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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 (plus 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.

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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

4.95 from 71 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 all-purpose flour divided* (plus 2 to 4 Tbsp)
  • 1 large egg room temp
  • 2 Tbsp unsalted butter melted divided
  • 1/2 tsp salt

For the Cinnamon Roll Filling:

  • 7 Tbsp unsalted butter softened, divided
  • 1/4 cup granulated sugar
  • 1 Tbsp ground cinnamon

For the Cream Cheese Icing:

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

  • denise
    June 19, 2021

    Today is a stormy day so I decided what a great time to make these cinnamon rolls. I have never made cinnamon rolls beofre, but this recipe was so easy to follow and the pictures helped so much. I have the rolls in the refridgerator to bake first thing in the morning, but I may not be able to wait that long. ANd the idea to you the floss for cutting-great and it worked really well. Thanks for the recipe and the handy suggestions for those of us who are not experienced bakers using yeast.

    Reply

    • Natashas Kitchen
      June 19, 2021

      I’m so glad that was helpful, Denise! Thank you so much for sharing that with me.

      Reply

  • Linda
    June 18, 2021

    Hi Natasha,
    I proof my oatmeal bread dough in my oven at 170 and it seems to work well. I’ve done it several times by heating the oven, then turning it off and putting in my bread. I remember wondering if it was too warm, but it seems to work.

    Reply

  • Patricia
    June 18, 2021

    Hannah, I have used King Arthur’s Measure For Measure Gluten Free Flour in place of regular flour. You just swap it out for the flour measurement in the recipe. I do brownies and cakes with this and they always turn out great.

    Reply

    • Natashas Kitchen
      June 18, 2021

      Thank you so much for sharing that with me, Patricia!

      Reply

  • Manal H.
    June 11, 2021

    Hi Natasha,

    I’m making cinnamon rolls tomorrow for a party. Can I make the rolls today, and put them in the fridge for up to 20 hours, then bake them?

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Manal, Since this is an overnight recipe, I imagine that may work. Just be sure to keep it refrigerated until ready to do the final proof and baking.

      Reply

  • Cadigan
    May 29, 2021

    This recipe is awesome! Love how you included the measurement in your instructions so I didn’t have to consistently scroll back up! My family really enjoyed the cinnamon rolls and I plan on making them again!

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hello there, thanks for sharing your good comments and review with us. I’m happy to know that you and your family enjoyed this recipe!

      Reply

  • igor
    May 9, 2021

    Thanks so much! Overnight recipe was fantastic as written.

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Thank you for your good feedback, Igor!

      Reply

  • Lori Walter
    April 24, 2021

    Hi Natasha, can I freeze the overnight cinnamon rolls after they have raised in the refrigerator and bake at a later date? ty

    Reply

    • Natashas Kitchen
      April 24, 2021

      Hi Lori, 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

  • Claudia
    March 23, 2021

    These certainly look relish. I’ve always spread butter, brown sugar and cinnamon on the dough before rolling up. Is there a reason you use white sugar or is it just a preference?

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Claudia, 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

  • Gramnahugs
    March 22, 2021

    I didn’t make these yet but must you refrigerate overnite, or 18 hrs. Or can you just make rise and bake?

    Reply

    • Natasha's Kitchen
      March 22, 2021

      I have a recipe for Easy Cinnamon Rolls that can be done faster. I think you can use that one instead.

      Reply

  • Hannah
    March 8, 2021

    Our family absolutely loves these and they are a part of any major celebration! Sadly one of our children was recently diagnosed with extreme Gluten sensitivity and I was wondering if I could use this recipe but simply substitute the GF flour? Thanks!

    Reply

    • Hannah
      March 8, 2021

      I just saw this addressed in a previous post. I will give it a whirl this week with King Arthur’s GF flour mix and let you know how it goes 🙂

      Reply

    • Natashas Kitchen
      March 8, 2021

      Hi Hannah, unfortunately, I haven’t tested that flour with my recipes so I can’t say for sure.

      Reply

  • Susan W
    February 13, 2021

    These were excellent. Instructions were perfect!

    Reply

    • Natashas Kitchen
      February 13, 2021

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

      Reply

  • Carol
    February 6, 2021

    I was planning to make the “Easy Cinnamon Rolls” Recipe, but then I saw this one for overnight rolls. Am I right that the main difference is the convenience of doing most of the work ahead of time, then, once the rolls are in the pan, letting them “hold” in the fridge until the next day? You still need to allow time for the final proofing, then bake as usual the next day, right? Also, I noticed that both recipes are almost the same, except the “Easy Cinnamon Rolls” calls for 2 1/4 tsp. instant (rapid rise) yeast, while the “Overnight Cinnamon Rolls” recipe calls for 1/2 T. active dry yeast. Is this significant?

    Reply

    • Natasha
      February 7, 2021

      Hi Carol, That is correct. Also, the type of yeast is significant as the instant yeast tends to proof and rise faster and does not require the initial proofing in water. Instant yeast doesn’t need that initial activation and the overall time for making the Easy cinnamon rolls is less.

      Reply

  • Kayla
    January 27, 2021

    For the cinnamon rolls (not the over night ones), when proofing the dough the oven is 100.
    My oven only goes down to 170. How long should I leave it in for? The first time was 20 mins then the second time for the full 30 mins however I think I deactivate the yeast as they were flat. But the taste was amazing 😍😋

    Reply

    • Natasha
      January 28, 2021

      Hi Kayla, if your oven only goes to 170˚F, make sure to prop open the oven with a wooden spoon which will ensure it doesn’t overheat. Also, once it’s preheated, I would turn it off so it doesn’t keep trying to reach that 170 with the door propped open. Also, you might love our microwave proofing tip in our quick cinnamon rolls.

      Reply

  • Bella
    January 12, 2021

    Every recipe I’ve made of yours is always spot on with the exception of this one. I don’t have much luck with recipes that require rising but this recipe was going well until I put the rolls in the fridge over night. They didn’t puff up over night and barely nothing while sitting on the counter. I then put them in the warm oven and they puffed up a bit but not like the rolls pictured in the recipe. I decided to go ahead and bake them but they seem a bit flat. I did leave them in the mixing bowl for about 4-5 hours (instead of the 2hours stated in the recipe). Couldn’t get to them after the 2 hours. Could have that effected the rise?

    Reply

  • Yana Tsibulski
    January 10, 2021

    These turned out yummy but be aware the prep time is off by at least an hour. Starting recipe to placing cut buns in the baking pan is at least 3 hours plus the final proof and baking.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Thanks for your feedback and tip, Yana.

      Reply

  • Cvetelina
    January 9, 2021

    Hi Natasha, just wondered what can I substitute the cream cheese with as I forgot to get one for these overnight Cinnamon rolls. Thank you

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hi there, I haven’t tried mascarpone yet but I imagine that would also work well as a substitute.

      Reply

  • Alison
    January 8, 2021

    I am baking these in Australia, can you tell me what size cup you use – Australian standard is 250g, but I think US standard is 220g? Alison

    Reply

    • Natashas Kitchen
      January 8, 2021

      Hi Alison, this post on measuring should be helpful for your question. The size will depend on your using a dry ingredient or liquid measuring cup.

      Reply

  • Caroline from upstate NY
    January 4, 2021

    I did the cinnamon rolls overnight. They were delicious. Because I had frozen bread though I decided to defrost that and let it rise and then finish the recipe. They probably would’ve been better but I had made you or dough. I have made your coconut shrimp, and it was delicious also. I made your homemade apple turnovers which came out wonderful also. I know I’ve tried other ones but can’t think of what they were. Right now I’m going to do your tray Leche cake that looks so delicious on your recipe. Thank you for all your details even though I’ve been a baker for many years, I like trying your recipes. You also seem to be a real foodie. I love the fact that you enjoy so much tasting your product after it’s done and giving you little comments about it. Likemmmmmm.Keep those recipes coming thank you

    Reply

    • Caroline from upstate NY
      January 4, 2021

      Meant to say TRES Leche cake

      Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome, Caroline! I’m so glad you’re enjoying our recipes! This Tres leches cake is one of our favorite recipes! I hope you love it!

      Reply

  • Corrine
    January 1, 2021

    Goodness these are GOOD!! I doubled the recipe so they came out huge. We had these this morning for New Years Day. Unfortunately no leftovers 😕 I will diffinitly be making these again!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Wow! Good thing you doubled up! Thank you for that wonderful review, Corrine!

      Reply

  • Tracy
    December 26, 2020

    I don’t know if I can wait they look so yummy. Can I make them same day do you have instructions for that? Thanks

    Reply

    • Natasha
      December 26, 2020

      Hi Tracy, yes, I have instructions in the print-friendly recipe on this post. You would basically not refrigerate but let the buns proof and then bake as directed. It’s super easy!

      Reply

  • Nancy
    December 25, 2020

    Best cinnamon roll recipe ever! Easy to make. Taste is just …mouth watering. So good. You can’t stop at one!😂. You need to make this recipe! You won’t regret it! I made the overnight recipe. Thank you for all your videos!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      That is so nice of you to share. Nancy. Thank you for an awesome review!

      Reply

  • Pam
    December 25, 2020

    Absolutely delicious! I made these or Christmas morning breakfast and for Christmas gifts. My all time favorite cinnamon roll recipe! I also made the rolls for Thanksgiving and Christmas Eve dinner. My go to recipe from now on. Delicious!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Awesome! I am so happy to know that you loved this recipe, thank you for your great review Pam!

      Reply

  • Linda Cirillo
    December 25, 2020

    This is the 3rd year of making the best cinnamon rolls we’ve ever had along with the fabulous frosting. I do add chopped pecans on top of the sugar cinnamon mixture. Easy! Delicious! A must have for all future Christmas mornings!

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Regis
    December 24, 2020

    Hi Natasha
    Love your recipes ! So detailed yet simple to follow. Silly question. When a recipe calls for a small bit of unsalted butter (eg: 1/4 tsp) can I use salted butter and skip adding the salt? Thanks

    Reply

    • Natasha
      December 24, 2020

      Hi Regis, when it is a small amount of salt, yes that would work to use salted butter. Depending on how much butter, you may still need to add some salt. You can usually find amounts of salt in a specific amount of butter with a google search.

      Reply

  • DANIELLE LINTZ
    December 24, 2020

    I forgot to add the salt to my dough! It’s already kneaded and waiting for the 2 hour rise! Now what?!

    Reply

    • Natasha
      December 24, 2020

      Hi Danielle, it will still work out. I would add a pinch of salt to the frosting to balance the sweetness.

      Reply

  • Jeannine Ungaro
    December 22, 2020

    I wanted to make these on Christmas Morning. Any chance I can make them 2 days ahead?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Jeannine, 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

  • Mona
    December 20, 2020

    I tried this recipe this afternoon. If you compare the amount of yeast listed in the list of ingredients as to what is called for in the preparation instructions you will see the discrepancy. The same with the flour: the list of ingredients calls for 6 cups of flour but the mixing instructions call for only 3 cups. What did I miss?

    Reply

    • Natasha
      December 21, 2020

      Hi Mona, I am seeing the same consistent 1/2 Tbsp yeast throughout the recipe in all 3 times yeast is mentioned. I read through and am also seeing 3 cups consistently of flour (we use 1/2 cup initially then add the rest of the flour and an extra 2 to 4 Tbsp of flour to get the right dough consistency). I’m not sure where you are reading 6 cups of flour. The only mention to the number 6 in this post is in 6 Tbsp of butter applied to the dough. I hope that clarifies things for you.

      Reply

  • Liv
    December 19, 2020

    Hello!
    I made these on Easter and brought them over to my in-laws. They were so good that they brought tears to my mother-in-law’s eyes because they brought back sweet childhood memories. So naturally, I’m making them for friends and family for Christmas. However, I won’t be able to deliver some of them for a few days and was hoping I could freeze them. Do you have an tips on this? At which point in the recipe should I stick them in the freezer? And how should I defrost them?
    Thank you for this beautiful recipe!

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Liv, 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

      • Liv
        December 20, 2020

        Thank you!!

        Reply

  • Erin Wilcox
    December 16, 2020

    Can I make the frosting the night before too?

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hi Erin, 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

  • Julie
    December 15, 2020

    I never can remember to keep unsalted butter around. Will it make a difference if you don’t use it?

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Hi Julie, salted butter will work too. Just omit the salt from the recipe or reduce it.

      Reply

  • Karen
    December 11, 2020

    Hi Natasha. These look ideal to give as gifts to our first responders. My challenge is getting the oven to 100 degrees when the lowest temp I have available is 170. Solution: I’m going to simmer a pot of water on the stove, put it on the bottom rack of the oven and then put the rolls inside. Will probably need new ‘simmered’ water every 30 minutes until the rolls look puffy and are ready to bake. Do you have any experience with this technique or have any better suggestions? The counter is not an option as the house is way too cold these days. Thanks!

    Reply

    • Natasha
      December 11, 2020

      Hi Karen, check out our favorite tip with the microwave that I shared for proofing our dinner rolls recipe.

      Reply

      • Karen
        December 16, 2020

        Yes, you’re brilliant! Used the microwave method and the rolls came out puffy! Just finished frosting them and will be giving them away as Xmas gifts to First Responders. Now I have to make another batch (or two!) for my family. Thank you Natasha!

        Reply

        • Natashas Kitchen
          December 16, 2020

          I’m so glad that worked out for you Karen!

          Reply

          • CPF0516
            December 24, 2020

            How long do you leave them in the microwave proof version?

          • Natasha
            December 24, 2020

            It would be the same as in the warm oven. It’s twice as fast as you would leave them on the counter at room temperature.

  • Evelia cleto
    December 3, 2020

    Thank you for the tips on how to measure the flower.and the cinnamon rolls delicious

    Reply

    • Natashas Kitchen
      December 3, 2020

      You’re welcome! I hope that was helpful!

      Reply

  • DOMINIQUE MONDRAGON
    November 24, 2020

    Hi Natasha! I don’t have a bread hook for the dough, can I kneed it by hand or use a mixer?

    Reply

    • Natasha
      November 24, 2020

      Hi Dominique yes you can knead by hand without a stand mixer. That will take a little more time but will work well.

      Reply

    • Natashas Kitchen
      November 24, 2020

      Hi Dominique, The hook replaces and makes the kneading process less labor-intensive but hand kneading may work.

      Reply

  • Jenny
    November 19, 2020

    I made those yesterday and they are delicious! My husband was very impressed and thinks that it tasted better than shop bought ones. Thank you so much for this fantastic recipe. By the way I love all your recipes, they are simple to make and very tasty.

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Hello Jenny, I’m happy to hear that you both loved this recipe. Thank you for leaving a great review and feedback, we appreciate it.

      Reply

  • Bev
    October 3, 2020

    Natasha,
    When I was in school(a long time ago) we were taught to use nylon thread to cut through soft pastries and to divide a cooked cake in half to make a layer cake.

    Reply

    • Natashas Kitchen
      October 3, 2020

      Thank you so much for sharing that with me! I’ll have to give that a try!

      Reply

  • Maggie
    September 15, 2020

    When a recipe says to use unsalted butter and then there is an ingredient that says to add salt–why not just use salted butter?

    Reply

    • Natasha
      September 15, 2020

      Hi Maggie, salted butter can affect baking recipes in different ways, but also because I can control the amount of salt in a recipe.

      Reply

  • Annah
    August 18, 2020

    Tastes of Lizy pls this is where i got the idea from. hope you try it too!

    Reply

  • Annah
    August 14, 2020

    and pls will it rise even more if I leave it for more than 2 hours?

    Reply

    • Natasha
      August 17, 2020

      I have found that if I leave them too rise too long, they tend to get dry when baked.

      Reply

  • Annah
    August 14, 2020

    hi Natasha! pls can you leave out the egg and replace it with more milk? and have you thought of pouring milk over the cinnamon rolls right before they go into the oven? it makes it even gooer and softer

    Reply

    • Natasha
      August 17, 2020

      I love that idea! How much do you add and what kind of milk? I’ve also heard of people pouring over heavy cream!

      Reply

  • 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

      • Thea
        August 17, 2020

        I love watching your videos and have even started trying to make some of them. Your detailed tips and descriptions make it pretty foolproof. However I cannot find the word metric as described above. I am in England so have to convert to european measurements.

        Reply

        • Natasha's Kitchen
          August 18, 2020

          Thanks for your good comments and feedback, Thea. If you’re at the recipe, you can click Jump to recipe. When you’re at the recipe card you’ll see Metric just click on it to convert the ingredients.

          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

      • Tara
        September 20, 2020

        I started these yesterday and baked them this morning. First off, they are yummy, no doubt! They turned out beautifully light and fluffy. Delicate, almost. I did sub packed light brown sugar for part of the filling, but otherwise followed the recipe to a T.

        I’m giving it only 4 stars because it’s not what I expected in a cinnamon roll. It’s nice that it has less sugar all around, but you really don’t get that nice ooey gooey center that is typical with a cinnamon roll. I was expecting a bit more richness and decadence and was a tad disappointed. They would make a nice addition to a brunch buffet though since they aren’t as heavy as a traditional roll!

        If I make these again in the future, I’d definitely add more sugar (at least twice as much) to the filling and keep the frosting the same to balance it out 🙂

        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

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