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
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.
Notes
**Liquid should not be hotter than 115˚F and oven no hotter than 100˚F or you will cook and ruin the yeast.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
The written recipe says nothing about the egg? I had to rewatch the video to find its entry point.
Hi Miranda. It’s in step 1 on the recipe card.
Easy to make and turned out oh so good, we had to share with family! Thank you.
You’re welcome, great to hear that you enjoyed it!
My apologies if someone already asked. But please tell what the dimensions of the cutting board you use in this video are. Thank you in advance. I really appreciate the level of detail you provide with your recipes and videos. 🙂
Here is my Amazon affiliate link for the Cutting board. You can find the details here.
First off we absolutely love, love, love these. We make a pan full every week and have one in mornings for breakfast. I have small problem. My rolls seem to come apart. I don’t cut them using floss, I use a pastry cutter. Could this be my problem. I have tried rolling very tight. Tried using more butter, less butter. Less sugar and cinnamon it sure why they keep unwinding and separating. Not all in each batch do this. Only about half. Any help would be appreciated. Thank you. Just love your site
Hi Richard! I’m so glad you love the recipe. I’m sorry you’re having such trouble getting them to stay together. Is this while the are raw or once they have baked? My thought would be that over-kneading the dough could make it tough causing it to pull apart and separate when they are rolled. If this is happening during the baking process, then you could try to tuck the ends of the spirals underneath the rolls so that they’re held in place while they rise and bake. I hope that helps.
Two quick questions, we make these almost weekly and they are great. We use a glass dish instead of metal pan. Does it make a difference? My second question is our rolls always seem to come undone and fall apart. We tried rolling them tight and it doesn’t seem to matter. They just come apart? Any ideas how we can stop this?
Hi Richard, this can be made in a glass pan, but you may need to adjust the temperature and bake time since glass cooks differently.
Hi I’ve done the recipe step by step but I don’t know what I did wrong my cinnamon rolls didn’t come out as soft. They came out dry and I also put less time in the oven since it gets hotter faster.
Hi Adelaide, I recommend watching the video again to ensure nothing was substituted or adjusted throughout the process or with the ingredients. Also if you are at a higher elevation that may be the culprit. Ensure you are using regular bake mode in your oven. I hope you try these again soon!
These came out so good!! I have tried several recipes over the years and these are by far the best! I am up at our vacation home in PA and the altitude makes it hard to bake. These came out perfect and I did not have to make any adjustments. I have made several of your dishes and will continue to do so!
I’m so glad to hear that, Patty! Thank you so much for sharing that with us, we appreciate it.
I have tried so many of your recipes and every single one is huge success. Natasha, you have not only a great taste, but also a unique ability to describe all steps in detail, so everyone can enjoy your delicious creations. These cinnamon rolls are something I can die for. Soooo yummy😋 Thank you very much!
Hi Margarita! That’s wonderful to hear. I’m so glad you are enjoying the recipes. Thank you for the feedback.
Really love making your cinnamon rolls, was wondering, could I use a cookie sheet to bake them instead of a baking dish.
Hi Richard! I have not tested the recipe on a cookie sheet, I assume it will work but you may need to experiment with it as the baking time may change and the crust will be crisper than if using a deeper pan.
For particularly moist rolls, drizzle 1/4 to 1/2 cup of warm cream over the rolls just before you bake them. Do not use cold cream because the risen dough will fall. This step makes the fabulous rolls even tastier.
Thanks for sharing, Steve!
Hi can I use active dry yeast as a substitute instead of the rapid yeast?
Hi Margaret! This recipe is specifically written to use rapid-rise yeast (also known as instant Yeast. Active Dry Yeast requires additional activating and proofing. You may consider my overnight cinnamon roll recipe instead.
I always weigh my flour but have seen conflicting data on what a cup of flour weighs in grams. What weight do you use?
Hi Shane! You can click on “metric” in the recipe card for the conversion.
I have made theses several times and they are melt in your mouth to die from. I am thinking of trying something and was wondering what you thought. Instead of milk I was thinking of using 1/2 cup of warm water and 1/2 cup of fresh orange juice. Then also add the zest of 1 orange to dough. Let rise, roll out, add filling and bake. For glaze thinking of using the 1 cup of power sugar, along with 1/2 tsp of vanilla, 4oz’s cream cheese, zest from one orange along with 4 Tbsp of soften butter and maybe 2 or 3 Tbsp of orange juice. Was wondering what your thoughts are on this before I try it out
Great to hear that you liked it! I haven’t really tested that to advise. If you an experiment, we’d love to know how it turns out!
Hi, I don’t have instant yeast I have regular active dry yeast, can I make the cinnamon rolls with that instead?
Hi Steffannia, I haven’t experimented on that to advise. If you test that out, we’d love to know how it turns out.
Hello Steffannia, I love this recipe. I have used active dry yeast and it work beautifully. You’ll need to bloom the yeast first however.
The cinnamon rolls with the cream cheese frosting were really good 💕 looking for the next sweets to make ❤
Hi Nancy! That’s great to hear, thank you for sharing.
Love these and they are so easy. Just wondering if I could freeze the dough to use at a later date ?
Hi Daphne! I honestly have not tried freezing these. I guess they can be frozen before that last rising time, thawed in the fridge overnight, 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.
Would really like to know if you tried to freeze these. I was thinking of going all the way through the recipe up to when the dough is rolled and cinnamon has been added. Thinking instead of cutting, freeze the roll. Then take out of freezer the night before and thaw in refrigerator overnight. Then cut into the rolls, go through the second rise, then butter and bake. Add icing when ready. Just thinking
HI Richard, I haven’t tried that but it sounds like a great idea!
Hi natasha love your recipes so much wondering if you can help me I tried the cinnamon rolls but had trouble with my dough stretching and they were not soft.any idea what went wrong .I’ve made them before and they were amazing. But since that time I’ve been having some problems.
Hi Trina, did you make any changes or use any substitutions from the first time that you tried it? 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!
Hi Natasha, my name is Sherl Kitchen and I have been wanting to try and make this delicious looking cinnamon Rolls!
But I have a question my husband bought me a new Fridgidare gallery flat top stove and my oven temperature doesn’t go down to 100 degrees it will only go down to 170 degree. so my question is would that be to warm to cover with the saran so the dough will rise quicker? Or could I cover the dough with foil instead since the temperature is a little higher? I really wanted to do it this way as well instead of letting them sit for a hour lol! I guess I’m impatient lol! Thanks for sharing this recipe!😊
Hi Sherlene. You could try leaving the oven door propped open or even preheat the oven to the lowest temperature of 170 degrees then shut it off and let the dough rise in the oven. Let us know how it turns out.
Hi! I always love making these cinnamon rolls and my kids love them too! I was wondering, if I make half the recipe do you think the bake time should remain the same?
Thank you for all the amazing recipes that you come up with!
Hi Dominique, Yes, you can split the recipe in half using the same instructions.
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.