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Why You’ll Love These 1 Hour Cinnamon Rolls
These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!
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1 Hour Cinnamon Rolls
Video
Ingredients
Cinnamon Rolls
- 3 1/2 cups Warm water 110 degrees
- 3/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 6 Tbs Active dry yeast
- 1 Tbs Salt
- 3 Large eggs
- 10 1/2 -11 cups All-purpose flour
- 2 Tbs Vegetable oil for countertop
Cinnamon-Sugar
- 2/3 cups Granulated sugar
- 1/2 cup Brown sugar
- 1 Tbs Ground cinnamon
- 1 cup Salted butter
Cream Cheese Frosting
- 8 ounces Cream cheese softened
- 2 tsp Vanilla extract
- 4-6 cups Powdered sugar
- 3-4 Tbs Heavy cream
Instructions
- In a large mixing bowl with non-skid bottom, combine warm water, sugar, oil, and active dry yeast.
- Stir it a few times, then let it sit for a full 15 minutes.
- At this point, you can preheat the oven to 400 degrees.
- Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
- Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
- Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, you want to pour some oil onto the counter top (instead of flour) to roll your dough out on.
- Divide the dough in half, and using your hands, press it into a rectangle.
- Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
- In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
- Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes.
- While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
- When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
Notes
** I use active dry yeast, Red Star brand, and it works great. I have not tried it with instant yeast or other brands.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Make it brunch
Round out your brunch
- Jalapeno Popper Egg Muffins
A savory bite to go with the sweet rolls - Sausage Gravy
Spoon it over biscuits for a hearty brunch - Breakfast Hash
A skillet hash with eggs - Healthy Cinnamon Hot Chocolate
A cozy drink to match the cinnamon
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Matilde Limon says
I love this recipe! I made 20 rolls and they were delicious! I was skeptical at first when I read 6tbs of yeast, but it worked! My kids and in-laws were loving every bite. I was asked to share the recipe many times over.
Derrick Yerkes says
so good
Derrick Yerkes says
I love these cinnamon rolls
Frenchie says
You nailed the perfect recipe I have been searching for!! Just like my grade school lunch ladies. I will search no more! ❤
I love you & God Bless You
Marjorie says
Love these!! They are delicious and I always receive many compliments when I make them for my son’s school or take them to work. The recipe is well written and easy to follow. I use the Fleischmann’s Instant Dry Yeast and it works perfectly in this recipe.
wilhelmina says
These rolls are incredible! I am so amazed that I can get such fluffy and delicious homemade cinnamon rolls in such a short amount of time!
Laura Reese says
These are the best cinnamon rolls I have ever had! Love the recipe.
Matt Taylor says
Cinnamon rolls are one of my favorite foods!! Great recipe!
Marie says
Absolutely love this and enjoyed making it
Derrick says
So good make them all the time!
Paulette Whitmore says
I’ve made these several times, it is now a favorite! I now flour the countertop instead of using oil. No difference in taste. I add chopped pecans too.
lucy ann edwards says
Love this recipe. I cut it in thirds to serve a family of 6
Rachael says
That is awesome! I am so glad your family liked it.
Deborah Leighton says
I recently found this recipe and have had nothing but great feedback on them. One of my favorite comments from a few friends have been..these are way better than Cinnabon cinnamon rolls.
I am wondering if you can freeze these before baking them?
Rachael says
I haven’t tried it, but I believe you can. If you try it please let me know.
Victoria says
Would it hurt to use a mixture of milk and water 💦
Mandy says
Just wanted to send you a huge THANK YOU! I found your recipe on Facebook about a year ago and have made these several times since then. They turn out perfectly every time! I’ve sent these home with my sons friends before and gotten phone calls from their parents asking me if I’d make them some more or for the recipe so they can make them! This really is the best cinnamon roll recipe ever! Thanks again! ❤
Rachael says
Thank you so much for taking time to comment and let me know you enjoy this recipe. ❤️
Evie says
Absolutely huge rolls. Good but I would only make half of this recipe next time and I would put my rolls in a baking dish not a pan so the sides were better propped up while baking. Delicious though.
Rachael says
Great changes! Thanks for commenting.
Carolyn Demaree says
love the taste as well as the quickness of the recipe
Karen Latham says
I cut the recipe in half and made cinnamon rolls and they were amazing.. though I ended up with 20 cinnamon rolls lol.
I just now got the recipe in 1/3 and instead of putting sugar and cinnamon I’m putting pepper Jack and I’ll tell you how it turns out lol. I like house off the dough was and how fast it was so I decided to try using it for different things.
Karen says
How soft… Not house off.
Rachael says
Thank you Karen, I use this dough for all kinds of things, so I am sure it will turn out great for you. Thanks for the feedback, it does make a lot.
Blandine Tremel says
Thankyou so much for sharing this recipe Rachael. These cinnamon buns are more than amazing!!! I love that I can mix the dough in my Kitchen-Aid with no mess. So easy and quick to whip up when you need a treat at the last minute. They do truly taste like the Cinnabon’s. We can’t wait to share them with our family and friends!
Kari Owens says
These turned out great! I did decide on the second half to use softened butter instead of melted butter and they turned out better. Not taste wise, but they looked prettier and held their shape better. this was my first time ever making cinnamon rolls and they are a hit.
Rachael says
Oh good to know! Thanks for the tip. I will have to try that next time.
Leslie Pond says
Made these for the first time a few months ago and now they are requested for every birthday breakfast!!! Tomorrow is my sons birthday and I was prepared to make his usual request and then he asked for these instead. Never using another cinnamon roll recipe again!!!! So quick and easy and so so yummy!!!
Rachael says
Leslie! Thank you for sharing that. I love hearing that they have turned into a family favorite at your house. They certainly are at ours.
Michelle jenkinson says
I made these last week . I’ve never made cinnamon rolls before. These were Amazing ? best thing I’ve ever eaten. My family loved them will definitely be making these again
Thanks for the recipe.
Rachael says
So glad you guys liked them. We love these 1 hr cinnamon rolls, probably too much. We make them weekly, and I wish I was exaggerating.
Mary says
Unfortunately mine did not turn out. i was questioning 6tbsp yeast as they ended up tasting very yeasty and dense. i have made many successful cinnamon roll recipes before but this one did not work for me. Not sure where i went wrong.
Rachael says
Mary, this makes me so sad, especially since as you can see I have lots of positive comments. We make these literally every single week, so I know they turn out. I would be happy to help you trouble shoot, but understand if you just want to move on.
Anu says
Thank you so much for sharing this recipe. These are DELICIOUS! My first time making cinnamon rolls so I followed the recipe to the tee and they came out perfectly. I got almost 50 with the full recipe. Oh and the cream cheese frosting is heavenly?
Rachael says
Thank you And, so glad you loved it. We make these cinnamon rolls way too much because they are just that good.
Bernnie Linster says
These are the best rolls. First time I made them my 19 yr.old grandson walkrd in and said it sure smells good in here then preceded to eat 6 rolls. Wow !”Can I take some home with me? These are soooo good. Easy to make did cut back on the oil on counter. With my next batch. I let people know about these. Had some come for coffee and try them. Big hit. Made 5 doz. For our small school reunion bruch again they were a big hit. Fist thing to go and I had lots of compliments. So now it is my turn to say THANK YOU SO MUCH FOR SHARING THIS RECIPE.
Rachael says
Thank you for telling me this story! I loved it. Hahaha I am so glad these easy cinnamon rolls were a hit with the grandson and the class reunion. And that you for taking the time to comment.
Linda McLaughlin says
Hands down THE BEST cinnamon rolls ever and the easiest too!! I have been searching for the perfect cinnamon roll for years and this is it!!! So tender and moist! I cut the recipe in half to try it tonight and it made 21 huge rolls!! The only thing I added was more brown sugar and cinnamon, because I like a lot of it. I always add maple flavoring in addition to vanilla when making homemade frosting as well, but everything else was your recipe. **I baked on 380 degrees for 12 minutes.
Rachael says
Thank you Linda! I am so glad they turned out great for you and that you were able to make them your own. Thanks for commenting.
Lisa says
Love these! I made a batch of these about month ago and there were so many, I shared with a neighbor who has 6 kids. They polished them off in seconds. Lol
Today, one of the kids said they like the cinnamon rolls, hint hint, so tomorrow I’m making a batch for them.
They turned out perfect the first time that I couldn’t believe I made them!!
Rachael says
Thank you for letting me know! I am so glad you guys liked them. Hopefully they turn out just as well the second time.
Aidan says
Hi! I just made these and they are WONDERFUL! I was wondering, though, how to best store them? They probably won’t last more than two days in my house, but I’m wondering if they should be stored on the counter in a container, or if they should be stored in the fridge? They’re all frosted, so I assume fridge since it’s a cream cheese frosting, but wanted to ask!
Rachael says
If you already frosted them I would store them in an airtight container in the fridge. Thanks!
Jeannie Thouvenin Turner says
Just finished making 1/2 batch I had just a little bit left and made 5 small dinner rolls. Everything was so good. My family was so happy to see that I had made them. I told them it wasn’t my normal receipt they weren’t to sure so I said just wait till we try them. Right on the spot these are amazing. Had to think a little on the math part lol but turned out great.
Rachael says
Thank you, so glad to hear your family enjoyed them!
Missy says
I’ve had a fear of baking with yeast, until now! I made a half batch and they were amazing! My son who is a Cinnabon freak said these were the best he’s ever had! Thank you for sharing! ❤️❤️
Rachael says
Thank you Missy! I am so glad your son loved them. This made my day.
Kristi says
These tasted great even several days after I made them to take camping. The only issue I had (I’m sure it was me) was my filling ran out during baking? What did I do wrong?? I can’t wait to make them again!
Rachael says
Well shoot, I am not sure why your filling ran out. I haven’t really had that problem. But maybe try using less butter, or roll tighter. I can see if I can figure it out, but that is my best guess. I am glad you were happy with them!
Cindy Berube says
I too am a bit confused by the yield of 48 servings with 24 rolls…
Rachael says
Sorry Cindy, my recipe card plugin is often glitchy. I will have to update it. Thanks!
rebecca vigil says
I had to leave you a comment because I just made these and they were fantastic!! I got 2 thumbs up all around and I shared with three different neighbor families.
I’m in Utah, as well. So I appreciate having a recipe that works well in our altitude. I halved the recipe and used Rapid Rise yeast, just because that’s what I had on hand. But that’s the only adjustment I made. And it turned out beautifully! And I have a confession. I’m terrified of yeast. Like, absolutely petrified. I’ve been trying to get over it but have only ventured into the bread machine recipes so far. So for these to work was a huge feat. Thank you!! Next time, I think I’ll add more cinnamon, just because we are a bit obsessed with it at our house. But that’s just personal preference. Well done! It’s a winner.
Rachael says
Thank you Rebecca! I am so glad it worked for you. And I am so proud of you for venturing into yeast. It is definitely intimidating.
Kathy Felkel says
These were wonderful! The best I have ever made and I have made plenty! My go to recipe! I did change from all purpose flour to bread flour. It gives a much more tender dough.
Rachael says
Oh thank you for the feedback on the flour. I will have to try that. We make them a lot and love them. Even my husband who can barely make anything makes them, so that is really nice for me. Thanks for the kind comment. Enjoy!
Loraine says
Did you use the same amount of bread flour as the recipe calls for with the all purpose flour?
Shanee' Askren says
These were delicious and fairly easy to make. However, they are so light and airy and oily that they kind of just slump over before you bake them, and they are huge! It is a little hard to keep them together. Is that what you have noticed? Texture was great, flavor was good but will probably add a bit more filling. Overall it is now my go-to recipe, even my gma who I made them with loved them and wanted to keep the recipe and she makes cinnamon rolls a lot.
Rachael says
Shanee, you could add a little more flour, or a little less oil on the cup board, or you could knead them a little longer, as this will toughen the dough up a little. We like them as airy as possible. I am so glad you enjoyed them. Thanks for taking the time to comment.
Shanee' Askren says
I have since made these dozens of times, I use them for family events and last year sold them at the Farmer’s Market! The main change i do different is I use spray Pam oil instead of just pouring oil out on counter, use soft butter not melted and add a bit more filling. We all love them!! Getting ready to make some today and going to see about freezing some before baking, wishing this had been tried by someone cause I’m a recipe follower and not an experimenter!
Lee Ann says
I made these rolls yesterday and cut the recipe in half. The dough didn’t seem sticky or goey until I started back to spread it out on the oiled counter. It got worse with the melted butter. I’m thinking maybe I should add more flour and use softened butter mixed with the cinnamon sugar. And if so, will I be able to spread it on the dough? The melted butter just ran all over the counter along with the cinnamon sugar resulting in very plain rolls. Plus I couldn’t get a tight roll due to the sticky mess.
Bonnie Waters says
I added the sugar/cinnamon to the melted butter and spread on dough that way, rather than just try to work with melted butter . . . I was afraid of the butter running off!
Marci Bartu says
Oh…and I cut the recipe in half and used one jumbo egg and everything worked out great!
Rachael says
Thank you for sharing your success in halving the recipe! We love this one too.
Marci Bartu says
Absolutely wonderful!!!! Easy to make and the directions are fabulous!! So glad for the tutorial. My cinnamon rolls in the past have never turned out so great! Thanks for the recipe.
Rachael says
Marci, thanks for taking the time to comment, I love that you enjoyed the cinnamon rolls. They are a family favorite around here.
Sue Holgersson says
Oh my goodness!! This is the BEST ever!! If you were here right now I’d hug your neck!!
Meagan says
By far the best Cinnamon Roll recipe I’ve tried! Thanks!
Rachael says
Thank you Meagan for the comment. I am so glad you liked it.
Melissa Martin says
This is an amazing recipe, and I have made it several times. I have changed the filling slightly, adding a little more cinnamon sugar mixture (at the request of my husband) and combining the mixture with the butter to make a paste that I spread on the dough. But I love that I can make beautiful, delicious cinnamon rolls in such a short amount of time! Thank you!
Rachael says
Melissa, I am so glad you like it! And your filling sounds amazing. My family loves these rolls too and we make them way too much. Hahah more than I like to admit.
Shirley says
I let these rise for about 30 minutes— very good rolls! My batch made 32 smaller rolls. I used orange peel and 1/3 c sugar with a stick of melted butter in each roll to make orange rolls— a family favorite! Start to finish was under 2 hours— love that!
Rachael says
Yes, I often use these for orange rolls too! Happy to hear they worked out for you.
Whitney says
I have a question about the servings on the nutritional guide. The recipe says it should make 24 rolls. But the nutritional guide says it makes 48 servings. I’m trying to figure the nutritional value per roll. Should I double the values?
Rachael says
That means I made a mistake when I entered in the nutritional information. So I will fix that. But yes, just double the values.
Denise says
Does recipe make 24 since each half of doughbis cut into twelve pieces or should each dough half be cut into 24 pieces to equal 48 rolls?
Rachael says
24 rolls, sorry my recipe card plug in kept glitching and making it 48 since it is 2 pans.
Deanna M Michaud says
what type of flour…. bread , all purpose, self rising?
Rachael says
All-purpose
Sandy D says
They sound amazing. Can I make a half batch?
Rachael says
Absolutely.
Felicia says
Can these be frozen raw? And if so, should I let them rise first? Or freeze them, then let them rise while thawing?
Rachael says
I have not tried that, but I would freeze before the rise, and let them defrost and rise before baking.
Crystal says
Do leftovers need to be refrigerated? Thanks!
Rachael says
Because of the cream cheese in the frosting I usually refrigerate, but it is not completely necessary.
Beverly Frederick says
You said you let them rise so they are fluffier. Is that rise after they are made into rolls, and for how long? Can I flour the board instead of using oil? Can’t wait to try these!
Alyson says
Hi, can I freeze the rolls?
Carol says
Can this recipe be cut in half?
Lala says
Please provide me with smaller recipe
Josie says
Hi, I made this recipe as listed. It even matches one my grandma uses. The dough is light and fluffy, the icing is great but my rolls are super bland. I did use the whole 10 1/2 cups flour so I don’t know if that altered the taste, but even with icing they are so bland. And yes I am sure I added the sugar to the yeast. Anyone have any ideas how to fix this. I loved the texture of the dough, it was easy to work with.
Rachael says
Hmmm, I do not feel that way. You could increase the amount of salt. Or replace part of the oil with butter.
Christina says
If using the packets of yeast. How many would you use ?
Rachael says
9! I know it is a lot, you can scale it back if you want to let it rise longer, it won’t be as quick.
CHERYL P CABRAL says
Can you use bread flour? Also instead of halving the recipe, have you ever frozen the dough for a later use?
Rachael says
Yes you can. And I haven’t ever frozen the dough, but I think after the you fill and roll them, you can freeze, then defrost in fridge and bake.
Holly says
Can you use this dough for regular rolls…without the filling and topping of course?
Rachael says
Yes you sure can!
Beth says
Has anyone tried putting these in the fridge overnight, then baking? Would it work?
Becca says
I am going to try these for Christmas morning! Have you tried making them and waiting to bake the next day? I’d like to gift some but leave it up to them to bake so they are nice and warm.
Sara says
Has anyone tried this with Gluten Free Flour (I exclusively use Cup4Cup flour). I may give it a shot, and if I do, I’ll report back!
Deborah Leighton says
Has anyone made these and froze them before baking them?
Daniela says
I’ve made them and froze them baked. All you have to do is let them unfroZe counter top and they’re as good as freshly baked
Rachael says
Thank you so much for letting me know.
Linsi says
Hello, I have the same question as Jen. Do you use one egg or two when splitting it in half?
Rachael says
I put three eggs in a bowl and scramble them and then use half. LOL but you can use 1 large egg, or two smaller eggs.
Elizabeth says
When you go to flatten it out how big should it be? We have old tile counter tops so I need to buy a big cutting board.
Bakergirl says
Can’t wait to try this recipe – once the rolls are assembled have you tried freezing before final rise and baking?
Rachael says
I haven’t tried it, but I would guess it is possible, If you are going to try it, maybe do a small batch first to test.
Daniela says
Hi I’ve made them and they freeze very well. (Without the icing of course)
Rachael says
THank you!
Abby says
Could this recipe be cut in half?
Rachael says
Yes, we halve it all the time!
Jen says
Do you use 1 egg or 2 when you cut it in half? Thanks.
Lala says
I would like half size of this recipe
Rachael says
You can literally just halve every ingredient and it still turns out great. For the eggs, you can use 1 large, 2 smaller, or crack three, mix together, and use half.
Regan says
Hi! Was curious if you’ve ever tried freezing these rolls after baking them? I love being able to mix up large batches of things and stick them in the freezer to have to pull out when needed.
Rachael says
I have several times, and it works great. Just pop them in the microwave for a 45 seconds or so and you are good to go.
Lara says
Mine didn’t rise at all. I got the regular traditional yeast so that must mean I need the quick rise then??
Rachael says
I use active dry yeast. You may have killed your yeast with too hot of liquid. Or the yeast may have been bad already. Hard to tell, but it should have risen regardless.
Pearl says
Hi Rachael
I am from Australia. Could you convert the measurement into grams please? I would greatly appreciate it. Thank you.
Dawn says
can these be mixed up in a bread machine and then rolled out
Rachael says
I don’t know why not, but I haven’t ever tried it.
Kathy says
I haven’t made these, but I plan to. I haven’t read through all the comments, but I do have a suggestion for ya. When cutting your rolls from the “log”, use sewing thread. Place the thread under the dough, at the desired with (cut) and just pick up the thread and crisscross the thread over top of the log. This helps you from smashing the rolls.
Rachael says
Thank you for the suggestion. I have heard floss works well too. I just never have it with me in the kitchen, and so I grab what is closest. Lol. I should just put some in my drawer. Thanks!
Rebecca says
I just made your cinnamon rolls!! They are huge and 3 out of four of my family members liked them. Just a few questions….what size mixer do you have? When I started mixing the flour in the dough climbed up right away making it almost impossible to continue mixing, even when putting the dough back down into the bowl. Also, the finished product came out good except they tasted very yeasty. How do I avoid that with the next batch? Less yeast? Longer mixing time? Half the recipe? Thank you for any help!
Rachael says
I have the standard kitchen aid (not sure on size), and it definitely climbs, but I just push it down. I haven’t had a problem. I would say you should cut the recipe in half if you are finding it is climbing too much. Sometimes a little more flour does the trick too. The yeast taste is surprising to me, as I have never experienced this. You could cut back on the yeast and give it a little longer rise time. Thanks, and I am sorry they didn’t work out as well for you as they do for me.
Linda says
What a sticky blob of dough! I measured everything carefully before I added to the mixing bowl. I’m going to bake the blobs to see what happens. Such a shame…
Rachael says
You need to keep mixing. It is very sticky at first, but if you keep mixing it will become less sticky. Mix until you can touch the dough and it sticks only slightly to your finger. I will add some notes to the recipe.
Brit says
Can these be made with a hand held mixer with regular attachments or do I need something special? I only have a hand held mixer with the normal attachmeny,but would love to make this recipe . Any suggestions on how to make it work with what I have would be greatly appreciated
Rachael says
You can knead by hand. You definitely would not be able to knead it with a regular hand mixer. So I would suggest mixing everything together, then put some flour on your counter, and using your hands to knead the dough to a nice smooth consistency. It will be really sticky at first, so knead until you can touch it and it only sticks slightly to your fingers.
Marilyn says
What attachment do you use for your Kitchen Aide?
Rachael says
I use the kneading hook when making these 1 hr cinnamon rolls. Thanks!
Carol says
Has anyone made the dough in a bread maker? How did you do it?
Rachael says
I haven’t tried it, but I just got a new bread maker, so I may have to.
Gina says
Hello Rachael, I was wondering what is the amount of cinnamon that you use? I am not sure what a t is.
Rachael says
Cinnamon is one tablespoon! Thanks for asking.
Bonnie Waters says
I made these this afternoon and just a couple ?/comments . . . what speed do you use wtih Kitchen-aid? I used lowest to 2nd level speed and was constantly stopping to push the dough off beater. I did a half batch and used your idea of mix 3 eggs in my measure cup & used 1/2 (which was about 3 oz). Dough was rather gummy, but using the oil on my hands and on counter worked great to work with and stretch. Recipe says makes 48 servings (but recipe says to cut 24). I did half batch and made 24 rolls, which filled my Large Bar Pan. I did make the full frosting recipe, but didn’t think it was all that much for my half batch of recipe. (Put chop nuts on half and look forward to making more with additional ingred – choc chips, etc.) mmmmm,mmmm good! B >:0) *took pics to share on my fb page.
Rachael says
Thank you for the feedback, I will definitely take a look at and update the recipe to reflect the speed and the amounts. I use a low setting, and I do have to push it down once or twice while it kneads.
Robin says
Can you bake them in a 13 by 9 baking dish
Rachael says
You can! They are rather large though, so you may need to put fewer in it than you would on a cookie sheet.
Dorette Amir says
Rachael, My son is Celiac, can I make these with all purpose gluten free flour. Do you think they will turn out?
Rachael says
I have never tried, but I have baked with the Bob’s Red Mill 1-to-1 gluten free flour plenty and it has worked great,. So I am guessing yes!
Joann says
These cinnamon rolls sound womderful. But can you use margarine instead of butter? We have dairy allergies in my family.
Rachael says
I have never tried, but I would imagine it would still work.
Sue says
Just double checking before I try making these…6 TABLESPOONS yeast?! Much higher amount than I expected!
Rachael says
I know! It scared me the first time too, but yes, it is accurate!
Mary says
I made this recipe per instruction and 6 Tablespoons of yeast was way too much.
Rachael says
Mary, we make this recipe EVERY SINGLE WEEK, and I tested it over and over, and found that to be just the right amount to get it to rise quickly, and not be too yeast-y, but of course feel free to adjust to your preference. Isn’t that the best part about cooking? Being able to make something your own.
Jodie says
Will it take longer for your dough to rise if your kitchen isn’t vary warm?
Jodie says
Ok sorry, I just read the directions and the answer to my question is yes.
Deb says
What kind of oil do you use for your cinnamon rolls? Olive oil? Coconut oil? I don’t have canola oil or vegetable oil in the house. Thanks! Want to try these soon!
Cat says
Can I make these the night before and leave in fridge overnight to cook?
Rachael says
Cat, if you mix your dough the day before, and let it slow rise in the fridge it should be fine. I haven’t tried it since it is such a quick recipe anyway, but in theory it should work. Just mix the dough, then cover and refrigerate, then the next day, roll out, fill, roll, and cut, and let them rise a second time before baking.
Liza Murphy says
This sounds so amazing.. we love cinnamon rolls here at home. One question though. The recipe states oil for the cupboard (1/4 cup should be enough) I’m not sure what this means. I’m pretty sure it’s a type-O. I would love to make this recipe soon. Thanks in advance
Rachael says
It should say counter! I will fix it. Basically you put oil down and roll your dough out on it.
Michele says
I look forward to trying these. And I really liked the suggestion of a heating pad under the bowl to help the dough rise. I noticed you haven’t fixed the wording cupboard – counter, as I wondered what you meant but figured it out.
Norma says
I need to know: Is 6 Tbs tablespoons or teaspoons/ I have used tbls for tanblespoons and tsp for teaspoons so….
Brooke says
6 tablespoons, which is equivalent to 18 teaspoons – which is equivalent to 8 packages of active dry yeast (each package is 2-1/4 tsp)
Rachael says
Thanks for providing that answer!
Rachael says
TBS = Tablespoons tsp = teaspoons
Thanks for asking.
Karen says
Could you puts nuts (pecans) on them or them? I can’t wait to try them!
Christina says
Help!!! I’m making my rolls now and my dough is sooooo sticky ! I let it rise …. I don’t know if it’s suppose to be this sticky or not ??? Help please
Rachael says
They should not be too sticky. The dough should stick to your finger, but release as you pull away. You may need to add more flour, or more kneading time. If you did not knead long enough they won’t be the right consistency.
Inci @ Bella's Apron says
Yummy Love how the pics turned out I love Cinnamon Rolls and will be giving these a shot
Bethany says
These cinnamon rolls look so delicious!!
Karly says
Thses are amazing. Also pretty dangerous, now knowing that I can have gourmet cinnamon rolls within the hour whenever I want. NEED to try these soon!
Rachael says
Hahaha yes so dangerous!
You will love them though.
Sarah says
I made these and my dough was a huge blob and I had to throw it away. I followed the steps exactly but after the dough had risen and i rolled it up with the butter and sugar mixture it wouldn’t stay together and hold for me to cut it. Any suggestions? I’ve made plenty of cinnamon rolls before so i wasn’t expecting these to not turn out.
Rachael says
Sarah, I am not really sure I understand what went wrong? I have made these hundreds of time, as written, and created a video to help show the experience as well. Might I suggest leaving one edge free of any topping, and wetting it slightly with water then press and seal the dough, so that it sticks together, then you can cut and place them on the tray more easily.
Brittany says
Can you half this recipe?
Kathy says
Can you use self rising flour
Tanya Edgil says
I’ve never made cinnamon rolls before. Do I use rapidrise yeast or or active dry yeast?
Rachael says
Active dry yeast
Kimberly says
In canada there is traditional yeast and quick rise yeast.. I am assuming to use quick rise? Thank you.
Kimberly
Rachael says
I do. Thanks!
roselle says
Can I use self raising flour or plain flour as we dont have all purpose dlour here in the UK
Ida Mettlen says
All purpose flour is plain flour.
Rachael says
all purpose is plain flour! As far as I know they are the same thing.
Mercy says
I dont have a kitchen aid. How long should I knead by hand to still have a nice soft fluffy consistently? Thx in advance.
Rachael says
I do not know as I have not kneaded it by hand before, but I would say knead for a good 10 minutes. Thanks
Ceo38 says
Hi do you mind enlightening me this recipe’s measurements in gram and ml? Thanks a lot
Amber says
if you freeze half, how do you bake the frozen ones?
Toka says
Hi , how could i cut it to half cause we are just two persons in here , could i mix the dough by hand for 10 min or it must be a stand mixer ?!
Thanks alot in advance
Kate in Iowa says
For Brooke: Try putting a heating pad under the bowl to help your dough rise faster. Start off with a low-medium temperature and increase it if needed. I also put a plastic bowl cover loosely over the dough. I bake whole wheat bread every week (using my home-ground flour), and in the winter here in Iowa, I use the heating pad method to help my bread rise.
Pat says
Wow what an awesome idea. Thanks for sharing your knowledge.
Pat Turner says
These rolls sound awesome. I was wondering where you live since elevation affects baking. I have been making homemade yeast rolls in Georgia for years. My daughter-in-law, who lives near Denver, tried making my recipe there and she said they had to be thrown away. I made yeast rolls there but went on internet and read about baking in higher elevations and tweaked my recipe. The rolls turned out fine. The rising time was much less. Also had to use less yeast and sugar.
Rachael says
I am in Utah. Hopefully you can tweak it so it works out well!
Karrie Martin says
Just wondering if they have to be rolled out onto an oiled counter top?? It’s so much oil, I’m afraid it will change the taste/consistency of the roll. Can it be done on a floured surface?
Rachael says
The flour will make it slightly chewier, feel free to only lightly oil (in the video I accidentally dumped too much, but had already filmed and didn’t want to have to start over), so you can spray your counter with non-stick spray, or just add a little oil.
Debbie says
I’m wondering if melted butter could substituted for the oil in the recipe and on the counter
Rachael says
On the counter yes, but I am not sure about in the recipe, I have not tried it.
Rebecca Jacobs says
I was worried too, especially because the first one I rolled up felt REALLY REALLY oily. After cooking, though, they are totally fine and not oily at all.
Rachael says
I am glad you found that they turned out. We make them regularly, and there are definitely times I skimp on the oil, so if you are worried you could definitely use less or non-stick cooking spray even.
Olivia says
Can this recipe be cut in half and still get good results? It’s just my husband and I here and 24 rolls might be a bit excessive! 😀 I’m going to the store today to get the supplies for these!
Rachael says
Yes! I make a half batch frequently. Or you can freeze half for later.
Diane says
The recipe calls for 3 eggs, how do you cut the eggs in half?
Keshia says
I was wondering the exact same thing!!
Wanda says
for doing a half batch of anything and having an odd number for eggs, just beat them in a measuring cup then use half of what is beaten up. This is what I do when I make half batches. Hope it helps 🙂
Rachael says
You can use 2 medium eggs instead of large, or you can beat the eggs with a small fork, and use half of the mixture.
Hannah says
What step do freeze them at?
Rachael says
I haven’t frozen them, but if I was going to I would freeze them at the step of being rolled out and in rolls, but just before baking. That way you could let them defrost and rise on the tray before you bake. Or you could freeze them already baked, and just warm them slightly before serving.
Whitney Stedman says
I made these for my family to have for breakfast and they LOVE them! I made the recipe the entire way through (including frosting them) and them put all of them in the freezer. My son will pull one out of the freezer each morning and throw it in the microwave. It’s work really well as a yummy and quick breakfast!
kelly says
Awesome. I just made these and was hoping they froze well…frosting and all.
Rachael says
They do! We reheat all the time because it makes a bunch!
Patti says
Is a mixer necessary or could they be mixed by hand? There is not a stand mixer available where I am staying, just have a hand mixer (not sure if that would be strong enough to mix the dough).
Rebecca Jacobs says
I just made these today, and I doubt a hand mixer would work. My Kitchenaide was straining a little, it’s a big batch of heavy dough.
Rachael says
Yes, very heavy dough. It does work if you cut the batch in half, but we always eat them all!
Pat says
What size should dough be pushed out to?
Cathy says
Is it really 6 tablespoons of yeast? Also is it dried yeast?
Rachael says
Yes…active dry yeast, I usually use the Red Star brand
Linda says
I do not have a silicone mat, what else could be used?
Rachael says
Parchment paper, or just lightly spray your pan with non-stick spray.
Jennifer sherrill says
Have you tried making these with bread flour or is it best to just stick with all purpose flour?
Rachael says
All purpose flour works great, so I have never tried it any other way. But I am sure you could.
Jedz says
Hello ,
Do you have a small recepi of this? 10 cups of flour is toooo muchhhhh.thank u in advance
Marla says
I wondered if you could half the recipe.
Rachael says
You definitely can.
Patty says
You could always wrap one of the the rolls and freeze it for another time. Then just thaw, cut and bake and be one of those women who can walk out with made from scratch rolls with no mess
Brooke Edwards says
I am a ‘relatively’ novice baker. My experience consists of a few birthday cakes (which actually always turned out beautifully), made by following Pinterest recipes. That being said, these turned out BEAUTIFULLY. However, I do have a couple of suggestions for the layout of the recipe. Nothing bad, just came from a couple of places of confusion that I (as a novice) had. 1: the recipe doesn’t actually say where to add the activated yeast mix to the flour. I literally put the egg & vanilla, then started adding cups of flour before realizing something wasn’t right. (It’s perfectly ok to laugh at me, I’m laughing in hindsight). I added it when I realized what I had in my mixer was WAY too dry. 2: when melting the butter & mixing up the cinnamon/sugar(s), I didn’t realize the directions were per EACH roll. I thought that half the butter went on each roll, & the mixture. I was done before I realized this. No worries, I don’t like incredibly sweet stuff, so it didn’t hurt a thing.
That aside (which were simply from me not knowing any better), this is an amazing recipe. I wish I could share a picture of how mine turned out. Your cream cheese icing is positively to die for! Thank you so much for sharing this recipe.
Oh, & mine took about 2.5 hours from start to finish. That is most likely because I live in a VERY old house that does not have central heating & air, so it was kinda hard to keep the kitchen warm enough to let the yeast do its thing.
Rachael says
THank you for the suggestions, I will certainly review the recipe and update it. Yes, it is hard if the house is cold to get things to rise properly. But I am glad they turned out for you. Thanks for letting me know.
Beverly A Ellis says
Brooke – I’ve been baking for nearly 30 years and i still misread recipes, forget/skip steps, and in general bungle a recipe at least once (usually the first or second time). I’ve also learned that other people’s prep time needs to be doubled for me lol
Phyllis says
Hi, I am wondering when you mention 4-6 cups of powdered sugar, which is it please?
Rachael says
Sorry that was unclear. it is part of the frosting, so in the step where it says to mix the cream cheese frosting together in a bowl, that is where you do that, I will adjust the recipe language to make that more clear. Thank you!
Cecelia says
You say to melt butter, but there is no butter listed in the ingredoents.
Rachael says
Woops! What an oversight. Okay, all fixed now. Thank yo so much.
Judith Rice says
I read 1 cup.
Judith Rice says
I have a favorite…but Planning to try this recipe.Thank you for sharing.
Kelly says
Can the dough be made the night before?
Rachael says
I haven’t tried it, but if you do this, be sure to go all the way to the rolled out roll stage, and then put them in the fridge, they can slowly rise in the fridge, and should be okay.
Cindy says
I made butter horns for work once, and par- baked them the night before. That should work for this recipe too!
The next morning all you need to do is brown them, ice them and you’re good to go!!
April says
My husband LOVES cinnamon rolls! I must make these!
Rachael says
YOu will LOVE them. They are sooo good.
Linda says
If I had 10 cups of flour I’d make these right now to take to work. Next week I will be prepared! These sound awesome. Thanks for sharing.
Wishes for tasty dishes,
Linda
Oliver says
Be ready to share!!! I didn’t realize it made that many! Duh! 10 cups of flour! Lol!!!