made these last weekend and holy smokes, they were amazing!!! Best cinnamon rolls I have ever made/eaten. They were so incredibly easy to make too! Winner, for sure. Thank you so much for sharing!
These came out perfect as written. My husband is not a fan of cream cheese icing so I went with a simple powdered sugar glaze, they were fabulous
I’ve been trying a few different cinnamon roll recipes trying to find one I really love and that had the perfect FLUFFY texture! These were so perfect!!!! No more searching for the perfect cinnamon roll recipe! My whole family loved them!
How long is the second rise?
Can the dough be prepared in advance? Like night before?
I would like to know the same thing. I usually let them rise another 30-45 minutes or until doubled.
For those asking about the rise. I let the dough rise for 1 hour on the counter the night before and then refrigerated over night. I rolled the dough in the morning and let them rise in the pan for about 45 minutes. They expanded a little bit but there was still plenty of space between. Honestly though, they puffed up so big in the oven. They filled every inch of my 13×9 dish.
They were the softest most delicate rolls ever. I’ve tried 3 different recipes over the last month. This is the one for us!
Between 1-1 1/2 hours
I bought fleischmann’s instant dry yeast
Is this the same as dry active yeast
I have made these multiple times for my family and they said that they truly are the fluffiest and most delectable cinnamon rolls that they have ever tasted…. This is an easy recipe to follow and is not very time consuming….
I made these tonight for my husbands 62nd birthday. He requested soft fluffy cinnamon rolls and these were perfect. Wish I could post a picture for you. Put a candle on it and our puppies and i sang Happy Birthday to daddy. Thank you so much for posting such a yummy recipe.
I was nervous to make these but could not pass it up. Not as difficult as I imagined and turned out beautifully! Thank you for the video as well because I have not baked with yeast before and needed the visual to gauge. Thank you!
Just made these after much debate, only because I’m terrified of making things like pie crust, bread, cinnabons. I always mess something up and my kitchen looks a mess after. These came out great! I did only make 8 since I didn’t cut it right but they were still amazing. I used greek yogurt instead of cream cheese which worked wonderfully. My husband now wants me to make these weekly. Thanks for recipe!
I’ve made these cinnamon rolls and OMG. So good. They are the best cinnamon rolls I’ve ever had. My husband doesn’t eat alot of sweets but he will eat these.
Does this recipe double well?
Made these last night, ate one when very warm with glaze, then a 2nd one without glaze. Absolutely FANTASTIC either way. This morning I warmed one without glaze 20 seconds in microwave this morning. Also fantastic. I will use this recipe forever. A thousand thankyous…
My husband and I made these and they were sooooo incredibly delicious! Re-heating them for breakfast the day after made them even better! Thank you for sharing this recipe!
These are so good! Also, you’re hilarious and your video cracks me up every time.
It is fabulous!
OMG, this recipe is absolutely “Diva” as you are I love it!!!!
Can these be made ahead of time and frozen? Looking to give out pans of cinnamon rolls for Christmas morning and wondering if I could make this recipe work for that!?
By far one of the best cinnamon roll recipes I have tried yet. They are soft, sweet and delicious. Thanks for all your wonderful recipes. Can’t wait to taste more!
Oh my God..I found my Kitchen Angel
There are so many recipes and videos put the but you, girl are FIRE! I’ve never made soul food, I came from San Diego ,Ca to Reedsport ,Or a place with ZERO culture. U cant buy greens here! Thank thank you thank you!
Are these freezeable???
I make these an average of once a month and they always come out PERFECT!
Thank you for such an easy cinnamon roll recipe!
Just love it !
Not sure if this was answered but for anyone who was wondering if they can sub instant yeast. Yes you can. I just did it now and it’s getting very nice and foamy. 🙂
Can I use cake flour?
Tried this recipe and I’ve got to tell you it was the BEST rolls ever and very easy. I love the video. You made me smile so that’s why I decide to try it. Definitely will make again and maybe this time I’ll share them.
Gotta say, hands down, these are the best cinnamon rolls I’ve ever made. No more buying the ready made cans! Lol, they are like yummy, fluffy pillows of goodness. Some of the earlier comments were asking about the type of yeast. I used a packet of fast-rising yeast and it was fine. I also added a tsp of dark coco powder to the brown sugar mix. It gave it a slight richer flavor w/out overpowering the cinnamon. Also, for the 2nd rise I let it set for 30 minutes and it had doubled in size just fine. I didnt watch the video until later and didnt know the receipe said to rise for an hour or more. I’ll try waiting an hour next time, but I just dont see how these can turn out any better than they did. Keeping this recipe for sure!
@ Mary. Yes u can roll, cut and line them in your pan, then cover it with plastic and put in fridge. It’s best to allow them to get to room temp before baking as directed. These rolls are very forgiving. Hard to mess up.
This is the BEST ever recipe! Hands down….. I have made these many, many times and has always been a hit! So easy. So simple, great for for those who have just discovered the baking world. I tonight used my mixer… But all other times I used just my wooden spoon. Making them really big tonight. Also I have used instant
Yeast but to me they turn out a little flat. Best of course luck my fellow baker’s!
When I rolled the dough, it was like slush on the inside. The butter, brown sugar, and cinnamon came spewing out of the sides. I wanted to try someone elses recipe, I would have stuck with mine. This was very messy, and I do not recommend this at all. I havent let them rise yet, but when I look the rolls I get frustrated. That’s how horrible it looks. Half a cup of butter for this dough is way, WAY too much!
It would be more helpful to know how did they actually turn out? Mine were always great
This recipe is amazing – the best I’ve come across for cinnamon rolls!! It does not disappoint. My only feedback would be to be careful about how hot the water is when you mix in the yeast packet. Instructions say 110-115 degrees but that is far too hot and I had to throw away the first packet. Warm water rather than boiling is best.
Hi, what to do if ill be using instant dry yeast? Thanks!
OMG! These are by far the best!!!!! Woohoo~ I have a recipe from Sweden and its almost exactly like this. Little hint… use FRESH Cinnamon from the Indian Store and real butter, top shelf cream cheese and VWALA! YUM and girl… you made me laugh in the video. Love it!
I Came across this recipe when searching for “soft and chewy” cinnamon buns. So glad I found this because HOLY MOLY these are AMAZING!!! The buns turn out light and soft, with a great gentle flavour. I love that they are not super sweet, but if you do like your buns sweeter, it’s easy to adjust the recipe to your liking. The only modification I made was to use whipped cream cheese frosting as I don’t like the runny kind. To do this, I simply whipped room temp cream cheese until light and fluffy and I added a little bit of sugar, just to get a hint of sweetness. These buns are still soft the day after baking. I would definitely freeze any extras to ensure they are always fresh and soft. Thanks so much for sharing this recipe, I’ve finally found my dream cinnamon buns!!!
I love this recipe!! Is there any way that I can put them in the refrigerator after I put the cinnamon and roll them and bake the next morning?
We do this every year at Christmas with various recipes and this past year we used this recipe and it worked really well and will be our go to recipe from now on. I put mine in the fridge right after I get them in the pan (so rolled and sliced). The next morning I let them sit at room temperature for about an hour to do the second rise and then cook as directed in the recipe.
I put them in the fridge the night before to rise. Popped them in the oven in the morning and they turned out perfect!
I do that all the time w them! When I pull them out I let warm up a little and then bake away.
I was wondering the same thing…did you end up trying that method? I don’t see why it wouldn’t work.
I usually follow the recipe up to the second rise. I will roll the dough, cut them and place them in a pan in the fridge. The next morning I let them a little bit longer than what is suggested because you want the dough to get to room temperature before you bake them. I do this with most of bread recipes.
I see you didn’t get a response. Did you ever try this? I was wondering the same thing…
Yes! I did it the last time hat I made them and they turned out just fine!
I always make them the night before and just let them rise the second time over night in the microwave. They always come out fantastic every year. Hope this helps. They are the best rolls I’ve ever had
I’ve made these the night before – roll out, slice and put in prepared pan, then cover tightly and refrigerate. Let them come to room temp, set in warm place for second rise then bake as directed. I make mine each year on Christmas morning – with all the prep done the day before it simplifies everything!
These were the BEST cinnamon rolls I have ever made!
Absolutely a winning recipe – thank you!
I was worried at first because they didnt look like they were rising much. Dough didnt rise much so after I made the rolls I put them in a warm oven for the second rise. It took over an hour but all of a sudden they rose! They were delicious! Best I’ve ever made. And I loved your video, it helped a lot.
I have not make them yet however I listen to the video, and the compassion, this women has, see I love to cook, and when I see someone that makes it fun I will follow her any where on her site, I saw other recipes and can’t wait to try them, thanks for you doing this for all of us that love to cook,
Barry Crawford
Can i make and roll them the day before up to the rolled bun in the tray then proof them before baking the next morning?
You are the Best!!!!!!! My family and I love you. Made the cinnamon rolls twice in a week and I will keep on baking them. Thank you. You make it look easy, and it is. Love you
Good morning, can I substitute canola oil with vegetable oil? Please explain and Thanks.
These are amazing!!!!!!!!!
Forgot to say the next day texture is still pretty soft compared to other recipes I have tried. I am on the third day and they are still pretty soft and not stale. These are some awesome rolls!
First time commenter here…Made these the other day, and all I can say is Wow, Wow, and wow! I have been searching for a soft cinnamon roll recipe to use without having to use bread flour and do the Tangzhou method only to be able to achieve the type of cinnamon roll texture that I prefer, and this is perfect! My family LOVED them as well! OMG if you are on the fence about whether these will be what they claim to be, then hop off and make these rolls, you won’t be disappointed!
I finally cook the fluffy homemade cinnamon rolls. They were awesome! Easy took prepare if you follow her direction. Thank you. I will for ever server these in my home.
I’ve already made these beauties twice (in a month)! My family is never going to want the canned cinnamon rolls again. This recipe is so easy to follow and the video makes it even easier. Thank you so much for making this non-cinnamon fan a lover of these rolls! #icravethesethings
Hi!! Did you use salted butter or unsalted butter? I’ve made these once and they were so good but I forgot what I used!
Thanks!!
Can i subsitute the active dry yeast for instant ??
I was wondering the same thing I couldn’t get my yeast to rise for anything
Vrithi, yes you can substitute active dry yeast for instant yeast.
Yes, I actually used the instant yeast and it came out perrrrfect!
Can I switch the active dry with instant yeast?? Will it affect the texture in any way? Please reply asap
Hi thanks for all your delious recipes, much appreciated. I love the cinnamon rolls but want to know if there is a separate dough recipe for sticky buns. I have watched many people on YouTube making them but they make it look so complicated.I did try one guys recipe using puffpastries and they did turn out very good. But I would love to make them from scratch, because I haven’t found any good ones in over 18 yrs. The ones I did find were horrible. Help please!!!!
Yes I do
“To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. And you do not need to prove the yeast, just add it to the dry ingredients.”
https://www.cooksillustrated.com/how_tos/6620-yeast-types
Hi
Thank you so much for sharing.
Just make your cinnamon rolls and had to have two right away.
They are awesome.
Put in my save recipes.
Do you have to store these in the refrigerator because of the cream cheese icing I made a couple of batches and I didn’t but I’m just wondering if I should’ve
Let me first say, you video made me want to make these ASAP! The are on the second rise now and I can’t wait to pop them in the oven! I did use my electric stand mixer, as I am an impatient person and didn’t want to do them by hand! Haha! I was careful not to overtax the dough but yeast dough is rather forgiving. I rolled them much tighter and used a half cup more sugar and 1 1/2 tablespoons cinnamon in the filling (preference) but girl that dough was sooooo soft! I’m sure they will be great! And a great rise tip is to heat oven to lowest temperature, turn OFF oven and let cool for 10 minutes or so and then add dough to rise (both times). Old trick I learned years ago from somewhere. 🙂 And the flour, I probably used about a 1/2 cup to 3/4 cups more but it was still sticky, so I don’t think it was too much!! Thank you! My husband is drooling right now! 🙂
Can this dough/ rolls be premade and stored in the fridge or freezer?
Most excellent recipe! Kudos! The cinnamon rolls were light, moist, and scrumptious! Definitely will keep this recipe.
These are the most amazing, tender, delicious cinnamon rolls ever. Thank you for sharing this stellar recipe. <3
Oh man are these good cinnamon rolls. I’m 66 never made a cinnamon roll in my life but these turned out perfect and undoubtedly THE best cinnamon rolls I’ve ever had and believe me my sister makes good cinnamon rolls. Thank you for the recipe.
I never have much luck with cinnamon rolls. This recipe made me look like a rockstar maker. They are so delicious and light and buttery. I don’t even care for most rolls I buy because they seem too bland and doughy but there is a great ratio of dough to filling with this recipe. The only change I made is leaving them in the oven an additional 10 min as they were raw in the center after 25 min. They got brown all across the top but didn’t taste burnt and were perfect inside. Yummy! Thank you!
These were my first-ever attempt and they are a huge success! Wish I could post a pic of how beautiful they are! Thanks for the recipe!
Best cinnamon bun recipe ever! Love it! Hands down! Guys tried recipe and you won’t be disaappointed!So yummy!
I’ve been making this every holiday morning since I found this recipe a couple years ago! The absolute best cinnamon rolls I’ve ever had. My husband and children look forward to them every time. Thank you so much for being so awesome and generous!
Made two batches today. With both batches the yeast activated and got foamy, but the dough never doubled in size for me. I had the bowls in a warm spot so I wonder if it was something with the other ingredients cooling down the temp too much (used room temp ingredients though), or I added too much additional flour? The rolls still seemed to be okay though…baking them tomorrow. I was unsure of the flour because I definitely needed more than 4 cups but had to add almost an additional cup in order to not be incredibly sticky, but then after working it a little it seemed too dry and I wish I had used less ugh. I’m sure everything will still turn out fine.
I enjoyed watching your video. I am a beginner in baking. I will make cinnamon roll for my daughter. Thanks a lot. God bless
Absolutely delicious
Thank you! So glad you enjoyed!
I have made a lot of different cinnamon roll recipes, I mean A LOT, and I bake cinnamon rolls all the time for work, to give away, etc. Cinnamon rolls are my “thing.” I came across this recipe and was intrigued by the idea of adding baking powder and vanilla to the dough and by the fact that I didn’t need to haul out my dough mixer early in the morning and risk waking everyone up. This dough mixes up quickly by hand, is a dream to work with, and these cinnamon rolls are out of this world…soft, full of flavor, and they rise beautifully. This is now my go-to recipe. I won’t ever use another one again. And don’t even get me started on the cream cheese frosting… Thanks, Monique. You hit this one out of the ballpark!
Wow, thank you so much!
I made this today and added 1/2. a cup of homemade pumpkin puree and a tsp of pumpkin pie spice to th dough and 2 tsp of( PPS) to the filling. Omg Iam in heaven
Omg, that sound so good!
Made these today. What a lovely dough. Comes together beautifully and rolls out like a dream. Perfection!!!! Thanks for sharing
Thank you for leaving a comment Ellen! So glad you enjoyed!
From the time our girls were very young I made a Christmas Eve run to Cinnabon every year for cinnamon rolls for a Christmas morning breakfast tradition. Since our grandkids came along, the health conscious side of me questioned the pumping of fillers and chemicals into their little bodies vs the ease of pre-made. I tried these 2 Christmas’ ago and we are NEVER going to buy a Cinnabon again. Thanks for sharing the recipe that all of our family (now 6 grandkids deep) waits at the oven door for.
Is there any substitute for buttermilk? In my country its a bit difficult to find that! Will it be ok if i use only milk?
You can either mix regular milk and fresh lemon juice or regular milk and plain yogurt. I’m a U.S. expat living in Puerto Vallarta and it’s hard to find buttermilk here. So I make my own.
To make buttermilk, stir in one teaspoon of vinegar OR one teaspoon cream of tartar to one cup of whole milk and let sit for about fifteen minutes. It thickens up milk to buttermilk. 🙂
You can add a little vinegar to the milk and it will work perfectly!
fantastic recipe, absolutely fluffy voluptuous beautiful dough. bravo!
How would you make these red velvet?
Mine turned out so delicious that why were just… No words could describe the fluffiness and the good thick cream cheeze icing on top. Mmmmhhhhhhhh just so good.
When you do the videos you should also tell everyone the measurements of each ingredients when being added. It helps out better. Thanks
I made your recipe 9/4/2018 and it came out excellent! My son and I ate one right away before it was frosted! You’re truly a food chemist who gave excellent easy directions to follow! I will make this recipe again for many. Oh yes! I give your recipe all the stars..
I made this recipe yesterday morning and O wow! Ma’am, you are a food chemist! I love love love your recipe. my son and I ate one out of the pan before it was frosted. I will make this again and, your directions were excellent and easy to follow. The cinnamon rolls not only tasted excellent but looked professional too! This recipe gets all the stars…
Does this hold up enough to be prepared a day ahead and baked in the morning? Thanks ahead for replying.
That’s the only way to do it. I’ve tried making it the morning of and making the dough and letting it sit covered in the fridge overnight, and overnight is 100x better. The dough is way fluffier.
Lady, you are adorable! Man these rolls look incredible! Love the glaze. Not thin, not thick like icing. Perfect. Do you have any other flavors? Maple perhaps?
Perfection!! Thank you for a flawless recipe!! The only one that actually went right for me… Looking forward to more goodies!!
i made these and i just used the 4 cups of flour……….the dough was two wet…….i know it says 4 cups more or less………i did not want to add more and then get two dry…….has anyone else used more and how much……has anyone not sifted the flour?
THANK YOU DIVA! This is the 1st time I’ve successfully made cinnamon roles after trying countless times in the past. They are delicious: soft, sweet, etc. Please watch the video for extra inspiration and pointers.
Girl, these cinnamon rolls were the best! Better than the ones you can get at that shop in the mall. I swear!! Your recipe is foolproof and my family and I really appreciate it. Thank you, Thank you!
Just made these. THESE WERE GREAT! I was too frantic and put the icing on straight out of the oven…still delicious.
I made these rolls this evening & didn’t care for them. I am a seasoned baker & had to add almost 6 cups of flour. I believe there’s too much liquid in this recipe
Best recipe
may you please show us how to do this low carb please?
I made these delicious buns this morning and they are absolutely divine! I’ve used an old recipe for years, but I have to say, this is my go-to recipe from this day forward!
I absolutely love all of your recipes and I know whenever I need a recipe. Yours will never fail. Thanks so much and have a blessed day and continue to do your very best. ??
I dont have buttermilk will it be good if I use 1 cup of milk instead of 1/2 cup milk and 1/2 cup bettwrmilk?
I just love it ????????????????????????thanks my love
Love, love, love, this recipe!! Made these last night, they were just beautiful!
I made them for the first time and am very happy. They are so delicious. Not too sweet. The. Brown sugar and cinnamon is well balanced. This recipe is well done. I have not had a bakery cinnamon roll that was ever this good.
I’ve made this today! It is so soft and fluffy! I love it so very much! Thank you for the recipe. The best cinnamon rolls that I’ve ever had.
Making these now! The dough is rising and I think they’re going to turn out great! My dough felt pretty perfect. Haha. I did swap the canola oil for coconut oil though however… just smelling the dough I do not regret it. ????
Making these now! The dough is rising and I think they’re going to turn out great! My dough felt pretty perfect. Haha.
I just used this recipe to make cinnamon rolls from scratch for the first time and they turned out being AMAZING!!!! I took them to a brunch and they loved them. Thank you so much for this life changing recipe!
I’ve made these numerous times and always get compliments and people thinking I bought them. This is literally the best recipe ever!
Hi! I just want to make sure of something- I don’t need a stand mixer for these to knead the dough? I just need to mix until combined(like when making cakes/cookies).
Thank you so much!
Can these be made the night before or placed in the freezer for another time? If so, do we let them rise before placing them in the oven or rise before the freezer or fridge?
I’m planning on making these tomorrow and want to get started on them after I finish cleaning. My grandmother is coming on Monday and I want these to be ready for her when she arrives. When I roll the cinnamon rolls and cut them and out them on the counter to rise, can I just leave them on the counter and wait until the next morning to bake them? I really would love a quick answer. Thank you!
put them on the counter to rise* sorry i apologize for the typo. It’s late here and I’m tired and stressed.. lol
These have become a favorite in my house!!! I’ve made them about four time already and each time it comes out perfect. I even switched it up and made apple cinnamon rolls and even pecan rolls no matter what they come out the bomb.com each time. Thanks for sharing your recipes with us…..
Funny u almost as greedy as me????????????????
O’k, said I would comment when I took a bite of these cinnamon rolls—drum rolllll!!!! AWESOME, melt in your mouth, sinful, so good I had my roommate call over a couple friends to take a few home for fear I’d sit and eat the whole pan myself. Yep, this recipe is a KEEPER! I will definitely be making these again & again
I’m not a baker but my roommate & I wanted Cinnamon Rolls and after looking at dozens of recipes we came across this one. They’re in the oven as I type this and they smell AWESOME and fingers crossed will taste the same!! I will repost when we taste them later
Just made these and they are amazing, would be making them again soon. Thank you so much for sharing your recipe ????????❤️❤️☺️
I made it twice before and my husband keep on requesting it. I love the recipe. One of my favorite. I am going to bake again over the weekend. Thanks!
Mine are on their first rise as I type this. I can’t imagine that this recipe is correct. I kept adding more and more flour and finally gave up at six and a half cups. It still won’t pull away from the side of the bowl. I wish I’d scrolled to the above comment before starting this. Maybe you need to go over it and test your amounts.
It sounds delicious. I will try tomorrow. Thank u for sharing you recipe
My 6yr old and I made these today! It’s a snow day here and so it made for some fun when she couldn’t be outside! We were recently healed if a severe gluten intolerance and these are the first proper Cinnamon buns I’ve had in almost 10 years! Boy am I ever glad I tried this recipe as our first one! It was amazing! Everyone loved them and leftovers are for breakfast ’cause why not!?! The only thing I changed was Avacado oil for canola because I didn’t have any canola. These were/are amazing! Well worth the patience involved! Thank you so much for posting this recipe!! ❤️
Made these today my yeast activated correctly but the dough did not rise so I made it again still didn’t rise so dissapointed
Can I substitute the buttermilk with whole milk?
I slice mine with waxed dental floss. They keep their shape.
These are amazing. They take half the time as my old go to recipe and is a lot easier on the figure. This is my new go to rcipe.
Made/making these tonight(they’re doing final rise as I am commenting)
I was so excited cause these look soooooo yummy.but idk what I did haha.the dough was sticky.I tried to add more flour???? to try and help.it did until I started patting it out.I think I might’ve made it too thin????.I expected them to be over flown with the filling,which it was. But when I went to cut them I found it impossible to handle and get them to keep shape????.I made these for a lady’s breakfast tomorrow morning at church ????maybe I can get up earlier and make some more so I can actually taste them beforehand????
Hi Monique,
Your Cinnamon rolls are gorgeous. What kind of flour did you use. Was it a bread flour or ???? Also like to know the brand. It is a really important factor in baking.
Many thanks,
Dorine
Try scoring your doe with knife on top into equal pieces then take dental floss side under doe to each mark a dues floss to cut by crossing floss over at top and gently tighten. Works great.
Tyr cutting the rolls with dental floss. It works like a charm. Put the floss under the roll and bring the ends up to slice. I hope it works out for you.
It’s really humid here in NC and I’ve made these a dozen times with the same issue in the beginning. Here’s my tweaks, may work for you. Add 1-2 more cups flour at 1/2 cup increments. Another indicator the dough is ready is when you scrape it off the dough hook and it comes off clean (like
a clean finger when touching) and will continue to pull cleanly of the hook. If I add flour, I also up my yeast in the beginning by 1 1\2 t sp, sugar by 1/4-1/2 cup and vanilla by 1 tsp. Once you get used to what you need to up on the dry ingredients it should help keep a solid wall when folding with the filling. Hope this helps! Its su a solid recipe anyway but product moosture varies everywhere.
hi…im Amelia from Indonesia, wanna say thank you for sharing this beautiful recipe. I have made so many recipes but yours oh…its so amazing, i tested until 3 days and its still fluffy even though im not put it on the microwave or refridgerator. with your recipe I already sell many cinnamon roll for family, friends even for booth.
Thank you for sharing your awesome Cinnamon Rolls recipe. I followed it to a tee. My family and I was very impressed with the tasty delights. I had no problems making them. I’ve made the rolls twice and both times they baked up to its glory. Can’t wait to try other recipes that are waiting just for me.. So the winner of this awesome recipe goes to Ms.Diva ????
These are amazing! Great job Monique! I made these ( I tripled the recipe and was soooo glad I did) for an early Christmas while going home to Texas. I’m making them tomorrow again for Valentine’s Day! I’ve made cinnamon rolls from scratch before, and they were good but not this good! I’m quite the baker- and the newest thing is this past 6 months I’ve been learning to bake outside on my propane grill)…we live in the desert so it’s hot to cook inside). So if I’m going to mess with it- it has to worth my while! Thanks again! And by the way- I didn’t change anything except add vanilla to the sugar mixture that you sprinkle inside because I forgot to triple it in the dough.
I have been trying to find the perfect cinnamon roll for years. Actually my husband found the video and recipe, so I give him credit for finding The Perfect Cinnamon Roll recipe! These are the lightest fluffiest most tasty cinnamon rolls I’ve ever made. I think my search is over. My granddaughter ‘s boyfriend said it perfectly: “OMG it’s like angels dancing on my tongue”. Best compliment I’ve ever received on my baking skills. Thank you for sharing the recipe and the video is great!
Because we love cinnamon rolls for brunch, does anyone have ideas about how to make these an overnight cinnamon roll.
I made these today and, although they are good, they didn’t turn out the way we like cinnamon rolls. The dough is more cakey rather than like the true Amish cinnamon rolls we like that are more like a breasd. Easy enough to make….no rolling the dough out and they are tastey.
These are so good! I am so glad I found your recipe! I made it the first time last Friday and my husband loved it! Said there was no words to describe how good it was! And it just became his favorite! And asked me to make it again today! I enjoy making it and sharing it with him! Thank you so much for this wonderful recipe! I really like your blog and your red velvet sandwich cookie is also our favorite! You are amazing!
This is a very easy and forgiving recipe as long as your yeast mix is good. I have made other recipes but this is my favorite. The rolls come out soft and moist. The chew is pretty great. I highly recommend this recipe for everyone to try. Also, this is a great and fun recipe to get the kids involved!
I must have looked at seven YouTube videos for a good cinnamon roll recipe. I narrowed it down to yours and one other. I made both, and your recipe won! OMGEEEEE! You are so right, the dough was so squishy! ???? Absolutely loved them! I’ve made them twice within the last month! ???? That’s not good! I did share the first batch. ???? Keeping this as my staple cinnamon roll recipe.
Thanks for a very delicious recipe!
Shãn
seriously…best cinnamon roll I have ever made or eaten. I just love that you do videos so we can see exactly how to make your fantastic recipes! Also, love that the recipes are ones most people would love to eat. Thank you for sharing!!!!!
These are heavenly. They taste very very good. My boyfriend is so in love with these cinnamon rolls. And my family too.
I have made these several times and they always come out perfect!! The best soft chewy gooey cinnamon roles I have tasted from scratch. Better than grandmas recipe that would have cinnamon roles turn out kinda hard. These roles are soft and chewy like Cinnabon cinnamon roles.
I had been looking for a cinnamon roll recipe that would work well when Gluten-Free flour was substituted and these work wonderfully. I am now required to make them at least once a month as my dad can’t stop eating them.
I made these twice last week to perfect them and everyone raved
About them! I ended up using my oven in the lowest setting and the door open for the 1st and 2nd rise because it was not rising on the counter top. Maybe due to this my baking time was slightly less, just 15-17 minutes. On a side note, As a little girl my classmates moms would bring cinnamon rolls on occasion and I was in Love but my mom didn’t bake so I would beg my classmates to ask their moms for more cinnamon rolls. It never happened lol but for this reason this recipe is special and nostalgic and makes me feel like the kind Of Baker I always wanted to be. Thank you for sharing!
Did you set your bowl on the oven door for your dough to rise? I do not have any warm spots in my house. The sun does not shine where my kitchen is.
Tried them today! Outstanding!!
I’ve tried several recipes and this is by far the absolute best. Thank you!
Awesome!! I have been looking for a recipe like this for such a long time, I am glad I found this one. I would recommend it a heartbeat!!!
Monique, what size pan should I use for these? I think I crowded mine too much and the centers are not cooked enough. Should I make any high altitude alterations? I’m at 7600 feet .
Susan
Waiting to try them, baking in the oven and my house smell delicious hope they taste as good as they smell, by reading comment I think I found my cinnamon roll recipe.
Love your website. Do you have a recipe for the best yeast raised donuts ever?
Thank you so much.
These are trouble. Made many Rolls that always came out too dry. Not these. WARNING…may be addicting.
Ok – so I just made these, they are great!!! One question – I used unsalted butter, and kind of feel like maybe I shouldn’t have. Thoughts on that? What have you guys done?
I have been obsessed with baking for the last months, I tried a few cinnamon rolls recipes already since it’s one of my favorite baking good and your recipe is the best one I tasted!! The cinnamon rolls are really fluffy! Thank you!
Hi, can I make this through step 21, put in the fridge, and then cook the next morning? Thanks!
I’ve tried this recipe twice and the dough won’t raise! New yeast, flour, and butter. Yeast got frothy, liquids at room temp. I don’t understand! Help!
My first time making homemade cinnamon rolls and these came out great! Light and fluffy and yummy. Thanks! For those wondering if you can refrigerate overnight, that’s what I did and they came out very well. I had the cut out rolls sitting in the pan on my counter for an hour to rise, then I put them in the refrigerator overnight and baked in the morning.
These are the best cinnamon rolls I have ever tasted!! I will never use another recipe.
These are PURE HEAVEN!! I made these for the first time last Christmas and my family told me I HAVE to make them again this year. I think this is going to be a Christmas breakfast tradition for us. Thanks for posting!
Can I store the dough in the fridge overnight and then go on to make my cinnamon rolls, or do I have to make them directly after one hour?
Oh my God! They turned out Ah-mazing! I did not know it was possible for me to bake such soft cinnamon rolls! I added chocolate chunks on top of the cinnamon sugar mix and my family loved it! Thank you ????
Can rhese be made the night before and warmed over for breakfast, or what is the best way. We want them for breakfast.
YYEESSSSSS!!! These are everything! Great Recipe, Thank you for sharing. Oh, and yeah, once a year, maybe twice if special ocassion. Gotta keep people wanting them. 😉
I think I just found my new Christmas morning cinnamon roll recipe! I’ve made your red velvet cake for the holidays every year for the past 5 years and my friends and family love it ( I get special requests for it!). I look forward to using your cinnamon roll recipe for our Christmas morning tradition.
Thank you for the wonderful recipe! This will be my Christmas morning treat. Beyond delicious! Soft, fluffy, perfect.
Maybe note in the instructions that the second rise is 1 hour? It’s in the video, but not clear in the written directions.
THESE ARE AMAZING! I want to prepare these to bake on Christmas morning.. do you think I’d have any issues if I proofed the buns overnight and baked them off in the morning rather than proofing them for an hr and a half? Thanks 🙂
These cinnamon buns are worth every inch of effort. I have been making these since you posted this recipe. They are aamazing and everybody always request them I even give them away as gifts thanks so much for sharing the recipie.
Hello, Queen B (perhaps Queen M would be better!),
I have watched a half-dozen cinnamon roll recipes today trying to find one that made a reasonable amount of rolls. I do have an excellent recipe, but it makes about 50 rolls – and since it’s just me and my better half now – that’s just a few too many! I tell you now, that even if your recipe didn’t look like the best (and it does!), I still would’ve chosen you. You are completely charming, and it was obvious that you enjoyed what you are doing (“just pick that butter up and POUR it on”). Cold or no cold!
I have signed up for your newsletter and have saved your site to my favorites. I will be back!
Thank you for making my day,
Christine
I loveeeee this recipe and want to try but I have instant yeast instead of active dry. When shall I add the instant yeast and how much? Do I still add the water?
Made cinnamon rolls for the first time using this recipe. Making right now for the second time per request. They literally melt in your mouth. So good!!!
I will be making these delicious cinnamon rolls again and again. The best recipe that I’ve tried in a long time. You are truly gifted and blessed in the kitchen. Another one of your great recipes that is truly a keeper!!
So excited I made a lot of typos in my former post! I better get bakin’!
I am so excited to back theses yums for our meet and greet time at church ! If they are a hit and I know they will be, we’ll add them to our menu selections at The Brook ( Cafe, Gallery and Music) venue in Maine) Thank you so much for your delightful foodie passion and fir theses crazy cinnamon rolls! I may add toasted almond / coconut flakes for a little crunch ( for those who long for crunch) but I love the recipe as is, girl! DELISH!
I usually use butter in my cinnamon roll recipie I love the flavor instead of oil. Would this effect the texture and tenderness? Also bread flour. My cinnamon rolls are the talk of the town, however I personally want them softer and fluffy. I qander if I can follow the recipie wiith substituting these two items?
Thank You I made some today and they were so so good!
LOVE LOVE LOVE This website! Thank you so much for supplying a video with the recipes. I have made several recipes and thanks to the video they were all a hit!
Can you freeze before baking? How would you suggest going about that if so?
Absolutely amazing recipe! Thank you Monique for this 100% fail proof cinnamon roll recipe. I made these last night, between my children and parents, I awoke only to find 1 cinnamon roll left. 🙂 I will be making these delicious cinnamon rolls again today and next time a double batch to start!
This recipe is so easy to make and are so light and fluffy. The family can’t get enough of them. Best cinnamon rolls hands down
Can these be made the night before and then baked in the morning? If so, any special I strictions? They look amazing!!!
Awesome! Thank you. Your pie crust is to die for too. You rock Diva!
Made these this weekend. Oh. My. Goodness. Best cinnamon rolls EVER! Will make them over and over again. Do you have a similar recipe for dinner rolls).
After step 21, after they have risen, can you wrap with plastic wrap and leave int he fridge over night to bake the next morning?
The best recipe everrrrr! thank you!
Omg love this recipe took to family friends house they love how fluffy and soft it was.
This is the third time my making these cinnamon rolls. They always come out fluffy and amazing. Great recipe and I love your video too.
Just made these and wow, oh, wow these are hands down the best cinnamon rolls I have ever made. Monique, you are a gifted angel in the kitchen.
Once the rolls are cut how long did you let them sit to ride before baking? Thanks!!
I had been looking for a cinnamon roll recipe that would work as a base for a copycat recipe on a favorite. This one is it! After trial and error and in order to get the flavor I was looking for I modified by adding almond pie filling to the sugar/cinnamon/butter filling and added some lemon zest to the frosting. I appreciate the video tutorial and looking forward to making some of your other recipes. I will be adding a link to your recipe on my webpage at https://themodernrenaissancewoman.com/ with my modifications.
I tweaked it a little, omitted baking powder and kneaded for 8 minutes….they are fantastic!!!
Monique you crack me up! ???? I love all your recipes everything I try from your site is A1. I’m trying these tomorrow!
This recipe works! I always thought making dough with yeast is a tough challenge but this recipe makes it so easy! Everyone loved the result! Thank you diva!
This is my go to recipe for cinnamon rolls 🙂 I’ve made these many times.
Not only are you freaking hilarious these cinnamon rolls are amazing!
I prepped the cinnamon rolls last night and baked them this morning. My kids swear this is the best recipe I’ve tried and it’s a keeper. My only issue was, they were a bit too gooey. So, I’ll bake a little longer next time. Thanks so much for the recipe!
I made this recipe a couple of years ago fell in love with it and lost the recipe! Tried a number of others over that time which just werent as good. So happy i found it again. Dough is currently rising although i forgot to get the milk and buttermilk to room temperature. Hopefully wont stuff it up too much. My youngest daughter remembers the first time I made it and is just as happy as i am that we found it again.
Can I prepare cinnamon rolls and bake the next day
My daughter and I will try it on our girls weekend together with her daughter, Thanks they look good-yummy
Hello! Can these be made the night before and then baked in the morning?
These turned out wonderfully….Thank You!
These are the ultimate cinnamon rolls. Forget about the ones you had before. Seriously, they are amazing and my family thought I got them from an upscale Bakery. Thank you for the recipe.
Been looking for a wonderful cinnamon bun recipe, going to try these tomorrow. Thanks Monique your video’s are great and you are really just sunshine.
I made these two days ago and all I can say is… they were A HIT! My roommates ate an entire pan the night of. I took the second pan to my office this morning and they’re already almost gone.
What a great, easy to follow recipe. People think I’m some kind of baking genius. Thank you, thank you!
Mines came out like an cinnamon bread/roll but omg was it delicious ! I played around with the topping adding brown cinnamon sugar cream cheese and heavy cream to the frosting , used walnuts in the filling & let the rise twice over the oven. They didn’t last 30 minutes thank you for the best cinnamon roll recipe online!
Making them right now. Can’t wait to taste them. The dough is so soft and delicate. Thank you for the recipe. I enjoyed your video.
I just made these cinnamon rolls and they are the BOMB!!! My picky 16 year old daughter asked for seconds and my husband said they tasted like they were bought from the bakery. I will definitely be making these again. Thank you so much for sharing!
Delicious!! Fantastic recipe! I’ve added this to my favorites! Breads have always been a challenge for me, but with your simple and straightforward directions, I was able to make the Perfect rolls. Thanks!
I’ve made them before, and they’re delicious! Only problem is that they aren’t big and fluffy like yours. What size pan did you use?
Besides letting the yeast mix get fluffy and foamy, you just let the dough rise in a warm room. I put a heater on in empty bedroom and let them rise for hr or so on both rises. Mine come out very big and fluffy.
After both rising times, Can I refrigerate and bake in the morning?
I have the same question. Can you refrigerate overnight and bake in the morning? These rolls are amazing!
I have to say…these are, hands down, the best cinnamon rolls I’ve not only made but had! Indeed very soft, fluffy, and chewy in all the right ways. SERIOUSLY SO GOOD!
I made them for my mothers birthday and she absolutely loved them!
I made them the night before, stuck them in the fridge, and in the morning let them rise a second time for 40 min before baking.
Thank you for this wonderful recipe!
I can’t wait to try them I’m making a lot so big and fluffy so good da
There isn’t a better recipe out there. These are delicious.
I have made these three times in the last two weeks and i have to say that this recipe is definitely a keeper. They have turned out fluffy and delicious each time. I’m getting order requests They are just that good. Thanks????
I’m making these again. Love them. Thank you!
Is it possible to use the fast rise or instant yeast packets when that’s all I have in my pantry?
Yes.You can prep them how you would regular yeast,but you don’t have to do this.Either way they still come out perfectly!If you don’t want to do the prep part then just replace the water with milk/buttermilk (your choice) instead!
I always use the fast rise packets
These are so ridiculously soft and fluffy. Monique your recipes are the best! Thank you!
what can i replace buttermilk with?
The resipy is awesome can’t make enough they are so good easy to make
Hi! These look amazing. Can these be successfully frozen either before or after baking? I’d like to make some for 2 events that are a week apart so I’d like to get it all done at once and just stick some in the freezer!
My husband and I can no longer eat store bought cinnamon rolls anymore. These are so delicious. I only wish there was an easier way to cut the roll. It really is difficult. However, the end result is pure goodness.
I will be making these tomorrow, they look absolutely amazing!! Can you cook half of them and freeze or refrigerate the ones you don’t use or no?
Thank you for sharing with us!
Just wondering if these could be made the night before and cooked in the morning.
Thanks!
these look so yummy! Do you think it would work to make them the night before, and let the rolls do their second rise in the fridge overnight, and bake them the next morning?
i love this recipe i have used it twice now. Once last year for my family and today for my bake sale tomorrow, appreciate it from a 13- year old.
All I can say about your recipes is mmm-good!! your recipes are
Better than Martha Stewart’s! your step by step recipes are so easy to follow,
Thank you for sharing your GREAT recipes,
I already told my friends about you.
This is THE cinnamon bun recipe! You can just taste that this is a tried and true recipe! I recently made these for the first time in years for a sibling’s birthday who doesn’t like cake (speaking of- what? cake hatred is treason! but anyways). The family devoured a double batch of 24 within two days! It can sometimes be hard to make time for yeast recipes because there’s a lot of stopping and starting in the rising process, but it’s 100% worth it (and all of the steps are very easy otherwise). These are leagues beyond the 45 minute “hockey puck” cinnamon rolls. You will not regret it, this officially is my Christmas cinnamon bun recipe from now on!
OMG!!!!!! These are amazing!!! Thank you for an amazing recipe, my family loves them!
These are AMAZING!!
This is the best recipe I have ever tried, I just pu them in the Oven, my husband loves them
This Is the best cinnamon roll recipe I have ever baked. My husband Loves them. I just put them in the oven YUMMMM
Can I use all milk instead of milk and buttermilk?
Thank you so much for the super awesome recipe!!
Can any of these steps be done the night before so that I don’t have to get up three hours before breakfast? 🙂
Hi! Can the dough be stored in the fridge?
Hi! The dough can be stored in the fridge or freezer?
I’m planning to make these tonight but bake in the morning. Do I let the rolls rise right before baking in the morning, or let them rise, refrigerate, then take out to bake in the morning? I’ve made this recipe before and it’s phenomenal!!
love love love these fool proof and came out yummy fluffy and delicious thank you
Has anyone else noticed that these rolls require a lot more flour than she calls for?
Can you use vegetable oil if you don’t have canola oil?
A great tip to easily cut dough into rolls is using dental floss. Slip a strand under the roll to size you wish, draw up and cross the strands. Pull as is lacing a shoe, cutting through roll. This method doesn’t squish rolls.
Can these be made the night before and placed in the fridge? Then set out in the morning for the yeast to rise?
Without a doubt these are the best we’ve ever had and thanks to you, I made em’! Perfect!! I did have to add about 1/2 cup more flour, but with flour it’s always an estimate anyways.
Any butter is fine? Salted, unsalted..sweet?
These are the best! My children LOVE them! Thank you for the recipe!
This is my all time favorite cinnamon roll recipe. It comes out amazing every time! The only change I make is I put it in the fridge for the second rise and pull it out in the morning about 30 min before I bake it (I bake it for 30 minutes). There’s nothing better than warm fresh cinnamon rolls for breakfast! Thank you so much for this amazing recipe!
I am going to try them today hope they are as wonderful as everybody says!
These are seriously like heaven!! They melt in your mouth, and they are also super easy to make! This is , by far, the greatest cinnamon roll recipe ever!! Thank you so much!
Tried, tested and recommending to all.
We love the results. Thank you.
These are by far the best cinnamon rolls I have ever had and I am a cinnamon roll junky! So amazing, fluffy and rich! I have made them twice now and although my dough doesn’t ever come out looking as good as the video they seem to still come out perfectly! A keeper for sure!
I have always found baking with yeast tricky, so thank you very much for posting the video and instructions for these amazing, melt-in-your-mouth cinnamon rolls!
Hello! Planning on making this recipe tomorrow but I have 1 quick question. Why is baking powder needed if you’re also using active dry yeast ? Why do you need 2 rising agents?
made the 6/5/17 and they were awesome thanks for the recipe
My husband told me that these are the best thing I’ve ever made! Thank you for this recipe! I’ll be returning to it again and again…
Made these today, they are absolutely divine!! Thank you so very much!
Just made them. I cooked half and froze the rest. They are so, so good. This will be my only recipe from now on. Thanks Diva.
Thank you for this delighting cinnamon rolls. My family love it. You seemed cute while ta
Waste of time, energy and Ingredients … This is the second time I thought at first I’m doing something wrong but I have tried other recipe and it came out perfectly but this one. So pissed!
I have made rolls just once with this recipe, and they were OK, but not fab. What is the secret to making rolls fluffy?
The yeast rose properly, or so it seemed, but the rolls were not fluffy and the middle of the rolls were not done. I had to cut the middles out!
Maybe the location in step 9 was not warm enough. Can I use the oven for that step?
Monique,
Could I make these ahead of time and freeze for a few days before baking?
Best Rolls ever. I even added pecans too make them extra yummy. Made them for my mother for Mother’s Day and she keeps asking for the recipe. But it’s my secret from your kitchen. Thank you for such a great recipe. ❤
Hi Monique, I am going to make these! I bought everything I need to make them. I enjoy your videos and your recipes! Thank you☺
I made the recipe last night and the only two things I will tweak when I make it next time; 1) I think I will add more yeast and sugar to the mixture..to me the cinnamon rolls just didn’t have that “poofiness” I was wanting. I may try bread flour to see what the texture is between the two. 2) the amount of brown sugar filing was just a bit too much for me I’m not really a sweet tooth person so ill probably cut it down a third on the sugar. I also added the vanilla into the filling mixture….good idea! I love vanilla. I also didn’t add cream cheese to the icing and instead made the vanilla extract 1 teaspoon. This was a good idea…u non cream cheese lovers will be happy with this, my husband is not a big fan of cream cheese. I have to say this was the best cinnamon roll recipe I have tried in years. In fact I’m making another batch tonight so my husband can take them to work!
Great Recipe! This is now my new Cinnamon roll recipe! Goes in the recipe book! Thanks for sharing!
After attempting to make cinnamon rolls a few times before, this is by far my favorite recipe. (I wouldn’t put that much butter though)
I have made these twice and they are great. But my dough is Very wet. I always have to add more flower. Is the milk amount correct. 1/3 buttermilk and 1/2 whole milk? Or is it 1/3 for each? On your video it seems you are putting in 1/3 of each milk. That may be my problem? But even with the extra flower it is still the best cinn roll recipe I have tried.
Hi Monique,
If I am making them to take to club tomorrow morning, would you suggest I make and bake them tonight or make them up tonight and bake them in the morning?
I can’t wait to try this recipe . Out of all the ones I’ve read this one sounds the best to me
Making this recipe again this week. Great job! These cinnamon rolls are amazing!
These cinnamon rolls are amazing! Loved your video. It was entertains to watch. Great job!!
Monique, girl, these were THA BOMB! The results of the cinnamon rolls were just outstanding! It took about three hours (maybe a bit more) to make but it was SO worth it! My family loved these so much, and thank you so much for sharing this recipe! You’ve got skill, girl!
I am very grateful for the best recipe cinnamon roll I have ever tried. It’s really amazing very soft, tasty and melt in the mouth..thank you so much, monique ????????
easy to follow recipe and tasty rolls
My family absolutely loved these. They are now my go to cinnamon roll recipe. Thanks for sharing!
So glad you guys like them!!
I made these yesterday morning (Easter Sunday) with my 7 yr old son. I was in a hurry, and didn’t feel like digging up my usual recipe, so a quick search led me here. After making the dough, I was little worried, because my son helped, and it was an unfamiliar recipe. I didn’t want him to think he is a bad cook. However, when these came out of the oven, they were the best rolls I’ve ever made. Goodbye old recipe, hello new one. I did not have cream cheese, so I didn’t actually make the frosting. However, these were delicious with no frosting. My wife, who is in love with Cinnabon, told me that these actually make a proper replacement. Not that they taste the same, but that they’re that good in and of themselves.
These look delicious–will have to bake them! What size pan did you use to bake the rolls?
Thank you sooooo much for amazing recipes! I love every single recipe I try from your sight pure amazing…… love this and banana bread so far the best yet! Thank you ????????????????
I made these a couple weeks ago because I just had a taste for a homemade cinnamon roll. Making them again today by request from my sister-in-law for Easter brunch. Family loved them the first time and they want more. Super easy to make too. I was surprised.
Can I any of this the night before? Look delicious!!
I realllllly want to make this for Easter Sunday brekkie tomorrow morning! Does anyone know if I can make the dough, fill, roll and place them into trays and just proof them overnight ready to bake so I can bake fresh rolls in the morning? Will I get the same super soft and delicious result?
Thank you in advanced! (Heading out to buy some ingredients now – so excited to try these!!)
Could I assemble these rolls and refrigerate over night? Then let them come to room temp and rise before baking? Please let me know if you have tried this.
I am going to make these today and I am so excited!!! I have to tell you, my kids and I were watching your video and you were cracking us up!!! We loved it! I will definitely be checking out more recipes from you in the future ????
This recipe is amazing! Ever since Starbucks left Australia I’ve been craving their cinnamon rolls. This tastes exactly like them.
Didn’t have buttermilk, so I mixed some sour cream with a tablespoon of white vinegar and tablespoon of milk as a substitute, which worked great. It rose into a fluffy, delicious cinnamon perfection.
I just finish making these cinnamon rolls and I tell you the truth, it’s been a long time since I have tasted rolls like these in a long time. The is the first recipe for cinnamon rolls that I have tried in a while because I have been having such bad luck making them, but no more!! Thanks for this great recipe because it has made me a better cook. This one I will definitely keep. Thanks again.
Soooooo good, I’m never buying cinnamon rolls again. I made the dough in the bread machine and it came out great.
These turned out beautifully on my first try! My family loved them, I will definitely go in my recipe treasure chest!
Awesome! So glad you enjoyed them!
This is just about my favorite recipe ever. They are so light. Matched any that l have ever bought thats for sure. I made my own butter milk by whipping up a jar of cream until the cream separated so l had the butter and the butter cream for the recipe and at only a fraction of the cost. About to try the red velvet cake recipe this morning. These impressed me so much l have faith in trying the other ones. Divas can more than cook they create. Beautiful.
i made theses cinnamon rolls and they are the best thanks for your recipe love them they are so moist and delicious and I will be making these again thanks
If you’re going to make these, set aside like…three hours. However, I HIGHLY recommend this recipe! Harder than cookies, but tt’s fairly easy for cinnamon rolls, and the results are fantastic! I’ve made them twice now. I’m not great at rolling them, so they’re not very pretty, but they smell and taste amazing!
Hi Monique. Mine shrink when it comes out the oven. Every time. What is the problem??
Can i use this recipe for dinner rolls???
These are the best cinnamon rolls I have ever tasted and they produce huge, fluffy, melty, gooey results. If you’re going to treat yourself and have a “cheat treat,” then choose this. I feel like the reason these are so good is because of the obscene amount of butter used in all aspects of this recipe, hahaha! However, if you want a delectable treat, doesn’t that almost always involve butter, sugar, or salt? Thanks for this. These definitely taste like a bakery cinnamon roll. YES, lots of work, but so worth it.
As long as you follow the directions in the recipe, these should turn out perfect. I doubled the recipe because I needed to make a pan for an office breakfast pot-luck and I had company coming to visit and wanted to give them something to go with their morning coffee. Both pans made 15 rolls, so 30 total rolls.
These are the best cinna rolls ever that I felt obilgated to leave a comment !! I made this and shared it on Fb and all my frens hv been sharing it too!! Its going viral !! All of them super koved it!! Greetings from Malaysia and Tq so much!
G’day from Sydney Australia!
I’ve made these twice now and I’m making double batch today for my nephews. Of all the Cinnamon scrolls I’ve made over the years these are BY FAR THE VERY BEST!!!! Thank you so much! We rated this recipe 5 stars but sadly it won’t show up! My 12 yr old son & I love watching (& following) your videos. You’re so funny! God bless you all the way from Aussie land!
Yaaaaasss LOVE these. Theyre so nice and fluffy and taste amazing. It takes about 1 hour after they pop out of the oven for my family to devour them.
Step 4 uses all the butter and then step 14 uses half the butter? I put too much butter in the original steps so I had to get more butter. Not sure if it mattered though.
Step 4 uses all the butter and then step 14 uses half the butter? I put too much butter in the original steps so I had to get more butter. Not sure if it mattered though.
Disregard. I was reading ahead. I panicked.
these are the most disgusting thing in the world!!!!!! everybody should bake them.. YESSSSSSSS
Wow !!! It turned out really great. My son loves Cinnabon and he said my cinnamon roll tastes like Cinnabon cinnamon roll. Thanks for the recipe. Its so soft and fluffy.
The internet only became public 31 years ago…
May I know if yr butter amount stated is correct? Y
You mentioned a lot of butter and poured in 2 bowls…. but the recipe states 6 tbsp (85gms). May I cfm this pls? Thnks
These cinnamon rolls are easy to make and taste out of this world! Thank you for sharing this recipe. It is my go to recipe for cinnamon rolls.
My first time and they are great. The video was so funny.
I am making these as I type! It seems super easy but I am not sure my dough is right. It didn’t actually form a ball like when I bake bread, but it wasn’t super sticky any longer either. Any ideas?
Anyone tried making the dough in a bread maker?
I was in a pinch for making some cinnamon rolls (first time) and I remembered your recipe from Youtube because of your eccentric narration. I just wanted to say thank-you! They were a big hit at the office; soft, fluffy, buttery….everything you can love about a cinnamon roll. And that frosting is wonderful.
After rolling the dough I placed it in a bundt pan (instead of cutting them into the iconic buns) and then colored the frosting for Mardi Gras–a way better version of a King’s Cake.
Thank you again!
Goodmorning Miss, Is there a difference between mixing with a handmixer and a stand mixer? In most of the recipes you should mix for about 6 minutes until dough becomes elastic.
Will these cinn rolls still be soft and fluffy when mixing with a stand mixer?
Awaiting yr reply.
Rgds
I made these today. They came out giant, fluffy, and delicious. My housemates said that they are of Cinnabon quality. I didn’t have cream cheese so I just used a can of cream cheese frosting instead. Easy recipe, just takes a while (and I wouldn’t expect anything less for homemade bread!).
Made these last night and put them in the refrigerator until this morning … ???? They turned out so light and fluffy! Great recipe to have for birthdays and holidays since you can overnight them. Rolling the dough up was messy, but that just means I need to practice more!! Thank you!
These are such amazing cinnamon rolls! My family loves them so much that I’m making 8 dozen more today! Good thing this recipe is totally fool proof and easy!
Thank you for sharing it.
these were insanely amazing! So delicious! No icing is needed. We have them with a cup of coffee and they’re perfect! the only change I made was to use melted lard instead of oil and I added vanilla to the melted butter like in step 14. I had to use closer to 5 cups of flour to get the dough to pull away from the bowl. Since I started the recipe in the evening, I let them rise for an hour, punched the dough down, then put the covered bowl in the fridge overnight. In the morning I let the dough come to room temperature and picked up at step 12.
I’ve been trying recipe after recipe of cinnamon rolls over the years and I began to think I was the cause of the dense rolls. These are my new go-to recipe for cinnamon rolls now! thank you so much for sharing!
OMG! These are absolutely incredible! I also sprinkled some orange zest over the cinnamon and sugar before rolling up the dough. I’ll be making these again …. and again!
OMG..THEY best cinnamon roll recipe I’ve made yet and I’ve been making cinnamon rolls for over 10 years…
Wow so happy hear that! Thanks for trying them out!
I want to try these but I would like to be able to get the dough ready the day before so I can just wake up and throw them together. Is it possible? How would you recommend doing it? Thanks for sharing this recipe, it looks great!
You can prepare the rolls just to the step before baking and either just cover them and leave them out overnight (they will puff up really big and nicely) or you can cover them and put them in the fridge. If you refrigerate them, I would recommend leaving them out at room temp for about 15-20 minutes prior to baking. The key to big, fluffy rolls is that second rise once they’re prepared and in the pan. Give them a chance to rise up to the desired level before you bake them. I’ve done both ways before with rolls.
O.M.G. It was my first time making cinnamon rolls and I mailed it !!! They were amazing !!! Didn’t take long ither. I prepared them last night and put it in the refrigerator. In the morning I just put them in the oven and 30 minutes later we had breakfast .AND IT’S BEST CINAMON ROLLS we had. Thank you !!!!!
Omg….SUPER SOFT, LIGHT, FLUFFY everything u can ask for in a delicious cinnamon roll, this recipe has it. U have been my go to for recipes for the last year and every single one has not dissapointed! My favorites r u r banana bread recipe, old fashioned chocolate chip cookies and mac and cheese! You go Monique!!!
Any one know how these freeze before baking?? I made a double batch and ended up with waaay more than I thought I would!
I must have done something wrong because these came out really dense. I was expecting fluffy lighter Cinnamon rolls. They were really tasty but not the consistency I wanted. I’ll try one more time and hopefully they turn out better.
Can this dough be made the night before, left in fridge, and baked in the morning? Thank you!!
Attempt 2 going into the heart oven! Only 20 minutes thend I get to see if they turn out. First time was a fail because if bad yeast. Hopefully this time is perfect!
Hi. What size baking pan should be used? 9X13 or 7X11
I was wondering if I could make the dough tonight and cook them in the morning for breakfast?…..and if I could how should I do it ?
I have made these at least 5 times, and they are awesome! I usually have to add more flour but they’re otherwise perfect! Thank you!
I was just wonder what size pan you use to bake the 12 rolls in… going to try this recipe tonight 🙂
Hi there! LOVED this recipe, thanks so much for sharing!! I am wondering, a friend tells me that she makes her cinnamon rolls the night before, then for the second rise, she covers and puts in the refrigerator overnight for a ‘slow rise’.
Do you think that would work for these??
Can I have this recipe in grams or ounces please because most measuring cups hold different amounts even when it says 1 cup etc.
Amazing recipe!
I didn’t have butter milk so I added a tra spoon of vinegar to the milk. I would say I used about 5 cups of flour!
The result was amazing!! My guests thought I bought!
could i replace the 2 eggs with anything?
Wow!!! I’ve been making cinnamon rolls my whole life and they were NEVER this good! I finally found the recipe I was looking for. Thank you so so much for sharing this.
Hello how you doing Ms. Diva my name Dashawn Sparks wanted to let you know how much i love the recipe that you presented. It was very much so tasty soft and moist as you described absolutely my top recipe far as baking goes. Thanks very much baby
My sister and I are trying this right now…. In the dough mixture it calls for 6 tablespoons of butter so we put it in and then we were reading the instructions and it said to use half the butter for brushing… We’re we not supposed to put all 6 tablespoons in the dough or is it the 1/2 cup of butter for the filling mix that that we use half of for the brushing?
This recipe was amazing! It made the softest, fluffiest rolls and was pretty easy to follow along with. I made 3 dozen to take to work to share with my coworkers and all came out well. However, I did find the glaze to be a tad bit too sweet and it came out a tiny bit “lumpy” after mixing all the ingredients… wondering if maybe glaze ingredients need to be mixed in a particular order/way to avoid those little cream cheese clumps. All in all, though, totally making again!
Can I skip the vanilla and buttermilk?
Everything seemed going just great but the results were not really fluffy or light. the yeast worked good but there weren’t really a noticeable first and second rise bu then they rose well inside the oven. I had to add another 1/4 cup of AP flour because the dough was more like a batter and it was obvious that it wouldn’t stand the rolling. could it be the cause?
Spell check and fat fingers lol cinnamon
Love love love ur cinnamon roll recipe. It’s a hit in my house
Can this recipe be made the night before and then baked the next morning??
Yumm!! Do you think I can freeze half of this batch for later use? Thank you for sharing your recipes!
O………M……….G!!!! These cinnamon rolls are the best EVER!!!!! I’ve made them 3 times so far. The first time was an epic fail because my pan was too small and the rolls in the middle of the pan were raw. I now use a larger pan to give them room to bake into a luscious, gooey, mound of delicious cinnamoney goodness. Anyone who gives this recipe less than 5 stars should rethink their score. Thank you, Monique, for sharing this recipe!
Cant wait to try these. They look delicious !!!
Sorry nailded *** 🙂
I love your recipes but for this one I failed:( The dough was too gooey
I couldn’t roll the dough, it was Smooshy when I put them in the baking pan, but when it was done taste was really good and soft. I need the advice how to make the dough better so I can roll it nice and tight. Thank you for the recipes.
Hmmmm….. a bit more flour should help
That was also my problem and like you mentioned more flour and by the way they were AMAZINGLY DELISH. Thank you i will always make this as a desert better than store bought too.
My experience from the past instead of adding more flour try cinnomin sugar instead it has really helped me in the past when my dough was too sticky. I’m going to try this tonight….. Wish me luck !!
Sthr are the brst cinnomon rolls that I have ever tasted. My husband made them and they were so light they would melt in your mouth. This is a keeper recipe.
Hi. Any glaze suggestion? because creamcheese isnt available at my local grocery. Planning to make this soon. Hopeu can help. Thanks
You can try a simple powdered sugar glaze using powdered sugar, milk and vanilla extract.
If I don’t have clear wrap can I use a light cloth to cover so dough can rise ?
I have made these twice now and they have come out raw both times. The first time I even left them in longer and they just got dry and too brown. The second time I tried less heat and longer cook time and still the same result. If I get them light golden brown they are completely raw in the middle.
Wow that is odd…let me think what could be causing this for you.
What size pan are you using? Maybe it’s not big enough. Or maybe you aren’t rolling it out long enough & the rolls are too big.
A few years ago I had an issue with my oven temperature, food was burning, but yet not finished in the middle or just cooking too fast, I had to calibrate the thermostat. Hope you figure it out!
They were absolutely delicious. I tried a different recipe, but it failed to give me yeast instructions, and they were a hot mess. Diva these were marvelous per my family. I had the most positive feedback. Thanks for sharing this awesome recipe. The prep and rolling out those delicious cinnamon rolls were a little challenging, but I expect to be a Pro at this before it’s all over. Overall, Outstanding!
I made these two times! The. First time they were excellent. This time I did try something a little different. On the step she. You pour the butter on the dough with the brown sugar mixture, some spilled out and I lost a ton of flavor. They were still good though. So this time what I did was brush the dough with the butter, sprinkle the sugar and cinnamon mixture and then once rolled and cut into pan I poured the butter over each cinnamon roll. That way it was a little less messy. They are about to go into the oven right now! I wish I could take a picture and share it with you. Thanks so much for this wonderful recipe. I follow you on YouTube and I love all you do. Have a great day and God Bless! Oh if you want to check out my YouTube page, I do a few cooking segments myself. My name is divinelilylove.
Monique, can you use olive oil instead of canola oil in cinnamon rolls recipe?
I really enjoyed this recipe. I did, however, add about a half a cup more flour than the recipe indicated–the dough was too wet for my taste. It stuck to my floured surface. Also, 25 minutes was too long for my oven–18 to 20 minutes worked better for me. Thery tasted great though! 🙂 🙂 Ill definitely be making these again!
I had been looking for a really good cinnamon roll recipe for a while. Then I found this recipe! I followed your instructions and they came out perfectly! They were so moist and flaky! This recipe is a keeper!
New Year’s breakfast 2017! The bomb!! My new go to recipe. So tasty and tender.
I made these tonight and me and my husband love them! They are absolutely delicious and fluffy. My store didn’t have butter milk, and I didn’t have whole milk on deck. So I substituted with skim milk and it was absolutely delicious! Thank you so so so much for sharing ! God Bless! I took a picture but I don’t know how to show it. They are beautiful!
Every Christmas I try, attemp ,& fail at homemade cinnamon rolls!! But my oh my !! This recipe is the bomb!!????the bomb.com !???? the best ever made or eaten!! I’m glad that i watched the video. So I knew exactly what steps to do & how the yeast should look etc..THANK YOU for sharing!! Merry Christmas 2016
Lol..I love your personality, IMO you and Beyonce are in the same ranking!! She’s amazing at what she does and so are you and you’re both beautiful☺
I know you don’t mention this, some comments people post are about the baking time and not being cooked through having raw doughy texture. Do you use a convection oven, glass cake dish, metal, or what’s your secret to success to completely cooked through? I’ve made cinnamon rolls in the past, similar recipe but had the same issues with being uncooked through.. I do have a convection oven which keeps the heat transfer even circulating so the amount of time is less but will be more cautious about the brown cover before pulling out.
You are a true inspiration. I’ve tried several of your recipes with success including this one. Keep up the good work.
Laws have mercy! Making these for Christmas!!thanks, God bless n merry CHRISTMAS!
I made these rolls and even though you make it look so easy, I failed. I think I did not roll them up tight enough.
Even though most were raw, the one that cook my daughter absolutely loved, said they were the best she had ever
tasted. I will try again.
Love your video, humor and learning all in one.
Do you have a gluten free version. We would love to have cinnamon rolls too. Especially since I dont know how to bake 🙁
Came out great. I added more cream cheese and vanilla. I also used caramel made from sweetened condensed milk with thec cinnamon filling
I’ve made thousands of Cinnamon rolls, and your dough is the softest workable dough, only I couldn’t get it to raise as well as the others, but was the best dough to roll out an work with
If you use bread flour instead of all purpose, they will rise better. There is more protein which makes the dough stretchier and rise more.
A wonderful recipe!!! I baked a pan of these rolls and took them to work on a rainy Monday morning and according to the feedback, my co-workers plan to throw me a parade in the near future. I suppose that is about as good a review that one could get.
Ok but now I’m wondering if I can make these up the night before and bake the next morning after letting them rise???
Again….thanks for an easy and outstanding recipe!!!!!
SG
I’ve made other sweet roll recipes and made them through the second rising, then taken them out as soon as I get up, putting them in a 200 degree oven with the door cracked for an hour, then bake as directed. Try it on yourself before taking them to others though.
Hi there. Just wanted to share (like others) that this recipe turned out great. I added walnuts to the filling. One thing I will do different next time is line the pan with parchment paper to prevent that extra brown sugar that I like from hardening faster than the rolls are done. Also I used mascarapone cheese to make glaze to change the flavor a little.
I’m a baker and cook at heart…so thanks for these inspiring recipes…there’s nothing like a meal & dessert made from scratch…to satisfy my wonderful hubby!!
Hi there Monique. Wanted to share like others that this recipe was great no flaws at all on my end. My hubby loved them so I will be making these regularly. Just a few things…I added nuts in the cinnamon sugar mix and parchment paper will be used next time either with or wirhout lining with butter. This will curtail any excess sugary mix from hardening at the bottom before the rolls are finished baking. Also instead of cram cheese I used mascarpone cheese for the glaze.
Your Beyonce Monique…is so funny. Great recipe and wonderfully narrated.
Wow. These were perfect! I was worried when the dough was very moist, but in the end I’ve never, ever had a better cinnamon roll. Thanks!
I just made these rolls. They are the best, I have never made such fluffy, moist cinnamon rolls in my life. The icing is excellent as well. Thank you I will be making these on a regular basis for my sons.
Love it
Oh my God! I just made these and they taste like heaven! I’ve never eaten fluffier cinnamon rolls! Thank you so much for sharing this recipe!
HEY DIVA GIRL
I LOVE YOUR VIEDO’S THEY JUST MAKE ME SMILE AND LAUGH.
YOUR KIDS ARE CUTE AT THE WINDOW . YOUR FOOD IS JUST GREAT
IT ALL LOOKS SO YUMMIE.
Hi Monique! This is the best tasting cinnamon roll dough that I have tried, and I have tried several over the last few months. Can you tell me what kind of flour you generally use? I first made them with unbleached a.p. flour (which took nearly an extra cup of flour) and then I made them with another popular brand of bleached enriched a.p. flour. The amount of flour needed varied considerably (to my surprise) as well as the texture. What do you prefer to use? Thanks!
This is the GREATEST cinnamon roll recipe!! Everyone in my family loves it!! Thanks so much for sharing!
I just made these tonight and i did that.Somebody help me not to eat more than 2 lol!!! Monique thanks you got my mama saying mmmmm again lol…..
Can I substitute quick rising yeast for the active dry yeast? If yes, in what proportion?
Finally a cinnamon roll recipe that doesn’t involve a stand mixer or even a rolling pin! I don’t have either of those 🙂 awesome recipe!!
Oh my gosh!! Amazing ….. better than store bought. I let my dough rise 1.5 hrs and then an hr after rolling up.
What if my dough is not rising on the cinnamon rolls?
It is possible your water was either too hot or too cold to properly activate the yeast. Different brands of yeast require different temperatures. Check the back of the packet for the correct temperature for your yeast. Also, a candy thermometer or something similar is very helpful in making sure your water temperature is spot on.
I made these cinnamon rolls they are sooooo fluffy the best rolls i have ever made or had. Looooove them. Thanks for this recipe.
Can I make these without the buttermilk???
This is amazing! I tried this recipe yesterday and is by far the best cinnamon rolls I have ever made!
My husband has made these twice in three weeks because they are sooo good.
These are his first attempt at cinnamon rolls and they were very easy to make. The dough is nice and soft, the only thing he did different was to cut the sugar in half for the icing.
Our daughter was visiting and now she wants to make them.
Helloo Monique,
is there any substite for the butter milk? i have a very hard time finding it in my area..
xoxo
These were great! Thank you! Will check out other recipes for sure
Can i use 1% milk
Made these today, delicious. My parents loved them so much they already want me to make more????
These cinnamon rolls was out of this world I made them late last night and ate one after the way done baking and ate one in the morning. They are so delicious so soft I have never had them that soft . I will be defendantly be making them all the time now . I do thank you so so much for sharing the recipe I will brag to all my family and friends about it that is for sure.God bless you and have a great day.
1 tbls vanilla, made too strong of extract flavor. next time I’ll try just 1/2 a tablespoon.
Hi Monique, wow this is it! This is what I call cinnamon from heaven! I have made dozen recipes of this rolls but never like your recipe. This is an all time fav. May I know what size of pan did you use please? Thanks for sharing.
Awesome recipe and the glaze was delicious! Thanks!
I have made these twice and this is the best cinnamon bun. I am keeping this one.
How long do they take to rise?
i made these an their amazing there exactly what tthe pic looks like if ur hesitating to make them go or it girl !! their bomb
I just made these in my office, my coworkers finished them off in about two minutes. So soft and delicious!!!
How to make them ahead and yet be fresh on morning breakfast?
Have you tried freezing these? I want to make ahead, without putting frosting on of course.
thank you so much for you thought of thinking of a web to make people think of great things for things for the hose as a snack or for parties!!! thank so much…
These cinnamon rolls were the best things I’ve ever made. I was worried because I’ve never worked with yeast before and my ingredients weren’t perfectly room temperature. I should have used more flour because my dough was pretty wet still, so it was a little messy cuttin’ them and puttin’ them into the pan, but that’s as far as any trouble went. After the oven, these things were heaven on earth. A firm outer touch, but the inside was SO soft. Absolutely amazing. Yeah, waiting so long sucks but oh my god it’s so worth it. These truly are the best cinnamon rolls. Better than the bakery’s cinnamon rolls that I used to work at. Soooooooo good. I even baked them in one of those flimsy aluminum disposable tray things because that’s all I had on hand, and they still came out wonderfully. My favorite recipe. Ever. And the video was SO helpful- it really helps give an idea of what the yeast and dough should look like. And it was hilarious!!! “I love cream CHEESE!” Girl, you are the bomb!!!!
Hello,where i come from we measure in grams,i kinda put the ingredients together but can you please tell me how much is 6 tablespoons of butter in grams.
Thank you
85 grams is equal to three oz which is equal to 6 tabklespoons
I think about 85 grams.
I made these on yesterday and they were a hit. Initially, I thought they were not sweet enough but on day 2 they were perfect.
My family is now addicted to these rolls, as well as the neighborhood. I share them with everybody. Can’t wait to receive the cookbooks,and try your other recipe. Thank you for the blog your now my new BFF.
These were amazing!!! I didn’t let them rise as long the second time (I started making them at like 11pm and was too tired to wait lol) but they were still delicious! The perfect amount of sugar and butter, super moist and soft, just incredible.
Would these still turn out good without buttermilk?
I am curious about that too
I didn’t have buttermilk so A old farmhouse trick is to add 1/2 tsp. White vinegar to whole milk and let sit for 5minutes to mimic buttermilk flavor. Obviously it won’t be as thick but the acid curdles it slightly and I never missed the buttermilk in this recipe. They were amazing!!!
Just in case you are asking this because you do not want to buy buttermilk, or do not have it on hand, you just need to mix 1 cup of milk with EITHER 4 1/2 teaspoons of white vinegar OR fresh lemon juice.
You don’t need to buy or use store-bought buttermilk . I used a substitute(1 cup of milk and 2 tablespoons of white vinegar ) and it turned out great !!!!!!!!!
Hi, my name is Monique, but I am not Monique the owner of Divas Can Cook (I just wanted to make this known).
Yes, you can make these cinnamon rolls without buttermilk, just replace the buttermilk with regular milk. But, don’t forget the 1/2 cup of regular milk. For example, 1/3 cup buttermilk replace it with 1/3 cup regular milk + add the 1/2 cup regular milk.
They will turn out perfect. I made them with and without buttermilk and they were both delicious.
I made these without buttermilk and I substituted them with whole milk and a tablespoon of lemon juice in the milk and leave to sit for 5 minutes and it would become a little thick and curdled but that is how it supposed to look and they turned out with out a doubt delicious and sooooo fluffy!????
Easy way to make 1 cup homemade buttermilk – add 1 T lemon juice to a measuring cup, then fill with milk (for vegetarians or lactose intolerant, use milk substitute like soy milk) to 1 cup mark. Stir and let sit a few minutes and voila. Use as directed.
I made these 4 the first time and they were awesome thanks
I made these the other day and holy moly it came out fabulous! My family and I enjoyed it very much. Thank you for this recipe ????
How much yeast do you use?
1 package of yeast equals 2 and 1/4 measured teaspoons.
Could I make these using gluten free flour?
I am trying them with cup4cup today. How did it work out for you?
What type of flour do you use? I made them with All Purpose and they were great but I’m wondering if bread flour would make them a bit lighter?
First ever cinnamon roll recipe I’ve uses and it’s such a huge hit. I won’t be trying any others. 🙂 I’ll probably a bit more of the cinnamon mix next time though. X
Just a quick F.Y.I. that I learned years ago when making cinnamon rolls. It’s easier to cut them with a string (a piece of sewing thread). Holding the thread in both hands, just slide the thread underneath the roll until you have the desired bun size you want, then bring your hands together while still holding the tread. When your hands meet in the middle (top of the roll) switch the thread ends to opposite hands and keep pulling until the thread cuts through the dough. You have a nicely sliced cinnamon roll. Then repeat process.
Dear
I want to know that do we need to work on the dough means should we knead it for 4,5 minutes or that is not necessary….plz reply as soon as possible.
Thanks
Oh my these are great! So fluffy, chubby and moist. The guests loved them and the whole pan was gone in a few minutes. Best cinnamon rolls I ever had, I will never change this recipe. Haha. Thanks, Monique!
OMG these are the best cinnamon buns I’ve ever had! This recipe is going in my arsenal. Thank you
I have never baked with yeast before.
I bought quick rise yeast and realized there was in fact a difference. I modified the recipe to accomodate. But now Im watching it all rise. Or…not rise.
How would you modify this recipe for quick rise yeast?
Cheers from Canada.
I followed the recipe exactly and after adding 5 cups of flour still had dough that was too sticky to handle. I ran out of flour so I put it in the bowl to rise. I went to the shop, got the flour and tried to shape the dough. I kept dusting the surface and the dough and it just seemed to absorb more flour. It was a sticky mess and when I tried to shape it into a square it kept breaking. I thought that was because it hadn’t been kneaded so I did that in a mixer with a bread hook. It was just plastered to the bottom of the bowl in a soggy mess. I added another cup of flour, still sticky and the gluten strands break. I gave up. I have dumped it all back into a bowl and stuck it in the fridge. I don’t want to throw it away. Please don’t suggest that I have put too much liquid in it because that was my first thought so I checked that I did use all of the exact measurements and I know that I did. This recipe has a lot of liquid but others are saying it works well so I don’t understand. What can I do with this dough now ?
I made them…baked them….ate them. ..and absolutely loved them !!! Perrrrfect As I have tried many recipes over the years none of them compare to this deliciousness and these were simpler to make. ..WOW glad I found this recipe. Thanks so much 🙂
I tried so many recipes for cinnamon rolls before you posted this one and this is it!!! These are perfect! Today I split the dough and added diced Granny Smith apples to the filling mixture before rolling and topped those off with caramel sauce!
PHENOMENAL
Thank you for the recipe!
Thank you so much for this fantastic recipe.Family loved them.it has now become “my ” recipe.God Bless!!
Could these be left to rise overnight and cooked in the morning?
This recipe is amazing! I tried it once and the family loved it. I was just wondering if I could use this same recipe overnight. I mean, make the rolls a day before and bake them next morning?! Thanks!
Just made these Cinnamon rolls… WOW WOW WOW is all that I can say… my Brother is going to be loving himself tonight… Thank you soooo much they are just fab….
Im so disappointed! My dough ended up being far TOO sticky to work with! Why is that? I followed the measurements and steps exactly. I dont know what went wrong!
I made these last week and they turned out perfect. I am making two batches today to see it was a fluke. I’ve shared this recipe three times already. My husband has told everyone how good they are. My only wish is that they weren’t so easy to make. They are tempting to make all the time and come together so fast that it appears I’m not making enough of an effort. Thank so so very much!
When monique said the dough was going to be soft. Boy was it soft!! Best cinnamon roll/bun recipe ever!! So glad i tried this recipe<3
This was beyond 5 star’s. You rock. You’re going in the fam’s cook book. Totally made with love.????
The perfect recipe EVER!!! thank you for your honesty and precision in sharing this recipe. I tried it yesterday, and had some leftover. Believe it or not, the leftover tasted as good as the fresh ones! Ummmm uh! Thank u million times! I loved it.
Hi ,
I love your video!! I am really excited to try this but I want to know is this recipe correct?? Im making this right now and noticed only 1/3 cup of water to the yeast mixture but in the video you used 1/2 of water. Thanks in advance.
they are the best thank you for this recipe I know I will be making these everytime I’m craving for some they are sooo good and may I say I have never made anything homemade this will be my first thanks to you I’m looking forward to much more I’m so excited about this one made me proud to make them too 🙂
These were so so good!! it was super simple to make and so soft, definitely my new go to cinnamon roll recipe. The icing didn’t quite work for me but that could’ve been a mistake on my part.
My dough mixture needed more flour to bring it in. This meant the sugar level would drop. To bring back up the sugar level, I added some powdered sugar to the mix. All in all my buns came out great. Didn’t like the glaze, though. Also, my photographing of the proud product was a challenge, so unfortunately I will not send forward. I tried everything – dish, background, lighting, location… Maybe the daytime will be better. I will not be eating all these babies myself – going to share!
I’m so excited to try this recipe! But I don’t have buttermilk. Does normal milk count as a substitution for buttermilk? Will the recipe still work?
Can I make these the day before and bake in the morning?
I need to make this recipe but in my country it’s not have buttermilk also I see in big subermarket not have what can I do
add white vinegar ,appx. 1/2 tablespoon to plain milk and let set until milk has thickened and you now have buttermilk, i use this all the as a substitute when i do no have real buttermilk. i got the idea from a recipe book emergency substitutes
Dany,
If you have milk and vinegar or lemon juice, you can make your own buttermilk substitute. Here is an the web address to the kitchn.com website that explains how to do it.
http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
I use this method all the time, as I never have buttermilk when I need it! Hope this helps!
For a buttermilk substitute use 1 tablespoon of white vinegar in a cup of whole milk. Wait about 10 minutes then use in place of buttermilk.
Add a tsp of lemon juice to a cup of milk and let sit for 5 minutes….use as buttermilk
What I’ve done when I couldn’t find buttermilk was add a little lemon juice or vinegar to milk, stir it together and wait a few minutes. It’s worked for me when I make rusks, but I don’t know if it’ll work in dough…
The country I live in doesn’t have butter milk either but you can substitute it with plain yogurt, it works great. So any receipe you have that calls for buttermilk just use plain yogurt.
Accidentally clicked ahead before I could light ???? up all my stars
You could add about a teaspoon of lemon or vinegar
1 c. Regular milk and 4 tsp of lemon juice or vinegar let it sit for about 5 min…you’ll have buttermilk. I use this all the time. Hope it helps
I sometimes substitute buttermilk with 3/4c Greek yogurt with 1/4c milk
My husband has been asking me to make cinnamon rolls….because his grandmother used to make them for him when he was a little boy. I have been putting off making them, because I was afraid I wouldn’t measure up to his grandmother. I finally decided to give it a whirl with your recipe AND IT WAS A HIT!!! My husband has asked me to make these cinnamon rolls like five times in a month (no exaggeration). After I told him I will not be making cinnamon rolls once a week, he begged me just to double the batch. In your defense these cinnamon rolls are absolutely heavenly, so I completely understand his craving. I say all that to say….thank you for helping me take my husband back to a cherished childhood memory that he shared with his grandmother.
Awwww I’m so happy to read this!!! Thanks for making my day!! I’m so glad they came out well for you!
No…thank you !
This recipe is amazing! These rolls are soft and yummy! Flavorful and not too sweet either, perfect in my opinion. Thanks for sharing this recipe!
I love this recipe. My kids also. Hats off to you mama. Keep baking.
In Monique’s voice, “YASSS YASSS HUNNIE”
One SLICE = Whole Pan GONE!!
SAD BUT DELICIOUS!!!
Now My Tummy hurts!! LOL..
This is now my favorite cinnamon roll recipe. It is so easy and so good. Thanks for sharing!
Wow, these are good. Very soft and tender. I split the dough in 1/2. One half I made the sweet rolls and with the other half I made ham and cheese rolls. I mixed 4 oz of softened cream cheese with 1/2 a pack dry ranch dressing mix. I spread that on the dough instead of the butter and sugar. Then I layered sliced ham and cheese. Rolled it up and baked it. Delicious!
These CR’s are amazingly awesome. I’ve had a desire to make something with some old yeast I had in the cabinet, (The pack of yeast said it expired in January of 2013, 3 years ago, it foamed up perfect). They turned out perfect and are the best I’ve ever had. I saw the video, got the recipie, and made the dough. The next day me, my wife, and our 3 year old grand daughter patted out the dough, added the filling, rolled and cut them. We all had a blast making and eating these rolls. Grandpa got extra style points for making this all happen so now they say “He-vas can cook too. Thank you Monique… your awesome!!!
PS, Wish I would have had this recipie back when I was a firefighter. It would have rocked the fire house.
Absolutely delicious. . Was a big hit in my house!
Okay I have made these CR twice now! My husband absolutely loves them! Hands down the best CR recipe ever! Me and my mom have tried a couple of your recipes, and they all were on point!
If I bake them then freeze them and heat it will they taste the same?
SCRUMPTIOUS!!!
I’ve Been Making CR’S For Years! This Is, Without A Doubt!! The Absolute Best Recipe Yet!!! They Are Light, Pillowy Little Bits Of Heaven!!! So Glad I Found Your Site!! Can’t Wait To Try Your Red Velvet Brownies!!!
Awesome recipe….this was my first time attempting to make a cinnamon roll much less anything that requires yeast in it as yeast seems so temperamental to me. These rolls were delicious…finger licking good.Thanks so much for your awesome videos, they really make a difference.
If you are doubting this recipe well then don’t….these are BEYOND AMAZING I AM IN LOVE WITH THIS RECIPE. I love your site, your personality and how you’re real, sugar and more sugar, butter and extra butter, love it! I tried many of Laura Vitales recipes and they always seemed to fail but I’ve tried a couple of yours and its truly the best recipes there is. Thank you!
I made these for the very first time last week,A MAJOR SUCCESS with the family,I’m now on my 3rd batch Absolutely a keeper!!!!
Do you use regular yeast or the quick-rise? These look amazing, can’t wait to try!
This recipe lick the nail right on the head for me. Sticking to this website.
#thanksamillion
First time i made it today and… omg they are amazing!!! I only forgot to put milk in my creamcheese glaze :s….
…forgot to mention that i have done this twice and the last time, made them at night and bake them the very next morning….huhuhu…exquisite still!!! Like others i have tried many versions of CR but so far this is my best result in terms of texture and taste!!
Did you just refrigerate over night after they rose up?
this is a keeper and my go to cinnamon roll recipe….dont know how does cinnabon taste like as i’m from south east Asia, but i bet this one is perhaps a clone to cinnabon…the closest…!!! (if i may suggest…) really2 love the texture and taste!!! keep it up Monique…
I like all of the resapes
I made these Cinnamon Rolls for New Years Eve. The moment I sunk my teeth into these rolls I knew I had been to heaven and back. My family agrees.
Dynomite need I say anymore!
OMG…Delicious… need I say any more. I always wanted to try my hand at making cinnamon rolls but was afraid to do so. Well, I decided to let go of my fear today and I made my first batch.. I received so many complements on how fluffy and tasty these rolls were. I must say that I follow you a lot and I am truly thankful for the HELP! Your recipes are always on POINT…
Thanks a million Patricia from Savannah
This is my new Cinnamon roll recipe! Thank you! I have tried so many different recipes and yours was the first to actually explain what is suppose to happen when proofing the yeast! Your icing recipe was amazing, so much flavor. Others I’ve made were so bland. I made this Christmas morning and my whole family loved them! So fluffy and they were still yummy the next day warmed in the microwave.
These are the best Cinnamon rolls ever!!!! They came out perfect!!!!
Hi Monique! I LOVE ! LOVE ! THIS RECIPE! It taste SOOO!GOODD!! THE FAM! Totally Loved It! I am a mother of two boys and two girls! I have a wonderful husband! Thanks for being AWESOME!
Hi guys , dont mean to be dumb but i have a question.
Is it ok if i make them and bake the next day??
I’ve made cinnamon rolls for years. This is a fantastic recipe. I tie mine in knots, because I’m lazy.
Love the photos, great easy to follow instructions ( great ingredients) this recipe doesn’t miss a beat. I even forgot the butter on the first mix-squeezed it in after. The first rise was iffy, but I tie them up and let them rise again-Success!
Not dumb at all. I have done it a few times. They still come out really moist, fluffy and soft.
I was curious too, so on second proofing do you put them in the fridge until you are ready to cook them the next morning? Thanks so much!
I was wondering this too … I don’t want to get up at 4 a.m. to have these at 8 … but they look sooooo good!
Just made these and I feel like a fat girl lol. It wasn’t right me eating these at 3am! The night shift gets u this way ????. This recipe was so tasty but I must have done something wrong because mine didn’t fluff up like yours. I can just eat the frosting alone. I’ll get it next time fluffy Thanks for t he recipe . Please let me know any tips for fluffiness. I read the ones above already.
This is the worst flour ratio ever. I’ve had recipes where I had to add atleast a 1/4 cup more flour, I added almost 1 and 1/2 more cups of flour and It was still sticky.
You must be a mind reader. I have been searching for a good cinnamon roll recipe and my search is over! Thanks!
I like this receipe but why does it also have bakind power when it already have yeast.
The way you was describing how it tasted and cut nicely you sold me Monique!!!! LOVE LOVE YOUR PERSONALITY!!! and your food is really the bomb!!
Would it be possible to make the dough the night before then pop into the oven in the morning?
These look beyond delicious..can’t wait to try them.
Hands down the very BEST cinnamon roll recipe!!! So happy with how these turned out. So fluffy just like the recipe says. Just perfect! Will use this recipe for years to come!