Sep 27, 2013

Homemade Cinnamon Rolls

Homemade Cinnamon BunsThis is one of my prize recipes! I worked hard to make the healthiest cinnamon rolls possible (so I can eat more of them) but they had to be soft and gooey and delicious.  This is it. I tried using some whole wheat flour but they never turned out soft enough so it’s all-purpose flour but the good  news is the entire recipe uses only two tablespoons of butter. Two. And now I have even better news: I usually make them with no butter at all. There’s so much flavor in the cinnamon and brown sugar filling that I often use a trans-fat free margarine and I defy anyone to tell the difference between that and the one with butter.

Make it either way. If you are concerned about saturated fat I promise that you will love these delicious buns without butter. If you use butter, it’s only 2 tablespoons so each roll has as little butter as a slice of toast.  Two tablespoons divided by eight rolls equals 3/4 of a teaspoon of butter in each cinnamon roll.

Did you know that all cinnamon is not the same? The most popular kind is Ceylon cinnamon, which is what most stores sell but they usually also have Saigon cinnamon which I LOVE! It’s much more potent and fragrant, in fact I usually use less because it’s so powerful. If you use Saigon cinnamon, reduce the amount in the filling from 2 teaspoons to 1 1/2 teaspoons. It’s amazing cinnamon and really worth looking for. My store carries Spice Islands brand…


Now let’s talk about frosting. You can frost them in the baking pan but I like to transfer them first to a plate or pie pan before frosting so the sides also get some of that gooey frosting. Here’s how: After the 10-minute cooling period place a dinner plate on top and flip them over onto the plate. Then take another plate or pie pan and flip them back again and they will be right side up and still warm and ready to frost… all sides!

You don’t have to give up cinnamon rolls. Make your own with my healthy recipe and if you want,  you can do the prep the night before, refrigerate overnight, then let them rise in the morning and bake. There’s no reason not to enjoy one of the best things in the world to bake. Your whole house will be filled with the intoxicating aroma of cinnamon!  Click here for the recipe. – Jenny Jones

77 Comments on "Homemade Cinnamon Rolls"

  1. Barbara

    Does the recipe double as written or is it necessary to adapt?

  2. Colette

    Oh my, I have made these cinnamon rolls 3 times and they are fantastic. Just as good if not better than cinnabons at the mall. And a fourth of the calories (cinnabons are 880 calories per roll). I don’t have a big mixer so do all by hand and still turns out. This recipe definitely a keeper!!

  3. Jodi

    What makes these healthy?
    I love a good cinnamon roll.


    I have used this recipe numerous of times. Love it. I want to use Vital Gluten Wheat with active yeast for a more fluffy and airy roll. Is it possible?

  5. rosieret

    I have trouble rolling the dough to the 9 x 12 size. Do I not have enough dough??

    • Anna Antkowski Kraisler

      Make sure the dough is room temperature before rolling out otherwise it will shrink back a lot. Also I pull the dough first with my hands then use a rolling pin to thin it out.

  6. Greg

    Can you please tell me what trans-fat free margarine you use? Thanks

  7. Brad

    Is it ok to freeze cinnamon roll dough rather than baking immediately?. If so, would I freeze individual rolls after step 10? Or would I allow rolls to rise for an hour or hour and a half then freeze? Finally, would I just thaw and bake as normal?

    • Charlotte

      Freeze the individual rolls. Thaw overnight in the refrigerator, then place in greased pan and rise, covered in a warm spot till doubled.bake as per instructions. You can also pan the frozen rolls, cover and leave on the counter to rise. This method would require more rising time ofcourse. Hope this helps 🙂

  8. Kraig McC

    I’ve made these a few times now (before this I had never worked with yeast) my wife said that they are the best she has ever had!!!!! I do use Penseys cinnamon, but I had also bought a brand new 10″ round cake pan for making them, (and I toss those cut off ends in 🙂 with the 10″ pan they still raise and fill the pan, just wonderful

  9. merilee

    Watched your whole wheat bread video yesterday. First time EVER my whole wheat bread turned out great! Thank you. Also just watched your cinnamon roll video. Was wondering if you had a recipe for carmel to use with this cinnamon roll recipe?

  10. Patti

    Hi Jenny,

    I have carpal tunnel in both my wrists and would have a problem kneading 150 turns. Can I use a dough hook?

    Thank you,


    • Jenny Can Cook

      Yes, you can.

    • Patty

      Hi Patti
      I used a dough hook a at the #2 setting and I have it on for two minutes. Works out well.

    • Anna Antkowski Kraisler

      I hate kneading dough so I do about 20 kneads and it comes out just fine.

  11. Janet

    Hi Jenny!
    My family and I just love your cinnamon buns and have made them quite a few times. However, the last time I made them, I decided to use the night before version and leave in refrigerator overnight for morning rising and baking. But for some reason after the time frame of 1 1/2 hours of letting them rise, they never did. I even tried leaving them quite a few hours and still no luck. Any idea what may have happened?
    Thank you for any suggestions or comments

  12. Cailin

    I’ve loved your recipes and cooking/baking hints.

    I have 1 question/request. Would you please list calories per serving.

    I count calories to keep weight down; internet doesnt ascribe calories for your recipe.


    • Anna Antkowski Kraisler

      I dissect each ingredient and write down the calories then divide by the number of rolls I cut.

  13. Ms L

    Oh Jenny, Jenny. I’m baking these this evening. I love, love your cooking n baking for many reasons but first n foremost is your recipes are perfect for just 2. Most Youtubers prepare for an army n I’m stuck trying to break down a recipe. I say create recipes in smaller sizes like you do. Please come back to YouTube Jenny. You have such an upbeat personality and happy smile. Thx Jenny, Ms L in Big Sky country.

  14. Mary Lou

    These rolls are awesome!! Can they be baked in individual muffin tins? If so would the cook time be the same?

  15. Cindy

    Can these rolls be left in the refrigerator for 24-48 hours? I need to make these ahead of time. Thanks!

  16. Kay

    What am I doing wrong when the center rises almost to a point above the rest of the buns??? Thank you. They are delicious, but if I am doing something wrong, I’d like to correct it!!

    • Kay

      I mean the center of each bun rises almost to a point above the rest of the bun.

      • Frannya

        When that happens to me it’s usually because I’ve rolled it a little too tight, so it has nowhere to go but up as it expands. Just roll it a bit more loosely.

    • Charlotte

      It sounds like you might be rolling your dough too tightly!

  17. Char

    No question just want to tell you I am making the homemade cinnamon buns for friends coming for brunch this week. I can not wait to have the house smell like cinnamon and sugar. Thank-you so much for your recipe. Take care and stay safe.

  18. Doris from Connecticut

    Can u please tell me the brand name of your light olive oil.

    • Doris from Connecticut

      Can u please tell methe name of your light olive oil.thank u so much,cant wait to make the cinnamon buns and its a great idea to use dental floss. Lovr it

  19. Patty A

    Can I use melted butter in place of oil? I would assume so, but wanted your opinion. Thanks!

  20. Barbara

    Cannot wait to make these, but CONFUSED on how much CINNAMON to use. The BLOG refers to TABLEspoons, but the RECIPE refers to TEAspoons…
    Please clarify. Thank You!

  21. Viv

    These are amazing! So tasty and really easy to make! Thanks so much for the recipe.
    Can these be frozen? If so, at what point would it be best to freeze them?

  22. Nancy

    How should store them?That is if they last that long!

  23. Gloria Molano

    Hi Jenny my dough came out to sticky and didn’t rise what did I do wrong

    • Jenny Can Cook

      Please look in the FAQs for “Problems with Yeast Baking.”

  24. Diane

    Hi Jenny…
    Have you ever added toasted pecans to this recipe? Would that be OK?

    Thanks so much for all your wonderful recipes! (The lemon brownies and stuffed cabbage are two of my favorites!)

    Merry Christmas!

  25. Susan

    Love these cinnamon buns. Can these be frozen before baking (at step 10) I would like to give the frozen dough as gifts for Christmas so they can rise and bake at a later time.

  26. Joan

    I have never been able to make good bread,but with these recipes for wheat and white bread they turned out perfect. Will make cinnamon rolls in the morning. So Happy I found your site. Sent it to my friend she is going to make the bread also. They are so easy and healthy. Thank you!!!!!

  27. Carole

    Bonjour! Ca fait deux fois que j’essaie la recette et ma pâte ne lève pas ou à peine.J’ai essayé la levure instantané et après la regulière. Rien à faire , elle ne leve toujours pas. Que faire???

    Translation: Hello! It’s been twice that I try the recipe and my dough does not rise or barely. I tried instant yeast and after the regular one. Nothing to do, she still does not get up. What to do???

    • Jenny Can Cook

      Please look at these FAQs:

      • Carole

        Bonjour! Je crois que mon problème est la grandeur de mon moule. J’ai un moule rond de 10″ x 1-1/2″ de hauteur. Quelle hauteur a votre moule rond exactement. Je vais acheter le même et mettre toute les chance de mon côté. Mais le goût des brioches est excellent. Merci

        Translation: Hello! I think my problem is the size of my mold. I have a round mold 10 “x 1-1 / 2” high. How tall is your round pan exactly. I will buy the same and put all the luck on my side. But the taste of brioches is excellent. Thank you

  28. Carol

    I can’t wait to try this recipe. I made the chocolate cake and I’m making the no-knead bread in the dutch oven next. Just discovered your website and I have shared it with my friends because you don’t load everything with butter and lots of fattening things. My only problem is that this has been a very cold January here where I live and we have been inside so much that I have taken to baking and eating….but thanks for the great recipes, so much appreciated.

  29. Lola Creamer

    Jenny, thank you. Your cinnamon rolls looks delicious. I have a question, would it affect the cinnamon rolls if I add rasins?

    Thank you, Lola

    • Woweze

      No, I don’t think it would. I’ve made different recipes for cinnamon buns and have put raisins in each recipe. I’ve never affected any of the recipes. (All it does do, is make my boyfriend extra happy because he loves raisins in them.) ?

  30. Robin Trumbo

    What if you don’t have mixer? If you Do it by hand, how long would you have to mix?

    • Jenny

      You will just have to knead it longer, until the dough is smooth and elastic, maybe another 100 turns.

  31. Bonnie

    For the icing, do you use 1% milk also?

    • Jenny

      Yes, but you can use any kind of milk, even cream.

  32. HollyS

    Jenny, thank you! 🙂

  33. Hal

    Thank you Jenny, I make at least 6 of these a weekfor friends and relatives . When someone gets sick or has a BOOBOO, I make them this. You will not believe how many people get sick in my small community. I make this as a braided bread as well and have found that it is sorta loose and wants to spread , so I use a 5″ x 2 1/2″ x 12″ hot table pan and it works like magic. Sorry for babaling but THANK YOU SO MUCH.

  34. Gabber

    I love this recipe as do my grandkids and kids.
    I have never had so many complements.
    Can these buns be frozen and then thawed?
    I have frozen left over buns and they seem fine.
    We are having a large crowd for breakfast and it would be hard to get these done fresh in time.

  35. Lynda

    Costco is good. But nothing will ever compare to homemade. You know what the ingredients are for one thing.
    Thanks Jenny, nice and simple. I will be making these again for my quilting class. They love the nice and warm gooey cinnamon.

  36. Vegas Nana

    We love Saigon Cinnamon !
    If you have a Costco, we found a 10.7 oz for $2.65. Same great flavor much cheaper .

    P.S. We use it in our morning coffee. Yum IT is the only one that doesn’t clog the filter.

  37. Johanne Louise

    Hi Jenny Yr Cinnamon Buns are easy great taste and I made two recipes for One pan for my Son and his wife just had my First GrandBaby Girl as bringing baby home for her to smell great smell for them to enjoy…they fell in love with them…now its every 2 weeks I make this,,,….now I’m making it for Xmas and for New Years….PLus I love Choc Cake with no butter no eggs when you make yr icing add after sprinkle sea salt in icing I love your recipes
    you make them great Take Care Johanne Louise from Laval Montreal. Quebec Canada.

  38. CaramelLover

    Love this recipe I add chopped Pecans and it makes them so good Love Your work

  39. The Other Sue

    Holy Moly! I made your rolls yesterday and my darling husband said they were the best I’ve ever done! I found your site because of the recipe for Angel Wings. My husband is Polish. We are both super excited to try your Polish recipes soon!! Thank you for posting the recipes and for the videos as well. It helps to have the visuals as I try new things. I will be making the rolls to take to work for everyone on Christmas Eve. I’ve also tried the paper bag popcorn and it has turned out perfect every time!

    Thank you so very much!!
    (The Other) Sue

  40. Carmen

    Can these be turned into cinna mini buns??

  41. Helen Price

    I can’t tell you in this small space…how glad I am that I found you…..I went out and bought me a Kitchen aid today….my cinnamon rolls are rising as we speak….thank you so much. Now that I have found you, I will be looking for more of your tasty morsels.

    thanks again

  42. Mel

    Can I use a 9 by 13 for the cinnamon rolls.

  43. Joe

    These were great , love how simple to make….


  44. Gammy

    Can raisins be added to this wonderful sounding recipe? Thank you Glamour Puss.

  45. Lisa

    I’ve baked these cinnamon rolls on four separate occasions–and they’ve turned out perfect every time. Thanks for this super simple recipe. I used to be so intimidated by anything calling for yeast in the recipe, but not anymore. I’ve also made your quick pizza dough as well as your no knead bread dough–both are keepers. So happy I found your site!

  46. LaVonna Brown

    I’m the worst cook in the world—BUT I love cinnamon rolls and have been trying and trying to practice to make ones that are edible. One of my main problems is getting the things to rise—-this recipe, heavens, you dump the yeast in with those other ingred. and move on with the rest of the recipe. I’m really anxious to try doing these myself—if it works for me—-you Jenny are a genious teacher!!!!
    Wish me luck!!!

  47. Rhonda

    Omg!! This is heaven. I have a very strong weakness for cinnamon rolls. I crave these a lot. I stay away from them though as much as I can but now look what you went and done made them healthier so I wont feel guilty ordering one from Mrs. Winners. They make them from scratch so I didn’t feel so bad when I splurge knowing how they are made there, but geez. I have got to make these. Looks so delicious 🙂

  48. sue

    Another awesome recipe!!! Holy Crap do those look great!!! We will try these too!! Thanks JJ!! Your recipes are incredible!!
    Btw, love your new photo!! You look great as usual!!! xoxo Sue, Mike, Kya and Lobo.

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