One of the greatest smells is the smell of freshly baked amazing homemade cinnamon rolls. And this recipe for cinnabons from scratch is incredible! Everyone that tries them loves them!
They are one of my favorite things to make and eat. I first learned how to make them back in my 8th-grade cooking class. They are awesome, you can eat them for breakfast, brunch, as a snack, or pretty much whenever you want. If you want to eat them for dinner, I won’t tell anyone.
These amazing homemade cinnamon rolls are super tasty, super easy to make, and super cheap, and no mixer is required to make them.
Let’s dive into the fantastic world of baking and learn how to make some crazy awesome Cinnamon Rolls from scratch. If I can do it, you can do it, let’s get baking!
Step 1: Gather ingredients and tools
First, we need to gather up our ingredients and tools. For these amazing homemade cinnamon rolls from scratch you will need the following:
Dough
- Flour – I generally use all-purpose flour (plain flour) for these but bread flour works really well too. I have used both many times and they turn out great either way.
- Sugar – White granulated sugar for a hint of sweetness
- Butter – The butter adds a bit of flavor to the dough but also helps to control the texture. You may use oil instead if you like. You can use unsalted or salted butter.
- Egg – The egg will help in the rising process and make the dough softer and make the texture lighter.
- Yeast – You may use active dry yeast or instant yeast. The yeast is what makes the dough rise and gives it a light texture. Yeast based doughs are my favorite!
- Water – The main moisture element in the dough.
- Milk – The milk will help to make a richer and softer dough.
- Salt – The salt will add to the taste and bring out the flavors of the other ingredients. It also will help the dough after it is baked to not get stale.
Filling
- Brown sugar – You can certainly use white granulated sugar in the filling too if you like.
- Butter – oh yeah gotta have butter! This adds tons of flavor to the cinnamon rolls. You may use salted or unsalted butter.
- Cinnamon – Can’t have cinnamon rolls without ground cinnamon.
- Vanilla extract – The vanilla will add flavor to the rolls.
Vanilla Glaze
To glaze or not to glaze that is the question. I make a glaze 50 percent of the time and a nice cream cheese frosting the other 50 percent of the time. It just depends on who I am making them for and what their preferences are.
If you want a cream cheese frosting recipe check out this no-knead cinnamon rolls recipe.
- Powdered sugar – the main sweet element in the glaze
- Butter – This will add flavor to the glaze and help thicken it up
- Vanilla extract – another flavor element
- Milk – The main moisture element will add flavor as well as control the consistency.
Step 2: How to Make Amazing Homemade Cinnamon Rolls Without a Mixer
Combine the water and milk in a microwave-safe bowl and heat the liquid up to around 105 to 115 degrees F (40 to 44 C). Generally, it only takes 30 seconds or so. Optionally you can certainly heat up it in a pot on the stovetop. The active dry yeast needs warm liquid to active it.
Some people prefer to use rapid rise yeast or instant yeast which is totally fine you can just add it to the dry ingredients. I will ALWAYS active my yeast first however because I want to make sure the yeast is not bad or old and this is a full-proof way to know the yeast is good.
Step 3: Add Warm Liquid to Bowl
Now, add the warm liquid to a large bowl and sprinkle the yeast on top. Add in about a teaspoon of your white granulated sugar, it will provide some food for the yeast. While not absolutely necessary I always add it in. I need my yeast happy! Set the yeast mixture aside and allow it to do its thing for 5 to 10 minutes.
Step 4: Activated yeast and melted butter
Next, combine the flour and salt together in a separate bowl you can use a whisk or a sifter if you like. Then melt the butter in the microwave for a few seconds or heat it up on the stovetop. Notice the yeast how it goes nice and foamy, this is exactly what you want.
If after 5 or 10 minutes the yeast didn’t get foamy then it means the yeast is bad, old, or the liquid was too hot and killed it or it was not warm enough to activate it. You will need to start again. Once you have the activated yeast add the melted butter to it along with the rest of the sugar.
Step 5: Egg and Completing the Homemade Cinnamon Rolls Dough
After adding in the rest of the sugar whisk in the egg. If you don’t eat eggs you can leave the egg out. Now start to add the flour mixture in a little bit at a time.
Continue using the whisk until it gets too thick or you could be doing this all with a stand mixer. Switch to a wooden spoon and continue adding the flour until you get a tacky dough consistency.
After that add a bit more flour and knead the dough a little bit in the bowl making sure to get the flour that has stuck to the sides of the bowl. Then pour the dough out onto a floured surface to knead.
Step 6: Knead the Cinnamon Rolls Dough and Cover
It’s time to knead the dough. Why do we knead dough? Kneading the dough develops the gluten in the flour and makes the dough more light, airy, and chewy.
In order to knead the dough take the dough and fold it over onto itself and then push down and out with your palm stretching the dough then turn the dough a quarter turn and repeat. Knead the dough for 8 to 10 minutes the resulting dough will be nice and smooth.
Now just place the kneaded dough into a large bowl that has been sprayed with kitchen spray and cover it with a damp towel. Then allow the dough to rise on the counter or in a dough proofer for at least an hour or until doubled.
You don’t need a stand mixer to make amazing homemade cinnamon rolls
You can certainly use a stand mixer like a Kitchen Aid with a dough hook to knead the dough. Can you believe it that I still hand knead all of my doughs? I actually really enjoy it, burn a few calories doing it, and it is pretty therapeutic.
If you enjoy making homemade dough make sure to check out this homemade white bread recipe.
Step 7: Roll out the Dough and Add Butter, Sugar, and Cinnamon
After the dough has risen and is about double in size, roll out the dough into a rectangle. I generally roll it about a little less than half of an inch thick close to a quarter inch.
Now time to create the filling. Place the cinnamon, brown sugar, and vanilla extract in a bowl and combine them with a whisk or spoon.
After that take a couple of tablespoons of softened butter and baste the top of the dough. Then just sprinkle on the filling until it covers the whole thing.
Step 8: Roll up the dough and cut out the homemade Cinnamon Rolls
Time to roll up the dough. It is a good idea to roll it fairly tight, if you roll it too loose it may fall apart in the pan depending on how tight they fit together.
This time for a cool little trick to cutting homemade cinnamon rolls dough I learned 30 years ago in my 8th-grade cooking class. Take some dental floss and pull out about 3 feet of it. Then place it under the dough and then go over the top and cross each end and pull. This will cut the dough perfectly without smashing it.
Sometimes when a knife is used it can smash the dough, try it out next time and see how you like it. Next, just place the cut rolls into a greased 9×13 inch baking pan.
Step 9: Cover and Let the Cinnamon Rolls Rise
Once the pan is full of rolls and ready to go, cover it with plastic wrap or a damp cloth and let the rolls rise for another 45 minutes to an hour, or until doubled. You may also put it back in your dough proofer if you happen to have one of those.
Step 10: Baste and Bake Homemade Cinnamon Rolls
Next, we brush on butter to the tops of the cinnamon rolls, which will add flavor and help them get a nice golden brown color. Bake the rolls in a preheated at 375 degrees F (190 C), for around 15 to 20 minutes. When they are done they will be a nice golden brown on the tops.
Remove them from the oven and allow them to cool for 10 to 15 minutes before adding the glaze or cream cheese frosting on top.
Step 11: Make Homemade Cinnamon Rolls Glaze or Cream Cheese Frosting
While our freshly baked homemade cinnamon rolls are cooling. We can make our glaze or if you like you can make a cream cheese frosting. To make the glaze add the powdered sugar, melted butter, and vanilla extract, plus about 2 Tablespoons of milk to a small bowl and mix them together.
You may wind up adding a bit more milk if you like the glaze runnier. All that is left to do is to add the glaze to the tops of those yummy cinnamon rolls. Then you are done and ready to enjoy them! 🙂
Like this recipe? Check out my other recipes here.
Can I make the homemade cinnamon rolls the night before?
Yes! You absolutely can make the dough the night before. After you form your rolls and put them in the pan instead of allowing them to rise the second time cover them with plastic wrap and place in your fridge overnight.
In the morning, take them out and let the unbaked cinnamon rolls come to room temperature, usually about 30 minutes. Then you can preheat the oven and bake them. This way you can have fresh homemade cinnamon rolls in the morning without having to wake up too early!
How long do homemade cinnamon rolls last?
The cinnamon rolls will last about 2 days if stored in an airtight container at room temperature. They will last for about 7 days if stored in the fridge.
Can I freeze the cinnamon rolls?
Yes you can freeze them before adding the icing. Place the cinnamon rolls on a baking sheet and add to the freezer for a few hours. Once they are frozen, remove them from the baking sheet and add to a freezer bag. They will last 2 to 3 months.
Then thaw them out and place them in a preheated oven, 350 F/176 C for 10 minutes or so to heat them up. Make the glaze and put it on top.
Amazing Homemade Cinnamon Rolls
Equipment
- 13×9 baking pan
- Bowls
- Whisk
- Wooden spoon
- Basting brush
Ingredients
Dough
- 2¾ cups all-purpose flour 330g
- ¼ cup granulated sugar 56g
- 2 tbsp. butter, unsalted or salted 30g
- 1 large egg
- 1 package instant yeast or 2¼ tsp. (7g)
- ½ cup water 118ml
- ¼ cup milk 59ml
- 1 tsp. salt 4g
Filling
- ⅔ cup brown sugar 149g
- ¼ cup butter, unsalted or salted 56g
- 1 tbsp. ground cinnamon 15g
- 1 tsp. vanilla extract about 5 ml
Vanilla Glaze
- 1½ cups powdered sugar confectioner'sugar (180g)
- ¼ cup butter 56g
- 1 tsp. vanilla extract 5ml
- 2-3 tbsp. milk 30 to 45ml
Instructions
- Add milk and water in a small bowl and heat to 105 to 115 F (40 to 44 C.) Add a teaspoon of the sugar along with the yeast. Set aside for about five to 10 minutes until the mixture gets foamy/frothy. This is how you know the yeast is activated and is good.
- In a medium bowl combine the flour and the salt and set aside. Then melt the butter, I usually just do it in the microwave. Add the melted butter (make sure it isn’t very hot) to the activated yeast along with the rest of your sugar. Whisk to combine.
- Add the yeast mixture to a large bowl. Whisk in the egg to the yeast mixture. Once combined add our flour little by little, switch to a wooden spoon when it gets thick. Or use a stand mixer. Add the flour a little at a time until you get a nice tacky dough. After that knead the dough a little bit in the bowl with some extra flour, this will help get the dough off the sides of the bowl. Then pour it out onto a lightly floured surface.
- Knead the dough for 8 to 10 minutes, using your hands or a stand mixer with a dough hook. Use a bit more flour if the dough gets too sticky. Add the dough to a bowl with a bit of oil or that has been sprayed with kitchen spray. Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled. Next, roll out the dough and baste the top with softened butter. Then mix together the cinnamon, brown sugar, and vanilla extract. If you don’t have brown sugar, you can use white sugar. Sprinkle that on top of the butter, then roll up the dough tightly.
- Using dental floss or a knife, cut about 12 rolls from the dough and place them in a 9×13 inch baking pan which has been sprayed with cooking spray. Cover with plastic wrap or a cloth and let the cinnamon rolls rise for 45 minutes to an hour.
- Remove the plastic wrap or cloth and baste the tops with butter then bake the rolls in a preheated oven (375 F/190 C) for 15 to 20 minutes until the rolls are golden brown. Once they are done allow them to cool.
- While the rolls are cooling make the glaze. Add the powdered sugar, melted butter, and vanilla extract, plus the milk, you can add another Tablespoon of milk if you want your glaze runnier. Then add the glaze to the top of the cinnamon rolls and they are done! Enjoy!
Notes
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Some other breakfast recipes you may enjoy:
Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
This recipe is amazing 🤩 definitely the best I’ve had thank you 😊
So glad you like it, Melissa!!! 🙂 🙂 🙂 You are welcome!
I made this today and it was really easy to follow. I am no pro baker and just started doing basic ones and I was dying to make cinnamon rolls. It was a success! My mom and dad loved it so much my dad said it was perfect and I should make more. Thank you so much!
That is so great, Rence! I am so happy you tried it and were successful. Better yet that your parents want you to make more. 🙂 You are welcome!
These were so so so good! It was the first time I made cinnamon rolls, but I’ve never tasted them this good. Not even at coffee shops. Thank you so much for sharing this recipe, love from The Netherlands 🙂
Aww thank you so much for the nice compliment, Roos! So happy you gave them a try and liked them. You are so very welcome! Glad you found the recipe in the Netherlands!
Absolutely wonderful recipe!! My family was speechless and wants me to make it again although we didn’t even finish the first batch 😆 I’m so grateful I found this recipe and it will definitely be something i will say I make perfectly lol🙈 Thank you so much chef Matt for the softest and most aromatic rolls from heavennn😋😍😍
Aww thank you so much, Gabriella! I am so glad you were able to make for your family and that you all liked it. 🙂 And you are so very welcome!
Excited to try this for Valentine’s Day weekend. Can you let the dough sit overnight?
Ope, just read the other comments below–never mind!
🙂 🙂
Good luck! 🙂 It is also mentioned in the post. In step 11 after the picture. 🙂
Just one thing….directions on the thickness and/or dimensions of the rolled rectangle and, how far apart to place them in the pan would be a help. Some recipes say 1 inch apart…others..2 to 3 inches apart. Some say 12×24…others say 18×14. Make sure to read the whole post, not just the printable version. The printable version would get way too long if everything was included there.
Hi Janet, the reason why they differ is because it can be different each time. Space them equally apart in a 9×13 pan, as they rise and bake they will bake together anyways. There is no set size that you need to roll it either. But I do mention in step 7 of the post to roll it out between 1/4th and 1/2 inch thick. 18×14 is a good size for this recipe. If if you wanted to roll them thinner or thicker that is totally up to you. You could make like 8 really large ones if you wanted, haha. 🙂
Hi Matt…I am sure your recipe has been on your site for a long time…and I doubt anyone bothered to tell you that your recipe states mixing the yeast and warm milk and water in a SMALL bowl….then later I am supposed add all that flour to that small bowl…doesnt work Matt…I am printing out your recipe again and changing that…and in ADDITION…you failed to tell the novice baker to turn out the proofed dough onto a lightly floured surface….YOU WOULD THINK EVERYONE WOULD KNOW THAT …. and I DO…however, I came back to your complete guidelines and saw that you DID flour your surface in the photo ! SO THERE YA GO…I hope these turn out as good as it appears they do !
Um Kay, you use three bowls, one for the yeast, one for the flour, and one large bowl for the dough. lol Sorry, it wasn’t clear in the printable version, did you watch the video, it is pretty obvious in there? That would have solved all your questions, haha. :). Did you read the post? It clearly says in step 3. “Now add the warm liquid to a large bowl…”And the bowl in the picture is large. Or did you just skip the whole post and use the “jump to recipe” function? In step 5 of the post, it clearly says, “then pour the dough out onto a floured surface to knead.” But yes you are right, it isn’t as obvious in the “printable recipe” but definitely obvious in the actual post. I will change it to make sure it is more clear in the printable version. 🙂 But FYI it is always a good idea to read the full post, because it adds tips, and other things that would make the printable recipe much too long. 🙂 Let me know how they turn out!
Hi Matt ~ ThankYOU for your reply….yes…after I sent the message…I reread your TERRIFIC guide to baking the cinnamon rolls …SO, I apologize for the lengthy comment I made for naught !! SO I BAKED THE RECIPE, and we LOVED these Cinnamon Rolls !! I am a senior and do not have a stand mixer anymore…wore it out ! and never replaced it. SO, I kneaded the dough per your instructions almost 10 minutes…I could feel how strong it got. I am saying this as if anyone reads my reply to you…I want them to know it is critical to knead the bread per your instructions. SO…I HAVE A QUESTION…I am zooming this recipe with my niece in Florida Saturday…I am thinking of cutting the rolls so they are a bit taller …say 8-9 of them rather than 12….in doing so, shall I bake at 350 for about 30 minutes? I will be using a Pyrex pan rather than my oldmetal 13×9 … I will appreciate your feedback ! THANK YOU, again, for rejuvenating my interest in baking Cinnamon rolls..it has been years .. since my husband became GF ! I AM GOING TO CHECK YOUR SITE TO SEE IF YOU HAVE PERFECTED Cinnamon Swirl Bread !!
Hello Kay! So glad you had a good experience with it. Yes you can cut them so they are a bit larger/taller. If you are using a pyrex pan, I would reduce the heat by about 20 degrees F and then yes you will want to bake them a bit longer 10 minutes at least probably. It could be as much as 30 minutes total. Just keep an eye on them. 🙂 Good luck! Have fun zooming with your niece. You might like these other recipes too: https://inthekitchenwithmatt.com/cinnamon-roll-twist-bread and https://inthekitchenwithmatt.com/cinnamon-quick-bread and https://inthekitchenwithmatt.com/cinnamon-raisin-bread
thank YOU Matt…I will report my results on adjusting the time and temp…exactly what I needed to know !
You are very welcome, Kay! 🙂
Hey Matt ! I made the Amazing Cinnamon Rolls…and cut 8 instead of 12…using an 8×8′ square Pyrex baking dish. I adjusted the temperature to 350f and baked for 50 minutes…I did the touch test, beginning at 40 minutes..they bounced back perfectly at 350…a little dark on the top but ok..next time I will put a piece of foil on top for the last 15 minutes….THESE rolls, finished, were about 2′ tall …light and fluffy ….Thank YOU for the tips !
wish i would proof read….50 minutes….2 inches tall !!!
hahaha no worries
Nice!
The recipe was amazing!! Tasted better than I thought and looked delicious
So glad you tried it and liked it. 🙂
Hi Matt! Just a quick question about the recipe for the cinnamon rolls. After I have cut the rolls and placed them in the pan to do the final rise, would it be ok to let them rise on the counter overnight? Thanks!
Hi Megan! Cover them and place them in the fridge overnight. Don’t leave them on the counter that whole time. 🙂 Then in the morning, remove them from the fridge and let them sit out at room temp for 30 to 45 minutes before baking them. 🙂 I mention that just below step 11 in the blog post. 🙂
Best breakfast of the Year 😊. So delicious even Without the glaze. Will make them again !!!
Thank you for the recipe and the clear steps to follow.
Next are the Belgian waffels. Expectations are high as I am Belgian too 😁
Thank you! So glad you made it. 🙂 Those Belgian waffles are “American style” Belgian waffles. Unless you are referring to the Sugar Waffle recipe https://inthekitchenwithmatt.com/belgian-sugar-waffles.
I made this recipe since I didn’t have a mixer over the holidays, it came out absolutely perfect!! I poured some cream over the top of the rolls before baking and they were extra soft and gooey. Will definitely make again 🙂
That is so nice to hear, Jen!! 🙂 🙂 I am happy you tried it and liked it. 🙂
I tried this recipe quite a few months ago and I´m gonna make it again because my boyfriend is asking me to make it again since October or something :D!!!!! It was super good back then and it will turn absolutely good again! Thanks a lot for sharing this amazing recipe!! Wish you a happy December Matt! Love from Germany
So glad you like it and are making it again!! And thank you, Happy December to you as well. 🙂 🙂
This is my new go to cinnamon roll recipe!! So delicious and easy to make!
So glad you like it, Stevie!! 🙂 🙂
Hi
A cup measures 250g and you mentioned 330g for 2 3/4 cups.
Please confirm as I am confused.
Thank you
Hello, 1 cup of flour is around 120 to 125g. Not 250. It depends on what you are measuring. 330g is correct. 🙂
Hi Matt, shout out from sunny South Africa, I have tried these now four times and it has made me famous ……. they are perfect, delicious and fluffy every time. Thanks so much for the recipes. And I definitely agree with UNKNOWN, they are not doing any favors to the waist line. According to my husband we have to gym now just so we can eat Matts Cinnabons.
Oh thank you so much for such a nice compliment, Tracy! 🙂 And awesome that you found me in South Africa! I am glad you keep making them.
Hello
You mentioned 2 3/4 cups of flour (330g)
But a cup measures 250 g
I do not understand
Stephanie, it depends on what you are measuring. 1 cup of flour is between 120 and 125g. Not 250g. 330g is correct. 🙂
I can’t tell you how amazing these are! I got 15 rolls instead of 12, and I put them in the oven for 13 minutes. I’ve made these twice, and this time, I put it the rolls in the fridge overnight. I was worried when I saw the syrup leaking out from the bottom, but it came out just as, if not more delicious than the first time. I ate 4 of them just for breakfast… probably not the best for my waistline, but it sure does satisfy my tongue and stomach.
So glad you made them and like them! 🙂 🙂 hahaha yeah, whenever I make them, I always eat way too many, lol.
I have tried this recipe two times now and they came out absolutely delicious. Thank you Matt.
So happy to hear that, Deena! I am glad you keep making them. 🙂 🙂 You are so very welcome.
Do you suggest salted or unsalted butter for this recipe?
Hi Allison! I typically use unsalted, but you can certainly use salted as well. 🙂
It is very soft and tastes amazing! Thank you.. I have never thought I would be able to make such delicious cinnamon rolls!
You are very welcome! I am happy you tried them and liked them. 🙂
I’m sure it’s an operator error, but my dough didn’t rise at all once they were cut. First time ever making them, any tips to help?
Hello, Ana. Did the dough rise the first time? How long did you try letting them rise after you cut them?
Delicious! I made these again today and they were such a nice treat for the family. I made a rookie mistake and forgot to add the remaining sugar into my yeast mixture, but I noticed halfway through kneading and just mixed the sugar in with the rest of my flour and kneaded it all in. I wasn’t sure if this would work out okay but the cinnamon rolls still came out great!
So awesome, Susan!! 🙂 I am glad you made them again.
I’ve made these twice trying to get the taste of my mom’s homemade cinnamon rolls. This has been the closet to it. They came of delicious!!
So glad you made it and like it!! 🙂 🙂
Loved the rolls and added raisins to half of the rolls. Thank you for the recipe and details!
So glad you made them and liked them, Norma! You are very welcome. 🙂
Absolutely amazing and easy to make. Will definitely use this again!
So happy you like it and made it. 🙂
Wonderful! These are also amazing as chocolate – replace 1/4 cup of the flour with cocoa powder and add a bit more sugar! I have absolutely no idea how these take you 2 hours 40 minutes total, because with me it always ends up being about four and a half. Still totally worth it!
Thank you, Katie! 🙂 Chocolate is a wonderful touch. It probably depends on where you live as well. Yeast dough rises really well in my 81 degree house, LOL. So around 20 minutes to prepare and knead the dough, 60 minutes for the first rise, rolling them out and adding filling and cutting them takes around 20 minutes, then 40 to 45 minutes more rising, then baking. haha puts it right around 2 hours and 40 minutes. Although, I have got it down pretty, well, I have made it a ton of times. haha
I made this exactly as written and it is the best cinnamon rolls I’ve ever had!! Thank you so much for the recipe 😍
So awesome, Kate!! I am happy you made them and liked them! You are so very welcome. 🙂
Ive been making cinnamon roll already but i tried your recipe and its yummier than my first recipe,Thank you..i hope you make and share french baguette recipe too..
You are very welcome! 🙂 Glad you tried it and liked it.
Tried these with my 8yr old daughter. They were delicious. But apparently you got one thing wrong — they only last one day!
Awesome, glad you made them! haha, sometimes not even that long. lol
This is the best cinnamon rolls recipe EVER! Even my son, who doesn’t like much cinnamon flavor, was absolutely delighted. Matt, you are a blessing in the middle of this awful quarantine. Please leave us some more treats just to remember that life can be sweet and good. I love the way you explain everything, every single detail, and how neat your work is. Thanks again, Matt!
Thank you so much, Robyn, for such a nice compliment! I really appreciate it. So glad your son liked it! 🙂 You are very welcome. 🙂
Dear Matt, here I am again putting some more weight on my hips 🤭 (shhh, don’t tell anyone) with your delicious cinnamon rolls. Today I made a double batch (my bad) but the second one, which isn’t ready yet, has a different filling. I used dates from Israel left from last Passover to make the filling, added 2 Tbsp of dates honey, very little cinnamon, blended all together, and TAA DAAAM! Amazing taste! When it’s ready I’ll send you a picture. Sorry I can’t send you the real thing but I’m afraid not even a crust will be left 🥰 🍩. Thanks again, Matt!
Hahaha that is awesome, Robyn!! Yeah, the last time I made them, I ate probably 9 of them in 3 days and gave the other 3 away…lol Glad to see you are changing up the filling. So many things you can do with it.
First time making cinnamon rolls and I hit a home run. Can’t believe how easy you made it. I have been looking at recipes for awhile now and wasn’t ready to try till I found yours, the others looked so complicated. Thank you so much for taking the time to post this recipe. I will be using it a lot in the future.
So glad you found the recipe and tried it out, Lynn! You are so very welcome. 🙂
I absolutely love cinnamon rolls and the thought of making it on my own sounded absurd, that was until I happened upon this recipe. I’ve made these rolls a few times now and they’ve turned out absolutely amazing every time, better than the ones I got from bakeries for sure! This is definitely the best food I’ve ever made. Thank you for sharing this recipe and creating the step by step instructions, Matt. Now every time I want to bake, the first recipe option I look for is yours 🙂
That is so nice of you to say, Monica. I am so happy you tried making them and liked them. 🙂 You are very welcome. 🙂
A longtime 72 yo dear friend still misses his mom, who died some years ago. She apparently was a great baker of breads and cinnamon rolls. When he returned from Vietnam, all he wanted was her cinnamon rolls. Knowing I am a budding baker, he asked me to make cinnamon rolls for him. I’ve never made them before, so it was a tall order. I read ~10 recipes and just knew that your recipe was the ONE. It was! He loved it, all four of us loved it. They declared it my new signature dish. Thanks for helping me bring joy to this man. He was really touched. We each ate two a piece! Who does that?! 😉
Aww, such a touching story. I am so happy you found the recipe and were able to make it for him. 🙂
After failing so many bread recipes and at the brink of quitting baking, I found this recipe and your video on Youtube. The recipe was simple to follow. I was thrilled when my dough doubled in size. I guess my problem was not kneading the dough the right way. I added raisins and pecans. I am super excited and can’t wait for my husband to try it. There may be hope for me 🙂 I will be trying your other bread recipes. Thank you very much.
That is so awesome, Phee! Glad you found the recipe and YouTube video. 🙂 🙂
Hi just made another batch of cinnamon rolls and wow they’re amazing. Family flattened the pan before there were even cold.Awesome recipe and quick and easy. Thank you very much
So great, John!! 🙂 I am glad you made them and your family liked them! 🙂
Have made these 3 times now using this recipe and everyone loves them! 🙂
Hurray!! That is awesome, Jordan! So glad you like it and keep making it. 🙂
I made the cinnamon raisin bread..OMG it turned out perfect and it is delicious!!!..Thanks for an easy recipe.
So awesome, Carmella! I am glad you made it and liked it. 🙂
Great recipe! My fiancé and I love these so much. A new favorite of ours.
I have one small correction though – for the vanilla icing you have the 1½ cups powedered sugar as 339 grams but it’s really 180 grams for that much powdered sugar!
As I said though, this recipe is so good and delicious!! Will definitely be making again.
Thank you, Helen! Glad you like it. Yes!! That is definitely a typo, hahaha, good catch! It definitely should be 180g
First time ever attempting to make cinnamon rolls, and your video and instructions were so easy, helpful and clear! Cinnamon rolls came out great despite me panicking when the dough was super sticky, and not kneading nearly enough. But the husband and I really enjoyed my fruits of labor. Thank you so much for posting and sharing this wonderful recipe!
So very glad you tried it and liked it, Jenny!!! 🙂 🙂
So good and easy to make!! The rolls’ dough is so soft and fluffy. Would make this recipe again! 🙂
So happy to hear you tried it and liked it and more importantly would make them again! 🙂 🙂
I just made these yesterday. I love how simple it was. I wasn’t much for cooking and baking but this quarantine has got me there. Will definitely try out some of your other recipes. Thanks.
So glad you made them and liked them, Nan! 🙂 🙂
These melt in your mouth cinnamon rolls are delicious! I made the no yeast cinnamon rolls last week which were good. I couldn’t wait to try this recipe. Of course, my husband and 8 year old daughter like this one better. I had one problem, the yeast didn’t proof possibly because I didn’t use enough sugar. Later I saw that the blog said 1 teaspoon sugar and the recipe said a pinch of sugar. The next time I ended up using rapid yeast which worked well. The downside to this recipe was that it took too long, but it was worth the extra time. My daughter enjoyed helping. Thank You!
Thank you!! 🙂 Yes normal kneaded rolls or dough recipes take longer there is no way around it really, you have to let the dough rise. But you can do other things while the dough is rising. So it really isn’t that much of active time. Lots of inactive time for the dough to rise and the rolls to bake. 🙂 If your yeast didn’t proof, it could be it was bad/old or the liquid wasn’t hot enough or too hot. Technically the yeast doesn’t even need the sugar to proof, but I always add it to help it along. You are so very welcome! That is awesome you got your daughter involved. 🙂
The best Cinnabon Recipe Ever!They are super easy to make and are so delicious.
Thank you so much, Nicole!!! 🙂 🙂 🙂
Hi Matt, I only have powdered sugar at the moment. For the dough, can i substitute granulated sugar to powdered sugar? what will be the measurement in case? thanks in advance!
Hello! It is normally not recommended to substitute powdered sugar for granulated. But it will probably be okay in this case. Use 1/3 cup instead of 1/4 cup. 🙂
Woah!!! I’ve been looking for the perfect cinnamon bun recipe for awhile now! For years I used a recipe my Mom has, and they were very good but I was looking for something with a fluffier texture in the dough. These are absolute perfection! Thank you so much for sharing it with us!! Light, sweet, sticky, fluffy, UNREAL!
So glad you liked it and tried it out. 🙂 🙂 You are very welcome, Kristyn! 🙂
I found your video on YouTube and you really made making cinnamon rolls look so easy. Indeed they were easy to make and just a perfect recipe. I’m not really big on very sweet toppings so next time I will reduce it to half. They came out so well on my first try and one of the best things I have ever made. I only made 8 servings from the batch though.
That is awesome Christina!! So glad you made them and liked them. Yes the serving size will vary depending on how large you make the cinnamon rolls. 🙂
Hi Matt,
Today I made cinnamon rolls n followed your simple n easy recipe and it’s smells divine with aroma and tastes awesome and delicious like a dessert😃.. Thank you for sharing it.
Take care and stay safe,
From Mumbai, India.
You are so very welcome, Nancy! I am so glad you made them and liked them. Same with you, stay safe and take care. 🙂
While staying at home, my granddaughter and I have been baking every day using your recipes. They are easy to follow and your instructions are excellent. We also have fun saying: “lets get started”
That is so cool, Edward!! 🙂 🙂 Say hello to her for me! 🙂
Amazing!
Thank you!! 🙂 🙂
So glad I did not need to get my mixer out. Dough was perfect.
I am glad too, Marsha!! 🙂 🙂 I still don’t use a stand mixer, haha. I love hand kneading the dough.
I just made these and they are absolutely delicious! This is the first time I’ve made homemade cinnamon rolls and I can’t say enough good things.
I do have a question though. My family is visiting in a few weeks and I want to make these for them. Can I make the dough the night before and refrigerate them? And at what point in the recipe do I refrigerate them?
Hello Ashley! So glad you made them and liked them. Yes! You can make the dough the night before. What I recommend is following the recipe all the way up until after you have all the rolls prepared and in the pan, just waiting to go into the oven. But instead of letting them rise the second time before baking. Cover them with a lid or plastic wrap and then into the fridge overnight. the next morning take them out of the fridge and keep them at room temp for 20 minutes then preheat the oven, so it winds up being about 30 total minutes the rolls are at room temp before baking. 🙂
Matt, I am not a baker, have no mixer and have never kneaded anything before. I looked like a pro when these delicious treats were done. I have people asking for the recipe!!! My cousin, Tammy, who is a baking goddess, just requested it. Kudos to you for making it easy AND delicious!! Thank you.
That is so nice to hear, Kendall. 🙂 🙂 You are very welcome! 🙂 🙂
Love this recipe! Made it a couple of times already! Simple and delicious!
Thank you so much, Christina! I am happy you love it and keep making it. 🙂
This recipie needs more than 5 stars. This is the first time I made cinnamon buns from this recipie….and they came out absoultey perfect. Used cake flour and hand kneaded just as Matt explained (don’t have a machine). Light and fluffy. Will make these over and over again. Thanks. Johannesburg, South Africa
Thank you so much, Grant! That is so nice of you to say. I am happy you tried them out and liked them! 🙂
These are absolute b o m b. I would recommend these to everyone and everything if I could. My whole family would’ve eaten the whole pan in one setting if we had a higher tolerance for sugar. Thank you for this awesome recipe, tastes like ready made ones and they smell amazing !!!! If you still have doubts about making this recipe, make it !!!!
Also, for whoever is considering making them in advance, I left mine to proof for an hour after rolling, covered them with aluminium foil, and left them in the fridge overnight. Took them out about 20 minutes before baking them to warm them up again. As I mentioned above, they turned out great ☺️
Thank you!! So very glad you made them and that your family loved them! 🙂 🙂 I know right? That smell is incredible. I am getting hungry just thinking about it. lol
Can i substitute the butter to coconut oil?
Sure! 🙂
Can i use salted butter?
Sure! You can use salted butter. 🙂
Me and my family loved your cinnamon rolls and they were the first time I made something other than cookies all by my self thanks for the amazing recipe I’m looking forward to trying more of your recipes
So very glad you made them and liked them, Alysha! 🙂
Hey! I’m planning to make these rolls today but I only own metric cups. So will the cinnamon rolls come out as delicious as they look here?
Metric cups are different. It would be better to actually weigh the ingredients and use the metric measurements included in the recipe. However, if you are an experienced baker, you can probably use the metric cups, but the amounts will vary from American Cups.
Gotta say thank you so much for this amazing recipe!! I made it so many times and every time it turns out amazing!! Today is actually the first time I’m trying it with a mixer (:
Hope it’ll be good as always 🥰
Thank you so much, Adva! So glad you like it and keep making them. 🙂 🙂
I made these for Mother’s Day, and they were my first ever attempt at making dough from scratch, but this recipe made it a very undaunting task. My whole family absolutely loved how they came out, and my mom won’t stop telling everyone about the cinnamon rolls I made from scratch!! Thank you for such a great recipe Matt! Looking forward to trying more of your recipes :^)
Such a nice story, Izzy! I am so glad you were able to make them for your Mother and that she liked them! 🙂 🙂 You are so very welcome!
This is my wife favorite and I also don’t have mixer, thank you she and the kids totally enjoyed.
So great, Clinton!! You are so very welcome. I am so happy you and your wife and kids like it. 🙂 🙂
These were fantastic! Great recipe. I did opt to do my own cream cheese icing, but the rolls are absolutely perfect!
Thank you so much, Chris!! 🙂 Yeah I love cream cheese frosting as well. I show how I make that in this alternate cinnamon rolls recipe: https://inthekitchenwithmatt.com/no-knead-cinnamon-rolls
Wow just wow! I’m always hesitant to follow a baking recipe because I always manage to mess it up. But this is fool proof! The cinnamon rolls came out so delicious especially for my first time! My friends and family really enjoyed them:) also when putting them in the oven check up on them around 10-15 minutes because my rolls were done around 15 minutes rather than 20. I guess it just depends on how big or small they are because my rolls came out a little too big lol! Great recipe!
So glad you like them, Karina!! 🙂 🙂 Yeah everyone’s oven is a bit different as well, so the baking times will definitely vary. And you don’t run the risk of any deflation as you do with other baked goods, so checking in on them early is totally okay!
These cinnamon rolls are by far the beat ones I have made so far. I bake and cook a lot. I came across this recipe, because I wanted a more simple and faster way to make these. I found this channel and I’m hooked to these rolls. These are a must try. I bring them to every party. And I make them occasionally for my husband and our children. I will never use another cinnamon roll recipe ever again after this one. Simple AMAZING!
So glad you like them, Gina and keep making them! 🙂
Making these today! Can I roll, cut, place and proof overnight in fridge?
Hello, Lynne! Yes, you certainly can. Make the dough, let it rise, then roll, cut, place in the cooking sprayed pan, cover tightly with plastic wrap, and proof overnight. In the morning, set them out for about 15 minutes, then preheat the oven, then bake them. 🙂 🙂 Let me know how they turn out. 🙂
Never tride to make cinnamon buns in my life. I am 79 years old and your recipe easy and very nice to make. Should have tried sooner. Thanks.
So glad you made it and liked it! You are so very welcome. 🙂 🙂
Amazing! I’ve done these 4 times and they are absolutely delicious! I wouldn’t try any other recipe because this one is just perfect I always get requests for these cinnamon rolls. Thanks for sharing!
So happy you like it and keep making them, Tala!! 🙂 🙂 🙂 You are so very welcome. You may want to try these other two cinnamon rolls recipes of mine. I love them all haha. https://inthekitchenwithmatt.com/no-knead-cinnamon-rolls and https://inthekitchenwithmatt.com/quick-cinnamon-rolls-without-yeast (this one is great if you run out of yeast)
Totally love this recipe, and it was truly delicious. It took a decent amount of effort, but in the end, it was totally worth it. Definitely making this again!!
Thank you, Taylor! I am glad you made it and liked it. 🙂 🙂 Most importantly I am happy you will be making them again.
This is a simple and easy-to-follow recipe that anyone can make. Best thing about it? It’s the right softness and taste! Starbucks’ sticky cinnamon roll at home ❤️
So very glad that you like it, Dana!! 🙂 🙂
Thank you for the Youtube videos. It makes it so much easier to learn by seeing what you need to do. Also
I’m making these right now. My cinnamon rolls are proofing as I type. I always kill my yeast in any recipe but the way you did it in your YouTube video worked for me. Anyways, My question is. Can this dough recipe be used for other pastries as well as pizza dough? I guess it depends what you do with the dough after it’s rolled out.
Thank you so much, Susan! So glad you like the YouTube videos. It can be used for other dough-based pastries yes. But I wouldn’t use it for pizza dough, unless you are making a dessert pizza. This is hands down my favorite pizza dough – https://inthekitchenwithmatt.com/homemade-pizza-dough
Hello! Based on your post and video, and the complimentary comments, I’d like to try this recipe. But can you clarify a point re: yeast? I’ve read on other sites that instant yeast shouldn’t be activated. But you say in the post that you always activate your yeast. I only have instant yeast — do you think I should activate? Thank you in advance.
Hello! I always activate my yeast regardless if it is instant yeast or not. The reason is, because that is the best way to tell if the yeast is good. 🙂 But traditionally you can just add instant yeast in with the dry ingredients. Sorry for the late response! For some reason this comment ended up in my spam folder. If your instant yeast is brand new, most likely it is fine, and you can just add it in with the dry ingredients, like it says in the directions on the yeast packet/container.
Hi
Just wanted to know what ingredients can I halve to only make 6 servings?
Hello, just divide all the ingredients in half. 🙂
Hello, the recipe seems really good but I really think you cannot swap instant and active dry yeast. I made the recipe with instant dry as it is written and the dough never puffed up.. and the result was pretty underwhelming after so much effort 🙁
Hi Alexis, yes you can use either instant yeast or active dry yeast. I have uses both many times. Did you put the yeast in the warm liquid? Did it get foamy? It is possible the liquid wasn’t warm enough, or it was too hot and it killed the yeast. How old is the yeast? It is always a good idea to proof the yeast first before doing the rest of the ingredients. How long did you allow the dough to rise? How warm is your house? Rising times for dough can vary depending on climate.
Délicieux, je vais en refaire 🙂
Merci Matt
You are so very welcome, Louise! I am glad you liked it. 🙂
Finger licking good.
I tried it for the first time and my family loved it. Thank you for such an amazing recipe.
So glad you liked it, Mimi!! 🙂 🙂 I am happy your family loved it. 🙂 You are very welcome.
My goodness Matt, I made these last night and gave some to my neighbour he has been thanking me for the entire day. Thank you for this recipe. I am looking forward to more recipes.
Hurray!! I am so happy you made it and that you and your neighbor liked it!! 🙂 You are so very welcome. 🙂
You do not need any other recipe, this is perfect as is.
Thank you so much, Reenie! I appreciate it. So glad you made it and like it. 🙂 🙂
This is so good, I wanna make them in a big batch. How do we store the final proofed cinnamon rolls for when we don’t want to bake them just yet?
Hi Dana! You can store the final proofed rolls in the fridge covered with a lid or plastic wrap until you want to bake them. 🙂 Or if you make them at night, place them in the fridge right when you make the rolls, and they will slow proof overnight. And then in the morning, you can set them out at room temp for 30 minutes before baking them. 🙂
WOW. I cannot say enough good things about this recipe! My first time ever baking with yeast on my own and THEY WERE SO GOOD. All credit to the in-depth yet easy-to-follow directions and video. Will 100% make these again.
Thank you for the kind words!! I am so glad you made them and liked them! 🙂
Such a delicious and easy to follow recipe 😊 Amazing!!!
Thank you so much, Hollyann! I am so happy you like it. 🙂 🙂
This was my first time making cinnamon rolls and they turned out amazing! Other recipes i had seen used a mixer, which i don’t have so this recipe was very helpful. I was especially nervous about kneading dough for the first time but the video was easy to follow. Thanks for providing such clear instructions that an amateur like me could make them easily! 😊
So glad you made them and liked them, Ruby! 🙂 🙂
i loved this recipe! my cinnamon bun turned out perfect. Not only they smelled and looked great but tasted amazing too. I would recommend this to everyone.
Thank you so much! I am so happy you tried them out and liked them! 🙂 🙂
The cinnamon rolls came out great😋😋 way better than the store bought ones and also very easy to make.
So very glad you made them and liked them!! 🙂 🙂
I’m what I’d call an adept baker, but I was still intimidated by the cinnamon roll process. This recipe was easy to follow, and made me feel comfortable. I ended up mixing the softened butter, brown sugar, and (double) the cinnamon together and smeared that on the rolled out dough as the only var
Awesome! So glad you made it and were successful. 🙂 Yeah, I do that too sometimes. I show the paste in this no yeast cinnamon roll recipe. 🙂 https://inthekitchenwithmatt.com/quick-cinnamon-rolls-without-yeast
First time kneading by hand and using yeast! 😮 Your recipe was easy to follow and simple. These cinnamon rolls were amazing! I think I rolled mine a bit thin because I had more layers, but they looked and tasted like I paid $3.00 a piece. I used some left over cream cheese icing I made a week prior. 5 stars! Thanks for this video.
That is so cool, Courtnee that is was your first time kneading by hand. 🙂 Glad you made them and liked the recipe! You are so very welcome! 🙂
Very simple recipe for a fantastic result! It was my first try at cinnamon rolls. The only thing I would have liked is to have the approximate size of the rectangle when you roll out the dough.
Just made these, first time I’ve ever made cinnamon rolls. They turned out amazing. I added some cream cheese to my frosting mix and they are soooo good. Thank you! I will definitely be doing these all the time.
That is so great, Esther! I am glad you made them and that you liked them! You are very welcome. 🙂
Wonderful! Soft and delicious, made more indulgent with cream cheese added on glazing mixture. Thank you for this recipe!
Thank you so much, Aileen! I am so glad you made it and liked it. 🙂
SOOO GOOD!! I will definitely make those again!
Thank you, Alison! I am so glad you made them and liked them! 🙂 🙂
I’m making this recipe right now, it smells heavenly. I have a question – how do I store these? Refrigerate? Freeze?
Awesome! 🙂 If you cover them with plastic wrap or a lid, they will last for 2 days or so at room temperature, or about a week in the fridge. 🙂 You can also freeze them before putting on frosting or glaze. Then thaw them out, and warm them in the oven, then put the glaze or frosting on top. 🙂 Let me know how they turn out. 🙂
Thanks
You are welcome!
My all time favourite cinnamon roll recipe. I love that the icing doesn’t have cream cheese as I’ve never been a huge fan.
Well thank you so much, Angel! So glad you like it!! 🙂
Hi again, Matt,
Okay, so I was just following the printable recipe and not the directions above with the pictures, and now I see that you did mention the vanilla there. That’s great. These were very easy to make and came out great! One little worry I had was the size of the rectangle. I’ve made other cinnamon bun recipes in the past and found it useful to know the dimensions of the rectangle. Anyway, I probably rolled it too long one way, but it really didn’t affect the end product! So thanks and now I’m going to explore other recipes here. Great way to get through this difficult stay-at-home period!
Thank you, Claire! 🙂 Glad you were successful with it. 🙂 One bonus to the stay-at-home period is many more people will be learning to cook/bake or practice, which is a great skill to have. 🙂
Hi,
Thanks for this recipe. I am in the middle of making these and want to point out that your written instructions forgot to say “add the vanilla to the brown sugar/cinnamon filling”. In the video you do show the vanilla being added and the ingredients of the filling mention the vanilla. I’m waiting for the dough to rise right now so cannot give a rating yet!
Thanks, Claire! They are written in step 7 of the post. Looks like I forgot to put them in the printable version. Good catch! 🙂
They actually didn’t stick to the bowl at all! Thanks again for the recipe! I’m super excited to taste them when they are finished!!
Great!! 🙂 🙂 You are so very welcome!
I was going by the directions at the very bottom and didn’t see that I was supposed to spray the bowl before adding the dough to rise. Will they still work? I still have a half hour of rise time.
Oh yes, they will so work, just may stick a bit to the bowl. 🙂 Let me know how it goes! I will need to change that on the recipe. 🙂 I showed it in the video. But must have missed it.
Can I use buttermilk instead of milk?
Yes, that should work fine. 🙂
Can I switch instant yeast into the normal ones?
You can use any kind of yeast for these: Instant yeast, Active dry yeast, Rapid-Rise Yeast. 🙂 Natural Yeast.
The 2nd time my cinnamon roll didn‘t raise, what could be wrong ? Yeast was foamy and the big dough raised the 1st time. 2nd question, do I need to cover the tray when it is in the oven ?
My cinnamon roll turned out crispy but still taste good 🙂
Hello Yen, How long did you allow it to rise the second time? No, need to cover the rolls when they are baking in the oven. If they turned out crispy, it sounds like you baked them a little too long. Every oven is a little different, next time bake them a little less time. 🙂
سلام، من ایرانی هستم و از رسیپی رول دارچین شما استفاده کردم، خیلی هم راضی بودم، متشکرم 🙏🙏😍😍😍
So glad you tried it out. 🙂 🙂
Fabulous
Thank you so much, Faith! 🙂
With this recipe, I trust you with my LIFE. Thank you so much for sharing.
Well, thank you! 🙂 You are so very welcome. 🙂
Just made these today after looking up a cinnamon roll recipe without a mixer. They were pretty easy to make which was awesome. My kids loved them and so did I! Thank you! I will definitely make these again soon.
So awesome, Nyssa! 🙂 I am glad you made them and liked them! 🙂 You are very welcome. 🙂
This was was easier to make than I thought and super fun. They are baking in the oven as we speak and the house smells heavenly. Thank you for this super easy delicious recipe.
So glad you made them and liked them! 🙂 🙂 You are very welcome.
I am glad I made cinnamon rolls they were delicious.
I am glad you made them and liked them! 🙂 : )
I genuinely enjoy examining on this internet site, it contains good content. “The living is a species of the dead and not a very attractive one.” by Friedrich Wilhelm Nietzsche.
thanks
Today, I went to the beachfront with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone!
Cool!
My brother recommended I might like this website. He was totally right. This publish actually made my day. You cann’t imagine just how much time I had spent for this info! Thanks!
You are welcome! 🙂
Super easy to make and absolutely delicious!
Reminds me of the ones my mom made when I was a kid (late 19550’s)
Thanks so much CJ! Glad you like it and that it could bring up good memories. 🙂
If I can make a homemade cinnamon roll at home I’d probably making it a lot. That looks absolutely delicious and would be great paired with coffee.
Thanks, Lyanna! Homemade cinnamon rolls are the best! haha 🙂 I hope you get to make them some day. 🙂
Ah this takes me back to when my daughter was little. Cinnamon rolls were her favorite thing to get in the morning, on weekends.
Such a great memory Rosey! 🙂
I love cinnamon rolls but haven’t made any for ages! Have to give your recipe a try asap! It’s a perfect treat for a weekend breakfast. The dental floss trick is great!
Thanks Ave! I love the dental floss trick. I learned that in my 8th grade cooking class and have always used it since then, haha.
oh sweetness this looks amazing. i need some right now. i’m saving this for tomorrow because well i really have to make some.
Thank you Katrina!! 🙂 You will have to let me know how they turn out if you wind up making them. 🙂
wow, these look great. I was just wondering if they could be made without the egg?
Thank you, Emily! Thank you! Yes, you can leave out the egg. The egg helps with the texture. 🙂
These look really good. I have not actually ever made cinnamon rolls from scratch before! My son is a big fan — maybe I will give these a try and surprise him!
Thank you, Dominique! You will definitely have to give them a try sometime. 🙂
Homemade cinnamon rolls?! YES PLEASE! Printing this out to try it next week!
hehehe awesome Heather! You will have to let me know how they turn out. 🙂
Oh yum! These cinnamon rolls look so good! Looking forward to trying this recipe.
Thank you Kelly! 🙂
Woa! Making this recipe for Thanksgiving! I’ve never had the courage to make cinnamon rolls that were from a frozen tube.
Thanks! Good luck! And Happy Thanksgiving! 🙂
Wow, these rolls look amazing! Thanks for sharing the recipe.
Thank you Desiree! You are very welcome! 🙂
I cannot wait to make this! Believe it or not, I’ve never made cinnamon rolls that didn’t come out of a refrigerated tube.
Stacie I can’t wait for you to try them. 🙂 Please let me know how it goes and how you like them. 🙂 🙂
Perfect recipe full rating ⭐️⭐️⭐️⭐️⭐️
Thank you so much! 🙂
⭐️⭐️⭐️⭐️⭐️
👌
This recipe is awesome and after trying it I felt a good baker 😉
Seriously these rolls are soooo delicious and I don’t need any other option.
Thanks bro for the recipe and little bit baking tips
You are very welcome Ani! So glad you tried it out and liked it! 🙂
I couldn’t believe I didn’t need my mixer to make these! So easy and they were fabulous!
Hurray! Glad you liked them, Stephanie! 🙂
these are dreamy
Thank you, Rachael! 🙂
These were seriously AMAZING!! My family loved them! Thanks for sharing!
You are welcome Chelsea! So glad you liked them! And that your family loved them. 🙂
These are such a treat to make on the weekend! The girls love making these with me, and it’s a great way to spend time together. Besides love making them, we love eating them. We always have a couple left, and they are great reheated too!
Thank you Julie! Yes it is a great activity to do with kids. That is how I got my start with cooking and baking, making things with my mom after I got home from school.
Such an easy and delicious recipe! A new favorite… can never go wrong with homemade cinnamon rolls!
Thank you so much, Jennifer! 🙂 So true, can never go wrong with homemade cinnamon rolls! 🙂
Five stars – at least. Just making these for the second time. They are amazing. Easy to follow recipe. I used to buy cinnamon rolls and Starbucks and thought they were really good but these are way better. Thanks Matt.
Thanks Tim! I appreciate your kind words and so glad you like them. 🙂 You are very welcome. 🙂
5 stars…easy to follow recipe…and taste amazing. This will stay in my recipe box for sure.
Thank you so much Kem! I am so glad it was easy to follow and that you tried it and liked it. 🙂 🙂
We tried this recipe with my kids and we totally fell in love with it. Best cinnamon rolls we ever had. There was a point I wish it wasn’t this good (ate a little too much:))
Recipe is easy, very clear and detailed. We just followed the steps. I am glad I found your recipe. Thank you!
So glad you tried it and loved it Laura! 🙂 Also I am happy the recipe and steps were easy to follow. You are so very welcome. 🙂
This site makes the perfect compliment to the video. Well done, as always.
Well, thank you, Steve! I really appreciate it. 🙂
I have made these myself and tasted them multiple times from Matt. They are delicious!
Thank you Anthony!! Glad you keep making them and like them! 🙂
THESE ARE THE BEST CINNAMON ROLLS IVE EVER TRIED. Ok but seriously these were extremely soft and so delicious!! Thanks for the recipe!
Thank you, Elsa! 🙂
BEST CINNAMON ROLLS EVER!!!
Thanks, Jared! Glad you liked them!
I loved your easy to understand and make cinnamon roll recipe. Thank you. They are delicious
Thank you Araceli! I am so glad you liked it and made them. You are so very welcome. 🙂
I love it it turned out great and I love how you respond to questions right away thank you!
Thank you Celine!! Glad you were able to make them and that you liked them! Of course 🙂 I try and respond to all the comments. You are so very welcome!
Love this recipe. Very clear ! Easy to follow and the Cinnamon Rolls are delicious!!
Love this recipe! Matt recipe are very clear easy to follow. The Cinnamon Rolls were Yummy!@
Thank you, Elizabeth!! Glad you love this recipe and that it was easy to follow. 🙂
Thanks!
It looks simple and delicious! I trully appreciate all of the work, time and effort that Matt prepeared for us here. Thank you so so much for sharing this recipe with all of us.
P.S. YouTube video is a must see guide to the successful completion of the project!
Thank you! I appreciate the kind words. 🙂 You are so very welcome. 🙂
This is a test comment and rating test.
is my GO TO Recipe for cinnamon rolls haha, Through college, all my roommates LOVED ME Because I always had fresh baked goods to share, and when my favorite roommate left to go back to Europe, I made sure to get her this recipe video <3
That is awesome, Emma! I am so glad it is your go-to recipe for cinnamon rolls. That makes me happy! 🙂 🙂