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, maple 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.
I originally published this recipe in 2014 and have since added new photos and a video tutorial, as well as more detailed instructions and success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
After making countless batches of these cinnamon rolls since I published the recipe many years ago, 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, which is exactly why we use it in recipes like these blueberry bagels. 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 (I use brown sugar, but you could use white granulated sugar if you prefer).
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, cinnamon cream cheese frosting from these gingerbread cinnamon rolls, 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 also butter, so it’s moist and gooey either way. (I love the brown sugar filling so much I used it to create this cinnamon swirl cheesecake!) 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. For more inspiration to complete your menu, see my Easter brunch recipes, make-ahead Thanksgiving breakfast ideas, and Christmas breakfast ideas.
Print
Homemade 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. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2/3 cup (133g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons oil or butter for the bowl (or use nonstick spray)
Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (133g) 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 of 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 5–10 minutes or until foamy on the surface. *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.*
- Add the remaining sugar (1/2 cup or 100g) and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl but is still moist and tacky. If it feels dry and crumbly, add more milk, 1 teaspoon at a time, mixing well after each addition.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed 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 feel smooth, supple, and elastic. 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 butter (or use nonstick spray). Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1 and 1/2 to 2 hours or until doubled 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 9×13-inch baking dish (glass or metal) or line it 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 brown 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 thick. Arrange in the prepared baking pan.
- 2nd Rise: Cover the pan and allow the rolls 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, rotating the pan halfway through. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the top of the pan. Remove pan from the oven and place pan on a cooling rack for about 10 minutes while you make the icing.
- Make the icing: In a large 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 increase 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 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, keep covered, and allow to rise for 1–2 hours at room temperature before continuing with step 9.
- Make Ahead Instructions – Freezing: You can freeze cinnamon rolls for up to 3 months, and I recommend a few different methods for freezing cinnamon rolls. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked cinnamon rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- 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.
Reader Comments and Reviews
I would like to make either these or the maple sticky buns to take to a breakfast potluck. Can either of them be made into minis?
Hi Diane! We haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll, though. You’ll need a larger (or multiple) baking dishes to accommodate the smaller but higher amount of rolls. The same principle applies to the sticky buns, but you’ll have to adjust the amount of pecan topping. We’d love to know how they turn out!
Can I make mini cinnis with this recipe? I’d like about 24 for a bridal shower. Any tips?
Hi Donna, we haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll, though. You’ll need a larger (or multiple) baking dishes to accommodate the smaller but higher amount of rolls. We’d love to know how they turn out!
I am nearly 70 and have used several doughs to make cinnamon rolls….. but I have to say, yours is AWESOME!! It came out perfect in the kitchenaid and perfect to roll out! Thank you so much for sharing this!
Hi Sally,
Is this possible to use a 9×13 disposable aluminum pan instead of a glass/metal pan because I’m going to make this for staffs at the hospital and it would be easy to just use disposable pans? Thank you!
Hi Liz, yes, absolutely!
Hello! Not sure if this is even possible, but do you think this recipe would still turn out with 11g yeast instead of 14g? I made your pain au chocolate recipe and was thinking about using the rest of the open yeast packet I have for this but realized it comes up just short of 14! Thank you!!
Hi Mary, for absolute best results, we recommend sticking with the full amount of yeast as written!
Loved working with this dough. Wonder if I can substitute about a quarter of the flour with whole wheat flour.
Hi Jack, you certainly could, but the resulting rolls will be more dense.
These are soooo good. I’ve tried a few cinnamon roll recipes and this is by far my favorite! I love that the icing wasn’t overpowered with the powdered sugar. I love your recipes, thank you for sharing!
So let’s say I didn’t read the make ahead instructions and left the cinnamon rolls more than 16 hours in the refridgerator, what would be the consequence?
Hi GS! The dough could over-proof and collapse when baked if left too long.
Hi. I made your one rise cinnamon rolls and they were terrific! Now I want to try these. I wondered if they could be made in two 8 inch square pans instead of the 13 x9, so I could bake one and freeze the other? If so, what would be the baking time? Thank you for your wonderful recipes.
Hi Daryl! That should be fine, but we’re unsure of the exact bake time needed for the smaller pan. Let us know how it goes!
Sorry Sally more details.
Cinnamon Roll is already out and cooled down completely hours ago.
Bread dough is not seems cooked well after 28 min. Can I put it back to oven and bake again? If it is possible how long can I bake?
I just don’t want to waste it.
Hi Keiko, you can continue baking if the rolls are still warm, yes! The best way to know if they are cooked though properly is by using an instant thermometer. The internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done.
May I suggest you put this in as part of the instructions:
“The internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done.”
Hi I baked this recipe 28min and the bread dough seems under cooked.
Can I put it in the oven and bake again? If it is possible how long should I bake?
Is there any alternative for the eggs used in this recipe?
Due to allergies can’t use eggs!
Hi Diane, we haven’t tested this recipe with egg substitutes, so can’t give any advice. Let us know if you try any!
Hey Sally!
We have used this recipe for years now as a special breakfast on the first day of school! It’s so good! This year, I am trying to figure out how to simplify the timing in the morning. I noticed you can partially bake the cinnamon rolls before you freeze them. Could I partially bake the cinnamon rolls for around 10 minutes, refrigerate them overnight and finish them the next morning?
Hi Caroline, so glad you love this recipe! Yes, you can do that, but you’d need to bring the par-baked rolls to room temperature before baking them in the morning, because you wouldn’t want to bake them when they’re still cold. Hope this helps!
Have you ever used this dough to make Crumb cake/crumb buns?
Hi MJ, for a more traditional crumb cake, we’d recommend making this sour cream coffee cake (with crumb topping) recipe instead.
I’m in Australia and the 2 standard packets part has me confused. The pack I have says 7g of dry yeast equals 15g of compressed yeast. Would I still use 2 standard packs or just the one?
Hi Lily, you can use 2 standard packets of your yeast to yield the 14g total needed for this recipe. Enjoy!
Can the icing be made ahead of time and frozen? or would that make the consistency yucky?
Hi Tasha, you can freeze the frosting. Thaw overnight in the refrigerator and then you will likely want to re-mix it again to thin it out. Feel free to add another splash of milk/cream if needed.
Amazing!
My rolls look a bit over proofed and really puffy when taking them out of the fridge the next morning. Should I still let them come to room temp for an hour before baking? I’m afraid they’ll rise too much.
Also, what causes them to over proof in the fridge? Anything I need to do differently?
Thanks!
Hi Alisa, if your rolls are looking overproofed, we would recommend baking them right away. They may take slightly longer to bake if they’re cold from the fridge. Hope they turn out great!
This recipe is AMAZING! I love it so much! I made it last night using the overnight option, and baked it in the morning, and oh my goodness. They were SO good!! The BEST cinnamon rolls I have ever had! I brought them to a pot luck, and they all disappeared in minutes! Thanks so much for another incredible recipe, Sally!
Is it ok to blend bread flour and all purpose flour if you don’t have enough to do 100% one or the other?
Hi Allison, yes, that’s absolutely fine. Enjoy!
Hi sally I have a small family so if I half the recipe will it still work? Especially in terms of cooking time and resting time?
Hi Patrick, this recipe could be halved. For best results and ease, however, 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!
Hello Sally. I forgot to add the salt to my cinnamon rooms. Will it make a big difference
Hi Fran, the flavor will be a little lacking without salt, but they should be just fine.
What is the difference between this recipe and Sally’s Easy Cinnamon Rolls (from scratch)?
Hi Amanda! The two are similar, but these overnight rolls have an additional rise, which makes them a bit fluffier. This recipe also yields a larger 9×13-inch pan.
I want to try this for the family I work for but they want crisco in the dough is that an ok substitute for the butter? Or should I do like a half and half?
Hi TJ, no we do not recommend using any shortening in this recipe. It has different baking properties than butter and will not produce the same results. Best to stick with butter here.
I’ve used this recipe for years, and it’s a family favorite for birthdays and holidays! My husband recently had to go gluten free for his health. I used this recipe but subbed a gluten free flour blend instead of flour. It did not go well—the dough didn’t roll out well or hold its shape. Don’t make the same mistake as me.
Hi Sally,
I am the kitchen manager of a summer camp and a cabin’s worth of campers asked me to make a curious creation. They called it the PBPBPB (peanut butter, pickles, bacon pastry bun.)! I couldn’t let them down. I scoured the internet and came across your recipe. What a lifesaver! The dough was flawless! The buns however, not my first choice. At step 7, I spread the dough with soft peanut butter then sprinkled on chopped crispy bacon and diced dill pickles. I also followed your tip by sticking them in the fridge overnight. While the rolls were in the oven, I made a quick strawberry jam to put on top. Most of the campers had mixed reviews with only two of them devouring their whole bun. Thank you for providing me with a base dough recipe that was easy to follow and gave me exactly what I needed.
I also meant to give this recipe 5 stars!
This is hilarious!
Wow, these are incredible and easy. I am never buying cinnamon rolls in a can again!
Hi!
Is it possible to make this dough triple the size ?
If so what do I need to keep in mind?
Greetings from Sweden
Hi Sverre, for best results, we recommend making separate batches rather than doubling, tripling, etc.
Finally took the time to make these (did the overnight version) and they are divine!! Thank you for an amazing recipe.
This recipe never fails. I’ve made this multiple times and they come out perfect every time. The only thing I tweaked a little was the icing. I used 2 oz of cream cheese and two tbs. Softened salted butter to help cut the sweetness and tang a bit. The combination adds a really delicious icing with just enough cream cheese coming through.
I’ve seen some recipes recommend pouring warmed heavy cream over the rolls prior to baking to make them extra gooey. Would that be an ok addition for your recipe or do you not recommend that? Thank you for your time!
We’re so intrigued by that trend but haven’t tested it, Bekah!
Bekah, I poured about 1/3-1/2 cup whole milk over mine before last baking. Makes them gooey! Yummy reçipe