Homemade Cinnamon Rolls {Cinnabon Copycat}

The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, THIS is the recipe with the secret ingredient that makes all the difference. Everyone raves about these better-than-Cinnabon homemade rolls.

Table of Contents
  1. Why you’ll love this recipe:
  2. The Secret Ingredient
  3. Ingredients for Cinnamon Rolls
  4. How to Make Cinnamon Rolls
  5. How to Roll Cinnamon Rolls
  6. Cinnamon Roll Frosting
  7. Watch me make this cinnamon roll recipe:
  8. Homemade Cinnamon Rolls {Cinnabon Copycat} Recipe
  9. Overnight Cinnamon Rolls
  10. Can you freeze cinnamon roll dough before baking?
  11. What You Need to Make Cinnamon Rolls

Cinnamon rolls are one of the BEST breakfasts. You can make quick and easy cinnamon rolls or you can make pancakes or bread pudding, but this right here is the best Homemade Cinnamon Roll recipe.

It’s been over 5 years since we first unveiled our favorite cinnamon roll recipe. And since that first day the recipe made its appearance on Tastes of Lizzy T, you all have loved it. 

We thank you so much for your support and excitement for this recipe. We love hearing from you about the many ways these secret ingredient cinnamon rolls find their way to your table, bringing your family together just as it has ours for over 23 years. 

If this sweet roll recipe is new to you, you’re in for a treat! We’ve got the ultimate cinnamon roll guide to give you every bit of information you need for making the gooiest, best cinnamon rolls ever.

Why you’ll love this recipe:

  • From-scratch, gooey breakfast sweet rolls that everyone craves.
  • Rich, buttery homemade yeast dough.
  • Heavy cream is our trade secret for achieving the softest, richest, gooey rolls.
  • Melt in your mouth cream cheese frosting in maple or vanilla flavor covering the tops.

The Secret Ingredient

Before I had this recipe, I was addicted to Cinnabon cinnamon rolls. They were large, soft, and gooey. I’m all about the gooey. Why is Cinnabon so gooey? What is the Cinnabon secret ingredient? I searched and searched (mostly recipe books because recipe websites were not a huge thing back then) and finally found a key idea.

Secret INGREDIENT

Pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey. Cinnabon copycat recipe? That’s not totally what I was going for, but I think we pretty much got it.

Here’s how you do it. After the cinnamon rolls are rolled into their pretty swirls and you’ve allowed them to rise in the pan…right before they are ready to bake, warm heavy cream in a small bowl.

Why warm the cream? Because your rolls have risen in warmth and you don’t want to add refrigerator-cold cream to your unbaked rolls. Adding warm (not hot!) heavy cream will keep the rolls rising as they should during baking. Pour the heavy cream overtop all of the rolls and watch that rich cream soak in and around the rolled dough.

  • Can you make these rolls without heavy cream? Yes.
  • Will they be good? Yes.
  • Will they be as gooey? No.

I find that the heavy cream helps the filling of the cinnamon rolls to be smoother and not as grainy. So just try it, K?

Pro Tip

If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.

Ingredients for Cinnamon Rolls

  • Milk. 2% milk is what I traditionally use for the dough. Whole milk or non-dairy almond or coconut milk works too.
  • Yeast. I like to use Red Star Platinum yeast which is an instant yeast. This means you don’t have to let the yeast “proof” and the rolls rise faster. You can also use active dry yeast. Always read the instructions on the back of the packet to see how you should add the yeast to the recipe.  
  • Eggs. Large eggs are standard for this recipe. I have not tried any replacement for eggs in this recipe.
  • Butter. The original recipe called for ⅓ cup butter, but since I’ve made it over the years, one tweak I made was to increase the butter to ½ cup. You can see this in the notes I made in the recipe card. I highly recommend it!
  • Sugars. Granulated sugar goes in the dough. Brown sugar is in the filling. You can use dark brown sugar in the filling if you’d like.
  • Salt. Although we use salted butter, we still add 1 teaspoon of salt to the dough. 
  • Flour. You can use all-purpose flour and bread flour. Either work. Bread flour will help the rolls have a fluffier, chewy but sturdier texture. With all-purpose flour, the rolls may be softer.
  • Cinnamon. Use Saigon cinnamon in this filling. One of Cinnabon’s secrets is the cinnamon they use. It’s called Makara. They trademarked this cinnamon so from what I understand it is hard to buy.
  • Heavy cream. Use a high fat milk for the heavy cream soak. Evaporated milk, whole milk or half and half works too.
  • Cream cheese. Full fat cream cheese is for the frosting.
  • Powdered sugar.
  • Maple or vanilla extract. I love, love maple flavor for my cinnamon rolls, but vanilla works just as well.

How to Make Cinnamon Rolls

Tips for making the dough:

When I originally set out to make the best cinnamon roll recipe, I started with our dinner roll bread dough. Over that year as I tweaked the recipe, I made the dough just a tad bit sweeter. Worried about the dough not rising? Here are a few tips:

  • Be sure that your milk is warm to activate the yeast, but not too hot so that it kills the yeast (about 105-110 degrees Fahrenheit is good). You’ll also want to warm the butter so it is soft and mixes in easily. But again, the butter should not be over 110º Fahrenheit. I use salted butter, but unsalted butter works well too.
  • Bring the eggs to room temperature also by placing them in a glass of warm water before adding them to the mix. If the ingredients are not cold, they’ll help the yeast to do what it needs to do quickly and give a beautiful rise to your cinnamon rolls.
  • In the video I use a stand mixer to mix the dough. If you have bread machine you can use the dough cycle to make this extremely easy. Or, go the old-fashioned route and get those hands working by kneading the bread without a mixer. Any way works. If you decide to knead by hand, be careful not to add too much flour. The dough is supposed to be tacky, which is what keeps these rolls soft.
  • Don’t add too much flour. Start with 4 cups (spoon the flour into the measuring cups and level it with a knife). The dough should be slightly tacky to the touch. A dry dough will lead to dry cinnamon rolls. If you feel like you need a little more flour, add up to ½ cup more, but add it just a tablespoon or two at a time. The dough will be tacky and soft. It shouldn’t completely stick all over your hands, but if you touch it should feel tacky and not dry and floury. Don’t be tempted to keep adding flour!
dough in a bowl with a dough hook
  • This dough rises twice. Once right after kneading and then again after you roll the cinnamon rolls. You can read our tip son all about how to get dough to rise.

Cinnamon Roll Filling

We use three ingredients in our homemade filling: butter, brown sugar and cinnamon. You can soften the butter and mix the sugar and cinnamon with it to spread over the rolled out dough. Or you can simply spread on the butter, then sprinkle the brown sugar and cinnamon over the top. Either way works.

You can add one teaspoon vanilla extract if you’d like. We find it’s not necessary, but feel free to do so. Mix this all together while the dough is rising. This only takes a few minutes!

Love raisins and walnuts? Sprinkle them over this filling, then roll.

spreading cinnamon filling over dough

How to Roll Cinnamon Rolls

After you let the dough rise in a greased covered bowl (you can cover it with a towel or plastic wrap) until it is double in size, you’re ready to roll.. Use a pastry mat sprinkled with flour or other floured surface to keep the dough from sticking.

bread dough sitting on a pastry mat

Remember…the dough will be tacky and this is the point where it is ok to add flour on the pastry mat and on top of the dough itself for easy rolling. You’ll find this dough is very easy to roll out. If it is too much of an arm workout, you’ve most likely added too much flour.

how to roll cinnamon roll dough

After you’ve rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. Use a sharp, serrated knife or a steel dough cutter to cut into as many rolls as you’d like. We like to do 12 rolls for a 9×13 pan (which end up deliciously large) or if we need to feed a bigger crowd, 15 rolls in a 10×15 baking pan.

dental floss cutting cinnamon rolls

Here’s a Pro Tip for cutting the cinnamon rolls: Use dental floss! It makes such a perfect cut without squishing the dough.

*Note: The rolls will be more evenly if they are spread out in a 10×15 baking pan.*

unbaked cinnamon rolls on a table

Cinnamon Roll Frosting

After the homemade cinnamon rolls have baked and look like cinnamon heaven, it’s time to frost them. You can use a simple powdered sugar glaze or a store-bought fluffy white frosting if you’d like. But we prefer our cream cheese icing.

This frosting contains butter, powdered sugar, cream cheese and extract (either vanilla or maple). You could even throw in a touch of cinnamon to make a cinnamon glaze. We’ve done it all!

You can add the icing while the rolls are warm and allow it to soak in, or if you’d like a pretty frosted look, spread the cream cheese icing on when the rolls are at room temperature.

overhead view of a pan of cinnamon rolls

And that my friends, is the BEST cinnamon rolls ever. My girls were hesitant to share our family secret ingredient, but so many of you have asked, they reluctantly agreed because they love you and want to see you happy. 🙂

Watch me make this cinnamon roll recipe:

closeup of a cinnamon roll on a plate with a fork
closeup of a cinnamon roll on a plate with a fork

Homemade Cinnamon Rolls {Cinnabon Copycat}

4.88 from 1657 votes
The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls.
Servings 12
Prep Time 30 minutes
Cook Time 22 minutes
Rise Time 1 hour 10 minutes
Total Time 1 hour 59 minutes

Ingredients
 

For the Dough:

  • 1 cup warm milk (about 115 degrees F)
  • 2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
  • 2 large eggs at room temperature
  • 1/3 cup salted butter** (Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour (divided)

For the Filling:

  • 1/2 cup salted butter (almost melted)
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting:

  • 6 ounces cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon maple extract (or vanilla)

Instructions
 

  • Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  • Add the eggs, butter and sugar. Mix until combined.
  • Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  • Scrape the dough off the beater blade and remove it. Attach the dough hook.
  • Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 
  • Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 
  • Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style. 
  • Cut into 12 slices and place in a greased 9×13 baking pan.****
  • Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  • Preheat the oven to 375 degrees.
  • Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
  • While the rolls are cooling, prepare the cream cheese frosting.
  • In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  • Add in your favorite extract and the powdered sugar. Beat until combined.
  • Spread the frosting over the cooled rolls.
  • Store in an airtight container.

Video

Notes

*Different yeast calls for slightly different proofing methods. We follow Red Star Platinum’s temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.
**A note about the butter, we have used ½ cup of butter instead of ⅓ cup many times. We feel it keeps the rolls softer. Give it a try!
***If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.
****For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan. The larger pan will also allow the rolls to rise more evenly.
Overnight Instructions
We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.
The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.
If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.
*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. Calories are per roll with the recipe making 12 frosted rolls.

Nutrition

Calories: 618kcal | Carbohydrates: 85g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 427mg | Potassium: 145mg | Fiber: 1g | Sugar: 47g | Vitamin A: 965IU | Calcium: 89mg | Iron: 2.6mg
Course Breakfast
Cuisine American
Calories 618
Keyword brunch, christmas morning, weekend

Overnight Cinnamon Rolls

We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.

Can you freeze cinnamon roll dough before baking?

Yes! Make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Place them on a pan (not touching) and put them in the freezer for about 1 hour. Then place the rolls in a zippered bag and freeze.

When you’re ready to bake the rolls, plan ahead and put the rolls in the fridge to thaw overnight. Then pull them out of the refrigerate and allow them to rise the morning you want to bake them. Plan about at least an hour for this so you aren’t waiting too long! Allow them to do their second rise, then bake as normal.

What You Need to Make Cinnamon Rolls

  • Stand Mixer: Ok, you don’t 100% need this, but it does make life easier.
  • Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
  • Saigon Cinnamon: The best flavored cinnamon.
  • Pastry Mat: This makes clean-up a breeze.
  • Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
  • Baking Pan 9×13 or 10×15, depending on what you need.

Remember…we like to celebrate with GIANT CINNAMON ROLLS!

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Comments

    1. If you had read all of the recipe, she clearly states 1/2 cup of heavy cream. Don’t be in too much of a hurry, or you’ll miss out on the most precious things in life.

    2. Awesome reply 🥰😊👍🏼 People are way too rushed these days; it’s very unfortunate… myself included at times. There is so much fun, beauty and love everywhere…we just need to look for it. I appreciate your comment 🥰❤️☺️

    3. 5 stars
      I’m usually not good at cinnamon rolls, but this sounded so good, I had to try it. Wow! Easy and great!

    4. 5 stars
      That’s so good to know! I realize it’s been about one year since you posted your comment, but thank you! I can’t wait to make these!!!

    5. I am a little confused about the heavy cream.Does in go with the cinnamon sugar middle part or just over the top of the rolls before you bake them.

    6. 5 stars
      It goes over the cinnamon rolls, but I accidentally put it in the cinnamon filling which made rolling the dough messy, but they were still delicious!

    7. 5 stars
      After they rise for a bit, warm the heavy cream a bit then pour the cream over the cinnamon rolls before baking.

    8. I am making these for Christmas morning? Once I make the cinnamon rolls should I refrigerate them overnight and then can they go straight in the oven?

    9. I think they rise too much when they do this, but it would work if you like a fluffier roll.

    10. 5 stars
      I had our last one this morning split with my husband made them Friday afternoon frosted and ate them sat morning daughter and grands were down for mothers day didn’t have any heavy cream on hand but had vanilla ice cream let it come to room temperature and used that someone suggested it in the comments the family all agreed they were the best !!!!

    11. 5 stars
      I’ve been experimenting for several years trying to find the perfect cinnamon bun recipe, especially one that is like Cinnabon’s. I think it’s safe to say there isn’t such a thing as a bad cinnamon bun, and I had settled in on a couple of terrific recipes. But try as I did (using milk instead of water, more egg/ less egg, higher baking temp, less, more butter for the filling,) I never got close to getting that great gooey ness that so typifies Cinnabon. That is until I tried this recipe. The “secret” ingredient was just what the baking gods demanded for putting these buns over the top. They are absolutely fabulous. This is the kind of recipe that is kept under lock and key stamped “Eyes Only”, and only whispered about among conspiracy theorists for actually existing!
      Thanks SO much for sharing this!

    12. I’ve made this recipe twice. For some reason my dough is not sticky as it’s described it should be after blending the flour into the wet ingredients. I measure the flour accurately and the cinnamon rolls are delicious but I’m wondering if they would be even better if my dough was lighter and fluffier. What am I doing wrong?

    13. I don’t think you are doing anything wrong! You could try adding a few less tablespoons of flour if you’d like, but if the dough is soft, you should be good. 🙂

    14. Oh my, I have to say they are amazing. I make these at least once a month for my family, and on holiday mornings along side with breakfast. They truly are a heavenly delight. I really enjoy the maple extract over the vanilla

  1. 5 stars
    Thank you so much for sharing such a great recipe! Your advice on how to prepare the dough is helpful. I tried one recipe with fresh blueberries and a little blueberry jam in the filling in one attempt of making rolls. My rolls were dry. Again when I tried another recipe of orange rolls and the dough again was dry. I used the amount of flour that was specified. Then I saw your recipe and video! I need to be careful not to add too much flour. The idea of adding cream just before baking was a surprise!

    I can hardly wait to try these rolls!!!

  2. The recipe I use is very similar except instead of just pouring warm cream over the rolls before baking, I make a cinnamon whipped cream from the heavy cream and put a dollop of the whipped cream on top of each roll just before putting them in the oven.

    1. 5 stars
      I just tried making these tonight and they were perfect and the right amount of gooey softness. I didn’t have heavy cream so I used half and half and it was great. Thank you so much for sharing this recipe Julie Clark!

    2. Unfortunately we can’t attach photos right now but I’d love to be able to at some point. Thanks!

  3. 5 stars
    How could I modify to make these pumpkin cInnamon rolls?
    These sound soooo good and I’m going to make your recipe today!

    1. You could definitely use pumpkin pie spice in the filling….but I’ve not tried adding actual pumpkin. That sounds like something to tackle!

    2. 5 stars
      Actually the heavy cream is listed with the filling ingredients! I thought it was to be mixed with the butter and brown sugar???

    3. You could probably replace the eggs in the recipe for pumpkin like you would if making vegan rolls

    4. LorAnn makes a pumpkin spice emulsion to replace vanilla in dough and icing. Some pumpkin pie spice with cinnamon? Id play around for sure!

  4. 5 stars
    My mother made her cinnamon rolls as per the recipe….but instead of pouring sweet cream over them, she mixed brown sugar with sour cream ….and I believe she poured it over just a few minutes before taking out of the oven. Then when they were turned out, upside down, there was a wonderful caramel coating on them. My kids and all of the cousins still rave about Grandmas cinnamon rolls.
    So much nicer than icing.

    1. Hi, is the cream needed or optional? I don’t have any in the house but am craving cinnamon rolls

    2. 5 stars
      that is a very important part do not and i repeat do not leave it out , if you don’t have any use half and half

    3. I. I would like to know if you have to add any thing for high elevation so far I am having a hard time raising the dough

    1. You would need a powerful hand mixer to beat the dough, but if you have that you could give it a try! This dough is soft so is easy to mix by hand, too. Just be sure you don’t add too much flour if you knead by hand. You want the dough to be slightly sticky.

  5. 5 stars
    This recipe is amazing! My family loved them. I doubled the recipe and used only one batch of icing and had lots of icing left over. Will make this again!

  6. Thank you for sharing your recipe. I am going to make these. I have been looking for a good cinnamon roll recipe and this one sounds amazing.

  7. 5 stars
    Made it today for the first time. Awesome recipe. Turned out very good. Sooo soft sooo delicious. Thank you so much for sharing.

  8. 5 stars
    I have been hunting for this recipe for years! Maybe not the exact one, but a cinnamon roll that called for cream being poured over them just before baking! It was my mother’s recipe and as a teenager, I would bake them for my grandpa. Back then we had the good old fresh cream. Oh they are so good! As it goes, the recipe got lost over the years … I’m 70 now. You have made me so very happy. Thank you!

    1. Checking to see if you tried freezing the rolls and when, before or after baking? Getting things planned ahead for Thanksgiving and wondered about freezing. I did a test run and they were absolutely wonderful. I’m always on the lookout for the “perfect” roll recipe and finally found it!

    1. Have you tried this yet? I would love to make them the night before and bake in the morning but don’t want to mess them up!

    1. Yes! We just warm them up the next morning individually in the microwave for those that want them warm.

    2. 5 stars
      I make them and once rolled and put in pan I put them straight into the fridge before they have a chance to rise. I then taken them out in the morning and let them double in size and bake as instructed come out perfect every time!

  9. We made these today, but there was still a lot of runny cream at the bottom after baking for 20 minutes? Any idea why or how to avoid this?

    1. Were the rolls cooked through? When I bake them, most of the cream soaks in, but they are definitely gooey on the bottom.

    2. Yes, the rolls were cooked through. We will try them again on a lower rack in the oven. Also, maybe use the convection option.

  10. Are you sure it’s 2 tsp. of yeast and not 2 Tbs? Every recipe I’ve ever done has been Tbs. I just want to be sure it isn’t a typo before I do the whole thing.

    1. 5 stars
      I misread the recipe and used 2.5 Tablespoons, and the rolls are…huge, haha! They taste really good though! It’s a bit more like a cinnamon bread given my mishap, but we’re going to slap the icing on them and press on.

  11. 5 stars
    Thanks for sharing this recipe – these are SO SO good! I live where there is no Cinnabon so being able to make them at home is awesome! My dough was not tacky at all so I got a little worried but they still turned out perfectly! Live it when that happens!

  12. 5 stars
    These were the cinnamon rolls I have been looking for. Although the recipe seemed a bit rich to me, so I only warmed 1/2 c cream and then only used about 1/4 or 1/3 and that was perfect. I also only did 2 T butter, 4 oz cream cheese, 2 c powdered sugar, 1/2 T vanilla for the icing. I had a bit left over but it was pretty close. I will probably cut a bit of the butter for the filling as well. I didn’t think all that extra butter was necessary, and they still turned out fabulous. Thank you for sharing. So yummy!

    1. If you only make 12 rolls, yes. We often make smaller rolls. Calories also depend on how much frosting you use.

  13. 5 stars
    I am 59 years old and I do not like to bake that much. I have never had any luck making cinnamon rolls until now. All I can say is these are soooooo good and I will be making them again. Thanks for sharing this recipe.

  14. I have to eat Gluten free due to Celiacs disease. Have you ever tried to make these Gluten free? And do you think it would work by just substituting Gluten free flour for regular flour.

    1. If I understand correctly alternative flours such as almond flour is an equal replacement 1 cup for 1 cup. This winter I’m going to make gluten free sugar free cinnamon rolls. The cream may make these amazing.

    2. I HAVE. It is very challenging to get it to look the part of rolled dough. It’s confusing, especially if you haven’t before. They do however go about tasting the same. Do not over due it on the flour. It wil last taste like flour if you add anything moreover. It’s gunna be sticking everywhere, keep your hands floured to help u get it into the greased bowl.

    3. Yes, I just tried it with a 1-to-1 flour and it’s a sticky mess and really didn’t rise. I’m here scrolling through comments hoping someone might have tips. I’ve never had issues with any 1-to-1 flour before.

    4. It is difficult to get gluten free flour to rise because generally the activated yeast requires gluten to get a good rise and to make the dough elastic. You might need to add extra liquid and baking powder. Since there are no gluten, you will not have to knead the dough as much because doing so will actually get rid of the air in the dough. So careful when you mix the dough. Don’t overwork it. Also, keep in mind what kind of mix your flour consists of (e.g. cassava and coconut flour, rice flour).

    1. They aren’t the same. Just read the package of yeast that you have to see when to add it in or if it needs proofed first.

    1. I need some clarification. In the recipe it calls for 1/2 cup of heavy cream, but when I started reading your answer to the comments, you said to use one cup of cream. Could you please tell me which is right. I’m making them now.

  15. 5 stars
    These are the freaking bomb!! I now have a new go to recipe for cinnamon rolls!! Question: Can I ma,ke these and let them rise in the fridge overnight so all I have to do is pull them out and pour the cream over them in the morning? We love fresh baked cinnamon rolls!

    1. So I’ve had them turn out ok doing this, and I’ve had them not turn out ok. I’ve not perfected putting them in the fridge overnight, so it’s risky!!

    2. 5 stars
      Okay. Thank you for replying. This is seriously the best CR recipe I have ever made! Thank you for sharing!

  16. 5 stars
    This is a very yummy recipe. Definitely a new favorite of my family’s. One question…. if I wait to put the icing on till serving, storing in an airtight container, should that be refrigerated? Or doesn’t matter?

  17. Hi, has anyone ever used almond milk instead of milk? Did it come out okay? And has anyone ever made these in a crockpot? If so, did it come out okay?

  18. What can I use in place of heavy cream to pour over unbaked rolls? I have sour cream and 2% milk. Can I use this mixed? If so, how much of each? My first time visiting your blog. I really like your detailed instructions.You make it easy for occasional bakers like me. Thank you

    1. Hi there! I’m glad you found us! I’ve not tried this with anything but heavy whipping cream. The sour cream would definitely give it a little bit of a different flavor. Maybe reduce the milk by two tablespoons and add in two tablespoons of sour cream? I’m really not sure.

  19. Hi! What is the serving size? 816 calories for 1 of 12 rolls, all frosting used? Or 816 calories for pan of all 12 rolls, all frosting used?

    1. 1 of 12 rolls, with all of the frosting divided between the 12 rolls, so if you make them smaller and use less frosting, you’ll have less calories.

  20. 5 stars
    Hi, could can cream be used instead of the heavy whipping cream to pour over the top of the cinnamon rolls before baking? I’m baking these now and just discovered I didn’t have any heavy cream.

  21. 5 stars
    I made these for an office potluck and they were an absolute hit! The cream is definitely the secret ingredient and I will be adding it to my cinnamon roll recipes going forward. Mine always come out a bit dry but these were soft and delicious! I had a moment of panic because I thought I measured my cream incorrectly-it looks like way too much in the pan! I think the dough would be great in a lot of sweet roll variations-it came together beautifully and was so easy to roll out. I halved the frosting ingredients and didn’t even use half of what I made. These would be great with just a glaze as well. Just be sure to follow directions and temp guidelines and you will have perfect cinnamon rolls!

  22. We made these today and everyone loved them but once they were done we opted to forego the icing. They were yummy as is!

    1. I made mine o Friday afternoon they sat on on the counter till this morning Monday when my husband and I split the last one yum just warmed it a bit in the microwave yum !!!

  23. Can’t wait to try these! Is there a way to pre make these the night before then cook in the morning? Thanks for your advice!

    1. I haven’t had too much success with this yet because the rolls rise too much. I’m still testing though!

  24. 5 stars
    Sounds yummy! Thank you for the great baking tips. I think “canned cream” is evaporated milk in one of the questions. Can Carnation evaporated milk replace the 1/2 c heavy cream. ?

    1. I’ve not tried it with evaporated milk. I would maybe use a little less since it is thinner.

  25. I didn’t realize until now that my heavy cream went sour and have no more! 🙁 please help what can I replace it with or can I put them in without anything?

  26. 5 stars
    These were absolutely delicious! After reading the comments, I halved the icing recipe and it was still plenty for frosting the cinnamon rolls! So super delicious and soft and gooey. My father-in-law who get Cinnabon every time he travels said these were even better than his beloved Cinnabon – which is probably the highest order of compliment ever! Thanks for the awesome recipe!!

  27. These sound amazing. I’ve never seen the secret of pouring cream over the rolls before baking but it makes sense to me. On the icing, I read somewhere, sometime (don’t know if its true) that one of the Cinnabon secrets to “gooiness” is to put some of the cream cheese frosting on while the rolls are warm right out of the oven, then add more frosting when the rolls have cooled completely.

  28. 5 stars
    Hi, I just came across your website when looking for for a for a cinnamon roll recipe and after reading your recipe and reviews I can’t wait to dive in and see what else you have to offer. I briefly checked your other recipes and it seems you have so much to offer like I cook! I’m always checking out cooking websites and they start off great and then you realize they’re actually from another planet, lol. I’m from Texas and I learned ro cook from my grandmother and great grandmother. I am adapting to some of the healthier options but I still like “the good stuff” Anyway, I just wanted to let you know I was very impressed with your site and can’t wait to read more! Your girls were very sweet to share yalls “secret ingredient” for your cinnamon roll recipe. Tell them thanks 🙂

  29. 5 stars
    oooh my goodness–THESE (!!!!!!) I have tried many cinnamon roll recipes (I’m only in my mid-twenties, so not like THAT many recipes, but probably four or five), but this is without question the best. I followed the dough recipe exactly, and it was absolutely perfect; it was so easy to roll out, it rolled up flawlessly, and it held its shape once rolled and cut. There was no sticky mess at all, and they were really beautiful little rolls! I baked mine for longer than stated–It was about 20 min until they were golden. The cream absorbed nicely and made them sticky and soft in the bottom. I only had an 8oz package of cream cheese, so for the frosting I just did 1/2 cup butter, 8oz cream cheese, 1 tsp vanilla, 3 cups powdered sugar–worked out perfectly. Thank you for posting this! This is likely to be a christmas eve morning tradition for decades to come. 🙂

  30. 5 stars
    These are AMAZING. Thanks for the recipe. My first time making cinnamon buns but with this recipe I think I will now be a regular. My dough was not tacky so was a little worried but didn’t seem to be a problem. Also, they took much longer to bake but some of that could be because we are high altitude. LOVE THESE.

  31. 5 stars
    These were every bit as good as promised. Follow the instructions to the T (for anyone wondering) and you’ll be amazed.

  32. 5 stars
    The first time
    I made this recipe they turned out amazing and I received a ton of compliments. I just tried to make them again and the dough did not turn out twice. The first time I though maybe a miscounted the amount of flour because the dough was tough. The next batch turned out the same way but I know I followed the recipe to a T. I live at high altitude and am wondering if that was the problem or maybe bad yeast. Any thoughts?

    1. The altitude may definitely have something to do with it. Unfortunately I don’t have any experience baking at high altitudes. Fresh yeast is always important, too!

  33. 5 stars
    Best cinnamon bun recipe I’ve ever tried. And I’ve tried quite a few. Thank you so much for sharing the secret ingredient. It never occurred to me to pour cream over uncooked dough, but wow. Glorious gooey goodness. I’ve got a Christmas potluck at work in a few days. I signed up to bring bread. I think I’ll bring a batch of these as well. How could I not?!

  34. Have you, or has anyone, tried freezing these yet? I’m wondering if you could even freeze them fully cooked then just warm them up to eat. That’s how the pioneer woman freezes hers.

    1. 5 stars
      I have frozen frosted cinnamon rolls many times. I do a lot of them individually so when my husband wants one we do 30 seconds in the microwave and they are like just baked! We have found the cinnamon flavor increases after freezing and rewarming them!

  35. Is it okay to leave these sitting on the counter in airtight container overnight since it has cream cheese or do I need to refrigerate?

  36. How can I make these ahead of time? We always have cinnamon rolls on Christmas morning but I prepare them 1-2 days before and refrigerate to bake Christmas morning while we open gifts. Can I refrigerate after the 2nd rise?

    1. I find that they rise too much if I refrigerate them after the second rise. I haven’t test this too much at all, but I’d maybe try rolling them up and freezing them before the first rise. Then pull them out the night before (or the morning of if you are up early enough) and let them defrost, then rise for the second time.

  37. 5 stars
    Do you stir the eggs etc before you add the flour? My dough didn’t really rise before I rolled it out, and the cut rolls didn’t double in side in the pan. Any ideas as to why?

    1. My guess was it was something to do with the yeast. Was the yeast fresh? What type of yeast did you use (instant, etc)? Did you proof it? Was the water too hot? It also can take varying times for the dough to rise depending on temperature and humidity.

  38. 5 stars
    What a terrific recipe. I used it for this year’s cinnamon rolls to give as neighbor gifts. This will be my go-to recipe. I doubled the recipe with no problem. These fit beautifully in an 2 – 8″ disposable round aluminum pans. My yield was 4 of these by doubling. I used the gift cellophane to wrap (fastened with bow of your choice). Thanks for sharing your secret ingredient! The dough came together beautifully and was a pleasure to work with. Thank you for this well-crafted recipe and clear directions.

  39. 5 stars
    We are currently waiting for the second rise! Can’t wait! My family will love these beauts. I wish I could attach a picture, because they are looking soooo delicious! Such a bummer we have to wait for them to cook… 😉

  40. 5 stars
    Here are some “make ahead” tips. I made these on December 23rd and we enjoyed them Christmas morning.
    I followed the recipe exactly until the point of cutting the rolls. At this point, I cut the rolls, put them in my prepared baking dish. Covered the dish with Saran Wrap and put in the freezer. I did not do a second rise at this point.
    On Christmas Eve night I took them out of freezer and removed Saran Wrap. I covered loosely with wax paper and let sit on counter top over night. With that the rolls proofed over night.
    On Christmas morning I preheated oven. Put 1/2 cup of luke warm cream over rolls. Baked as directed, they took about 22 min to get golden. Spread cream cheese frosting over them. They were a huge hit. We had a few left over and they reheated in microwave for 15 seconds perfectly.

  41. 5 stars
    Yum. I used my go to recipe for the rolls, but added the warmed cream to them. Made them over the top delicious! Thank you for sharing your secret for gooey cinnamon rolls. My family thanks you as well!

  42. Only two of us so wish to make 4 large rolls in 8 x 8 pan, if I cut recipe in half any suggestions on rolled out dimensions and size of the cut. Cannot wait to try but do not wish to waste those we will not eat. Four would be the perfect number for us and guests.

  43. 5 stars
    i MADE THESE TODAY FOR THE FIRST TIME AND THEY WERE FANTASTIC. IT TOOK ME MUCH LONGER TO BAKE THEM BUT HAD I USED A BIGGER PAN I MAY HAVE GOTTEN A QUICKER BAKE. GREAT RECIPE. WILL DEFINITELY MAKE THESE AGAIN.

  44. I doubled this recipe and decided to refrigerate them overnight in order to bake them fresh in the a.m. They wouldn’t stop rising in the fridge! So I threw them in the oven around 1:30 a.m. I put some foil over them to keep them moist till morning. Everyone will just have to reheat them prior to eating, as I think hot is the only way to really enjoy cinnamon rolls. Oh, BTW, both batches I made bubbled over while baking, so I’d advise putting a piece of foil under them or another cookie sheet to save a mess in the oven. They are delicious. I cut back the sugar by 1/2 in the icing recipe and it allows the goodness of the cream cheese to shine through! There’s plenty of sugar in the rolls themselves for our family. This is a keeper of a recipe. Thanks so much for sharing.

    1. Yes, I’ve mentioned that they will keep rising in the fridge overnight. This will also cause them to bubble over when baking because they’ve risen more. I’m glad you loved the recipe though!

    2. Yes, I had seen your previous comment. Just confirming what you said, as I had to find out for myself: I’ve made cinnamon rolls before and had no problem with putting them in the fridge overnight. Not sure what the difference is between your recipe and the others that would cause that but there is a difference! =) My first batch, prior to doubling this one, bubbled over as well and they went straight into the oven. No matter though: everyone loves them!

    1. Are you using large eggs? And what percent of milk did you use? Be sure not to pack the flour in when measuring. Spoon the flour into the measuring cup and level it with a knife so you don’t get too much.

  45. 5 stars
    Amazing! I made these gluten free by subbing Bobs Red Mill 1 to 1, and they were crazy good. (If you want good food gf, you gotta make it from scratch!) I used quick rising yeast, and initially I thought the dough wasn’t rising much, but after 30-45 min in the warm oven the dough was puffy and easy to roll out. The filling was a little thick, but that’s ok. Didn’t need to let rise a 2nd time, and in fact, had to use a second pan for a few rolls because they were so big. They baked up perfectly – a mix of both bready and gooey. Frosting was delish as well. Thanks for the recipe!

  46. Just a hint…I have been making these for years. If you put the butter brown sugar and cinnamon in a pan to melt it will spread easier. You do have to do it quickly. Great recipe can’t wait to try the milk.

  47. 5 stars
    Ma’am!! These cinnamon rolls are AMAZING! I made them last night and they are a HIT! This recipe is official and I’m sharing it with everyone I know. Thank you so much!

    1. We’ve actually used both! We mostly keep light brown sugar on hand, but we LOVE dark brown, too!

  48. Wouldn’t the heavy cream increase the time it takes for the rolls to bake all the way through? I tried the recipe, putting on the heavy cream as required, but the rolls were underdone, even though they looked baked completely. I don’t know what I did wrong. The oven isn’t an old clunker. I have collected more than 100 cinnamon roll recipes. I was happy to find your recipe since it provides an interesting twist. Thank you.

    1. Many things can go into how long it will bake…different ovens, what type of pan you use, etc. We bake the rolls until they are golden brown on top. I hope that helps.

    2. 5 stars
      I don’t know how long you baked, but mine were perfect. Here is what I did – I put my rolls in a 9X13 cake pan and put a sheet of tin foil, shiny side down, into a 375 degree oven. I baked them a full 20 minutes, loosely laying a sheet of tin foil over the top of the rolls the last 5 minutes because this keeps them from browning too much. They were perfect! Good luck!

  49. Thanks for your response. I use usually use glass bakeware, but this time I used a cake pan. My only guess is, that there was not enough room in the pan for the rolls to bake properly when heavy cream was poured on the rolls. I’ve seen photos of cinnamon rolls baked in metal round cake pans and they appeared to be fine.

    I’ll try it again with a larger glass pan and see if that’s better. Thanks again for your input.

  50. I have been trying many different recipes Iand I have to say , this one is by far is the best one yet.

  51. 5 stars
    I’ve made these a few times to perfection. Really delicious. This time I doubled the recipe. Not sure how that will work. The dough was a little drier so I’m concerned but I think they will be fine. Hope so.

    1. I would add 1/2 to 3/4 teaspoon of cinnamon to the frosting. It really depends on how much cinnamon flavor you’d like!

  52. 5 stars
    I halved this recipe since I have a small family and baked in an 8×8 greased pan. They are amazing! The heavy cream on top didn’t keep them from turning golden brown and they have great doughy texture while being a yummy, gooey mess. I also didn’t have cream cheese for the icing so I made with a small amount of sour cream and butter. Thank you for sharing this recipe! It’s gonna be a household go to from now on. 🙂

  53. 5 stars
    These were fantastic. I found I needed longer resting and proving times, but these turned out great! A big hit with the family.

  54. 5 stars
    Made these with wheat flour took a little longer to make and since I had no heavy cream, I made my own 3/4 cup of milk and 1/3 stick of butter mixed together (=1 cup). It turned out pretty good

  55. 5 stars
    Used bread flour. I put them in freeze and took them out next morning. Let them do their second rise which took 3 hrs with help of heating pad, ha Ha. Came out awesome! ???? Did half the icing recipe which was plenty for my liking. Took them to work nice and warm for a moving on party. Everyone enjoyed them and stated how moist they were. This is a keeper…..

    1. 5 stars
      A heating pad!. Brilliant! That would free up the oven in case of other things. Thank you for his tip! My double batch of cinnamon rolls are just about ready for their cream bath and baking… Oooo so excited to bring these to a friend’s birthday tonight.

    2. Im sure everyone liked them. People were telling Me how they didn’t even feel guilty about the calories it was so good

  56. 5 stars
    I have been baking for over 5 decades. I thought I had the world’s best cinnamon roll, but I was mistaken. I was intrigued by the 1/2 cup warm cream. Wow! Knocked my socks off! These are indeed the best cinnamon rolls in the universe! I rolled my rectangle out larger, and in the frosting, I left out the butter and used Kroger Greek cream cheese/yogurt. It comes in a box like cr. cheese and I used half of it. I also used almond milk in the frosting and it was heavenly! If you are searching for the world’s best cinnamon roll, you have found it at last! Thanks so much for sharing!!!

  57. 5 stars
    I didn’t have time to read all the comments, so I don’t know if this question was asked previously…… I don’t care for white frosting….. can you tell me how to make a simple almost transparentvmaple or cinnamon glaze?

  58. the recipe I use for cinnamon rolls ; I like to take one can of condensed milk and pour over them before baking. I will have to try heavy cream….thank you

  59. I wonder if I could make these with a gluten free bread flour mix. I would love to try these!????

  60. I thought I already had the best recipe for cinnamon rolls but when I ran across this one, especially with the number of almost 5-star reviews, I had to check it out. I thought I’d learn something new or a tip to improving mine. Come to find out, this is the EXACT same recipe I’ve been using for years except for a 1/2 cup difference in the flour and of course the 1/2 Cup of cream. I can’t wait to see just how much better it is with the cream. Thanks for sharing.

  61. Do you have the Nutrition facts for no frosting? Looking forward to trying these with no GMO products!

    1. By my estimations, if you make the recipe into 12 rolls, 1 roll would be 471 calories, 24 grams of fat and 58 carbs. 7 grams protein and 260 grams of sodium. This is just an estimation based on recipe calculators. Thanks!

  62. Absolutly perfect! Soft,fluffy,and ooey goey!!! I made the dow the night before, let it rise once ( in crockpot,lowest heat setting,in a open crockpot bag on one side,glass of water on the other with lid on 20-30 minuets,bag was sprayed with cooking spray.) Took bag out,fidnt punch down dow,put the bag with dow in fridge overnight.Took out next morning let them rise again in crockpot 20 minutes,made rolls,then let pan rise in oven after turning on lowest setting fir 10 minutes, turned off oven,put pan with rolls in,covered lose with damp paper towls 20-30 minutes. Made everything according to recipe, microwaved cream half cup 40 seconds in microwave and these turned out perfect for me! Thank you for this amazing recipe!!!

  63. I’m wondering if this can be made with artificial sweetener. Being diabetic, I salivate for cinnamon rolls.

  64. 5 stars
    I have tried this! and it’s very easy to make! Delicious and Amazing!!!!!!!!! thank you so much for this wonderful recipe ????????????

  65. 5 stars
    First time making cinnamon rolls and won’t be needing to find a new recipe. My family LOVED them!! I used the bread machine for the dough, so it was super easy! Thanks so much for this recipe!

  66. 4 stars
    I’m having trouble making the cinnamon rolls not too dry. I’m using an electric standing mixer. I thought I added the right amount of flour, but I’ve found I’ve had to add more flour before I let it rest for 5 mins. Anyone else having trouble with this? I noticed using bread flour the first time helped, but the cinnamon rolls came out too soft.

    1. Hmmmm…I don’t use bread flour because it tends to make them chewier instead of softer. I’ve never added more flour before letting it rest for 5 minutes. About how much are you adding? The only time I add more flour is during the kneading stage if needed. The dough should definitely still be tacky to touch.

  67. 5 stars
    Amazing. The cinnamon rolls were too good. I never expected them to be so gooey and perfect. Thankyou so much for the recipe!!

  68. 5 stars
    I have made these twice; the first time forgetting the “secret ingredient.” However both times were amazing! Adding the secret ingredient made it so much better, though! This is from now on my go-to cinnamon roll recipe.

  69. 5 stars
    I made these yesterday as a Father’s Day surprise for my boyfriend’s mom and dad, and I heard thery were delicious!

    I am Paleo (no dairy, sugar, or grains) so I couldn’t try them but everyone who had one said they were the best they’d ever eaten.

    Thanks!

    1. Just follow the directions on the back of your yeast packet to add to the flour!

    2. proof it with 100 F water and teaspoon of sugar. wait 10 minutes then add ingredients if it gets bubbly

  70. So I am actually still in the process of making this recipe… And I do wonder if there is a typo in the amount of yeast or if this is better done by hand and not using a bread hook in the mixer. I have followed the instructions exactly and my rolls are not rising. I did not overwork my dough and they are sitting in a nice warm spot…

    Thoughts? There must be something up with something that I did because everybody’s reviews are raving awesome and yet I’m sitting in my kitchen covered in flour and sad. Suggestions for next time or something to look for that I might have done accidentally and not realized?

    1. Is the yeast fresh? Did you use the Red Star platinum? Be sure you follow the directions on the back of your yeast packet…it may need proofing depending on what kind you pick up.

  71. 5 stars
    BEST. CINNAMON. ROLLS. EVER!!!!! I made these rolls with about 150 grams of the same wild yeast levain that I use for my family’s bread. (Used 4 cups of all purpose flour and 1/2 c organic white bread flour; reduced the milk by about 20% to make up for the liquid in the levain–half organic whole wheat, half organic bread flour, 100% hydration.) I hand kneaded the dough once for about 10 minutes then let it rise for about 6 hours.
    Rolled out the dough, which was much easier to work with than I’d thought it might be, followed directions in the recipe from here on out, but let the rolls rise for another hour or so before baking them.
    Five of us ate the dozen within twelve hours and we all thought they were fabulous! The dough was tender and the gooey factor was just right.

  72. It’s just me and my husband for now, is there a way to cut the recipe in half? I wasn’t sure if just cutting the ingredients would taste the same. We are making them today as is. Maybe we can compare after. We can’t wait to have them!

  73. 5 stars
    I love this recipe, but have never tried it with the heavy cream. Is there a substitute I can use for the heavy cream? Will warm milk have the same affect?

  74. 5 stars
    I have tried so many cinnamon roll recipes and all of them have been below average tastewise….until now!! This truly is an amazing cinnamon roll recipe, thank you SO MUCH for sharing!! We’re excited to try more of your recipes!

  75. 5 stars
    Best Cinnamon Rolls EVER!!!!!! They were so easy to make and had just the right balance of cinnamon/sugar. I used all my powdered sugar for red velvet cake frosting earlier this week, and even with out the frosting they were delicious! I also did not have heavy cream and tried another posters idea of melted vanilla ice cream and it works great. My family of 6 loved them and I will definitely be making them again. Thanks for sharing…..and now on to peach bread!

  76. There was supposed to be a SECRET INGREDIENT . I don’t see anything that is a secret ingredient.
    It doesn’t label any thing that would be secret.

    Please help me with this.

    You can send it to me via email, please: Laverne_shirley44@yahoo.com.

    Thanks you.

    1. The secret ingredient is the heavy cream that you pour over the rolls before baking. I talk about it in the article.

  77. Can you half the recipe?? What size pan would you use? We’re a small family… and one doesn’t eat food yet. I’d hate for it to go to waste!

    1. As a “family of 1” large batches aren’t beneficial to me, but I do love fresh baked everything. This is a great recipe for making according to directions, up to the second rise. Before allowing to rise, freeze individually as described above. Then, whenever I want ONE, or several, I can bake exactly what I want. I have ramekins that are just about right size for 1 and can make up to 6 in individual dishes. Over that, I use a 5×9 or 8×8 pyrex dish, as appropriate.

  78. 5 stars
    I love this recipe and it’s now the only cinnamon roll one I use (after trying many). Since Fall is right around the corner, I was hoping to put an Autumn twist on these and make pumpkin cinnamon rolls. How much canned pumpkin puree would you recommend?

    1. Hmm…I’d start with a cup, but just make sure there is a nice layer over the dough. It sounds like a great idea!

  79. 4 stars
    First time using this recipe. Everything went well only feedback would be Oven Temp time seemed a bit high 375* came out on the darker side and milk needs to be reduced waiting to frost now Kids will be the true test of Success Thank you for sharing.

  80. Have you made the dough in a bread machine? You talk about this in your post. Just wondering how you would make your dough in the bread machine or should I just follow a generic one with your ingredients in the bread machine?

  81. 5 stars
    I made these yesterday . I have never made anything using yeast . The recipe is perfect , easy to follow and do. One dozen cinnamon buns went like hot cakes at work. I have so many request for more that I’m making another batch tonight. I didn’t have heavy cream so I googled how to make at home. I used one third of melted butter and the rest light cream to equal out to a half cup. So shocked how well they turned out. Thanks for sharing!

  82. 5 stars
    Lizzy, I followed the recipe to the “t”, and hands down, this is the “BEST” cinnamon roll recipe I and my family have ever had the privilege to enjoy!!! I tried it on the first day of Fall, and will be using it all through the season, and Winter, for sure! Thank you for sharing this special recipe with all of us! It’s been promoted to my “Best of the Best Recipes.. to be handed down to my family for generations to come! (How about that? You will be part of our families memories for years, and we don’t even know you.) ~ Thanks again, as you put lots of smiles on lots of faces here! And, you are about to do it again, as I am making them again for Sunday breakfast tomorrow! Have a great Fall/Winter with your family! Be blessed! 🙂

  83. I don’t eat eggs and do want to give this recipe a try..should I use yogurt or mashed potatoes instead because both of them give a good texture in baked goods or just skip this addition and use milk?? I usually make my cinnamon rolls recipe without eggs but the addition of heavy cream makes me afraid of making the dough without eggs as I think they maybe doughy not fluffy..I am sure that the trick of cream will change the recipe so please help me find egg substitutes to try your gorgeous recipe

    1. I’m not sure if it would work, but you could try yogurt…or use the flax seed substitute for eggs.

    2. What is the purpose of eggs in this recipe please?? Do they tenderize or give cinnamon rolls fluffiness because I usually use yogurt for tenderness and mashed potatoes as a special ingredient for a fluffy dough
      My recipe is
      4 cups bread flour,3/4 cup mashed potatoes,about 3/4 cup milk,1/2 cup yogurt,1/3 cup melted butter,1/3 cup sugar,a splash of vanilla,some salt,yeast ,baking soda and baking powder ..do you think It’s okay to make the same recipe then pour heavy cream over the rolls Or this recipe do not work

    3. What is the purpose of eggs in this recipe please?? Do they tenderize or give cinnamon rolls fluffiness because I usually use yogurt for tenderness and mashed potatoes as a special ingredient for a fluffy dough
      My recipe is
      4 cups bread flour,3/4 cup mashed potatoes,about 3/4 cup milk,1/2 cup yogurt,1/3 cup melted butter,1/3 cup sugar,a splash of vanilla,some salt,yeast ,baking soda and baking powder ..do you think It’s okay to make the same recipe then pour heavy cream over the rolls or this recipe does not work?

  84. 5 stars
    I have been making cinnamon rolls my whole life with bread dough, and was always somewhat disappointed with my results. I finally started looking and stumbled upon this recipe. WOW! I will never go back. So amazing, so fluffy, so moist, so delicious!!! My husband didn’t think there was enough cinnamon flavor so next time I will add more. Other than that they were perfection!

  85. 5 stars
    I measured the flour exactly, but, mt dough wasn’t at all sticky. I used bread flour, so, I guessed that might of been the reason. I let the dough rise exactly 30 minutes, but, my dough measured larger than 12×15, it still made 12 rolls, however after 17 minutes the outside of rolls were done, but the center sides were not , so I baked another 5 minutes. Still not even baking, does anyone have advice on baking time. I was nervous that the outsides would get over done, to get centers completely baked. I bake quite a bit and don’t have this issue with other baked goods. What is the recommended thickness the dough should be rolled? I hope they are completely cooked, since we only tried one so far, oh my goodness so Delicious. Thanks a bunch for the recipe video, it was so helpful.

  86. 5 stars
    Hands down my go to recipe!!! I make dough ahead and have the dough in the refrigerator ready to go in the am for fresh hot cinnamon rolls in the am!!

  87. 5 stars
    I have done these last night and second batch in oven this morning.Wow!!The best buns ever with all this cream on bottom and frosting on top.My waistline is in danger now:) Thank you.

  88. 5 stars
    I just finished making these for the fourth time. They have become a must in our family and are on their way to becoming a tradition. I can’t thank you enough for sharing. And I think it is so sweet the way you reply to so many posts. After only trying this one recipe I can’t even begin to imagine how delicious holidays with your family must be!

  89. 5 stars
    I made these for my whole family. They were unbelievably awesome. I had no cream heavy or otherwise so I headed to my trusty bake supply shelf. Found a small can of dulces de leches…said why not ? and went for it. Came out great. Not too sweet and will definitely save the other can in the cupboard for the next batch.

  90. 5 stars
    Hello! I just made these! They turned out very well, besides my slightly over cooking them!

    I’m wondering about the yeast… I I don’t really know much about baking, but the packet (red star and fleishman’s) said it contains 2 1/4 tsp. of yeast. Your recipe calls for slightly more than that, but I didn’t open a second packet. The rolls were slightly heavy, and the dough was never tacky in the mixer and didn’t rise very much. I’m wondering you could advise me on how to make them fluffier and lighter, since you are a clearly a very skilled baker!!

    I will definitely be trying this again! Thank you so much for sharing!

    1. One package of yeast is just fine! They aren’t a super fluffy cinnamon roll, but we have great success with Red Star Platinum baking yeast (in a red and white envelope). It gives great rise to the rolls every time. The dough should be slightly tacky so maybe add just a touch less flour next time.

    2. Do we have to refrigerate them due to the cream cheese frosting?? I have heard different answers for cream cheese frostings

    3. We leave them at room temperature for several hours or so, but if there are any left, refrigeration is best.

  91. I can’t get the dough to rise. I’ve tried the oven I’ve tried over night. It still doesn’t rise. I am at altitude of 6600 ft.

    Any suggestions?

    1. I read somewhere that it is safer to scald the milk then let it cool (to a warm temperature) as opposed to warming. Sometimes the bacteria in milk will be activated then affect the yeast if you only warm it. Hope that helps.

  92. 5 stars
    These turned out great! Well…After having to make a second batch of dough. Mine didn’t rise. It was lumpy and kinda dry. Although I used the recommended yeast. The second batch came out perfect. The only thing that I think I did wrong was to add the flour too slowly. The second time, after milk, yeast, eggs, and sugar, I dumped all the flour in at once and mixed with mixer for very short time. Just to wet and mix the flour. Changed to hook attachment and mixed again on low till the dough was just smooth, stretchy, and sticky. After that it rose perfectly. Also, as stated in the notes, you could halve the icing ingredients. Bottom line…They came out great.

    1. We’ve not had a lot of success with this yet and are still testing so I can’t say for sure.

    1. I would honestly bake them in 2 separate 9×13 pans just so they bake well in the center and the edges don’t overbake. I would bake them at the same temperature and most likely the same time, possibly a few more minutes.

  93. Hello! These look so yummy, I can’t wait to try them ^_^ I don’t have a stand mixer, just a small electric beater and my hands. How would you recommend mixing and kneading the dough without a stand mixer? Also, do I have to let the yeast activate in the warm milk before I add the other ingredients?

    1. Hi there! You can knead the cinnamon roll dough by hand. Probably about 7-10 minutes. You’ll get a good arm workout. 🙂 Keep kneading until the dough feels stretchy and smooth. Be careful not to add too much flour kneading by hand. The dough should be a little tacky. You can let the yeast activate. Each yeast is slightly different so you can read the back of the package of yeast to see what is recommended for the type you picked up.

  94. I am so excited to make these next week but just a quick question… do I have to make them the morning of? Is it possible to make them the night before then reheat and frost the next day? Or can I make the dough the night before and just bake them the next day? I was worried it might take away from the gooey deliciousness!

    1. So we definitely like them baked the morning of and think they are the gooeyest then. You can reheat them by covering them with foil and heating them in a 400 degree Fahrenheit oven for 15-20 minutes. Make sure they are covered well so they don’t dry out. Some have had success with making the dough the night before, then refrigerating it and pulling it out in the morning. If you do that, make sure you allow them to do a second rise the morning of.

  95. 5 stars
    I used to make and sell cinnamon rolls, but I have gone back to teaching school so I don’t bake as often. I made these today for my family and they said they were the best I have ever made! Delicious!!

  96. 5 stars
    I made these today. They were really,really good. I didn’t even bother with the frosting. They were good on their own . Thank you for this recipe

  97. Quick question, when activating the yeast with the milk does the type of milk matter? I keep 2% in the house but should I buy a small thing of whole for this?

  98. Can I prep these for the oven tonight and put them in the oven in the am? Was thinking of making hem for Thanksgiving morning .

    1. We like them best when we bake them the morning we eat them, but if you do choose to prep them tonight, make sure you allow them to do a second rise tomorrow morning before baking.

  99. I can’t find the amount of heavy cream to warm and pour over the rolls before baking. What is the amount?
    Thank you

    1. I’d use a little less if you use whole milk. We’ve done milk before and it doesn’t make it as “gooey” as heavy cream.

  100. 5 stars
    Baked these this morning and they were -amazing-. I have been informed that I better be ready to make these every holiday morning from now on.

    I prepped the rolls last night (minus the cream) and covered the pan in plastic wrap and stuck them in the fridge for overnight. Took them out this morning and let them sit until they warmed up (about an hour and a half) and did their second rise (another half hour) before adding the cream and baking. Not really an overall time saver but if you’re not a morning person or the morning is going to be hectic with other cooking/prepwork, just set an alarm, shuffle down to the kitchen, pull them out of the fridge, pull off the plastic wrap and toss a kitchen towel on top, and then shuffle back to bed to snooze for two hours. Easy-peasy.

  101. 5 stars
    Insanely good! Not that bad of a recipe for a novice baker. I even botched it a little by under-measuring the yeast by 1/4 of a teaspoon, but they still turned out amazing! Thank you for a great recipe, I’ll be using it for a long time!

  102. 5 stars
    I made these for Thanksgiving breakfast and they were amazing! Have been wanting to find a homemade cinnamon roll recipe for a while and I am not going to look any further. Family could not stop raving about them. I made the dough the night before and let them rise again in the morning. Will have to make them freash next time to compare. Thank you for sharing your recipe!

  103. Have you ever baked them individually in disposable bakeware (such as for gifting)? I’m wondering how the time/temp may vary.

  104. 5 stars
    Best recipe for cinnamon rolls I have ever tried. This even beats my grandmas recipe. I halved the recipe and made 9 smaller rolls in an 8×8 dish. I took them to my office and everyone who had one RAVED about them! They had the perfect amount of sweetness, gooey-ness, fluffiness, and texture. everything was just right. This will forever be my go to recipe for cinnamon rolls!

    I used a bread machine – I have the Zojirushi small size bread machine that makes one loaf (partly why I halved the recipe). It didn’t rise as much as I would think it would with your typical bread-dough. I was initially a little worried that something happened with the yeast or maybe I forgot to put it in. But do not fear! This is normal. I’ve now made this recipe a few times and it always ends up like this but still somehow turns out great. This recipe is a must try.

  105. 5 stars
    This is the second time I have made these cinnamon rolls and they are amazing! Better than Cinnabon (my previous favorite). Warm cream is the secret!! Great recipe & very detailed instructions!

  106. 5 stars
    I made these tonight and they are delicious!!! Thank you so much for sharing the recipe and giving such excellent directions! These were a huge success!

  107. 5 stars
    Made these for the first time this morning before work and WOW! I love them. I brought some in for my co-workers and they were in awe! This will be the only cinnamon rolls I will make from now on.

    Thanks!

  108. I would love to try these but am hesitant due to just receiving a convection oven. Every recipe I try to make in it doesn’t turn out. Or is over done no matter how watchful I am. What would you suggest for oven temp and time for a convection oven?

    1. I just last week got a convection oven so that I can start answering some of these questions. I’ll update the recipe when I test it. Sorry I can’t help right now!

    2. 5 stars
      For a convection oven, lower the temp by about 25 degrees. you may need to decrease the time by up to 5 minutes. That’ll be a general baking rule for most recipes when converting to a convection oven. Hope that helps!!

    3. 5 stars
      Hi, are you baking recipes at 25 degrees lower than stated in recipes, also sometimes with convection ovens you have to turn item mid way to ensure even cooking. I hope this helps! And I cant wait to try this recipe.=)

    4. 5 stars
      I just cooked in convection oven at 360 for about 15 -17 min and they are the best cinnamon rolls we have ever had. Thanks for this wonderful receipt and detailed directions. Happy Holidays

  109. 5 stars
    This was my first time making cinnamon rolls from scratch. These are so good and I can’t wait to make them when I visit my daughter over Christmas

  110. 5 stars
    I’m in charge of baking about 10 dozen cinnamon rolls for a church fundraiser this Saturday. I’ve tried this recipe and love it, but I would like to know if I can make the dough tonight and roll it out tomorrow. Any suggestions?

    1. You can do that. Put the dough in the fridge after the first rise. Then allow it to rise the next morning again.

    2. 5 stars
      Convection ovens are wonderful for all sorts of baking. However, you do need to understand their operation. As a general rule, the ovens run hotter than a more conventional oven, so always adjust your temp by 25 degrees lower. You may also need to adjust baking times. Just like a conventional oven, convection ovens vary and you will benefit from having an in-oven thermometer. Another point you may need to examine is that convection runs using a fan which means the heat is flowing around the baking sheet/pan at all times. This generally results in even heat, but some ovens tend to have trouble when the sheet/pan is near the sides. Personally, I love convection heat for almost everything except for some cookie recipes. Good luck! Oh…sorry, this is a wonderful recipe that I have used many times and have adjusted just by adding orange for orange rolls or fruit for other types of sweet rolls. Thanks!

  111. 5 stars
    Yummo! I have made many cinnamon roll recipes over the years and this is hands down the best. I omitted the heavy cream and used confectioners sugar for the drizzle frosting to save calories and keep them a little lighter. Soooo….. good. I made the dough in my bread maker and let the rolls rise overnight in the fridge. The next morning I used my ovens rising function for about 30 minutes before baking to a beautiful browned goodness.

  112. i would like to make ahead and freeze these. would you suggest freezing before they rise? after they rise but before they’re baked? or after they’re baked and cooled? thanks!

  113. 5 stars
    I made these two days ago and let me just say they are out of this world! I’ve had them three times since (reheated in microwave) and they’re still as good as when they were out of the oven. Thank you for this recipe! The secret ingredient really does make a crazy difference to my usual cinnamon rolls. I’m still in shock at how good these turned out. My husband didn’t believe that I made them he thinks I got them from cinnabon!

    1. yes! Just follow the instructions on the back of the yeast packet as far as how to add the yeast and temperature of the liquids.

  114. I do not have a mixer with the bread attachments – can you give advice for kneading and rolling by hand ??
    thank you !!

    1. You’ll want to knead the dough for about 7-10 minutes by hand until the dough becomes nice and stretchy. Be careful not to add too much extra flour when kneading.

  115. I’ve followed the recipe exactly, two times now and my dough never comes out tacky or sticking to the sides of the mixer. The second time I even omitted half cup of flour with the same result. Any idea what I could be doing wrong?

  116. 5 stars
    Honestly the best cinnamon roll recipe ive tried so far! I make this every year for my dad’s birthday and the recipe i had tends to produce dry and tough rolls, this recipe however produced much better results! The heavy cream trick worked out pretty good too. Thanks for the recipe

  117. Sorry to be redundant but can I make them, let them rise and refridgerate the day before I bake and bake them in the morning? If I refridgerate the day before do they deflate if I let them rise the day they were made? If so, then I’m assuming that I need to let them rise again before I bake…..

    1. Some readers have refrigerated the dough at the point where you roll them up, cut them and place them in the pan. Cover the pan (don’t yet add the cream), then refrigerate overnight. Allow them to come to room temperature in the morning, then allow them to rise again (about 30 minutes) and then pour the cream on and let them bake.

    2. Hi! Forgive me for the stupid question, but I’ve literally NEVER made bread before in my life so I’ve never used yeast until now. I made the dough last night and put the rolls in the pan, covered, and refrigerated.
      I know I’m supposed to let them get to room temperature and then let them rise again, but do I let them get to room temperature uncovered? And then cover again to let them rise? I have no idea!

      Side note, my mother in law made these for us a few weeks ago, and I ate 3 🙂 They were the most delicious cinnamon rolls ever. Thank you for sharing your recipe (and thank your girls for giving away the family secret!)

    3. I’d uncover the rolls to come to room temperature…they may rise slightly here. Then cover them over and rise completely.

  118. 5 stars
    Not gonna lie I was really worried about pouring HWC on them before baking, really thought it was going to ruin them. But to the contrery, these are as close to Cinnabon cinnamon rolls you’ll ever get! Gooey, yumminess!!!! Forever my go to recipe!

  119. 5 stars
    I made these last saturday for my son’s 6th birthday breakfast, and they were a hit. All 6 of my kids and my hubby loved them. They were moist, buttery, sweet, and rose very well. It is true that they taste like cinnabon’s rolls. Thank you for the great recipe!!

  120. 5 stars
    Wow! Best Cinnamon rolls! That cream makes a huge difference. Thanks. I used active dry yeast so I had to let them rise a little longer but they came out beautifully light and moist.

  121. 5 stars
    Oh yes! This recipe was on AllRecipes.com back in 2001 called “Clone of a Cinnabon” by Marsha Fernandez. We’ve been making it for Christmas morning every year since.

  122. I made these and my dough was not tacky. It was so stiff I could barely roll it out. Any idea why? I followed directions exactly, used whole milk and large eggs.

    1. I don’t usually use whole milk so that might have affected it slightly, but shouldn’t have that much. Did you spoon the flour into the measuring cup, then level with a knife so that it wasn’t packed into the cup? Are you at high altitude?

  123. 5 stars
    We are cinnamon bun fanatics and I make them every year for Xmas. I thought I’d try something new and this added cream intrigued me. These are no doubt the best, easiest, lightest, flavor packed cinnamon buns I’ve ever made and I’ve been baking them for 25 years. My cream did not soak in as much as it probably should have; some stayed on top and baked. Didn’t cause a problem and really added to the flavor.

  124. 5 stars
    Made them for the first time tonight,excellent! I was questioning the cream but it made the bake. Our favorite cinnamon rolls by far.

  125. 5 stars
    I live in Portugal, it’s very humid here. My dough was a little thin and sticking to my mat and had a hard time spreading my filling on top. I used dry active yeast, there’s not much to instructions on the box… do I need to add more flour because of the climate here? It tasted amazing but it didn’t rise as I expected it to

    1. I’m not familiar with that climate, but the dough should not be too sticky. Add more flour to make it so that you can handle it.

    2. 5 stars
      I added extra flour and that turned out amazing! I couldn’t believe how much it risen as the first time it didn’t do anything. Thank you

  126. I made these yesterday and wow! They are absolutely delicious. Thank you for sharing your recipe. I printed it for my recipe box.

  127. 5 stars
    Have made these twice and the first time they were good but the second time…AMAZING! The second time I added the heavy cream about two minutes before the end of the baking time and the rolls turned out gooey and wonderful. I do not use icing on them as I find the rolls sweet enough without it:)

  128. Can these be made the day before? I wont have time on Christmas moring to do this. Could they be made and ready to cook. Taken out in the am to get to room temp. Add cream and cook or No?

    1. Can’t you let it rise and refrigerate the night prior? Just bake a little extra because they are not at room temperature?

    2. Hi Julie!

      If I’m making these the day before should the second rise when they’re cut and in the pan happen the day before BEFORE I put them in the fridge, or the day I am going to cook them when I pull them out of the fridge?

  129. Is it possible to make these in advance. Wanting them fresh for christmas morning but not wanting to get up at 4 a.m. Haha at what stage could they be refrigerated over night.?

    1. There are several people who have commented what they’ve done with success. But I’d try rolling the cinnamon rolls and cutting into shape then allowing them to rise in the pan the next morning without baking. That’s what we are trying this Saturday. 🙂

    2. 5 stars
      Just take them out, bring to room temp and do the final rise or prove. Works like a charm. This is the best cinnamon roll recipe I have made and I have made many! Including one that I got in chef school. Nope – this is the best!

  130. Hi Julie! I would love to make these but I don’t have a dough hook…what do you suggest using instead? Thanks 🙂

    1. I would suggest kneading by hand…or if you have a bread maker you can make the dough on the dough setting.

  131. 5 stars
    I want to try to start a new tradition for Christmas morning. Hot fresh, home made cinnamon rolls for the family when they wake up. This was the first recipe I found and it is the one I am going to try!! I have made cinnamon rolls only once in my life and that was when my kids were little and before we realized my daughter was gluten intolerant. So I am going to attempt this recipe but I will be using gf flour so that my daughter can enjoy them too. I am super excited to try it!! My son loves Cinnabons too and this is going to be such a fantastic treat for them to wake up to! My daughter is 20 and will be coming home for a few days from college. My son is 18 and plays in a bluegrass band and travels all over to different states. He traveled from TX to TN yesterday and will travel home here, to MS today. This is going to be a GREAT Christmas! Thank you tastesoflizzyt for making it that much sweeter!!! Merry Christmas!!

  132. 5 stars
    Tried these today and they were fantastic! This is my new favourite go to recipe for cinnamon rolls. Than you so much for sharing! 😀

  133. 5 stars
    I have made these cinnamon rolls a half a dozen times or so and they are incredible! I now refer to the recipe as my “bomb cinnamon roll recipe”. Thank you for sharing the secret ingredient, let your girls know they have spread happiness all around the world by giving it up. I wanted to make a pan of these to give as a gift, do you think they could be frozen? If so, thaw them completely, let them rise, then bake per instructions?? Thanks!

    1. I think the way you mention would be the right way to freeze them. I’ve not tried it but it is on our list to do in the new year!

  134. 5 stars
    Excellent results, and I’ll make it again, but it was a bit challenging to get all the ingredients to just the right temperature (I ruined the first batch of dough by killing the yeast with my too-hot melted butter).
    Experienced yeast dough bakers will probably find this recipe easy, for me it was a learning experience worth the effort in the end.

  135. I cannot find the yeast you recommended and I am a little confused by the directions on the yeast I have and the recipe. The yeast I have says to add to water and add sugar and then follow recipe. So would I do that AND the warm milk? Can I use rapid yeast instead that I can just add to the dry ingredients?

    1. Thank you! I got the rapid rise yeast and added it to the dry ingredients like the packet recommended and did everything else as the recipe said. I think they could have risen more for me, but my god these are amazing!! Thank you for sharing the recipe. My friends and family are loving them!

  136. 5 stars
    The first time I looked at the photo of the three of you, I wondered who was the mother? You are all beautiful!

    This recipe is simply the best. I had no hand mixer, so I kneaded the dough by hand; this worked well. I repeated Step 9 so the individual rolls rose more rapidly (about 30 minutes); this also worked well.

    We went on vacation, so I only made four of the rolls and frosted them. Today, we removed the remaining frozen rolls, and placed them in the microwave for 2.5 minutes at 20% power to defrost them. I then repeated Step 9 again to make them rise more quickly (about 30 minutes). They defrosted and rose beautifully!

    When I poured the warm cream over the rolls, I gently nudged the inside swirls of the rolls so the cream would be fully absorbed inside and out. After doing so, I let the rolls sit for about 20 minutes. No cream remained on the bottom of the pan before baking.

    Lastly, I have a gas oven, so the rolls baked well at 375 degrees F.

    Happy Holidays, and thanks for a great recipe!!

    Julie D.

  137. Hiya, for those of us prepping it a day or two in advance ready for Christmas morning, how long should we let it rise on the day after taking it out from the fridge before baking?? Thanks 😊

    1. Mine takes about 60 minutes to proof and slightly rise. It depends on how warm you have it.

  138. 5 stars
    Oh my! Thank you for sharing your recipe, getting added to my favorite recipes. Followed to the “t” and they turned out perfect. I think I’m in a sugar coma right now 😊…. The family is loving them also.

  139. 5 stars
    I have a question…..I make this recipe every week…for some reason recently the filling when baking oozes out into the bottom of the baking pan. Help me….what causes this and how can I fix this problem?
    Love this recipe…..thanks

  140. 5 stars
    Delicious! Absolutely delicious!

    The only thing I’ll do differently next time is half the amount of sugar in the frosting. Waaaaaaaay too sweet for my taste, and everyone else at the party (except the kids, of course).

  141. So if making the night prior… do recipe as follows up till the baking part (do that the next day) but once the dough rises stick it in the fridge, take them out about 60 min prior to baking to rise again?

    1. Don’t allow the rolls to rise in the pan after they are cut. Just cover it and refrigerate. Then rise in the morning.

  142. 5 stars
    These are really amazing. I make them up to the second proof on christmas eve then christmas morning I set them on the counter while the oven heats up. They turn out amazing. I’ve tried many cinnamon roll recipes that have claimed to be gooey and they turn out fine voit not gooey. This one however actually IS!

  143. First time ever making cinnamon rolls and I have been reading the comments about preparing the night before and I’m so confused on what stage to refrigerate it and then how to do the second rise. Also, I forgot heavy cream is there a substitution I can do?

    1. After the rolls have risen, roll them out, cut them and place them in the pan. Then cover and refrigerate. I would only use a very high fat milk.

  144. So I just saw that I could make them ahead and wait til the morning to make…. 🤦🏻‍♀️ I haven’t baked them yet but I did put a bit of cream over them already. Is it best to just go ahead and bake them or can I still hold off and bake them in the morning???

  145. Making tonight for Christmas morning! Thanks for all the tips in the comments. I’m not much of a baker and really want to treat my grandsons to a warm, beautiful Christmas memory.

  146. 4 stars
    Tried making these Christmas Eve and I’m worried because the dough isn’t proofing or rising a second time very well….do you think it would be safe to let them rise overnight and bake first thing in the morning with the warmed cream that would be about 5-6 hours

  147. 5 stars
    Made these on Christmas Eve/morning here in rural France, and they are beautiful! I tried to stop at the pre-second-rise phase after Santa came at 2 am, and with no room in my fridge, left them in our cold stone kitchen by the window (maybe 50 degrees overnight?). When we woke, they had risen anyway! Baked them in a stainless steel round dish, and as they had risen together tightly, the bottoms stayed uncooked/gooey. I have returned them to the oven in the hopes of bringing them around with foil on top, and I know this is user error… but just wanted to ask your preferred baking dish for these—glass? Any tips on ensuring thorough cooking without going too far? Did I let them get too crowded? Do you find a difference between rectangular and round dish? Is it ok for them to be touching? I love this recipe and am so happy with these over previous attempts but just want to get it right for next time. Merry Christmas! And merci!

    1. 5 stars
      I have made these many times and I prefer using my 14×10 TRAMONTINA ceramica. It is metal with a inner ceramic lining

  148. 5 stars
    I made these today for Christmas. So delicious. I didn’t have heavy cream to put over them prior to baking so I used evaporated milk. Everyone loved them and it will now be a holiday tradition. Thank you!!

  149. 5 stars
    Is it Light or Dark Brown Sugar? Also any tips on reheating? We made these Christmas morning and they ARE fabulous!! Thank you for sharing!!

    1. We use light brown sugar but have used both in the past. Dark brown sugar gives it a deeper flavor. We reheat in the microwave just one roll at a time so they don’t dry out.

  150. 5 stars
    I made these for my family on Xmas eve, let them stay in the fridge overnight, took out and put in a warm oven for 1 hour before baking. Everyone LOVED them. I’ve never made anything with yeast before and they can out perfectly. Thank you!

  151. 4 stars
    Dough turned out too soft to roll or cut, so ended up baking it as pan-sized bread! I would suggest more flour in the initial mix!

  152. 5 stars
    Thank you for sharing your recipe. It is our Christmas tradition to have cinnamon rolls Christmas morning. I decided to try a new recipe. We all loved them.
    Amazingly delicious!!

  153. wow. what a tasty treat. thank you for sharing! this was the HIT at the neighborhood party. people asking me to make them again.
    thanks!

  154. 5 stars
    I made these this morning. I won’t make any other cinnamon roll recipe now, I’ve been ruined haha! I hand kneaded and was afraid I had too much flour on the board that the dough took on but they turned out perfectly. Thank you so much for this recipe!

  155. I have tried this recipe twice in the last week and I don’t know what the problem is. I’ve used two different quick rise yeast, Red Star and Fleischmann’s
    and they didn’t rise to double the first time and didn’t really rise at all the second time. The first time I made them they didn’t rise in the oven either, but they tasted OK. I haven’t rolled the second batch yet, and I’m really apprehensive. What now?

    1. I’d make sure your liquid is at the right temperature and that you are giving them enough time to rise properly. Set the oven on the lowest temperature and allow it to heat slightly. Place the covered bowl in the oven and allow the dough to rise. Are you high altitude? Even weather can affect bread making.

  156. 5 stars
    Wow! These are incredible! The dough is super light, and every bite of the roll had the perfect combination of cinnamon-y sweetness! They were a hit at Christmas breakfast and sounds like they will become a tradition. I made the dough the day before and did the 2nd rise in the morning, as was suggested in some of the comments. Thank you to your girls for allowing you to share this delicious recipe! They are helping spread culinary joy throughout the world 😊

  157. 4 stars
    Made these last night (Christmas Eve) then took them out this morning for their second rise to serve the for Christmas brunch this afternoon. It did need to get up to room temperature (about an hour) before we could start the second rise this morning. And once they were baked the rolls themselves were clearly superior to any recipe I’ve ever had or made. The dough recipe is perfection and the secret trick is gold. So easy and I followed the recipe exactly for everything except the frosting (I used my own frosting recipe we love). The only thing I plan to change going forward is the sugar amount in the filling. If you are looking for Cinnabon sweetness, the recipe as it is will make you happy. For my family it was way too sweet (even substituting my own frosting recipe which is not as sweet as the one in the recipe). I will be using 1/2 the brown sugar next time. But other than that, this produced the best homemade rolls yet. Just in case anyone is interested the frosting I make is 8oz full fat cream cheese (softened), 1/2 cup butter (softened), 1/2 teaspoon vanilla and only 1/2 a cup powdered sugar. It’s still sweet, but the tangy balances it. I sometimes add orange zest to the frosting if I want something different.

  158. 5 stars
    These are definitely the best cinnamon rolls I’ve ever made. I put the rolls in the refrigerator before the second proofing on Christmas Eve, took them out of the fridge on Christmas morning and let them proof a second time before proofing. The dough was slow to rise after being in the refrigerator all night so after an hour or so of little to no rise I turned on my oven to 200 F for 5 minutes, turned it off and put the pan in to help speed up the rise just a bit. Worked like a charm. I also addd some chopped pecans to the filling…delicious. This will be my go-to recipe from now on! Thank you for sharing!

  159. 5 stars
    OMG this recipe is a keeper. It was easy and faster to prepare than other recipes I have seen and tried. The batch size is perfect for my family. I added pecans to mine and it was wonderful. I dont know what the secret ingredient did to the rolls but they were so delicious. I am making more this weekend for niece and nephew coming to visit me. This recipe is getting added to my collection…

  160. 5 stars
    I made this recipe for Christmas Eve and it was a hit! I live at ~4,000′ elevation in a very dry area and the only changes I made to the recipe for altitude were to lower the baking temp for the first 7 minutes (350 F, then up to 375 F for the rest of baking) and use maybe a few tablespoons more milk.

    We’re not frosting people here, so instead of putting maple syrup in the frosting I added a couple tablespoons directly to the filling mixture, along with 1/4 tsp cardamom. I used a thermometer to test that the rolls were done in the middle because that has been my cinnamon roll bane. They baked perfectly! My other cinnamon roll nightmare has been not enough sweetness in the roll and these kept their sugary filling in place all through cooking. I aided this by pinching the bottom of each cinnamon roll’s outer edges to keep the filling from touching the bottom of the pan. This helped them be easier to pull out of the pan when done cooking as well, though it does cause a little bit of the middle to pop out (which I’m okay with, and think it looks kind of cute).

    The added cream scared me (I was afraid of soggy dough!) but I’m SO glad I added it–it made them so much richer and more decadent than I could have expected. Thank you for the FABULOUS recipe!

  161. 5 stars
    My family and I absolutely loved your recipe. These are the best cinnamon rolls I have ever had! I too was a bit nervous about adding the heavy whipping cream but I was so wrong! I was wondering if you have ever used gluten free flour? My son’t girlfriend has a gluten allergy and I am looking for things I can make for her to enjoy as well. I have never baked with gluten free flour so I am not sure of what adjustments to make. Thanks for any help you can give me!

    1. Hi there! I haven’t made these gluten free, but I think it should work if it is an all-purpose GF flour. We like Cup4Cup.

  162. 5 stars
    I made these Christmas Eve. I’m in my mid-fifties and my first time ever baking something from scratch. I did exactly as you did and was blown away at how they turned out. The dough was very forgiving. My wife was speechless. I want to sincerely thank you from the bottom of my heart for posting the recipe and video. Baking something from scratch and having success is very empowering.

  163. 5 stars
    First off WOW!!!! My fam was nervous about trying a new recipe, I’ve been using the old one for years. To say they LOVED them is an understatement. More and more have been requested! 2nd, I made everything including soaking them in the milk and refrigerated them the night before. I set them out in the morning for 20 min before baking them and they were great!

    1. Thanks so much for this amazing recipe. I didn’t think mine were going to rise but they did! Can I double the batch in a regular sized stand mixer? One batch just isn’t enough!

    2. It’s a lot of dough for a stand mixer if you double it. I’d just make 2 separate batches. 🙂

  164. 5 stars
    This is the best and easiest cinnamon roll recipe I have ever tried. My family loved them on Christmas morning. My only variation was to add pecans. My father said they were better than cinnabon. I will be making them again this weekend. Definately a keeper!!

  165. 5 stars
    Ditto to what wa said above!! I made these as a new Christmas morning tradition and everyone LOVED them!! Definitely saving this one for Christmas and other special occasions because WOW. DELICIOUS.

  166. 5 stars
    These are amazing – excellent recipe, thank you for sharing! The cream poured over the rolls is a must, and pay attention like the instructions say – do not let rise too much on the first rise. About 40 minutes did it for me. The frosting was excellent as well, and just the right amount – there was plenty to coat the top of each roll. I made these Christmas morning, and it was pretty easy as far as cinnamon rolls go. This recipe is replacing my old go-to recipe. Thanks again!

    1. 5 stars
      Just a fact about yeat. Yeat activates at 40 degrees and dies at 140 degrees. So a good gauge is 90 to a 110 degrees for proofing. Yeast needs heat and moisture to properly proof. Moisture makes the dough expand and heat makes it rise. Carfully add a shallow pan of boiling water to the bottom rack of your oven and with the oven turned to low ( below 140 degrees you have a good working proof box for your dough.

  167. 5 stars
    Great recipe! I would like to make them ahead today and bake in the am. After the cut and second rise, I’ve par-cook other recipes for 10 mins before putting them in the fridge for the evening. But the heavy cream is throwing me off. Would you suggest I pour in the heavy cream now when I par-cook? Or hold off till morning when I bake them the rest of the way? Or do you have a better make ahead method? Thank you kindly! PS these are faster with the same results at my tried and true recipe. Loving you right now! Thank you for saving me time:)

    1. I would hold off until the morning you bake them to add the cream. We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning, then let them do their second rise. Then pour on the cream and let them bake.

  168. 5 stars
    Yummy! I did change the recipe slightly though. I did 3 tbsp cinnamon for the filling and added 1/4th tsp of almond extract and 1/4th tsp vanilla for the frosting. Plus I cut back the powered sugar in the frosting to 1 1/2 cups. Used two pans and baked for 15 minutes each. Yummy, yummy, yummy!

  169. 5 stars
    I just made these cinnamon rolls last night and they are SOO good! I do think the recipe yielded 2x the amount of cream cheese frosting needed, but all the better for me so I can make these rolls again. 🙂 Also, I only had 1/3 cup of heavy cream to pour over the cinnamon rolls, but that was more than enough. Thanks for the great recipe!

  170. 5 stars
    I wanted to make these for Christmas but it is so hectic so I decided New Years because we are all hanging out. I made them this afternoon and will frost them in the AM. I did have to taste them to see how they were once they were cooled a bit. They are awesome!! The dough is really tender. I found the dough really easy to work with and the cinnamon brown sugar ratio perfect! I will definitely be making these again. Thanks for posting such a great recipe!

  171. If my baking pan is dark/coated, how much do I adjust the baking time & temperature? My oven, while accurate, tends to cook things very quickly anyway. Thanks!

    1. You could try reducing by 25 degrees and/or 10 minutes baking time for the darker pan.

  172. 5 stars
    I made these for the holidays and they are really good . The one question I have is whether or not they are supposed to be crumbly? They were moist but the consistency of the bread was more like a biscuit than the typical cinnamon roll dough . Did I do something wrong ?

  173. 5 stars
    This is the most amazing thing I have ever baked. Delicious, gooey and simply perfect!!!!!

    Here are my changes to make this even awesomer!:

    1. I added 1/2 cup of finely chopped pecans to the filling mix as well as 1 Tablespoon of real maple syrup (NOT pancake syrup!). I also don’t pack tightly the brown sugar.
    2. When the dough was ready to be rolled, I actually divided the dough in two parts. This way, I managed to make not one, but TWO rolls of goodness. Using half the dough allows for a thinner rectangle which produces smaller mini rolls. I cut em around 1″ thick so I managed to get 32 mini rolls spread in two pans. And not mini-mini, but decently sized rolls as well! The filling although it was now divided onto double the surface area was still enough for me, but you might want to make a wee bit more.
    3. The frosting for me was both too much in terms of sugar and quantity. I ended up using less than half and just drizzling it over the cooled down (but not completely cooled!) rolls. Also, I added a tablespoon or two of orange juice and a bit of milk to make it runnier. Plus some orange zest! My tip here is: just start with a 1/4 cup of cheese, add a bit of the butter and start adding the sugar slowly and tasting it until pleased. You want it sweet but still cheesy tart.

    I know, it looks like I changed a lot, but the core recipe of this is simply PERFECT. When I soaked these guys in the heavy cream I thought I ruined them, but magic happened on the oven and this trascended human comprehension into a mystical realm of tasty awesomeness.

    THANKS!

  174. 5 stars
    My dough wasn’t as sticky as yours was in the video. They are cooking in the oven now, I hope they turn out! If not, I’ll try again 🙂 Thanks for the recipe

  175. 5 stars
    Literally the best cinnamon rolls I have ever eaten, much less made! This is the recipe you will book mark. The rise time for me is longer living in MN and making them in the winter, however, they are WELL worth the wait.

  176. Two quick observations…
    1) 1/2 C heavy cream is 119g, not 238g, but not many people are likely using metrics.

    2) For those whose dough is producing a “bready” texture, note that flour amount here = 125g per 1 C.

    Some common U.S. flour brands are 120g per 1 C, so check side panel of flour bag. Measuring by volume and not weight is a far less accurate method, but yes, many rail against it.

    Weighing using metrics allows for consistency and accuracy, and enabkes one to look at a recipe’s formula for baker percentages and ratios, thereby avoiding baker fails.

    Hope this is helpful to some.

    1. 5 stars
      I agree. The recipe should be by weight. A cup of flour for me when I scoop is often 180g! Sometimes when I see volumetric recipes I wonder if it wants a legit 8 fl oz at 120g or a scoop with my heavy hand like pancake mix.

    2. Gold Medal AP is 130 g per cup while King Arthur is 120 g per cup….It would be a lot more KA if following the metric recipe? I have a dilemma

    3. I’m like measuring cups. That’s more common for average bakers. These rolls are very forgiving, so I don’t think you need to worry too much.

    4. You’re absolutely correct! I’ve had issues with dry bready texture and when I weighed one cup of flour, mine was 160 grams, so I was using too much flour.

    5. I’m from Europe and get so utterly confused by the variation in cup measurements. Thank you for helping me out.

    6. Also, don’t over-knead the dough, and don’t cut back on the eggs or butter. You only want enough gluten to hold them together, and the extra fat is what gives it it’s rich texture.

    7. 4 stars
      i over mixed and it didn’t seem to rise much in the centres – i think just mix it at the beginning by hand and then put the dough hook on before adding the flour – not so messy and also you don’t overmix cause you can see the dough ( I could barely even see they dough in the mixer and then I had to open it again for the other ingredients and then mix it again and by that time OK I think it was just over-mixed right there, and then when I went to put the dough hook on ,it says mix for : like 5 to 7 minutes or something and I just mixed on med/high for five minutes and still seemed not tacky at all, just stiff )( also it doesn’t really say what speed to use
      *they were a hit though!☺️
      one thing is that they should go in a bigger pan than the 9×13 because i think the rise would be better
      – wondering if anyone else had a
      so-so “dolcé du léché” experience ?
      hope this helps someone!

    8. 5 stars
      I simply switch the amounts over to grams and found that 120g (King Arthur) works the best. They have a weight comparison chart on their website. A number of years ago I finally went with weighing all my ingredients using grams and my yeast and sourdough baking improved 100%! It makes a huge difference. I have an inexpensive scale that weighs both ounces and grams, but I prefer grams, because there is more consistency since it is a smaller amount. Weigh, mix, ferment and bake, no more playing around, adding too much flour, then having to adjust the liquid, then more flour, etc.

  177. I am about to try this recipe and attempted to click on the “jump to video” button, however, it never takes me to the video. Please help!

  178. 5 stars
    After trying many recipes, this is clearly the winner. Perfectly balanced cinnamon to sweetness ratio. The heavy cream keeps the rolls moist and the frosting is delicious. This is now my go-to cinnamon roll recipe. Thank you.

  179. I have made these twice and they are so yummy! But my dough is always so tough and not sticky. Should I only add 4 cups flour? Also I have to let them rise FOREVER to even get them a little bigger. Any suggestions??

  180. For some reason, I just dont have a link to the video. I did subscrice to your channel on youtube. Would you mind posting the video there? thanks!

  181. 5 stars
    I’ve been making cinnamon rolls for years and these are the best i’ve ever had!!!!!!!!!!!!!! Really easy to make too!!!! Everyone I share them with loves em MMMMMmmMMMMm!!!!!!!

  182. 5 stars
    These are SO good. Thank you for sharing the recipe, and especially the heavy cream suggestion. It felt a little strange pouring something over the buns at the before baking, but it made all of the difference in the world. This is my second time making them and they came out with the perfect consistency. The first time they were a little dry because I used too much flour (measuring flour using a cup instead of a scale gets me every time), but this time around they had the perfect amount of moisture to them.

    Curious for the future, how would one go about making these and baking them in the morning? Do i refrigerate them after the first or second rise, and how long do I leave them out or let them rise again the morning I bake them? Thanks!

    1. We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning, then let them do their second rise. Then pour on the cream and let them bake.

  183. 5 stars
    I have never attempted to make cinnamon rolls, the recipe intrigued me because of the warm cream. They were perfect! My husband ate two as soon as he got home (still warm from the oven) I will definitely make these again and again!

  184. 5 stars
    These are literally the best cinnamon rolls I have ever tasted. Thank you for sharing. I made these when a few friends and their kids were over, everyone loved them and they certainly warmed us all up after the hail. Will definitely add to my top 10.

  185. 5 stars
    I just tried this recipe and I absolutely love it, it was easy and tastes amazing. The only thing I did differently is I only used 1 cup of powdered sugar in the frosting instead of 2 because I liked it better, wasn’t to sweet.

  186. 5 stars
    I have worked in bakeries for 20 years. I am a cake decorator but did a lot of the baking myself. These hands down are the best cinnamon rolls I have tasted or baked. They are simply fabulous.. thank you sharing your recipe. And you should not compare them Cinnabon … because these are way better than theirs.

  187. 5 stars
    These were AMAZING!!!! I agree that adding the cream before baking makes them super gooey and extra delicious! Thank you so much for sharing your recipe!

    1. Just 1 roll (that is if you make 12 rolls which are very big. If you make more rolls, calories will of course be less

  188. 5 stars
    Oh M Goodness! My family calls these Sin-namon Rolls. The recipe takes a long time and some effort but way, way, worth it. YUMMY!

  189. 5 stars
    These are literally THE BEST CINNAMON ROLLS I HAVE EVER EATEN! I followed the recipe exactly, except I did leave the cream cheese out of the frosting. Prefect in every way!

  190. 5 stars
    These were the easiest cinnamon rolls I have ever made, and the most delicious. I made the recipe twice; first, just the way it was written and, of course, it was delicious. On the second go-round, I made some changes to reflect my family’s likes. My husband and I prefer a less wet cinnamon roll rather than an ooey gooey one, so I only used a scant 1/4 cup of heavy cream. Also, we do not like a heavy frosting, so I made an icing instead. Additionally, I used 1/8 tsp of almond extract in the dough. Yum. My husband raves about these rolls. He ate one immediately and then asked me to pack one in his lunch, which I did. Will keep this recipe and plan to make them over and over. Thank you so much for sharing your family recipe.

  191. 5 stars
    I made tonight and they were delicious. However, I found that i needed more liquid 1 1/2 C of milk as opposed to 1C for 4 1/2 C of flour plus the cook time needed was a lot longer than stated. Other than that they were great.

  192. 5 stars
    I have been making cinnamon rolls for 40 years, these are hands down the absolute best I have ever made or tasted !!! The dough is soft and delicate. I will never make them any other way again. I doubted the heavy cream and I thought they would be soggy. Nope, sweet, tender, and incredible !! Thank you for sharing !!

    1. We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning, then let them do their second rise. Then pour on the cream and let them bake.

  193. 5 stars
    Just finished making these…OMG, OH MY GOODNESS, they are so very good. I will never need another recipe, I tried 3 others . I had to use more milk,1 1/2 cups and everything else as written, big hugs to you for sharing Julie. These are so very good!!!!

    1. What did I do wrong ??? I followed this recipe to a “T”…. My dough was dry and kinda grainy. I am waiting to see if they will rise…

  194. 5 stars
    my go-to recipe since i saw your post! love it how it’s very forgiving and soft and delicious and all!!!!
    thank you!!

  195. 5 stars
    My family thanks you for this recipe. I can not cook- I burn everything, but baking I can do- We have pie a lot
    For dinner! My question is- have you ever made this recipe in a bread machine on dough cycle?

  196. 5 stars
    BEST CINAMMON BUNS EVER!! We are cinnamon bun enthusiasts, typically spending a whopping amount every month on Tesco’s 85p Cinammon Buns (highly recommend).However, after making some for ourselves with this recipe, we can strongly advocate for Lizzy’s recipe and her secret ingredient (shhh)! As amateur bakers, we found the informational video of great help. Not only were the instructions very clear and easy to read, the informational video was truly priceless! But for even more satisfying results, why not use your hands – do the kneading yourself! We also altered the recipe a tad by not including the cream cheese but instead made the icing with a bit of milk and icing sugar, we found this to be very light on the tongue and soul. Last lil tibit, go light on the cream, maybe 1 cup instead – don’t want any stodgy buns!!! All in all, TEN THUMBS UP!!!!!❤️

  197. 5 stars
    I double this recipe every week….it works perfectly…. I just have to bake longer! They are excellent!

  198. 5 stars
    I thought I read about freezing them in a prior comment , but I can’t find it. Will you please tell about that? Thanks for this recipe. I’ve made them three times, and they’re incredible. I’ve only used milk because I haven’t had heavy cream and they’re still great!

  199. 5 stars
    I just made these. First, everyone said they were amazing. Second, my plan for next time will be to make two 9×9 pans My rolls puffed out the middle, could have used a little more space. I think I could do tow pans, refrigerate one and have fresh rolls two mornings in a row. Thank you so much!

  200. 5 stars
    I have been through many recipes for cinnamon rolls and this is hands down THE BEST. I will definitely be saving this recipe for all of my future baking endeavors! The heavy cream before baking is an absolute game changer. Like other, I didn’t put quite as much powdered sugar in the icing and I added a few other spices to the cinnamon mixture. DELICIOUS!!!!

  201. I don’t eat dairy so I want to try this with margarine and almond milk. Would you recommend still pouring some almond milk over the rolls to replace the heavy cream? (Trust me, I know it won’t be as indulgent!) have you had any comments or people trying this with success? Thank you!!

    1. You might be able to get good results if you find an alternative milk with a higher fat content. Cashew milk comes to mind, I’m sure coconut cream would work but that’s going to give you a strong coconut flavor I think.

  202. Hi there, I have tried several cinnamon rolls recipe and by far, yours have been my favorite as I was addicted to cinnabon cinnamons at the mall. I was in a hurry to eat and the first time I baked your recipe it came out under baked 😬. But very moist and Just the way it should be. Will bake a new one tonight😊Thanks so much for sharing this recipe 😘

  203. These are amazing! I followed the instructions exactly and they came out perfect. I think I will use a little les powdered sugar next time.

  204. 5 stars
    These cinnamon rolls turned out PERFECT. ABSOLUTELY PHENOMENAL. It is my very first time ever making cinnamon rolls. I bumped up the cinnamon to 2 1/2 tablespoons. I actually only had 1 tablespoon of cinnamon left at first, and my dough was already risen!!! I had to wait FOUR HOURS for my mother to come home with cinnamon for me, and during that time I had the dough in the fridge. I was worried it would ruin the recipe! The dough was a little dry on the top when I finally had enough cinnamon for the filling. Nevertheless I continued on, rolled it out with my hands and the side of a cup because i didnt have a rolling pin, spread the filling, added just a handful or two of raisins, rolled it up and bam! Rised again for 40 minutes [I used traditional yeast]. I also added a small handful of sugar and about 1 tsp of cinnamon to the warm cream before pouring it over the risen buns. I used my own icing recipe and added cinnamon to that as well, I just love cinnamon. Okay, huge paragraph over, I am in love with these buns. My whole family is amazed. http://i38.photobucket.com/albums/e134/echohart/cinnabun_zpsqxmw2k6f.jpg They look so beautiful!

  205. I must have done something very wrong…I tried this recipe twice, and I’m having so much trouble! The first time, I mixed by hand and kneaded like I would bread since I’d have to dig out the parts of my mixer. It didn’t feel right after kneading (it was hard!) and didn’t rise, so I thought I’d try again- this time with my mixer and as stated word for word in the recipe. My dough still came out hard and was much drier than the recipe says it should be! What am I doing wrong?!

    1. Same here. I just attempted this recipe for the second time and the dough didn’t rise, at least not enough to be edible.

      I followed the instructions meticulously the second time to make sure not to waste my time and money again but to no avail.

      I can only imagine that the amount of yeast is incorrect.

    2. I just made this recipe. I think your not letting the yeast grow enough if your dough is hard. All ingredients need to be warm. Dont give up mine came out perfect but I did allow more then the allowed time for first rise

    3. probably the city or region were you live .. I do not know, but according to my little knowledge recipes change a little depending if you are at sea level or higher .. good luck next time !!
      I will try this tomorrow !! Bea

    4. Sounds like a problem with your yeast. Did you use instant yeast or regular yeast? If regular, you need to follow the directions on the yeast package first, then continue with this recipe. I have made these several times, and they always come out great!

  206. I usually don’t post regarding recipes until I have made them. But the comments by some people about having to “up” the milk because of the amount of flour is prompting me to comment beforehand. There are so many factors that impact on the amount of flour one should use. I use weight rather than volume, which I think helps with accuracy. But also, it is better not to dump all the flour in at once. Start with less than called for, then add more as you mix and knead to come to the consistency that you want. Don’t forget also to account for the flour you use for dusting the kneading and rollout out area. Given that for some people these buns are coming out “perfectly”, I suspect that is where some of the variation is coming from.
    My sister has made these and said they are the best ever, so I will be making these later today. Thanks!

  207. 4 stars
    Probably doing nothing wrong. I had the same problem but kept it in a warm oven for much longer then the 30 minutes suggested. More like 1 1/2 hours before it doubled. I also plan on waking up much earlier to give the rolls twice as much time to rise, I’m planning on a 2 hour rise time just in case.

    About the filling I went off script and used my fingers instead to spread it out evenly because it is a very stiff filling not easily spread. The heat of my fingers helped soften up the filling making it easier to spread. Next time I’ll add a bit of the cream to it to make it softer and more spreadable since the cream is going to be added just before baking anyway.

  208. 4 stars
    These turned out really well and were soooo good. I followed the directions for the rolls exactly and the dough was much drier than I expected given the description, so I’d definitely start with much less flour and add more if necessary. The drier dough made the heavy cream a requirement for these to turn out. They would have been way too dry without but were perfect with it. I also won’t do the method of mixing nearly melted butter with the cinnamon and sugar next time – it was such a pain to spread. I’ll try melting the butter and spreading with a pastry brush and sprinkling with the cinnamon sugar. It also took much longer for these to rise than posted in the recipe (I waited 1.5 hours and they still weren’t doubled but I had a timeline!) and were in the oven for longer than stated before they started to brown and look done – about 24-25 minutes.

    I don’t like too much frosting or for it to be too sweet so I cut the sugar in half to start and that was perfect for me. One cup was plenty.

    Overall a great recipe! I wish I’d read the comments before making like I usually do so I could have caught some of this ahead of time.

  209. 5 stars
    I just made these. And I read all the comments. My results were great! I agree that the dough was not tacky at all, but still pretty moist. I live in florida and usually I have the opposite problem with dough being too wet due to the humidity. I added about 2 extra tablespoons of cream to the dough during stand mixer kneading, prior to the first rise. It still was not tacky or wet even during rolling, but I guess that just made forming the rolls easier, no need for table flour at all. Rise times and bake times for me were approximately the same as stated in the recipe. Give it a try!

  210. 5 stars
    Thanks so much for the cinnamon rolls recipie. I have made them 3 times already , they came out very good they fill the house with great smell and everyone loves them. I made them Sunday morning for breakfast.
    I just looked up this one you posted on the orAnge flavored. I will make it soon sounds delicious.
    Raul R.

  211. This dough will not rise and is not the right consistency! What a waste of expensive ingredients. Do not try it as it is distratrous.

    1. I used the exact amounts and at first the dough barely rose after 1/2 hour. But it finally doubled after a much longer period of time in a warm oven. The second rise after rolling the dough into buns went just fine. Just wait longer on the first rise because if your yeast is good it will double. The buns came out great.

  212. I tried this recipe for the first time last night. I messed up the first batch with too much flour. Second attempt I only used 4 cups and it was the consistency of the video! When I poured the cream it pooled to the bottom of the pan and didn’t soak in. Once I brought the pan out there was a sugary liquid goo at the bottom, which soaked in once cooled. Is this normal? I was quite impressed with the buns and my family loved them!!! Just making sure I did the cream part correctly!

  213. 5 stars
    I used to make cinnamon rolls all the time when I was younger. I had to mix and knead the dough by hand. I always wondered if it was worth it until I tasted one. They were good but let me tell you, this recipe is far better.They are sweeter, I mean the dough, and just light, fluffy and gooey at the same time. I did make one change though. I do not use the icing as I cannot eat the frosting as I seem to have an allergy to it. I assemble the rolls a little differently. After rolling out the dough I pour melted butter over the dough and spread it out. Next I sprinkle with brown sugar and cinnamon. Roll it up, cut it up and place it in the pans that I have also coated the bottom with melted butter, brown sugar and cinnamon. After the rolls have risen and baked I line a cookie sheet with foil and turn the baking pan upside down onto the foil lined cookie sheet. Now you have gooey rolls without the frosting. This is my preference but yours may be the icing . All in all you can’t beat this recipe.

  214. this is my first time to make cinnamon rolls and had chosen your recipe from all the rest It seems good.
    I just would like to know how much of the heavy cream to pour. Can you pls. provide the measurement?
    BTW, is the heavy cream the same as the whipping cream? Thank you in advance and and for sharing your recipe. All the best!

  215. 5 stars
    Feb 7 2019. Love this recipe. my daughter madeyour rolls first. Hers turn out so good. She shared the recipe with me. We have used numerous cinnamon roll recipes over time yours is one of the best. Some people using yeast might not know the tricks to yeast A older lady from Arkansas, gave me this hint.
    I would like to share. Yeast test, use 1/2 cup warm water 110 to 115 degrees , 1 heaping tsp. Sugar sprinkle over warm water, then put in 1 pkg of yeast stir a tiny bit. If yeast foams is is good. If yeast does not foam it is not good. Stop at this point if yeast is bad and start over again this way you do not waste time and ingredient if yeast is bad from start. I did this with your recipe. I used warm milk,
    110 to 115 degrees yeast had a out date of Oct 2, 2020 but it was no good. I Pitched it out. I Started again, pkg had same yeast out date but i used the water method I did the yeast test let set 5 min it started to foam up. Yeast was good. So I used 1/2 cup of milk to make the 1 cup of fluids per your recipe. On the 1/2 cup sugar. I took out the 1 heaping tsp sugar so my recipe would match yours. Another thing I have learned over the years is ther is a difference in brands of flour. I only use Hudson Cream Flour, short patent unbleached flour. Has a cow on the bag. Made in HUDSON, KS. Best flour ever made. Ladies in the Virginia only use this flour because their cakes, cookies, breads turn out better with HUDSON Flour. When I make home made recipes i only use Hudson Cream flour. They even make a flour just for breads. Called Bread Flour. The people that have trouble with your recipe is not because of your wondetful recipe, they just are not using the right stuff. I am truly greatful for all your time and energy you took to share this wonderful, delicious Cinnamon Roll recipe. The Real Cream pouring over the rolls prior to baking is truly brilliant. Spooo good. Hope you share more family recipe with us. Thank you my family Loves you. My daughters Boys 3 1/2 and 5 1/2 really Love you too we cannot stip eating these wonderful rolls.

  216. 4 stars
    I used a very generic brand flour and it worked fine because I allowed more time to rise and double. Using bread flour is a good way if anyone has been having problems. Proofing yeast is also good to do but I keep the yeast in the fridge and haven’t had a bad batch of yeast.

    This recipe is one of the best but the biggest problem is in rising. The 30 minute time referenced is not long enough in some cases and I think many may be throwing out perfectly good dough.

  217. 5 stars
    I really searched for a good Cinnamon Roll recipe and this one stood out because of the ingredients and the steps used in making these wonderful rolls! My recipe turned out to be a success on first try, even though I forgot to add the melted butter into the dough recipe. When I discovered it after the dough was in the Bread/Proof stage of the oven, I took it out and added the melted butter and repeated the rising process, a bit nervous in doing so…..Everything turned out great! This recipe will become a staple in my kitchen for years to come, THANK YOU for sharing 🙂

  218. 5 stars, can’t get the stars to work!Best recipe I have used! Definitely will be my go to from now on!

  219. 5 stars
    Absolutely the best thing I have ever made. My kids devoured this! Thank you thank you thank you 🙏 for this!!!

  220. 5 stars
    Just FYI I made these !! Hands down seriously the BEST cinnamon rolls I’ve EVER EVER had!!!

    Thank you soooo much for sharing!

  221. 5 stars
    I have tried numerous sweet doughs for coffee cakes…your recipe followed by your instructions was perfect! The dough mixing to the rolling out and rising was right on! They were actually gooey and your secret ingredient was definitely a plus! The end of the baking was eating the best cinnamon buns recipe I tried and now sits in my recipe box! Your instructions are easy to follow, I made no changes, I did however test the buns with thermometer to 190*…Hubby is happy!

  222. 5 stars
    Even better than Cinnabon!! Just ate one of these delicious rolls and can’t get over how good they are and also easy to make! This is my first try ever at home made cinnamon rolls. I dont have a stand mixer so used my hand mixer with just one beater attachment and it worked out great! I started with 4 cups of flour and when it got too much for my mixer to be effective, I added more flour as needed for my hands. No issues with it not rising. I followed the instructions and let it sit in a warm oven but closer to an hour before it doubled. I did let my yeast sit for 5 minutes in the warm milk before adding everything together as I didn’t have instant yeast. I also used a whole block of cream cheese and an extra tbsp of butter to the frosting which was wicked good! I also didnt have heavy cream so used half & half. Thank you so much for sharing this deliciousness!! I will definitely be making these again!!

  223. 5 stars
    These were the most delicious cinnamon rolls EVER!!! They were DE-VOUR-ED by my family! I didn’t have heavy cream, so I substituted with half and half and they came out beautifully! Thanks for sharing your delicious recipe.

  224. 5 stars
    These are absolutely THE best cinnamon rolls ever!!! This was my 2nd try at a recipe I found on the internet. To be fair, the previous recipe likely didn’t turn out because it was probably my screw up by adding too much flour and cooking too long. This caused me to be very careful this time around. I even messed up and put the heavy cream over the rolls before I let them proof a 2nd time! I had to go buy new yeast as well since I had mine for too long. They still came out amazing!!!!!!!!!!!!!!!!!

  225. 5 stars
    This recipe is fantastic! The most sincere “thank you” from my husband. He said they were the best cinnamon rolls he’s ever had and the man loves cinnamon rolls.
    I never leave reviews on recipes, I will make these again and again.

  226. Did anyone else get a shaggy-dough disaster when making the dough? I unfortunately don’t own a stand mixer and when mixing the ingredients, I got a shaggy dough ball that resembled haphazard pie crust. Is 4.5 cups of flour really the right amount? For the hand mix method, at what point do you start using your hands? Can you use a food processor as an alternative?

    1. I don’t have a stand mixer either and used my hand mixer with just one beater attachment instead of the usual two. I used 4 cups of flour mixing one cup at a time until my mixer wasn’t really doing much good and then used my hands. I sprinkled more flour on my hands but didn’t add more to the dough. Worked great for me!

  227. my first time making cinnamon rolls and first time using lizzy t recipe. my family loves it I have been making theses rolls twice every 2 weeks. I make them when family comes from out of town. I highly recommend this recipe because the heavy cream makes a whole lot deafferents, its gooey and flavors mix well. thank you lizzy t

  228. Awesome recipe.. i don’t usually leave comments but this recipe is fantastic.. every time I make them they get devoured ..I am wondering if the sugar could be substituted with honey? And has anyone ever tried a potato in the dough? I am looking for ways to keep them soft after they cool or sit for a day

    1. >> I am looking for ways to keep them soft after they cool or sit for a day…

      A day? A day?

      I am lucky if they last an hour.

  229. 5 stars
    I’m so happy that I came across this receipe, I lost mine some years back and I’ve not really been in a position until recently to really bake. This is even better than the one I used to use, and the best part is you can change a little and not effect the taste.

  230. 5 stars
    My husband and I madr this recipe today. We actually just finished baking the second pan (we used two pans and made a total of 15 rolls). We are both amazed at how delicious these are and the gooeyness they have at the bottom of each roll. The texture and taste are supreme and we just agreed that after baking several different cinammon roll recipes over the years, we will never use another recipe again. This is just how delicious these are! We will recommend your site and this recipe to all our friends 😄

  231. 5 stars
    I just made these and my entire family was amazed, I am so surprised I was able to pull this off! I had a bit of an issue with the dough rising, it took about an hour and 15 minutes so I was a little nervous, I did not have a stand mixer, just used my hands. There were truly amazing!!!

  232. 5 stars
    BRUH let me tell you. I bake professionally and this is the BEST cinnamon roll recipe I have EVER made. Even my husband who doesn’t like cinnamon rolls (I know, he’s crazy!) loved them. Dough is done all the way through but not hard on the outside, filling is still soft, icing isn’t overwhelming. I did add a tad more butter to the frosting (a T or 2) just because I like a smoother, less sweet frosting. This one is definitely going in my recipe box. Delicious!

  233. 5 stars
    This is the best cinnamon roll. I LOVE cinnabon but we moved to an area where the closest one is over 30 mins away and the one time I went there the bun was sad and dry. I tried making this for the first time and it came out amazing. Better than cinnabon. Perfectly fluffy and gooey!

  234. 5 stars
    My dough is rising in oven now. This is my 2nd time making these amazing bundles of joyful love! I tried a different recipe yesterday and just put them ALL into a garbage bag because the bottoms burned and tasted like well suffice it to say…don’t try ANY other recipe because these are heavenly morsels of decadent love. That’s all I’m going to say except thank you to the beautiful girls that make up this cooking team! You ALL have such gorgeous hair! These cinammon buns ROCK!

  235. 5 stars
    I’m not a big baker, nor am I usually the person to take time out of my day to leave comments on recipes, but HOLY S**T these turned so absolutely mind-bendingly good, I just had to relay my deepest gratitude! My flat mates are going crazy for them.

  236. 5 stars
    My wife and I are a couple of seniors who just wanted to try something different. Wow, this recipe has to be one of the best ever. In our 52 years together we have baked some wonderful desserts and this rates at the top. We made half a batch, and being empty nesters, even this small batch is hazzardous to our diets. A roll and a cold glass of cold milk is the perfect dessert. (We added a few raisins just for old times sake.)

    1. Mmm…my husband loves it when I add raisins! The kids…not so much! 🙂 I’m glad you enjoyed them.

  237. 5 stars
    These are NO LIE the best ever! I added 1/4 tsp each ground cardamom, cloves and nutmeg to the dough as well as 1/4 tsp cardamom to the icing. You guys – – – a HALF CUP OF HEAVY CREAM is poured over the risen rolls just before baking! MAGIC! These were both my supper last night and breakfast this morning! No shame. No guilt!

  238. These weren’t our favorite. Didn’t love the texture, consistency, or flavor of the rolls. The filling and frosting were great.

  239. 5 stars
    Excellent! I used 2 packets of yeast by mistake so I added a little more milk and butter. It came out great! Thank you

  240. 5 stars
    These were amazing! I was flicking through the hundreds of cinnamon bun recipes but thought this recipe would work & I wasn’t let down. They were everything they said they were, full of flavor & gooey. They are a new favorite! Thank you for the recipe

  241. Sorry, I like fluffy rolls, I had the suspicion when I saw the milk and eggs that the dough would be too heavy. Ate one, threw the rest away.

    1. 5 stars
      If they came out heavy, you messed up. These have come out perfect, light, fluffy and gooey everytime.

    2. 5 stars
      I’ve made these several times. They come out light and delicious every Time! Except that once when I accidentally added an extra cup of flour. Even then with a little extra rise they were too heavy. Lol.
      The dinner rolls I love melt in your mouth and have eggs in the recipe.

    3. Mine turned out too heavy, too. Still edible but far from the best cinnamon rolls I’ve made. Definitely not as good as pioneer woman’s. I have to wonder if this is a high altitude recipe–upon closer inspection it’s got a high flour to liquid ratio–higher than other recipes I’ve seen/used. There was way too much flour, I thought! I thought my stand mixer might die. It was making some ominous noises it’s never made before as it strained to do the short initial mix (No, I didn’t overmix). Maybe I should find a recipe that uses weight instead of volume. I wonder if the humidity here makes my flour more dense. Regardless, following this dough recipe with unsifted flour in Michigan led to functional but dry, dense rolls. Based on my experience I can’t recommend the recipe. If you do follow it, try adding the flour gradually and go by appropriate texture instead of exact recipe measurements.

  242. 5 stars
    Great recipe excellent tasting rolls and the family loves them. These are similar to the original Costco gooey buns from years ago. I doubled increased the cinnamon filling position by 50% to get an even gooier filling and it was worth it. Since I have a convection oven I need to adjust the baking temperature to 325 degrees and watch them closely. I will definitely be making these again.

  243. 5 stars
    First time making cinnamon rolls. I didn’t use a stand mixer. I used half and half instead of heavy cream. The rolls came out amazing. They were soft, fluffy, and gooey. They were not heavy at all. They were perfect and easy to make.

    1. >> I used half and half instead of heavy cream. The rolls came out amazing. They were soft, fluffy, and gooey.

      You just described my favorite type of bread.

      Katherine

  244. 5 stars
    So, for Christmas morning, we poured eggnog on top instead of the heavy cream. Amazing!!! Thank you for this recipe!

  245. In the directions it says roll proofed dough to 12×15 rectangle but in video it says 24×15. Think written recipe is typo? Anyways my dough is proofing! Will let you know how it goes. I’m excited!!

    1. Honestly we make the rectangle different sizes each time. It really depends on the shape you’d like the cinnamon rolls to be. Roll the rectangle bigger if you’d like more swirls, smaller if you’d like the bread dough thicker.

  246. 5 stars
    Best cinnamon rolls I’ve ever made or eaten. Easy directions. Even better the next day. Thank you for sharing this recipe.

  247. Thanks very much for sharing, very generous of you three. About to make these for my daughters for when they get home from boarding school – a bit of comfort food for my daughter who has big exams coming up. Have given up IG for lent but will look you up in a few weeks 🙂

  248. 5 stars
    I have many saved cinnamon roll receipes …will not use them again after this one ! The best I have ever tried or eaten.

    1. Yes, but I recommend making them separately and then baking in 2 separate pans.

  249. Hi, I’m wondering how long these generally keep for (if anyone has managed to not eat them all on the first day), and if it works to refrigerate half the batch and bake a few days later? Thanks !!

  250. 5 stars
    These came out fantastic, first try. Followed the recipe, except for the heavy cream at the end (wanted less of a goo-ey end result). Was not disappointed at all.

    Thanks for the great recipe! Definitely will be saving this one.

  251. I don’t know what I did wrong but my tool ages to rise. And once cooked they were really dense. 😞 going to try again though. Any suggestions would be amazing. Thanks

  252. 5 stars
    Literally the best cinnamon rolls I’ve ever made! I have made a bunch of different recipes through the years but none have been as amazing as this one!

  253. 5 stars
    I have tried so many recipes before l use yours. Absolutely perfect!Thank you so much.Greetings from Thessaloniki Greece.

  254. 5 stars
    I have been making yeast rolls for almost 50 years – many different recipes, all good but not spectacular. I have now found spectacular!! I followed the recipe exactly and doubled it. Easy dough to work with, love the filling (I never mixed it all together before), My dough did not raise as quickly as yours but I had plenty of time. Thank you for sharing your secret ingredient – you, yum, yum!

  255. 5 stars
    I just made these this morning. They were delicious!! My wife says they were the best she ever had. Thank you.

  256. 5 stars
    I know I saw this in the comments before, but can’t find it. Can you tell me how to go about freezing these? Best EVER!

  257. 5 stars
    This recipe is amazing!! I’ve never made cinnamon rolls before, but they turned out great! Nice, fluffy and gooey. I’ve never made cinnamon rolls before, (or even bread for that matter) but they turned out awesome! I don’t think my milk was warm enough, so it didn’t rise at first, but once I put it in the warm oven, it probably woke up the yeast. They are super delicious and the perfect size!

  258. If gooey equals doughy, then I guess these turned out. I made 2 pans and couldn’t get the middles to cook, using regular and convection bake for 1 of each. Flavor is great but wish they would have baked right. Had to add 10 extra minutes for the 2nd pan and the tops are a little too crisp despite covering with foil.

    1. The dough should definitely rise. Was the yeast new/fresh? And can you put the bowl in a warm spot?

  259. Flavor is delicious! I have made this recipe 4 times, the first time I used the recommended amount of flour and results were super dry, so dry mixer could not mix! I added some milk, that somewhat helped. After that I have used 3 cups and that is the perfect amount. I am just curious as to why ,do you think I have to use such a small amount? I have read other comments and it seems I am the only one who has this problem. I live in the deep south, I can’t imagine this has anything to do with it, but I do not know! Anyway, the recipe is delicious now that I have adjusted the flour. Thank you!

    1. So it could have to do with the temperature or elevation. It could be a difference in egg sizes or milk fat. (We use large eggs and 2% milk). And even how you measure your flour. Next time I make them I am going to weigh the flour to hopefully help some issues! I’m glad they worked for you though 🙂

  260. 5 stars
    Thank you! Cinnamon rolls had been one of the most disappointing things for me because of not being able to get that perfect texture. I actually used dry milk reconstituted to a thick creaminess because I didnt have cream and it still turned out amazing, so I can imagine how great it would have been if I had a really used the right thing.

  261. 5 stars
    Literally the best cinnamon rolls I have ever eaten! Very easy to make, I let the dough rise for an hour instead of 20 minutes the second time, it was just scrumpious. Thanks for sharing!

  262. 5 stars
    Mine came out so perfect! Sooo fluffy and gooey. I’m shocked how good they were considering this was my first attempt! I feel like they are just as good if not better than Cinnabon rolls! I may never use a can again! I followed the recipe exactly, except I didn’t have instant yeast. I used the regular kind. So so so good!

  263. 5 stars
    I made these for my school and were told they were the BEST cinnamon rolls everyone has ever had. I even heard, “puts Cinnab@n to shame”.
    I wasnt even offered a bite! So I have no idea how delicious they are. 🙁
    Anyway, I am graduating on Thursday and am baking another batch to take with me. Actually, going to be making TWO batches because I will cut someone if I dont get one this time.
    Thank you for sharing your recipes.

  264. 5 stars
    These look amazing after sitting overnight, is it possible to leave them in the fridge for two nights?

  265. Looks great! The recipe time for rising and the length in which to roll out the dough seems different than the video.
    I did it like the recipe and only watched the video afterwards. 🙁
    Not a baker so realized later than 30 mins wasn’t enough for my dough to double. I also packed the cup with flour which ended up with too much flour.
    Just an FYI so if ppl are beginners, they watch the video for some quick tips!

  266. 5 stars
    I am addicted to making these 25 step cinnamon rolls. I am a very experienced professional cook, and these are the absolute best cinnamon rolls I have ever had. Kudos!

  267. 5 stars
    These things are f*cking ridiculously delicious and really easy to make. Just made them this morning for Easter brunch, I can now die a happy woman. Wow.

  268. 5 stars
    Really delicious and moist! I made them for Easter brunch and my family liked them a lot! Got many compliments !

  269. My daughter made these for brunch and they were way better than mine. However I don’t have stand mixer so how long should I knead them by hard?

  270. 5 stars
    Tried my hand at cinnamon rolls for the first time using this recipe and couldn’t believe how perfect they came out. I did the second rise in the morning to be able to do some of the prep the night before, but still have hot, fresh rolls in the morning. Im definitely saving this as a go to recipe for holidays and brunches w friends!

  271. 5 stars
    Thank you so much for this recipe! The rolls are cinnamon perfection. I chickened out on the heavy cream but I’m completely happy with the way they turned out.
    I used a bread machine and warmed the milk and eggs beforehand. I did need to cook them 5 minutes longer but I’m pretty sure it is my oven rather than the recipe.
    These will be a permanent fixture in my home. I guess I’ll start wearing kaftans to cover my personal “cinnamon rolls”!! Haha 👌😄

  272. Wanna know another trick ????? spread butter cream icing inside the rolls, at your cinamon surar mix and roll up…contune on with the drections….( yes , i know there are typos never said i could spell )

    1. No, people have used whole milk or half and half and I believe even evaporated milk, but we think heavy cream is best.

    2. 5 stars
      I made these cinnamon rolls yesterday. I used all organic ingredients and added fresh grated orange (truly not necessary) peel to the filling. They are amazingly fresh, moist and the best cinnamon roll I have ever had. I did not and would not change any of the measurements. My family and friends said the same thing…never had a roll this good. THANK YOU FOR SHARING THIS RECIPE!
      Devena

  273. 5 stars
    These are absolutely amazing! I did end up using regular dry active yeast because i didnt have instant and i was a little worried it wouldn’t be the same but they turned out great! I just followed the directions for the yeast prior to adding it to the milk and other ingredients. The tip for letting the dough rise in a warm oven was also great and I never would have thought of that so thank you! Will definitely be making these again for sure. New favorite recipe!!

  274. 5 stars
    I made these for a request from someone at work, and I was hesitant because I have never made cinnamon rolls before. My dough took forever to rise last night, and I was sure I had ruined them….but it did finally rise, and i put them in the warm oven this morning to rise and baked them and brought them to work. Every single person in my department sent me an email thanking me and saying they were the best cinnamon rolls they had ever had. I did try one, and I have to say they were amazing. Thank you for sharing your tips, and secret ingredient. I look forward to trying other recipes from you!!!

  275. 5 stars
    Yes, Yes, Yes this is the recipe you have been looking for!! It sure ended the search for me!!
    Son and husband rated these a “10”
    *The cream addition must be the secret to the super soft texture of these rolls! I made these as written although used active dry yeast–no issues
    Also, I only made 1/2 recipe of the frosting and it was ample for us (we like more roll than frosting)
    Thanks so much for sharing!!!!

  276. 5 stars
    WOW!!!. Best recipe ever. After years of trying different recipes every time I made cinnamon rolls, I can not get over how wonderful the rolls came out. Next time, I would cut the brown sugar in half. They were decadent on the sweet scale but, a bit too sweet for my family. Thank you for sharing the secret ingredient and glad to say that my search is over…. This will become my one and only recipe

  277. 5 stars
    Hands down, best cinnamon roll recipe I’ve ever tried! We like a little bit of lemon zest in the frosting. It balances the sweetness.

    1. Ok, thanks! I have been using light brown and I just wanted to make sure. 🙂

  278. Can I make the dough the night before and bake them in the morning? How long do you let them rise then? Or do I have to bake them right away?

    1. We like to bake them right away, but if you choose to bake the next day, get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning. The morning you want to bake them, pull them out of the refrigerate and allow them to rise. Plan about at least an hour for this so you aren’t waiting too long! Then let them do their second rise. Pour on the cream and let them bake.

  279. 5 stars
    Hands down the BEST cinnamon rolls I’ve ever made/had! You must try these you won’t be disappointed. Soft, gooey, and delicious!!

  280. 5 stars
    Okay so I don’t usually post reviews on recipes but I made these bad boys for the fourth time last night and WOW!!!! I first made them for my girlfriends, then my family, then my husband’s family and last night I made them for my coworkers. Every person that has tasted them has told me that they taste better than cinnabon. The first three times I made them I used a 13″ x 9″ Sur La Table Classic Cake Pan. They turned out amazing each time. Last night I made the rolls using a 13” X 9” glass baking pan and I think it is my best batch yet!!! The major difference that I noticed with the glass pan was the way the heavy cream settled over and under the rolls, the glass pan gave a more gooey caramelized taste…with the cake pan the heavy cream settled differently over and under the rolls…less gooey and caramel-y for sure ;). Also, I used Red Star Active Dry Yeast, I couldn’t find the Platinum instant yeast in stores. I was soooo worried about the yeast process, but once you get it down it is easy. If you use the active dry you just measure out half a cup of warm water (110-115 degrees – use a thermometer until you get it just right) sprinkle in 1 tsp of sugar and then add the package of yeast and give a quick stir… Wait 15-20 minutes for it to foam/bubble and then you can continue with the rest of the recipe. So once the yeast was activated, I continued with the recipe but I only added ½ cup of milk since I used ½ cup of water to activate the yeast. I also have been reading baking tips and picked up that the brand of flour you use can make a difference. I use King Arthur Organic AP Flour. I used Saigon Cinnamon (so good) and I used organic light brown sugar. As a novice baker I honestly have no clue if I should be using dark brown sugar but so far the light brown sugar has not disappointed!! What else can I share with you guys? Hahah oh I did not have bread mixer so I kneaded the dough, I set the timer for 10 minutes and worked the dough…it took about 70-80 minutes for the dough to rise the first time and about 45 minutes for the rolls rise time. One last thing I wanted to mention was the cooking time, when I used the cake pan I had to cook the rolls for 19-21 minutes otherwise they came out undercooked. In the glass pan I cooked them for 21 minutes but I think they would be perfect at 22 minutes. Thank you for this wonderful recipe, I will be using more of your recipes in the future!! So good!!!

    1. You are AWESOME!!! Thank you so much for all of these amazing tips!! You’re the best 🙂

  281. Help me out, I made these the first time and perfect. Twice now, the dough is rising the entire time trying to roll up after I spread the cinnamon mixture . Should I let them rise longer the first time ? Love these !!

  282. These were amazing! Soft, with a moist crumb, but not doughy, and the right amount of sweetness. The first time I made it as written, but the second time I was pressed for time so I mixed all the dry ingredients together, then added all of the thoroughly combined wet (but warm) ingredients, and it turned just fine. I prefer weight measurements so I calculated 580 grams unbleached gold medal flour — I don’t know if this needs to be adjusted with higher protein flours like KAF — and it seemed to be the right amount each time. And yes, the dough will be quite tacky but I was able to produce a good window pane after mixing. This will be a go-to-recipe cinnamon roll cravings, thanks for posting.

  283. 5 stars
    This recipe is truly amazing. I have always had trouble with yeast, I think because I live in Hawaii and the humidity is insane. I have made cinnamon rolls before and always have to adjust the recipe. My baker brain is not into that haha. I followed this recipe exactly (loved the tip on rising in the oven worked like a charm) and the rolls were beautiful. They were soft, fluffy, didn’t darken too much and were cooked all the way through. You can really taste the richness that the heavy cream adds. Thank you so much for sharing this recipe!!

    1. Hi there! It’s a Bosch. It’s great for bread doughs and large batches of cookie dough 🙂

  284. 5 stars
    These turned out wonderfully. I used bread flour and left off the heavy cream. I think next time I will put into a slightly larger pan and cut a few more than 12 so they can spread and bake a little more evenly. These rival any excellent ones I have ever had. Great recipe!

  285. Does anyone know if you can make these in advance and keep them in the ‘fridge for a day or two? I was hoping to do that and pull them out to rise and bake for mothers day brunch.

    Thanks!

    1. Did you read the article and not just the recipe? There is literally a section called overnight cinnamon rolls.

    2. She talks about premaking in the section before the recipe “OVERNIGHT CINNAMON ROLLS”.

  286. 5 stars
    THESE ROLLS ACTUALLY GO SOOOOOOOOOO CRAZY LMAOO

    SON!

    WHY DID Y’ALL SNAP LIKE THIS??? 😩😋 MY ROLLS FLUFFY, SWEET (BUT NOT TOO SWEET)…. SCRUMPTIOUS. LOWKEY TWEAKED WITH THE YEAST THE FIRST TIME I TRIED BUT I KNEW I WAS IN FOR A BLESSING. ROUND TWO CAME AND I DEADASS HAVE THE MOST BEAUTIFUL ROLLS I COULD HAVE ASKED FOR. THANK YOU JULIE, THANK YOU MADDIE, THANK YOU KINSLEE. Y’ALL DOING GOD’S WORK. SALUTE!!!!!

  287. 5 stars
    These were truly AMAZING! I made them for Mother’s Day breakfast and my wife said it was the best gift she got all day. Didn’t have heavy cream and used sour cream cut with a little milk. That gave them another layer of flavor . Just Wow!

  288. 5 stars
    I wasnt able to get a tight roll because the dough was so puffy even after rolling it out. It may have just been too warm in the kitchen. So they look a bit like a goopy mess when I was putting them in the pan. Don’t get me wrong, I plan on bathing in them when theyre done, but I’m definitely not getting a blue ribbon for looks. I also slightly modified the filling just to make it tougher on me. I added half a cup of ready made cheesecake and half a cup of raisins.

  289. 5 stars
    These are BETTER thank Cinnabon! Your family secret ingredient made all the difference. This is a fantastic recipe and I’ve added it to my family cookbook with your name attached to it. Thanks for making our Mother’s Day brunch sweet and cinnamony!

  290. 5 stars
    These cinnamon rolls are outstanding! Very soft and delicious! Made them for a family party and everyone loved them.

  291. 5 stars
    These cinnamon rolls are delicious!
    I do have one question, I will need to bake them very early the next day, would it be possible to do the second rise then refrigerate overnight, then place in room temperature the next day before baking?
    Thank you !

    1. We refrigerate before the second rise if we are baking the next day. Then let them come to room temperature and do a second rise before baking.

  292. 5 stars
    100% will be making these again! My family and I loved these so much and I can’t wait to make them again! They are so easy and delicious and definitely made it onto the list of comfort foods!

  293. I have a question in the video you said use a stick of butter for the filling and in the recipe it says 1/2 cup, which is it?

  294. 5 stars
    LOVED these! Thank you for this recipe — will definitely use again and again! Sooooooo good!