Easy Cinnamon Rolls (VIDEO)
Big, soft, homemade Cinnamon Rolls with the best cream cheese icing. You’ll love how quick and easy it is to make cinnamon rolls from scratch and these always disappear fast.
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The sweet smell of homebaked treats like Apple Pie and Banana Bread floating through your kitchen is completely irresistible. A casserole of homebaked cinnamon rolls is quite a treat. These are amazing served warm from the oven with some of the glaze melting between each sweet bun.
Easy Cinnamon Rolls Video Tutorial:
This easy cinnamon rolls recipe never fails to impress. I hope you’re inspired to discover a new favorite.
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Why we love this Cinnamon Roll Recipe:
Homemade cinnamon rolls 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. They also reheat really well. A re-heated cinnamon roll is just as enjoyable as a fresh one and I’d argue the glaze gets even better!
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!
Cinnamon Roll Icing Recipe:
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.
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 dough for 3 min, cover and rise 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 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.
How Do I Know When I’ve Added Enough Flour?
The right dough consistency is key with cinnamon rolls. If you add too much flour, they won’t rise as well. First, be sure to Measure Correctly.
You’ll know you have added enough flour when the dough still feels lightly tacky/sticky to the touch while kneading, but won’t stick to clean and dry fingertips. I knead with one hand and keep the other clean to test and make sure I have added enough flour.
Common Questions:
Butter plays a crucial role in how moist the cinnamon rolls. Unless you want a dry cinnamon roll, don’t skimp on the butter. In fact, you can throw all modesty out the window and use even more inside the rolls and brush the tops with double the butter!
If you’re wanting to prep cinnamon rolls the day before and enjoy freshly baked cinnamon rolls in the morning for the holidays or a special occasion, check out our Overnight Cinnamon Rolls Recipe.
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.
Basic all-purpose flour works best for cinnamon rolls. It has the perfect amount of gluten for super soft and fluffy rolls.
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.
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 and they are not the same as “Active Dry Yeast” which requires additional activating and proofing.
How to proof yeast 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.
Why Isn’t My Yeast Dough Rising?
If your dough is not rising and puffing up as expected, these are the common reasons:
- Too cold – set the dough in a warmer place (100-110˚F oven).
- Too hot – if the oven or milk are too hot, it can kill the yeast
- Old or expired yeast – start over with new yeast.
- Too much flour – a dense dough won’t rise properly
These cinnamon rolls and whipped cream cheese frosting remind me of my favorite bakery rolls and you really can’t beat a freshly baked, homemade roll.
More Bakery-Quality Dessert Recipes:
- Baklava – authentic and excellent
- Eclairs – stuffed with custard, smothered in chocolate
- Cream Puffs – with our top pastry dough
- Baked Donuts – filled with jelly
- Churros – rolled in cinnamon sugar
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 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
- 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 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 22-24 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
I have been cooking/ baking for the las 45 years. I’ve tried a few cinnamon roll recipes along the way, but I need to say this is the BEST, MOST DELICIOUS recipe I have ever used!!! They were absolute perfection!! Tender, not overly sweet and melt in your mouth. The frosting is by far the best I have tasted. My granddaughter was in heaven!! Thank you! Wish I could send a picture of the finished product!
Wow! It sounds like you definitely found a favorite Robin! Thank you for that wonderful review!
Can I make these the night before? I only have rapid yeast… I noticed your overnight recipe uses regular yeast. Please help 🙂
Hi Lori, I have made them ahead using the same method as the overnight rolls but I did find the rolls were softer and had a better texture with regular yeast when making them overnight. It works, but not quite as great.
I love your cinnamon recipe. Thank you, my famiky loves it.
That’s so great Jessica! I’m so glad you’re enjoying this recipe!
I can I make this ahead of time? Then bake them the next morning? Is this possible?
Thanks!!
They look so good. I love auntie Anne Cinnabon bun and I’m sure I would this one.
Hi Joan, we have an overnight cinnamon rolls recipe that you can try.
Hi Natasha can i make this dough for dinner roll perhaps? Thank you.
Hello Chai, I haven’t tried that to advise but we have a recipe for Soft Dinner Rolls
My mom was known for her cinnamon rolls! These would give her some competition. So yummy!
Wow, I hope you and your mom will enjoy our version too!
Hi Natasha,
I want to make these for my mother but I won’t be going over until tomorrow. Should I just bake completely with icing and all and then put them in the fridge – or bake and not ice until heated again before eating?
Also, Do you think the icing would still be okay if reheated slightly?
Hello Christina, you can check out our overnight cinnamon rolls tutorial instead.
Can these cinnamon rolls be made with wheat flour?
Hi Mary, I haven’t had anyone report using wheat flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
Natasha, can I use bread flour for my cinnamon rolls? instead of ap flour?
Hi Bridgette, I haven’t had anyone report using bread flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
I just LOVE cinnamon roll.
We love it too! It’s so yummy.
Natasha I just made them, I added coco powder to the right side, and cinnamon with sugar to the left side(so I can have two types of rolls), and used only half of the sugar in the recipe. It was just WOW. Thank you for making baking and cooking very easy. The thing that I’m so grateful about is the “Adjust” button and metric option. Keep up the good work; You are the BEST!!!
That’s so great! It sounds like you have a new favorite!
Just made cinnamon rolls and they turned out great. Not much or a baker but with you video and directions I just might become one. Thanks
Yes, you surely can, Debi. I hope you love every recipe that you will try!
Natasha I want to make only half of this, so when I adjust it for 6, it says 0.5 of large egg. Now that I have only large eggs, should I just add the yolk or only the white? or should I just add one large egg as it is? What should I do?
Hi Sam, if it comes down to splitting the egg I usually give the egg a short wisk just enough to incorporate the white and egg yolk and pour half of it into the batter. Use the other half for a quick scrambled egg.
Made this and was so yummy. Thank you!
You are so welcome, Barbara. I am glad you loved it.
I can’t believe I just made cinnamon rolls that is so delicious and soft and pretty!!!! Thank you so much for the recipe and making it easy to follow. I will be making it again pretty soon I imagine. Thanks again 🙏!
My pleasure. Thank you for giving this recipe a try!
Hi Natsha! I was requested to make these this morning but my two younger children. This is the second time making this particular reciepe and we’ve done the overnight version at Christmas. The kids and family just love these.
Side note my kids are always excited to see me looking at your sight because as I have been told everything you make is always yummy. They also love watching your videos, especially when your kids come and snag your food.
Aww that’s the best Stefanie! Thank you so much for sharing that with me!
Hi Natasha,
How high do these rolls rise? Your dish looks deep, but I have a 9×13 pan that is only 2 inches high. Can I use my pan or should I buy a deep dish one?
Hi Lisa, 2 inches may work! The pan we used is 2.8 inches high. I hope that helps!
One of my absolute favorite recipes that I have tried online. These came out amazing! Any recommendation what needs to change to make these “mini”. So instead of 12 large cinnamon rolls to have 24 smaller bite size ones.
Hi Sonny, I haven’ tested with making them smaller but I bet that could work! I imagine rolling and cutting them smaller will do the trick. If you experiment please let me know how you like that.
Hi Natasha
can i make these cinnamon rolls and not add the icing on the top cause I can’t seem to find cream cheese. Will it still taste as good?
Hi Brianna, I haven’t tried that but ricotta might be too grainy. You might try our maple glaze instead.
Hi Natasha
I made the Cinnamon Rolls and they turned out real good but how come your icing looks white and mine is not. Do you use a clear vanilla? Even when I was buying them their icing was white. The taste is still great but just wandering. Thank you and I really enjoy your recipes and videos. Elaine
Hi Elaine, I used real vanilla extract, just the normal one. Sometimes if you let your cream cheese soften for too long, it can appear less white. Some butter varieties can also affect that.
That happened to me also, the icing turned yellowish…
Whenever I’m tempted to buy a cinnamon roll at the mall, I end up turning away because I’m reminded of how too sweet they are. I tried your recipe for the first time today and followed your directions exactly. I was very pleasantly surprised that even with some frosting, they weren’t as sweet and very enjoyable. This recipe is definitely a keeper. Thank you so much! Greetings from Toronto.
That’s so great! It sounds like you have a new favorite!
Thank you so much for this receipe..loved it a lot…the cinnamon rolls were a big hit..my kids polished it all in one sitting.
I even used the same dough to make donuts…oh my… weren’t they a treat…such soft and melt in ur mouth. Today I substituted half of all purpose flour and used wheat flour and made donuts. End result yummy melt in your mouth donuts…again…this receipe is a keeper…thank you Natasha..
That’s so great! Thank you so much for sharing that with me Jyothi!
thank you for sharing the recipe. they were great! big puffy & soft!!
I’m so glad you enjoyed that! Thank you for sharing that wonderful feedback.
Hi! Can I knead this using a stand mixer? If yes, how long? Thanks!
Hi Cheryl, 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.
Hi Natasha,
thank you for making things easier. I’ve been following your recipes for months now and everything turns out perfectly amazing and delicious. Greetings from Italy!!
That’s just awesome! Thank you for sharing that great review with us!
Hi Natasha, after forming the cinnamon rolls can I freeze half of them and bake them in a second moment when I’m craving for some? Thank you in advance for your response.
Hi Brigitte, 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
Great recipe! My cinnamon rolls turned out great! I was so proud of them lol Thank you so much!
You’re welcome, Kelly! I’m so happy you enjoyed that!
I made this with my aunt and it was soooo yummy:D. I will definitely try this recipe again.
Sounds great, thanks for your wonderful review!
Hi Natasha!
I don’t have cream cheese right now, do you think the icing will work the same with ricotta cheese?
Hi Dessy, I haven’t tried that but ricotta might be too grainy. You might try our maple glaze instead.
I did it!!! I made the best cinnamon rolls, Thanks to you!!! I truly feel like I can do anything I put my mind to!! Thank you for sharing your videos and recipes!
Yay so wonderful! I’m so glad you loved it, thanks for your excellent review!
You have the best recipies. So easy, and common ingredients I ususally have at home.
Thanks for sharing.
Betty
Thank you for your good comments Betty!
Hey Natasha!
So last week I tried your Cinnamon Rolls recipe and expected it to come out as amazing as the rest of your recipes that I’ve tried. But unfortunately these didn’t come out too well. They weren’t very fluffy, and not as soft as they should’ve been.
Can you tell me the reason why? My yeast activated well, all my ingredients were fresh & I followed the recipe to a T.
Hi Umaimah, did you possibly use a different kind of yeast? Also, make sure when you are proofing that the dough doesn’t get too hot or you can deactivate the yeast and they won’t rise properly.
No dear. I used Active dry Yeast which had bloomed initially and the temperature of everything was just very warm.
I had also kept the dough in the fridge overnight to rise and make the next morning, is that the reason maybe?
Thanks for your reply!
Wonderful recipe, thank you Natasha
You’re welcome! I’m so happy you enjoyed it Grace!
Thank you Natasha!! This is an excellent recipe and video tutorial. I highly recommend this recipe, it was on my list to try and it was a delicious success!!
That’s just awesome! Thank you for sharing that with me!
Hi, Natasha!
I made this cinnamon rolls on Saturday and loved how they came out!!!!!! I was afraid to make something with YEAST as I failed something the first time but this was a success and it’s super yum!!!!!! It’s even more yummy when it’s reheated from the fridge. Thanks for all your tips. 💗
I super love it! Great to hear that you loved this recipe, I hope you love every recipe that you will try!
Beautiful recipe. Turned out perfect! I have a question though
I occasionally bake gluten free. Have you personally tried this recipe with a 1:1 Gluten free flour before ? Your thoughts would be much appreciated
I haven’t personally tried making this gluten-free but others might have some advice for you!
Hi Natasha!
Trying your recipe today, but I do not have cream cheese for now. What would you recommend for the next best alternative for the icing please?
Others used spreadable cream cheese or you can try this recipe instead.
This was on bucket list, to learn to make cinnamon rolls. These rolls were so easy to make. They came out perfect. Gave them to my son and family. They were a big hit. My grandchildren were begging for more. Thank you for such a easy and delicious recipe!
That’s so great! Thank you for sharing that wonderful review with us Donna! Sounds like you found a new family favorite!
We love these rolls and the icing but my Indonesian wife likes to spice up the filling. She uses: 6 tbsp butter; 50g sugar; 30g palm sugar; 2 tsp cinammon; 1 tsp nutmeg; 1 tsp clove powder; 1/2 tsp cardamom powder; 1/2 tsp ginger powder; 1/2 tsp white pepper. Try it – they are amazing!
Thank you for sharing your ideas.
Hands down the best recipe for cinnamon rolls. They came out perfec!
That’s just awesome!! Thank you for sharing your wonderful review, Marietta!
Hello, Natasha! I’m a fan of your videos. Can I use “dry bakers yeast”? I’m not sure if it’s the same thing as instant. Thanks
Hi Alex, it should say on the package if it’s either active dry yeast or “instant yeast” or “rapid rise yeast” (same as instant yeast)
Thank you for such an amazing recipe!! The rolls came out soft and oh so awesome!
I’m so glad you loved the cinnamon rolls.
What if I can only find active dry yeast? Can I still make these and what do I do different?
Hi Kj, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.
So delicious
I’m so glad you enjoyed it!
Wow, I am a nurse and made these for work and did they disappear fast! They are not difficult to make. Natasha you made a lot of nurses happy today during this pandemic.
Being a former nurse this makes me so happy! I’m inspired and so thankful for this comment & I’m glad you all enjoyed this recipe! Thank you Janine!
Absolutely love this recipe! I was so afraid to bake any thing that required yeast but your video made it so easy. Thank you for sharing your recipe.
You’re welcome! I’m so happy you enjoyed it Lucy!
Just finished following your recipe for cinnamon rolls. My family is so excited(They are in the oven right now!). Thank you for making your recipe easy to follow. My mom is going to love these for Mother’s Day breakfast.
I hope your mom loved it!
Hi Ms. Natasha! I’m your fan from the Philippines 🙂 I tried your recipe today and I used Bread flour instead All Purpose Flour. It’s super soft and yummy!!! For the frosting,I used Spreadable Cream Cheese since no stock of Cream Cheese in the grocery. I love the frosting because it’s not too sweet. Thank you for sharing this wonderful Cinnamon roll recipe. My husband and son loved it!
So glad to know that it was a success yay! Thanks for sharing that with us.
Hi Natasha!
I’m Cielo from the Philippines. Just recently saw your cooking website and watched some of your cooking videos in YouTube. I actually started to try some of your recipes like Moist Banana Loaf and Cinnamon Rolls and the results came really good for a beginner in baking like me. My family loves it and been asking me to bake more.
I followed you in all your social media accounts and will definitely try other recipes you have shared real soon. Thank you for inspiring so many. Keep it up and God bless you and your family. Stay safe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Cielo! Blessings to you nd your family.
What plastic wrap can I use to cover the cinnamon bun dough when I put it in a 100 degree oven to rise?
Hi Marilyn, we use the Costco Kirkland brand. Most have the highest temp listed on them.
Best cinnamon rolls I’ve ever made, and I’ve tried several recipes over the years! I might add a little vanilla extract to the dough next time. These really were even better the next day when warmed in the microwave. Diet busters, for real!! Thanks for the amazing recipe and very helpful video.
I love it and I agree! It’s our favorite to eat and warm it in the oven the next day for breakfast. Thank you for your excellent feedback!
Could not find your printed recipe for the Cinnamon rolls on this site. It’s almost 1:00 am, so I’m going to give up!
Hi Sharon, you can check out these Cinnaom Roll recipes. The easiest way to search for a recipe is to go to my website and type the name of the recipe in the search field in the upper right corner of the screen. I hope that helps!
Your recipes always come out very good! My family loved the cinnamon rolls. Thanks so much.
I’m so glad! Thank you for sharing that with me.
Hi Natasha, I’m a huge fan of all your recipes, I have a question I only have Active dry yeast, can I use it? What extra steps do i need to make?
Thank you
Hi Ximena, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.
Shame on me for not checking this site first… I searched for cinnamon roll recipes this past weekend and didn’t find any that suited. I should have known NK would have the perfect recipe! Every single NK recipe that I’ve tried so far has been perfection. Next weekend I’m giving these rolls a shot, I’ll let you know how it goes. Thank you for your excellent, clear, and always tasty recipes. Next time, I’ll start my searches here rather than on Pinterest….
I’m so so happy you found this recipe, Lori! Thank you for sharing that thoughtful feedback with me!
Just made these for the family. It was my first time making cinnamon rolls. They got rave reviews from everyone! My parents even tried to convince my sister not to take one, so they could have more for themselves. I will definitely be making these again!
Haha, they sure loved the cinnamon rolls. You should make more for everyone next time!
Can I use salted butter?
Hi Jess, you sure can. You may need to reduce the amount of salt in the recipe.
I made these today at my wife’s request. Very easy recipe to follow and loved the video. Delicious.
That’s just awesome!! Thank you for sharing your wonderful review!
I’ve made these as buns last Christmas, but could I make this as a loaf to make cinnamon bread? Minus the icing of course.
Hi Melanie, I love your ide! I have not tested that as a loaf to advise. If you experiment please let me know how you like it.
I used the same recipe instead of cutting into pieces, I baked it seam side down in a loaf pan for 35 mins and I wish I could show you a picture. So delicious.
Wow that sounds so good! I would love to see it if you want to email it to me: Natasha @ natashaskitchen.com (no spaces). Did you divide it into 2 separate loaf pans?
No, only one loaf, but I think the next time I make it, I’m going to let it rise again, but not sure I need to…I will send a picture.
I have an update, after making this AGAIN into a loaf. The first attempt, the loaf came out great, but had the consistency of a cinnamon roll (dense). I prepared it and let it rise again for 30 mins in the loaf pan, Baked on 350 for 35 mins and it’s Ahhhmazzzing. It’s “bread” consistency and so tasty. Thank you for getting me out of my “making bread” comfort zone.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Best cinnamon bun recipe!! I will always use this one from now on. Thanks Natasha.
You’re welcome! I’m so happy you enjoyed it Christina!
You’re welcome! I’m so happy you enjoyed it, Christina!
I love this recipe but it took a very long time because my oven doesn’t go down to 100 degrees so I had to let the flour sit for a while. Is there an alternative like placing it in oven at higher heat for a shorter amount of time
Hi Natasha,
I made the cinnamon roll and its yummy.
Thank you
You’re welcome! I’m so glad you enjoyed that!
Easy excellent instructions they are in the oven now and look wonderful thank you for a great recipe Keep up your good work!!!
Thank you for that wonderful compliment!
Hi! Loved your recipes! Have you tried proofing this in an instapot? Any recommendations on how long to set it? Thanks.
HI Rica, I haven’t tried proofing in an instant pot but if you test it out, please let me know how it goes and what size pot and settings you used. I have had another person ask about this, but haven’t been able to test it myself.
Hi Natasha,
Is there an alternative to the quick rising yeast?
Hi Anju, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.
I’ve been craving cinnamon rolls forever now! Came across yours.. the recipe seemed fool proof. And.. it WAS! So easy to make! The dough was a dream to work with! When they came out of the oven and were iced (i had to double the recipe for icing)… they’re soooo fluffy and legit melt in your mouth! The dough comes out to be a cloud, no joke!! Thank you for making such easy but delicious recipes! My 5 year old had so much fun helping making these as well!
That’s just awesome!! Thank you for sharing your wonderful review, Olia!
Yum yum!
I’m so glad you enjoyed that.
I didn’t think I could ever bake cinnamon rolls in my life but I’ve wowed my family and surprised myself.This is such an easy and clear recipe.Bonus is I’ve learnt something new during quarantine 🙂
Thanks Natasha.
Kudos for doing a good job, Kim! I hope you love every recipe that you try, thanks for giving this recipe a thumbs up!
This recipe is the BEST! My first time baking cinnamon rolls ever! I am so happy with the results! Thanks, Natasha! Your recipes are awesome. My family loved it! I will be making more of these.
Yay so happy to read your comments, Johnalynne. I’m glad that your first time making cinnamon rolls was a success! Thank you for your great feedback and take care.
It was have been nice if you would share the exact measurements. 12 slices from a 17 inch roll. Not all of us are good with numbers. I ended up getting 13 pieces.
Thank you for that suggestion Tamara.
You just half the roll. Now you have 2 pieces. Half those pieces and now you have 4 pieces. And now cut each of the 4 pieces into 3 pieces. That makes cutting into 12 easy.
Hi, how do I know the if the temperature of the milk is just right if I don’t have a thermometer ?
Hi Ayesha, it should feel warm to the touch. Warm water 100-110˚F will should feel like a baby’s bath water.
Love watching your cooking Natasha! Where can buy a baking pan just like the one you used for the cinnamon rolls.
Thank you! I used the Staub Baking Dish Set here. I hope that helps!
I have baked this 3x and tastes yummy all the time. However, the center of my cinnamon always puff out. Any idea why?
Hi Mary, it could be due to letting the cinnamon roll dough rise too long, or using too much leavening, or even packing them in too tightly in a baking pan.
Hi Natasha!
I love your recipe and am planning on making 6 rolls instead of 12 (can’t eat all of them by myself haha). For the egg, would u recommend just using the whole thing, or beating it lightly then portioning out half? Thanks so much!
Hi Angie, beating it and portioning half should work!
If I only want to bake part of these now, can some go in the freezer to bake later? And if so, at which step would you freeze them?
Hi Verna, 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
Hi,
Can I know what does cup of milk equal?
Everyone has different size of cups.
I think it is better for liquids to mention in ml
Thanks
Hi Noora, if you click on the word “Metric” in the recipe card, you will see metric measurements. I hope that helps!
unforetunately not our favorite recipe.
Thank you for that feedback ko. Was there anything I can help troubleshoot or provide tips on?
I’m really surprised. I’m a long time baker and this was the best recipe I’ve made for cinnamon buns.
That’s so great Sophia! It sounds like you have a new favorite!
This recipe is wonderful and easy! 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.
Nice info, thank you for sharing that with us. I appreciate your great review!
made it last week, was craving for cinnamon rolls for a while. Tried 2 different receipe, and yours turned out to be the best one. didnt put the frosting though, thanks for these delicious treats. Can you advise a recipe using Coconut flour..thanks
Hi Ana, I have not tested that with coconut flour to advise. If you experiment, please let me know how you like that.