This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. It’s been a reader favorite recipe for years and I love it so much that I turned this rich dough into apple cinnamon rolls, pecan sticky buns, maple cinnamon rolls, and even a cinnamon roll wreath. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
This recipe is brought to you in partnership with Red Star Yeast.
This cinnamon rolls recipe has lived on the site since 2014. After making countless more batches since I published the recipe plus answering readers’ comments and questions, I thought it would be beneficial to update the post with more helpful information and success tips. Homemade cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe.
By the way, if you love this dough, be sure to try it as raspberry sweet rolls or strawberry sweet rolls with lemon glaze next. Or for a sprinkle loaded treat, my birthday cake cinnamon rolls use the same dough, too!
Tell Me About These Homemade Overnight Cinnamon Rolls
- Texture: This is one of my richest homemade doughs, so you’re already promised a soft, springy, and fluffy texture. I usually use all-purpose flour, but if you use the optional bread flour, your rolls will be a little chewier. I find that these homemade cinnamon rolls are even fluffier than my easy 1 rise cinnamon rolls (and that’s because there’s the additional rise here!).
- Flavor: The smell of warm cinnamon rolls is oh-so-irresistible and inviting. Once you take that first bite, you’ll enjoy a fresh homemade dough that’s swirled with endless pockets of (Cinnabon style!) sweet and gooey cinnamon.
- Ease: Homemade dough and shaped breads require more precision and effort than making say, a coffee cake. But the dough is pretty straightforward and simple to shape, as long as you have enough flour nearby for your hands, work surface, and rolling pin.
- Time: This dough requires 2 rises. Once you understand the assembly process, the prep moves pretty quickly. Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.
If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls!
What Readers are Saying:
“I HAD to come and leave this rave review. I just baked and iced these cinnamon rolls ay 9:05 am. It’s now 10:55 am in a household of only 3 people only two are left. This recipe is the best I’ve ever tried. ★★★★★” – Chelsea
“Delicious and easy to follow! This was my first time cooking with yeast and my first time making homemade cinnamon rolls and this was a great recipe to start with. Everyone at brunch was blown away. ★★★★★” – Hannah
“Delicious! I have tried many cinnamon roll recipes, and this is my new favorite. I prefer a roll that is large, more fluffy than dense/gooey, and buttery without being overly sweet. This fit the bill! ★★★★★” – Brice
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
7 Crucial Ingredients in These Homemade Cinnamon Rolls
Feel free to skip straight to the recipe. But if you’re new to making bread, the following explanations are points that I’ve learned over the years and will be massively helpful.
- 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 2% or 1% milk, but do not use nonfat milk.
- Sugar: You need 2/3 cup of white granulated sugar in the dough. Use 2 Tablespoons in step 1 below (the proofing step), then add the rest in step 2.
- Yeast: You can use active dry or instant yeast. Follow the directions exactly as written regardless of which you choose. You’ll still proof the yeast in warm milk with some sugar even if you use instant yeast. This step ensures that the yeast is active and not expired. Most yeast these days is already active, but it’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired. If using active dry yeast, the rise times will be a little longer. For the past 10+ years, my go-to brand has been Red Star Yeast. I always recommend Platinum Yeast from Red Star.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness. Use 1/2 cup of softened butter and to help it blend easier, cut it into 4 pieces before adding.
- Eggs: Like butter, eggs promise a softer, richer dough.
- Salt: Dough is bland without salt.
- Flour: Flour is the structure of the dough. You can use either all-purpose flour or bread flour. You’ll notice the rolls are a little chewier if you use bread flour. It’s not a huge difference, so don’t worry if you only have all-purpose flour. (That’s what I usually use!)
Note: You’ll notice that I use more yeast in this recipe compared to my easy cinnamon rolls. Why? These are much fluffier and larger—about twice the size.
Step-by-Step Photos
Here’s what you’re looking for after you let the warm milk, some of the sugar, and yeast sit for about 5-10 minutes. The top will be a little foamy:
After the dough comes together, it will be a little soft and sticky—that’s normal. As explained in step 3 below, knead the dough on a floured counter or keep it in the mixer for kneading. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on how to knead dough.
What If I Don’t Have a Stand Mixer? If you do not own a mixer, you can mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
Let the dough rise until doubled in size:
Punch the risen dough down and roll it out.
Baker’s Tip: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
Spread softened butter on top, then sprinkle on a mixture of cinnamon and sugar (brown sugar or white granulated sugar).
Roll it up:
Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches. Arrange in your greased baking pan, cover, then let the rolls rise until doubled in size and puffy, usually about 1 hour. The left photo is before rising and the right photo is after rising:
Bake the rolls and then make the tangy cream cheese icing to smother on top. If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!
5 Success Tips
- Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn’t necessarily make the filling more moist—there’s so much butter, so it’s moist and gooey either way. Use whichever sugar you prefer.
- Best pan to use: I recommend a 9×13-inch glass pan or metal pan. Avoid ceramic pans. If you must use ceramic, keep in mind that the rolls will likely take longer to bake through.
- Evenly baked cinnamon rolls: These are extra big and fluffy cinnamon rolls, so to help guarantee the centers AND tops cook evenly, tent a piece of aluminum foil over the rolls after about 15 minutes in the oven. This will protect the tops from browning too quickly before the centers can cook.
- Don’t have all morning to spend on this dough? Feel free to prep the dough the night before. This is a wonderful way to save time in the morning so you can wake up and eat sooner. See my make-ahead/overnight instructions in the written recipe below.
How to Freeze Homemade Cinnamon Rolls So They Still Taste Fresh
Let me share a tip I’ve learned after working with this dough for several years. You can prep the rolls and freeze them ahead of time so they still taste fresh.
- Here’s how: Bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15-20 minutes.
I often use this method when I gift cinnamon rolls to others—just copy/paste or write these freezing instructions down. This method is also helpful if you have company over, want to cut down on time, or are entertaining. I like to make these cinnamon rolls ahead when I’m hosting holidays like Easter. See more Easter brunch recipes, like savory quiche and frittata, to complete your menu.
PrintHomemade Overnight Cinnamon Rolls
- Prep Time: 3 hours, 30 minutes (includes rises)
- Cook Time: 25 minutes
- Total Time: 4 hours (or overnight)
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (135g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- On medium speed, beat in the remaining sugar (which should be 1/2 cup/100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. Stop the mixer and scrape down the sides of the bowl as needed. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a metal or glass 9×13-inch baking dish (glass or metal) or line with parchment paper.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Arrange in the prepared baking pan.
- 2nd Rise: Cover the rolls tightly and allow to rise until puffy, about 1 hour. (Or use the overnight option in the Notes below.)
- Preheat the oven to 350°F (177°C).
- Bake for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
- 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 medium speed until smooth and creamy. Add the confectioners’ sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. 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 – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing with step 9.
- Make Ahead Instructions – Freezing: Baked rolls can be frozen for up to 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 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15–20 minutes.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl with Silicone Spatula or Wooden Spoon | Rolling Pin | 9×13-inch Glass Baking Pan or Metal Baking Pan | Cooling Rack
- Milk: I recommend using whole milk for the best, richest-tasting dough. You could also use buttermilk. Reduced-fat, low-fat, or nondairy milk works in a pinch. Do not use nonfat milk.
- Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Other Icing Options: Instead of cream cheese icing, you can top the warm rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls.
- Gluten Free: We have not tested this recipe with gluten-free flour, so we are unsure of the results.
Keywords: overnight cinnamon rolls, homemade cinnamon rolls
Very easy recipe! The dough is beautiful and easy to work with. The cinnamon rolls were pillowy soft!
★★★★★
Hi! What is the difference with all purpose vs bread flour? I have both and am not sure which to use; is one more dense than the other?
Hi Mimi! Bread flour has a higher protein content than all-purpose flour, which helps to produce a chewier texture. All-purpose flour will create a lighter, fluffier roll. You can use either here, depending on the outcome you’re hoping for. Hope you enjoy the cinnamon rolls!
I made this recipe with my 5yr old and it turned out amazing! They looked like they came from a bakery. Dough was light, fluffy and gooey center. They did not last long. I’ll definitely make again!
★★★★★
Hey Sally! I want to make a half sheet sized pan worth, would I double the recipe? (I was reading converting a 9×13 to a half sheet pan would be multipled by 1.5?)
Hi Chelsea, we haven’t tested these cinnamon rolls in a pan of that size. Rather than doubling, it’s best to make separate batches of dough anyways (to prevent over or under mixing/kneading), so we’d recommend making two batches of the dough. You could bake them in two separate 9×13 pans, or try your larger pan and if you have a few leftover, you can bake them in a muffin pan. Let us know what you try!
Hi Sally, I’ve tried several of your recipes without complaints. This isn’t a complaint but more of a question. I have my own cinnamon roll recipe but was looking for fatter rolls so I tried yours which is more or less same to mine plus more sugar, flour, egg and yeast and rose time. I had trouble getting the dough to come away from the sides of my mixer and added about1/4- 1/2c more flour in the end. The rise was good both times. The dough seems more like a sweet bread but still very soft. It tastes doughy. I also cooked them the full time and I should’ve taken them out at 25. I was nervous with their size that the middles would not cook so I left them a tiny bit more. Do you think the extra flour, sugar or slight overbake was the culprit for doughy dough? Thanks! Also you are great
Hi Maria, the extra flour could have been the issue, but a doughy roll usually means under-baking. If the tops were nice and browned, and underneath was a bit doughy, it may help to cover the pan with aluminum foil after 10 minutes or so of baking, and lower the oven rack.
Careful with freezing—even with 12 hours of defrosting the par baked rolls overnight, the dough was still somewhat frozen, and the cinnamon rolls turned out partially raw after 20 minutes of baking.
This recipe is amazing!! I’m not going to lie, I was a little daunted by the recipe when I first looked at it but I’m so glad I made them, it turned out to be easier than expected and super delicious. I paired them with a brown butter cream cheese frosting too!
★★★★★
I’m sad. I wanted this recipe to work so much but ended up being super disappointed with the results. Followed the overnight instructions exactly. Everything came together just like the video and rolls looked beautiful going into the oven. I placed the rolls all in a glass dish together (similar to the video) and cooked for the recommended time. The outside ended up being overly browned while the inside was still raw. I will admit that I was a little late tenting with foil, so maybe that contributed to the problem. The dough itself is also very sweet. I prefer a more neutral dough and to let the filling and icing provide the sweetness. If I were to make this again, I would decrease the sugar in the dough and cook the rolls spread out on a sheet pan to allow them to cook more evenly. Definitely experiment with it beforehand if you’re planning on making it for a big morning (Christmas, Easter, etc).
★★
Sally, thank you for your RELIABLE and delicious recipes! I am in high altitude and have had 100% success following your recipes and notes. I just made these cinnamon rolls and they are amazing! Just wanted to let you know I have had great success with cutting the rolled dough with dental floss. Nice sharp edges! Anyway, as for high altitude alterations, I add a tablespoon of flour to your recipe… That’s it!
They turned out SO GREAT!! Easy instructions, fabulous recipe! Will be making these again for sure!
★★★★★
I am lucky enough to have a double oven with a proofing setting on the bottom. If I’m doing the overnight (do the second rise in the morning) at what temperature should I set the oven – and would it still be 1-2 hours or shorter?
Hi Devik, I would need to test it and I don’t have that feature on my oven. Does your oven’s manufacturer have instructions on using the proofing setting? They may vary depending on your oven.
I have always stayed away from making homemade cinnamon rolls because they’re never nice and fluffy. Just followed your recipe and baked them this morning. OMG!! They were light and airy and fluffy!! So delicious! Although your recipe states to need the dough an additional 5 minutes, I had to knead it for almost 10-15 minutes even using my kitchenaid mixer. But nonetheless, they came out perfect!! Thanks for always sharing your recipes.
★★★★★
What’d I do wrong? My rolls collapsed when cooling, and were dry & crumbly. Thanks in advance!
Hi Katie, when yeasted rolls/breads collapse while cooling, it often means that the dough was over-kneaded and/or the dough rose for too long. An easy fix for next time! You might find our Baking with Yeast Guide helpful to review, too.
Hi Katie! Usually when yeasted doughs collapse, they’ve been over-proofed (risen for too long). Try letting them rise for less time next time, or in a cooler environment. Here’s more tips in our baking with yeast guide!
I’m a terrible baker and I usually don’t enjoy it, but I enjoyed making this recipe and I LOVED eating it! What a find!! Will definitely be making this again!!
★★★★★
I’ve used a lot of recipes for cinnamon rolls over the years and this was the VERY BEST. The cinnamon rolls were just right, not overly sweet or gooey, just delicious. I never frost cinnamon rolls. They are perfect without it. I learned that my daughter had also used this recipe this year and she agreed, it will be her go-to recipe from now on as well.
★★★★★
Will this recipe work if I make only half and then bake in a 9” pan? Thanks.
Hi Barbara, Yes, this recipe could be halved. Though for best results and ease, we would recommend making the full batch and freezing the leftovers. See recipe notes for details. Or try our Easy Cinnamon Rolls recipe that makes a smaller batch. Happy baking!
Planning on making these this week! Can we freeze them after they’ve been frosted? We have a small family, so wondering what we will do with all that extra frosting!
Hi Dani, absolutely! You can freeze the frosted rolls for up to 3 months. Thaw overnight in the refrigerator and then reheat to your liking in the microwave.
I’ve made several different cinnamon roll recipes over the years, but this one is the very best, delicious! It will be my go-to recipe!
★★★★★
These are my annual Christmas morning tradition and they are THE BEST! This year my MIL made them as well so the tradition has been passed on! For anyone wondering, she subbed bread flour, made no other substitutions and said they were amazing – slightly chewier and pulled apart more – might try that next year!
I used bread flour. The cinnamon rooks turned out to be the best I have ever made. The reason I came to your site was because I got a stand mixer and needed recipes for it. After making your dinner rolls and whole wheat rolls, which turned out perfect, I chose this recipe for Cinnamon Rolls, and they are the best I have ever made. My DIL said they were better than Cinnabon! Thank you for your work of developing the best recipes!
★★★★★
This was my first time ever making cinnamon rolls from scratch. They turned out good, but I felt like my dough was kinda dry. I did measure not weigh my flour. It just wasn’t sticky at all. Thoughts for the future? They still turned out really yummy, just a bit dry.
Hi Erin, if the flour wasn’t over measured, it sounds like the rolls simply could have been over baked a bit. Thankfully an easy fix for next time! Be sure to also not over knead the bread, which can make the dough tough and dry. Thank you so much for giving these a try.
I decided to fix these for Christmas Day. The recipe is so simple and straightforward I was able to do I while baking multiple other things. The result was sublime. The rolls were perfect, heavy and lush. The most die-hard waist watcher in the family couldn’t resist indulging in an extra half and the another lol! I’ve been baking over 50 years and find Sally’s recipes to be the most consistent and easy to follow. Caveat here, always use the freshest, highest quality cinnamon.
Don’t shortchange your cinnamon recipes with musty cinnamon. If you can source from a bulk spice aisle, do it. When the spices are the freshest and your results will be more delicious. Buying just what you need will surprise you too, in how much money you save.
★★★★★
Took one bite and said “oh yeah. This is the one!” So delicious! My son is only 7 months old and I want to be a mom who makes cinnamon rolls on Christmas so I decided to start this year to practice. This recipe is so good there is no need to practice. Came out perfect the first time!
Can I use white sugar instead of brown sugar? Would it change the softness or texture? Sometimes I find the taste of brown sugar overwhelming.
Hi Terrie, You can use brown sugar or granulated sugar in the filling.
So this recipe is amazing itself, however I mixed half and half flour with gluten free flour cause I ran out of normal flour, the dough was very dry/tough and did not rise (pretty sure it was the gluten free flour) then I saw gluten free saying this has not been tested so i thought I should leave this saying I did not have good luck with gluten free and this recipe xD but normally this recipe is seriously the bestttttt and my go to
★★★★★
Made these for Christmas morning. I used the overnight method. Very delicious. I will use this recipe again!
These are delicious! I followed instructions to make ahead and freeze, making for an easy breakfast treat Christmas morning. The dough is so easy to work with and rose beautifully in about half the time, maybe bc I used the proof setting on my oven. I added 3/4 c. each raisins and pecans before rolling up and made 1.5x cream cheese frosting.
★★★★★
Something went wrong with this recipe. The rises were fine, but the finished product was a structure that was crumbly, for lack of a better word- but not dry. I weighed the flour exactly- could it have been not enough flour?
★★★★
We find that yeasted doughs can taste crumbly if the dough didn’t rise long enough, or rose too quickly. Did the dough seem to rise in less time than stated? That may be the culprit, especially if you weighed your flour to ensure it wasn’t over measured. Baking for too long can also make the rolls crumbly, so you can try reducing the bake time by just a few minutes if you wish to try again. Thanks for giving them a try!
Thank you for the great recipe and instructions! This was my first time ever making dough and they turned out amazing!!
★★★★★
Best cinnamon rolls EVER!!
Completly perfect! I’ve made cinnamon rolls for Christmas every other year and these are the best yet. Thank you!
★★★★★