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
Ingredients
Dough
- 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)
Filling
- 1/2 cup packed brown sugar (99g)
- 1 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, melted and cooled (29g)
Frosting
- 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)
Instructions
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.
To Assemble
- 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).
316 Comments
Rachel
Thursday, November 24, 2022 at 9:23 amThese 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.
Amanda
Monday, November 21, 2022 at 9:37 pmHas 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.
Ann
Tuesday, November 22, 2022 at 3:09 pmI would be interested in a vegan version also!
Christopher J. Smith
Tuesday, November 15, 2022 at 1:48 pmI’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.
kristina
Friday, November 11, 2022 at 10:40 pmhello! 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?
Gayle
Thursday, November 10, 2022 at 3:44 pmHello,
There are a few different types of cinnamon. I was just wondering what type you use for your cinnamon rolls.
Thank you,
Gayle
Susan
Monday, November 7, 2022 at 1:35 pmI can’t have honey-can I use granulated sugar instead?
Rachel
Thursday, November 24, 2022 at 9:10 amI use brown sugar with great results.
Jenny C
Sunday, October 30, 2022 at 9:02 amSarah,
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.
Beenz
Thursday, October 27, 2022 at 6:20 pmThis 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 .
Mac
Tuesday, October 25, 2022 at 9:14 pmHi Sarah,
Is there a downside to the overnight roll method? Are they less fluffy? Thanks so much for the recipe!!!!
Sarah Kieffer
Thursday, October 27, 2022 at 8:46 amThey’re still amazing just slightly less fluffy.
Tanya
Monday, October 24, 2022 at 9:46 amMay be a silly question, but do you need a stand mixer or will hand mixing be ok?
Joe
Tuesday, October 18, 2022 at 9:05 pmThese 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 Kieffer
Monday, October 24, 2022 at 9:17 amHi! I reheat by microwaving them individually for 15 seconds.
Carmelita
Sunday, October 16, 2022 at 8:05 pmBest cinnamon roll recipe I’ve tried.
Shelby Burley
Saturday, October 1, 2022 at 2:32 pmThese 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!
G
Sunday, September 18, 2022 at 5:30 pmAlso, can this be bake on the same day or does it have to rise over night?
G
Sunday, September 18, 2022 at 5:27 pmHi, 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?
Shirley
Thursday, September 1, 2022 at 12:58 pmAfter 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.
Day
Monday, August 15, 2022 at 6:01 pmOk, 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
1.6 Bake
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
2.7 Bake
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
3.7 Bake
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 Kieffer
Monday, August 15, 2022 at 6:20 pmHi 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
Katie
Wednesday, July 27, 2022 at 5:38 pmLove this recipe but was curious if anyone has had experience doubling the recipe? Thanks!
Cyndy
Sunday, August 21, 2022 at 2:23 amI’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 Norris
Sunday, July 10, 2022 at 12:40 pmHello. 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 Kieffer
Thursday, July 14, 2022 at 1:41 pmHi 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!
Caitlin
Thursday, June 16, 2022 at 4:03 pmI’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!
Jean
Sunday, May 29, 2022 at 8:44 amWhere 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 Kieffer
Sunday, May 29, 2022 at 9:21 amHi 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!
Kc
Friday, May 20, 2022 at 11:18 pmSo 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 Kieffer
Thursday, May 26, 2022 at 11:08 amHello! 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?
Sherrie
Wednesday, May 18, 2022 at 3:34 pmCan I increase the honey for a little sweeter dough? Thank you.
Lynsey
Monday, May 16, 2022 at 8:21 pmThey turned out delish! Should the leftovers be refrigerated since the icing has cream cheese in it??
Sarah Kieffer
Tuesday, May 17, 2022 at 9:01 amHi! I refrigerate and then heat in the microwave for 10-15 seconds to warm up.
Sierra
Friday, May 13, 2022 at 3:23 pmIs 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.
Drayer
Sunday, May 1, 2022 at 8:43 amI 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 Kieffer
Sunday, May 1, 2022 at 9:42 amso glad you liked them!
Bianca
Friday, April 29, 2022 at 9:42 amHi!
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 Kieffer
Thursday, May 26, 2022 at 11:13 amYes, 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.
Kristin Sanchez
Thursday, April 21, 2022 at 10:47 amHi!
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 Kieffer
Thursday, May 26, 2022 at 11:16 amIt’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.
Cassie
Monday, April 18, 2022 at 4:14 pmHi Sarah,
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!
Nancy
Sunday, April 17, 2022 at 4:04 pmThis 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.
Linda
Sunday, April 17, 2022 at 10:57 amThese are the best cinnamon rolls I have ever made!
Kathy
Saturday, April 16, 2022 at 3:02 pmI 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 Kieffer
Saturday, April 16, 2022 at 3:45 pmHi 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.
Me
Tuesday, April 19, 2022 at 11:41 pmI 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.
Frances
Friday, April 15, 2022 at 2:10 pmThese 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 Villarama
Thursday, April 14, 2022 at 9:52 pmHas anyone tried freezing theses cinnamon rolls before you bake them? Freeze them before they have their final rise as buns?
Sarah Kieffer
Saturday, April 16, 2022 at 3:46 pmHi 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.
Jessica
Wednesday, April 13, 2022 at 12:02 pmIs 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 Kieffer
Wednesday, April 13, 2022 at 3:31 pmYes, you can make them smaller!