Quick 45 Minute Cinnamon Rolls

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Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try this Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze, Quick and Easy Cinnamon Rolls or Caramel Apple Cinnamon Rolls for more cinnamon roll flavors.

Quick Cinnamon Buns

Quick 45 Minute Cinnamon Rolls

This is the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made completely from scratch and rises super fast thanks to my oven proofing method. You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 Fahrenheit degree oven.

They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it! The result is soft and fluffy cinnamon rolls that are out of this world. Top with my easy glaze and enjoy these warm rolls right out of the oven!

What you need to make Quick 45 Minute Cinnamon Rolls

Don’t let the ingredient list scare you! Most of the ingredients are right in your refrigerator and pantry. These quick 45 minute cinnamon rolls come together quickly and easily in just a few simple steps.

First, prepare and make the dough. This is the base and does take a little bit of time because of kneading and letting rise. Next, the filling mixture is simple and only a few easy ingredients that mix together quickly. Spread over the dough and roll tightly. The glaze is the last part and comes together easily and always tastes good when making it ;). All together the combination of these ingredients turn out to be one of the best holiday breakfasts! It is a tried and true favorite recipe and that everyone loves. We make it year after year and for holidays throughout the year.

Dough:

  • Flour: adds thickness and combines it all together.
  • Sugar: sweetness for taste and texture.
  • Salt: adds just enough to help the yeast rise.
  • Instant Yeast: helps the dough rise at a quicker pace.
  • Water: softens the dough creates a sticky, gooey texture.
  • Milk: creamy and smooth texture with a hint of flavor.
  • Unsalted Butter: blends perfectly together. 
  • Large Egg: just what you need to combine it all together.

Filling:

  • Butter: melted and used to combine the cinnamon and brown sugar tougher.
  • Cinnamon: adds the rich flavor into the cinnamon rolls.
  • Brown Sugar: brings in a little sweetness to the cinnamon rolls.

Glaze: 

  • Powdered Sugar: has sweetness and thickness to make this icing glaze come together.
  • Vanilla Extract: perfect blend of icing and tastes SO good!
  • Milk: creamy and smooth additive that combines with the powdered sugar. 

How to Make Quick 45 Minute Cinnamon Rolls

Simply start with making the dough and let rise. Once it is has risen the filling is simple to mix together and spread over the dough. Let rise and take a break to wrap presents, sing Christmas music or simply lay down. Next bake and smell your home as it is filled with sweetness. Lastly, drizzle the glaze over top of the cinnamon rolls while they are still warm.

Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey. These cinnamon rolls are SO good and just melt in your mouth. Trust me! These cinnamon rolls will not last long and are always a huge hit!

To Make dough:

  • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  • After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
  • TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Steps to making 45 minute cinnamon rolls.

Tips for Making Quick 45 Minute Cinnamon Rolls

There are several tips for making quick 45 minute cinnamon rolls but simply following the recipe is straight forward and will help make the best of the best cinnamon rolls! Watch how easily these cinnamon rolls come together. Here are some tips that will help make these cinnamon rolls even better for you.

  • Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
  • Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
  • Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
  • Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
  • Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
  • Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
  • Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
  • Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
  • Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
  • Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
  • Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
  • Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.
  • Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on dough cycle. Once it is done let the dough rise for another 10 to 15 minutes the follow along with the next instruction steps in the recipe.

Frequently Asked Questions

Here are a few questions that you may have when making cinnamon rolls. Hopefully these frequently asked questions and answered can help make these cinnamon rolls easier for you. Enjoy making these quick 45 minute cinnamon rolls this holiday season.

  • What type of yeast do you use when making quick 45 minute cinnamon rolls? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quick enough compared to the high active yeast.
  • What flour is best to use when making this cinnamon roll recipe? All-Purpose flour is best for baking. If you need to use bread flour or a gluten free flour that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
  • Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the winter time, you may need a little more time rising the dough since it is colder than normal. To help, place in the oven, by a window with sunlight or simply give them a little more time than an hour.
  • What do you do if cinnamon roll dough is too sticky? Add a tablespoon of flour until it is no longer sticky on your fingers.
  • How big do 45 minute cinnamon rolls get after baking? Let your rolls rise until they are a little bigger than the size of your palm or baseball.
  • How do you know when cinnamon rolls are done baking? When the center, cinnamon roll is fully baked that is a good indicator that the pan is also done baking. You can always use a toothpick or knife to see if the dough is sticky and raw looking. If so, continue baking for another 10 minutes watching it closely not to over bake.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Do these quick 45 minute cinnamon rolls have to be refrigerated? Not at all. Storing the refrigerator will last a few days longer but not necessary. These cinnamon rolls will store well in an airtight container or wrap plastic wrap around them individually. Store at room temperature for about 3 to 5 days in a cool area.

Quick Cinnamon Buns Storing Quick 45 Minute Cinnamon Rolls:

Quick 45 minute cinnamon rolls don’t last long! I haven’t had a chance to even freeze these or store more than 24 hours. They are that good and always a family favorite. These cinnamon rolls are perfect in an airtight container or covered sitting out on the counter. Simple and easy recipe that comes together so quickly and easily!

  • Making cinnamon roll dough ahead of time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and place in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
  • Making cinnamon rolls ahead of time: Follow the quick 45 minute cinnamon roll instructions accordingly. Once they are baked, frosted and cooled down. Place your pan of cinnamon rolls in an airtight container or in cover with plastic wrap or aluminum foil. Keep in the refrigerator for about  one week or on the counter top for 3 to 5 days.
  • Can you freeze cinnamon roll dough? Yes, this works well too! Place your cinnamon roll dough on a baking sheet or pan and cover tightly with foil or plastic wrap sprayed. When ready to bake, thaw overnight and let rise for about 5 hours. Once they have doubled in size and risen, continue to follow the instructions for baking. This cinnamon roll dough will last in the freezer for up to 1 month.
  • Can you freeze cinnamon rolls? Yes! These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions bake, frost or freeze your glaze separately. Then let cool, cover and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw over night on the counter top or refrigerator.
  • Warming up cinnamon rolls: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through or use a microwave to warm up in 15 to 30 second intervals. Try not to over heat in the microwave leaving these overcooked and dry.

Quick Cinnamon Rolls

More Delicious Cinnamon Recipes to try

Quick 45 Minute Cinnamon Rolls

4.88 from 58 votes
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 9 Rolls

Ingredients
  

  • 2 and 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast 1 packet = 2 and ¼ teaspoons
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

Filling:

  • 1/4 cup ½ stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk

Instructions
 

To Make dough:

  • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  • After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.
  • TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Nutrition

Serves: 9

Calories316kcal (16%)Carbohydrates55g (18%)Protein5g (10%)Fat9g (14%)Saturated Fat5g (25%)Cholesterol39mg (13%)Sodium274mg (11%)Potassium77mg (2%)Fiber2g (8%)Sugar24g (27%)Vitamin A273IU (5%)Calcium44mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast, Snack
Cuisine American
Keyword breakfast cinnamon rolls, breakfast rolls, cinnamon rolls, holiday breakfast, holiday cinnamon rolls, quick cinnamon rolls, rolls
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Delicious!

    We are an EGG FREE family, so I substituted 1/4 cup unsweetened applesauce. You could use a “flax egg” for this too, but applesauce worked fantastically. I typically don’t use flax eggs in yeast recipes.

    It took me longer than 45min to do this, from start to finish it took 1h20min, but this is my first time with this recipe, and I had 2 little helpers. (Who enjoyed creating these very much! )

    For the melted butter liquid mix, I used a thermometer and made sure it wasn’t too hot. Which it was. I had to wait until it cooled to 110 degrees Fahrenheit for yeast to thrive.

    I live at high altitude (Over 5000) and had to add 1Tbsp of water to dough. Used a stand mixer with dough hook.

    Since living at high altitude I typically bring down the heat in oven, but today I didn’t and it was perfect. However, once I brought the oven from 200 to 375, I started the 20min timer, and that did not work. I had to add an extra 5min. So I’m guessing it’s 15-20min once it hits 375.

    Overall, I’m extremely pleased with results, and will be using this recipe again.

    Thank you!!

    1. 5 stars
      These are the best cinnamon rolls that I have ever made. I bloomed the yeast first in the water and sugar, and like most reviewers, I had to wait for the milk/butter mixture to cool before I added it. I live at high altitude, and like cookies here, the rolls spread out more than I would like. I would try a smaller pan next time.

  2. 5 stars
    I baked a little longer then the recipe said but these turned out great for a rookie. I didn’t have icing sugar so I made cinnamon caramel to drizzle on top. My husband loved them.

  3. Thanks for the recipe! I actually totally forgot to put an egg and it came out amazing still. I waited for.the mixture to drop to 110F before adding to the flour I also had to add around 3/4 cup extra water (110F), maybe my flour was dry.

    Result was amazing. Cooked until middle was 185F.

    1. Always be sure you don’t have flour packed into container. Flour settles and you use less in that case. Aerate you’re flour, gently spoon into measuring cup, level with knife.

  4. 5 stars
    I just made these, they came out amazing. As it was for breakfast, did not want the sweet sugar glaze, so made a light buttery glaze with 2 tablespoons of granulated sugar and 2 tablespoons of brown sugar melted with some butter and 1/4 cup milk and 1/2 tsp vanilla extract. Poured over the warm rolls. Just perfect. Thanks for this great recipe, it is a keeper.

  5. 5 stars
    I’d say these take closer to 1 hour, but I’d not knock off a star for that, still extremely quick and doable, not to mention delicious. A few things are a bit confusing in the directions for me – I’ve never not “proofed” my yeast (this is a big no-no in my experience, and could really mess up your whole outcome and a waste of ingredients), so the directions of mixing the yeast in with the flour and sugar and salt seems odd so I proofed my yeast in the water (warmed) with 1 tbsp of the sugar, which added to my time. After that, I added all the other ingredients and mixed in my Kitchenaid for 5 minutes, then let sit for 5. The other confusing part is, once the rolls have risen in the oven for 20 minutes, and you turn the oven back on to reheat to 375, when does the 15-20 min baking time start? Once the oven is up to temp, or as soon as you turn it on? This is obviously important, as you can end up with overbaked or underbaked rolls. I compromised a bit, and started the timer when the oven came up to 300 degrees (I’m lucky to have a modern oven that shows you she temp, though). After that, I bake for 20 minutes at the 375, covering with tin foil for the last 5 so the top doesn’t get overdone. Other than that I think this is a strong recipe. I also only used about 2 tbsp of brown sugar for the filling, and cut the glaze recipe in half. I’ve made this probably a half dozen times by now, and shared the recipe with many friends. Keeper!

    1. I also had the same worry about the proof method… I also proofed separately.. they’re in the oven right now. Fingers are crossed!

      1. 5 stars
        Exactly – I followed the recipe and method to a T – being the chemist I am, and these are really perfect.

  6. 5 stars
    Very good for how easy this recipe is! the only thing I changed was to make a little more frosting that what the recipe called for

    1. 5 stars
      I followed this exactly and they turned out amazing!! The only issue I had was all the dang pop up ads!! Made it really frustrating to follow!!! But still a great quick recipe and they were fantastic!!!

  7. 5 stars
    I would leave 10 stars if I could! Here’s what I did with the recipe:

    First of all, YOU DO NOT NEED TO PROOF THE YEAST, and you do not need to use white sugar. I replaced the white sugar with SUCANAT. I mixed all the dry ingredients together, heated the water, butter and milk in a small pot. Cooled it to “not too hot” and mixed it into the dry ingredients, and then mixed in the egg.

    I kept kneading it in flour when it got too sticky for 3 or 4 minutes. I then put it in a lightly oiled bowl. I went the extra mile, placed the bowl over another bowl with hot water. I also put a towel over it. I kept it like that for about 15 minutes while I made the filling. I used more butter, a little over 1/2 Cup, with 2 Tbsp cinnamon (I used Saigon Cinnamon) and 1/2 Cup Sucanat.

    The dough in the bowl doesn’t rise too much but it has a spring to the touch.

    Definitely heat your oven to 200° and once you’re about ready to put the cut rolls with foil in the oven, turn OFF your heat. Let them sit for 20 minutes (or more) Before you bake, take the foil off and set your oven to the recommended 375° for 15 to 20 mins. I did 17 mins. BEGIN TIMING ONCE YOU SET THE OVEN TEMP.

    My glaze was made with half butter and half rice syrup with a smidge of pure vanilla and a pinch of salt if using unsalted butter.

    It’s my birthday today, and this is what I made for cake! Soooooo goood!

  8. Great recipe. I added chopped apples, raisins, and pecans to the filling. I do agree that it takes longer than 45 minutes. I am an experienced bread maker and it took me about 60-75 minutes from start to table.

    1. 5 stars
      This was the first time making these. My 10 year old daughter did all the measuring and I just helped with the appliances and rolling. I let her follow the recipe which she did exactly. They were absolutely delicious and rose beautifully. Fool proof. This is a keeper of a recipe.

    2. 5 stars
      I am also, but I am fast. I had the recipe and method memorized and all ingredients out before I started. It took 45 minutes. I also prefer slightly undercooked buns personally, they are just better and chewier, do this was perfect. I’m surprised how supple the dough was after the rest,

  9. 3 stars
    Pros: easy and fast version of cinnamon rolls, dough is nice.

    Cons: way too much cinnamon. Overpowers all of the other flavours to the point that it is unpleasant. Would reduce to 2 tsp rather than 2 tbsp if i made this again. I might try a different glaze also.

    In sum, this is a nice adaptation of cinnamon rolls to a quick version. I would consider making again with changes to cinnamon:brown sugar ratio.

  10. 5 stars
    I have trouble making bread for some reason. I tried these cinnamon rolls. They are great!!
    I didn’t add the egg. I didn’t measure the cinnamon and I added pecans. I poured some cream on the rolls before I baked them, I had to add another 10 minutes when I baked
    They came out great!!
    This is a keeper!!

  11. I’ve always been intimidated at making cinnamon rolls; but this recipe was easy enough for even me. I enjoyed making these. Now I’m about to try them!!

    YAY!! They turned out perfect??

  12. 5 stars
    Hi there

    This is Khadija all the way from Cape Town, South Africa. I made this today and it was absolutely delicious. I added choc chips for some extra indulgence.

    Will definitely be making this again as my family really enjoyed it

    Thanks for this great recipe!

  13. 5 stars
    These are really good and fast. I substituted the butter for coconut oil and yep- it works great! And boosts the health factor!

    If I made them again I would do 1 T. Cinnamon instead- 2 was too much in my opinion.

  14. 5 stars
    Have made these twice in the past week. These are so delicious! Made them exactly following the recipe, they were easy, quick, fluffy and yummy. We made half the batch with chocolate chips and half the batch with toffee pieces. Scrumptious.

  15. 5 stars
    They came out PERFECT! I love the taste and texture. It was like the ones I’ve seen at the mall.
    Since I can’t have sugar (only a little), I made my own brown sugar for the filling – with Splenda and black strap molasses. I doubled the “brown sugar” but kept the 2 tablespoons of cinnamon. And instead of 3 tablespoons of sugar for the dough, I used 1 tablespoon of sugar (for the yeast to proof) and 2 tablespoons of Splenda.
    I also doubled the recipe for the icing (using splenda) cause I wanted them to be drenched in the icing.
    I took photos and shared them with my friends and family. They wish they could have one. After the Pandemic is over I will make this again for them!

  16. 4 stars
    Very good. I agree with some postings that it had too much cinnamon. I would also like to try a cream cheese frosting next time

  17. 5 stars
    These are so good! I made sure to proof the yeast and I didn’t have an egg but they turned out so yummy. Honestly they taste just like the 2 day cinnamon roll recipes I’ve tried before

  18. I love these and is always my go-to recipe! I make them exactly as the recipe states and they turn out amazing.

    JUST wondering, is there a successful way to add some canned puréed pumpkin into the dough to make pumpkin cinnamon rolls? What would I sub, if anything, to make this happen? I looked up other pumpkin recipes but they all take 2-3 hours and I just love this recipe so much!

    1. Consider substituting 1/4 pumpkin purée for the egg and incorporate some purée into the filling and glaze. Good luck!

  19. 5 stars
    Easy, quick & delicious-Yum-O! I wanted to make cinnamon rolls quick for our chili soup dinner tonight. We’ve had a cold spell here in rural America and it just sounded so good tonight. I’ll keep this recipe in my favorites binder!!! It seems to be a very forgiving dough-I forgot the egg so added it after all dough was mixed together & they were still delish :). I made brown sugar, butter & Greek yogurt melted in the bottom of the 9×9″ pan to do the caramel cinnamon rolls. That’s all my grandmother ever made so gave it a try. Again, so delicious-hardest part was flipping the pan onto a large platter without getting burned from the hot caramel sauce as it oozed around & onto the rolls. For the cinnamon sugar spread onto the rolled out dough-I melted all together with the butter making a spread that worked great on the dough. Thank you so much for this great recipe!

  20. I have now made these many times and have yet to find a better recipe. It is very forgiving of substitutions. I like to switch out Chinese five spice for 1/2 tsp of the cinnamon, put maple syrup, whisky or yuzu in the glaze. I have added pecans or almonds. I don’t want them dairy, so I use a sweetish almond coconut milk and a few drops of high quality butter flavor.

  21. Very lovely but very dense, will definitely try blooming the yeast first next time. Took a little longer than 45 minutes but I kneaded by hand so that might be it

  22. 5 stars
    First time making these, and they are super-yummy! I made mine in muffin cups because my husband likes kind of a crunchy outer, rather than soft. Also used only about half the brown sugar, and replaced the cinnamon with apple pie spice. I did not put the glaze on top because neither of us likes anything too sweet. They were just perfect for us, and I’ll definitely make them again. This recipe is a keeper!

  23. I’ve made these a few times in the past but I couldn’t remember if I was supposed to leave the oven door open after turning it off to proof. This last time i closed the door after following the instructions to lightly cover and turn off the oven. I don’t think they raised like before but maybe it was my yeast. So just for clarification: should I leave the door open or closed
    Thanks

  24. 5 stars
    I want to learn how to cook and this recipe is the problem… I can never bring myself to bake anything but them 😉

  25. 5 stars
    Since I found this recipe it is the only one I use to make cinnamon rolls. I use extra cinnamon because my hubby enjoys them that way. I’m going to make them tomorrow and add some chopped apple to filling bet that will be yummy.

  26. I decided to put them in the fridge to complete the next day I do this right after the dough was made do you think they will be okay.

  27. 5 stars
    Hi. Could you please give me the flour measurements in grams? I did in cups as per recipe but the dough came up to hard. I ate them made by my neighbour so I know they are lovely. Thank you in advance.

  28. 4 stars
    These were pretty good and easy, thank you for the recipe! I only used about half of the filling, thank goodness because it would have been way too sweet and overpowering. Next time I’ll cut the cinnamon way down too (maybe to 2 teaspoons as another reviewer suggested) because it really was too much. I was concerned that they didn’t rise much but once they baked they did rise and filled up the pan. Oh and I did have to add another 1/4 cup flour as the dough was too sticky in the mixer.

  29. Very good! used rapid rise yeast. loved how fast they were done. soft, just like you said. Thank you for this recipe.

  30. 5 stars
    These are the BEST cinnamon rolls I’ve ever made and they taste just like Cinnabon’s rolls. My family ate the whole pan in 2 days

  31. 5 stars
    I made these for Easter morning. They were easy to make and they were delicious! It did take me longer than 45 minutes but I probably worked slow! Still a fast cinnamon roll recipe to make! My family loved them and I definitely will be making them again!

  32. 5 stars
    Didn’t think theses would work but my goodness they are delicious. I used buttermilk instead of milk. The dough was so easy to roll out and they rose beautifully in the oven. Will make them again.😘😘

  33. 5 stars
    I made these into 14 rolls instead of 9. I also added about 1/2 of pre-made caramel to the pan before setting the rolls in to rise. I flipped them onto a plate as they came out and these were pretty amazing.

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