Cinnamon Rolls with Best Icing (VIDEO)
Big, soft, homemade Cinnamon Rolls are irresistible with whipped cream cheese icing that melts over the warm rolls. We love these freshly baked while they are warm but they also reheat well if you’re lucky enough to have leftovers. Watch the video tutorial and you will realize it’s easier than you think to make cinnamon rolls from scratch.
These easy cinnamon rolls are the perfect breakfast for any holiday or special occasion. They are such a treat, especially on Christmas morning and Easter.

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The sweet smell of homebaked treats like Apple Pie and Banana Bread wafting through your kitchen is so comforting and a batch of homebaked cinnamon rolls tops my list of favorites. These are the best when served warm from the oven with some of the glaze melting between each sweet roll.
Cinnamon Rolls Video
This easy Cinnamon Roll Recipe never fails to impress. If you enjoyed this video tutorial, Subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video.
Quick and Easy Cinnamon Rolls
These are melt-in-your-mouth soft and the icing is irresistible. As my sister puts it, they are “better than Cinnabon!” and way better than Pillsbury or anything you’d get out of a can.
These easy cinnamon rolls take just 2 hours to make and most of that is rising time. If you’re new to working with yeast doughs, see our tips below and you will be a pro in no time!

The Best Cinnamon Roll Icing
The fluffy cream cheese frosting is so simple with just 4 ingredients and it comes together in 1 mixing bowl: cream cheese, butter, powdered sugar, and vanilla extract. This icing is my favorite the next day when you reheat a cinnamon roll and it gets all melty. I love that it’s not overly sweet but if you like a sweeter glaze, by all means, add more powdered sugar.

How to Make Cinnamon Rolls
Homemade cinnamon rolls are easier than you think. In fact, there is very little active time – most of the time required is in letting the dough rise and puff up.
- Make the Dough – combine and knead the dough for 3 min, cover and rise for 30 min in a warm spot
- Roll the dough into a 10×17 rectangle and spread with softened butter
- Sprinkle on cinnamon sugar and roll tightly into a log
- Shape Rolls – Cut into 12 pieces, transfer to a buttered metal 9×13 casserole, cover, and proof 20-30 min in a warm place
- Bake the rolls – Brush tops with melted butter and bake
- Frost rolls– Make the icing and spread it onto warm rolls.

Tips for Working with Yeast
Be sure to use Instant or Rapid Rise Yeast which is a fast-acting and quick-rising yeast. It speeds up the process. We use the Red Star Brand Rapid Rise Yeast and you can also use their Platinum Instant Yeast.
Heat Kills Yeast and stops the rising process. Never overheat the liquids (they should be 110˚ to 115˚F) and keep the oven under 110˚F if proofing in the oven. I double-check temperatures with an instant-read thermometer.
Pro Tip: “Rapid Rise Yeast” and “Instant Yeast” are used interchangeably. They are not the same as “Active Dry Yeast” which requires additional activating and proofing.

How to speed-proof dough
Yeast doughs require rising times. In most cases, you can cut the rising time by proofing in a warm place around 100˚F to 110˚F.
- Oven Proofing: If you don’t have a low heat proofing setting, you can warm your oven to the lowest heat setting for 2 minutes and turn it OFF. Set the dough bowl over a towel in the oven to proof, just don’t forget the towel in the oven.
- Microwave Proofing: Place a damp kitchen towel in the microwave and heat on high for 1 minute. Cover dough with plastic wrap, place in the warm microwave, and let rise in the warm microwave with the door closed.

Common Questions
Butter plays a crucial role in how moist the cinnamon rolls are. Unless you want a dry cinnamon roll, don’t skimp on the butter. In fact, you can use even more inside the rolls and brush the tops with double the butter.
All-purpose flour or bread flour works well for cinnamon rolls. Bread flour is even better and has a higher amount of gluten to give you the softest, fluffiest rolls.
In recent years, I have found that a metal baking pan works best. It conducts heat faster and gives your buns color a little earlier so there is less risk of over-baking.
Set the dough in a warmer place (100-110˚F oven). Avoid overheating or it will kill the yeast. Also, check that yeast is not expired and avoid adding too much flour.
Avoid over-proofing your dough. If you let it rise for too long, you will exhaust the yeast and the rolls can fall flat or seem dry when baked. Also, avoid adding too much flour and over-baking.

Make-Ahead Cinnamon Rolls
If you love make-ahead desserts like Lemon Bars, Baklava, and Cheesecake, you’ll be happy to know that you can make cinnamon rolls the day before and enjoy freshly baked cinnamon rolls in the morning. Check out our Overnight Cinnamon Rolls Recipe.
To Reheat: You can quickly warm refrigerated rolls in the microwave for 18-20 seconds. The dough becomes soft and the frosting softens and melts like a thick glaze over the cinnamon roll.

These cinnamon rolls and whipped cream cheese frosting remind me of my favorite bakery rolls and you really can’t beat a freshly baked cinnamon roll.
More Dessert Recipes
These are some of our favorite dessert recipes for special occasions or if I’m craving a bakery-quality treat at home.
Easy Cinnamon Rolls Recipe

Big, soft, homemade Cinnamon Rolls have the best cream cheese icing and they always disappear fast! They are incredible warm from the oven with some of the glaze melting between each sweet bun.
Ingredients
Ingredients for Cinnamon Rolls:
- 1 cup warm milk , (110-115˚F), not hot
- 2 1/4 tsp instant yeast, (rapid rise)
- 1 large egg , room temp
- 2 Tbsp unsalted butter , melted, divided
- 4 Tbsp granulated sugar
- 1/2 tsp salt
- 3 cups all-purpose flour or bread flour, plus 2 to 4 Tbsp (and more to dust)
For the Cinnamon Roll Filling:
- 6 Tbsp unsalted butter , softened, plus more to for grease pan
- 1/4 cup granulated sugar
- 1 1/2 Tbsp ground cinnamon
For the Cream Cheese Icing:
- 4 Tbsp unsalted butter , softened
- 4 oz cream cheese , softened
- 1/2 Tbsp vanilla extract
- 1 cup powdered sugar
Instructions
How to Make Cinnamon Rolls:
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In a large mixing bowl (or using a stand mixer), add 1 cup warm milk (110-115˚F) and sprinkle with 1 packet instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
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Add 3 cups flour (measured correctly*) and stir in with a firm spatula or wooden spoon. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100˚F oven for 30 minutes (or at room temp 1 hour), until doubled in size.
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Generously dust a clean work surface with flour and turn the dough out onto the floured surface. Sprinkle dough lightly with flour and roll into even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 6 Tbsp softened butter and spread it out evenly all the way to the edges.
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In a small bowl, stir together 1/4 cup sugar and 2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
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Butter sides and bottom of a 9×13 metal baking pan with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in a warm 100˚F oven 20-30 minutes, (or room temp 50-60 min), until puffed. Do not proof too long.
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Brush tops with 1 Tbsp melted butter and bake at 350˚F for 20-24 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cinnamon Roll Icing:
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In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.
Recipe Notes
*On Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Level off the top.
**Liquid should not be hotter than 115˚F and oven no hotter than 100˚F or you will cook and ruin the yeast.
Hi Natasha.
Can you use half and half in place of milk for this recipe? Thank you.
Hi Lisa, I haven’t tried it but it may work with half and half. If you experiment, let me know how you liked the recipe.
Thank you so much Natasha for this amazing recipe. I never thought I could make homemade cinnamon rolls, but it is so well explained and they turned awesome, the whole family loved them. I wish you and your family a happy New year!
Thank you so much for sharing that with me, Lana! I’m so glad you enjoyed it!
Hi Natasha! I baked these cinnamon rolls for Christmas and they were splendid. While they baked they filled every nook and crany of the house with a lovely aroma of cinnamon. My family loved and enjoyed them very much. I send you some pictures through mail but I suppose you weren’t able to see it because you might’ve been busy. Thank you so much for giving us wonderful and comforting recipes.
You’re very welcome! Thank you for sharing. I’m so glad they were a hit!
Hello what icing can i use instead of the cream cheese ione the cinnamon rolls came out amazing
Hi Lizzy! I’m glad you loved the cinnamon rolls. We love to use cream cheese, the flavor combination is amazing. But you could try another frosting or icing recipe if you’d like.
This recipe is incredible and very easy to follow! One question though. How long can they stay outside the fridge after baked/iced? I forgot my tray on the counter overnight, and really hope they haven’t spoiled!
Hi Amira! The cinnamon rolls themselves are fine to remain at room temperature for a few days, it’s the cream cheese frosting that needs to be refrigerated so once they are frosted, they should be refrigerated.
Moved back to my country after living in the States for 7-8 years, and I was so sad when I couldn’t find decent Cinnamon Rolls, but I was craving Cinnamon Rolls, so I had to try to make it and I found your recipe ( it was a long time ago, didn’t you modified it a bit since then?), the rest was history. Anyone that has tasted this recipe gave a wonderful review, and is always asking when I am going to make it again! Thank you for this amazing recipe!!
Hi Yvonne! I’m so glad you came across this recipe again. Thank you for the review.
Just made these easy cinnamon rolls, but found an inconsistency in recipe. In the cinnamon roll ingredients list it has 1/2 Tsp of cinnamon, however in the step by step instructions it says 2 Tbsp. Big difference in the amount of cinnamon. Can you clarify?
Hi Richard, I just took a look at the post and see “1 1/2 Tbsp ground cinnamon” in the recipe ingredient list. If the recipe slider was adjusted, that might be why you’re seeing a difference.
Hi, My recipe is for 12 rolls. My recipe under the dough portion say 2 Tbs unsalted butter, melted divided but, the video says 1 Tbs. and what does divided mean? Under roll filling my recipe says 1 1/2 Tbs cinnamon but the video says 2Tbs? I am currently following the printed recipe so hope its ok. Thank you
HI Anette, We are always working on improving recipes and I updated this recipe slightly a while back to make it even better and I would suggest following the print-friendly printed recipe here.
These turned out so yummy! Perfectly fluffy and the frosting is excellent, not overly sweet. 100% will be making these again. Thank you Natasha, your recipes never disappoint!
You’re welcome! I’m so glad you loved them.
OMG! Natasha the cinnamon rolls were delicious 😋 this was my first time making them and they came out great. Thanks for sharing the recipe 😊
You’re very welcome, Maria! I’m so glad you liked them. Thank you for trying my recipe.
These turned out so deliciously! Way better than my previous recipe. The actual dough part is super fluffy and light. I had to go back for another one!!
That’s good to know, Rebecca. Thank you for sharing!
Hi Natasha! I’ve been following this recipe for years now and I’d like to ask if it’s possible to freeze the cinnamon rolls and enjoy them later. Would you recommend freezing them right away after the second rising or bake them and then freeze them? Thank you in advance!
I honestly have not tried freezing these. I guess they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes.
I love how you include calories in each food. Thank you so much.
Thank you, Nara! I’m so glad that has been helpful to my readers!
The recipe was easy and delish, just added more filling and added pecans to mine which made it even yummier.
Yum! I’m so glad you enjoyed it!
So good I am 11 and make this epic cinnamon rolls
The only thing I do different is stir some butter and cinnamon together and before baking spread it over.
It melts in and is soo good
I especially love making this when my mom is resting as a nice surprise for her
I am your biggest fan
🖤🖤🖤🖤🖤
Hi Polly! That sounds amazing. Thank you for sharing with me. I’m so glad you enjoy this recipe. Keep up the good work. 🙂
Could you make the dough and refrigerate tell the morning? I have made these before and they are awesome
Hi Kelly, use this recipe for overnight cinnamon rolls HERE.
Can salted butter be used for this recipe? If so, should the salt as noted on the ingredient list be adjusted?
Yes, you may use salted butter and omit the salt in the recipe or lessen it.
Easy, and delicious! Made them fresh this morning. Thank you again.
You’re welcome, glad you enjoyed it!
I would like to know if 2% milk can be used to make these cinnamon buns. I just found your website and I am eager to try this recipe. Thank you for the video it is very helpful. My first time making them. Your recipes look great also
Hi Ellen. I think that would be fine. Let us know how you like this recipe! 🙂
Natasha, Every recipe I have tried from you is fantastic. Your awseome.
Aww, that’s the best! Thank you so much for sharing that with me, CeCe. I’m all smiles reading your comment!
OH MY GOSH!!
These cinnamon rolls are Fantastic !!
Kind of knew at baking things. So I thought i’d give it a try. I’m sure glad i did!
That’s awesome, Lee! I’m so happy you enjoyed this recipe. 🙂
Natasha,these cinnamon rolls ,not only easy quick and yummy!!! Your recipes are easy to follow,you simply tops!!!!
Thank you! So glad you enjoy my recipes.
I think my cinnamon rolls turned out dry because the instructions didn’t call to add butter and I saw after that it should have gone in to the cinnamon Suger filling and there wasn’t enough butter do they didn’t turn out soft
Are there any adjustments needed for high altitude (7000 ft)? I want to make these on our vacation in the mountains this summer.
Hi Victoria, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
I made these for the first time today, OMG are they so yummy. I love your recipes and videos. I wish I knew how to post a picture.
Hi Michelle! Thank you, I’m so glad you enjoyed this recipe. You can post a picture on Instagram or Facebook and tag #NatashasKitchen
I made These this morning & they turned out delicious. I did 1/4 tsp of kosher salt in the frosting & in the dough, I added the salt after I already started incorporating the dough so it doesn’t interfere with the yeast or sugar when mixing. Also, I didn’t Have a thermometer so I used My finger to make sure the milk was the right temp. I’m in high altitude 5,280 feet & these were perfect at 18-20 minutes 350 degrees. Also, I added a 1 tbs of fresh squeezed lemon juice to the icing just for an extra kick. I also did a dark brown sugar mixture with the cinnamon instead of granulated. Thanks Natasha. This will be my go to recipe!
Hi Mia, thanks for sharing detailed feedback with us, we appreciate the info a lot! I’m glad you enjoyed the recipe.
These cinnamon rolls are to die for btw. I brought these cinnamon rolls to my husband’s family reunion and his extended family loved me for them. Am I able to make mini cinnamon rolls with this recipe? Thanks for the amazing recipe. Your apple pie recipe is my husband’s favorite too!!
That’s just awesome! Thank you for sharing your wonderful review, Tatyana,! I haven’t tried making these mini but I imagine that may work, If you experiment, let me know how you liked the recipe
These are amazing!! 😃 and so simple. I used caramel icing instead of cream cheese icing. Ohh so yummy!!!☺️
Wonderful! So glad you enjoyed this recipe.
Fantastic , came out just the way yours did, the wife and i love your resapese
Thank you, Bud! So glad you both enjoyed this recipe.
Can I make this dough the night before? I won’t have a ton of time in the morning. I want to just roll and bake. How could I do this?
Hi Jen, I recommend our Overnight Cinnamon Rolls if you’re looking to make them ahead.
Natasha, why were my cinnamon rolls really really dry? This was like sand desert dry. I tried taking a bite and I had to take like 4-5 sips of milk before swallowing ONE BITE. Glaze was the only good thing, I wont be making this again at all.
Also, I didn’t over proof my dough at all. There’s another reason why this didnt turn out correct. help me.
Hi Vanessa, did you make any substitutions? I would look over the recipe to make sure you didn’t miss anything. Also, be sure that you are measuring your wet/dry ingredients correctly. You could have used too much flour. Visit this tutorial how to measure ingredients. I hope you give this another try sometime, it has great reviews.
THANKS…Another great recipe! We’ll be making these again for Easter. My 2 favorites when I’m cooking: Natasha’s Kitchen ❤️recipes & this Jesus Cafe playlist.
Aww, that’s the best! Thank you so much for sharing that with me!
Hi Natasha
My children love the cinnamon rolls I always make for them thanks for your recipes and more I
Enjoyed them so much..God bless you and your family..
That is the best when kids love what we moms make. That’s so great!
What kind of mixing bowls do you use? I really like them. Also where do you buy them?
Hello Eileen, You can find the kitchen tools that I use here on my Amazon affiliate shop.
Hey Natasha! I want to thank you for your amazing recipes and videos! I never dared to step into the kitchen but with your explanations I feel so confident and have made Plov, Strawberry cake and now these rolls! Came out perfect and super delicious!
Thanks for sharing that with us, I’m happy to know that my recipes were a huge help to you!
I tried making these again today, and it was a huge success! I added some spices to the dough and I browned the butter and used brown sugar for the filling! Will definitely keep this recipe!
Thank you for sharing your lovely review, Emily! I’m so glad you enjoyed it!
Simply the best I’ve ever made, and I’ve tried numerous recipes. These are better than Ikea’s and St-Cinnamons. The only thing I did differently was omit the cream cheese and just use a 1 c to 2.5 c ratio of powdered sugar instead (and vanilla) since I didn’t have any cream cheese (I prefer a straight up buttery taste anyway). I had no problem making them rise super huge with the oven method and they stayed soft. Will be making these again and again. Thanks Natasha!
Wonderful to hear! I’m so happy you enjoy this recipe!
Cooking is a hobby that I love but I have never had luck with yeast baking. I love your recipes so decided to give it a try. Happy to say it was a success! Thank you for the great recipes! You are awesome and helped me overcome the area I have struggled with in the past.
I’m so glad this was a success, Jonnie! Thank you for sharing your awesome review with me!
I made these Cinnamon rolls for the first time after making many other recipes and by far these are the best. They are so fluffy and soft. They are not too crispy and they are not dense at all. I did not put the extra butter ontop before baking but it did not make a difference. THANKS Natasha!
Hi Emilia, that’s such awesome feedback. Love it! Thank you for sharing that with us.
Can i use the kitchenaid mixer to knead the dough? if so how many minutes
Hi Narissa, You can definitely make it easier by kneading in the stand mixer. We have instructions in our overnight cinnamon rolls on how to knead in the mixer.
If I don’t have instant yeast, can I still use regular yeast and let it proof before starting putting it in the mixture?
Hi Emily, I recommend using Instant or Rapid Rise Yeast which is a fast-acting and quick-rising yeast. It speeds up the process.
I dont know if I already left a review but I have been making these for ever now and my family is so happy every time. I have to wake up early so they get woken up by the lovely smell. I don’t think I made one single recipe on your blog that my family didn’t like. Everything is delicious and super easy to make. You are definitely my go to girl, when the question ” what do I cook today” arises
Hello Kristina, thanks so much for sharing that with us. That is so inspiring for us, we appreciate it!
After cooking and topping with the icing, for how long can the cinammon rolls can be outside or they need to be refrigerated right away?
I’m wondering the same. How long can they stay at room temp after cooking, and how long are they good for on the counter/refrigerated.
I’m patiently waiting the last 15 minutes before spreading on the frosting. They smell heavenly. I’ve made them many times before and every single time they turn out scrumptious. To change things up a bit, today I decided to add some orange zest and a tablespoon of fresh squeezed orange juice to the frosting glaze. Ohhhh I just can’t wait to have a bite.
I bet it smells fantastic in your home right now! Thank you so much for sharing that great review with me, Yana!
I LOVE THIS RECIPE! I have used it 5+ times, and it is amazing! Also I can’t wait for the bloopers video! 🙂
That’s so great! It sounds like you have a new favorite, Maryam! I can’t wait for you to watch it 🙂
I love this recipe but one problem, it wasnt fluffy like yours, after the second rise, there was still space between them and they weren’t stuck together. They were flatter and less fluffier which made the top a bit toasted but it was still yummy. Do you think you know what i did wrong? Please respond!
Hi Laze, it’s hard to say without being there. I encourage you to review all the steps again and ensure your ingredients are not expired and steps weren’t missed. I hope that helps!
Yeast expired? Or milk too hot and killed the yeast possibly? Could be one of those 2 things if it did not rise. Use a thermometer for the milk.
Made them today family approved. Question whats is your recommendation for storage and how long do they stay for?
Hi Mike, I’m so glad your family loved this! Please see this section in the recipe: “Can I make Cinnamon Rolls ahead?” I hope that helps!
Has anyone made a half recipe?
Only 2 of us, and I don’t like to freeze things.
Yes, you can split the recipe in half.
I know you show that you serve the same day, but can I make today and serve tomorrow?
Hi Katie, yes, that should work. This icing is my favorite the next day when you reheat a cinnamon roll and it gets all melty. Have you seen our overnight cinnamon rolls?
Can I double this recipe so I can get 2 pans of cinnamon rolls?
Hi Janice, I bet doubling it could work!
This looks awesome! Making some now 🙂 Just a heads up, eggs are not listed in your ingredients but are listed in the instructions.
Just kidding, clearly I am sleep deprived:,) oopsies. Sorry about that!
Ha ha, no worries. I did a double check just in case. I’m human and can miss things sometimes. I hope you get the sleep you need and Merry Christmas!
I’m making cinnamon rolls to take to office. Will it hurt to bake them in disposable aluminum pans?
Hi Christie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natasha,
I just watched a few of your amazing videos and had to subscribe. You make it look so easy and fun. I can not wait to try the recipes I have just printed out.
Thank You 🙂
Aww! Thank you for that wonderful compliment!
I’ve never made cinnamon rolls before and thought I’d give it a chance, and of course had to check your recipe first ( your recipes are pretty much all I make) and they turned out absolutely amazing!! They are soooo good, soft and moist and I don’t wanna eat just one. My kids and hubby love them too! Thanks Natasha for sharing all your amazing recipes!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Rather than 12, can I make them smaller, 14 or 15? Also, cinnamon rolls are a Thanksgiving tradition in our family, but they are always unfrosted, because they go with the meal. I am betting on them tasting awesome unfrosted.
Hi Elena, I bet that could work! Be sure to monitor them closely as smaller rolls may need less time to bake.
Made these today. Cheated though and let my stand mixer do the kneading with the dough hook. Turned out great. Love them frosting. Thanks for the recipe Natasha. 👍😋
I’m so glad you enjoyed it!
Made these last night and they came out amazing! Used half white sugar and half brown sugar and it was perfect. They’re my husband’s favorite and he was so happy! However, looking at the calorie count for this recipe was a little surprising. We didn’t have cream cheese so we ended up making a more basic heavy whipping/buttercream icing, but even so — is it 494 calories per 1 cinnamon roll? Could we cut the rolls smaller next time for smaller calorie portions or would that affect the rise? We may have to save these as a special treat if that’s the case — but they came out incredible all the same!!
Thanks for the great review, Erin. I’m so glad that you enjoyed this recipe!
Hi Natasha. I was wondering if 2% milk can be used for this recipe. I want to make these but no one drinks whole milk in my house. 2% and fat free only. Thank you and you are amazing!!
Hi Anna, I think that will work just fine. Please share with us how it goes if you give that a try!
Easy to make. Love that they are not too sweet. I will make them again. 😋😍
Thank you for your review, Kellie!
That looks tasty, thank you for sharing! I personally loved your cinnamon rolls.
You’re welcome! I hope you love the recipes that you will try.
I’ve never made cinnamon rolls before, but your recipe sounded yummy & easy. Your video & instructions really help! These turned out absolutely amazing!! I have never had a cinnamon roll this light & tender! My only question is – how do you not eat all the icing before putting it on the rolls? Lol! It’s delicious! Thank you!
I’m so glad to hear that, these are a family fav for us too! It’s hard to not eat all the icing lol
These are the best cinnamon rolls EVER!!! I’ve been trying to find a recipe that tastes like my grandma’s for what seems like forever and I either would mess them up, the frosting wasn’t very good, or the rolls just didn’t have much flavor. But THESE are by far the closest I’ve ever had to my grandmas and I didn’t mess them up!!! They are perfect and the cream cheese frosting is just amazing!!
Aww, that’s the best! Thank you so much for sharing that with me, Melissa. I’m all smiles
Hii Natasha!! I just wanna know that can I use your microwave method to proof these? Because you only mentioned about oven proofing other than proofing at room temperature
Hello Sendini, yes you can. You may check the instructions and this part in the blog post where it says “Microwave Proofing” Hope that helps.
Made these today. Very easy. I made the icing without the cream cheese. Very good. I’m anxious to try more of your recipes as I feel confident they will turn out and not be a waste of product or time.
We love easy recupes! I’m so glad you enjoyed it, Reina!
Love this recipe. My rolls rise well and they come out tasting amazing. The question is, when they come out of the oven they are very puffy and nice. but as they cool, they shrink up and are not as airy. What am I doing wrong?
Hi Tim, you may be either overbaking them or over-proofing and wearing out the yeast.
I like to add brown sugar to the granulated white sugar. It gives it a better taste!
Thank you so much for sharing that with me, Vlada! Great idea!
First time, long time!!! Our family LOVES your recipes!!! Question: have you ever tried adding diced or crushed peaches to a cinnamon roll recipe? I think it would taste great but not sure how it would work. Thoughts?
Hi Amy! I have not tried that, but I bet that can work! If you happen to experiment, I would love to know how you like that!
These are amazing!!! I haven’t had cinnamon rolls in years because I stopped eating refined sugar and only sweeten my deserts with maple syrup and/or coconut sugar so that’s what I did here and I was in heaven! It was so nice to have these again and so much better homemade. Great recipe!
I’m so glad you gave this recipe a try, Jane! That’s so great! Thank you so much for sharing that wonderful review with me.
Can I use bread flour? Or will that ruin it?
Hi, I haven’t tested it with bread flour but that may work.
Hi! This recipe looks good. I do have a question, in the video you say cut-side up but in the written recipe you say cut-side down. Which one is it? Also, can you make chicken kebabs with sweet and spicy sauce please? Thanks!
Hi Lacey it is the same thing. There will be two cut sides and one of them should be touching the pan and the other will be facing up. I meant not to lay the cinnamon roll on its side. I hope that makes sense.
Looks like the video recipe and the non video recipe are different. Watched the video under your videos and the one just on your page. Are they the same? One says use a metal container your video shows a ceramic pan
I have made these cinnamon rolls several times now and they are so easy to make, and so delicious! Thanks for the recipe. My family loves them!
That’s so great! It sounds like you have a new favorite, Diana!
Hi Natasha: I made the cinnamon rolls. they were fantastic. I do admit I used a bread machine for the dough and I need to add more cinnamon/sugar for the inside.
Thank you.
Thank you so much for sharing that with me.
Omg! I never made cinnamon rolls in my life! Tried this recipe with my daughters and it was a HUGE hit! They loved them! They would have ate them all if I didn’t stop them-so fresh and fluffy! This will be my go to recipe for these for sure! Thanks Natasha, your recipes never fail!
You’re very welcome, Mary. Great job to you too for making the recipe a success!
I’ve made these 5 times in the last 2 months lol! Sooo good and they never last more then 2 days in my house. Are you able to freeze these by chance?
Hi Alishia, we always eat these fresh, so I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I made them then refrigerated the. Over night. Though in the morning it was much to hit to bake them, so I froze them. Is that okay?
Hi Clara, I honestly have not tried freezing these. I am guessing they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes.
I freeze mine all the time..delicious
Thank you so much for sharing that with me.
Best cinnamon ad my family love this
Thank you so much for sharing that with me.
Another great recipe! They were easier than I expected! Soft and the icing is just perfect. I know that I will be making these again. Thank you so much.
Thank you so much for sharing that wonderful feedback with me Angela! I’m so glad you enjoyed it!
A really nice quick alternative for the overnight version. The only reason I didn’t give this a 5 was there was way too much cinnamon. I’d go with no more than 1 tbsp (depending on the kind of cinnamon). I also like classic buttercream rather than cream cheese frosting. But overall, I’d definitely make these again.
No worries, Giselle. Thank you for your comments and feedback!
definitely one of my favorite recipes to make! however, i can never seem to get 12, usually only 10, any suggestions?
Hi Sarah, it depends on how large your roll your dough out and how small you cut your slices. It sounds like you are getting 10 larger cinnamon rolls which is perfectly ok. I’m so glad this is one of your favorite recipes!
So soft , fluffy and yummy! Thank you. This recipe is awesome.
You’re welcome! I’m happy you enjoyed this recipe.
Hi Natasha! So excited to try this! I have a questions though..can I use a 9×13 rectangular baking pan instead of a casserole dish? What would be the oven temp & how many minutes should it be in the oven? Thank you.
Hi Toni, a 9×13 should work well. I hope you love this recipe.
Hi Natasha,
I’ve made this recipe twice because it tastes amazing. But both the times i made once i apply the butter and sugar and try to roll it, it becomes one sloppy mess. It is difficult to cut through as well i used a thread to cut it the second time.
But it was such a sloppy mess it was difficult to handle. Can you tell me what I can do to fix this cause i followed everything to the T
Hi Melissa, cutting through cinnamon rolls can be challenging. Try our floss method that I shared in this cinnamon rolls post. It becomes much easier to create a clean cut.
Hi, I wanted to ask, can I mix ground cinnamon with powdered sugar instead? Just wondering if the results would be the same.
Hi Alex, I honestly haven’t tried that yet to advise but I think that would work too. If you do an experiment, please share with us how it goes.
Cinnamon rolls are my favorite indulgence. I have always thought making them from scratch was intimidating. Your recipe was amazing and I will be making them myself from now on! What a great way to start Easter morning!
Fantastic! I’m so happy that you loved the result of your cinnamon rolls using this recipe. Glad this will be your new go-to-recipe!
My Mom always used brown sugar instead of white sugar. Gave them a little maplely taste. They were very good.
That’s a good substitute, thanks for sharing that with us!
Can I use oat milk instead?
Hi Candy, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
I use oat milk and all vegan alternatives and this recipe still works amazing. I even use flax for the egg and they’re perfect!
Thank you so much for sharing that with me.
Delicious cinnamon buns. They came out fluffy and soft. Outstanding instructions and great video. The frosting is amazing. Thank you Natasha for many superb recipes.
You’re welcome! I’m so happy you enjoyed it, Chrissy!
I decided to make these on a whim on a lazy Sunday afternoon. They turned out so good! I amazed myself. Lol. I watched the video and simply followed the recipe. It was so easy! I’m definitely making these again.
Hi Yuri, I’m happy to know that you enjoyed this recipe. Thank you for your wonderful feedback!
Can I use dry active yeast for this recipe? If yes, how do I go about it?
Hi, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.
Hi Natasha… can just make this recipe in half? is the ingredients adjustments just plain simple half of each measurements? say i.e it calls for 3 cups of flour, then half would be 1 1/2 cups flour…. Thanks
Hi Grace, yes, you can split the recipe in half.
Hello! I have a question concerning this recipe. Is it freezer-friendly?
Thank you!
Hi Vanessa, I honestly have not tried freezing these. I guess they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes
I have a question can you add brown sugar instead of white sugar?
I made them a lot of times they turned out good but i never tryed it with brown sugar.
Hi Sam, I haven’t really tried that yet to advise of the measurement, but others shared and commented this “I substituted white sugar for brown sugar. Thanks so much for this recipe I love also it’s not overly sweet but the dough is fluffy.”
For sure you can, I always use brown sugar for a slightly healthier option, and trust me it’s better with brown sugar.
This is my fave cinnamon recipe, the whole family love it! And actually I am making it now, about to do the icing. Thank you for the recipe
Sounds great! I hope you’ll love all the recipes that you will try.
These turned out great, I just hope that you make a recipe for garlic knots
Thank you for that suggestion, Grace! We have it on our list.
Absolutely delicious , it was gone in one serving .. my kids absolutely love it thanks for sharing !!
You’re welcome! I’m glad you and your family loved these cinnamon rolls.
Message Hi I’ve made the Cinnamon rolls a ton of times they taste really good but the bread is always dry Do you have any suggestions?
Hi Trish, did perhaps use less butter and did not measure it correctly? Also, avoid over-proofing your dough. If you let it rise for too long, you will exhaust the yeast and the rolls can fall flat or seem dry when baked. Also, avoid adding too much flour and over-baking.
I love your recipes and have tried several, but I WANT your 9×13 casserole dish. Where can I get it?
Hi Judy, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This is my 1st ever attempt at making cinnamon rolls….one word….AMAZING!! They were sooooo good and easy to make! The only downside I can see is that my family will want me to make these every weekend! Love, love, love every one of your recipes I have tried so far! Thank you for all the food greatness you provide!
Wow, that is so awesome! I’m glad your family enjoyed these cinnamon rolls. Thanks for sharing, Christina!
I have a question regarding the proofing of the dough, my oven doesn’t have a proofing setting and the lowest is 100 deg., now do I let it reach the 100 deg. then wait 3 min and turn the oven off and then put the dough in the oven or do I just set it for 100 deg. wait 3 min turn it off and then put the dough in ? Just want to make sure I do it right as I’m ready to make these delicious looking cinnamon rolls. Love your recipes and love watching your videos too. Thank you
Hi Peggy, a 100 degree oven should work well, you just don’t want it to go much above that. To be safe, you could preheat your oven to 100˚F then turn it off and put in the dough and close the oven door. It should work great if the oven was heated only to 100˚F.
Thank you so much for clarifying this for me, I look forward to making my cinnamon rolls. I have found that your recipes are all easy to make and so so good and tasty too.. Thanks for all the good stuff you give us to try..:)
This is the winner I have made others before love this thank you for sharing only did one thing different and I also added brown sugar for that carmel effect too soooo good thank you again Natasha I follow and gave made mist of your recipes
Wonderful, thanks for sharing that with us! I’m glad you enjoyed this recipe, Vickie.
Made these this morning and came out great! Such a nice treat! Love your recipes, videos and cooking tips!
That’s just awesome! Thank you for sharing your wonderful review!
I made this today for my daughter and she loved it. I will definitely make it again! Thank you for the recipe 🙂
Fantastic! Thanks for your great feedback, Sal.
These are spectacular! No need for any other recipe when this one is already perfect!
Thank you for sharing that with me, Jessalynn! I’m happy you enjoyed it!
Hello Natasha! Is there anyway to freeze and reheat later? If so how would I reheat? Thank you in advance!
Hi Taisa. I haven’t tried freezing them but you can quickly warm refrigerated rolls in the microwave for 18-20 seconds. The dough becomes soft and the frosting softens and melts like a thick glaze over the cinnamon roll.
Hi Natasha,
Thank you for your recipes!!! I love them. I made this yesterday and it the look came out perfectly!!!
Though I have to admit that I was slightly a bit disappointed with the taste. I felt like the frosting overpowered the bun and the bun didn’t have enough flavor itself. We ended up making an extra cinnamon/sugar/butter sauce to add on top to give it more flavor. In addition, I felt like I could really taste the yeast in the bun- I must’ve done something incorrect. We still enjoyed it though! Thank you for your awesome recipes!
Hi Tiffany, you shouldn’t be able to taste the yeast in the bun. If using a different kind of yeast you would need to let it proof before adding the flour.
I have been wanting to make cinnamon rolls forages. Your video and instructions made the recipe easy to follow. The rolls were delicious and I know I will make them again!
Thank you, Linda, for your great review and for sharing that with us!
These cinnamon rolls are so easy to make and sooooooo goooood!! Thank you Natasha!! My husband loves them, and doesn’t even want the frosting on them!! Will definitely make again!!
You are very welcome! I’m glad you and your family loved these rolls, Susan!
Your recipes are AWESOME! I have made several. Love the videos too!
Thank you for that wonderful compliment!
Love watching all your recipes . share a lot of them and so happy to see how your follower list has grown !!!!
Thank you for your support!
Made these for my family and my boss :)! Absolutely perfect. Thank you for sharing and for the easy to follow directions. The video was a huge help.
You’re welcome! I’m so happy you enjoyed it.
Natasha,
I was wondering if you have a high altitude version of your recipe?
Hi Tracy, I don’t, but I would suggest searching for high altitude adjustments for baking to modify.
Hi Natasha! I love your recipes ♥️ I have made multiple times this cinnabin recipe of yours and the bread is amazingly soft. Glaze is perfect not too sweet. But everytime i will bake it my cinnamon filling turns to be dry and sand like texture and sometimes you can barely taste it. Is it because of my cinnamon powder quality or any possible reason? My bread is just perfectly bakes though and i dont skimp on the amount of the butter as you advise. Thanks
Hi Mara, quality may be the issue. Be sure your cinnamon is stored properly in an airtight container to maintain its aroma and freshness. I hope this is helpful.
I love this recipe. They are amazing. Is it best to keep them refrigerated?
Hi Bette, I’m so glad you enjoyed this recipe! Since there is cream cheese, we do store it in the fridge.
I only have active dry yeast, how much would I use instead of the rapid rise yeast?
Hi Lynne, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.
I technically haven’t eaten them yet… Mine are in the oven but I just had to review this recipe because I didn’t think making cinnamon rolls could be this easy! Omg they look so beautiful baking in the oven and I can’t even believe that’s all from scratch! Thanks Natasha! You make me feel like I can cook and bake! And that too everything that comes off your page is a winner not just for me but my whole family!
Hello Anoosh, what a lovely comment. Thank you so much for your kind words and good feedback. I hope these rolls will become your new favorite!
First time making these cinnamon buns, and the family loved them! Thank you for a great recipe! I am a fan!
You’re welcome! I’m so happy you all enjoyed it!
We just made these with kids and they turn out to be so good so fluffy we just loved it😋
I’m so happy to hear that! Thank you for sharing your great review, Janna!
My family loves this Natasha. Can you clarify for me though please if this is 494kcal for the whole recipe or is it for the whole recipe?
Hi K, the calorie count is per serving.
Best cinnamon rolls ever!! Thank you Natasha!!
You’re welcome! I’m so glad you enjoyed it!
Hi Natasha,
I tried this recipe and it’s great, however, why does mine feels sandy/grainy? Does it have anything to do with the brand of cinnamon powder? Thanks!
Hi Jinky, it’s hard to say especially if any substitutions were made. It may be the cinnamon powder.
I made these for the first time yesterday and WOW – these are the most delicious cinnamon rolls !! They are soft and fluffy and the frosting is so yummy too. And the dough is a dream to roll out. So excited to finally find a recipe that works. I’ve tried making cinnamon rolls before using other recipes and they never turned out very well. I followed the recipe exactly as written and proofed the dough in the oven using the “proof” setting. Thank you Natasha for a fabulous recipe !
Isn’t it so great! I’m happy you loved this recipe, Mary!
Made this for our Christmas breakfast morning. Soooo good even my picky grand boys had seconds. Thank you for sharing this delicious cinnamon roll recipe! Merry Christmas to you and your family 🎄😋
Hello Vickie, you are most welcome. I’m glad you and your family enjoyed these rolls. Merry Christmas!
Hi Natasha,
can I sub honey for the sugar in the filling? I want it to be a bit healthier. Please reply because I’m making it on Christmas.
I have not tried that yet and it’s hard to say without actually testing it, let me know how it goes if you get a chance tot try it.
Hi Natasha,
can I sub honey for the sugar in the filling? I want it to be a bit healthier. Please reply because I’m making it on Christmas.
I have not tried that so it’s difficult to know without actually testing it. Enjoy
I use coconut sugar in my filling, works well.
Thank you for sharing that with us!
These are so worth every moment it takes to make them! Super fluffy and delicious!
Hello Ashley, thank you so much for sharing your awesome review with us. I’m glad you enjoyed these rolls!
This is the ULTIMATE cinnamon rolls recipe! So simple to make and so soft and fluffy!
Thank you so much for your awesome review, Valentina!
These were so fluffy and delicious! The perfect dessert to enjoy on this gloomy winter night!
I’m so happy you enjoyed this, Lily! Thank you for that wonderful review!
What do you think about the “Hack” of mixing the cinnamon sugar and butter into a past and then spred ?
Hi Martha, I haven’t tried that but it might be harder to spread with all of that mixed into the butter.
Can I refrigerate overnight before the second rise? Proof the second time in the morning and then bake? Or will that not work?
Hi Katie, yes that can be done, but we like to use regular active dry yeast for that which I feel works a little better for overnight but instant yeast will still work as well. Check out our instructions for overnight cinnamon rolls which should help.
Hi Natasha.. Can I make it in the morning and bake at night after dinner? Thanks
Salma
Hi Salma, that may work. Have you seen our overnight Cinnamon Rolls?
Made these for a second time. Only, this time, I made cranberry orange rolls. Used the dough recipe here, half of the cinnamon/sugar concoction, and then slathered the cinnamon/sugar with a relish made from simmered & smashed cranberries + 1/4 cup sugar + zest & juice from one orange. NEXT LEVEL GOOD! Thanks, Natasha for all of your lovely recipes.
Wow, that is so awesome! Thank you for sharing that with us, I’m glad you loved this recipe.
I made these for the first time this week now my friends are wanting me to make them a pan! They are the best ! 😀
That’s just awesome! Thank you for sharing your wonderful review, Anita!
Very soft and so delicious!!! This is my first time making amazing cinnamon rolls. Will be my to go for making cinnamon rolls 😀
That’s so great! It sounds like you have a new favorite!
hands down, best cinnamon rolls EVER!! im only 12 and ive tried so many recipes for this and it never worked, but this one turned out amazing and everyone loved it, thanks so much Natasha!
I’m so glad you enjoyed it!
I am also twelve! Cinnamon rolls are my absolute FAVORITE (even though i say this for every one of Natasha’s recipes) I can’t wait to try this recipe!!!
I hope you love this recipe, Adri!
Hi, Natasha! I love all your recipes! I really enjoy watching your videos. I have made these a few times, and I can never roll out the dough to the rectangle size. I don’t know what I am doing wrong? Do you have any idea why that could be, or what I should do different? Thank you!
Hi Jenn, I do work the dough a little bit to straighten out the edges as I roll to get that square shape. A flat surface can help press it into shape.
This recipe is so easy and the cinnamon buns came out so perfect. Do not skip the frosting! Natasha’s recipes never disappoint. Thanks Natasha 🙂
I’m so happy to hear that! Thank you for sharing your great review, Shermila!
I only have margarine in my fridge how much do I put in for the filling or would it be the same?
Hi Ashley, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha! My family and I are big fans of your recipes and site. Trying these out and my oven will not let me set it to 100 degrees. The lowest it will go is 170. Do you have a suggestion as to to what to do instread?
Hi Korrin, you can leave it at room temperature for an hour instead.
I made ur recipe for the banana bread but it came out too dry. I left in the oven for 80 minutes. Would that be the reason? I had made other recipes and I had to leave them longer because on the top they were raw. I’m a big fan of yours.
Hi Mary! That is likely the culprit, that is 20 minutes more than we baked it for.
Hi Natasha! The cream cheese frosting you’ve used for the cinnamon rolls is a bit too thick for me, to make it a bit runny n liquid kind of what should I add? N how much?
Hi, it will soften up as it hits the soft cinnamon rolls. You could loosen it up a little more with a little heavy cream.
Hi Natasha – am wondering can I replace the white sugar for the filling with brown sugar? If so would the measurement be the same as the white sugar amount? Thanks!
Hello Anna, I haven’t really tried that yet to advise of the measurement but others shared and commented this “I substituted white sugar for brown sugar. Thanks so much for this recipe I love also it’s not overly sweet but the dough is fluffy.”
Thank you Natasha! By the way I love watching your videos, love your energy and presentation 🙂 I have tried many of your recipes and have loved them all.
You’re so nice Anna! Thank you for that great feedback! I’m so glad you’re enjoying our videos!
How many teaspoons in one packet? I have jarred yeast!
Hi Diana, 1 packet has 2 1/4 tsp of yeast.
thank you for sharing all you recipes! they are all so good and my family loves it!!! I am your avid follower
You are most welcome, Colleen. Thank you so much for your love and support. We appreciate it!
Made these today and my husband is in heaven I did take a bite and they are awesome tomorrow I’m making your beef stew can’t wait
Fantastic! I’m so happy that you and your husband enjoyed this recipe. Enjoy the beef stew too!
Made these today all the way across the water in Scotland,absolutely amazing my 9 year old was in heaven
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Can I use fresh yeast and what would be the proportions?
Hi Odilija, I haven’t tested this with fresh yeast so I can’t speak to that, but this article that I found on converting instant yeast to fresh may help.
hi Natasha! the taste was great. who doesnt like cinnamon? i made it yesternight and baked it this morning, but the texture was dense and cakelike and the sugar melted and sunk to the bottom. taste was great, but please what did i do wrong?
Hi Annah, you might check to see if the yeast is still active and also make sure not to overheat while proofing the dough which can deactivate the yeast.
HANDS DOWN BEST CINNAMON ROLLS EVER
This recipe is foolproof. These cinnamon rolls are so light and fluffy and are soooo good. I was pleasantly surprised they turned out exactly like Natasha’s in the video. Yay I feel like I’m not such a hopeless baker anymore. I’m definitely sticking with her recipes.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Best cinnamon rolls every!!! So good. Made them for my parents and they loved them.
Super nice! So glad to hear that, Lila. Thank you for sharing your comments and feedback with us. We appreciate it!
I tried this recipe for my first attempt at homemade cinnamon rolls. They turned out fantastic! Thank you! I have a ?. If I wanted to make these as gifts could I use a round disposable pan? And if so, how many would be appropriate per pan? I’m not a very experienced cook and I do well with details. Thanks in advance!
Hi Christina, I imagine you can fit one in the middle and a few on the outside of that but without knowing the size of the disposable pan and trying it myself I cannot advise. If you experiment please let us know how you like that.
I really love this recipe! If I wanted to add pumpkin to this recipe, how would I do that or would it be too difficult?
Thank you, Yanna. I haven’t tried adding pumpkin in this recipe to advise. If you do an experiment, please share with us how it goes!
Hi Natasha
Hope you are doing well !!!
I tried the recipe but somehow my bread was dry. Also while baking instead of rising, my bread dough expanded a lot especially from bottom. Could you tell me what might have caused it and how to improve it?
Hi Arsh, if you let it proof for too long, it will be dry when baked. It sounds like maybe that might be the culprit.
Thanks.. I will keep check on proofing next time..
I have tried to make cinnamon rolls two times before and they did not turn out at all. I made your recipe and they turned out perfectly. I was thrilled and so was everyone that shared them. Thanks Natasha every recipe I have made of yours has turned out excellent.
I’m so glad you enjoyed it!
very easy and good. my tops overcooked possibly due to the butter or too much time! so beware!!
Thanks for your comments and feedback!
Hi Natasha, tried this recipe and it’s delish. Wondering why mine looks raw after cooking. I wish I could share the photo.
We super love the frosting!
Regards from Philippines
Hi Cheryl, I haven’t had that experience – maybe consider if your oven runs cool and it may need more time or possibly if any substitutions were made to ingredients?
My oven is in Celsius instead of Fahrenheit so maybe the temp is not correct. Will try again with some adjustments. Thanks Natasha!
Hi Natasha. Thank you for sharing your recipes. They are all amazing. I tried this easy cinnamon rolls and it was a hit with my hubby and workmates. They all loved it. I also tried using cinnamon and brown sugar melted with butter and place them at the bottom of the dish then sprinkle walnuts before putting the sliced doughs. Proof them for another hour and bake. They were yum too.
That sounds like a great addition to the recipe, Erlinda. Thank you for sharing that with us!
Hi Natasha,
I am a big fan of your’s- your cooking and your style. I just love to watch your videos and have tried most of your recipes, they are yummylicious. Especially this cinnamon rolls are indeed the best in the world. I always get so many lovely comments following your recipe.
Fantastic comment! Thanks for sharing that with us, Amreen. This is one of our favorites it is so yummy indeed!
The silver lining in the 2020 for me is the time to cook. I absolutely love watching your videos and trying your recipes; so much great content! BTW, did you get married when you were ten, because you only look maybe 25.
Lol thank you for the compliment? I’m so happy to hear that you’ve been cooking more recently, I hope you love every recipe that youre going to try!