A Spicy Perspective

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.

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Cinnabon Recipe

Ah, Cinnamon Rolls. We can’t seem to get enough of you.

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?


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.

Cinnamon Roll Recipe

First things first, you need ingredients. I’ll go over the dough, the filling, and the glaze/frosting separately.

  • Whole Milk – This is used to help proof the yeast and add moisture to the dough.
  • Unsalted Butter – For tender fluffy rolls with elevated flavor, be sure to make the dough with butter, not margarine or shortening.
  • Granulated Sugar – To make the dough sweet!
  • Active Dry Yeast – For a light airy texture. Don’t add hot liquid to yeast. It can kill it.
  • Eggs – Room temperature.
  • All Purpose Flour – For a light wheaty flavor and smooth texture.
  • Salt – Add plenty of salt to the dough to balance all the layers of sweetness to come.

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Cinnamon Filling

  • Cinnamon – The classic flavoring to cinnamon rolls.
  • Nutmeg – 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.
  • Brown Sugar – To sweeten the filling and make it sticky.
  • Butter – The easiest way to incorporate all of these flavors is to mix them into softened butter and spread over the dough. This creates the luxurious swirls inside!

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Creamy Glaze

The Best Cinnamon Roll Recipe is frosted not once, but twice!

  • Cream Cheese – Softened. This brings a nice tangy flavor to the frosting.
  • Unsalted Butter – Softened.
  • Vanilla Extract – To gently flavor the glaze.
  • Powdered Sugar – To sweeten and fill out the glaze.

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How to Make Cinnamon Rolls

For the Dough:

  • 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!)
  • 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 so be careful.)

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  • 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.

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  • Once done rising 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.

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For the Cinnamon Filling:

  • Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use. This helps prevent leakage, and also makes it easier to roll the dough tight.
  • 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.

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  • 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.

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  • Preheat the oven to 350 degrees F. Allow the rolls to rise (again) 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.

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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.

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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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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Perfect for Any Occasion

Consider making this Better Than Cinnabon Cinnamon Roll Recipe for your sweetie this Valentines Day! Or for Christmas morning breakfast!

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See The Recipe Card & VIDEO Below For How To Make Better Than Cinnabon Cinnamon Rolls. 

More Cinnamon Roll Recipes!

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4.95 from 212 votes
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Better Than Cinnabon Cinnamon Rolls Recipe

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Better Than Cinnabon Cinnamon Rolls: light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze.
Servings: 12 rolls


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:


For the Dough:

  • 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!)
  • 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.)
  • 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:

  • Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
  • 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.
  • 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.
  • 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:

  • 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.



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!


Serving: 1roll, Calories: 581kcal, Carbohydrates: 79g, Protein: 7g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 95mg, Sodium: 464mg, Potassium: 161mg, Fiber: 2g, Sugar: 44g, Vitamin A: 840IU, Calcium: 87mg, Iron: 2.4mg
Course: Breakfast, Dessert
Cuisine: American
Author: Sommer Collier

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250 comments on “Better Than Cinnabon Cinnamon Rolls”

  1. Best cinnamon rolls recipe ever! I’ve been trying for years to find something like this, have tested dozens. My entire family loves it, so it’s the only one to keep. 
    Thank you for sharing it!

  2. Just made this recipe and I will definitely be making it again! It was my first time using yeast because it always terrified me but they turned out so so good!

  3. Made these last night and ate two of them right away! They are delicious!! I did add the nutmeg, the hunny and I love nutmeg and it was a nice addition. I used dark brown sugar because thats what I had on hand and I also used water instead of milk because I am lactose intolerant and usually dont keep milk in the house. I dont think it affected the recipe much, if at all. They are big and light and fluffy. I was very happy with how they turned out.

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  5. I made this recipe and followed all instructions in. The cinnamon rolls were very delicious. Thanks a lot.

  6. This is now one of my new show stopping recipes! I made it for a brunch and for my coworkers and they LOVED it just as much as I enjoyed making them. Bravo

  7. Wow!! These came out amazing!!!! I followed the recipe exactly. But right before putting the rolls in the oven, I poured about 1/3 cup of heavy cream over them. I saw that step in another recipe and really wanted to try. They came out so perfectly!!

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  9. These were hands down the best cinnamon rolls I’ve ever eaten in my life!  100% perfect recipe!  

  10. I added a little bit of orange extract into the frosting and sprinkled cranberries over the top for an added touch and they came out perfectly!!! My favorite Cinnamon roll recipe so far. They didn’t last long with my 3 boys!

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  12. I made these for my coworkers and they turned out great! I made them the night before and put them in the refrigerator immediately after putting the sliced rolls into the pan. I took them out of the fridge to rise on the counter for about an hour before baking them. I was nervous that the dough didn’t rise much in either step – in the morning, the rolls didn’t seem to have expanded at all after sitting out for an hour. However, they expanded perfectly in the oven while baking and ended up just like the picture. Based on personal preference, the modifications that I made were to omit nutmeg and to use 1.5 cups of powdered sugar in the frosting instead of 2 cups so they wouldn’t be quite as sweet. 3 cups of flour seemed sufficient to make a firm dough. I put about two thirds of the frosting on the rolls, and left the remaining in a container next to the rolls so those who like extra frosting could spread more on, and those who didn’t like as much frosting wouldn’t be overloaded. At least five people told me they were the best cinnamon rolls they’d ever eaten. They’re great warmed up – room temperature rolls were best if warmed up in the microwave for about 15-20 seconds. Thanks for the recipe!

  13. Cinnabon’s cinnamon rolls are the best ones I have ever tasted. Being perfectly gooey on the inside and crispy on the outside, they are something I would definitely want to try again and recommend to everyone I know!

  14. This really is better than Cinnabon! I don’t usually write reviews but I just had to for this one because it’s hands down the best cinnamon rolls recipe I’ve tried (I’ve followed 3 different Cinnabon rolls recipe) and this one is the best 🤤

  15. Is there any way at all these will work if adapting to Gluten & Dairy free?

    • Hi Kim,

      I’m sorry to say I haven’t tried that. I’ve done a fair share of GF baking for my daughter, and I can’t imagine a gluten-free flour substitute that would offer enough stretch.

      However, maybe someone in our online community has tried it? Any takers??

  16. I experimented with lots of recipes this winter and this one was, hands down, the family’s favorite. We have lots of people visiting this summer and I’d love to greet the visitors with a cinnamon roll for breakfast. Can I make a batch of dough and freeze it? Or roll out and freeze the individual rolls and then put in the fridge the night before to thaw and then second rise the following morning?
    (Although I would love to make a full batch everytime someone came to stay with us, I know I’d weigh about 3000lbs by the time summer is over)

  17. Amazing! I love these so much! Easy to follow and great results. I will be making these again. Possibly a second batch tomorrow. 

  18. Great recipe, I’ve made at least 4 times already!!! question, in regards to freezing, do the freeze well after they are made or can I freeze the log before I cut or after I cut?

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  20. I made these for Christmas, so delicious! The recipe was very generous, I gave several pans away on Christmas Eve to share the goodness of homemade cinnamon rolls for Christmas morning, I think the paste part of the recipe really makes a difference. They refrigerated well and rose perfectly for the second rise on Christmas morning. I just given myself a new, shiny, red Kitchen Aid mixer and this was the first thing I made. I am thinking of making these for mother’s day weekend as I have a friend visiting.

  21. Hi!
    I LOVE these, thank you! Quick question – would it be okay to make them the night before up to the “second rise” step, and keep them in the fridge, to stick in the oven in the morning? Do you think that would work, or somehow mess up the rising process?

    Thank you!

  22. These were the first cinnamon rolls I’ve made that turned out perfect the first time.  Your suggestion for adding yeast after adding flour to cool the milk was perfect.  They are better than Cinnabon.  My whole family loved them and I bookmarked your site.  I can’t wait to try your other recipes. Thanks!

  23. Hello! This is only the 2nd time I’ve made cinnamon rolls and I used a different recipe last time. This one is better; the tip about making the cinnamon paste is truly helpful. One question: I was not able to “press” the dough into a rectangle, I had to roll it and it took a huge amount of effort. It snaps back once rolled and I have to roll it and roll it and roll it…. I used the exact 4 cups of flour, the only addition was for dusting. I do not have a stand mixer and kneaded by hand for 10 min. Coincidentally, the same thing happened with the last recipe. Should I use less flour ?Wait!! I just had a thought! I am using “bread” flour. Could this be why? I have a feeling this is it. No one else on this forum seemed to have had this issue. Thank you for an awesome recipe and very helpful tips. I will be making this one from now on.

    • Hi Rebecca,

      I’m so glad you like them! :)

      Yes, that is exactly what it is. Bread flour has a higher level of proteins and gluten, so it will want to snap back a bit more. Go with all-purpose flour next time.

  24. Seriously best cinnamon rolls ever! An surprisingly not terrible difficult to make.

  25. When doubling or quadrupling this recipe do all ingredients multiply equally (I’m especially worried about the yeast. I know some recipes you don’t use the full amount of yeast when you make a large batch)?

  26. Oh my gosh! These were incredible! I made them for my husband, and his morning coffee friends, and they devoured them. This is definitely going on my go to list! Thanks so much!

  27. These came out perfect! The dough is lovely and tender. Found a keeper!

  28. Truly worth the effort! Best Cinnamon rolls ever!

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  30. Thank you so much. This Recipe is incredible, it’s absolutely delicious. I made them last night and definitely are better than Cinnabon. The only change I made was using bread flour instead of all purpose. Thank you for sharing :)

  31. Awesome recipe! I was recently in an airport and was lured to the Cinnabon counter with hopes of enjoying one of their delectable treats. I did get one but was disappointed by how stale it was. I’ve been craving a better one ever since which is why I ended up here. I skipped the nutmeg and added another half tspn of cinnamon. My yeast was a little old so the dough only rose once and it took a long time so I just left it overnight to rise. However, the end result was still a decadent treat that my whole family enjoyed with very enthusiastic thumbs up! Thank you for sharing!

  32. These are amazing!!!!! Our family devoured them, even my picky eater!

  33. 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.

  34. 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!

  35. 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!!!

  36. 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 ! 

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

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

  39. 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!

  40. 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!!

  41. 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.

    • I have made these about 5 times now! They are delicious!! Today will be the 6th time and my question is do I have to put them in a casserole dish or could I do on a sheet pan so they are easier to make individual ones for the purpose of selling them? Scrolled through a ton of comments but didn’t see anyone that had done it. Thanks!! 

      • Hi Calindy,

        You can bake them on a sheet pan separately. The only issue you might run into is spreading… They might spread out, instead of rise up. You can counter this by placing them in the refrigerator to chill before baking. That way, the exterior forms a crust before the interior is fully baked. The crust helps hold the shape as the bake. It’s the same concept used for baking cookies from chilled dough so they don’t spread as much.

  42. 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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  44. 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?

  45. 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!

  46. 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.

  47. 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.

    • 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!!!

  48. 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 :)

  49. 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.

  50. 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!!

  51. 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!

  52. 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. 

  53. I forgot to rate this recipe!! 

  54. 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!! 

  55. 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.

  56. 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? 

  57. 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. 

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

    • 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!

  59. 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 ? 

  60. Can you Double this recipe? 

  61. 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 

  62. 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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  64. These was simply fabulous! Thanks for the scrumptious recipe!

  65. 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?

    • 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!

  66. 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.

  67. Pingback: 60 Scrumptious Cinnamon Roll Recipes - Joy Pea Health | Food. Drink. Nutrition. Wellness.

  68. 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!

  69. 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.


  70. 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! 

  71. Pingback: The Popeye Diet - 24 Scrumptious Cinnamon Roll Recipes

  72. 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.

  73. 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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  75. 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!

  76. 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

  77. 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?

  78. 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!!! 

  79. 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!!

  80. 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.

  81. 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!

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

  83. 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. 

  84. Loved making these! Can they be frozen?

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

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

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  88. 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!

  89. 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!!!

    • 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!

  90. 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.

  91. 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.

  92. 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… :)

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

  94. 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+++

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

  96. 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.  

  97. 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!

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

  99. 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.

    • 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.

    • 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. 

  100. 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?

  101. 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?

    • 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.

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

  103. 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?

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

  105. 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!

  106. 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 

  107. 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!

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

    • 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! :)

    • 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. 

  109. 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! 

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

  111. 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. 

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

  113. 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!

  114. 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 

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

  116. 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!

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

  118. 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!

  119. They’re perfect. Thank you!

  120. 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.

    • 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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  122. 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

  123. 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!

  124. 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?

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

  127. Delicious! Thanks for sharing!!

  128. Looks great. Ths!no you

  129. Pingback: Classic Cinnamon Rolls | The PKP Way

  130. 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!

  131. 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!

  132. 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!

  133. 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!

  134. 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.

  135. 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!!

  136. 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?

  137. Pingback: Pumpkin Cinnamon Rolls | The PKP Way

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

    • 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. :)

  139. 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 :) 

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

  141. 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!

  142. 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! 

  143. 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 :)


    • 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.

    • 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!

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

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

  146. 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!

  147. 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)?

  148. Pingback: Better Than Cinnabon Cinnamon Rolls Recipe | Best Cook Recipes

  149. 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?)

  150. 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?

    • 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!! :)

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

  152. 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.

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

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

    • 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.

      • 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. :)

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

  155. 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!

  156. 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!

  157. 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.  

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

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

  160. 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?

    • 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!

  161. 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!

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

  163. Would these work with almond milk instead? Thanks!

  164. 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!!!

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

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

    • 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!

  167. 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. 

    • 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. :(

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

  169. 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! 

  170. 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!

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

  172. 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!

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

  174. 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.

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

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

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

  178. Cinnamon roll perfection!!

    • 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!

  179. I could use a plate of these right now!

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

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

  182. Drooling for these Sommer!!!  

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