Comments on: Homemade Mini Cinnamon Rolls

By: Zoe

Zoe — Wed, 03 Dec 2025 15:42:15 +0000

Unfortunately this recipe came out so dry. I measure ingredients so I’m not sure exactly what went wrong. Normally I can add to recipes and fix them but this one couldn’t be saved. Maybe it’s the air where I live.

By: Ashley

Ashley — Sun, 27 Jul 2025 03:53:52 +0000

These were FAR from “mini.” I made the exact recipe and tell me why they came out the size of nearly regular cinnamon rolls. Tasted delicious though!

By: XT

XT — Mon, 05 May 2025 17:02:58 +0000

In reply to Corinne Moore. How much would we have to increase the recipe to fit the half sheet pan?

By: XT

XT — Mon, 05 May 2025 17:01:25 +0000

In reply to Corinne. Yes! Please let us know how to change the recipe for a half sheet pan!

By: Sara

Sara — Fri, 17 Jan 2025 18:39:30 +0000

I made this recipe and is my first attempt at making cinnamon rolls. My rolls didn’t rise like step 3 mentioned they would. (“Cover the pan loosely with plastic wrap and let the dough rise until doubled 1 to 1 1’2 hours)

Can you help me what to do differently so they’ll rise like they’re supposed to?

By: Beth

Beth — Wed, 01 Jan 2025 19:12:06 +0000

Another precise, fantastic recipe from Sarah. I’ve made Sarah’s full-size cinnamon rolls several times, and I was so excited to try the minis for a larger holiday crowd. These smaller rolls bake up just as soft and moist as the larger ones. I baked them in the 9×13 pan, and (as Sarah said they would be) they were kind of squished and tricky to cut out. Didn’t affect the deliciousness! Just ordered the jelly roll pan so that I can make these often! For those asking about a mini-muffin tin; I think that would be too small. Thank you, Sarah!

By: Tori

Tori — Fri, 20 Dec 2024 17:33:19 +0000

I want to make these a few days ahead of time. Make on Saturday and bake on Wednesday morning. Is this possible?

By: Julie Chien

Julie Chien — Sun, 15 Dec 2024 07:11:31 +0000

Yummy

By: Elizabeth

Elizabeth — Sat, 02 Nov 2024 15:49:05 +0000

My review will be more of the instructions than the product as I made a fatal error in toggling back and forth between the two web pages: as overnight rise recipes typically have you bring the risen dough to room temp, I did that in the AM while busying about helping the elderly relatives, who love sweet rolls, hence why making.
Thus it was not really possible to roll and cut neatly – the dough had risen while reaching room temp while retaining all its stickiness.

I think it would have worked better very cold, and there was a clue in the recipe: it referred to rolling out the “chilled” dough. My bad.

I think in future I will return to one of the many others I’ve tried – especially as I find kneading dough no big deal and ultimately easier than multiply no-kneading at spaced intervals. But I’m grateful for the tip about frosting while warm for a glazed effect, then frost the rest of the way when cooler. I will use that for sure.

I like that the filling is not quite as buttery as some. This recipe also would be good for folks who don’t want things as sweet – just the honey in the dough doesn’t make it terribly sweet by itself.

By: Robby

Robby — Sun, 29 Sep 2024 21:53:01 +0000

In reply to Chelsea. I was just wondering this. Did you try them that way? How did I work?