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 made your recipe dozen of times but…. with the bread machine, instead of oil, I use butter and follow the instructions for the order of ingredients. I use the dough setting, 1 hour 30 min. After, I roll my dough, spread the brown sugar, butter, cinnamon all mix together, rollot, let it rise for 1-1:30 hr.and follow the rest of the recipe. Delicious. Success every time .
Hi Jenny,
Thanks for this awesome, delicious, mouthwatering homemade Cinnamon Rolls. I made this for Labor Day weekend and it was a hit. Thanks again for all your beautiful recipes.
Just want to thank you Jenny for all of your great recipes, which are really great. Love to watch your videos !!!
You say you weighall your ingredients ( by far the fastest, easiest, and most accurate way to bake) yet your recipe is all done in volumes. Extremely dissapointing
No, I never said I weigh all my ingredients. You may have me confused with someone else.
I am confused by what Essie said….who weighs their ingredients? I’ve cooked my entire life and I use measuring cups. All your videos show ingredients also measured by cups or spoons. What am I missing? Believe me, I am not disappointed in any of your work. I think you’re an incredible cook. Love your kitchen, aprons and little timers. So, what’s up with Essie being disappointed? Oh well, I guess she’ll be watching another cook show, huh? Thanks Jenny!!
My Croatian friend has all kind of recipes with weighed amounts. I think this is an European way of cooking
OMG so good! Thank you.
Thank you for sharing the recipe. I have made the cinnamon rolls twice. They are very soft. The first time I made the rolls with oil. I would like to say that I used another extra 2/3c flour. The second time I made the rolls with cold butter. I used the right amount 21/2c flour + 1/4c flour. I didn’t fold 150 times as I did in the first time making the cake. I felt the rolls didnt rise much as in my first baking. I used different baking pans, so this feeling can be wrong. I will try again the 3rd time and will use the same round pan.
Thank you Jenny best cinnamon buns ever
I was going to make these as written, but since I have been using sourdough starter instead of yeast in all my bread/roll baking, I decided to substitute sourdough starter! I lessened the amount of milk but that was it! Of course, the resting and rising times were longer, but they turned out beautiful and soooo yummy! It was hard not to eat more than one. I weigh everything by grams and have found that the final product is more consistent. I used 120g starter, 1/4 cup milk (56g). I might up the starter next time to 150g, so that would be less milk. One more thing about having a place to proof your dough. Turn on the oven for 1 minute, turn it off, and leave on the oven light. Amazing how that light keeps the oven warm!
That is such a great idea! Will you elaborate on the measurements?
Oh sorry! You said the measurements already
What can you substitute the yeast for in the cinnamon rolls.
Angie, there is a great yeast free cinnamon roll recipe on Aa Recipes by a cook named Nina. Give it a try
Jenny, what is the best way to freeze the cinnamon buns? I made them today for the first time and they were delicious, but with just two of us in the house, I would like to know the best way to freeze them.
If I use my KitchenAid mixer to knead the dough, how many minutes should it knead?
I have the same question, Donna.
What can I use to substitute butter on step 8? Is oil okay?
Try using a margarine type spread. You don’t want a liquid oil in step 8. Even a light spray of no stick spray would work. The brown sugar is going to be liquid-y enough.
What is a good substitution if I don’t want any butter? Is oil okay?
Hi Jenny
Best Cinnamon Roll I have found, easy step by step instructions . Love your videos and most of all your sense of humour. Made them again this morning. its becoming a weekly thing in my house. Have tried several of your recipes and they are all good.
Thank you
Jenny, I make this recipe every week. It is the best .
Today I am making a whole wheat variation. here’s hoping .
A few comments
1. Instant yeast works very well, speeds things up.
2. More proofing time makes the buns to be bigger fluffier . I allow it to rise for 3 or 4 hours.
3. We use Brown Splenda in the filling , but only 1/8 of a cup rather than 1/4 .
Your recipe has played a major role in cheering up these glum Covid days.
OMG! Jen I made this for company yesterday. I am not a baker but with your step by step video and instructions all came out delicious. I am thrilled.
Thank-you Jen for all your help.
There was not one left. LOL!
Because of Covid-19 I can only find instant yeast. Would this work for the cinnamon buns and how would I adjust for this. Love your videos!
I make this recipe every week using instant yeast… No problems…
I find the recipe doesn’t allow enough time for proofing…Perhaps it is the yeast ( dunno ) … I let it rise 3 or 4 hours and the result is a bigger puffier bun…
I used the Fast Rise Hodgson’s Mill yeast
and the cinnamon rolls were fluffy, soft
and so delicious. Typically, I do not use
the entire packet of yeast, saving some
for artisan bread or pizza dough. The
Fast Rise tends to rise better, with less
yeast, but a little more time. I have
found, with preferable results, that in
this recipe, the texture is more delicate
in the cinnamon roll. There is another
preference, in that it’s best to achieve a
balance, high, fluffy, cinnamon roll, but less
of a yeast taste, more butter, cinnamon and sugar filling emphasis. Fast rise yeast
achieves optimal results in my recipes.
Is there a method to prepare the night before so I can bake the next morning?
Right at the bottom of the recipe above:
“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.”
It’s a delicious recipe! Enjoy!
Try soaking raisins in dark rum overnight and include them in the rolling up process or adding some chocolate chips during the rolling process. Either one of these additions will kick this recipe up several notches.
i have made several of your bread recipes and your cinnamon rolls and everything turned out great, thank you,
Best ever n i give alot away to family,they love them
Jenny, you have the best recipes, easy to follow and delicious! Thank you for sharing! Made these rolls once already and making again tomorrow…family loves them.
Thank you for the fabulous cinnamon roll recipe. First time making cinnamon rolls, loved that they were soft, chewy and not super sweet. I also liked that the recipe made a small amount of rolls. Both me and my husband love your videos – fun, informative and easy to follow!
Jenny, I agree with everyone on how infectious your videos are! GOOD INFECTIONS FOLKS! Finding this video was a Godsend! My 87 year old Mother-in-law is living with us and is loosing her ability to swallow. I know she loves cinnamon rolls and this is perfect! The recipe from my own Mom is high fat and makes a huge tray of them. She has had one of these everyday! No swallowing problems and it was a nice treat for my husband too. I did make one small change and only used 1/2 cup of powdered sugar for the icing. They were perfect! Wish I would have taken a picture!
you are so entertaining. I have fun looking to see what changes you made to background (like the Jenny Cooks sign). I find myself giggling! I am going to make your cinnamon rolls as my first ever of your recipes. Wish me luck! keep up the excellent “teaching” work you are doing.
Just made the cinnamon buns. YUMMY!!!
Definitely a keeper. You make baking so much fun 😀.
Love you Jenny. Easy to follow and oh so good
Watched your video and just wondering?? Can your recipe for cinnamon buns be made and instead of cut, be sealed and put into a greased 9×5 loaf bread pan?? Then risen and baked as bread?? I am a bread baker, so since the dough is praised so, I would like a cinnamon swirl bread to try???
Jenny has a recipe for cinnamon swirl bread too https://www.jennycancook.com/recipes/cinnamon-swirl-raisin-bread/
First time making cinnamon rolls. The dough was pretty sticky and I had to add a good bit of flour in order to give it a decent knead. But that said…God Almighty they were good, and the teenager ate three! Definitely will be making again. Thank you, Jenny!
Jenny,
OMG! I doubled this recipe twice now. They are always amazing. I make a cream cheese icing because my son is spoiled rotten. THANK YOU!
Cream cheese Icing:
I just leave a 4oz. of cream cheese on the counter while I’m making these; mix half with a tablespoon of butter, 2 tsp of vanilla and add powdered sugar with a hand mixer until creamy (about 1.5 cups).
Hi Jenny
Just want you to know I love to watch you cook and have made many of your recipes.
I’ve been a fan of yours for many years & was so happy when I found your youtube videos. Stay healthy & happy. God bless.
💓 a fan.
I added only 1 cup of flour at the beginning to beat with hand mixer. Once it was well beaten I added the other 1/2 cup and combined with a spoon. I found this to be a beautifully soft dough and very easy to work with. I hardly needed to add any flour when rolling out to form the buns. Wonderful dough recipe.
I made these today for my 7 yr old nephew. He said they were the best cinnamon rolls he’s ever had. Thank you Jenny!
Thx Jenny for this delicious recipe. I used 1tbsp flax to 3 tsps water as a replacement for the egg because my husband is vegetarian. The rolls turned out fantastic that you would not know there was no egg in the recipe. SO YUMMY!
My second try was with gluten free flour. What a disaster!
Today I am making double the recipe.
The next recipe I will be trying is the paczki.
Ty again.
I made these twice in one week. They are very good. But I find the dough to be quite sticky and hard to work with. I found that I had to add almost another cup of bench flour as I was kneading it. Was sticking to my hands, board and scraper constantly. Is there a solution to that (other than adding heaps more flour), or is it just the nature of this particular dough?
The dough should not be that sticky. You might find a solution here: https://www.jennycancook.com/problems-with-yeast-baking/
Hi; Jenny;
I have the same issue. Is it because we are kneading by hand? I have to knead about 15 minutes to get a nice tender roll. I have a hand held mixer but I don’t use it at all because the dough is so thick. My yeast is fresh. I used active and instant at different times to make these rolls. I have made other breads. I love your energy by the way!
Best rolls I have ever eaten. Live all your recipes
This is a very good recipe. I will no longer buy cinnamon buns from Panera.
I made these Sat. evening, refrigerated them overnight, and Mother’s Day, my husband and I had such a treat!! I got up early to start the rising. Our house is very cool (upper 50’s to low 60’s in the morning), so I turned on the oven to 350 for two minutes, turned it off, and put the cinnamon buns in to rise. That worked well! I toasted my pecans in the microwave 30 second, stir, 30 seconds, stir, and 30 more seconds. I can tell when I stir them when they are roasted because the moisture is gone. They really add perfection to the taste!! Thank you!! My husband thanks you!!! We love them!!!
dear Jenny, really enjoy your videos & am looking forward to trying some….especially chocolate cake & cinnamon rolls. Every Sept. I host a quilt retreat for 4 days at my summer cottage & your cinnamon rolls look to be the perfect addition to my Sunday brunch. You make everything look so easy & look like you enjoy doing it. my family REALLY likes cinnamon, but with raisins and/or dried cherries…it’s ok if I add them with the filling??? thank you for your contribution to what I calL my ‘WAR AGAINST MEDIOCRE COOKING”!! SAM
I have made your bread and everyone loves it..the round Dutch oven loaves
Going to try these and your crust buns next
Do you have a recipe for regular white bread in a loaf pan?
Ps..your videos are awesome…humorous at times
Yes I do. Look in the Breads category for the white version.
White Bread
2 cups warm water 110 f.
1/2 cup sugar
1 1/2 tbs active dry yeast
1 1/2 tsp salt 9 gm
1/4 cup oil
5-6 cups flour 120 gm per cup
Knead 7 min, let rise, punch down and
make loaves, let rise again. Bake@ 355
30-35″. Butter crust right away.
I found using 1/3 wheat flour makes
very nice loaves.
Will definitely give this recipe a whirl but would like to add pecans to mixture and on top after frosting…should I roast pecans first?
Yes. Roasting nuts makes a big difference.
Yummy! mistakes and all. Next time I’ll do it without the mistakes and I bet they taste even better! You CAN cook Jenny! Thanks for teaching us to cook, too!
the only round pan I have is a springform …would that work? Thank you.
Yes, it would work.
Made them for the second time this morning. If you follow the recipe exactly they always turn out perfect. So yummy!!! I do use the kneading attachment on my mixer. 🙂
How many minutes do you need it for with the attachment?
Excuse me, I meant knead
I have been making cinnamon rolls for over 10 years and tried probably over 20 different recipes, many of which took a couple days to prepare as the dough needed an over night rest. To my utter shock these cinnamon rolls are BETTER than many of those recipes!!!! And take a fraction of the time. Wow! I will be making these on a regular basis due to the results with the added benefit of short (for cinnamon rolls) turn around time.
I HIGHLY recommend you watch the video, paying particular attention to how the dough looks as this will help you know when to stop adding flour. Tip always take a light hand with the flour you can always add more but you CANNOT take it out!!!
Jenny, I found marble and wood Cutting boards I like a lot. Will the dough be the same rather it’s marble or wood when making the cinnamon rolls? Thanks!
I find that wood is better for kneading and rolling bread dough.
Just made tonight for dessert. My family loved them. Thank you Jenny!
My daughter and I made these today and they were awesome! It took about a few hours to rise, but they were so good for our first time. Thanks Jenny!
Made these today – followed your video and they are AMAZING!!! I too have always been intimidated by yeast but I feel like a hero with these. Thank yo so much for posting your receipes. Looking forward to trying more.
Do you have a receipe for scones???
Only biscuits.
I made these for the first time. Something went wrong. The recipe didn’t rise in the 1.5 hours. Not even a little. All my ingredients were new and room temperature. When kneading the dough it was tuff.
Please look here for a solution: https://www.jennycancook.com/problems-with-yeast-baking/
Hi Jenny, What is the size of your board? Mine are smaller and looking to buy another one. Thanks for all you do. Stay safe.
Jenny,
Also what is the best wood for the board? I looked at WS and saw only 2 pastry boards.
I don’t know what the best wood is but I bought mine at Williams-Sonoma years ago and it measures 16 x 22 inches.
Jenny, I found marble and wood boards I like a lot. Will the dough be the same rather it’s marble or wood? Thanks!
May I use fresh yeast? How much would you recommend? Sooo excited to try these.
Made these today. I do not have the nice fancy mixer so I used a spatula to mix the dough. They turned out great. I followed the video step by step and the rolls were delicious.
Thank you for sharing your expertise.
Gilda
From San Antonio,Texas
Can I use regular oil?
This recipe is a keeper. The buns came out beautiful and delicious. No one even suspected they were less calories. It took me exactly 2 hrs- start to finish- I will definitely make these again. Thanks for sharing!
Hi Jenny
Thank you for this. I have always been intimidated by Cinnamon Buns or anything with yeast actually. This looks so easy that I’m going to try it.
I love all your recipes… you are a very practical baker/cook- just the way I like it. Whenever I see a recipe that’s too elaborate I pass it by! You have made me want to try new things again… thank you very much!
Jenny, you are a genius and should publish a book and be on Food Network with your own show! I’ve tried a few of your recipes and can’t believe how well they turn out.
Where did you get that adorable stand mixer timer? My 8 year old granddaughter would so love that! I love your videos, in fact, I think I’m obsessed!
My stand mixer is a Kitchen Aid, available almost everywhere – department stores, Target, online, etc.
This recipe is amazing.. I made them last night for dessert and my daughter (who is normally a light eater) ate two!
I may make them again this weekend.
Absolutely love the cinnamon rolls! So wonderful, in fact, I baked them again this Sunday! I love all your recipes! You’ve definitely lightened my spirits! I have learned something new, and I thoroughly enjoy your videos! The pasta bake is wonderful! Shared it with my son and his wife. They have two little ones and they are working from home. I was happy to send them a hearty, comforting meal while we practiced social distancing. Stay safe!
Hi Jenny,
Love your recipes.
Thanks for sharing.
Lorac
Question about the warm milk. I’m in the middle of making these and the 110 degree temp of milk is more like very hot milk and not warm. Am I making a mistake somewhere? Thanks Jenny.
S.
110 degrees is lukewarm not hot. Your thermometer must be faulty.
If you don’t have a thermometer you can use ‘baby bottle’ test. Temp of formula you would give baby is as close as you can come. 😊
Hi Jenny, you look so familiar. We’re you on a regular TV show?
Thanks, Cheryl
Your instincts are correct! Check out the “About Me” section and/or her website at https://www.jennyjones.com/ to learn more.
Your recipe and video instructions were amazingly simple. I want to keep making these rolls over and over just so I can spank the dough~! It is luxurious to the touch and they baked to perfection. Sublime. jodi
What is, plant, butter, Please?
Dear dear Jean….Google “plant-based” butter and all will be revealed!
My mom and I made these rolls twice and they’re addictively delicious 🤤! Best cinnamon rolls ever Cinnabon has nothing on these. Thank you for the recipe!!!
I can’t wait to try the cinnamon bun recipe! The only yeast we could find was a block of fresh yeast. How much of that should I use?
First try on cinnamon rolls! They came out delicious. Think the secret in the kneading! I will be making more and plan to share with neighbor’s and farm workers during this spring planting season.Thank you for this easy treat! I used plant butter fyi..
So delicious! I’ve always been intimidated to make cinnamon rolls but this was completely doable and totally worth it, and watching your video first was very helpful. So yummy-thank you!
Ms. Jenny,
Thank you so much for this recipe and your whole wheat bread recipe. I have always been shy about working with yeast. I was always killing it.
With your way of making bread/rolls, I have concord it!!
I have made this recipe at least 5 times and my husband is already anticipating the next one.
Thank you! Stay safe!
As the self-crowned internet spell checker I must correct spelling mistakes when I see them. “Concord” should be “conquered” 🙂 Increasing knowledge one correction at a time!
LOL – ME TOO! However, I have been informed by two of my five children possessing degrees of master that “NO ONE CARES ABOUT THAT ANYMORE!” Color me HORRIFIED!
Great recipe but they take minimum of 25 to 30 at 350 to cook
Jenny you helped me like to bake! Thank you 🤗😍
I made these rolls several times. Always great. At first I made them exactly as stated. Then I made them using half whole wheat pastry flour half AP flour, and coconut oil instead of butter ( melted the coconut oil and let it cool on counter top). All variations were fabulous!
Hi Jenny,
I enjoy watching your techniques, I will definitely try this recipe!
Thank you!
Because they are used to make the dough rise in what is called quick breads like biscuits, cookies or cakes. This bun recipe is rising because of yeast. You don’t need the other risers. They could inhibit the yeast and would also affect the flavor.
Just curious why this recipe does not use any baking soda or baking powder?
Thanks