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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.”
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!