This is how to make the BEST cinnamon roll recipe for perfectly fluffy and slathered with a buttery cream cheese frosting.
In This Post
I’ve always had high standards when it came to cinnamon rolls. I’ve tried many recipes over the years, trying to find the perfect recipe. Well, folks, that ended as soon as I tried this cinnamon roll recipe, from baker extraordinaire, Sarah Kieffer. Sarah is the cookbook author and blogger behind the blog that Savuer named the Best Baking & Dessert Blog, The Vanilla Bean Blog, and a friend who is just as sweet as these rolls. This cinnamon roll recipe comes from Sarah’s first cookbook, The Vanilla Bean Baking Book, and it is fantastic! This melt-in-your-mouth cinnamon roll recipe starts with a sweet, enriched dough. The dough is perfectly tender (thanks to honey and eggs) and is simple to make with a stand mixer that does most of the kneading for you.
Why You’ll Love This Recipe
- These homemade cinnamon rolls are pillowy soft and fluffy with a perfectly tender middle.
- Make the dough the night before then roll and bake them the next morning to enjoy warm and gooey from the oven.
- Glaze the cinnamon rolls with the cream cheese icing twice to make them perfectly sweet but not overly so.
What’s in This Cinnamon Roll Recipe?
These cinnamon rolls are soft, tender, fluffy, and full of amazing flavor.
Here are the ingredients you’ll need for the cinnamon roll dough:
- Eggs
- Whole milk
- Honey
- All-purpose flour
- Instant yeast
- Salt
- Unsalted butter
For the cinnamon roll filling you’ll need:
- Brown sugar
- Cinnamon
- Salt
- Unsalted butter
And finally, the addicting cinnamon roll icing:
- Unsalted butter
- Cream cheese
- Vanilla extract
- Salt
- Powdered sugar
How to Make This Cinnamon Roll Recipe
I used to be intimidated by making cinnamon rolls, but Sarah provided a simple method and clear instructions, making them easy. Plus, I love that you can make these ahead of time.
Here’s how to make this cinnamon roll recipe:
Start the Rolls at Night
- I found the perfect time for making these easy cinnamon rolls was in the evening, starting the dough-making process while fixing dinner, then flipping and folding as the evening wore on and finalizing the process before I went to bed.
- The dough can be kept in the refrigerator for up to three days, making it a good candidate to add to any brunch or breakfast table.
- One thing to note, the dough will be pretty shaggy and rough the final time you pull it out of the fridge.
- Mix the dough, then let it rest. If you have a stand mixer, now’s the time to use it (you don’t need a dough hook attachment—a paddle works just fine here!). You’ll first need to make the dough, then cover it with plastic wrap or a clean kitchen towel wrap and let the dough rise for 30 minutes (the microwave is a great place for it to rest).
- Punch and rest some more. After 30 minutes is up, fold the dough back over itself 6 to 8 times, then recover the dough and let rise another 30 minutes. Repeat this series of foldings a total of 4 times (it’ll take 2 hours total).
- Rest and chill overnight. Once the dough has had time to rise and has been folded multiple times, cover it one last time and let it chill in the refrigerator overnight, where it will rise more.
Roll it Out in the Morning
- Roll, sprinkle, and cut. The next morning, on a lightly floured surface, roll the dough into a large rectangle. Brush it with melted butter, then sprinkle with a mixture of brown sugar, cinnamon, and salt. Roll up the dough and cut it into even-sized pieces. I cut these down into just 8 rolls, but you can certainly make them smaller to 12 portions and pack them in tighter if you prefer.
- Tip: You could use a knife, but I like to use sharp kitchen scissors or dental floss for nice, clean cuts!
- Rest and rise until doubled in size. Place the cinnamon rolls in a greased baking dish, then cover them with plastic wrap and let them rise until doubled.
For the Best Cinnamon Roll Recipe, Glaze Twice
Sarah suggests slathering a layer of glaze on as soon as the rolls come out of the oven so the glaze sticks in every nook and cranny. Then she adds more again after they’ve somewhat cooled. Genius move.
- Make the icing. In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low speed to combine. Add the powdered sugar and mix on low until light and fluffy, scraping down the sides in between.
- Bake and glaze. Once risen, bake the homemade cinnamon rolls until golden brown. While the cinnamon rolls cool, make the icing and slather it liberally over the rolls while they’re still warm. Glaze with more icing just before serving.
Can I Freeze Cinnamon Rolls?
Yes, you can freeze cinnamon rolls. First, let them cool completely, then seal them in a freezer bag and freeze them. When you’re ready to eat the frozen cinnamon rolls, set them on the counter to thaw. Note that you should freeze them without the icing, and should make a fresh batch of cinnamon roll icing just before you serve them.
Can I Refrigerate These Overnight During the Second Rise?
Yes, you totally can. However, the dough still needs to be chilled before rolling. After you’ve assembled your rolls and nestled them in the greased pan, cover them with plastic wrap and place them in the refrigerator overnight.
In the morning, you need to remove the cinnamon rolls from the fridge (keep them covered) and let them come to room temperature before baking, about 30-40 minutes or so. Also, note that they may take longer to bake.
Fun Cinnamon Roll Ideas to Try
If you want to experiment, with this classic version, here are some ideas you could try:
- Orange and Almond Cinnamon Rolls: Add the orange zest of 1-2 oranges to the cinnamon sugar filling and ½ teaspoon of almond extract to the cream cheese frosting.
- Cinnamon Rolls with Raisins and Nuts: Add 1 cup of raisins and 1 cup of chopped nuts to the cinnamon roll filling
- Raspberry Cinnamon Rolls with Lemon Creme Fraiche Frosting: Substitute the ½ cup brown sugar with ¾ cup raspberry jam for the filling and switch out the cream cheese with creme fraiche.
- Pumpkin Pie Cinnamon Roll: Add ½ cup of canned pumpkin and ½ teaspoon of pumpkin pie spice to the cinnamon and brown sugar to use as the filling.
More Breakfast Baked Goods to Master
- Lemon Poppy Seed Muffins
- Pull-Apart Cinnamon Pecan Rolls
- Gwenyth’s Blueberry Muffins
- Cinnamon Raisin Baked French Toast Cups
- Blueberry Oatmeal Bread
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Cinnamon Rolls Recipe
Ingredients
For the Sweet Dough
- 4 large eggs , at room temperature
- ¾ cup whole milk , warm (100°F - 110°F)
- ¼ cup honey
- 4 cups all-purpose flour
- 2 ¼ teaspoon instant yeast
- 2 teaspoons salt
- 10 tablespoons unsalted butter , at room temperature, cut into 1-inch pieces
For the filling
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- pinch of salt
- 2 tablespoons unsalted butter , melted and cooled
For the Icing
- 8 tablespoons unsalted butter , at room temperature
- 4 ounces cream cheese , at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
Instructions
Make the Sweet Dough
- Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. Add the butter one piece at a time, then increase the speed to to medium and beat the butter into the dough, until all the small butter piece are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and shaggy, so use a spatula to scrape the dough into the bowl.
- Cover the bowl with plastic wrap and let it rise for 30 minutes. Place your fingers underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Repeat 6 to 8 more times until the dough has been folder over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat the series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings.
- Tightly core the bowl with the plastic wrap and refrigerate overnight, or up to 72 hours. Sarah suggests the dough can be used right away after the initial 2-hour rise, but she finds it easier to work with after it has been refrigerated overnight.
Make the Cinnamon Rolls
- Flour a work surface and knead the sweet dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel to come to room temperature.
- Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
- Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter so the filling adheres. Sprinkle the cinnamon sugar mixture evenly over the dough.
- Starting with the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 12 equal pieces or 8 equal pieces if you want larger size cinnamon rolls. Place the pieces in the prepared pan cut-side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 ½ hours.
- Preheat the oven to 350° F. Remove the plastic and bake for 25-27 minutes, rotating half way through until the rolls are golden.
- Transfer the pan to a wire rack and let the rolls cool for 5 minutes before icing them.
Make the Icing
- In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the powdered sugar and mix on low until combined. Scrape down the sides of the bowl and mix until light and fluffy, about 3-4 minutes.
- Apply a thin layer of the icing on the cinnamon rolls while warm so it seeps into all of the nooks and crannies of the rolls. Add more icing as desired and serve.
Notes
- These can do a second proof overnight in the fridge, if you'd like. The dough will still need to be chilled before rolling though. After you've assembled your rolls and nestled them in the greased pan, cover them with plastic wrap and place in the refrigerator overnight. In the morning, you need to remove the cinnamon rolls from the fridge (keep them covered), and let them come to room temperature before baking, about 30-40 minutes or so. Also note that they may take longer to bake.
Nutrition
More Brunch Recipes You’ll Love
- Easy Quiche Lorraine
- Healthy Caprese Breakfast Sandwiches
- Asparagus and Mushroom Frittata
- Healthy Egg McMuffins
- Instant Pot Oatmeal
Visit Sarah’s at her blog here, and purchase The Vanilla Bean Baking Book here.
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I have used this recipe for five years now. Mane numerous times and the only fail I had was when I tried gluten free flour. Epic fail. Lol. I never could knead flour so your recipe was heaven sent. These are the fluffiest best roll ever. Thanks for sharing.
Happy to hear they were a success Kim!
Hi Heidi,
I love this recipe – it’s SO delish. Do your cinnamon rolls gap when they are cooling? I’m trying to figure out how to eliminate that – some websites say to brush the dough with egg wash or add flour to the filling to help the spiral stick together a bit more. Any thoughts?
Hi Molly, no they don’t gap. Try baking them in a smaller pan so they are closer together.
I am honestly not sure how this recipe ever got less than a 5-star review. I have made these at least a dozen times in the last year and I have had multiple people tell me that they are the best cinnamon rolls they have ever had! They truly are perfect in every way. One thing I would say is to be sure to understand your oven. It is better to slightly undercook these, leaving them a little gooey in the center than to overcook. I have a convection oven and 24 minutes is perfect. I also add 2 more tablespoons of melted butter when I coat the rolled out dough, right before the brown sugar and cinnamon. A little extra butter is always a nice thing :D If I could give more than 5 stars, I truly would!
Thank you so much Gabrille! I’m glad you enjoy them!
I never thought I would make cinnamon rolls from scratch, but quarantine does strange things. These are amazing and love up to your praise. YUM!
Delicious! Takes awhile to make the sweet bread. I used a large rubber spatula to help fold over the dough every half hour. It would be too hard with my hands and sticky Refrigerating it over night makes it much easier to roll out.
Turned out perfect…. I made two batches. Frosting is yummy. I added walnuts on top. They are thick and fluffy!
Just cinnamon it! Your recipe couldn’t get any easier for beginner baker like me.
Thank you so much for sharing .
I have not tried your recipe yet but I have made my own Cinnamon rolls by using left over bread dough after making bread rolls. It is very quick and what I have found that if the dough is slightly sticky is to apply a thin layer of dry flour on the top of the dough while rolling it out. It really helps. After that I spread the butter on the already rolled out dough followed by the sugar and cinnamon followed by the cooled off raisins. Just before I start with the rolls, I have taken about a half a cup of raisins and added little wine, just to cover it, and microwaved it for about thirty seconds or to boiling point. If you do not have wine, you may use a fruit juice of your choice. This made the raisins nice and soggy and enhanced the taste of the cinnamon rolls. I then rolled it into a nice roll and cut it and covered it with plastic after I have placed it in the dish, cut side to the top. Tip:- If you roll out the dough in a square shape, the roll will be nice and even right through when being rolled up. After baking it and removing it from the oven, I poured a more slightly fluidly topping mix over the whole dish and it entered all cavities making it slightly more moist and enjoyable. I have found to enjoy it more while it is warm as it brings out all the flavor and moistness. Leftovers can be frozen and warmed up in the microwave tasting like freshly baked cinnamon rolls. Enjoy.
I am so excited to try this but wondering if I could make them more travel friendly for an upcoming family trip. Would I be able to freeze these at any point in the process either baked or unbaked? These look amazing!!
The best for traveling would probably be to freeze them baked. Then thaw and frost once at your destination! I hope that works well for you. Thanks Caitlin!
These buns were incredible! I made the mistake of being too impatient when rolling out the dough, so it was tough to stretch, but after letting it rest for 10 minutes it was much better. Also remember to roll tightly! I did not and so when they baked the spirals didn’t poof up evenly. Apart from my own mistakes, everything was perfect.
I’ve tried so many recipes of the C.rolls.
This is my third time of using your recipe. I don’t have an any problem with a dough or anything else. If you bake and cook enough it’s not a problem to figure out to add little bit more flour or reduce it and etc.
So, I’m VERY thankful, Ashley!
I’ve deleted all other recipes of the C.buns in my Pinterest and kept only yours:)
But I don’t wait overnight. Only 3-4 hr. and it works perfectly! For icing: Filadelfia Cheese+Trader Joe Honey Yogurt+sugar.
Thank you and Happy Happy New Year, Ashley!:)))
Thank you so much Alla! I am glad this recipe is a win for you! Altitude makes a big difference when baking so great job in adding the flour! I hope you enjoy these over and over again!
When doing the hand kneading, do I need to flour my hands first? It’s still very we and sticky.
Hi Mallory. Yes, I add flour to the surface and to my hands.
Instead of having to knead (a pain) google “stretch and fold” method. It’s so much easier. I never knead anymore.
Second time making, so good! But can you please correct the recipe where you spread the cinnamon mixture into the dough – I also like to have all the steps in front of me like the other commenters. Thank you! Toni
These so yummy! To save time I like to put all of the dough ingredients in maybe bread maker and just set it on the dough setting. Then all you have to do is roll them out, cut them to size and place in the baking dish to rise again. Really good fool proof recipe!
That sounds great Candice! Thanks!
Can you use bread flour or is all purpose flour best?
Yes, This is the best cinnamon roll recipe. They were perfect! I did replace one cup of flour with a cup of whole meal flour (ran out of flour) and it still came out great. Thank you. This one is a keeper!
I was surprised when you didn’t have to activate the yeast…in any other roll/bread recipe I’ve made, I’ve had to activate the yeast. So fingers crossed!!!! I’m still waiting for my first 30 minutes to be up. AND my daughter and I are going to try the orange/almond flavor! I thought that was a great idea to put up some substitutes to try!
Just wondering if you plan on recognizing all comments about the missing step? It’s been a year and the recipe is still missing the step where you actually add the cinnamon sugar to the dough :/
While I guess it seems obvious, I think most of us bake somewhat absentmindedly and this could really mess someone up. What a waste of time and ingredients that would be!
When you say rotate in the middle of baking, do you mean, flip them over or just flip the pan around in the oven?
Hello, I made these rolls and they were amazing!!!! What I was wondering can I make these into dinner rolls, and a little sweeter by adding more honey?
I’ve always failed at making cinnamon rolls, or any bread! These turned out amazing! Soft and tender bread, I’ve made them twice in one week! The icing was a little too buttery for my family’s liking, but great overall.
IMG_0003.JPG
This recipe is wonderful! I used heavy whipping cream cut with water because I didn’t have whole milk on hand. They turned out so soft and buttery. Delicious!!
I tried to post a picture but yep!!, didn’t work!
Is it okay to use a hand mixer if you don’t have a stand mixer? Thank you.
This was soooo long ago but I really want to know too! Don’t have a stand mixer, but would love to make them :)
I have mine rolled and rising in a pan. Ow waiting to go in the oven! So excited to try these!
I’ve tried so many cinnamon roll recipes that have been a major disappointment. They are always too dry or too doughy. That was not the case with these. They were fluffy and tender with just the right amount of sweetness. The honey threw me for a loop at first, but you can’t even tell its there. I did end up doubling the filling and added an extra tablespoon of cinnamon because I like a strong flavor. After making them several times I have discovered that they work best with half Gold Medal All purpose flour and half Costco brand All purpose flour. By doing this I get soft rolls that are cooked through.
These were such a hit at my brunch party!! I was nervous trying a new recipe for guests, but I couldn’t be happier. The recipe was very easy to follow, just time consuming, but if you plan ahead that won’t be a big deal. They even won over my father-in-law who is a self professed “cinnamon role aficionado.” I’m thinking about making a batch of frosting just to munch on – so yummy!!
This was the worst experience I’ve ever had baking cinnamon rolls. This wasn’t even a dough, it was a massively sticky MESS that I ended up ruining a sponge over in the process of scrubbing my table clean. I put what was left in the fridge to hopefully salvage tomorrow and put together another dough recipe to use for later. I hope it works out in the morning because that’s too much butter to let go to waste without trying to salvage something but I’ll never use this recipe again.
Sorry you had an issue with it Crystal. I’ve made them several times with no problems, so I hope the next round will go better.
Same thing happened to me…. wonder why
I made these this morning for my hubby’s birthday and they were a hit! Super delicious, buttery and flaky! I didn’t have too much frosting, it was just right! And I went with 10 rolls and they were perfect! Thanks for the recipe! I have a picture but can’t figure out how to post it
Just to note, this is obvious, but you left out the step about spreading the sugar mixture ONTO the dough before rolling it (see below). May want to add that in. Thanks!
“Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter so it adheres. {ADD STEP HERE] Starting with the long side, roll the dough into a tight cylinder.”
Mine don’t seem to be rising at all during the fold/rise 2 hour time period. How much should they rise during that time?
To be honest, I was skeptical about these after the dough came together. It was sticky messy and wasn’t like any dough I’ve ever made. Sure enough, after refrigerating the dough overnight and letting it rise it looked beautiful. Some time later when the rolls came out of the oven I was in Heaven! These rolls remind me of the ones my dad and I used to get when we were on our way to our cabin in Michigan. I will make these again and again. Next time I will make and add more sugar & cinnamon filling and possibly chopped up apple pieces. Thank you for the great recipe and the wonderful memories that came along with the rolls
thankyou for sharing this recipe :)
Best cinnamon rolls recipe ever!
The article you have shared here very good. This is really interesting information for me. Thanks for sharing!
Freeze them prior to baking and letting them rise?
I don’t usually leave comments, but i just when serious props are due. GIANT, FLUFFY, DELICIOUS PERFECTION. thanks for posting this. it’s going into the favorites file.
Hi, I’m wondering when I should add the brown sugar and cinnamon mixture? Before or after spreading the butter?
after
Just made these last night/this morning for my wife for Mother’s Day. Followed the recipe exactly. They came out so dough-y. Put them back in the oven for at least another 7 minutes but wasn’t able to really save them. Hoping that they are more edible as a microwave re-heat.
I’ll say, the flavors were there. But these probably shouldn’t be baked in a 9×13 all together. Probably would have turned out better if baked on a sheet, apart from one another. But I don’t really know, I’m not a baking expert. Just wanted to share my experience, and see if anyone has any tips. Thanks for the recipe regardless.
Hi Ben, sorry they didn’t turn out for you. I’ve made them a few times and they’ve always worked for me. If you feel like giving them another go, raise the heat another 25 degrees and perhaps that will help.
This content is written very well. Your use of formatting when making your points makes your observations very clear and easy to understand. Thank you.
I enjoyed over read your blog post. This was actually what i was looking for, and i am glad to came here! :D :D http://freehotmail.info/
The postings on your site are always excellent. Thanks for the great share and keep up this great work!
I’ve had the same or similar issues with only having made pre-made dough, and stale-ish taste (the frosting is there to mask the dough in my opinion) so thank you for passing on this recipe and for the helpful tweaks, i like the orange zest one!
I also wonder about this missing brown sugar mix in the instructions. After you melt the butter, do you mix in the brown sugar and then spread it on the dough. Or put the butter on the dough and then sprinkle the brown sugar on top?
We can already smell these baking in the oven! Delish!
http://www.sistersweetly.wordpress.com
It’s been years since I’ve made sweet rolls. I think I’ll shake the flour off of my baking apron and get started. Thanks for the inspiration!!
I’ve been waiting for this recipe! (insert party popper emoji here) Can’t wait to give these beauties a try!
Hi Heidi! You say that the butter should be “atrium” temperature. What does that mean? Slightly soft? Stick your finger straight through it soft? Cold? I tried to google it, but couldn’t find anything.
I’m hoping to whip the dough up tonight and treat my kids to these in the morning!
Thanks!
It sounds like she was using voice dictation to enter the instructions. I would guess it should be “at room” temp. Just a guess.
m glad you asked cause i too was confused (and i’m an experienced baker LOLOL)
Hi Heidi,
We must belong to a cult of cinnamon roll fanatics! (ha!) You are not alone in your search for the *perfect* cinnamon roll, as I’ve been on this one for close to 40 yrs now. Once you’ve had a TRULY good one, it becomes a personal challenge to find that recipe!!
I am going to try your recipe alongside of mine, just to see if you have me beat or not. If I think mine is still better, I’ll post it. Yours does sound pretty solid though.
I will share a couple of things that I believe made a big difference. WHOLE milk or even a little half & half make a lot of difference in the texture and quality of the dough. Some cream cheese mixed into the icing. Soaking the raisins in brandy until they are VERY plump and flavorful. Dark brown sugar, and not light. And I like King Arthur’s Flour. It’s been a while since I’ve made any, so I hope I didn’t forget anything.
Thanks for all of your great ideas! I’m anxious to make a batch in near future now!!
I love cinnamon rolls soooo much! Thanks for this brilliant recipe!
I hope you have a lovely FriYAY!
Michael
https://www.mileinmyglasses.co.uk
I tried making cinnamon rolls for the first time. I was amazed how they came out. I will use this recipe all the time. Thanks for sharing the recipe.
cinnamon is one of my favorite flavors in food. it’s aroma is so inducing and enchanting. i love cinnamon roles a lot :D they are my favorite :)
Your recipe says to mix the dry filling ingredients, then ignores them. It immediately says to brush the rectangle of dough with the melted butter so it adheres, then roll up the dough.
Did you mean to mix the cinnamon/sugar/salt with the butter??? That is the only way this makes a cinnamon roll. Otherwise, it’s just a buttered sweet bread with a bowl of salted cinnamon-sugar sitting on the counter.
The recipe looks enticing – especially the sweet dough. But, I don’t have much confidence in a recipe that omits a mission critical instruction – there’s no telling what else is missing.
She forgot to tell you to sprinkle the brown sugar and cinnamon over the butter before you roll it.
Wow! These cinnamon rolls look divine. I must try this recipe right away. Thanks for sharing.
Looks so good
You bet these are happening in my kitchen this weekend! They look dangerously good!
These look amazing! Do you think you could do the second rise overnight in the fridge?
These look so doughy and sticky sweet! Exactly what you want in a cinnamon roll! I bet this would lend itself really well to flavor change-ups, like chocolate or fruit!
Sara, you can bet I’ll be adding and adapting these babies.
Holy moly! Cinnamon rolls are my FAVORITE thing, but I don’t make them too often anymore. So much work it seems like. But these look worthy of every single second. Sarah’s blog is amazing, too, so no surprise there! Gorgeous photos, Heidi <3
You know what Cheryl? The only time suck is waiting for the dough to rise. But if you do it in the evening, then stick the dough in the fridge ’til morning, the hands on time is really pretty minimal. One more reason I’ll be making them often.
I’m looking forward to making these, but I was wondering, after the initial rise, can I prepare the rolls and then let the rolls sit in the fridge over night to rise for the second time to bake in the morning?
Hmmm. I don’t know Christina. Let me check with Sarah who is the original creator of the recipe and a master baker!!
Hi Heidi,
I’m also wondering about letting them rise overnight after rolling and placing in the dish so I can simply pop them directly into the oven in the morning. Any thoughts on this? I made them as directed and they are amazing!! I just don’t have time to wait for the rise in the morning next time I make them.
Have you tried rolling them up then refrigerating them overnight and baking them in the morning?
Did you ever find out an answer to this question? I’m wondering the same.
I’m looking for the answer to this as well. Ideally I would make them in advance and have them in the refrigerator, pull them out in the morning, let them rise and then bake. Would this work?
I was wondering about this too…
I just tried this, I made two test ones immediately after rolling them out and those turned out great. I also rolled out and set 2 batches to rise overnight in the fridge and pulled one out this morning to rise for an hour. It turned out great! I will try and bake the other set but they seem to rise a bit in the fridge so it looks like they will be just as good without th second rise at room temp!
Megan- thank you so much for testing the overnight rise. I’ve been looking for this information. Bringing cinnamon rolls to a noon football game. The original recipe says to let the dough come to room temp, then roll and cut, and then another rise before baking. I really didn’t want to get up at 6 to have them done by 11:30. Definitely going to try it your way.
So glad this worked for you Cassie! Post a picture!
Omg, I haven’t made cinnamon rolls in way too long so I definitely need to be trying these!
I’m telling you, these are the real deal.
I have my dough rising. I’m happy to try this recipe. I have made cinnamon rolls for years. I think you left out the step after you roll dough out to put butter, cinnamon, brown sugar onto dough before you roll dough and cut.
Agreed. This step left out causes some confusion.
Major step missed here. I already cut the rolls. Looks like a good recipe though.
Cinnamon Rolls have always intimidated me too Heidi, but you have inspired me to give it a go! Yours look amazing and as always, your photos are fabulous!! Happy Thursday :)
I’m glad I’m not alone! But seriously Lynda, if I can make them, anyone can.