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Homemade Classic Cinnamon Rolls

There's no better treat than these Homemade Classic Cinnamon Rolls! Perfectly thick, fluffy, and brioche-like with a velvety cream cheese frosting. This is the cinnamon roll of your dreams!

Homemade Classic Cinnamon Rolls

This is the only recipe for Homemade Classic Cinnamon Rolls you need! These big, fluffy rolls are made with an airy homemade dough stuffed with gooey-sweet cinnamon filling and topped with a light, yet creamy homemade cream cheese frosting. Gluten-Free and Vegan options available.

Delicious Homemade Classic Cinnamon Rolls

Have you ever wondered how to make the perfect cinnamon rolls? It turns out you don’t have to be a professional baker to make sticky, gooey, frosted homemade pastries! All you need is this recipe. The results are incredibly light, airy, and fluffy, with a sticky-sweet glaze that’s smeared on top for sweetness in every bite.

Delicious Homemade Classic Cinnamon Rolls

Why You’ll Love These Cinnamon Rolls

Cinnamon rolls are an American pastry staple. Many breakfast restaurants and diners across the country make them, and they make them BIG! It’s funny how cinnamon rolls are associated with breakfast when they are as sweet as a dessert, but they work for either meal. Or both meals!

I’ve always had a fascination and love for cinnamon rolls. You can roll up pretty much anything into a fluffy homemade dough and it would be delicious, hence why I have so many types of cinnamon rolls on my site!

This recipe is for diner-style cinnamon rolls that you can really sink your teeth into. The glaze is super simple and ties everything together. You really can’t go wrong!

Delicious Homemade Classic Cinnamon Rolls

Ingredients for Classic Cinnamon Rolls

Here’s what you need for the fluffy brioche-style dough:

  • All-purpose flour. I use organic flour from Bob’s Red Mill.
  • Bread flour. You can find this from King Author or Bob’s Red Mill.
  • Brown sugar. You could also use coconut sugar.
  • Instant yeast. Also called Rapid Rise Yeast.
  • Spices. Cinnamon and allspice for cinnamon rolls, of course!
  • Eggs. These should be at room temperature for easy blending.
  • Almond milk. You can use regular milk, or any dairy-free milk you like. 
  • Butter. Use warm, unslated melted butter.
  • Vanilla extract. The pure vanilla is the best flavor. 

Delicious Homemade Classic Cinnamon Rolls

Cinnamon Roll Filling

Here’s what you need to make the spiced filling for your cinnamon rolls:

  • Brown sugar
  • Butter. Again, unsalted butter. Soften the butter to room temperature.
  • Spices. The filling is flavored with cinnamon, nutmeg, ginger, and allspice.

Cinnamon Roll Glaze

Top your pastries with a white glaze made with:

  • Cream cheese. Soften this to room temperature for a fluffy texture. 
  • Powdered sugar. If you use granulated sugar, your frosting will have a gritty texture, so I highly recommend powdered sugar.
  • Vanilla
  • Heavy cream. You could substitute this with vegan milk if you prefer dairy-free.
  • Cinnamon. For a bit more spiced flavor. 

Delicious Homemade Classic Cinnamon Rolls

Tips and Tricks for Making Cinnamon Rolls

Due to many delicious attempts at perfecting this recipe, I have come across some very helpful tips that will ensure a perfectly baked cinnamon roll.

Never overheat the milk!

It is so important that your milk is warm, but NOT hot! It should be warm to the touch. If you find that your milk has overheated, allow it to cool before adding the yeast. Milk that is too hot will kill the yeast and you won’t get the big, fluffy rise in the dough. We want these rolls super fluffy, and that’s only possible when the yeast is bloomed properly.

 Use very soft butter at room temperature

Like in most baking, room temperature ingredients mix better than cold ingredients. Beat in your butter while it is completely room temperature for a seamless, tender texture.

Do not worry about over-mixing

I know it sounds weird, but hear me out. With cakes and cookies, you never want to overwork a dough because working develops the gluten in the flour. Gluten development leads to a chewy, unpleasant texture in cakes and cookies, making them dense and heavy. Because cinnamon rolls use a yeast dough, it is required to develop the gluten in the dough. The yeast brings elasticity that lightens and fluffs the dough, much like bread dough. When making these rolls, keep on mixing even after you think you’ve mixed enough!

Rise the dough overnight

While I developed this recipe as a quick-bake cinnamon roll, more flavor develops in the dough if you allow it to rise overnight. The dough has more time to rise, leading to a more developed, yeast-bread flavor. This yeast flavor is a perfect pairing with the sweet filling and frosting.

Delicious Homemade Classic Cinnamon Rolls

Use a bread flour mix

After much trial and tribulation, I have found that a mix of bread flour and all-purpose flour is the perfect combination for cinnamon rolls. The bread flour gives a tender, thick, brioche-like texture that I think is perfect for this dish.

Roll them up tight!

A loose roll will fall apart upon slicing and bake unevenly. Instead, begin with a very tight roll and keep that momentum throughout the roll. The dough is sturdy and can handle being rolled tightly due to its elasticity.

Delicious Homemade Classic Cinnamon Rolls

Can I Make Gluten-Free Cinnamon Rolls?

Yes! To make fluffy classic cinnamon rolls gluten-free, substitute both the all-purpose and bread flour with Bob’s RedMill1:1 baking flour. Reduce the amount by 1 cup and add more if necessary if the dough is too sticky. 

Delicious Homemade Classic Cinnamon Rolls

How to Make Delicious Homemade Classic Cinnamon Rolls

Start by making the dough:

Start by combining the yeast and 1 tablespoon brown sugar in the bowl of an electric mixer. Then slowly pour in the warm water, stirring constantly. Allow the mixture to rest for 10 minutes. This allows the yeast to activate (it’ll become foamy when done right!).

Meanwhile, melt the butter and milk together over the stovetop on low to medium heat, stirring frequently until the butter has fully melted.

NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.

Delicious Homemade Classic Cinnamon Rolls

Add the lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time, and continue mixing at low speed until well combined.

Next, combine the all-purpose flour, bread flour, brown sugar, sea salt, and cinnamon to the wet ingredients and mix at low speed until well combined. 

Change “mixer head” to kneading accessory and knead the dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers.

NOTE: If the dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

Once the dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.

In the meantime, you can work on the filling!

Delicious Homemade Classic Cinnamon Rolls

For the Filling:

Add the softened the butter (best if done at room temp. so that it’s more “paste-like” in texture once smeared) in a bowl and set aside. In a separate bowl, combine the cinnamon, nutmeg, ginger, allspice, and brown sugar, mixing them together. Set aside.

Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it, and using a rolling pin, roll it out to a rectangle (approximately 9×14), trimming the edges if needed.

NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!

Then, generously add 3/4 of the softened butter atop dough (spreading it our evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!

Delicious Homemade Classic Cinnamon Rolls

Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5-inch rolls, placing each roll into a large baking dish (lined with parchment paper).

Then place plastic wrap over the baking dish with rolls and let them rise again for another 20 minutes.

Once the rolls have doubled in size (once again!) or have gotten significantly larger, smear the tops of the rolls with a little more softened butter and then bake them for approximately 25 minutes in a preheated oven.

Look at how gorgeous they are as they come out of the oven! Drool-worthy.

Delicious Homemade Classic Cinnamon Rolls

Storing Leftover Cinnamon Rolls

Store leftover rolls in an airtight container in the fridge for one to two days. For longer storage, keep in the freezer for up to six months. Defrost the rolls for a few hours on the counter before storing. 

Delicious Homemade Classic Cinnamon Rolls

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Delicious Homemade Classic Cinnamon Rolls

Delicious Homemade Classic Cinnamon Rolls

Prep Time: 20 mins
Cook Time: 40 mins
Rising Time: 1 hr 20 mins
Total Time: 1 hr
Serves: 12 servings
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Ingredients

DOUGH:

  • 3 cups organic All-purpose flour (See Notes!)
  • 2 cups Artisan Bread flour
  • 1/2 cup organic brown sugar + 1 Tbsp
  • 1 packet Rapid Rise Yeast  (That's 2 1/4 tsps!)
  • 1 tsp ground cinnamon
  • Pinch of ground allspice
  • 1 tsp sea salt
  • 2 large eggs, room temp.
  • 1 1/4 cups Almond milk, room temp.  (You can also use regular dairy milk, if preferred!)
  • 1/4 cup WARM water  (See Notes!)
  • 6 Tbsps unsalted butter, melted (Make sure that it's WARM, not hot!)
  • 1 tsp vanilla extract

FILLING:

  • 1/2 cup organic brown sugar
  • 1/2 cup unsalted butter, softened at room temp.
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of ground allspice

CREAM CHEESE GLAZE:

  • 4 oz. organic cream cheese, at room temp. (That's 1/2 a pack!)
  • 4-5 cups organic powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1-2 Tbsps organic heavy cream or plant-based milk
  • Pinch of ground cinnamon

OTHER:

  • 1 Tbsp unsalted butter, melted (For brushing the tops)

Instructions

FOR THE DOUGH:

  • Combine yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
  • Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time) and vanilla, whisking to incorporate.
  • In a large bowl, whisk together the all-purpose flour, bread flour, brown sugar, cinnamon, allspice, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
  • Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size. 
  • In the meantime, you can work on the filling!

FOR THE FILLING:

  • Add the softened the butter (best if done at room temp. so that it's more "paste-like" in texture once smeared) in a bowl and set aside. In a separate bowl, combine the cinnamon, nutmeg, ginger, allspice, and brown sugar, mixing them together. Set aside.
  • Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
  • Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and 1/2-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  • Then, generously add 3/4 of the softened butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  • Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
  • Then place plastic wrap over the baking dish with rolls, smear the tops with remaining softened butter and let them rise again (for another 20 minutes).
  • Once the rolls have doubled in size (once again!) or have gotten significantly larger, bake them for approximately 35-40 minutes in the preheated oven.
  • While all the baking magic is happening, make the Cream Cheese Glaze.

FOR THE CREAM CHEESE GLAZE:

  • In a large bowl, beat (using a hand-mixer) the softened cream cheese until creamy and smooth. Add the powdered sugar, vanilla, cinnamon, and heavy cream/milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 Tbsp at a time) if the glaze is too thick or powdered sugar (1 Tbsp at a time) if too thin.
  • Remove the rolls from oven and wait 25-30 minutes or until it completely cools, before spreading the frosting/glaze atop the rolls using a rubber spatula evenly until fully covered.
  • To serve, cut out each roll desired and enjoy.
  • Bon Appetit!

Tips & Tricks

  • TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
  • RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
  • FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead. 
  • GLUTEN-FREE OPTION: If you're looking to make these GF, I recommend substituting both flours with Bob's 1:1 Baking flour and slightly reducing the amount by 1 cup, slowing adding more if the dough is too sticky. 
  • OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
  • VEGAN OPTION: To make these classic cinnamon rolls vegan, simply omit the eggs and substitute with 1 Tbsp apple cider vinegar. Also, substitute the butter with vegan butter and omit the cream cheese and add 1/4 cup of softened vegan butter instead. 

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Delicious Homemade Classic Cinnamon Rolls.

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  1. I’m confused about instruction step 2: “Add in the room temperature milk and warm butter to the yeast mixture followed by the mashed banana and whisk until well combined.”
    The mashed banana isn’t mentioned anywhere else (including the ingredients) and I’m wondering if it’s an error as my dough turned out way too sticky when I added one.

    • Hi Ava,

      My apologies for any confusion! I have updated the instructions as this was a typo! Thanks so much for pointing that out!

  2. Making these right now! they are coming out amazing so far, just rolled them and let them sit for 20 to rise again but sadly they didn’t get any bigger. I had to undo some to reroll tighter after I cut them I don’t know if that messed them up? But I also used active dry yeast so I’m letting them sit longer before I bake, let me know if either or these things affected it! 🙂

    • Hi Mackenzie! Thanks so much for choosing to make my cinnamon rolls! Either thing done shouldn’t affect the rolls at all. However, using active dry yeast does require a bit longer rise time. I do hope that they turned out great! 🙂

  3. I very rarely leave comments on recipes, but I just made these rolls, and I couldn’t NOT leave a comment. I’ve made a lot of cinnamon rolls over the years, but none have ever turned out as well as these. They were fluffy and sweet, and perfectly cinnamony. I ate two standing at the counter right out of the pan. I’ve also always thought that the roll part was just a conduit to getting the frosting into my mouth, but the roll part is just as good as the frosting part! You’re right about the yeast. Using regular active dry, the dough took quite awhile to rise, but who cares? They were definitely worth the wait!

    • Hi Anna! OMG—-this comment definitely MADE MY DAY! I’m so glad that you love these cinnamon rolls and they are definitely my go-to sweet treat! I’m a girl who loves things well seasoned, therefore, I’m so glad that you appreciate the cinnamon intense flavor of these! Thanks so much for sharing your thoughts and I’m so honored that you chose to make my recipe! Xx

  4. Truly appreciate the way you made this delicious cinnamon rolls. Everything is so nicely described that really helped. Looking forward for more such yummy recipes in future too.

    • Hi! I’m so happy to hear that you enjoyed these cinnamon rolls! Thanks so much for your feedback! Looking forward to you enjoying future recipes! 🙂

  5. I love this recipe!! For the past 4 weeks I’ve been trying to make cinnamon rolls. Sadly I have thrown out many cinnamon rolls. Finally ! I have found a keeper. I didn’t t use the organic flours, I used Gold Medal cause that’s what my local Walmart had. Thank You so much for this recipe❤️

    • Hi Anna! I’m so happy to hear that you had success with this recipe! Definitely one of my faves! Thanks so much for giving it a try! 🙂

  6. I had to find the original maker of these picture perfect rolls I saw on Pinterest because you know pple be theifing photos. 😂
    These are beautiful!!! 💕💕I will be back to your blog soon.

    • Hi Denise! Haha!!!! Thanks so much! I definitely hope that you try these and enjoy them! 🙂

    • Hi Britney! I’m so honored that you and your family love this recipe! Thanks so much! Merry Christmas! 🙂

  7. I made these yesterday and they are delicious! They’re soft even a day later. I definitely will make these again, I used whole milk but otherwise made recipe as is.

    • Hi Christi! OMG! I’m so happy to hear that! Yes, these are really soft even as leftovers! Hope you continue to enjoy! 🙂

  8. I cooked these for the 25 minutes specified but the interior rolls were still uncooked, so I’ve just popped them into the oven again, hoping they will still cook up some. Next time I will put them in for a minimum of 45 mins total. But the one on the corner edge was delicious if a tad bit soft!

    • Hi Joan,

      Thanks so much for your feedback! I’m so sorry to hear that they didn’t bake through enough! It definitely depends on your oven in terms of the heat factor. Also, I definitely recommend to ensure that too much butter isn’t added before the rolling process and halfway through the cooking process—-poke a few small holes in between the rolls to help the heat seep through. 🙂

  9. I LOVE these rolls! These are my new go to food to bake for when times are tough, new baby, I love you, or just because. The taste is amazing and directions are simple. Can dough be frozen to have some on hand?

    • Hi Emily! OMG! I’m so honored and so happy that you enjoy these! Yes, definitely—–baked rolls can be frozen up to 2 months. 🙂

  10. This is my go to, absolutely favorite cinnamon roll recipe! I have always prepped the rolls and let them sit overnight but I will not be able to do that today. After putting the rolls in the pan, will it be okay if I place them in the fridge for a couple of hours before baking them? Or will this mess up the process since it wouldn’t be for a full 8-12 hours. Thank you!!

    • Hi Madison! I’m so honored that you choose to make my Cinnamon Rolls! These are my fave as well! Since you’re keeping them in overnight, I definitely don’t recommend placing them in the fridge for a shorter time since this slows done the rising process. You can definitely allow it to rise at room temp. for more than an hour if need be. I hope that they turn out great! 🙂

  11. These are the best cinnamon rolls! I have tried numerous other recipes that were just ok. Your recipe is absolutely the best tasting, fluffiest/most impressive looking rolls and has purely magical frosting! I have made the recipe three times this week and I am happily sharing with neighbors and family….with many, many compliments on how good they are!

    • OMG, I’m so honored Misty! I truly do love these cinnamon rolls and am so glad that your family + friends have enjoyed them! Thanks so much for choosing my recipe! 🙂

  12. I’ve made a few of your recipes lately as my youngest is GF and we’ve enjoyed them all so I wanted to say, thank you. Also, these look so good! I must make them. Just wondering how you measure the flours as there’s no weight measurements. Do you spoon into the cups and level or scoop and level? sometimes this makes all the difference in cinnamon roll recipes so wanted to check first. Thanks! 🙂

    • Hi Loz! I’m so happy that you’ve enjoyed my recipes thus far and I’m so honored that you chose my blog! With my cinnamon rolls, I often measure my flour by scooping and leveling. These are my fave so I hope that you enjoy them! 🙂

    • Hi Ashley,

      You certainly can! You might need to let it rise a bit longer if it doesn’t rise quickly!

  13. This was my first attempt at cinnamon rolls (which I love) and they turned out great! I tweaked the frosting to my personal liking, but I think the dough was perfect without sweetness and with good fluff. I will make these again many times over.

    • Hi Analee! I’m so happy that they turned out great! I definitely love a little more fluff too so this is my favorite every time! Thanks so much for sharing! 🙂

  14. I made these yesterday and they turned out perfect. So delicious. One thing I would mention regards the icing. It was extremely sweet and I only ended up using half the amount that I prepared following the recipe. But obviously that’s an easy thing to adjust based on personal taste so not a big deal.

    • Hi Suzanna! I’m so happy to hear that you enjoyed them! Yes, the icing is definitely based on preference and can easily be adjusted! 🙂

  15. I can’t wait to try this recipe thank you for being so descriptive and helpful with your ingredients for us non-cooks or bakers I should say. I’d like to be complementary on your beautiful hands .. keep Protecting them as a woman of a certain age I know they go away , thank you

    • Hi Vickie! I do hope that you enjoy them as much as I did! And you’re absolutely welcome—-I always like to ensure that my recipes are super helpful for any level of skills that you may have in baking/cooking! Also, I really do appreciate your compliment! I will be sure to keep them protected! 🙂

    • Hi Emma! If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.

      • Okay thanks. An earlier response made it seem like you refrigerate for the first rise, but just to confirm you only overnight refrigerate for the final rise after they are rolled and cut and all? Thanks!

      • Hi Emma! I do apologize for the confusion! That’s correct—you refrigerate after the initial 1 hour rise, roll out and cut! I’ve ensured that I’ve updated my notes so that it reflects this! I hope that this helps!

  16. If I half the recipe do I need to decrease cooking or rising time? I just looked a cinnamon roll recipe up and this looked the best, but I didn’t want as many cinnamon rolls. Also, can I substitute the butter with coconut oil?

    • Hi Leah! The rising time still remains the same regardless of the measurements! Also, I’d recommend using vegan butter, but coconut oil wouldn’t be a great option when wanting to ensure that the rolls are fluffy and soft!

  17. I have not made this particular recipe; however, I would like to comment in regards to overnight rising. I consider myself a professional when it comes to cinnamon rolls. I make them to sell and have been doing this for about 8 years. When I let my cinnamon rolls rise overnight I roll them up before putting them in the fridge and then the next morning I pull them right out of the fridge, pop them in the oven and bake. During my busy holiday season I freeze the cinnamon rolls unbaked and a couple of days before baking I will set them in the fridge until thawed and then bake them.
    Also never put them in the fridge after they are baked. This will make them go stale very fast.
    I add a tablespoon of lecithin to my dough and this keeps them soft and fresh for days sitting on the counter top (however, they never last that long at my house).

    • Hi Diane! Thanks so much for sharing your knowledge! I really appreciate it! 🙂

    • Hi Lyndsay! I’m so glad that they turned out great! I hope that you continue to enjoy them!

    • Thanks so much, Caroline! Cinnamon Rolls are my weakness when it comes to my sweet tooth as well! Haha.

  18. This looks so amazing! Thanks for all your wonderful tips on how to roll the dough. I haven’t tried this before but now I can’t wait!

  19. Hi there,

    Just wondering what size the packet of yeast is that you use? Being in Australia I have to convert the recipe to metric 😆 and not sure if our yeast packets are the same as yours! Haha
    Thanks in advance!

    • Hi Kate! No worries at all! The packets that I use are 1/4 oz each, which is about That’s 2 1/4 tsps! I hope that this helps! Enjoy! 🙂

  20. Delicious! I used Earth balance butter spread, almond milk, and made a simple glaze to make it dairy free. They turned out fluffy, sweet, and perfect! Thank you!

    • Hi Hallie! That’s so awesome! I’ve used the same ingredients for my vegan version of cinnamon rolls and I’m so happy that you enjoyed these! Thanks so much for sharing! 🙂

  21. I can’t wait to try these! Quick question. Do you have your dough in the fridge for the first rise or the second one, after you’ve shaped it into the rolls/ Thanks so much! It sounds amazing!

    • Hi Lyn! They really are delicious! Be sure to let me know if you enjoy them! I actually rise the dough at room temp both times!

    • Hi Sarah! If you need it to be GF, then instead of using both flours listed, just use Bob’s Red Mill Gluten-Free 1:1 Baking Flour and add 4 tsps of baking powder to the dry ingredients!

  22. I’m kind of nervous using ginger. I’ve done the cinnamon and nutmeg combo before, and it turned out great. Is the ginger taste pretty noticeable? I actually don’t mind it, as I know it’ll bring out the cinnamon, but my picky husband might.

      • Hi Taelor! Yes you can! I’d suggest using Bob’s Red Mill GF: 1-to-1 Baking Flour. However, if you chose to use your own, just be sure that you include Xanthan Gum if it’s not already added to that brand of flour.

    • Hi Cathy! Honestly, I don’t notice the ginger taste at all, however, if your husband is a bit more sensitive, I’d recommend using only 1/8 tsp of ginger instead. He definitely shouldn’t taste it then! Enjoy! 🙂

  23. Also, I apologize because I didn’t see that you already had the instructions for refrigerating the dough overnight at the end of your recipe before I sent my first comment.

  24. Hi! I can’t wait to try these cinnamon rolls – they look delicious! Prior to the recipe, you said that rising overnight is best, but the recipe doesn’t say how to do this. I was just wondering when the refrigeration takes place and if any other changes are made to the direction when refrigerating overnight? Thank you very much!

    • Hi Erin! I do hope that you enjoy these cinnamon rolls as much as I did! After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator. You can also store the dough in a self-sealing plastic bag (sprayed with oil to prevent sticking) and then place in refrigerator. The refrigeration time is considered the first rise. When you are ready to use your refrigerated dough, remove it from the refrigerator, punch it down, and allow it to rest before shaping. Hope this helps! 🙂

      • Thank you so much! One more thing – does the milk need to be nondairy or can you use regular milk?

      • No worries at all! You can always use regular milk! I just like using non-dairy milk since that’s what my family and I drink on a regular basis!

  25. If you’re not serving these until the next day would you hold off on icing them? Or put icing on and refrigerate? Thanks!!

    • Hi Shayla! You can do both, however, I would just save the icing for the day of and refrigerate them overnight!

  26. These smell amazing! I would recommend to anyone trying these that I would use a baking dish larger than a 9×13. They are exploding out of my dish as it is baking. Lol

    • Hi Rebecca! I’m happy to hear that they smell amazing so far! I do hope that you enjoy them once they’re finished! Also, they do get pretty big, however, I used a 9×13 baking dish and it didn’t run over. My best suggestion is rolling them really tightly to prevent this if it becomes an issue. 🙂

  27. I was thinking about trying the rising overnight in the fridge, do the rolls need to come to room temp before baking or can I just preheat and bake?

    • Hi Britanie! Yes, you can definitely have them rise overnight and fridge, but be sure to have them site at room temp before you add them to the oven. I would have them sit about 20-25 minutes.

  28. Hi…I came upon your recipe on Pinterest and I was wondering if you’ve ever used the quick rise yeast with these?

  29. Cinnamon Rolls are one thing that I love, but it is hard to find the perfect cinnamon. The one with the perfect dough, the perfect amount of sweetness! I think you nailed it!

    • Thanks so much Cindy! I really appreciate that! I do hope that the tips to making them perfect in my post was helpful! 🙂

    • Haha! Thanks so much, Danielle! I can’t wait until the holidays to make these more often also!