Comments on: Pillowy Soft Cinnamon Rolls

By: Maymie

Maymie — Sat, 07 Mar 2026 17:12:53 +0000

Amazing cinnamon buns !! They didn’t come out so fluffy but still buttery and delicious, not overly sweet!

By: Esther

Esther — Sun, 01 Mar 2026 16:11:12 +0000

can I triple this recipe? I want to send as gifts to some friends

By: Connie

Connie — Mon, 26 Jan 2026 15:08:07 +0000

By far, the BEST cinnamon rolls I have ever made, even though I messed up on the refrigeration bit. I’ve been baking 40+ years and I’ve never had a cinnamon roll like this. Thank you!

By: Alexandra

Alexandra — Sat, 24 Jan 2026 20:30:10 +0000

I LOVE THIS RECIPE! I’ve made it more times than I can count, almost every time we get a big storm in Mass! I like to bake them the old fashioned way on a pan or in my Texas muffin pans and they come out gigantic. Such fluffy delicious dough that can be used for more that just cin rolls, I usually make a loaf of brioche for future French toast too

By: Ruth

Ruth — Mon, 19 Jan 2026 00:48:22 +0000

In reply to Ali. Nope, not according to her overnight directions.

By: Ruth

Ruth — Mon, 19 Jan 2026 00:45:19 +0000

In reply to Madeleine. I'm with you. I call BS on the person who makes them "Christmas morning", how???? This was a two-day process.

By: Sarah McKnight

Sarah McKnight — Wed, 24 Dec 2025 10:36:25 +0000

These sound amazing but I’ve read the directions and I’m still unsure of the make ahead overnight process. Can I assemble them without chilling the for 72 hrs? Otherwise it seems I have to chill them for 72 hrs, assemble them in the pan and then refrigerate them again. Thanks

By: Vickie

Vickie — Fri, 12 Dec 2025 17:27:58 +0000

In reply to Rina. This is basically a no-knead recipe. If you don't want to coldproof it overnight, you'll need to knead it until it's no longer sticky and then let it proof.

By: Vickie

Vickie — Fri, 12 Dec 2025 17:03:13 +0000

In reply to Emmy.

Emmy, you do not need a stand mixer to make this recipe. I use a whisk and spatula for the dough part of the recipe. I melt the butter and whisk everything together except for the yeast and flour. Depending on whether it’s summer or winter and if I don’t have the time to let the eggs come to room temperature, I’ll also heat the milk. I want the mixture temperature to be around 75F. Then I add the yeast and whisk together. I then add the flour and mix together with the spatula. It’ll be shaggy at first and then more like a batter when all of the flour is mixed in and hydrated. Perform the folds (I use the spatula) and then leave in fridge. During the summer I put the batter/dough in the fridge between folds. It’ll still be sticky and batter like after the folds. Only after the 12-24 hour rest in fridge will it be like a dough instead of a batter. I actually like to keep it in the fridge for 72 hours with a round of folds every 24 hours to punch it down.

Hope you’ll try this recipe again and my steps help. Everyone I serve them to loves these cinnamon rolls.

By: Mara

Mara — Tue, 09 Dec 2025 19:34:55 +0000

Best cinnamon rolls I have ever had