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)
Hi Mel! This recipe is really amazing!!!!!! I have tried King Arthur Flour’s recipe, and even America’s Test kitchen ‘s recipe….they were all wonderful….but yours is my go to cinnamon rolls!!!!! From the dough to the maple frosting….oh my……thank you for all the wonderful recipes you share with us!!!!!! God bless you more!!!!!
Thanks, Melissa!
Hey all, I am going to try out this recipe sometime this week, it sounds so delicious. But am I mistaken, are you supposed to use 11-13 cups of flour!!? hehe. Thanks!
Yes, the flour amount is right. It makes a huge batch – you can definitely halve the recipe!
Oh okay, I am so sorry if that was a silly question. I dont bake a lot. hehehe. Thanks so much and I cant wait to try the recipe. 🙂
These are amazing!! Thank you for another perfect recipe. Do these need to be refrigerated after baking?
Once they are frosted, I refrigerate them (a few hours at room temp is fine) and then reheat in the microwave for the leftovers.
Sooo, I made these cinnamon rolls for my family for general conference in October. They were amazing and hands down the best I’ve ever made. I froze the leftovers in gallon bags, 4 to a bag. Then we ate them all the next week or two, or so I thought. Come December, I was cleaning out my freezer and I found an errant bag!! I let them defrost on the counter most of the day, thinking there was no way they’d still be good and lo and behold- they were INCREDIBLE! Literally as good as the day I made them. This is now my go-to recipe forever!
LOVE this!!
Can I use unsalted butter?
Sure, you might want to up the salt a pinch or so
These are Divine, the dough is so soft and easy to work with. I have a kitchen aid mixer divided recipe in half to make the full recipe and it worked out just fine! My mixer would not have handled the single batch!
I did use your Yukon gold cinnamon roll icing recipe (only because I didn’t have enough powdered sugar on hand for this one, yummy)
Mel you really do have the best recipes! Will be making your shrimp cocktail, and trying out your pepperoni pizza rolls and the best cheese ball recipe for our Christmas get togethers this weekend!
Thanks for sharing, you are always my go to when I am looking for a recipe to try!
You really do have the best recipes!
Thank you so much, Kathy!
Can you fridge these and cook in the morning?
Yep! Just take them out in time to rise fully before baking.
Would it make a huge difference if I used vanilla extract instead of maple extract?
That works great!
Can I use bleached all purpose flour? That’s all I have.
Thanks!
Sure, it’ll probably work fine.
My daughters and I are making these cinnamon rolls today and delivering them to friends and family tomorrow as Christmas presents. How do you recommend I keep them overnight? Should I put them in the refrigerator or just leave them out at room temperature.
Hey Jocelyn, I think well-covered they’ll be fine at room temp (as long as it’s not overly warm in your house). I think they tend to dry out in the fridge a little unless they are warmed prior to eating
Could you use evaporated milk instead of whole milk for these rolls? Thanks
You could definitely try! I think it would probably work out…
We used evaporated milk because we didn’t have whole or half and half. They turned out great!!
This is my second time making these rolls. I love how easy the dough is to work with, but I am still having trouble getting these done. Baking for at least 30 minutes. Also, here is probably a dumb question. Do you flip the rolls over before frosting so all that gooeyness that came out after baking is on top?
Hi Cheryl, no I don’t flip the rolls before frosting but I suppose you could? Does your oven tend to cook on the cool side? Also, do you have a convection setting for your oven?
This recipe is seriously TO DIE FOR!!! Ive made them several times and am obsessed. I’ve got a question though, how do you think the dough would do freezing after it’s all rolled up, before the second rise. I want to make these ahead of time fore Christmas morning. Do you think freezing the dough is a possibility?
Cinnamon roll dough (and other yeast doughs) usually work quite well freezing like that! I think several in the comments have done just that. I haven’t done it with this particular recipe, but I have with other cinnamon rolls. As long as they are taken out in enough time to thaw and raise, it should work great!
I don’t have aluminum sheet pans, I only have dark cookie sheet/jelly roll type pans (Wilton brand). I’ve heard dark pans aren’t good for baking. Should I use glass 9×13 pans?
Yes, I’d probably use glass pans over a dark nonstick finish.
Hello Again!
I just left a question for you and thought I should clarify a little bit. Which rolls turn out best after being left in the fridge overnight, before the second rise? Gloria’s, vanilla pudding or buttermilk?
I’ve done that with all of those recipes and they seem to work great, although if I had to pick, I’d probably say Gloria’s recipe
I was wondering which cinnamon rolls turn out best in your opinion, after being in the fridge overnight? These, the vanilla pudding ones or the buttermilk ones?
Well, I just died and went to heaven. This fulfilled my homemade cinnamon bun pregnancy craving. These are amazing. Mynpoor kitchenAid was at its max capacity and I barley got all the flour in so had to use a little on my counter too to make the rolls– but still came out perfect and amazing. I need a Bosch!
Thank you Mel and of course Gloria!!!!
Since I spent my normal dinner prep time doing this I made your new super fast recipe for the instpot lentil chilli which was also a hit!!!
These are AMAZING! Easy dreamy dough! Huge cinnamon rolls. I may have to discard my Pinterest board dedicated to cinnamon rolls and just use this recipe. They are everything the recipe says! And so amazing to eat! I am so glad I made the decision use this recipe! It really is easy and PERFECT in every way! Thanks for sharing this amazing recipe! It is a keeper!
Made these wonderful bundles of cinnamon greatness today. Amazing, is all I can say. The dough was a dream to work with. Thank you!
Can you freeze these before you bake them??
Yes. I’ve noticed after doing that (letting thaw and then baking) that the yeast taste is slightly stronger, but they are still delicious.
Thanks!! if i wanted to gift them to a sick friend, would u recommend I bake them first, give them in dough form in a pan or give them in frozen dough form?
I’d probably bake and frost and give to the friend letting him/her know they warm up very well for a few seconds in the microwave.
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. I had tried your buttermilk biscuit ones a few weeks ago and they didn’t turn out for me either:( Anyway, my kids are currently gobbling these beauties up and told me they love them! So thank you!
Yay!
It is an absolute treat to work with dough this soft and smooth. Today was a cool fall day. So, we took advantage of the opportunity to stay inside and make our favorite warm, gooey, absolutely divine cinnamon rolls. The only thing better than today’s batch– is waking up tomorrow to a freezer batch all ready to go in one minute. Thanks Mel (and Gloria!)
Thank you for this recipe!!! I have been searching for the perfect cinnamon roll recipe for a few years (granted I only make them twice per year for General Conference), and I finally found it!!!! They were amazing! I tried them fresh, I tried them frozen, and I even did an overnight rolls experiment (put them in the fridge after rolling and let them rise and bake the next morning), and all versions were amazing! The maple is killer! Well done! And thanks again!!!
So happy to hear it, June!
I made this recipe tonight and was so hopeful. They are actually baking right now, but the outside edges are totally brown while the entire middle of the pan is completely doughy. Like, straight up dough. Has anyone run into this problem? I know that edges typically cook faster, but with all the other baking I’ve done have never had it happen so severely. I want to love this recipe so please help!
Our favorite cinnamon rolls!
If I wasn’t out of butter I would be mixing these up right now. Can’t wait to try them.
I just wrote a long review of my experience with making these but when I started to fill out my information it booted me off and everything was gone. Anyway, not going to start over. It a nut shell, had some problems making these, getting them done, but they turned out well. Thanks for the recipe!
Thank you for this perfect recipe ! It’s really perfect ! I made 3 times already. Always so good ! Thank you also for your all work. I love your recipes.
Hi! I’m wondering what the amount of fast rise yeast would be for this recipe? That’s all I’ve got right now…
You can use the same amount.
Absolutely amazing. This was my first time making cinnamon rolls and I was a little nervous but they could not have turned out better. Everyone devoted them.
Thank you so much for sharing!!
Just made these for the 2nd year in a row to serve the Dad’s at church tomorrow (and the YW who pass them out). They are so incredibly easy and turned out amazing. Thanks for such a great recipe. =)
Hi Mel, love your recipe for cinnamon rolls. I was wondering if you would be so kind to help me. My grandson loves your recipe for cinnamon rolls. Unfortunately, Michael was just diagnosed with EOE. It’s a chronic allergy that affects the esophagus. He is allergic to Wheat, Dairy, Eggs, Soy and all nuts. My question to you is, if there is any way that your cinnamon rolls can be made with other ingredients. Thank you so much for your time.
Ann McGhee
Hi Ann – sorry that your grandson is going through that! Sounds like a challenge for sure! Unfortunately with that many changes, I don’t know how these cinnamon rolls would turn out. You might have better luck googling a recipe for EOE cinnamon rolls or gluten-free/vegan cinnamon rolls. Sorry I’m not more help!
Thank you so much, Mel. I really appreciate your taking time to answer me. Thanks again.
I’m mostly just reviewing the dough, since I kinda went my own way on the rest of it 😉 But I followed the dough recipe exactly. Super beautiful dough to work with; rich and smooth. Tasted great, too!
I doubled the spice using 2T cinnamon and 2T chai spice mix, added plumped raisins to half (nothing worse than burnt raisins), and put less sugar in the frosting. I ended up making my rolls much smaller – I got almost 60 rolls from this recipe! I froze all but a dozen before the second rise to bake off later. Next time I’ll add even more spice to the filling; my usual ratio for cinnamon buns is 3T cinnamon per cup of sugar (maybe my cinnamon is just stale?!). I loved the maple in the frosting as a fun variation. Thanks for a new cinnamon bun recipe to try – I’ll be using the dough from now on!
Mel-wasn’t able to follow up with my questions on same thread, starting a new one here, apologies! But, because the mentioned warnings of the yeasty flavor and the time they deflated, would you recommend another recipe, say the instant pudding rolls, as a more reliable roll after freezing? I noticed it even had a note on freezing the dough. Our wards response to this was waaaay bigger than I anticipated and I’m scared about pulling it off. Does freezing change the bake time? Or if we made them smaller to make our efforts more efficient affect the time in the oven?
I think you could still make this recipe; I would just make sure to include specific instructions that they should let the rolls thaw and rise until puffy (over rising will lead to them deflating). You might consider cutting down the yeast just a little since that flavor intensifies when bread dough is refrigerated or frozen. Good luck! Sounds like a huge project! The baking time wouldn’t change if the rolls have been thawed and have risen (you don’t want to bake them from frozen). You could definitely make them smaller without any issues.
Thanks so much! Went shopping for mass ingredients yesterday! We will let you know how it goes
Just checking back in-it went AMAZING! We made 16 batches and cut each into 3 dozen! I have heard positive reviews and many requests for the recipe! I gladly tell them all about your blog and how every recipe I try is proven delicious, reliable, and educational! (Thank you for explaining how you put it all together! I’m pretty clueless-but with your fun directions and tips I’m learning!) now I’m off to make your amazing old fashioned coconut cream pie because is my other favorite. Happy Easter!
I’m so glad it worked out – that is a crazy amount of cinnamon rolls. Holy cow!
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!?
Oh my heavens, yes! 🙂
I’ve made these many times for personal enjoyment and a few ward events (fairbanks Ak!) we just decided to do a cinnamon roll camp fundraiser also! I was planning to use this recipe because of how amazingly delicious it is, and reliable. My question is can I freeze the rolls before baking? We want to deliver to families to let them do the baking step. Because otherwise we will be baking for forever. Thoughts? Tips?
Hi Melanie – I have frozen these before baking. It can definitely work; my one complaint is when I’ve done it before, the rolls have a stronger yeast flavor and one time, they deflated while baking (which has never happened when I’ve made them normally). I’m not sure why that happened, but I at least wanted to mention it.
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!
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!
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!
I’m glad it worked out better; thanks for the update!
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!
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!
Yay! I love to hear that!
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!
Oh.my.gosh! 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.
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!
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!
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!
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!
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?
Yes!
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.
If they are unbaked and frozen, I defrost on the counter. I’ve never tried baking them from frozen, though.
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. 🙂
Oooh, I say do it! I’m working on a pumpkin cinnamon roll recipe but this pumpkin pull-apart bread is a good gauge (I’d actually reduce or eliminate the eggs if using pumpkin).
Mel,
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 !
I made it with about 3 tbsp of maple syrup and it tasted great! I didn’t add any milk/cream.
Mel,
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 !
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.
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!
Hi Leah! I’m sorry I couldn’t respond right away! Did they work out?
Made these this evening & they did not disappoint! Delish! Thanks 🙂
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!
(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!)
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!