Easy Cinnamon Rolls (from scratch).

Easiest cinnamon rolls I’ve ever made, only 1 rise. Perfect for yeast beginners!

Easy Cinnamon Rolls from scratch. Fluffy, soft, and sweet. sallysbakingaddiction.com

This is a recipe for classic, home-style cinnamon rolls.  Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. It’s taken me some time to make the perfect dough from scratch and today, I have the winner for you.  I baked two batches just to be sure. ;)

Brunch just wouldn’t be the same without these cinnamon rolls!

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

My cinnamon rolls are easier than any sweet roll I’ve ever made before.  And they are quicker too.  Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises.  The incredible Raspberry Swirl Sweet Rolls (which many of you LOVE!) require a first rise of about 1-2 hours.  Then a second rise for another two hours.  Making them is completely worth the wait time, but I wanted something a little quicker.  Today’s rolls only require 1 rise.

I used Red Star Platinum Yeast to bake my quick cinnamon rolls last weekend and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed.  Yep, I am an avid Red Star yeast fan and have been ever since I faced my fears of yeast 6 months ago.  Red Star Platinum takes the work out of it for you.  Its careful formula strengthens your dough and makes working with yeast simple.  And simple is always good, right?

The dough for today’s roll is very easy to throw together.  It’s a perfect starting point for any sort of sweet roll you want to make.  And it makes a conveniently sized small batch.  Only about 11 rolls and they are baked in a small 9-inch round pan.  The recipe can easily be doubled and baked in two 9-inch pans.

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg.  Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful baking.  Next you’re going to stir the butter mixture into the dry ingredients, then add the egg.  Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

Next? Kneading time!  Lightly flour your countertop and get ready to get your hands dirty. It’s ok, baking is supposed to be messy. Knead the dough for about 3-4 full minutes. Want to learn more about the process of kneading?  I study this helpful guide often.

When you’re finished kneading, cover the dough and let it rest for about 10 minutes.  It won’t really rise in this step, it just needs a chance to let the gluten settle.  During this time, I got my filling ingredients ready: softened butter, cinnamon, and sugar.  My three favorite ingredients these days.

After 10 minutes, roll the dough out into a 14×8 inch rectangle.  Use a ruler to be accurate; I always keep one handy in a kitchen drawer.  Spread the sotened butter all over the dough.  Sprinkle with the cinnamon sugar.  Tightly roll up the dough and cut into 11 even pieces.  Place in a greased round pan and get ready to rise.

The rolls take about 60-90 minutes to rise.  Remember, this is the only rise time for the rolls.  Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen.  Here’s what I do: I heat the oven to 200F.  I turn off the oven.  I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.

Easy Cinnamon Rolls from Scratch

Ater about 60-90 minutes, the rolls will have doubled in size and are ready to bake.

Bake at 375F for 25-30 minutes. I covered the rolls with aluminum foil after 15 minutes of bake time to avoid the tops from getting too brown.  Look how fabulous they are straight from the oven. 

They look like fluffy little spiraled pillows.  All nice & toasty. ↓

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

They are ready for some glaze!  I made an easy coffee glaze for my rolls. I simply mixed 1 cup of powdered sugar with 2 Tablespoons of strong coffee.  If coffee glaze isn’t your thing, replace the coffee with milk or cream.

And completely drench the rolls with the glaze right before serving.

Coffee Cinnamon Roll Glaze

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

I truly thought I had self control until I made these. I tested this recipe twice last weekend after I made breakfast.  I was saving them for later in the day, but I just had to dig in.  Trust me, your self-control will disappear after you make these. They are completely irresistible. Just wait until you smell them baking!  I want to bottle that scent and wear it forever.

The dough is buttery and sweet, which I loved. Look how doughy this one is!

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

If you’re looking for that perfect cinnamon roll recipe, you are in luck.  Not only are these the fluffiest, softest roll I’ve ever made, but they are the easiest as well. I love it when that happens!

Fill the rolls with nuts, chocolate chips, fruit, or even coconut. Besides the classic cinnamon filling, I personally love cherries or caramel + apples. The sky is the limit with this recipe.

Easy Homemade Cinnamon Rolls from scratch. Fluffy, soft, and sweet. From sallysbakingaddiction.com

I wish I was spending Mother’s Day with my mom this year (don’t worry, I’ll see her in a couple weeks for my birthday!) because I would make these for her.  She loves cinnamon rolls. Hi Mom! :)

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Easy Homemade Cinnamon Rolls

Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving.

Yield: 11 rolls

Ingredients:

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow's milk - I used skim)
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg

Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

Coffee Glaze

  • 1 cup (120g) powdered (confectioners') sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) strong coffee (or use milk/cream instead)

Directions:

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

*Overnight: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here are some of my favorite sweet breakfast treats.

 So many wonderful options for a holiday brunch or special breakfast.

 

Raspberry Swirl Sweet Rolls

Raspberry Swirl Sweet Rolls

 

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls

 

Nutella-Stuffed Cinnamon Sugar Muffins

Nutella Stuffed Cinnamon Sugar Muffins

 

Homemade Orange Sweet Rolls (Pillsbury copycat)

Orange Sweet Rolls by sallysbakingaddiction.com

 

Dark Chocolate Raspberry Coffee Cake

Dark Chocolate Raspberry Coffee Cake

 

For anyone fearful of yeast, today’s recipe is the perfect starting point. However, you can always make my 20 minute Mini Cinnamon Buns (no yeast) instead.

Mini Cinnamon Buns (1 of 1)-2

 

 

*This is a sponsored post for Red Star Yeast.  I have been compensated for making this recipe.  However, I was not paid to write a review and all opinions are 100% my own.

   

399 Responses to “Easy Cinnamon Rolls (from scratch).”

  1. #
    181
    Jacquelineposted December 31, 2013 at 10:45 am

    I haven’t had much luck making cinnamon rolls in the past as they’ve all been recipe fails. Beyond sticky dough and lots of work spent on something that didn’t turn out was not my idea of fun, let’s just say I was discouraged one too many times. Since every recipe I’ve made of yours has exceeded my expectations I decided that cinnamon rolls were once again in order as I was positive your recipe would be a success and it was!!! These were so good and so easy!!!!! I let then rise overnight so I could bake them in the morning and I can’t tell you how thrilled I was when I uncovered them and saw how perfect they looked!!!! They tasted even better than they looked! I have to say that your recipes and my successes in making them have made me a better baker, one who isn’t afraid to try anything!! Thank you for that!! I am so glad to have found your blog as it renewed my love of baking!!!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:46 am

      This whole comment makes me smile. :) SO happy to read it this morning. Glad you found this recipe – and my blog!

      Reply

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    Silvanaposted December 31, 2013 at 10:55 am

    Hello!
    I was so lucky to find your page (don’t remember how) but I’m a fan :-)
    I am living in Yemen (I’m peruvian) so you can imagine I was nervous that my rolls won’t be perfect as the ones in the pictures, but they were SO perfect I felt the best chef ever!
    Thanks for that good moment cooking and also, thanks for your blog, it keeps me busy here -and the smell of cinnamon in the house mmm sweeeeet!

    Reply

    • Sallyreplied on December 31st, 2013 at 11:07 am

      Thanks Silvana! I am certainly glad you love these cinnamon rolls so much!

      Reply

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    Amyposted January 1, 2014 at 7:43 pm

    OMG! These are by far, the best cinnamon buns I’ve ever had. Was looking for an easy recipe and this one fit the bill. Followed the recipe exactly and was so happy with the results! Thanks for sharing! Definitely dangerous knowing how easy and tasty these are!

    Reply

  4. #
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    Olivia Helmposted January 2, 2014 at 10:39 am

    (Reposting in case you didn’t see it the first time!)
    Hi Sally! One quick question: when heating the butter mixture, do I need to use a thermometer to make sure it is at least 115 degrees? I just want to make sure I know what I’ll be getting myself in to when making these rolls!

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:46 am

      You may use a thermometer to be accurate, but I never have.

      Reply

      • Olivia Helmreplied on January 2nd, 2014 at 2:39 pm

        Thanks, Sally! I’m making these for Saturday morning!

  5. #
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    Fattyposted January 3, 2014 at 5:31 pm

    Dear Sally,

    I think this is the first time I post a comment online for things like this! But this recipe was the best ever!!! I absolutely loved the rolls and so did my family.. Thank you so much for it! Lots of respect :’) You made my day!! :D

    Reply

    • Sallyreplied on January 3rd, 2014 at 5:58 pm

      Thanks for taking the time to report back! I appreciate it so much.

      Reply

  6. #
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    Jessicaposted January 3, 2014 at 6:36 pm

    Hi Sally–I am looking to make these, but wondering if cow’s milk is necessary? Thanks! Love your blog :)

    Reply

    • Sallyreplied on January 3rd, 2014 at 7:32 pm

      I’ve never had luck obtaining the same soft, fluffy texture when using dairy free milk. But I’ve only used almond milk with my testing. If you try any other non-dairy milks, let me know how they are!

      Reply

  7. #
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    Olivia Helmposted January 4, 2014 at 10:05 pm

    Hi Sally! I just prepared these rolls to be baked in the morning! They were so simple, and I loved the cinnamon smell in my kitchen. (I may or may not have added more than 1 1/2 tablespoons!) The Red Star Platinum yeast really has made a difference, so much easier than when I made bread with Fleischmanns.
    As I do not like coffee, I am using your Vanilla Maple glaze from the Giant Cinnamon Roll cake, and I can’t wait to taste it! Thank you so much, Sally, for these delicious recipes!

    Reply

  8. #
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    Kittyposted January 5, 2014 at 2:11 pm

    Hi Sally! I made your delicious recipe today. I used Fleishman’s Rapid Rise yeast (because that is what I had) and it seemed to work perfectly. I also made a mistake and left out the egg. I should have caught on as I only needed a sprinkling more of the extra 1/2 cup flour, but it wasn’t until they were in the pan rising that it hit me! I am happy to report that fresh out of the oven they were still soft and yummy without the egg. However, I can’t wait to try it again WITH the egg. I wondered if the egg keeps them softer as the dough cools, but I can’t test that as they have disappeared!! Thanks again!

    Reply

    • Sallyreplied on January 5th, 2014 at 6:37 pm

      Kitty, I’ve accidentally left out the egg as well. They certainly aren’t as good without it – much less soft! But I can’t wait for you to try them with the egg next time. Thanks for reporting back!

      Reply

  9. #
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    Amyposted January 6, 2014 at 9:24 am

    So as many times as I have tried to make cinnamon rolls,,,,they just never turn out how I want…light and fluffy. I made a double batch last night and I looked at the Fleishman’s sight for kneading instructions…I kneaded for about 9 minutes not 3-4 (figured because I had a double batch??). I never did see the gluten window, but I was worried about over kneading and the dough did bounce back. I did use pastry flour as well. I think I need a 1-on-1 consult with someone who knows exactly what texture the dough is supposed to look/feel like :( They tasted ok,,,,just not WOW, that was so great! Any help would be appreciated!

    Reply

    • Sallyreplied on January 7th, 2014 at 10:36 am

      Hey Amy! Definitely only knead this dough (whether doubling or not) for only about 4 minutes. Overkneading will lend you dense, tough textured baked rolls. Also, try to just bake a single batch at a time. That will be much easier.

      Reply

  10. #
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    Meemzposted January 10, 2014 at 7:36 am

    I made this today with 2 different fillings. One with butter+brown sugar+orange zest and the other with strawberry jam+chopped macadamia nuts+ sliced bananas+ lemon zest. For the glaze I halved it and used lemon zest in one and orange zest in the other. Everyone loved them :D I also got 10 rolls and not 11. I misread the instructions and let the rolls rest for about 30-40 minutes only instead of 60-90 mins but they still turned out great. Thanks for the lovely recipe :)

    Reply

    • Sallyreplied on January 11th, 2014 at 7:13 am

      I love the sounds of your versions, Meemz! Thanks so much for reporting back. Happy they worked out for you. Now I must try the brown sugar/orange version!

      Reply

  11. #
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    Elaineposted January 12, 2014 at 1:56 pm

    These rock. Like, totally, rock. (I’m allergic to coffee so I just made the regular glaze and did them the night before). This recipe is perfection as-is. Truly great work!

    Reply

    • Sallyreplied on January 12th, 2014 at 2:47 pm

      Thanks Elaine. :) So happy you like them!

      Reply

  12. #
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    Cindy Leposted January 12, 2014 at 10:18 pm

    I just made these for my class’s potluck tomorrow, and my kitchen smells fantastic right now. The cinnamon rolls look and taste fantastic, and I know everyone will be begging me for the recipe tomorrow. I’ll send them your way!! Thanks, Sally! :)

    Reply

  13. #
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    Rachelposted January 16, 2014 at 5:15 pm

    These were an absolute hit amongst the family! Super soft, easy, and fun to make. I did use a different glaze though, because I wanted the traditional vanilla flavor, but the roll itself was fantastic. I’m going to post a little “review” on my blog tonight and link back to you for the recipe! Keep a look out!! :)
    Thanks for sharing!

    Reply

    • Sallyreplied on January 16th, 2014 at 5:27 pm

      I can’t wait to read it. Thanks Rachel!

      Reply

  14. #
    194
    Jessposted January 16, 2014 at 6:27 pm

    Hi Sally,

    I’m excited to make this recipe for my cinnamon roll obsessed boyfriend tomorrow! :D I’ve been reading your site for the past few months since my passion for cooking and baking has taken off, and I am so freakin’ impressed with everything you have here. Especially the blogging tips. I’ve been meaning to start my own blog for an embarrassingly long time, but have been putting it off. I count your awesome site and tips as added inspiration to finally *do it*! Thanks a million!

    Reply

    • Sallyreplied on January 17th, 2014 at 6:54 am

      Hey Jess! Thank you so much for the very kind words. I know you and your bf will enjoy these cinnamon rolls. Hope you start that blog soon!

      Reply

  15. #
    195
    Laurenposted January 19, 2014 at 2:34 pm

    Will definitely have to make some kind of breakfast for my mom’s birthday tomorrow morning! Still trying to decide if I want to make these, the mini cinnamon buns, or the glazed chocolate donut holes. If I could make them all I would but I don’t think 3 people could eat all of them in a couple of days. They all look amazing and delicious, though!

    Reply

    • Sallyreplied on January 20th, 2014 at 8:31 am

      Lauren, let me know which you decide one. The mini cinnamon buns are definitely the easiest. But I don’t think I could choose!

      Reply

  16. #
    196
    Ameeraposted January 20, 2014 at 4:53 am

    Hey Sally! I absolutely LOVE these rolls! Made them twice already before introducing them to my sister. The only thing that’s stopping her from making these is that her oven is busted! She wanted to whip these up for her daughter’s birthday since they don’t have a Cinnabon nearby, so I just wanted to know if it’s possible to cook these on a stove top or microwave maybe?? :/

    Reply

    • Sallyreplied on January 20th, 2014 at 8:56 am

      Hi Ameera – definitely not, unfortunately. You need an oven.

      Reply

  17. #
    197
    Kimposted January 25, 2014 at 1:22 pm

    I noticed a comment about substituting Avocado for butter – have you tried this? I did not notice any comments about that.

    Thanks for your help – I plan on trying this receipt today!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:43 am

      I have never tried to add avocado to this recipe in any sort of way.

      Reply

  18. #
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    Shairaposted January 25, 2014 at 11:53 pm

    Hi, Sally! Here I am again… I baked these for breakfast this morning. Well I prepared it last night then left it overnight until step 4 as suggested and woke-up to this nice smells https://facebook.com/photo.php?fbid=10152171597129594&l=2cc9cfa23b . The pic is also in my fb cover photo! ;) The bite was because I tried it as it is first before poured the espresso glaze. It was my first time making this and its truly amazing!

    Love it!…

    xx Shaira

    Reply

    • Sallyreplied on January 26th, 2014 at 7:30 am

      Loved seeing that photo! Yours look amazing Shaira. Thanks for sharing!

      Reply

  19. #
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    Jenniferposted January 26, 2014 at 9:44 pm

    Did you use mixer for this? Or just mix it by hand? I usually stay away from things that have yeast…confusing and usually I don’t like the rising part lol. But they look amazing and I’m obsessed with doughy stuff (: also have you used cream cheese frosting ever?

    Reply

  20. #
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    Sophieposted January 27, 2014 at 9:13 am

    Dear Sally,

    I know this is a rather old post, but I just had to comment after I made this a few days ago.
    I didn’t have any instant yeast on hand, but instead still had fresh yeast in my fridge. So I thought, why shouldn’t this still work?! And I gave it a try.

    So I did everything that working with fresh yeast requires. Making a poolish to let it rise, making the dough and let it rise again, and then (finally !) rolling the dough, filling it, putting it into the pan and – let it rise again.
    I can’t tell you how much patience that required! ;)

    But the result. OH BOY. It was so worth the wait! I have tried other cinnamon roll recipes and already loved them. But what I have tasted and the ones I then made with your recipe are poles apart!

    I am stunned by your talent, over and over again. I just can’t believe that this is all your work. It is amazing and I am so much looking forward to finally holding your book in my hands and trying each and every single recipe out of it. Because I already know that they are all going to be a hit!

    Thank you so much for letting us in on your magical world of baking and please, please stay just the way you are.

    Best, Sophie

    Reply

    • Sallyreplied on January 27th, 2014 at 9:18 am

      Hi Sophie! Thank you for the incredibly kind comment. I’m so happy that you are looking forward to me book and that you loved these cinnamon rolls! I can only imagine how much patience was tested making these. :)

      Reply

  21. #
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    Lacyposted February 3, 2014 at 8:32 pm

    Hello Sally! We were snowed in today so I tried out your cinnamon rolls and they were amazing! I blogged about them
    Thanks for a fantastic recipe!

    Reply

    • Sallyreplied on February 4th, 2014 at 7:06 am

      Yours look wonderful! Thanks for sharing. Stay warm!

      Reply

  22. #
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    Megsposted February 9, 2014 at 2:28 pm

    I tried these out this morning. I’m not much of a baker, and the recipe I used yesterday was a flop. What I’m learning is that you cannot improvise in baking like you can when you cook. I used whole wheat flour, thinking it might make my conscience a little more forgiving. False. Whole wheat makes these rolls heavy and crisp. I’ve learned a valuable lesson today and will try them again the way science intended.

    Reply

    • Sallyreplied on February 9th, 2014 at 2:31 pm

      You’ll definitely want to steer clear of whole wheat flour in yeasted dough recipes unless the recipe specifically calls for it. It will give you a dense, tough textured product. Let me know when you try these with all-purpose. Thanks Megs!

      Reply

  23. #
    203
    Bronwyn Arnoldposted February 11, 2014 at 3:22 am

    I made these the for the girls catch up, and oh my gosh, they didn’t just look great, they tasted just as good! It has now become a regular request for me to make these, and every time I make them, I am sooo proud of myself. I will be trying the Raspberry swirl sweet rolls for the mums at my wee one’s 1st birthday, fingers crossed they work just as well. I love your recipes, and it’s a great blog :-)

    Reply

  24. #
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    Lexieposted February 14, 2014 at 1:08 pm

    Ahhhhh, today I had another snow day so I decided to make my first attempt at homemade cinnamon rolls and these were WONDERFUL. Really really wonderful. I customized them a bit–used brown sugar instead of white, upped the cinnamon, added some walnuts, and made an almond cream cheese frosting–but the recipe itself was just so easy and delicious and perfect. My parents are CRAZY about these–they were just finished and frosted about ten minutes ago and my dad’s already had two–and our whole house smells incredible. As always, your recipe turned out great.

    (Also, sorry for obnoxiously commenting on so many of your posts just to say that I’ve made something, but your recipes are always so easy and perfect that I feel like I have to thank you for all the lovely baked goods in my kitchen.)

    Reply

  25. #
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    christineposted February 16, 2014 at 3:06 am

    Tried this today and they turned out great, for my first time baking with yeast. It didn’t turn out to be as fluffy as I expected. Just ok. What did I do wrong? It tasted delish anyway so, thank you! Any tips on how can I make it softer, fluffier?:)

    Reply

  26. #
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    Leanne @ mindfullymakingposted February 18, 2014 at 12:50 am

    Wow, they look delicious. I will be making them this week:) Thanks for sharing them with us. I could eat one right now!

    You have so many great recipes and your photos are wonderful.

    Reply

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    Jenposted February 18, 2014 at 10:31 am

    I’ve always made cinnamon rolls that start off in my bread machine which take an hour and 20 minutes just for the dough! So this was such a nice quick recipe to have these babies done and plated in under an hour. Thanks for not only a quick recipe but also a delicious recipe!!!

    Reply

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    Jenniferposted February 21, 2014 at 6:28 am

    I have the red star yeast packets..but I don’t know if they’re the platinum ones. …? Are the regular ones fine?
    I wanted to make them the night before. ..I did scim through the comments and u mention not to refrigerator them…so could I do all the steps besides baking them..like roll them out. Get them into 11 or 12 pieces and put them in a pan..and cover will tinfoil and leave them sit out over night? Then just bake them in the am?
    Thanks!

    Reply

  29. #
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    Tessaposted February 21, 2014 at 1:31 pm

    This were amazing! Light and fluffy and sooo so good! I loved the coffee glaze as well! This is my go to site for desserts and you have never steered me wrong! Thanks Sally!

    Reply

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    Jenniferposted February 22, 2014 at 10:29 am

    Hello, well I made them last night and let them sit out…they got to the right size and were so soft and doughy! (: My daughter and nephew looved them..so did I! I made the cream cheese frosting though. And doubled it since we each eat like half a cup of frosting on 1! Lol
    Thanks!
    Jenny

    Reply

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    Sofiaposted February 23, 2014 at 1:52 pm

    Thank you so much for this recipe, I can’t wait to try these! I’m only 12, but I love to bake all kinds of desserts, especially your recipes (your snickerdoodles are to die for!

    Reply

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    Sofiaposted February 23, 2014 at 2:42 pm

    Hi! Thanks so much for this recipe, I can’t wait to try it! I am only 12 years old, but I LOVE to bake all kinds of desserts including many of your delicious recipes (your snickerdoodles are to die for!).
    I also have a baking blog- bakingowl.com – and it would mean a lot if you could check it out. Your beautiful blog inspires me so much!

    Thanks again
    Sofia :)

    Reply

  33. #
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    Tenikaposted February 23, 2014 at 7:12 pm

    Hi Sally!
    Thank you for this wonderful recipe.
    It was quick to put together and saved me from a baking disaster (a different recipe that didn’t work for a meeting I have tomorrow).
    I had all of these ingredients in my pantry and they smell delicious!
    I’m just waiting for them to come out of the oven to try one :)
    Thanks for saving me from baking disaster!!
    Tenika

    Reply

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    Laraposted February 26, 2014 at 1:39 am

    Hi Sally, I live in Nigeria and I’m learning how to bake. Last week, I Checked out your website for my first cake and it wasn’t so bad. I only get to eat cinnamon rolls when I’m not in Nigeria so I’m gonna give this a try & let you know how it goes. I really wish I could learn with you when I come. Keep up the good and hard work. It’s amazing.

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    Ruwaniposted February 27, 2014 at 12:52 pm

    Hi Sally, made these today oh wow ! These were so soft and delicious. Thank you so much for sharing the recipe with us.

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    Khadeejahposted March 2, 2014 at 4:50 pm

    I baked these today and they were absolutely scrumptious (just like all of your recipes that I’ve tried)! My family loved them. Sally, thank you so much for posting this recipe.

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    Heather Herbertposted March 4, 2014 at 12:28 am

    I made these today, instead of 2tbs of coffee, I did 1 tbs of coffee and 1 tbs of milk. These were amazing and easy to make! Thank you for the recipe. I think I’m going to try this dough as a donut….. Yay!

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    Kimposted March 5, 2014 at 2:45 pm

    You are exactly what I need. Exactly. I have been jonesing for cinnamon buns lately, but I’m a yeast beginner. I am stoked for this recipe. Looks delicious and not, at all, intimidating. Thank you for The Awesome, lady! Love it.

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    Rebekahposted March 13, 2014 at 8:19 pm

    I’m making these right now. They’re in the oven and they smell amazing! Can’t wait to taste them(:

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    kellyposted March 15, 2014 at 8:25 pm

    Man, these made my house smell so good! My mom walked in and was shocked… :) Not to mention how good they tasted!

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    Alexposted March 18, 2014 at 5:52 pm

    The last time I made these, I over kneaded them, burnt them, and let them rise a little too much; not a great day in the kitchen! (I also ruined my dinner, I remember.)
    But I tried them again today, and.. they are perfect! Absolutely delicious! So soft and a wonderful texture; my mum, brother and I all dug in as soon as they left the oven. We then bought some over to my Grans, who gobbled them up as well! Delicious!

    You are a wonderful baker and also a great teacher Sally. As someone who can’t bake very well I learn so much from all the information you provide with each recipe. Would you ever do baking classes?

    Reply

    • Sallyreplied on March 18th, 2014 at 6:32 pm

      Alex – I would LOVE to do baking classes one day. Who knows hen/here that will happen, but hopefully it will! Thanks for the kind words. Happy these rolls turned out wonderfully in round 2.

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    Gary Paddockposted March 18, 2014 at 6:32 pm

    I like cinnamon rolls but with our car in the shop I was unable to go to the store to buy some. Since I had the day off I thought I’d try my hand at from-scratch-baking; something I’m new to. This recipe seemed like the clearest one of the many I’d looked up so I gave it a shot. My wife and sons love’em. It’s fun to knock one out of the park! Thanks, Sally.

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    savannahposted March 20, 2014 at 2:37 am

    Hi sally! Just wanted to say every single on of your recipes has turned out to be a huge success! I have probably memorized your blog by now after spending hours looking at all these yummy things:3
    Anyways just wanted to say I tried out your recipe for these cinnamon buns and they were a beautiful taste and texture! (Although my first attempt involved me missing the oh-so-important yeast! oops:o) My second batch turned out great, however the filling was a little too dry and the cinnamon kinda got caught up in my throat. The next time I made them I decided to combine the butter, sugar and cinnamon first before i spread it out on the dough, once they came out of the oven the filling was all syrupy and warm. So yeah, I don’t know if i was just unlucky the first time, but thought I’d type this up if anyone else was having the same problem!
    But thanks Sally for all the great recipes, keep on doing your thing! Hopefully your recipe book will be in the possession of moi sometime in the near future:)
    Cheers!

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    Joannakhooposted March 24, 2014 at 4:37 am

    My 1st time baking cinnamon roll using your recipe and turn out very nice except didnt know how to control my fren’s turbo broiler the top was burned. Took out and cut the top away, turn upsidedown and put on the glaze. We used it as a birthday cake to celebrate my fren and my own birthday. Very happy and satisfied, thanx to u for the simple and easy recipe to follow

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    Elleposted March 28, 2014 at 11:43 pm

    What a FANTASTIC recipe! I just made these this morning and WOW. I have very little experience with using yeast, so was a bit nervous. But these are 10/10 perfect. The rolls are not too sweet, and the coffee glaze pairs perfectly with them. These are sweet, fluffy, soft rolls of perfection. If you are nervous or apprehensive about making these rolls – DON’T! Follow the recipe and you’ll be fine.

    Next time, I will make them in a deeper dish (mine was a bit shallow, and so overhang happened!) and may add some chopped toasted walnuts to the inside.

    Thanks for sharing your great recipe. Can’t wait to make these again!

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    joanneposted April 3, 2014 at 5:54 pm

    Just made these tonight – totally delish. And my first attempt at buns with yeast. Hubby was well impressed. One wee question is the oven temp for a fan forced oven?

    Reply

    • Sallyreplied on April 3rd, 2014 at 7:26 pm

      Hi Joanne. The oven temperature is for a conventional oven.

      Reply

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    Hannahposted April 8, 2014 at 4:44 am

    I love your website and really enjoy your recipes. After numerous failed attempts, I successfully made cinnamon rolls for the first time for New Year’s morning this year. I was certain this was the recipe that I used but I seem to remember that the one I used called for leaving the cinnamon rolls out overnight rather than refrigerating them. Have your overnight instructions changed? Thanks again for all the great recipes!

    Reply

    • Sallyreplied on April 8th, 2014 at 4:55 pm

      Hey Hannah! I do it both ways – leaving them at room temp or leaving them in the refrigerator. I recently tested it several times both ways. You can do either!

      Reply

      • Hannahreplied on April 9th, 2014 at 9:04 am

        Thank you so much for your reply. I thought I was losing my mind because I was sure it was your recipe that I used! Since now I know it was your recipe I have to tell you that every time I’ve tried a recipe with yeast it’s been a disaster. This recipe was amazing and it worked! It made me think I shouldn’t be scared of yeast anymore. Thanks for the recipe!

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    Kellyposted April 8, 2014 at 5:35 am

    Thank you so much Sally for your incredible website and all of your amazing recipes! I am an American who has been living in New Zealand for almost 2 years and there is nothing that my family and I miss more than all of the food options that are so easy to come by. I have tried many of your recipes. I now bake at least a dozen muffins every week for quick breakfasts for everyone ( your blueberry are my favorite) but today I had a mad craving for cinnamon rolls. As there is no place to find good ones here, it’s off to the kitchen I go. I immediately went to your blog as I trust your judgement in all baking matters. I made a double batch knowing that my family wouldn’t wait til morning. As usual, I was not disappointed with the results. Light, fluffy and full of cinnamon goodness. Thanks for all that you do, from a four person family from the way Deep South. You rock girl! Thanks for all of the inspiration. Cheers from NZ.

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    Harrietposted April 12, 2014 at 11:02 am

    I absolutely love cinnamon swirls so thought I’d give this recipe a go when I came across it! I did the dough on my dough bread making setting and they turned out really well – the only thing wrong was I used some gluten free bread flour as I wanted to use it up which made them a little crumbly (serves me right – will keep to the recipe next time)! Such a good, quick, easy recipe – thank you!

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    Ribsposted April 16, 2014 at 11:11 am

    I made this – it was great with and without the icing. A very simple recipe for a breakfast made with love :-)

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    Djamilposted April 17, 2014 at 4:01 pm

    Hi sally, I’ve never had cinnamon rolls in my life and I decided to try baking some to see what it tastes like and this recipe is soooo good. I just made it today and they came out perfect. It was so tasty with the glaze. Very easy recipe and will sure make more!

    Reply

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