You can see a noticeable difference as the sponge has had time to rest and rise. I’ve heard dark pans aren’t good for baking. It cracks me up that you predicted that people the world over would be making cinnamon rolls the first weekend of April. I liked Gloria’s for the ease/quickness of the recipe. First time I try to make cinnamon rolls and these turned out to be amazing, absolutely perfect! And sure enough, a week later, a friend of a friend who was given a cinnamon roll called to place an order for a dozen rolls and a $25 payment. Maybe when we aren’t at a cinnamon roll deficit in our lives. Then we had them for breakfast the next day. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). These are so light and fluffy! I have a convection oven, should I bake them at  350°  or at the lower 325° for convection? We had them for breakfast this morning and couldn’t believe how delicious they are. Light, almost fluffy. 1/2 cup neutral-flavored oil Please help! The dough will be loose and wet-looking. I was worried it wouldn’t work, but it was great! My husband gets so upset *not really but you get what I’m saying* when I have something great and then try something new. Thank you!! As she gave me the recipe, I realized this was a cinnamon roll game changer and unlike any cinnamon roll recipe I’d made before. Thank you Mel! Will make them every Easter from now on – the whole family loved them!! Anyone know? Toddler Meal Recipes. Thank you for the tips on how to prevent gaps!! Your help is soooooo appreciated! I awoke early this morning and decided to try your cinnamon roll recipe… it worked beautifully! I don’t think I’d keep the dough in the refrigerator that long (I usually only recommend about 12 hours) so probably the best option would be to bake and frost Saturday morning, cover well and then reheat just ever so slightly on Sunday. Can I just say I’ve been loving reading through all your cinnamon roll recipes as a fellow fiend I think this is the one I will try next for sure! If unbaked is not the way to go: if I bake them, wait till slightly cooked and then ice them, recipients could just pop in microwave for 20-30 seconds and they would be “like fresh”? I was only going by my old church cookbooks because I never knew anyone to teach me how to work with yeast. I couldn’t find the address of one of the families and after texting everyone we thought might know, we came up empty handed. They are so incredibly easy and turned out amazing. Thanks, Mel! These glorious overnight strawberry cream cheese sweet rolls are amazing because they can be made ahead of time and baked fresh when you want them! If after that it is sticking to my fingers and leaving a lot on them, does that mean I used too much flour? Instructions. Sounds like a huge project! Also, when adding the flour and mixing for the second time, what is an approximate mixing time? Thanks, You could definitely try! I gladly tell them all about your blog and how every recipe I try is proven delicious, reliable, and educational! I have never had such success with both a yeast and chemical raising of dough.. These are always PHENOMENAL!! I have seen “the best” cinnamon rolls, then “my favorite cinnamon rolls” and then When you say the dough becomes puffed in the freezer, do you mean it is overly puffed when you take the rolls out of the freezer to bake? I think they are the best, and make them as treats every Christmas. Meet Gloria. I should’ve been more careful about how much flour I added on the last step because it was obviously too much! About how long from start to finish would you say making these takes? Had to post again- seriously- these are life changing!!! Get Full Access to Mel's Kitchen Cafe on Prepear. Terrific! These are phenomenal!! Thank you Mel!!! I made these today! What a good idea! We made 16 batches and cut each into 3 dozen! We really can’t stop eating them. 1 Egg, large. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Thanks! They were tender and light and not overly sweet. Hi Mel.. Slicing a cinnamon always scare the hell out of me. So is her husband. I can stop my search for the perfect cinnamon rolls . Thank you (and Cheryl!!) Sometimes I’ll mix the softened butter with the cinnamon and sugar and spread it that way but usually it’s too clumpy. Hi Glindy – that’s a tough question about the cinnamon rolls – I love both recipes but these edge out the buttermilk ones just slightly because the dough for Gloria’s recipe is just slightly softer. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let me know how the side by side goes if you try it! 5) Cramming too many cinnamon rolls into a pan that is too small. Hi Jen – it kind of depends on the temperature of your kitchen to know how long it will take the dough to rise. I joined a Facebook group that’s a vanilla bean co-op run by some ladies in Northern Utah (“Vanilla Bean Co-Op”, admins Stephanie Austin and Whitney Olsen). I was “iffy” about the maple frosting, as I really, really like the traditional vanilla cream cheese frosting on my cinnamon rolls. Refrigerated. Stumbling upon your website in the new year was just the motivation I needed to go back to the old ways of doing things and have a happier me and a healthier family. So yummy! You win some kind of award for doing a same day side by side comparison! Nicold. 27k. I can’t tell you how happy I am to hear that you gift them frozen, because I think that’s exactly what I’m going to do. They were amazing and hands down the best I’ve ever made. I did this dough with the orange filling/icing (only I did half white/half brown sugar) and added 1/4 teaspoon cardamom and a pinch of cloves in with the sugar/zest mixture. and then pop them in the bags. Finally one day I decided I was not going to watch it happen so threw a dish towel over them as they came out of the oven. YAY!! It always makes me hesitate to add extra liquid (like the 3-4 Tb called for in this recipe to proof active dry yeast) to a bread/roll recipe, so I just take the proofing liquid out of what is already called for with the recipe…if that makes sense. I’m assuming I could use this recipe but the technique of your giant roll??? Make-Ahead: this post details how to make sweet rolls ahead of time. So your recipe spoke to me and I just HAD to make them. That doesn’t help giving them as gifts though. Ok this is happening. Does refrigerating  them before hand have a down side? I take the easy way out and microwave the milk for this recipe in a microwave-safe liquid measuring cup. Recipe Source: adapted slightly from Gloria C. (after my Aunt Marilyn told me all about them). Add the butter, sugar and salt. Yeast: also, if you don't have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. I stayed up til 12:30 last night (forgot how long the rises would take!) This recipe for the best cinnamon rolls EVER will make you rethink who you are and every cinnamon roll recipe you've ever made! Also, I have read the link about freezing the rolled cinnamon dough overnight. It’s really perfect ! I can’t stop staring at (and eating) these rolls!! Refrigerated. ","position":6,"name":"Divide the dough in half. Thanks! They’re glorious. I was skeptical at the outcome, but was I ever amazed! To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) That’s awesome. It adds such a delicious touch . Do you flip the rolls over before frosting so all that gooeyness  that came out after baking is on top? I just love your recipes and blog! I was debating which recipe to make: this one or Gloria’s, but decided on this one because of the lightness of the dough, that you and everyone else was talking about. They look so good. I agree with Emily, and have often wished you had a PayPal button or something on your website by which folks could make a donation. Yes, I do have one! Can I have another one?” These, and various other similar words and phrases, are what you would have heard a couple days ago while my family was eating these cinnamon rolls. 1 tbsp Cinnamon, ground. Tried-and-true recipes, baby! I’ve been making this recipe for years from The Pioneer Woman’s recipe (everyone always raves). In the evening, I mixed the dough, let it rise, shaped and cut the rolls, placed them on the pan …. Help! Use the pictures and details in the post to get an idea of how the dough should look and feel. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving). ","position":8,"name":"Bake at 350 degrees F for 18-25 minutes...","url":"https:\/\/www.melskitchencafe.com\/the-best-cinnamon-rolls\/#mv_create_1403_8"},{"@type":"HowToStep","text":"For the frosting, add the cream cheese and butter to a medium bowl. This compilation of my most popular yeast breads & rolls is a great place to start your bread making adventures! Love to hear about home cooking heritage and history. The bread was so soft and fluffy and the filling tasted wonderful. They were so light and fluffy and moist. I loved your tutorial, and I now realize that I was adding WAY too much flour. I wonder if the PW got this recipe from my friend, Cheryl? Pumpkin Cream Cheese Muffins. I made your unbelievable carrot cake last week and it truly exceeded my expectations. Whew Mel, I was sitting there thinking, “Please President Nelson, don’t cancel the cinnamon rolls tomorrow! I like that it makes only 12-15 rolls. Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point. I love maple flavored things and never thought of doing this in frosting but its really good. Mel's Kitchen Cafe The Best Broccoli Salad. My favorite part was the bottom of the rolls- some of the cardamom cinnamon butter mixture seeped down to the bottom and created a light caramel coating. The exact time will depend on the warmth of your kitchen, but it takes right about an hour to an hour and a half in my kitchen. We have the convection option in our oven, but I rarely use it because I’m rather insecure about figuring out the settings. And I believe her. I haven’t tried Gloria’s recipe, but from the comments I see I think I should try them. My children will make these for my grandchildren some day. Regardless of the flour, these get gobbled up! Your instructions are wonderful. That’s awesome! It’s easier to work with and will give a good idea of the perfect texture. Sweet orange rolls drizzled with a lightly sweet orange glaze. The exact amount will depend on the temperature, humidity and how you measure flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Used about 12 1/2 cups flour in total.No big deal! I can see how adding six extra could cause them to rise too high. Cheryl (fellow Minnesotan!). Thank yiu for sharing this recipe! I have several cinnamon bun recipes, but I think this has become my new go-to recipe. Thanks so much for this delicious recipe! The texture is soft, best cinnamon rolls I’ve made to date. How long do you think they’d last fresh? I didn’t add any milk/cream. Thanks so much for your advice! If your dough is overly sticky…it does sound like it needs more flour. Then, spread the mixture on the dough. I added lemon zest and a couple of tbsps of orange juice. That wasn’t the case at all. I’ve never made a yeasted dough prior to these cinnamon rolls. . Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 18-22 minutes until light golden brown. I love that so much! I decided to try this recipe tonight & I will only use this one from now on! They were almost too big to eat. I will definitely be making these again. I noticed this recipe was from 2014, so I wondered if it were possible to somehow get some of the older recipes. http://cougarkitchen.wordpress.com/2014/10/25/pink-cinnamon-rolls-foods-2-entrepreneurship/. You don’t have to take just my word for it either. These taste okay…but maybe that’s because of the difficult time I had with them. We make little baby cinni-minis to have on the counter every day (because if they’re mini, you can eat them every day, right?). As you say in your description of the recipe that this isn’t for everyone but I feel like a master baker after pulling these out of the oven today! So funny, I’m making the rolls for a chili cookoff fundraiser, too! I thought I had the perfect recipe but I got to try these! Haha…hey, if a drywall scraper works, keep using it! Do I need to just keep adding flour until it isn’t sticky and forget about how much over the recipe I am going? I think I am always careful about the amount of flour I add, but it seems I can never figure out when to stop. Ended up a bit on the dark side however…with lots of cinnamon/butter syrupy stuff in between them – any suggestions on what I may have done wrong?? First bite of these and I was without words. One tip that I usually do if I want to really make sure that rise happens well is to turn the oven light on and pop the dough in. Yikes! I love that you made them today and took the time to comment! Straight from the freezer I put the pan covered with foil in a 225 oven for about 45 min. Are you wanting your recipients to bake them themselves? Can’t wait to hear what you think! So, they turned out perfectly in my opinion! I made it with about 3 tbsp of maple syrup and it tasted great! I’m so happy your crew loved them! Hi Mel, My softened butter was just digging into the soft dough, so I had to microwave it for 10 seconds to make it soft enough to spread without ripping the dough. But this one takes the cake. Would it be better to turn on both of my ovens so each pan has their own space? I’m trying to find a good excuse to make these without eating them all. #strawberry #creamcheeserolls #breakfast #homemade #freshbread #melskitchencafe. Toddler Dinner Recipes.. Thanks as well for answering all of my pesky questions, especially during this busy of a time of the year. Also, I am open to a tutorial on spreading softened butter on dough. Me too! Place the rolls one by one into a quart-size freezer bags or 4 into a gallon sized freezer bag, seal and freeze. Pour in the scalded milk and mix. These cinnamon rolls really are incredible. What do you think? Best Cinnamon rolls I’ve ever had. Loved these! Hi Mel! =), Hi Mel, love your recipe for cinnamon rolls. I will post an update once I pop one out of the freezer to share how it worked for me. The final rolls were HUGE. I couldn’t get enough and the neighbors I shared them with couldn’t agree more! This website has taught me more about baking in 1 year than the 26 years I have been cooking/baking. . I usually only make cinnamon rolls twice a year (general conference and because I have no cinnamon roll self control) but I may need to *test* these soon. I may or may not have eaten one warm and un-iced out of the pan. When we showed up with these gloriously soft cinnamon rolls, she was beside herself. 3/4 cup (3.75 ounces) all-purpose flour I made it at Christmas for our traditional Christmas morning cinnamon rolls because my MIL was here and she is allergic to eggs so all my usual recipes were a no-go. I have made these cinnamon rolls 2 times and have loved them both times. If the ends have come free, carefully tuck them under the cinnamon roll. I separated the dough in half, and no rolling pin was needed. The left over dough will be in the freezer for another day and maybe for Zeppole rolled in cinnamon and sugar. This was the treat my daughter wanted for her 8th birthday/baptism and she kept saying they were so soft and melted in her mouth. Both are low speeds, but I would love to learn the right way. And the rolls are not big…they are HUGE! Well they turned out amazing! This! The only thing I would change is to make them a little smaller. Exactly as described, so soft and fluffy. The next morning I placed them on my counter for about an hour and half and then baked them. And because the ingredients and mixing method and dough texture are unlike other cinnamon roll doughs I’ve made, the resulting cinnamon rolls are lighter in texture and much fluffier. Pinch of salt But even he agrees 100% that these are the best cinnamon rolls I’ve ever made. Can’t wait to try these! And trust me, I thought the same thing! Add the salt, milk or cream, and vanilla. Amazing. Our neighbors are VERY happy right now. And all the time you put into what you do soo well to help us be successful feeding our family’s yummy treats and healthy meals! Bosch Universal Stand Mixer But the maple in the frosting no one can taste! 2) I am not sure what I’m doing wrong, but the rolls tend to be doughy on the edges while the center gets brown? I’m glad I did!). Baking & spices. 20 minutes 325° convection. I ended up with 24 very large, soft rolls, exactly as the recipe states. When I reread the recipe I noticed the third rise! Some HUGE some little hahaha but AMAZING! 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These cinnamon rolls are perfection and my search for the perfect recipe is over! Pastry. This was my first at making cinnamon rolls. Way to go! (Also, sorry for the duplicate comment – it looks like my comment also posted as a reply to a comment from 2014! Question: Why do my cinnamon rolls ooze out the cinnamon/sugar and butter into the bottom of the pan sometimes? Life changing. You could definitely do that! ","position":1,"name":"For the dough, heat the milk in a...","url":"https:\/\/www.melskitchencafe.com\/perfect-cinnamon-rolls\/#mv_create_945_1"},{"@type":"HowToStep","text":"Add the butter, sugar and salt. Mel- do you have a tip for getting the filling evenly spread? I like my cinnamon rolls to be rich and delightful. I have roamed the earth looking for the best cinnamon roll and I found it! If baking on convection should I still do 350 or drop to 325? I am determined to be a good “listener” and take as many tips as possible so I can finally master the yeast breads. I added maple along with the vanilla in the frosting and it was divine. You really set us up for success. Going to try your recipe, but was wondering if you could clarify “Step 3.Add the yeast and eggs and mix until combined.” As in, together at the same time or do I add the yeast and wait until it develops? My entire family commented on how much they liked them. Thank you for your suggestions! Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour. I may even share them with my sister’s family. I honestly wasn’t going to make these since I didn’t think there was room in my heart for anything except your vanilla pudding rolls, but after considering how many reviews this recipe received in less than a week I had to give them a try. I am a cinnamon roll snob and I have my favorites. I just stuck them in the oven and assumed the purpose of the baking powder and baking soda was added to eliminate the extra rise. ","position":7,"name":"Stir together the brown sugar and cinnamon and...","url":"https:\/\/www.melskitchencafe.com\/perfect-cinnamon-rolls\/#mv_create_945_7"},{"@type":"HowToStep","text":"Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Pat down very lightly.Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Then bake? My Dad asked if I could make a batch of maple pecan rolls. Recommended Products I only keep olive oil on hand (or avocado oil). While I like my other cinnamon rolls sometimes they feel like a rock in my belly – but that is definitely not the case with these! Thanks for adding one more cinnamon roll recipe to your blog. Add it to the recipe per the instructions (when the instant yeast is added).Doubling the Recipe: this recipe doubles great (I've only doubled it in my Bosch mixer, not the KitchenAid).Flour Amount: usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. Help! The dough is so smooth and easy to work with that you don’t even need a rolling pin to roll out the rectangle. I’ve made the recipe to the point the rolls are shaped and on the pan and then refrigerated them overnight (took them out to rise in the morning and bake) and I’ve also refrigerated the dough overnight before shaping into rolls. When I saw this post and you claimed that they were even better than my absolute favorites, I thought, “She’s a traitor! other beloved cinnamon roll recipes on my site, a quick look at the comparison between these two stand mixers, handy measured food storage containers for dough rising, favorite inexpensive and super awesome rolling pin, This post on making cinnamon rolls ahead of time, Healthy Yogurt Oat Blueberry {or Chocolate Chip!} Love all the pictures and details. 25 minutes You can buy liquid or just melt the hardened stuff which comes in a jar . Mix until the butter is melted and let the mixture cool until warm but not hot.Add the yeast and eggs and mix until combined.Gradually add the flour until the dough clears the sides of the bowl. If you live near a Standard Restaurant Supply store (or other restaurant supply store), you can pick them up in various sizes for less than the price on Amazon, FYI. It’s the perfect size of cinnamon roll if you ask me. Everyone devoted them. They were his birthday cake of choice! On Friday night our dinner was these cinnamon rolls and green smoothies! Baking & spices. Why mess with perfection!? These cinnamon rolls were ah-mazing!!!!!! Best Dessert Recipes. They really are the best cinnamon rolls I’ve ever made! I have been hopelessly devoted…Yes, you can start singing now…to your buttermilk cinnamon rolls for over a year now. Yum. And since we’re talking random bits of knowledge here, rolling things out on a lightly floured counter is one of my least favorite things to do in the history of ever because of the gummy mess it can leave while wiping up. 8 ounces cream cheese, softened This gooey, buttery, cinnamon and sugar concoction. I’ve been making Pioneer Woman’s recipe for years. My mixer would not have handled the single batch!I did use your Yukon gold cinnamon roll icing recipe (only because I didn’t have enough powdered sugar on hand for this one, yummy). I thought the dough was on the soft side–Gloria’s just feels better to work with, but again, I make them all the time so I have had more practice. Spread the softened butter evenly across the top. There’s nothing better than baking on a good snow day. Sure, you might want to up the salt a pinch or so, These are Divine, the dough is so soft and easy to work with. 0:39. The whole extended family loves them. 1 cup Buttermilk. Looks fantastic! These are delicious! Can these be small like the size of minions? Even though I just bought vanilla pudding for your other cinnamon rolls, I will try these instead. And Cheryl is one of the most accomplished, gourmet cooks and home bakers I’ve ever met. Hi! of vanilla which made it like wet sand, and a little more sticky. I split the dough into 3 sections and adjusted the baking time to about 11 minutes or so. Yes, you can definitely freeze them before frosting. Was so excited anticipating these babies! Made your enchilada soup with the butternut squash tonight for the second time and love it! We brought them to a brunch and they were a huge hit! When you freeze them on a tray for reheating later, do you frost them before you freeze them or do you frost them after you reheat them in the oven? If I want to refrigerate over night after I have cut them and placed in pan what do you  recommend for rise time from fridge? Tips? Hope that helps! So let me explain really quickly. Meal Planning. One comment for anyone truly not able to breathe through the frosting on the bag for freezing – you could flash freeze them first (make sure they are separated – would likely need 3 rimmed sheets for 24 if there were that many to freeze??) I use to spend my time watching/reading Foodnetwork, you have replaced it!! The process, while still long, isn’t a big deal, and the seemingly fool-proof results are amazing. Do you have this recipe using the metric system of measurement? I’d like to make half a batch since there is just 2 of us at home-I’ll still have to give some away! Thanks a million times over for posting these! and then i cut them sooo wrong… getting 8 giant pieces…because I was talking to my kids… so i had to cut some small some big hahaha lets see if these turn out. Yay! Everyone loves them. Thank you! Turned out I only had time to mix the dough, then I got called away and had to leave everything to my husband. My dough didn’t turn out as soft and pliable as you describe? Is it possible to make a double the recipe? You convinced me to buckle down and make them, mostly out of curiosity. If the recipe says bake at 350 degrees and I use convection, yes, I drop the temp to 325. Halved the recipe. Then it was too much for my mixer but i didn’t realize until it was too late! Thanks! so I froze them in individual baggies like you suggested. Roll tightly without lifting and stretching the dough up and over. Thanks Mel!! Seal the bag with as little air inside as possible and freeze for up to a month. I haven’t tried it myself so I can’t say for sure. Hi Valerie – sorry about the hazy kitchen. if i wanted to gift them to a sick friend, would u recommend I bake them first, give them in dough form in a pan or give them in frozen dough form? Well, I just died and went to heaven. Any conversion advice? Dare I make more for scientific purposes? Um, yeah, so this cinnamon roll cake. Then remove from the bags before they thaw. The dough is so extremely tender and soft, it will blow your mind, and the cream cheese goodness of the frosting is beyond delicious. Hi Mel! Dec 14, 2018 - If you're looking for the the best small batch cinnamon rolls recipe, this is it! Will definitely make these again. Will that hurt the shape and the glaze? I have made these cinnamon rolls at for the last two years for my Sunday School class Christmas party per their request. You are like that football coach, in my face, pounding me on the shoulder pads saying “Get out there and make these!” I feel so pumped up and ready to go (and I really need a life outside of football, but with 4 boys that’s what October is like:). We’re a family of four and just can’t make it through 24 cinnamon rolls before they go bad. Easily the best cinnamon rolls I’ve ever made (or eaten!). Thanks for all the hard work and effort you put into this. I very seldom comment on recipes because I usually have to tweak them to my liking but this was spot on. The bread part is so tender! This may sound reeeeally dumb but when you say  “let it knead for 2-3 min” do you mean just keep stirring it in the bowl or actually take the dough out of the bowl  and knead it by hand? I let them defrost on the counter most of the day, thinking there was no way they’d still be good and lo and behold- they were INCREDIBLE! They turned out beautifully with your recommended frosting recipe including the butter vanilla emulsion. While baking, the sugar and butter melt (into that glorious buttery/sugary gooeyness), and if the sugar filling is really thick, that leaves a lot more opportunity for gapping after the rolls bake and cool. I have 2 questions: 1.) Recipe by Mel's Kitchen Cafe. I shared with a few friends and they all quickly texted me back after eating them to let me know how delicious they were!