Better Than Cinnabon Cinnamon Rolls

Better Than Cinnabon Cinnamon Rolls – light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze.

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

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Cinnabon Recipe

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 to the counter.

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

With nostalgic anticipation, I 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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“Better Than Cinnabon” Cinnamon Roll Recipe

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 Roll Recipe…

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How Do You Make the Best Cinnamon Rolls?

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 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 Better Than Cinnabon Cinnamon Rolls that your friends and family will go nuts over!

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Perfect for Any Occasion

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

The Best Cinnamon Rolls Recipe | ASpicyPerspective.com

Can I Let Cinnamon Rolls Rise Overnight?

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 to rise while the oven warms. Bake and glaze!

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See The Recipe Card Below For How To Make Better Than Cinnabon Cinnamon Rolls. Enjoy!

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Caramel Apple Cinnamon Rolls

Cinnamon Roll Bread Pudding Muffins

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Gluten Free Cinnamon Rolls from Lauren’s Latest

"Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.com
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4.94 from 86 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 - light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze.
Servings: 12 rolls
Nutrition Facts
Better Than Cinnabon Cinnamon Rolls Recipe
Amount Per Serving (1 roll)
Calories 581 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 464mg 19%
Potassium 161mg 5%
Total Carbohydrates 79g 26%
Dietary Fiber 2g 8%
Sugars 44g
Protein 7g 14%
Vitamin A 16.8%
Calcium 8.7%
Iron 13.3%
* 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 teaspoons dry active yeast (or 1 packet)
  • 2 large eggs
  • 4 cups all-purpose flour (plus additional as needed)
  • 2 teaspoon salt
For the Cinnamon Filling:
For the Creamy Glaze:

Instructions

For the Dough:
  1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. 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 affect 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. (Too-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.
For the Cinnamon Filling:
  1. Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.

  2. 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.
  3. 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.

  4. 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.
For the Creamy Glaze:
  1. 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

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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211 comments on “Better Than Cinnabon Cinnamon Rolls

  1. M. Houberg-Lawtonposted February 19, 2019 at 12:33 am Reply

    They are outstanding 👍. Tonight was batch #6. They are so yummy. Do not overcrowd them, my first mistake. I also found an easy way to ensure they don’t unravel from the center when baking, which was a problem for the first 2 batches. Brush them with egg being very careful to not smash them. Make sure that the egg goes in the cinnamon. The other addition I do if on hand is add a tablespoon of heavy whipping cream to the frosting. I love them very much, and my changes don’t affect taste at all. I can’t make perfection better.
    I am struggling with the frosting, it seems slightly crunchy. I have had no complaints, everyone loves them. I just wish it was creamier than it is, but I am the only one who thinks this. If anyone has a suggestion, hit me up.

  2. Carolynposted February 10, 2019 at 1:22 pm Reply

    I’ve never made cinnamon rolls and they were amazing from the first batch.  More than one person told me they were the best they’d ever had.  Thanks for the recipe!

  3. Julie Brooksposted February 7, 2019 at 8:18 pm Reply

    Nom nom mmmm! Very delish and excellent detailed directions. Very super easy to make with my kitchen aid stand mixer and dough hook. These are as good as my sisters!!!

  4. Jenniferposted February 6, 2019 at 6:30 pm Reply

    Hiya!  I’ve made these several times w diff variations: 1/4-1/2 the nutmeg(personally not a fan but family  loved it), no nutmeg, cocoa powder/white sugar instead of brown sugar and cinnamon, filling as a paste or not a paste, freezing for a week,  refrigerating overnight….and the end result is always yummy BUT on all attempts my filling oozed out the bottom why is that?! How can i make the filling not ooze out the bottom & into the pan?!  Any help would be grateful thanks ! 

    • Sommer Collierposted February 10, 2019 at 11:49 pm Reply

      Hi Jennifer,

      Hmmm… My first thought is to buy an extra oven thermometer to hang off your oven rack. It sounds like your oven may run hot.

  5. Layne Hendersonposted January 26, 2019 at 2:07 pm Reply

    Yum, these looks so gooey and delicious. Cinnamon rolls are a favorite for us, I can’t wait to try this recipe!

  6. Becksposted January 23, 2019 at 11:07 pm Reply

    These are simply amazing!!!!!  One of my all time favorite baking recipes.  This one is a keeper!

  7. Steph Cposted January 21, 2019 at 5:35 pm Reply

    I made these today and I got worried when the yeast mixture didn’t look the way it was supposed to after 10 minutes of proofing. after googling what could have gone wrong I realized the yeast called for in the recipe and the yeast that I used weren’t the same. I’ve only baked with yeast only once before (like 6 years ago) so I didn’t realize that there were different types. The recipe calls for active dry yeast and I used instant rapid rise. One of the blogs that I came across said that instant rapid rise could be subbed for active dry…but you should add it to the dry ingredients instead of the wet ( since it does not require proofing) and follow the rest of your recipe exactly the same. Well, I had already added my yeast to the wet ingredients and was contemplating just tossing it and starting over but I thought what they heck might as well finish the recipe and see what happens. I’m so glad I did! They turned out perfect! So, anyone who doesn’t read the recipe closely enough and makes the same mistake as me just keep going…they should still turn out great! Thanks for the recipe. It’s definitely a keeper!

  8. Aliceposted January 20, 2019 at 5:01 pm Reply

    These are so fantastic!!! I have made them countless times, every batch has been so good! Really, make these right now, you will not be sorry!!

  9. Elizabeth Fairposted January 19, 2019 at 4:05 pm Reply

    These were the best cinnamon rolls I have ever made. My family loved them so much and I will make this my go-to recipe from now on! Thank you for sharing.

  10. Alexandraposted January 6, 2019 at 11:43 pm Reply

    My family loved it:) super yummy. I love that you only use 4cups flour :) I used 4 1/4 last time and they didn’t turn out as good as this ones. I always add lemon into my glaze, that’s how my grandma in Poland used to do her glaze. 

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  12. Jillposted January 5, 2019 at 3:34 am Reply

    I want to make these, but I have a question. A yeast packages come with 2 – 1/4 teaspoons. This recipe calls for 2 1/2 tsp dry active yeast. What is the result if you only use just one package which is 1/4 teaspoon less? Or, is this a misprint in the recipe?

    • Sommer Collierposted January 7, 2019 at 1:17 pm Reply

      Hi Jill!

      1/4 teaspoons yeast won’t make a difference. Feel free to use the packets. :)

    • Matthewposted January 11, 2019 at 11:08 am Reply

      I made it with just one pack and it was amazing. This is my new go to for cinnamon rolls.

  13. Jediposted January 2, 2019 at 12:21 am Reply

    Hi! 😊 I made this recipe for the first time this New Year and I am very happy with the results! And it’s true! It is better than Cinnabon cinnamon rolls you buy at the mall! In cinnabon, the bread will get hard (even if it stays in their box) in a few hours that you need to put it in the microwave to be soft again while in this recipe it still soft after a few hours or so and even after the day . We covered it with cling wrap and stays in their dish! I followed the instructions and carefully implemented the procedure, also I read her post before jumping into the recipe because that is really important. We love our cinnamon rolls and now I am making a new batch😁so happy that I find this recipe of yours. It’s a hit! Thank you.🤗 And oh! My family loves it😊 Haooy New Year!

  14. Shawn Ramseurposted January 1, 2019 at 7:12 pm Reply

    WOW! These are great. I tried other recipes and this one is by far the best yet. I even kneaded the dough by hand because my machine gave out on me and still there were the bomb.com If there is a drawback…it’s the fact I like A LOT of cinnamon. Next time, I’ll add more. Otherwise I was very pleased.

  15. Elizabeth Barnesposted January 1, 2019 at 1:07 pm Reply

    It’s so hard to follow written instructions at times. Everything went perfectly until…. I made these the day ahead and stopped at instruction # 6 as indicated, when I put them into the refrigerator. However, somehow I thought the second rising should take place the next day, as I saw that step in # 7. Wrong. Oh darn. Still awaiting a second rising after an hour plus, which may or may not take place.

    • Jeremyposted January 12, 2019 at 8:56 am Reply

      Oh darn I did the exact same thing! My test batch turned out amazing! I hope I haven’t ruined our Christmas morning rolls.  Please Clarify your instructions!!!

  16. Andreaposted January 1, 2019 at 4:08 am Reply

    Wow! Followed this recipe to a tee and turned out amazing! I´ve tried several different recipes and this one has produced the best results so far. Thanks for sharing :)

  17. Ashleyposted December 30, 2018 at 11:51 am Reply

    First time baking cinnamon rolls and first time baking with yeast. This recipe was easy to follow and understand. My rolls tasted amazing and for sure better than Cinnabon. I cannot wait to make these again.

  18. Erika Smithposted December 26, 2018 at 12:50 am Reply

    Oh. My. Yum. These were so good! Perfectly fluffy, sweet, the cinnamon and frosting are the stars if the show and these rolls are worth every stinking minute it takes to make them. I made these for Christmas dessert and had to fight the urge to eat more than one… And a half… Thanks so much!!

  19. Karen Russellposted December 25, 2018 at 8:52 pm Reply

    These cinnamon rolls WERE BETTER than Cinnabon! They weren’t too overly sweet. I love the idea of putting the frosting on immediately after baking, and adding more when we eat them. So good!

  20. Matthew Mullenposted December 25, 2018 at 2:07 pm Reply

    Worst directions  ever!!!! Do not put yeast in the milk mixture to activate. Activate as you normally would. Also mix  dough thoroughly to incorporate the ingredients before needing the dough with the hook. 

  21. Tamiposted December 25, 2018 at 12:24 pm Reply

    I forgot to rate this recipe!! 

  22. Tamiposted December 25, 2018 at 12:11 pm Reply

    I made these for Christmas morning breakfast as that is our tradition. We use to go to Cinnabon but now we don’t live close to one so decided to try my hand at ones from scratch!! The recipe was easy to follow and they came out perfect! Only issue I have is the nutmeg was too much and over powered the cinnamon flavor. I will make again but with only a pinch of nutmeg as I did like the flavor but 3/4 tsp was way too much for my taste!! This recipe is a keeper and will be a part of my Christmas breakfast every year!! 

  23. MWposted December 25, 2018 at 9:08 am Reply

    This is my first time making cinnamon rolls and I don’t think a recipe can get any better so this is a keeper! I’ve had other recipes and they never have enough filling or glaze. This one is AMAZING! My husband loved them and i cant wait to make them for big family gatherings. I cut the recipe down to half and they turned out great. Easy to make and so delicious to eat. I might cut back on the amount of glaze I put on because it’s a little rich for me but the flavor is great.

  24. NHposted December 23, 2018 at 7:57 pm Reply

    These are wonderful! The first time I made them, I was at a low elevation. I’m going to try them again but in Denver. Does anyone know if I need to make adjustments for altitude? 

  25. Laurieposted December 21, 2018 at 8:30 pm Reply

    http://momsdish.com/blog/383/canadian-vs-us-flour-which-flour-best-breads

    In Canada it’s not as necessary to use bread flour as it is in the States.  I hope this helps to answer your question. 

  26. Laurianneposted December 17, 2018 at 11:24 am Reply

    My family is gluten free. Have you tried making these with gluten free flour?

    • Sommer Collierposted December 19, 2018 at 4:53 pm Reply

      Hi Laurianne,

      My daughter is newly gluten free, but I have not yet tried this recipe with the GF baking flours. My guess is that is would work, but not have the same stretchy texture. Has anyone else tried this recipe with GF baking flour? If so, please chime in!

  27. Mckenzieposted December 12, 2018 at 11:01 am Reply

    So I am planning on bringing these with me to Christmas, can I make ahead- leave in a log and refrigerate till the morning. Then cut and bring to room temp and let rise.

    Any  suggestions ? 

    • Sommer Collierposted December 19, 2018 at 5:49 pm Reply

      Hi Mckenzie,

      Absolutely! What a great idea!! :)

  28. Beckyposted December 12, 2018 at 2:39 am Reply

    Can you Double this recipe? 

    • Sommer Collierposted December 19, 2018 at 5:50 pm Reply

      Hi Becky,

      Sure! You’ll need two pans, or an XXL pan. If you’ve got one of those, I’d love to see a picture. :)

  29. Nancyposted December 8, 2018 at 9:29 pm Reply

    So I’m new to baking cinnamon rolls and I read you can freeze but I need a little more clarity lol .  So I make completely as directed in recipe and get them in the pan .. let and cover them then freeze ? I 

    • Sommer Collierposted December 19, 2018 at 6:01 pm Reply

      Hi Nancy,

      That’s what I would do! Then thaw them on the counter at room temperature and let them rise before baking. That will take a few hours.

  30. E. Ericsonposted December 8, 2018 at 9:20 pm Reply

    I also make a good cinnamon roll. I was considering a batch when I saw your post. I agree with your comment about using butter in the dough. (best ingredients is best flavor) I know I have not been putting enough salt in the dough. I will have to watch that. I will try your premixing the Butter/sugar/cinnamon. I will also try adding nutmeg. (my mom put cardamom in the dough) Your glaze looks better than the one I’ve been using.

    Thank you, great post

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  32. Beth Pierceposted December 8, 2018 at 7:24 pm Reply

    These was simply fabulous! Thanks for the scrumptious recipe!

  33. Victoria Kposted December 7, 2018 at 11:20 am Reply

    I love to bake and would really like to try these, but I do not have a stand mixer yet. Do you think mixing by hand would be possible?

    • vbugposted December 8, 2018 at 5:26 am Reply

      You can make almost any dough by hand, it just takes a little more effort. This recipe says to run the dough in the mixer for 10 minutes. That just means a lot of hand kneading for you. Good luck!

      • Victoria Kposted December 8, 2018 at 9:45 am

        Alright I will see how it goes. Fingers crossed for a mixer this christmas!

  34. Chef Marty Embryposted November 30, 2018 at 12:41 am Reply

    This is my second time making these cinnamon rolls. I changed a few things, not because something was wrong but moreso because that’s how my mind works.

    I added vanilla extract to the dough to give it a caramel type of flavor which was wonderful. I make my own extracts as well.

    I also slightly melted the butter for the cinnamon mixture and added roasted pecans once I spread the cinnamon butter mixture.

    Lastly, for this batch I used caramel frosting and sprinkles roasted pecans on top. These, just as the original recipe came out fantastic. The original recipe is by far one of the best that I’ve had the pleasure of baking. My neighbors also loved them. I prefer to bake and cook what most folks but at shops and restaurants. It’s both my curse and my blessing. This recipe is truly my blessing and I thank you for sharing it with me as well as your other readers.

    All the best to you and continued success.

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  36. Aynsley J Chanecoposted November 28, 2018 at 5:27 pm Reply

    Hello! This recipe sounds amazing and love your tips in the intro! I was wondering, would this recipe work if I made them into mini cinnamon rolls? Thank you!

    • Sommer Collierposted November 28, 2018 at 7:49 pm Reply

      Hi Aynsley,

      Yes! The baking time may vary, just watch for the centers to puff all the way up. :)

  37. Kristi Sanchezposted November 25, 2018 at 10:00 pm Reply

    My family and I love these!! We’ve made them twice in 4 days!! The recipe was very easy to make and we hand no trouble at all. However, I’d like to know how you’d make the glaze without cream cheese. Do you have a recipe for glaze with out cream cheese? We love it with cream cheese, but I’d like to try it without cream cheese.

    Thanks!

  38. Louis Leeposted November 25, 2018 at 11:58 am Reply

    Without seeing the recipe title upon my sons first bite he proclaimed these to be “better than Cinnabon cinnamon rolls!” I guess that validated the claim. These were super good! 

    • Sommer Collierposted November 26, 2018 at 9:17 pm Reply

      LOL! I love it! Thanks for reporting back Louis. :)

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  40. Toreyposted November 19, 2018 at 3:05 am Reply

    AH-MA-ZING. If you are reading this comment right now, stop reading and go make these cinnamon rolls. This recipe beat out two other recipes in a contest for the affections of my husbands coworkers. People have been hunting me down for almost a full week now just to tell me how amazing they were. One lady said she thought they came from a professional bakery. Another lady said she cut one in half to share, but after trying it she went back to take the other half for herself too. Yet another person said she didn’t get one (because they disappeared before she got word), but that she kept hearing about them all day and hoped I would make more. Anyway, you get the point. These are amazing. Don’t change a thing.

  41. Lisaposted November 17, 2018 at 10:17 am Reply

    I didn’t have any vanilla for the frosting  so I used scotch that I concentrated on the stove. Absolutely delicious with these rolls. 

    I had never made cinnamon rolls before. I don’t think I’ll be looking for a different recipe. These were fantastic!! 

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  43. Dominiqueposted November 6, 2018 at 10:04 pm Reply

    I’m not much of a baker especially not with yeast, but I really wanted cinnamon rolls today. These were worth the effort..simply amazing. Soft and gooey like I wanted and the perfect flavor. I added pecans to the filling because I love nuts. I could probably do with less sugar but that’s just a matter of taste. This is my first ever review online in my 15 years of online recipe cooking, so that means something. Love love love!

    • Dominiqueposted November 6, 2018 at 10:06 pm Reply

      I clicked before rating..meant to give it 5 stars!

  44. Miriamposted October 20, 2018 at 11:58 pm Reply

    These are best recipe ever!  I’ve tried

    This is by far the best recipe ever!  Easy to make and the results aren’t dense or biscuit like. I have been trying several recipes trying to get these results. They really give Cinnabon a run for their money!!!!  Simply the best

  45. Taylorposted September 28, 2018 at 9:39 am Reply

    I’ve made these once before and they were AMAZING. If I were to make the rolls the night before and refrigerate, would I allow the second rise before going in the fridge or give them some extra time to rise in the morning before I bake?

  46. Lacyposted September 18, 2018 at 6:08 pm Reply

    I first made these by the recipe and instructions  (mix dough for 10 minutes) and it was SO HARD to stretch it out at the end. They were delish but so much work 😩. I made them again today, this time adding vanilla to the dough and using the paddle attachment, not the dough hook!!  I did everything the same except when adding the flour,  I added 2 cups of flour to the wet mixture and made a wet batter and the folded in the last 2 cups of flour. It was so much easier to stretch out at the end!!!  They’re in the oven now. Can’t wait!!! 

    • Lacyposted September 18, 2018 at 6:09 pm Reply

      Also, I omitted the nutmeg both times! 

  47. Joy Nealposted September 14, 2018 at 7:56 pm Reply

    I continually underestimate this recipe. Every time I think I’ve found some new way to ruin it, I end up pulling out a pan of delicious (my friend who first found this recipe calls them “bakery worthy”) cinnamon rolls. Thanks you!!

    • Sommer Collierposted September 18, 2018 at 11:50 am Reply

      Hi Joy,

      Wow, what a complement. You just made my day!!

      • Joyposted December 23, 2018 at 8:02 am

        Another Christmas, another batch in my fridge for brunch with friends tomorrow. I love knowing I have at least one thing that will turn out amazing!

  48. Vickiposted September 8, 2018 at 12:26 am Reply

    These were easy to make and turned out great but I think next time I will cut out the nutmeg. Only used 1/4 tsp. but the cinnamon flavor was too intense with the nutmeg added. Will definitely make again though.

  49. Sarahposted September 7, 2018 at 9:35 am Reply

    I’m not one to comment on recipes, but these are the most amazing cinnamon rolls I have ever had! They have ruined all other cinnamon rolls for me! My family loves them too!

  50. Rochelleposted September 1, 2018 at 10:17 am Reply

    I made these this morning and they are absolutely amazing! Keeping recipe as a favorite! Thanks so much for sharing!

  51. KristinMposted August 29, 2018 at 8:38 pm Reply

    I just made these and they were too sweet for me. They sure looked good though. I think it also had a big kick of nutmeg also. I am pretty meticulous about ingredients and I bake multiple times each week. So I doubt it was a mistake on my end, however, anything is possible. But woah, heads up on the nutmeg and sugar amounts. Also- my husband loved it but he likes when sugar is crunchy in icing-that’s how much he loves sweets. 

  52. Samanthaposted August 26, 2018 at 8:48 am Reply

    Loved making these! Can they be frozen?

    • Sommer Collierposted September 18, 2018 at 1:11 pm Reply

      Hi Samantha,

      Absolutely! You can freeze them before or after baking. If freezing them before, let them come to room temperature then rise before you pop them in the oven. Happy Baking!

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

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

  54. 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! :)

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  56. 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!

    • Nicoleposted October 6, 2018 at 11:23 pm Reply

      I doubled the recipe last week and they turned at just as good as they did when I’ve made single batches. 

  57. 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!

  58. 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.

  59. 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.

  60. 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… :)

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

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

  62. 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+++

  63. 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?

  64. 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.  

    • Anonymousposted November 26, 2018 at 4:48 pm Reply

      That would be a yeast problem not a recipe problem

  65. 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!

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

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

  67. 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.

    • Briannaposted December 7, 2018 at 2:35 pm Reply

      I just baked these and they took about 30 mins to cook, and even then they were JUST done enough to take out, could have easily been in another 3-5 without burning. I’ve found that it’s always best when making a new recipe to go by if they are actually done and not just go by the time the recipe says. 

  68. 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?

  69. 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.

  70. 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

  71. 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?

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

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

  73. 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!

  74. 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 

  75. 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!

  76. 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! :)

    • Lacyposted September 18, 2018 at 6:11 pm Reply

      And don’t leave it alone! Once it starts to boil, lift the saucepan off the heat immediately  because the milk rises fast and it’ll overflow. 

  77. 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! 

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

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

  79. 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. 

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

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

  81. 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!

  82. 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 

  83. 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.

  84. 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!

  85. 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!!!

  86. 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!

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

    They’re perfect. Thank you!

  88. 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 :)

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  90. 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

  91. 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!

  92. 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?

  93. Pingback: Harvest Blessings – From the Kitchens

  94. Pingback: Pumpkin Streusel Cinnamon Rolls with Maple Icing - Sempre Dolce

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

    Delicious! Thanks for sharing!!

  96. Bridgetposted July 24, 2017 at 9:45 am Reply

    Looks great. Ths!no you

  97. Pingback: Classic Cinnamon Rolls | The PKP Way

  98. 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!

  99. 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!

  100. 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!

  101. 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!

  102. 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.

  103. 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!!

  104. 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?

  105. Pingback: Pumpkin Cinnamon Rolls | The PKP Way

  106. 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. :)

  107. 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 :) 

  108. 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 :)

  109. 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!

  110. 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! 

  111. 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!

  112. 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! :)

      • Pamposted January 22, 2019 at 1:23 pm

        Could I make these in a bread machine.

      • Sommer Collierposted January 24, 2019 at 9:07 pm

        Hi Pam!

        Sorry, I’ve never actually tried that. Any takers on this question?

  113. 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

  114. 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!

  115. 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. :)

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  117. 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?)

  118. 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!! :)

  119. Pingback: Better Than Cinnabon Cinnamon Rolls Recipe | Health Reach at Top Blogs

  120. 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. :)

  121. 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. :)

  122. 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!

  123. 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!

  124. 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!

  125. 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.  

  126. 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! :)

  127. 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!!

  128. 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!

  129. 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. :)

  130. 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!!

  131. 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.

  132. 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!!!

  133. 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!! :)

  134. 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!

  135. 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. :(

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

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

  137. 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!! :) 

  138. 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!

  139. 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! ;)

  140. 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!

  141. 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!

  142. 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.

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

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

  144. 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!

  145. [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.

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

    Cinnamon roll perfection!!

    • Hayleyposted February 12, 2019 at 1:22 am Reply

      I had to bake these any extra 15 minutes, and they were still practically raw in the center. Not sure why? But they taste so good!

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

    How decadent!

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

    I could use a plate of these right now!

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

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

  150. 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 ;)

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

    Drooling for these Sommer!!!  

  152. 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.