The FLUFFIEST Homemade Cinnamon Rolls of Your Life (Can Make Overnight)
If you guys have never tried making a homemade cinnamon rolls recipe with a simple sweet dough (brioche style) instead of regular bread dough, you are totally missing out. These are the FLUFFIEST homemade cinnamon rolls of your life, I promise! They are very easy, and you can make them overnight!
The other day Truman and I stopped by the grocery store on the way home from kindergarten pick up. He found a toy that he wanted, and I said no, and then the world exploded. 0-to-60 meltdown. At one point he screamed, “But Mom, Christmas is about GIVING!” I just about died laughing at that one, but then he quickly followed it up with, “And besides, I’M HUNGRY!!”
You know what, I have to give serious props to this 5-year-old-kid for being able to identify the root cause of his tantrum. I never realize I’m hangry until after I’ve eaten something.
Speaking of hangry…I have been on a MISSION my friends. A cinnamon roll mission. It’s serious business, finding a cinnamon roll that is so soft and fluffy and absolutely perfect that it will make you want to cry tears of joy.
(First thing I had to google when I decided on the title of this post: fluffiest cinnamon rolls, or most fluffy?? Don’t judge me!! Haha!)
I am a little picky about cinnamon rolls. Okay, a lot picky. I used to accept any and all cinnamon rolls that came my way, but lately I’ve just been a little underwhelmed with the cinnamon rolls in my life. (“I know you can be overwhelmed, and I know you can be underwhelmed, but can you ever just be…whelmed?” “I think you can in Europe!” (Name that movie!)
My main complaint is that most cinnamon rolls are too dry. Does anyone else feel this way? Any cinnamon roll coming hot out of the oven is going to be hard to argue with, but the real test comes when brunch is over and the leftover cinnamon rolls have cooled, and you’re going back for seconds as a late afternoon treat. Even on the day they were baked, many of the cinnamon roll recipes that I’ve tried were just DRY.
I feel like a lot of cinnamon roll recipes solve the problem of not-great-dough by PILING on the brown sugar filling and cream cheese frosting to achieve the gooey factor. Now, I’m no heretic, I love a really thick and gooey filling and a healthy slather of frosting (and today’s recipe does not skimp), but I also just need the actual roll part to be soft and fluffy and not just a medium for frosting. This recipe delivers 100%.
How to make homemade cinnamon rolls
You can take any basic dinner roll recipe and turn it into homemade cinnamon rolls. Instead of shaping into balls, just roll out the dough into a rectangle and slather on some cinnamon sugar. That’s what almost every cinnamon roll recipe that I researched calls for. The amounts of the ingredients are different, of course, but they almost all have warm liquid and yeast, combined with softened butter/shortening, eggs, sugar, and then add flour until the dough is workable.
The ingredients for this recipe are essentially the same, but with WAY less flour than you would normally add. And a lot more butter. (ALLLL THE BUTTER). Like double the amount you see in most roll recipes.
This of course makes a super sticky dough that is impossible to roll out. That’s where the chill step comes in. Instead of leaving the dough in a warm place to rise for an hour like most recipes, we’re sticking our lovely dough straight into the fridge.
Before and after rising. The dough is really easy to work with once it has chilled, I promise.
I learned about this type of sweet dough when my mother-in-law Kris made these Ultimate Sticky Buns from Epicurious. (Which are amazing, btw.) My final recipe is a little different, but it’s the same idea. Proof the yeast, stir together all the ingredients (including the minimal amount of flour), and then add softened butter in increments. I was reminded of this type of sweet dough recently when my friend Erica from Pancake Princess did a Cinnamon Roll Bake off, and the winning recipe uses a sweet dough. Regular bread dough is just never going to measure up when you compare it to this brioche style dough.
cardamommmmmmm yes you want it
There are two other things that make this recipe for homemade cinnamon rolls next level: a bit of cardamom in the filling, and brushing the pan with cream and butter before baking. The cardamom adds just a little bit more interest, it’s not overwhelming. I absolutely love cardamom, but if you’re not into it, you can leave it out no problem.
Now my trick for getting the gooiest homemade cinnamon rolls in all the land: Combine melted butter, cream, and brown sugar and spread it all over the bottom and sides of your pan before baking. I’m obsessed with this idea and will never go back to regular cinnamon rolls! It makes every inch of the cinnamon rolls ultra gooey and moist. I do the same thing with my favorite Bran Muffins: brush the pans with a molasses glaze. YUM.
How to make overnight cinnamon rolls
These rolls would be perfect for Christmas morning, and it’s what I plan on making for the big day this week! Make the dough and chill it on Christmas Eve during the day (or up to 2 days in advance!), roll out the dough and shape the rolls in the evening, and refrigerate overnight. Pick up with the final rise in the morning!
This is my last post before Christmas! Thank you so much for following along with my blog this year, it means so much to me. I love talking about food with all of you. It’s the best! I hope that you have had a chance to try out some of these recipe for the holidays! It really is the most wonderful time of the year. Merry Christmas to all, and to all a soft tender cinnamon roll for brunch!
Facebook | Pinterest | Instagram
Three years ago: Easy Honey Hot Chocolate For One
Four years ago: 18 EASY Appetizer Ideas for New Years Eve
Five years ago: Chocolate Babka
The FLUFFIEST Homemade Cinnamon Rolls of Your Life
15-18 cinnamon rolls adjust servingsIf you guys have never tried making a cinnamon rolls recipe with a simple sweet dough (brioche style) instead of with regular bread dough, you are totally missing out. These are the FLUFFIEST homemade cinnamon rolls of your life, I promise! They are very easy, and you can make them the night before!
Ingredients
For the sweet dough
- 1 cup whole milk, warm
- 1 tablespoons active dry yeast
- 5 tablespoons granulated sugar
- 2 large eggs
- 3 and 1/4 cups all purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) butter, very soft (divided)
For the pan
- 1/4 cup (1/2 stick) butter, barely melted
- 1/4 cup cream
- 5 tablespoons brown sugar
For the filling
- 3/4 cup (1 and 1/2 sticks) butter, very soft
- 1 cup plus 2 tablespoons brown sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon kosher salt
- 1/2 or 3/4 teaspoon cardamom, optional
For the cream cheese frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
Instructions
- Make the sweet dough: In a glass measuring cup, add 1 cup milk. Use whole milk if you have it. Warm the milk in the microwave in 20 second increments until it is nice and warm. Stir it with a small spoon and feel it with your finger. It should be about 105-110 degrees F, or about the temperature of nice bath water. If it feels at all HOT, stick it in the fridge until is cools down.
- Add 1 tablespoon of yeast and 5 tablespoons granulated sugar and stir. Wait 5 minutes and check to make sure your yeast is getting bubbly. If not, you have killed your yeast; dump it and start over. Better to start over now than after hours or rising!
- Once you are certain that your yeast is alive and well, add two eggs to the measuring cup and whisk it all together until smooth.
- Meanwhile, add 3 and 1/4 cups flour to a large bowl or stand mixer. Make sure you spoon and level your flour. Add 1 teaspoon kosher salt.
- Add the wet ingredients to the flour in the bowl. Use the paddle attachment on your mixer (or regular beaters if you're using a hand mixer) and beat until combined, about 1 minute. Make sure to stop and scrape the sides and bottom of the bowl.
- With the mixer running on low or medium low, add 1 tablespoon of very soft butter at a time, until the entire 1/2 cup has been added in. Make sure each tablespoon of butter is fully incorporated before adding more butter. The process of adding in the butter should take a couple minutes at least.
- Once all the butter is incorporated, beat on medium low speed for 5 minutes. The dough should be silky, smooth, and shiny. After 5 minutes, it will not have cleaned the sides of the bowl, but it should be formed together in a loose ball. It is VERY wet and not workable at all.
- Grease a large bowl with butter or oil. Don't be stingy now.
- Use a spatula to scrape the sweet dough into the greased bowl. Cover and refrigerate for 2 hours or up to 2 days. (Chilling is not optional. You won't be able to work with this dough until it is completely chilled!)
- When you are ready to roll out the dough, prepare the pan and the filling.
- To prepare the pan: In a small bowl, microwave 1/4 cup (1/2 stick) butter until it is just barely melted. Add 1/4 cup cream and 5 tablespoons brown sugar. Stir together and scrape it into the pan you are using to bake your cinnamon rolls in.
- A note on what pan you use: I like to use an 11x17x1 inch half baking sheet. This will give you rolls that are not quite as tall but have a beautiful round shape. I prefer the ratio of cinnamon filling to dough when the rolls are baked. You can also use a 9x13 inch pan. This will give you taller rolls that will bake into each other in the oven. This recipe will work in either pan you use, but I recommend the 11x17 baking sheet.
- Use a spoon or pastry brush to spread the cream, butter, and brown sugar mixture all over the bottom of the pan you are using, and all the way up the sides as well.
- Prepare the filling for the rolls: Add 3/4 cup (1 and 1/2 sticks) very soft butter to a medium bowl. Add 1 cup plus 2 tablespoons brown sugar, 2 tablespoons cinnamon, 1/4 teaspoon kosher salt, and 1/2 or 3/4 teaspoon cardamom, if you are using it. (you should use it.) Stir it all together and set aside.
- Bring a pot of water to a boil on the stove. Place a 9x13 inch pan on a bottom rack in your oven. Place another rack above it. Turn your oven on to 350 for about 3 minutes, then turn it off. Your rolls are going to rise in the oven with a water bath.
- Roll out the dough: Prepare a work surface with a generous dusting of flour. I love to roll out dough on my pastry cloth, it makes it so easy.
- Scrape the chilled dough onto the flour and knead it together a couple times with your hands. Press it out into a rectangle with your hands, then use a rolling pin to roll the dough into a large rectangle. It should be about 1/4 inch thick if not a little thicker. It should measure about 12 inches by 16-18 inches. It doesn't have to be exact.
- Use a spatula to spread the filling on top of the dough, all the way to the edges. If the filling looks like it's not soft enough to spread easily, put it in the microwave for 5 seconds and stir. You want the filling to go into the oven thick, not melted, so don't put it in the microwave for too long.
- Roll up the dough, starting from the long edge. As you roll, use your hands to smooth out the dough from the center to make the roll even (so that the center of your roll is not way thicker than the edge of your roll.)
- Use your fingers to seal the roll.
- Use a very long and sharp serrated knife to cut the dough into 1 or 1 and 1/2 inch rolls. Use a sawing motion. Dip your knife in flour in between cuts. The dough is pretty sticky on the inside.
- Place each roll in the prepared pan. They should not touch each other.
- Once all the rolls are on the pan, generously spray some plastic wrap with nonstick spray, and cover the rolls. Do NOT forget to spray the plastic wrap. Do NOT use a tea towel. The dough is pretty sticky, and if your cover sticks to them, it will ruin your beautiful rise when you try to take it off. No, I'm not at all bitter that this happened to me on one of my test runs, why do you ask??
- Pour the boiling water that you have on the stove into the 9x13 inch pan that's on the lower rack in your oven. Make sure that you remembered to turn off the oven. It should be nice and warm but NOT HOT. You want the rolls to rise, not cook. If you accidentally left your oven on too long, leave the door open and let it cool down. If the racks are too hot to touch with your fingers, don't put the rolls in the oven. Let them start rising on top of the oven and put the rolls in when the oven has cooled a bit.
- Let the covered rolls rise for about 45 minutes. They should be nice and puffy.
- About 15 minutes before the rolls are finished rising, remove the rolls and the pan of water from the oven. Preheat the oven to 350 degrees F.
- Once the rolls are quite puffy and have just about doubled in size, bake at 350 for about 15-18 minutes.
- The rolls should be golden on top when fully baked. The best way to know if the rolls are done in the middle is to use a thermometer: the center of the rolls should be 190 degrees F. The bottom of the rolls should also be lightly browned, but lifting the edge of a roll can be tricky.
- Make the cream cheese frosting while the rolls are in the oven. In a large bowl or stand mixer, beat 8 ounces softened cream cheese with 1/2 cup softened butter. Scrape the sides and bottom and beat for a couple minutes until it's nice and fluffy. Add 1 cup powdered sugar and 1/4 teaspoon salt, and beat well.
- Let the rolls cool for about 10 minutes, then spread with HALF the cream cheese frosting. If you are serving these to a large group and they will all be eaten right away, frost with the entire amount. Otherwise, save the other half of the frosting to serve with leftover rolls, or to pass at the table for guests to serve themselves. I find that people have such different opinions on the level of frosting they enjoy, that it's better to let guests serve themselves.
Overnight Instructions:
Make the recipe as written through step 23 (except don't boil the water). Once the rolls are shaped and on the pan, cover as directed, then refrigerate overnight. In the morning, prepare the oven by preheating the oven (and then turning it off) and placing a pan of boiling water on a bottom rack. (Remember to turn the oven off, as described in step 24.) Let the rolls rise for the same amount of time and bake as directed.
by The Food Charlatan
More sweet breakfast ideas you are going to love!
One Hour Cinnamon Rolls << these have been my standard rolls for years and years. They are a GREAT one hour option.
Almost One Hour Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting << I think this wins for longest title ever.
One Hour Honey Almond Crunch Rolls << this is like Honey Bunches of Oats…but in cinnamon roll form. SO GOOD.
More cinnamon roll ideas from friends!
Mint Chocolate Chip Cinnamon Rolls from Lemons for Lulu
Chocolate Cinnamon Rolls from Inside Brucrew Life << totally intrigued by this!!
Apple Cider Cinnamon Rolls from Crazy for Crust
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
OK…it’s almost time to make these again, using your dough recipe instead of the poser. However, the flour. I’m from the deep south. Buttermilk biscuits are religion down here and we all know you have to use a soft winter wheat to get that tender bite. Are you using bread flour? A soft winter wheat? A hard indian summer wheat? (I made that one up, haha) or just whatever flour is on the shelf?
I do not question people from the deep South about their cooking choices in general for fear of dismemberment, so when you said hard Indian summer wheat, I accepted that it was real NO QUESTION. haha!! ;) :) Honestly I’ve never heard of soft winter wheat either, I’m just a humble California girl who picked up something called “all-purpose flour” at the supermarket. It definitely wasn’t bread flour. I’m sorry I can’t give you more direction than that! Let me know what flour you use and how it goes!!
I was looking for a really good cinnamon roll recipe and this looks like it! I haven’t made them yet but I have a question. Ok two questions. Is it possible to make a half batch of these? Also, rather than using a serrated knife, have you tried unwaxed, unflavored dental floss to cut these?
Thanks!
Hi Trish! Yes you can certainly half the recipe! and no I haven’t tried cutting with dental floss but I’m sure it would work great. Let me know how it goes!!
Did you ever try a traditional Swedish or Finnish recipe with a Pulla type sweet dough? I have never heard of making them with a dinner roll recipe but I have heard of using a Pulla dough which is how they make them in Sweden and Finland where they originated. I like making a huge Pulla dough and making 2 braids plus a couple of pans of rolls if there is enough dough. The dough is very forgiving and easy to handle- actually a pleasure to handle and the freshly ground cardamon baked inside the bread is just heavenly and very fragrant. The only thing I change from the original is the frosting and like you I use a cream cheese frosting.
Hi Kathy! No, I’ve never made a Pulla dough, I’ve never heard of it! If you have a recipe I’d love to have it if you’re willing to share! [email protected]
I’ve made a lot of cinnamon rolls in my life, ,but this recipe tops them all. The amount of raves received by the friends with which I’ve shared them supports this.
That’s awesome Sharon!! Now you get to be the cinnamon roll queen amongst your friends, never a bad title to have ;) I’m so happy you enjoyed the recipe, thank you so much for leaving a review!
I want to THANK YOU sooo much! I know you put a lot of work into creating this recipe and it’s a keeper. I made a big batch of a very popular recipe and honestly, the dough was kinda okay, but the instructions had it cut so short they were too flat, IMO. But the real issue was the filling. The picture you posted of your filling was so gooey and dark and thick. That other recipe, that I won’t name, didn’t have enough cinnamon and there was so much sugary icing, that there was zero cinnamon flavor, even though I used expensive Saigon cinnamon. SO. I had leftover dough, and I recreated YOUR filling and YOUR icing and oh my ever lovin’ good grief, THIS was what I was going for. The cinnamon filling was intense and had that cinnamon BITE. The cream cheese wasn’t too sweet and doesn’t overpower. Thank you so much. Next time, I’ll be doing your dough also. Thank you.
Remind me next time I’m excited about something to say “oh my ever lovin’ good grief” haha! You are awesome. I’m so glad you enjoyed the filling and icing so much! You will have to let me know how it goes with the dough when you try it! Thanks so much for coming back to comment Dana :)
I never write recipe reviews, but I HAD to this time! I made these today…my first time making cinnamon rolls so I wanted to make sure they’d be a bit. And they were! Our friends said they were better than any cinnamon roll from a bakery and took half the pan home! Great recipe. A bit of work but worth the effort :)
Anytime guests take the food home, you know it was a winner! I’m so glad you enjoyed the cinnamon rolls Yael, thanks so much for commenting!
A couple of questions: Dark or Light brown sugar. And, can this be doubled? How would you store the ones that haven’t been eaten, say for the following day? Thank you!
Hi Dana! I used dark brown but either will work fine. Yes you can double it, I would separate the dough before chilling. Store these covered well on the counter! Enjoy!
I never comment on recipe blogs. Midway through making these, I knew I would make an exception. The dough was so sticky, so difficult to work with, and left me so frustrated. I was positive they would never bake right. I haphazardly cut the log and just plopped them in the pan to bake, not one bit concerned about preserving a proper cinnamon roll shape. I almost didn’t even waste the cream cheese making the frosting, so sure was I that they would be a disaster, then I remembered that my sons are coming for breakfast tomorrow; is there anything young men in their 20’s won’t eat?
And OMG. Could I have been more wrong? These rolls are amazing. I could not believe how well they baked up. I wish I’d placed them in the pan with more care but their flavor is not harmed a bit by my sloppiness. This is a great recipe.
I stumbled on your blog looking for a cinnamon roll recipe. I had no idea I was about to find my favorite cinnamon roll recipe. Thank you so much for sharing it with us.
Haha!! Tia your story makes me laugh! Everyone loves a good rags to riches story right?? I’m so glad a presumed failure turned into a great success :) And yes, this dough is a beast to roll out if the dough is not cold. Next time if you are having trouble, put the dough back in the fridge or freezer for 20 minutes and then continue. I’ve even been at the point of have the whole log rolled up ready to slice, but the knife won’t go through because it’s too soft. I just transferred the whole thing to the freezer for a few minutes and then you can slice it just fine. (It helps if you are rolling on a pastry cloth or parchment paper for easy transfer.) Hope this helps. I’m so glad the rolls were delicious!! Thanks for sharing your review!
I just made these and my girls where fighting over who gets the last ones…LOL! My Reverend found out that I was making some and he called me to save him one…Lol! I really enjoyed making them. They were so amazing….I haven’t baked in a long time and I still have some techniques and skills to work out but I’ll get there. Now..I’m waiting for what my Reverend have to say when he eat his..
Thank you for sharing this recipe.
Haha! I love that he called you just to make sure you saved him one. That is awesome, you must be a well known baker in your neck of the woods :) I’m so glad the recipe was a hit Kosha, thanks for sharing a review!
When you say “cream” what do you mean? Is it whipping cream or cool whip cream or heavy cream.
Hi Kosha! You want to get heavy cream or whipping cream. They are the same thing, just with different levels of fat content, kind of like the difference between 1% and 2% milk. Either one works in this recipe. Enjoy!
Okay so this dough is amazing!! I did improvise some so I didn’t have to make a special trip to the grocery. I used evaporated milk at 2%, I didn’t have cardamom so I added a trio of allspice, ginger and clove to give a tiny bit of that warmth. I also added some vanilla and maple flavoring to the frosting. The dough is exactly as you describe, the rise is beautiful and easy to work with. I want to increase the amount of cinnamon swirl some so I may play with this but this is a wonderful rich and splurge worthy recipe!! Thank you so much!
I’m so happy to hear you loved the recipe Melissa! Love the idea of adding ginger and clove, it sounds wonderful. Thanks so much for chiming in with your tips!
I’m so excited to try these!! I have the dough in the fridge now. I was wondering on the rise if I could prepare these and allow a slower rise overnight or up to 6 hours? I was a bit worried about the egg in the dough allowing this. What are your thoughts?
Hey Melissa! Yes you can totally do it, I did it last Christmas Eve. Put the dough in the fridge in a big bowl to allow plenty of rising room and roll out as directed in the morning. Enjoy!!
Hello, I’m wondering if you can use Almond milk instead of the whole milk in the dough recipe? I’m lactose intolerant and buying a container of milk for one recipe would be a waste :/, but if it would change the recipe then I will #ILoveCinnamonRolls lol
Thank you!
Hi Jennifer! It’s possible, but I have no idea if it will work. Your rolls certainly won’t be as rich. I haven’t tried it. Good luck!
Do the rolls stay in the oven for 45 minutes or for 30? I’m confused by the instructions to take them out 15 minutes before
Great question Debra! Let them rise in the oven 30 mins, then take them out and preheat the oven.
can I use white sugar instead of brown for the spread you make for the pan or I can use homemade brown sugar made of molasses and regular white sugar??
Hi Nada! I’ve only tried the recipe as written so I’m not sure. Let me know how it goes!
Oh my word!! This is the ultimate cinnamon roll recipe! Ridiculously Gooey Goodness. Made for father’s day- one very happy father. Thanks for sharing special tips that take this recipe over the edge!
So glad it was a hit for you! Happy father, indeed. I love hearing this. Thanks for the note!
Hello! Before I make attempt these, a few questions. Does this recipe call for unsalted or salted butter? I have not looked through more of your recipes yet, but if not specified which do you usually use?
Also, I’m not sure what you mean by spoon and level flour. I know what level refers to, but does that mean to use a spoon to put the flour in the measuring cup? I haven’t ever made bread or anything like this before. Thanks
Hey Stephanie! Great question. I always use salted butter, but either kind will work fine. If you use unsalted, you could just be a little heavy handed when adding the salt to the dough.
And when I say spoon and level, I just mean don’t go digging your measuring cup into your pot of flour, because that will pack the flour in and that’s not what you want. Use something (a spoon, another measuring cup, whatever) to pour the flour into the measuring cup that you are using, then level if off with a knife, or whatever level instrument you want to use to make the top even. Hope this explanation helps!! Enjoy the cinnamon rolls!!
Best ever, hands down. Made dough last night and left in refrigerator over night. Rolled out this morning and let rise. Absolutely the best cinnamon rolls ever. So tender, perfect sweetness, would not change anything.
Thanks
Hi Michael! I’m so happy to hear the cinnamon rolls were a success! Now you’ve got me craving them. Thanks so much for the review!
Quick question- what type of cream do you use for your recipe? Is is Heavy whipping cream? Sour cream? Cream cheese? Your recipe looks really good and I am excited to try it.
Hi Rebecca! Yes, heavy whipping cream, or whipping cream, or it’s sometimes called heavy cream. Sometimes they have different fat percentages but any kind will do for this recipe. Let me know how the rolls turn out!
This was the best rolls I have ever made. I had so many compliments.
Hooray! That’s awesome Mia! I’m so glad you liked the recipe and that everyone else did too :) that’s the best. Thanks for coming back to tell me!!
Absolutely the best cinnamon roll recipe I’ve ever had in my recipe book
I was visiting my family and made these rolls at their house and was a big hit !
Thank you I will be using this recipe over and over again
Hooray! I’m so glad the rolls were a hit Terry! It is the best when you can share with family :) Thank you so much for commenting and leaving a review!
I just made these they were a big hit! Very soft and the flavor didn’t come from just the filling like most recipes 10/10 will make again
I’m so glad you enjoyed it Anna! Thanks for reviewing!
my oven is so small anything over 15 inches doesn’t fit lol
Ah the oven at my old house was tiny like that!! I could only use the smaller pans! So sad. You will just have to do a few batches I guess!
1/2 cup of butter, in your roll recipe, would be 2 sticks, not one. Looks very good!
Hi Janie! No, 1 stick of butter is 1/2 cup (4 ounces) in the United States! Are you from somewhere else? Is it different there?
This is a 100% trash recipe. This makes batter, not dough. Maybe if you allowed comments to be shown in the main page I would have known but now I have wasted hours making a absolute mess of my kitchen. Thanks.
Hi Hannah. I am publishing your comment, so you can rest assured that I do indeed publish all reviews on my recipes. There just haven’t been any poor reviews on this recipe yet, until yours. I’m sorry it didn’t work out. I thought I made it very clear in the recipe that it does indeed make a very batter-like dough. You must refrigerate it to make it workable. Did you skip that step?
I made these cinnamon rolls for a family brunch. They are very light and fluffy. I especially like baking them in the shallow pan so they are not overly large and dense. I will definitely make these rolls again.
I’m so glad you liked them Mary, thanks for the detailed review! I think you and I have very similar cinnamon roll tastes :)
Best cinnamon rolls I’ve ever made! (And I am super picky!) Thank you!
Hooray!! I’m so happy to hear that Brynne! Fluffy cinnamon rolls forever :) Thanks so much for the review!
The best cinnamon bun recipe ever. Very FLUFFY and SOFT and DELICIOUS! THANK YOU FOR SHARING THE RECIPE!
Thank you Hala! I’m so glad you liked it! Thanks for the comment :)
These were a hit Christmas morning !!!
Thanks Dad!!! :) Cinnamon rolls forever!
I made your cinnamon roll recipe on Christmas morning and they are truly outrageous!! THE BEST I have ever eaten!! You are a genius! Thank you so much for sharing this amazing recipe. I’m sorry I don’t have a photo to share because we plowed into them before I had a chance! Merry Christmas and Happy New year!!
I’m so happy to hear that Becky!!! They really are the best!! I made FIVE batches of these for my huge family this Christmas (about 30 people, and yes we have tons of leftovers ;) Cinnamon rolls forever!! Thanks so much for commenting with a review, it means so much to me!
Just a question-how tall is your 11*17 baking sheet?
Hey Zosia! Great question, it has 1 inch edge.
Thanks! I made these last night and now I am soon going to put them in the oven. I’ve only ever used my 11×17 as a cookie sheet and a jelly roll pan but I decided to try it. Merry Christmas!
( I didn’t really post my first comment at 6:11 am)
(Oh I get it, it’s the time zones!)
Aww Karen thanks so much for the shout out! These look INCREDIBLE!!! Arg still so many recipes I have to try!!! Can’t wait to give these a whirl and MERRY CHRISTMAS/HOLIDAY SEASON TO YOU!!
Merry Christmas to you too Erika!! I LOVED reading your post and all the discussion and commentary! I was just diving in to developing my cinnamon rolls recipe, so your post came at the perfect time. It seriously was so helpful to see all the comparisons. How you compare ingredients across different recipes is exactly how I do it when I’m developing a new recipe, so it was really fun for me to read. Yay for cinnamon rolls!!!!
I have to say Thank You Again! for another scrumptious (haven’t made yet but I can tell these will be off the Richter scale.)
I save every recipe you’ve sent me. You have a way with words, so don’t ever quit blogging or cooking! Do you have any cookbooks that you’ve published? If not, you should.
Happy Holidays to you and yours. Time to get busy on these cinnamon rolls. YUM!!!!
P.S. where can I purchase a tall 2 C. measuring cup shown in the picture?
Thank you so much for your sweet comment Karen! I’m so happy to hear you are saving my recipes :) I don’t have any cookbooks written yet. Maybe someday! If I do, I will definitely announce it on the blog!
And I bought the 2 C measuring cup at Target! It’s in the Magnolia collection from Chip and Joanna. I love it, but be sure to hand wash, my first one broke in the dishwasher!
10 Things I Hate About You! Such a classic movie😊 Homemade cinnamon rolls for Christmas breakfast are a tradition that my husband brought with him into our family when we got married. I spent today with my sisters baking cinnamon rolls for our families. Some years we have to bake them earlier than others. Merry Christmas Karen, thank you for sharing your recipes and thoughts with us this year!
Yaaaassssss I’m so glad someone got the movie line!! Haha! That’s one of my favorite quotes ever :) And I’m pretty sure we’ve never done cinnamon rolls on Christmas morning (we usually do something different every year) but I feel like this is the year we should start that tradition! There is just something magical about cinnamon rolls, right? Merry Christmas Brandi! Thanks for commenting!