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Wow, soft, fluffy and scrumptious! I followed the dough recipe and left the dough to rise in the fridge over night. Perfect recipe that you can mix & kneed yourself. I only made 6 to start & froze 6 for another time. So 25min was only needed for baking. I definitely recommend this recipe. I made a cream cheese icy spread instead though for the topping. So yummy.
These were great! I made the dough and let it rise in a cool place for 8 hours. At 9pm I shaped them and put them in the fridge for the night. Took them out in the morning for an hour and baked as according to the recipe. Nice to not do much in the morning.
These are the best cinnamon rolls I have EVER had….they turned out absolutely amazing and I will now make these every Christmas. Family said they were the best ever. Sooooo soft and fluffy….they were definitely worth all the work.
Amazing. Best cinnamon rolls i have ever had. And I love cinnamon rolls. I dont have an electric mixer, so I kneaded the dough for the full 10 minutes by hand. It was worth it. They were soft, fluffy, but dense enough to hold their structure. They were not overly sweet. Just a little bit of the icing on top keeps it appropriately sweet but not overpowering. This will be our families new Christmas morning tradition.
Made these as Christmas gifts for neighbors and friends this year, and they are fantastic! Not too sweet, the dough was so simple to make and easy to work with, and I was able to get 3 pans of 5-6 rolls from one recipe. I made 15 pans, and everyone was so thrilled to get them for their Christmas mornings, especially this year with everyone being home for Christmas. Thank you for this fantastic recipe and excellent instructions for how to freeze for gifting!
15 pans, wow! What a friend and neighbor you are! Merry Christmas, and thank you for your comment.
3 words: Oh. My. God. I must confess I don’t remember ever eating a cinnamon roll. Here in Transylvania we have what you’d call a wasp’s nest, which is a roll that looks the same, but it’s only sweet with a hint of lemon. So I think I only have that to compare a cinnamon roll to. And a lovely Danish I’ve had in Coppenhagen. :D But! To make a long story short: as someone who love to watch cooking shows and Youtube videos titled “the best cinnamon rolls in New York”, this recipe makes them EXACTLY as I’ve pictured them! The dough came out perfect, and the frosting is lovely! I just wish all rolls would be this fluffy. Thanks for the recipe!
Wow, Julia, what a cooking adventure you have had! We feel really honored that your cinnamon roll experience with this was what you wanted it to be. There are some things you just have to make yourself if you want to know what they are like…especially during this pandemic. I hope you get to sample cinnamon rolls all over the world in upcoming years.
Well I’m not sure if it’s my fault or maybe the dough I used (organic) but this dough was SO dense and hard to work. It literally caused my big mixer to start smelling (like burning) when I moved it to medium speed. I had to mix it super low and eventually just take it out and do by hand because of the strain on my mixer. It was just so incredibly hard to work. I left in fridge over night and it took forever the next morning to roll out and it was near impossible. As it got warmer it got a little easier. I triple checked the ingredients to make sure I didn’t make a mistake. I hadn’t. They came up really puffed up but not fluffy. They were still pretty dense. I wasn’t loving the cream cheese frosting taste because cream cheese is sour and it changes the idea of the cinnamon roll. These took FORVER to make and I don’t think I will ever make them again. Just want to reiterate that it could have been my flour and not necessarily something wrong with the recipe, clearly others have had better luck.
Hi Tabi, sorry you had a frustrating experience with this recipe. At least now you know in the future to look for a frosting with no cream cheese. I am guessing you wound up with too much flour in your dough. May I ask how you measure it? If you pack it into the cup, you can get more grams per cup, and that can lead to a dense and stiff dough. Glad your stand mixer made it through!
This is a foolproof recipe, thank you so much for sharing. It has become a regular in our household during special occasions. I let it rise in the fridge overnight. I sometimes skip the butter or reduce it, and it is still quite good. It is wonderful with and without the icing. I am making this again tomorrow as a special request by my husband for his birthday, and I am going to double the dough and use half of it for your raspberry jam filled rolls. Thanks again for your wonderful recipes!
I made these for Thanksgiving breakfast. They turned out beautifully! I baked mine for 27 minutes. I used a probe thermometer to be sure the center roll came up to 190 degrees (per recommendation on another site). They were perfectly baked- lightly browned, interior done but tender and pillowy.You can’t tell when they come out of oven, but there is a beautiful layer of caramelized, sticky cinnamon and sugar on the bottom of the rolls that is delicious and plenty sweet. The icing is great, but made these a little too sweet for me personally- my family compared them to Cinnabon rolls. Next time, I would either skip the icing or just do a very light layer of it.We loved them. Great recipe and great instructions! :)
Hi! I only have a hand mixer at the moment. Tips?
Hi Abby, just knead the dough by hand. Thanksgiving workout ;)
Hi, do you recommend King Arthur all purpose flour for this? I have both KAF and Gold Medal… I’ve had different results when swapping one for the other in different recipes. Due to protein content I think? Anyhow, hoping for the best result here- excited to try these cinnamon rolls!
Hi Emily, we haven’t heard from Cindy just yet, but I wanted you to know we haven’t forgotten you! Did you make these? Which flour did you use? Either should work just fine. I’m guessing the King Arthur flour might absorb more liquid, and be more likely to need a little extra milk or water for the dough to be supple, but it might not be an issue at all.
Hi! I actually used about half of each kind of flour to use up what I had on hand. They turned out great! Thanks for checking back!
Very nice recipe, already made two times. The second time I reduced a little bit the sugar and salt.
Has anyone tried adding some chopped apple to the filling of these?
Looking forward to trying this recipe. I find trying to roll, cut, raise and bake my rolls in the morning to be a little time-consuming, so I do everything the day before and leave the rolls in the refrigerator overnight. That way, all I have to do is pop them in a slightly warm oven first thing in the morning to rise, and then bake.
Can I refrigerate more than 8 hrs, made dough at 4pm, will 8am be ok to roll out? Thank you!
Hi Suzie, that timeline should work just fine, yes!
These look great. I don’t eat cinnamon rolls often, but my-oh-my, I do like them.
Can anyone recommend a good substitute for the milk? Are almond, soy, and oat milks all about the same, or is one generally prefered over the others?
Hi Mark, you should be able to use most any non-dairy milk in these and have success. In recipes like this, I’ve used different ones and had success. Usually just whatever I have on hand.
These are dangerous , they just replaced my King Arthur recipePerfect dough
So easy and delicious! Simple changes we made: 1) omitted the salt for sodium restricted diet, 2) mixed the filling ingredients together (butter, sugar cinnamon) and spread on the dough; 3) used canned cream cheese frosting instead of making from scratch since we had it on hand and no plain cream cheese around.
I have been looking for a great cinnamon roll recipe. I think this is THE BEST cinnamon roll recipe: fluffy, not too sweet, just the right amount of cinnamon, great tips. I followed the recipe as instructed, no changes except I did not make the cream cheese frosting because I did not have the ingredients (sheltering at home). I made a simple glaze as I had those ingredients on hand. I like that it can be started the evening before and finished the next morning. DELICIOUS!!!
I let it rise at room temp. Once it rises, should I return it to frig to make the dough stiffer to roll it out b4 the second rise?
Great great recipe and made many times with doughs rising overnight
It can’t hurt to refrigerate it after the first rise, no. It all depends on your timeline, but it’s indeed true that chilled risen dough handles much easier, especially when you roll it.