These Cinnamon Rolls are the softest, most fluffy, and most delicious ones you’ll ever come across! Cinnamon truly has nothing on these incredible Cinnamon Rolls, and I’m about to share the perfect recipe with you!
These cinnamon rolls taste perfect every single time and this recipe is virtually foolproof! If you follow my instructions, you’re going to get the most beautifully moist and tasty batch of cinnamon rolls ever.
They’re the perfect breakfast, brunch, or treat to serve to your family or guests all year around. It’s also the perfect recipe to whip up for Christmas morning since you can prep it overnight! Just pop it in the oven the next day and you’ll have delicious cinnamon rolls in no time!
Trust me when I say that this is hands down the best Soft Cinnamon Rolls recipe out there, and I’m about to share it with you.
This recipe also includes my secret technique to make Cinnamon Rolls moist and delicious every single time!
Want to learn how I do it? Then keep reading!
What are Cinnamon Rolls?
A cinnamon roll is a delicious baked dough stuffed with cinnamon sugar filling. Made with a thick yeast-leavened dough, its distinctive shape is achieved by rolling a dough sheet filled with sugary cinnamon filling.
They’re commonly topped off with a cream cheese frosting or sugar glaze.
In the recipe I’m sharing with you today, we’ll make classic Cinnamon Rolls that are topped with a delicious, creamy cream cheese frosting that’ll have you wanting more!
Cinnamon rolls have been made in one form or the other since ancient times. However, the introduction of cinnamon spice to Europe led to the development of this one-of-a-kind delicious delight.
It is believed that the cinnamon buns we know today originated in Sweden. They are known as Kanelbulle there and are commemorated as a national holiday on October 4th.
Cinnamon rolls' popularity in the United States originated in the southern states and then spread throughout the country.
Here’s What You’ll Love About This Recipe
These cinnamon rolls are so delicious, that they are going to be the tastiest ones you’ve ever tried, period.
Originally, this recipe was posted seven years ago by my second oldest daughter Angela when she was taking culinary arts and photography in high school. Over the years we have added our own touches to the recipe and I decided to repost it in all its deliciousness.
This is not only a family favorite recipe for us but many of yours as well. I've heard very good things about it via countless pictures and messages I've received over the years on social media from many of you on how simple they were to whip up but still end up yielding fantastic results. I am very happy you guys love this recipe as much as we do!
But there are so many other recipes to love this recipe! Here are all the reasons why you’re going to love this perfect recipe:
Things to Love About This Recipe:
Secret technique: The thing that sets this recipe apart from others is a secret technique that I use to make these cinnamon rolls turn out soft, moist, and delicious every single time!
Super easy: There is just nothing like homemade cinnamon rolls, and this recipe shows you how to make them from scratch in the easiest way possible. The homemade cinnamon roll dough is buttery, rich, and the perfect yeast dough.
Flavor: There is something about the smell of freshly baked cinnamon rolls that is irresistible and comforting. When you take your first bite, you'll notice a fresh homemade dough swirling with limitless pockets of delicious and gooey cinnamon filling.
Texture: A soft, airy, and fluffy texture is guaranteed because this is one of the richest homemade doughs! I often use all-purpose flour, but if you substitute bread flour for the all-purpose, your rolls will be somewhat chewier.
Family favorite: Who doesn’t love cinnamon rolls? And this recipe has the most perfect balance of flavors that kids and adults seem to fall in love with alike. These soft cinnamon rolls are comforting, delicious, and smell heavenly.
Fool-proof: This recipe will give you perfectly soft and delicious cinnamon rolls each time! All you need to do is follow the recipe to a T, and feel free to comment down below and ask me questions if you have any! My aim is to always make sure your recipe turns out perfect every single time!
What’s the Secret Technique that Makes these Cinnamon Rolls So Perfect?
Cinnamon rolls are one of the best comfort food treats out there, but I’ve tried many recipes over the years that just turned out dry. That’s why I created this recipe to make sure that’s never a problem for me, my family, or for my readers!
I love soft cinnamon rolls that are gooey and moist. This is what led me to experiment till I figured out the secret technique!
The secret technique is that you have to pour 1 tablespoon of heavy cream over each of the cinnamon buns after baking them for 7 minutes! Then pop the rolls back into the oven and bake till they turn golden brown and the cream melts.
A quick tip is to make sure that the cream is at room temperature instead of being cold as this can affect the baking process. Just pour the cream all over the cinnamon rolls and watch how soak in all that richness and turn out absolutely moist and amazing!
This is seriously the secret technique to the best soft cinnamon rolls recipe ever! You have got to try it out to know what I mean!
You can definitely make these without heavy cream, and they’ll turn out good but they won’t turn out incredibly moist, gooey, and perfect like I recommend baking them!
Can You Make These Incredible Cinnamon Rolls Without a Stand Mixer?
It's possible to knead it by hand! Begin by stirring with a wooden spoon until you can no longer do so, then knead it by hand.
Continue kneading until all of the flour has been incorporated and the dough is soft to the touch and only slightly sticky. It's a bit of a challenge, but it's well worth it!
What Should the Dough Feel Like?
You’ll get a very slightly sticky dough with this recipe, but one that is still very soft and pliable.
If you add too much flour to the dough and it stiffens, your rolls will become stiff as well. When you touch the dough, you can tell that it's soft.
What’s the Difference Between Active Dry Yeast and Instant Yeast? Which One Do I Use for This Recipe?
Active dry yeast and instant yeast are both basically the same thing. The key difference between the two is that active dry yeast needs to be dissolved in warm liquid to activate the yeast.
On the other hand, there is no need to hydrate instant yeast before mixing it with the dry ingredients.
This recipe is meant to be used with active dry yeast since that’s what I usually prefer so I can tell if the yeast is fresh and has activated or not. Even if using instant yeast, it’s good to sometimes check and see if it activates in warm liquid before using it.
I’d recommend sticking to the recipe, but if you do have only instant yeast as an option, it should work.
You can test yeast to check if it’s fresh by mixing the yeast with warm liquid. If you notice bubbles forming after 5 minutes, then your yeast is working. If it’s not forming bubbles, then your yeast is not working and should be replaced.
What You Need to Make Cinnamon Rolls at Home
For the Cinnamon Roll Dough:
Milk: We’ll be using milk to dissolve and activate the yeast. I recommend using whole milk for the softest, buttery dough ever.
Yeast: You’ll need yeast as the leavening agent in this beautifully soft, yeast dough. I’ve used active dry yeast in this recipe, and you can easily find it in your local grocery store (if you don’t have it already!).
Eggs: These homemade cinnamon buns are an enriched dough, which means they include eggs. Your dough will have a soft structure thanks to the eggs!
Butter: Butter takes these cinnamon rolls to the next level and gives you the softest, most buttery, and most delicious dough. This recipe calls for melted, unsalted butter so that you can control how much salt you add to your baked goods.
Sugar: Sugar helps to activate the yeast in the dough more and helps in the dough rise process. I’ve used organic sugar in this recipe, but feel free to use regular sugar if that’s what you have at hand.
Salt: We’ll need just one teaspoon salt to balance out all the flavors. I’ve used Reynold’s Real Sea Salt in this recipe.
All-purpose flour: All you need is regular all-purpose flour for this recipe. I’ve used 5 cups that are sifted. If you use bread flour instead, it’ll give you cinnamon rolls that are chewier. Since we are going for soft, fluffy cinnamon rolls, I’ve chosen to go with all-purpose flour instead.
Heavy cream: This is our secret ingredient for the secret technique! We’ll pour one tablespoon of room temperature heavy cream onto the cinnamon rolls after they’ve baked for 7 minutes before popping them back in the oven. Trust me, it makes the biggest difference in the world!
For Cinnamon Roll Filling:
Brown sugar: For your cinnamon sugar filling, brown sugar is the ideal caramel-y, soft sugar. You may use either light brown sugar or dark brown sugar, but I don't recommend using granulated white sugar because it won't melt as well!
Ground cinnamon: Cinnamon rolls can’t be cinnamon rolls without some ground cinnamon, right? This adds a beautiful cinnamon flavor to your filling that’s perfectly balanced.
Butter: Butter makes the filling rich and delicious while also allowing us to properly spread it.
For Cinnamon Roll Frosting:
Cream cheese: Personally, I don’t believe it’s cinnamon rolls unless it’s covered in a beautifully rich, creamy, and delicious cream cheese frosting. Cream cheese makes up the base of this delicious cinnamon roll frosting.
Butter: We’ll use butter to cream the softened cream cheese properly. Trust me this makes a big difference!
Sugar: All we need is regular white sugar to add to the frosting. I’ve used organic sugar but you can use whichever one you have.
Salt: We’ll add a little bit of salt to the frosting as this will enhance the flavors!
Vanilla extract: Vanilla extract really adds the perfect touch to the frosting. We only need ½ teaspoon in this recipe.
Heavy whipping cream: We’ll be using cold heavy whipping cream as it is going to give you the perfect creaminess when it comes to the frosting.
How to Make Soft Cinnamon Rolls (Step-by-Step)
How to Make the Cinnamon Rolls
Start by taking a small bowl. Combine and stir together warm milk and dry yeast in it. Now set it aside for the yeast to dissolve and activate for about 10 minutes.
Next, in a mixing bowl add eggs and sugar and beat on high speed for about 5 minutes. Then, reduce the mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
Now add half of the sifted flour in the first round and then half a cup at a time thereafter until all the flour is properly incorporated. The dough should be soft and should not stick too much to the sides of the mixer bowl and silicone spatula or hands.
Next, cover the bowl with plastic wrap or a kitchen towel and place it on your kitchen counter in a warm spot to rise for an hour and a half to two hours.
How to Make Cinnamon Roll Filling
Time to make the delicious cinnamon roll filling! The best time to make it is while the dough is rising. That’s when you also make the frosting.
Begin by taking a medium bowl and adding the softened butter, cinnamon, and brown sugar to it.
Mix it all with a spoon until it’s well mixed. Your cinnamon roll filling is ready! Set this filling aside on the countertop until ready for use.
Make sure to NOT refrigerate the filling or it will be impossible to spread over the rolled dough.
How to Make Cinnamon Roll Cream Cheese Frosting
Let’s also make the cinnamon roll cream cheese frosting real quick while the dough rises!
Into a medium bowl, add softened butter and softened cream cheese.
Next, using a hand mixer, mix them until they’re well combined.
Now add sugar to the bowl and beat it until it’s dissolved, and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream.
Beat well once more until all combined. Set aside on the countertop until it’s time to use it.
How to Assemble Cinnamon Rolls
After an hour and a half to two hours, the dough should triple in size.
Remove the dough from the bowl and onto a floured surface. Next, split the dough into two. Roll out one chunk of the dough at a time using a rolling pin into a large rectangular shape about ½ inches thick.
Next, spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn't unroll while it rises and bakes.
Now repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but by working with the entire dough at the same time.
Now you can use a string or clean dental floss to cut the log into 1-inch slices as shown in the picture below.
Next, place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place.
Personally, I preheat the oven to 105F then turn the oven off and place the rolls to rise into the warm oven.
How to Bake and Frost Cinnamon Rolls
Time to bake the cinnamon rolls! Preheat the oven to 350F (180C). Start by baking the rolls for 7 minutes then remove them from the oven.
Here’s the secret technique: pour 1 tbsp. of heavy cream over each cinnamon roll, then place it back into the oven and continue baking until they turn golden brown and all heavy cream melts.
Once they’re done baking, remove the baked rolls from the oven and let them cool for 10 minutes before frosting them.
To frost, simply spread out frosting over the warm rolls.
Your incredibly delicious and soft Cinnamon Rolls are ready! Enjoy them with some warm milk or a hot cup of latte.
How to Make Cinnamon Rolls with the Overnight Method
It’s incredibly easy to use this recipe with the overnight method. Here’s what you need to do:
After rolling and cutting your cinnamon buns and arranging them in a lightly oiled baking sheet, cover with plastic wrap and refrigerate.
Before baking the next day, remove the cookies from the refrigerator and allow them to come to room temperature.
This should take approximately 45 minutes to an hour, depending on the temperature of your home.
How to Store Cinnamon Rolls
You can store these incredibly delicious Cinnamon Rolls at room temperature for up to 2 days. All you need to do is to wrap it properly with plastic wrap so that they stay moist and don’t dry out.
You can also store it in the fridge for a week in an airtight container or covered in plastic wrap. Whenever you want to serve them, just heat them in the microwave!
They can also be frozen! Just wrap them in plastic wrap and store them in an airtight container or freezer bag and store them in the freezer. When it’s time to have them, remove them from the freezer and let them thaw properly. Then just warm your tasty Cinnamon Rolls and they should be just as soft, gooey, and fresh as before!
Need more rolls :/? Please check these out:
- Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
- Strawberry Rolls with Cream Cheese Frosting
- Cinnamon Rolls with Apples and Cream Cheese Frosting
- Easy Poppy Seed Roll
- Sweet Swirl Apple Buns
Recipe Card
Easy Soft Cinnamon Rolls (Using a Quick Secret Technique)
Ingredients
Cinnamon Rolls Dough Ingredients
- 1 cup – organic warm milk
- 1 tsp. – dry yeast
- 2 large – eggs (I used home eggs)
- ½ cup – unsalted melted butter
- ½ cup – organic sugar
- 1 tsp. – Reynold’s Real Sea Salt
- 5 cups – organic sifted all-purpose flour
- ¾ cup – heavy cream
Cinnamon Rolls Filling Ingredients
- 1 cup - brown sugar
- 3 tbsp. – ground cinnamon
- 4 oz. – softened unsalted butter
Cinnamon Rolls Frosting Ingredients
- 8 oz. – softened cream cheese
- 2 oz. – softened unsalted butter
- ½ cup – organic sugar
- ⅛ tsp. – Reynolds Real Sea Salt
- ½ tsp. - pure vanilla extract
- ½ cup – cold heavy whipping cream
Instructions
How to Make Soft Cinnamon Rolls (Step-by-Step)
- Start by taking a small bowl. Combine and stir together warm milk and dry yeast in it. Now set it aside for the yeast to dissolve and activate for about 10 minutes.
- Next, in a mixing bowl add eggs and sugar and beat on high speed for about 5 minutes. Then, reduce the mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
- Now add half of the sifted flour in the first round and then half a cup at a time thereafter until all the flour is properly incorporated. The dough should be soft and should not stick too much to the sides of the mixer bowl and silicone spatula or hands.
- Next, cover the bowl with plastic wrap or a kitchen towel and place it on your kitchen counter in a warm spot to rise for an hour and a half to two hours.
How to Make Cinnamon Roll Filling
- Time to make the delicious cinnamon roll filling! The best time to make it is while the dough is rising. That’s when you also make the frosting.
- Begin by taking a medium bowl and adding the softened butter, cinnamon, and brown sugar to it.
- Mix it all with a spoon until it’s well mixed. Your cinnamon roll filling is ready! Set this filling aside on the countertop until ready for use.
- Make sure to NOT refrigerate the filling or it will be impossible to spread over the rolled dough.
How to Make Cinnamon Roll Cream Cheese Frosting
- Let’s also make the cinnamon roll cream cheese frosting real quick while the dough rises!
- Into a medium bowl, add softened butter and softened cream cheese.
- Next, using a hand mixer, mix them until they’re well combined.
- Now add sugar to the bowl and beat it until it’s dissolved, and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream.
- Beat well once more until all combined. Set aside on the countertop until it’s time to use it.
How to Assemble Cinnamon Rolls
- After an hour and a half to two hours, the dough should triple in size.
- Remove the dough from the bowl and onto a floured surface. Next, split the dough into two. Roll out one chunk of the dough at a time using a rolling pin into a large rectangular shape about ½ inches thick.
- Next, spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn't unroll while it rises and bakes.
- Now repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but by working with the entire dough at the same time.
- Now you can use a string or clean dental floss to cut the log into 1-inch slices as shown in the picture below.
- Next, place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place.
- Personally, I preheat the oven to 105F then turn the oven off and place the rolls to rise into the warm oven.
How to Bake and Frost Cinnamon Rolls
- Time to bake the cinnamon rolls! Preheat the oven to 350F (180C). Start by baking the rolls for 7 minutes then remove them from the oven.
- Here’s the secret technique: pour 1 tbsp. of heavy cream over each cinnamon roll, then place it back into the oven and continue baking until they turn golden brown and all heavy cream melts.
- Once they’re done baking, remove the baked rolls from the oven and let them cool for 10 minutes before frosting them.
- To frost, simply spread out frosting over the warm rolls.
Notes
Thank you for following me on Instagram, Facebook, and Pinterest!
This recipe was originally posted on February 5, 2015 (original picture below). I tweaked it a bit including tips and tricks on making the perfect cinnamon rolls you'll love! This post may contain affiliate links. Read my disclosure.
U says
It turned out great thank You we enjoyed them
U says
They turn out we will make again best recipe we have found. Excellent worth making
Valya's Taste of Home says
Thank you for the kind word and amazing review!
Valya's Taste of Home says
I'm so happy to hear that, thank you!
Darla says
i have made lots of buns and was excited when i found your recipe. I feel like i followed the recipe exactly, but the dough doesn't seem to be raising well or even doubling. I have new yeast (not expired or old) and the dough felt right and not overly dry or thick. The dough wasn't very stretchy. I started with a hand mixer and ended up finishing it off by hand as i don't have a stand mixer.?? Thoughts??
Valya's Taste of Home says
I think the hand mixer is the problem. If you don't have a stand mixer with a dough hook attachment you can to it by hand. These buns are so good and turn out perfect every time for me. I hope this helps.
Joann G. says
Hello! These look delicious! Its hard to tell by the picture, do they come out pretty big like the Cinnabons ones, or are they smaller? Do I just cut them bigger to make them "Giant" or use more yeast?
Also, curious about pouring whipping cream on them, what does that do?
Valya's Taste of Home says
They are a bit bigger than Cinnabons ones - just follow the recipe. Heavy cream makes them moist. I hope that helps.
Joann G says
Thank you so much! Is it a 9x13 pan?
Also, sorry...can they be made the night before?
Valya's Taste of Home says
Yes, it is.
Yes, but they need to be refrigerated right after putting the cut rolls onto the baking sheet. Then in the morning bake them according to the baking instructions. I hope this helps. Thank you for your comment! Enjoy!
Abagail says
These were fantastic! I did add a bit more sugar to the frosting but that is personal preference.
Valya's Taste of Home says
I'm so happy to hear that! They are truly amazing. Thank you for your feedback!
Claudia says
Does this really only use 1t of yeast? I am wondering if it should read read 1 pkg or 1T. Yeast. Can you please clarify this for me, thank you!
Valya of Valya's Taste of Home says
I use 1 tsp. of yeast. If you use the entire packet of yeast it won't hurt the recipe; the dough will have a more yeasty aroma.
Melissa says
I made these last weekend and they were great! I will be making them this coming up weekend, too. How many nights can they stay in the refrigerator before baking?
Valya of Valya's Taste of Home says
No more than 8 hours. But you can freeze them right after assembling them and then have them thaw in the fridge overnight.
cccc says
Hi! Do these make 24 cinnamon rolls as the recipe states or 12 as shown in the picture?
Valya of Valya's Taste of Home says
Yes, this recipe makes 24 cinnamon rolls (12 rolls per pan), although I photographed only one pan which is 12 cinnamon rolls. I hope this clarifies a bit more. Thank you for asking 😉
Raya says
Hi. Im making these now and dont know what is wrong. The dough came out super thick, thicker than for pelimeni. And 1 cup of flour is left over still. I weighted the flour exactly. First time ever in my entire life such bad experience. I ended up adding I cup of milk to the hard dough. Will see how they turn out. Dough is rising now.
Valya of Valya's Taste of Home says
When I make this recipe I measure out 5 cups of flour and it always turns out perfect. I have to weigh the flour next time I make them and see what happens. Also, I also watch for the thickness of the dough after each flour addition. As soon as the dough isn't sticking to the mixer bowl, fingers or a spatula you do not need to add more flour.
Nada says
can I use evaporated milk instead of cream as I don't have any??
Valya of Valya's Taste of Home says
I’ve never tried using evaporated milk. If you do, let me know how it turns out.
Ruth says
This recipe is what I have been looking for my whole life!
Valya of Valya's Taste of Home says
Thank you! I'm glad you liked it! 🙂
Jean says
Can I make the day before Easter brunch & freeze
Valya of Valya's Taste of Home says
Yes, absolutely! Thaw them baked overnight in the fridge, reheat in the oven and spread with cream (can be made the night before and kept refrigerated until ready for use). Let me know how it goes!
Jean says
Do you mean bake them & refrigerate overnight, then reheat in oven & frost.
Valya of Valya's Taste of Home says
If you're planning to make them the day before serving then no freezing is needed. Once they cool completely refrigerate them overnight (to preserve freshness). Then the next day, reheat them in the oven for a few minutes and frost. I hope this clarified a bit more. 🙂
nada says
can I use mashed potatoes or yogurt instead of eggs because I do not eat eggs due to health problems?? or the rolls will be soggy and doughy?
Valya of Valya's Taste of Home says
Ground Flaxseeds or Chia Seeds are a great egg substitute.
Cindy says
Hi. I heard about adding the whipping cream to uncooked rolls and I went looking for that recipe and I found yours. I have the dough rising as I write this. Loved the step by step. I will update after there done. Looking forward to these ! If there good they will be at a friends daughter senior luncheon.????
www.valyastasteofhome.com says
LOL, thank you! Oh, these are the best! I want some now :D. Can't wait to hear back!
Lana Mayevsky says
I enjoy trying your recipes Valya! Today I made these soft cinnamon rolls and they are the best! I have tried different recipes in the past but no one had these soft and delicious as you. Thank you for sharing this recipe. Will make it again soon. It's that good!!!!
www.valyastasteofhome.com says
Oh yeah,those sweet buns are my biggest weakness ?, I know exactly what you mean. Thank you Lana for sharing your experience with me. ?
Olya says
Best cinnamon rolls I've ever tried! Thank you Valechka for such an easy to follow recipe!
valya'stasteofhome.com says
You are very welcome Olya. I'm glad you liked it. Enjoy! 🙂
Kristina Slavnov says
I was craving these so bad so I decided to make them. They turned out very good and they were just super delicious. I am so glad that i know your blog. Thank you so much for this recipe.
valya'stasteofhome.com says
Aww... thank you for the sweet words. I'm really glad that you enjoyed this recipe and my blog is helping you in your baking adventures. Feel free to ask any questions and stay tuned for many more such delicious recipes to come. 🙂
enn says
HI, JUST WNDERING WHERE DID YOU PUT THE WHIPPING CREAM PART?
valya'stasteofhome.com says
If you follow up the recipe to step 5 in baking the roll you will see that after the rolls bake for 7 minutes carefully take the rolls out of the oven and pour heavy cream over the unfinished baking rolls. Then place the rolls back to the oven right away and finish baking until golden brown ( about 20 more minutes). I hope that helps. Thank you for your question. Others may have the same one. 🙂
Lena says
Hi Valya!
We got a new convection oven and I made these again. They turned even better than the first time...
I wanted to share a recipe of the frosting that I have. It's supposed to be a clone of Cinnabon icing recipe...when the girls make these have them try this frosting...
4 oz cream chz softened
1/4 c butter softened
1/2 tbsp milk
1 1/2 c powdered sugar
1/2 tsp vanilla
Mix everything until smooth.
God bless!
valya'stasteofhome.com says
That's awesome Lena! I love convection ovens too.
Tanya says
Valya, I had a chance to make these cinnamon buns and they are ultimate and out of all of the recipes I have made, and I made a lot, these are the best! My 6-year old approved and said that they are delicious. My brother, who stated this morning that he hates cinnamon rolls and cannot stand them, after everyone kept saying, "oh, these are good!" He finally tried one and could not stop, ate 4. When I asked if the rolls were eatable, he looked up surprised and said, "Um, these were really, really good!"
My neighbor 65 year-old grandpa, whose taste buds are a little bland, said that he's going to eat all 5 and that they were the best he's tried in his life! Tell your daughter a big thank you!!!!
I halved the recipe and got 15 small rolls, since I like small rolls. Also I made this dough last night and before I went to sleep, I rolled in plastic food wrap and left it in a bowl on the table. When I woke up, the dough was ready to be rolled out, sprinkled and placed in the oven. Everyone woke up to the wonderful smell of these rolls. I also wanted to let you know that I combined all of the ingredients and put it in the bread machine to knead and rise the night before.
When I put into the oven, I put the buns and then turned the oven on to 335-340F which rises the dough and bakes it. After they raised, I put heavy cream and let them bake at 345F and when they were done, I turned up to 355F for 5-6 min to let them golden in color. After I spread cream cheese frosting, I topped with toasted and chopped pecans. ( I toasted them on the stovetop in a frying pan without any butter or oil).
Valya, if only you could be here and try them! The crust was a slightly crisp and the whole roll was supper soft and the cream cheese frosting with toasted pecans was out of this world! I am trying to incorporate nuts into my family's diet and it's hard because none of us really like them. But everyone ate and wanted more. So, tomorrow I will be making them again. Thank you to you and your daughter! God's blessings, Tanya
valya'stasteofhome.com says
I don't know of anyone who does like cinnamon rolls. They are just so tempting. I love making them as well as enjoy them warm with milk or coffee. That's a good idea make it in the bread maker. My daughter makes it by hand and I make it in my kitchen aid mixer.
You can also make cinnamon rolls the night before and cover them with plastic wrap and place it into the fridge over night. It's cool there so the dough will rise slowly and it will be ready for baking in the morning. That saves lots of time and you can sleep in longer knowing that you don't need to do all the assembling in the morning.
I'm glad you like my recipes. I appreciated reading your comment! Thank you Tanya!!! 🙂
Svetlana says
Wow that's soo wonderful your daughter is becoming a great backer !:) such a delight ! May GOD CONTINUE TO BLESS HER SKILLS 🙂 p.s. The pictures are great I have to give this recipie a shot 🙂 I'm not much of a baker but this sure looks good I think my husband will enjoy it:))
valya'stasteofhome.com says
Thank you Svetlana! They are truly delicious! Let me know what you think of them, if you ever get to make it. 🙂
Svetlana says
I made them today they are very good !:) two thumbs up :)) the dough was just soo soft and soo nice to work with thank you for the recipe 😉
valya'stasteofhome.com says
Thank you for letting me know how your rolls turned out. I'm so glad you like my recipe. Thanks again Svetlana 🙂
Lena says
Valichka! I was craving these and when I saw your recipe I was determined to make them.
This recipe is the best recipe I have ever tried. These beat cinnabon rolls!!! Great job posting pixs and step by step instructions.
We need to promote this so it gets the credit it deserves!!
valya'stasteofhome.com says
That is so sweet of you Lena! I really appreciate your words of encouragements!!! It is very much appreciated!!!
What's funny is that we were talking about that between us and my sisters too, that they are actually better than Cinnabon rolls. Thank you so much for your comment. 🙂
Natasha says
Oh my! Absolutely craving this right now. Will have to make them for sure. Thanks
valya'stasteofhome.com says
They are really good, I have to admit that my self. We just can't get enough of them. And poor Angela, she has to make them couple times a week. Every one loves them in our family. 🙂
Tanya says
Your daughter Angela did an amazing job, keep up the good work! I can't wait until my daughter will be able to bake on her own. 🙂 Tanya
valya'stasteofhome.com says
Thank you Tanya! It is very nice when you come home after having a busy day and your house smells like cinnamon from fresh baked buns. Don't worry time flies so fast and kids grow even faster. By the time you know it she will be making you meals.