Better Than Cinnabon Cinnamon Rolls Recipe

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"Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.com

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Several weeks ago I took my children out on a lunch date. After lunch the kids noticed a Cinnabon shop and proceeded to coax me over the the counter.

I hadn’t had a Cinnabon roll in a long long time, so gave in rather quickly.

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With nostalgic anticipation, a unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?

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Meh.

Not as good as I remembered.

It was too… something. And not enough, something else.

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In fact, my gut reaction was a prideful confident statement, “We can do better at home.”

In all honesty, you really can do better at home if you know what makes a killer cinnamon roll. So today I want to share my secrets for making “Better Than Cinnabon” Cinnamon Rolls Recipe…

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1) For tender fluffy rolls with elevated flavor, be sure to make the dough with butter, not margarine or shortening. Add plenty of salt to the dough to balance all the layers of sweetness to come. Then give the dough a long knead in your electric mixer with a bread hook.

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2) Let the dough rise twice. Once in a large ball, and again in the roll shape. Don’t be in a hurry! Better Than Cinnabon Cinnamon Rolls Recipe takes patience.

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3) Instead of spreading the dough with butter and sprinkling the cinnamon sugar over the top, mix the butter, sugar, and cinnamon into a paste. Then gently spread the paste over the dough sheet. This helps prevent leakage, and also makes it easier to roll the dough tight.

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4) I add a secret ingredient to my cinnamon filling… Nutmeg! Just a touch of nutmeg, boosts the cinnamon flavor without overpowering it. Most people won’t notice the nutmeg flavor, but they will notice the intensified cinnamon appeal.

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5) When spreading the filling over the dough, always leave one long edge bare, without cinnamon filling. Then roll the dough toward that edge, so it’s on the outside of the cinnamon rolls. Once cut, tuck the loose edge under the roll to help prevent leakage and keep the rolls looking tidy.

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6) Glaze twice! While the Better Than Cinnabon Cinnamon Rolls Recipe is in the oven, prepare the thick creamy glaze. Once the cinnamon rolls are out of the oven, immediately glaze the hot rolls with one-third to half of the glaze. Give it time to ooze down between the layers. Then if you like your cinnamon rolls well-coated, glaze again a few minutes later so the second coat rests on top.

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Follow these tips and you too can make a Better Than Cinnabon Cinnamon Rolls Recipe that your friends and family will go nuts over.

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Consider making this Better Than Cinnabon Cinnamon Rolls Recipe for your sweetie this Valentines Day!

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You can make the dough the day before. Roll them, cut them, and place the baking dish in the fridge until morning. Then set them out while the oven warms. Bake and glaze!

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84 comments on “Better Than Cinnabon Cinnamon Rolls Recipe

  1. Mike | Chili Pepper Madnessposted February 3, 2016 at 8:15 am Reply

    These look OUTSTANDING, Sommer! I’m not much of a baker, but these will get me back into it. Very nice.

  2. Jenny Flakeposted February 3, 2016 at 8:48 am Reply

    Drooling for these Sommer!!!  

  3. Lauren @ Climbing Grier Mountainposted February 3, 2016 at 9:27 am Reply

    If you need me, I will be in the corner devouring these beauties!! Seriously, can’t wait to make! 

    • marlaposted February 3, 2016 at 10:14 pm Reply

      Me too ;)

  4. Heather christoposted February 3, 2016 at 9:44 am Reply

    oh my gawd- these look so good i can’t handle it…

  5. Mariaposted February 3, 2016 at 10:36 am Reply

    I could use a plate of these right now!

  6. [email protected]posted February 3, 2016 at 3:00 pm Reply

    How decadent!

  7. marlaposted February 3, 2016 at 10:14 pm Reply

    Cinnamon roll perfection!!

  8. [email protected]posted February 4, 2016 at 5:25 pm Reply

    you immediately had me with “Better than”. I’ll definitely make these for Sunday morning.

  9. Patty Kposted February 5, 2016 at 9:12 pm Reply

    I’m so impressed by how tidy your rolls are! Hope I can keep mine that tidy too!

  10. Gaby Dalkinposted February 6, 2016 at 1:29 am Reply

    These are pristine!! And so drool-worthy it’s ridiculous

  11. Cassie Sueposted February 8, 2016 at 12:41 pm Reply

    I thought these sounded so good, but I’m terrified to use yeast (it never works for me). But the hubby was gone for the day and the kids were off at friend’s houses so I decided to try (because I could always throw them away if they didn’t turn out, and no one would know, right?).

    BUT, they turned out awesome!! I should’ve cooked them slightly longer because they are a little too gooey in the center, but they rose, they were great. Hubby came home and was like “what are there?!?” and then proceeded to eat one hot directly out of the pan.

    Thank you Sommer for building my confidence up with working with yeast.

    Rating: 5
  12. Savita @ Chef De Homeposted February 8, 2016 at 5:36 pm Reply

    Gosh! Sommer, these cinnamon rolls look soo good! I’m drooling looking at pictures. thanks for sharing this delicious recipe!

  13. Beckyposted March 1, 2016 at 10:09 am Reply

    Absolutely loved these! I’ve been making the clone of a cinnabon recipe for the past year and have been searching for cinnamon rolls that aren’t dense and bland; closer to what I grew up eating. These are perfect! They turned out light and fluffy the first time and could not have been easier. I used my bread maker and just added the ingredients according to the bread maker instructions, after they rose in the bread maker I continued on as the recipe instructed. Will recommend these to friends and will definitely make again!

    Rating: 5
  14. Angieposted March 5, 2016 at 5:05 am Reply

    If I don´t have a dough mixer, can I just knead it with my hands? How long do I need to knead it?

    • Sommerposted March 5, 2016 at 11:24 am Reply

      Absolutely! It’s just takes a lot more time… In fact, I would double the knead time in this recipe. Good arm workout thought! ;)

  15. Ayeshaposted March 21, 2016 at 7:20 am Reply

    So i have been avoiding making cinnamon scrolls thinking they would be a pain to make. I bit the bullet and attempted this recipe! IT was super easy and turned out perfect. the dough mixture seemed a bit sticky when mixed, however, once left to rise, it was just right. Personally, i might reduce the sugar in the glaze next time but the dough texture and taste was just right and that to me is the tricky part. Thank you!

  16. Faithposted March 24, 2016 at 6:14 pm Reply

    These look so delicious!! I’ve never attempted homemade cinnamon rolls but I think I am going to have to try these! Would these be okay to make at night and then leave the rolled up mixture in the fridge overnight and bake in the morning?? Thank you for answering! 

    • Sommerposted March 27, 2016 at 10:47 pm Reply

      Hi Faith! Yes, although you may need to bake them just a tad longer if the dough is cold.

      • Faithposted April 2, 2016 at 5:44 pm

        Thank you for replying!! I am going to make these tonight and cook them in the morning. SO excited!! :) 

  17. Matthewposted March 27, 2016 at 1:13 pm Reply

    In the oven now!! Look so awesome and pretty simple to make!

  18. Amyposted March 27, 2016 at 4:16 pm Reply

    Just finished the rise step.  I followed the recipe exactly and my dough didn’t rise at all.  Not sure what went wrong?  Hopefully they’ll still turn out okay. 

    • Sommerposted March 27, 2016 at 10:41 pm Reply

      Hi Amy, sorry to hear that! My guess would be that your yeast is old. I replace all my leavening agents (yeast, baking powder, baking soda…) twice a year, even if there is some left. There’s nothing worse than finding out too late that your baked goods aren’t going to rise. :(

  19. Lisaposted March 28, 2016 at 6:53 pm Reply

    I have these in the oven with about two minutes to go.  They smell amazing and look gorgeous!  I cannot wait to dive in!

    • Lisaposted March 28, 2016 at 8:31 pm Reply

      A-ma-zing!  You have two thumbs up by myself, my husband, and my brother, who just happened to wander over from next door about the time these were headed into the oven.  Thanks so much for sharing!

      Rating: 5
  20. Judy McMichaelposted March 29, 2016 at 9:03 am Reply

    I’m surprised that no one asked, but OK to add raisins in the cinnamon mixture?

    • Sommerposted April 6, 2016 at 11:48 pm Reply

      Hi Judy, Of course! Go for it!! :)

  21. Allisonposted April 2, 2016 at 11:25 am Reply

    I have never made a cinamon roll in my life other than the Pillsbury ones. ? I made these three times this week and they were so easy to make!!  These directions are easy to follow and the end result are fabulous cinnamon rolls!  My sons think I’m the best. So if you ever wanted to learn how to make delicious cinamon rolls this is the recipe to try. I did end up letting the yeast bubble for longer on accident  the 2nd time around and I like how they turned out better. Also they need to cook about 40 min but that could just be my oven. Thank you for sharing this awesome recipe!!!

  22. Samposted April 5, 2016 at 1:47 pm Reply

    Would these work with almond milk instead? Thanks!

    • Sommerposted April 6, 2016 at 11:44 pm Reply

      Hi Sam! Probably… but I have never tried it so I can’t say for sure.

  23. kandyposted April 5, 2016 at 9:28 pm Reply

    can I use a bread machine to make these hand don’t work to good

    • Sommerposted April 6, 2016 at 11:43 pm Reply

      Hi Kandy, Sure! Happy Baking!!

  24. Zara Plakakisposted April 20, 2016 at 12:58 pm Reply

    I made these last night! Hands down the best cinnamon rolls I’ve ever attempted.  This is the only recipe I’ll ever use now.  My family and I say thank you!

    Rating: 5
    • Sommerposted April 25, 2016 at 9:19 pm Reply

      Hi Zara, thanks so much for sharing! You just made my day. :)

  25. Oliviaposted April 21, 2016 at 3:40 pm Reply

    Hi! These are a-mazing!! I made them a few weeks ago and my family devoured them. I am headed out on a girls weekend and I was wondering how far in advance I can make the dough.  This is my first recipe with yeast, so I am not sure if letting dough sit in the fridge for  2 days will mess them up. Any advice?

    Rating: 5
    • Sommerposted April 25, 2016 at 9:17 pm Reply

      Hi Olivia, I would probably make and freeze them unbaked. Then thaw them the night before baking. That way, you don’t have to worry about the dough expanding too much. Let me know how they turn out!

  26. Jennieposted April 28, 2016 at 8:13 pm Reply

    These are ridiculously delicious!!!!  My search for the perfect cinnamon roll recipe is over!  Thank you so much for sharing this!!

    Rating: 5
  27. Mariaposted May 4, 2016 at 4:49 pm Reply

    Amazing recipie!!!! My husband was like this” OMG!!! What did you make again!!!!” Thank you!!!

    Rating: 5
    • Sommerposted May 12, 2016 at 8:04 pm Reply

      LOL! So glad you liked them Maria! :)

  28. Glennaaposted May 28, 2016 at 1:48 pm Reply

    I tried this recipe today. . This is a very good Cinnamon roll recipe.  My 8 year old grandaughter helped me. I am teaching her how to make yeast bread. . She did most of the kneading. Passing bread making on to the generations.  

    Rating: 5
  29. Adrianaposted August 7, 2016 at 8:44 am Reply

    I’m a newly inspired baker usually I dig for recipes on the Web I found yours  earlier this year.  Since I lost my phone with this recipe I needed to look it up again. Thought I would leave an awesome comment . My family always begs me to make these because they are so good even my husband who swears he won’t eat cream cheese  eats these. Delicious thanks for the great recipe!

  30. Karolposted November 2, 2016 at 10:08 pm Reply

    These were awesome!! Next time I do need to give them a couple more minutes to cook, my center rolls weren’t quite done… I wouldn’t change a thing and my family loved them! This was my very first attempt at cinnamon rolls, and I can’t wait to make them again!

  31. Tasneemposted November 19, 2016 at 5:40 am Reply

    These look amazing!!! one question, how do you get the slices so neat? Whenever i slice dough it gets all mushy!!! These are PERFECT!!!

    • Kristenposted December 3, 2016 at 10:14 am Reply

      I don’t know how Sommer does hers, but I always use a piece of thread to cut my rolls. Scoot the thread underneath the rolled dough, wrap it around, cross it at the top, and pull until you’ve cut a circle. This is the best way to get a nice, round shape.

      • Sommerposted December 6, 2016 at 8:36 am

        Thanks for the tip Kristen. That’s a great method! Sometimes I just use a serrated knife as well. If you saw back and forth gently, it helps. :)

  32. Dianeposted November 21, 2016 at 8:42 am Reply

    made these yesterday & loved them but was wondering if I could make them & freeze them & then thaw & bake them 

    Rating: 5
    • Sommerposted November 23, 2016 at 7:21 pm Reply

      Hi Diane,

      Definitely! Just be sure to fully thaw before baking. :)

  33. Marenposted November 21, 2016 at 5:29 pm Reply

    WOW! I have never had success with cinnamon rolls before, and I am definitely no pro in the kitchen–but my rolls turned out exactly like the pictures! I am feeling really, really proud of myself right about now! They are delicious! Thank you so much for posting such a great and easy-to-follow recipe.

    Rating: 5
    • Sommerposted November 23, 2016 at 7:20 pm Reply

      Hi Maren,

      YAY!!!!! I’m so happy for you! It’s always my goal that you get the same results we do. :)

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  35. Erinposted December 2, 2016 at 6:09 pm Reply

    I wnt to make these so bad but am so concerned about working with yeast! I’m new to baking. Do I just throw the dry active yeast right in there or do I have to dilute it with water first?

    • Sommerposted December 6, 2016 at 8:39 am Reply

      Hi Erin!

      Normally you do active yeast in warm water prior to using. Yet in this recipe you can mix it into the dough as long as the milk has cooled down to just above room temperature. If the milk is too hot, it will kill the yeast. Adding flour to the mixture before the yeast, helps bring down the temperature of the milk.

      Happy Baking!! :)

  36. Kristenposted December 3, 2016 at 5:27 pm Reply

    Oh, wow, mercy me! I’ve been making cinnamon rolls for many years, but I’ve never been completely happy with them. When I made your recipe, I finally found cinnamon roll perfection. This will be the only cinnamon roll recipe I use from this time forward…heavenly! (I’ll try not to think about how much butter I’m consuming when I eat one…but that’s why they’re so good, right?)

    Rating: 5
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  38. Brianaposted December 14, 2016 at 8:05 pm Reply

    These look wonderful and I want to try them out for Christmas brunch. How would you suggest altering them to make mini rolls (so that everyone gets a taste without filling up too much)?

    • Sommerposted December 15, 2016 at 8:40 am Reply

      Hi Briana!

      Try cutting the dough into 2 smaller rectangles and making half-sized rolls. Then bake for 15-20 minutes. :)

  39. Sarahposted December 14, 2016 at 11:27 pm Reply

    These turned out amazing!!!!! I made like 40 small sized ones and poured the icing all over them then stored them in a Tupperware. The only thing I changed was I put the filling mixture in the microwave to melt the butter so the filling was more of a liquid sauce I smothered all over the dough. They honestly turned out so awesome!!!!! Thanks for the recipe. Also the dough seemed really fluffy when I was rolling it out and I was worried because it was kinda hard to handle but it puffed up even more on the oven and made them so delicious. When I opened the oven door to take them out I actually said “Omg!!!!” yay!

    Rating: 5
    • Sommerposted December 15, 2016 at 8:37 am Reply

      YAY!!! Thanks for coming back to share Sarah. I’m so glad you liked them!

  40. Mehndi Design Videosposted December 19, 2016 at 9:37 pm Reply

    I love Cinnabon so I’ll have to make this recipe and be the taste tester lol

  41. Alexisposted December 22, 2016 at 11:21 am Reply

    I plan on making these tonight but I was wondering if I could half the recipe? Or would that mess things up?

    • Sommerposted December 22, 2016 at 11:42 pm Reply

      Hi Alexis,

      Yes, you can definitely half the recipe. Happy Baking! :)

  42. DeAun Reeveposted December 23, 2016 at 7:49 am Reply

    Hi there-
    I plan on making these on Christmas Eve to have for Christmas morning, so I want to put them in fridge and go through step #6. My question is, do I need to let them rise before I put them in fridge? Or do I just cover them and put them in there and they will rise even in the cold? I’m used to working with yeast/breads but I have never ventured into the “day before/refrigerate” zone, lol :)

    Thanks!

    • Nikolaposted December 23, 2016 at 10:46 am Reply

      I make mine the evening before and let rise overnight and pop them in the oven in the morning. I found that we had to wait to long if I let them rise in the fridge. I put them in a place that is not as warm if I were doing this normal since I am giving it more time. Hope this helps.

    • Sommerposted December 24, 2016 at 12:22 am Reply

      Hi DeAun,

      I plan to make mine tomorrow morning up until they are cut and in the pan. Then I will place them in the fridge to chill the rest of the day and overnight They will continue to rise slowly… And some people even feel a long cold rise produces a better texture. On Christmas morning I will set them out about 30-45 minutes before baking. I find they bake more evenly when they are not super cold. Hope this helps. Merry Christmas!

  43. Jordan @Read.Eat.Repeat.posted January 4, 2017 at 8:18 am Reply

    I made these for Christmas morning breakfast too! Actually I made them on Christmas Eve Eve. Since I have a small family, one pan lasts us for several days, so we had breakfast prepared for the whole holiday weekend. I love this recipe, so much so that I actually shared the link on my own site. Thanks! 

    Rating: 5
  44. Raquel Siliesposted January 8, 2017 at 8:54 am Reply

    So, so glad I stumbled on these. Made the dough last night and baked this morning. Perfection! I did finely chop half of a giant Special Dark Hershey’s candy bar and sprinkled on the dough before rolling. Then I added just a couple of drops of almond extract to the frosting. Viola – Mexican chocolate cinnamon rolls! Hubs definitely approves! Thanks for posting!

    Rating: 5
  45. Graceposted February 26, 2017 at 6:52 pm Reply

    These were AMAZING!!! Waay better than Cinnabon. This is the only cinnamon roll recipe I’ll be using from now on.

    Rating: 5
    • Sommerposted March 1, 2017 at 7:15 pm Reply

      Hi Grace,

      Fantastic! I’m so glad you liked them :)

  46. LLposted March 2, 2017 at 10:58 pm Reply

    Hi Sommer!
    Years ago I had tried making cinnamon and other sweet type rolls…lets just say it was a mess (things that pretended to be cinnamon rolls that were raw in the middle burnt everywhere else…super runny…just gross).
    So I took a hiatus for a few years from baking, and just told everyone while an excellent cook was a horrible baker…then I had a craving for cinnamon rolls…so I found your recipe… Uhm…it is easy and the best. 

    I especially love the recipe for the dough it is simple and easy and you don’t have to be a scientist to figure it out. Also you do not have to search for ingredients for a special spice that you have to climb Mt. Everest for with a sherpa that would take a month… :) I use this dough for other rolls as well…I made some raspberry sweet rolls today and they were perfect. 

    Thanks for sharing and making cooking/baking fun, easy and delicious again :) 

    Rating: 5
  47. Ashleyposted March 3, 2017 at 11:23 am Reply

    Do these need to be stored in the fridge or left out on the counter? Also, how long will they stay good?

    • Sommerposted March 6, 2017 at 11:52 am Reply

      Hi Ashley,

      Either is fine! I usually leave them out on the counter top. They will keep at room temperature for 3-5 days, but I doubt they will last that long. :)

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  49. Lisaposted March 17, 2017 at 10:29 am Reply

    I made these yesterday and not sure what went wrong but most of the filling ran out in the pan and then hardened on the bottom of the pan as they cooled, so they were very hard and chewy on the bottom.  Any ideas on what I can do to avoid this next time?

  50. Melissa Pposted March 21, 2017 at 10:56 pm Reply

    I do not make things like this often ,however, this recipe is worth trying! Simple to understand and they turn out wonderful!!!
    Mine did not last long on the counter!!

    Rating: 5
  51. Irene Leeposted March 23, 2017 at 8:13 pm Reply

    Used the recipe and Substituted the topping with glazed icing and it turned out beautiful and moist. My family enjoyed and my son in law did not believe that I made it. He thought I bought it from the supermarket.

    Rating: 5
  52. Helen Reynoldsposted March 29, 2017 at 6:32 pm Reply

    Hi Sommer,
    Just wanted to let you know that your recipe is so great that I used it as a basis for my Sprouted Wheat Flour Cinnamon Rolls on my blog. I put a link to your blog where people can come for your original recipe. The Sprouted Wheat Flour one had to be tweaked a little, but they also came out great. Hope you get some extra views from the link, and thank you for a great recipe. A great tip that I picked up from you here is the use of parchment paper with cinnamon rolls! Who knew it would work out okay? I didn’t, I thought it would end up all stuck to the gooey bottom of the rolls. I shall never make cinnamon rolls without it again!

    Rating: 5
  53. Veronikaposted April 6, 2017 at 11:47 pm Reply

    Fantastic recipe, but a few tweaks I made/would make next time. The nutmeg wasn’t up my alley and I didn’t even add the full amount – I added between 1/4t and 1/2t and it’s not super noticeable in the taste, but still I’d prefer it without altogether. I also found I needed longer rise times (in a very slightly warmed oven so it was a warm environment), but I’m glad I did because they turned out perfectly fluffy!  I also baked a bit longer (as per other reviews) because the middle (where the cinnamon rolls were touching each other) didn’t look cooked enough and I’m glad I did because they came out great without being under-baked at all. This was only my second time making cinnamon rolls and they are way better than my first try years ago! I’ll definitely use this recipe from now on and be making cinnamon rolls much more frequently.  Thank you Sommer!

    Rating: 5
  54. Bethposted May 7, 2017 at 1:50 pm Reply

    This recipe is perfect! I have made cinnamon rolls many times, in fact, I’m known for them, and this recipe is easier and more reliable than any other recipe I’ve tried. I don’t change anything and they come out fabulous every time. Thank you!

    Rating: 5
  55. Kateposted June 18, 2017 at 8:25 am Reply

    Made these for Father’s Day. Amazing!!!!! I wound up having to increase the flour by almost 1 full cup (spoon flour into measuring cup method)  to get the right texture of the dough. I was worried they wouldn’t turn out with all the extra flour, but they were perfect. Made them the night before and set them on counter for 30 minutes as recommended. Baked for 30 on convection setting. Was too impatient to let butter fully soften for the icing, so I added about 1 tablespoon of milk to help mix it smooth. The house smells incredible and I can’t wait to make them again!

    Rating: 5
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  57. Bridgetposted July 24, 2017 at 9:45 am Reply

    Looks great. Ths!no you

  58. Katyposted August 26, 2017 at 1:26 pm Reply

    Delicious! Thanks for sharing!!

    Rating: 5
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