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!
And I now have a MINI CINNAMON ROLL recipe that makes 36 perfect little buns, generously finished with cream cheese icing! They are soft and gooey just like these.
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.
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. In my 4th cookbook, 100 Morning Treats, I published a new recipe; Soft Buttermilk Cinnamon Rolls with Cream Cheese Icing.
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.
More Cinnamon Roll Recipes:
Soft and Gooey Cinnamon Rolls
Ingredients
Dough
- 4 large eggs, at room temperature
- 3/4 cup warm whole milk (100 to 110F [35 to 42C])
- 1/4 cup [85 g] honey
- 4 cups [568 g] all-purpose flour
- 2 1/4 teaspoons instant yeast
- 2 teaspoons salt
- 10 tablespoons [1 1/4 sticks or 142 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces
Filling
- 1/2 cup [100 g] packed brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoons [29 g] unsalted butter, melted and cooled
Frosting
- 8 tablespoons [1 stick or 113 g] unsalted butter, room temperature
- 4 ounces [114 g] cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup [120 g] confectioners' sugar
Equipment
- 9 by 13 in [23 by 33 cm] Baking Pan
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 by 13 in [23 by 33 cm] 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 in [30.5 by 40.5 cm] 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).
411 Comments
Aya
Monday, November 20, 2023 at 12:52 pmWhere has this recipe been all my life! I’ve tried to make cinnamon rolls so many times but could never quite get them right. I finally found this recipe after reading a reddit thread where many people praised it. I followed all instructs carefully (I could barely sleep wondering if they would be OK in the fridge overnight), even the part about frosting while still warm, and ended up with the fluffiest sweetest cinnamon rolls I’ve ever made. Thank you so much for this recipe! I can’t wait to make it again (and again and again and again…)
Sarah Kieffer
Monday, November 20, 2023 at 4:05 pmSo glad you enjoyed them!
Rachel
Monday, November 13, 2023 at 1:56 pmHi! I’m really excited to make this, but I’m a little confused about how much butter is required for the dough. What do you mean by, “10 tablespoons 1 1/4 sticks unsalted butter?” Is it 10 tablespoons of butter OR 1 1/4 sticks of butter or 10 tablespoons AND 1 1/4 sticks?
Thanks!
Sarah Kieffer
Wednesday, November 15, 2023 at 7:44 amhi! it is 10 tablespoons of butter OR 1 1/4 sticks.
Peter
Sunday, November 12, 2023 at 8:45 amQuick question! If I’m planning one shaping the rolls and leaving them overnight in the fridge, am I still following Step 4 and leaving the dough that has been folded but not shaped overnight in the fridge? If so, the rolls would be baked on Day 3.
sheryl hussey
Tuesday, November 7, 2023 at 9:21 amTrying to look through 500 comments is tough. Exclamation I have made these and they are delicious. Want to make some for a Church bake sale. Can I double the recipe? If so, do I double it exactly or use less yeast? Tyia!!
Kate
Tuesday, October 31, 2023 at 10:52 amhi! I’ve made these a few times and they are INCREDIBLE. I’m on an extended visit back home with my mom, and there’s no kitchen-aid – any tips on how to mix by hand? Thanks!
Laura
Friday, October 27, 2023 at 9:56 pmAll the steps are necessary and worth it. The dough has a beautiful texture and a balanced flavor. It’s not too sweet, but checks all the boxes you dream of when you think about a cinnamon roll.
Sarah Kieffer
Saturday, October 28, 2023 at 7:30 amSo glad you like them!
Abbey
Friday, October 20, 2023 at 7:17 pmInstead of calling these cinnamon rolls pillowy, I call them perfection. I rested the dough about18 hours, and the result was perfect.
I halved the recipe and it came out fine. I only did the sweet filling, no frosting this time and they are yeasty and delicious. Follow the directions carefully and you will get good results, I am an amateur yeast baker and am pleased with the technique of folding and appreciate the video.
Sarah Kieffer
Saturday, October 21, 2023 at 8:41 amSo great to hear this, Abbey!
Mikelyn
Sunday, October 15, 2023 at 4:53 pmLike nearly everyone else here, these blow *everybody* away ! I make them at our B&B (The Bird & Butterfly Inn) and they are a winter fave. Two things: (1) I did the overnight method and I didn’t think they were quite as good. Or at least I didn’t like the result as well. For me, it’s better to just get up early and roll ’em out. (2) I also did these with a modification for orange … some orange zest in the dough and orange juice and zest in the icing. SO good !!
Jennifer
Monday, September 25, 2023 at 5:22 pmHi Sarah, I am ready to try to make these! I am wondering how many separate parts (i.e., evenings) I could break the recipe into, so that I can do a little each night after work? For instance, I was wondering if I could make the dough on night #1 and then refrigerate it overnight, and then on night #2 do part of the “To Assemble” steps (i.e., roll out and add filling, but don’t let rise and instead put in the prepared pan and refrigerate overnight), and then the next morning (i.e., day #3) let the rolls sit at room temperature and then bake? But I wasn’t sure if that’s problematic — maybe it’s not good to refrigerate the dough twice? Thank you in advance for your advice!
Jennifer
Thursday, October 26, 2023 at 6:24 amNever mind! I misunderstood. I did the steps and rises over two nights, and they turned out great! Rave reviews from all who had one! I did use less icing than the recipe made, but that’s just personal preference.
Nicole
Tuesday, September 5, 2023 at 6:45 pmThis recipe is truly delightful. I love them, and love the tip about lightly frosting them while warm. My friends all beg me to make these when we get together. It’s not a quick recipe, but once you’ve made them, it’s much easier to anticipate the process.
Sarah Kieffer
Tuesday, September 5, 2023 at 8:43 pmThank you for making the recipe!
Stephanie
Monday, August 28, 2023 at 7:22 pmIt’s a recipe well worth making and the tip of putting the icing on while the buns are warm is a great tip. Everyone that tried these enjoyed both the texture and the taste.
Cheryl
Sunday, August 27, 2023 at 4:40 pmWe just finished eating the cinnamon rolls that I made this morning. These are the lightest and fluffiest rolls I have ever had. The Bread part just peels away in airy layers. And there is just the right amount of gooey sweetness to it. I saw some people leaving comments about adding the Cream in the center before baking, you do not need to do that to these rolls. If you make the recipe as it is written, including following through with the icing, these rolls have the perfect amount of goo in there. The only thing I did different was I had to use regular active dry yeast instead of instant because I did not have that on hand. Also, I threw blueberries on top of the sugar mixture.. I followed all of the instructions as far as the night before, and doing the four total folding turns in a two hour period. I actually liked the fact that I could prep them the night before. One question, I see you can keep them refrigerated for 72 hours. Do you need to punch the dough down after a 12 or 24 hours in the fridge and then put them back when I took the bowl out of the fridge this morning, the dove and risen quite a bit. Would it rise too much in 72 hours?
Cindy
Saturday, August 26, 2023 at 10:16 amHas anyone else had the problem of having too much dough for a 9 x 13 pan? As I stated in the last post, I barely had to roll it out before it came to 12 x 16, leaving the dough extremely thick while I assembled. As it was, I could only fit 10 rolls in my 9 x 13 dish because the dough is so thick. If I had rolled it out on the thinner side like any other cinnamon roll recipe, it would’ve rolled off my mat and I could’ve gotten a double batch out of this recipe. I’m confused!
Sarah Kieffer
Sunday, September 17, 2023 at 1:24 pmHi Cindy – I’ve never had the dough be too much for a 9 x 13 pan. There should definitely be some space between the buns, and they should fit easily. Is there any chance you accidentally doubled the yeast in this recipe? Or doubled the flour?
Jillian
Sunday, October 15, 2023 at 8:49 amHi Cindy, this is how I feel every time I’ve made this recipe which is over a dozen times now. I overnight them in a 9×13 and then put them on a half baking sheet in the morning to bring to room temp and for baking. They fill a half sheet perfectly and no more squished raw rolls in the middle.
Cindy
Saturday, August 26, 2023 at 9:46 amI’m at the point where I took it out of the fridge and rolling it out and it seems like a LOT of dough (much more than would cover a 12 x 16 area). Is it supposed to be extra thick? Barely had to roll before I got to 12 x 16 and the edges are still almost a half inch thick ?. It’s almost as if It’s a 11/2 recipe
Linda
Sunday, July 16, 2023 at 11:28 amThese are the best cinnamon rolls I’ve ever made. I personally find an overnight rest superior for most yeast doughs.
Heather
Tuesday, August 8, 2023 at 11:08 amDo you have to put it in the fridge? I wanted to make it 8 hours later.
I made it once before and yes this is the best recipe ever!
sheryl hussey
Monday, June 19, 2023 at 8:30 ami probably won’t hear back in time, but…i just accidentally cut my dough into 16 pieces rather than 12…im laughing at myself but also not….should I just shorten the baking time?
Cher Blasee
Saturday, June 17, 2023 at 11:21 amLiquid grams and dry grams are different. AP flour weighs 120g per cup. It is NOT the same weight in grams as 8oz of liquid. The flour grams in most of these recipes are incorrect. Her ratios of ingredients are right by yield, but notice how the flour grams do not change between 10 rolls and 12. Go by standard weight not metric and the rolls will be a delicious success.
Sarah Kieffer
Saturday, June 17, 2023 at 11:43 amCher – The grams noted on the recipe for flour are correct; 120g is not a standard weight for flour. Every set of recipes has their own measurement of flour, which can vary from 120g to 150g. King Arthur Flour uses 120g, but their flour also contains more protein than other AP flours. Americas Test Kitchen uses 5 oz (142 g) for their flour measure, which I also use. I don’t recommend using 120 g of flour per cup in this recipe.
Danielle
Friday, June 16, 2023 at 8:41 pmI’m trying this recipe now but don’t have a stand mixer so just used my hands for incorporating the butter into the dough. Is there a reason that this is a bad idea/ could impact results? I’m committed now (at the first rise steps) so the feedback will be applied for another attempt in the future! Thanks for your time Sarah!
Jo
Tuesday, May 23, 2023 at 10:31 amI find recipes very frustrating that give an approximate time for prep and cooking, then halfway through the recipe say something like “refrigerate overnight.” My fault for not reading the recipe all the way through before deciding to try these, but overnight rising is also not a normal step in a cinnamon roll recipe. Just put the full time at the top, please, recipe writers. My rating is for the lack of clarity in the recipe, not the recipe itself.
Beth
Monday, May 22, 2023 at 11:27 amThis was an incredible as everyone said–my husband, who hadn’t seen the recipe or heard a description of it, described these as “pillowy” as soon as he put them in his mouth. Everyone raved. Worth the effort for special occasions. It made ten HUGE rolls, so next time I’d make sure I had a crowd before baking them up. I’m not a fan of cream cheese icing, so just made a simple glaze of confectioner’s sugar and milk, which worked beautifully. We’ll be making these again!
Sarah Kieffer
Monday, May 22, 2023 at 11:35 amGlad you enjoyed them!
Debbie
Thursday, May 25, 2023 at 11:23 amOwah.. M.G….i have never wrote a review for a recipe before but i had to bc i couldn’t believe the heavenly goodness that came out of my oven this morning and on top i actually made them and I can’t wait to share them with everyone! They are truly spectacular beyond compare 100% worth every minute I love feeling proud of my food and i have to thank you Sarah for giving me a beautiful day you are a treasure !
Sarah Kieffer
Thursday, May 25, 2023 at 1:38 pmI’m glad you enjoyed them, Debbie!
Lily
Sunday, May 14, 2023 at 1:48 amOut of eight cinnamon roll recipes I tried during the Covid quarantine (it was a special project lol), these were by far my favorite. Texture and flavor are perfect. Just pulled a batch out of the oven and “just a little taste” turned into a whole roll but no regrets (even if it’s 11:15pm). I find that they seem to taste better when they are big… so I cut them into 8 rolls.
Megan
Saturday, April 29, 2023 at 10:50 pmI had the best time making these. The process, if you have the time, is very relaxing. My first time making them and they are absolutely delicious! Light, but also doughy in a soft pillowy way. So glad the recipe mentioned adding a bit of frosting soon after removed from the oven so they are really sticky and gooey. Next time I would focus on rolling out the dough so the thickness is more even and I would also use a cinnamon roll glaze because the frosting was a little heavy for my taste. But the dough and overall recipe is fantastic and easy to follow!
Sarah
Wednesday, April 12, 2023 at 9:33 amHmmmm. These were not my favorite. They have a moist Cake-y texture. I was looking for a chewy, gooey dense type of roll. They were good, but not what I think of in a cinnamon roll.
Chelsea
Sunday, April 9, 2023 at 8:43 amWow, was I excited about these! Currently waiting to stick them in the oven. I am a relatively novice baker but decided to give these a try. It all seemed fine until trying to roll up the dough and cinnamon sugar mixture into a log when the dough was so terribly sticky that my rolls turned into blobs :/ I’d love to give these a try again but I was wondering if there were any pointers about how to avoid them falling apart at this point. Could it have been an under floured work space? Letting them take to long to come to room temp the morning after? Something earlier in the assembly I could improve? Any advice on what to watch out for next time would be so appreciated! I’m sure this is user error and I want to give it another go! Thank you so much!
Celia G.
Friday, April 7, 2023 at 4:42 pmBest cinnamon rolls recipe I have tried. Follow her directions exactly and you’ll get amazingly fluffy, and delicious cinnamon rolls. I replaced the honey with an equal amount of maple syrup because I didn’t have any honey and it works perfectly as a substitute. I prefer cinnamon rolls with more of the cinnamon mixture inside so I used 3/4 cup brown sugar and 2 tbsp cinnamon. Also these make larger cinnamon rolls than I prefer so I just cut them smaller and it makes the perfect size. Overall, great recipe and one I will continue to use.
Laura zimmerman
Monday, April 3, 2023 at 3:26 pmThese are absolutely the BEST! In fact I never have enough! trying to reach out to Sarah. If i want to double, can I just double the recipe or do I need to make two different batches?
Also, is the bake time the same with two pans in the oven at the same time?
Mari
Thursday, March 23, 2023 at 10:15 pmHow do I bake them if I want individual rolls like in the first picture picture shown ?? above?
Dylan
Tuesday, March 21, 2023 at 11:50 amThis 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 Kieffer
Tuesday, March 21, 2023 at 12:26 pmSo glad you like them!
Suzanne
Sunday, April 2, 2023 at 9:40 pmThis is now my favorite recipe!! The instructions were spot on and I can’t stop eating.
Winnie
Monday, February 20, 2023 at 10:32 amI’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!
Connie
Tuesday, February 14, 2023 at 2:12 pmI 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!
Cher
Saturday, February 18, 2023 at 9:09 pmIf you roll it out on parchment paper, you can use the paper to roll the dough forward evenly.
CT
Sunday, February 12, 2023 at 6:10 pmThe 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!
Kris
Wednesday, February 8, 2023 at 10:27 amI 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 S
Friday, February 3, 2023 at 8:45 amIf I’m going to refrigerate for a couple nights should I punch down the dough after the 1st night?
Jeff S
Thursday, February 2, 2023 at 4:08 pmAny body try pouring warm heavy cream over the rolls just before baking?
Cher
Saturday, February 18, 2023 at 9:12 pmI did. Totally yummy. I only used a half cup rm temp drizzled over the whole works right before the bake.
Jeff S
Thursday, February 2, 2023 at 4:07 pmAny body try pouring warm heavy cream over rolls just before baking?
brodie
Wednesday, January 25, 2023 at 11:55 pmhi! 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 amFirst 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?
Thank you!
Corie
Sunday, January 8, 2023 at 5:06 pmDefinitely 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 Cleeland
Saturday, January 7, 2023 at 12:21 pmI 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 W
Monday, January 2, 2023 at 6:53 amSame 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 pmFirst 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 Caires
Tuesday, January 10, 2023 at 1:12 pmHi, 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 ; )
JG
Saturday, December 31, 2022 at 7:32 amAre you sure 4 cups of all purpose flour is 568 grams?? Last time I checked, it’s closer to 480 grams.
Sarah Kieffer
Saturday, February 4, 2023 at 6:49 pmYes, 4 cups is 568 g of flour in my recipes.
MD
Saturday, April 1, 2023 at 10:18 pmI’m sorry… I don’t understand how this can be? Can you please explain?
A cup of flour is 120g.
568g of flour would make 4 ¾ Cups.
Which is correct?
4 Cups (480g) or 4 ¾ Cups (570g)?
Sarah Kieffer
Sunday, April 2, 2023 at 10:19 amIn my recipes, 1 cup of flour = 142 g, so the measurement is correct as written. 1 cup of flour is not a standard measurement in grams across recipes, which can make this confusing (it often ranges from 120 g to 150 g). King Arthur Flour uses 120 g per cup and America’s Test Kitchen uses 142 g (5oz), for example. I hope this helps!
Nancy
Tuesday, April 4, 2023 at 11:27 pmDo your math – 4 x 142 = 568. She clearly stated flour can be anywhere from 120-142 and hers is 142. Weigh yours out to see how it compares as each flour is different.
Barbara
Monday, April 10, 2023 at 8:36 pmIs it possible to use the Instant Pot on the yogurt setting to help the dough rise? I have had great luck with this method.
Edward
Friday, December 30, 2022 at 8:17 amHas 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.
Sam
Sunday, December 25, 2022 at 12:19 pmOkay, 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!
Loree
Sunday, January 22, 2023 at 4:54 pmThis 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.
Tj
Sunday, December 25, 2022 at 9:58 am10/10 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 Vogel
Saturday, December 24, 2022 at 1:06 pmHi! 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?
Karina
Thursday, December 22, 2022 at 9:25 amHi
I don’t have a stand mixer … can I do by hand?
Sarah Kieffer
Thursday, December 22, 2022 at 4:55 pmI haven’t tried it by hand, but if you try it out let me know how it works!
Robyn
Saturday, December 24, 2022 at 6:53 amI have done this recipe both ways and got great results either way!
Lindsay
Sunday, December 25, 2022 at 8:12 amI’ve done it by hand and it worked out perfectly!
Arianne
Saturday, December 24, 2022 at 8:17 amYes! 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?
Nancy
Tuesday, April 4, 2023 at 11:28 pmDo the “stretch-and-fold” method. Drives me crazy when they think all of us have a $500 stand mixer just sitting around. NO you don’t need a stand mixer. Look up this method, you don’t have to do any kneading at all.
Elizabeth
Wednesday, December 21, 2022 at 9:06 pmI’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?
Alaina
Saturday, December 24, 2022 at 6:13 amI’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!
Noelia
Saturday, December 24, 2022 at 6:58 amI 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!
CK
Saturday, December 24, 2022 at 12:03 pmHi 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 ??
Suze
Saturday, December 24, 2022 at 3:31 pmLooks 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.
Erin
Monday, December 19, 2022 at 7:36 pmI 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?
Tabitha
Wednesday, December 14, 2022 at 12:47 pmSo excited to try this recipe! Quick question–do you think I could use buttermilk instead of whole milk? Thanks so much!
cassidy
Friday, December 2, 2022 at 2:19 pmOk 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.
NellaB
Saturday, December 24, 2022 at 7:01 amWhen 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.
Diana
Thursday, December 1, 2022 at 8:40 amThis 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 Kieffer
Thursday, December 1, 2022 at 8:58 amGlad they were enjoyed!
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 .
Robyn
Saturday, December 24, 2022 at 7:04 amIn 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.
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?
NellaB
Saturday, December 24, 2022 at 7:06 amI 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.
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?
Meliss
Saturday, December 17, 2022 at 6:29 amSame!
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
Marc
Wednesday, May 17, 2023 at 9:01 amDay – before you criticize an experienced chef and published author with pompous statements such as ‘(not “rises” for god sakes, yeast doesn’t rise on cold, jeez)’ with a long set of suggestions condescendingly written in CAPS as though you are an authority on breadmaking, with extremely insulting phrases like “clear as water to us all” then you should at least bother to make the recipe per the instructions you’re spewing so that you do not say, “I’d think it’d be better…” Insulting the chef, whose response was much too kind to your offensively couched commentary littered with spelling and grammatical errors, is just ludicrous…and maddening. Let’s *clarify a couple of things (because there is no such word as ‘clearify’): 1) You are clearly not the experienced cook you believe yourself to be. Yeasted dough absolutely DOES RISE in the refrigerator – and by a substantial amount – which you would know if you had any significant experience with refrigerating dough. 2) Gas and electric oven vary highly in temperature and performance, even from oven to oven within the same brand, and many ovens have hot spots or cool spots, which *experienced bakers work around by allowing their ovens to heat several minutes beyond the oven’s at-temperature signal. Get a handle on your ego and your own abilities before a mistake-riddled, self-aggrandizing comment-shaming spree like this. It’s quite uncalled for. By the way, I didn’t note *your blog or *your book details anywhere…
Sarah, I wanted you to know that I have been making cinnamon rolls for the past 50 years and this recipe is truly the best…in texture, taste and instruction. All the little extras in your instructions remind me precisely of what I have done in my quest to make recipes very clear for those who may be making something for the first time and will not know all the nuances of the prep; kudos for the highly thoughtful inclusion of the details that make recipes a joy, and not a chore, to follow. Thanks so much for sharing such a fine recipe!
sheryl hussey
Tuesday, November 7, 2023 at 9:30 amRight?!!
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.
Elizabeth
Wednesday, November 16, 2022 at 12:30 pmI’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 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!
Miho
Sunday, July 16, 2023 at 11:06 pmRegarding the question you answered, how long should I bake these if I’m making half size mini buns?