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
Ingredients:
- 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 milk (low fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 3 Tablespoons 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
Instructions:
- Combine dry ingredients in a bowl.
- Stir in milk followed by oil & egg. Beat on high for 3 minutes.
- Add additional flour until dough forms a mass.
- On a floured surface, knead 150 turns (about 4-5 minutes).
- Cover with plastic or a bowl & let rest 10 minutes.
- Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
- On a floured surface, roll dough into 12” x 9”.
- Spread with butter/margarine followed by brown sugar mixture.
- Roll up the dough (not too tightly) starting at the 9” end.
- 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.
- Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
- Bake in preheated oven at 350° F for about 15 minutes.
- 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).
No MIxer? You can combine the ingredients by hand and follow the rest of the recipe as written. I just tried it and they turned out great.
Problems with this recipe? Click here.
If I wanted to double the recipe how many packets of yeast would be
needed, please let me know. Thanks.
you will use 2 pkg of the dry active yeast and double all the other ingredients as well in order to double the recipe.
These look yummy, can’t wait to try them! I do have to ask…where might I find that adorable blue mixer timer? I had to replay the video in hopes of catching a name but couldn’t see for sure….I’m in love! Thanks!
My goal for 2019 is to bake with Yeast. Looking forward to trying your recipes… especially this one! Love your videos! Keep on Baking!
We love your food wanted 2 know how many carbs in these buns? I’m a diabetic
Yes there are carbs because the All Purpose Flour is a carb. Maybe you could try a flour that has been milled to be gluten free or perhaps try a whole wheat flour. It will look darker when its baked and taste different slightly as well but with the cinnamon and the frosting it should still be tasty.
Just a note: whole wheat flour is also a source of carbs.
Just wanted to same I appreciate your position on butter – it raises cholesterol and contributes to coronary artery disease, so we should definitely be cutting it down or out! Love to see chefs and food professionals embracing the science! Bon appetit and thanks for all your amazing recipes.
Butter is not bad. What science proves that? It’s way better than canola or vegetable oil!
Butter and any fatty stuffs are okay so long as you consume in moderation. Of course exercise helps.
Oops, I missed the 10 min resting dough, but my rolls rose beautifully. So why is the 10 resting necessary?
I do not have a bread mixer. Can I do it by hand?? I love watching you and doing your recipes. You are so cute. I love when you pat the dough and say such cute things.
Thanks,
Carolyn
Yes. I made this recipe by hand and added my note at the bottom of the recipe.
Thank you Jenny for this great recipe! I made them this morning for New Year’s day and they are delicious! Since it was 0 degrees this morning here in Colorado, I used your advice and put a pan of boiling water on the bottom rack and the rolls in the upper rack in a cold oven and they were able to rise beautifully!
Hi Jenny, thank you so much for your delicious recipes. I grew up in a polish neighborhood so I am familiar with your recipes. My question is can I use my kneading machine in place of hand kneading. Will it change anything? thanks again
It won’t change anything, its just the difference of getting your hands into the little bit of a mess and the counter clean up but with a machine there is clean up as well. For as little dough as the recipe yields its just so quick and easy to do it by hand.
Hi Jenny, would regular almond milk work for this? Or carnation almond cooking milk? We can’t do dairy and hoping we can still make these! Thanks so much!
I make these with almond milk! Yummy!
I just made these and they are “D…” Good! Love your recipies! I did not forget to spank the dough!!
Can I substitute buttermilk for 1/2 cup of milk??
Where did you get the mixer timer .
I want one
https://www.worldmarket.com/product/stand+mixer+kitchen+timers+set+of+2.do
I got these and love um!..
But of course they are out of stock 🙁
Thanks for sharing your recipes these buns are amazing 🙂
This morning just started watching your videos. I am now a big fan of yours not only you are so funny (you think like I do) like eating “your food” and licking the frosting off your spatula for your red velvet cupcakes. All I can say looking forward to watch you and trying your healthy recipes!☕🍥☕
THAT LOOKS SIMPLE TO MAKE AND IT LOOKS YUMMY AND DELISH .
Hi Jenny my name is Jenny too.
Thank you so much for sharing your recipes, you have no idea how much I’ve learn, i tried making the cinnamon rolls, apple pie, whole wheat bread, custard donuts, bannana bread and i will try more of your great recipes. Thanks to you everything came out perfect on my first try. From the bottom of my heart i want to thank you .
Can I use this in a bread machine to mix then rise and bake ?
I have made these exactly as she has shown and they were wonderful. I have used a bread machine for many years also along with doing from scratch. I do not think this recipe would do well in a bread machine. It is too thin. But that’s just my opinion. You may want to try it
Hi
Have Truly enjoyed your cinnamon buns . I am having company come this weekend and was wondering can I make the dough and store it in the fridge for a couple of days before I bake them.
I have only done the overnight version.
These are unbelievable. I am totally hooked on your website. My husband is losing his mind over these buns. Thanks
Hi Jenny,
Just found your U tube channel and subscribed. We just ate the first batch of Cinnamon rolls. Unbelievably delicious. I made them last night and put them in the frig for this morning. I checked them before I went to bed and they hadn’t risen even a little bit. I was nervous they would be rocks. Got up this morning and took them out of the frig and they rose beautifully and are so light, not like store bought that sit in your tummy. Thank you. Keep on cooking,
Well Jenny your Homemade Cinnamon Rolls were fantastic. They were so good could not keep them around long. These were very easy and quick to make. A great recipe, fantastic, thank you for that. PattyCakes
Scary good. A onesie should not have a pan of eight ‘cinnies’ hanging around, but I just had to try my hand at them.
Made mine eggless. Got daring and left out the egg (never have them on hand), added an extra big tablespoon of oil (sunflower) and subtracted two heaping tablespoons of flour. Took that idea from Jenny’s whole wheat loaves with and without egg. It worked! They rose beautifully and produced really flavorful, fragrant buns.
Whole place smelled like Cinnabon yesterday afternoon!
As a pregnant woman in her third trimester don’t mess with my cinnamon roll cravings! But I hate all the sugar and fat in the canned ones from the store. Made these and they are hands down the best!!!!! Fun to make, easy and delicious. Just don’t ask how many I ate.😂…thanks for this great recipe!!!!
Hello again,
I am going to try this, converting it to be gluten free. I will see, if it will work.
Thank you very much.
Margot
Hi Jenny…Can I use almond milk instead of 1% milk for this recipe?
Thank you.
YES! I have made these with coconut milk and they are delicious!!
Hi. Did you try with almond milk? I was hoping to do the same for Christmas morning
There were SOOO many sexual references in that video, I was laughing the whole way through
The best and easiest cinnamon rolls ever. They were gone that same night. So, so good, thank you so much.
PattyCakes A.
Oh my gosh!! These are the best cinnamon rolls I’ve ever made! I’m surprised it still worked after I made a few adjustments. Since I was running out of flour, I decided to use less liquid (I added butter and a bit of vanilla to the milk, up to a little less than the fill line of the 1/2 cup measure. I then microwaved it until it was hot enough that it wouldn’t burn me, but wouldn’t feel comfortable keeping my finger on too long). In turn, I didn’t even have to use all of the 1/4 cup extra flour, maybe half. I also used instant yeast, and mixed it all by hand (whisk dry ingredients, wooden spoon until the addition of more flour, and spatula to add in the extra flour). On top of this, this recipe is FRIDGE SAFE! I popped mine in the fridge overnight since I was tired. They didn’t rise, but then I did my trick of preheating the oven to 200 degrees F, turning it off, then putting my foil covered cinnamon rolls in there to quickly rise for 30 mins. After they finished rising (the rise made the dough SO SOFT!! Almost too soft, hehe), I took them out, and preheated my oven to 350. After it was heated, I baked them for exactly 15 mins. This was the PERFECT amount of time. They were literally perfect! Beautiful texture, soft on the inside, and golden brown on the outside. So delicious, too. I am saving this recipe. (P.S. if anyone has problems with sticky dough, like I usually do besides this time, I suggest adding a little less liquid to the dry mix.)
I’ve been making this recipe here for a few years now and I find I always have to use more flour (all purpose) and also I use a little more filling mixture… this recipe is very adaptable! I just made a double batch and used exactly 4 cups of flour. Mixed it all up in my kitchen aid and the dough was amazing! They rolls are rising and my daughter can’t wait to eat them!
I added sultanas to the filling and I spread apricot jam in place of glaze.
I make this recipe also with poppy seed filling.
Excellent!
Thanks J
Oh do share a poppy seed filling recipe!
Your recipes are the best Jenny!! I can’t wait to make these yummy looking cinnamon rolls 🙂
We love these. I made them a few years back and they were wonderful. I’ve been craving cinnamon rolls all last week and decided to look for you recipe. Will make them this week along with the ribs.
Thank you for this wonderful recipe! My 9 year old son and I made these together. It was our very first time making cinnamon rolls. They made the house smell amazing. The whole family thought they were scrumptious. In fact my son is enjoying one right now. Thank you again for the recipe and great video.
Love making these cinnamon rolls They turn out every time and go fast.
Jenny, I love your cooking style, thank you for sharing your recipes with the public. On thecinnamon recipe, is it possible to substitute your Polish ground poppy seed paste recipe for the cinnamon sugar in the rolls? Like breakfast poppy rolls? Or does it need to sweeter?
Thank you, Alicia 👍🏼💕👌🏼🎄
I can’t really say because I have never tried this but if you do try it, please let us know how it turns out.
I just started watching you on YouTube. Thanks for sharing. I am going to make these rolls for Nee Yesrs Breakfast
Your recipe is scrumptious everyone loves them. Thanks for sharing
Jenny!!
I’ve only just found you and I think you’re a wonderful baker and cook! I’ve been baking for over 30 years and these cinnamon rolls are the best I’ve ever made! I rolled out a pan of cinnamon buns this morning and left them on the counter top, covered with plastic wrap, all day while I was gone. Came home this evening and baked them off. OMG! Are these scrumptch! Hubby and I loved them. This 8 roll batch is perfect for us now that it’s “just the two of us” and not “the seven of us” back when the kids were home! I think your videos are especially helpful because we can see what the dough consistency looks like and you give so many excellent tips too. Thank you so much for sharing your recipes.
Is it ok to double this recipe or do I need to make two separate batches? There are 7 in our house and 8 of these won’t go far!
Thank you!
I have made this recipe many times…always having to use more than two cups of flour. Having said that…i have doubled the recipe and it works well. You can also divide the dough in half when rolling to make it a bit more manageable to work with.
Jenny, thanks for the best cinnamon roll recipe EVER! They were slightly crispy on the outside, gooey and soft on the inside. Perfect size and sweetness. You have the best recipes on utube. Thanks for sharing.
These cinnamon Rolls rock. I have made them many times and needless to say they are gone in minutes. This recipe I love its not complicated and I get beautiful results every time.
Help!! I am new to baking and have made your wheat and white breads and no knead bread with great success. However, these cinnamon rolls just won’t do for me!! I am following the recipe to the letter and the dough is so sticky I can’t even knead it. I even added more flour. Even added a lot more flour. What could I be doing wrong? I will say the other recipes I’ve tried from other sites that call for all purpose flour haven’t worked for me either. The only thing I can get to work is bread flour.
Did you look here: https://www.jennycancook.com/problems-with-yeast-baking/ If the solution is not there, please list every ingredient & tool you are using, being as specific as possible, and I will try to help.
I have been proving them for 30 minutes now and they are rising!! I think I over aerated my flour and I might have had some bad yeast. My son was playing with the yeast packets the other day (he’s two and a great helper, usually). The packet looked a little worse for the wear. It came together beautifully this time!! Thank you soooooo much for the link and your delicious recipes! I’ve always wanted to bake bread and your recipes made that possible!! 😊
OMG!!! These are amazing!! Thanks Jenny!
Hi Jenny! I look forward to making these tomorrow 🙂 I have a question: why do you let the dough rest for only 10 min? A lot of other cinnamon roll/bread recipes let their dough proof for 1 hour? Don’t you have to let the dough double in size? Won’t this affect its texture/softness? Just wanted to make sure because I don’t want my dough to turn out stiff or tough ;)) Thanks!
I suggest you read the comments and trust the recipe. 🙂
Thank you Jenny!!! It was sooo good! Thank goodness I trusted your recipe ☺️ But I still want to know the science behind why we just have to let it rest for 10 min while all the other recipes take an hour because I’m just curious at why this works… Do you know why? Thanks again! 😊
Usually the dough needs to rest for 10 min so that the gluten in the flour has a chance to settle so that whatever you are making won’t be tough and chewy. If you read further down in the recipe it does say to let the dough proof for 1 to 1.5 hrs after you have cut it into rounds and placed it in the pan.thos is when the rolls will rise. Hope this explained it for you!
Could I use bread flour for this recipe?
Sorry, it won’t be as soft
I use bread dough but I add gluten to the recipe and they come out light, fluffy and soft. I add gluten to all my breads, makes them rise better too.
I love they way you explain how to bake, I will try to do it myself. Also I enjoy your humor, keep it up love love it.
H Jenny, thank you for all of your recipes-delicious with a significant effort towards improving health!
Not only have you given us so many delicious recipes, but you also inspire my 4 year old daughter who has a severe food allergy to sesame (food allergy = a lot more cooking at home). She adores you, your spatulas, your timers. She asks to watch your videos all the time, and she always says how pretty you are! If I want her to try a new recipe, I can always be confident she will give it a try if it’s from “her Jenny.” Her food allergy will make her life challenging, and developing a love and interest in cooking early on will serve her well in the future. So, again, thank you for everything!
On Monday my daughters school is doing a Donuts with Dads day to celebrate fathers day-due to the risk, she will not be able to eat the donuts. To help reduce her feelings of being left out, I want to make cinnamon rolls for them to eat at the event, as she watches this video often and it would make her feel special.
How many days ahead can I make these? Do they need to be eaten same day?
They are really best the same day and the second day. After that, they may not be as soft and moist.
Hello Jenny! I must say that I absolutely love your YouTube channel! I have tried many of you recipes and, well we loved them all! I have made the cinnamon rolls quite a few times and we all loved them! They are DELICIOUS! Please put more recipes up on your channel. You make every thing so easy and healthier! Hope to see more from you Jenny!
what if you only have powdered sugar cause we live in Wisconsin and we shop at Minnesota cause that is the closest place
Powdered sugar and granulated sugar are not interchangeable.
Winner, winner chicken dinner. We use only 1/2 amount of glaze. I bake a lot of raisin bread, hot cross buns, sandwich bread and buns. I avoided cinnamon roll recipes because too much butter and sugar. This is a great recipe. Kids love the rolls and enjoy being able to finish a roll without feeling gross from too much sugar or too rich. They have tried rolls at ski chalet, but after trying twice they aren’t fooled by just great aroma.
This is literally the most perfect recipe I’ve ever tried. I mixed the dough by hand but it still had the same magical elasticity. I turned on my oven for a minute and then turned it off so I could proof the rolls in there. They rose beautifully. I also love that you minimized the amount of butter and sugar so they’re not excessively rich. I might experiment next time and add some apple pieces into the filling 🙂 thank you so much!
Thanks so much for this amazing recipe! It’s so easy and simple. I’m waiting for mine to rise right now, but so far they look beautiful. You have so many good ideas, like the simple frosting.
My family and friends love these!! I make them at least twice a month 😍
Two questions, can I use bread flour? Can I double the recipe?
Yes..bread flour would work well..It’s made for breads buns etc..And I have Doubled the recipe and done fine…Just be ready to add additional flour after the wet ingredients are added to the dry…At least I had to add more then said “1/4” per batch but it’s humid where I live. Just be ready to add more because my guess is you will need it.
If I se my attachment to knead the dough, how long do I run it?
Help please! I am too embarrassed to tell you this but after mixing the first batch, it was very runny. I threw it out thinking that maybe I messed up on the measurement. I started the second batch and the mixture was still very wet. I added another 1/4 cup of flour and it seemed to do the trick. Is it ok to add a bit more flour? Is the finished product going to be tough? I leave the rolls in the fridge at the moment. Thank you Jenny!
What kind of flour, milk, and oil are you using?
I’m using bob’s red mills unbleached all purpose flour, canola oil and 2% milk. Thank you Jenny! Oh and I measured everything out precisely.
I’m using Bob’s red mills unbleached all purpose flour, 2% organic milk and canola oil. Thank you Jenny!
With what you are using I can’t imagine why it’s so runny but it is okay to add enough flour so the dough is workable. Please let me know how they turned out.
I appreciate your quick reply! I’m going to send you a picture if they turn out well. I’m going to bake them for breakfast tomorrow. If for some reason they don’t rise well, I’m just going to try and try again since this is a low fat recipe and it’s so easy to put together. My teenage son is excited too as cinnamon rolls are his absolute favorite. Thank you Jenny!
O M G! I had just pulled the bake rolls out of the oven 15 minutes ago and they rise beautifully! My family is going to be thrilled. Thank you Jenny!
I took a bite after I drizzled the glaze over the rolls and it is divine! Who would have thought these are low fat?
Just made these again! What a wonderful treat on this lazy Sunday afternoon. Thanks Jenny!
Jenny
Thought I would tell you I made this recipe only did not make cinammon rolls. I turned the dough into a cinnamon roll. Not as fancy as yours, but delicious nonetheless. I simply added a dash of cinnamon to the dough and some raisins. When I rolled it, I put in the cinnamon sugar you describe. And voila!! Magic happened in the oven. How does that jingle go? Nothin’ says lovin’ … 😀
Wonderful. Thank you. Perfectamente
I just finished making the cinnamon buns.
Oh My God! We loved them. They were so simple and easy to make.
I never made cinnamon buns before , I always thought they looked to complicated and just not worth making.
But these are great, easy and very tasty. I probably would not put as much icing on mine next time as I am not a real fan of icing, but my husband loved them just the way your recipe called for with that amount of icing.
I was so happy with this recipe, that I am now looking at your other recipes to try out.
Thanks so much !!!!!
I absolutely LOVE your videos. They are so helpful, easy, and sooooo funny. Your recipes are fabulous and so good. Thank you so much for making cooking and baking so much funny. I love your humor. Keep it up.
I thank you, my husband thanks you, and my kids thank you. Tried so many different recipes and it came out either dry, uncooked, or it didn’t rise but your recipe works every time! Thank you Ms. Jenny! God Bless!
Hi Jenny!! I did my first bunch and they’re great. However they did not really rise even after 11/2 hours. What would be the best place? I tried the oven with the lamp on and on the counter…I’ll definitively make them again! Live your other recipes too!!
There are some ideas in my blog: https://www.jennycancook.com/where-to-rise-dough/
Yumm.. Only a good Polish baker (Jenny ) can make me want to eat such a yummy cake.
These DEFINITELY don’t lack in being sweet and don’t taste lower calorie!!! I was skeptical of lack of butter etc…BUT NO WAY would you know how little butter /sugar is REALLY recipe based on delish CINN rolls…100% BETTER THEN ANYTHING you can buy!!
Thank you for great recipe and saving a few calories as well.. BTW overnight in pan worked incredibly well..got big and gorgeous!
I forgot to add that I did the overnight rise method in the fridge, make sure you DON’T let the dough sit more then 10 min before rolling out and cutting etc..THEY WILL START RISING..YOU DON’T WANT that to happen until you intend to bake them..They will slow rise a little in fridge and FULLY rise when set out the morning when you are baking them 1 1/2 hrs prior..THEY WILL BE BIG AND BEAUTIFUL..
Made them tonight. AWESOME! Jenny, you are the best, and a delight to visit on YouTube!
je suis française et j’ai essayé et refait votre recette, c ‘est super bon. Grand merci. BRAVO
you are super
thank you
Hi Jenny!
I’ve just started baking and by seeing how easy you make it look and your excellent tips. I’m excited to try all your recipes.
Thank you Jenny
Your the best
Best recipe ever. I’ve tried quite a few recipes over the years, but this one seals the deal. The dough turned out too sticky and wet at the beginning, so I ended up adding a total of 1/2 cup more flour. I also used 2 types of flour: 1 cup all-purpose flour and 1 cup bread flour. This, indeed tastes way better than Cinnabon’s! Thanks so much all the way from the Philippines 🙂
Hi Ms. Jenny,
Can’t wait to make it this cinnamon again, im so excited bec. At last my hubby & kiddos finally they can taste it.. its been a year since i stop baking. Thanks a lot for this simple recipe. Its very helpful for me.👍👍👍🤗🤗🤗
Hi Jenny! I love your videos! I have made several of your recipes with great success.