39 responses

  1. Chaoni
    November 4, 2023

    I don’t normally leave a comment, but OMG this is the recipe of the year for me. I love my cinnamon rolls. Thank you so much. The only thing I added was brown sugar to the filling. 1/4 c. white sugar, 1/2 c. brown sugar. I can’t rave enough.

    Reply

    • Kara Cook
      November 7, 2023

      I am so happy to hear that Chaoni!! And thanks for sharing your adaptation, I bet they were awesome with brown sugar. 🙂

      Reply

  2. Kelly
    January 31, 2021

    Can I freeze these to later?

    Reply

    • Kara Cook
      February 6, 2021

      I have never actually frozen sweet rolls of any kind before, so I’m not sure. I’d try freezing one and see how it turns out. That way if it doesn’t work, you won’t ruin half the batch. If you try it, let me know how it works! 🙂

      Reply

  3. Elaine
    January 17, 2021

    I do have bread flour so can you tell me the measurements to use bread flour? Thanks in advance

    Reply

    • Kara Cook
      February 6, 2021

      You should be able to use approximately the same amount, just add enough till you have a soft dough that isn’t sticky.

      Reply

  4. Ashley
    November 8, 2020

    How do I adjust for high elevation? Im above 7000 ft. Thank you!!

    Reply

    • Kara Cook
      November 12, 2020

      I also live at a high altitude. You don’t have to change the ingredients, just add enough flour till you get a soft dough. Sometimes rise times vary, so just make sure that your rolls are doubled in size before you bake them. Let me know how they turn out!

      Reply

  5. Quey
    July 21, 2020

    I wanted to try this recipe but I don’t have gluten or bread flour. Can I use Combination of all purpose flour and whole wheat flour instead? If yes, what is your recommendation of measurements?
    Thank you.

    Reply

  6. Brenda
    April 22, 2020

    I have these in the oven baking right now. They look amazing and can’t wait to eat one with a nice, hot cup of coffee!

    Reply

  7. Brandi
    February 16, 2020

    I made these for our youth group this morning and they were a hit! I didn’t have wheat gluten so I substituted xanthan gum (1tsp per 1 cup flour) and they turned out fluffy. Although it took longer than 1 hour (2.5 from start to finish for me) I did double the batch and got 28 big cinnamon rolls. I added mini chocolate chips to half the batch in the cinnamon layer and they were yummy too! Baked them all in one large sheet cake pan for 25 minutes, I thought they weren’t looking done but them realized that they just bake light colored, I was expecting a browning to happen so I kept adding a minute here and there, probably would have been fine at 20 minutes. I’ve never made homemade cinnamon rolls before but this will be my go to recipe for sure!

    Reply

    • Kara Cook
      February 18, 2020

      Glad that they were such a hit! It’s good to know that they work with xanthan gum instead of gluten, thanks for that tip! When I double the batch it takes me longer than an hour as well, because it does take extra time to form the rolls. Totally worth it though. 🙂

      Reply

  8. Kathy
    July 28, 2019

    I made these last night. I accidentally used a full cup of buttermilk so I had to use more flour. I used King Arthur bread flour. This is the second time I have made cinnamon rolls using a different recipe. These were by far the best!!! I could not believe how soft and tender the rolls were.

    I used an 8 oz brick of cream cheese to make the icing. Since I ended up with more rolls, oh no, I had just enough to frost all of them with a nice amount.

    This is a major keep recipe!!

    Reply

  9. Dar
    January 8, 2019

    I love this recipe! Thanks for coming up with it. I make them all the time. My husband even got me a new mixer that mixes dough for Christmas so I can make then even more!!!!

    Reply

    • Kara Cook
      March 16, 2019

      What a handy gift! Hope you enjoy cinnamon rolls all year long! 🙂

      Reply

  10. Marilyn
    August 23, 2018

    Vital Wheat Gluten is the key to making these rolls light and fluffy. Bread flour already has more gluten in it than regular all-purpose. Another thing: Anytime anyone makes dough with whole wheat flour, even a partial mix in with white flour, add gluten for an amazing soft texture.

    As for glaze, and this is just my preference, I usually either use a plain glaze or leave them unglazed. Not fond of cream cheese glazes. Most times, quick breads and sweet cinnamon rolls have enough sweetness and they don’t dry out around here. They never last that long!

    Reply

    • Kara Cook
      March 16, 2019

      I love using wheat gluten in my wheat bread, it does make the bread soft and yummy! Cinnamon rolls don’t last long enough at my house to dry out either. Haha.

      Reply

  11. Amanda
    May 20, 2018

    Just made them and they were so soft and fluffy. For the filling I used half brown sugar and half white sugar and only 1 1/2 Tbsp of cinnamon because we use top of the line cinnamon and I know from previous experience that 3 Tbsp is a bit much. For the icing I used 6 oz of cream cheese and 2 cups of powdered sugar and no butter

    Reply

    • Kara Cook
      March 16, 2019

      Thanks for all your suggestions Amanda! So glad you enjoyed the cinnamon rolls. 🙂

      Reply

  12. Sandra Blank
    May 14, 2018

    I followed your recipe last evening and these rolls turned out better than any I have purchased. They were perfect! It took me a little longer to prepare them, but it was the first time. After I rolled out the dough, I cut the strips , then pushed the strips back together and applied the filling, rolled the dough into pinwheels, pinched to hold them together and placed them close together on the baking sheet. I basted them in melted butter then folded some aluminum foil about an inch and a half in height, wrapping it around the outside of the amassed rolls. 20 minutes in the oven. Thank you so much for this excellent recipe!

    Reply

    • Kara Cook
      March 16, 2019

      That makes me so happy to hear Sandra!! I hope you will make them often. Just think of all the money you’ll save! 😉

      Reply

  13. RLinda
    December 16, 2017

    I tried these today excellent for first time ever!!! Taste great!!! Will suggest with convection oven make sure to reduce time by at least 3-5 min. Little too done at 18 min.

    Reply

    • Kara Cook
      March 16, 2019

      Thanks so much for the tip!

      Reply

  14. Tausha Markell
    October 24, 2017

    Can I use whole wheat pastry flour?

    Reply

    • Kara Cook
      October 31, 2017

      I’ve never tried whole wheat pastry flour, but I’ve substituted whole wheat flour in some of my other roll recipes. I like to start with replacing half the flour with whole wheat, but you could definitely try all. You will probably not need as much flour because whole wheat absorbs more moisture.

      Reply

  15. Molly Royster
    October 9, 2017

    Can regular milk be used or does it have to be buttermilk?

    Reply

    • laurie
      October 14, 2018

      You can make your own buttermilk by adding a tablespoon of white vinegar to a cup of milk and letting it sit for five minutes.

      Reply

  16. Linda
    December 17, 2016

    Can this recipe be doubled? Or should I just make two batches if I need more? They look amazing!

    Reply

    • Kara
      December 19, 2016

      You can definitely double it! It just takes a little longer than an hour because of the extra time rolling and cutting. You need to divide the dough in half and roll out each section. 🙂

      Reply

  17. Allison
    December 14, 2016

    My kids are always begging me to make homemade cinnamon rolls, I’ve never tried, but this looks like a winner. I will definitely try this recipe. I enjoy your site!

    Reply

    • Kara
      December 14, 2016

      You should definitely give them a try, and let me know how they turn out! 🙂

      Reply

  18. Heatherj
    December 10, 2016

    How long do you warm the milk in the microwave?

    Reply

    • Kara
      December 10, 2016

      It totally depends on your microwave, they are all different. Just heat it till it’s warm to the touch, but not hot.

      Reply

  19. Sarah
    November 29, 2016

    What if you don’t keep bread flour or gluten on hand? Are one of those needed for them to turn out right? Can I use somethibg else? They look amazing! I may need to run to the store in this snow if I need those!

    Reply

    • Kara
      November 30, 2016

      You can make them with regular all-purpose flour, and they will still be great. The texture won’t be as fabulous, but they will still taste amazing!

      Reply

  20. Nea
    November 28, 2016

    I just made these on a Monday night just because (do you really need a reason to bake cinnamon rolls??) and my husband and I approve! I decided to do a 50/50 mix of white sugar and brown sugar for the filling because I love that molasses flavor. So yummy! We love them!

    Reply

    • Kara
      November 30, 2016

      I bet they tasted amazing with the addition of brown sugar. Yum!

      Reply

  21. Susan
    November 19, 2016

    The cinnamon rolls looks delightful. My daughter is addicted to cinnamon rolls and she would love this recipe, especially about how simple they are too make. Thank you for sharing.

    Reply

  22. Jen@ Yummy Healthy Easy
    November 17, 2016

    These cinnamon rolls look so light and soft and really only one hour to make?! I’m in love! I need to make these this weekend! My boys love cinnamon rolls! Pinned!

    Reply

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