The Best Cinnamon Rolls Recipe
The BEST cinnamon roll recipe, hands down! With hundreds of great reviews, it’s the only recipe for cinnamon rolls you will ever need! This easy, no-fail recipe makes the most moist, fluffy and absolutely delicious cinnamon rolls thanks to a secret ingredient! The rolls are then topped with a simple cream cheese frosting, the perfect pairing for these rolls.
My Cinnamon Rolls Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions and watch me make these delicious cinnamon rolls! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for the Recipe
Here are the main ingredients you’ll need to make these soft and delicious rolls!
- Whole Milk: using whole milk makes the dough more rich and buttery. The milk should be between 120 and 130F (49 to 54C); hot milk will kill the yeast and cold milk won’t activate it properly.
- Dry Active Yeast: this recipe will work well with regular or instant yeast. If you’re using instant yeast, the proofing time will be less.
- Flour: both regular, all-purpose flour and bread flour work for this recipe. You’ll need less all-purpose flour.
- Butter: for making the yeast dough and for filling. Use unsalted butter for best results.
- White & Brown Sugar: for making the caramelized cinnamon roll filling. Using a combination of two sugars makes the best filling.
- Cinnamon & Nutmeg: for the filling.
- Cream Cheese: for making the easy, creamy icing to go on top of the rolls. Soften the cheese at room temperature for 30 minutes before using it.
- Confectioner’s Sugar: for making the icing.
My Secret To The Best Cinnamon Rolls!
You may be asking ‘what exactly makes this recipe so special’? Just one simple secret ingredient added at a crucial baking time – heavy cream! That’s it! All you need to do is add it at the 10 minute baking mark and voila – the most amazing rolls EVER! Huge thanks for my sister Nina for sharing this secret tip years ago with me. This recipe has hundreds of reviews and very satisfied bakers and will not disappoint! Just read the comments in my YouTube video for all the raving reviews. If you love Cinnabon cinnamon rolls, these are very similar.
How to Make Cinnamon Rolls
These rolls are so fun and easy to make! Here’s how I put them together
- Start with the yeast dough! Prepare a soft and slightly sticky yeast dough and let it proof for about 1 hour, or until doubled in size. Once the dough has proofed, roll it out into a large rectangle on a floured work surface.
- Prepare the cinnamon sugar filling. This cinnamon, nutmeg, brown sugar, and butter filling is what gives these rolls are the flavor! First, spread the softened butter over the dough, then sprinkle the sugar mixture over the top. This way, it will stick better!
- Shape and roll the rolls: gently roll up the dough into one, large log. You can use a sharp knife or unflavored dental floss to cut the log into 12 equal cinnamon rolls. Place the rolls into a large casserole and let them proof again!
- Baking: bake the cinnamons rolls in an oven preheated to 350F. After the first 10 minutes, pour my secret ingredient, the cream, over the top. Finish baking the rolls, until they’re golden brown on top.
Adding a Cream Cheese Icing
I love to add this easy creamy icing to the rolls when they’re still warm! Just cream together softened cream cheese and butter with cream, confectioner’s sugar, vanilla extract and a touch of salt. This creamy icing goes so well with the cinnamon rolls. Adding the icing to the rolls while they’re still warm will allow the icing to melt and sink into all the nooks and crannies! If you love having lots of icing, double the recipe and serve the extra frosting on the side!
Make Ahead Instructions
This recipe can be prepared ahead of time, then baked when ready to enjoy!
- Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
- Allow the rolls to proof at room temperature for 15 to 20 minutes, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
- When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 15 to 20 minutes. Bake at 330F, adding the heavy cream at the 10 minute baking mark. Continue with the original recipe.
Common Recipe Questions
Can I use milk in place of the heavy cream for the topping?
Yes, this recipe will work great with whole milk, half-and-half, or regular cream, too! Just pour the milk or cream over the rolls at the 10 minute baking mark.
Can I make these ahead of time?
Yes! These rolls are great for making ahead of time. Check out my make-ahead instructions in the paragraph above!
Can I add more fillings?
Yes, you can! Feel free to add chopped nuts, such as pecans, walnuts or almonds, to the filling, too! You can even add chocolate chips!
Enjoyed this recipe? Save it for later to Pinterest!
More Recipes!
This recipe is easily adjusted to incorporate additional flavors! Adjust the recipe to your liking and include chopped nuts for crunchier rolls or even dried berries for a berry twist!
- Lemon Poppy Seed Rolls – perfect for spring and summer! Lemon rolls filled with poppy seeds, topped with a lemon cream cheese icing!
- Raspberry Cream Cheese Rolls made with freeze-dried raspberries, rapberry preserves and cream cheese!
- Pumpkin Cinnamon Rolls – the best pumpkin rolls filled with a pumpkin and cinnamon sugar filling!
- Check out these ‘Apple Pie Cinnamon Rolls’ with apple pie filling – perfect for fall!
- And my other recipe, ‘Double Blueberry Rolls’ are packed with blueberries!
- My savory ‘Bacon, Garlic & Cheddar Rolls’ are so delicious with garlic butter!
Supplies/Tools
Need some kitchen supplies for this recipe? Check out these products (Amazon affiliate)
- Large, deep-dish Casserole Pan is perfect for these cinnamon rolls, brownies, lasagna and more!
- Simple and effective! This metal spatula lifter makes taking the rolls out of the pan a breeze!
- And this set of stainless-steel mixing bowls is amazing! One of the most used products in my kitchen!
The Best Cinnamon Rolls Recipe
Ingredients
For Dough:
- 1 cup warm milk
- 2 1/2 teaspoons dry yeast
- 2 eggs, at room temperature
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1 teaspoon salt
- 4 cups bread flour , or 3 1/2 cups all-purpose
- 3/4 cup heavy cream, for topping
For Filling:
- 1 cup packed brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup butter, softened
For Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups confectioner’s sugar
- 2-4 tablespoons half-and-half or milk
Instructions
Making the Yeast Dough:
- Place warm milk into large bowl and whisk in sugar until dissolved. The milk should be between 120 and 130F (49 to 54C); hot milk will kill the yeast and cold milk won’t activate it properly.
- Sprinkle the yeast over the warm milk and let it dissolve and proof for 5 minutes. Whisk in the eggs, butter and salt next. Gradually begin adding in the flour. When a dough ball forms, turn it out onto a lightly floured work surface and knead it gently to make soft dough. Adjust the flour as needed, add all 4 cups if the dough is still sticky. Place the dough into a greased bowl, covered it with a kitchen towel and let it proof for 45 to 60 minutes, or until doubled in size.
- Preheat the oven to 350F. Line a large, rectangle baking dish (I used a 13×9-inch pan) with parchment paper and spray the sides with a non-stick spray. If you would like to add nuts to the cinnamon rolls, sprinkle them on the bottom of the pan.
Shaping & Baking the Rolls:
- Roll the dough out on a lightly floured surface into large rectangle. Spread the melted 1/3 cup butter over the dough to the edges. Combine the brown sugar, cinnamon and nutmeg in a small bowl. Sprinkle the mixture over the butter and work it in with hands (can add chopped nuts at this stage, if desired). Gently roll the dough to form a log. Using un-flavored dental floss or a sharp knife, section the log into 1 1/2-inch thick rolls.
- Place the cut rolls into the prepared pan. Cover the pan with a clean kitchen towel and let the rolls proof until they're doubled in size, about 30 to 45 minutes. I placed mine next to my preheated oven to speed up the process.
- Bake in the preheated oven for 10 minutes, then take the rolls out and pour several tablespoons of heavy cream over each roll. Return the cinnamon rolls to the oven and continue baking the rolls for an additional 22 to 25 minutes, until they are a deep golden brown on top.
Cream Cheese Icing:
- Meanwhile, prepare the frosting. Whisk together the cream cheese, butter, vanilla, 2 tablespoons half-and-half and salt in small bowl. Add the confectioner’s sugar next and mix again. Adjust the frosting consistency by adding milk; add several more tablespoons for a thinner icing.
- Spread the frosting over warm rolls and let the rolls cool slightly before serving. Keep rolls covered and refrigerated when not serving. Best when reheated in oven.
[…] View Recipe Link […]
Very delicious 😋 and big wow…tasty
I’m so glad you enjoyed the recipe!
Can you refrigerate just the dough overnight ?
Yes, that will work well, too. Just let the dough warm up before using it. Enjoy!
Can I make this dough a day ahead before baking and if so what would the process be?
Hi! Yes, this is a great recipe to make ahead of time. Please check in the post above, under ‘Make Ahead Instructions’ for all the details for making these the day before. Enjoy! 🙂
danggg thse r bomb!!!
Glad you enjoyed them!!
Can these be made with gluten free flour?
Hi Monica! Thanks for the question. I personally have never tried these with gluten-free flour. If you have a good baking blend that you use, it might work. Let me know if you try it!
Wow! My mouth is watering! Going to make these soon!
I have been holding onto this recipe for a long time and finally made them and WOW, I’m sorry I waited so long! THE BEST EVER is an under statement! Make them soon you will be glad you did.
Yeay!! It really is delicious – now I’m craving for some!! 🙂
Amazing recipe, thank you for sharing . I added chopped walnuts to the filling, as well as on the top and just dusted with cinnamon after I added the frosting. Best recipe I’ve tried and I’ve tried quite a few!
I’m so glad you enjoyed the recipe! Chopped walnuts are a great addition for this recipe! 🙂
I made this a few days ago and it was a huge hit with my family. My husband, who does not hand out compliments easily, was raving about them! I’m actually going to make 2 batches today one for Saturday morning breakfast and one for hubby to take to work (at his request). Thanks for this wonderful recipe!
So glad you and your family enjoyed this recipe! 🙂
Made these today and they came out amazing!!:) totally worth the time and effort!
Just made these this evening and have to say, they are delicious!! Thanks for the great recipe and the great video tutorial…
I’m so glad you enjoyed my recipe! Thanks for watching! 🙂
Wow, wow, wow!!! Thank you so much for the brilliant video instruction…I never would have attempted otherwise! I’ve never made a good cinnamon roll and I approached these with sceptism … This was the easiest and most rewarding bread cinnamon roll EVER! I can’t wait to make them for my family over Easter! My husband and I both gobbled two so quickly we had to split another just to be sure they were as amazing as we thought! Definitely were! This is the 3rd of of your recipes I’ve tried this week, and already my jeans are tighter around the waist! You are the best baker and instructor ever. Thank you!
🙂 I love getting comments like yours! I’m so glad you and your husband enjoyed this recipe! Thank you so much for watching my videos and trying my recipes 🙂
Wow these r soooo delicious
Will they still come out good with out the heavy cream?
Yes, they will but the heavy cream adds an extra bit of moisture to make them soft. You can also use whole milk
Thank you soooo much for the recipe, Tatyana! I LOVE cinammon rolls but couldn’t find the best recipe! You saved my life!!! Made these today and they turned out PERFECT!!! Thank you, thank you, thank you!!!
I’m so glad you enjoyed my recipe! 🙂
Best! Best! Best!
Absolutely love them.
🙂 I’m so glad you enjoyed my recipe!
Wow these are amazing i Made them and i cant Belive the amazing comments there were thanks so much for the recipe thy were so easy too make
I’m so glad you enjoyed them! They have been a great hit with everyone! 🙂
I made them today and they are so good. Thumbs up
Hi Tatyana! I really wanna try making these today but I don’t have bread flour at the moment. Do you think all-purpose flour would be okay to use, and if so what adjustments would I have to make? Thanks so much!!
Hi there! 🙂 This recipe will work just fine with all-purpose flour. I recommend holding off about 1/4 cup flour and just see how the dough comes together!
Hey so I just finished baking these and they are absolutely glorious!! Turned out fine with 4 cups of AP flour too. Thanks so much for the recipe! ♡
Can you make these rolls overnight and let them rise a second time in the morning??
You can make these the day before and store them in the refrigerator overnight, then take them out to rise in the morning 🙂
if i do them the day before and put them in the fridge ready for the day after: the frosting needs to be poured the day before or the day when i will be serving them? and before serving them can i heat them a bit before?
I would recommend adding the frosting on top right before serving. You can make it ahead of time and just keep it covered in a bowl!
Can i use self raising flour for the dough?
Should I follow the directions for my yeast or just take the recipes advice?
You can make your own soft yeast dough, just make sure it’s very soft! Then follow the same filling and topping instructions 🙂
If i made the cinnamon rolls today and i want to serve it tomorrow, and i stored it in refrigerator, to reheat the rolls i better use oven or microwave? How long it takes to reheat the rolls? Thankyou
I think the oven or microwave will both work just fine. I recommend holding the frosting until you’re serving the rolls and keep them covered when in the refrigerator 🙂
Hi tatyana..i really wanna try this recipe they look delicious..but would u mind to make the measurement in grams please.. Coz we didnt used to take cups while baking.. thank u sooo much..:)
Hi! I recommend using Google to convert the ingredients from cups to grams. All of my measurements are in standard American measuring cups!
Absolutely amazing cinnamon rolls! I’ve spent almost one year in the U.S. and fell in love with the cinnamon rolls there, you don’t get something super delicious here in Germany;)
It was totally worth the time and effort, because now I brought a little bit of my beloved America to Germany:)
Thanks for the great recipe, I’m sure everyone’s gonna love it when they come home
I’m so glad you enjoyed my recipe! 🙂 I hope they do!
Hi
These cinnamon rolls looks great. Just wondering , I have a fan forced oven so will it be still 180 c that I have to bake or what will be the temperature please. Thanks
Hmm, I’m not familiar with fan-forced ovens. Do you have a manual to it to see temperature conversions? I would give it a try at the same temperature and if you see that it’s baking too fast and burning, then turn it down
These are the best cinnamon rolls!!! I attempted so many, but yours are the only ones that turned out amazing!! It was so easy to make and they turned out so good!! Thank you so much for sharing!!
I’m so glad you enjoyed them! 🙂
These are so good my family just loves them whenever I’ve made cinnamon rolls before they were always really dry and tasted very much like cinnamon bread instead of sweet like they’re supposed to be but with your recipe those problems didn’t exist. The heavy cream kept them nice and moist and the amount of sugar was perfect! I like to freeze this recipe as well! Just follow the recipe till you cut the rolls then place in an air tight storage container or a sealed ziploc bag and freeze. Then when your craving one just pull as many as you like out bring them to room temperature and let them rise the second time before baking 😀 they are amazing i always make a double or triple recipe and freeze them for those late night pregnancy cravings lol. Thank you so much for this recipe we LOVE it.
I’m so glad you enjoy my recipe! Thank you for the great freezing tip! The heavy cream is the secret ingredient that does the trick! 🙂
It really is I’m so sharing your video with my family I know they will absolutely love them Thanks so much for all your recipes!
Hi tatyana
I made these delicious rolls yesterday and i was amazed!! They turned out so yummy so soft and fluffy!! I used all purpose flour but it was excellent can’t thank you enough for this nice recipe
Hi! 🙂 Thank you so much for the feedback! I’m very glad you enjoyed the cinnamon rolls!
Hi,
Great Recipe i baked it twice, Very Tasty, Thanks 🙂
It’s definitely a keeper! I’m so glad you enjoyed it! 🙂
I’ve been dying to try making some cinnamon rolls and I can’t seem to find any better recipe on how to do it. Good thing I found you in youtube. I am currently doing it and I’m so excited on the outcome. ?
I hope you enjoy my recipe! It’s been a hit with everyone! 🙂
Hello tatyana
I tried ur recipe today and it turned out superb.
For a beginner like me..its quite easy!
Thank you so much
Hi Tatyana, Im Augusta from Ecuador!! , Thanks for sharing this recipe!!, Youre right, these are the best cinnamon rolls 🙂 My family really enjoyed. Thank you so so so much 🙂
Where does the 3/4 cup of heavy cream go?
The cream gets poured over the cinnamon rolls after 10 mins of baking time. After that, you will want to return the cinnamon rolls back into the oven to finish baking. I have a video recipe that has all the details. 🙂
Can i substitute the dry yeast with instant dry yeast?
Yes that will work 🙂
Tatyana, thank you for another delicious recipe. My husband drools whenever I mention your cinnamon roll recipe and I am convinced that this is the best recipe out there!!!!!
Oh, thank you for your feedback! 🙂
Tatyana, I love your recipes. With the cinnamon rolls, you forgot to list the eggs under ingredients, that’s how I forgot to add eggs:(
I’m sorry that you forgot the eggs! I have them listed right after the yeast… 🙂
Hi thank you so much. I made these a couple of days ago and they were the best I’ve ever had! Serious!
I would like to know if you ever tried a gluten free version of this. Can I just sub the flour with GF flour? I normally use Pamela’s GF Artisan Flour. Will it work? Hope to hear from you!
Thanks again!
Hi! 🙂 I’m so glad you enjoyed my recipe! I have never tried this recipe with a gluten-free flour. If you do try and it works well for you, please let me know! 🙂
hi!! i am polish girl living in Italy!!! the best i have ever eaten!!!!! they are DE-LI-CIOUS !!! could not wait until morning to try (i have just put them out of oven 00:40 :D) … mmmmmm … thank you for the recipe
So glad that you enjoyed my recipe! 🙂
Thank you so much T! Tried this yesterday and it is so GOOD! My family love it so much!
These turned out BEAUTIFUL and sooo good, great thing is you can fill and frost with any of your favorites, the dough is a dream and using the heavy cream really makes it the BOMB! Will never use another roll recipe, making my family & friends very happy!!!
So happy that you enjoyed my recipe! 🙂
This is my go-to recipe best cinnamon rolls! My husband (and my tummy) is always satisfied.
This is by far the best cinnamon roll recipe that I have tried. It’s very close to Cinnabon cinnamon roll. It’s very soft and moist. This will be my go-to recipe from now on. Thanks for the recipe?!!
🙂 I’m so happy that you enjoyed my recipe!
I made these delicious rolls yesterday. Very good recipe!
Thank you! 🙂
Hi Tatyana these look amazing! I I’ll be making them this morning for brunch! How long does it need to bake for after the heavy cream is poured? Btw, have you or anyone done this in gluten free version? Thanks!!
It takes an additional 20 to 25 minutes, until the edges are golden brown! 🙂
hi tatyana..lovely recipe..tried this many times..just the 4c of breadflour would be 508g instead of 408g? kindly clarify..many thanks!
Hi! I use an online converter to convert the cups to grams and it says it’s about 500g 🙂
The title does this recipe justice,the addition of the cream makes them tender and yummy!!
I have made this ine twice already.
So glad you enjoyed them! 🙂
It’s ridiculous for something to taste THIS good. Thank you for sharing this recipe. I will never use another recipe for cinnamon rolls.
So glad you enjoyed my recipe! 🙂
hi I love this dough.!!!.can I use it to make sweet bread? like hala bread.
I’m interested in making these for my coworkers. Can I make ahead and put it in the refrigerator overnight, then bake the next morning?
Yes! Just follow the recipe and allow the rolls to proof for about 15 minutes, then refrigerate 🙂
Best Recipe Ever! It really felt as I was in america again (vacation), my mom who used to lived there also loved! Thank you so much! Love from Brazil, Nat
I would love to try this recipe! How can I cut the ingredients down to make just two cinnamon rolls? I’d like to start with small servings first!
This recipe makes 12 so cutting down to 2 would be difficult. Try cutting the recipe in half for 6, it would be much easier to portion the ingredients!
Hi Tatyana,
I had practice your recipe for many time. I also learn about hand kneading. Few question, do you ever try to do a full hand kneading? If yes, do you let your dough rest before kneading or just directly knead?
I do a bit exhausted if i have to directly knead and do some research for rest before knead (it called autolyse method).
Thank you before. Your answer/opinion will help me a lot 🙂
I always just go straight to kneading. I know it’s a few minutes of hard work but well-prepared dough will be elastic and soft, just what you need for these cinnamon rolls 🙂
good afternoon from sunny Greece!!! your recipe looks fantastic and i would like to bake these babies for my brother’s good-daughter this Sunday…but i have a question,can i make them saturday night an put them in the fridge and then bake them sunday afternoon??? thank you for your time!
Yes, these are great for making the next day! Shape the rolls and allow them to proof for 15-20 minutes, then refrigerate. Bake at 335F. Hope they enjoy the recipe! 🙂
what an amazing recipe! we all enjoyed these cinnamon rolls,especially my friends,they couldn’t believe that i made the dough,they thought i bought it from the market! the only problem for me was the frosting,we don;t have the same products here in Greece,so it was not thick but it also didn’t get into the layers of the cinnamon rolls….what other frosting do you suggest??THANK YOU!!!
I’m so glad you enjoyed my recipe! 🙂 Did you apply this frosting to cold or hot rolls? I find that when you add the frosting while the rolls are still warm, the frosting will melt into the swirls and as it cools, it will also thicken… 🙂
Hey!
can i make them the day before and bake them the day off?
Or would it be better to prep the dough a day before and assemble them the day i want to bake them
Thanks for your help!
Yes, these are perfect for making ahead of time. I recommend assembling the rolls, allow them to proof for about 20 minutes, then refrigerate. You can bake them the next day 🙂
Made these for a family get together, they were so easy to make and so delicious.
I added some Granny Smith cooking apples as they were always my brothers favourite.
Need a cookbook of Tatyana’s food!!
Oh, I love the idea of adding the apples! 🙂 So glad you enjoyed the recipe!
[…] cream cheese em casa, daí usei apenas um glacê simples para a cobertura. A receita veio lá do Tatyana Everyday's Food. Vi uma versão dela com morangos que parecia divina e resolvi testar a original.Cinnamon Rolls – […]
I wanted to ask you if I could save the dough in the fridge after I make it and let it grow, and for how long can I let it in the fridge. Thank you!
Yes, this recipe works really well for making ahead of time. Let the rolls proof for 15-20 minutes, then cover and refrigerate, up to a few days 🙂
Hi,
I was wondering when you used the heavy cream for the dough because it doesn’t state it in the directions when to use it.
Yes, the heavy cream is added on later, during the baking process 🙂 You want to bake the rolls for 10 minutes, then pour the heavy cream over the top, then finish baking!
These are awesome! Imade them for Christmas morning n everyone loved them!
I’m so glad everyone enjoyed them! 🙂
Hi Tatyana,
I’m a huge fan of yours but i want to tell you that this recipe seems a bit off with the ingredients.
I’m that type of person that likes to weigh everything and the amount of flour specified in the recipe is with 150 grams less than it should be.
Otherwise great recipe! loved the double cream tip to get moist cinnamon rolls!
keep up the good work!
Within past yr, made my 3rd pan of these this morning. Soooo soft & delicious. You can prepare dough, place in oiled bowl, cover & refrigerate overnite. Roll out, fill, slice, rise & bake next morning. I’ve done this all 3 x’s. Worked great every time. Thank U 4 such a fantastic recipe. Keep ’em comin!
Hi Tatyana,
I am from Philippines, I have tried different cinnamon recipes even from famous chefs and bakers before but yours is perfect! my family loved it and keeps asking me to bake more. I’m your new fan now! 🙂 … I will be trying your Biscotti pistacio with cranberries recipe this weekend, hope I can do it the way you done it. Cheers to you!!! 🙂
Hi! 🙂 I’m so glad you and your family enjoy my recipe! Thanks for the review! 🙂
Hi Tatyana,
Do you mind if I ask why is it 408 grams of bread flour for 4 cups whIle 437 grams for 3 1/2 cups in all purpose flour ? Is there weight difference for these two kinds of flour? Sorry to ask just curious. I’m one of your Youtube follower and your baking style is my secret to my friends. They love my cakes according to your recipes too. Thanks sweetie from downunder New Zealand.
Hi! I’m so sorry for the confusion and I just fixed the recipe, it should have been 508g! Thank you – hope you enjoy this recipe, too! 🙂
[…] http://tatyanaseverydayfood.com/recipe-items/best-cinnamon-rolls-recipe/ […]
Fantastic!, Crazy! Good!. Thank you for sharing the Cinnamon roll recipe. Amazing taste and texture!.I am keeping this recipe!. ?
:)) So glad you enjoyed the recipe!
Do these taste great after sitting out for a few hours, or should they really be eaten warm? They look great, but I have to find a recipe that is great when served a few hours after baking.
These will be great even after a few hours or the next day! The cream will keep them soft 🙂
I’m trying your recipe out today, and it calls for 2 1/2 teaspoons of yeast (7 grams) 1 package of yeast is 2 1/4 which also says 7 grams. What would you suggest?
I think that small difference won’t make affect the recipe
[…] The original recipe […]
Just wondering what the approximate bake time is after you’ve added the heavy cream.
About 22- 25 minutes, you want the tops to be golden brown 🙂
Hi Tatyana! These rolls are amazing!! I’ve been searching for cinnamon rolls recipe, tried many chef’s recipes and failed, but I gotta tell you: your recipe is tje perfect one! Thank you for sharing this, it is really a foolproof recipe. My sister who doesn’t like anything with cinnamon in it, said that she loved the rolls. However, next time i’ll cut down the amount of sugar for the filling, it’s a bit too sweet for my liking.
Anyway 1 question though, after I pour the cream (i used whipping cream) why did it form like a thin white film layer on top of my rolls? I thought the cream was supposed to seep in?
I’m so glad this recipe is a hit with your family! 🙂 You can definitely adjust the amount of sugar to your liking! I’m not sure about the cream – I’ve had that happen to me, too. I think it’s the fatty solids that don’t sink in. You can also use milk for this recipe 🙂
I wonder if i could use this recipe for savoury filling such as ricotta cheese, smoked beef etc? Or do you have a recipe for savoury bun? I’ve been searching in this blog but couldn’t find it 🙂
Hi Tatyana,
I see heavy cream in the dough recipe and would like to ask you if the heavy cream is mixed with the milk mixture at the beginning or the heavy cream is for pouring after 10-minute baking?
Thank you for reading my question!
Hi! The heavy cream is not to be mixed into the dough – just pour it over the rolls at the 10-minute baking mark 🙂
oh my God ! The bestest receipe I’ve ever tried ! It was totally AMAZING … ???
I like that dental floss trick ?? . I made this fluffy and super-delicious rolls and all my family members loved that .
the dough , icing and filling was completely amazing and enough.
???????
Tatyana!!! these are THE BEST ROLLS EVER!! been baking your recipe for years, not so good leaving reviews but had to leave you one since I made them this past weekend and it was a success with my huge family. I have to make 36 rolls for the whole family (its a big family) they wont last 2 days. I make them specially for my little nephew Noah Loves them he’s just 3 years old.
Can’t wait to try the apple rolls for xmas!
Congratulations on your book, so happy to try new recipes. Pre-ordering your book!! Can’t wait till March 13th.
Hi! 🙂 I’m soo glad that you enjoyed this recipe! It really is so delicious! Thank you so much for taking the time to leave a review and I can’t wait for the book to come out! 🙂
Can I create this ahead of time and bake it the next day?
Yes, absolutely! Just shape the rolls, place them into the pan and then refrigerate until ready to bake!
Hi I made them for my family and they loved them.
Made these 2times last week. They are mmmmm sooo good!!! Literally best ever cinnamon rolls! Still want more! Thank you so much for this recipe!!!
Wow!! Soo glad you enjoy the recipe! :))
Cinnamon rolls have always been intimidating to me. I this recipe will be my first attempt. I’ll post my results when I make them. Love, love, love your YouTube channel.
Hope you enjoy the recipe! 🙂
I had made a cinnamon roll recipe once before and while they tasted nice, they were dry and bready. I made this recipe and have never looked back. They are perfectly cinnamon-y and sweet but not too sweet. The gooey, softness of the bread is just amazing. I always double the icing recipe because I love it. I promise, if you make these, you’ll never try another recipe again.
I’m so glad you enjoy this recipe! 🙂 It really is the best! 🙂
I tried this recipe! They turned out so yummy!!
Love the recipe.. ????
I just want to ask you..
How to store the cinnamon roll after baked?
Do we need to put it in the refrigerator or just leave it at room temperature?
Does the cream cheese frosting will go bad, if not put in the refrigerator?
Thank You
Hi! So glad you enjoyed the recipe! You can leave them out at room temperature for a day, but longer, they will need to be refrigerated. Just make sure to cover them really well with plastic wrap so they don’t dry out. 🙂
Can you make the dough and then bake it the next morning ??
Yes, absolutely! Just shape the rolls in the pan, then cover and refrigerate. Allow them to rest for about 30 minutes, then bake as usual 🙂
Hi! I’ve made these before and they are amazing!! I would like to know if I can freeze the raw proofed buns and let them thaw then bake when needed?
Hi! So glad you enjoyed the recipe. I haven’t tried freezing these but they refrigerate beautifully. If you freeze them, you might need to let them thaw overnight in the fridge first.
Hi Tatyana! I’ve been craving for some cinnamon rolls and searched your site and found these.
I wanted to try the cream trick but I was wondering if I can use milk instead? How bad will it be if I did that? Thanks
[…] adapted this recipe from Tatyana’s Everyday Food! I first watched her YouTube video, and referred back to her website when getting to making the […]
my favorite cinnamon rolls!!!!!! easy to make and delicious. !!!!!
Thank you for this recipe! Absolutely delicious! Made these cinnamon rolls for Easter and everyone loved them!
I’m so glad you enjoyed the recipe! 🙂
Perfection is the only word good enough. Easy to make and tastes buttery creamy and soft.💥💥💥💥💥
I’m so glad you enjoy the recipe!! 🙂
This review is long overdue – These are BY FAR the best. I’ve tried many .. trying to get what I feel is something good enough to go in my master file. This is it. These rolls are what Cinnabon wants to be when they grow up. (And they freeze very well) Pure Perfection.
I’m so glad you enjoy the recipe!! 🙂 Thank you so much for leaving a review! 🙂
Seriously the BEST cinnamon rolls I’ve ever had!
Awesome!! 🙂 I’m so glad you enjoyed the recipe! 🙂
All the butter used is unsalted?
Hi Kacie! I use unsalted butter in all my baking recipes.
I used salted butter, and they were perfect. It was all I had. I can’t imagine them being any better.
That’s great! Thanks for letting me know!
My go~to recipe from a year ago, the absolute best cinnamon rolls ever. Thank you for perfect recipes Tatyana. Love from South Africa! Keep on spoiling us! XOXO
Hi Hester! I’m so glad you enjoy my cinnamon rolls recipe! Thank you!
Best ever recipe 👌👌
I’m so glad you enjoy it! 🙂 Thanks for leaving a review! 🙂
These are the best cinnamon rolls I have tried ! Always make them on repeat .
I’m so glad you enjoy this recipe! It’s the only one my family uses, too! 🙂
Hi, I really enjoyed this one, I make every time again and again, really good one!
Hi! I’m very happy to hear that you’re enjoying this recipe! 🙂
The best cinnamon rolls I have ever had!
Yeay!! 🙂 These are seriously so good! Glad you enjoyed them!
Perfection! Make them now!
By far one of the best cinnamon roll recipes I’ve ever tried! They come out soo soft! Just thinking about it makes me want to make them someday soon!!
I’m always dreaming about these! So glad to hear that you’re enjoying this recipe! 🙂
What a great recipe! I’ve been making these for about 3 yrs now however with few adjustments. First, I use only 4-5 tablespoons of sugar for the frosting. This is the perfect amount in my opinion. Second, you can omit the cream if you lower the sugar in the frosting since there’s no need to thin it out. However, if you go exactly by the recipe, you will need to use it. This recipe is the best! No desire to experiment with another.
Hi Natasha! I’m so glad you’ve been enjoying this recipe!! Thank you so much for leaving a review and for the suggestions! 🙂
Hi Tatyana, would I be able to make these as an overnight cinnamon roll? Let it rise in the morning before baking them?
Hi Ann! Yes, these are great for making overnight, too! I have those instructions in the post above.
I made these rolls this morning. I’m practicing for Thanksgiving! They are very good, just have a couple of questions. The rolls baked and browned but after adding the icing, the ones in the middle of the 9×13 pan “sank” and seemed a little gooey in texture. Just wondering if anyone has tried baking this amount of dough in two round cake pans and if that would help with my “middle” problem. Thanks for the video and detailed recipe!
Hi Lynn! I’m glad you enjoyed them! Always a great idea to practice ahead of time! It sounds like the ones in the middle may have been raw and under baked. I recommend baking the rolls for longer next time. If they’re getting too dark too quickly, reduce the oven temperature by 10 degrees. This will allow all the rolls to finish baking. Hope that helps! You can use two round pans, or even two smaller square pans, too.
How to store those unbaked cinnamon roll in the freezer. Thks
Hi! I would assemble the rolls into one of those foil, disposable pans. Cover the rolls with foil and freeze. Thaw them in the refrigerator overnight, then let them warm at room temperature for another hour before baking. Enjoy!
Tatyana this is the best recipe I have ever come across. I’ve made these several times for family and friends and they all crave them. My variations are browned butter and glazed pecans added for my cream cheese frosting.
Hi Tammy! I’m so glad you enjoy this recipe! It’s been a family favorite of ours, too! 🙂 The browned butter and pecans sound amazing!!
We have made them many times and truly they are the best, thank you for sharing the recipe!
Wonderful!! 🙂 I’m so glad to hear that you enjoy this recipe!
Thank you Ms. Tatyana! Been using this recipe for more than 5 years🙂.
You’re very welcome! I’m so glad you enjoy the recipe!
Hi Tatyana. Thank you for this 5-star +++ cinnamon bun recipe. Very easy to make with fantastic results. This is the fourth cinnamon bun recipe I have tried over the years, and by far the best. It will be my go-to recipe for cinnamon buns from now on. I used just short of 3.5 cups of all purpose flour and the texture and taste was great. I also substituted Half and Half (10%) for the whole milk, and tried the 50/50 white sugar/brown sugar mixture. Not sure how much these changes contributed to their taste and texture, but they certainly didn’t hurt it…lol!! Thanks again for your recipe.
Hi! I’m so glad to hear that you enjoyed the recipe! It’s been a family favorite for many years! Those are great substitutions! I often use whole milk if I don’t have cream or half-and-half. Thanks for leaving a review!
I made these impromptu in between a Sunday roast dinner dinner. No waiting until morning to bake. I started mid afternoon for proof time. Perfection. ( I added crushed walnuts).
Awesome! I’m so glad to hear that you enjoyed the recipe! Walnuts are a great addition!
These turned out amazing!!! Cooked mine in my RV oven in a cast iron with no problems!
That’s awesome!! I’m so glad you enjoyed the recipe!
Exactly how much cream do you pour over the rolls during the baking? Do they come out soggy?
Hi Lyn! You’ll need 3/4 cup of cream, half-and-half or whole milk for pouring over the rolls. No, they won’t be soggy. The cream helps keep the dough moist as the rolls bake. Add the cream after baking for 10 minutes, then continue baking for another 23 to 29 minutes, until the rolls are a rich, golden brown. Enjoy! 🙂
Thank you for sharing your sisters secret!!! This was the bombdiggity of recipes. They come out light, fluffy and delicious every time I make them. New Christmas tradition born today.
You’re very welcome! 🙂 I’m so happy you loved the recipe! These are my favorite for the holidays!
Hello,
your youtube video just says you allowed the butter to sit at room temperature before spreading it over the dough (before spreading the filling) , but the your article states, Spread the “melted” 1/3 cup butter over the dough to the edges. What is better, room temperature butter or melted butter?
Hi! I’m so sorry for the confusion! I personally prefer to use very soft butter when making these. Enjoy!
Hi! I’m an italian girl and I would ask you if you can give me this recipe in grams, if it’s possible. Thank U so much🤗
Hi! I have almost all my recipes available in metric measurements. Simply go down to the recipe card and click on the ‘metric’ button next to the ingredient list.
Just made these! They turned out so delicious! Thank you for making it so easy to get super delicious cinnamon rolls! Tried a lot of other recipes, but this one is the best!
Awesome! 🙂 I’m so glad you loved the recipe! These are my favorite! Thanks for leaving a review!
Great recipe! Just wondering the butter that’s used here, is it salted or unsalted?
Thanks! Hope you enjoy it! I recommend using unsalted butter for this recipe.
I am not a baker at all, BUT these rolls were so delicious and moist, very good recipe, thank you very much
You’re very welcome! I’m so glad you enjoyed the recipe! 🙂 Thank you for taking the time to leave a review
These are by far the best cinnamon rolls I have ever made! Thank you for this recipe! I use it every time now when I bake them!
Awesome!! 🙂 I’m so glad you loved the recipe. These are my favorite, too! We’ve been using the same recipe in my family for many, many years!
I love your recipes! This a great recipe by itself…. but…How would you recommend converting this recipe to banana bread cinnamon rolls- or just cinnamon rolls with banana in the recipe?
I’m so glad to hear it! I’ve never thought to add bananas! Maybe you can spread mashed bananas onto the dough, the sprinkle cinnamon sugar over the top? Enjoy!
These have been a favorite for so long! My mom always made them, and now I make it for my family. Definitely the best ever!
That’s so wonderful to hear! I’m so glad this recipe has become a part of your family, too! 🙂 Thank you for taking the time to leave a review!
These where super good, the bread was light and fluffy, and that frosting was amazing, I’ve tried many recipes and all the frostings are super sugary and it just makes you chug water and not want to eat another roll, the frosting was light but so flavorful, it was delicious, Thankyou!
I’m so glad you enjoyed the recipe! I love the texture of the dough, too! You’re very welcome! Thank you for taking the time to leave a review!
I have made this recipe a couple of times now and all my friends and family love it! I just wonder if the calories are for one roll or for 100 grams?
Hi Vanessa! I’m so glad you enjoy the recipe! These are my favorite, too! 🙂 The calories are per serving/per roll.
How long do you knead it ( on average ) ? Is it possible to use a stand mixer to knead? if so how long would you say would be long enough? Thanks!
Hi! I usually knead for about 4 to 5 minutes. The dough needs to stay very soft and almost sticky, but it should be smooth and elastic. Yes, a mixer with a dough hook attachment will work great, too. I don’t use my mixer for dough but I’m estimating about 6 to 7 minutes.
Thank you! I’m going to make them today.
These truly are the best cinnamon rolls ever. Adding the cream while baking makes all the difference. They rolls are so moist and yummy. The cream cheese frosting is delicious and not overly sweet.
Thank you so much for taking the time to write a review! I’m so happy you love the recipe! It’s been a family favorite for so many years! Glad you enjoyed it, too!
I have been making this recipe for many months now and its my go-to recipe for cinnamon buns. So easy to make and so tasty. I was wondering if this recipe could be easily adapted to make cinnamon bread instead of the cinnamon rolls. Any thoughts would be appreciated.
Hi Art! I’m so happy you’re loving the recipe! It’s been my go-to for many, many years!
I think this recipe would be great for bread, too. It would make 2 loaves of bread. Check out my ‘Chocolate Babka’ recipe – I would braid the dough the same way. https://tatyanaseverydayfood.com/pumpkin-chocolate-babka/ You can still pour the cream/milk over the top at the 10 minute mark.
Hi Tatyana,
Just wanted to let you know that I did use your recipe to make the cinnamon bread (2 loaves) and they came out tasting very good. Almost as good as the buns…lol!! Cooking time was about 1 hour. Was great having then toasted and slathered in butter for breakfast the next morning. Today, Im making another batch of buns. So we will have both available for breakfasts. Thanks again for the awesome recipe (and thank your sister for sharing).
Hi Art! Thank you for letting me know. I’m so glad you enjoyed the recipe as bread loaves, too. Perfect! 🙂
Hi Tatyana,
I am in the midst of making this recipe and have followed the directions exactly. When adding total amount of all-purpose flour to milk mixture, it was extremely sticky and I had to add almost an additional cup of flour while kneading for it to make a soft dough ball. Will this effect the baking, texture and taste?
Thank you for your help,
Mrs. B
Hi Tammy! Sorry you’re having trouble with the recipe. You want to add the flour slowly to the milk mixture, mixing well after each addition. The dough should be pretty soft and just barely sticky. I hope the rolls still turned out well!
Hi Tatyana, I hope you’re having a great weekend. I have been meaning to do this recipe for such a long time and this evening I finally made it. Well, the rolls are sitting on my counter and I’m waiting for them to proof before I put them in the fridge so I bake them tomorrow. I noticed that in the “make ahead” instructions, the oven temperature mentioned is 330 F while in the actual recipe, it states 350 F. Is that intentional? Thanks in advance! Bella
Hi Bella! I hope you enjoyed the rolls! They’re a family favorite! I’m very sorry for the confusion. That was a typo on my end. I’ll get that updated asap. The temperature should be 350F.
My wife and I enjoy your cinnamon roll recipe so much, we were wondering if we could use the same recipe to make a cinnamon bread or would we have to change anything. Any thoughts. Thanks, Art
Hi Art! I’m so glad to hear that you’re loving the rolls! Yes, you can absolutely make bread with this recipe, too. The baking time will need to be increased, depending on what size of loaf pan you’re using. I would say about 45 minutes for the bread.
Tatyana, I made these rolls and let them rise and they were puffs of pillowy deliciousness. I put them into a pan and covered it with foil and put the pan of pillowy uncooked muffins in the refrigerator.
However, later, when I went to the kitchen to look at the cinnamon rolls, i noticed that they were no longer pillowy or ballon-like. Instead, they had some creases and looked as if they had collapsed a bit.
I’m assuming this is coming from the constant opening and closing of my refrigerator(?). My question is, if I take the pan of cinnamon rolls out of the fridge and let them sit at room temperature again, will they rise again? Is there a way to make the cinnamon rolls rise again?
Hi! I hope they still turned out well. Did you try baking them? The refrigeration will deflate them a bit but they should still rise nicely in the oven.
These were the best cinnamon buns I’ve ever had in my life. Wow.
I’m so glad you loved them! 🙂 This recipe has been in our family for many, many years!
Amazing recipe thank you for sharing
You’re very welcome, my pleasure! I’m glad you enjoyed it!
Absolutely loved this recipe. I used approx. 250 ml of milk and AP flour (ended up needing 4 1/2 cups), but they turned out unbelievably soft and utterly delicious.
Hi Fatma! I’m so glad you loved the recipe! Thank you for taking the time to leave a review!
These are much better than Cinnabon cinnamon rolls. I followed recipe exactly and just paused the video along the way. These are 10 stars, 5 just isn’t enough.
Hi Linda! I’m so happy you loved the recipe! 🙂 I agree, they’re much better than Cinnabon! Thank you for taking the time to leave a review!
Thank you very much! The cinnamon rolls recipe was a hit at my house. I especially love your videos because I have learned so much from them.
Hi Sylvia! I’m so glad you enjoyed the recipe! These are my favorite! Thank you so much for watching my videos!
My favorite recepie , made it many times and every time my family loves it ! Thank you .
That’s so wonderful to hear! I’m so glad it’s become a family favorite!
WOW! My first time making anything with yeast and these are amazing!
That’s so wonderful to hear! I’m glad you gave them a try and enjoyed the recipe! 🙂
Do you have the recipe in grams and mL instead of cups?
Hi Ina! Yes, almost all my recipes have metric measurements. Please head to the recipe card and right above the ingredient list, you’ll see a button – US Customary/Metric. Click on the metric button for the recipe to automatically update in metric measurements. Enjoy!
Thank you, that’s so helpful! I’m making them tomorrow 😊
Have fun baking and enjoy!
I have been trying out MANY different cinnamon roll recipes & all have been good but THIS ONE……..THIS ONE was the ONE!!!! All my guests were impressed and my husband was blown away!! Will always keep coming back to this recipe! Thank you.
Your review has me smiling from ear to ear! I’m so happy you loved the recipe! It’s my favorite, too! Thank you for taking the time to leave a review!
I’m assuming I can make this in a stand mixer with the dough attachment?
How long would i mix it for?
Sure, that will work great, too! I would add the flour gradually. Once all the flour is added, mix for about 7 to 8 minutes until the dough is elastic. Enjoy!
So very good! I made these for the first time last night. I lined my pan with parchment and poured in a quick brown sugar-butter toffee, topped with toasted pecans. I put my shaped rolls in the pan and let them slow rise overnight. Baked them up this morning, then flipped them out to quickly broil the topping. For me, this recipe yielded 15 bakery-quality sticky buns with the MOST tender crumb. I will make this again and again. Thank you, Tatyana!
Wow!! That sounds delicious! Thank you for sharing the pecan topping idea. I will have to try that next time I make these. I’m so glad you enjoyed the recipe!
I personally found this recipe cloyingly rich and too sweet for my taste. I really love your Apricot and Walnut Poppy Seed Rolls and have made it many times. I used the same dough to make cinnamon rolls recently (since they look almost identical), but decided to give this recipe a try. For the icing, I beat confectioner sugar and milk just enough to drizzle over top (my preference). I also found that dough is softer and fluffier without having to pour cream on it. I made it even easier by making that dough in the bread machine’s dough cycle. It was perfect.
Hi Alicia! I’m sorry you didn’t love this recipe! They are a bit on the sweeter side because of the sugar filling. If you want, you can reduce the amount of sugar next time.
Adding the cream makes the dough even softer! It’s my favorite part. I hope you try it next time!
I want to change my rating to 5-star. My family, except for my husband who is not a fan of cream cheese icing, loved this version of cinnamon rolls, including the young grandchildren. I, myself, enjoyed it as well, the second time I ate it. I will reduce the icing sugar to 1 cup and that would make it perfect. Thanks again.
You’re very welcome! I’m so glad the rolls were a hit! My husband also doesn’t like the cream cheese frosting. I always leave one or two without the icing for him! 🙂
DO NOT, I REPEAT DO NOT CHANGE ANYTHING ABOUT THIS RECIPE!!!
IT IS PERFECT AS IS. I have made this multiple times, and nothing I added made it better.
Hi Linda! I’m so glad you’re loving the recipe!! 🙂 Thank you for leaving a review!
The best! The absolute best! I’ve made cinnamon rolls with other recipes that were just okay, but these are absolutely delicious. I added tiny bits of apples which made them even better. My husband keeps asking for them. I share all my baked goods with a neighbour but the last time I made these, he claimed them all for himself. No joke. ☺️
Hi Pamela! That’s so wonderful to hear! I’m so happy you and your husband loved the rolls. Haha, I love it! My husband does the same when he absolutely loves something!
Thank you for taking the time to leave a review!
Hi there..
I’ve been looking for the best cinnamon rolls recipe..I think I just found it!!
I’m going to try it. Just one question..
In South Africa, measurement of. 1 cup = 250ml as opposed to your 236ml.
Can I use 250 ml (1 cup) for the milk and flour ?
Do I adjust the yeast as well ? If so, by how much ?
Kind Regards
Sumita
Hi Sumita! I’m so glad you found my recipe! It’s been a family favorite for many years!
I actually have metric measurements for all my recipes. If you go down to the printable recipe card, simply hit the ‘Metric’ button right above the ingredient list.
Enjoy!
The best cinnamon roll recipe. I would usually make it with all purpose flour but decided to try bread flour instead. The recipe calls for 4 cups but I ended up using around 6 cups. 4 cups was not even enough to bring the dough together.
Hi Nataliya! I’m so glad you enjoyed the cinnamon rolls! They’re a family favorite for many, many years!
Hmm, I’ve never had to use so much flour before. I’m not sure if it’s the type of flour you used or if there was a mistake made along the way. You can make it with all-purpose flour, too.
They are so good! When friends find out a single recipe is not enough… Wondering if you have instructions for a double recipe?
Hi Wayne! I’m so glad you’re loving the recipe! For a double batch, you’ll want to follow the same instructions and simply double all the ingredients. Split the dough in half once it’s proofed and make two logs, then cut into individual rolls.