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)
Made these for the first time and I am now having to force myself not to eat the entire pan by myself. This recipe made a beautiful dough that turned into the perfectly moist and sweet cinnamon roll. Thanks for the great recipe!
I made Gloria’s cinnamon rolls today for my family. Everyone raved. Delish!! They are huge and filled 2 large baking sheets. Super moist and easy to make. Thanks for sharing. I’m anxious to try your other cinnamon rolls too.
Made these last night and holy. cow. Won’t be trying any other recipe anytime soon- these are a winner!! And it makes a ton- now I have four gallon freezer bags full for future breakfasts. Yay!
Room temperature eggs? Thanks!
You can use room temp or chilled eggs.
These were delicious! I made the half batch on Christmas morning. We decided to add the icing as we ate the rolls, and loosely covered the leftover rolls for the next day. We saved the icing in the refrigerator and took it out 20 minutes before we reheated our roles in the microwave for 15 to 20 seconds. I used a packet of instant yeast for the half recipe and that was the perfect amount. The icing was delicious. Thank you for the tip of tucking under the end of the dough before baking!
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!! (Also, sorry for the duplicate comment – it looks like my comment also posted as a reply to a comment from 2014! I have no idea how I managed that!)
I just made a triple batch of these today (72 rolls, holy moly), and have them wrapped in 4 packs ready to gift to friends. I will freeze them tonight, deliver tomorrow and recommend they freeze until ready to eat (then they can thaw and warm). I’ve done this for years and everyone raves about them!
Thanks for the advice, Adrienne! I can’t tell you how happy I am to hear that you gift them frozen, because I think that’s exactly what I’m going to do. I was stressed about my timing so I went ahead and made a batch and froze them yesterday, thinking that they would be a backup for me if I couldn’t hold fresh ones for 28 hours or if freezing and thawing in that period would be an issue. I’ll still go ahead and make another batch later and freeze overnight like you suggest, but I’ll be a lot less stressed knowing that I don’t have to worry so much about keeping them fresh. And 72 in one day?! Wow! That is super impressive! You must have had quite the assembly line going!
Hi Jane – honestly it just really depends on how picky you are about the taste. I think fresh cinnamon rolls is the ideal, but if they are about a day old, they’ll probably be ok. You could try freezing them but I think they’d need to be warmed (and delivered warm) to really achieve their true yumminess.
Thanks for the reply, Mel! I understand what you are saying about taste pickiness – I’m probably the queen of picky, but I’m not sure if all of my recipients are. In your write-up you say they freeze well – do you think they taste as good after being reheated from frozen as they do when they are fresh, or is there no way to really duplicate that fresh from the oven flavor? (I suppose the best answer to this is to try it myself, but I think once my family caught onto to the fact that I was eating one there would be no more left to gift!)
I don’t think you can exactly duplicate that super fresh cinnamon roll taste. But I freeze individual baked and frosted cinnamon rolls all the time and when they are pulled out and microwaved for a minute or two, they are pretty divine. 🙂 That doesn’t help giving them as gifts though.
Thanks for the additional info, Mel! Thanks as well for answering all of my pesky questions, especially during this busy of a time of the year. I’m afraid if I were you I might be tempted to be muttering under my breath about why these people can’t just figure things out on their own and let me be! You are a kitchen goddess and a saint!
Haha, never! Seriously, I love answering questions!
Hello! Can I premake and freeze the cinnamon rolls, but then reheat multiple at once in the oven instead of the microwave? And what temperature would you recommend? Thank you!!
Yes, I think you could try that. Probably 300 degrees for 10 minutes or so?
Should the butter be salted, unsalted or both depending on the dough, filling or frosting? Doesn’t specify so just thought I would ask. Great recipe!
I always use salted butter.
If I do half a batch how much flour do I use. It seems like so much flour and dont see where it specifies how its divided.
A half batch would probably be about 5-7 cups flour.
If my oven isn’t big enough to bake the rolls next to each other at the same time, can I convect bake and rotate pans on racks, or what would you recommend?
Yes, that should work great!
My dough didn’t turn out as soft and pliable as you describe? I was following the directions and ingredients exactly! What am I doing wrong ?
Do you think the dough was overfloured?
If i want to bake them in a disposable dish, what would you recommend? And if I just did 6 per container, would you adjust baking time? I love baking and make break all the time. But I feel like ciannmon rolls are out to get me. I’m never satisfied and I just want them perfect. I need to make 5 dozen for Saturday and I’m stressing since they will be given to other people. I’d love some advice on how to know the perfect point to get them out of the oven.
It really depends on the size of the disposable baking dish – just make sure they have enough space to rise (don’t cram them in the dish). I’d keep an eye on baking time but you shouldn’t need to adjust it much. Good luck!
I love to bake these and give them away. I always bake them on my large baking sheet so they have plenty of room to rise. After I bake and cool I transfer to disposable pans and frost, they turn out consistent that way!
Thanks for this. Do you have this recipe using the metric system of measurement?
I don’t – sorry!
Hi I’m really looking forward to making these this weekend!
I know you’ve answered this a million different ways but I’d really like your vote on the best prebake option here.
I need these for 9 am Sunday. and am not eager to get up any time before 6. I don’t have time to bake Sat afternoon so I could make these anytime Friday, or Saturday morning. Would you recommend retarding the shaped rolls (they’d be in the fridge (if I can find space) for close to 18 hrs, or as long as 40 hrs if I made them Friday) ? Or baking and freezing? I don’t know if it makes sense to bake then freeze for just1e-2 days? We don’t have a microwave for thawing. How would they be if I baked them fully (or nearly) on Saturday, wrapped well, and left out to rewarm Sunday?
thanks for your thoughts! and of course for sharing this recipe!!
I don’t think I’d keep the dough in the refrigerator that long (I usually only recommend about 12 hours) so probably the best option would be to bake and frost Saturday morning, cover well and then reheat just ever so slightly on Sunday.
Thanks so much!
Turned out I only had time to mix the dough, then I got called away and had to leave everything to my husband. He filled and formed the rolls, then refrigerated them – they ended up being in the fridge for about 16-17 hrs (I took them out this morning at 5:30 and we baked them at 8:30). They were amazing!
We brought them to a brunch and they were a huge hit!
Will definitely be making these again!
Can these be small like the size of minions? If I make them and serve several hours later not heated up will they still be good? Thanks
Yes, you can make these rolls smaller. And they should still be soft and yummy served room temperature instead of warm.
Made these yesterday for empty-nesters FHE everyone loved them. I have a question though, why do you use unbleached flour instead of all purpose flour?
Hi Charla – that’s just the kind of flour I always buy – I don’t like the chemical taste in bleached all-purpose flour.
These are always PHENOMENAL!! I will never try another recipe for the rest of my life. They turn out perfectly every time & my husband absolutely loves them!! Thank you for finding these and sharing them!!
I have been trying to copy some of your older (2014-2016) recipes I haven’t tried, such as the Cinnamon Biscuit recipe. I have tried with dozens. I noticed this recipe was from 2014, so I wondered if it were possible to somehow get some of the older recipes. Now, each one pops up a “You are not lost. You are taking a scenic route.” But it never redirects from a site tab labeled madmimi.
Sorry for the difficulties! Are you trying to access the recipe from an old email I sent?
These are divine and soft as a pillow and the maple frosting puts it over the top to perfection! I also added a extra large diced apple (autumn rose fuji) and some chopped walnuts and it was extra delicious.
Definitely eat these warm (either fresh or warmed up in the microwave) for ultimate yummy-ness.
Merry Christmas, Mel! Thanks for all your amazing recipes 🙂
Always make these for Christmas morning. ❤️❤️❤️
Ohmygosh these are so good! My first attempt at making homemade rolls. I gave away a bunch and I’ve got best friends for life now! I fit 6 unbaked rolls in a round aluminum pan and baked them that way for gifting. I used Pioneer Woman’s maple frosting recipe because I don’t care for cream cheese frosting (I know). Just wonderful. Now if only they made bags of flour that was 13 cups because I HATE measuring flour! Lol
Thx!!!!
I measure the first time and weigh that measurement – then the next time you just get out the scale. So my co easier to bake by weight, IMO.
Is she same Gloria of Gloria Jean’s. Just for info.
This recipe and comments by viewers made me tempted to make this. Surely I will get back on this when I am done. Thanks.
First time I try to make cinnamon rolls and these turned out to be amazing, absolutely perfect! Thank you Mel!
Thanks, Corinne. Way to go!
Is there anyway to make the rolls but freeze them for a day or two before baking them?
Yes, a lot of people have done that!
Yikes! I’m making them right now but my dough is still very sticky. What should I do?
Try adding more flour – that should help!
These are so amazing! Thank yiu for sharing this recipe! My husband said it was like eating a sweet cloud! You’re the best Mel!! We love ya!
Thanks, Leisel!!
I’ve been making cinnamon rolls for 15 years… my sisters recipe. I decided to try this recipe tonight & I will only use this one from now on! So yummy! I could never get mine to stay soft & the next day they would be on the dry side. Your instructions are wonderful. I could tell when to stop adding flour when mixing it up & I didn’t have to flour the countertop when rolling out. Perfect! Thank you for this great recipe! My husband & kids say they’re the best I’ve ever made!
Thank you, thank you, thank you!!! This cinnamon roll recipe is THE BEST and I’ve been looking for the perfect recipe for almost 40 years. I would like to note for others who might try this recipe that my 5 quart kitchen aid mixer was not large enough to handle the full recipe so I had to halve the dough before kneading. I also didn’t have maple extract so used vanilla and it was fine but would like to try maple next time and there will be a next time. The dough is amazing and my butcher block didn’t need any flour while shaping it and the icing is killer. I feel like I could sell these if I owned a bakery. Off to ice the rest and bag them for the freezer.
Made these this morning — honestly the best cinnamon rolls I have ever had!! (Even better than my mom’s…. don’t tell her I said that!!!) Thanks, Mel!!!!!
Hi Mel,
Thank you for sharing the recipe. Do we have to wait for the yeast to “come alive” or we can just immediately add the flour to the wet mixture?
Also, I have read the link about freezing the rolled cinnamon dough overnight. I have tried this but it seems like my rolls become overly puffed. Can you give me some tips? I would love to make these joyful rolls quite often overnight.
Thanks
If you are using instant yeast, you do not need to proof it first. If you are using active dry yeast, then you need to proof it in a bit of water and a pinch of sugar until it is bubbly before using. When you say the dough becomes puffed in the freezer, do you mean it is overly puffed when you take the rolls out of the freezer to bake?
I have made many cinnamon rolls over the years, but can I just say nothing has ever compared to these! Thank you Mel!!! A huge thank you to Gloria for sharing this amazing recipe along with the tips. Always look forward to your recipes…….
Do these need to be refrigerated?
Do you mean after baking or before?
To freeze it, can you vacuum seal the cinnamon roll? Will that hurt the shape and the glaze?
I would only do that once the cinnamon roll has been frozen on a baking sheet or something like that.
AMAZING! My search for a cinnamon roll recipe ended here!!! I love that I can make them on my sheet pan…I hate it when my rolls don’t get done in the middle of a 9×13 pan…these were PERFECT. My 70-year-old neighbor said, “These are the best rolls I’ve ever had!” I also made a version where I filled them w/ a jar of peach preserves and used a brown butter cream cheese frosting…seriously had a little tear of joy when I bit into that!!! Thank you so much for sharing this recipe!
Mel— could I make up the rolls and refrigerate overnight and bake/ice in morning? I saw you said you could refrigerate dough overnight but do you think I could refrigerate the uncooked completed rolls overnight? Thanks in advance! LOVE everyone of your recipes I’ve tried!!!- Lizzie
Here’s a post I did a few weeks ago about making cinnamon rolls ahead of time: https://www.melskitchencafe.com/how-to-make-cinnamon-rolls-ahead-of-time/
Yes, you can definitely shape the rolls and refrigerate them overnight!
I love these cinnamon rolls! They are my favorite. The first couple times I made them they were perfect. Now it seems that they get thin and seperate. What am I doing wrong? Or sometimes it’s just one pan that does it… Am I letting them raise too long?
It’s hard to know since I’m not there in your kitchen with you, but I’ve noticed sometimes cinnamon rolls separate if I roll them too tightly (stretching the dough). Try keeping the dough a little thicker instead of rolling into a thin rectangle and see if that helps.
How much yeast should I use when I half the recipe? An exact half of it isn’t very measurable.
I would use 1 tablespoon yeast for a half batch.
Hi Mel! Wanting to make these for Easter. I am only cooking for 4 and am needing to make regular rolls as well. Would this dough work as as a regular roll (without the cinnamon & sugar)? I’d life to split the recipe in half and then do half cinnamon half regular roll.
Thanks!
Yes, I think so! It will be on the sweeter side of dinner rolls, but I believe a couple others in the comment thread made the dough into dinner rolls.
Has anyone made these in high altitudes, above 6,000 ft? I want to try these, but just moved and I’m not sure if they will turn out. Thanks for the help!
I’ve made them at 6700 ft. They turn out beautifully but they do take a full hour to rise. Don’t try and skimp on time
I teach high school students how to cook. We only have a one hour period in each day. Can we make the dough the first day, let it rise at room temperature, then refrigerate overnight and continue the recipe the following day? Or, if I have them put the dough directly into the refrigerator after making, will it rise overnight? Also, how long should it take for the rolls to rise before baking? Thank you!!
Yes, you could definitely make the dough a day ahead of time. I’d let it rise for 15-20 minutes and then put it in the fridge overnight. It won’t be quite as easy to work with straight from the fridge, though. Can you take it out ahead of time of the class so it’s at room temp before they shape it into cinnamon rolls?
Hi Mel!
I wanted to try these cinnamon rolls. Can i used bread flour instead of all purpose flour? Thank you so much!
You can definitely try! The rolls might be chewier and not quite as soft (due to the additional protein in the bread flour).
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!!!
These turned out even better than I expected. My picky husband said it was “the real deal, like bakery cinnamon rolls,” and now I’m eating one from the freezer and my mind is blown. Just as delicious as fresh! What is this sorcery?!
I made these last night for Valentine’s Day breakfast. Instead of rolling them up like normal I rolled both sides up equally and made them heart shaped! It did gap a bit at the bottom point of the heart and of course in rising and baking they weren’t perfect hearts, but my kids could tell they were hearts and loved them! And a bonus was that there were 2 centers to the cinnamon roll! Best part in my opinion! I hadn’t read the recipe beforehand because I knew I had everything for cinnamon rolls so I missed out on the maple in the frosting and just had to use vanilla, which was still delicious but I am definitely going to have to get some maple extract for next time!
Hi Mel! I’m so sorry for all my questions lately but unfortunately I have another one haha. I want to make this and I don’t have a mixer so I would be mixing it by hand. This may sound reeeeally dumb but when you say “let it knead for 2-3 min” do you mean just keep stirring it in the bowl or actually take the dough out of the bowl and knead it by hand? I realize you say knead and not mix but I’m a newbie on this haha
Hey Kaytee – if you are making by hand, I’d recommend halving the recipe (it’ll be much easier to work with, but you don’t have to). And by kneading, I would knead by hand either in the bowl or on the counter (lifting, folding, pressing rather than stirring, if that makes sense).
Ahh! Making this now. Halved the recipe. Inused 6 cups flour. If after that it is sticking to my fingers and leaving a lot on them, does that mean I used too much flour?
Thanks!
Kelsey
If the dough is still sticking that badly to your fingers, you probably need more flour.
Gloria & Mel, thank you for sharing your Amazing Cinnamon Rolls. ‘Amazing’ doesn’t even come close to how wonderful they taste, and how easy they are to make.
I decided to cut the recipe in half because there was no way that my 5 quart Kitchen Aid could handle all that flour. Then I remembered that I had purchased a large dough whisk, from King Arthur Flour. I used my largest Tupperware bowl, and did the full recipe. In no time at all the dough was mixed, thanks to the easy dough & whisk to work with.
Using the same TW bowl (& trust me when I say . . . I’m glad I did!). I left the covered, & oiled dough to rise on my stove. ~ 45 minutes later, when I went to see – the dough had ‘super domed’. I separated the dough in half, and no rolling pin was needed. The dough was like a dream to work with.
In no time, I had the rolls done & baked. THIS IS THE RECIPE! Everyone agreed that it was tender, t-a-s-t-y, and better than anything we could ever buy. Plus, we know what the ingredients are & we can pronounce them.
I don’t usually give comments, but, these rolls definitely deserve to be praised!
For a half batch should I bake the six rolls in a cake pan?
A half batch would yield 12 rolls…and that would be too many for a cake pan, but if you cut the recipe down even further, I definitely think you could bake the rolls in a smaller pan like that.
I have made these cinnamon rolls at for the last two years for my Sunday School class Christmas party per their request. These rolls are wonderful and everyone who has eaten them agrees. I made them the night before and then placed them in the refrigerator. The next morning I placed them on my counter for about an hour and half and then baked them. After cooling, I frosted them with cream cheese frosting. I have been making cinnamon rolls for over fifty years and I have to admit, these are the best ones I have ever eaten. Thanks for the recipe.
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.
Thanks, Katie! Glad you loved them!
Best cinnamon rolls!!! Made them twice this week Thanks for sharing 🙂