This recipe for homemade cinnamon rolls produces perfect pillowy soft cinnamon buns consistently. This recipe has a rise time of 2 hours and a total of 4 foldings (video guidance below!). Allowing the dough to rest overnight in the fridge yields the best results and makes this recipe convenient for a morning bake! These cinnamon rolls are 100% worth the effort. The cinnamon rolls will emerge from the oven gooey, pillowy soft and perfect.
I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still warm. The icing melts into the just baked 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. Or you could make this cinnamon buns recipe that has a cinnamon sugar dusting instead of icing!
My Cinnamon Rolls recipe was featured on The Kitchn, and the Pancake Princess declared it the winner of her Cinnamon Roll Bake Off! I created this recipe for my first cookbook, The Vanilla Bean Baking Book.
Tips for Making the Best Cinnamon Rolls:
1. What if I don’t have instant yeast? You can still use active 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. If you are worried about it, you could dissolve the yeast in the warm milk instead of adding it to the flour mixture. Red Star Yeast has a great FAQ page troubleshooting yeast here. You can read more about the difference in yeast here.
2. Is the dough supposed to be this sticky after mixing? YES! It is. The directions call for it to be chilled after mixing, which will help with the rolling out process. If you don’t chill the dough, it will be hard to roll out.
3. What if I don’t have all-purpose flour? Bread flour is a fine substitution, but the texture will be slightly different, and not as fluffy.
*Caution, whole wheat flour will make the rolls more dense, and you may need to add more liquid to the dough.
4. Can I add more cinnamon flavor? Of course! I sometimes use 3/4 cup brown sugar and 4 teaspoons cinnamon for the filling.
5. Can I shape the buns and let them rise overnight in the fridge? Yes! There are directions below on how to do so (this step still requires that the dough be chilled first before rolling).
6. Can I freeze the baked buns?
If you want to bake the buns and freeze them, you can. Once cooled, wrap them in plastic, and then place them in a freezer bag for up to 2 weeks.
When ready to eat, thaw, warm, and then coat with icing. They may not be as soft and tender as fresh-baked buns.
7. Can I substitute something else for the honey? I honestly haven’t tried it, and the ratios may have to be adjusted somewhat when changing out sugar-y liquids. Or try maple syrup instead. Here’s how to substitute other liquids.
8. Can I use other egg sizes beside large? Yes. Check out this egg size conversion chart for replacing egg sizes.
9. Why do I knead the dough straight from the fridge and then let it rest again? Kneading the dough a few times (10 to 12, as indicated in the recipe) helps wake the gluten up.
There is a lot of butter in this dough which can get in the way, so sometimes it needs a little help. Then covering it and letting it rest for 20 minutes before rolling it will help the gluten relax so it is easier to roll.
How to Fold Cinnamon Roll Dough
I’ve included a video below of the folding process, which shows how to do it. This little extra step is the secret to the pillowy soft texture of the rolls!
Why do I fold the dough? Folding the dough helps improve the dough’s structure, ensures gluten will form, and makes it easier to handle.
Soft and Gooey Cinnamon Rolls
- 4 large eggs room temperature
- 3/4 cup whole milk warm (100-110F)
- 1/4 cup honey
- 4 cups all-purpose flour (568g)
- 2 1/4 teaspoons instant yeast
- 2 teaspoons salt
- 10 tablespoons 1 1/4 sticks unsalted butter, room temperature, cut into 1-inch pieces (142g)
- 1/2 cup packed brown sugar (99g)
- 1 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, melted and cooled (29g)
- 8 tablespoons 1 stick unsalted butter, room temperature (113g)
- 4 ounces cream cheese, room temperature (114g)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup confectioners' sugar (113g)
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 (see the GIF above on how to do this folding). Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
- Flour a work surface and knead the cold Sweet Dough 10 to 12 times (see troubleshooting above for why). Shape the dough into a ball, cover the top lightly with flour, and 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).
DylanTuesday, March 21, 2023 at 11:50 am
This was the first recipe that truly made me love baking. I’ve been using this same recipe for years and I love how you can really taste the effort you put into these. They always turn out perfect!
Sarah KiefferTuesday, March 21, 2023 at 12:26 pm
So glad you like them!
WinnieMonday, February 20, 2023 at 10:32 am
I’ve been asked to make these every week since I’ve made them the first time. They’re AMAZING. Plan ahead, if you’re wanting cinnamon rolls NOW you’re going to have to power through, it’s worth the wait! Only thing I did different was add vanilla to the milk mixture. Thanks Sarah!
ConnieTuesday, February 14, 2023 at 2:12 pm
I made these exactly as called for (including using 568g of flour). The dough came together beautifully. They were soft, flaky, pillowy, and absolutely the most delicious cinnamon rolls we’ve ever eaten! Thank you for a well written, delicious recipe!
CherSaturday, February 18, 2023 at 9:09 pm
If you roll it out on parchment paper, you can use the paper to roll the dough forward evenly.
CTSunday, February 12, 2023 at 6:10 pm
The BEST CINNAMON ROLLS!! Everyone loves them. My only problem is rolling it into a tight log because the dough is so soft. Have you tried adding chocolate to the filling or icing? If so, is it better to use cocoa powder or melted chocolate. I also purchased 4″x 3″ baking rings and was wondering if the baking time should be adjusted. Thank you for sharing your amazing recipe!
KrisWednesday, February 8, 2023 at 10:27 am
I have these in the refrigerator right now. I rolled them out after the 2 hour mix and rise sessions. Will they still work today once I set them out for a bit then bake them? I didn’t chill them overnight twice..just once.
Jeff SFriday, February 3, 2023 at 8:45 am
If I’m going to refrigerate for a couple nights should I punch down the dough after the 1st night?
Jeff SThursday, February 2, 2023 at 4:08 pm
Any body try pouring warm heavy cream over the rolls just before baking?
CherSaturday, February 18, 2023 at 9:12 pm
I did. Totally yummy. I only used a half cup rm temp drizzled over the whole works right before the bake.
Jeff SThursday, February 2, 2023 at 4:07 pm
Any body try pouring warm heavy cream over rolls just before baking?
brodieWednesday, January 25, 2023 at 11:55 pm
hi! should the dough pass the windowpane test after the mixer? after 1 min mixing mine doesnt but not sure if it should. thanks!
Julia W.Thursday, January 12, 2023 at 10:51 am
First of all, thank you for an amazing recipe!
Have you ever tried freezing the dough to bake at another time? At what step would you recommend freezing?
CorieSunday, January 8, 2023 at 5:06 pm
Definitely the best cinnamon roll recipe that I’ve made. I have used a another great cinnamon roll recipe for years, but I have found Sarah’s recipe produces a softer, lighter and fluffier cinnamon roll. This is a bit more time energy intensive but worth the extra steps.
Leah CleelandSaturday, January 7, 2023 at 12:21 pm
I made the recipe as written with overnight rise, and they were perfect. However, I divided them into three 8×8 pans of 4 and froze two pans. I made them for Christmas morning, so less than a month in the freezer. To bake them I let then thaw overnight in the fridge. I took them out this morning and let them rise until doubled. It took a few hours at warm room temp. Baked per recipe. They are perfect. This will be my go to recipe from now on. Thanks!
Paula WMonday, January 2, 2023 at 6:53 am
Same issue here. My rolls were not gooey at all. Since I knew this recipe would take quite a bit of time and effort, I carefully weighed all my ingredients and followed the directions exactly. My dough was sticky at first, as predicted, then a bit on the dry side when ready to roll out, so I used as little flour as possible for rolling. I cut the dough into 12 rolls, as indicated. I used an oven thermometer to make sure my temp was right the entire time, and took the rolls out after only 25 min because they felt done. I iced them twice, at the recommended intervals. My final product did not taste dry or overcooked, but the texture was definitely fluffy not gooey. The amount of filling appeared adequate while preparing the dough but seemed very lacking in the final product. Overall, I was disappointed since they took a lot of time and effort to prepare, plus they got stale after less than a day, even in a pan with a tight lid. I might try them again with several modifications, but my grocery store bakery sells a better roll than this was, so why bother?
Elizabeth F.Sunday, January 1, 2023 at 3:01 pm
First time ever making cinnamon rolls. I bake a lot but have been intimidated by cinnamon buns/rolls for some unknown reason. This recipe helped me overcome my fear! I did take your tip on increasing cinnamon and sugar amounts which yielded the perfect balance of filling to dough. All the instructions were super easy to follow and the bonus video of folding the dough was very helpful!!! Big thumbs up from the family. I made this for New Year’s Day brunch and will start my New Years diet tomorrow cause I need to eat them all they are that good!!! The only thing I was miffed about was the time it took to get the dough to room tempurature. I was up at 7am took them out of the fridge, did the required kneeling, worked out for 45 minutes, got everything ready to go for baking yet the dough was still quite cold at the 3 hour mark. I wrapped it in a coat (saw this trick on line somewhere) which did help a bit. Do you have any tips for warming up the dough faster?
Julia CairesTuesday, January 10, 2023 at 1:12 pm
Hi, I like to turn the oven on for about 30 seconds (if you have a thermometer, set it to 86°F) and leave the dough in there to rise. You can leave the oven light on while the dough rises as well. In both cases leave the oven door closed. I hope these tips help you ; )
JGSaturday, December 31, 2022 at 7:32 am
Are you sure 4 cups of all purpose flour is 568 grams?? Last time I checked, it’s closer to 480 grams.
Sarah KiefferSaturday, February 4, 2023 at 6:49 pm
Yes, 4 cups is 568 g of flour in my recipes.
EdwardFriday, December 30, 2022 at 8:17 am
Has anyone had any issues with the filling oozing out while the buns are proofing? I tried both letting them rise overnight in the fridge and once the other way, but both times my pan ended up full of liquid (sugar and butter). The dough was perfect but the taste was not as strong because all the filling came out before they baked.
SamSunday, December 25, 2022 at 12:19 pm
Okay, I have been looking for a cinnamon roll recipe for years that produced the right texture. It always bothered me when I’d sometimes get those rolls, you know, with a harder papery exterior layer that pull away from the rest of the roll so that you really only want to eat the middle. Or you find that the middle is too gummy and gooey even though the outside is quite well done.
This recipe is the one I’ve been looking for! Every inch of the rolls has perfect, fluffy texture. Man, I’m pleased. I do think it could use more filling as it was thin and a little overpowered by the cream cheese icing flavor. Next time I plan to try doubling the filling or try one of the other filling recommendations people have mentioned in the comments. I might also play with the icing as I’m not a huge cream cheese icing fan, although most of the rest of my family thought this icing was perfect.
The Tastes of Lizzy recipe has been my go-to for a while, but this recipe definitely wins on texture, which is the most challenging aspect to get right. I’m going to play with the flavors in this a little but it’s my new go-to recipe!
LoreeSunday, January 22, 2023 at 4:54 pm
This is hands down the best cinnamon roll recipe. Like you, I’m not a fan of cream cheese frosting. Search for browned butter frosting. It’s awesome on these.
TjSunday, December 25, 2022 at 9:58 am
10/10 would make this again. Rolled them and shaped them and let them sit overnight. Baker them this morning (which took about 5 extra minutes for a total of 37 mins). I opted not lot use all the icing but loved the step of spreading some on while the rolls are still hot. Fantastic.
Elena VogelSaturday, December 24, 2022 at 1:06 pm
Hi! Ok, so I am currently making these for the first time and I think I missed the memo about it taking 3 calendar days (if you want to wake up Christmas morning, let them come to room temp and bake). It’s currently Christmas Eve and I didn’t want to have the extra work on Christmas morning, am I too late for that convenience?
KarinaThursday, December 22, 2022 at 9:25 am
I don’t have a stand mixer … can I do by hand?
Sarah KiefferThursday, December 22, 2022 at 4:55 pm
I haven’t tried it by hand, but if you try it out let me know how it works!
RobynSaturday, December 24, 2022 at 6:53 am
I have done this recipe both ways and got great results either way!
LindsaySunday, December 25, 2022 at 8:12 am
I’ve done it by hand and it worked out perfectly!
ArianneSaturday, December 24, 2022 at 8:17 am
Yes! I just did it, works fine. The butter takes some work to incorporate but it worked great when I chopped into 1/2 inch chunks. I made sure the butter was room temp. Did you try it?
ElizabethWednesday, December 21, 2022 at 9:06 pm
I’m hoping to make these on Christmas morning and want to eat them at about 10:00 or 11:00. Any chance someone wants to do the math to tell me what time to start them after the overnight rise?
AlainaSaturday, December 24, 2022 at 6:13 am
I’ve been doing the math as well. Depends on how warm your kitchen is to “come to room temp” but I’d give it an hour to be safe.
So per my math- as I’m having them ready by 11am, I need a solid 3 hours (including bake time). A few more minutes if you get distracted by children like me!
NoeliaSaturday, December 24, 2022 at 6:58 am
I just made these for Christmas Eve brunch. Would definitely recommend starting the rolls at least 2.5- 3 hours before you want to eat. This gives you the time you need to allow the dough to come to temp, roll out and cut the dough, perform the second rise, bake and then cool and frost. I woke up at 5:30 to roll out the rolls for an 8:30 brunch time and they likely won’t be ready to go into the oven until 7:30. In years past I would just roll them out and leave in the fridge overnight to avoid waking up so early. Hope this helps!
CKSaturday, December 24, 2022 at 12:03 pm
Hi Elizabeth. Just did this last night and this morning. We don’t like ours super doughy so cooked a bit longer. I took the dough out at 5:30 this morning and everything was done around 9:45 for 10am breakfast ???? Good luck. They smell delicious ??
SuzeSaturday, December 24, 2022 at 3:31 pm
Looks to me like an 90 to 100 minutes would work. So start by 9:30 at the latest if you are doing the 11 a.m. breakfast.
ErinMonday, December 19, 2022 at 7:36 pm
I love this recipe and have made it countless times. I’m actually making some for friends for Christmas and I wanted to know if I could freeze unbaked rolls. Has there ever been any success doing so?
TabithaWednesday, December 14, 2022 at 12:47 pm
So excited to try this recipe! Quick question–do you think I could use buttermilk instead of whole milk? Thanks so much!
cassidyFriday, December 2, 2022 at 2:19 pm
Ok so, I have a few questions…So I put them in the fridge for 24 hours now, but I did not pre shape them. I’m wondering if its going to affect it deeply if I shape them when I let them come to room temperature. Also, why not let them rise for the 1 1/2 hours when its the overnight version? Because I didn’t shape them out, I’m wondering the best way to go about doing so, given that I was planning for the overnight version. I also wonder if I can pull half of it out, and then do the other half as the 72 hour long recipe.
NellaBSaturday, December 24, 2022 at 7:01 am
When you cut and shape the dough and then leave it in the fridge a second time, they continue to rise in the fridge overnight. However I’m no expert but it seems to me that if you didn’t cut them and shape them first they still would need a second rise.
DianaThursday, December 1, 2022 at 8:40 am
This recipe is a KEEPER! Wow, the cinnamon rolls were delicious! It was my first attempt and I made the recipe as written. Everyone who ate them agreed that they were pillowy soft and scrumptious. Thank you for a fantastic recipe.
Sarah KiefferThursday, December 1, 2022 at 8:58 am
Glad they were enjoyed!
RachelThursday, November 24, 2022 at 9:23 am
These are the absolute best cinnamon rolls I have ever made and I don’t say that lightly. Are they kind of fussy to make? Yep. Do you have to plan out making them? Absolutely. They are completely worth the effort. I have no need to try any other cinnamon roll recipes after making these. They have become a Thanksgiving morning tradition.
AmandaMonday, November 21, 2022 at 9:37 pm
Has anyone made the vegan version of this? Looking to attempt it vegan since this is my FAVORITE cinnamon roll recipe, but my sister is vegan and joining us for Thanksgiving. Appreciate any input on how it went and if you would recommend.
AnnTuesday, November 22, 2022 at 3:09 pm
I would be interested in a vegan version also!
Christopher J. SmithTuesday, November 15, 2022 at 1:48 pm
I’ve made 20+ different cinnamon roll recipes, m any of them twice to make sure my recipe edits weren;t the cause of my bad results. By far and away this recipe made EXACTLY as it is written is THE VERY BEST ONE!!!!!!!! Thank you for the concise recipe and the video. You make baking be what it should be – A labor of love and very relaxing. Thank you from the bottom of my friends and family’s full stomachs.
kristinaFriday, November 11, 2022 at 10:40 pm
hello! i’ve had some trouble that the dough rises up so much (after rolling) and the rolls become very thick and airy (theyre still very yummy, fluffy, and soft tho, but the visuals aren’t the one im searching for). ive tried rolling them thinner, but the results are still the same. and they’re very different to the pictures you’ve posted. also theyre very sticky when rolled. any suggestions?
GayleThursday, November 10, 2022 at 3:44 pm
There are a few different types of cinnamon. I was just wondering what type you use for your cinnamon rolls.
SusanMonday, November 7, 2022 at 1:35 pm
I can’t have honey-can I use granulated sugar instead?
RachelThursday, November 24, 2022 at 9:10 am
I use brown sugar with great results.
Jenny CSunday, October 30, 2022 at 9:02 am
I purchased this book a year ago in 2021 because I love chocolate chip cookies and I saw something, somewhere online- I can’t even remember- about your crinkle chocolate chip cookies. From September through October, I perused the book. I read it every night and finally landed on making these delightful cinnamon rolls. I made them about 20 times last year and give them away as Christmas gifts once I had gotten to a point of making the recipe perfectly (or acceptably).
My coworkers and friends were all very glad to received my flops, where I didn’t let it raise long enough, or put all the icing on too soon or wasn’t good at rolling out the dough yet.
It has been my absolute pleasure to make these cinnamon rolls and also the oatmeal cookies from your book. I haven’t gotten to the chocolate chip cookies yet because every time I ask my family what I should bake, it is this recipe they clamor for!.
Especially important for me, is your explaining the concept of miso en place. I could have never attempted a recipe like this without utter disorganization in my brain and in my kitchen, except for this concept you have outlined.
Baking with you is a meditative experience, rather than a hectic one. I adore that you even put baking music in your book. And I’ve begun writing in ALL of my cookbooks, not just yours. Ok I’ll be completely honest, I don’t usually need to write in yours, except occasionally if I don’t have my glasses on, the 1/4 and 3/4 looks similar- so I clarify.
Also, weighing ingredients is such a weight removed from my shoulders because I KNOW it’ll turn out right, instead of just hoping. ??
I’m so, so grateful for you and for this book and for the process of making your recipes for my family and friends. You are deeply appreciated.
BeenzThursday, October 27, 2022 at 6:20 pm
This looks like a great recipe but I don’t understand why you chill the dough to make it easier to handle and then bring it to room temperature before rolling it out. Here in Hong Kong where I live, the temperature is in the mid to high 80’s for most of the year so the dough would be a sticky mess by the time I roll it out. Could you please clarify this? Good quality ingredients – butter, eggs, flour etc. – are quite expensive here so I’d really prefer not to have to waste them.
Thank you .
RobynSaturday, December 24, 2022 at 7:04 am
In my experience; the dough is quite sticky when you first make it, even after letting it rise for 2 hours and turning it every 30 minutes. After leaving it in the fridge overnight the dough is smooth, elastic and springy to the touch, but it needs to warm up so you can roll it out. If you skip either step you wouldn’t have good results. I am a novice at bread making and these rolls turned out great every time I made them, even without fancy equipment. I also live in a very warm climate. I think as long as you don’t substitute ingredients or try to skip steps you would have great results.
MacTuesday, October 25, 2022 at 9:14 pm
Is there a downside to the overnight roll method? Are they less fluffy? Thanks so much for the recipe!!!!
Sarah KiefferThursday, October 27, 2022 at 8:46 am
They’re still amazing just slightly less fluffy.
TanyaMonday, October 24, 2022 at 9:46 am
May be a silly question, but do you need a stand mixer or will hand mixing be ok?
NellaBSaturday, December 24, 2022 at 7:06 am
I have made these without a stand mixer and the dough is to thick to really be beaten with the typical hand mixer blades so you would just have to mix it by hand, which works fine but takes longer. The frosting is easily made with a hand mixer.
JoeTuesday, October 18, 2022 at 9:05 pm
These turned out amazing! The two of us couldn’t finish the whole pan in one sitting though ? so we put the rest in the refrigerator. How do you recommend reheating to prevent them from drying out?
Sarah KiefferMonday, October 24, 2022 at 9:17 am
Hi! I reheat by microwaving them individually for 15 seconds.
CarmelitaSunday, October 16, 2022 at 8:05 pm
Best cinnamon roll recipe I’ve tried.
Shelby BurleySaturday, October 1, 2022 at 2:32 pm
These are amazing! The best I have ever made! Did the overnight in the fridge and second rise in the AM and they were done by brunch time! Definitely worth the extra few hours in the AM vs a standard overnight recipe (of which I have made many!)… thank you Sarah!
GSunday, September 18, 2022 at 5:30 pm
Also, can this be bake on the same day or does it have to rise over night?
GSunday, September 18, 2022 at 5:27 pm
Hi, I’m so confused about leaving the dough in the fridge over night after it rises and then over night rolls. Can you explain the difference?
MelissSaturday, December 17, 2022 at 6:29 am
ShirleyThursday, September 1, 2022 at 12:58 pm
After the 4th fold, do you let it rise for 30 more minutes or does it go in the fridge? I’m not sure if the 2 hour rise includes the first 30 minutes rising (before first fold) or if it starts after the first fold. Thank you.
DayMonday, August 15, 2022 at 6:01 pm
Ok, apparently the recipe is great but Rising/chilling/resting/baking-Timing process is ABSOLUTELY CONFUSING.
So LET’S CLEARIFY THIS:
From what I’m getting, right after that x4 full-folds on the dough like a flower/star process;
There are 3 ways to approach this:
1) The 24h before (Dough overnight-version)
1.1 Dough CHILLS in the refrigerator overnight (not “rises” for god sakes, yeast doesn’t rise on cold, jeez)
1.2 Remove from the refri and fold over herself again, 10 to 12 times
1.3 Let dough come to room temperature
1.4 Assambly ( pan, fillers, stretch, roll, cut, all that)
1.5 WAIT 1 1/2 Hour more, to NOW (yes) let the rolls rise at room temperature before baking
And I REAAALLY hope I got it wrong and you’re not telling people to “preheat” the oven for 30 to 45mins, cuz’ that’s insane considering that an average oven takes up to 15mins to get to the right temperature.
2) The 24h before (Rolls overnight-version)
2.1 CHILL DOUGH FOR AT LEAST 2 hours in the refrigerator
2.2 Remove from the refri and fold over herself again, 10 to 12 times
2.3 Let dough come to room temperature
2.4 Assambly ( pan, fillers, stretch, roll, cut, all that)
2.5 Let chill overnight in the refrigerator
2.6 Next morning (day,etc) remove it from the refri and let it come to room temperature (30 to 45 mins) , and when the last 15mins are going to start, “preheat” the oven at 180
3) The 48h before (Dough & Rolls, chill overnight, 24h each before baking)
3.1 Dough CHILLS in the refrigerator overnight
3.2 Remove from the refri and fold over herself again, 10 to 12 times
3.3 Let dough come to room temperature
3.4 Assambly ( pan, fillers, stretch, roll, cut, all that)
3.5 Let the rolls chill overnight in the refrigerator
3.6 Next morning (day,etc) remove it from the refri and let it come to room temperature (30 to 45 mins) , and when the last 15mins are going to start, “preheat” the oven at 180
Is this correct? If you could clear this out on your own instructions and edit them so they come clear as water to us all, I think it’d be a hundred times better, than what already is.
Sarah KiefferMonday, August 15, 2022 at 6:20 pm
Hi Day – A few things: yeasted dough does actually rise in the refrigerator, there are a lot of recipes written for “slow rise” yeasted doughs that require refrigeration (King Arthur writes about it here: https://www.kingarthurbaking.com/blog/2021/09/28/how-to-refrigerate-bread-dough-to-bake-later . I do let my oven preheat 30 minutes; it needs at least 20, and many bakers recommend at least 40 because of the way an oven can cycle (gas ovens especially). You could always start preheating the oven later into the rise if you don’t want to let your oven preheat that long. There are a lot of steps to this recipe – the dough has a lot of fat in it and is very sticky upon mixing, so the extra chill time helps make the dough more manageable for rolling out. I do have this recipe in two cookbooks and have had many people make it over the last few years as written with success. I don’t write that to negate your comment, but it is a more tedious recipe; some of my recipes are. I know that totally doesn’t answer your question, but all that to say there are a lot of step! Happy Baking – Sarah
KatieWednesday, July 27, 2022 at 5:38 pm
Love this recipe but was curious if anyone has had experience doubling the recipe? Thanks!
CyndySunday, August 21, 2022 at 2:23 am
I’ve had plenty of success doubling this recipe and have done it plenty of times. The only difference is I quadruple, rather than double, the icing and filling and add more cinnamon to the filling.
My counter is large enough to where I dont have to worry about splitting the dough to roll it out, but I’ve had no problems working with 2 portions of dough at a time.
Kailey NorrisSunday, July 10, 2022 at 12:40 pm
Hello. I made this today and they look amazing. The texture is wonderful but they taste funky. They taste almost like mayonnaise. I know this sounds silly but it’s true. My trusty taste tester, my daughter, says the same thing. I did use vegan butter and almond milk. Also used an Italian instant yeast that was a gift from my Italian aunt. Everything else I followed exact. Process was super easy and they look and feel amazing!!!!
Sarah KiefferThursday, July 14, 2022 at 1:41 pm
Hi Kailey – It might be the vegan butter and almond milk? Those do have different tastes than regular butter and whole milk. I haven’t ever experienced that flavor before in mine. I’m so glad you liked the texture and they turned out for you!
CaitlinThursday, June 16, 2022 at 4:03 pm
I’ve made countless cinnamon roll recipes. and this one is far superior any! I make this 2/3 times a year and each time it is jut mouthwatering. Thank you for a recipe that my family begs for!
JeanSunday, May 29, 2022 at 8:44 am
Where are u finding resources that say that 4 cups = 568 g? I agree with what the others are finding, that 4 cups = 480 g.
Sarah KiefferSunday, May 29, 2022 at 9:21 am
Hi Jean, Every baker weighs their flour differently; there is no universal measurement for flour weight (much like women’s pants vary from size to size over brands), it can range from 120g to 150g. King Arthur flour uses closer to 120g per cup, America’s Test Kitchen uses 5 oz (142 g) per cup. That is why it is important to use the recipe author’s gram measurement when baking. For all my recipes in my cookbooks, I use 142g of flour per cup, and that is why it is 568 g for 4 cups on my recipe. I do have a short section about this in all my cookbooks. The LA Times also wrote a whole article on it: https://www.latimes.com/food/story/2021-02-05/what-does-a-cup-of-flour-weigh-its-surprisingly-complicated I hope that helps!
KcFriday, May 20, 2022 at 11:18 pm
So I’m not sure what is going on, but my dough is not coming out right ? I’ve tried this recipe twice now, following the instructions exactly but my dough is way too sticky! I can’t roll it out and shaping them was a nightmare, even after the overnight chill and bringing to room temp. Can anyone give me advice as to what I may be doing wrong? Please and thank you ????
Sarah KiefferThursday, May 26, 2022 at 11:08 am
Hello! I so sorry you are having trouble with the dough. Are you weighing your ingredients? And what kind of flour (brand and type) are you using?
SherrieWednesday, May 18, 2022 at 3:34 pm
Can I increase the honey for a little sweeter dough? Thank you.
LynseyMonday, May 16, 2022 at 8:21 pm
They turned out delish! Should the leftovers be refrigerated since the icing has cream cheese in it??
Sarah KiefferTuesday, May 17, 2022 at 9:01 am
Hi! I refrigerate and then heat in the microwave for 10-15 seconds to warm up.
SierraFriday, May 13, 2022 at 3:23 pm
Is chilling them overnight required? I rolled them out and kneeded them 4 times as directed but am hoping to prepare them tonight and put them in the fridge so they are ready to be baked first thing in the morning.
DrayerSunday, May 1, 2022 at 8:43 am
I made these on a whim this morning and hustled them through the rise cycles and they were still so tasty and soft. 10 out of 5 stars, will definitely make again! Thank you for sharing this recipe!
Sarah KiefferSunday, May 1, 2022 at 9:42 am
so glad you liked them!
BiancaFriday, April 29, 2022 at 9:42 am
I’ve made these a handful of times and LOVE them, but can you clarify the overnight recipe? After the initial rise, do you need to refrigerate for a period of time before rolling them up?
Initial rise – Fridge ? – Roll out and assemble – Fridge overnight – AM rise for 1 – 1 1/2 hours and bake ?
I read through all the comments and am unsure still.
Sarah KiefferThursday, May 26, 2022 at 11:13 am
Yes, the risen dough should be chilled for at least 2 hours before rolling out, and up to 48 hours. Then roll out the dough the night before baking, fill, and refrigerate overnight again, then bake the next morning. The buns will be doing a slow rise in the refrigerator all night, so take them out and let them rise on the counter while the oven preheats – 30 to 45 minutes.
ElizabethWednesday, November 16, 2022 at 12:30 pm
I’m sorry, but the dual use of “overnight” in the recipe has me hung up as well. If you wish to bake rolls in the morning (“overnight”) you will start not the day before but two days before in order to incorporate the first overnight rising?
Kristin SanchezThursday, April 21, 2022 at 10:47 am
I’m wondering if the dough was a bit soft when you rolled them out since you said let it come to room temperature? I’m thinking I let it soften too much and maybe should rolled it out cold. It was a little harder to get a clean shape.
Sarah KiefferThursday, May 26, 2022 at 11:16 am
It’s possible – room temperature is a bit different for everyone. The dough should be at about 68 degrees (room temperature), just slightly cool to the touch. If your oven is on and your kitchen is hot, the dough can heat up pretty quickly and be sticky. You can always place it in the refrigerator for a few minutes to cool down.
CassieMonday, April 18, 2022 at 4:14 pm
I love this recipe! One question I always have though is how long on average does it take to “let the dough come to room temperature” after removing the chilled dough from the fridge and before shaping? Thanks!
NancySunday, April 17, 2022 at 4:04 pm
This dough is amazing! Finally, a cinnamon roll that is not dry and bready!!! I will probably make a bit more filling next time, as some others have suggested. The frosting was great too. I made 12 rolls and they were very tall and fluffy. I may try getting 15-16 out of my next batch.
LindaSunday, April 17, 2022 at 10:57 am
These are the best cinnamon rolls I have ever made!
KathySaturday, April 16, 2022 at 3:02 pm
I made these cinnamon rolls exactly like the directions say and they came out a little dry not gooey. So I got to thinking what could have gone wrong. I measured and weighed the flour. The recipe calls for 4 cups but the weight measurement says 568 grams.. I went with weighing because that is more precise. The thing is 4 cups of flour do not equal 568 grams. It equals 480 grams of flour. So if your rolls are dry you probably weighed them instead of using measuring cups. I’ll try making these again using the correct weight of 480 grams of flour.
Sarah KiefferSaturday, April 16, 2022 at 3:45 pm
Hi Kathy – 568 g is the correct amount for 4 cups of flour. In all my recipes, throughout all of my cookbooks, 1 cup of flour equals 142 g. Did the dough come out dry for you, or the final baked cinnamon rolls dry? If it was the final baked rolls, it’s possible that your oven temperature is off and they were over baked. If it was the dough, did you add all of the 10 tablespoons of butter? I find some people forget to add the butter or don’t add all of it, and that can make the rolls dry.
MeTuesday, April 19, 2022 at 11:41 pm
I agree…I go by king author weight conversion chart and 1 cup ap flour= 120grams. I was perplexed on how much to add. I added an average of 568 and 480.
FrancesFriday, April 15, 2022 at 2:10 pm
These cinnamon rolls are iconic amongst my family and friends. This is what I make when I really want to show off or celebrate. It is well worth the lengthy time they take (compared to buying from the store). 10/10 will keep making over and over and over again!!
Amy VillaramaThursday, April 14, 2022 at 9:52 pm
Has anyone tried freezing theses cinnamon rolls before you bake them? Freeze them before they have their final rise as buns?
Sarah KiefferSaturday, April 16, 2022 at 3:46 pm
Hi Amy – I haven’t tried freezing them before their final rise; sometimes freezing dough results in not-as-soft, and I haven’t wanted to risk it.
JessicaWednesday, April 13, 2022 at 12:02 pm
Is it possible that once the dough is prepared I can cut the dough in half or thirds in order to make mini buns? I want to make these for Easter but I have a large family and making the full size ones will be too much. Thank you.
Sarah KiefferWednesday, April 13, 2022 at 3:31 pm
Yes, you can make them smaller!