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Cinnamon Rolls

Friday, December 20, 2019

cinnamon rolls

**I’m re-posting my Cinnamon Roll recipe to the front page, after it was featured on The Kitchn today. I’ve included the sweet dough recipe and an option to print the recipe below. **

I’m posting the cinnamon roll recipe from my book here today, as many of you have been looking for it after the Pancake Princess declared it winner of her Cinnamon Roll Bake Off (yay!). I had the rolls in a different form here, but since the recipe was on several other sites and I had so many questions about where to find it and how to make them, I now have it here for you. 

A few other things
I have been highly enjoying Kid the Whiz on Instagram, and especially this video here.

This drum off between Buddy Rich and Gene Krupa and Sammy Davis Jr. is pretty awesome. 

I love this song from Monica Martin. And this album by Kenny Burrell

I just finished Right Ho, Jeeves by Wodehouse and now have started on Joy by Abigail Santamaria

Joni Mitchell. 

cinnamon rolls

Cinnamon Rolls
From my book, The Vanilla Bean Baking Book

Notes: The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.

I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still very warm. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing. And if you need to eat them warm, go ahead and smother them with all the icing right from the oven.

You don’t have to use a 9 x 13-inch baking pan here; you can get creative if you’d like. I often use this round 10-inch pan for baking the cinnamon rolls or this 5 quart braiser. You could also bake them on a half sheet pan lined with parchment. 

PRINT THIS RECIPE

Dough
4 large eggs, room temperature
3/4 cup whole milk, warm (100-110F)
1/4 cup honey
4 cups (568g) all-purpose flour
2 1/4 teaspoon instant yeast
2 teaspoons salt
10 tablespoons (1 1/4 sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces

Filling
1/2 cup (99g) packed brown sugar
1 tablespoon ground cinnamon
Pinch salt
2 tablespoons (29g) unsalted butter, melted and cooled

Icing
8 tablespoons (1 stick | 113g) unsalted butter, room temperature
4 ounces (114g) cream cheese, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (113g) confectioners’ sugar

For the dough
Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

To Assemble
Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature. 

Grease a 9×13-inch pan; if desired, line with parchment paper (this makes for easier cleanup). 

In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. 

Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing. 

Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve. 

For the icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes. 

For overnight cinnamon rolls
Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake). 

  • Reply
    Renee
    Sunday, January 13, 2019 at 11:03 pm

    I made your cinnamon rolls for Christmas this year and told my family it was an ultimate expression of my love. I look forward to making this many more times and hopefully improving on my technique!

  • Reply
    Natalie
    Tuesday, January 15, 2019 at 11:14 pm

    These cinnamon rolls are stunning! Absolutely gorgeous!

  • Reply
    Melissa Boley
    Sunday, January 20, 2019 at 7:56 am

    Can you clarify on the make ahead instructions…do you let them rise before refrigeration? Or once the come up to room temp? There is an hour and 1/2 rise from regular instructions, I don’t see in make ahead! (Take breakfast to hs boys swim team at 6:30 am so wanted to know when to get rolls out to bake.)

    • Reply
      Sarah
      Sunday, January 20, 2019 at 9:47 am

      Hi Melissa – After mixing the dough, you let it rise for 2 hours (first rise). Then, put the rolls together (roll, cut, put in pan) and put them in the refrigerator overnight (second rise). In the morning, let the rolls come to room temperature, and then bake. Some people do bake them without letting them come to room temperature in the morning (since they have been slow-rising all night in the refrigerator), but I always give them some time to warm up before popping them in the oven. Let me know if anything here isn’t clear! I’ll go back and make the directions more detailed.

      • Reply
        Leah Arthur
        Tuesday, December 24, 2019 at 6:49 pm

        Hmmm. It says after mixing to refrigerate overnight, THEN assemble, bake. But, to save time in the morning, I’m going to assemble the night before, then bake in the morning.

        • Reply
          Sarah
          Tuesday, December 24, 2019 at 7:36 pm

          That will work! The dough is refrigerated overnight because it is very sticky, and this makes it easier to work with. I would recommend chilling it for at least 2 hours before rolling it out.

      • Reply
        AliRizz
        Thursday, December 26, 2019 at 11:05 am

        Fantastic way to celebrate a holiday! I appreciated the opportunity to stay in the moment and ‘Be Here Now’ over the process.enjoying every morsel!

  • Reply
    Margot
    Sunday, January 20, 2019 at 6:43 pm

    I finally made them and they were fabulous! I refrigerated the dough for several days, but I like the suggestion above for making ahead too. I just emailed the pancake princess to tell her her next bake-off should be chocolate cake. Yours is my current favorite.

    • Reply
      Caitlin
      Tuesday, January 22, 2019 at 6:36 pm

      For some reason I have been unable to leave a comment so I am hoping this works! Would I be able to freeze these rolls at any point in the process and then thaw and bake?

  • Reply
    Caitlin
    Monday, January 21, 2019 at 9:25 pm

    These look beautiful and are on my list to make. Is this a recipe you could freeze at any point in the process and then defrost in order to back and if so, when? I would love to make these travel friendly to bring up to a family trip. Thank you!! 🙂

  • Reply
    Caitlin
    Tuesday, January 22, 2019 at 8:44 am

    These look amazing! I would love to make these potentially more travel friendly if possible. Would I be able to freeze these at any point in the process (before or after baking)? Would that ruin the integrity of the dough? Thank you—would love to take these on an upcoming tip and have most of the work done beforehand!!

  • Reply
    Jamie Scarlett
    Tuesday, March 26, 2019 at 7:28 pm

    Oh these cinnamon rolls look incredible, something I have eaten rather a few of yet never made. Over the moon to come across your recipe. I know what I will be baking this Sunday. Thanks for sharing and looking forward to reading more of your delicious recipes.

  • Reply
    An Internet Recipe Watchdog Speaks – Recipe
    Tuesday, April 30, 2019 at 5:09 am

    […] everyone else out of the water,” Kwee says, noting that Sarah Kieffer’s cinnamon roll recipe on The Vanilla Bean Blog (which was up against America’s Test Kitchen and King Arthur) was by far the favorite in a recent […]

  • Reply
    Sharon Rausch
    Thursday, May 9, 2019 at 7:58 am

    I can hear good sound thank you so much for sharing nice post.

  • Reply
    Rachel
    Sunday, December 1, 2019 at 10:17 am

    Any thoughts on if these could these be frozen unbaked for later baking? I would like to make them for an event in a couple of weeks and only have time to make the dough this weekend.

  • Reply
    Katherin
    Sunday, December 15, 2019 at 4:36 am

    looks like simple recipe will try! nice post

  • Reply
    Danielle
    Friday, December 20, 2019 at 7:56 am

    Cant wait to make them!!!!

  • Reply
    Kassidee
    Friday, December 20, 2019 at 11:02 am

    Is there a way to print the recipe?

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:22 pm

      Yes! Under the recipe notes there is a link to print the recipe.

  • Reply
    Phyllis
    Friday, December 20, 2019 at 11:22 am

    The best way to cut rolls is with dental floss! I would never use a knife. My caramel rolls are famous with my family. I have made hundreds. I have cinnamon caramel rolls, orange rolls and orange cranberry rolls in the freezer waiting for my family at Christmas!

  • Reply
    Janet Williams
    Friday, December 20, 2019 at 3:57 pm

    Can these be successfully made without a stand mixer? I would love to have a go but I don’t have a mixer

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:21 pm

      You can make them without a stand mixer, but it will take awhile to knead the butter into the dough by hand. It will eventually work into the dough. 🙂

  • Reply
    trish mancuso
    Friday, December 20, 2019 at 8:02 pm

    If I am to do the bulk fermentation overnight am I to do the stretch and folds before putting the bread into the fridge?

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:20 pm

      Fold the dough over itself, then let the dough rise for 2 hours. Place it in the fridge, and let it chill for at least two hours or overnight (the dough is very sticky, and this helps with the rolling and cutting). Then, roll, fill, and shape the dough, put them in the prepared pan and then put them in the refrigerator over night (they do not rise again at room temperature). This way you can hold them overnight and bake them in the morning – they will get their second rise slowly in the refrigerator.

  • Reply
    Gaytrie
    Saturday, December 21, 2019 at 6:34 am

    Dear sarah congrats !!! Im a little confused by how to make the overnight rolls. I live in holland! U mean first make the dough and : with these steps:::
    Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. And after this do this:::Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours.

    My point is do u need to fold the dough on itself and let it rise or not rise and put it in the frigde for 18 hours. Thxxx

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:19 pm

      Fold the dough over itself, then let the dough rise for 2 hours. Place it in the fridge, and let it chill for at least two hours or overnight (the dough is very sticky, and this helps with the rolling and cutting). Then, roll, fill, and shape the dough, put the in the prepared pan and let them rise again at room temperature. Bake and serve. You can also roll, fill, shape the dough, then put them in the refrigerator over night (they do not rise again at room temperature). This way you can hold them overnight and bake them in the morning – they will get their second rise slowly in the refrigerator.

  • Reply
    Abby
    Sunday, December 22, 2019 at 7:28 am

    These cinnamon rolls are just dreamy, Sarah, I looove. Happy holidays to you and your family!

  • Reply
    Leah Tax
    Sunday, December 22, 2019 at 10:59 am

    We just had these cinnamon rolls and they were everything we hoped they would be. I am so thankful for this recipe. We will make this every year!

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:15 pm

      I’m so glad you liked them!!

  • Reply
    Nancy
    Sunday, December 22, 2019 at 11:36 am

    You recipe says 4 cups of flour or 568 grams, but I generally use King Arthur’s All-Purpose flour, which they peg at 120 grams per cup, which would be 480 grams for 4 cups of flour. 568 grams of King Arthur’s all-purpose flour would be closer to 4 3/4 cups. Any suggestions on how much flour I should use? Should I try splitting the difference between the 480 grams and the 568 grams?

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:15 pm

      The 568 grams is correct – my cup of flour weight is different than King Arthurs. There isn’t a consistent gram/ounce weight for flour among bakers (which can be annoying) – it can range anywhere from 115 to 150, depending on the baker. Mine is at the higher end of the scale. King Arthur’s all-purpose is also a higher protein flour, which can sometimes result in baked goods turning out slightly different (I don’t foresee that here, with yeasted dough, but for cookies and cakes it can sometimes make a difference).

  • Reply
    Kathy
    Sunday, December 22, 2019 at 8:24 pm

    Can you use bread flour? Thanks!

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:11 pm

      I always make them with all-purpose, but bread flour should work. But since it does have more protein in it, they won’t be quite as light and fluffy.

  • Reply
    Bella
    Monday, December 23, 2019 at 8:49 am

    Hi!
    Do you have to have a stand mixer? Can we mix it by hand? Thank you!

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:10 pm

      You could make these without a stand mixer – you will need to knead the butter in by hand, which will take awhile. But it will eventually work into the dough.

  • Reply
    Cari
    Monday, December 23, 2019 at 11:37 am

    I DIE!! These are worth the work and worth the wait. Do yourself a favor and make them right flipping now.

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:15 pm

      I’m so glad you like them! Thanks for coming back and leaving a lovely comment. 🙂

  • Reply
    Marianne
    Monday, December 23, 2019 at 4:33 pm

    Glass or metal pan????? Making these now to have Christmas morning

    • Reply
      Sarah
      Monday, December 23, 2019 at 6:01 pm

      You can use either! Dark metal bans will brown the buns more – I prefer a light metal pan if going that route.

  • Reply
    Laurie Junker
    Tuesday, December 24, 2019 at 8:12 am

    Can I get away with less than an overnight-72 hour rise? I’m making the dough this morning and will follow folding steps through the 2 hour rise but then I only have maybe 4 hours in the fridge before I’d like to prepare them for the overnight method. Thanks,

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 10:44 am

      Yes – The dough is sticky, so chilling it overnight helps make it easier to work with. But 4 hours is just fine!

      • Reply
        Laurie Junker
        Wednesday, December 25, 2019 at 9:17 pm

        Great recipe! I’ve made a lot of “overnight” rolls and they’re always a little dry. Not these. I made the dough yesterday morning, let rise then rested in fridge until evening, rolled out and put in greased pan before bed and then this morning let rise for an hour and baked. Soft and fluffy and moist. Thank you!

      • Reply
        Andrea
        Friday, March 20, 2020 at 3:16 pm

        Can i use active dry yeast instead of instant active yeast!?? Thank you

  • Reply
    Kati Johnson
    Tuesday, December 24, 2019 at 1:04 pm

    Can I use a dough hook on my stand mixer to knead/fold the dough during the 2-hour rise? Thank you!

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 7:39 pm

      The folding isn’t too intense – it’s just folding the dough over itself to help create a tighter crumb. The dough hook will work the dough too much.

  • Reply
    John
    Tuesday, December 24, 2019 at 1:24 pm

    Please put more ads on this page and make finding the recipe more difficult.

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 7:38 pm

      The ads are there to help pay for all the website expenses. If you click on the ‘PRINT RECIPE’ link you can view the recipe without ads. Have a merry Christmas.

    • Reply
      Nicole
      Tuesday, December 24, 2019 at 9:45 pm

      ew, so negative. how about a thank you to the author for taking the time to write out and post a free recipe.

    • Reply
      Linda
      Monday, December 30, 2019 at 4:31 pm

      Dear John, one should not complain when you are getting something worth having for free. Happy New Year!

  • Reply
    Samantha
    Tuesday, December 24, 2019 at 3:19 pm

    If your’re doing the make ahead version do you still do the fold and let rise for 30 mins x4?

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 7:37 pm

      Yes! You do let the dough rise for 2 hours at room temperature after mixing it. Roll, fill, cut and put in the prepared pan, then let the rolls rise overnight in the fridge.

  • Reply
    Jenny
    Tuesday, December 24, 2019 at 10:09 pm

    Dear Sarah, I just made this for my family over the past 2 and a half days and they are INCREDIBLE. So delicious and really great recipe – great results despite only having a handmixer 🙂 Happy holidays!

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 11:04 pm

      I’m so glad you liked the cinnamon rolls! Thank you for stopping by and letting me know. Happy Holidays!

  • Reply
    Tina
    Tuesday, December 24, 2019 at 10:52 pm

    Hi! Trying to make this recipe and am at the step that calls for kneading the dough 10-12 times and forming into a ball. It is super sticky and I’m not sure how to troubleshoot this. Would be helpful to have step-by-step photos so we know what the dough is supposed to look like along the way. But in the meantime, what do I do with this sticky dough?!

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 11:04 pm

      Hi Tina – Did you chill the dough like the recipe calls for? The dough is very sticky after it rises and chilling it overnight helps make it easier to work with. If you didn’t chill the dough (if you can’t do it overnight, I recommend at least 2 hours), you will need to use a lot of flour to help it roll out. I do have step by step instructions on folding the dough in my cookbook, where the recipe is originally from, but it shouldn’t be crazy sticky if it has been properly chilled.

      • Reply
        Tina
        Wednesday, December 25, 2019 at 6:13 pm

        Wow! Totally didn’t expect you to respond on Christmas Eve, but thank you so much! I put the dough back in and waited until the morning to roll it out – this time with a lot of flour as you had mentioned and it all worked out perfectly! Thanks again! Merry Christmas!

  • Reply
    Lan Whitley
    Tuesday, December 24, 2019 at 11:21 pm

    Hi Sarah,
    Thank you for sharing this recipe. It just looks so wonderful , I was about to go to bed and had to get up to make this. I was getting ready to make the dough but realized I don’t have instant yeast, I only have active dry yeast. Can you please tell me what I need to do differently with active dry yeast and if I need to adjust the amount of yeast?

    • Reply
      Sarah
      Tuesday, December 24, 2019 at 11:32 pm

      Hello! You won’t need to adjust the amount of yeast. Active dry yeast is a little different than instant in that it used to be made with larger granules and needed to be dissolved first. However, most yeast made today has similar sized granulates, so you can skip this step. It should be fine to use the active yeast in the recipe as written. (You can read more about the difference in yeast here: https://www.kingarthurflour.com/blog/2015/09/25/active-dry-yeast ) If you are worried about it, you could dissolve the yeast in the warm milk instead of adding it to the flour mixture.

  • Reply
    Super Dad
    Wednesday, December 25, 2019 at 9:09 am

    Just enjoyed these on Christmas morning – the dough is absolutely amazing and the icing is perfect. I made these yesterday and set them out overnight and they came out great. My only comment is that there wasn’t enough cinnamon flavor for us. I used about 3/4 cup brown sugar and 2 tablespoons of cinnamon. Maybe add some cinnamon to the dough dry ingredients and up the cinnamon in the sugar mixture. I’d also brush on a little more butter. Regardless, these are absolutely delicious and worth every bit of effort!

  • Reply
    Caren
    Wednesday, December 25, 2019 at 9:29 am

    Thank you- they came out perfect and made our Christmas breakfast a huge success. My first homemade cinnamon rolls could not have been better.

  • Reply
    Brad
    Wednesday, December 25, 2019 at 9:40 am

    Wow, these worked great!! Thank you!

  • Reply
    Amy
    Wednesday, December 25, 2019 at 10:17 am

    First time ever leaving a comment on a recipe, but dang, these deserve it. Absolutely perfect. Ratios all perfect, and now riding on a sugar high for the rest of Christmas day! No need to change a thing!

  • Reply
    Mark
    Wednesday, December 25, 2019 at 10:37 am

    Merry Christmas! Great recipe, they turned out beautiful and scrumptious. 17 minute bake was all that mine needed. Thank you!

  • Reply
    Molly Moran
    Wednesday, December 25, 2019 at 10:58 am

    I made them this morning for Christmas, and they were the best I’ve ever had. I own a retail shop, so this time of year is particularly hectic for me. It was great to have a recipe that I could make in advance that came out so beautifully this morning. Thank you!

  • Reply
    Breanna
    Wednesday, December 25, 2019 at 12:02 pm

    Turned out pretty well but there was definitely not enough cinnamon filling. The fluffy bread and heavy icing overpowered what should have been gooey, cinnamon-y deliciousness. I will definitely double the cinnamon and maybe add 50% more brown sugar next time.

  • Reply
    Jessica
    Wednesday, December 25, 2019 at 1:13 pm

    So delicious! Followed the recipe and it came out perfectly! I don’t think I could go back to store bought rolls again.

  • Reply
    Carlie
    Wednesday, December 25, 2019 at 2:08 pm

    Merry Christmas!
    I was wondering if these can these be prepared as directed in the “overnight cinnamon rolls” version and then baked at a later date?

  • Reply
    Carlie
    Wednesday, December 25, 2019 at 2:10 pm

    Sorry, I left out the most important part of my question.. I meant to ask: Can they be prepared, then FROZEN, to bake at a later date? Thank you

  • Reply
    Peter
    Wednesday, December 25, 2019 at 2:24 pm

    I echo one of the previous comments that after following hundreds of “internet” recipes I have yet to leave a comment on one, but holy smokes these things are other worldly. I had to adjust the flour and baking time as we live at 7000 feet (which is normal for us). The instructions were spot on and clear and I got three thumbs ups from my wife and kids. Will be making these again for sure.

    • Reply
      VIvi
      Saturday, February 8, 2020 at 8:00 am

      Could you give me your 7’k adjustments? I’m at that altitude too…

  • Reply
    Christine L
    Wednesday, December 25, 2019 at 3:06 pm

    Wow! We loved them! Thank you for sharing this wonderful recipe! I do have a quick question – do the leftover rolls need to be refrigerated because of the frosting?

  • Reply
    Denise
    Wednesday, December 25, 2019 at 11:53 pm

    These rolls are AMAZING..no, PHENOMENAL ? My family fell over on the deliciousness. Thank you so much for sharing..I hope to never loose this recipe. I made very simple modifications. I combined all ingredients for the filling making a paste, added a tsp of Cointreau and a tsp of Fireball Cinnamon Whisky (I’ve been experimenting with liqueurs lately?). Melted the paste and spread it on dough (smooth spread). Once rolls were placed in 10″ cast iron pan with parchment (love your suggestion regarding creativity. The presentation was beautiful) and ready to bake I poured a small amount of heavy cream over the top of the rolls and baked. My error was not turning pan while cooking..forgot. Your recipe on its own is magnificent! My mods didn’t improve upon it, just made it a different great! Thanks for sharing. (This is my first post ever. This recipe demanded an expression of gratitude).???

  • Reply
    Annie
    Thursday, December 26, 2019 at 12:41 am

    My first cinnamon rolls! Such a great way to celebrate Christmas morning. I had doubts they would turn out but they did- these will be my go to on special days. Perfection! Thank you.

  • Reply
    Floranet
    Thursday, December 26, 2019 at 2:43 am

    You rock with your writing!! Spectacular one for sure.

  • Reply
    Angela
    Thursday, December 26, 2019 at 10:13 pm

    I found your cinnamon roll recipe from the kitchn website. Someone affiliated with that website said yours are the best and that’s all they’ll make. I started the dough Christmas eve to make Christmas morning and OH MY GOSH these are the best cinnamon rolls. The dough is a little bit of work but so worth the effort! And your icing recipe… the perfect sweetness. Thank you so much for a great recipe!

  • Reply
    Juliana
    Friday, December 27, 2019 at 7:32 am

    These were delicious: the rolls were a really great texture and flavour. I personally found them very very sweet and preferred them without any icing at all.

    • Reply
      Juliana
      Friday, December 27, 2019 at 7:34 am

      I should add that I don’t have a mixer of any kind and did everything by hand and it worked perfectly.

  • Reply
    Mrs. Blakely
    Friday, December 27, 2019 at 9:40 am

    I am sorry, but CIndy Rahe bakery style cimminon rolls are my go to rolls. I have made these quite a lot and the dough is so soft and the frosting is very yummy. These will always be my go to cimminon rolls for the holidays and when my kiddos ask for them.

    • Reply
      T juarez
      Sunday, December 29, 2019 at 10:30 am

      Just curious if you tried the recipe?

  • Reply
    Brenda
    Friday, December 27, 2019 at 2:04 pm

    Can I use a hand mixer. I dont have a mixer with a paddle

  • Reply
    Beth R.
    Friday, December 27, 2019 at 5:32 pm

    Saw this recipe on The Kitchn and decided to try. They are a bit more work than other recipes I have made but absolutely worth it! And the recipe is forgiving! I read the instructions as others and put the dough in the fridge to rise overnight. I pulled it out and let it rise 1 1/2 hours and then realized I should have assembled and let them have a final rise. They still worked. I assembled and let them rise another 30 minutes and they were perfect! Soft and pillowy, the perfect amount of sweetness. Everyone raves how good these were! I will make them again!

  • Reply
    D obvious
    Friday, December 27, 2019 at 8:27 pm

    I made these for Christmas.. Omg best yet. I have to confess I was skeptical about mixing the dry yeast without proofing it.. Am I pleased with this recipe.. So were my guests. Hands down best cinnabon clone I’ve tried.. I will to use this recipe from now on. They are so worth the fiddly dough folding.

    Ohh as an aside, I ran out of white flour and had to top up with 1 and 1/4 cups of whole wheat with no problem. In fact it adds additional texture to this ooooy goooy goodness.

    I also increased the butter smear on the inner layer and place a small dollop on the tops of each. This help the sugar and cinnamon would property caramelize. I find insufficient application tends to yield grainy sections to the filling.

    Topping the dish with the cream cheese icing, while warm, was a brilliant tip. It definitely prevented those dry bits of bun.

  • Reply
    Ryan Gianos
    Friday, December 27, 2019 at 8:54 pm

    Well, these rolls look quite lovely. I love a good cinnamon roll – especially when they are hot and fresh right out of the oven. Perfect with some cream cheese icing. Cheers!

  • Reply
    T Juarez
    Monday, December 30, 2019 at 2:37 pm

    I just finished making these. They are delicious. I can see how some people may like more cinnamon filling. I rolled it out just a little too big and the filling didn’t cover it properly, but I didn’t add more and they came out great. I followed the recipe exactly and they are delicious. Now I know where I can add my own touches. Thank you for sharing this recipe!

  • Reply
    Nicole
    Tuesday, December 31, 2019 at 1:58 am

    Hi hi, just bought your cookbook and it’s beautiful! I’m in the process of making the cinnamon rolls and I’m concerned. I’ve followed your recipe exactly but my dough doesn’t seem right. It’s not very sticky, even before the refrigeration overnight process. I just did the kneading part but it doesn’t…feel right. The dough looks more like it tears apart when I try to push it out. It’s hard to explain. Any thoughts on what’s going on with the dough? I’m going to forge on and see what happens

  • Reply
    Steph
    Tuesday, December 31, 2019 at 7:00 am

    Hi- I would love to make these for work but need to be there around 6am! To do the overnight that would mean getting up around 4:30! If I baked them the night prior, any way to heat them up the morning of to just refresh them? Would they still be good just as is the following am? Thanks!!

  • Reply
    TZ
    Wednesday, January 1, 2020 at 1:09 pm

    These are absolutely fantastic! Thank you so much for sharing. My family will be enjoying these on holiday mornings for years to come.

    I multiplied the filling by 1.5x just because it’s my favorite part and they came out great! The icing technique is a stroke of genius as well.

  • Reply
    Isa
    Wednesday, January 1, 2020 at 7:39 pm

    An absolute winner! I prepare the dough last night and left the buns to rise over night and these morning we had the most glorious rolls, they were huge and the dough was so fluffy and delicious, thank you for sharing , I’m so pleased with my effort!

  • Reply
    Pawe? Taras
    Sunday, January 5, 2020 at 4:41 am

    Aww, I love cinnamon rolls! Need to try this recipe ASAP! Can I ask if maybe you know how much fresh yeast do I have to use for this recipe? I’m from Poland and I have to say, for me fresh yeast taste so much better and that yeasty taste is soo important, at least for me;)

  • Reply
    Marlys
    Friday, January 10, 2020 at 5:56 pm

    How do I make these without a stand mixer?

  • Reply
    Sea
    Tuesday, January 14, 2020 at 4:29 am

    Your photo make me so hungry. It’s look like delicious

  • Reply
    Dru Era Pvt Ltd
    Wednesday, January 15, 2020 at 5:44 am

    These are totally fabulous! Much obliged to you such a great amount for sharing. My family will appreciate these on vacation mornings for quite a long time to come.

  • Reply
    Andrea
    Wednesday, January 15, 2020 at 6:55 pm

    I have been in search of the best cinnamon roll recipe, and I am happy to report that I have found it in your recipe, Sarah. These rolls are easy to make and literally melt in your mouth! My family is in love and this will be my go-to for all occasions. There were no instructions to make, freeze and bake later, so I am experimenting. Thank you Sarah!

  • Reply
    shahucart
    Friday, January 17, 2020 at 10:02 am

    Hii,
    Awesome cinnamon rolls recipe,these are very delicious.

  • Reply
    Terry
    Monday, January 27, 2020 at 10:56 pm

    Please excuse me if this already been asked in the 86 prior responses, but what kind of cinnamon do you use? TY.

  • Reply
    Miriam
    Monday, February 10, 2020 at 11:35 am

    These are amazing! Cinnamon rolls are so much work I’m so happy to find a recipe that is worth the hastle. I’ve done it both ways, do the two hour rise then rest in fridge overnight before rolling and baking, and after two hour rise rolling and resting cut rolls in the fridge overnight before baking next morning, both are equally delicious. Dough is easier to work with chilled.

  • Reply
    Linda
    Thursday, February 13, 2020 at 4:16 pm

    I don’t have a paddle attachment on my mixer – just beaters and the dough hook. Any suggestions for mixing the butter in?

  • Reply
    Kelley
    Friday, February 14, 2020 at 12:08 pm

    Omg! I think these are the best rolls I have ever made! I used bread flour instead of all purpose, but only because I had a lot of it from another recipe I tried. The sweet bread dough makes a big difference! Thank you so much!

  • Reply
    Ruth
    Friday, February 21, 2020 at 2:13 pm

    Hey Sarah!

    Thanks for your recipe, these buns are fab! I was hoping to make them for a potluck brunch. Do you think they would lose their magic soft pillowyness if I cut them to 20-24 (i.e. to make them mini sized?). Also, do you have a recommended baking time?

  • Reply
    Kim
    Friday, February 21, 2020 at 8:03 pm

    I can’t wait to try these! I’m just wondering if they are soft at room temperature or if they need to be warm to be soft. Thanks!

  • Reply
    Sara
    Friday, February 28, 2020 at 11:52 am

    Can you make a double batch all at one time or do you need to do it separately?

  • Reply
    Tina
    Thursday, March 5, 2020 at 8:50 am

    This absolutely may be a long shot but as a kid we used to enjoy cinnamon rolls with nuts on the bottom. It wasn’t a caramel nut mixture, but some sort of sweet mixture that held the nuts to the bottom of the rolls. Oh how I long for these. Have you any suggestions?

  • Reply
    Emmey
    Tuesday, March 10, 2020 at 8:06 am

    Hmm Interesting, I’m wondaing my kids will love it or not! I’ll let you know about there thoughts. Thanks for sharing. .. Emmy

  • Reply
    Layla
    Tuesday, March 10, 2020 at 11:39 am

    For those wanting to spread out the work on this recipe, I made these over three days and that schedule worked well. Day 1 – made the dough, did the stretch and folds/initial room-temperature rise, then refrigerated. Day 2 – took the dough out of the fridge, rolled it out and did the filling, shaped the rolls and put them in the pan, then returned to fridge. Day 3 – took the rolls out of the fridge, left them at room temperature for 45 minutes, then baked, made the frosting, and finished everything.

    I was concerned that there wasn’t really much gluten development, both at the end of the stretch and folds and after I took the dough out of the fridge on the second day. The dough tore when I gently stretched it and definitely would not pass the windowpane test. However, in the end the rolls were fine. The drier parts (the edges touching the sides of the pan that didn’t get frosting on them) were a bit dense, but other than that the texture was good. I think a large part of the reason is the layer of frosting applied while the rolls are still warm. This is a great idea and guarantees nice soft rolls. I overbaked my rolls a little, and this saved them.

    However, I agree with those who said there isn’t enough filling. To me, these tasted more like sweet rolls with some cinnamon than cinnamon rolls. (And I was using good, fresh cinnamon.) Next time I would double the cinnamon, or maybe just make the filling from the Bravetart recipe, which uses twice as much cinnamon and 1.5 times as much brown sugar for the same number of rolls.

  • Reply
    Madison Smith
    Saturday, March 14, 2020 at 9:07 pm

    Preparing for a day of baking, this came in super handy! Thanks again!

  • Reply
    Sofia Kaur Batth
    Friday, March 20, 2020 at 7:05 am

    Hi,
    I would love to know why don’t we mix the yeast in water and sugar before it gets mixed into the flour ? I have checked many recipes and in order to get the yeast activated they feed it with sugar or starch?!

  • Reply
    Alissa
    Sunday, March 22, 2020 at 12:15 pm

    Hello,
    Can fresh yeast be used in this recipe? If so, what is the measured equivalent to the active dry yeast and how/at what point would I incorporate?

    Excited to hear back!

    Alissa

  • Reply
    Jeanny
    Monday, March 23, 2020 at 4:46 am

    SO excited to try this! I’m encouraged, but i must say the last cinnamon rolls i tried turned out like Pizza lol. I don’t own a stand mixer and wanted to know the general knead times to work with the dough, as it will be done by hand. Or what signs should i look for to know it’s a good to go? Thank you!

  • Reply
    Melanie Batin
    Tuesday, March 24, 2020 at 4:42 pm

    I made these and realized I used active dry yeast, not instant… Will these still turn out? I’m going on my 3rd 30 min and fold the dough. Should I maybe leave it out longer before going into the fridge for up to 72 hours?

  • Reply
    Marshay
    Wednesday, March 25, 2020 at 12:42 pm

    Um are we supposed to bring the dough to room temperature before shaping? I did this per the instructions and ended up with cinnamon blobs rather than rolls after cutting. I do live in a hot climate however so I feel these probably should have been shaped while the dough was cold. That would also explain the hour and a half rising time as by having the dough at room temperature it only took 30-45 minutes to fully proof. Going to bake them and see how things turn out!

  • Reply
    Renee
    Thursday, April 2, 2020 at 3:51 pm

    Hoping to make these this week amidst the quarantine as a comfort food for both my roommate and I. I only have access to active dry yeast, however. Is there a reasonable substitution that will allow me to make these without instant yeast?

  • Reply
    Elisa
    Saturday, April 4, 2020 at 10:34 am

    Hi there! Amazing recipe and truly the best cinnamon rolls I’ve ever baked and had! Highly recommend.

    Sarah, can I use the dough from this recipe to make a babka? I love this dough so much it’s all I want to make and eat!

  • Reply
    wendy
    Saturday, April 4, 2020 at 10:56 am

    hi! thought I’d make these to help keep my home Zen and cozy during this crazy time.
    Question- If I add pecans to the filling, will it have an adverse effect the rise and/ bake??

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