These are the best cinnamon rolls EVER. They're soft and fluffy with a gooey brown sugar cinnamon filling, frosted with cream cheese frosting all while drenched in a rich, buttery brown sugar cinnamon caramel sauce on the bottom.
This really is the absolute best cinnamon roll recipe. I can't get over these rolls and I've been bursting at the seams with excitement to share them with you all! I took the concept of a sticky bun and merged it with a regular cream cheese frosted cinnamon roll. These super fluffy, gooey rolls have a special touch, while they bake, the bottoms are covered in a delicious, sticky cinnamon caramel sauce, which is basically just like extra cinnamon roll filling. Regular cinnamon roll on top, party on the bottom. I can't even handle how good these are. These are a super winner, 100/10 recipe. I hope you all enjoy; this might just be the best recipe yet!
These cinnamon buns are the perfect thing to bake for Christmas morning breakfast or for special occasions. Nothing beats the smell of fresh rolls baking in the oven!
If you're looking for other fall recipes, check out my pumpkin cheesecake cookies, cinnamon roll cookies, brown butter caramel cake, pumpkin cinnamon rolls, pumpkin blondies, apple cider cupcakes, pumpkin muffins, gooey butter pecan cake, chai cookies or chewy pumpkin cookies!
Why These are The Best Homemade Cinnamon Rolls
The bottoms are drenched in a sticky, buttery brown sugar cinnamon caramel sauce. Basically just like extra cinnamon roll filling all over the bottom of the rolls- YUM.
They're full of cinnamon flavor. The rolls are filled with a delightful brown sugar cinnamon filling. As they bake, the bottoms also get covered in a cinnamon caramel sauce to make them extra gooey and delicious. Each bite is full of warm cinnamon!
They are extremely soft. Seriously like little pillows of doughy, buttery, sweet cinnamon goodness.
They are really fun to make! They do take a little time, but making them is half the fun. There's something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
Ingredients for Perfect Cinnamon Rolls
- Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
- Cinnamon- used in the filling and caramel sauce
- Whole Milk- makes these rolls extra soft and pillowy
- Flour- all purpose flour will be used to make the dough
- Eggs- make sure they're room temperature
- Unsalted Butter- make sure it's very soft, will be used in the dough, filling and sticky bottom sauce
- Light Brown Sugar-used in the cinnamon filling and caramel sauce
- Granulated Sugar- used to make the dough and helps bloom the yeast
- Honey- used to make the gooey caramel sauce
- Vanilla Extract- adds a sweet note to the rolls
- Cream Cheese- used to make the amazing icing for the rolls
- Powdered Sugar- used to make the cream cheese frosting
- Heavy Cream- used for soaking the rolls while they proof and in the caramel sauce
- Rolling pin
- 9x13 baking dish
- Unflavored dental floss for cutting the rolls
Step by Step Instructions
Please see the recipe card below for complete measurements and baking time.
STEP ONE: Make your dough
To start, bloom your yeast. Mix your active dry yeast, little bit of sugar, and warm milk together and let sit for 10 minutes until foamy on top.
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together. To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
STEP TWO: Let it rise.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
STEP THREE: Make the gooey cinnamon caramel.
While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
STEP FOUR: Make your filling.
While the dough rises, also make the filling by mixing butter, brown sugar, cinnamon and salt together in a small bowl. If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.
STEP FIVE: Roll out your dough and spread filling.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick. Next, sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
STEP SIX: Roll up dough and cut rolls.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss, kitchen twine or a very sharp knife.
STEP SEVEN: Let the rolls proof.
Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
STEP EIGHT: Bake the rolls and make the cream cheese icing.
Once the rolls have completed their second rise, bake at 350 degrees F for 29-32 minutes until golden brown. Cover with aluminum foil for the last 5 minutes if they're getting too brown. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the vanilla and combine on medium speed until the frosting is smooth. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
FAQs
Why didn't my dough rise? Check that your yeast is not expired. If it did not get very foamy on top and smell "yeasty" after it bloomed, the yeast is dead. I've found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 ½ hours for the dough to proof all the way to "doubled in size".
Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size, bake according to the recipe.
How do I store the rolls? Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they'll be gone before that!
Pro Tips
Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can't give you.
Let your dough proof outside if it's warm enough, or in a cold oven with the light on.
If you make these delicious gooey cinnamon rolls please leave a star rating! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
📖 Recipe
The Best Cinnamon Rolls Ever
Ingredients
For the Dough
- 1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tablespoon vanilla
- ½ cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 teaspoon cinnamon
- ⅓ cup (116 g) honey
- ½ tablespoon vanilla
- 3 tablespoon (45 ml) heavy cream
- ¼ teaspoon salt
For the Cinnamon Filling
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tablespoon cinnamon
- ¼ teaspoon salt
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
- 6 tablespoon (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ½ tablespoon vanilla
Instructions
For the Dough
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar (to bloom the yeast)
- Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, 1 tablespoon vanilla
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
- Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Cinnamon Caramel Sauce
- While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl.½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 teaspoon cinnamon, ⅓ cup (116 g) honey, ½ tablespoon vanilla, 3 tablespoon (45 ml) heavy cream, ¼ teaspoon salt
- Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
For the Cinnamon Filling
- While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl. (If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's easily spreadable.)½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tablespoon cinnamon, ¼ teaspoon salt
Assembling and Baking the Cinnamon Rolls
- Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
- Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
- Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.¼ cup (60 ml) heavy cream (for pouring in between the rolls)
- Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
- Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)
For the Cream Cheese Frosting
- While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.6 tablespoon (84 g) unsalted butter, very softened
- Add in the cream cheese and mix until combined on medium speed.6 oz (170 g) cream cheese, cold
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.(You can add more powdered sugar if you want the frosting to be sweeter.)¾ cup (97 g) powdered sugar
- Then add in the vanilla and combine on medium speed until the frosting is smooth.½ tablespoon vanilla
- Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
Jess
Hi! I’m looking forward to trying this recipe but wondering when you add the cinnamon caramel sauce. I only see instructions of when to add the heavy cream. Thanks!
Ginny Dyer
Hi Jess!
For the Cinnamon Caramel Sauce
While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
Hope this helps!
Anonymous
Amazing!!!
C s
Planning on making this tomorrow! Can I make it the night before hand and let it sit, uncooked, overnight? Or should I just do the dough at night and rest in the morning? Thanks!
Bev
Can you make this without the caramel dice at the bottom?
Ginny Dyer
Hi Bev! Yes, you can! I would still use the heavy cream between the rolls as they proof, and reduce the bake time to 22-25 minutes to keep them soft and fluffy.
Ginny Dyer
Hi! Yes you can make them the night before. The best way is to make the recipe up until you're about to let the formed rolls rise. Cover them with plastic wrap and refrigerate overnight. When ready to bake, let them come to room temperature and then proof them until doubled in size. Keep in mind that the proof time will be altogether longer than an hour because the rolls will be cold and have to come to room temperature and then proof. In the past when I've done this it can take 2-3 hours in total.
Yara
Made this today, writing this as i'm having my second piece. The recipe was so easy to follow, and oh my god when I say these are the best cinnamon rolls i've ever had i mean it. My whole family loved these, they're even better than Cinnabon!
Ginny Dyer
Hi Yara! I'm so glad you all liked them!! This makes me so happy!
Ricardo Rincones
No video for the Best Cinnamon Roll's.
Kate
Hello! These look so good!! I am wondering if I can make them in advance and freeze? Or some way to make them in advance? We are driving to a lake house about 3 hrs away for a family trip and would prefer to make them at home rather than making there. Thank you!!
Ginny Dyer
Hi Kate! I have not tried freezing them before so I can't say exactly how they would turn out. I would think you could make them up until you're about to let them rise for the second time. Cover and freeze then let them thaw and then rise somewhere warm until doubled in size. Again, not 100% sure they will work but it's worth a shot!
minsie
Why does my cinnamon caramel come out so watery and sugary always?
Lucie
Trying this recipe was fun! I am from Czech republic so some ingredients was maybe a little different but I like them. I have my own recipe but I like to try new ones and my boyfriend named them THAT EXTRA ROLLS, so it is going to be my go to recipe for occasions.
Ginny Dyer
Hi Lucie! I Love the name he named them! So funny! Thanks for trying them out and I'm glad you both liked them!! 🙂
Ginny Dyer
Hi Minsie. I am not sure! If the recipe is followed and all the right ingredients are used the caramel should be gooey and sticky!
Marcjanna Kieszek
I'm in love! I've never had more delicious cinnamon buns. All of my friends said the same thing. I'm definitely going to make them every week during autumn.
Thank you very much!!
Lila
I made this recipe and it 100% lived up to its name 🤍 These are THE best cinnamon rolls ever. (Sidenote: I'm from Argentina so thank you for also writing the measurements in grams)
Susan
Hi! Can I make these by hand or with a hand mixer? I don’t have a stand mixer sadly.
Samantha
just got done making these and they’re AMAZING. i always hate my cinnamon rolls being so crispy so the butter mixture at the bottom was amazing at keeping the bottoms moist with a little crunch on the top.
Li
OMG
These were amazingly delicious 😋.
My husband and everyone else that tried them (including me) were blown away.
Thank you for developing and sharing such an amazing recipe.
Going to make them again this week.
Jean Kirk
These are the best cinnamon rolls. The texture of the dough is silky and great. Everything about this recipe is perfect!
Barbara
Hi, I have instant yeast, how much should I use?
Ginny Dyer
Hi Barbara. This recipe needs active dry yeast, not instant. See the recipe card for all measurements.
Ginny Dyer
Hi Susan! Yes! You can definitely make them by hand. You can mix everything with a hand mixer, and then knead by hand!
Karuna Narang
I saw your TikTok and had to make these! Could I substitute the honey for more sugar? I followed the recipe and it’s delicious but the taste of honey in the caramel sauce is a little too overpowering for us. Thank you!
Ginny Dyer
Hi Karuna! The honey keeps the caramel sauce from crystalizing as it bakes onto the rolls. You could use light corn syrup, golden syrup or even molasses instead with similar results 🙂
Linda Groshart
I made them as was called for, but next time will not do the bottom. It was a sugar overload
Linda Groshart
Good recipe, but took forever. The roll was very good and light. Willnotdo the carmel bottom as it was too much sugar. Going to try the pecan sticky buns next
KatB
This was incredibly fun to make. I LOVE a good recipe to make with .y kiddos. We are proofing a second time now and haven't tried them yet but we can't wait! Thank you 😊
Anonymous
Listen I am no chef / baker but I am good at following instructions. At first I had no hope making these tbh but the end result omg so good! Love love them I would totally make them again. Now just wondering how long are they good for until I have to make a second batch lol
Noelle
Best thing I’ve ever made! I halved the recipe and made it in a 9” round cake pan. It came out perfectly. Fluffy, gooey and so delicious. Definitely a favorite!
Anne
Can't wait to try this recipe ... I just have to wait until it cools down enough to use my oven again! I have a question, though. The instructions for the frosting say that the butter should be very soft but the cream cheese should be cold. Is that correct?
Anne
Can't wait to try this recipe ... I just have to wait until it cools down enough to use my oven again! I have a question, though. The instructions for the frosting say that the butter should be very soft but the cream cheese should be cold. Is that correct?
Nuha Rushdi
I'm literally so excited to try this recipe tomorrow, but I have a question. Can I use instant yeast instead of dry active?
sun
Not sure if this is just me or my browser, but when I changed the embedded slider from 12 buns to 6 buns to half the recipe, the cups measurements changed but the weights did not (300ml milk and 593g flour) so I ended up making mistakes. I didn't notice this right away. I used the weight measurements because that's what I'm used to, thinking they had been updated to a half recipe. So my rolls have twice as much flour and butter and only half the egg, yeast, and sugar. I noticed halfway through, so I can correct the filling and sauce, but the dough will have to be an experiment, hopefully it still mostly works.
jum
idk why mine turned out super salty even tho i skipped salt in the filling and the caramel it’s extremely salt and inedible:((
Ginny Dyer
Hi! No, the recipe needs to be made with active dry yeast.
Ginny Dyer
Yes the cream cheese should be cold 🙂
Izabela
Can these be made/baked one day before serving? Will they keep freshness?
Thank you.
Ash
THEY WERE AMAZING!! Such an easy recipe to follow, I had absolutely no trouble with any of the parts. The rolls taste divine, especially with the caramel sauce. Love love love all of it!!
Chelsea
Incredible! First time making cinnamon rolls and they were so good I haven’t stopped thinking about them and I will be making again tomorrow. Please keep in mind that they take a LOT of time. Not something I’d recommend deciding to make in the morning for breakfast… because they won’t be ready until afternoon if you don’t plan ahead of time. Ask me how I know. Haha. But so worth it! I’d say they are even better the next day after soaking up the delicious syrup at the bottom. Thank you for the recipe! Can’t wait to master it
Nicole DeLaura
If you think there is a better cinnamon rolls recipe out there, you would be WRONG! These are the perfect cinnamon roll! Amazing and decadent! Make them ASAP if you like your cinnamon rolls soft and moist!
Alia Alto
These were so decadent & flavorful. For the Carmel sauce I used about 1/4 cup white sugar, molasses & pecan maple syrup, it is delicious! I used thin butchers twine to cut the dough, worked really well compared to floss I think. This recipe is everything you’re looking for in a cinnamon roll!
Melissa
My caramel also came out watery. 🙁 I saw that happened to one other person. I am not sure what caused it.
Autumn
I made these this morning and my goodness!!!! THESE WERE A HIT IN MY HOUSEHOLD!!!! My children kept going back for thirds and fourths!!!! I had to literally HIDE the remaining rolls so I could have one later on when they went to bed!!!! DEFINITELY a recipe to add to the recipe box!!!! Thank you so much!!!! These definitely lived up to their name!!!!
Lindsey
I’ve made these cinnamon rolls twice now, and they are incredible. My first time making them was also my first time baking with yeast, but the step by step directions could not have been easier to follow. The only thing I changed the second time around was the amount of caramel sauce in the bottom. I found the amount of caramel sauce the recipe calls for to be a bit too much for me, but reducing it by about a third yielded the cinnamon rolls of my dreams. 10/10!
Ellen M
I saw a video of someone making this on Instagram and I had to see what all the fuss was about. I have to say I am so impressed. Your recipe couldn’t have been easier to follow and everything worked out perfectly. Mine may have grown quadruple the size in the oven, the kids loved watching them growing almost out of the dish ha! I wish I could add a photo to my comment. They really are perfection. Thank you for making my first cinnamon scroll experience so enjoyable! Also, in my 35 years of living I never knew a warm place was a cold oven with the light on - this information was an absolute game changer for me and proofed this dough to perfection!!
S
My sauce also came out watery unfortunately
Tod S
These were delicious. I like honey so that is a good thing. My kids do not like honey so next time I make it will leave out the honey. You also want these to cool more than 10 minutes. I think they are better served Luke Warm this way the edges harden up a little and adds a little texture.
Ashley T
Oh my gosh these are the most decadent, gooiest cinnamon rolls ever! I cut out fractions of sugar in the filling, caramel sauce, and frosting so they wouldn't be too sweet, and they were perfect.
I froze half the cut, uncooked cinnamon rolls in a ziplock bag, and I made the rolls the night before, and baked in the morning for fresh hot Sunday morning cinnamon rolls. Both the fresh and frozen batches came out wonderfully!
Amanda ❤️
I can honestly say that these truly are in fact, THE best cinnamon rolls I have ever had. Absolutely unreal.. thank you so much for this wonderful recipe. 🙂
Kathy
The title says it all. This eecipe is truly the best.
Campbell
Best. Cinnamon rolls. Ever.
I tried this recipe for this to be my first time making cinnamon rolls and it was a success! The whole family loved it🥰
Vassiliki
Hi from Greece.
Since we don't have heavy cream in Greece, what can I use as a substitute?
Thanks in advance!
Kelsey
Hi! I was wondering if these could be made without eggs? My mother-in-law cannot have them but I would love to make these for my family. I appreciate any advice or ideas!
Jordyn
For those with watery caramel sauces, make sure you're using HEAVY whipping cream, the correct type of sugar, and most importantly SOFTENED butter. I think some of you are microwaving the butter giving the sauce too liquid of a consistency. Do not fret if you're reading this with a thin sauce, mix it for a few minutes and place it in the fridge while your dough proofs. As the melted butter and contents begin to chill it will give you a much thicker sauce. Not necessarily as thick as intended, but enough to spread well 🙂
Ruta
Hi Any idea what caused this situation? : The sauce was great when i made it and spread it at the bottom of the pan. But when in the oven, the rolls were not baking on the bottom because the sauce had melted into a gigantic soup so the tops of the rolls were already golden brown while the bottoms were completely raw. The sauce had melted into a gigantic goo and basically the buns were floating on top like on a waterbed 😀
Alyssa
Same thing happened to me, Ruta! The top was great but the bottom ended up being too doughy and my rolls were overflowing in the oven. Any tips for this not happening?
Liberty
I'm so glad I found these!! Looking forward to making them tomorrow. (Somebody else has stolen your recipe-- bestdessertrecipe.com and they have it on Pinterest too. But no good way to print it out!)
Cinnamon Love
Hi Dear
I don't have a stand mixer, so I would like to make it by hand. Is that possible? I would also like to know the tips for making it by hand if possible.
Stef
Man. These were mouth-watering good! The recipe was easy to follow and after all the hard work they completely pay off because they are just SO DELISH!!! I couldn't wait longer than 10 minutes to try them after taking them out of the oven, but I wish I waited a tiny bit longer because I think they would have been even better (if that's even possible?!). I love this recipe because you solved my issue of my cinnamon buns always being too dry - these were beyond moist, gooey and flavourful! Can't wait to try your other recipes!
ps: I think my boyfriend fell in love with me a tiny bit more after trying these because he took one bite and fainted ...
Marcie
My family loved these!!! If I want to bake them ahead of time, what’s the best way to warm them up?
Max
First time ever making cinnamon rolls, and this recipe turned out well. I followed exactly as written other than using a different frosting (not a fan of cream cheese frosting). If I make it again I will probably use 1/3-1/2 as much caramel sauce. The sauce keeps the rolls nice and moist but there was way too much and they were VERY rich and sweet. That might be a good thing for some people but for me it was a little much.
Ginny Dyer
Hi! Yes you can knead the dough by hand. Your best best would be to watch a YouTube video about kneading techniques. You'll want the dough to get to the same consistency- no longer sticky and springs back when you touch it.
Sarah
I gave 5 Stars, because it tastes amazing!! BUT as a german i have to say that the recipe does not work with german ingredients. I had the rolls already 70 Minutes in the oven as they were still not done and decided then to take out the caramel sauce and make them another 20 minutes. That worked well. 🙂 the last few drops started to become caramellized and the dough became better. I will definitely try it more often and change everything till it becomes perfect with the ingredients I can find in our stores. 🙂 Thanks so much for this incredibly yummy recipe!
Carmen
These were my very first cinnamon rolls as I've always felt a bit intimidated to give it a try. This recipe however was very thorough and pretty much fool-proof! I made mine without the sauce and baked around 20min and they were heavenly! The dough was soft as a cloud and the filling and frosting perfectly compliment each other. Can't wait to try more of your recipes, thank you! 🎀
Dala
Hi, I don’t have a hand blender even, if I do the whole process by hand, will I still have the same results?
Thank you
Elizabeth
THE BEST CINNAMON ROLL RECIPE!!! everyone raved about them and it made me feel so good. I could have added more heavy cream (it didn’t do the full amount requested) and they were still AMAZING!!!!
Rebecca
I made these cinnamon rolls for a crew working on our house. Everyone of them called my husband and raved about them, and my hubby wanted to make sure I kept the recipe so I could make them again. They're what cinnamon roll dreams are made of, I'm not even exaggerating 🙂
Anonymous
And I forgot to mention, I made these in our toy hauler RV. Lengthy recipe, but worth your time!
Nat
These are a bit labor intensive, but they are definitely worth the time. They really are the very cinnamon rolls ever .
Emily
A lot of recipes claim to be “the best”, but this truly is the best. I would say they’re labor-intensive because there’s so many components and steps but it’s all still very easy and they are to die for.
Andy
Absolutely delicious! I used a different recipe for the frosting but the cinnamon rolls were amazing
Al
350 degrees in what? when i use celcius what degree should i use?
J
Hi! Any advice on turning these into mini cinnamon rolls? Thank you!
Claudia Allen
Amazing!!!! This recipe is definitely the BEST! Moist and delicious!
Amanda
I’ve been making cinnamon rolls for a long time and this is the best recipe I’ve found thus far!! Love how the ingredient amounts are underneath each direction point. Game changer. I made the dough by hand and it comes together so nice. I didn’t have to add any flour while kneading. The rolls come out so fluffy and soft. Delicious! 🤌🏽
Vera
My family is OBSESSED. My husband who thinks Cinnabon and Cinnaholic are the best cinnamon rolls ever, looked me in the eyes and said “these are the best cinnamon rolls I have ever had” they are be a family favorite and going to be served at every holiday. If I could give it 10 stars I would!
Jessica
Hello, do you know if these freeze well at all?
Vera
Hi, like some other people commented, the bottoms were still doughy. Not sure how to prevent it. I baked in 9x13 and had to add a sheet pan to prevent the dripping. I would probably make half of the bottom caramel sauce next time. Do you have any other advice?
Tina
Made today and took about 5 hours from start to finish. Next time I’ll proof the bread the day before. Super delicious recipe, thanks!!
Scott
Like the roll itself but wasn't a fan of the caramel at the bottom. Mine was way too soupy and the rolls were super doughy. Followed the recipe exactly how it's written. Also thought the honey was too strong, didn't really taste like caramel IMO. I think you could do just brown sugar, heavy cream, and butter to get that good caramel flavor and not so soupy
Morgan
Have you tried to make these with a gluten free flour? If so, did you use King Arthur or another kind? Same quantity?
Thanks!
Ginny Dyer
Hi Morgan! I have not tried them with GF flour and I would not recommend. A GF cinnamon roll is completely different and you can't just swap the flours unfortunately. You are better off finding a GF cinnamon roll recipe and maybe applying the same technique of the "caramel" sauce on the bottom before baking. I hope this helps <3
jordan
Can I use the same amount of bread flour instead of all-purpose? Thanks!
Jenny
Made these Christmas Eve to be ready to bake on Christmas morning. Absolutely perfect. Great recipe and easy to follow instructions. 10/10.
Clementine
Ive made these 3 times so far, and gotten so many compliments each time. These are truly the best cinnamon rolls!!! Im making them with a different frosting this time (friend of mine cant stand cream cheese lol) and im certain theyll still be amazing as usual!
Kennedy
Great recipe, they turned out amazing! But heads up, your website is incredibly annoying to use.. you have too many ads and it creates an awful user experience. Pages take far too long to load and are blank when you scroll trying to keep up with the ads loading
Blanca
Hola! Me ha encantado tu receta, he tenido algunos problemitas que no se si sabras ayudarme. Primero, la masa no ha subido, he utilizado levadura seca pero no se que habra pasado. Y por ultimo y mas importante, al echar el frosting sobre los rollos de canela habiendo esperado 10 minutos, ha empezado a subir un liquido amarillo que creo que es la mantequilla del sirope de caramelo del fondo que se habrá fundido 😭 no se si le habra pasado a alguien mas.
Gracias
Stephanie
So good I made them for Christmas Day and New Year’s Day.
My daughter is allergic to eggs, so I used Greek yogurt instead of eggs everything still was outstanding!
Nova
Made these before Christmas and froze before second rise, they were delicious! I also subbed Bread flour for the all purpose and skipped the caramel sauce all together. I did put them in the fridge the evening before I wanted to bake and put them on the counter for a couple hours before baking, just so they weren’t completely frozen before baking.
Jay Guillory
Wow, wow, WOW!!! Made these this morning and it was like heaven in your mouth. My husband said “I could eat those until I get sick.” I appreciated the measurements being in grams! I am in the US but baking with grams is so much easier and more accurate. It also helped me divide the recipe in half since it’s just the 2 of us and I didn’t need 12 rolls (although I would love these everyday)!
Betty
Amazing just amazing, I have never tasted anything better.
JENNIFER BARISH
Do NOT make these, unless you want to taste THE most delicious cinnamon rolls. I was not prepared for how incredible these are. They are so ooey gooey and soft. I wanted to get back into baking and these sounded like a perfect first step. They were pretty easy to make and I really appreciated the way the ingredients are listed in the steps. All in all, I will absolutely be making these again, ESPECIALLY when we have company. These are impressive when they come out of the oven.
As my own tip, I'd recommend using the toothpick method to test if they're done. It's hard to see and my oven took a little longer to bake these than the time noted. About 45 minutes total.
Ginny Dyer
Hi Jennifer! Your comment made me smile 🙂 I'm so happy you liked them! Thanks for giving them a try!
Ginny Dyer
Hi Betty! I'm so happy to read this, brought a smile to my face! Thanks for trying them!
Noon
Thank you for providing such an amazing recipe. Ive made these twice and it is the best one ive ever made. And thank you for giving measurements at each stage as a reminder, instead of scrolling up again for ingredient measurements every single time. Love it and love making these rolls!!
Erin
Do I use active dry or quick rise yeast?
Ginny Dyer
Hi Erin, use active dry!
Debbie
This was my first time making cinnamon rolls as they have always seemed somewhat intimidating to me. I don’t make a lot of things that require yeast and rising, etc., so that’s where I was a tad worried. These cinnamon rolls are ridiculously good! Now that I’ve concurred my fears I will definitely be making these again. My husband said these were as good as the ones we buy from a bakery in town and my father said they were outstanding! Thank you so much for the recipe 😊
Anonymous
just wow!!!
Carm M
The 1st time I made these I made them the size of 6 inch plate huge I know. They cooked over done and way too much caramel sauce. I made them again yesterday and cut the caramel sauce to 1/2 and I got 16 rolls out of this recipe but I made the copycat icing recipe to put on top. I'm going to delete all the other cinnamon roll recipes and just keep yours. This is the one 👌 and don't need to give cinnabon any more money. Thankyou for Sharing.
Sandy
I pride myself on being a pretty accomplished bread baker. These rolls are PERFECTION! I'm throwing out all my other cinnamon roll recipes. SO pillowy soft!! I did niggle....I cut down the amount of caramel sauce, added two diced, cooked apples to the filling, substituted monkfruit "sugar" for approximately 1/3-1/2 of the sugar in the filling and the caramel sauce, sprinkled a little salt over the caramel sauce before adding the rolls, and simply omitted the frosting - they didn't need it! Holy Hannah! Salted Caramel Apple Cinnamon rolls. 5*. (TIP: If you raise your dough in a greased 9x13 pan instead of a bowl, the dough is already in a rectangular shape - you work it less and it stays softer!)
Samantha
I made these once in september and they came out amazinnnggg, however the last two times i tried this month i can’t seem to get the dough right. I follow the recipe exactly but my dough never seems to get firm up enough to form a ball no matter how much i knead it or add flour. Any suggestions? Should i use less milk?