Easy Cinnamon Rolls (from scratch).

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

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

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!

These Homemade Cinnamon Rolls are so simple! They're completely from scratch and will become your new favorite. Seriously!

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.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

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 softened 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.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

After 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.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

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.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

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. 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.

These Homemade Cinnamon Rolls are so simple! They're completely from scratch and will become your new favorite. Seriously!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

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! :)


Easy Homemade Cinnamon Rolls

Yield: 11 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


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

Coffee Glaze

  • 1 cup (120g) powdered (confectioners') sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons (30-45ml) strong coffee (or use milk/cream instead)


  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, vanilla and 2 Tablespoons coffee together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon coffee. You may replace the coffee with milk or cream instead, if you do not want a coffee flavored glaze. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

Additional Notes:

*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.


Try my Homemade Sweet Orange Rolls next.

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze.


For anyone still fearful of yeast, you can always make my 20 minute Mini Cinnamon Buns (no yeast) instead. However, today’s rolls are a great starting off point! Go ahead, challenge yourself.



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

  1. #
    PinkPhilosopherposted November 2, 2014 at 4:05 pm

    I’ve tried your cinnamon roll recipe twice and I have to say it’s just the best cinnamon roll recipe out there. I can be guaranteed lovely gooey, fluffy tasty cinnamon rolls every time. I’m going to try some of your other recipes now. Thank you!


  2. #
    Derek Stromlandposted November 3, 2014 at 10:50 am

    Is it possible to use baking powder instead of the yeast? I’m living in germany so I can’t really find red star platinum yeast.
    And I tried checking out your other cinnamon roll recipe without using yeast but it seems to require a ready (pre-made) dough… doesn’t show how to make it from scratch like this one. Thank you so much!


    • jayneereplied on November 9th, 2014 at 7:18 am

      You don’t have to use red star platinum. I just used a packet i already had in my house and works fine. Or if you can’t find packaged yeast you can get a bottle (i have used this before) and just use 2 1/4 teaspoon. Hope this helps


  3. #
    Amberposted November 7, 2014 at 12:17 pm

    How long do you leave them in the oven to rise?


    • jayneereplied on November 9th, 2014 at 7:19 am

      You still put them in for 60-90 minutes.


  4. #
    Malkaposted November 9, 2014 at 2:38 am

    I really want to make these! But I live in Czech Republic and can’t get large eggs here. How many regular sized eggs can I use? Also the yeast you use ia sry right? So I can use any type? Thank you!


    • Gabbyreplied on November 9th, 2014 at 3:27 pm

      I live in the DRC and use the regular sized eggs instead of the large ones. I have worried about this, but the product is always amazing. There may be a slight rising difference, but other than that, I have encountered no problems. You can use any instant active dry yeast.


    • Emilyreplied on February 1st, 2015 at 10:14 am

      Malka, I lived in Slovakia for about seven years and I always used the smaller size eggs that were available in the store. If you try it and it doesn’t work as well as you would like, use just a little less flour and you should be fine. Also, I just used whatever kind of yeast was available, usually drozka that’s in the green package. Happy baking!


  5. #
    Dani Conleyposted November 9, 2014 at 1:49 pm

    These were amazing! So easy to make and definitely the best cinnamon rolls I have ever tried. I might pair them with cream cheese frosting next time but the coffee glaze was delicious! Thank you so much for sharing <3


  6. #
    Rashaundaposted November 9, 2014 at 10:40 pm

    Hi. my rolls came out great but a little hard, I am wondering if my oven is too hot because i only had them in there for 15 minutes and they were done.


  7. #
    Betsyposted November 10, 2014 at 8:10 pm

    Hi! I saw that a commenter let them rise overnight and then bake in the morning. Would you recommend this? I have a morning meeting scheduled for 7am and I would love to give everyone fresh cinnamon rolls!


    • Sallyreplied on November 11th, 2014 at 8:11 am

      Hi Betsy, 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.


    • Leisareplied on December 22nd, 2014 at 6:18 am

      Just to expand a little bit…the fridge rise is the key…otherwise, the dough will overproof (a term I never knew until I had a failure due to letting rise too long). My failure was due to just the same circumstance (early meeting).


  8. #
    Dana @ 3boysunprocessedposted November 10, 2014 at 9:48 pm

    Awesome looking recipe! Just an FYI for anyone looking to work with yeast who hasn’t previously, yeast starts dying between 120-140 degrees. The best way to judge if your liquids are the right temperature is to think in terms of the fact that our body temp is just below 100. If something feels warm to our touch, then it is a good temp. If something feels hot, there is a good chance it is too hot for the yeast. I’m always seeking the perfect lukewarm when I’m using yeast. :)


  9. #
    Libbyposted November 16, 2014 at 11:24 pm

    Yum, just yum. I’ve never made cinnamon rolls before, the recipes always look so good, but so time consuming. This one took me about 3 hours start to finish. Which I would never have the time before breakfast to make, without kids screaming they’re starving to death. So….I decided to make them for dinner. And they were fabulous, easier than I thought they’d be. And cinnamon rolls for dinner, what could be better than that!


  10. #
    Jenniferposted November 18, 2014 at 12:05 pm

    These are amazing! I use pinterest a lot and know that everything from Sally will be awesome and worthwhile. Thank you!


  11. #
    Jenniferposted November 18, 2014 at 12:08 pm

    PS…this recipe was easy and was not very time consuming as others posted. I had all of the ingredients in my pantry and the active prep was between 30-45 minutes. I made a cream cheese icing rather than the coffee glaze.


  12. #
    Amy M.posted November 26, 2014 at 10:28 am

    Sally! Trying these tomorrow morning for Thanksgiving. I definitely need a push to bake more with yeast so why not start here! I wanted to make the pumpkin version but alas my dad is picky so here we are with the classic version. I’m also pleasantly surprised to see they don’t seem as unhealthy as cinnamon rolls are made out to be! Anyway, will be sure to let you know how it goes!


  13. #
    Connieposted November 29, 2014 at 2:09 pm

    Hi Sally,

    I stumbled across your blog last week to make the apple pie with salted caramel and I just made the cinnamon rolls. Although I’ve been working with yeast for ages now, and thought there was no need for me to deviate from my tried and tested recipe, I thought I just give your’s a try and it worked like a dream! Last week was my first attempt at making pie crust or salted caramel and it was AMAZING. I absolutely adore your blog and will definitely try as many recipes as possible. You are doing a great job here, the recipes are easy to follow, you explain things very well and obviously the whole blog is also pretty to look at.
    A fellow peanut butter lover x


  14. #
    Gwegposted December 5, 2014 at 12:10 am

    Thank you Sally for this awesome yet very simple receipe!
    Thank you internet for letting me find it and finally,
    Thank you whoever created all of the above, especially Cinnamon…
    This is simply divine. Very glad I found this right in time for Christmas!
    Many thanks to all for voting/commenting, I avoided overcooking and more importantly, you convinced me to chose this buns receipe!

    For toaster-oven BOV800XL, 18 min @ 375*F (covered after 8 min) Was perfect (on the moosh side) and well browned on top.


  15. #
    Krisposted December 8, 2014 at 7:05 pm

    Can almond milk be used as a substitute for cows milk?


    • Sallyreplied on December 8th, 2014 at 7:25 pm

      It could, yes. But I’ve never had luck obtaining the same soft, fluffy texture when using dairy free milk.


  16. #
    Barbaraposted December 12, 2014 at 5:54 pm

    I made thes and they turned out fabulous! I doubled the recipe and had to refrigerate after having them rise. They still turned out perfect. Used the vanilla glaze. Still soft and delicious the next day and great warmed in microwave.


  17. #
    Rhiannonposted December 14, 2014 at 3:02 am

    Hi there, Sally! I am excited to try this recipe out tomorrow, but I had to ask…where did you get that cute bowl? I love it! =)


    • Sallyreplied on December 14th, 2014 at 9:51 am

      Anthropologie! I love that store for cute kitchenware.


  18. #
    Carolinaposted December 15, 2014 at 4:06 pm

    Hey sally!
    Best cinnamon rolls ever, WAY better than the ones at my mall. Those are way to bready, no filling. Also, I am no longer terrified of yeast. But, I subbed fresh yeast for instant yeast and the seeds of a vanilla bean for vanilla extract.

    my parents loved them! (I’m only 12)


  19. #
    Nicoleposted December 16, 2014 at 10:21 pm

    Hi Sally! Love this recipe- it’s so easy and so delicious. Just wondering, how long can you let the rolls rise in the fridge in terms of hours?


    • Sallyreplied on December 17th, 2014 at 7:54 am

      10-12 hours max. Enjoy!


  20. #
    Bethposted December 18, 2014 at 9:45 am

    Hi Sally! Do you have to use instant yeast, or is there any way that I can use the traditional active dry yeast that I have?


    • Sallyreplied on December 18th, 2014 at 10:34 am

      traditional active is fine, expect an approximately 50% slower rise time.


  21. #
    Nikkiposted December 20, 2014 at 12:18 pm

    Is there a method for making these days in advance? Perhaps freezing the rolls and letting them thaw?


    • Rachelreplied on January 13th, 2015 at 1:44 am

      You could just let the dough sit in the fridge for a few days. I did that and they turned out great. I used a glass bowl with a lid. You could probably just make the rolls and let them sit in the fridge for a couple days as well. I’m not sure about freezing them and if you are going to bake them relatively soon then freezing is unnecessary.


  22. #
    Ivanaposted December 20, 2014 at 2:28 pm

    This is simply delicious. Super easy to make, but scrumptious. I glazed the rolls with milk, powdered sugar and a splash of vanilla bean paste. Thank you so much for posting this amazing recipe!


  23. #
    Heleneposted December 21, 2014 at 4:38 pm

    I actually made this dough in my food processor using the dough blade and it turned out great! Super fast and easy. I combined the dry ingredients and pulsed to mix, then added the butter / milk / water and pulsed until it started to clump, then I added the egg last and pulsed until it pulled away from the bowl and formed a ball. Then I let it run for about 30s in the processor to knead the dough. I followed the rest of the recipe exactly, and it turned out great!


  24. #
    Leisaposted December 22, 2014 at 6:29 am

    Thanks for this recipe. I will use it for Xmas gift giving for neighbors. I want to try a different recipe than the past (though the other was quite good). Of course, I’ll be making big batch! Cookies are nice. But everyone makes them. Not everyone is willing to tackle yeast rolls, and who doesn’t love fresh cinnamon rolls for Christmas morning? Coffee glaze….yes, it is a must have!

    I always use Red Star Platinum Yeast, largely due to its availability in my area. The small yeast packets (Fleishmans) are very expensive–I long ago stopped using them. Even though the Red Star is huge, even if you threw most of it away, you still come FAR ahead than if you had purchased the 3-strip packets. Yeast can be put in a mason jar and stored in the freezer to preserve beyond typical shelf life. Always proof.


  25. #
    Brookeposted December 23, 2014 at 2:05 pm

    Hi Sally,

    I don’t have a circular pan but was wondering if you thought a muffin pan would work out ok?

    Thanks :)


    • Sallyreplied on December 23rd, 2014 at 2:34 pm

      That or a 9 inch square baking pan.


  26. #
    Donnaposted December 23, 2014 at 3:00 pm

    Thank you for this recipe! Made the night before I needed baked next day. Tasted great! Easy to make!


  27. #
    Kateposted December 24, 2014 at 5:56 am

    Oh my gosh these were delish!!! Exactly as I was expecting them to taste. I made custard to have with these instead of the glaze. I made them for dessert but everyone was too full (except me) – plenty left now for Christmas morning breakfast!!


  28. #
    Lana Whitingposted December 31, 2014 at 6:54 pm

    I’ve never made cinnamon rolls (they’re not really a “thing” in Australia) but I love them whenever I’ve visited the USA. I was sceptical about making these because all other recipes I’ve looked at talk about two rises. I made this recipe last night and OH MY GOD! Phenomenal! All my friends were very impressed, and instead of the coffee glaze I made a basic cream cheese frosting and smothered them with it. I also made it into 12 rolls instead of 11 and the size was fine. Thank you thank you so much for this recipe I can’t wait to make it again – I’ll have to wait for another group gathering though because I don’t trust myself not to eat the whole batch by myself!


  29. #
    lisaposted January 7, 2015 at 4:24 pm

    hi there, can i use light baking flour instead of AP flour? just wondering if i need to buy more flour or if i can use what i have on hand (the baking flour).


  30. #
    Simonaposted January 11, 2015 at 2:57 pm

    Love the cinnamon rolls! They are amazing, better than the ones you can find in the stores :)


  31. #
    Sarahposted January 12, 2015 at 8:29 pm

    Hi Sally! Could I use whole wheat flour instead of all purpose? Are the two interchangeable?


    • Sallyreplied on January 13th, 2015 at 8:00 am

      They are not– I don’t recommend it. WW flour is so heavy and dense and I fear the rolls won’t be as tasty. I have had readers say they have swapped 1/2 all-purpose for WW flour and enjoyed them.


  32. #
    Rachelposted January 13, 2015 at 1:26 am

    Hi Sally, I love your recipes! I made these cinnamon rolls and they turned out great. I made half of the rolls and let them rise in the fridge overnight. The other half of the dough I let sit in my fridge for 2-3 days and those rolls came out even better than the first batch. I also made the very soft and tasty snickerdoodles with a couple of modifications and they came out excellent as well. I used 1/3 cup of brown sugar and 1 cup white sugar and used a little less cinnamon in the dough and added a pinch of nutmeg. I also used half shortening and half butter. And they were delicious. I keep on landing on your blog when I’m looking for a recipe and your recipes are always so easy to follow and turn out delicious. Anyway, just wanted to thank you and let you know how much I like your recipes. I’m probably going to look here first from now on.


    • Sallyreplied on January 13th, 2015 at 7:56 am

      Thanks for reporting back Rachel– that’s great your dough was still tasty (even tastier!) after letting it sit. Good to know! Let me know any other recipes you try.


  33. #
    Rachelposted January 13, 2015 at 1:33 am

    I should probably add that the dough that stayed in my fridge for a few days was in a glass bowl with a lid.


  34. #
    Rachelposted January 14, 2015 at 10:44 pm

    Whoops! I just realized I used a different recipe for the cinnamon rolls I made. Maybe I’ll try this recipe next time.


  35. #
    Zinniaposted January 16, 2015 at 11:35 pm

    This recipe was simply amazing. I have been trying for the past few months to make cinnamon rolls that were acceptable, but they kept coming out gummy. today it was a thing of beauty you rock sister in my book! I will no longer get sympathy looks for my family as they eat my horrible horrible horrible baking creation. :-)


  36. #
    Kendra Culverposted January 17, 2015 at 5:23 am

    Made these today and they’re great. Not quite as picture perfect and yours, but still delicious. The coffee glaze is awesome too, I never would have thought of it.


  37. #
    kristie g.posted January 19, 2015 at 1:54 pm

    what a yummy cinnamon roll! very fluffy and light with just the right amount of flavor-the coffee glaze is perfect to compliment the cinnamon. Have made a few recipes from your website-and I have to tell you that yours is the first I check for new recipes-the quick pastry dough recipe is also wonderful-and tastes great on its own. (I shaped them like crescents and served with jam-delish!) keep ‘em coming sally-thanks!!


  38. #
    Jasmin Marshallposted January 23, 2015 at 12:30 pm

    Hi Sally! I’m itching to make these but I have no milk.. Am I able to sub buttermilk? I’m going to the store later but these just can’t wait


    • Sallyreplied on January 23rd, 2015 at 1:28 pm

      Buttermilk works!


      • Jasmin Marshallreplied on January 23rd, 2015 at 2:13 pm

        Yay! Also, how about self rising flour in place of all purpose?

  39. #
    Annaposted January 23, 2015 at 3:06 pm

    I’m so excited! I’ve always been afraid to make yeast recipes. I’ve had
    a few flops. I found your recipe, made sure I had all the ingredients,
    and procrastinated in making them. So, this morning I thought now or
    never. They are wonderful, I want so bad to share them, but right now
    no one can come over! I may have browned them a little too much,
    but they are so good. I will definitely make them again.

    Thank you


  40. #
    Zacposted January 26, 2015 at 7:51 am

    Heavenly, the rolls turned out. Great recipe. Made the glaze with just milk and not coffee. Even though I used only 2/3rd the quantity, it still turned out quite sweet. Maybe, half the amount of glaze would have been sufficient.


  41. #
    Rachelposted January 29, 2015 at 11:05 pm

    I finally got around to trying this recipe and they turned out better than the last cinnamon rolls I made, I wish I doubled the recipe. It was also a lot quicker than the last recipe I used to make cinnamon rolls. The only issue I had was that my pie pan was too small.


  42. #
    Anjaniposted January 31, 2015 at 4:52 am

    PLEASE PLEASE PLEASE make a YouTube channel :)


  43. #
    rachaelposted February 1, 2015 at 7:54 pm

    Can you eliminate the egg? Or do you.have a basic dough recipe that would work here without egg?


  44. #
    krisposted February 6, 2015 at 7:59 pm

    I just made this for breakfast and can i just say… OHHH EMMM GEEE!
    So good. Sooo good! Ok, i’m going to go into my corner now and feel guitly coz i just had 2 rolls in 5 mins. Lol.


  45. #
    BNWposted February 10, 2015 at 8:27 am

    I tried this recipe on Sunday 02/09/15 – very happy with results.
    Dough was a bit sticky – used a little more flour = I do bake so I had an idea of what to do with the dough.
    I will make this again. Thanks


  46. #
    Lucyposted February 10, 2015 at 4:03 pm

    Didn’t rise for me. Ugh.


  47. #
    Moniqueposted February 11, 2015 at 7:15 pm

    Made these as an after school snack for one of our 4 grandsons..
    So easy..so good! Thank you!


  48. #
    Sigma Wattersposted February 13, 2015 at 6:26 pm

    Loved it!
    I used half the confectioners sugar and added brown sugar and nutmeg for the glaze, turned out awesome.


  49. #
    Terrykposted February 16, 2015 at 12:41 pm

    A fellow blogger, Monique, from Table de Nana, showed your cinnamon rolls to me. I made them today and the were delicious! It was perfect for this frigid morning. More for tomorrow and some in the freezer for the next snowy or frigid day!


  50. #
    Jennyposted February 20, 2015 at 2:47 pm

    Hey, did you just mix the dough by hand or use a hook on a mixer?


    • Sallyreplied on February 20th, 2015 at 4:35 pm

      by hand


  51. #
    Rueposted February 28, 2015 at 5:36 pm

    So I actually made cinnamon rolls for the first time last night using this recipe. They turned out great! After perusing online for a recipe, I decided to use this one, because my husband’s co-worker recommended Sally’s site and the ingredients and technique seemed better than other recipes out there.

    For one packet of yeast, some recipes call for up to 4 cups of flour? What? I ended up using about 2 1/3 cups as Sally did.

    I prepared my dough the night before, let it rest in the fridge, woke up early to take the bowl out and placed filled rolls in my pan to rise 1 hour in a warm oven.

    My husband and kids loved it. What I also like about this recipe is that it yields just the right amount of cinnamon rolls for a family of 4. Everyone was satisfied!

    What I did do differently was I proofed my yeast first to make sure they were still alive. I placed the yeast, warm water and warm milk in a bowl and once I saw the yeast blooming, I proceeded with the recipe.

    I can’t imagine mixing the dry and wet ingredients together only to find out my yeast was bad.

    Thanks, Sally! Easy, yummy recipe for fluffy rolls.


  52. #
    David Nevenposted March 1, 2015 at 6:00 pm

    HI Sally,
    I live in a place called Bendigo in Victoria, Australia.
    I woke up early yesterday morning and for some reason I had a craving for cinnamon rolls.
    So I did a google search and yours amongst others came up. after reading about a dozen recipes which all sounded mouth watering, I decided that I like the sound of yours so I printed off the recipe and made them.
    I have to say they were really delicious, the texture of the dough was really light and fluffy. And the flavour was just so lovely.
    But I have to admit I used salted butter instead of unsalted as I didn’t have any unsalted on hand, also i used brown sugar instead of what you guys in the US call granulated sugar.
    As I love the flavour of brown sugar and butter gives.
    Instead of kneading by hand i did it in my stand mixer, for the same amount of time as you have written in the recipe, which worked well.
    Usually when i cook/bake anything I take pics and post them on my Facebook page, with a link to the recipe I use. Not long after doing this one of the girls (ladies) I work with made them and blamed me for posting this recipe online as she ate 3 of these in one sitting as she had trouble stopping at one as they were so delicious.
    Don’t get me wrong here in Australia we have coffee scrolls (cinnamon scrolls), apple scrolls, jam scrolls and so on, which are made from a fruit dough which is a different recipe and are usually bigger than these, and are also lovely.
    But I wanted to try something different. And Im so glad i did.
    I can see that these will be made on a regular basis especially when we have friends stay overnight or when friends want to catch up for breakfast.

    To sum up this novel, Thank you for sharing this recipe, they are well worth the time it takes to make them.
    As i sit here eating one as I type this. Which I warmed in the microwave for about 25 seconds then drizzled with the glaze (icing).


  53. #
    Danaposted March 4, 2015 at 10:02 am

    I just made this today and they’re amazing!
    What I did: I put a small bowl of hot water in the oven and put the covered pan in the oven. It just took me 23 minutes for it to double in size.
    I really love your recipes!


  54. #
    Shannonposted March 5, 2015 at 10:00 am

    What is going on with the App Store switch. Every 5 seconds your page closes and the App Store opens. It totally ruins the site for me


    • Sallyreplied on March 5th, 2015 at 10:05 am

      Hey Shannon! We are aware of the issue using mobile devices and tablets and are currently working on it. Thank you!


  55. #
    Roseposted March 5, 2015 at 12:28 pm

    Hi. I made them and prepared them at 11 am. I want to cook them at 5 pm. Can I leave them out, or in the fridge? Or does it have to be cooked now ?


  56. #
    Jessicaposted March 16, 2015 at 9:35 am

    I made these for the first time and they’re delicious. A definite change from the yeastless recipe I use. Since I apparently can’t measure when cutting lengths I got 16 rolls over 12. It worked out perfectly, cooking time-wise… but also the portion sizes being smaller was good for my kids whose eyes are bigger than their stomachs. It was an unintended change but it was a good one.

    NOT so good: using a spring form pan. Just don’t. If your cake or pie plate of correct size isn’t washed then wait for it.


  57. #
    Kristinposted March 18, 2015 at 5:14 pm

    I made these for the first time today and they were wonderful! So easy – it was my first time working with yeast. I made them in my stone pie dish and had to take them out of the oven at 20 minutes. Next time I will decrease the oven temp. Thanks Sally for the great recipe!


  58. #
    Shunamposted March 23, 2015 at 7:32 am

    can i use baking soda instead of yeast?


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