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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.

Easy cinnamon rolls baked and glazed in casserole dish

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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.

Ingredients to make cinnamon rolls with quick rice yeast

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.

Ingredients for cinnamon roll icing with cream cheese, butter, powdered sugar and vanilla

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!

  1. Combine and knead dough 3 min, cover and rise 30 min in a warm spot
  2. Roll into a 10×17 rectangle and spread with softened butter
  3. Sprinkle on cinnamon-sugar and roll tightly into a log
  4. Cut into 12 pieces, transfer to a buttered dish, cover, and proof 20-30 min in a warm place
  5. Brush tops with melted butter and bake
  6. Make the icing and spread onto warm rolls.

Step by step pictures how to make cinnamon 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.

Proofed cinnamon rolls dough before baking

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.

made ahead cinnamon rolls frosted with glaze

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.

yeast dough cinnamon rolls glazed with icing in pan

Why Isn’t My Yeast Dough Rising?

If your dough is not rising and puffing up as expected, these are the common reasons:

  1. Too cold – set the dough in a warmer place (100˚F oven).
  2. Too hot – if oven or milk were too hot, it can kill the yeast
  3. Old or expired yeast – start over with new yeast.
  4. 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!

Single reheated glazed sweet bun in the pan

More Homemade Bakery-Quality Desserts:

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

4.95 from 55 votes
Prep Time: 35 minutes
Cook Time: 23 minutes
Rising Time: 1 hour
Total Time: 1 hour 58 minutes
cinnamon rolls in casserole dish with icing on top

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: cinnamon rolls
Cuisine: American
Course: Dessert
Calories: 494 kcal
Servings: 12 cinnamon rolls

Ingredients

Ingredients for Cinnamon Rolls:

  • cup  warm milk  (110-115˚F), not hot
  • 2 1/4 tsp instant yeast (rapid rise)
  • 1 large egg room temp
  • Tbsp  unsalted butter melted, divided
  • Tbsp  granulated sugar
  • 1/2  tsp  salt
  • cups  all-purpose flour plus 2 to 4 Tbsp (and more to dust)

For the Cinnamon Roll Filling:

For the Cream Cheese Icing:

Instructions

How to Make Cinnamon Rolls:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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:

  1. 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.

Nutrition Facts
Easy Cinnamon Rolls Recipe
Amount Per Serving
Calories 494 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 57mg19%
Sodium 128mg6%
Potassium 127mg4%
Carbohydrates 78g26%
Fiber 3g13%
Sugar 31g34%
Protein 8g16%
Vitamin A 543IU11%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • brianna
    July 7, 2020

    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?

    Reply

    • Natashas Kitchen
      July 7, 2020

      Hi Brianna, I haven’t tried that but ricotta might be too grainy. You might try our maple glaze instead.

      Reply

  • Elaine Tessier
    July 2, 2020

    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

    Reply

    • Natasha
      July 3, 2020

      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.

      Reply

  • Trisha
    July 2, 2020

    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.

    Reply

    • Natashas Kitchen
      July 2, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jyothi
    June 23, 2020

    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..

    Reply

    • Natashas Kitchen
      June 23, 2020

      That’s so great! Thank you so much for sharing that with me Jyothi!

      Reply

  • christine
    June 20, 2020

    thank you for sharing the recipe. they were great! big puffy & soft!!

    Reply

    • Natashas Kitchen
      June 20, 2020

      I’m so glad you enjoyed that! Thank you for sharing that wonderful feedback.

      Reply

  • Cheryl
    June 13, 2020

    Hi! Can I knead this using a stand mixer? If yes, how long? Thanks!

    Reply

    • Natashas Kitchen
      June 13, 2020

      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.

      Reply

  • Dessy
    June 12, 2020

    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!!

    Reply

    • Natashas Kitchen
      June 12, 2020

      That’s just awesome! Thank you for sharing that great review with us!

      Reply

  • Brigitte
    June 11, 2020

    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.

    Reply

    • Natashas Kitchen
      June 11, 2020

      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

      Reply

  • Kelly
    June 10, 2020

    Great recipe! My cinnamon rolls turned out great! I was so proud of them lol Thank you so much!

    Reply

    • Natashas Kitchen
      June 10, 2020

      You’re welcome, Kelly! I’m so happy you enjoyed that!

      Reply

  • Jeel
    June 7, 2020

    I made this with my aunt and it was soooo yummy:D. I will definitely try this recipe again.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Sounds great, thanks for your wonderful review!

      Reply

  • Dessy
    June 6, 2020

    Hi Natasha!
    I don’t have cream cheese right now, do you think the icing will work the same with ricotta cheese?

    Reply

  • Dorinda
    May 31, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 1, 2020

      Yay so wonderful! I’m so glad you loved it, thanks for your excellent review!

      Reply

  • Betty
    May 31, 2020

    You have the best recipies. So easy, and common ingredients I ususally have at home.
    Thanks for sharing.
    Betty

    Reply

    • Natasha's Kitchen
      June 1, 2020

      Thank you for your good comments Betty!

      Reply

  • Umaimah Mulla
    May 30, 2020

    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.

    Reply

    • Natasha
      May 30, 2020

      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.

      Reply

      • Umaimah Mulla
        June 1, 2020

        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!

        Reply

  • Grace
    May 30, 2020

    Wonderful recipe, thank you Natasha

    Reply

    • Natashas Kitchen
      May 30, 2020

      You’re welcome! I’m so happy you enjoyed it Grace!

      Reply

  • Sab
    May 28, 2020

    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!!

    Reply

    • Natashas Kitchen
      May 28, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Alex
    May 24, 2020

    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. 💗

    Reply

    • Natasha's Kitchen
      May 24, 2020

      I super love it! Great to hear that you loved this recipe, I hope you love every recipe that you will try!

      Reply

    • Tracy
      June 8, 2020

      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

      Reply

      • Natasha's Kitchen
        June 8, 2020

        I haven’t personally tried making this gluten-free but others might have some advice for you!

        Reply

  • Melvina
    May 24, 2020

    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?

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Others used spreadable cream cheese or you can try this recipe instead.

      Reply

  • Donna
    May 23, 2020

    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!

    Reply

    • Natashas Kitchen
      May 23, 2020

      That’s so great! Thank you for sharing that wonderful review with us Donna! Sounds like you found a new family favorite!

      Reply

  • Graham
    May 19, 2020

    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!

    Reply

  • Marietta
    May 18, 2020

    Hands down the best recipe for cinnamon rolls. They came out perfec!

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Marietta!

      Reply

  • Alex
    May 17, 2020

    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

    Reply

    • Natasha
      May 17, 2020

      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)

      Reply

  • Azita
    May 16, 2020

    Thank you for such an amazing recipe!! The rolls came out soft and oh so awesome!

    Reply

  • KJ
    May 14, 2020

    What if I can only find active dry yeast? Can I still make these and what do I do different?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Kj, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.

      Reply

  • Julie
    May 13, 2020

    So delicious

    Reply

    • Natashas Kitchen
      May 13, 2020

      I’m so glad you enjoyed it!

      Reply

  • Janine Barclay
    May 13, 2020

    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.

    Reply

    • Natashas Kitchen
      May 13, 2020

      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!

      Reply

  • Lucy Pinheiro
    May 12, 2020

    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.

    Reply

    • Natashas Kitchen
      May 12, 2020

      You’re welcome! I’m so happy you enjoyed it Lucy!

      Reply

  • Michael Hipelius
    May 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      I hope your mom loved it!

      Reply

  • Frances H
    May 7, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 7, 2020

      So glad to know that it was a success yay! Thanks for sharing that with us.

      Reply

  • Cielo
    May 6, 2020

    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!

    Reply

    • Natashas Kitchen
      May 6, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Cielo! Blessings to you nd your family.

      Reply

  • Marilyn Siwy
    May 4, 2020

    What plastic wrap can I use to cover the cinnamon bun dough when I put it in a 100 degree oven to rise?

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Marilyn, we use the Costco Kirkland brand. Most have the highest temp listed on them.

      Reply

  • Lori
    May 3, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      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!

      Reply

  • Sharon Ankrom
    May 1, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 2, 2020

      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!

      Reply

    • MARISA Gomes
      May 6, 2020

      Your recipes always come out very good! My family loved the cinnamon rolls. Thanks so much.

      Reply

      • Natashas Kitchen
        May 7, 2020

        I’m so glad! Thank you for sharing that with me.

        Reply

  • Ximena S
    May 1, 2020

    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

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Ximena, you could use active dry yeast but I would suggest following the tutorial for our classic cinnamon rolls.

      Reply

  • Lori
    April 27, 2020

    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….

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so so happy you found this recipe, Lori! Thank you for sharing that thoughtful feedback with me!

      Reply

  • Amanda Harding
    April 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Haha, they sure loved the cinnamon rolls. You should make more for everyone next time!

      Reply

  • jess
    April 25, 2020

    Can I use salted butter?

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Jess, you sure can. You may need to reduce the amount of salt in the recipe.

      Reply

  • Vince
    April 24, 2020

    I made these today at my wife’s request. Very easy recipe to follow and loved the video. Delicious.

    Reply

    • Natashas Kitchen
      April 24, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Melanie
    April 24, 2020

    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.

    Reply

    • Natashas Kitchen
      April 24, 2020

      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.

      Reply

      • Melanie
        April 25, 2020

        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.

        Reply

        • Natasha
          April 25, 2020

          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?

          Reply

          • Melanie
            April 27, 2020

            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.

          • Melanie
            April 28, 2020

            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.

          • Natashas Kitchen
            April 28, 2020

            I’m so happy you enjoyed that. Thank you for sharing that with us!

  • Christina
    April 23, 2020

    Best cinnamon bun recipe!! I will always use this one from now on. Thanks Natasha.

    Reply

    • Natashas Kitchen
      April 23, 2020

      You’re welcome! I’m so happy you enjoyed it Christina!

      Reply

    • Natashas Kitchen
      April 23, 2020

      You’re welcome! I’m so happy you enjoyed it, Christina!

      Reply

    • Martha Leiva
      April 28, 2020

      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

      Reply

  • lheigh
    April 23, 2020

    Hi Natasha,
    I made the cinnamon roll and its yummy.
    Thank you

    Reply

    • Natashas Kitchen
      April 23, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • June Boucher
    April 23, 2020

    Easy excellent instructions they are in the oven now and look wonderful thank you for a great recipe Keep up your good work!!!

    Reply

    • Natashas Kitchen
      April 23, 2020

      Thank you for that wonderful compliment!

      Reply

      • Rica
        April 25, 2020

        Hi! Loved your recipes! Have you tried proofing this in an instapot? Any recommendations on how long to set it? Thanks.

        Reply

        • Natasha
          April 26, 2020

          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.

          Reply

  • Anju
    April 22, 2020

    Hi Natasha,

    Is there an alternative to the quick rising yeast?

    Reply

  • Olia
    April 22, 2020

    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!

    Reply

    • Natashas Kitchen
      April 22, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Olia!

      Reply

  • Lou
    April 22, 2020

    Yum yum!

    Reply

    • Natashas Kitchen
      April 22, 2020

      I’m so glad you enjoyed that.

      Reply

  • Kim
    April 22, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Kudos for doing a good job, Kim! I hope you love every recipe that you try, thanks for giving this recipe a thumbs up!

      Reply

  • Johnalynne
    April 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 21, 2020

      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.

      Reply

  • Tamara Burke
    April 20, 2020

    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.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Thank you for that suggestion Tamara.

      Reply

    • Sue
      May 16, 2020

      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.

      Reply

  • Ayesha
    April 19, 2020

    Hi, how do I know the if the temperature of the milk is just right if I don’t have a thermometer ?

    Reply

    • Natasha
      April 20, 2020

      Hi Ayesha, it should feel warm to the touch. Warm water 100-110˚F will should feel like a baby’s bath water.

      Reply

  • Ka
    April 18, 2020

    Love watching your cooking Natasha! Where can buy a baking pan just like the one you used for the cinnamon rolls.

    Reply

  • Mary Ann Ramiterre
    April 18, 2020

    I have baked this 3x and tastes yummy all the time. However, the center of my cinnamon always puff out. Any idea why?

    Reply

    • Natasha
      April 19, 2020

      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.

      Reply

  • Angie
    April 18, 2020

    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!

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Angie, beating it and portioning half should work!

      Reply

  • Verna
    April 18, 2020

    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?

    Reply

    • Natashas Kitchen
      April 18, 2020

      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

      Reply

  • Noora Jasim
    April 17, 2020

    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

    Reply

    • Natasha
      April 17, 2020

      Hi Noora, if you click on the word “Metric” in the recipe card, you will see metric measurements. I hope that helps!

      Reply

  • ko
    April 13, 2020

    unforetunately not our favorite recipe.

    Reply

    • Natashas Kitchen
      April 13, 2020

      Thank you for that feedback ko. Was there anything I can help troubleshoot or provide tips on?

      Reply

    • Sophia Gjorgievska
      April 13, 2020

      I’m really surprised. I’m a long time baker and this was the best recipe I’ve made for cinnamon buns.

      Reply

      • Natashas Kitchen
        April 13, 2020

        That’s so great Sophia! It sounds like you have a new favorite!

        Reply

  • Josephine Young
    April 12, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Nice info, thank you for sharing that with us. I appreciate your great review!

      Reply

  • Ana
    April 9, 2020

    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

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Ana, I have not tested that with coconut flour to advise. If you experiment, please let me know how you like that.

      Reply

  • Jake
    April 8, 2020

    Really trying to concentrate on the recipe and not goof anything up, but there are so many pop up ads going on, I just can’t seem to follow, sorry.
    Just thought you’d like to know.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Hi Jake, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.

      Reply

      • Sharon Henderson
        April 22, 2020

        I clicked on the print button and it opened a new tab with just the recipe. When the print box popped up, I just clicked cancel and still have the “clean” recipe version to read. (I’m using Firefox browser)

        Reply

        • Natasha's Kitchen
          April 22, 2020

          Hi Sharon, have you tried using chrome?

          Reply

  • Kathy
    April 7, 2020

    Made the cinnamon rolls. If I made them again I would like a sweeter dough and I would use brown sugar instead of white for the filling.

    Reply

    • Natashas Kitchen
      April 7, 2020

      Thank you for sharing that feedback with us, Kathy!

      Reply

  • Jackie
    April 6, 2020

    I have made these twice now and both times they have turned out great, and my family loves them.

    I will be trying the other recipe with Active Dry Yeast as I can not find Instant Yeast anywhere these days.

    Thanks for the great easy recipe.

    Reply

    • Natashas Kitchen
      April 6, 2020

      You’re welcome! I’m so glad you’re enjoying our recipes!

      Reply

  • Lori Bernal
    April 4, 2020

    Hello,

    Does it have to be instant yeast ?
    can i use regular yeast

    Reply

    • Natashas Kitchen
      April 4, 2020

      Hi Lori, 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!

      Reply

    • Reem
      April 7, 2020

      The best recipe I’v ever made

      Reply

      • Natashas Kitchen
        April 7, 2020

        That’s so great! It sounds like you have a new favorite!

        Reply

  • Sue Kraemer
    April 1, 2020

    Recipe calls for 2T butter, melted. However in directions it says to add 1T butter? Which is it?

    Reply

    • Sue Kraemer
      April 1, 2020

      Never mind, I just reread the recipe. I’ll let you know how they turn out!

      Reply

    • Natashas Kitchen
      April 1, 2020

      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!

      Reply

  • Kudzai Deda
    March 31, 2020

    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!!

    Reply

    • Natasha's Kitchen
      March 31, 2020

      What a great compliment. Thank you so much for your kind words, I appreciate it!

      Reply

  • Sumaya
    March 31, 2020

    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.

    Reply

    • Natasha
      March 31, 2020

      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.

      Reply

      • Sumaya
        April 1, 2020

        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!

        Reply

  • Kim
    March 28, 2020

    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!

    Reply

    • Kim
      March 28, 2020

      Never mind. I just saw that it says you can leave it at room temperature for an hour.

      Reply

      • Natashas Kitchen
        March 28, 2020

        I was ready to respond with that. I hope you loved this recipe Kim!

        Reply

        • Moun
          April 7, 2020

          Can i use bread flour instead of ap flour?

          Reply

          • Natasha's Kitchen
            April 7, 2020

            Hello Moun, 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!

  • Tatiana
    March 27, 2020

    Fantastic rolls! So difficult hold myself and not eat all of them in one day. It same good after freezing.

    Reply

    • Natasha's Kitchen
      March 27, 2020

      Thank you for your great review, Tatiana. Glad you enjoyed it!

      Reply

  • Elizabeth
    March 21, 2020

    I loved them!!!
    I am from Mexico and I found your recipe on Facebook. I do not regret giving it play.
    Thank you.

    Reply

    • Natasha's Kitchen
      March 22, 2020

      I love it! Thank you for your great feedback, I am so happy that you loved this recipe!

      Reply

  • Rika Moore
    March 21, 2020

    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

    Reply

    • Natashas Kitchen
      March 21, 2020

      I’m so glad you enjoyed that, Rika! Thank you for that great review.

      Reply

  • Joe Rathwell
    March 21, 2020

    Hi Natasha,

    Somewhere in the recipe can I add walnuts or pecans,

    Please reply

    Joe

    Reply

    • Natashas Kitchen
      March 21, 2020

      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.

      Reply

  • Adele
    March 20, 2020

    Hi Natasha,
    Thanks for the recipe.
    Can i use fresh yeast, and if so how much ?

    Reply

    • Natasha
      March 21, 2020

      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

      Reply

      • Adèle GASS
        April 3, 2020

        Thank you Natasha. I made the recipe with fresh yeast. I used half a cube. It was perfect and so delicious.

        Reply

    • Joe Rathwell
      March 21, 2020

      I am gonna give it a try

      Thank you

      Reply

      • Natasha's Kitchen
        March 22, 2020

        Sounds good! Please share with us how it goes.

        Reply

  • Sophia Gjorgievska
    March 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      March 15, 2020

      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!

      Reply

      • Louise Evans
        March 31, 2020

        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

        Reply

        • Natasha
          March 31, 2020

          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.

          Reply

  • Khalua
    March 14, 2020

    I dont have rapid yeast. Will regular yeast work??

    Reply

    • Khalia Johnson
      March 14, 2020

      Khalia*

      Reply

    • Natashas Kitchen
      March 14, 2020

      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!

      Reply

  • Raquel Mar Cardenas
    March 8, 2020

    Hi Natasha..I accidentally skipped the butter in the dough.what can I do? I dont what will this turn out later..huhu

    Reply

    • Natashas Kitchen
      March 9, 2020

      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!

      Reply

  • Brenda
    March 4, 2020

    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!

    Reply

    • Natashas Kitchen
      March 5, 2020

      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.

      Reply

    • Taisa
      March 10, 2020

      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 🙈

      Reply

  • Maria
    March 1, 2020

    Hi Natasha! It’s ok to use the wheat flour instead of AP flour? It’s there need to adjust?

    Reply

    • Natasha's Kitchen
      March 1, 2020

      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!

      Reply

      • Sharada
        March 17, 2020

        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.

        Reply

        • Natashas Kitchen
          March 17, 2020

          Thank you so much for sharing that with me. Our readers will find this helpful.

          Reply

  • Tammy
    February 29, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 29, 2020

      Thank you Tammy. I hope you give this recipe a try!

      Reply

  • Dave Lambert
    February 27, 2020

    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

    Reply

    • Natasha's Kitchen
      February 27, 2020

      Hi Dave, I don’t have a recipe for raisin snails but hopefully, I can do one in the future. Thanks for your suggestion!

      Reply

  • Katherine Kizun
    February 17, 2020

    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.

    Reply

    • Natashas Kitchen
      February 17, 2020

      I’m so glad that worked for you Katherine! Thank you for that amazing feedback!

      Reply

  • Mell
    February 13, 2020

    What if you’re yeast isn’t rapid rise?

    Reply

    • Natashas Kitchen
      February 13, 2020

      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!

      Reply

  • Jordan
    February 12, 2020

    HI! What if I let these rise longer than 30 minutes in the baking dish before cooking?

    Reply

    • Natashas Kitchen
      February 12, 2020

      I wouldn’t leave it out for too long but it should work. How long are you thinking Jordan?

      Reply

      • Jordan Hill
        February 12, 2020

        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?

        Reply

        • Natasha
          February 13, 2020

          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.

          Reply

      • Freddy Uc
        March 14, 2020

        I only have active dry yeast. What changes will this have on the recipe?

        Thanks!

        Reply

        • Natashas Kitchen
          March 14, 2020

          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!

          Reply

  • Sandra gaines
    February 10, 2020

    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

    Reply

    • Natashas Kitchen
      February 10, 2020

      Thank you for that wonderful compliment, Sandra! We are planning on a book! I can’t wait to share more with you all.

      Reply

  • moria
    February 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Thank you for the compliment for the kind words Moria. Enjoy cooking and baking!

      Reply

  • Marion S
    February 8, 2020

    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.

    Reply

    • Natashas Kitchen
      February 8, 2020

      I’m so glad you enjoyed that, Marion!

      Reply

  • Ioana Meirosu
    January 30, 2020

    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!

    Reply

    • Natasha
      January 30, 2020

      Hi, 1 stick of butter is 8 Tbsp and 113 grams. So 6 Tbsp is 85 grams.

      Reply

  • Verlaine
    January 29, 2020

    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

    Reply

    • Natashas Kitchen
      January 29, 2020

      That’s so great! I’m so glad you enjoyed this recipe!

      Reply

  • Dave
    January 27, 2020

    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

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so glad you enjoyed that Dave!

      Reply

      • Jill Maneveldt
        March 13, 2020

        How much is 4 Oz of cream cheese in grams please

        Reply

        • Natasha's Kitchen
          March 13, 2020

          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”

          Reply

  • Christopher W. Barron
    January 16, 2020

    Made these today, they are amazing, another recipe of yours I love.

    Reply

    • Natashas Kitchen
      January 16, 2020

      Thank you for that wonderful review!

      Reply

  • Monica Alonzo
    January 11, 2020

    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!

    Reply

    • Natashas Kitchen
      January 13, 2020

      That’s so great! It sounds like you have a new favorite, Monica!

      Reply

    • Sylvia
      May 10, 2020

      OMG! Just made these! So easy and so good! Never buying cinnamon rolls again!

      Reply

      • Natasha's Kitchen
        May 10, 2020

        Love it! Thanks for your excellent review!

        Reply

  • Shelly
    January 7, 2020

    Dear Any substitute for egg…N it’s measurement for this recipe …

    Reply

    • Natashas Kitchen
      January 7, 2020

      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.

      Reply

  • Janice Cammarata
    January 5, 2020

    Hi Natasha, could I refrigerate after they are made but before the second rise the night before I bake them?

    Reply

    • Natasha
      January 6, 2020

      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.

      Reply

  • Debra
    December 27, 2019

    Hi Natasha, can I leave out the egg?

    Reply

    • Natasha
      December 27, 2019

      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.

      Reply

      • Gee
        January 11, 2020

        Natasha, I am a professional baker, the egg is not essential in cinnamon roll dough

        Reply

  • Linda Hulbirt
    December 26, 2019

    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

    Reply

    • Natashas Kitchen
      December 27, 2019

      That’s so great! It sounds like you have a new favorite recipe, Linda!

      Reply

    • Dorothy greenwood
      January 26, 2020

      I couldn’t find the link for the thermometer 🙁 can u tell me the name

      Reply

  • Judith Voter
    December 19, 2019

    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!!!

    Reply

    • Natasha
      December 19, 2019

      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.

      Reply

  • Nancy
    December 12, 2019

    Hey I was looking for the link to the thermometer you used to test the temperature of your milk ?thanks,
    Nancy

    Reply

  • John Lewis
    December 5, 2019

    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

    Reply

    • Natashas Kitchen
      December 5, 2019

      That’s a great idea! Thank you for that wonderful feedback, John!

      Reply

    • Betsy
      January 26, 2020

      Narasha, can these cinnamon rolls serve be made with gluten free flour mnk & still get nice soft rolls?

      Reply

      • Natashas Kitchen
        January 27, 2020

        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!

        Reply

  • Kristen
    December 4, 2019

    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.

    Reply

    • Natasha
      December 5, 2019

      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!

      Reply

      • Diana
        December 27, 2019

        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

        Reply

        • Natasha
          December 27, 2019

          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.

          Reply

  • Monica Malyakin
    December 3, 2019

    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

    Reply

    • Natashas Kitchen
      December 3, 2019

      I’m so glad you enjoyed it, Monica!

      Reply

  • Natashas Kitchen
    November 14, 2019

    I’m so glad to hear it! Thank you for that great review.

    Reply

  • Rafael
    November 14, 2019

    Wow love this cinnamon recipe.

    Reply

    • Natashas Kitchen
      November 14, 2019

      I’m so happy you’ve enjoyed this recipe! Thank you for sharing that with us.

      Reply

  • Michelle
    November 13, 2019

    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:-)

    Reply

    • Natashas Kitchen
      November 14, 2019

      You’re welcome, Michelle! Thank you for that awesome feedback.

      Reply

  • Shaunte
    November 13, 2019

    What did i do wrong they were dry

    Reply

    • Natasha
      November 14, 2019

      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.

      Reply

  • Patricia Pinney
    November 10, 2019

    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!

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Patricia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Lia
    November 9, 2019

    Delicious melt in your mouth. Yum

    Reply

    • Natashas Kitchen
      November 10, 2019

      I’m so glad you enjoyed it!!

      Reply

    • May Grace B Zena
      December 15, 2019

      Hi Natasha,

      Can i put this on the freezer? I mean the cinnamon after proofing?

      Reply

      • Natasha
        December 17, 2019

        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.

        Reply

  • nona wilt
    November 7, 2019

    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?

    Reply

    • Natashas Kitchen
      November 7, 2019

      Hi Nona, I have not tried that! We have cinnamon rolls and other bun recipes. Thank you so much for sharing that with me.

      Reply

  • Hind
    October 31, 2019

    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.

    Reply

    • Natashas Kitchen
      November 1, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Claudia
    October 27, 2019

    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.

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so inspired reading your review, CLaudia. Thank you!

      Reply

  • Tatjana Jovanovic
    October 20, 2019

    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

    Reply

    • Natashas Kitchen
      October 20, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Janet Samarin
        February 26, 2020

        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

        Reply

        • Natashas Kitchen
          February 26, 2020

          Hi Janat! I’m so glad you liked that! Since there is cream cheese we do store it in the fridge.

          Reply

  • DavidF
    October 13, 2019

    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 …

    Reply

  • Tatiana
    October 8, 2019

    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

    Reply

    • Natashas Kitchen
      October 8, 2019

      I’m so glad you enjoyed that, Tatiana! That’s so great!

      Reply

  • mia
    October 8, 2019

    can I use 00 flour. if so how?
    I love all of your recipes hope you are having a good day.

    Reply

    • Natashas Kitchen
      October 8, 2019

      Hi Mia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

    • mia
      October 8, 2019

      would you be able to estimate the 00 flour measurements?

      Reply

  • Natalie Rosenthal
    September 28, 2019

    Just made these and the rolls came out so light and tender. Delicious.

    Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so happy you enjoyed that, Natalie! Thank you for sharing that great review with me.

      Reply

  • A.
    September 28, 2019

    These were delicious. So soft and puffy

    Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Janna
    September 22, 2019

    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!

    Reply

    • Natashas Kitchen
      September 23, 2019

      I’m so glad you all enjoyed that! It sounds like you have a new favorite!

      Reply

  • Diane
    September 21, 2019

    Hi Nat….Could the rolls be frozen in the pan and then when ready to use, thaw and warm them before icing?

    Reply

    • Natashas Kitchen
      September 21, 2019

      Hi Diane, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • John Wenning
    September 20, 2019

    Natasha, these look amazing, but I’m gluten free. Will gluten free flour work in this recipe? If so, that would be AMAZING!

    Reply

    • Natashas Kitchen
      September 20, 2019

      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!

      Reply

  • jen
    September 19, 2019

    can i use active dry yeast and how long it will rise

    Reply

    • Natasha
      September 19, 2019

      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!

      Reply

  • Sandra
    September 17, 2019

    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.

    Reply

    • Natashas Kitchen
      September 17, 2019

      I’m so glad you all enjoyed that! This recipe is so perfect for a coffee date!

      Reply

  • Alexandra Burd
    September 16, 2019

    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!

    Reply

    • Natashas Kitchen
      September 16, 2019

      My pleasure, Alexandra! Thank you for that awesome feedback!

      Reply

      • Sydney
        September 18, 2019

        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.

        Reply

  • Lana
    September 16, 2019

    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.

    Reply

    • Natashas Kitchen
      September 16, 2019

      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.

      Reply

  • Carole Emerson
    September 15, 2019

    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.

    Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Carole! We are thinking about that, stay tuned!

      Reply

  • Jane
    September 15, 2019

    Will these work with gluten free flour?

    Reply

    • Natashas Kitchen
      September 16, 2019

      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!

      Reply

  • Kristina
    September 15, 2019

    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.

    Reply

    • Natashas Kitchen
      September 16, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jennifer Teruel Tamson
    September 15, 2019

    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

    Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so inspired reading your review. Thank you!

      Reply

  • JEN L HESS
    September 14, 2019

    Why does NO ONE put raisins in their cinnamon rolls? I would add raisins! Also, I would make the icing maple! YUM!!!

    Reply

    • Natashas Kitchen
      September 14, 2019

      If you try it with raisins I would love to know how you like it! Thank you for that great review!

      Reply

  • Jane
    September 14, 2019

    has anyone tried making these with gluten free flour?

    Reply

    • Natasha
      September 16, 2019

      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!

      Reply

  • Kimberly
    September 14, 2019

    Oh, these look SO good, my mouth is watering! On the menu for next week!

    Reply

    • Natashas Kitchen
      September 14, 2019

      That’s so great, Kimberly!

      Reply

  • Demeter
    September 14, 2019

    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.

    Reply

    • Natashas Kitchen
      September 14, 2019

      Every single time! Thank you for that great review, Demeter!

      Reply

  • Suzy
    September 14, 2019

    Honestly I shy away from making homemade because it seems complicated but these were so easy! Will be making them again soon!

    Reply

    • Natashas Kitchen
      September 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Suzy!

      Reply

  • Lauren Kelly
    September 14, 2019

    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!

    Reply

    • Natashas Kitchen
      September 14, 2019

      I hope you all enjoy that Lauren! Thank you for the great review!

      Reply

  • Abby
    September 13, 2019

    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!

    Reply

    • Natasha
      September 14, 2019

      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! 🙂

      Reply

  • Sharon
    September 13, 2019

    Can I make these ahead of time and keep them in my fridge until ready to bake? Im talking like 2 days in advance…

    Reply

  • Julie Blanner
    September 13, 2019

    I bet these smell as amazing as they look! I know what we are making for this weekend!

    Reply

    • Natashas Kitchen
      September 14, 2019

      They sure do, Julie! I hope you enjoy this recipe!

      Reply

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