Perfect Cinnamon Rolls

In short, these cinnamon rolls are pure perfection. You have to believe me on this one (or just make them yourself; you’ll see). I couldn’t believe it myself when my Aunt Marilyn insisted I try out this new recipe (after all, it was she who gave me the vanilla pudding cinnamon roll recipe years and years ago) and since then, I fell in love with these buttermilk cinnamon rolls also. Honestly, how could another cinnamon roll trump those two favorite recipes?

I didn’t have time to try them out myself before Marilyn whipped one out of the freezer (oh yes, just wait until you find out how you can freeze these baked and frosted cinnamon rolls so you can have a piping hot, fresh as fresh can be cinnamon roll in two minutes or less), warmed it up and put it in front of me. Ok, actually, she put it in front of Brian, but per our usual routine, I ended up grabbing a fork and eating most of it. Amazing. Life changing. Best ever.

Perfect Cinnamon Rolls

Seriously. I’m not just saying those things. Since that pivotal moment, I’ve made them at least half a dozen times and every place I’ve taken them, exclamations of “best cinnamon rolls in the world” and “will you marry me” have abounded. I can’t even take credit for the praise because as it turns out, these cinnamon rolls are famous already!

Meet Gloria. Isn’t she adorable? On the left she’s holding a picture I’ll explain more about in a second and on the right is me, Gloria and my Aunt Marilyn. Cinnamon roll soul mates for life.
Perfect Cinnamon Rolls

Gloria and her daughter have been making these cinnamon rolls for years. When I finally met her, it felt like I was meeting a celebrity (and seriously, if you live in her area, she is just that; people kill for these rolls). She was gracious enough to share with us all the trade secrets for perfect cinnamon rolls, let us take a picture with her and let me post the recipe for all of you. We should all be loving Gloria right this very minute.

Every year on Father’s Day, Gloria and her daughter make cinnamon rolls for all the men at her church congregation. That’s great, right? Maybe that happens all over for all I know, but here’s the kicker: in order to serve the cinnamon rolls at the peak of their awesomeness, she stays up all night so that they are warm from the oven when she takes them to church (in the picture above she’s holding a collage of one of her epic all nighters). She even packages them in cute little takeout styrofoam containers with a little napkin so the gentlemen can, you know, wipe their mouths after they emerge from the carton. I kind of almost fell over when she told me that. And then I wanted to somehow plan a random, unannounced visit to all the men at her church and break it to them that they have no idea how good they have it. (And no, I don’t plan on adopting this tradition.)

Perfect Cinnamon Rolls

These cinnamon rolls really are incredible. There’s no other way to put it. To say this recipe is tried-and-true is a huge understatement.

Here are a few things that have changed my way of thinking about cinnamon rolls forever (or at least until the next recipe comes around to rock my world):

1) I’ve worked with a lot of soft, beautiful doughs in my life. But this one takes the cake. The dough is so smooth and easy to work with that you don’t even need a rolling pin to roll out the rectangle. A little patty pat with your hands and you are good to go. I’m sure it has nothing to do with all the milk and butter. No, not at all.

2) I’ve always frosted my cinnamon rolls almost straight out of the oven but Gloria says not to. And I believe her. Thanks to this recipe, I started frosting them after they had cooled a bit (I wait until they are just slightly warm, almost room temperature) and it’s the way to go. Obviously if you warm up the cinnamon roll in the microwave, the frosting is going to seep into all the ooey gooey nooks and crannies (beauty) but I love how the frosting remains smooth and creamy slathering the tops of the cinnamon rolls instead of turning into a glaze.

3) Maple frosting is divine. Granted, I think this was something my Aunt Marilyn adapted from Gloria’s recipe, but even so, I think I will always and forevermore frost cinnamon rolls with a sweet cream cheese frosting hinted with just a touch of maple because the combination is like the best cinnamon roll maple bar ever.

4) Knowing how to freeze these babies has changed my life. I included tips at the bottom of the step-by-step tutorial. It seems like a no brainer (or maybe it seems like it would never work) but I’ve frozen dozens of these over the last month or so and let me tell you, nothing says rock star like serving warm cinnamon rolls to company that popped by unexpectedly without having to do a lick of work.

5) Don’t question Gloria’s wisdom. Thinking I knew better, I tried a couple variations using different amounts of ingredients (just get over the fact that they are cinnamon rolls for Pete’s sake and they have butter and sugar in them) and trying to cut them smaller or put more or less on a pan. No, no. Just don’t do it. Twelve cinnamon rolls per batch. Twelve to a pan. They’re enormous. They’re glorious. They’re perfect. Follow the instructions and you’ll be happy and very popular.

6) Love the tip about tucking the loose end under the roll before it bakes. Maybe you’ve been doing this for years but I haven’t, and it eliminates the dangly cinnamon roll problem that often happens when the ends free themselves and stick out. And we can’t be having dangly cinnamon roll problems when there is a solution so simple and clever.

So there you go! Try them out and let me know what you think.

One Year Ago: Loaded Broccoli Cheese and Bacon Soup
Two Years Ago: Glazed Chocolate Chip Scones {And Halloween Recap}
Three Years Ago: Hearty Turkey and Bean Chili

Perfect Cinnamon Rolls

Yield: Makes 24 cinnamon rolls

Perfect Cinnamon Rolls

These rolls turn out far superior when I use whole milk but I've also made them with 2% and they're delicious (just not quite as tender). Also, if you don't have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you'll need to add a bit more flour than if following the recipe using instant yeast.


  • 4 cups milk (see note above)
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 2 1/2 teaspoons salt
  • 1 3/4 tablespoons instant yeast (see note above)
  • 4 large eggs
  • 11-13 cups unbleached all-purpose flour
  • Filling:
  • 1 cup (2 sticks) butter
  • 2 cups lightly packed brown sugar
  • 2 tablespoons ground cinnamon
  • Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla
  • 2 teaspoons maple extract/flavoring
  • Pinch of salt
  • 2 pounds powdered sugar
  • Cream or milk for consistency


  1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
  2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
  3. Add the yeast and eggs and mix until combined.
  4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
  5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
  6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
  7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
  8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
  9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
  10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
  11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
  12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
  13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
  14. Spread the cinnamon rolls with frosting.
  15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

Recipe Source: adapted slightly from Gloria C. (after my Aunt Marilyn told me all about them)
Perfect Cinnamon Rolls

273 Responses to The Perfect Cinnamon Rolls {Gloria’s Famous Recipe}

  1. Susan says:

    Hi Mel! Your cinnamon roll recipe has got people’s mouths watering over here (your hometown stake) and begging me to make more! So, I’m considering making these with our church young women for a girl’s camp fundraiser. Just wanted to check in with you to make sure you’d be OK with that!?

  2. Amanda says:

    Hi Mel! So these cinnamon rolls have become a Christmas tradition at our house. Cinnamon rolls and your baked eggs for Christmas morning breakfast. So yummy! So my question is about the dough. I seem to be dough challenged in general, and it is always the same problem. My dough always seems to be way more sticky and dense than it should. It is not stretchy and pliable like yours is. I think I am always careful about the amount of flour I add, but it seems I can never figure out when to stop. I usually get up to the 13 cups, sometimes I even add a little more, but it is still always pretty sticky. Do I need to just keep adding flour until it isn’t sticky and forget about how much over the recipe I am going? I think I actually tried that one time with bread and it was a disaster lol. Anyhoo, even though I struggle with the dough these rolls are still so very delicious!

    • Mel says:

      Hi Amanda – so…this recipe makes such a huge heap of dough, for those that are struggling to get the texture just right, I’ve encouraged them to halve the recipe. It’s easier to work with and will give a good idea of the perfect texture. If your dough is overly sticky…it does sound like it needs more flour. I usually do recommend to keep adding flour even if you are going over, but if you’ve tried that and it’s been a disaster, try halving the recipe and see if that helps. Let me know if you have more questions!

      • Amanda says:

        Thank you Mel! So as you suggested I did this in two batches, which seemed to help a lot. Also, instead of turning my mixture on and then one cup at a time adding the flour while it was mixing I put most of the flour in and then turned the mixer on, then once it was incorporated added the rest. I think maybe that helped a little as well??? Who knows but either way they turned out even better than the previous times I have made them. Thanks so much for your advice! Merry Christmas!

  3. Keri V. says:

    Life-changing cinnamon rolls! My wonderful cousin made these for us to enjoy Thanksgiving morning. We had many delicious foods that day but this stood apart from the rest! I cannot wait to bake some up myself for Christmas!

  4. Julie says:

    Mel! I’ve made these twice and the last time I made them, I told my husband “I should just bake and sell these” the people of New Orleans don’t do much baking from scratch. And sure enough, a week later, a friend of a friend who was given a cinnamon roll called to place an order for a dozen rolls and a $25 payment. Needless to say, I accepted the offer (mostly so we can eat the second dozen… Because the taste of the rolls is better than the money.) So thanks to you for giving this mama of 3 (3 and under) and wife to an unbelievably busy med student 1) a delicious way to eat her feelings and 2) a new source of income 🙂 you are the best!

  5. Lori Garcia says:

    I made these today to take camping for thanksgiving in pismo. Loved the freezer idea so I could make ahead. My roll ended up a bit longer than 18 inches once rolled up so I ended up with 32 rolls! Most are still huge! I have only tasted a piece so far but I love the maple in the frosting. I love maple bars tho!! I will post an update once I pop one out of the freezer to share how it worked for me. So far yummy!! It was some work but proud to say I made a yeast roll from scratch! That is always going to take time. Thank you for sharing!

  6. Sara Miller says:! I made these for my family, and they are delicious! Thank you and thank you to your Aunt for sharing her recipe. We really can’t stop eating them. Thank goodness I can freeze them.

  7. Ann Mc Ghee says:

    Hi Mel, I am praying you can help me. I purchased a Bosch and needless to say I am having a hard time with it. I have used Kitchen Aid for the last 20 years. I tried asking the rep from Bosch but no help. I have made your fabulous cinnamon roll recipe 3 times. The dough rises, it’s not sticky, I lay it out 18×12, but I feel the dough is too thick. When I roll it, and slice it, then when I pick it up to put on pan it opens up. I would like to tuck the end in but the dough sticks together. What am I doing wrong? Please help!

    • Mel says:

      Hi Ann – are you talking about Gloria’s recipe for cinnamon rolls? It’s really hard for me to know exactly what might be happening but from how you described it – if the ends are too sticky to tuck underneath, you might need a bit more flour. That recipe makes such a huge batch that it can be hard to get it floured just right. You might try halving the batch so you can really see how much more flour you need (without an overfilled mixer) and get a feel for how the dough should be (and then you can easily make the full batch next time). Let me know if you have more questions!

  8. Heather says:

    Good morning. Have you ever weighed the flour for this recipe by any chance? I’m using the full amount of flour (by weight) and my dough is still too sticky to handle sometimes. Thank you for your help!

  9. Melanie B says:

    There are so many comments on this post that I hate to add another but I will anyway. These are absolutely delicious! It made a ton but I froze them in individual bags and now they are the gift that keeps on giving. Thanks for another winner recipe!

  10. Ann says:

    Mel, could these rolls be frozen a couple of weeks before being baked and then left out over night and then baked in the morning?

      • Julie says:

        If you defrost them overnight, do you do it in the fridge or on the counter? And how long and what temperature do you recommend baking them? I read that you bake them straight from frozen for 45 minutes at a low temp but wanted to know what it would be if you left them to defrost first.

  11. Megan G says:

    I’m making these right now and toying with the idea of adding some pumpkin to the dough! I saw pumpkin cinnamon rolls on Pinterest and I can’t get the idea out of my mind. My only hesitation is I don’t want to mess them up. Book club is tonight and we must have treats. 🙂

  12. Ketz says:

    Can you please tell me if I can make these using maple syrup instead of maple extract in the frosting ? Will it work ?
    I would love to make these but can’t find maple extract where I live.
    Thanks a lot !

  13. Ketz says:

    Can you please tell me if I can substitute maple extract for maple syrup ? Will it work ? I can’t find maple extract where I live
    Thanks a lot !

    • Mel says:

      I haven’t tried that – I think you would need quite a lot of maple syrup to get the flavor and it would make the frosting a bit too runny. I would probably just leave it out or sub with vanilla extract.

  14. Leah says:

    Mel! I am making these right now and I am so worried because the dough has been sitting for about 45 minutes and hasn’t risen at all. what am I doing wrong? Are the salvageable or should I start all over? Ahhhh! Help!

  15. Whitney says:

    Made these this evening & they did not disappoint! Delish! Thanks 🙂

  16. Krystle says:

    I wish I could post pictures in this section. These rolls are so so so good! It must have been really hot in my house because this dough erupted out of the bowl during the first rise (seriously, up and over the bowl and onto the bottom of my oven!) and I STILL managed to get 24 gigantic, delicious rolls despite losing some of the dough. I loved them so much and found the dough so easy to work with. I know I will make them again and again, even if I have to clean out my oven again and again. Worth it!

  17. Cheryl Weir says:

    (sorry, posted on your main page by accident) Hi! I found your blog while searching for a cinnamon roll recipe~this one looks great! My question is….I wanted to make mini rolls…you mentioned you tried to change the size once~ did they not turn out? Please let me know if you think this is possible because I am hoping to try for a grad party brunch. Bake and freeze!

    Thanks so much!
    Cheryl (fellow Minnesotan!)

    • Mel says:

      Hi Cheryl – I changed the size a bit differently so I haven’t tried mini but I think they should work great. Good luck if you try it!

  18. Lindsay says:

    Well, you did it again! I was in charge of the brunch for our Stake women’s conference yesterday, and as part of the menu I whipped up 300 of these bad boys (I made them half the size of these, so 6 batches) over the past month and froze them. I pulled them all out the night before to defrost and warmed them in the oven. And while I may not make another cinnamon bun for the next 5 years (it was a big endeavor), you sure made me famous around these parts! Thanks, to your and Gloria!

    • Mel says:

      Oh my gosh! 300! Seriously, I cannot even believe you did that. You are amazing, Lindsay! And I don’t blame you for not wanting to see another cinnamon roll for a LONG time.

  19. Sherry says:

    I am making cinnamon rolls for a graduation brunch. I have only used white granulated sugar (instead of brown sugar) for my filling. How would a measured amount of white sugar convert from 2 cups packed brown sugar. That’s how my Mom always made them.

    • Mel says:

      You’ll have to just experiment, Susan, because I haven’t made them with granulated sugar and have no idea how a subbed quantity would fare in the recipe. I’d probably start with 1 1/2 cups and go from there.

  20. Nina says:

    Just made these for a 2nd time. What a great recipe! I had to make mine in two batches so my mixer could handle the dough (big recipe but go big or go home!) I used a simple buttercream frosting instead and they are so yummy! I also like your tip for tucking the end of the roll underneath! Thank you!

  21. Kim says:

    Hi Mel – I absolutely love making these cinnamon rolls. I have a question for you – I want to make the whole batch for Easter Breakfast at our church this Sunday. If I make them Saturday (bake,cool, frost) – how would you suggest I warm them up on Sunday? Just a warm oven for like 5-10 minutes? I typically make them as you suggest and freeze them individually – they are just the best!!!! Thank you for your time!! Kim

    • Mel says:

      Hi Kim – yes, I think slightly warming them in the oven would do the trick – of course the frosting will melt a little but if that’s ok to you, I’d say give it a try!

  22. Veronica says:

    Hi Mel, I don’t believe I ever left feedback after making this last summer for a pregnant friend who was dying for cinnamon rolls. I stayed up all night making them but they were worth the effort, so delicious! She loved them and got a whole pan to freeze for whenever the craving struck again. I’m making them again for a chili cookoff fundraiser (chili and cinnamon rolls seem to be a “thing” around here, and it’s still just so WEIRD to me, but oh well) and am making them normal sized and I know they’re gonna be a hit!

    • Ashley says:

      So funny, I’m making the rolls for a chili cookoff fundraiser, too! I’m going to try the mini ones mentioned in my above comment this afternoon. Wish me luck!

    • Mel says:

      Good luck with the fundraiser, Veronica! I agree that combo of chili and cinnamon rolls is a little obscure but it’s so fun to hear of regional eats like that.

  23. Ashley says:

    I made these for Christmas and they were, in fact, perfect! I am wondering if you could please suggest a way to make them in a miniature size (like 1 or 2 bites)? I’m hoping to serve them to a crowd. Thanks!

    • Andrea says:

      Me too! I would like them small for birthday treats.

    • Mel says:

      Hi Ashley – I’ve never made them that way but I’d suggest splitting the dough into 4-6 portions instead of 2 and rolling them into long, thin ropes and cutting that way. Good luck!

      • Ashley says:

        I did end up splitting the dough into 6 portions as you suggested. I placed each roll in a parchment fluted cupcake holder and they fit perfectly. They ended up being slightly smaller than a regular muffin, just right for a few small bites. They were a hit with our church family!

  24. mib says:

    Hi Mel,
    First off, thank you for sharing your recipe. I just finished making a ‘bad’ batch of another recipe for Cinnamon rolls…and was so disappointed.

    Going to try your recipe, but was wondering if you could clarify “Step 3.Add the yeast and eggs and mix until combined.” As in, together at the same time or do I add the yeast and wait until it develops? You don’t mention whether you need to wait for the yeast to bloom or not…help please?

  25. Katherine says:

    Ok, I’m freaking out about the amount of regular yeast since i ALWAYS use instant but I’m out. Seriously 2.5 TBS??? I have made the a lot but I’m hung up with the measurement this time!

  26. Holly says:

    Hi Mel,
    We love this recipe. How far in advance can you put them in the fridge to rise. I’m wanting to make them for Thanksgiving morning. Could I make them on Wednesday afternoon and put them in the fridge to rise or just make at night and put in the fridge? Thanks

  27. Nicole says:

    Mel, I noticed in a comment above that you used a convection oven–would you mind sharing the settings you used for that? We have the convection option in our oven, but I rarely use it because I’m rather insecure about figuring out the settings. I would love to be able to use it for this recipe! Also, we made these cinnamon rolls a couple of weekends ago…oh my heavens. This is our new go-to cinnamon roll recipe–thanks for sharing it!

    • Mel says:

      Hi Nicole – I agree that convection can be a bit hard to figure out and each oven is different, even using convection. Having said that, I bake these on 325 convection for about 14-15 minutes. That seems to be the golden temp/time for my oven.

  28. Susan says:

    If I cut this recipe in half, should the yeast also be halved? Thanks!

  29. Heidi g says:

    Oh wow! I made these babies yesterday for general conference and they really are the best! We took some to neighbors and instant texts of, oh my gosh these are amazing! Came rolling in. Thanks for sharing Gloria 🙂

  30. Claudine says:

    I just made this today and its sooo good. I made this with half whole wheat and frost this with magical frosting with maple extract.

  31. Gwen says:

    Do you think I could use this dough to make fluffy dinner rolls? I made the cinnamon buns and absolutely adored them, so light and fluffy. Is it possible to just leave out the filling and roll it into balls before the second rise? Thanks! Love your recipes!!!

    • Mel says:

      I don’t see why not – they’ll be a fairly rich dinner roll (usually dinner rolls have less butter/sugar) but if you like your dinner rolls sweet, then it should work!

  32. Patti says:

    Do you bake both pans of rolls at the same time? If so, is it necessary to switch positions of the pans halfway through? Would it be better to turn on both of my ovens so each pan has their own space?

    • Mel says:

      I have a convection oven so I bake them at the same time (no need to switch positions) but if you have a conventional oven without convection bake, I’d recommend baking one sheet at a time or switching halfway through like you suggested. Since you have the option of a double oven, I’d bake them in separate ovens (they’ll bake more evenly that way).

  33. Robin says:

    I hate to bash on recipes…I really do! I ALWAYS appreciate those who work so hard to share recipes with the rest of us. But this time, I do have a few negatives points…but I actually hope this helps the next person.
    This recipe is very time consuming. It makes an industrial size batch. And the rolls are not big…they are HUGE! If you don’t have restaurant equipment (mixer, baking sheets, oven), cut this recipe in at least half.
    My Kitchen Aid couldn’t hold all of the batter, so it went up into the machine (took 2 hours to clean, and I had to take my mixer apart!). Working with this much batter/dough is way too difficult.
    I won’t even go into the overflowing rolls, which dripped over the sides of the pans and had smoke flowing from my oven (alarms going off and everything!). Such a mess.
    Two other points…unless you want massive rolls (like for a giant, lol), cut them smaller. One inch rolls are still big after they rise again.
    Next, roll VERY tightly. Don’t just roll them up (thinking it’s enough). If, from the inside of the roll, it looks like 2-4 swirls…it isn’t enough. These things come undone very easily.
    These taste okay…but maybe that’s because of the difficult time I had with them. I’ve had better and easier ones.
    Sorry Mel…I really do appreciate all of your recipes!

  34. Kelli says:

    Mel, love your site! I am cooking/baking up a storm and everything has been incredible!

    I was wondering if you use a certain type of cinnamon for your rolls. I have read about Vietnamese cinnamon. Sounds like there are many different kinds out there and I am curious what you use

    Thanks for such a fun read and awesome blog! I use to spend my time watching/reading Foodnetwork, you have replaced it!!

    • Mel says:

      Thanks, Kelli – you are so nice! My favorite cinnamon is from Penzey’s Spices (their signature blend – it has three different types, Vietnamese being one) but they also have Vietnamese cinnamon that I’ve heard people rave about.

  35. Kim says:

    Call me deviant, but I prefer room temperature cinnamon rolls. Can I bake these, frost them, then put them in a Tupperware container overnight, and will they still be good in the morning for breakfast?

  36. Stacey says:

    About how long from start to finish would you say making these takes?

  37. Mindi says:

    I was “iffy” about the maple frosting, as I really, really like the traditional vanilla cream cheese frosting on my cinnamon rolls. I took a chance and tried it out, and they really are so, so amazing. Also, I thought I had messed mine up, because I accidentally let one of the butter cubes soften too much and melt, then my dough seemed thicker than what I thought it should be when I rolled them up, and then one of my big long rolls was way too long and the individual rolls ended up being kinda wide … but, to my utter surprise, they still worked out perfectly!

  38. Rosanne says:

    I am really excited to try this recipe! When you freeze them on a tray for reheating later, do you frost them before you freeze them or do you frost them after you reheat them in the oven? Thanks. I am thinking of making these for girls camp since I am in charge of food.

  39. Emily says:

    Hi Mel! I have made these cinnamon rolls 2 times and have loved them both times. But the maple in the frosting no one can taste! I have bought 2 different maple brands and both have been not very strong. Is there a brand that you recommend?

    • Mel says:

      Hmmm, what brands have you used? My favorite maple flavoring is from King Arthur Flour (it’s like maple concentrate) but it’s kind of pricey for the little bottle (however it packs a huge punch in maple flavoring). I don’t always have it on hand so usually I use the Mapleine. Maybe try upping the amount just a bit to see if that helps.

  40. Kylee says:

    I just made these for Easter breakfast and they were the BEST cinnamon rolls I’ve ever made and I’ve tried a lot of recipes! They were tender and light and not overly sweet. Delicious!

  41. Rachel says:

    Just made these this morning for Easter and they are AMAZING! Thanks for the awesome recipe. We are basking in the ooey gooey cinnamon roll goodness right now!

  42. Glindy says:

    Hi Mel! I have 2 questions: 1.) How do these compare to your buttermilk cinnamon rolls? I planned on making these until I saw the buttermilk ones…can’t decide! 2.) I tend to only buy dark brown sugar, will that be a problem and should I definitely use light? Thanks so much, I aplogize if these questions were asked already…I only briefly scanned the comments.

    • Mel says:

      Hi Glindy – that’s a tough question about the cinnamon rolls – I love both recipes but these edge out the buttermilk ones just slightly because the dough for Gloria’s recipe is just slightly softer. Also, I think dark brown sugar should work just fine.

  43. I visited a pregnant friend today and while we were setting up our plans, we were talking about in future how we’d like to do cooking & baking sessions together so I could teach her to bake and she could teach me to cook (she’s a better cook than me, I’m a better baker than her). She said she wanted to learn how to make cinnamon rolls b/c she was craving them and I told her I’d make her some and bring them when I came. So I made these!! Had them pinned a while now. And they are definitely the best I’ve made. She is a happy camper, with a whole pan of them frozen individually in bags in her freezer now. But Mel, I have to give you mad props for making these and everything else you do on a regular basis. I forgot how time consuming these are! I was up from midnight to 7 am making just one batch. I also had a baby up from midnight to 3 b/c his first molar is coming in, which made the process a little longer, but seriously. You’re awesome.

  44. Cris says:

    Mel or experienced bakers:

    A few questions about using a KitchenAid stand mixer. I have a new Pro 6qt stand mixer that I’m dying to keep busy, and I’m DETERMINED to master yeast breads! Can anyone offer tips or suggestions for this recipe and others in the future?

    1. In making the dough, I used the #1 & #2 settings on the KitchenAid. I understand that the dough should pull away from the sides of the mixing bowl, but I’m a little unclear of when exactly to begin the actual kneading/timing. Should the bottom of the bowl be mostly clean before kneading/timing? I was so afraid of over mixing that I finally switched it to #2 (Kneading) and began timing it while the bottom still had a bit (maybe 1/2 cup or a little more) of sticky dough attached. In other words, the dough had not completely gathered together in a smooth ball form yet.
    2. Can anyone offer any suggestions about the settings for a KitchenAid stand Mixer? The manual says to use setting #2 for kneading dough, but is that setting too high for the whole mixing process from beginning to the end? Both are low speeds, but I would love to learn the right way. I was mixing on #1 but it almost seemed too low.
    3. Can anyone give me a general rule of thumb as to rules of rising times? I’ve made dough before where it rose beautifully, but I have had interruptions and have always wondered if you can let your dough/rolls rise too much. What happens in the end when dough is left too long to rise?
    I am determined to be a good “listener” and take as many tips as possible so I can finally master the yeast breads. A big thank you goes out to anyone here that has tips or suggestions!

    • Mel says:

      Hi Cris – I hope others can chime in and help you with your KitchenAid questions. I’ve only used one a handful of times and never to make bread so I won’t be of much help there since I use a Bosch mixer. About rising, that really depends on the warmth of your kitchen but generally I plan on about 45 minutes for a dough to double in size. Overrising (like really significantly where it’s fallen over the sides of the bowl and deflated on it’s own) can cause the bread to not rise again while baking but it has to rise a ton for that to happen. I think there’s a lot of wiggle room in dough rising.

  45. Erin says:

    These were sooooooo good!!! Thanks again Mel! You’re the best!

  46. corina says:

    Ok SO…apparently I am not supposed to be making these today!! first I added yeast thinking it said teaspoon…nope Tablespoon (added the extra to it in at the end.. the are rising… so fingers crossed).
    Then it was too much for my mixer but i didn’t realize until it was too late! ha
    and then i cut them sooo wrong… getting 8 giant pieces…because I was talking to my kids… so i had to cut some small some big hahaha lets see if these turn out. SERIOUSLY it will be a miracle! one of those days I guess!

  47. Rebecca says:

    Hey Mel- Made these today for my son’s 6th birthday and they worked out perfectly. I’ve made many a cinnamon rolls in my life, and I think these were the best. They were his birthday cake of choice! My only question is with the parchment paper — my rolls stuck to the paper. Was there something I should do differently, or have yours ever stuck? It was a bummer to have paper come off on the cooled rolls.

    • Mel says:

      Hmmm, that’s strange, Rebecca – I don’t think I’ve ever had anything stick to the parchment paper I use (what brand are you using, I suppose that could make a difference – I use the parchment from King Arthur Flour). I think in the future if you lightly spray the parchment with cooking spray that could help.

  48. Stacey says:

    These are divine. I’ve received such great feedback about them. I did a class on freezer cooking and we sampled these (they had been in my freezer about 3 weeks and you couldn’t tell at all) and people were saying I needed to do a class just on how to make them!

  49. Suzanne says:

    Hi, I have made these rolls multiple times already and they are so good, everyone loves them! A few questions:

    1) Have you ever used some of the dough for dinner rolls?
    2) I am not sure what I’m doing wrong, but the rolls tend to be doughy on the edges while the center gets brown? Am I not rolling the dough thin enough or tight enough? Also, my filling kind of drips out the bottom, it still tastes great, but wondering what I can do to get it to stay “inside”
    The roll?

    • Mel says:

      Hi Suzanne – in answer to your questions – I’ve never used the dough for dinner rolls, I think it might be too sweet since it’s for cinnamon rolls but that might just be a personal preference. I’m not sure about the doughy issue – I’ve heard others say the insides are doughy and the outsides are done but not the opposite. It’s hard to know without being right there to see how thick/thin you are rolling it. I think rolling them up tightly (not stretching the dough and pulling it to get it tight, just moderately tight) should help the filling stay in. You might try cutting back on the butter just a bit too – I haven’t had the problem of the filling leaking out but sometimes excess butter can cause that to happen (or using melted butter instead of softened butter).

  50. Tiffany says:

    These are amazing! I did a half batch cause I’m the person that will eat all 24 in 24 hours. Turned out great. Company said they were the best cinnamon buns ever! Truly the Perfect Cinnamon Roll.

  51. Julianne Farrey says:

    These are smelling up our house right now! Thanks for the recipe + also i’m loving this maple cream cheese frosting. I love maple flavored things and never thought of doing this in frosting but its really good.

  52. Melanie says:

    I made these rolls this morning with my 4.5-year-old daughter and 2-year-old son. We had so much fun, and they turned out delicious! I haven’t made homemade yeast ANYTHING for many years now because my breads and rolls were always tough and tasted like flour. I was only going by my old church cookbooks because I never knew anyone to teach me how to work with yeast. I loved your tutorial, and I now realize that I was adding WAY too much flour. I didn’t know that the dough was supposed to be slightly sticky. Thank you so much–I now have the motivation I need to get back into it! I’ve always had this odd childhood dream of wanting to be just like Laura Ingalls Wilder (okay, that dream has faded slightly over the years :), and part of that dream always included cooking from scratch. Well, as society and age took its toll on me, I have slowly merged onto the “dark side”. Stumbling upon your website in the new year was just the motivation I needed to go back to the old ways of doing things and have a happier me and a healthier family. The rolls were divine, thank you! I can’t wait to try more–your website is the new daily topic of discussion between my sister and I. 🙂

  53. Shannon says:

    Just wanted to let you know that I made these cinnamon rolls with flax seed and they were incredible!!! The dough was still very easy to work with! My daughter with severe egg allergies had her first cinnamon roll ever! Thanks for posting such an amazing recipe and giving me the courage to try it with you amazingly detailed posts.

  54. Nita says:

    These rolls are absolutely wonderful! Over the years I’ve made every cinnamon roll recipe on your site and these wee our favorite. I also used the roll recipe for these cinnamon rolls and the filling recipe from your orange sweet rolls and they were so delicious! I’ll be making both versions again for sure.

  55. Jessica L says:

    To anyone even contemplating making these – DO IT. They are amazing! You might gain 20 pounds, but it’s totally worth it. My mixer bowl struggled to keep the contents contained, so I might halve the recipe next time, but would be sad to since that would mean fewer leftovers. 🙁

  56. Jennifer G. says:

    These may replace the recipe I’ve used for the last 26 years. I thought that one was unbeatable. My entire family commented on how much they liked them. The only change I will make is to make them slightly smaller. They were almost too big to eat.

  57. Rachel says:

    Easily the best cinnamon rolls I’ve ever made (or eaten!). Thanks for the amazing recipe!

  58. Emily says:

    When you reheat the pan of rolls, what temp do you set the oven to? How long? Thank you for the recipe.

  59. Lisa says:

    Mel, these cinnamon rolls are LIFE CHANGING! As in, I’m going to gain 20+ pounds because I cannot for the life of me stop eating these babies! The recipe was easy for me to follow (first time baking cinnamon rolls) and everyone who has the pleasure of eating one of these rolls thinks I’m a top notch baker. 🙂 Thank you, thank you to Gloria and, as always, thank you to you!!

  60. Natalie S says:

    Made these today (before New Years resolutions kick in) and they’re amazing! You’re right, the dough is so easy to work with that I didn’t even use a rolling pin. The only change I made was to halve the amount of maple extract, as ours is quite strong and it would’ve been overwhelming. I’ve always used my mother’s cinnamon roll recipe, which is not as wonderfully decadent as this one. This is my new favorite (sorry, Mom!) I think I need to make them one more time before January 1st…

  61. Carolyn says:

    Made these last night for Christmas morning. My father-in-law ate THREE of them. My husband said I wasn’t allowed to try another cinnamon roll recipe – this was the ONE. 🙂 Thanks for sharing, Mel!

  62. brook says:

    How does this recipe do if it’s cut in half?

  63. lisa says:

    so two large baking sheets, twelve rolls on each?

    • lisa says:

      Wanting to try a new cinnamon roll recipe, this is the one I went for. They were fantastic and they were huge!! I was glad for the 4 men in the house that can eat these. What I liked the most was the dough- it was so easy to work with just like you said. It was kind of like a cross between bread dough and something more pastry like, if that makes any sense. I made the dough on Christmas Eve and put in the frig overnight. I got up this morning and rolled out the dough easily enough and went from there. For sure this recipe can be halved and still get 2 dozen smaller rolls on one baking sheet. It was funny to see my teenage boys faces at the size of these cinnamon rolls, but probably would halve the recipe in the future and make the smaller rolls. I liked changing up the frosting to maple. (One of my boys asked if I could put cooked bacon pieces in the middle next time- new food trend? 🙂

      Really, really good!!

  64. Arlene says:

    Well, my pans overfloweth…wish you had stated a size pan to use. Did these as I normally do and used my 9×13 baking tin. Not a good idea. These are spilling all over out of the pan. Word to the wise, don’t use a 9×13 baking dish or baking sheet! Must be a larger one! Lesson learned the hard way. 🙁

    • Arlene says:

      I obviously missed the pictorial at the bottom of the page where I can see what your tin looked like. Still wouldn’t have helped me with a size though

      • Arlene says:

        How could I have missed those measurements on the pan size…or did you add that to the instructions… I may be losing my mind…

        • Arlene says:

          Re made the cinnamon rolls …two batches in one day, the second tome they look wonderful…trial and error …my daughter said “holy cow they don’t look home made!” Can’t wait to share them with my family.

        • Mel says:

          You aren’t losing your mind, Alrene – I often update the instructions on the recipes after reading and responding to comments. I didn’t want anyone else in the same situation so I added the dimensions. I thought just the verbiage “large, rimmed baking sheet” would be enough but if the measurements help, they are added in now. Thanks!

  65. Bri says:

    So do I pull them out 3 hours before cook time? You’re the best Mel!

    • Mel says:

      I either take one for the team and get up early to get them out of the fridge and on the counter to rise for 2-3 hours or I take the lazy way and stick them straight from the fridge into the oven as it preheats and then start the baking time when it comes to temperature. They don’t get quite as fluffy as if letting them rise at room temp but works for me!

  66. Bri says:

    So excited to make these! Question though. We want to make these for Christmas morning. Do I completely make them the night before or can I slow the rise in the fridge like your other recipe and bake in the morning? Help!

    • Mel says:

      Yes, they can be made ahead of time and rise in the fridge overnight.

      • Sam says:

        I made these last night for today’s Easter breakfast. This morning we just sent each one to the microwave for fifteen seconds and they were perfect. I’d never do that with a regular yeast dough (they go stale so fast!), but this dough is so rich that sitting covered on the counter for a few hours hurt nothing. Thanks, Mel!

  67. Jodi says:

    I want to make these for Christmas morning, but I’ll need to freeze them. Do you suggest that I freeze the whole tray (I don’t want to wrap them individually…too much work and too much plastic) completely cooked and frosted or freeze after the first rising? Thanks!

    • Mel says:

      Yes, Jodi – I’ve done the exact same thing. Baked them, cooled, frosted. Then covered the whole pan with foil and frozen them. I reheated them in the oven until gooey and warm.

  68. Emily C. says:

    I made these a few weeks ago and they were perfect and delicious! Today, they have big gaps between the layers after baking and cooling. Do you know what causes this so I can avoid it in the future? Thanks, Mel! BTW- I LOVE your recipes!

    • Mel says:

      Hi Emily – so the first time you made them, you got away with no gaps, right? The gaps came up with this most recent batch? Interesting you ask, my aunt and I were just dissecting this issue. This morning I made a side-by-side batch of these to test out a few issues and I noticed that the batch where I used melted butter, the rolls were VERY gappy. But the rolls where I used soft butter and a sprinkling of brown sugar (without patting it in – I literally just sprinkled it across even if there were a few spots it was uneven) were picture perfect. The other thing that helps, I think, is after slicing the rolls, when I pick them up to put them on the tray, because I’m grabbing that end and tucking it under like the recipe says, I usually kind of tighten up the roll a little as I tuck it under if that makes sense. I think I’ll edit the recipe to omit “patting in the brown sugar” – I think just sprinkling it on helps create a paste with the butter that holds it all together. I might just be crazy but those tips may help. 🙂 Good luck!

      • Emily C. says:

        Thanks, Mel! That is actually consistent with my experience. The second time around I accidentally melted the butter a little too much. I didn’t realize it made that much of a difference. I’ll try again using your new tips!

  69. Lisa says:

    I cannot thank you enough for posting this recipe with such fabulous directions!! These cinnamon rolls are the BEST I have ever made! They freeze perfectly! I love your recipies and how excellent your directions are! Thank you so much for sharing your love for cooking/baking.

  70. Andrea says:

    Hi, Mel! I was thinking about gifting these rolls. Do you have any ideas about how to package them?

    • Mel says:

      I gifted some the other day – after baking, I gently scooped four of them into a disposable 8X8-inch pan (I didn’t bake them in that because they don’t bake as evenly or as prettily) and covered with cellophane and a ribbon. If you want to do it one by one, you could place one on a small disposable dessert plate and cover with plastic wrap or cellophane and a ribbon, maybe?

  71. Kat says:

    Sorry, but in step 2: Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot — all these add in to the milk that you put in the mixer, right? then when it cool down to room temperature, just add in yeast and egg? Please let me know if I understand it right, thank you.

  72. Heather says:

    HOLY COW!!!!! I just made these and they are the best cinnamon roll I have ever had. The dough is perfection! Thank you for posting this awesomeness.

  73. Megan says:

    Oh man, I’ve made many a cinnamon roll in my life. I think all of yours and a bunch of others. These are the biz! My sisters first bite and it was the best cinnamon roll she had ever eaten. Everyone who had one raved and raved and there were lots of “those are the best cinnamon rolls” coming out. Thank you for sharing, Mel and Gloria. Gloria is one one impressive lady and those men don’t know how lucky they are! Oh, my one desire is that after they bake, they don’t open up and form gaps. Any tips, Mel? I tried to roll it as tightly as possible. I didn’t tuck the ends under, would that help? The frosting covered it up so they still looked pretty but it annoys me. Thanks!

    • Mel says:

      Hi Megan – I think it will help to tuck the ends under (tightly) – it doesn’t allow the rolls to gap as much during baking. Hope that helps!

  74. Julie says:

    I just served these “sinful” rolls to my family for our traditional cinnamon roll Thanksgiving breakfast. Everyone LOVED them! A HUGE hit! Thank you Mel!!!

  75. Dave says:


    I am planning on making these the night before, let them do 1st rise, assemble them on the baking sheet, cover tightly with plastic wrap and place in the fridge overnight. take them out in the morning and let them 2nd rise and then bake. Does that sound like it will work to keep in the fridge before the 2nd rise?

    • Mel says:

      Yes! I think that will work great. I’ve done that with other cinnamon rolls and it works great. Just plan in the time needed for the dough to rise the 2nd time before baking (it will take a bit longer since the dough will be chilled)

      • Dave says:

        worked perfect. formed the rolls on the baking sheet the night before, then refrigerated tightly covered overnight. take these rolls out of the fridge 3.25 hours before you want to eat them in the morning. they rose in an old oven with a pilot light at about 80 deg F over about 2 hours, removed from the oven and let the oven preheat for 15-20min, baked the rolls for 20min, cooled for 15-20min, frosted and eat. amazing.

  76. Lisa says:

    Hi Mel:

    Thank you so much for posting. I’ve never made a yeasted dough prior to these cinnamon rolls. I had so much fun making them and have 24 beautiful cinnamon rolls sitting in my freezer – I made them in advance of Thanksgiving where we are hosting 10 adults for a few days. My Dad asked if I could make a batch of maple pecan rolls. I was sure if I could make them with this recipe? Any ideas on how to alter the recipe to accommodate? Any guidance would be most appreciated!!


  77. Laura says:

    How long would u say it takes for c.rolls to double in size?

  78. Kim says:

    Mel! You are a hero! My husband loves homemade cinnamon rolls, they’re his favorite. However making yeast doughs has always been a challenge for me. I followed your recipe exactly and they turned out amazing! My husband proclaimed them to be the best cinnamon rolls he’s ever had! Thank you so so much!

  79. Karalee says:

    Mel, I prefer cinnamon rolls with at least some whole wheat flour in them. I don’t want to deviate from Gloria’s genius though. So would it be ok, or skip it?

    • Mel says:

      I think if you prefer them that way, you could definitely add some whole wheat flour to this recipe. The key will be to not over flour the dough so they are still soft and tender.

  80. angie mitolo says:

    I made these this week, with the help of a very helpful four year old:)… They turned out amazing!

  81. Annalisa says:

    These are phenomenal!! And so much easier than my normal cinnamon roll recipe. I have to say… I’ve always been more of an orange roll gal, but these have just changed my mindset entirely. So delicious!! I halved the recipe and still got 18 huge rolls. I also put pecans in 6 of the rolls and loved those ones even more! Thanks, Mel!!

  82. Katy Belle says:

    Hi! I’m so excited about this recipe! Hoping to make these today to surprise my husband and sons. My mother-in-law is known for her cinnamon rolls…secretly hoping to beat her!
    One question…is “instant yeast” the same as “rapid rise yeast”?

    • Mel says:

      I’ve read some places that it is the same (Fleischmann’s website says it is) but others say it’s not (an article on the Kitchn says it can’t be interchanged). Bread machine yeast is the same as instant but because of the confusion about rapid-rise, I usually don’t use it in place of instant yeast.

  83. Emily says:

    I made these tonight…. absolutely fabulous! I read the notes wrong and used 2 1/4 teaspoons of active dry yeast (dissolved in water) instead of the 2 1/4 tablespoons you recommend and it may have turned out to be a good thing. I was worried they wouldn’t rise but I checked on the King Arthur Flour site and it says active dry yeast and instant yeast can be used interchangeably at a 1:1 ratio. They really were perfect. Thanks for being awesome!

  84. Gina says:

    I notice that using your bosh you knead for 2-3 minutes. Do you know if it would be the same amount of time using a kitchen aid mixer? Do you use the window pane test for this dough? Is that how you tell when it is ready for the first rise? Please forgive me if already asked and answered. I am a newbee and dying to try these rolls. Also Mel, just wanted to say you have wonderful recipes on your site. Made your enchilada soup with the butternut squash tonight for the second time and love it!

    • Mel says:

      Hi Gina! I don’t do anything super technical like the window pane test – in fact, this dough does best if it’s kneaded for a shorter amount of time (in other words, don’t knead too long). Kneading it for the same amount of time in your Kitchenaid should be just fine. Good luck!

  85. Katie says:

    I just wanted to let folks know that I made these “ahead”. In the evening, I mixed the dough, let it rise, shaped and cut the rolls, placed them on the pan …. THEN I stuck them (covered with plastic wrap) in the refrigerator over night. In the morning, I took them out for about an hour and a half (while we went to church) and when I came home, they were ready for the oven. Turned out perfect!!!!

  86. Nancy says:

    These are fantastic!! We had them for breakfast this morning and couldn’t believe how delicious they are. After cutting the rolls, I refrigerated them overnight and baked them this morning, and they turned out perfectly. Thank you for sharing!!

  87. Michelle says:

    I had trouble tonight with the outside getting brown but the middle being raw. I ended up covering them with foil and cooking them longer. Do you know what went wrong?

    • Mel says:

      It sounds like your oven might cook hot (do you have this happen with other recipes?) – if so, try turning the oven down to 325 degrees and see if that helps them cook through before getting too brown on top.

      • Michelle says:

        You are probably right. I have that a lot. I will try it again, and maybe I will get myself an oven thermometer.
        These are the best cinnamon rolls, I don’t think I will ever go back to my old recipe. Even a couple days later sitting on the counter they were still soft.

  88. Tiffany says:

    Have you tried substituting any of the flour with white whole wheat? Worth it or not?

  89. Patti says:

    Hi Mel,
    Thanks for this great recipe and your great instructions! Love your blog. Do you have a receipe you would recommend for making these rolls into caramel rolls instead of frosting?

    • Mel says:

      Hmm, good question, Patti! I really don’t have a tried-and-true caramel roll recipe but perhaps if you found one online with good reviews, you could take the caramel part and use it with this dough? Good luck if you try it!

  90. Mary Pfaffmann says:

    I made these yesterday, and while they turned out great, I definitely had to use a rolling pin repeatedly. The dough kept springing back when I tried to pat it out, and even quite a bit when I used the rolling pin. I did use flour on the counter as my dough was pretty sticky. Any thoughts on how to make it more workable?

    • Mel says:

      Hi Mary – it sounds like if you had to use flour on your counter that you might need to add a little extra flour to the dough while mixing. When I make them the dough is soft but doesn’t stick to the counter (the springing back is probably because of the flour issue – sometimes letting the dough rest for 10-15 minutes before continuing can help relax the gluten).

  91. Julie says:

    Would this recipe work well for making plain white rolls? I’d love to use half the dough for cinnamon rolls and the other half for dinner rolls; I know some doughs are interchangeable like that. Am so excited to try these!

  92. Stefani says:

    This recipe looks divine! Do you have a recommendation for a good icing recipe that doesn’t include cream cheese? I’m not a fan of cream cheese! I wish I liked the stuff but I just don’t! The consistency of this icing recipe looks ideal and I’d love to be able to mimic it without cream cheese. 🙂 Suggestions? Thanks!

    • Mel says:

      I would suggest leaving out the cream cheese, cutting down the powdered sugar by a cup and adding heavy cream until it is thick and creamy.

  93. Tammy says:

    I totally agree about maple in the frosting. It’s divine. I’ll need to give this recipe a try.

  94. Renee says:

    Hi! I love your recipes! Are the temps and times you state for a convection oven or regular oven?

    Thank you,

    • Mel says:

      The temperature in the recipe is for a conventional oven; however, I sometimes bake these on convection (I didn’t include it in the recipe since many people don’t have convection). I bake them at 325 degrees for 15 minutes.

  95. Kristin says:

    Ugh, waiting on first rise now but worried I messed up. I made a 1/2 recipes, but my dough was way too sticky/wet after 6 1/2 cups…probably added another full cup before it came away from side of bowl and didn’t coat my fingers, but I’m worried it will be tough 🙁 Is it possible that it “needed” that much flour?

  96. Cheryl says:

    I made these rolls this past weekend and followed Mel’s/Gloria’s instructions completely. I ended up with 24 very large, soft rolls, exactly as the recipe states. My family loved them, as well as our neighbors. One pan was used for eating, the other ended up in the freezer. This recipe is pure cinnamon roll perfection. In short, Gloria’s rolls are GLORIOUS! I will doubtfully never use another recipe.

  97. Carrie says:

    These turned out great. I halved the recipe because I didn’t think the dough would fit in my kitchen aid and it turned out fine. We had them for our Sunday dinner with your beef stew. Yummy!

  98. Kim says:

    This was my first weekend goal and they turned out so GOOD! Thank you!!!

  99. bavers says:

    Not quite sure what I’ve done wrong but I halved the recipe and still got 24 ginormous rolls which are out of this world delicious…I’m not complaining but right up until I gently placed (shoved) the first one in my mouth I was dubious and I can’t even imagine how huge your rolls are since you didn’t halve it!

  100. Kathryn says:

    Words fail me to describe these cinnamon rolls. I’ve been collecting cinnamon roll recipes for a while now, but haven’t tried many of them and, after trying this one, I don’t need to try any more. So, so good. I made 24 rolls out of a half batch of dough and they came out really well – probably a medium size roll? They’re not very common here in Australia so I don’t really have anything to compare them to. Converting the recipe to metric thankfully doesn’t take me too long now and was so worth it to make these. Somehow, there was a miracle and 16 of them made it to the freezer – the rest were (and shortly will be) consumed by just my husband and me today. I don’t know that the ones in the freezer will last the week though. Thanks Mel and Gloria!

  101. Jennika says:

    When freezing, could you not use a gallon bag and fit more in, or do you really think only one to a bag? Love all your recipes by the way! Made your pesto last night to freeze… And it is awesome!!!

    • Mel says:

      Hi Jennika – yes, you could definitely do that although the rolls may be hard to get out of the bag one at a time (which is why I freeze them individually).

  102. Jackie Brown says:

    Mel, I made a quadruple pink batch to sell for breast cancer awareness at our high school, a bit hit and big thank you to the best recipe. It’s a super dough, like you said and the kids did well handling it. Thank you, I hope you’ll check out our pink rolls.

  103. Darlene says:

    Made these yesterday – 24 rolls. They. Are. Amazing. 10 are already gone. 3 teenagers in the house and one had 3 friends over and the rolls were declared amazing! I have a regular sized mix master so was able to add about 9 cups of flour using my mixer and then dumped it all into a big bowl and did the rest by hand. Used about 12 1/2 cups flour in total.No big deal! I even bought 1 litre of whole milk just for this recipe. Worth it! It takes time to make these, but totally worth it. I wrapped the remaining ones in saran wrap and then put 4 each in a large Ziploc bag to freeze. I have several cinnamon bun recipes, but I think this has become my new go-to recipe. Why mess with perfection? Thanks for sharing!

  104. Brianna says:

    I know, I know you said not to change the size or number, but did you ever try it and have some success? I’d like to try the recipe this weekend, but I have a kitchenaid so I’d have to halve the recipe each time, and I would probably need 4 batches. Which is way too much work for this week, but if I made them smaller, maybe I could do just two batches. Maybe? Bad idea? Maybe I will have to make cookies instead.

    • Mel says:

      Hey Brianna – oh, four batches seems monumental. Let’s try to figure out a better way. I know in the post I said to ensure success, make them as is. I still think that’s important but in the interest of full disclosure, I made them today and totally messed with the number of rolls. I divided the dough in half. With the first half, I made the 12 beautiful large rolls that the recipe indicates to shape. I split the other half of dough into half again – rolled out each piece into a rectangle (sorry, I didn’t measure, maybe 12 inches by 9 inches or something) and rolled it up (after doing the butter/cinnamon/sugar stuff). I cut each of those logs into 12. So they were half the size of the huge ones for this recipe. I put 12 of the smaller ones in a 9X13-inch pan (so I had two pans like that) and baked them for about 15-17 minutes. They aren’t quite as pretty and are definitely a little more smooshed together, but it would beat making 4 batches!

      • Brianna says:

        Thanks! Ended up deciding to make cookies but I can’t wait to try this out. I will probably do it like yours, trying both versions just to see hw the smaller version works. Thanks again!

  105. Shannon says:

    These are great! However I didn’t see the time frame at the beginning so I started them in the evening. I heated a cup of water in the microwave and put the dough in there to rise. Worked great- I have a recipe that suggests to do that.
    My dough seemed a tad sticky I think I could of used more flour.
    I will try them again when I have more time, to do both rises but they tasted great even without the frosting

  106. Laura Watson says:

    I was curious to know if there is a favorite brand of all purpose flour that Gloria uses?
    Am getting ingredients together and making today. Thanks!

  107. Valerie says:

    Oops!! Sorry to keep commenting!! But I just went back and re-read instructions. 12 rolls per sheet pan. That’s where I messed up.

  108. Valerie says:

    The Verdict: I could only get 18 huge rolls into my large rectangle sheet pan so I put the other 6 in an 8×8. They rose gloriously high, but unfortunately they continued to rise even higher in the oven and dough/brown sugar mix began spilling over the edges and into my oven. 🙁 My kitchen is still a bit hazy with smoke as I type. Because of the rolls being state-fair big and squeezed together, I had trouble with my edges being too done and the middle slightly doughy. But the bottom line is that, even with all my mistakes, they still tasted very tender and good and the frosting was delicious. I can imagine how wonderful they would be made correctly! So, to other new-at-making-cinnamon-rolls-people, I STRONGLY recommend halving this recipe, unless you have a very large mixer and an extra large sheet pan.

    • Mel says:

      Hi Valerie – sorry about the hazy kitchen. If it helps others, I only put 12 rolls on a large sheet pan. I can see how adding six extra could cause them to rise too high. The full recipe requires the use of two large sheet pans but it could certainly be halved, like you suggested.

  109. amy says:

    These cinnamon rolls are exceptional! Gloria, Thank you for sharing this wonderful recipe with us. I couldn’t get enough and the neighbors I shared them with couldn’t agree more!

  110. Melissa says:

    I love your website – it is my go-to website! I also want to mention how much I love reading your posts – you crack me up!

  111. Valerie says:

    A more seasoned baker would have known this beforehand, but I did not realize how much dough this recipe makes! I got to 8 c of flour in my old kitchenaid mixer and it was to the top of my dough hook so then I began adding more flour and just stirring with wood spoon. When my bowl was too full, I just dumped the whole thing out on my counter and started mixing by hand! I hope they turn out!!! :-/ Rising right now. Will definitely half recipe next time! Maybe I will get a Bosch mixer for Christmas… 😉

  112. Lauren says:

    Giving them a try today!! I’m only skeptical of the frosting only because I’m not usually a cream cheese frosting fan but am willing to give it a go. My family will love it any which way since I’ve been on a baking hiatus whilst working off stubborn baby weight and breaking pregnancy craving habits… 😉 I know this is a new post, but has anyone tried it with icing instead of cream cheese frosting?

  113. Nivine says:

    AMAZING! I can’t stop staring at (and eating) these rolls!! I haven’t had much luck with cinnamon rolls as my oven usually burns them from the bottom before actually baking through the dough. And I’ve tried a few times too! But these, oh these are heaven and I haven’t made the frosting yet!! The dough is sensational, I mean I’m having trouble keeping my hands off. I’m off to make the frosting now but these babies are gold. Thank you so much for the recipe and for this blog!! Genius!

  114. Hilary says:

    Had to post again- seriously- these are life changing!!! Just warmed up a frozen cinnamon roll for breakfast for my husband and it was just as good as when I pulled them out of the oven! THANK YOU!!

  115. Barb says:

    Mel- do you have a tip for getting the filling evenly spread? I have had the two end rolls not coming out right and the filling being thicker or thinner in some spots. I’m thinking if i put the cinnamon/sugar in some kind of shaker that would help. King Arthur flour sells something that is almost like a paste that helps keep the rolles sticking together, but way too expensive.

    • Mel says:

      Hi Barb – I know what you mean. Sometimes I’ll mix the softened butter with the cinnamon and sugar and spread it that way but usually it’s too clumpy. I end up pouring the cinnamon and sugar in a big pile in the middle of the rectangle and spreading it evenly with my hands. It seems to work pretty well.

  116. Mandy says:

    these are AMAZING! I love you Gloria!! I just made an 8:30 pm run to deliver warm cinnamon rolls to my friends 🙂

  117. Jennifer says:

    Mel- When cutting the recipe in half would I keep the amount of yeast the same. Halving it doesn’t sound like enough yeast.

  118. Hilary says:

    These are UNBELIEVABLE!!! My husband and children can’t thank you and Gloria enough!!!!

  119. Jen says:

    So your recipe spoke to me and I just HAD to make them. Now, to restrain myself!

  120. Emma says:

    Looks fantastic! How long do you think they’d last fresh? I’m travelling to a family get together (without a freezer) and wonder if I could make them the night before for afternoon tea the next day? Or perhaps I should make them ahead of time, freeze them and let them defrost in the car on the way (4 hour drive)?

  121. Missy says:

    I just made these. They really are the best cinnamon rolls I’ve ever made! So incredibly moist and fluffy I can’t get over it. My five-year-old said they taste just like the ones at the mall (so much better than those I think!). I used real maple syrup in the frosting with success. Thanks Mel!!

  122. Nikki says:

    Could you do a first rise or even the second rise overnight in the fridge? I have done that with other things like donuts. First rise in the fridge, in the morning let the dough warm up for 20 min or so, and then continue with recipe. Think it would work out?

  123. Jen says:

    About how long does the process to make these rolls take? Or how long do each of the two rises take? Whichever way is easiest to answer would be great…. I’d love to make these for my boys but not sure if it’s a morning activity, something I should do the night before with an all-night rise, etc. They look beyond yummy!

    • Mel says:

      Hi Jen – it kind of depends on the temperature of your kitchen to know how long it will take the dough to rise. I’d guess about an hour to an hour and a half for each rise – and then with mixing and rolling time in there, my best guess is about 5 or so hours.

  124. Cammee says:

    I agree with the maple in the frosting. I was 100% skeptical the first time I tried it, but man it put those babies over the top. I was worried it would be like eating a pancake, but it just added a depth to the flavor of the frosting/glaze. I can’t wait to try this recipe! What an amazing service Gloria gives to those men. I think if I tried it I’d be done after 1 year! And how cute are you 3? Adorable!

  125. Sharon says:

    What size baking sheet did you bake these huge rolls on?

  126. Sarah says:

    Amazing! As soon as I saw this recipe I knew I had to try it even though I already have a cinnamon roll I love. After making these last night I now have a new favorite cinnamon roll recipe. Thanks for another great recipe!

  127. Suzanne says:

    Hi there, Mel! I want to make these on Thursday for my mom’s group. Can I make them the night before, letting the rolls rise and then stick them in the fridge. In the morning, bake and frost them? I don’t think I’ll have enough time in the morning for the whole procedure and I really want to make them! Let me know what you think.

    • Mel says:

      I haven’t tried that specific process with this recipe yet, Suzanne, but I’ve done it lots of times with other cinnamon roll and dinner roll recipes and I think it stands a great chance of working. I say go for it!

      • Suzanne says:

        Thanks, Mel! I ended up making them today instead for some friends, so I didn’t try the overnight rise. But, you are right, they are amazing and perfect. Not only is the dough a dream to work with, but they turn out with the perfect amount of sweetness. So many cinnamon roll recipes are overly sweet for my taste. These are perfect! Thanks for sharing. Now I have a freezer full of rolls for the weekend. 😉

  128. Jules says:

    Mel, if I’m using the packets of yeast would it be 2 packets?

    • Mel says:

      Hi Jules – unfortunately I don’t know. Does it say how much is in each packet? I think it might be 2 1/4 teaspoons but I’m not positive. If so, you’ll want to use about 2 packets.

  129. Katie K says:

    I have been hopelessly devoted…Yes, you can start singing now…to your buttermilk cinnamon rolls for over a year now. When I saw this post and you claimed that they were even better than my absolute favorites, I thought, “She’s a traitor! How dare she?” But I trusted you and made them for my family tonight. After that first bite I thought I’d died and gone to heaven! Amazing! Delicious! Sinful! Thank you!

  130. Karen says:

    I’m just curious about how long the whole process takes, just so I know ahead of time what type of time frame I’m working with! Thanks! Never made cinnamon rolls which is crazy cause I love to bake and cook. 99% of your recipes end up in my keep forever /make a lot binder!

    • Mel says:

      Hi Karen – it kind of depends on the temperature of your kitchen to know how long it will take the dough to rise. I’d guess about an hour to an hour and a half for each rise – and then with mixing and rolling time in there, my best guess is about 5 or so hours.

  131. Hi Mel, excited about your post. You have me FULLY convinced these are best cinnamon rolls ever… do you think it would be ok to half the recipe? And just make 12 rolls? x

  132. Tracy says:

    I think favorite Uncle Dan answered my question for me. My husband gets so upset *not really but you get what I’m saying* when I have something great and then try something new. We are huge fans of your vanilla pudding cinnamon rolls. But after the comments how can I not try these??? Making them tomorrow!!

  133. Megan says:

    Made these this afternoon and they are seriously THE BEST I’ve ever tried. HANDS. DOWN. I’m always on the search for a better recipe, but my search is OVER. This has won my heart forever! Thank you for sharing!! <3

  134. Favorite Uncle Dan says:

    I’m the husband of the aunt. I’ve had thousands of cinnamon rolls in my life. We thought we had the best recipe. I’m not normally one for change, particularly when it comes to messing with good cinnamon roll recipes. But after this one… there is none other.

  135. Heather bell says:

    Ok this is happening. I thought I had the perfect recipe but I got to try these! And frozen?! You trying to kill me:)

  136. Jennifer Ammerman says:

    This may make me some enemies…. but could you add raisins? I loooove raisins in cinnamon rolls but the majority of world hates them!

  137. Cristina says:

    Just curious what kind of stand mixer do you have? Mine will only handle about half that much flour! I’m looking forward to trying these, I love cinnamon rolls! (Will have to halve it, sadly, I’m not sure i want to knead all that by hand:)

    • Mel says:

      Cristina – I have a Bosch stand mixer but you could definitely halve the recipe.

      • Cristina says:

        I have seen youtube videos about this mixer, looks interesting! How does it do in real life usage? Is it hard to clean? I’ve read it is really only useful for big batches, but falls short on small batches of dough.

        • Mel says:

          I don’t think it’s any harder to clean than any other mixer – it has a few parts that attach and I wish it could clean itself but I love it so much, I’m willing to take one for the team and wash it up every day (because I probably do use it every day). I haven’t had a big issue with small batches of dough – I make my breadstick recipe in it all the time and it’s pretty small. The trick with small batches of dough is to add the flour more quickly so the dough doesn’t just keep spinning and spinning. But it certainly does perform best with larger batches of dough. I use it for so many things: cookies, breads, frostings, lots of stuff. Love it. 🙂

  138. Katee says:

    Another way to freeze them would be to “flash freeze” them on the pan then you can put multiple cinnamon rolls in. Gallon bag. I may need to try this recipe.

  139. Jen T says:

    Love the freezing tip, but sadly there would never be any leftover to freeze at my house 🙂 These look divine. Can’t wait to try them. I love your other cinnamon roll recipes too! Thanks!

  140. Jennifer says:

    Mel-I have an awesome cinnamon roll recipe but will try this one to see if it tops my regular one. I’d like to make half a batch since there is just 2 of us at home-I’ll still have to give some away! Would I use the original amount of yeast or cut the amount of yeast in half as well?

  141. Dawn Layton says:

    These look exactly like my mom’s recipe with the egg, milk, and butter to tenderize the dough. She passed away a few years ago, and I never got her exact recipe down for the frosting or for the cinnamon/brown sugar ratio. I think this might be the answer I have been looking for! Thanks a ton!

  142. Missy says:

    I don’t have maple extract or flavoring but I have real maple syrup. Can I use this for the frosting or will it be too runny?

  143. Gloria says:

    I like to put raisins in my cinnamon rolls when you roll them out put raisins all over them before you roll them up. I also bring my raisins to a boil or almost and then drain them really good so as there is no water left. This way they are nice and soft. Enjoy!

  144. Hillary says:

    I love the freezing option in this recipe! We’re a family of four and just can’t make it through 24 cinnamon rolls before they go bad. I love that I can stick them in the freezer!

  145. This looks so gorgeous and perfect for fall Mel! I’d love to sprinkle some pecans on top too!

  146. Lauren says:

    Oh, I’m excited to try them! I’m usually not a cream cheese frosting kind of gal though. I’m going to try them with it first (because you just never know…). But out of curiosity, do you think they’d be just as good with icing instead?

    • Lauren says:

      So… These made this non cream cheese frosting loving person a believer! And, I almost think they are better after being frozen and reheated. YUM!! Thank you for sharing this lovely recipe!

  147. Ruth Ann says:

    Couldn’t you cut the rolls apart after they are cooled and frosted ,place them in the freezer and then bag them after they freeze? Then remove from the bags before they thaw. Just wondering.

  148. Gisele says:

    Mel, absolutely LOVE your blog !!! I’m dying to bake these babies ! Can’t wait ! I’ll come back here to tell you about it 🙂 Thanks a lot for you kindness on sharing all of your secrets !

  149. Mandi L says:

    YAY!! I’ve been a baking fool the last couple of weekends trying out your various bun recipes. Just this morning I was looking for the perfect recipe to make caramel rolls this weekend and I think this will make the perfect roll…now to find the perfect caramel sauce recipe!

  150. These cinnamon rolls look awesome! I love the tip for how to individually freeze them and have homemade cinnamon rolls any time.

  151. Kim in MD says:

    Gloria is so cute, as are you and your Aunt Marilyn! These cinnamon rolls look to die for! I love that you can freeze them. Those are aome lucky church men!

  152. Jen M says:

    I want to make these right now! What a lucky bunch of Dad’s to get these on Father’s day!

  153. Gigi says:

    You are killing me ! I’m trying to clean up my eating and here you go again with your delicious looking Cinnamon rolls which I know have to be off the charts. I made your unbelievable carrot cake last week and it truly exceeded my expectations. I’ve mastered the pudding rolls so I guess I’ll have to make these just to see. I’ll call it “scientific research”

  154. Trisha says:

    Wow! These look great! I had already started making cinnamon rolls one Sunday when I realized I didn’t have any eggs! I tried replacing the eggs with flaxseed (1Tbsp milled flaxseed+3 Tbsp water). It made the rolls so much softer! Not so much like a “roll” – more like a cinnamon roll Krispy Kreme doughnut of sorts. But I don’t eat a lot of Krispy Kremes, so please don’t be mad if you try it and don’t agree. The rolls had little brown flecks on them from the flaxseed but that didn’t bother any of us. Anyway, I will definitely be trying this recipe. Thank you

    • Mel says:

      Interesting, Trisha! Thanks for sharing. I’ve used the flaxseed sub for other recipes when I want to omit the egg (mostly when I’m making for egg-free friends) but never thought it would make cinnamon rolls even softer.

  155. Susan says:

    Is there a more convenient way to free a whole batch instead of individually bagging? I want to make 1 tray and save a full tray for later.

  156. Chelsea says:

    I was so happy to see this recipe on your blog this morning. I really want to make cinnamon rolls, I love cinnamon rolls, but every time, I make hockey pucks instead. You are like that football coach, in my face, pounding me on the shoulder pads saying “Get out there and make these!” I feel so pumped up and ready to go (and I really need a life outside of football, but with 4 boys that’s what October is like:)

  157. I love trying new cinnamon bun recipes. I’m like you, I think I’ve found the perfect recipe so won’t try any more, and then I see this and think well maybe these are even better! And now I need to try another recipe for cinnamon rolls! These look perfect!

  158. Theresa Diulus says:

    These look worth every calorie and minute to make! What a sweet and generous tradition Gloria has created for her community! One comment for anyone truly not able to breathe through the frosting on the bag for freezing – you could flash freeze them first (make sure they are separated – would likely need 3 rimmed sheets for 24 if there were that many to freeze??) and then pop them in the bags. I have done this with iced cake pieces and cupcakes successfully.

  159. Anna says:

    Oh, yeah. Real ingredients, actual dairy.

    Mel, for those of us who don’t have maple extract, what to do?
    Sub in more vanilla or something else for the extra moisture? Just leave out the maple extract?

    (I do have actual, good quality maple syrup. Think that would add anything worth mentioning flavor-wise?)
    (After the triumph of the orange rolls the other day, I was looking to expand my horizons. Thanks for making it easy which cinnamon roll recipe to try next. I put half the orange rolls in the freezer, not sure how I’ve resisted pulling them out. I think part of me wants to do the ‘amazing hostess’ thing and serve them to unsuspecting guests.)

    • Laura says:

      I’m going to try it with some real maple syrup substituted for some of the powdered sugar. Might be thinner but you could always pop it in the fridge.

  160. Camille says:

    YUM! I can’t wait to try these! You all look adorable by the the way!

  161. Maureen says:

    Looking at this recipe and wishing it was the weekend again so I could make them now! :o) Saturday is too far away…

  162. Stacey says:

    I’m sold! Congrats to Gloria for her famous cinnamon rolls!! I’m in awe that she pulls an all-nighter to make cinnamon rolls for father’s day….what an awesome service! I’m sure the men are very appreciative. I know my husband would be.

  163. Bev says:

    Never mind … I reread the whole recipe and found where the dough is halved to make two trays. Duh! Sorry for the silly question … it’s a rainy Monday morning and my brain isn’t fully functional yet!! Thanks for all the wonderful recipes; I love your blog! 🙂

  164. Louise E. says:

    I can’t wait to have an excuse to make these. They look so good. Thanks for the recipe and the great tips to go along with it.

  165. Bev says:

    These sound yummy and decadent! The note just before the recipe says makes 24 rolls but the recipe itself says 12?

  166. Donna says:

    13 CUPS of flour? Am I reading that correctly?

  167. Hilary says:

    Hooray!!!! I making these today!!!! They look fantastic and my oldest son will be thrilled!!! THANK YOU!!

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