Published Date: August 12, 2020 | Last Updated: January 8, 2024
I have a winner! Somebody, prove me wrong! These cinnamon rolls are so delicious, so soft, and the best part is that they only take 70-90 minutes from start to finish. And the cream cheese frosting?! Unreal! This recipe makes 32 rolls. Half it or give some away.
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I have a winner! There is a reason that these cinnamon rolls have a cult following! These cinnamon rolls are so delicious, so soft, and the best part is that they only take 70-90 minutes from start to finish. And the cream cheese frosting?! Unreal! This recipe makes 32 rolls. Either take these to a party, half the recipe, or plan on giving some away!
SEE THE PROCESS!
NOTES…
MAKE AHEAD
You can make these ahead of time and refrigerate them before baking!
To do this, do steps 1-8, then cover with plastic and refrigerate for up to 24 hours. When you are ready to pull them out of the fridge, let them come to room temp, rise (if needed) and bake.
SOURDOUGH ADAPTION
And yes, these are wonderfully sourdough friendly!
See my SOURDOUGH CINNAMON ROLLS POST for the sourdough adaption!
For more detailed instructions about maintaining and using your own sourdough see my
NATURAL YEAST SOURDOUGH SANDWICH BREAD POST.
MORE ABOUT INGREDIENTS
FLOUR
This recipe can be made from many flour options, such as bread flour, all purpose flour, whole wheat flour or Kamut flour.
BREAD FLOUR: Bread flour always tends to be my favorite for sourdough. The result just can’t be beat! This option contains more gluten in it than All-purpose flour, so the finished product results in a tall buoyant rise, and bread that is soft with a beautiful stretch. Many grocery stores sell bread flour. I most often make this recipe with organic bread flour that I get from a local mill, LEHI MILLS.* (Affiliate coupon code is AMBERSKITCHEN for 10% off) I prefer their products because they source their wheat from farmers who do not use glyphosate on their wheat crop.
ALL PURPOSE FLOUR:
This can be used as a straight across substitute for bread flour.
WHOLE WHEAT FLOUR:
This can be used in place of bread flour, however generally you will need slightly less flour because of the weight and absorbency of whole wheat flour. Whole wheat flour is a very thirsty flour! Instead of using 8.5 cups of flour, you may only need 7.5 or 7.75 cups. (Just an example, but be sure to check by texture when you are adding flour to see if you have the correct amount of flour).
When using sourdough and whole wheat, the rising time takes considerably longer, and it won’t rise quite as high. Just be prepared as far as timing goes if you go that route. I think a wonderful compromise is to use half whole wheat and half bread flour. It will still take longer to rise but not as long as 100% whole wheat and you will still get the health benefits of using a whole grain.
KAMUT:
Kamut, or Khorasan, is an ancient type of wheat that hasn’t been genetically altered as much as many of the common types of wheat we use today. It is very tasty and has a slight nutty flavor. For the most part, it can be substituted for all purpose flour- but not straight across. It is more absorbent than all purpose flour, so if you use kamut, reduce the total amount of flour by about 10%-15%. In my experience I notice that Kamut doesn’t rise quite as high and it can tend to be a tad more crumbly. I buy my regeneratively grown Khorasan locally from KHORASANMILLS.COM (not sponsored) I believe they ship all over the United States!
*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link.
SALT
I am very picky about Salt! I love to use fine sea salt from Redmond Real Salt. It’s the only salt I ever use! I love it because it is full of naturally-occurring trace minerals, it is pure, unprocessed, has no fillers, no anti-caking agents, no additives or unhealthy pollutants. Sadly most commercial table salt has a lot of not great things added to it, is processed, and has no trace minerals. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true sea salt! I get my salt HERE*. To make it more cost effective, I buy in bulk and order a 25 POUND BAG OF SALT* every few years. I store it in mason jars and it lasts me a few years.
My affiliate Coupon code “AMBERSKITCHEN” saves you 15% on any Redmond products.
*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link.
WATER
Use room temperature to slightly warm water. The temperature matters! If it is too cold then the dough will not rise quick enough and if it is too hot it could aggravate or even kill the natural yeast. The slight warmth of the water will help the yeast do its job most effectively.
SUGAR
Granulated sugar is my sweetener of choice for this dough, however you could use honey or even coconut sugar. When using honey or coconut sugar, feel free to substitute straight across.
I recommend using the brown sugar called for in the cinnamon roll filling. Brown sugar contains molasses which gives it a deeper caramel-like taste that really makes the filling what it is.
The frosting uses powdered sugar which I also strongly recommend! Any other sweetener would produce a grainy and less-creamy frosting.
EGGS
The eggs soften the texture of the rolls and help stabilize the product.
If you can not use egg, there are some great egg replacement options out there.
#1 Use 1/4 cup of Aquafabainstead of each egg. Aquafaba is water in which chickpeas have been cooked. Surprisingly, this liquid very closely mimics egg in baked goods. It is used widely in the vegan and egg-allergy community. To use it, simply open a can of chickpeas and drain 1/4 cup of the liquid and use that liquid in place of each egg.
#2 Use Flax egg replacement instead of eggs. For flax egg substitute, simply combine 1 Tablespoon ground flaxseed meal, (ground raw flaxseed) and 2 1/2 Tablespoons water. Mix together and let sit for 5 minutes to thicken. This can be used as a substitute for one Egg.
If you half this recipe feel free to use 1 egg or 2 eggs instead of 1.5 eggs if you don’t want to waste half an egg.
COCONUT OIL
Years ago, I used to make all my breads with vegetable oil. When I learned how *not awesome* vegetable oil is for my health, I decided to use melted coconut oil instead. I didn’t know if it would work, but to my surprise, it not only worked but it made the bread taste EVEN MORE INCREDIBLE. It didn’t make the bread taste like coconut at all. It was softer and had the most delicate crumb. Coconut oil is magic for bread and bakes goods. I have never seen anyone ever use coconut oil in bread recipes until I started teaching that in my recipes. Now it’s catching on everywhere like wildfire. You heard it here first!
For the best texture I prefer coconut oil in all my doughs, including cinnamon rolls!
If you cannot do coconut oil, my next recommendation would be to substitute it straight across for avocado oil or melted butter. If you don’t mind using vegetable oil, you can go ahead and use that.
BUTTER
The butter will give the filling and frosting a nice rich flavor and also helps keep the frosting stiff. Do not use anything other than butter. Sorry, it’s a non-negotiable.
CREAM CHEESE
Cream cheese plays a big role in the delicious frosting for these cinnamon rolls!
ALMOND AND VANILLA EXTRACT
The almond extract is optional in the frosting but it really adds a nice nutty flavor if that’s something you like. A little goes a long way. Feel Free to omit it if it’s not your jam.
The vanilla extract is also for flavor. Vanilla is mild and subtle, just adds a perfect depth of flavor. I don’t recommend skipping it.
WHAT OTHERS ARE SAYING
ORANGE ROLL ADAPTION
Good News! This recipe can be adapted to orange rolls! in the words of my sister Brooke, the orange version of this recipe is “ABSOLUTELY AMAZING”!
Simply make the following changes:
1. Make the dough as directed below.
2. For the filling, replace the cinnamon with the zest of 3-4 oranges. Instead of brown sugar, use white sugar.
3. For the orange frosting combine:
- 2 sticks of softened butter (1 cup)
- 5 to 6 cups powdered sugar
- zest of 3-4 oranges, or about 1.5 Tablespoons of orange zest
- Juice of 3-4 oranges (just squeeze the juice from the zested oranges!)
Whip the frosting ingredients together until it is light and smooth. When your orange rolls come out of the oven, spread the orange glaze all over the rolls! Enjoy!
MORE SCRUMPTIOUS DESSERTS…
Quick and Heavenly Cinnamon Rolls
Quick and heavenly. That's really all you need to know. You will not regret making these!
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Servings: 32
Ingredients
Dough
- 3 1/2 cups warm water
- 3/4 cups sugar
- 2 T active dry yeast
- 3 eggs
- 1/2 cup melted coconut oil
- 1 T salt
- 10-11 1/2 cups unbleached bread flour
Filling
- 10 T butter, divided
- 1 1/3 cup brown sugar, divided
- 2 tsp cinnamon
Frosting
- 1 cup butter, softened (2 sticks)
- 8 oz softened cream cheese
- 1 T milk
- 4 to 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (if you like it)
- 1/4 tsp salt
Instructions
- In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
- Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
- Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
- Cover the dough and let it rise 10 minutes. Preheat the oven to 375° F.
- Dump dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
- On each half, spread 1/2 of the butter, and evenly sprinkle half of the cinnamon/brown sugar mixture.
- Tightly roll dough up into one long snake. Using cinnamon dental floss, thread, or a very sharp knife, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends)
- Onto two greased jelly roll pans, evenly lay out all cinnamon roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
- Bake at 375° F for 14-15 minutes.
- For frosting: Using a stand mixer or hand mixer combine butter and cream cheese. Beat together for 2 minutes until light and fluffy. Then add milk, vanilla, almond extract, salt and powdered sugar.
Notes
Watch the Process:
https://amberskitchencooks.com/wp-content/uploads/2021/05/CINNAMON-ROLLS-VIDEO.mov#t=73 Good News! This recipe can be adapted to orange rolls! in the words of my sister Brooke, the orange version of this recipe is “ABSOLUTELY AMAZING”! Simply make the following changes: 1. Make the dough as directed below. 2. For the filling, replace the cinnamon with the zest of 3-4 oranges. Instead of brown sugar, use white sugar. 3. For the orange frosting combine:- 2 sticks of softened butter (1 cup)
- 5 to 6 cups powdered sugar
- zest of 3-4 oranges, or about 1.5 Tablespoons of orange zest
- Juice of 3-4 oranges (just squeeze the juice from the zested oranges!)
Have you ever made these a day or two in advance and either frozen them or refrigerated them? I need some but won’t have time to make them the morning I need them and wonder if I can do that somehow.
Author
Hi Molly! Yes you can totally freeze them! I would put them in the freezer immediately after forming them. Just make sure they are in an airtight container. Then pull them out, let them rise, and then bake them. If you refrigerate them, let them rise before you bake them as well. I wouldn’t let them be in the refrigerator for more than 12 hours.
Would you frost them before or after freezing them?
I would frost them after!
These taste amazing and are so easy to make! My family loves them!
The absolute best. So easy and turned out fluffy and delicious. The frosting was perfect for the top too.
Author
Amber I’m so glad you liked them. Thanks for taking time to comment:)
I made these today for the first time, but I did half orange rolls/half cinnamon rolls and I couldn’t be more thrilled with the results! I’ve always been intimidated by dough recipes but these were easy and they taste delicious!
Author
Denise,
Great idea to do half orange rolls and half cinnamon! It means a lot for you to come back and tell me that you liked them! Thanks!
I would like to make these for a retreat I am having at our local quilt shop but the kitchen is small so no room to roll out, etc. Can I get everything ready the day before at home and then bake them at the quilt shop the next morning and ice them?
Author
Janet, absolutely! Just put them in the refrigerator with plastic wrap over them. Then in the morning, let them come to room temperature and rise, and then bake them. Enjoy your retreat!
OH MY GOD. I just made these and they are divine! Thank goodness I halved the recipe to be on the safe side. These are perfect.
Author
Lucy-Ann, so glad to hear the you enjoyed these! And you are so nice for coming back and telling me! Haha yes they do make a lot of rolls!
I also used this recipe minus the majority of the sugar and added a little extra flour to make up the volume of the sugar when I made Vegemite and cheese rolls. My boys went NUTS for them.
Can you make these egg less?
Author
Kimberly. You absolutely can, but that will effect the amount of flour that is needed. Just watch the dough as you are adding the flour to be careful not to add too much.:)
I was wanting to make mini cinnamon rolls. Would I just divide the dough again? These are my family’s favorite cinnamon rolls, but wanted to do smaller versions for a birthday party.
Author
Hi Stacy. Yes you can just divide the dough again to make smaller versions!
How long would you bake the mini versions for?
I haven’t worked out the details for a mini version, keep an eye on the browning on top.
Is that bread flour, AP flour?? Just says unbleached and I don’t want to assume it’s AP.
Author
Thank you for bringing that to my attention! I prefer bread flour but AP will work.
These look amazing! How thick should I roll out the dough?
Author
Good question! Thank you for bringing this to my attention I should edit the recipe, but I generally go for about 1/2 inch thick.
Any ideas on what to sub for the coconut oil?
Author
Hey Kayla. My preferred substitution for coconut oil is avocado oil, then melted butter, and then vegetable/canola oil.
Can you use vegetable oil instead of coconut oil?
Author
Hi Jami, yes you can use vegetable oil, melted butter, or avocado oil. I just recommend coconut oil because it tends to do the best with rolls/bread. But you can use whatever oil you would like!
How do you know if you have added too much flour?
Author
Hi Shannon. This is a good question, the amount of flour you add can be slightly different each time you make the bread. If you touch the dough and it is a little sticky, but doesn’t stick too much to your fingers then that is a good sign of the perfect amount of flour. If the dough is dry and crumbly then there is too much flour and you may have to knead it a few extra minutes to hydrate it. Hope this helps!
If using starter, you say to increase rise time. Is that for both of the rises or just when they are rising on the pans?
Author
Good question! When using sourdough, the rise times need to be considerably increased, but instead of giving a specific time, its best to wait until the dough has doubled in size. This might take 4-8 hours for the first rise, and 2-7 hours for the second rise.
Hi Amber! I have made these and they are honestly the best! Thank you! I’m curious if you have ever made a gluten free version? I’m wondering if I can use gluten free flour and get a similar result.
Thank you!
Hi Karly, I have never used gluten free flour. Let me know how it turned out for you.
Yum
Do you start counting the kneading time after the fourth cleans the sides of the bowl?
Total kneading time!
My sourdough is ready but it’s late. Can I put it in the frig overnight and make the cinnamon rolls in the morning?
Yes you can put it in the fridge!
can you use the fast acting dry yeast? I’m not sure what the difference is but that is what I have?
You can use either!
Hi! I have made these before and have LOVED them, but I cannot remember if you are supposed to use salted or unsalted butter? thank you!
You really can use either.
For the frosting, the video linked uses 8 oz cream cheese and 1/2 c butter but the written recipe says 1 c, which is correct?
Hi Sarah, I changed the recipe. I now use 1 cup butter.
I love and hate that I found this recipe. These are THE best cinnamon rolls I have ever eaten, anywhere, including in restaurants. I can’t stop eating them when I make them, hence the hate part. 😂 Nothing else compares. Seriously, the best. And they are so easy to make, that just makes them that much better. 💗💗
I use your recipe all the time and make whole wheat cinnamon rolls! It works great!
Could you sub SAF instant yeast in this recipe? If so, how would you do it? I’m used to adding it in with the flour instead of proofing it with water and sugar. I tried the recipe with active dry yeast but I’m not good at using that kind, haha, and they didn’t raise.
You can add instant yeast in with the flour or proof it with water or sugar. Either will work.
Hi ! What’s 2 T active dry yeast?
Like whats the measure for 2 Thanks ☺️ can’t wait to bake these.
I wanted to give this recipe the benefit of the doubt when I realized the amount of cinnamon that went into the filling, but they are not good. The dough recipe was ok, but 2 tsp of cinnamon for 32 rolls is not enough. They taste like table rolls topped with cream cheese frosting.
Hi Ashley, so sorry you didn’t like this recipe. Feel free to add more cinnamon and brown sugar.
We are making this for thanksgiving! I am freezing them after I cut them but i am wondering how far ahead I need to pull them out to let them thaw out and rise before baking them?
Yes you can freeze before, I would pull them out the night before. You can also freeze them after they are baked.
My favorite cinnamon roll recipe! I love how quickly these come together, and everyone that I have made these cinnamon rolls for has loved them!
For the orange rolls, do you not use cream cheese for the icing? It’s not included in the ingredients, but the picture looks like there’s cream cheese. Just wanted to make sure.
No cream cheese!
These cinnamon rolls are so delicious. I have had a recipe that I have used for years, but decided to give this one a try…they surpass my old recipe. The dough is so tender and delicious. Another great recipe. Thanks, Amber!
Best cinnamon roll recipe I’ve ever made! Family went crazy over it!
These are amazing. I’ve tried the orange version too and LOVE it. Since it makes such a huge batch, you can make both varieties…p.s. you can put 2 in mini disposable loaf pans for a perfect bake sale item. Just tie a wooden fork with twine wrapped around the lidded pan for an adorable presentation.
So glad that you love them Heather. And I love your idea on presentation!
These are the best cinnamon rolls ever! I’ve made many different recipes that were great, but these top them all. The dough makes a perfectly soft bread. I add just a bit more filling. The frosting recipe is perfection! I get asked to make these for my husband’s work all the time. I love that they are easy and pretty quick for cinnamon rolls. Sooo good!!!
Thank you Chelsey for your kind comment!
Absolutely delicious and the frosting is the perfect addition!
Thanks Katie! So glad that you love this recipe.
Love this recipe! I prep it the night before and then bake in the morning! Thanks Amber!
Thank you Ashley 🙂
I make these cinnamon rolls all the time! Do you have a version to make raspberry cream cheese rolls?
Hi Paige, I don’t, but if you try it would you let me know how it goes?
I have made these a few times and they are always 10/10 delicious!
Just curious, have you tried using maple extract (instead of almond extract) in the frosting? Would that be good?
I’m sure that would be delicious, Melodie!
So good and so easy!! They were delicious!!
Thanks so much!
These were sooo good!! My 13-year old daughter wanted to try making cinnamon rolls and was able to follow the recipe from start to finish on her own. They turned out beautifully and tasted amazing!!!
That’s so amazing! Thanks for sharing 🙂
These cinnamon rolls are a family FAVE! I’m now expected to bring these to every family event because they are SO GOOD!!! I was a beginner dough/bread maker when I started following you, Amber, and I feel like this recipe was such an easy way to ease into the world of making desserts and bread that are top tier. Thank you for sharing with us! Every single thing has been delicious. I appreciate your care and attention to using great ingredients and your mindfulness on what we are feeding our families. We have 4 littles and it has been such an encouragement to see others mamas doing things that may be less convenient, but better in the long run! Thank you for sharing your recipes and life with us on here! It has been a gift to me and my family!
Thank you so much for you kind comment, Shayna! I’m so happy that you and your family love this recipe. It’s a family favorite for us as well.
Really liked these!! Soft and fluffy, easy to make!
Thank you, Ashley.
Our go to cinnamon roll recipe! They are so fast and easy! We usually double the filling recipe and add pecans to half the rolls!
Thanks so much Beth! The pecans sound like a delicious addition.
These are The Best Cinnamon Rolls! We haven’t found a recipe from Amber we don’t like. Thank you
That is so kind, Melanie. Thank you!
Made these again this weekend and they never disappoint! The easiest, yummiest cinnamon roll recipe you’ll ever make! Incredibly soft, perfect flavor and ready so so fast. Will be back in 6 months to make them again (iykyk 😉)
The best cinnamon rolls! The coconut oil makes such a difference. I recommend this recipe to friends all the time and have made cinnamon rolls as neighbor gifts. These always get compliments! Thanks for sharing!
Thank you Seralyn. I bet you win neighbor of the year!!!
Amber’s recipes never disappoint. I’ve been using this recipe for years now. I love how quick these are to make! The cream cheese frosting is to die for. As for the filling, I measure that brown sugar with my heart. 😂 All my friends beg for plates of these cinnamon rolls when I make them. They really are fool proof.
Always measure with your heart, Shayna!
For so many years, cinnamon rolls were my white whale! I tried DOZENS of “Tried and True” recipes and they just were not great, until NOW. This recipe is EVERYTHING! It is simple and So Delicious! One of the best parts is that I can do half Cinnamon Rolls and the other half of the dough Orange Rolls (I don’t half the filling or the frosting because we like ours ooey and gooey!) I am now known for my Cinnamon Rolls and often share them at activities, with neighbors, and friends! Seriously, try this recipe and you will never look back!
Thanks so much Shantell. So glad your loved ones love this recipe!
I was able to quickly whip this up for me and my siblings one night, and sent them all home with 6 each to bake in the morning! It’s the most perfect recipe that is a crowd win every single time i make it!! Thank you!!
That’s so kind of you to do for your siblings! Thank you for the comment!
Just YUMMMM! My husband made these today and they were delicious! So easy and not dry like store bought cinnamon rolls. I loved how fluffy and tender the roll was and the frosting was insanely good! Amber’s recipes just never fail!
Thank you so much Brigette!
Best cinnamon rolls ever!! So fluffy and just melt in your mouth! Love love love them!!!!
Thanks Marci!
These are some of the BEST cinnamon rolls EVER! Super easy to make and so delicious! You can’t go wrong with a recipe from Amber
These are our absolute favorite!! They never fail, and are amazing every time. Our favorite is to add chocolate chips 😃
Ooh that sounds yummy! Will have to try!
LOVE this recipe. The only cinnamon roll recipe I have made multiple times, and my kids always ask for it for special occasions and holidays. I always make them the night before and bake in the morning!
Thank you so much Jen!
These are THE BEST cinnamon rolls, look no further! They are soft fluffy and so easy to make. We love the adapted orange roll recipe. This cinnamon roll is a true winner! The cream cheese frosting is perfect, not too sweet, perfectly paired with the roll.
Thanks so much, Jeanna, I’m so happy you love these.
Our go to cinnamon roll recipe. They are the easiest, fluffiest, yummiest rolls.
Thank you Hillary!
My most requested recipe to make when I am going to gatherings are these cinnamon rolls!! Everyone LOVES them. They are so quick and easy to make too. Making them as we speak. 😊
Morgan, thanks so much for the review!
I made these for the first time this morning and my kids ate three each!! usually they can only eat one. Holy cow yumminess!!! These were amazing and I cannot believe how fast they took , I am so impressed. We definitely use them all the time now
Thanks Dana, so happy your kids loved these.
We’ve been making these for years and they never fail us! Shocking how quickly you can have a cinnamon roll from start to finish with this recipe! One of our favorite of many ambers kitchen recipes 🤍
Thank you so much Nichel!
I make these every year for conference Sunday and Christmas morning. Yesterday my 37 year old son said that he keeps looking for a better sweet roll and had yet to find one. I agree! Easy, moist, DELICIOUS!!!
Hi Chantel, so glad that this recipe can be part of your family traditions.
So yummy! I decided last minute to make cinnamon rolls and these were a hit! They were perfect for our indoor picnic breakfast this morning!
Sounds so fun! Thanks for the comment, McKenzie!
I’ve made these at least every six months for the past 3 years or so. No fail every time! They are THE BEST EVER! The frosting is perfect and there is plenty to generously cover every single roll!
Thanks so much Katie, glad they always turn out for you!
My all-time go to recipe for cinnamon rolls! They are amazing! So soft and so gooey!
Thanks for your comment Amanda!
Just made these! Didn’t think I’d have all the ingredients but turns out I did! These were a hit!! I always triple the vanilla extract and add a dash of almond extract but everything else was perfect!
A dash of almond extract sounds delicious! Thanks Katie!
I’ve been making the same cinnamon roll for years and decided to try this one this time. My family LOVED it and say it is better than the other! So delicious and not overly sweet.
Thanks Nicole it means so much!
This is our go to recipe for cinnamon rolls! It is quick and they always turn out delicious. I split the dough in half and cut 8 rolls out of one half and then 12 out of the other. My kids love having cinnamon rolls the size of their face. Haha! It makes a bunch and is delicious. Thanks Amber for the recipe!
Thanks Cambrea. Love the cinnamon rolls the size of their faces haha!
These rolls were so easy and so delicious!! I made them up the night before and let them raise for about an hour and then put them in the fridge overnight. The next morning I took them out when I preheated the oven and then stuck them in. Easy peasy!! And they are so yummy!!!
Glad you loved them, Katie!
These were delicious!! Fluffy and tender and I appreciated that they didn’t need much rise time.
Very easy to make. The only thing I did differently was add extra cinnamon to the filling. Thank you!
Thanks so much Alison!
These were well loved! They’re very light for being such quick cinnamon rolls! Delicious!
These are the best cinnamon rolls I have ever made! We make the multiple times a year and are obsessed! This time we did them regular for half of the dough, and the other half we did fruity pebble and we loved them both! For the second half of the dough I did the butter, brown sugar and then sprinkled fruity pebbles on, then baked the same and the same delicious frosting and then sprinkled more fruity pebbles on top!
Thanks Madison! That sounds delicious.
My go-to for cinnamon rolls!! I can’t tell you how many times I have shared this recipe or how many times I have made these and they are always a hit! I made the orange rolls this year and they were so yummy!
Thanks so much Brittany!
So easy and sooooo yummy. On repeat at my house.
Thanks so much Carly!
I love this recipe! Is there a way to make a freeze and then thaw to bake? How would I do that please?
Hi Kimee, yes! I would put them in the freezer immediately after forming them. Just make sure they are in an airtight container. Then pull them out, let them rise, and then bake them. If you refrigerate them, let them rise before you bake them as well. I wouldn’t let them be in the refrigerator for more than 12 hours.
Hi Kimee, yes! I would put them in the freezer immediately after forming them, then when you’re ready, pull them out, let them rise, and then bake them. If you refrigerate them, let them rise before you bake them as well. I wouldn’t let them be in the refrigerator for more than 12 hours.
This is the best cinnamon roll recipe!! Thank you!
I was wondering about how much orange juice do you use for the orange roll frosting. Each time I have made it, it has split. I am not sure if I am getting the right measurements of orange juice to make it not split. I use the juice from 3-4 oranges, but is there a cup or gram amount you recommend?
Hi Stephanie, I don’t have an exact measurement, but the frosting has never split for me. You could try using less orange juice and see how that goes for you!
I love this recipe! I’ve brought these to my church group and they loved them. I’m going to use the dough recipe for another recipe I have to make caramel rolls. Do you know how many pounds of dough this makes? Thank you!
Hi Kaylee, I’m not quite sure how many pounds it makes. This recipe makes up to 32 rolls though, so hope that helps you know how much you need.
DELICIOUS!! I have made these multiple times and I love them so much. I tried making them in a casserole dish instead to create a more soft, doughy-like cinnamon roll. It was hard to get the time and temperament right so they were still thoroughly cooked. Any suggestions?
I’m so honored and happy that you have come back to this recipe multiple times! Thank you! As for the baking pans in question- I prefer these on a baking sheet but I think I’m the only food blogger who does it this way 🤣. You could bake them in a 9×13 pan instead, but without me testing that extensively, I can’t say exactly. I would probably suggest adding 5 minutes or so to the baking time. I also might recommend only baking 12 rolls in that 9×13 pan instead of 16. Good luck!
Is there a gluten free option?
Hi Julie, I don’t bake with gluten-free flour so I don’t have any insight for you. I have heard from some followers that they use their favorite gluten-free flour in my recipes and they have had success, but I can’t give you my seal of approval since I haven’t tried it. Please let me know if you try it and how it turns out. Thanks!
Hands down the most delicious cinnamon rolls ever! We make these a few times a year and they are devoured!
Thank you so much, Sara!