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.
I have been making your cinnamon rolls for a few years now and I have to say I absolutely love it. They are very forgiving and I have not made a bad batch yet! I always double the recipe and use about 4 cups of flour total. I made these today using coconut oil instead of vegetable oil. My kids are chomping at the bit waiting for them to rise. Thanks again Jenny. You are the best!
I love your recipes because you don’t put a ton of sugar in them. I always
have to reduce the amount of sugar in recipes because they call for so much
sugar. I try putting the least amount of sugar possible.
I really like watching her bake and cook recipes.
She is so funny too. Down to earth in explaining everything. Sounds so easy the way she demonstrates ..thank you Jenny , I enjoy your videos!!
Troma
I absolutely love this recipe! THANK YOU! Can I freeze these before baking and if so, how long will they keep in the freezer?
Jenny!! I came across your videos for the first time this week. So excited to cook with you through your site! Made 2 batches of cinnamon rolls for Christmas tomorrow. They’re in fridge now. I think I forgot 1/2 tsp of salt in first batch. Will it greatly affect the rise? Thank you so much!
Thank you Jenny these turned out lovely . I have had a few failures so very happy with this recipe.
Can I use liquid coconut oil instead of canola?
Can I use a gluten free flour blend ready for baking?
I am 69 years old. The only reason I tell you this is because I want everyone to know that I have never had cinnamon rolls taste to good! This recipe is Very forgiving. I made these today while making several other things in preparation for Thanksgiving. During that time, my Kitchenaide screw came loose, so I kneaded 1/2 with mixer and 1/2 by hand. When I put them into the pan, I didn’t notice there should be seven on the outside and one in the center. I wondered about it because I didn’t have one for the center, but I just kept going. When I made the filling, I didn’t reread the directions and wasn’t thinking and mixed the butter with the cinnamon & brown sugar. I had doubled the recipe so I could make 4 dinner rolls and 2 hamburger buns. Everything came out of the oven just beautiful! We finally sat down to a cup of tea and a cinnamon roll and they melted in our mouths! Thank you, Jenny!
Just to verify…I’m using active dry yeast for your buns…(the video was so funny). Is 2 tsp really the amount to use? We make your no knead bread every week and it’s only 1/4 tsp.
Just verifying. You are our new favorite chef. We don’t cook a thing without checking with Jenny first!
The recipe is correct using 2 tsp. of yeast. No knead bread is entirely different and is also correct using 1/4 tsp. of yeast.
I made a double batch turned out wonderful such a easy recipe
My husband loves them.
Thank you Jenny !
I cheated my first attempt at cinnamon rolls using Jenny’s pizza dough recipe. I thought can’t be much of difference right? Wrong! Although they were delicious they came out slightly dry and with crispy edges. I made her actual cinnamon roll recipe today and they are softer and more moist than the pizza dough cinnamon rolls. Either way I’m happy to have found my go to recipe for homemade cinnamon rolls (AND homemade pizza)!
Has anyone tried cutting the dough in half and making 16 smaller rolls?
I over cut the first time I made these and ended up with about a dozen rolls. They were all just as good as the usual eight. 😀
I think it can be done easy. I think they are too thick and need baked longer. You could leave them rise longer too.
I made my own blue berry sauce for the buns. I don’t like a lot of sugar. I used 1/4 cup of smashed blue berries a bit of lemon juice. 1 table spoon of corn starch and 1 cup off water until it got thick. Then I added another 1/2 cup of blue berries.and sugar to taste. You can do this with any fruit. Apples come out good too.
Have a good day
If I marry you will I get those delicious cinnamon rolls every morning?
John
October 11, 2019 at 12:33 am
If I marry you will I get those delicious cinnamon rolls every morning?
—-
Robert Martin
BUT..what’s in it for Jenny?
I made cinnamon rolls and they where
quite dry.
What did I do wrong
Please send a list of all your ingredients, your method of measuring the flour, and the type and size of pan and I will try to help. (you could also check the FAQs)
let them rise longer and you used too much flour. they dried up on you.
Do you have a cookbook with these recipes in it? I want one if you do.
Please see the FAQs.
Jenny, yes, you sure can cook and with such a positive, happy personality. I’ve made these three times, and everyone says they are great. I love your recipes and videos! Thanks!
Would a caramel pecan sauce (like sticky buns), be suitable for this recipe?
I made some this afternoon, and now wished I had made a double batch, these are by far the best cinnamon buns I ever made,and so soft and more’ish, I had 3 before they were even cool !
I did add an 1/8 of a tea spoon of Organic Citric Acid crystals for a lemony hint on the topping,
I have had to wrap and put the others away, or else I shall get through them all, REALLY GOOD and so easy too.. 11 /10 well you know what i mean..
I love this recipe, It’s easy and really good. Thanks for this recipe and I have to browse more of your recipe.
Made the Cinnamon Rolls this morning and they were delicious!
This is definitely a keeper of a recipe. Loved how there was oil rather than butter in the dough. Thank you for all your healthy recipes, tomorrow I will be making your cabbage rollups!
I Love watching a Happy Cook ❣ Thank you for your time and Love for cooking 👍
Thank you Jenny! Made these last weekend & we absolutely loved them! So simple to make following your video. Recipe added to my recipe book. Making another batch this afternoon!
Well,well,well….Jenny, my husband loved these more than the ones I usually make. Thank you for sharing this recipe with us. P.S. you are such a delight to watch & learn from. 💗
Just finished the cinnamon rolls.
Thanks Jenny it is delicious and easy.
Can powdered milk be used ? AND IF
SO, WHAT CHANGES.NEED TO BE MADE? THEY LOOK REALLY GOOD . I WILL TRY MAKING THEM
These were so simple to taste awesome…
Thank you
Oh My Goodness… These are awesome! We ate 2 each right away. Very easy to make, great video to reference. Can’t wait to make them for friends.
Thank you Jenny for sharing all you recipes, you are fun to watch also.
They are in the oven right now, couple of more minutes til they’re done! Can hardly wait 😄!
Made one small adjustment…mixed all the filling ingredients together to make a paste and just spread that on the dough with my offset spatula.
I do the same then filling is not falling out as you roll them up ,we all have our ittle ways that work for us .
Please stay away from GMO’s.
Canola is one. Just letting you know.
I just found you on You Tube and I’m not getting anything done because you are such a delight to watch. I just subscribed as well. I am Polish and I remember watching my babcia and mom make pierogi, chrusciki, paczki and golombki. Their recipies are a little different than theirs, but I’m going to try your recipes for the ones I no longer have of theirs especially the chrusciki. I’ve made pierogi with cheese and some with sauer kraut and ground beef/pork. After cooking the pierogi, we fry them crispy. I am so excited to see your you tube recipes. Thank you so much!!!
I love all your recipe! Can I out the dough in the refrigerator over night, so I can save my time in the morning??
Please see my note above on overnight.
Jenny
I loved your talk show ànd your cooking.
Great humor love it.dont change.
I will like to meet you someday soon.
Thanks
Cherryl
Hi Jenny☺ can i leave this over night in the fridge till the evening & not the morning? I love your videos!
Please see my note above on overnight.
Jenny, you are such a delight to watch. No wonder you garner so many fans. And it’s not just watching you make these recipes; it’s also the fact that they turn out absolutely delicious. Keep up the great work.
Do you have a recipe for a yeast coffee cake. I want to make one with filling.
Strawberry filling with a crumb topping and frosting.
Hi Jen,
Another great recipe, simple and yummy and just the right amount of ingredients, perfect sweetness! I did change one thing, (which I never do with your recipes). After mixing on high for three minutes, I added more flour and let the mixer do the kneading. I put it on medium high for about seven minutes, (adding more flour If necessary to get the right consistency of the dough). I followed the rest of the recipe as written. They came out PERFECT! After cooling a few minutes, I was able to pop them out of the pan in one piece and serve them on a pretty plate. I would have included a photo but they disappeared too fast! Thanks again Jen….miss your videos so much.
I just made the cinnamon buns this afternoon and they are delicious, thank you Jenny, you are the best.
Jenny;
Another recipe that I will make again and again! What a soft and flavorful bun! I made the dough in my bread machine. We decided to add roasted and chopped walnuts; delicious Jenny! Thank you! I love your videos! I make several of your one bowl cakes regularly along with several of your savory recipes. Yummo!
Can I use lemon juice for frosting instead of milk ? Thank you
Yes, you can.
I do not have a question, I just wanted to let you know how much I enjoy your videos. I am 78 yrs old and love baking, the artisanbread is to die for, I also like your sense of humor. Please keep on with your videos.
Kathryn
Jenny,
Do you have a recipe for hot cross buns? I am loving every recipe I have tried. Easter is coming so I thought to try hot cross buns. Also, I am very new to baking and have started here. My first was your white bread. I make a loaf every week!!
I love your videos and recipes. Your cinnamon rolls look awsome and would lve to make it. However, I am allergic to eggs. Can I omit the egg? If not, can you please suggest a substitute? Thank you
I am also. I sub 2Tablespoons of applesauce and 1teaspoon of oil for each egg.
This was a great recipe! It was a hit with my family, they all enjoyed and asked for more!
Recipe was very easy and quick! Not an all day process or project.
Thanks for the video. It was short and precise no extra commentary with family members.
Thanks
Made these for my hubby, he’s been craving sweets and I’ve been craving bread.
We are eating healthier and this was a splurge.
Hubby says…DELICIOUS! …and I agree.
Thank you
Hi Jenny
I’m going to make cinnamon rolls
This weekend my Grandbabies will be
over so I will let you know how it turned
out
Thank you : Helen Kaliko-Valder
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!
Me too.. I’ve never cooked with yeast..
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!
You are reading the wrong articles if you believe butter is not bad. It is a saturated fat Tropical oils such as coconut oil are bad, too, plus jungles are being stripped and animals killed to plant coconut trees. Stick to canola oil or olive oils.
I use real butter ,do have canola oil In the house & use for some things but as far as baking & table use it is real deal butter .
Do have a container of Becel type margarine n freezer in case someone prefers it to butter .
Butter to me is more natural than what’s in Margarine , just my choice .
Butter and any fatty stuffs are okay so long as you consume in moderation. Of course exercise helps.
J.J., That is exactly what I was thinking. I am Type 2 diabetic, but it is controlled by diet, moderation, and exercise. For sauteing or baking something like these delicious cinnamon rolls, I use grapeseed oil, but the key to everything (not just in the kitchen) is moderation 😉
Oops, I missed the 10 min resting dough, but my rolls rose beautifully. So why is the 10 resting necessary?
Gracie, when the dough is kneaded, it is providing structure to the dough. After kneading, it is punched down and left to rest because the dough is “up tight” and needs to relax a bit or it will be difficult to shape. Without a rest, the dough acts like a rubber band when you try to roll it out with a rolling pin or with your hands.
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
Could you share the outcome of gluten free version please?
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