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Easy Cinnamon Rolls (VIDEO)

Big, soft, homemade Cinnamon Rolls with the best cream cheese icing. You’ll love how quick and easy it is to make cinnamon rolls from scratch and these always disappear fast.

Easy cinnamon rolls baked and glazed in casserole dish

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The sweet smell of homebaked treats like Apple Pie and Banana Bread floating through your kitchen is completely irresistible. A casserole of homebaked cinnamon rolls is quite a treat. These are amazing served warm from the oven with some of the glaze melting between each sweet bun.

Easy Cinnamon Rolls Video Tutorial:

This easy cinnamon rolls recipe never fails to impress. I hope you’re inspired to discover a new favorite.

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Why we love this Cinnamon Roll Recipe:

Homemade cinnamon rolls are melt-in-your-mouth soft and the icing is irresistible. As my sister puts it, they are “better than Cinnabon!” and way better than Pillsbury or anything you’d get out of a can. They also reheat really well. A re-heated cinnamon roll is just as enjoyable as a fresh one and I’d argue the glaze gets even better!

These easy cinnamon rolls take just 2 hours to make and most of that is rising time. If you’re new to working with yeast doughs, see our tips below and you will be a pro in no time!

Ingredients to make cinnamon rolls with quick rice yeast

Cinnamon Roll Icing Recipe:

The fluffy cream cheese frosting is so simple with just 4 ingredients and it comes together in 1 mixing bowl: cream cheese, butter, powdered sugar, and vanilla extract. This icing is my favorite the next day when you reheat a cinnamon roll and it gets all melty.

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.

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

Common Questions:

Can I use less butter for low fat cinnamon rolls?

Butter plays a crucial role in how moist the cinnamon rolls. Unless you want a dry cinnamon roll, don’t skimp on the butter. In fact, you can throw all modesty out the window and use even more inside the rolls and brush the tops with double the butter!

Can I make Cinnamon Rolls 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.

How do I reheat cinnamon rolls?

You can quickly warm refrigerated rolls in the microwave for 18-20 seconds. The dough becomes soft and the frosting softens and melts like a thick glaze over the cinnamon roll.

What kind of flour should I use for cinnamon rolls?

Basic all-purpose flour works best for cinnamon rolls. It has the perfect amount of gluten for super soft and fluffy rolls.

Why are my cinnamon rolls dry?

Avoid over-proofing your dough. If you let it rise for too long, you will exhaust the yeast and the rolls can fall flat or seem dry when baked. Also, avoid adding too much flour and over-baking.

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 Instant Yeast.

Heat Kills Yeast and stops the rising process. Never overheat the liquids (they should be 110˚ to 115˚F) and keep the oven under 110˚F if proofing in the oven. I double-check temperatures with an instant-read thermometer.

Pro Tip: “Rapid Rise Yeast” and “Instant Yeast” are used interchangeably and they are not the same as “Active Dry Yeast” which requires additional activating and proofing.

yeast dough cinnamon rolls glazed with icing in pan

How to proof yeast dough:

Yeast doughs require rising times. In most cases, you can cut the rising time by proofing in a warm place around 100˚F to 110˚F.

  • Oven Proofing: If you don’t have a low heat proofing setting, you can warm your oven to the lowest heat setting for 2 minutes and turn it OFF. Set the dough bowl over a towel in the oven to proof, just don’t forget the towel in the oven.
  • Microwave Proofing: Place a damp kitchen towel in the microwave and heat on high for 1 minute. Cover dough with plastic wrap, place in the warm microwave and let rise in the warm microwave with the door closed.

Why Isn’t My Yeast Dough Rising?

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

  1. Too cold – set the dough in a warmer place (100-110˚F oven).
  2. Too hot – if the oven or milk are 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
Single reheated glazed sweet bun in the pan

These cinnamon rolls and whipped cream cheese frosting remind me of my favorite bakery rolls and you really can’t beat a freshly baked, homemade roll.

More Bakery-Quality Dessert Recipes:

Easy Cinnamon Rolls Recipe

4.92 from 102 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
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:

  • Tbsp  unsalted butter , softened, plus more to for grease pan
  • 1/4  cup  granulated sugar
  • Tbsp  ground cinnamon

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 Cinnamon Roll 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.

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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

  • Aliah Manzano Manzano
    October 19, 2021

    That looks tasty, thank you for sharing! I personally loved your cinnamon rolls.

    Reply

    • Natasha's Kitchen
      October 19, 2021

      You’re welcome! I hope you love the recipes that you will try.

      Reply

  • Dawn
    October 4, 2021

    I’ve never made cinnamon rolls before, but your recipe sounded yummy & easy. Your video & instructions really help! These turned out absolutely amazing!! I have never had a cinnamon roll this light & tender! My only question is – how do you not eat all the icing before putting it on the rolls? Lol! It’s delicious! Thank you!

    Reply

    • October 4, 2021

      I’m so glad to hear that, these are a family fav for us too! It’s hard to not eat all the icing lol

      Reply

  • Melissa
    September 13, 2021

    These are the best cinnamon rolls EVER!!! I’ve been trying to find a recipe that tastes like my grandma’s for what seems like forever and I either would mess them up, the frosting wasn’t very good, or the rolls just didn’t have much flavor. But THESE are by far the closest I’ve ever had to my grandmas and I didn’t mess them up!!! They are perfect and the cream cheese frosting is just amazing!!

    Reply

    • Natashas Kitchen
      September 13, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Melissa. I’m all smiles

      Reply

  • Sendini Perera
    August 15, 2021

    Hii Natasha!! I just wanna know that can I use your microwave method to proof these? Because you only mentioned about oven proofing other than proofing at room temperature

    Reply

    • Natasha's Kitchen
      August 15, 2021

      Hello Sendini, yes you can. You may check the instructions and this part in the blog post where it says “Microwave Proofing” Hope that helps.

      Reply

  • Reina Foord
    August 6, 2021

    Made these today. Very easy. I made the icing without the cream cheese. Very good. I’m anxious to try more of your recipes as I feel confident they will turn out and not be a waste of product or time.

    Reply

    • Natashas Kitchen
      August 6, 2021

      We love easy recupes! I’m so glad you enjoyed it, Reina!

      Reply

  • Tim Cook
    August 4, 2021

    Love this recipe. My rolls rise well and they come out tasting amazing. The question is, when they come out of the oven they are very puffy and nice. but as they cool, they shrink up and are not as airy. What am I doing wrong?

    Reply

    • Natasha
      August 6, 2021

      Hi Tim, you may be either overbaking them or over-proofing and wearing out the yeast.

      Reply

  • Vlada Tretnikov
    July 16, 2021

    I like to add brown sugar to the granulated white sugar. It gives it a better taste!

    Reply

    • Natashas Kitchen
      July 16, 2021

      Thank you so much for sharing that with me, Vlada! Great idea!

      Reply

  • Amy Watson
    June 30, 2021

    First time, long time!!! Our family LOVES your recipes!!! Question: have you ever tried adding diced or crushed peaches to a cinnamon roll recipe? I think it would taste great but not sure how it would work. Thoughts?

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Amy! I have not tried that, but I bet that can work! If you happen to experiment, I would love to know how you like that!

      Reply

  • Jane
    June 28, 2021

    These are amazing!!! I haven’t had cinnamon rolls in years because I stopped eating refined sugar and only sweeten my deserts with maple syrup and/or coconut sugar so that’s what I did here and I was in heaven! It was so nice to have these again and so much better homemade. Great recipe!

    Reply

    • Natashas Kitchen
      June 28, 2021

      I’m so glad you gave this recipe a try, Jane! That’s so great! Thank you so much for sharing that wonderful review with me.

      Reply

  • v
    June 9, 2021

    Can I use bread flour? Or will that ruin it?

    Reply

  • Lacey
    June 9, 2021

    Hi! This recipe looks good. I do have a question, in the video you say cut-side up but in the written recipe you say cut-side down. Which one is it? Also, can you make chicken kebabs with sweet and spicy sauce please? Thanks!

    Reply

    • Natasha
      June 9, 2021

      Hi Lacey it is the same thing. There will be two cut sides and one of them should be touching the pan and the other will be facing up. I meant not to lay the cinnamon roll on its side. I hope that makes sense.

      Reply

  • Diana
    June 5, 2021

    I have made these cinnamon rolls several times now and they are so easy to make, and so delicious! Thanks for the recipe. My family loves them!

    Reply

    • Natashas Kitchen
      June 5, 2021

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

      Reply

  • Annette
    June 2, 2021

    Hi Natasha: I made the cinnamon rolls. they were fantastic. I do admit I used a bread machine for the dough and I need to add more cinnamon/sugar for the inside.

    Thank you.

    Reply

    • Natashas Kitchen
      June 2, 2021

      Thank you so much for sharing that with me.

      Reply

  • Mary
    May 29, 2021

    Omg! I never made cinnamon rolls in my life! Tried this recipe with my daughters and it was a HUGE hit! They loved them! They would have ate them all if I didn’t stop them-so fresh and fluffy! This will be my go to recipe for these for sure! Thanks Natasha, your recipes never fail!

    Reply

    • Natasha's Kitchen
      May 30, 2021

      You’re very welcome, Mary. Great job to you too for making the recipe a success!

      Reply

  • Alishia
    May 10, 2021

    I’ve made these 5 times in the last 2 months lol! Sooo good and they never last more then 2 days in my house. Are you able to freeze these by chance?

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi Alishia, we always eat these fresh, so I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

      • Clara
        July 7, 2021

        I made them then refrigerated the. Over night. Though in the morning it was much to hit to bake them, so I froze them. Is that okay?

        Reply

        • Natashas Kitchen
          July 7, 2021

          Hi Clara, I honestly have not tried freezing these. I am guessing they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes.

          Reply

      • Myrtle Lundrigan
        July 13, 2021

        I freeze mine all the time..delicious

        Reply

        • Natashas Kitchen
          July 13, 2021

          Thank you so much for sharing that with me.

          Reply

  • Flor
    May 8, 2021

    Best cinnamon ad my family love this

    Reply

    • Natashas Kitchen
      May 9, 2021

      Thank you so much for sharing that with me.

      Reply

  • Angela Hight
    May 7, 2021

    Another great recipe! They were easier than I expected! Soft and the icing is just perfect. I know that I will be making these again. Thank you so much.

    Reply

    • Natashas Kitchen
      May 7, 2021

      Thank you so much for sharing that wonderful feedback with me Angela! I’m so glad you enjoyed it!

      Reply

  • Giselle
    April 25, 2021

    A really nice quick alternative for the overnight version. The only reason I didn’t give this a 5 was there was way too much cinnamon. I’d go with no more than 1 tbsp (depending on the kind of cinnamon). I also like classic buttercream rather than cream cheese frosting. But overall, I’d definitely make these again.

    Reply

    • Natasha's Kitchen
      April 25, 2021

      No worries, Giselle. Thank you for your comments and feedback!

      Reply

      • Sarah Wojcik
        May 3, 2021

        definitely one of my favorite recipes to make! however, i can never seem to get 12, usually only 10, any suggestions?

        Reply

        • Natasha
          May 3, 2021

          Hi Sarah, it depends on how large your roll your dough out and how small you cut your slices. It sounds like you are getting 10 larger cinnamon rolls which is perfectly ok. I’m so glad this is one of your favorite recipes!

          Reply

  • Kutlo Lekhane
    April 24, 2021

    So soft , fluffy and yummy! Thank you. This recipe is awesome.

    Reply

    • Natashas Kitchen
      April 24, 2021

      You’re welcome! I’m happy you enjoyed this recipe.

      Reply

  • Toni
    April 22, 2021

    Hi Natasha! So excited to try this! I have a questions though..can I use a 9×13 rectangular baking pan instead of a casserole dish? What would be the oven temp & how many minutes should it be in the oven? Thank you.

    Reply

    • Natashas Kitchen
      April 22, 2021

      Hi Toni, a 9×13 should work well. I hope you love this recipe.

      Reply

  • Melissa Diaz
    April 11, 2021

    Hi Natasha,

    I’ve made this recipe twice because it tastes amazing. But both the times i made once i apply the butter and sugar and try to roll it, it becomes one sloppy mess. It is difficult to cut through as well i used a thread to cut it the second time.

    But it was such a sloppy mess it was difficult to handle. Can you tell me what I can do to fix this cause i followed everything to the T

    Reply

    • Natasha
      April 12, 2021

      Hi Melissa, cutting through cinnamon rolls can be challenging. Try our floss method that I shared in this cinnamon rolls post. It becomes much easier to create a clean cut.

      Reply

  • Alex
    April 8, 2021

    Hi, I wanted to ask, can I mix ground cinnamon with powdered sugar instead? Just wondering if the results would be the same.

    Reply

    • Natasha's Kitchen
      April 8, 2021

      Hi Alex, I honestly haven’t tried that yet to advise but I think that would work too. If you do an experiment, please share with us how it goes.

      Reply

  • Beth
    April 4, 2021

    Cinnamon rolls are my favorite indulgence. I have always thought making them from scratch was intimidating. Your recipe was amazing and I will be making them myself from now on! What a great way to start Easter morning!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Fantastic! I’m so happy that you loved the result of your cinnamon rolls using this recipe. Glad this will be your new go-to-recipe!

      Reply

  • Sharen Clark
    March 30, 2021

    My Mom always used brown sugar instead of white sugar. Gave them a little maplely taste. They were very good.

    Reply

    • Natasha's Kitchen
      March 30, 2021

      That’s a good substitute, thanks for sharing that with us!

      Reply

  • Candy
    March 27, 2021

    Can I use oat milk instead?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Candy, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Brit
        April 1, 2021

        I use oat milk and all vegan alternatives and this recipe still works amazing. I even use flax for the egg and they’re perfect!

        Reply

        • Natashas Kitchen
          April 1, 2021

          Thank you so much for sharing that with me.

          Reply

  • Chrissy blomberg
    March 21, 2021

    Delicious cinnamon buns. They came out fluffy and soft. Outstanding instructions and great video. The frosting is amazing. Thank you Natasha for many superb recipes.

    Reply

    • Natashas Kitchen
      March 22, 2021

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

      Reply

  • Yuri Clingerman
    March 21, 2021

    I decided to make these on a whim on a lazy Sunday afternoon. They turned out so good! I amazed myself. Lol. I watched the video and simply followed the recipe. It was so easy! I’m definitely making these again.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Yuri, I’m happy to know that you enjoyed this recipe. Thank you for your wonderful feedback!

      Reply

  • Oluwabukonla
    March 20, 2021

    Can I use dry active yeast for this recipe? If yes, how do I go about it?

    Reply

    • Natashas Kitchen
      March 20, 2021

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

      Reply

  • Grace
    March 19, 2021

    Hi Natasha… can just make this recipe in half? is the ingredients adjustments just plain simple half of each measurements? say i.e it calls for 3 cups of flour, then half would be 1 1/2 cups flour…. Thanks

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Grace, yes, you can split the recipe in half.

      Reply

  • Vanessa EL CHAYEB
    March 16, 2021

    Hello! I have a question concerning this recipe. Is it freezer-friendly?
    Thank you!

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Vanessa, I honestly have not tried freezing these. I guess they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes

      Reply

  • Sam
    March 12, 2021

    I have a question can you add brown sugar instead of white sugar?

    Reply

    • Sam
      March 12, 2021

      I made them a lot of times they turned out good but i never tryed it with brown sugar.

      Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Sam, I haven’t really tried that yet to advise of the measurement, but others shared and commented this “I substituted white sugar for brown sugar. Thanks so much for this recipe I love also it’s not overly sweet but the dough is fluffy.”

      Reply

  • Ecky Upritchard
    March 7, 2021

    This is my fave cinnamon recipe, the whole family love it! And actually I am making it now, about to do the icing. Thank you for the recipe

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Sounds great! I hope you’ll love all the recipes that you will try.

      Reply

  • Grace
    March 3, 2021

    These turned out great, I just hope that you make a recipe for garlic knots

    Reply

    • Natashas Kitchen
      March 3, 2021

      Thank you for that suggestion, Grace! We have it on our list.

      Reply

  • Hajira
    February 25, 2021

    Absolutely delicious , it was gone in one serving .. my kids absolutely love it thanks for sharing !!

    Reply

    • Natasha's Kitchen
      February 25, 2021

      You’re welcome! I’m glad you and your family loved these cinnamon rolls.

      Reply

  • Trish
    February 25, 2021

    Message   Hi I’ve made the Cinnamon rolls a ton of times they taste really good but the bread is always dry Do you have any suggestions?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Trish, did perhaps use less butter and did not measure it correctly? Also, avoid over-proofing your dough. If you let it rise for too long, you will exhaust the yeast and the rolls can fall flat or seem dry when baked. Also, avoid adding too much flour and over-baking.

      Reply

  • Judy Strasheim
    February 22, 2021

    I love your recipes and have tried several, but I WANT your 9×13 casserole dish. Where can I get it?

    Reply

  • Christina Henderson
    February 21, 2021

    This is my 1st ever attempt at making cinnamon rolls….one word….AMAZING!! They were sooooo good and easy to make! The only downside I can see is that my family will want me to make these every weekend! Love, love, love every one of your recipes I have tried so far! Thank you for all the food greatness you provide!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Wow, that is so awesome! I’m glad your family enjoyed these cinnamon rolls. Thanks for sharing, Christina!

      Reply

  • Peggy
    February 9, 2021

    I have a question regarding the proofing of the dough, my oven doesn’t have a proofing setting and the lowest is 100 deg., now do I let it reach the 100 deg. then wait 3 min and turn the oven off and then put the dough in the oven or do I just set it for 100 deg. wait 3 min turn it off and then put the dough in ? Just want to make sure I do it right as I’m ready to make these delicious looking cinnamon rolls. Love your recipes and love watching your videos too. Thank you

    Reply

    • Natasha
      February 9, 2021

      Hi Peggy, a 100 degree oven should work well, you just don’t want it to go much above that. To be safe, you could preheat your oven to 100˚F then turn it off and put in the dough and close the oven door. It should work great if the oven was heated only to 100˚F.

      Reply

      • Peggy Hall
        February 10, 2021

        Thank you so much for clarifying this for me, I look forward to making my cinnamon rolls. I have found that your recipes are all easy to make and so so good and tasty too.. Thanks for all the good stuff you give us to try..:)

        Reply

  • Vickie
    February 7, 2021

    This is the winner I have made others before love this thank you for sharing only did one thing different and I also added brown sugar for that carmel effect too soooo good thank you again Natasha I follow and gave made mist of your recipes

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Wonderful, thanks for sharing that with us! I’m glad you enjoyed this recipe, Vickie.

      Reply

  • Michelle
    February 6, 2021

    Made these this morning and came out great! Such a nice treat! Love your recipes, videos and cooking tips!

    Reply

    • Natashas Kitchen
      February 6, 2021

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

      Reply

  • sal
    February 1, 2021

    I made this today for my daughter and she loved it. I will definitely make it again! Thank you for the recipe 🙂

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Fantastic! Thanks for your great feedback, Sal.

      Reply

  • Jessalynn Sadler
    January 29, 2021

    These are spectacular! No need for any other recipe when this one is already perfect!

    Reply

    • Natashas Kitchen
      January 29, 2021

      Thank you for sharing that with me, Jessalynn! I’m happy you enjoyed it!

      Reply

  • Taisa Sonnik
    January 28, 2021

    Hello Natasha! Is there anyway to freeze and reheat later? If so how would I reheat? Thank you in advance!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hi Taisa. I haven’t tried freezing them but you can quickly warm refrigerated rolls in the microwave for 18-20 seconds. The dough becomes soft and the frosting softens and melts like a thick glaze over the cinnamon roll.

      Reply

  • Tiffany P.
    January 25, 2021

    Hi Natasha,

    Thank you for your recipes!!! I love them. I made this yesterday and it the look came out perfectly!!!

    Though I have to admit that I was slightly a bit disappointed with the taste. I felt like the frosting overpowered the bun and the bun didn’t have enough flavor itself. We ended up making an extra cinnamon/sugar/butter sauce to add on top to give it more flavor. In addition, I felt like I could really taste the yeast in the bun- I must’ve done something incorrect. We still enjoyed it though! Thank you for your awesome recipes!

    Reply

    • Natasha
      January 25, 2021

      Hi Tiffany, you shouldn’t be able to taste the yeast in the bun. If using a different kind of yeast you would need to let it proof before adding the flour.

      Reply

  • Linda
    January 24, 2021

    I have been wanting to make cinnamon rolls forages. Your video and instructions made the recipe easy to follow. The rolls were delicious and I know I will make them again!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Thank you, Linda, for your great review and for sharing that with us!

      Reply

  • Susan Gray
    January 23, 2021

    These cinnamon rolls are so easy to make and sooooooo goooood!! Thank you Natasha!! My husband loves them, and doesn’t even want the frosting on them!! Will definitely make again!!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      You are very welcome! I’m glad you and your family loved these rolls, Susan!

      Reply

  • Sue
    January 23, 2021

    Your recipes are AWESOME! I have made several. Love the videos too!

    Reply

    • Natashas Kitchen
      January 23, 2021

      Thank you for that wonderful compliment!

      Reply

  • Angela R Giannetti
    January 20, 2021

    Love watching all your recipes . share a lot of them and so happy to see how your follower list has grown !!!!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Thank you for your support!

      Reply

  • T
    January 19, 2021

    Made these for my family and my boss :)! Absolutely perfect. Thank you for sharing and for the easy to follow directions. The video was a huge help.

    Reply

    • Natashas Kitchen
      January 19, 2021

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

      Reply

  • Tracy Linn
    January 16, 2021

    Natasha,
    I was wondering if you have a high altitude version of your recipe?

    Reply

    • Natasha
      January 18, 2021

      Hi Tracy, I don’t, but I would suggest searching for high altitude adjustments for baking to modify.

      Reply

  • Mara
    January 15, 2021

    Hi Natasha! I love your recipes ♥️ I have made multiple times this cinnabin recipe of yours and the bread is amazingly soft. Glaze is perfect not too sweet. But everytime i will bake it my cinnamon filling turns to be dry and sand like texture and sometimes you can barely taste it. Is it because of my cinnamon powder quality or any possible reason? My bread is just perfectly bakes though and i dont skimp on the amount of the butter as you advise. Thanks

    Reply

    • Natashas Kitchen
      January 15, 2021

      Hi Mara, quality may be the issue. Be sure your cinnamon is stored properly in an airtight container to maintain its aroma and freshness. I hope this is helpful.

      Reply

  • Bette
    January 13, 2021

    I love this recipe. They are amazing. Is it best to keep them refrigerated?

    Reply

    • Natashas Kitchen
      January 13, 2021

      Hi Bette, I’m so glad you enjoyed this recipe! Since there is cream cheese, we do store it in the fridge.

      Reply

  • Lynne G
    January 10, 2021

    I only have active dry yeast, how much would I use instead of the rapid rise yeast?

    Reply

    • Natasha's Kitchen
      January 10, 2021

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

      Reply

  • Anoosh Nisar
    January 10, 2021

    I technically haven’t eaten them yet… Mine are in the oven but I just had to review this recipe because I didn’t think making cinnamon rolls could be this easy! Omg they look so beautiful baking in the oven and I can’t even believe that’s all from scratch! Thanks Natasha! You make me feel like I can cook and bake! And that too everything that comes off your page is a winner not just for me but my whole family!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hello Anoosh, what a lovely comment. Thank you so much for your kind words and good feedback. I hope these rolls will become your new favorite!

      Reply

  • Monika
    January 9, 2021

    First time making these cinnamon buns, and the family loved them! Thank you for a great recipe! I am a fan!

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Janna
    January 6, 2021

    We just made these with kids and they turn out to be so good so fluffy we just loved it😋

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Janna!

      Reply

  • K
    January 5, 2021

    My family loves this Natasha. Can you clarify for me though please if this is 494kcal for the whole recipe or is it for the whole recipe?

    Reply

  • Anamar Sosa
    January 1, 2021

    Best cinnamon rolls ever!! Thank you Natasha!!

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

  • Jinky Figuracion
    December 31, 2020

    Hi Natasha,
    I tried this recipe and it’s great, however, why does mine feels sandy/grainy? Does it have anything to do with the brand of cinnamon powder? Thanks!

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Jinky, it’s hard to say especially if any substitutions were made. It may be the cinnamon powder.

      Reply

  • Mary
    December 30, 2020

    I made these for the first time yesterday and WOW – these are the most delicious cinnamon rolls !! They are soft and fluffy and the frosting is so yummy too. And the dough is a dream to roll out. So excited to finally find a recipe that works. I’ve tried making cinnamon rolls before using other recipes and they never turned out very well. I followed the recipe exactly as written and proofed the dough in the oven using the “proof” setting. Thank you Natasha for a fabulous recipe !

    Reply

    • Natashas Kitchen
      December 30, 2020

      Isn’t it so great! I’m happy you loved this recipe, Mary!

      Reply

  • Vickie
    December 25, 2020

    Made this for our Christmas breakfast morning. Soooo good even my picky grand boys had seconds. Thank you for sharing this delicious cinnamon roll recipe! Merry Christmas to you and your family 🎄😋

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Hello Vickie, you are most welcome. I’m glad you and your family enjoyed these rolls. Merry Christmas!

      Reply

  • Joone
    December 23, 2020

    Hi Natasha,

    can I sub honey for the sugar in the filling? I want it to be a bit healthier. Please reply because I’m making it on Christmas.

    Reply

    • December 23, 2020

      I have not tried that yet and it’s hard to say without actually testing it, let me know how it goes if you get a chance tot try it.

      Reply

  • Red
    December 23, 2020

    Hi Natasha,

    can I sub honey for the sugar in the filling? I want it to be a bit healthier. Please reply because I’m making it on Christmas.

    Reply

    • December 23, 2020

      I have not tried that so it’s difficult to know without actually testing it. Enjoy

      Reply

    • Bette
      January 13, 2021

      I use coconut sugar in my filling, works well.

      Reply

      • Natashas Kitchen
        January 13, 2021

        Thank you for sharing that with us!

        Reply

  • Ashley F.
    December 22, 2020

    These are so worth every moment it takes to make them! Super fluffy and delicious!

    Reply

    • Natasha's Kitchen
      December 22, 2020

      Hello Ashley, thank you so much for sharing your awesome review with us. I’m glad you enjoyed these rolls!

      Reply

  • Valentina
    December 22, 2020

    This is the ULTIMATE cinnamon rolls recipe! So simple to make and so soft and fluffy!

    Reply

    • Natasha's Kitchen
      December 22, 2020

      Thank you so much for your awesome review, Valentina!

      Reply

  • Lily
    December 22, 2020

    These were so fluffy and delicious! The perfect dessert to enjoy on this gloomy winter night!

    Reply

    • Natashas Kitchen
      December 22, 2020

      I’m so happy you enjoyed this, Lily! Thank you for that wonderful review!

      Reply

  • Martha
    December 20, 2020

    What do you think about the “Hack” of mixing the cinnamon sugar and butter into a past and then spred ?

    Reply

    • Natasha
      December 21, 2020

      Hi Martha, I haven’t tried that but it might be harder to spread with all of that mixed into the butter.

      Reply

  • Katie
    December 19, 2020

    Can I refrigerate overnight before the second rise? Proof the second time in the morning and then bake? Or will that not work?

    Reply

    • Natasha
      December 21, 2020

      Hi Katie, yes that can be done, but we like to use regular active dry yeast for that which I feel works a little better for overnight but instant yeast will still work as well. Check out our instructions for overnight cinnamon rolls which should help.

      Reply

  • salma abubaker
    December 18, 2020

    Hi Natasha.. Can I make it in the morning and bake at night after dinner? Thanks
    Salma

    Reply

  • Jill G.
    December 17, 2020

    Made these for a second time. Only, this time, I made cranberry orange rolls. Used the dough recipe here, half of the cinnamon/sugar concoction, and then slathered the cinnamon/sugar with a relish made from simmered & smashed cranberries + 1/4 cup sugar + zest & juice from one orange. NEXT LEVEL GOOD! Thanks, Natasha for all of your lovely recipes.

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Wow, that is so awesome! Thank you for sharing that with us, I’m glad you loved this recipe.

      Reply

  • Anita Lawson
    December 11, 2020

    I made these for the first time this week now my friends are wanting me to make them a pan! They are the best ! 😀

    Reply

    • Natashas Kitchen
      December 11, 2020

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

      Reply

  • Amanda Friday
    December 5, 2020

    Very soft and so delicious!!! This is my first time making amazing cinnamon rolls. Will be my to go for making cinnamon rolls 😀

    Reply

    • Natashas Kitchen
      December 5, 2020

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

      Reply

  • Evie
    November 30, 2020

    hands down, best cinnamon rolls EVER!! im only 12 and ive tried so many recipes for this and it never worked, but this one turned out amazing and everyone loved it, thanks so much Natasha!

    Reply

    • Natashas Kitchen
      November 30, 2020

      I’m so glad you enjoyed it!

      Reply

    • Adri
      December 1, 2020

      I am also twelve! Cinnamon rolls are my absolute FAVORITE (even though i say this for every one of Natasha’s recipes) I can’t wait to try this recipe!!!

      Reply

      • Natashas Kitchen
        December 1, 2020

        I hope you love this recipe, Adri!

        Reply

  • Jenn
    November 23, 2020

    Hi, Natasha! I love all your recipes! I really enjoy watching your videos. I have made these a few times, and I can never roll out the dough to the rectangle size. I don’t know what I am doing wrong? Do you have any idea why that could be, or what I should do different? Thank you!

    Reply

    • Natasha
      November 23, 2020

      Hi Jenn, I do work the dough a little bit to straighten out the edges as I roll to get that square shape. A flat surface can help press it into shape.

      Reply

  • Shermila
    November 9, 2020

    This recipe is so easy and the cinnamon buns came out so perfect. Do not skip the frosting! Natasha’s recipes never disappoint. Thanks Natasha 🙂

    Reply

    • Natashas Kitchen
      November 9, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Shermila!

      Reply

  • Ashley
    November 9, 2020

    I only have margarine in my fridge how much do I put in for the filling or would it be the same?

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Korrin Rue
    November 8, 2020

    Hi Natasha! My family and I are big fans of your recipes and site. Trying these out and my oven will not let me set it to 100 degrees. The lowest it will go is 170. Do you have a suggestion as to to what to do instread?

    Reply

    • Natashas Kitchen
      November 9, 2020

      Hi Korrin, you can leave it at room temperature for an hour instead.

      Reply

  • Mary Salazar
    November 7, 2020

    I made ur recipe for the banana bread but it came out too dry. I left in the oven for 80 minutes. Would that be the reason? I had made other recipes and I had to leave them longer because on the top they were raw. I’m a big fan of yours.

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Mary! That is likely the culprit, that is 20 minutes more than we baked it for.

      Reply

  • Saruchi
    November 5, 2020

    Hi Natasha! The cream cheese frosting you’ve used for the cinnamon rolls is a bit too thick for me, to make it a bit runny n liquid kind of what should I add? N how much?

    Reply

    • Natasha
      November 6, 2020

      Hi, it will soften up as it hits the soft cinnamon rolls. You could loosen it up a little more with a little heavy cream.

      Reply

  • Anna
    November 4, 2020

    Hi Natasha – am wondering can I replace the white sugar for the filling with brown sugar? If so would the measurement be the same as the white sugar amount? Thanks!

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Hello Anna, I haven’t really tried that yet to advise of the measurement but others shared and commented this “I substituted white sugar for brown sugar. Thanks so much for this recipe I love also it’s not overly sweet but the dough is fluffy.”

      Reply

      • Anna
        November 5, 2020

        Thank you Natasha! By the way I love watching your videos, love your energy and presentation 🙂 I have tried many of your recipes and have loved them all.

        Reply

        • Natashas Kitchen
          November 5, 2020

          You’re so nice Anna! Thank you for that great feedback! I’m so glad you’re enjoying our videos!

          Reply

  • Diana Garib
    October 17, 2020

    How many teaspoons in one packet? I have jarred yeast!

    Reply

  • Colleen
    October 17, 2020

    thank you for sharing all you recipes! they are all so good and my family loves it!!! I am your avid follower

    Reply

    • Natasha's Kitchen
      October 18, 2020

      You are most welcome, Colleen. Thank you so much for your love and support. We appreciate it!

      Reply

  • Eileen
    October 10, 2020

    Made these today and my husband is in heaven I did take a bite and they are awesome tomorrow I’m making your beef stew can’t wait

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Fantastic! I’m so happy that you and your husband enjoyed this recipe. Enjoy the beef stew too!

      Reply

  • Scott
    October 10, 2020

    Made these today all the way across the water in Scotland,absolutely amazing my 9 year old was in heaven

    Reply

    • Natashas Kitchen
      October 10, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Odilija Beniusyte
    October 10, 2020

    Can I use fresh yeast and what would be the proportions?

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi Odilija, I haven’t tested this with fresh yeast so I can’t speak to that, but this article that I found on converting instant yeast to fresh may help.

      Reply

  • Annah
    October 9, 2020

    hi Natasha! the taste was great. who doesnt like cinnamon? i made it yesternight and baked it this morning, but the texture was dense and cakelike and the sugar melted and sunk to the bottom. taste was great, but please what did i do wrong?

    Reply

    • Natasha
      October 11, 2020

      Hi Annah, you might check to see if the yeast is still active and also make sure not to overheat while proofing the dough which can deactivate the yeast.

      Reply

  • Michelle
    October 2, 2020

    HANDS DOWN BEST CINNAMON ROLLS EVER

    This recipe is foolproof. These cinnamon rolls are so light and fluffy and are soooo good. I was pleasantly surprised they turned out exactly like Natasha’s in the video. Yay I feel like I’m not such a hopeless baker anymore. I’m definitely sticking with her recipes.

    Reply

    • Natashas Kitchen
      October 2, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Lila Attolico
    September 17, 2020

    Best cinnamon rolls every!!! So good. Made them for my parents and they loved them.

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Super nice! So glad to hear that, Lila. Thank you for sharing your comments and feedback with us. We appreciate it!

      Reply

  • Christina
    September 17, 2020

    I tried this recipe for my first attempt at homemade cinnamon rolls. They turned out fantastic! Thank you! I have a ?. If I wanted to make these as gifts could I use a round disposable pan? And if so, how many would be appropriate per pan? I’m not a very experienced cook and I do well with details. Thanks in advance!

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Christina, I imagine you can fit one in the middle and a few on the outside of that but without knowing the size of the disposable pan and trying it myself I cannot advise. If you experiment please let us know how you like that.

      Reply

  • Yanna Sayevskiy
    September 16, 2020

    I really love this recipe! If I wanted to add pumpkin to this recipe, how would I do that or would it be too difficult?

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Thank you, Yanna. I haven’t tried adding pumpkin in this recipe to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Arsh
    September 15, 2020

    Hi Natasha

    Hope you are doing well !!!

    I tried the recipe but somehow my bread was dry. Also while baking instead of rising, my bread dough expanded a lot especially from bottom. Could you tell me what might have caused it and how to improve it?

    Reply

    • Natasha
      September 15, 2020

      Hi Arsh, if you let it proof for too long, it will be dry when baked. It sounds like maybe that might be the culprit.

      Reply

      • Arsh
        September 16, 2020

        Thanks.. I will keep check on proofing next time..

        Reply

  • Shelley Gueho
    September 12, 2020

    I have tried to make cinnamon rolls two times before and they did not turn out at all. I made your recipe and they turned out perfectly. I was thrilled and so was everyone that shared them. Thanks Natasha every recipe I have made of yours has turned out excellent.

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so glad you enjoyed it!

      Reply

  • Arya
    September 6, 2020

    very easy and good. my tops overcooked possibly due to the butter or too much time! so beware!!

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Thanks for your comments and feedback!

      Reply

  • Cheryl
    September 4, 2020

    Hi Natasha, tried this recipe and it’s delish. Wondering why mine looks raw after cooking. I wish I could share the photo.
    We super love the frosting!
    Regards from Philippines

    Reply

    • Natasha
      September 4, 2020

      Hi Cheryl, I haven’t had that experience – maybe consider if your oven runs cool and it may need more time or possibly if any substitutions were made to ingredients?

      Reply

      • Cheryl
        September 4, 2020

        My oven is in Celsius instead of Fahrenheit so maybe the temp is not correct. Will try again with some adjustments. Thanks Natasha!

        Reply

  • Erlinda
    August 26, 2020

    Hi Natasha. Thank you for sharing your recipes. They are all amazing. I tried this easy cinnamon rolls and it was a hit with my hubby and workmates. They all loved it. I also tried using cinnamon and brown sugar melted with butter and place them at the bottom of the dish then sprinkle walnuts before putting the sliced doughs. Proof them for another hour and bake. They were yum too.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      That sounds like a great addition to the recipe, Erlinda. Thank you for sharing that with us!

      Reply

  • Amreen
    August 26, 2020

    Hi Natasha,

    I am a big fan of your’s- your cooking and your style. I just love to watch your videos and have tried most of your recipes, they are yummylicious. Especially this cinnamon rolls are indeed the best in the world. I always get so many lovely comments following your recipe.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Fantastic comment! Thanks for sharing that with us, Amreen. This is one of our favorites it is so yummy indeed!

      Reply

  • Carrmen
    August 23, 2020

    The silver lining in the 2020 for me is the time to cook. I absolutely love watching your videos and trying your recipes; so much great content! BTW, did you get married when you were ten, because you only look maybe 25.

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Lol thank you for the compliment? I’m so happy to hear that you’ve been cooking more recently, I hope you love every recipe that youre going to try!

      Reply

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