Easy Cinnamon Rolls (VIDEO)
Big, soft, homemade Cinnamon Rolls have the best cream cheese icing and they always disappear fast! As my sister puts it, they are “better than Cinnabon!”
The sweet smell of homebaked treats wafting through your kitchen is completely irresistible. Some of our favorites are Chocolate Chip Cookies, moist Banana Bread, and these Cinnamon Rolls! They literally melt-in-your-mouth warm from the oven with some of the glaze melting between each sweet bun.
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Easy Cinnamon Rolls:
We love that these easy cinnamon rolls can be made within a couple of hours with very little active time. I’m sharing my best tips for quick rising dough using instant yeast. If you’re new to working with yeast doughs, see our tips below so you can be confident.
Cinnamon Roll Icing:
The fluffy cream cheese frosting is even easier 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 and glazes the sides. If you prefer a glaze, try our salted maple glaze.
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. Watch the video tutorial below and you’ll be a pro in no time!
- Combine and knead dough 3 min, cover and rise 30 min in a warm spot
- Roll into a 10×17 rectangle and spread with softened butter
- Sprinkle on cinnamon-sugar and roll tightly into a log
- Cut into 12 pieces, transfer to a buttered dish, cover, and proof 20-30 min in a warm place
- Brush tops with melted butter and bake
- Make the icing and spread 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.
Can I Use Less Butter?
Nope.
The butter plays a crucial role in how moist the cinnamon rolls are and also allows the cinnamon sugar mixture to bake into 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 cinnamon rolls and brush the tops with double the butter!
Can These Be Made Ahead?
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.
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 Yeast. Note: Rapid Rise yeast is not the same as “Active Dry Yeast” which requires an additional proofing.
Heat Kills Yeast and stops the rising process. Never overheat the liquids (they should be 110˚ to 115˚F) and keep oven at 100˚F if proofing in the oven. I double-check temperatures with an instant-read thermometer.
Proofing: Yeast doughs require rising times. In most cases, you can cut the rising time by proofing in a warm place like a 100˚F oven. 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.
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˚F oven).
- Too hot – if oven or milk were 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
How to Reheat Cinnamon Rolls:
If you have refrigerated your cinnamon rolls, you can quickly warm them up 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. A re-heated cinnamon roll is just as enjoyable as a fresh one and I’d argue the glaze gets even better!
More Homemade Bakery-Quality Desserts:
- Baklava – authentic and excellent
- Eclairs – stuffed with custard, smothered in chocolate
- Cream Puffs – with our top pastry dough
- Baked Donuts – filled with jelly
Watch Natasha Make Cinnamon Rolls:
This easy cinnamon rolls recipe never fails to impress. I hope you’re inspired to discover a new favorite.
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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:
-
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.
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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.
-
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 Cream Cheese 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.
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
natashaskitchen
Overnight Cinnamon Rolls Recipe 
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Cinnamon Rolls with Salted Maple Glaze 
Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO) 
Chocolate Babka Recipe 
Pull-Apart Pumpkin Bread Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Recipe calls for 2T butter, melted. However in directions it says to add 1T butter? Which is it?
Never mind, I just reread the recipe. I’ll let you know how they turn out!
Hi Sue, we use 1 Tbsp of butter in step one ” 1 Tbsp melted butter and 1/2 tsp salt.” and the other 1 Tbsp of butter in step #6 “Brush tops with 1 Tbsp melted butter and bake” I hope that helps!
If your rolls didn’t come out well, you definitely did something wrong. This is the best cinnamon recipe on the internet yet!!! Perfect everytime, and definitely better than Cinnabon i’ll say!
Thanks Natasha…all the way from Zimbabwe!!
What a great compliment. Thank you so much for your kind words, I appreciate it!
Hi Natasha. So I’ve made this recipe twice but for some reason every time I make the dough it doesn’t come together and is too dry so I add warm milk to fix it up. Do you know why it may be doing that? Also how do achieve a rolled out dough with an even thickness throughout and an actual rectangle? I end up getting like 9 good thick pieces and 3 that are small.
Hi Sumaya, it sounds like you might be using too much flour. I suggest following the instructions on how we measure wet and dry ingredients so you aren’t getting too much flour. Also, it really helps to square off the edges of the dough before spreading butter over the top, then it rolls up more evenly. Also, it’s a good idea to make little score marks across the dough so you can visualize easier where to cut.
I noticed when I made them the second time it was dry before I even added the full three cups but they still came out good when I added milk. I’m actually making them for a third time for a friend today and want to make sure they’re perfect. Otherwise I absolutely love this recipe I always thought cinnamon buns were too hard to make but this is a very straight forward and easy recipe to follow!
Hi Natasha. I love your recipes! I had an issue with the dough for the cinnamon rolls. My oven won’t go below 170 degrees. We put the bowl on the warm zone on the stove but weren’t sure how high to put it. What do you suggest? Thanks!
Never mind. I just saw that it says you can leave it at room temperature for an hour.
I was ready to respond with that. I hope you loved this recipe Kim!
Fantastic rolls! So difficult hold myself and not eat all of them in one day. It same good after freezing.
Thank you for your great review, Tatiana. Glad you enjoyed it!
I loved them!!!
I am from Mexico and I found your recipe on Facebook. I do not regret giving it play.
Thank you.
I love it! Thank you for your great feedback, I am so happy that you loved this recipe!
I made it tonight and I also first time to try your recipe!!! it was easy and OMG so delicious!!!! my family LOVE IT!!!! Thank you so much Natasha!!! I will definitely try your another recipes too
I’m so glad you enjoyed that, Rika! Thank you for that great review.
Hi Natasha,
Somewhere in the recipe can I add walnuts or pecans,
Please reply
Joe
Hi Joe, I have not tested that with any nuts in the rolls. One of our readers wrote adding crushing walnuts to the frosting. I hope that helps.
Hi Natasha,
Thanks for the recipe.
Can i use fresh yeast, and if so how much ?
Hi Adele, 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
I am gonna give it a try
Thank you
Sounds good! Please share with us how it goes.
OMG! These rolls are the best! So soft and fluffy, with the right amount of butter, sugar, cinnamon and icing. I bake a lot of breads and tortes, but never made cinnamon rolls. This is the perfect recipe and it’s easy to make.
Don’t deviate from the recipe, as in don’t add or subtract anything. The result is something amazing.
Thank you Natasha. Your recipes are always awesome.
Hi Sophia, thank you so much for your great feedback! I love it that you followed the recipe religiously thus getting a good result. I hope you enjoy every recipe that you try!
Hi Natasha.
My cinnamon buns turned out great, but I left them in my baking dish to cool now the bottoms are rock hard. Any suggestions for next time? Or how can I soften them up. Louise from Ontario
Hi Louise, it sounds like maybe the cinnamon rolls were in the oven too long or too close to the burner? I would suggest baking in the center of the oven and make sure the oven is not on convection mode which will bake faster and hotter. If your oven runs hot, try taking the cinnamon rolls out sooner and take them out right away without letting them rest in a hot oven. I hope that helps.
I dont have rapid yeast. Will regular yeast work??
Khalia*
Hi Khalia, for active dry yeast, I suggest following this version and then just let them do their last rise on the counter (rather than putting them in the fridge overnight). It is essentially the same cinnamon rolls with active dry yeast instead of instant yeast, but the rise times are longer with active dry yeast, although still super delicious!
Hi Natasha..I accidentally skipped the butter in the dough.what can I do? I dont what will this turn out later..huhu
We love the more butter the better, they may be a little dryer. We divide that butter and used half to put into the dough and half to brush the tops but I agree – the more butter the merrier!
The ONLY thing good about this recipe was the frosting! The cinnamon rolls were dry and not sweet at all and didn’t rise. Tasted like baked raw dough. Would not recommend this recipe!
I’m sorry to hear that Brenda, I have not had that experience. Was anything altered in the recipe by chance? I’m more than happy to troubleshoot since this recipe is favored by our readers that have tried it.
I just made these tonight and they were delicious and very moist. My buns had no problem rising. I think your yeast was expired or your milk was too hot when you put the yeast in – I’ve done that before! The sweetness is just a preference because I wouldn’t like it any sweeter 🙈
Hi Natasha! It’s ok to use the wheat flour instead of AP flour? It’s there need to adjust?
Hi Maria, 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!
I tried this recipe with whole wheat flour instead of all purpose flour. It turned out really good. The rolls were still soft and fluffy. Note that I only changed the flour, nothing else. I kept all the ratios exactly as recommended by Natasha. Thank you very much Natasha! I loved these rolls, so easy to make and tastes heavenly! I also tweaked the frosting a bit. I used half maple syrup and half powdered sugar because I just love maple.
Thank you so much for sharing that with me. Our readers will find this helpful.
I have been told by the beneficiaries of my endeavors that I am a pretty good baker/cook! It’s my therapy! I have a fear of yeast and homemade pie crust. There is a beautiful looking batch of cinnamon rolls proofing in the oven and making Tefteli for dinner. Thank you for your recipes and videos. They give me confidence to try new things.
Thank you Tammy. I hope you give this recipe a try!
These are great.
Back in the 50s and 60s we used to get large 5″ sweet rolls. In particular raisin snails. I think they had cardamom in the ingredients. Any chance you can come up with a recipe for raisin snails. I would like to use your topping.
Thank you
Hi Dave, I don’t have a recipe for raisin snails but hopefully, I can do one in the future. Thanks for your suggestion!
I made these and they are delicious. I was surprised that they came out looking just like yours since I am not always successful with flour and yeast. I love watching your videos; they are a real time help.
I’m so glad that worked for you Katherine! Thank you for that amazing feedback!
What if you’re yeast isn’t rapid rise?
Hi Mell, for active dry yeast, I suggest following this version and then just let them do their last rise on the counter (rather than putting them in the fridge overnight). It is essentially the same cinnamon rolls with active dry yeast instead of instant yeast, but the rise times are longer with active dry yeast, although still super delicious!
HI! What if I let these rise longer than 30 minutes in the baking dish before cooking?
I wouldn’t leave it out for too long but it should work. How long are you thinking Jordan?
I was thinking between 40-60 minutes. I was looking at the tips your provided and I guess if I am not going to bake after 30 minutes I should proof on top of the stove or counter for an hour?
Hi Jordan, yes you are correct. It would be fine at room temperature for about an hour. It depends on your room temperature and the temperature of your surface. You just don’t want these to overpoof or they can get dry when baked.
I only have active dry yeast. What changes will this have on the recipe?
Thanks!
Hi Freddy, for active dry yeast, I suggest following this version and then just let them do their last rise on the counter (rather than putting them in the fridge overnight). It is essentially the same cinnamon rolls with active dry yeast instead of instant yeast, but the rise times are longer with active dry yeast, although still super delicious!
Hey Natasha I love your cooking ideas,you help to share ideas so much more ideal,I hope you can one day tell me how you made your own book on your recipes and how did you get an author for your book,I love your cooking,it’s so healthy.well talk to soon,your favorite fan sandy
Thank you for that wonderful compliment, Sandra! We are planning on a book! I can’t wait to share more with you all.
Наташа
you are amazing girl ( your mom must be very proud of you) , I make a lot of your recipes because they are easy and fast , and I love your funny videos .
Thank you.
Thank you for the compliment for the kind words Moria. Enjoy cooking and baking!
Very fluffy and beautiful outcome. I’m thinking that some of the low reviews might have to do with how they proofed their dough and if the ones that made the recipe are living in higher altitudes as this can contribute to poor proofing dough. Great recipe.
I’m so glad you enjoyed that, Marion!
Hey 🙂 please can you tell me in grams how much is 6 tbsp of butter.
I’m from Romania and it’s hard for me to measure correctly your amazing cinnamon roles.
Thank you very much for your answer!
Have a great day!
Hi, 1 stick of butter is 8 Tbsp and 113 grams. So 6 Tbsp is 85 grams.
These are over-the-top!! On a whim I sprinkled in 1/3rd of a package of dry vanilla pudding to the flour…it took us to puddin’ heaven
That’s so great! I’m so glad you enjoyed this recipe!
These are fantastic! Very easy to make, not to sweet which in my mind is perfect.
These are mean’t have with your coffee or as a runner up glass of milk
I’m so glad you enjoyed that Dave!
How much is 4 Oz of cream cheese in grams please
Hi Jill. 113.4 g cream cheese softened. You can view the ingredients in grams but going to the recipe in my blog, click “Jump to Recipe and click “Metrics”
Made these today, they are amazing, another recipe of yours I love.
Thank you for that wonderful review!
Hi Natasha! I made your cinnamon rolls tonight and they were divine! Best I’ve ever made and I’ve tried many recipes over the years!
That’s so great! It sounds like you have a new favorite, Monica!
Dear Any substitute for egg…N it’s measurement for this recipe …
Hi Shelly, I have only made this dough with the egg so I’m not sure if the dough would turn out without it. The egg helps the dough to rise as well as tenderizes the crumb and makes it moister.
Hi Natasha, could I refrigerate after they are made but before the second rise the night before I bake them?
Hi Janice, it can be done but I have found that using active dry yeast works best for make-ahead cinnamon rolls. Here is our tutorial for overnight cinnamon rolls which should help.
Hi Natasha, can I leave out the egg?
Hi Debra, I have only made this dough with the egg so I’m not sure if the dough would turn out without it. The egg helps the dough to rise as well as tenderizes the crumb and makes it moister.
Natasha, I am a professional baker, the egg is not essential in cinnamon roll dough
Natasha – I used your recipe for creamy mashed potatoes. Oh my goodness! Everyone raves that they were to best mashed potatoes they had ever tasted!! Thank you. Linda
That’s so great! It sounds like you have a new favorite recipe, Linda!
I couldn’t find the link for the thermometer 🙁 can u tell me the name
HI Dorothy, here is the instant-read thermometer we use.
Hi Natasha!!
I want to make these cinnamon rolls but my only problem is the arthritis in my hands. Can I use my mixer with the dough handle to do the knead the dough? And how long would I let it mix? I love your recipes and your videos!!!
Hi Judith, Oh I’m sorry to hear that about your hands. 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.
Hey I was looking for the link to the thermometer you used to test the temperature of your milk ?thanks,
Nancy
Hi Nancy, here is the instant-read thermometer that we love.
Hi Natasha
i made these the other night with my 3 yo grand daughter turned out absolutely fantastic we will be making them again for sure we actually put some crushed wall nuts on half of the frosting wow cheers John
That’s a great idea! Thank you for that wonderful feedback, John!
Narasha, can these cinnamon rolls serve be made with gluten free flour mnk & still get nice soft rolls?
Hi Betsy, I haven’t had anyone report using gluten-free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
Hi Natasha,
So I decided to make your cinnamon rolls today instead of my normal recipe. They are dry to me. I didn’t substitute any of the ingredients and followed exactly how the recipe called. The dough proofed beautifully both times. I just find them to be dry. The cream cheese frosting is divine and I will use it again. I will try making the cinnamon rolls again because I like to see if it comes out different the next time around. I’ll keep you posted.
Hi Kristen, with any cinnamon rolls recipe, it’s super important to not over-bake or they will be dry. It may be that your oven runs hot, so I would recommend taking them out 3-5 minutes sooner and it will make all the difference. Also, make sure not to let them overproof – if they rise too much at the last rise, they can end up a little dry. I hope that helps for next time!
Hi nataša
Just using your cinnamon roll recipe and was wondering while I wait for the rolls to cool can I leave the icing I. The fridge it won’t harden
Hi Diana, the icing will firm up a little in the refrigerator. It’s best to put it on when it’s at room temperature. It will spread easier if the frosting is not chilled.
This is the first dessert well like actuall dessert that I had made and it is the best and I love making them they are the best
I’m so glad you enjoyed it, Monica!
I’m so glad to hear it! Thank you for that great review.
Wow love this cinnamon recipe.
I’m so happy you’ve enjoyed this recipe! Thank you for sharing that with us.
Hi Natasha! I tried your cinnamon roll and I was happy! It didn’t look like yours so perfect. But it is moist and so good! Thanks for sharing all your recipes! I’m your fan:-)
You’re welcome, Michelle! Thank you for that awesome feedback.
What did i do wrong they were dry
Hi Shaunte, I would love to help you troubleshoot that – were any substitutions made in the recipe? Dry is usually due to over-baking but it could also be ingredient substitutions or changes.
This recipe looks AMAZING (as do all your recipes!) Would love to hear if anyone has attempted to freeze these, them set them out to rise for baking. I would love to have some in the freezer for when the urge strikes!
Love you Natasha!
Hi Patricia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Delicious melt in your mouth. Yum
I’m so glad you enjoyed it!!
Hi Natasha,
Can i put this on the freezer? I mean the cinnamon after proofing?
Hi May, I honestly have not tried baking 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.
Natasha,
When I was much younger, my dad took me to a restaurant in Washington, D.C. that served Rum Buns. Do you have a recipe that would be similar?
Hi Nona, I have not tried that! We have cinnamon rolls and other bun recipes. Thank you so much for sharing that with me.
These rolls are soft, buttery, and just plain delicious!!!! I like to try recipes from many people until I like something very much and keep that recipe forever. This is my to give recipe from now on.
That’s so great! It sounds like you have a new favorite!
Natasha, you need your own show on the Food Network. You are such a natural on camera and your recipes are winners!! Your husband would have to be in on the editing because he is a wonderful addition to the presentation.
I’m so inspired reading your review, CLaudia. Thank you!
Omg another amazing desert my family loved it so easy to make it on first try better than any Cinnabon thank you for all videos and explanations I look forward to baking now. Thank you Tatjana
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, I just love your cinnamon roll recipe, which their proofing right now. Can’t wait to sink my teeth into them. After I frost the cinnamon roll do they need to be refrigerated because of the cream cheese. Thank p.s. love your video. Lol
Hi Janat! I’m so glad you liked that! Since there is cream cheese we do store it in the fridge.
Natasha,
These are really perfect. Wonderful. We made them today on 10-13-2019, and my wife said that this is her GO TO RECIPE now for cinnamon rolls. Even very easy she said.
However, I loved it but didn’t like (no more didn’t prefer) the cream cheese icing. Do you have a recipe for the more normal icing that is always on CRs? It’s like a white icing. I am going to get her to find that one and use it.
Yet, the icing is perfect and very good, even I think it is tasty … just my preference is (maybe) just simple white icing.
Any ideas would help? Maybe, even suggest that some people like the typical icing in end of recipe.
Thanks. Your new loyal subbers …
Hi David, I’m so glad you loved the cinnamon rolls. I think you would love the maple glaze on our classic cinnamon rolls.
Hello Natasha, I just made this beautiful cinnamon rolls, they smell and taste it delicious, also the fosting is so simple but sooo good, I love all your recipes
I’m so glad you enjoyed that, Tatiana! That’s so great!
can I use 00 flour. if so how?
I love all of your recipes hope you are having a good day.
Hi Mia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
would you be able to estimate the 00 flour measurements?
Just made these and the rolls came out so light and tender. Delicious.
I’m so happy you enjoyed that, Natalie! Thank you for sharing that great review with me.
These were delicious. So soft and puffy
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made these today for an office brunch tomorrow. I do not know if they are going to make it to the office! My family is devouring them. I had to promise to make another batch tomorrow night for us. My husband loves the cream cheese frosting and he does not normally like icing. Thank you for a great recipe!
I’m so glad you all enjoyed that! It sounds like you have a new favorite!
Hi Nat….Could the rolls be frozen in the pan and then when ready to use, thaw and warm them before icing?
Hi Diane, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Natasha, these look amazing, but I’m gluten free. Will gluten free flour work in this recipe? If so, that would be AMAZING!
Hi John, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
can i use active dry yeast and how long it will rise
Hi Jen, for active dry yeast, I suggest following this version and then just let them do their last rise on the counter (rather than putting them in the fridge overnight). It is essentially the same cinnamon rolls with active dry yeast instead of instant yeast, but the rise times are longer with active dry yeast, although still super delicious!
Love this recipe. It was so easy. Made it for a coffee date. There were 4 of us and we it it all!
Thank you.
I’m so glad you all enjoyed that! This recipe is so perfect for a coffee date!
Loved this so much! I love all your recipes and had my boyfriend make these (he’s the baker) and we both thought they were incredible! Thank you again for another great recipe, Natasha!
My pleasure, Alexandra! Thank you for that awesome feedback!
Hi! This looks amazing! I’m wondering though if I could take out the cream cheese in the frosting? My husband hates cream cheese frosting and I’m trying to find a good frosting recipe that doesn’t have cream cheese.
Hi Sydney, yes absolutely. I think you would love this maple glaze.
Hello Natasha. This looks interesting to make.
I like Russian recipes but some of them have have measurements that are hard for me. I am not good at math so I hate it. But willing to learn and improve. Do you have a conversion chart that you use for your recipes? Like 5 gr. to tablespoon? I might be confusing. I hope you understood my question.
Hi Lana, I do not have a conversion chart on the blog but that is a good idea! if you click “Jump to Recipe” at the top of the recipe posts that will take you to our printable recipe where you can select Us Customary or metric measurements to see conversions. We are working on adding it to all of our recipes but the process is time consuming. Google is also a pretty good conversion source or our Post on Measuring.
Love your avocado chicken salad. Took it to church today. lots of raves.
Do you have a cookbook out? If so I’d love to get one.
Hi Carole! We are thinking about that, stay tuned!
Will these work with gluten free flour?
Hi Jane, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
I made these this morning and oh my gosh my family was over the moon. Thank you so much for sharing this recipe. Like I said before whatever I make from your recipes turns out amazing.
That’s so great! It sounds like you have a new favorite!
Natasha, thank you so much for sharing your videos & recipes. I am from Oslo, Norway & I enjoy & love watching your cooking & baking videos.
Best regards,
Jennifer
I’m so inspired reading your review. Thank you!
Why does NO ONE put raisins in their cinnamon rolls? I would add raisins! Also, I would make the icing maple! YUM!!!
If you try it with raisins I would love to know how you like it! Thank you for that great review!
has anyone tried making these with gluten free flour?
Hi Jane, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
Oh, these look SO good, my mouth is watering! On the menu for next week!
That’s so great, Kimberly!
There is no better motivation to getting your family out of bed on the weekend than with these cinnamon rolls! Works like a charm, haha.
Every single time! Thank you for that great review, Demeter!
Honestly I shy away from making homemade because it seems complicated but these were so easy! Will be making them again soon!
That’s just awesome!! Thank you for sharing your wonderful review, Suzy!
I have always been too intimidated to make my own cinnamon rolls but you make it look so easy! I am going to surprise my family with these this weekend!
I hope you all enjoy that Lauren! Thank you for the great review!
The minute I saw this video come out I knew FOR SURE I was making cinnamon rolls today. I’ve tried MANY cinnamon roll recipes, but this one is by far the best. It’s simple to follow, no need to proof the dough too many times, and the cream cheese frosting is AMAZING! It was a big hit this evening! The video voiceover says to add 1 tbsp of butter to make the dough, but the written recipe calls for 2 tbsp. I ended up using 2 tbsp because you never skimp out on butter, especially when it comes to cinnamon rolls! Thanks Natasha for another amazing recipe! This is definitely my new go-to cinnamon roll recipe! God bless!
Hi Abby, I’m so happy you loved the cinnamon rolls! Thanks for the amazing review! We divide that butter and used half to put into the dough and half to brush the tops but I agree – the more butter the merrier! 🙂
Can I make these ahead of time and keep them in my fridge until ready to bake? Im talking like 2 days in advance…
Hi Sharon, I usually don’t go longer than a day ahead so the dough doesn’t get dry, but I think that could still work well. I would suggest following these make-ahead instructions.
I bet these smell as amazing as they look! I know what we are making for this weekend!
They sure do, Julie! I hope you enjoy this recipe!