Better Than Cinnabon Cinnamon Rolls Recipe

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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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"Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.com
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5 from 48 votes

Better Than Cinnabon Cinnamon Rolls Recipe

Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
Better Than Cinnabon Cinnamon Rolls Recipe - Light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with decadent creamy glaze!
Servings: 12 Servings
Nutrition Facts
Better Than Cinnabon Cinnamon Rolls Recipe
Amount Per Serving (1 roll)
Calories 588 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 100mg 33%
Sodium 447mg 19%
Potassium 133mg 4%
Total Carbohydrates 78g 26%
Dietary Fiber 2g 8%
Sugars 44g
Protein 7g 14%
Vitamin A 18.3%
Calcium 8.1%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Dough:
  • 1 cup scalded whole milk
  • 1/2 cup unsalted butter
  • 1/3 cup granulated sugar
  • 2 1/2 tsp dry active yeast
  • 2 large eggs
  • 4+ cups all purpose flour
  • 2 tsp salt
For the Cinnamon Filling:
  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 2 1/2 tbsp ground cinnamon
  • 3/4 tsp ground nutmeg
For the Creamy Glaze:
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 tsp vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn't effect the yeast's ability to rise. Don't skip!)
  2. Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
  3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
  4. For the Cinnamon Filling: Mix the brown sugar, softened butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.

  5. Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
  6. Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.

  7. Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
  8. For the Creamy Glaze: While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.

Recipe Video

Recipe Notes

NOTES: To prep ahead, make the dough the day before serving. Follow the instructions through step 6. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!

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133 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.

  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!

  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!

  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!

    • 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?

    • 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!!

  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!!!

    • 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.  

  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. :)

    • Dolleeposted June 16, 2018 at 12:13 am Reply

      I put flour on my knife and it sliced right through!

  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 

    • 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.

    • 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?)

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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!

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

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

    • Amberposted January 4, 2018 at 3:07 pm Reply

      Hi! Did you just follow the recipe exactly and cut the roll into 40 rolls or did you double the recipe and still cut them a little smaller? I want to make more smaller ones too!

  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! 

  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!

  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.

    • 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 :) 

  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!!

  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.

  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!

  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!

  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!

  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!

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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!!

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  61. Mikalaposted November 28, 2017 at 1:25 pm Reply

    These were awesome! Can I make these the night before and put them in the fridge and pull them out the next morning to rise?

  62. Hollyposted December 10, 2017 at 9:05 am Reply

    These are amazing!  I made them for a treat for my niece’s leadership team(they loved them!).  Made them a second time for the family….this is now our favorite cinnamon roll recipe!

  63. Paola VanBergenposted December 19, 2017 at 8:09 am Reply

    I too have been tinkering my cinnamon rolls recipe lately. I use soft butter, buttermilk and instant yeast but not a lot, usually much less than what the recipe calls for. I do the filling just like you do but i add some cornstarch to it. I let the dough rise overnight in the refrigerator then take it out, let it come to room temperature, shape and let it rise again before baking. As soon as they come out of the oven i brush the outside with some melted butter and then frost. Never tried adding nutmeg but next time i will. Thanks for sharing your recipe

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  65. Darlaposted December 26, 2017 at 9:37 am Reply

    For the last twelve years I have made cinnamon buns for Christmas and the family (including grandkids) looks forward to them at our annual Christmas breakfast. However, I have not been totally pleased with the recipe I was using so searched Pinterest and found yours. It was so easy to follow your step by step directions and the buns turned out picture perfect and so very delicious. Our family all agreed these were the best ever. Thank you for clear step by step directions and for posting this recipe. This is the first review I have done and I am so glad to have a recipe I can use annually at Christmas and during the year! I must admit that I did forget to purchase the cream cheese and, although my husband went looking on Christmas morning, not one store was open (which is definitely appropriate). So I made the buns without the cream cheese and they were still the best ever….so I am out to purchase cream cheese to make them again and look forward to this addition. Thank you again for this great recipe.

    • Lindaposted December 26, 2017 at 9:39 pm Reply

      I like this comment, Darla.  I was happy to read that there is the way to keep the sugar from oozing out while baking :)
      I already learned to cut the dough into rolls by using a string of unflavored dental floss instead of a knife :)

  66. Jessicaposted December 26, 2017 at 12:39 pm Reply

    They’re perfect. Thank you!

  67. Debbieposted December 27, 2017 at 11:12 am Reply

    I made these for Christmas morning and WOW!! They were so darned delicious! Definitely better than Cinnabon. I used to make cinnamon rolls when all the time when my kids were little, but lost track of my recipe. I found your recipe and it’s much better than anything I ever made in the past! I am going to make them for our trip to see family in south Florida over the New Year holiday! Thank you for sharing this!

  68. Brittney Bushposted December 28, 2017 at 3:52 pm Reply

    I let the rolls sit in the fridge overnight to bake in the morning and they turned out amazing!!!

  69. Kristenposted December 29, 2017 at 7:06 pm Reply

    These were amazing! Made them for Christmas morning and they were gone in no time. Definitely a family favorite and will be making them again!

  70. Meganposted December 31, 2017 at 5:12 pm Reply

    Perfect cinnamon rolls! I had trouble with my filling but I think it was because I ran out of butter and used margarine instead.

  71. Zoeposted January 7, 2018 at 2:26 pm Reply

    I was trying to find a cinnamon roll recipe to make but there were so many! I stumbled upon this one and I knew I had to try it. They were DELICIOUS! I highly recommend this recipe 

  72. Kimberposted January 8, 2018 at 7:13 pm Reply

    These were my first attempt at cinnamon rolls and will now be the only recipe I use!!! Perfect and better than Cinnabon for sure!! I only iced once and that was plenty for us, so next time I’ll make about 2/3 of the icing. I proofed the yeast for 20 mins and used the bread proofing setting on my oven for 90 mins for the dough, then 40 mins after slicing and putting in the pan. I added vanilla to the batter. 20 mins in my convection oven later….OUTSTANDING! Thank you for this awesome recipe!

  73. Rita Wooldridgeposted January 13, 2018 at 10:50 am Reply

    These were the best cinnamon rolls I’ve ever made!

  74. Perriposted January 17, 2018 at 1:11 pm Reply

    They are really good.  Now I am going to use  this  mix to try to make a New Orleans King  Cake. I’ll post  it soon. 

  75. Cindyposted January 20, 2018 at 10:42 pm Reply

    Very tasty! Gobbled by the family. They turned out better than expected.

  76. Stephanieposted January 28, 2018 at 11:46 pm Reply

    Wow. I just made these and they were insanely good. 
    I didn’t want to exaggerate but basically, make these and you’ll scoff each time you walk past the poor excuse for cinnamon rolls in the refrigerated section at the grocery store. The recipe was really  simple considering the fact you’re working with dough & yeast. I highly recommend this recipe! 

  77. Kimposted February 18, 2018 at 11:00 pm Reply

    How do I scald milk? I hope that’s not a silly question. 

    • Sommerposted February 26, 2018 at 8:40 pm Reply

      Hi Kim,

      No, not silly at all. To scald milk, bring it to a boil and immediately remove it from the heat. Then bring the temperature back down before using it. Happy baking! :)

  78. Madelineposted February 19, 2018 at 12:14 am Reply

    I just made these and holy cow!!! They’re so dang good! I actually thought I was eating a Cinnabon. The only thing I did different was I used 1% milk and I used Neufchâtel cheese. Other than that, I followed this recipe exactly and they turned out amazing!

  79. Diane Walshposted February 28, 2018 at 12:04 pm Reply

    if I make these cinnamon rolls the day before I want to bake them how long do i need to let them rise the next morning before i bake them  & I have made them several times and thew were delicious 

  80. Tammyposted February 28, 2018 at 10:36 pm Reply

    I made these for my son’s birthday and he loved them! I didn’t have cream cheese so I used honey vanilla Greek yogurt instead for the glaze. It turned out deliciously!

  81. Liz prattposted March 11, 2018 at 12:56 pm Reply

    I have made these 3 times now. I just love them

  82. Carrieposted March 12, 2018 at 1:54 pm Reply

    I made these yesterday and they were amazing! I do think the glaze was a little sweet for my taste, but I will just use less on the rolls next time. Has anyone ever tried to freeze them?

  83. Reginaposted March 17, 2018 at 10:59 am Reply

    Is 1 packet of yeast sufficient. Says 2.25 t and your recipe says 2.5 t

  84. Alexposted March 19, 2018 at 3:29 pm Reply

    These were delicious. I made them the other day but i wanted to make them for my bday and don’t think i will have time the day off to do the entire recipe. If I prep the rolls before and then refrigerate them overnight before baking. How long will they need to take before I put them in the oven. Or can they go straight from the fridge to the oven? Would it be better to keep them as dough in the fridge and then roll them out the next day?

    • Sommerposted March 26, 2018 at 6:23 pm Reply

      Hi Alex,

      I’m so very glad you liked them! If you pull them out of the fridge ahead of time, you can rest them for an hour then bake according to the recipe instructions. If you pull them straight out of the refrigerator and place them in the oven, I would add an additional 10-15 minutes of baking time.

  85. Danielleposted March 23, 2018 at 8:07 pm Reply

    Currently making these and my cinnamon mixture isn’t coming out “smooth” like it calls for. I did soften the butters so not sure why it’s not working. Any advice?

  86. Kelly Savoieposted April 1, 2018 at 3:10 pm Reply

    Follow the recipe to a T but inside of cinnamon rolls were extremely gooey and uncooked. This is very disappointing because I took them for Easter breakfast this morning thinking it was going to be a great treat for everyone.

    • Sommerposted April 5, 2018 at 7:53 am Reply

      Hi Kelly,

      So sorry to hear that! It sounds like your oven runs a little cool. Do you notice baked goods often take a little longer to bake than expected? If I were you, I would buy a oven thermometer (the kind that hands from one rack) to keep in your oven. It’s very common for ovens to run a little to hot or cool, and it definitely effects your results.

  87. Pennyposted April 7, 2018 at 5:24 pm Reply

    My family said they were the best cinnamon rolls they had ever tasted. Score!!

  88. Tracieposted April 12, 2018 at 12:10 am Reply

    Made this tonight and it was so good! First time to bake one I almost had 2 but had to stop since I am on a diet. It was just perfect! Just took a bit longer to cook but you know ovens differ. Added 7 minutes to my 25 mins and it was perfect! Thank you! This will definitely be my go to recipe for cinnamon rolls!

  89. Tennilleposted May 1, 2018 at 9:00 am Reply

    I was really looking forward to these.  However, I made them as per instructions but they never rose, not one single bit.  I was pretty disappointed.  

  90. Candiceposted May 1, 2018 at 4:07 pm Reply

    Hello! We use milk alternatives mostly at my house. Do you know if coconut milk, almond milk, or flax milk would work?

  91. Patricia Horackposted May 2, 2018 at 4:03 pm Reply

    These turned out AMAZING! The only change I made was leaving out the nutmeg because my wife does not like it; I added more cinnamon to compensate. A+++

  92. Brookeposted May 7, 2018 at 8:41 pm Reply

    THESE were delicious!! Everyone has asked for he recipe that I shared with! 

  93. Ayesha Aijazposted May 27, 2018 at 1:03 am Reply

    Thank you I have been making these for quite some time now. Evry one in the family loves them. I have made changes to the icing though by halving the amount of butter… I find that less rich… :)

  94. Sandraposted May 29, 2018 at 10:52 am Reply

    I made these this past weekend and my entire family agreed that they were the best cinnamon rolls I have ever made. I have a cinnabon clone recipe that I’ve used for years and we thought that they were the best, but this one is. Thanks for posting it.

  95. Rosyposted June 16, 2018 at 5:41 pm Reply

    Hi. Good afternoon. My name is Rosy and I just made a double bat h of your cinnomon rolls! I’ve been making these for years and couldn’t ever get the filling right or to stay in the rolls…making a paste! What a fabulous idea! Made rolling super easy..and the dough is beautiful and soft. I have one question however. Can you freeze the rolls uncooked for a couple of months, or should I bake and freeze them. I was thinking for a wedding dessert treat.

    • Sommer Collierposted June 26, 2018 at 12:50 am Reply

      Hi Rosy,

      Yes, this is a great freezer recipe. Just be sure to thaw them completely before baking.

  96. Leahposted June 26, 2018 at 5:00 pm Reply

    Excited to try these, but it looks like the instructions are missing words. How big do I roll out the dough sheet? What is the parchment paper for? Thank you!!!

    • Sommer Collierposted June 27, 2018 at 10:16 am Reply

      Hi Leah,

      I’m so very sorry about this. We are in the middle of changing our old recipe system to a new more “user friendly” recipe card, but there have been some glitches. Thanks for helping us catch this one. All fixed!

  97. Aliciaposted July 3, 2018 at 9:40 am Reply

    Love this recipe – I have made it several times and they are always perfect. I do have a question tho, as I am not an avid baker – I need to make several batches of these as “thank you gifts”. Is it possible to double the dough recipe to make the process a little quicker for me?

    Thank you!

  98. Pingback: Amazing, Better Than Cinnabon Cinnamon Rolls ⋆ Mommy and The Chunk

  99. Kaciposted August 15, 2018 at 7:58 am Reply

    I’m gluten free have you ever made these with gluten free flour before? 

    • Sommer Collierposted August 15, 2018 at 9:04 pm Reply

      Hi Kaci,

      I’m sorry to say, I haven’t tried it with gluten free flour. Hopefully someone else will chime in! :)

  100. Latoyaposted August 18, 2018 at 6:56 pm Reply

    Awesome recipe!  The taste is light and fluffy.  Also, the icing is light!