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 love your cinnamon bread..
Jany mi quastion is if i use a mixer can you teach me flour and how many mits na mixer tanks.
What language do you speak and I can send a translated recipe in your language.
I absolutely love your videos, and you, Jenny!
One suggestion:
You can put a marshmallow in brown sugar, it will keep it moist.
I HOW MANY MINUTOS MIXER TANKS. 1.4 CUP FLOUR TOGUEHTER
Mix in the last flour for just a few seconds until the dough holds together.
I don’t have a mixer with a dough or flour attachment, but I’m pretty good at making pizza dough, or dough for pasta. Can you make the cinnamon bun recipe with ordinary mixer blades?
Please see the “No Mixer” note at the bottom of the recipe.
Jenny, this recipe is the “bomb”. I made it a few days ago. So moist, so good and so easy to make. I have another pan rising right now. This time I added some chopped pecans to the cinnamon mixture just because. I used the dental floss to cut the rolls, which worked out well the first time, but was a bit messy cutting this batch with the nuts in it Thank you for sharing this recipe!
When I roll the dough I have a hard time getting it into a 12 in by 9 in, it keeps shrinking back up. Thank you
That’s normal so you just have to keep fighting back with the dough. You will eventually win! 🙂
Addiotinal folur same porpose flour tanks
The additional flour is all purpose flour.
These look great.
Do you have any suggestions for adapting this to Gluten Free? I didn’t see anything in FAQ’s
I have a number of GF GF/Dairy Free People in my life and am trying to give them back some normalcy.
GF comments in other recipes have been mixed and I’m pretty rookie at adjusting to GF !
TIA
Sorry, I have no experience with gluten free but rather than trying to adapt, you might have better luck looking for gluten-free baking recipe sites that have proven recipes.
Like many I’m home with more time on my hands. I love to bake and so far, make your no-knead bread first as a loaf and then the next day made the same recipe into buns. They turned out great and the only thing I changed was I added sesame seeds on the top and for the buns baked them for less time.
Then yesterday I made the cinnamon rolls and they turned out perfect and in a lot less time than other recipes.
Stay safe everyone.
We have a shortage of white flour (due to Covid19) so I used the flour I had on hand, which is a 60/40 blend (white/sprouted whole-wheat/spelt & rye). I noticed they were not rising very quickly after the 1 1/2 hours; but I remembered a tip I used in a bakery once when our proofer broke; we used make shift “proofer” ; a dishwasher! Mine was on the dry cycle and it produces steam/heat! It makes the perfect “proofer”! Stuck it on the top shelf and in for 10-12 mins poof they (rose?) raised up beautifully twice the size. Followed the rest of your instructions! So good!!!
That is an awesome tip! Thank you so much!
I made these after I saw that everyone loved them and that they were so easy to make. I decided to do the overnight method and they would be ready when we got up the next morning. The only problem that I had was that I could not get the milk to go to 110°. I kept heating the milk over & over and I could only get it to around 80°. I was concerned that the yeast would not activate right. I was surprised that they raised as good as it did. All & all they came out good but I guess they would have raised better if the milk had been 110° instead of 80°. Good luck to everyone who makes these delicious rolls.
I can cook but have never been able to bake successfully until i started following your videos. What a joy and confidence booster! We all loved the cinnamon buns. If i wanted to add raisins at what stage and how would i do that? Many thanks.
My boyfriend is the one that Introduced me to your website. He’s retired and totally enjoyed cooking and loves your whole wheat bread recipe. I also love it but I definitely love the cinnamon roll recipe. I’ve never made any before but always wanted to. The first time I made them they turned out great. So soft and gooey. Looking forward in trying other recipes. Thanks bunches
I just wrote down three of your recipes I’m going to try them they look great hope mine turned out I’m keeping my fingers crossed on the cinnamon rolls I don’t like a whole lot of cinnamon it makes it to bittery tasting to me it has to be more sweet tasting tell me can I used List Cinnamon please let me know thank you Sharon K Morris
Thank you Jenny for your recipes and humor 😄you have improved my cooking and baking.. Please share an oatmeal cookie recipe, they are all so full of fat.. looking for help..p.s more cooking shows your number one in my book 👍✌️❤️
There are several oatmeal cookies under the “Sweets” category.
I love your recipe because it require too much sugar special the chocolate cake n so simple
This is my second loaf of bread I ever made. Easy directions and everything fell into place. I’m super excited 🙂 my bread was delicious and my cinnamon rolls are rising. Due to this world wide virus and me at home I’m just in the mood to cook 🙂
I even made butter pie crust with apples and a crunchy topping just beautiful….
I made 2 loaves of the no knead bread yesterday. We had it with corned beef and cabbage. Everyone just loved it hot out of the oven. It was so easy I cant wait to try more recipes while self quarantined due to virus. I’ve shared with all my family to try as well.
Thank you so much, I am 75 and made my first loaf of bread. I was always leary of working with yeast but no more. You made it so easy. Thank you Jenny. I will be trying all your recipes. Luv, luv,luv.
Absolutely delicious Jenny, and so easy to make!
I haven’t made cinnamon rolls in a really long time because my old recipe was an all day process. I looked up this recipe once I tried Jenny’s baked polish doughnuts. My question is, do you have a recipe for the glaze that doesn’t use powdered sugar? I don’t like the taste of powdered sugar.
I’ve topped cinnamon rolls with cream cheese frosting. Yummy. Tastes just like the famous cinnamon roll restaurant ones.
When I roll out the dough it goes back to it’s original shape. Am I not kneading it enough?
You probably didn’t knead the dough for long enough, so the gluten in the dough wasn’t fully developed. There are two useful tests to determine if your dough has been kneaded properly.
1.The Poke Test
Form the dough into a ball and, using a floured finger, give it a poke. If the indentation springs back, your dough is nearly ready – knead more lightly until you try test 2. If the indentation remains, keep kneading.
2.The Windowpane Test
If your dough passes the Poke Test, knead it a little more, then pull off a chunk of dough and stretch it with your hands. If the gluten is sufficiently developed, the dough will stretch thin enough to see light through, without breaking. If the dough breaks, knead it some more.
When shaping, even properly developed dough can spring back after shaping if you’ve just removed it from the bowl. Let the dough relax for a few minutes before trying to shape it again.
Try and avoid adding more flour if you can – wet dough is good dough. Semolina flour is a good alternative to prevent sticking.
From my experience that is normal and the sign of a lively dough. Just keep rolling and it will eventually stop fighting you.
😉
I can’t believe I just made these delicious buns – they were easy to make!! I watch your video’s on You Tube ALL THE TIME – I find them very helpful and when I see something I like I go to the computer (your site) and print off the recipe. I thank you for doing these video’s, please keep them coming!!
Made a batch this morning. They are so good! And so easy! Love your recipes! Love seeing you on youtube!
made three more batches. I posted on facebook and your buns caused an issue!!!! lol!
No more buns of steel! My family loves this recipe and cinnamon buns are my favorite. I could never make them and now I can. 🙏
Made a batch this morning. They are so good! And so easy! Love your recipes! Love seeing you on youtube!
Thank you so much for this recipe!
I made them so may times now they are delicious and easy to make.
I love your kitchen and your beautiful personality.
Love everthing you do . Recipe for cinnamon buns turned out perfectly .
I just made your cinnamon bun recipe and it came out perfect! I am very grateful to you because cinnamon buns are my favorite pastry! I love your video recipes it makes cooking so easy, thank-you!
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?
Every morning? lol…. hmmm?
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.