The Perfect Cinnamon Rolls {Gloria’s Famous Recipe}
These perfect cinnamon rolls are incredible! Soft, fluffy, with the perfect amount of sweet cinnamon filling. The search is finally over!
A huge fan favorite for ten years, these cinnamon rolls are perfection.

How to Make Cinnamon Roll Dough
This recipe makes a huge batch of cinnamon rolls – 24 to be exact. And the cinnamon rolls are substantial in size.
If you want a more moderate approach to cinnamon rolls, here’s a small batch recipe cut down from this perfect cinnamon roll recipe.
The dough for these cinnamon rolls includes:
- scalded milk
- butter
- yeast
- eggs
- sugar
- flour (I use unbleached all-purpose flour)
I add the flour as quickly as possible, because I’ve learned over the years of making these cinnamon rolls, that they turn out softer and fluffier if the dough is not over kneaded.
Once the flour has been fully incorporated, the dough only needs to be kneaded for 2-3 minutes.
The flour amount in the recipe is a guideline, because several factors will impact the exact amount of flour needed, including how we each measure flour.
The dough should clear the sides of the bowl and be soft and slightly sticky, but if it leaves a lot of doughy residue on your fingers, continue adding flour a little at a time until it is less sticky and more supple.
It should not be stiff and stodgy. Err on the side of under flouring if you aren’t sure.
Let the dough rise until doubled.
These food-safe buckets {aff. link} are my go-to for rising the dough for these perfect cinnamon rolls.
Rolling and Cutting Cinnamon Rolls
Divide the dough in half and pat or roll each half into a rectangle, about 1/4-inch thick.
Spread softened butter across the top, followed by the cinnamon and sugar mixture. Very lightly pat the cinnamon and sugar mixture into the dough.
Cut the cinnamon rolls into 1 1/2-inch pieces (or thereabouts), depending on how big you want the cinnamon rolls.
How to Tuck the Ends of Cinnamon Rolls
To avoid the loose edge of the cinnamon rolls unraveling while baking, I always tuck that edge under the cinnamon roll.
It’s about as simple as it sounds. Before placing on the sheet pan, take the loose edge and bring it underneath the cinnamon roll.
Place the cinnamon roll on the prepared pan so that edge stays tucked underneath.
I use two half sheet pans lined with parchment paper for baking these cinnamon rolls.
Let them rise on the pan until noticeably puffy – the sides of the cinnamon rolls should be touching each other.
Bake until golden and no longer doughy in the center. In my oven that’s about 22 minutes.
I prefer letting the rolls cool until just warm before spreading on the frosting instead of spreading the frosting on right out of the oven.
The frosting recipe includes maple extract. It is a delicious flavor pairing for these cinnamon rolls! However, you can easily leave it out if you want a more classic cinnamon roll frosting.
How to Make Cinnamon Rolls Ahead of Time
I have an entire post dedicated to this topic: How to Make Cinnamon Rolls Ahead of Time.
But in short, it’s easy to make these cinnamon rolls in advance.
- Make the cinnamon rolls and place them on the sheet pan.
- Immediately cover them with greased plastic wrap and pop them in the refrigerator for 8-12 hours.
- Take them out of the refrigerator and let them come to room temperature (it’s likely they rose in the refrigerator, but if they need more rising time, let them rise fully before baking).
- Bake as directed in the recipe.
The baked and frosted cinnamon rolls can also be frozen (it’s a game changer) – I’ve included details for doing so down in the notes of the recipe.
Perfect Cinnamon Rolls
These cinnamon rolls are perfection. I have probably a dozen other recipes for cinnamon rolls on my site, but when I need a never-fail, go-to recipe, I always turn to this recipe!
Thousands of you have fallen in love with this recipe, too. ⭐️⭐️⭐️⭐️⭐️
Shannon: I had to comment because this is the first cinnamon roll recipe that has worked out for me! Honestly, I think I have made at least 10 recipes and none of them tasted just right.
Katie: I very seldom comment on recipes because I usually have to tweak them to my liking but this was spot on. I actually hate baking because it never turns out well for me, I’m a perfectionist. I cannot believe how good these are and everyone who tried them agreed! They are so awesome and I’ve made cinnamon rolls in the past that were just meh, so I wasn’t too hopeful. What reeled me in was that it was a tried and true recipe, I love it when the older generations decide to share their incredible recipes with us! Thanks Gloria and Mel! They were truly delicious.
Andrea: I’ve been making these for 3 years now, and seriously life changing. I wasn’t a newbie to cinnamon roll making, but your tips make these even more amazing. One of my most favorite recipes of all time!!!
A Little About Gloria
Years ago, my Aunt Marilyn introduced me to these cinnamon rolls AND to Gloria, the amazing woman behind the cinnamon roll recipe!
When I finally met her, it felt like I was meeting a celebrity, which is not far from the truth. Her cinnamon rolls are legendary! She was so gracious and kind. And so excited to have her recipe posted here!
For decades, every year on Father’s Day, Gloria and her daughter made cinnamon rolls for all the men at Gloria’s church congregation. In order to serve the cinnamon rolls at the peak of their awesomeness, they would stay up all night so that the rolls would be warm from the oven and super fresh for church (in the picture above she’s holding a collage of one of her epic all nighters).
I want to be like Gloria when I grow up (except I don’t think I’m selfless enough to stay up all night like that!).
Gloria has since passed away, but her amazing legacy (even beyond cinnamon rolls!) lives on. 💗
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
Ingredients
Rolls:
- 4 cups milk (preferably not skim)
- 1 cup (227 g) salted butter
- 1 cup (212 g) sugar
- 2 ½ teaspoons salt
- 1 ¾ tablespoons instant yeast (see note)
- 4 large eggs
- 11-13 cups unbleached all-purpose flour
Filling:
- 1 cup (227 g) salted butter
- 2 cups (424 g) lightly packed brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 8 ounces (227 g) cream cheese, softened
- ½ cup (113 g) salted butter, softened
- 1 teaspoon vanilla
- 2 teaspoons maple extract/flavoring (optional)
- Pinch of salt
- 2 pounds powdered sugar
- Cream or milk for consistency
Instructions
- 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.
- Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot (110 degrees F on instant-read thermometer).
- Add the yeast and eggs and mix until combined.
- Turn the mixer to low speed and add the flour until the dough clears the sides of the bowl. The exact amount will depend on several factors (including how you measure the flour). I usually end up adding right around 13 cups of flour. The goal is for the dough to soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
- Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise until doubled.
- Divide the dough in half. Roll or pat each portion of dough into an 18-inch by 12-inch rectangle. Spread 1/2 cup softened butter over each rectangle.
- 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. Don't stretch and pull the dough while rolling or it can cause gaps when the cinnamon rolls are baking.
- Cut each cinnamon roll log in half with a serrated knife or unflavored dental floss. 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.
- Place the rolls on a parchment-lined half sheet pan. I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
- Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
- Bake the rolls for about 18-22 minutes until lightly golden on top. Let the rolls cool almost completely in the pan before frosting.
- For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple (if using) and salt, and mix until combined.
- Gradually add the powdered sugar 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.
- Spread the cinnamon rolls with frosting.
Notes
Recommended Products
Recipe Source: adapted slightly from Gloria C. (after my Aunt Marilyn told me all about them)
These are UNBELIEVABLE!!! My husband and children can’t thank you and Gloria enough!!!!
So your recipe spoke to me and I just HAD to make them. Now, to restrain myself!
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)?
I think either of those options would work; for simplicity I’d probably just make the day before and warm lightly before serving.
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!!
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?
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!
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.
Thanks so much! I really appreciate you taking the time to answer and can’t wait to try them.
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!
What size baking sheet did you bake these huge rolls on?
A large, rimmed baking sheet (something like 11X17-ish).
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!
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.
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!
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. 😉
Mel, if I’m using the packets of yeast would it be 2 packets?
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.
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!
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!
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.
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
Yep, I think this recipe could be easily halved.
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!!
Tracy – How did these compare to Mel’s Vanilla Pudding Cinnamon Rolls? We’ve never made those, just these… and we LOVE the them!
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
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.
Ok this is happening. I thought I had the perfect recipe but I got to try these! And frozen?! You trying to kill me:)
This may make me some enemies…. but could you add raisins? I loooove raisins in cinnamon rolls but the majority of world hates them!
Check out Gloria’s comment above – it sounds like she uses raisins with success.
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:)
Cristina – I have a Bosch stand mixer but you could definitely halve the recipe.
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.
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. 🙂
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.
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!
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?
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!
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?
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!
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!
This looks so gorgeous and perfect for fall Mel! I’d love to sprinkle some pecans on top too!
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?
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!
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.
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 !
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!
These cinnamon rolls look awesome! I love the tip for how to individually freeze them and have homemade cinnamon rolls any time.
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!
I want to make these right now! What a lucky bunch of Dad’s to get these on Father’s day!
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”
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
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.
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.
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:)
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!
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.
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?)
Thanks!
(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.)
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.
YUM! I can’t wait to try these! You all look adorable by the the way!
Looking at this recipe and wishing it was the weekend again so I could make them now! :o) Saturday is too far away…
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.
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! 🙂
No worries, Bev! It’s a little confusing because the recipe makes 24 but I explain (and show pictures) for the first 12.
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.
These sound yummy and decadent! The note just before the recipe says makes 24 rolls but the recipe itself says 12?
In step 6 you divide the dough in half. Each half makes 12.
13 CUPS of flour? Am I reading that correctly?
Yep, between 11 and 13 cups of flour (it makes 24 very large cinnamon rolls).
Hooray!!!! I making these today!!!! They look fantastic and my oldest son will be thrilled!!! THANK YOU!!
Baking and gifting schedule – how long after baking the rolls can you gift them before they start tasting old?
I was planning on making and gifting these rolls all in the same day, but my schedule has changed so that the latest I could bake them would be about 28 hours before I could gift them. Will they hold up ok for that long of a period tightly covered at room temperature, or will they taste like “day old” rolls? If they won’t taste their best, would freezing them for part of those 28 hours help? If I froze them, would they thaw ok on their own if left out on the counter for a number of hours (so not reheated in the oven or microwave), or would that also lead to less than satisfactory results? Thank you!!