These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast.
This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.
These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.
Here’s Why You’ll Love These Easy Cinnamon Rolls
- All the deliciousness of traditional homemade cinnamon rolls, but in half the time
- Soft and fluffy
- Gooey cinnamon sugar swirl
- Only 1 rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe—making it an excellent addition to your menu of Easter brunch recipes!
Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change.
Here’s what some readers are saying about this recipe:
Reader Kristine says: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen. ★★★★★“
Reader Lana says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy! ★★★★★“
Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only 1 Rise!
Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.
Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, they’re every bit as delicious. Bakery-style perfection for beginners!
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for yeast beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.
Key Ingredients to Use for the Dough
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
These Step-by-Step Photos Will Help
The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!
Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right). If you’re new to yeasted doughs, my how to knead dough post and video can help with this step.
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
3 Ingredient Filling
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to soften butter quickly.
- Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
- Cinnamon: You can’t have cinnamon rolls without it!
Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.
Many readers have asked about using different fillings. Try using this raspberry cake filling instead—it’s delicious! Or if you love lemons, these lemon sweet rolls use this same dough.
Roll up the dough and then use your sharpest knife to cut into 10-12 rolls.
Why Are My Cinnamon Rolls Not Fluffy?
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
Here are the rolls before and after rising. This is the only rise! They’re ready to bake after they have nearly doubled in size.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.
You Have Options for the Icing
I use the same luscious cream cheese icing here that I use for raspberry sweet rolls. It takes just a couple quick minutes to make, and you only need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla (or even coffee) icing like we use on coffee cake. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.
Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:
These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe that doesn’t require 4+ hours, this is the winner.
Success Tips for Making the Best Cinnamon Rolls
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
- Use your sharpest knife to cut the rolls, so they don’t squish down.
- Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
Easy Cinnamon Rolls (from scratch)
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
- Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
- Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl with Rubber Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.
- Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
- Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
I love this recipe and it was super easy, my kids and I made it together BUT the dough didn’t rise after rolling them and covering them. Maybe my house was too cold? We were all super disappointed and want to try it again, any tips?
Hi Sabera, was your house particularly chilly on the day you made these? It’s possible they were rising in a chilly/cold environment that inhibited the rising. Be sure to use fresh yeast and make sure the milk/butter mixture isn’t too hot, otherwise it could kill the yeast. You may find our Baking with Yeast Guide helpful to review as well (including a tip there on how to create a warm environment for your dough to rise in your oven). Hope this helps for next time, and thank you for giving this recipe a try!
This recipe is delicious and easy to follow but I found the temperature to be too high. I used a 9 inch glass pie pan and burnt the bottom of my first batch (I had tented foil on the top so it didn’t burn) I had the first batch in for 24 minutes. I will lower temperature to 350 as I see others have done.
What would be the best way to make these ahead for a thanksgiving morning run event? It’s at 8am so I don’t think I’d have time to get up really early and let them rest and then bake 2 batches so I was thinking I’d just bake them the day/night before. Should I frost them right after I bake them or the morning of the run? Also do these work if you make mini versions?
Hi Sue, you can certainly bake them a day ahead and then reheat them right before serving (we’d frost them after they’ve been warmed up). Or, you can see other make ahead/freezing directions in the recipe Notes. They’ll work well as minis, too!
Hi Sally, just wondering if this recipe has been updated? I recall there be a recipe for cinnamon rolls without the cream cheese icing. Are the two recipes different in any other way? Thanks 🙂
Hi Liana! This is the same recipe, the post has been updated but the recipe is the same – see recipe notes for a simple coffee or vanilla icing recipe instead of the cream cheese icing.
Can i use this recipe for a bread machine?
Hi Sophie, we haven’t tested this recipe in a bread machine but don’t see why it wouldn’t work!
Really good recipe. I let rise for 2 hours and cooked 350 for 25 minutes. Gooey centre and great flavor. Definitely worth trying. Will be my go to recipe now.
I’m a pretty good baker so I felt comfortable adding a little extra to the recipe. I used buttermilk + active dry yeast, and followed the instructions to a T. They came out perfectly fluffy and tender. I used bread flour because that’s what I had, and I added half a can of apple pie filling to the dough before rolling. They turned out so SO good! It made 10 large rolls, which turned out to be more than enough. Great recipe and a nice time saver!
Made them this morning. Your instructions were so easy to follow and the dough turned out amazingly. I was able to roll it out so easily. Thanks so much for this wonderful recipe.
Delicious and so easy! They’re a hit thank you!
Has anyone made these with gluten free flour? If so, what type did you use? I know some of the 1:1 flours don’t recommend using with recipes that require yeast.
I’ve really enjoyed this recipe! This was my first time making cinnamon rolls on my own. The icing is DELICIOUS and the rolls, but I wish they were softer and fluffier What can I do better next time, to achieve that? Thank you so much for this recipe.
Hi Sandra, we’re so glad you enjoyed this recipe. It’s easy to over-bake these rolls and they’ll quickly dry out after too much time in the oven. Reduce the baking time a bit next time if you can.
These look and sound so delicious! Could you make mini rolls by cutting the rolled out dough in half (horizontally) or maybe even quarters?
Yes, absolutely!
Hi Sally, thank you so much for all your recipes! I am planning on making these today. Can I please ask if there is any difference in density/taste/texture in these as they only require one rise? As in compared to your other cinnamon roll recipes? Thank you so much again
Hi Amelia, the big giant cinnamon rolls and the overnight cinnamon rolls use pretty much the same dough (only cut different sizes). They’re VERY rich, fluffy, soft, and indulgent. These rolls are soft and fluffy, too, but not quite as rich like Cinnabon or something.
Hi I love this type of bread but really don’t like cinnamon. Sorry! What else could I use? Thank you
I only buy fat free milk. Is it possible to add a little heavy cream to it to make it comparable to whole milk? Or is there another solution? Thanks.
Hi Barb, To make one cup of whole milk, add 1.5 TBS of heavy cream to a measuring cup and the balance skim milk to make one cup. Keep in mind you only need 3/4 cup of whole milk here.
Great recipe. I’ve made it twice now and it came out amazing and soft both times. I always put the oven at 350F and take them out at 20 minutes when they’re nice and golden, and use a maple cream cheese frosting. I live in a very hot, humid climate so I put the ball of dough after kneading in the fridge for 20 minutes before rolling it out. Didn’t have a pie dish so I put it in a 7 and 3/8 square pan. I find after cooling for 30 mins or so it’s less soft, so I always eat them all at once and give away extras to neighbors.
AMAZING AMAZING AMAZING!!! I bake probably 3-4 times a week but avoid baking with yeast because it’s intimidating honestly but I decided to make these today to try them out and THEY ARE AMAZING!!!!! Thank you so much Sally!
Hi! I love these and your giant ones. I’m a great grandma and would love to take something special Christmas morning and this would be it! BUT please help me do it correctly after freezing them. We have a 2 hour drive Xmas morning. Should I take them out the night before and then drive with them or pull them out that morning and drive with them in the car? We’re in Florida so it should be warmer. i don’t want to make them and then ruin them on delivery. Please help. Thanks for all your wonderful recipes and information!
Hi Dee, if freezing the completely baked rolls, you can take them out of the refrigerator the night before and then warm them up upon arrival. If you’re planning to freeze the partially baked rolls, you can take them out in the morning before you leave, drive with them in the car, and then finish baking them off when you arrive. Hope they’re a hit!
More a question than a comment, as I don’t see a separate space to only ask questions.
I’m wondering if you (or other readers) have added other ingredients to the filling: I’m thinking of things like spreadable gingerbread butter, apple butter, etc.. mixed into the traditional soft butter/cinnamon version. Or instead of ..
Hi Suzan, you can absolutely replace the butter/brown sugar/cinnamon with spreadable prepared butters like apple butter or gingerbread butter. I’ve made apple butter rolls before that way.
Excellent for yeast beginners like me! But the bake time was too long! I was careful to bake only 24 minutes as written, and they were a bit dark on top and bottom. I should have pulled them out at 18 minutes or so.
The only change I made was to add a tablespoon of unsalted butter and a sprinkle of salt to the coffee glaze… Thanks for the recipe!
Hi Rose, we’re so glad you enjoyed these cinnamon rolls! For next time, you can gently tent your pan with aluminum foil if the rolls are browning quickly. This will prevent them from burning while allowing them to continue baking through. Thank you again for giving this recipe a try.
These are fabulous!!! I’ve been making 2 rise complicated cinnamon rolls for years. Pressed for time so I made these. Wow!!!
I did the overnight fridge rise and baked in the morning. So tender and tasty. I will never use my other recipe again. These are too easy and too good. Thanks Sally. You never disappoint. ❤️
First time I’ve ever made cinnamon rolls. I can’t say enough about how easy they were to make. Hubby has already requested I make more.
Hi Sally! I’m a huge fan of your recipes. I want to make these for breakfast but don’t have regular flour. Can I sub in whole wheat flour? Would this change the integrity and texture of the rolls? Thank you!
Hi Kari, You can try substituting some of the flour with whole wheat flour, but the rolls will taste dense. (And the dough won’t rise quite as high.) Here are all of our recipes using whole wheat flour if you’re interested!
These are absolutely amazing. Dough came together easily and they’re delicious!!!
Do you think this recipe would work well if it was doubled?
Hi Cathy, You can double the recipe, but we always find that the taste and texture are better when making two separate batches. The rise time as well as the bake time would be longer if doubling (same oven temperature) but we’re unsure of the exact times needed
Hi Sally! I’m a huge fan of your recipes and really want to make these and start the tradition of having them every Christmas morning and Thanksgiving morning! I have a toddler though who likes all of my attention all the time so making these the night before is ideal so I can just pop them in the oven in the morning! When you say to make them through step 4, you mean to roll them and cut them and place them in the pan like I would to let them rise right? But instead, cover and put them in the refrigerator until morning?
Hi Amanda! Yes, that’s right. Hope they’re a hit with your family 🙂
I made these using Active Dry Yeast (Fleishmanns) and it worked perfectly. I let the yeast bloom for about 10 minutes in the milk and added a 1/2 tsp of sugar to the milk. Then let the dough ball rest for 25 ish minutes before rolling out and buttering. Worked perfectly.
Hi Sally,
this recipe was one of the first of yours that I printed out and tried, in 2013 I believe, and I’ve made it very often since then. I noticed some changes in the amounts of some ingredients and also the technique with dissolving the yeast and had to try it out today. Everyone in my family loved them! Still one of our favourites.
Thank you for making our Friday afternoon after a very stressful week so much better 🙂
What is the best brand butter to use for baking and Cinnamon Rolls? I see a lot of fancy butters and margins out there. But not sure what a true good butter is. any recommendations would be greatly appreciated.
Hi Zachariah, I prefer to use regular butter (sometimes even store-brand, non fancy butter) in my baking. Unless it’s a butter-forward flavored baked good such as butter cake or something like that. Some fancy butters could actually spell disaster for your baking because they could have higher butterfat content. You could probably use a fancier butter in these with no problem though!
Hi there. These are some of the best cinnamon rolls I’ve ever had. Great recipe. I have a tip that i didn’t see here but may have just missed. For me, to avoid squashing the rolls while cutting them, I use unflavored dental floss. Simply run it under the rolled up dough at intervals and cross the floss ends over and pull. It is a real time saver as well.
I would like to make this recipe but cut the rolls larger so they are Cinnabon size. Will this recipe work for extra large rolls or should I stick to your “Big Giant Cinnamon Rolls” recipe? Thanks!
Hi Amy, absolutely. Simply cut the dough into fewer (but larger) rolls such as 8.
Hi there. Am I able to use coconut palm sugar instead of the white sugar for the dough? Thank you.
Hi Kari, we haven’t tested these cinnamon rolls with sugar alternatives like coconut sugar, so we’re unsure of the results. The taste and texture will be different. For best results, we do recommend sticking with white granulated sugar in this recipe.
Hi Sally! I’ve had some version of your cinnamon rolls on my list of items to bake for awhile! Is there a difference in the taste/texture at all between these easy cinnamon rolls versus your overnight or “big giant” cinnamon rolls that have two rise times? Thanks in advance!
Hi Veronica, the big giant cinnamon rolls and the overnight cinnamon rolls use pretty much the same dough (only cut different sizes). They’re VERY rich, fluffy, soft, and indulgent. These rolls are soft and fluffy, too, but not quite as rich like Cinnabon or something. 😉
Got it, thank you for the quick reply! I really appreciate it!