Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

What can I say? Your house will smell like heaven and everyone will adore you! You can even do your prep the night before and let the rolls rise in the morning and bake. For best results, use an instant-read thermometer for the milk and have all your other ingredients at room temperature. And be sure to aerate your flour before measuring. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Makes: 8

Homemade Cinnamon Rolls


  • Dough:
  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup 1% milk heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 3 Tablespoons oil (I use extra light olive oil - use any vegetable oil)
  • 1 egg
  • about 1/4 cup additional flour

  • Filling:
  • 2 Tablespoons softened butter or trans-fat free margarine
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon

  • Frosting:
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • about 2 Tablespoons milk


  1. Combine dry ingredients in a bowl.
  2. Stir in milk followed by oil & egg. Beat on high for 3 minutes.
  3. Add additional flour until dough forms a mass.
  4. On a floured surface, knead 150 turns (about 4-5 minutes).
  5. Cover with plastic or a bowl & let rest 10 minutes.
  6. Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
  7. On a floured surface, roll dough into 12” x 9”.
  8. Spread with butter/margarine followed by brown sugar mixture.
  9. Roll up the dough (not too tightly) starting at the 9” end.
  10. Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
  11. Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
  12. Bake in preheated oven at 350° F for about 15 minutes.
  13. Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.

Notes: To make overnight rolls, follow steps 1 thru 10. Cover pan with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 to 1 1/2 hours until rolls are doubled in size. Continue at step #12. (For more on my cinnamon rolls in my blog, click here).

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Homemade Cinnamon Rolls

386 Comments on "Homemade Cinnamon Rolls"

  1. Helen

    Hi Jenny! I made a double batch of these today, and they turned out perfectly! (again:) Thank’s for such great recipes and videos!

  2. Phil Ellis

    Hi Jenny Your Cinnamon Rolls look delicious and I cannot wait to try them! Imagine, today is the absolute 1st time I’ve ever seen your blog and posts about cooking! I hope this will be the 1st of many collaborations about cooking! I used to absolutely love, Love, LOVE cooking, but my favorite part of cooking is baking – it’s the absolute best part of cooking, don’t you think? The reason I say that I “used to” love cooking/baking is that in August of 2014 I had a stroke that left me with my right side pretty much paralyzed. So, now, I have to have help in the kitchen with most things. Such as the life it is, but I cannot let it stop me now! Anyways, I would love to get together with you and just put our heads together and see what we can come up with because I know that would be an amazing collaboration!
    If you think you would like to collaborate with a gimp guy that won’t let a little paralysis stop me from doing the things I want to do! Please contact me via my email and we’ll go from there!! – PHIL

    • Jenny

      Phil, I am not able to even keep up with the questions here and on my youtube cooking channel so I hope you understand that I can’t collaborate with you on recipe ideas. I’m supposed to be retired!

  3. Nikta

    Hi Jenny,

    I have made these several times and always followed your recipe exactly and they turned out perfect, thank you!
    Today, I was in a bit of rush and put the pan in the warming drawer of my own for 30 minutes and they did double in size.

    Looking forward to new recipes!

  4. Maia KoZ

    Yum! Two more left of the 2nd batch. Last moment I decided to add a tablespoon of cinnamon in the flour and spread strawberry preserves on top of the butter – cinnamon mixture. I sprinkled a little flour on top to cut back on the liquid, and baked the buns in a glass pyrex dish.

    I turned off the oven the last five minutes and let it sit in there for a total of fifteen, before cooling it on the counter. I mixed orange juice with the powdered sugar, which gave a nice citrus bump to the strawberry filling. I may have to make these in secret from now on, because the men in this house have proven untrustworthy around baked goods. LOL

    Now, I’ve read a few reports of buns being ‘doughy’ in the middle or not “proofing,” but I haven’t experienced that at all, and I’m mixing by hand(No blender), and following directions to the letter, and only making adjustments for changes I make. Let me repeat:

    I have yet to experience ANY issues when using these recipes for baking buns or bread. FOOLPROOF!

  5. Becca

    Jenny, we love your recipes and your videos! You are funny and very entertaining!

  6. Angelyn

    Hi Jenny, how are you?
    can I put normal milk instead of 1%?

  7. Voula

    Thank you, thank you, thank you!!!! I don’t know why but I lost my love for cooking a while ago. Your recipes have got me back into the kitchen again. Your videos are fantastic, funny and full of motivation.

  8. Lisa m

    Omg this is the best tasting cinnamon bun. Made this for my husband and now he wants it all the time. Love and have tried most of your recipes thank you for sharing, your video’s are so funny.

  9. aniket

    i thought for a minute that if i melted 1 tablespoon of butter and brushed it on it won’t need the extra butter

  10. Sehrish

    Hi Jenny, if we plan on adding crushed chocolate and pecans in the sugar-cinnamon filling, then how should we adjust the ratio?

    • Jenny

      Funny you should ask because I just made chocolate cinnamon rolls yesterday by adding chopped up chocolate to the cinnamon mixture and the whole thing sunk and did not cook in the middle. So I guess adding the chocolate, which has moisture, kept the interior dough from cooking. Then today I tried again, this time adding powdered cocoa to the cinnamon mixture and they turned out beautifully. So my advice is to try adding powdered cocoa and pecans and see how it turns out. I think I baked mine an extra 2-3 minutes. You can also find other recipes that use chocolate pieces but it did not work for me.

      • She fish

        hi Jenny, thanks for answering the chocolate question. I tried the cinnamon rolls yesterday and they turned out delicious !! How ever they did not proof much, although I kept them on the kitchen counter overnight, it was a very slight proof. But I ate them to my full they were so yummy. The best part is your recipe gives a small batch which is ideal as it’s just 2 people living in the house. Thank you once again Jenny 🙂

  11. Sehrish

    Hi, how about I knead the dough at night and bake buns the next morning? Proofing over night over kitchen counter or in the fridge?

    • Jenny

      In the fridge. Please see the notes at the bottom of the recipe.

  12. Lana

    Absolutely the Best CINNAMON ROLLS I have ever eaten not to mention ever made. THANK YOU FIR THE DELICIOUS RECIPE

  13. Sehrish

    Can we skip egg in the dough? I am allergic to eggs😔

  14. Melanieg

    Hi Jenny. My little grandson has a severe dairy allergy and in searching around for recipe ideas I came across your cinnamon rolls. I thought I’d give it a try and substitute rice milk in place of the milk and brushed on a bit of melted soy spread in place of the butter. I followed your method exactly and the rolls turned out light and fluffy and delicious. My little grandson adores these and they moved right to the top of his list of goodies he can safely enjoy. Thanks so much for this recipe!

    • Susi

      I’m curious Melanieg .. what did you use in place of the egg?

      • Melanieg

        Luckily eggs are not a problem for him – just milk, cheese. Very severe reaction.

      • Lauren

        My younger brother has a severe allergy to egg as well. We have always used oat flour instead of eggs and it has worked well so far. Though we do keep ours in the fridge.

        2 tablespoons of oat flour and 1 tablespoon of water per egg

  15. Jeff

    Hi Jenny! I LOVE your videos, thanks for posting them. One question about the frosting. It seems too sweet for my taste and a little thinner in texture as compared to the Pillsbury cinnamon rolls frosting. Any suggestions?



    • Jenny

      You control the thickness of my frosting by the amount of milk you use so you could use less milk. But if it’s too sweet, you can certainly use another frosting recipe, possibly one with cream cheese.

      • Lois B

        To make a frosting that is less sweet, use orange, lemon, or lime juice, bottled, frozen concentrate, or fresh squeezed instead of milk to moisten the sugar, omit the vanilla. Makes a nice contrast of flavor to the sweetness of the dough. Or try adding a pinch of nutmeg to Jenny’s frosting.

  16. Ada Encarnacion

    Hi Jenny,

    I loved your show back in the days grew up watching you all the time wouldn’t miss it for the world♡ love you Jenny♡

    Made my cinnamon buns for the first time came out perfectly delicious my family enjoyed it so much that I’m making it again♡wish I could send you a picture of my Cinnamon buns ♡ Thanks Jenny

    • Jenny

      You can send photos using the “Your Photos” link at the top.

  17. Michele P

    Epic failure. The yeast just does not dissolve when added straight to the dry ingredients. I heated the milk exactly to temperature using a thermometer too. So sad. 🙁

    • Jenny

      Hundreds of people have had success with this recipe so I suspect something else caused your problem. The yeast does dissolve when added to the flour. Why did you think the yeast didn’t dissolve? What did the mixture look like? Please look here for a possible explanation:

    • Yasmin

      The same thing happened to me but it still tasted delicious

  18. Susi

    Do you recommend using a 9″ round aluminum cake pan (1 1/2″ high) or 8″ round ceramic casserole dish ( 3 1/4″ high) ? Thank you Jenny .. I love your website and can’t wait to make your cinnamon rolls!!!

    • Sana

      I used a 9 and 1/2 inch Pyrex pie pan, they came out great!

    • Jenny

      I always like to see a recipe made without changes, including the pan, but I think I would go with the 9-inch cake pan.

    • BJ

      I always use a 9″ springform pan and they turn out perfectly. As there are just the two of us, after they have been frosted (with cream cheese frosting OR orange glaze) I remove the sides of the pan, separate the rolls, wrap individually with plastic wrap, put them in a large ziplock bag and freeze them, just taking out individual rolls when desired.

      • Poppy

        Between my young adult son & myself, these would NEVER last long enough to make it to the freezer…Wish I had your self-control….grins

  19. Sana

    Making this for the 5th time now!!

  20. Joanna

    I’ve made them. They are sooooo delicious and so easy to make. Thank you Jenny.

  21. Cindy

    Our kids christian school is having a bake sale this weekend. I have been tossing back and forth the idea of making a couple pans of these for it. I have made them a few times and we all love them. They are best right away, but do you think they would stay soft and yummy enough if I made them the day before the bake sale? They would be less than 24 hrs from being baked to time to sell. Or would it be better to stick to other things that keep better? Thanks for any help you can give.

    • Jenny

      From my experience, they are still nice and soft the next day. I store mine covered tightly with plastic wrap and not refrigerated. You may want to add some fresh glaze before the sale, just for looks. Good luck!

  22. Sana

    Wayyyyy better than store bought, healthier too!

  23. Rita

    Just tried this recipe today….yummmmmmmmm. Was really quite easy to make. Your video was a huge help especially in understanding the texture of the dough….thanks

  24. Martha

    I made the buns this morning…delicious!
    I do not have a mixer so did everything by hand. It was a bit tricky and very hard to stir but once mixed and fairly workable I kneaded. I like the texture of the dough…not too sticky like some other recipes. I rolled and shaped the buns and kept them covered on the counter all night instead of refrigerating. I wanted them to really rise. I would have liked them to rise more but I think that’s due to mixing by hand. Overall, another great recipe from Jenny. Any suggestions on how to improve the results when you don’t have a mixer would be welcome 🙂

  25. Mary

    Hi Jenny love your videos!! I want to make the rolls but I was wondering why so much yeast for so little flour?


    looks so good, going to try them. granny lou

  27. Olivia S

    I made this several times and they came out delicious each time. I read every comment to see what if people had the same issues as I did in regards to hand mixing vs. machine. I was glad to find the answers here. I made a change to recipe and used only 3 tbs of sugar because I am not a fan of sweet bread. Came out just as yummy! Thanks Jenny!

  28. Mary

    Hi Jenny,
    Just made your cinnamon rolls for the second time. Being martried since i was 18 and now being in my 60s, Ive made hundreds of pastries. Most turned out well, but Ive always had trouble with cinnamon rolls being too heavy and turning hard in a short time, plus the roll part was doughy and never very tasty.

    In watching your video, I have learned that the secret to soft, tender rolls is in the handling of the dough. I like how you keep the dough soft and use the scraper to fold over at first.

    My second batch of your cinnamon rolls turned out just as wonderful as the first time i made them….soft, tender, gooey, absolutely delish!

    Cant wait to make them for my teenage grandchildren!
    Thanks so much for including videos on so many of your recipes!
    It helps so much to SEE and HEAR….plus its more fun!

  29. Janice

    These look really delicious, I will try these in the morning… Thank you so much…

  30. Grace

    Hi Jenny I really enjoy watching your video! this recipe looks so yummy I will try this tomorrow 🙂 thanks for sharing <3

  31. Claudia C

    “who’s your daddy” HAHA you’re so funny, Jenny! Thanks for the amazing yet simple recipe. I’m gonna make them tonight:)

  32. Fauzia

    Hi Jenny,

    I am so happy with you! i made this for the 2nd time and the dough comes out great. Today i wanted to make a smaller cake, so i froze the rest of the dough ( after letting it sit overnight)

    Do you think it will still work out?

    • Jenny

      I don’t have any experience with freezing a yeast dough. You may have to research this for an answer.

      • Fauzia

        thnx Jenny, i tried it and as it turns out it is possible to freeze dough that contains yeast and has already risen once. I made the rest of the dough today, same texture and taste! 🙂

        • Jenny

          Thank you for sharing this with everyone.

        • Phil Ellis

          Hi Jenny & Fauzia – you CAN freeze dough, but I would not freeze it for as long as they say you can, which they claim a month and a half to two months! For me to be comfortable freezing dough, I would not freeze it for more than a week to a week and a half because I think the dough loses its beautiful texture after about a week! So, from mine and my Mom’s experience with freezing dough for any kind of recipe, I wouldn’t do it for more than one week, just to play it safe!! I F y’all want to go more with this dough, let me know how it comes out as I’d be curious to know!! Thanks and enjoy cooking – Phil

  33. Becca

    Trying this recipe right now! I have the dough resting, and am working on the filling. I can’t wait to try them!

  34. Patty

    Your are such a delight! Love your sense of humor and of course your cooking. Thanks

  35. Ben

    Can this recipe be doubled? I would like to make it in a 9 X 13 glass baking dish.

  36. Mortsy

    I am a 73 year old gentleman. I had a hankering for a cinnamon bun and found your recipe. EZ peasy, turned out great. Substituted a sprinkle of Splenda and extra cinnamon on top instead of the frosting you suggested. Next time I might add some raisins and walnuts. Thanks for making my day.

    • Sophia

      The splenda and cinnamon mix was a good idea. I’ll probably use your idea
      🙂 because I thought had powered sugar but I didn’t.

  37. Kathy

    I love your videos! I made this cinnamon rolls and am waiting to frost it. Can’t wait to try it! I’m sure it’ll be heavenly! Thank you!!

  38. Jodi

    I thank you for making things clear and simple. I find myself trying something new every week.
    These are waiting to go in the oven and I can´t wait.


  39. Lana

    I have been watching your you tube videos on bread and cinnamon rolls.
    I read the reviews ans someone mentioned an overnight plan.I would love to make these while my husband is getting ready for work and surprise him .could you tell me how to do these do they will not rise in fridge overnight.

    • Jenny

      They may rise a little bit when refrigerated overnight but the next day you must bring them to room temperature and let them rise, either at room temperature or in a warm spot, before baking.

  40. Anil

    Jenny, I made a batch of these cinnamon rolls yesterday and the entire 8 dissapered in a matter in minutes with many an exclamation of ooooh and aaaahhhhs! Absolutely lovely these turned out.
    So, I tried a variation today. Savory rolls. Substituted butter for oil, increased the salt but doubling it, made a thick cheese sauce laced with butter, spread that over the dough, crumbled feta cheese chopped olives and crispy bacon, sprinkle of Provence spice mix. When the rolls had risen in the pan, I added a grating of parmesan and some cheddar over the top. I would have liked to add a photo here but I don’t know how to.

  41. Mimi

    Will be making these today, really excited! 😊 Thank you for sharing! 😋

  42. Jess

    Tried your Homemade cinnamon rolls Jenny. Turned out perfect. Thanks

  43. Caroline

    The consistency of my dough was very liquid-like when I took it out to knead. Wondering if I was supposed to let it sit in the bowl longer before kneading. I did use skim milk. Could that be the reason? I just added a lot more flour while kneading to get it to the right consistency.

    • Jenny

      I think skim milk was the culprit.

      • Caroline

        Yes, I just made more dough and used different milk, now my dough is the way it should be. Thanks 🙂

      • Simona

        Hi I wanna try those awesome buns but I don’t know exactly what 1% milk corresponds to here in Italy … we have : “skimmed milk” and “partially skimmed milk” , “soy milk”…. what should I get 🙁 ?

        • Jenny

          1% milk contains only 1% fat so partially skimmed milk sounds like the best choice.

          • Simona

            Thank you so much ! I had tried to make buns so many times but the never came out Well , it is the first time I actually made it and my bf who hates cinnamon had eaten one already thank uuuu

    • yuri

      Hi I agree with you ,too. Because I also making right now, that is way over softness, I can’t huddle them att. So I put more flour (like 1/4 cup more or so) to it. Well, now dough is raising process , I hope it make good cinnamon roll………

  44. Maryann

    You should have seen the look on my husbands face when he took the first bite. Absolutely the best. After several attempts I was not able to make good cinnamon buns, always hard, but your recipe made ma a goddess in my kitchen. So fluffy and heavenly, glad I found you Jenny.

  45. Supreme

    I only have vegetable oil, will that make a difference

    • Jenny

      You can use any vegetable oil – I adjusted the recipe to indicate that.

  46. Cp

    Hi Jenny,
    Your instructions are amazing. I tried another recipe yesterday and had to throw it away. I used your recipe today and it turned out very well. It’s my first time baking with yeast. Thank you Jenny!

  47. Stacey

    These cinnamon buns are so good!!!! I put them together last night and baked them this morning. I am allergic to eggs and dairy so I used a vegan egg replacer and soy milk. I wasn’t sure how they would turn out since baking is so exact and making substitutions can mess things up but they turned out great!! This is going to be my go to recipe!!!
    I am going to try the no knead bread and rolls next. Thank you for your awesome web page. You seem like you are having so much fun in your videos. Watching them makes me happy.

  48. chesh kat

    Why doesn’t this video have smell-o-vision Jenny?

    I think, to better serve your viewers, you really need a scent translator. I know, it’s a really tough job. Now that it is 2016, someone’s gotta do it. Because it would benefit so many people, I would volunteer to undergo your scent translator boot camp. Tough as it would be to not grab your hot buns, I could muster up the willpower to complete the training.

    Well, in all honesty, I must admit that I’d do just about anything for homemade cinnamon rolls. These taste fabulous. My husband, also a cinnamon bun fanatic, would love your cinnamon buns if he were still alive today. I think next time, I want to make a caramel topping for them. I love caramel. And caramel smells so yummy.

  49. Sandy

    Hi Jenny!
    I’m from México and i love your recipies…
    I want to know if i can swicht the all porpouse flour in the recipie for bread flour
    I can want for do this delicios!!!

  50. Leah


    I’ve been intimidated for years by cinnamon rolls, but not anymore! Great recipe and so easy. My three year old loves helping me. By the way, love your sense of humor in your videos!

  51. ally

    Hi jenny, I’ve made your cinnamon buns before but today the dough just didn’t look right .I just watched your video ant the only thing I did different this time is that I didn’t mix the dry ingredients do you think that would make a difference.

    • Jenny

      Yes, I think not combining the dry ingredients could make a difference. Also, yeast doughs can be unpredictable. I have made some things a dozen times and then the next time, it doesn’t turn out as well. It happens to everybody.

      • Lana

        Will the rolls be good the next day if all are not eaten the day they were baked?

        • Jenny

          Cinnamon rolls are the best when eaten fresh but I enjoy mine the next day as well. Just make sure you keep them tightly sealed in plastic wrap.

          • Lana

            I decided to make these tonight while my husband was working and surprise him this evening when he comes home. They are rising now can’t wait to bake them. He us going to be in Heaven when he walks in the house and smells these Delicious Buns.
            Thank you again for thus WONDERFUL RECIPE!

          • Jenny

            I think I got it at Williams-Sonoma (but years ago).

  52. SMT

    So– I made these cinnamon rolls over the weekend with my 4 year old. Gawd– easy to follow, taste warming, soft & delicious! My 4 year old said to me, “Mom, I REALLY-REALLY like it!” Course, it was his first time ever eating cinnamon rolls. And as for this evening, we’re making more cinnamon rolls!! Thank you for sharing your recipes, once again.

  53. Mimi

    Love love love all of your recipes! I stumbled upon your YouTube video for salmon patties just a couple of months ago and they’re delicious! Nothing like the mess I grew up with. You’re so fun and fun to watch. Thank you!

  54. Shabi

    My cinnamon rolls won’t rise😓 going to cook them anyway bc my boyz can’t wait to eat them for breakfast …
    I wonder what I did wrong 😁

    • Jenny

      This might help:

    • allisondoes

      i feel ya, girl. Just tried making this with snowstorm Jonah swirling around outside and 2 feet of snow piled up around us. The kitchen was too cold for them to rise, so turned my oven onto it’s lowest temperature for about 5 minutes, turned the heat off, popped them in (still covered with a tea towel) and left them for 40 minutes. Worked like a charm. Hope this helps!

  55. Tanya :)

    Made these today! The dough was soft and when I touched it, it sprang back! Thanks for the great recipes. Im gonna try the Lemon Brownies soon.
    Thanks again

  56. Lady on the lake

    Oh my are these easy and taste great.. My only problem was the top over baked and the inside a little under cooked? Any ideas? We ate them anyway 🍴😍

    • Jenny

      It sounds like your oven was too hot. It’s good to use an oven thermometer if you have one.

  57. Christina

    I made these this morning and they tasted yummy! Only issue I had was that they didn’t really puff up during baking. Any suggestions why?

  58. Jap

    i love this recipe!Thank u Ms. Jenny..i made mine as smaller rolls though.came out nice and perfect.only changed the glaze ‘coz i dont have powdered sugar.But the soft dough really made me love this so much.My hubby could hardly say anything ‘coz he loved them too.

  59. May Lim

    Hi Jenny
    I tried making your cinnamon rolls. The first attempt my rolls were a little hard maybe due to adding too much flour while turning the dough.
    The 2nd time i still find thd dough too sticky to turn. What went wrong actually ? It seems quite easy watching you make the 150 turns.

    • Jenny

      I’m wondering if you are following the recipe exactly. Please let me know exactly what type of flour, milk, and oil you are using. Are you mixing by hand or using a mixer?

  60. pawpaw

    can you freeze these before you cook em?

    • Jenny

      I believe you can but it’s best if you look for specific instructions online as I have never frozen them before baking.

  61. Suzanne

    Hi Jenney I made the cinnamon rolls for my family I love it in new years day is today thanks Jenney

    Suzanne Williams

  62. arlene

    these are really good! im making them right now for new years !

  63. monica

    Please advice if the butter is unsalted butter or the normal salted butter?

  64. Sylvia

    I made these with a 10 by 10 pan. They came out so big!!!!!!! They were so awesome and delicious!

  65. Meg

    Your cinnamon buns looked absolutely delicious on your video!

  66. Maggie

    Hi Jenny,
    Can I make this recipe into mini cinnamon rolls? (Using a cupcake/muffin tin)? If so, will the cooking time change?


    • Jenny

      I would only be guessing if I advised on this since I have only made my cinnamon rolls in a pan. It’s best if you look at recipes specific to muffin pans for technique and baking time and then just use my ingredients. Good luck!

  67. Chantelle

    Hi Jenny, I really want to make this recipe but I am a bit nervous when it comes to working with yeast. My recipes rarely ever come out well if they involve yeast. You are an awesome Baker so I was wondering if you have any tips and tricks when it comes to working with yeast.

    • Jenny

      I can tell you that yeast has a short shelf life and once you open a container, it should be tightly sealed and kept in the freezer. That’s why I only buy the packets and not a whole jar. Also, it helps to have an instant read thermometer because if you liquid is the right temperature, things usually go well. But even though I bake a lot, yeast recipes are not always consistent. Some days my dough rises quickly and other days it takes longer. So be patient and be sure to measure carefully and it’s very important to aerate your flour before measuring. If you don’t, you’ll be using too much flour and your dough will be too dry. Take a look at my flour basics ( Good luck!!

  68. judith m.

    Hey Jenny, I need to make cinnamon rolls for a church Christmas bazaar, but I need to make about 150 to 200. can you help me come up with the right quantites for this church function.

    remember this, I have never made cinnamon rolls before and I need help!!!!!

    I don’t want to flop too bad…I am 68 years old so this being my first time….

    thanks in advance for any help

    • Jenny

      I am just a home cook and nowhere near an expert on large amounts of baking so I’m sorry to say I can not help you with something so large. However, I would like to suggest that you re-think the cinnamon roll idea for such an event. Cinnamon rolls are best when they are fresh and there is no way they can be fresh when you make this many, and probably the day before. Why not make cookies, that are much easier to make in quantities and a lot of cookies can keep for days and still be delicious, especially crispy ones, or brownies. Especially if you have never made cinnamon rolls before, working with yeast does have its challenges so I hope you will reconsider taking on something a little simpler. I bake almost every day and even I would not take on this challenge!! 🙂

  69. Dorothy

    Hi! I prepped these last night and currently am waiting for them to rise 🙂 so excited! Lol I was wondering if they are able to be prep them and freeze them before letting them rise.

    • Jenny

      Please see my response below to another Dorothy on Dec. 21, 2014.

      • J nonya

        Finally… found the reference on freezing. 12-21-2014! Still doesn’t answer the question on what stage to freeze…before 1&1/2 hour rise or after? Guessing after…btw when you smacked your dough and said “who’s your daddy” I had to pause for at least a few minutes while I cried laughing!!! Thanks :0)

        • Jenny

          I am posting the same response here and it’s pretty clear that you freeze before the rise.
          Cinnamon buns can be frozen for 1 month before baking.
          1. Follow the instructions through forming into buns and placing in a pan. Wrap the pan well with plastic wrap and freeze.
          2. The day before you want to serve the rolls, remove from the freezer and put them in the refrigerator to thaw overnight.
          3. Next morning, remove from the refrigerator and let them rest at room temperature for about 2 hours.
          The buns should thaw and become puffy before baking. If your kitchen is chilly, it may take awhile for them to thaw. Bake and glaze per your recipe.

  70. Kezia

    I tried this and they turned out amazing! Thanks!

  71. Parvin

    Hi Jenny, i made this bun a few times and taste is so great. Recently i just bought pumpkin pie spice, can i add this spice instead of just cinnomon?
    Thank you for all your great recipes.

    • Jenny

      Yes, you can use pumpkin pie spice instead of cinnamon in this recipe.

  72. Enrique

    I love the recipe I add nuts and raises very soft and delicious

  73. Kelly C

    Hey Jenny, Hi from M’sia and I made this recipe yesterday . It was so good. For my fillings I added chopped almonds & raisins as well. Like the recipe a lot. It’s easy and taste amazing. Thank you. Gonna make again for Christmas this year.

  74. TC

    I made this recipe and the rolls were perfect and so soft. This is my favorite recipe for cinnamon rolls and very easy to make.

  75. TJ

    Hello. I was going to make cinnamon rolls for the family and started to read your recipe and putting it together when I reached for the cinnamon-or what I thought was cinnamon. Turns out it was Allspice. I used 3/4 of what your recipe called for and made a cream cheese frosting/glaze. Turned out fantastic!! Only wish I had some pecans on hand ……

  76. Uyen

    Hi Jenny,

    thanks for the amazing recipe. I tried three others before yours. Yours is what i have been looking for. Do you think i can use this dough for steam bun like Chinese people do? Thank you.

    • Jenny

      I’m sorry I have no experience with steamed buns so I don’t know.

  77. Yna

    Hi Ms.Jenny,
    I just made cinnamon today and i bring it to my work place and they said it was delicous youre recipe was so awesome and i used coconut milk instead of milk and it turns out well! Perfect for your recipe..and can i used chocolate frosting instead of icing sugar? But the problem is i dont know how to make the chocolate frosting? I need your help Ms. Jenny. Thanks a lot..😀🎂

  78. Fauzia

    Hi Jenny,

    i tried the “overnight” plan and they turned out great! perfect texture and consistency and everybody loved it!
    Thank you for sharing.

  79. LoveBaking

    Hi Jenny!! Let me start off by saying that I’ve made this recipe so many times and it turns out so well each time, not to mention all the compliments I get for them, so thank you for sharing!! I was wonder if the size the buns are cut into affect them rising? Also, if they are placed too close together in the pan, will that prevent them from rising as much as the yeast would let them if they had more space between?

    • Jenny

      If my recipe is working for you it’s better not to make any changes. If the rolls are placed too close together they will probably rise up and if too far apart, they would likely rise sideways.

  80. Yna

    Hi Jenny,

    I love your cinnamon,everytime i crave for cinnamon i used your recipe. Its very simple and easy to do specially the ingredients you can find in your kitchen. Thanks for sharing your recipe.😀

  81. Kim O

    I made these today. They were delicious! Could I substitute almond milk for the 1% milk?

    • Jenny

      Someone posted below that they used almond milk and they turned out well.

  82. Lisa

    Hi Ms. Jenny, can i use full fat milk in this recipe?

  83. Lane

    Baked these buns this morning, and they were amazing.

  84. tina

    second time doing them and they still didn’t rise . The 1st time I forgot that you were talking in Fahrenheit for the yeast … and this time I don’t understand what could have gone wrong? must be something because everyone succeed at it except me loool…. but what? (maybe dough not resting enough in warm place? ?).


    • Jenny

      A warm place does help dough rise faster but it will eventually rise even at room temperature. There must be something you are doing or not doing to cause failure. Baking usually has to be exact so be sure you make no changes whatsoever, even the smallest. Here are a few ideas as to why they did not rise:
      1) The yeast was not fresh. Yeast has a short shelf and once opened, it should be tightly sealed (even small packets) and kept in the freezer.
      2) The milk temperature was wrong. Check your yeast for the required temperature. Use a thermometer for accuracy.
      3) You may have used the wrong size pan or a different flour. This is a proven recipe so if you don’t make any changes at all and follow the instructions exactly, with fresh yeast, it should work.
      Feel free to send me a list of all your ingredients and equipment and I will try to help further.

  85. Annie

    Hi Jenny,
    I live in Trinidad. I was looking for a homade recipie for cinnamon rolls when I came across yours. I just made for the first time not one but two batches of your cinnamon rolls, one with nuts in it and OMG! 😍👍 They are so awesome, they came out so good, soft and delicious. I used coconut oil. I’m not going to buy those expensive ones again. This is a keepsake. I love your site and how you make it so fun and easy to learn you are an excellent teacher. I’ll be trying some of your other recepies. I love your cute little timers too. Thank you so much, may God bless you.
    Annie. 💐

  86. Kitteh

    I just made these cinnamon rolls expecting them to be decent, but I wasn’t hoping for much. They ended up being so amazing, just like the Cinnabon ones you would get in a mall. The only thing I recommend is if you don’t have a large mixer, it’ll kill your hand mixer, so kneading by hand for a little longer amount of time is probably best in that case. I also like mine with a little bit more filling, but that’s just me. This is a recipe I’ll definitely make again, so delicious.

  87. Mel

    Hi Jenny I just made your cinnamon rolls and they were DELICIOUS my dad and sister loved them.

    Thank you Mel/Melissa

  88. Mary

    Hi jenny
    Can I use a bread machine for the dough mixture?

    • Jenny

      I’m sorry I have never used a bread machine so I don’t know.

    • Melody

      Yes, you can knead the dough in a bread machine but only let it ‘knead’ for 5 minutes. I have a Well-bilt dough machine that wants to knead yeast dough for 10 minutes and that’s too long for this cinnamon roll dough. I don’t do the batter phase. I just put my ingredients in the machine and let it run for 5 minutes. Also, I also weigh my flour (the first time is always trial and error) for consistent results because the amount of flour in a cup will vary day to day depending on humidity and the flour itself. Once I have that weight, then on further batches, I can just dump it all in and let it go, knowing I don’t have to keep adding flour until it’s ‘right’.

  89. Melissa

    Can I use salted butter for the filling

  90. Melissa

    Can I use dark brown sugar or will the molasses flavor be too strong

    • Jenny

      I see a lot of recipes that use dark brown sugar. I have never used dark but I don’t think it would be too strong.

  91. Mel

    Can I use an electric hand mixer? Would I still beat on high for 3 minutes and knead 150 times?

    • Jenny

      You would beat it the same amount of time as long as your hand mixer is strong enough, and knead it the same amount of time. If the mixer is not strong enough, just combine the dough by hand and knead it longer, until the dough is smooth and elastic.

      • Melissa

        My hand mixer is a 200 watt hand mixer and the highest level is 6. Is that okay because you said that my hand mixer has to be strong for the dough to be partially kneaded.

        • Jenny

          The mixer does not partially knead the dough. It only beats the dough since it is still very wet (please see the video to see that it is not kneading, only beating). You can only try it. If the mixer slows down, you can finish by hand. Good luck!

  92. Mel

    Can I use 2 percent milk?

  93. Melissa

    Hi Jenny, does the egg have to be at room temperature.

    • Jenny

      The egg doesn’t have to be at room temperature but when baking with yeast, cold ingredients can slow down the rise.

      • Des

        Can you leave the egg out of the recipe? Food allergy!

        • Jenny

          The egg adds to the moisture and softness of the dough so I can’t guarantee the same result if you leave it out. Maybe you could look for a different recipe that’s already proven without egg.

  94. Melissa

    Thank you Jenny!

  95. Melissa

    What type of brown sugar do you reccomend, light brown sugar or dark for the filling.

    Also, I don’t have a kitchen aid mixer, how long do I mix the dough in the bowl, how do I know how long to knead it ?

    How do you knead dough?

    • Jenny

      Please see Niveditha’s question below (no mixer) and you can watch my video to see how to knead the dough. Good luck!

    • Jenny

      I use light brown sugar for the filling. Please see Niveditha’s question below (no mixer) and you can watch my video to see how to knead the dough. Good luck!

  96. UKN

    Can I make this with bread flour instead?

    • Jenny

      Yes, bread flour will work but I think all-purpose flour makes a slightly softer cinnamon roll.

  97. Joyce

    My daughter in law loved the rolls made with wheat flour better than apf she is very health conscious so I will be using wheat from now on. Maybe others will try wheat flour &I will like them also

  98. Joyce

    Well I tried the cinnamon rolls with whole wheat flour & they came out pretty good. Should I have used wheat pastery flour instead of whole wheat flour. They weren’t as light as when I used reg flour. But they are still pretty darn good. They seemed to take a little longer to rise is that because of the wheat flour.

    • Jenny

      To me, cinnamon rolls should be as soft as possible and they won’t be when you use whole wheat flour. However, if you want to make them with whole wheat, you would use whole wheat flour and not whole wheat pastry flour.

  99. Joyce

    Can I make these cinnamon rolls with wheat flour?

  100. Ahmad

    Can I substitute the milk with water? I’m lactose intolerant.

    • Jenny

      You could use water but they will taste better if you can find a milk substitute like soy milk, almond milk, coconut milk, or lactose-free milk.

      • Ahmad

        they are rising right now, we’ll let you know how it turns out 😀 would you like some pics?

  101. intan

    Hi Jenny

    This is my 1st time baking cinnnamon bun.

    My dough is all sticky and i have to add more flour. I have no thermometer (not sure if it is the right name) to check on my milk and my one packet dry yeast is 11g. Are these2 errors caused my dough to be stick? I added oil as last ingredient too.

    • Jenny

      With baking, even the smallest change can cause problems. First, the yeast should be 7 grams (see the recipe). And for sticky dough, the wrong temperature of the milk would not cause a sticky dough. It could just be the way you measured the flour or the milk but it’s okay to add some flour if it’s sticky, but not too much extra. Add just enough to make it workable. Adding oil at the end could be why it was sticky. With baking, it’s important to follow to follow a recipe exactly with no changes in the ingredients or the method. So try again, take your time, and let me know how it turns out.

  102. Yhang

    Hi Jenny I made cinnamon rolls many times using your great recipe. My friends and family love it. They even said it’s way better than cinnabon lol. I just want to thank you for sharing your amazing recipe.

  103. Joyce

    would love to know where u got the cute timer that looks like my kitchenaide mixer. Also I made the whole wheat 90 min bread an my family loved it. Would love to hear where u got the cute timer

    • Jenny

      I wish I could remember but it’s been a while. It might have been at Sur La Table… or maybe World Market.

  104. Niveditha

    Hi Jenny, I am beginner in the whole baking but I love cinnamon rolls and really want to make them.
    I have one question for you.. I don’t have kitchenaid or any other such tool to mix the ingredients for the dough making. Can I just mix it in a bowl before kneading it finally with my hands? Would this work well? Please suggest.

    • Jenny

      The mixer only reduces the kneading time so you can make this recipe all by hand but you will have to knead the dough longer, until the dough is smooth and elastic, which could take 8-10 minutes.

  105. KAREN

    JENNY!! i made this today and OMG they came out so soft and delicious!! im so glad i had a craving for them and went on Youtube and found your recipe! THANKYOU!
    I added a little bit of brown sugar to my 1/4 cup of sugar that the recipe asked for also i added 2% milk instead of 1% i used vegetable oil instead of what the recipe asked for! even with the small changes i made they cameout delish and very soft!! THIS ARE BETTER THAN CINNABON DEFINETLY!

    • KAREN

      Can the dough be used for anything else?

      • Jenny

        I’m glad you liked it. I think this dough would also work for sticky buns.

  106. Maggie

    Can I use an 8 inch spring form pan?

  107. Alice Fong

    Jenny may i know how long did you preheat your oven after you put in the rolls?

    • Jenny

      I preheat the oven for 20 minutes to reach 350 F but some ovens may take a little longer. An oven thermometer is the best way to know when your oven is ready.

  108. h2oplease

    I will be trying this recipe!
    A very enjoyable video as always.
    I am a silver citizen now. When you patted the dough, your hands reminded me of my precious Polish Aunt Annie, my Mother’s sister. She could prepare any of my Grandmother’s recipes from memory. Aunt Annie baked with a wood stove.
    Thanks for that “flashback”. And I COULD imagine the aroma precisely.

  109. Krista

    Hi! Thankyou so much for this amazing recipe..I love to bake and yours is so much easy to make I’ve been baking this since last year and everyone who took a bite loves it..specially my that guy love it so much that he can finish the whole batch in one sitting.. Thankyou so much!

  110. Chelsea

    My rolls did not rise. I was wondering if you could tell me what you think happened?

    • Jenny

      It could be a few things:
      1) The yeast was not fresh. Yeast has a short shelf and once opened, it should be tightly sealed (even the packets) and kept in the freezer.
      2) The milk temperature was wrong. Check your yeast for the required temperature.
      3) You did not have a warm spot to rise. Dough will rise at room temperature but it will take longer.
      4) You did not follow the recipe exactly. With baking, even the slightest change can cause problems, like the wrong size pan or a different flour. This is a proven recipe so if you don’t make any changes at all and follow the instructions exactly, with fresh yeast, it should work. Let me know…

      • weezer

        can you use baking powder instead?

        • Jenny

          No, not with this recipe but you can probably find cinnamon roll recipes that are made with baking powder. However, the best cinnamon rolls are made with yeast and this is a pretty simple recipe.

  111. Gammy

    Can raisins be added?

  112. veronica

    Love love love this recipe!!! I’m making it again right now 🙂 also love the fact that it won’t take me all day to make. I’m making them to snack on in class tomorrow!

  113. Addy

    I just saw your video on YouTube and I was so excited to try your recipe. I followed your directions exactly and unfortunately this recipe as well as my other attempts at bread and pizza dough resulted in a VERY wet dough that I couldn’t knead. I had to add about 1.5 cups more of flour in order to get it to where I could take it out of the kitchenaid bowl. I’ve been trying to troubleshoot why this keeps happening. I’ve tried starting with wet, then adding dry or starting with dry like this recipe and adding wet. Any thoughts you have would be greatly appreciated!

    • Jenny

      Let’s try and figure this out because almost everyone has had success with this recipe so there has to be an explanation. Can you start by telling me exactly what brand of ingredients you’re using, i.e. the brand of flour, yeast, milk, and oil, and also what are you using to measure the flour as well as the milk (what kind of measuring cups)? Let’s start here so we can figure this out. I want my recipes to work for everyone so please write back.

  114. Catherine

    Hi Jenny

    I am from Singapore.

    I have made this cinnamon rolls twice! It is the best for me.

    I would like to have a change of filling to ham and cheese, but have no idea of the spread that would go along with it. I would appreciate your advice.

    Thank you!

    • Jenny

      I’ve tried to think of what kind of spread could be used. You might not even need a spread since the cheese will melt but you might try what would go on a ham & cheese sandwich, which would be mustard or mayo. Or you could add a glaze after baking, something with butter, mustard, spices, etc…

      • Catherine

        Hi Jenny

        Thank you very much fir your suggestion and advice.

        I will give it a try!

        Have a great day!

  115. Deborah Sanford

    Hi Jenny
    I made this recipe today and the cinnamon rolls were more then awesome. Thank you Jenny. I just found your site just a week ago and I have had so much fun making your recipes. I have loved all the recipes I have made so far. I made the whole wheat bread, and the spaghetti and meatballs. It all has been amazing.

    Thank you so much!!!!!!!!!

  116. Selena K

    hi jenny~~
    i want to make these today but i am wondering if i can half the recipe and if so do i have to change some part of the recipe??

    • Jenny

      Well I guess you could half the recipe. You would have to use 1/2 an egg and also use a pan about half the size of the 8-inch round. I’ve halved some recipes and it’s not very easy but I hope it works for you.

    • Grace

      Hi Selena,
      Half! Holy No! I have a suggestion for you. Before you half a wonderful recipe like this. You should freeze what you have leftover to eat another day in Freezer Zip lock bags first! They are great to take out of the freeze and put in a lunch sack for an easy work day dessert or when friend drop by.
      Good Luck.

  117. helenbeee

    Followed the recipe but my rolls didnt rise the dough was quite wet and only got my milk to 100 degrees faranheit as the milk in the jug felt like it was boiling hot and I was afraid Id kill the yeast. Just wanted to check that the milk was hot (I heated in microwave) is this right? and if it wasnt 110 but say 100 degrees would this be the reason why my rolls didnt rise.

    • Jenny

      If you used active dry yeast the milk should be at least 110 degrees so that’s probably the reason the rolls didn’t rise. (If you used instant yeast, the milk should be 120). Another reason could be that the yeast was not fresh. Yeast has a short shelf life and I keep mine in the freezer once the package is opened.

      • Strgzr

        1)where do you get ceramic disc for brown sugar bag
        2)My yeast is in a jar and says on the front (Is this ok?):
        “Red Star Quick-Rise Yeast for Bread Machines and Traditional Baking”-how much to measure from this jar? Is this type yeast ok to use?

        • Jenny

          I’ve seen the clay disc at cooking stores like Sur La Table and at Bed, Bath, & Beyond or you may have to look for it online. The yeast you have is fine for this recipe as long as it’s fresh. Once opened, yeast loses its strength quickly. My printable recipe indicates the amount to use in teaspoons, grams, and ounces. (2 tsp/7 gms/1/4 oz). I hope that helps.

          • Strgzr

            yes, thanks that helps. Also, my oven must be different as in only 15min, at preheated 350 oven mine were still pale , tho sticking plastic knife in them,didn’t bring back any goo, so they were done-so will try few more min’s to get golden I guess?
            Also the dough where you said to ad up to 1/4 cup more flour to make a ball-mine took 1/2 cup and little more, as batter was really moist and when I tried yanking it out of bowl it still stuck to everything! Maybe my one egg was allot larger than yours? That’s only difference I can guess?
            I didn’t have any powdered sugar, so found a recipe for brown sugar frosting, so trying that-and added a touch of coffee flavored milk and cinnamon to the brown sugar recipe too! Can’t wait to try!

          • Jenny

            Almost everyone has had success with this recipe so make sure you follow the instructions exactly with no changes, not even the smallest. Are you using all-purpose flour? How are you measuring it? What kind of milk are you using? Let me know.

  118. Tiffany

    I don’t use canola oil, only vegetable and extra virgin olive oil.

    Would either of those work or will it mess up the flavor/texture of the rolls?

    • Jenny

      Please see my recipe. I use extra light olive oil but vegetable oil is okay too.

  119. Alice Fong

    Hi jenny,
    May I know what milk are you using? Is Evaporated milk work?
    Love your video : ) Thanks.

    • Jenny

      I use 1% milk, which is reduced fat but I think you can use evaporated milk, which is heavier than 1% milk. If the dough is too thick for your beater you could probably thin it out with a little water.

      • Alice Fong

        Thank you for your reply, will do it one day..

      • wsy6280

        Hello! I am so excited to try this recipe. Can i use elle n vire whole milk and saf instant yeast? Thank you!

        • Jenny

          Yes, you can use whole milk and SAF instant yeast.

  120. ciara

    I’ve been making cinnamon rolls for awhile now- my fav thing to bake. this is the BEST dough I’ve ever worked with. perfect texture and consistency and I’ve never had better rolls come out of the oven. can’t wait to double the recipe and share with family and friends. so glad I found this!

  121. Bridget

    Found your video on YouTube for these and they were amazing!! So easy to make I wanted to eat them all haha. Will definitely be trying more of your recipes, nachos is next on the list!!

  122. salma

    Hi jenny i made these cinnamon rolls and they were gr8 i love your recipe i will share this with my friends..i have tried many other recipes but all failed..this one is perfect there r soft..yummmm..keep up the good work..thank u soooo much for the recipe..

  123. kathy

    omg Jenny made these yesterday..hubby loved them so much I am making another batch today also made your cabbage rolls yummy!!
    Love your recipes am making your apple pie squares now!!

  124. leah

    looks delicous whats a substitute i can use instead of milk?
    Also if i make dough night before i refrigerate with filling or just dough in a plastic bag?
    How to you recommend doing this?

    PLease respond quick i wannna make them already:)

    • Jenny

      For overnight rolls you would refrigerate after step #10 so they would be filled, rolled and cut, then placed in the baking pan, covered and refrigerated. As for the milk, I hesitate to suggest a change in this recipe because I don’t know how they would turn out without milk. If you have an allergy, you may be better to look for a different recipe that does not use milk.

      • leah

        used almond milk. was delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
        i finally found the greatest cinnamon buns and my husbands favorite treat.

        Jenny do you think i can freeze the dough?

        • Jenny

          I have never frozen my dough for cinnamon rolls so I’m not sure if you can freeze it. I know that freezing can kill yeast and I can’t find anything online about it. You could try looking to see if you find any recipe where they freeze the dough but my guess is it’s probably not a good idea.

          • BJ

            A better idea would to be to make a batch of the rolls, and after baking and cooling, to seal them in a ziplock bag and freeze them. just take the finished rolls out if the freezer when you need a sweet treat

  125. Risma S.

    Thanks Jenny, my very first Cinnamon rolls and they are amazing! going to try your other recipes xx

  126. Gary H.

    Jenny, I tried yur recipe for the Cinnamon Rolls and they were the bomb……

    Followed along also with the video / they were very simple and again came out wonderful….

    Thanks so much
    Gary H….

  127. Kayla

    These are absolutely amazing! They come out perfect every time! For the icing I added more powdered sugar to make it thinker, and I only put the cinnamon buns in for 12-13 minutes. But the rest is perfect! No one can believe that I can make these from scratch! Delicious!

  128. Sue

    Hi Jenny,

    Have you ever doubled your cinnamon roll recipe to get 16 rolls?

    Thank you,


    • Jenny

      No I haven’t but I think you could and use two pans.

  129. Marge

    These are fantastic! I am not missing all the butter and extra sugar. Love your videos. They are so informative and entertaining. You are a women of my own heart. I grew up on my mother’s German cooking and love so many of her recipes. I like all your healthy modification without losing the flavor. I can’t wait to try more recipes. So glad I found this website!

  130. Iza A R

    Hi Jenny.

    I’ve just tried and tasted your buns. They came out as soft as a freshly home made white bread with an aroma of sweet cinnamon only they’re swirled. In fact they remind me of those hot cross buns we have here in Australia every easter(store bought) only it’s home made made by me of course courtesy of Ms Generous JJ.

    It’s definitely a keeper.

    Thanks a million Jenny.

  131. Rosa Otero

    Jenny I love the way you cook, I made the cinnamon rolls and the came good.
    love it. thank you for all your recipes. God Bless U.

  132. Jocelyn

    Hi Jenny,

    Just saw your clips on the cinnamon bun. Love it. Gonna try it out tonite. By the way, do you think I can turn this into a savory roll by putting ham and cheese as the filling?

    Would love to hear your opinion.

    • Jenny

      My opinion won’t help much because I simply have no idea about this. It’s a sweet dough to begin with so I’m not sure how it would work. You might be better off using a pizza dough, which has more structure.

      • Jocelyn

        I took your advice and used pizza dough for the savory roll. And I followed your pizza dough recipe. It was really easy to follow and the results were great.

        By the way, I made this cinnamon buns as well. Came out perfect. And I thought kneading was such a tough job. You definitely changed my perception. Your video makes it simple for me to follow.

        Thanks Jenny. I will try more of your recipe.

        Lots of gratitude and appreciation from Malaysia

  133. Yvonne

    Could I substitute the initial ingredient of 1 1/2 cups of all purpose flour with almond flour or a portion of almond flour, or would the texture be off kilter?

    • Jenny

      Sorry, I have no experience baking with almond flour.

  134. Michael

    Thank you So Much! The recipes is so great . I have tried it twice and they come out lovely just perfect.

  135. Joey

    Just whipped up a batch of these and they are DEVINE!! I changed the glaze a bit by starting with 1/4c Whipped cream cheese, then added the powdered sugar and milk (although I cut back on those a bit, just to get a nice consistency). Worked great!! I only had a 9″ spring form pan. After letting them cool for 10 minutes, I just loosened the buns from the sides of the pan with a knife, then removed the sides of the pan. When I drizzled the topping on, it oozed over the sides of the buns. This was what I call a “happy mistake”. One question…how do you stop eating these???

  136. Rick D

    Love to cook but have stayed away from baking (except biscuits). Afraid I won’t stop and gain lbs and lbs. my question is… Don’t have deep 8 in round pan. What other size will work without changing recipe?
    Just found you. Great recipes. RD

    • Jenny

      Here are the pans I think would work based on their volume:
      9-inch round
      8 x 8 square
      7 x 11 rectangular
      deep dish pie pan
      bundt pan
      tube pan
      —Good luck!

  137. victoria lunau

    I cannot wait to make these for my family!!! We love cinnamon rolls!

    Thanks Jenny!!!

  138. yna

    Hi Jenny,

    can i use the regular sugar for glaze instead of powdered sugar?


  139. yna santos

    Hi Ms. jenny..ive tried already your recipe and its turns delicous..but im not a fan of sweets but i like cinnamon roll..

  140. Linda

    Have tried two of your recipes so far, and both were delicious – the lemon brownies, and the meatloaf. Trying these cinnamon rolls next. But think I will make an orange glaze instead – pillsbury used to make cinnamon rolls with orange glaze when I was a kid, and the flavor combination was amazing. Looking forward to making these this afternoon!

    • Magart

      I have put orange zest in the filling of these and orange glaze on top. Mixed powdered sugar and a little orange juice( enough to make the sugar melt in.) it was delicious!

  141. Nora

    Jenny, came across your web site, made the cinnamon rolls,very excited,for they came out great,used Almond Milk,instead of milk,still wonderful,this recipe is a keeper!Thank you

  142. Khabirah Abdul-Azeez

    Instead of cutting this into buns can i put this in a loaf pan and make cinnamon swirl bread?

    • Jenny

      I have never done it but it seems to me it would work.

  143. Sarah

    I want to double the ingredients for 16 rolls
    Can you tell me the ingredients but doubled ?

    • Jenny

      Mathematics is crucial to working with recipes. You would simply multiply every ingredient by two, which should be easy to do. Let me know if you are not able and I will do the math.

      • sintia

        Hi Jenny! I was double your recipe for cinnamon rolls and i did not work! 🙁 yeast Dough did not rice and stay hard 🙁 Help!!!

        • Jenny

          It’s a good idea to make a recipe the way it is written at first and then you can experiment. Baking does not always have flexibility so I suggest you make the original recipe first and let me know if it turns out. If you follow my recipe exactly I don’t think you’ll have a problem. Please do that first (with no changes) and let me know the result.

  144. Namagiri Sridhar

    Thanks Jenny for a great recipe. I made this – it didn’t brown well. I am planning to increase the time from 15 minutes to 25-30 minutes next time? What do you think?

    • Jenny

      I was not familiar with jaggery but did some research and I understand it tastes somewhere between molasses, maple syrup, and brown sugar. It seems that it has a stronger taste than brown sugar but probably has the same grainy consistency. I can’t do a side-by-side comparison but assuming this is only for the filling, I think it could work as a substitute. (but not in the dough)

      • Namagiri Sridhar

        You are amazing Jenny. Thank you for your quick response. I am going to replace brown sugar with Jaggery (same qty) and try your easy peanut butter cookies. Is that okay?

        • Jenny

          Well, we won’t know for sure until you try so please report back so others can learn from your experience.

  145. sasha

    I was scared to make this but after following your recipe it came out amazing. I make this all the time now

  146. Dorothy

    hi Jenny,
    Just found your recipe and can’t wait to try it! I have a family tradition of making cinnamon rolls every Christmas morning so the family wakes to the great smell. I have made many recipes but they are only ok and they make so many. This will be perfect! I was wondering if I could make them ahead of time and freeze? At which step would I put them in the freezer and how would I go about to defrost and bake? I’m always worried about killing the yeast.
    Thanks Dorothy

    • Jenny

      I have never frozen them before baking but I found some good information on the King Arthur Flour website:
      Cinnamon buns can be frozen for 1 month before baking.
      Follow the instructions through forming into buns and placing in a pan. Wrap the pan well with plastic wrap.
      The day before you want to serve the rolls, remove from the freezer and put them in the refrigerator to thaw overnight.
      Next morning, remove from the refrigerator and let them rest at room temperature for about 2 hours.
      The buns should thaw and become puffy before baking. If your kitchen is chilly, it may take awhile for them to thaw. Bake and glaze per your recipe.
      I hope this helps.

      • Sarina Laghaei

        I love this recipe Jenny! Thank you so much for sharing it!
        This recipe froze very nicely! And since I was only freezing them for a short time I wrapped them in one layer of aluminum and defrosted them just 45 minutes before baking them. They came out beautifully!
        I make them with almond milk and also add dough enhancers so they were dairy free and extra soft and fluffy!
        Jenny you are amazing! I can’t wait to check out more of our recipes!!!

  147. Carole

    Hi Jenny can’t wait to try these. I live at 5280 ft. If I cut the yeast in half and add 2 extra TBSPS of flour the rolls will rise and bake correctly? Should I make other adjustments for this altitude?. I love this recipe for being a smaller and manageable amount.

  148. joy

    hello ms jen..i just want to ask about the 1% milk?..can i use ordinary fresh milk?..thank you..thus will be my first time in sorry for being so naive in asking about the milk..thank you.

    • Jenny

      It’s not naive – a lot of people ask about using whole milk. Yes, you can use whole milk, which has more fat than my 1% milk. I only use low fat 1% milk (this is milk with just 1% fat as opposed to whole milk, which has about 4% fat content). I’m just trying to keep the calories down but it’s not a big difference to use whole milk. Good luck with your first baking!

  149. hala ayyoub

    Hi i really liked this recipe but i didnt understand like what is the additional flour
    im only 12 so im new in making sweets

    • Jenny

      It’s great that you are baking so young! To beat the dough for 3 minutes, it has to be fairly moist or the mixer won’t be able to beat it if it’s too thick. But to knead it, the dough has to be more of a ball that you can pick up. So after you beat the soft dough, you have to add some additional (extra) flour, about 1/4 cup, to thicken the dough into a mass or a ball so you can knead it. There is a video right below the recipe and it might help if you watch how I do it. Good luck with your baking!

      • hala ayyoub

        Ok thanck aloot ms jenny and i really like your recupes because they are so healthy hope we always connect toghther

  150. Nora

    Hello ,
    How many grams are 1 package of active dry ?
    I’m 13 years old and I would cook it today for make my class and English professors taste it . Sorry if some words are false . I’m french .
    Thanks .

    • Jenny

      One packet of yeast has seven grams (2 teaspoons). And it’s really great that you are cooking at such as young age. 🙂

      • Nora

        Okay . Thank you ! My cinnamon rolls are now in my oven ! I’ll tell you when I taste them , if they are delicious . 🙂

        • Nora

          They are soooo delicious ! I love cinnamon rolls !
          Thank you for your recipe Jenny .

  151. Charlotte

    update***just eating my second warm cinnamon bun( I have been sharing it with my 19 month old son and the baby girl in my belly ;)…its fluffy and flavourful and moist and just the right amount of sweet without being to cloyingly sweet!! great great recipe Jenny!! am I sure glad I stumbled upon your site!! I want to make these and freeze them before baking so I can have em on hand! Thanks for a great recipe!

  152. Charlotte

    Just making these now. They are rising in the baking pan. The dough was a breeze to work with- much better than my usual recipes. I love that this is a small batch recipe(My usual recipe calls for 4-5 cups of flour, and a ton of milk, eggs and butter) and also has only one rise as opposed to the traditional 2-3 rises. .! I softened the yeast in 1/4 cup of the milk called for in the recipe- out of habit and I added a pinch of cinnamon to the dough as well- just cuz I like cinnamon. Can’t wait to see how these turn out. i will post a review about the taste and finished product.. Made your marble cake recipe late last night, and today there is only about 1/3 of a loaf left! my b/f enjoyed it, and my 19 month old is enjoying it now as I type!!
    You might be my new go-to person for great recipes!! turns out ur good at more than just talk shows!! Way to go Jenny! you are awesome! Keep up the great work!

  153. linda beebe

    Hi Jenny, loving all your videos. Thanks for sharing your welth of knowledge with us. I read couple years ago that the reason instant yeast uses 120 degree water is because the yeast is added directly to the flour and the temp of the wtr goes down due to the flour. Then I saw recipes in india where they prove instant yeast in 110 degree water. I finally realized it’s probably not what kind of yeast but wheather added to the flour or not that determines the water temp. What do u think? If that is true u would think they would explain that on the yeast packages. I let my fear of yeast variables keep me from bread making for years; now I’m obsessed. 🙂

    • Jenny

      I used to be anxious about yeast too but not any more. I’ve learned that unless the water is boiling hot and kills the yeast, a wide range of temperatures will work for any yeast, active or instant. The difference is that if the water is not warm enough, the rise will just take longer. My no knead bread (the overnight version) uses cold water and it still puffs up overnight and rises beautifully when baked. So don’t let yeast intimidate you. Take your best shot at the temperature of the liquid and the dough will rise. Just be prepared to wait if it’s a little slow. By the way, even MY yeast baking is never the same twice. Some days it rises faster, other days slower, and I bake a lot. I use active dry yeast and instant yeast interchangeably without proofing – I just add them to my flour. Now go make some cinnamon rolls!

  154. carson

    Ok so I made this and only made 4 big ones because the dough was thin and I thought it wasn’t enough but I did forget how much flour I put in. They puffed up nicely and I added wwwaayyyy more cinnamon than what you suggested because I just love cinnamon(I’ve been craving it for a while now) but other than that it’s all good. Liked the video 🙂

  155. Mark A

    I’ve made these today again for about the 4th time and they keep getting better and better, my daughter loves them. Thanks Jenny for making these so simple and easy to make yet so delicious

  156. James

    My name is James Mather and I’m a 10 year old who lives in holland. I love to bake but have no eggs right now. Is it possible to make these without eggs?

    • Jenny

      I have never made them without eggs and I searched all over for a recipe without eggs and can’t find one. The best thing about cinnamon rolls is the soft pull-apart nature they have and that comes from the egg. So I’m sorry I don’t know of any substitution. If you can wait until you have eggs, you will love this recipe. Meantime, you could try my chocolate cupcakes or red velvet cupcakes, both of which do not need eggs. It’s good to hear from such a young baker. I imagine this makes you popular with your family and friends!

      • James

        Thank you very much for your quick reply. I do have eggs now and will be making these cinnamon rolls in a few hours!

      • Linda

        Hi, for the person who wanted a recipe w/o eggs check out, cookingshooking. A 16 yr old from India does an eggless series and his rolls with more sugar would be perfect. I made these and they are really soft. Just mix like Jenny does instead of on the counter as he does. I love Jenny’s paddle mixer idea! Why didn’t I think of that! 🙂 Oh yea, and of course fill and ice using Jenny’s recipe. Thank u for your infectious joy of cooking Jenny.

  157. Léa

    Hi ! I’m french and I’m a 21 years old student so I don’t have some of the ingredients or materials you are using =/ But these look SO amazing !! I’ve never seen 1% milk but I’ll look for it, and is it really really important that it is at 110 degrees ? How can I do if I do not own such tools ? =/

    I really want to try some of your recipes ! ^^

    • Jenny

      You can use regular whole milk in this recipe. Our 1% milk is a reduced fat milk and I use it to reduce calories but whole milk will work in this recipe. If you don’t have a thermometer, just remember that the body temperature is 98.6 (37 c.) so the milk should feel fairly warm to the touch but not too hot. I’m sure you can make this recipe with what you have.

  158. Abigail

    Hello! My name is Abigail and I am 14 and in 4H, i’m in the food challenge and i wanted to make something good and well… I found your cinnamon rolls (they look really good) but i wanted to twist the recipe because i’m diabetic and I wanted to be kinda health too and not spike my blood sugar as well. I was wondering if i could substitue somethings to make it not spike my sugar so much! Instead of Sugar would I be able to use Splend or Stivia?For butter would I be able to use Blue Bonnet or I can’t belave its not butter?
    Since butter has a lot of fat? And for powdered sugar? Should i just leave it alone or use Sugar free powdered sugar??

    • Jenny

      I’m sorry I have no experience baking with splenda or stevia. You may have better luck using a recipe specifically created to use these ingredients. I wish I could help more but I do applaud you for your interest in cooking at such a young age.

  159. Haley

    Hi I’my haley and I’m just turning 13 and I was wondering if instead of using a package of active yeast I could just use normal yeast. For the Cinnimon rolls. Thanks.

    • Jenny

      I love that you are baking at such a young age! You can regular active yeast instead of instant yeast but it may take a little longer for the rolls to rise.

  160. Jody

    I got your buns!! They were so delicious! I have made them 4 times already! Thank you Darling, my Honey went crazy. I’ve never baked before! You started something……………….Thanks

  161. Minerva

    I am allergic to yeast ,eggs,and all purpose flour can I use rice flour and if so can I use something else instead of eggs and yeast .thanks

    • Jenny

      That’s a tough one. And I’m sorry I have no idea how you can make cinnamon rolls this way. If you can find a bread flour recipe that uses rice flour and no eggs or yeast, you can use it to make cinnamon rolls. I searched around but I’m at a loss to find one.

  162. Marisa

    Jenny I just finished making these!! Wow they are so delish!!!! So far I have tried three of your recipes, and they are all Keepers!!! Thanks for sharing!!

  163. khabirah

    I made these earlier and they came out sooooo gooood!!!! I have to be honest, I was skeptical because I’m still a beginner to the yeast world, but I think I’m going to make more later this week.

  164. khabirah

    So, just to be clear, I wont be mixing the dough for three minutes by hand right? I’ll just kneed for 200 or more like you replied to jenny right?

    • Jenny

      That’s right. You will just stir the dough together and then knead.

  165. Chanel

    Could I replace the canola oil with vegetable oil?

  166. grace

    hi jenny,

    can’t wait to try this, but one thing that i want to ask, if I’m going to use a dough hook for kneading, how many minutes to process before you get the right texture of the dough? many thanks!

    • Jenny

      I wish I could say for sure but I don’t use my dough hook. From what know it should take about half the time to knead with the dough hook. So I would check it after about 2 minutes and if it’s smooth and elastic, it’s ready.

      • grace

        already tried your cinnamon rolls recipe, wow it’s really really soft and yummy… thanks to your great recipe…

  167. Clarissa

    Thanks jenny for this supah easy cinnamon buns my friends love it and are requesting for more. keep up xoxo

  168. ros Malik

    I have make your cinnamon roll yesterday it was so delicious especially the icing frosting. it was easy. For second prove, I only prove for 1 hr and it still turn well.

  169. funtime

    Jenny, I just made these tonight and they were awesome!! My son has been bugging me to learn how to make these because I won’t buy them from the store. I may add little cream cheese to topping next time.

  170. Sayaka Yoshida

    Thankyou very much for this awesome recipe superlovettttt

  171. j garcia

    Mines came out great….I’m from the Caribbean so my dough raises a bit faster than the required time..I doubled on the recipe n got 16 cute n tasty rolls….enjoy guys

  172. Linda

    Can I substitute water for the milk in your cinnamon rolls? I cannot use almond milk either.

    • Linda

      I have only made them with milk. I suppose you could but I expect they would not be as moist. And you might not need as much flour. I wonder if you could add an extra egg yolk? Or a tablespoon or two of softened butter? That’s all I can think of.

    • RED

      can water in place of milk

  173. Noemy

    I am delightful for finding this recipe of yours, i’ve used it many, many times already and this is my favourite recipe among all the ones that i have found. At this time, a batch of it is resting in my kitchen for an hour now and i can’t wait to bake them and then eat one! Oh and i also use this recipe for my orange rolls too… thank you so much Jenny!

  174. Usha

    I just made these and my god are they delicious… the only thing is that i should have taken them out as soon as i frosted them because the brown sugar melted and some went to the bottom of the dish

  175. Oling

    Omgosh!!! this is by far the most DELICIOUS and GOOOOOOOOEY cinnamon rolls I’ve ever made. My son loved it and my husband wants me to make some tonight for his meeting tomorrow. Thank you so much. God bless you!

  176. Okay Whut

    Hey Jenny !
    Honestly, this is THE best cinnamon rolls recipe I’ve ever eaten AND tried. Thank you!
    And also, a lot of other recipes make a HUGE batch but your recipe makes 8 VERY delicious gooey rolls. When ever we have a family gathering or party I always make these. So thank you for showing how to make these with simple instructions. I Lovee you ! XOXO

  177. Cindy Click

    I made these this morning. Yummalishous!!!!!!! I just discovered your blog (I watched your show all the time back in the day), I think I pinned about 40 recipes on pinterest and all my friends have re-pinned them. Thank you so much for re-inspiring me to cook. My husband and I have been married 42 yrs and it’s just the 2 of us now. Was burned out cooking for awhile, but now I’m back. My husband is forever grateful to you.

  178. Ruth G.

    hi! I want to make these cinnamon buns but I’ve never worked with yeast before. Can I add the yeast to the milk , and THEN add it to the flour mixture, just to make sure the yeast has activated?

    • Jenny

      Yes, you can proof the yeast in milk although if you have an instant-read thermometer it’s not really necessary. But I know a lot of people still proof their yeast so after it’s proofed, you can just add it to the flour mixture. Good luck! p.s. Check your yeast package for temperature. Active yeast (like I used) requires 110 degree milk and instant yeast requires 120 degrees.

  179. Tanique

    This is the easiest recipe I’ve found for these…thank you so much for sharing…going to make two more batches today:)

  180. Diane

    I love your cinnamon bun recipe. Turns our perfect every time.

  181. Michelle

    Jenny! I’ve just discovered your wonderful blog and this recipe and tutorial video. This is the best tutorial I have ever seen. Yeast dough has kind of been my nemesis, but through your tutorial I feel like I can master yeast dough 🙂 I love your healthful tips as well. Your soothing voice, enthusiasm and evident love of baking ( & cooking) is all so contagious. I wish you lived next door 😉 Thank you for sharing your recipes, advice and knowledge. Now, off to read more of your blog and try your cinnamon roll recipe. YUM!

  182. Barbara J

    I’ve tried this recipe a few times now and they are very good. Although sometimes my dough comes out way too wet and 1/4 cup extra is not nearly enough. Would it matter if I cut the milk back to 1/3 instead of 1/2? Or maybe 2 tablespoons of oil instead of 3? The dough is really hard to work with when it’s so sticky! I must be doing something wrong.

    • Jenny

      It sounds like you’re a baker and know what to do. I would probably try less milk first. If you reduce the oil, they may turn out a little dry. If the dough is still wet, I see no harm in adding more additional flour until it’s workable. Yeast doughs are unpredictable and sometimes I’ll make something a dozen times and then the 13th time, it doesn’t work.

  183. Nidene

    Hi. I would like to have these cinnamon buns ready in the freezer and bake as I need them for a snack. What would I need to do-bake and then frost and freeze, or make them into the rolls without rising then freeze? Thanks

    • Jenny

      I did some research and there seem to be two ways to freeze them. One is to roll, cut, and place them in the pan and freeze without rising. Let them thaw overnight in the fridge, set them out in the morning to warm up and rise, then bake and frost. The other way is to bake them, do not frost, and freeze. Then thaw them in the fridge overnight and warm them up in a low oven in the morning and frost. That’s what I would do. Bake them first, then freeze, so all you have to do later is warm them up and frost.

  184. rina

    This recipe is super easy and really recommended. I tried it twice. the second attempt was more successful and fluffy. i rest the dough longer about one and half hour before roll and another one and half hour rest before bake.

    Thank you so much for the recipe!!! 🙂

  185. Mehreen

    Just tried them they came out amazingly delicious thank u so much

  186. Kim

    Hi Jenny, this lookis amazing! Do you think I can substitute almond milk for the 2% milk?

    • Jenny

      I haven’t done it but I think it would work. Please let me know so we can share the info with others.

      • Kim

        I made it with almond milk this past Saturday and everyone loved it. The rolls were very light and fluffy. My son just asked my to make it again 🙂

  187. jenny

    Hey jenny i dont have a kitchen aid to mix the dough on high for 3 minutes, how will i do that for 3 minutes?

    • Jenny

      No problem. You can mix by hand. Using a mixer reduces the kneading time, so if you mix the ingredients by hand, I suggest you knead it a little longer, maybe 200 turns or more, until the dough becomes smooth and elastic and springs back when you poke it.

      • jenny

        What if i dont have 1% milk? I only have whole milk at home, does that make any difference?

        • Jenny

          Whole milk is okay. I use 1% to avoid too much saturated fat.

          • jenny

            Thanks for the suggestions! The cinnamon rolls were so soft! Everyone loved it. THIS IS A KEEPER, THANKS FOR THE RECIPE! <3

      • khabirah

        I’m glad I scrolled down and read this comment because I was just about to post the same question. I might be making these today; we’ll see what happens!

    • Hassan


      I have seen Homemade Cinnamon Rolls then l let my mum make .It is very easy and I helped her l love it…..

  188. Iloveinsegnamento

    I just made these a few days ago, and there were AMAZING! Your video made it super easy to follow along. I had all the ingredients, at my house already which is a huge plus. They also taste AMAZING! I’ll be making these ALL the time and p.s. the floss idea worked GREAT!

  189. Ewa

    I just baked them. Delicious. I’m so glad that I did not have to use any butter!!!. And they are perfect. I made the “lemon version”. It means : as a filling I used 1/4 cup of white sugar and the zest of 2 lemons and half an orange. The frosting I prepared with 1 cup of powdered sugar and 2 tablespoons on lemon juice. They smell and taste gorgeous . Thanks for great recipe. Best.

  190. sandra

    I just did this recipe and let my tell you it came out just fine.Thanks

  191. Marco

    Hi Jenny, If I don’t have one of them nice mixers, can I do all the mixing by hand? After watching your videos I went to walmart but, they are so expensive.

    • Jenny

      Of course you can mix by hand. Using a mixer reduces the kneading time, so if you mix the ingredients by hand, I suggest you knead it a little longer, maybe 200 turns or more, until the dough becomes smooth and elastic and springs back when you poke it. Good luck!

  192. Vanessa

    I’ve never baked yeast bread, the thought of using yeast scares me! Your recipe and video instructions made it look so easy, I’m going to give it a try. I’d like to add golden raisins, is that possible? If so, I’m assuming I would sprinkle them on top of the sugar cinnamon filling.

    Thank you!

    • Jenny

      Raisins would be a great addition, but I would add them into the dough after you beat it on high and before you start kneading. So you would add the raisins when you add the additional flour that makes it into a mass that you can knead. Golden raisins sound good. And baking with yeast is all about temperature so use an instant read thermometer if you can. Whichever yeast you use, check the package directions for the correct temperature. (regular is usually 110F and instant is usually 120F. Good luck! Let me know…

  193. Nance

    I haven’t made homemade cinnamon rolls for about 25 years. Thought it was about time since coming across your recipe. My recipe is much more time consuming. I love love your recipe. It’s easy and taste amazing ! I used whole milk instead of 2% and regular oil. Thanks 🙂

  194. JoAnn

    Hi Jenny,
    I was googling cinnamon rolls and up popped your healthy recipe. I wasn’t sure if it was “that” Jenny Jones and I was pleased to see it was and that you have an awesome cooking site! I love that your cinnamon roll recipe is a healthier version of this yummy treat! I made them today and they didn’t take all day like some recipes. Wow, we’re they ever delicious!! Got rave reviews from family! Do you happen to have the nutritional info on these rolls? I would really appreciate it! Thank you in advance.

    • Jenny

      I’m sorry I don’t have the nutritional details on my recipes. I just try to eat as healthy as I can while enjoying everything in moderation. I’m glad you like the recipe.

      • Cherree

        1 roll (if you make 8)
        275 calories
        67 calories from fat – saturated
        fiber – 1.2gm
        sugars – 26.4g
        protein – 4.5g

  195. Gene

    Made your cinnamon roll recipe. They are excellent. I enjoy watching your utube videos.
    I like a real down to earth person

  196. Sophie

    Hi Jenny! I made your recipe and it was fantastic! And so simple!

  197. Tamara

    Gave it a go. Guestimated my milk with the finger test! Would that have anything to do with them not rising?

    • Jenny

      Yeast can be a little tricky. If the temperature is too low, the dough won’t rise and if it’s too hot, the heat kills the yeast and the dough won’t rise. Also, if the yeast is not fresh, it may not be effective. I will say that I still have occasional failures with yeast. Even after making the same exact yeast recipe many times, it still happens that once in a while, it just won’t rise. And I have no idea why. What brand are you using? I’ve gotten away from instant yeast and now use only regular active dry yeast. Don’t give up. It took me a while to get the hang of yeast baking.

      • Tamara

        Spent the day looking for an instant heat thermometer, no luck. Am gonna have another go tonight. Am using an active yeast too surebake brand think its made here in NZ. I’ll keep a watchful eye. Dental floss trick was my favourite part! Whipped up your peanut butter cookies after my failure so not a total loss. Thanks for quik n easy recipies.

        • Kevin

          Tamara, You can get a instant read thermometer from They have several models to choose from, my favorite is the Thermopen. It’s kinda pricey, but worth every penny.

  198. Jaelyn Rae

    Hi! What would happen if I used wheat rather than white flour? Or better yet, I have one that is a combo of wheat, flax, and Quinoa. Would it still turn out okay texture-wise? I know the overall flavor might be a little bit off. Thanks!

  199. Franchesca

    I made this recipe it was so good thanks for the recipe

  200. Clara

    I love so much your cooking…… I am vegan so a replace some things and it’s still work out, you are a great teacher…. but I have 2 questions about this recipe….how much yeast in grams do you put? it’s 7 or 14 grams? and the milk…. it’s 110 Celsius? because if it is the milk will be really hot…maybe Fahrenheit?, thanks for all the great things that you show us and have a wonderful day.

    • Jenny

      One packet of yeast is about 2 teaspoons or 7 grams. And the milk is 110 degrees fahrenheit. I hope that helps.

      • Clara

        Thank you very much….I am going right now to do it again!! yummy!!!

    • RyanMPLS

      What did you use for egg replacement? Flax and water? I have the whole wheat bread rising right now – seems okay with that sub so far.

  201. Hannie

    I spread canola oil on the dough and the cinammon/sugar stuck just fine (run out of butter…)

  202. Jennie

    Those cinnamon rolls look awesome. If I use butter instead of oil, how much butter would I need for the dough?

    • Jenny

      I think I would use the same amount as the oil, so 3 tablespoons of melted butter. Let me know how they turn out!

  203. Quentin

    YUM! These turned out better than I thought that they would. Thanks so much, Jenny! So far all of your recipes are delicious.

  204. Cassy H

    Thanks Jenny for this reduced fat version as this is one of my favorite things to eat. Thanks

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