The Best Cinnamon Rolls {Cheryl’s Famous Recipe} – with step-by-step tutorial and tons of tips
This recipe for the best cinnamon rolls EVER will make you rethink who you are and every cinnamon roll recipe you’ve ever made! They are so light, so fluffy, and so amazing!
Well, today is a big, BIG day.
Several weeks ago, I quickly mentioned (in this Friday Thoughts post) that I had found “the cinnamon roll recipe to end all cinnamon roll recipes” and I asked if you had room in your heart for one more cinnamon roll recipe? Haha. Hundreds of you responded saying: uh, hello, are you crazy, BRING IT ON! While the other two of you said: don’t need another cinnamon roll recipe, thankyouverymuch.
I’ve been buried under requests for this recipe ever since. You’ve emailed. You’ve commented. You’ve found my personal Instagram account and stalked me there to ask for it. You’ve begged. You’ve pleaded. You’ve called. You’ve emailed and commented and asked again. 🙂
Although I had already made the recipe several times when I mentioned it that Friday, I wanted to make it several more times and take lots and lots of pictures in order to make sure I could provide the most foolproof recipe and preempt any troubleshooting. In total, I’ve made this best-ever cinnamon roll recipe at least nine times since my friend, Cheryl, gave it to me mid-December.
Speaking of Cheryl, I gotta give this lady all the credit. She’s the source of the greatest cinnamon roll recipe of all time! And she’s adorable (and so nice).
So is her husband. That’s him, Jean (pronounced John), making his other-worldly artisan bread. He’s a master bread baker. And Cheryl is one of the most accomplished, gourmet cooks and home bakers I’ve ever met. Like, she takes everything totally next level (they had us over for a Mediterranean-inspired dinner and I could barely eat, I was so in awe at the amazing spread). And these cinnamon rolls are no exception. Thank you, Cheryl! And thanks for letting me share the love with everybody about this recipe!
One of the most common phrases I’ve heard over the last couple weeks as you’ve requested this recipe is: I don’t know how they can be better than Gloria’s cinnamon rolls*, but I’m willing to try! (*Or these vanilla pudding cinnamon rolls or these Yukon gold cinnamon rolls.)
And trust me, I thought the same thing! The backstory is important here. So let me explain really quickly. At a church activity mid-December, I won an innocent-looking disposable square pan of cinnamon rolls as a Bunco prize. I’m wired to never turn down a pan of cinnamon rolls. When I found out Cheryl had made them, I was even more excited. I had no choice but to dig in right then and there even though the dice were still rolling.
I was stunned. How could a cinnamon roll be this light and fluffy? This amazing? I mean, I don’t want to brag, but I already make a ridiculously great cinnamon roll, but these were totally beyond deliciousness, and I began to doubt everything I thought I knew about cinnamon rolls.
I cornered Cheryl in the hallway to ask if she’d be willing to share the recipe after several of us women basically ate the whole pan and unanimously agreed: these cinnamon rolls = lifechanging. I had to whip my phone out faster than an old western gunslinger because Cheryl started rattling off the recipe by memory and I wanted to type in every detail. In my mind, I had already decided that if the ingredient lineup and method was basically the same as the other beloved cinnamon roll recipes on my site, I’d just chalk it up to the fact that Cheryl had a magic cinnamon roll touch. I’d be sad for a minute that I was missing this magical cinnamon roll making gene, but I probably wouldn’t need or use a recipe that was a similar variation to others I make all the time.
But. That wasn’t the case at all. As she gave me the recipe, I realized this was a cinnamon roll game changer and unlike any cinnamon roll recipe I’d made before. Because the amount of variation was so great, I knew I could (and needed to) post it to stand alongside the other great cinnamon roll recipes in my archives.
And because the ingredients and mixing method and dough texture are unlike other cinnamon roll doughs I’ve made, the resulting cinnamon rolls are lighter in texture and much fluffier. You don’t have to take just my word for it either. I’ve already said before that Brian is the resident cinnamon roll snob. He doesn’t like it when I mess with a good thing, and he already loved the cinnamon roll recipes I’ve posted before. But even he agrees 100% that these are the best cinnamon rolls I’ve ever made.
I even dared make them for my Aunt Marilyn (who introduced me to Gloria’s recipe years ago!), Uncle Dan and cousin Lydia, who take “cinnamon roll snob” to a whole new level. Dan almost didn’t try them because he’s so loyal to Gloria’s recipe. After eating, analyzing, eating, and analyzing (that’s what I make you do if you come to my house), Lydia said they were “way better than any other recipe,” Marilyn admitted they were “absolutely incredible,” and Dan conceded that although he’d never say they were better than Gloria’s recipe, they were “definitely on the same level.” I’ve given so many of these cinnamon rolls away as I’ve tested the recipe; every single person has honestly raved over them (and I don’t think they are just saying that, because I’ve instructed all my friends that we can’t be friends unless they give me honest feedback on food I shove in their face.)
Phew! So there’s the background. I know some of you may not care about all that. But for those of you that have been loyal MKC readers and have fallen in love with any other cinnamon roll recipe on my site, you know that it is important to me to give you an explanation for why I’m posting yet another recipe for something I’ve already declared the best!
Here’s my ultimate disclaimer though:
If you have a cinnamon roll recipe that you love and have already deemed BEST EVER, stick with it! No need to change things now! I already know that this recipe may not be for everyone; the world was meant to be a cinnamon roll diverse place. However, if you love to try new recipes, have been looking for the cinnamon roll to end all cinnamon rolls, or you just want to expand your baking horizons, I think you are going to love this one.
Let’s get into the nitty gritty!
For this recipe, you can use a stand mixer or mix it by hand because it doesn’t require much kneading and the dough is not super stiff and hard to work with. I have recently been using this Danish dough hook aff. link (that one of you recommended!) for hand-mixed yeast doughs and it is a game changer.
I’ve made this cinnamon roll recipe in my Bosch Universal mixer {aff. link} and my KitchenAid stand mixer {aff. link} for testing purposes; I’ll always choose my Bosch for bread making because it’s superior at that kind of task, but a Kitchen Aid will do the job, too. Here’s a quick look at the comparison between these two stand mixers, if you are interested. This recipe doubles GREAT in the Bosch (haven’t tried a double batch in the KitchenAid).
Add 1/2 cup granulated sugar and 1/2 cup neutral-flavored oil to the mixer and pour in the 2 cups scalded milk.
What is scalded milk? It’s basically milk that’s been heated to just below a boil – doing so changes the protein structure in the milk (none of which I really understand). But what I do know is that the reason many yeast dough recipes calls for scalded milk is because it makes the bread/rolls lighter and fluffier! So do it!
I take the easy way out and microwave the milk for this recipe in a microwave-safe liquid measuring cup. Every microwave will vary, but I heat it for 2-minute increments until little bubbles start to form around the edges and it is steaming. You can do this on the stovetop, too. And yes, I’ve let it go too long and it actually boils, and no, I don’t start over, and yes, the rolls still turn out great (just be aware that boiling milk will foam and rise and most likely spill over so if it does, you’ll want to make sure you have a full 2 cups of hot milk to work with).
Let the milk/oil/sugar mixture rest for 15 minutes or so until the mixture is warm and not blistery hot. Add in the 4 cups all-purpose flour (I always use unbleached all-purpose) and then sprinkle the 1 tablespoon instant yeast on top of the flour. See the recipe below for how to substitute active dry yeast for the instant yeast.
If you’ve been a tad bit impatient like me and maybe, possibly, perhaps didn’t let the milk mixture cool off for the full 15 minutes, make sure the yeast is added on top of the flour so it isn’t incorporated straight into the hot milk.
Start mixing! The dough will be much wetter than a normal cinnamon roll dough. Don’t panic. Things will come together, I promise.
Mix until no dry streaks remain, scraping down the sides of the bowl if needed.
Now cover the bowl and let the wet dough (we’ll call it a sponge) rise until puffy and a little bubbly. This takes about 45 minutes to an hour in my kitchen. You can see a noticeable difference as the sponge has had time to rest and rise.
To the sponge, add 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons salt.
Start mixing again. The dough doesn’t need to be kneaded, necessarily, but you definitely want to let it mix to fully incorporate all the dry ingredients. It will start out rough and shaggy looking but it will come together.
After about a minute of mixing, it should form a mass of dough that has smoothed out a bit (doesn’t look as rough and spiky). This dough is very soft! Resist the urge to add more flour. As long as it isn’t leaving lots of wet dough residue on the sides of the bowl, it should be ok.
If you are making the dough in a KitchenAid mixer, I suggest starting with the paddle attachment and moving to the dough hook after adding the last addition of flour, baking powder and baking soda. I find it’s harder to get clean sides of the bowl with this recipe when using the KitchenAid based on the shape of the dough hook and bowl, just try to avoid adding more flour unless it is just so sticky it is impossible to work with. Grease your hands with cooking spray and gather it into a smooth ball before deciding whether to add more flour.
The dough may leave some doughy bits of residue on your fingers or hands, but if you grab a small piece, you should be able to roll it into a somewhat sticky ball. Over flouring this dough will be the death of a great cinnamon roll, so persevere through a bit of stickiness if you can!
Pile the dough into a lightly greased bowl or container. You can see how soft and stretchy the dough is below.
Let the dough rise until doubled. The exact time will depend on the warmth of your kitchen, but it takes right about an hour to an hour and a half in my kitchen. I use these handy measured food storage containers for dough rising and about a million other things {aff. link}. If you live near a Standard Restaurant Supply store (or other restaurant supply store), you can pick them up in various sizes for less than the price on Amazon, FYI.
Turn the dough out onto a lightly floured counter (I use about 2-3 tablespoons flour) and roll out to about 12X18-inches. Pictured below is my favorite inexpensive and super awesome rolling pin – I have the 13 2/5-inch one {aff. link}. The size of the rectangle doesn’t have to be exact. I go for this size because it gives several spirals in the cinnamon roll, but if you like your cinnamon rolls puffier, roll the dough into a smaller rectangle so it is thicker. Spread the dough evenly with 8-12 tablespoons butter and sprinkle with cinnamon and brown sugar (I use about 3/4 cup brown sugar + 1 tablespoon cinnamon – Cheryl recommends adding cardamom to the sugar, too, which is delicious).
Favorite cinnamon = Penzey’s signature cinnamon blend (totally unsponsored but the only cinnamon I use)
Start rolling these bad boys up! Roll tightly without lifting and stretching the dough up and over. If the dough is stretched while rolling, the rolls may have a tendency to shrink while baking. Once rolled, pinch the edge lightly to seal and pat the roll into an even thickness. My rolled up cinnamon roll log usually ends up being about 20 inches long.
As a quick sidenote, I get this question a lot:
Why do cinnamon rolls shrink and gap while baking?
That is a great question. And one that has kept me up many a night. In my intense cinnamon roll research, I’ve found it can be due to a variety of things. 1) Stretching and pulling on the dough while rolling into a log (like I mentioned above). When I’ve stretched too much during this part of the process, I’ve noticed that the cinnamon rolls can shrink and gap while baking. 2) Too much butter and/or cinnamon and sugar filling. While baking, the sugar and butter melt (into that glorious buttery/sugary gooeyness), and if the sugar filling is really thick, that leaves a lot more opportunity for gapping after the rolls bake and cool. 3) Rolling the dough too thin. While this may mean less cinnamony spirals, a thicker cinnamon roll rectangle is going to gap less while baking. 4) Letting the cinnamon rolls rise too long before baking. Doing this can cause the cinnamon rolls to deflate slightly in the oven and shrink as they cool. 5) Cramming too many cinnamon rolls into a pan that is too small. When I’ve done this, the rolls press together too much while rising and then fall back and shrink while baking/cooling.
Ok, moving on. Now it’s time to cut the log into rolls! I cut the log in half first. And then I cut each half in half again. And lastly, I cut each of those fourths into thirds. Confused? Haha. It’s easier than it sounds. This inexpensive serrated knife {aff. link} is my go-to for cutting cinnamon rolls because it doesn’t crush the dough while cutting, but you can use unflavored dental floss or thread.
My preference is to use a half sheet pan for these rolls (the recipe makes 12 large cinnamon rolls).
These rolls need room to rise and I’ve learned the hard way that putting them in too small of a pan means they won’t be nearly as fluffy and delicious. Below is a picture of this same recipe (all 12 rolls) baking in a 9X13-inch pan. You can see how close they are together before they’ve even risen. And on the right, after baking, they’ve gapped a lot in the middle and the sides are burned/middles are doughy.
So make sure you give the rolls at least an inch in between so they can breathe and have room to live. You can certainly roll the dough into a large rectangle and make 15-16 rolls out of the batch, instead of 12. If they are smaller, they’ll probably fit in a 9X13-inch pan + an 8X8-inch pan just fine.
If you are making these to give away, I’ve found rolling them per the recipe (and getting 12 rolls out of the batch) and putting four rolls into an 8X8-inch pan is about perfect for baking smaller batches. Just the right amount of space to bake up fluffy and perfect. Here’s an example of a cinnamon roll baked in a square pan with three other rolls. Get a load of that fluffiness! It’s the perfect size of cinnamon roll if you ask me.
Once the rolls are placed on the baking pan, let them rise until very puffy and touching lightly on most sides (they may not be double in size, but close).
Bake the rolls at 350 degrees for 18-22 minutes (add time if needed). If you have convection bake, using that setting will help the rolls bake through to the center more quickly, but standard bake is fine, too.
While the rolls bake, make the frosting. You can frost them warm, or let the rolls cool a bit. I like to hit middle ground and frost while they are still just slightly warm so some of the frosting melts down into all the nooks and crannies but still stays a bit solidly soft on top.
Speaking of frosting, I’ve made a lot of cinnamon roll frostings over the years, and the icing I posted with these Yukon gold cinnamon rolls is hands down my favorite. It is the cinnamon roll icing I’ve been searching for my whole life. The delicate, creamy flavor (without an overpowering cream cheese presence) is the best, best, best. You can use various extracts to flavor it – maple, if that’s your thing (yum) or vanilla.
Lately, with the price of pure vanilla sky high, I’ve been experimenting more with emulsions (scary word that in this case just means flavoring). And wow, this butter vanilla emulsion {aff. link} adds the most insane yumminess to the cinnamon roll frosting. Kind of gives it a buttery sugar cookie vibe. In.the.frosting. It’s crazy good. And it’s only six bucks a bottle.
Incidentally as a sidenote, my 14-year old made these super soft chocolate chip cookies for a youth activity last week and used that butter vanilla emulsion in place of the vanilla extract and people were apparently saying they’d never had a cookie that tasted so amazing and wanted to know the secret. Emulsions! Haha.
And since we’re talking random bits of knowledge here, rolling things out on a lightly floured counter is one of my least favorite things to do in the history of ever because of the gummy mess it can leave while wiping up. That is, until I figured out my handy dandy bench knife/scraper {aff. link} could eliminate the hassle. I use this scraper for so many things, but scraping up floury, cinnamon roll gunk off my counter is one of the reasons it has earned its way into favorite tool status.
So there you have it! Have we covered everything? I think so! If you’ve made it this far (without skimming), you deserve a major award.
If you have any additional questions, ask away in the comments and I’ll respond as quickly as I can. I am SO excited for you to get your hands on this recipe and let me know what you think! Enough talking, go make some cinnamon rolls!
How to make these cinnamon rolls ahead of time
This post on making cinnamon rolls ahead of time applies perfectly to any sweet roll!
One Year Ago: Healthy Yogurt Oat Blueberry {or Chocolate Chip!} Muffins
Two Years Ago: 7-Minute Spaghetti Squash {Instant Pot/Pressure Cooker}
Three Years Ago: Perfect Roasted Vegetables {5 Simple Tips}
Four Years Ago: White Chocolate Oatmeal Craisin Coconut Cookies
Five Years Ago: Light Lemon and Spinach Spaghetti
The Best Cinnamon Rolls {Cheryl’s Famous Recipe}
Ingredients
Sponge:
- ½ cup (106 g) granulated sugar
- ½ cup neutral-flavored oil
- 2 cups milk, scalded (heat to just below a boil), I use 2% milk
- 4 cups (568 g) all-purpose flour (I use unbleached)
- 1 tablespoon instant yeast, see note for active dry yeast
Dough:
- ¾ cup (107 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
Filling:
- 8-12 tablespoons salted butter, softened
- ¾ cup (159 g) packed light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon cardamom, optional but delicious
Icing:
- 2 ounces (57 g) cream cheese, softened
- ½ cup (113 g) salted butter, softened
- Pinch salt
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 ¾ cups (200 g) powdered sugar
Instructions
- In the bowl of a stand mixer (or in a bowl to mix by hand), add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
- Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
- Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won’t form a ball in your hands (it’s ok if it leaves some doughy residue on your fingers).
- Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.
- On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
- Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness – it should be about 20 inches long or so at this point.
- Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
- Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.
- For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
- Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
Notes
Recipe Source: adapted slightly from a recipe from my friend, Cheryl R (cut the recipe down to smaller size, changed up the mixing method just a little)
I’m so sad!!! These totally did not work for me. I think I “resisted the urge” to add more flour and in doing so my cinnamon rolls did not hold their shape at all and baked into one big, flat “cinnamon roll pancake”. The dough rose beautifully but spread out while baking. The flavor is really, really good and my kids will be thrilled with them (I haven’t made cinnamon rolls in forever) but I think I will stick to Gloria’s recipe in the future. Thank you so much for passing this recipe along….they are delicious and I do appreciate everything you do and all of your recipes!!! I’m sure the reason this one didn’t work out is all on my end!!! Thanks again!!!!
Oh darn it, Hilary! I’m so sorry!
Argh, I’m in the middle of making these and sooo afraid this is going to happen to me… I think I answered 5 questions from my 3-year-old while measuring the 4 cups of flour and maybe I only added 3 cups? I did add extra flour but the dough still seems awfully sticky and soft and I didn’t dare add more!! As long as they taste good I’ll try not to be too disappointed in myself 😉
These really are amazing! A friend made them for me and I can’t wait to try them!
Question: Why do my cinnamon rolls ooze out the cinnamon/sugar and butter into the bottom of the pan sometimes? Does that mean you are putting too much?
Good question, Melissa – it’s probably due to a lot of factors but in my experience it’s either because I used melted butter in the filling and/or the rolls rose in too warm of a location causing the butter to melt before hitting the oven. It also could be because of too much butter, but I haven’t had that happen using about a stick of butter per rectangle.
Just made these!! Oh my goodness!! These
are the lightest, best tasting cinnamon rolls I have ever made. Pretty labor intensive, but all cinnamon roll recipes are. But this one is worth the work and the wait!
Thanks for taking the time to leave a comment, Tara! Glad they worked out for you!
These were absolutely fantastic! While our family of 6 all loved them, we unanimously agreed that our cinnamon roll love still belongs to Gloria! 🙂
Glad to hear the side-by-side review, Julianne!!
I’m wondering if this could be made with buttermilk?. Then it would be the best of both worlds- a cross between these and your buttermilk recipe, which, up until I made these yesterday, was my favorite. it sounds like a fun experiment. What do you think?
i tried it with buttermilk- didn’t seem to work. looked kinda curdly and over-inflated. I’m just going to stick to the original directions.
Thanks for the update about using buttermilk, Barb!
These are the best cinnamon rolls! I’ve been making them for years. It’s the Pioneer Woman’s recipe, but your frosting recipe is different. I’m excited to try them with the vanilla emulsion.
The vanilla emulsion is super yummy!
It’s actually not the Pioneer Woman’s recipe, Heidi. Well, I guess i should say just because a similar recipe is on PW’s site doesn’t mean she’s the originator of all cinnamon roll recipes that look the same. My grandma has a cinnamon roll recipe she’s used for years that has nearly identical ingredients to this one Mel just posted…and she definitely didn’t get it from the Pioneer Woman. Haha. I just think it’s funny that just because PW has a recipe on her site, everyone thinks it’s the original one…and comment in this thread that this is the Pioneer Woman’s recipe! I don’t think there’s such thing as an original recipe anymore because of the way recipes have been shared over and over. Anyway, Mel, I made these today and they were fantastic! I knew they would be because like I said, my grandma has a similar recipe (it makes a larger batch and the filing and icing is a little different), but your recipe will be my go to from now on. Thanks!
I really, really don’t know how they can be better than the Yukon Gold rolls, but I am very excited to find out! Thank you for your diligent testing, so we can all be fatter and happier! Thanks to Cheryl, in advance! xox
Of all my other cinnamon roll recipes, they are most similar to the Yukon gold ones so I think you’ll like them!
This is VERY similar to my favorite cinnamon roll recipe but I might have to give it a try, who knows might become my new favorite! I like that it makes only 12-15 rolls. Thanks for the tips on handling/rolling out the rolls, I sometimes get in a hurry…those are the batches that don’t look as pretty! Thanks for sharing, love your blog!
Thanks, Michelle!
My family jokes about being cinnamon roll snobs because my mom makes a mean cinnamon roll so I’ve actually never attempted making them for fear of failure. I got brave yesterday and tried these and they turned out awesome and I loved them and I won’t tell my mom ha and I will make them again!
Two days later I had to try Gloria’s to compare. While good, I think Cheryl’s win! YUM.
Haha! It’ll be your little secret. I’m SO happy you loved these and I LOVE that you made Gloria’s recipe to compare!
I made these today during a snowstorm. They are the best I’ve ever made!.. until now the buttermilk recipe is the one I used. The only thing I would change is to make them a little smaller. I finally solved the problem of gap-osis: I used a smaller amount of butter spread on the dough rectangle, and for the filling, I added a small amount of flour, which I think you mentioned, and I added a few tsp. of vanilla which made it like wet sand, and a little more sticky. These baked up without gaps, and without the “dome”. They are better than the rolls we used to buy in Indiana at the amish restaurant.
Thanks, Barb – and thanks for including your insight into “gap-osis!”
Mel,
When I first saw this post, I seriously thought it was a re-post of one of your other “best”, “favorite” cinnamon rolls ! I have seen “the best” cinnamon rolls, then “my favorite cinnamon rolls” and then
“my all-time favorite” cinnamon rolls rolls, and I thought you must be fooling with us As I read on, I realized this was no joke! It took me a few days before I believed you
I made these rolls last weekend and they were AMAZING! Although my husband and I could easily have a half sheet of cinnamon rolls, especially THESE cinnamon rolls, I thought maybe I should drop some off at a friends house. Here was her response:
PS THOSE CINNAMON ROLLS! Amazing. They were devoured the minute we walked in the door from church—still warm!!—so let Al know they didn’t go to waste!!
AND this was the response from her son who is allergic to dairy:
Joe took one bite and said, “those are SO good. I don’t even care if they make me sick, it’s worth it!”
ME:Did he get sick ?
No! Somehow he was totally fine! He was so happy!
ME: That’s crazy! Good for him. I guess that means I need to keep this recipe if someone’s willing to get sick over it
I guess this recipe for Cinnmaon Rolls IS the BEST!
But seriously, if feel you post another “favorite” cinnmaon roll recipe, I WILL NOT try it,!
You’re the best for including that back and forth text exchange, Linda! Sorry to make you doubt me for a second when I posted YET ANOTHER cinnamon roll recipe, but I’m so happy you made them to such rave reviews!
I’ve been making Gloria’s cinnamon rollrecipe since you first posted it. I’ve made hundreds of them and the recipe has been reliable. Every. Single. Time.
We had to make cinnamon rolls for fellowship time after church this past weekend and I had already made 96 of Gloria’s but then when you posted this recipe, I decided to give it a go. I was pretty hopeful because of the similarities to the PW recipe; as that was the first recipe that I ever used to make cinnamon rolls years and years ago. However after making three double batches I am not ready to call these the best ever (for me). I made the first batch without adding any extra flour and I did add a little extra flour in the subsequent batches. I love that the recipe doesn’t require butter or eggs in the dough, or needing, but I didn’t like that the dough was not as easy to work with (much softer and sometimes more elastic). The baked rolls had more of a squat shape than Gloria’s. One of the batches had a better shape than the others but still a little squat. Their texture was soft but on the dry side and I made sure not to over bake. I’ll still give them another try. Hopefully I’m not sounding too critical. They were still delicious, but for me, they didn’t beat out Gloria! Maybe I just need some time to adjust to the different method.
Well, I seriously love hearing from the devout Gloria cinnamon roll recipe lovers (of which I’m still a fan – I think a lot of people have the impression I’ve turned my back on that recipe, haha, but I’m a loyal fan to all the cinn roll recipes I have – this new one just happens to be my current love). Your feedback is awesome! Especially since you def know what you’re talking about when it comes to cinnamon rolls. Thanks for leaving the comment and the review!
These are the best cinnamon rolls I have ever made. I have a tendency to over flour the dough, so this was perfect. My dough could’ve used a touch more flour to hold the shape better, but they were so soft and delicious. And cooking them in a sheet pan instead of a 9×13 made them
far prettier than mine normally are too.
Thanks, Rachel!
I guess I’m the odd person who didn’t like these. They were nice and fluffy but I thought baking soda gave the dough a weird aftertaste and I miss the taste of butter in the dough.
Thanks for the review, Jennifer!
I am a cinnamon roll snob and I have my favorites. This is the best!!!!! I loved it and so did my family. They were even still moist and soft 2 days out (there was only one left and I had doubled the rolls). Thank you for sharing. I love your site and I use it pretty mich everyday.
Am I the only one imagining Gloria and Cheryl pitting themselves against each other in the manner of 2 champion wrestlers? In the red corner we have trusty long time favorite Gloria, and in the blue corner it’s the new challenger who thinks she can steal Gloria’s “amazing buns” crown, it’s Cheryl!
I think I have room in my heart (and belly) for both recipes and I’m sure Gloria and Cheryl are lovely ladies and not at all inclined to wrestle it out for the title of the greatest cinnamon roll 🙂
I’m trying to find a good excuse to make these without eating them all. Read your comment and had to laugh!
Two words.
BLESS YOU
“Marilyn admitted” and “Dan conceded” Now I’ll make the recipe. For real.
Hahahahaha
Followed the recipe exactly and got amazing results!!! These are tasty and decadent without being too dense. The dough has a perfect sweetness and yeastiness that makes you know you are eating something homemade and not processed. A longer process than other cinnamon roll recipes, but worth it! On Friday night our dinner was these cinnamon rolls and green smoothies! Kids declared I was the best mom ever!!
Haha, I bet! Best dinner ever!
Everything Mel says is true about these cinnamon rolls. So fluffy I could die. They are so delicious. If it were humanly possible to eat a whole pan in one sitting, I would. Thanks Mel, you have given me so many great recipes. thank you thank you!
Thanks, Ashley! 🙂
Thanks, Ashley! So happy you loved them. I can’t stop making them!!
So good. They were worth the time it takes to make. The frosting wasn’t quite enough for my liking so I think i’ll do a 1.5 of that recipe next time. I got many compliments on these. Thank you!
Thanks, Melissa!
Ok I finally gave in. You’ve ruined me forever! Delicious!
🙂
I honestly wasn’t going to make these since I didn’t think there was room in my heart for anything except your vanilla pudding rolls, but after considering how many reviews this recipe received in less than a week I had to give them a try. They are UNBELIEVABLY soft and delicious and exceeded my expectations of what a cinnamon roll should be! I appreciated your detailed instructions, and being the type A person I am, followed them exactly. Thank you for posting; it is going in my favorite recipe binder!
Thanks for taking the time to leave a review!! I am so, so happy you loved them!
Can you make , shape, and rise overnight? Then bake?
Yes!
We made these last night. They really are the best I’ve ever had! So irresistibly delicious and everything you want them to be! Thank you (and Cheryl!!) for sharing!
Thanks Rachel!
Well, well, well, well, well, well, well. These are delicious! I was excited to get the recipe before the weekend. I did the last rise in the fridge last night and baked them this morning. The texture is the best and the dough is pleasantly sweet, something I missed in the yukon recipe. They definitely rival Gloria’s but I may have to do a side by side taste test to be sure. And how it is possible that you know two women who have made millions of cinnamon rolls for Father’s Day, they are saints. Thanks for the recipe, Mel. Fantastic, as always.
Let me know how the side by side goes if you try it! And seriously, I agree on somehow both Gloria and Cheryl coming into my life. Amazing women!
“Mmmmmmmm. These are so good. Yum! These are soooooooo good! Can I have another one?” These, and various other similar words and phrases, are what you would have heard a couple days ago while my family was eating these cinnamon rolls. All 5 of us LOVED them! They won over my old recipe by a long shot! Even my husband, who usually at the most says “It was fine.” or “It was good.” when he likes something, said “Those were really good!” Success!! They were so light and fluffy and moist. Even the next day! What a great recipe. They are the best I have ever had anywhere, and I can say that I made them! Thanks so much Mel!
Such high praise, Rebekah! I’m so happy your crew loved them!
One suggestion for the mess of cleaning floury stuff off the counter. Have you ever tried using a cloth to roll them out on? My mother had a special ‘pastry cloth’ (?) she used when rolling out cookies or pie dough. Not real sure I remember what she called it, the material was sturdy, and heavier than just muslin. After using it you just shook off the flour, etc. and washed it with other towels. You floured it when you used it and it worked quite well.
I don’t have one, so I usually use a sheet of freezer paper as a temporary surface to roll out things like biscuits, then I can toss the mess away, which is even easier than using a scraper. I usually fold back a half inch strip along the curved edge to keep it laying flat.
I’m not this is the same as what your mom has, but I have a canvas pastry mat that I use for cookies and pie dough. Mine doesn’t work very well for yeast doughs because they stick to the mat unless I use so much flour that the dough is unpleasantly coated. I’ve used a silicon mat that works for this purpose, though.
Thanks, Alice! I have a pastry cloth I use for pie dough but I haven’t had great luck using it for soft yeast doughs like this.
These made my soul flutter. Thank you Mel! And thank you for a reason to open up a bottle of cardamom. What a glorious smell. I chased my toddlers around the house to get them to experience the amazing. Not sure they completely understood my excitement. Also my favorite cinnamon roll frosting!! You are THE woman!
…chased your toddlers around the house…thanks for the laugh!
Haha I loved this! I doubled the recommended cardamom amount because it’s so good! Forgot to chase the kids around the house to make them smell it though; sounds like an essential step! 😀
Making these tonight for my son’s birthday breakfast tomorrow. I love that butter vanilla emulsion. One time I used it in a cream cheese frosting for a cookies and cream cake and it was the yummiest thing I’ve ever had!
Oh wow, I bet!
OH MY GOSH!!! I CANNOT BELIEVE how amazing these cinnamon rolls are! Plus, so easy to put together! I am not going to lie I didn’t have extreme high hopes because like most everyone else I knew it would take something special to out do Gloria’s cinnamon rolls but wow! Thank you for doing whatever you did to make sure we all got this recipe. Made them today and plan to make them tomorrow too! On a side note, do you know about the nutrimill brand of mixer? It’s similar to the Bosch but a smaller price tag. Just thought i’d share that info Incase you want to pass it on. Thanks again!
Thanks for the comment, Heather! So happy you loved this recipe (I’m also guilty of making them multiple days in a row!). I’ve heard a lot about the nutrimill mixer (it’s the artiste, right??) but haven’t tried it…do you have one?
Yes, I do have one! I use the bosch at my commercial kitchen because I love it so much for making cinnamon rolls. Consequently didn’t have one at home when I needed to make cinnamon rolls there. So around Christmas time Liz from Sugar Geek Show did an unboxing of one and had a coupon code. I think I only paid about $189.00 for it. I like it for my house because its not quite as bulky, it doesn’t have the blender option and the motor is a tad bit less powerful but it hasn’t hurt anything in the bread making process for me. Still love it!
We love cinnamon rolls and the perfect recipe is like my holy grail, so I will be trying this for sure. I read all the comments and no one mentioned trying these in a bread machine(just for mixing and rising) so I may be the guinea pig. Or maybe I will just break out the Danish dough mixer….I have one already, and you are right, it is kind of magic! Thanks Mel!
Let me know how the dough works in a bread machine if you try it!
I completely missed the step about letting rise a third time! I just stuck them in the oven and assumed the purpose of the baking powder and baking soda was added to eliminate the extra rise. When I reread the recipe I noticed the third rise! Oh well….hoping they still taste great….in the oven right now and my kitchen smells wonderful!
I will add that my first cinnamon roll attempt was your small batch recipe. They turned out great the first time I made them (start to finish in one day). The next time I tried (Christmas morning), I made them ahead and put them covered in the fridge overnight and just baked that morning. They were not as good, sadly. Too crumbly and just had an overpowering yeast smell and taste.
Let me know how these ones turn out, Larissa…I hope they were ok without that 3rd rise…if they aren’t as light and fluffy as you’d like, it’s probably due to that.
So, they turned out perfectly in my opinion! They were big and fluffy and still tender the next day. I will not skip the third rise the next time I try them, though. I’d like to see if there is a difference. I haven’t tried Gloria’s recipe, but from the comments I see I think I should try them. Thanks for another great recipe!
I made these yesterday but waited a day to comment to see how they fared the day after. I’ve made Gloria’s recipe many times and love them, but my main complaint with them was that they would start to get dry by the next day (possibly due to over-flouring on my part). Also, my oven is a little funky, so I’d go through the whole darn process (usually takes me about 4 hours with that recipe) and then the oven would brown the tops too much and they’d have more of a bready texture in those spots than a soft, delicate texture.
The batch of Cheryl’s recipe that I made last night still had those darned brown spots on them from my oven, but the rolls were incredibly soft, even the parts I worried were over-baked. And the texture today is amazing–still so light and soft. I do think the directions in this recipe take away the risk of over-flouring, which is helpful (although I panicked and added an extra TBS of flour yesterday before I took a deep breath and reminded myself that I trust you and that sticky dough, and everything turned out great). Also, I didn’t mind the extra rise. I just worked it into my schedule. I started the sponge before picking up my first kid from school, mixed the next part and let it rise for the next pick up, and then rolled them out and let them rise in the oven with just the light on (something I learned from your yogurt recipe years ago) during dinner. Verdict: these will be my go-to. The process, while still long, isn’t a big deal, and the seemingly fool-proof results are amazing. Thanks for all your hard work sharing this one with us, Mel. You are much loved and appreciated.
Sherry! This comment is amazing and so helpful. I love, love the honest feedback and detailed review. It’s so helpful for others who want to make this recipe. Thank you so much! And mostly, I’m really, really happy that you loved this recipe!
Made these again on Saturday but as orange rolls, using the filling from the orange roll recipe you have posted. I used the same icing that’s posted with this recipe, but added about 1 tsp orange zest and subbed out one TBS cream for 1 TBS orange juice (and only used 6 TBS butter instead of 8). They were AMAZING. From now on, I might have to double the batch and do half a cinnamon rolls and half as orange rolls. Now I’m off to get a healthier hobby. And eat a vegetable.
Ok, WWWHHHHYYY did you have to leave this comment? I have so much to do today but it looks like I’ll be making orange rolls instead.
Mel! I can’t believe it – I ALREADY HAVE THIS RECIPE and have been using it in my bake shop for years!!! We make little baby cinni-minis to have on the counter every day (because if they’re mini, you can eat them every day, right?). We also freeze the formed dough and sell pans that way so peeps can enjoy these babies (and their amazing smell) in the comfort of their own homes when we’re not open.
Folks – these are the bomb!!! Love this recipe!
Jane
So excited about this, Jane! Thank you for sharing – can’t wait to try them as minis and have the freeze option.
Your bake shop sounds dreamy <3
Love the idea of mini cinnamon rolls, Jane! Thanks for sharing!
Do you mind sharing how you make minis? I’d like to try that. How do you roll/cut them out? Thanks!
Haven’t made these, yet… I am a huge fan of Gloria’s recipe, so I’ll give you my honest opinion when I do.
Thank you for the tips on how to prevent gaps!! That is something that has frustrated me for a while.
Yes! I love honest opinions (seriously, seriously).
Someone made a comment about this recipe being similar to Pioneer Woman’s. The recipe is very similar to the original Parker House roll recipe, which is what PW’s uses also. Mel’s recipe has a lighter dough (less flour is used ) and I have made PWs cinnamon rolls and dinner rolls for years. In fact my great aunt would make the same Parker House recipe for me when I would go home to Arkansas in the 60’s, so variations have been around for a looong while.
Love to hear about home cooking heritage and history. Thanks!
Love this, Betty!
As I woke up to another snow storm today and didn’t plan to leave my house, it was a perfect day to try this recipe. As you stated the dough is soft and lovely, the directions clear and concise, and I’ve added another of your recipes to my collection! Thank you so much for sharing.
I did use a bit of dough to make a couple of fried dough rounds for my husband to add to our dinner, but still had 12 large, beautiful cinnamon rolls. I had to quickly take 8 to the freezer so I would limit my intake. They are addictive!
Thank you for checking in to let me know what you thought, Betty! There’s nothing better than baking on a good snow day. 🙂
Hi, Mel!
Reporting back: I made these this afternoon because it was pouring the whole day at work and I needed to come home and make some comfort food. this recipe was not a lot of work at all, and the doe came together beautifully. what I liked most about this recipe was that the dough was incredibly soft, moist, and tender. And in fact, I ate four of these cinnamon rolls before I knew what happened, so I quickly invited over all my family members who live in the neighborhood to come get them off my hands. my husband tasted them and thought they were delicious, and I will definitely be making these again!
Also, the scientific process behind these rolls was super cool! I really found it fascinating to make the sponge and watch it come together as it sat. Interestingly enough, I only had to add 1/2 cup of flour after making the sponge.
Thank you for another winner recipe!
Thanks for your review, Lee! Glad you had a therapeutic baking session after a long day at work. Appreciate you taking the time to check in and let me know!
Oh. My. Goodness. These took a long time, but weren’t a lot of work and I am dying over these amazingly delicious cinnamon rolls. The bread part is so tender! I truly don’t think I’ll ever go back to a different recipe again. Thank you, Mel, and thanks to your lovely friend for sharing the recipe with you and us!!
Thank you so much, Madison! They are a bit of a time commitment…but so worth it!
If I bake these with the convection setting, do you recommend reducing the time or temperature?
I usually suggest baking at 25 degrees lower if using convection but every oven differs in exact temperature, so if you’ve used convection before and noticed that it bakes cooler or hotter, feel free to adjust as needed!
Amazing! These are so fluffy and tender and I can’t tell if it’s a good thing or not because it enables me to eat 4 or 5 before I know what happened. Thanks Mel!
I love you for making them same day I posted, Ellen!
I am thinking I’ll have to give this recipe a try this weekend. I’m certainly not averse to having multiple cinnamon roll recipes in my life! And I’m curious about that emulsion, too..,
I found this online and plan to give it a try. It is a method to make your oven into a proofing box. It is basically putting a pan of boiling water on the bottom shelf your dough on the shelf above it. Then close the door and let it rise. The boiling water adds just the right amount of head and gives the moisture too. https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box
Sounds like a great idea!
Great idea Tanya!
Love trying new cinnamon roll recipes. My favorite thing about Glorias Perfect Cinnamon Roll recipe is how well they freeze and reheat. Have you frozen these with good result?
Yes! They freeze great.
Hi I am KT and I am an cinnamon roll addict…..I cannot wait to get these in the oven….and then in my belly!! Quick question…..I am not a huge fan of baking powder and the potential aftertaste. Is this noticeable tmin these rolls? Thanks for sharing!
I didn’t notice any after taste. 🙂
Hi, KT,
You’ve probably already tried this, but baking powders vary in their ingredients.
For example, Rumford lists Corn Starch, Sodium Bicarbonate, and Monocalcium Phospate. Calumet lists Sodium Bicarbonate, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, and Monocalcium Phosphate.
Some people find the Aluminum Sulfate products have a metallic or aftertaste but don’t have that problem with other powders.
Thanks for the extra feedback, Tina!
Thank you for the insight—I had NEVER even thought that there was anything other than baking powder! HAH! I truly appreciate the information. I will be much more informed when shopping now! Cinnamon Rolls coming on Sunday and i will report back as well! Thanks Tina and Mel!
So I made them. And my family thought they could detect an aftertaste, which I am associating with the Baking Powder. I have read you can purchase aluminum free baking powder, so I will try that next time. They really want me to use Gloria’s recipe. They like them better–probably because I make them all the time! I thought the process of making this recipe was fairly easy, even the time intensity, because you really are just waiting for the process. I thought the dough was on the soft side–Gloria’s just feels better to work with, but again, I make them all the time so I have had more practice. I did use the maple frosting from Gloria’s as that is my new fave. I will give this one a second chance with different baking powder and they make become my fave! Thanks again Mel!
Thanks for checking back in with an update!
Butter Vanilla Emulsion… propylene glycol and partially hydrogenated soybean oil. Yum.
I am so excited. I am literally shaking! (probably because I was standing outside my Hoosier home with no coat on and it is 5 degrees out there, but shaking just the same. Made your post even more hyped!) I cannot wait to try these. I love Cheryl and Jean so much. I want a friend that cooks that good to give me recipes….oh wait, I have you…I don’t need another, I guess. Thank you Cheryl and Jean! Even though I just bought vanilla pudding for your other cinnamon rolls, I will try these instead. I will see how they freeze too. Cuz you know I gotta. 😉
Haha, funny girl. 🙂 Can’t wait to see what you think.
Could I melt a stick of butter in place of the oil? Thanks
I haven’t tried that, but you could definitely experiment.
Tried it yesterday – turned out beautifully. I had planned to them in a 15×10, but they looked too crowded. Moved them to a 17×12 and they filled the pan nicely. Should made more icing to compensate for the size difference. Funny is that they didn’t seem too sweet. Thank you for sharing.
Thanks, Jennifer!
Thank you! Love all the pictures and details. We love your biscuit cinnamon rolls so much because they are done and ready to eat in an hour, but I am going to try this. Can you ever go wrong with a good cinnamon roll? I don’t think so. Thanks for all the work you put into your blog! You really are a rock star!
I love those biscuit ones, too, for the simplicity (and because they are downright delicious!). Thanks, Jen!
If for no other reason ( and there are a lot of reasons!) you won me over with the cardamom. It adds such a delicious touch . I can’t wait to make these. Tomorrow is the day!
Let me know what you think! 🙂