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Overnight Cinnamon Rolls Recipe

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

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We’ve been making these melt-in-you-mouth overnight cinnamon rolls on the regular but there’s something new and wonderful about this recipe. Did you notice the fluffy cream cheese crown of irresistible decadence on the top? That my friends is the same frosting I used on my wildly popular pumpkin cake and it will change your life.

The part that touches the cinnamon rolls melts a bit, sinking into every groove and the top stays whipped and gorgeous.

This is also an overnight cinnamon rolls recipe (meaning, there is a make-ahead option!)  I’ve had so many curious folks asking if my maple cinnamon rolls would work overnight, so I’m sharing my tips and tricks (and it couldn’t be easier!). These are perfect for holidays, house guests, and you of course ;).

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

I’ll always remember the first time I brought a batch of my cinnamon rolls to my sister’s house and how quickly they were eaten by the children (and my sister!). They’ve been in high demand ever since ;).

Ingredients for Overnight Cinnamon Rolls:

1 cup warm milk (not hot)
1/2 Tbsp active dry yeast (we use Red Star Brand)
4 Tbsp granulated sugar, divided
3 cups + 2 to 4 Tbsp all-purpose flour *measured correctly, divided (*see notes below)
1 large egg, room temp
2 Tbsp unsalted butter melted (1 Tbsp for batter and 1 Tbsp to grease pans)
1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter, softened, divided (6 Tbsp for filling and 1 Tbsp to brush tops)
1/4 cup granulated sugar
1 Tbsp ground cinnamon

overnight-cinnamon-rolls-recipe

For the Cream Cheese Icing:

4 Tbsp unsalted butter, softened
4 oz cream cheese, softened
1/2 Tbsp vanilla extract
1 cup confectioners (powdered) sugar

overnight-cinnamon-rolls-recipe-4

How to Make the Best Overnight Cinnamon Rolls:

1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven for 25 min). It will look puffy (**See Important Note Below).

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2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

overnight-cinnamon-rolls-recipe-9

3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.

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4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, 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 cinnamon rolls.

This tip is GOLD: use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.

overnight-cinnamon-rolls-recipe-12

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

overnight-cinnamon-rolls-recipe-14

7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

How to Make Cream Cheese Icing:

1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

overnight-cinnamon-rolls-recipe-5

Overnight Cinnamon Rolls Recipe

4.97 from 54 votes
Prep Time: 2 hours 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 53 minutes
These melt-in-you-mouth cinnamon rolls can be made in advance so they are perfect for holidays, company and busy mornings. The whipped cream cheese icing melts a bit, sinking into every groove and the top stays whipped and gorgeous. P.S. These can be baked the same day as well, just let them rise instead of putting them in the refrigerator.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: overnight cinnamon rolls
Cuisine: American
Course: Breakfast, Dessert
Servings: 12 medium rolls

Ingredients

Ingredients for Overnight Cinnamon Rolls:

  • 1 cup warm milk not hot
  • 1/2 Tbsp active dry yeast
  • 4 Tbsp granulated sugar divided
  • 3 cups + 2 to 4 Tbsp all-purpose flour divided*
  • 1 large egg room temp
  • 2 Tbsp unsalted butter melted divided
  • 1/2 tsp salt

For the Cinnamon Roll Filling:

For the Cream Cheese Icing:

  • 4 Tbsp unsalted butter softened
  • 4 oz cream cheese softened
  • 1/2 Tbsp vanilla extract
  • 1 cup confectioners powdered sugar

Instructions

How to Make Overnight Cinnamon Rolls:

  1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
  2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
  3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.
  4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
  5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, 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 cinnamon rolls.***
  6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
  7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. 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. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing 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. Scrape off the top with the back of a knife.
**Oven should not be hotter than 100˚F or you will cook and ruin the yeast.
***Use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.

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

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

The start of September is when I roll up my sleeves, pull out the baking tools and incorporate cinnamon in as many desserts as possible! I think it’s the best way to welcome Autumn :).

Q: Which food is the heart of Autumn for you?

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

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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

  • low and slow
    August 4, 2020

    What about converting the dry ingredients to grams for more accurate measurements? I get different results when i weigh flour for my buttermilk pancakes.

    Reply

    • Natasha
      August 4, 2020

      Hi, you can now click in the recipe card on the word “metric” and see the metric measurements. I hope you love the overnight cinnamon rolls!

      Reply

  • Yousra
    July 19, 2020

    Can I use instant yeast? If so do I need to change the amount I use?

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Yousra, for overnight cinnamon rolls, I prefer active dry yeast, but it will still work with instant yeast. Check out our “Easy Cinnamon Rolls” for dough instructions using instant yeast.

      Reply

  • stella
    July 7, 2020

    hi Natasha

    what’s the difference between this your overnight cinnamon rolls recipe and your easy cinnamon rolls recipe? and which is better?

    Reply

    • Natasha
      July 7, 2020

      Hi Stella, the main difference is in the type of yeast used. My personal favorite is the overnight one – giving it more time to rise and proof will get you the best texture. You don’t have to refrigerate them overnight and you can bake them right away like we did with our maple glazed cinnamon rolls.

      Reply

  • Eric
    June 28, 2020

    Natasha,
    Exited to taste these rolls however, I have a question for you next time I make these. When kneading with the dough hook, the dough bunched up on the dough hook and clung on for dear life. Is this normal?
    Love all your recipes.
    Natasha’s Kitchen is always one of the first places I go to search for recipes.

    Reply

    • Natasha
      June 29, 2020

      Hi Eric, it sounds like maybe there was too much flour added? The dough should be soft and pliable. Check out our post on how we measure ingredients which may help.

      Reply

  • Tony
    June 13, 2020

    Hey Natasha! Does this recipe work if I bake it right away after the last rise and not leave it overnight? And another thing, do you think mascarpone cheese would work?

    Reply

    • Natasha
      June 13, 2020

      Hi Tony, I haven’t tried making a topping with mascarpone. You might search that out online for ideas. Also, yes you can bake without refrigerating. That is how we made our Maple Cinnamon Rolls.

      Reply

  • Emmily
    June 5, 2020

    Hello! I love this recipe and I made mini cinnamon rolls. I just finished the dough and want to cook them tomorrow morning. Since it’s a yeast dough, can I still cover the rolls in aluminum foil and store it overnight? Wouldn’t it kill the yeast? I’m just curious because I worked really hard on the dough and wouldn’t want to mess it up

    Reply

    • Natashas Kitchen
      June 5, 2020

      Hi Emmily, I’m so glad you found and enjoy this recipe! We love these first thing Sunday morning since it’s so easy with the overnight option. Since this is an overnight recipe that will work. Just be sure to keep it refrigerated until ready to do the final proof and baking.

      Reply

  • Catherine hine
    June 1, 2020

    Instead of cream cheese frosting do you have a receipe for a vanilla glaze thank you

    Reply

  • Nancy Soltero
    May 29, 2020

    Hi Can I leave this out to rest after the egg and the rest of the flour is added over night? 8 hours?

    Reply

    • Natasha
      May 29, 2020

      Hi Nancy, I haven’t tested it that way. I think it could work but you would have to bring the mixture back to room temperature before proceeding.

      Reply

  • Hélène ROBERT
    May 24, 2020

    Hi Natasha,
    Is there a way you could add metric measures to the ingredient lists?
    Converting is not always easy.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Thanks for your suggestion, most of our new recipes already have metric measures just click on jump to recipe and metric and it will be converted. This website can also help.

      Reply

  • Tess
    May 15, 2020

    Can raisins be added? If so, how much?? I’m a raisin gal!

    Reply

    • Natashas Kitchen
      May 15, 2020

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

      Reply

  • Tamara Carver
    May 11, 2020

    I made this Saturday night for Sunday morning. My husband ate four!! Four!! My son woke up early this morning to get two before his dad could finish it off. My family thanks you for this recipe. They are in heaven. Every single recipe of yours has come out amazing. Every single one!! Thank you so much!!! My family knows now, when I cook something new, “oh that came from Natasha’s kitchen right?” Yup!!

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Wow, that is a great compliment, your comments just made me so happy! Thank you for sharing that with us, I am so glad that you tried this recipe!

      Reply

  • Kate
    May 10, 2020

    Perfect!!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Love it, thank you!

      Reply

  • Philip
    May 8, 2020

    Is it possible to transport the prepared cinnamon roll dough? I would like to take it to a Mother’s Day brunch and bake it so the cinnamon rolls are nice and warm.

    Reply

    • Natasha
      May 9, 2020

      Hi Philip, it would depend on how long you are traveling. If you could time it to travel while doing that last rise after refrigerating, that would be perfect.

      Reply

  • Jennifer
    April 26, 2020

    Incredible! My whole family loves them! One question….could we double this recipe and make it all in 1 batch? Thank you 🙂

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Hi Jennifer, it should work fine to double the recipe but you might need a larger bowl to give it ample space to rise

      Reply

  • Jess
    April 22, 2020

    I made these and I was so pleasantly surprised how easy they were to make. My oven doesn’t go as low as 100f so I turn my dryer on for ten mins then put the cinnamon rolls in there with the door slightly ajar for proving. Worked really well A+ and hi from NZ

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Nice to know that Jess, thanks for sharing that with us and for giving this recipe wonderful feedback!

      Reply

    • Donald Nealious
      May 4, 2020

      You can leave the oven light on.My oven will warm up to 85F.

      Reply

  • Shirley Moodley
    April 14, 2020

    Hi Natasha I love your recipes I belong to a food blog on FB is it okay if I post your recipes on this page when I make them.

    Reply

    • Natasha
      April 14, 2020

      Hi Shirley, you are welcome to post your photos and link back to my site that would be awesome! You could also post one of my photos to share if the link to the recipe is in the description of the post (and not just in the comments). Thank you for asking!

      Reply

  • Joan Stiver
    April 14, 2020

    Several months ago, I learned I have celiac disease, gluten allergy. I use Bob’s Red Mill gluten free flour which is made from brown and white rice flours, potato starch, sorghum and tapioca flours. Do you have any idea how my new flour will respond in your bread recipes?

    Reply

    • Natasha
      April 14, 2020

      Hi Joan, unfortunately, I haven’t tested that flour with my recipes so I can’t say for sure. For this recipe specifically, none of my readers have reported using gluten free flour.

      Reply

  • Candy
    April 14, 2020

    A kitchen novice here. What is a “dough hook” and how do I substitute for it?

    Reply

    • Natashas Kitchen
      April 14, 2020

      Hi Candy, A dough hook is a mixer attachment, typically shaped like a helix (corkscrew shape) or hook. I recommend a Google search so you can see what it looks like. A hand mixer has a similar but more spiral-like appearance. The hook replaces and makes the kneading process less labor-intensive.

      Reply

  • Darlene
    April 8, 2020

    you know how you taste and then kinda swoon?…I just did that when I tasted the Overnight Cinnamon Rolls. (I also did it when I made the Cheesy Chicken Fritters.) Thanks

    Reply

    • Natashas Kitchen
      April 8, 2020

      It just happens on its own when its that good! I’m so glad you enjoyed this recipe, Darlene! Thank you for that awesome review!

      Reply

  • Julia
    March 29, 2020

    I made these cinnamon rolls last night/finished this morning. They were absolutely amazing. I wouldn’t change a thing about the recipe. Thanks so much!

    Reply

    • Natasha's Kitchen
      March 29, 2020

      I love it! Thanks for your great review and I hope you enjoy every recipe that you try!

      Reply

  • Mona
    March 29, 2020

    Hi Natasha!

    I carefully follow every step except that I accidentally cut the dough roll into 16 equal pieces (well was distracted while listening to news). My question is, how long do you think should I bake it? Thanks so much! Reply

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Mona, it shouldn’t be much different I would watch it closely for the last few minutes.

      Reply

  • Jennie
    March 28, 2020

    Hi Natasha!
    Thank you so much for this amazing and easy recipe! I made these on Wednesday and I just made them again to enjoy tomorrow morning while we attend “online church”. Something yummy to look forward to as we continue on here in California. Also, I made the dough in my bread machine I’ve had since college and it turned out perfectly. My boys said they’re better than the ones at the mall.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Jennie, I’m so glad you found and enjoy this recipe! We love these first thing Sunday morning since it’s so easy with the overnight option.

      Reply

  • Anastasia
    March 26, 2020

    I got a perfect rolls! Thank you for recipe! But I used a knife instead of floss for cut peaces. A floss don’t worked for me. And I used just 2 Tbsp of sugar for cream cheese icing. Спасибо Вам за отличный и понятный рецепт!

    Reply

    • Natashas Kitchen
      March 26, 2020

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

      Reply

  • Khalia Johnson
    March 15, 2020

    Made these today and added maple to the cream cheese icing. It was delicious. Thank you!!

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Yum, that sounds so delicious. Thanks for the great review!

      Reply

  • Khalia Johnson
    March 15, 2020

    Hi,

    I just made these today and it was delicious thank you! I added maple to the cream cheese frosting and it was so good!

    Reply

    • Natasha's Kitchen
      March 15, 2020

      So great to hear that you loved this recipe. Thank you so much for sharing your good feedback!

      Reply

  • Nancy
    January 29, 2020

    I am making rolls for an event. Can these cinnamon rolls be made 2 weeks ahead then frozen unbaked, and baked day of event??

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Nancy, I haven’t tried but I don’t think there would be any issues with freezing the finished rolls.

      Reply

  • Daniela
    January 24, 2020

    Hi Natasha!
    Wondering if I can half this recipe as I don’t need so many? Would I also half the yeast?

    Thanks!

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Daniela, you would half the entire recipe proportionally.

      Reply

  • luiza
    January 14, 2020

    would you mind including the metric measurements? Thank you!

    Reply

    • Natashas Kitchen
      January 14, 2020

      Hi Luiza, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Holly
    January 4, 2020

    These replaced my old cinnamon roll recipe. They are perfect. I make the dough in my bread machine.

    Reply

    • Natashas Kitchen
      January 4, 2020

      I’m so glad you found our recipe, Holly! Thank you for that great review.

      Reply

  • Lisa Kensil
    December 24, 2019

    Is 1/2 Tbsp a packet?

    Reply

    • Natashas Kitchen
      December 24, 2019

      Hi Lisa, a packet has 2 1/4 teaspoons so it would be a different measurement. I hope that helps.

      Reply

  • Michelle Springer
    December 23, 2019

    Hi Natasha!
    I am going to make these for Christmas morning breakfast! Wondering if I can make the frosting the day before too or should it be made the day of?
    Thank you!!

    Reply

    • Natasha
      December 23, 2019

      Hi Michelle, this will work as a make-ahead cream cheese icing. Make it 1-2 days before, cover and refrigerate. Before using, let it come to room temperature and re-whip with an electric mixer (hand mixer or stand mixer) to make it lighter and spreadable.

      Reply

  • Brenda
    December 22, 2019

    I bought instant yeast instead of the active dry yeast. Is it possible to use in this recipe? If so, can you provide instructions?

    Reply

    • Natasha
      December 23, 2019

      Hi Brenda, for overnight cinnamon rolls, I prefer active dry yeast, but it will still work with instant yeast. Check out our “Easy Cinnamon Rolls” for dough instructions using instant yeast.

      Reply

  • Venus
    December 21, 2019

    Can you make these into minis? If so how do you make them smaller and does it change the baking temp and time?

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Venus, I bet you could! I haven’t tested that to advise on a bake time but I bet it could work! If you experiment please let me know how you like that recipe.

      Reply

  • Kristin
    December 19, 2019

    Hi Natasha!

    Love that your recipe can be ahead! Can I knead these by hand? I do not have an attachment on my stand mixer to knead. 🙁

    I appreciate your time! Merry Christmas

    Reply

    • Natasha
      December 19, 2019

      Hi Kristin, yes the cinnamon rolls can be made by hand – it is just a little more labor-intensive and messy but absolutely can be done without a mixer. Make sure you check out our “Easy Cinnamon Rolls” Where I knead the dough by hand.

      Reply

      • Tamarya
        February 28, 2020

        Hi Natasha,
        I’m looking forward to making these lovely cinnamon rolls the reviews look great. My only question is does it matter what kind of milk I use. I normally have non fat or almond milk around the house and recently found out it doesn’t work when making waffles from scratch. Will it affect this recipe?

        Reply

        • Natashas Kitchen
          February 28, 2020

          Hi Tamarya, I haven’t tested that but here is what one of our readers wrote ” Made these tonight. Only change is I used almond milk instead of regular because that’s the only thing I had on hand they turned out great! Super easy and soft and flavorful.” I hope that helps.

          Reply

  • Kristina
    December 6, 2019

    Those are soooooo good!! Licking fingers good lol made them already like 3 times and every time they turn out delicious!!! Thank you for your recipes and hard work!!!

    Reply

    • Natashas Kitchen
      December 6, 2019

      You’re welcome, Kristina! I’m glad you liked that!

      Reply

  • Marina
    September 18, 2019

    Hi Natasha,
    I wanted to ask if this recipe is different than the other cinnamon bun recipe on your site. Also why one is mixed by mixer other by hand? Both look amazing and I will be baking some tomorrow. Thank you for your time!

    Reply

    • Natasha
      September 18, 2019

      Hi Marina, there is a slight difference in the method since this one uses active dry yeast while the new EASY Cinnamon rolls use instant yeast and are significantly faster to make. They taste equally good. These overnight cinnamon rolls are great when you want to enjoy freshly made cinnamon rolls in the morning for a holiday or special occasion and don’t want to get up in the middle of the night to start them.

      Reply

      • Hannah
        December 4, 2019

        Hi! I wanted to make these all in one day and skip the overnight refrigerator time. Is this possible?

        Reply

        • Natashas Kitchen
          December 5, 2019

          Hi Hannah, you can definitely do that! Here is what one of our readers wrote “Delicious cinnamon rolls. Prepared and baked in the same day. Turned out beautifully. Added mini chocolate chips! Yummy!!!” I hope that helps.

          Reply

  • Natalie
    August 20, 2019

    5 stars, Natasha! Another excellent recipe. Thank you!

    Reply

    • Natashas Kitchen
      August 20, 2019

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

      Reply

  • Sandra Christina
    August 16, 2019

    Dear Natasha,

    i would love to make this cinnamon rolls, really love this kind of swedish treats…unfortunately, I’m on a trouble with yeast dough – it does not really work, every time.
    What are you doing differently, so that the volume doubles?
    My grandma always tells me to use freash yeast (not the dry one).
    Is there a 100% sure way to get the dough to double up ?

    I hope you can help me out here please ? 🙂

    Lovely greetings from Poland right now.

    Sandra

    Reply

    • Natasha
      August 16, 2019

      Hi Sandra, this article on working with yeast may help. Make sure you aren’t overheating your yeast mixture at any point in the process until it’s ready to bake or it will deactivate the yeast.

      Reply

  • Lily
    June 29, 2019

    Hi Natasha ..

    Thank you so much for this Cinnamon Rolls.
    I made them today for our Men’s Prayer Breakfast and everybody like it !

    GOD Bless you,
    Lily

    Reply

    • Natashas Kitchen
      June 29, 2019

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

      Reply

    • Sam
      August 27, 2019

      Hi!

      I would love to make this recipe but I will be baking at high altitude. (Breckinridge, CO) any recommendations for what I might need to change?

      Reply

  • Tara
    June 10, 2019

    Theses were so good not overly sweet!

    Reply

    • Natashas Kitchen
      June 10, 2019

      I’m so happy you enjoyed that Tara!

      Reply

  • Inga
    May 19, 2019

    I love these, I want to make them ahead of time. Have you tried freezing them? Will they rize after the freezer?

    Reply

    • Natashas Kitchen
      May 19, 2019

      Hi Inga, I haven’t tried freezing these, but I think it could work to freeze then thaw and bake. If time permits, I would thaw in the fridge overnight then follow the instructions in the post above: “Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.”

      Reply

  • Elizabeth
    March 17, 2019

    The end product of these was pretty good, but I found the recipe really confusing. : ( I would suggest maybe writing separate instructions for overnight/same day. I read the recipe over a few times before getting started, but still got mixed up on a few steps. A few issues I ran into: 1) The recipe states a 2.5 hour prep time, but there are 7 min + 35 min + 2 hours + another 90 minutes in the morning (as the recipe is called OVERNIGHT cinnamon rolls). That’s a little misleading, to be honest. The recipe hasn’t been edited to reflect those different times required. 2) The recipe mentions letting them rise “instead of” putting them in the fridge, so I did kind of assume that if I was putting them in the fridge, they wouldn’t need that long rising time. So basically if you’re making them in the evening before bed, you will still need almost 3 hours. Unfortunately I hadn’t planned on this and had to just stick it in the fridge without the second rising, and then gave them longer to finish rising in the morning. 3) The recipe calls for 2 tbsp melted butter, and it took me a lonnnng time to figure out where the second tbsp went. It wasn’t until I got up the next morning and read the cooking instructions that I realized it was to brush on the tops. Technically the butter was okay sitting out overnight, but that seemed like an oversight. So, basically I don’t think this recipe was really written out well as an “overnight” recipe. 4) Even though the recipe doesn’t contain any complicated techniques, I would maybe not label it as “easy” due to the time required and number of steps involved. I did think the tip to use softened rather than melted butter, worked well.

    Reply

    • Natasha
      March 18, 2019

      Hi Elizabeth, I’m so glad you enjoyed the cinnamon rolls! With baking recipes, especially overnight ones, a tip that has really helped me was that it really helps to read the recipe completely before starting to be able to gauge everything involved.

      Reply

      • Jen
        April 17, 2020

        I just whipped this up. When can I bake them if I don’t wanna refrigerate ?

        Reply

        • Natasha
          April 17, 2020

          Hi Jen, you can just let them make that last rise on the counter instead of refrigerating and then bake.

          Reply

  • Kelli
    March 14, 2019

    If you let the dough rise in the oven, do you still put plastic wrap over the bowl? Is that safe? These look delicious, can’t wait to make them!

    Reply

    • Natasha
      March 14, 2019

      Hi Kelli, yes it is safe since the oven should not be set any higher than 100˚F for the dough to rise (any hotter will also deactivate your yeast). be sure your bowl is large enough that the dough won’t be attached to the plastic wrap once it is doubled.

      Reply

  • Lily McLoud
    February 26, 2019

    Hi, Natasha, I really want to try this Cinnamon Rolls … but about the Yeast, so you only use 1/2 tbsp not the whole packet (2.5 tsp) or can I use the whole ? I do not like to safe just a little bit or maybe I should throw it out.

    Thank you,
    Lily

    Reply

    • Natasha
      February 26, 2019

      Hi Lily, I found the right balance to be 1/2 Tbsp which is the same as 1 1/2 tsp. I roll up the top of my leftover packets tightly and close them with a paperclip to store them 🙂

      Reply

    • Susan Putt
      September 14, 2019

      These sure look yummy…… nice recipe!

      Can this recipe be made in a bread machine?
      Thanks!

      Reply

      • Natashas Kitchen
        September 14, 2019

        Hi Susan, I haven’t tried that but I do think it’s worth a test. If you try it, let me know how it goes in a bread maker

        Reply

  • Svetlana
    February 2, 2019

    Made these tonight. Only change is I used almond milk instead of regular because that’s the only thing I had on hand 🖐🏻 they turned out great! Super easy and soft and flavorful.

    Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • Angelique
      December 9, 2019

      What temp does the milk need to be ?

      Reply

  • Dawn
    January 31, 2019

    Howdy Natashas! I was wondering if you use the scoop then level method for your flour? When I bake I use a spoon to measure out in a measuring cup. I am going to try and make your recipe and want to get it right.

    Reply

    • Natashas Kitchen
      January 31, 2019

      Hi Dawn. We posted an awesome video here with how to measure wet and dry ingrediants.

      Reply

  • Tom
    January 31, 2019

    How can I make these without a stand mixer?

    Reply

    • Natashas Kitchen
      January 31, 2019

      Hi Tom, The mixer will make the kneading easier but it can definitely be done with a whisk until it’s too thick to whisk and then switch to a wooden spoon or knead by hand. Keep in mind, dough will feel slightly sticky when kneading by hand, but when finished kneading, it should be the same way as described in the recipe – that it doesn’t stick to clean dry fingertips 🙂

      Reply

    • Marty Lapointe-Malchik
      January 31, 2019

      Hi Tom,
      I made these without a stand mixer and they came out great. The dough is stiff but manageable and kneading by hand worked as with any standard bread dough. Enjoy!
      Marty

      Reply

  • Greer Morgan
    January 27, 2019

    Just made these and it was my first time making homemade cinnamon rolls. They came out absolutely perfect and your walkthrough was so helpful! Thank you!

    Reply

    • Natashas Kitchen
      January 28, 2019

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

      Reply

  • Bill Dunbar
    January 19, 2019

    Great recipe. We’re just now digging into them right out of the oven. Perfection!

    Reply

    • Natashas Kitchen
      January 19, 2019

      I’m so glad you enjoyed it!

      Reply

  • Larry
    December 31, 2018

    I make rolls like this every year – I look forward to trying this specific recipe. One variation that I do is combine brown sugar with candied orange and ginger. Thank you for posting!

    Reply

    • Natashas Kitchen
      December 31, 2018

      Thank you for sharing that with us, Larry!

      Reply

  • Carolyn
    December 30, 2018

    Oh, my! These are scrumptious. I have been looking for an overnight recipe for cinnamon buns for a long time. I ended an long tradition in our family of using frozen bun dough with additions to make cinnamon rolls but it was never the same. I didn’t knyhow the dough would work for me as we are at a bit higher altitude, but it was perfect. As we aren’t cream cheese frosting people I made my Mom’s glaze of butter, brown sugar and cinnamon. Placed it in the baking pan and just inverted it 5 minutes after taking it out of the oven. Thank you so much for our new Christy orning breakfast. Have you ever doubled it

    Reply

    • Natashas Kitchen
      December 31, 2018

      That’s so great! I’m so happy you discovered that! Thank you for sharing your wonderful review!

      Reply

  • Cindy
    December 30, 2018

    I have a bread machine recipe that works great for me. I’ve tried making it overnight on two occasions. The first time was successful, the second was just “good enough.” I don’t remember the successful process I used the first time, but on this 2nd go round, the rolls, which looked puffy & fab upon removing them from the fridge, started to shrink the longer they sat out. When I cooked them, they puffed out a bit more and were ok, but definitely not as good as my first batch. The 2nd time around I let them rise in the baking pan before putting them in the fridge overnight. Is this where I went wrong? Will I have more success if I follow your steps & let them rise the next morning instead? Also, when I take them out of the fridge to come to room temp & rise (assuming this is where I went wrong), can I remove the plastic wrap & cover them with a towel instead? My rolls tend to rise a bit higher than the edges of my pan, so a tight plastic cover might constrict that.

    Reply

    • Natasha
      December 31, 2018

      Hi Cindy, I am always happy to help troubleshoot! You want to refrigerate the cinnamon roll dough and then let them come to room temperature and rise at room temperature for that last rise.

      Reply

  • Mechelle C.
    December 29, 2018

    Best cinnamon rolls ever.
    Followed the recipe exactly. They are perfect. Thank you so much.

    Reply

    • Natashas Kitchen
      December 30, 2018

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

      Reply

  • Marty Lapointe-Malchik
    December 27, 2018

    These rolls were perfect! I’ve been making overnight cinnamon rolls for years and tried so many recipes. This is now my Christmas morning cinnamon roll recipe! So glad I found your site and this recipe especially!

    Reply

    • Natashas Kitchen
      December 27, 2018

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

      Reply

  • Sammy
    December 25, 2018

    Excited to try this! I used to have a Kitchenaid stand mixer with the ceramic dough hook, but now, i oinly have a hand mixer. It did come with 2 metal dough hook attachments – do you know if these will work like my old stand mixer dough hook? Or should I just knead by hand?

    Reply

    • Natashas Kitchen
      December 25, 2018

      Those may work, I haven’t tried that however. If you experiment, let me know how you liked the recipe

      Reply

  • Gina
    December 25, 2018

    First time ever making cinnamon rolls. This recipe was easy to follow and they turned out amazing! I doubled the frosting for those that like a lil extra. Perfect Christmas morning treat! Thank you!

    Reply

    • Natashas Kitchen
      December 25, 2018

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

      Reply

  • Becky
    December 24, 2018

    Thanks for an amazing recipe! I’ve made cinnamon rolls before but I love this version. The dough was great to work with, I didn’t find it “labor intensive” at all. (It’s a yeast dough…there’s some work to be done, right?) I did mix brown sugar with the granulated sugar for the filling, just a preference thing. All in all an excellent recipe. Thank you again.

    Reply

    • Natashas Kitchen
      December 24, 2018

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

      Reply

  • Greg
    December 17, 2018

    Hi Natasha, I dropped by your website to search for dinners rolls and your cinnamon rolls popped up! Yay! Merry Christmas! Now back to my search for dinner rolls 😉

    Reply

    • Natashas Kitchen
      December 17, 2018

      I’m so happy you found our cinnamon rolls! Enjoy!!

      Reply

  • Valentina
    November 9, 2018

    Delicious! I don’t like to wait for the dough to rise a bunch of times so what I did was I put more yeast, waited a few minutes for it to dissolve then just did the dough and rolls and only then covered it in the pan to rise and baked right away. Saved a few hours.

    Reply

    • Natashas Kitchen
      November 10, 2018

      Thank you so much for sharing that with me.

      Reply

  • Aldi
    October 21, 2018

    These were wonderful!, they took a while to make but they were worth it. I have tried quit a few of your recipes now and im extremely impressed. Thank you for the recipe my whole family enjoyed them 🙂

    Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you for sharing this with me, Aldi! I’m so happy you liked this recipe!

      Reply

  • Johanna
    October 18, 2018

    Hi! Can’t I make them using xantan Guam and gluten free flour?

    Reply

    • Natasha
      October 18, 2018

      Hi Johanna, I haven’t experimented making them gluten free with those substitutions, so I can’t say for sure if any modifications need to be made. If you experiment, please let me know how it goes! 🙂

      Reply

  • Caroline
    October 9, 2018

    Can i use fresh yeast instead of the dry one

    Reply

    • Natasha
      October 9, 2018

      Hi Caroline, I developed this recipe for active dry yeast so I can’t say for sure if any other substitutions need to be made but in general, when you substitute, use double the amount of fresh yeast. If you test it out, let me know how it goes 🙂

      Reply

  • Vienna
    August 18, 2018

    This turned out great! Thank you <3

    Reply

    • Natashas Kitchen
      August 18, 2018

      You’re so welcome, Vienna! Thank you for the great review!

      Reply

  • Louisw
    August 14, 2018

    I have a lot of bread flour. I also have a new bag of all purpose. Which would be better to use?

    Reply

    • Natasha
      August 14, 2018

      Hi, I would stick with all-purpose so you don’t have to make any modifications.

      Reply

      • Louise
        August 14, 2018

        Oops,, too late! I went with the bread flour as the all purpose hasn’t been opened. I’ll post and let you know how it goes. Although without anything to compare it to, I won’t know unless I make it again with the AP.

        Reply

        • Natashas Kitchen
          August 14, 2018

          I’d love to hear how it goes Louise. Thank you for the update!

          Reply

  • Hannah
    August 12, 2018

    Hello from Hawaii!
    Thank you SO much for this excellent recipe Natasha! I just made these for church this morning, everyone loved them! So soft and light, and not overpoweringly sweet. Absolutely wonderful! This is definitely the recipe I will be using from now on.

    Reply

    • Natashas Kitchen
      August 12, 2018

      Hi Hannah! That’s so great! I’m happy you all loved these! I’m all smiles! 🙂

      Reply

  • Vivian
    August 4, 2018

    Hi Natasha, I’m wondering if I can use buttermilk instead of regular milk for this recipe?

    Reply

    • Natashas Kitchen
      August 4, 2018

      Hi Vivian, I had to do a goole search on this one since buttermilk is heavier than the milk we use (we used 2% milk) Here’s what I found. “e baking soda than called for in the recipe for every cup of buttermilk used. The creamy texture of sour cream makes baked goods more moist than if you used milk.” I hope this helps.

      Reply

      • Denis LeBlanc
        January 11, 2019

        I think there may be an error. There is no quantity for the baking soda. Would you please look this up again?

        Reply

        • Natashas Kitchen
          January 11, 2019

          That is correct Denis, no baking soda

          Reply

  • Liza
    July 29, 2018

    Hi Natasha! Made these for the first time today and they are delicious! I made a few mistakes along the way (my first time making yeast dough), and it still came out great. Thank you for another wonderful recipe. Your clear instructions and pictures are super helpful.

    Reply

    • Natashas Kitchen
      July 30, 2018

      I’m so happy that still worked out for you Liza! Thank you for sharing that with me!

      Reply

  • Hilda
    July 24, 2018

    Hi Natasha; how come you don’t have it on a video? I love to watch all your recipes.

    Reply

    • Natashas Kitchen
      July 24, 2018

      We are slowly adding to the collection!

      Reply

  • Thilini
    July 19, 2018

    Hi Natasha, Can you pkease tell me if we can knead this by hand? If so, how many minutes?

    Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Thilini. I don’t have the exact minute count as I’ve always used a stand mixer. The mixer just makes the kneading easier but it can definitely be done with a regular whisk until it’s too thick to whisk and then switch to a wooden spoon or kneading by hand but keep in mind the mixture will feel slightly sticky when kneading by hand. When you’re done kneading, it should be the same way that it doesn’t stick to clean dry fingertips 🙂I hope this helps!

      Reply

  • betty
    May 12, 2018

    this dough was so sticky , even after adding the full 4 tbs of flour, it never passed the sticky finger/pull off mixer bowl test. Is this normal ?

    Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Betty, check to make sure you are measuring ingredients the same way which may help. Also, using a different kind of flour might make a difference if using something that has less gluten.

      Reply

  • Gloria
    April 10, 2018

    Can I do it by hand, do not have mixer

    Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Gloria, The mixer will make the kneading easier but it can definitely be done with a whisk until it’s too thick to whisk and then switch to a wooden spoon or knead by hand. Keep in mind, dough will feel slightly sticky when kneading by hand, but when finished kneading, it should be the same way as described in the recipe – that it doesn’t stick to clean dry fingertips 🙂

      Reply

  • Sofiya
    January 14, 2018

    Would the icing be just as good if prepped the night before and covered with plastic and refrigerated?

    Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Sofiya, I haven’t tried that but I think it would work to do that, except you will need to soften it at room temperature afterwards and whip it up to a spreadable consistency, or it will be too firm to spread after refrigeration.

      Reply

  • Sofiya
    January 12, 2018

    What kind of milk works best? 2%? Whole milk?

    Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Ho Sofiya, we usually use whole milk because it is what we buy for the kids, but 2% will work just as well 🙂

      Reply

  • Angela
    December 24, 2017

    All I have on hand is Instant yeast. Would this still work?

    Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      Hi Angela, I haven’t tried this particular recipe with instant yeast but I think it would still work. With instant yeast, you don’t have to wait for the initial proofing with liquid. If you test it with instant yeast, let me know how it goes!

      Reply

  • Irena
    December 22, 2017

    Hi Natasha, I have a question. Could I use cinnamon sugar for the filling? Do you know if it’s the same thing as mixing the cinnamon and sugar together?

    Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Irena, I do use cinnamon sugar for the filling and yes I just stir the two together (see step 5). I hope you love the cinnamon rolls! 🙂

      Reply

  • Ellen
    December 22, 2017

    If I bake these 1-2 days before serving should I keep them in the fridge without the frosting? What would be the best way to warm them up out of the fridge?

    Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Ellen, you could do that – I think it would work well. If you are leaving them in the pan and reheating the full batch, I would suggest you put them back in the oven until they are very warm then spread the frosting over the top.

      Reply

    • Donna
      December 23, 2017

      Nothing better than warm fresh cinnamon rolls but so very hard to do if you want breakfast before noon! I know you can buy frozen cinnamon rolls that you let thaw and rise then bake fresh. Could you freeze these before the last rising? Any idea how long it would take to thaw and rise?

      Reply

      • Natasha
        natashaskitchen
        December 23, 2017

        Hi Donna, to be honest, I haven’t tried freezing these, but I think it could work to freeze then thaw and bake. If time permits, I would thaw in the fridge overnight then follow the instructions in the post above: “Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.”

        Reply

  • Cathy
    December 21, 2017

    I would like to take these to work for a ER shift that starts at 6am on Christmas morning and am looking for options – should I make and bake them the night before, warm up and frost in the morning or bake in the morning (the problem with this option is that I would have to get up super early to let dough rise and then bake / frost in morning).

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Cathy, getting up super early to bake the cinnamon rolls seems like a really big hassle. I would bake and frost them the night before and you could definitely warm up and frost the morning you are serving them then serve at room temp by the time you get to work. Should be delicious!! 🙂

      Reply

  • Lana
    December 11, 2017

    Oh my goodness! These are super delicious and thousand times better than store-bought! You are talented! Did you make up this recipe yourself?

    Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Lana, one of my readers shared the dough recipe with me and it was used to make baked piroshki so I applied the same dough to make cinnamon rolls and it worked wonderfully! 🙂

      Reply

  • Marian
    November 15, 2017

    I forgot to add I wrapped very well with heavy duty foil then into a large freezer bag. No freezer burn ever happens to my rolls. They freeze well for about 3 to 4 months. I’ve actually forgotten about them and left them in the freezer for 6 months and they are still fine. Just thaw, warm in a 350 oven then glaze. taste like it was just baked. Time it takes depends on the size of the breads or rolls you are warming up. Just check them. Of course don’t leave them in there for a half hour or more. Just 10 minutes should do it.

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Thank you so much for sharing your tip! That is so helpful! 🙂

      Reply

  • Marian
    November 15, 2017

    Someone asked about freezing. Why can’t they be baked, cooled then frozen? I’ve frozen baked yeast based coffee cakes before. Just thaw and warm in an oven, if desired, then glazed. Takes the guesswork out of wondering how long it would take to rise. Also they are always ready when you want them or company comes by. I’ve frozen already baked rolls many times. They turn out fine. Any problem why they shouldn’t be frozen after baking?

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Marian, I haven’t tried but I don’t think there would be any issues with freezing the finished rolls. It sounds like a smart idea! 🙂

      Reply

  • Donna
    October 19, 2017

    I love making cinnamon rolls especially for company. I usually make stuff for weekend guests in advance and freeze. Can these rolls be frozen after sliced and arranged in baking pan. If so any idea how long would take to thaw and raise.

    Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Donna, I haven’t tried freezing these but I imagine it would work well to freeze before the last rise then thaw in the refrigerator overnight, then let them rise at room temperature and bake.

      Reply

  • Kris
    August 25, 2017

    Thank you for sharing the recipe! Can this recipe be double Natasha?

    Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Kris, it should work fine to double the recipe but you might need a larger bowl to give it ample space to rise 🙂

      Reply

  • Katya B
    August 9, 2017

    Hi Natasha! I have a suggestion….could you post a recipe for areshki?( A dessert that looks like a walnut with a filling inside)

    Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Katya, the only reason I haven’t posted that yet is because it takes a specialty product that most cooks do not stock in their home kitchens.

      Reply

  • Lena
    July 16, 2017

    Natasha! I made cinnamon rolls and used your recipe for the frosting. It came out fluffy and smooth. It’s definitely a Cinnabon type frosting. Best stuff ever!!!

    Reply

    • Natasha's Kitchen
      July 17, 2017

      Awesome, what a compliment! I’m glad you love the recipe Lena! Thanks for sharing your fantastic review!

      Reply

  • Deb
    July 3, 2017

    Delicious cinnamon rolls. Prepared and baked in the same day. Turned out beautifully. Added mini chocolate chips! Yummy!!!

    Reply

    • Natasha's Kitchen
      July 3, 2017

      Yum, what a great idea! Thanks for sharing your great review Deb!

      Reply

  • nancy
    June 5, 2017

    Hmmmmm…so you let it knead with the hook for 10 minutes? Just making sure! Sounds delicious!

    Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Nancy, yes that is correct. It’s worth the wait 🙂

      Reply

  • Yuliya
    May 9, 2017

    I always use my bread machine to knead the dough. Mine has a setting for dough and it proofs in there as well. Works very well and it comes out the same as it does from kitchen aid mixer. Just less work for me.

    Reply

    • Natasha's Kitchen
      May 10, 2017

      Sounds great! Thanks for your tip! 🙂

      Reply

  • Ida Thompson
    May 9, 2017

    Love this recipe! I’ve made two batches in two days! Big hit at home and the office. I’m wondering if you’ve tried this recipe savoury? Like pizza rolls?

    Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      I haven’t tried that but you’re giving me all kinds of ideas right now!! If you experiment with it, let me know. I bet it would work great for that!!

      Reply

      • Ida
        May 10, 2017

        They turned out great! I still spread butter on the dough, then pizza sauce and prosciutto and a mix of cheeses. Followed your full overnight recipe and baking instructions. I also tagged you on instagram 🍕

        Reply

        • Natasha's Kitchen
          May 10, 2017

          That’s great Ida! Thanks for sharing your idea & pic….so yummy! 😀

          Reply

  • Marimar
    May 7, 2017

    S o o o delicious, melted in my mouth.You are terrific. was a bit burned in the batton, I left 30 minutes in 325 F, as I can correct it for the next time

    Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Marimar, thank you for such a nice review 😀. I’m craving cinnamon rolls after reading your review 😋

      Reply

  • Julia
    April 2, 2017

    Hi,
    Your recipe looks delicious! I was wondering if you can use brown sugar instead of white sugar in the filling?

    Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Julia, I think that should work fine. I hope you love the cinnamon rolls! 🙂

      Reply

  • Lana
    March 5, 2017

    Hi Natasha, In your other cinnamon roll recipie the same dough is used but here itis cut into 12 rather than 16 pieces. Is there a difference or is it just bigger pieces.Thanks!

    Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Hi Lana, it’s mainly a difference in how I divided up the dough. I wanted larger, plumper rolls 🙂 You can cut it into 12 or 16 and it will work well either way 🙂

      Reply

  • Irina
    March 5, 2017

    I made these the same day (couldn’t wait to try them ha ha). They are time consuming to make, but totally worth it! They taste just like the ones I used to buy at the mall. And the house smells so heavenly when they’re baking! 🙂

    Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      That’s fantastic!! I’m so happy you enjoyed it! 🙂

      Reply

  • Kristina
    March 2, 2017

    Can i make the dough in a bread machine maker?

    Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Hi Kristina, I haven’t tried that but I do think it’s worth a test. If you try it, let me know how it goes in a bread maker 🙂

      Reply

    • Billi-Jo
      July 22, 2017

      Hi Kristina, I was wondering if you tried making them with a bread machine. If so, how did they turn out? I have a lot of pain in my wrists when I have repetitive motions so I’m always looking for tips to ease it up for me. I’d love to hear what you found worked for you! Thank you!

      Reply

  • Carleen
    January 30, 2017

    Hi Natasha
    I plan to make these with my pre-k class to celebrate the 100th day of school. Will a double batch fit in a Kitchenaid mixer bowl, even while rising?

    Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Carleen, that is so sweet of you! It would fit a 6 Qt stand mixer but not a smaller one. I’ve doubled this dough for this piroshki recipe and it worked fine in my 6 Qt mixer but I think it would overwhelm and overflow a smaller mixer.

      Reply

  • Giovana Dubocq
    January 14, 2017

    I love cinnamon rolls and these are scrumptious!!! Since it’s the first time I make them, I was afraid of not doing a great job… You explained all the steps very well, so it was very easy to follow the recipe. My rolls turned out very soft and tasty! They melt in my mouth!!!
    Thank you so much for one more wonderful recipe, Natasha!!!

    Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      I’m so glad you enjoyed the recipe!! 🙂

      Reply

  • Veronica Volovik
    December 27, 2016

    Hi Natasha, I was wondering whats the longest time frame I can keep these in the refrigerator before baking them? I’m planning on leaving to a lodge and want to make them before hand and bake them there.

    Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Veronica, I usually just make them overnight but I think it would work a couple of days ahead, just be sure to keep it refrigerated until ready to do the final proof and baking 🙂

      Reply

      • veronica volovik
        December 30, 2016

        They turned out amazing! Definitely going to use this recipe again! By far, my favorite one. Thank you(:

        Reply

        • Natasha's Kitchen
          December 30, 2016

          Glad to hear that Veronica! 🙂

          Reply

  • Taylor
    December 27, 2016

    Could I make these on a Friday afternoon and not bake until Sunday morning or is that too much time? They look SO good!!!

    Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Taylor, I think that would work fine 🙂

      Reply

  • Kelly
    December 25, 2016

    Excellent Recipe! I used another frosting recipe because I wanted to add maple flavoring, but SOOO good! Will be making again! Thanks

    Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Kelly, thank you for the wonderful review and you are very welcome 😬.

      Reply

  • SLVenn
    December 25, 2016

    Just made had these for Christmas breakfast. I’m a cinnamon roll newbie. These were easy and turned out awesome. I will never make another cinnamon roll recipe. We are in love! I only had instant yeast, so I just skipped the step where you let the yeast sit in warm milk for several minutes. They turned out perfect.

    Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      I am so happy you love the recipe! I hope you have a wonderful and very merry Christmas!

      Reply

  • Mawada
    December 16, 2016

    Thanks you for sharing i try it and it is absoluately delecious

    Reply

    • Natasha's Kitchen
      December 16, 2016

      I am so glad you enjoyed them!

      Reply

  • fatmah
    December 15, 2016

    Do I have to wait overnight for the rolls?
    Or can I bake them after a few hours?

    Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Yes, absolutely! Instead of refrigerating the rolls, let them rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

      Reply

      • fatmah
        December 15, 2016

        I actually went ahead and baked them according to your directions.. (proofed in oven too) and wooooow amazing!!!! Soft yummyyy dough.. my kids loved them and said they were the best they have had! Thank u!!!!

        Reply

        • Natasha's Kitchen
          December 16, 2016

          You are so welcome! I am so glad to hear that!

          Reply

      • fatmah
        December 16, 2016

        I went ahead and baked them in the evening after following your directions, (proofing in the oven). Yummy!!!! My kids loved them, best they have had!
        Thank you!!!

        Reply

        • Natasha's Kitchen
          December 16, 2016

          Your so welcome!

          Reply

  • Svetlana
    November 1, 2016

    Hi Natasha! Can I use instant yeast instead of active?

    Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Hi Svetlana, I haven’t tried to substitute it that way but if you use instant yeast, typically you don’t have to do the initial 7 minute proofing step at the start of the recipe, just add the first bit of flour and let it proof. Again I haven’t tested it but I think it could work fine.

      Reply

  • Joice
    October 24, 2016

    Amazing

    Reply

  • Angie
    October 15, 2016

    Hi Natasha! Do you think this cream cheese frosting would work for the pull-apart pumpkin bread? Or would it be too thick..? I haven’t tried it yet, but I was just curious if it would work! 🙂

    Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      I think that frosting would work on anything! 🙂 Yes, I think it would be very tasty 🙂

      Reply

  • Judy
    October 12, 2016

    Question Natasha. I’m going to definitely try these and might even try apple butter sauce on one half, but my question is about storing them. How do they keep and do they freeze? I’m assuming that you’d keep them without the icing and just add it to them when you serve? Just wondering because I sell my goods to coffee shops and that’s always a question I get. Thanks 😀

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      Hi Judy, I haven’t tried freezing them so I’m not sure if that works well. I assume it does but they would need reheating in the oven to get them crispy again. I keep them at room temperature for a day and they are usually gone by then but I think they would be ok at room temp for a couple of days. You would want to refrigerate if leaving them out much longer than that. I drizzle with glaze just as soon as they are cooled to room temperature. The glaze holds up really well at room temperature. If you’re freezing the pastry, definitely don’t add the glaze until ready to serve again.

      Reply

      • Judy Cormier
        October 13, 2016

        Thanks so much 🙂 With my customers, they typically refrigerate everything for the evening, put it out during the day. In most cases it’s usually gone within a couple of days, so I don’t think freezing would be necessary. That was really helpful, thanks again 🙂

        Reply

  • Kitti
    October 10, 2016

    I made these yesterday/today for my dad’s birthday. He loves cinnamon rolls… but somehow hates cinnamon. Not sure how he manages that. Lol. These rolls (2 batches) were EXTREMELY labor intensive without the use of a stand mixer. If I were to make these again, I would double the amount of buttery/cinnamony/sugary goodness for the filling as well as double the frosting. I would also roll the dough out into a much deeper triangle than the 10″x17″ one suggested to make for more spiraled rolls. Maybe a 17×17 square would work better.

    Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      Hi Kitti, most yeast doughs or any dough that requires kneading is WAY WAY easier in a stand mixer. I love yeast doughs so I find my mixer incredibly useful and time saving.

      Reply

      • Kitti
        October 10, 2016

        Oh yes, high time I invest in one! And by triangle… I def meant rectangle. Lol.

        Reply

  • Nancy
    October 5, 2016

    Hi Natasha,
    I did this recipe in the bread maker and it turned out great also, but the only thing was that I followed the print out version and in the ingredients list it doesn’t say to add salt to the dough. 😕 So the dough turned out tasteless and not as sweet.

    Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      Oh sorry about that! I see I have it in the instructions at the top and bottom but not in the list of ingredients. I totally missed that! Thanks for letting me know. Fixed!

      Reply

  • Nina
    September 26, 2016

    Natasha! Thank you very much for this recipe ! It is absolutely delicious!!! My family loved it 🙂

    Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      I am so happy to hear that! Thank you for the amazing review! 🙂

      Reply

  • Tanya C
    September 24, 2016

    Made these and they were LOVED by all. I only had a quarter of a Tbsp of cinnamon, so I added 1/4 tsp of nutmeg to the sugar mixture as well. I also cut the rolls into 20 pieces and they fit in an 11×17 pan perfectly! Definitely a keeper!! Thank you!!

    Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      I’m so happy you LOVED them!! Thank you for sharing that with us 🙂

      Reply

    • Tanya C
      September 24, 2016

      Pan was actually 14×11*

      Reply

  • Annie Campbell
    September 23, 2016

    I love cinnamon rolls! So I am definitely going to make these.

    Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      I hope you LOVE these as much as we do! 🙂

      Reply

  • Ilona
    September 21, 2016

    Hi Natasha!!!! I am so happy you posted that recipe!!! love cinnamon rolls!!! have only one question: what about not waiting overnight? will it work the same way, or its kinda secret of perfect rolls?)))

    Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      Ilona, you can let them rise and bake right away. Leaving them overnight is just an option if you want to have them fresh for breakfast.

      Reply

  • Olga
    September 20, 2016

    Natasha, you are one evil woman. I want to ditch my diet now. ☺

    Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Oh no! What have I done!?😏

      Reply

  • Sheila @ Kitchen Territory
    September 20, 2016

    Oh this looks so good, Natasha! Love cinnamon rolls and yours just looks so perfect! This is great for breakfast or even snacks! I am also planning on making apple cinnamon rolls. 😉

    Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Apple cinnamon rolls sound nice! I’ve tried that once and maybe my apples weren’t diced finely enough but it didn’t work well for me. Can you share any tips for how you do it? Do you use applesauce or chopped apple?

      Reply

      • Sheila @ Kitchen Territory
        September 27, 2016

        Hello Natasha! I was thinking of using apple butter since I just made some a few days ago…hopefully it’ll work and I’ll let you know how it goes and if it turned out well lol!

        Reply

        • Natasha
          natashaskitchen
          September 27, 2016

          I would be so curious to know how that works out! Thanks Sheila! 🙂

          Reply

  • Svetta
    September 19, 2016

    I love this recipe. Soooo good! It’s a winner in my family. Thank you!

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      I’m so happy to hear that! 🙂 Thank you 🙂

      Reply

  • Tzivia
    September 19, 2016

    Mmmmm wow omg yummmm sooooo cool that I can make it overnight this recipe screams my dad he loves cinnamon buns thanx tons for posting hun gotta try

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      That’s wonderful! I hope you both love the recipe! 🙂

      Reply

      • Tzivia
        September 21, 2016

        Awwww thanx Natasha dear am looking forward to making this sometime tho gotta make ur peach cake before peach season is over for good lmao love ur dessert recipes lots

        Reply

  • Solveig
    September 19, 2016

    I noticed you use white sugar for the filling. I have always used brown sugar, just wondering if there would be a difference in flavour? Love the overnight option, perfect for those early morning coffees! Another keeper recipe. Thanks as always for sharing.

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Hi! I’ve actually done it both ways and it’s just a slight difference in color for the center. They both work great. I’ve used packed light brown sugar with great results! 🙂

      Reply

  • Cindy
    September 19, 2016

    To me autumn means it’s time for acorn squash or which ever one is your favorite. We love it with butter and brown sugar and sometimes a sprinkle of nutmeg. Now that says autumn!

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      I’m really excited to make acorn squash as well! Thank you for sharing that with us 😋. I will have to try your version.

      Reply

  • Greg
    September 19, 2016

    These look great Natasha and I agree that fall is time to start using the oven again. Nothing like the smell of cinnamon rolls baking will get the teenagers out of their beds (well, bacon works too). My daughter loves pumpkin so she schmears hers with pumpkin cream cheese. Thanks for the recipe!

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Ha ha! Yes, bacon definitely works too! Now I’m thinking about both bacon and cinnamon rolls. I better go have breakfast! 🙂 The pumpkin cream cheese sounds delicious!

      Reply

  • Faye
    September 18, 2016

    I think apple pie is the heart of autumn for me! These look great, the only downside for me is that I don’t have a stand mixer, is it possible for me to mix the initial ingredients with a whisk then a wooden spoon and continue the next steps by hand kneading?
    Thanks

    Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      Hi Faye, absolutely! The mixer just makes the kneading easier but it can definitely be done with a regular whisk until it’s too thick to whisk and then switch to a wooden spoon or kneading by hand but keep in mind the mixture will feel slightly sticky when kneading by hand. When you’re done kneading, it should be the same way that it doesn’t stick to clean dry fingertips 🙂

      Reply

  • Dasha
    September 17, 2016

    I love making cinnamon rolls and use pretty much the same recipe. Turns our great every time! We almost never make the glaze, they are great without it too. What a a great idea to make ahead and bake the next day! I also like the way you use softened butter, Natasha. I always melted it, but it’s soggier and messier to work with that way. On the menu for next week!

    Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Thank you Dasha! Yes, I agree, the butter stays put and I think the best part is that none of it get’s wasted dripping out the side 🙂

      Reply

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