Cinnamon Rolls Recipe

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

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

Homemade Cinnamon Rolls


  • 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 (I use avocado 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


  1. Combine dry ingredients in a bowl.
  2. Stir in milk followed by oil & egg. Beat on high for 3 minutes.
  3. Add additional flour until dough forms a mass.
  4. On a floured surface, knead 150 turns (about 4-5 minutes).
  5. Cover with plastic or a bowl & let rest 10 minutes.
  6. Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
  7. On a floured surface, roll dough into 12” x 9”.
  8. Spread with butter/margarine followed by brown sugar mixture.
  9. Roll up the dough (not too tightly) starting at the 9” end.
  10. 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.
  11. Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
  12. Bake in preheated oven at 350° F for about 15 minutes.
  13. 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.

Homemade Cinnamon Rolls

957 Comments on "Homemade Cinnamon Rolls"

  1. James L

    I doubled the batch and used an 8.5 X 11 pan. That was a perfect size though the rolls are not quite as attractive. Because I didn’t follow simple and clear directions in making the filling. I absent mindedly mixed the softened butter with the other ingredients, making a sort of a paste. I used a spoon to spread it over the dough. That worked out okay. The rolls took 1.5 hours to rise and about 20 minutes to bake. They came out perfectly

  2. Hollie

    These we delicious, like all of the recipes I’ve tried from Jenny Can Cook. I added chopped pecans to the cinnamon mixture, so good. Thank you Jenny for another great recipe.

  3. Norm

    If you bake these as is they come out bery dense and don’t rise much. If you let them rise for an hour before rolling out the come out much fluffier. I have made them both ways, both with instant yeast and letting them rise works much better.

  4. Maggie4519

    The recipe is easy to follow. However, mine did not turn out. The cinnamon rolls are more like bread dough. I was hoping for fluffy cinnamon rolls. And yes I aerated the flour.

  5. Donna

    Just made doubled the recipe, turned out great. I have made this recipe many times always turns out. My grandson loves these I make them almost every time he comes.

  6. Ashley Bailey

    The recipe calls for one and a half cups of flour plus in additional 1/4 cup, but I have noticed it it has been too runny and sticky. Is this a typo or am I just not trusting the process?

    • Jenny Can Cook

      The recipe is correct so you might find a solution in the FAQs.

    • Bruce

      Ashley, I have found this to be true for most yeast recipes, and have mentioned it in the comments which generates the same response. I don’t know if it is the relative humidity where we live, but I have had to add as much as 3/4 cup more flour for the dough to form the proper concistency. The bread has always turned out good. I do enjoy Jenny’s recipes.

  7. Bonnie

    Can you double the homemade cinnamin recipe?

  8. Diane Ford

    Hi Jenny, I tried your recipe and it was amazing! I will definitely be making these again.

  9. Tammy

    I’m wondering how to make dough in a large circular flat bun style. I had this from a bakery and was very good. Would I cut it in large strips of dough with mixture on it? Or cut as you did, and unravel the cut sections. Sounds complicated but wonder how this would be done. Any ideas?

  10. Chrissi

    I have used coconut sugar in the dough and it works.I even used coconut oil instead of butter and spread it over the dough then use coconut sugar again in the cinnamon spread/filling and it works.I generously drizzle honey over the finished cinnamon buns instead of the confectionary sugar mix and it works too.Well their good to me so thanks for an easy adaptable e recipe.

  11. bob

    My rolls were not baked through at the 18 min mark. Next time I will use a thermometer and make sure the inside rolls are around 200f before taking them out
    one thing I learned this time was to grease/butter the surface I was rolling the dough out on and put a buttered silpat on the top to roll on. Nothing stuck and the dough rolled out perfectly. (simple lesson I am sure everyone else knows but it was a revelation for me)

  12. Rita

    This is such an amazing recipe. I make it all the time. I’m baking for a sale and would like to know if this recipe has ever been doubled. Thank you

  13. Kim

    “Best cinnamon rolls ever!” – husband

    We have tried several recipes for cinnamon rolls, this one is hands down the best we have ever made. They were light and fluffy like fresh baked bread, not dense like many others.

    Thank you Jenny!

  14. Paula W.

    Wish I had the fun personalite and sense of humor you posess….but did just have a laugh.

    While my buns were cooling, 4 of them disappeared and they were not even iced yet!

    That is a 5+ star review with no words!

  15. PAULA W.

    Hi Jenny!

    Thank you for this great recipe. I watched the video and yes, you have created beautiful, fluffy buns. Followed your video and recipe exactly as published (except, used a Cuisinart hand-mixer becaise my Kitchen-Aid just burned-out) and these turned-out so delicious.

    They came together so quickly….

    LOVE reading the “comments” section and know I spent more time reading your fan’s comments (900+) on these rolls than they actually took to make.

    Another one of your faithful followers,

    – Paula

  16. Nicole

    Jenny, I’ve enjoyed making some of your recipes…no knead bread, rolls, ribs, lemon brownies. It all turned out really yummy. I decided to make your cinnamon rolls. I’ve watched your video as well. I followed the recipe exactly per your instructions but the rolls were not fully cooked in the middle when baked. What did I do wrong? I was disappointed!

    • Molly

      First time bread/roll maker so read your questions and answers. Have watched your videos and am ready to go. Wish me luck!!!!

    • Jenny Can Cook

      Nicole, it could be from using a different size pan or that your oven was not hot enough. An oven thermometer is the only guaranteed way to confirm the temperature.

  17. Colette

    Just as good as Cinnabons! I did mine by hand. Didn’t get mine as pretty and uniform as Jenny but the taste was phenomenal. Definitely a keeper!

  18. David K

    I make these rolls all the time! Delicious and easy to make. Also sometimes I use half all purpose and half WWF and instead of butter avocado oil – tastes even better in my opinion.
    Thank you Jenny

  19. LD

    My gut said to proof your yeast first instead of put dry into bowl. I watched your video and reread your instructions and my dough did not rise. It was a waste of time, effort and ingredients. 🙁

    • Jenny Can Cook

      This recipe works for me every time. Please check this link for the solution:

      • Mary

        My problem with this recipe is I can’t stop eating them.

    • Eric

      There are many factors that affect yeast dough of course but I have used this recipe 20+ times using commercial instant (bread machine) yeast with consistent results. There is enough sugar in the dry ingredients to feed instant yeast. I would not use active dry or natural yeast for this quick rise recipe without activating it first.

      • Marion

        Totally agree Eric. I have made these many times with instant yeast and they turned out beautifully. Just threw a batch in the garbage after using active yeast ( all I had) as it did not dissolve and had lumps of yeast in the dough. You would need to proof it first for sure.

  20. Ken

    Made these for a special breakfast treat-this recipe is always a delight! Now to make your ribs – another special treat! Your recipes are a wonderful delight.
    Many thanks for years of fun and great recipes. Loved you since “Wise Cracks”. Love you more now that I have your recipes.

  21. Maggie

    This is my favorite cinnamon roll recipe EVER!
    Thank you.

  22. Kai

    I’ve made these on many occasions over the past few years, no other recipes worked as well as this one for my mother and I, thanks Jenny!

  23. Beth C

    I just made these and they turned out beautiful and yummy. Thanks Jenny!

  24. Baking Fanatic

    I’m so glad I discovered this recipe! I made the cinnamon rolls last weekend to take to a brunch. They were gone within minutes! They turned out great. I made them today but for some reason it took them longer than 1 1/2 hours to rise before placing them in the oven. It actually took hours and they still didn’t rise to their potential. Any suggestions on what I could have done wrong? I tested the temp of the milk to make sure it was 110 degrees warm. I also kneaded the dough for 4 to 5 minutes. I’m clueless as to what could have gone wrong. Help!

    • Julia

      Maybe the yeast was no good(old)? It’s happened to me.🤔

    • Gwen

      I used rapid instant yeast, my milk temp was between 120-130 degrees and mine didn’t rise either?!?!? My yeast wasn’t old, as I used it the day before and it was fine.

    • Cathy L.

      How quick yeast rises often has to do with the temperature in the house. I usually turn on my oven to the lowest temperature setting. As soon as it reaches that setting, I turn off the oven. Do not open the oven door. Then I start whatever I’m making. Don’t forget to cover the dough with plastic wrap or a clean cloth.

  25. P.

    Hello! I hope someone can assist! I know that Jenny has a substitute for Pam which she’s used to grease her pans when necessary. I had it written out but can’t find the paper within all of my recipes. I looked through everything on this site but still can’t find it. Does anyone have it? Thank you! Thank you! ….. forgetful me 😉

  26. Diana Geimer

    Going to make the weekend , Love your bread have made it about 3 time.

  27. Grandma

    I made these buns for my Grandson while his parents were on vacation, he told his Mom to get Grandma’s recipe, and hers were delicious I thought

  28. Giovanni Pizzoferrato

    The amount of liquid is too much, sorry.

  29. SPQR

    Hi Jenny,

    I just made these rolls yesterday and dang near ate the entire batch in one sitting. People beware of these rolls, they are highly addictive……..!

  30. Simone

    Thank you so much for taking the time to share these recipes with the ‘internets’. I only found your website yesterday but I know that I will be using your recipes on regular rotation if this one is any indication of how awesome they are. Happily these came out exactly like they were from a cooking website… wait, they are!! Now I have to make more since my sons devoured them in 5 minutes. Thanks again!

  31. Sheenah

    By far the BEST cinnamon roll recipe EVER!! It’s so easy, a non-baker can do it.
    Thank you for sharing this! We love it just as it is 🙂

  32. Susan

    Love all your recipes, I added orange zest and vanilla extract to dough, then added golden raisins to filling, we love them, dough is soft and fluffy.

  33. Judy

    Jenny, this weekend I made your flat breads and cinnamon buns. I haven’t baked the buns yet, but in all my years of cooking/baking, I have never had doughs that turned out so well and were so easy to work with. The flats were divine, I will not buy flatbreads again. The buns are sitting happily in the fridge until tomorrow, but such a beautiful dough. Thank you!

  34. Charlotte

    I’ve made these more times than i can remember. Everyone in my family loves them. I always do a double batch- with 4 cups of flour. i find it easier to mix the softened butter, brown sugar and cinnamon together and then spread it over the rolled out dough. Recently i’ve been cutting them into 12 portions and baking in a 9×13 pan. Perfect. I also find that one batch of icing is usually enough for a double batch of rolls baked in one large pan. Excellent rolls. I will never look for another recipe!

    • Lisa

      Hi Charlotte, In original recipe, it says to roll out dough to 12×9 rectangle, then add topping. What are your rectangle dimensions when you double the recipe, please? TIA!

      • Charlotte

        I roll it about 20 x 16 inches approximately, but i always roll starting from the wider side. Each roll is about an inch and a 1/4- give or take. Even if yours varies the rolls will still be awesome. just be sure to brush of the excess flour when rolling up the dough- as this can make he buns tough ( it happened to me once!) and divide them equally into 12 ( for a 9×13) as best you can. i also increase the bake time by about 5-7 minutes. Hope this helps!

  35. Fadams

    Jenny, we need some new recipes and cooking videos. Pleeeeaaase!!!

  36. Lin c

    How long do these last after baking?

    • Fadams

      Two days, three is still good but pushing it.

    • Charlotte

      Honestly I don’t think these have ever lasted more than 24 hours in my home. If your wrapped them well and froze them, they would stay good for a couple weeks. To thaw simply leave on the counter for 20-30 minutes or in the fridge overnight. If u wanted to warm them up- put them in the microwave for a few seconds, or loosely wrap with foil and warm in a preheated oven for a few minutes. Most homemade goods don’t stay fresh for days and days because they aren’t pumped full of chemicals and preservatives. I’ll take that any day 😉

    • Becki

      Lol. I took that as asking how long before they were eaten. Oh about 5 min, LOL.

  37. Bernard

    I apologize for being critical but I am surprised this recipe was introduced as “healthy”. Sugar is a very unhealthy ingredient. White flour also. May I suggest finding means to make it tasty w/o refined sugar and w/o white flour only whole grains and sweetened w/ xylitol etc. or raw honey instead. I have the highest regard for you otherwise. – Best

    • Jenny Can Cook

      I appreciate your note, although I don’t promote this recipe as “healthy,” only “healthier.” If you can find such a recipe for cinnamon rolls using only whole grains and no refined sugar, I would be very happy to share it here with a link to the creator. Thank you.

    • schmylitol

      xylitol? OMG kill me now! DO NOT use this in your rolls. A little bit in some chewing gum is okay. Gag me with a spoon. These are good and healthier than all the syruppy stuff we normally get. Enjoy. xo 🙂

    • Juliesfavoritecinnamonroll

      August 24, 2022

      Jenny’s cinnamon rolls are healthier because
      a third of the flour is used as compared to
      most recipes and the results are better,
      with the rolls being pillowy soft. Vegetable oil is considered healthier in the recipe. I cut back
      a bit on the sugar and butter, in making the
      rolls. These are all around best, to include
      ease of preparation. Thank you, Jenny, for such a fantastic recipe which yields a full pan.

  38. emmawilliams

    Hi, Jenny…Just made your cinnamon rolls. Was quite easy as have been baking , cooking 70 years..Was so excited to find your recipe, forgot to warm the milk lol Also why the kneading 150 times..Can the kneading be shortened? Probably wouldn’t have minded so much but sprained left hand, but still seems like a lot of kneading…Anyway, in spite of it all, they turned out great! Loved your video and you are quite adorable!

    • Charlotte

      I use my kitchenaid stand mixer. Does all the kneading for me…so i can save my hands for rolling!! I wouldn’t make them half as often as i do if i didn’t use my kitchenaid!

  39. David

    Followed the recipe closely but had ro add more flour to thicken up the dough, I used a machine with a bread hook, no problem, kneaded for 5 minutes by hand and dough was perfect. Instead of the icing I made a goo, with butter, brown sugar, and maple syrup. Was surprised they were still soft and fresh rhe next day. Definitely a keeper.

    • Charlotte

      Would you mind sharing the ingredients and process? i’ve used brown sugar butter “goo” under the buns before baking, but never on top, and after the buns are baked….you’ve got me intrigued.

  40. Kirsten

    I made these in a 9” pan because that’s what I had. I also for some reason ended up with a very thick dough and had to add more liquid unlike others. I did use a farm fresh egg from our farm and it may have been on the smaller side compared to store bought. I made the adjustment and they turned out just fine. Sometimes you just have to improvise. I’ve made many things from Jenny including the cabbage rolls, breads and more. I loved watching her in action from daytime television and love her even more with the Jenny can cook. I will try other things from her kitchen. Please Jenny, keep sharing tips and recipes from your kitchen. Your videos are a joy to watch with your humor, wit and lovely personality.

  41. Linda Murray

    I have made these for my friends and family and ourselves, they turned out great and are so yummy 😋. Oh and one batch, I forgot to heat the milk, but I was surprised because they rose up beautifully.
    Thanks Jenny for all your great recipes and I hope you will continue.

  42. Donna W.

    So easy, my Grandson loves them and we don’t find them hard to take either. Yum.

  43. Cindy G

    There is a big difference in baking when you use parchment paper vs not using it. They are much more moist with parchment paper! Just thought I’d share

  44. Ingrid

    Try the no knead bread, I watched the video too. I added everything bagel seasoning on top and it’s delicious. I weighed the flour too. The buns I mixed by hand and they came out perfect.

  45. Sparks

    Great recipe I agree I think I needed more than an additional 1/4 cup of flour at the end. I’ve made these cinnamon rolls several times it’s a great video and recipe. ThanksJenny

    • Donna Dunbar

      I don’t know what I’m doing wrong but I’ve made these three times (today being one of them) and each time I have had to use about a cup extra flour (I use organic unbleached) and the dough is very wet and sticky. Terrible to work with and doesn’t roll up right because the dough is too soft (even with the extra flour). I gave it the one last shot but doesn’t ever turn out like Jenny’s. I think it’s the oil and whole egg. Most others use butter and only a yolk. Think that makes it less sticky and wet. In my opinion, anyway.

      • Jenny Can Cook

        It could be from either using fat-free milk or possibly from sifting the flour before you measure. Sometimes, people change the recipe without realizing it.

        • sue kruchten

          I make all your recipes.. I love them. I understand why more flour is needed due to humidly.

        • Baker Lisa

          That’s so true, Jenny! People can accidentally alter recipes w/out realizing it. Case in point, I had recently made my own cookies or bread with the ingredients/brands that I had always used as I note brands in my recipes but all of a sudden I feel like I just can’t bake as well as the cookies were flat and the bread didn’t rise as well. I had to find out what had changed since I was doing it the exact way as I always have. With the pandemic supply chain issues and flour shortages, I noticed that some flours are different now. The store brand that I usually purchase now says it’s pre-sifted – when it wasn’t previously – so there’s the difference. The pre-sifting alters the measurements and structure of the flour, resulting in poor rising. So frustrating but now I will double check all packaging, even with my old trusted brands. I came on your site to find my next batch of your recipes to try – definitely adding the cinnamon rolls to the list!

  46. Joan M

    Absolutely the easiest to follow and prepare recipe I’ve used in a long time. Concise, and fun to use. Results were perfect, at least to us. The icing was a treat and per my lack of will power, made lots

  47. Til

    I’ve made several of Jenny’s recipes. I make her faster no-knead bread every week – sometimes twice in one week because it goes so fast. Everything of hers I’ve made has turned out great, until now. In view of other reviews, I’ve done something wrong, but don’t know what. The buns were tasty, but gummy. I used bread flour. I’ll try again with all-purpose, but don’t see how that could be the problem.

    • Zoyah Imran

      Maybe we had a similar problem? I noticed in the beating phase. The amount of flour Jenny made us set aside was not enough to make my dough truly firm; I ended up adding about 1/2 a cup of additional flour, maybe more. Maybe our eggs were larger? I don’t know. You could also have had trouble with yeast, maybe you didn’t use the right level in the oven. All these problems have made by bakes gummy before; I hope this helps!

      • Katherine

        Hmmm I think she said 1/4 cup ADDITIONAL flour which means you don’t set it aside out of the 1 1/2 cups of flour 🙂

  48. Matt

    I hadn’t baked anything other than some bread before, but this recipe turned out spectacular. This recipe was easy to follow, and after a couple trips to the dollar store, I had all the utensils required. The only part that worried me was the initial stickiness of the dough. A little more flour and all seemed good.
    I am floored by the results. Maybe it was beginners luck, but they came out of the oven picture perfect.
    Cannot wait to try another one of your recipes.

    • Ingrid

      Good for you! I mix by hand and they come out great. I also bake them in a cast iron pan I have because I don’t have the one specified.

  49. PatriotLana

    I have not tried this recipe yet,but fully intend to soon!!!!! This looks fantastic!!
    Just wanted to thank you Jenny for taking the time to video your great recipes 😋.
    I have been cooking since I was 6 years old,am 66 now. Love finding good “down home” recipes.

  50. Dianna

    I multiplied the recipe x6 to have enough to serve a group that meets for coffee on Saturday mornings. I mixed up the dough the night before, placed it in a very large bowl and covered it well, shaped in the morning, let rise and baked. SPECTACULAR results. Jenny’s recipes are the best!!

  51. Betty

    My second time making this (just took 2 batches out of the oven). We love this as a treat! So yummy and moist. Delish. Please keep making more videos. You are inspiration!

    • Ccristigreene

      I second the motion requesting Jenny to continue making her videos! Truly inspirational! And they turn out as good as they look!

  52. LolaP

    So good Jenny!

  53. Becky

    I loved the recipe!!! The dough itself was fluffy and very nice to work with!!!
    the glaze was nice to, but usually when I make cinnamon rolls I use a cream cheese frosting, one that was passed down from my grandmother, to my mother then to me. Unfortunately I lost that recipe and NEED a new one!
    So Jenny if you have any cream cheese frosting recipe please post it!
    Thank You!!! For all the DELICIOUS recipes!!!!

    • Patti

      Just add some cream cheese to the glaze recipe, thin as as desired…no recipe needed

  54. Mary

    I have tried this recipe 4 times and I can’t get them to rise at all. I have checked the yeast, bought new yeast and the expiration date is good. Also the temp of the milk is at 110° I can not figure out what I could be doing wrong. Do you have any suggestions on getting them to rise? Really appreciate any tips you can give me. I have been baking for many years and haven’t had this problem before. Therefore I am puzzled as to what could be going on. Thank you!

    • Jenny Can Cook

      The recipe calls for yeast at 120-130°F so I suspect that having it at 110° might be the problem. Good Luck!

      • Dusica ignjatovic

        Throw away your thermometer and use your little finger to test milk or water. If it’s comfortably warm and not burning your finger, it won’t kill your yeast. Never used one and never had a problem. Always buy a pound of yeast and keep it in the freezer. Fill up a small jar that I keep in the fridge to use and just keep refilling it as needed. Mine turned out great. Sorry but don’t know how to attach a picture. Also, depending on the size of egg, or flour used, you may have to adjust how much flour you’ll need. I had to use a bit more than recipes called for.

    • Dianna

      Just to note: I used yeast that I keep in my freezer and I used milk and eggs cold from the fridge. I did not heat anything. I had EXCELLENT results with Jenny’s recipe. Award winning cinnamon rolls that earned so many compliments! (I multiplied the recipe x6 and mixed in my Bosch Mixer to yield 40 rolls.) I hope you can figure out what went wrong for you. It is an AMAZING recipe!

    • Teresa K.

      I’m making this recipe now and my dough isn’t rising at all. I tested my yeast and its blooming fine separately. I am following the recipe exactly. I will try again another time and bloom my yeast separately I think and see if it works out for me.

      • Teresa K.

        Ok. When they baked they did rise. Enough to be delicious but not as much as they should. I will be trying again. 😋

      • Ann

        i use fast acting yeast and everything else is at room temperature and it works beautifully

  55. LB

    We made the cinnamon roll recipe this morning for an afternoon snack. It was pretty forgiving. I had my family helping me and “we” (read “they”) did not read their section of the recipe, but it was still delicious. I used a favorite light maple cream cheese icing; our preference.

    I left space in the pan so they would touch after the rise, but not crowd. It took an hour and 45 mins. to rise nicely. I put one of those heat therapy wraps (filled with buckwheat hulls or rice or something) in the microwave to turn it into a proofing box. Once the wrap was warm (not hot), I left it in the microwave and put the covered pan in to rise. Midway, I gently pulled them out and nuked the wrap again so it re-warmed my proofing box. Then I put the rolls back in. The microwave is OFF when the rolls are in-the residual heat from the heat wrap is what keeps it a warm environment. Another person has put clean towels in the dryer and when warm, puts them in the microwave with whatever needs to rise.

    NOTE: I took the two cut ends and turned them into a modified 9th “roll” and put it in the corner of a square glass baking dish – my cinnamon rolls were thus 3 x 3 and the weird one in the corner was the sampler. They did not dome in the middle since they had plenty of space to grow.

    Will make it as written next time to correct the little lack of attention error.

    Love Jenny’s recipes.

  56. Bern

    I love this recipe. Not being a big fan of cinnamon, I substituted ground ginger and they came out great. I call then Ging-a-Bons.

  57. Julie Likes Jenny’s Recipes

    This cinnamon roll recipe is the absolute best!
    A “calorie reduced” recipe for cinnamon rolls
    that yields a lot, with half the flour of most
    cinnamon roll recipes, that require double the
    amount. These cinnamon rolls, at best yield,
    fill a large square casserole dish. A little
    extra rising time and results were higher in
    volume, with a cloud like softness.
    Thank you very much, Jenny. I have made
    this cinnamon roll recipe several times as
    it turns out perfect each time, plus, with the
    calorie count being less than most recipes,
    it makes this recipe all the more enjoyable,
    the favorite!

  58. Mil

    Hi Jenny these are the easiest cinnamon buns I have ever made. I actually made the dough on Saturday and then baked them on Sunday and they were deliciously fluffy and the icing was just right. Thanks again for sharing all your fantastic recipes. To share without any remuneration is unheard of in this day and age and it truly speaks to your true character. Thanks again.

  59. Stella

    Hi if I double this recipe will it make 16 cinnamon rolls ?

    • Charlotte

      Yes, it sure would! i always double the recipe and cut into 12 and bake in a 9×13. the rolls a bit larger, but no less yummy! and i add a few minutes to the bake time.

  60. Vicki Robles

    Amazing cinnamon roll recipe. Thank you very much for this and all your recipes. I appreciate you taking the time to teach us all!! Peace and blessings, Vicki

  61. KraigMcC

    WOW!!! I made these today my wife said that they were the best she had ever had, I use a high-end cinnamon from Penseys which I think really kicks up the flavor. Great recipe and not only learned from your video I enjoyed watching it

  62. John A

    I made these yesterday, but they did not rise when I left them on the counter before baking. I kneaded them pretty well, I thought. Any suggestions?

    • Jenny Can Cook

      Please see the FAQs.

      • Denise

        Was your milk warm to 110 deg and the house warm mine are perfect every time if you follow exactly how she says

  63. Josie

    What a blessing you are Jenny! I’ve made an array of your recipes and all are wonderful. But this one takes FIRST PLACE. I replaced cinnamon with anise flavoring, anise seeds and a handful of raisins.
    They to take on an Italian twist.

    Thank you for your inspiration.

  64. Bev

    Can I lay some apple on top of the cinnamon mixture

  65. Susan

    Can you explain a little bit more how you would prep these the day before you bake them?

    • Rue

      I have made them and placed the pan in the fridge to slow the rising process. When ready to bake, I take it out of the fridge 2-3 hrs prior so it can rise at room temp and then bake at 350 for 15 min.

    • Sharon

      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:

  66. france

    update before it cooked i used half of this and gave me exactly four looks sooooooo good putting it to cook!

    • france

      turned out great! i like this i dont really like cream cheese so i made my own icing if your like me or just dont have it heres how

      -powdered sugar

      -milk or heavy milk

      -vanilla extract

      -a pinch of salt (if you want)

  67. france

    Thanks im learning how to cook cake and sweets sadly i have no butter but i saw this i didnt make it yet ill reply when im done ;>

  68. Erma j

    I been baking with yeast for many years. These taste great, but I have trouble with the rise. They never rise to the top of the pan like in the video. I’m using an 8 inch pan. I’m sure my yeast is good as I’ve used different yeasts and do not have trouble with other breads I’ve made. I set them in a warm place for 1 1/2 to 2 hours. They rise some, and rise a little further while baking. I’ve made the recipe several times with the same result. They taste fine. Don’t know why the problem is. But, they are yummy and good, so I will keep using this recipe.

  69. Lisa

    Jenny, I know you don’t ‘knead’ me to tell you this is a wonderful recipe – it would take me all day to read all the comments left prior to mine. I’ve made quite a few cinnamon rolls in my time, but these…WOW! There is nothing better than one of these buns warm, goozing with icing, and a hot cup of good black coffee.
    One recurring problem I seem to have of late is that while my rolls bake, the filling seems to seep to the bottom of the pan to varying degrees. Even with your recipe, which does include much less butter and sugar than others, I find that even though there was less seepage, I still had to pry the buns off the bottom of the pan with an offset spatula.I tried adding some flour to the filling, which may have helped a bit.
    Anyone have suggestions for prevention of this, which at worst case can result in an awful layer of caramel-colored adhesive which could realistically be considered DIY Krazy Glue?

    • Lisa

      P.S. They reheat a dream…3 minutes in my Ninja toaster oven set to ‘Reheat’ is the sweet spot for me. Microwaving ruins them- NO BUENO.
      I keep the frosting separate if I know there will be leftovers, so no problems with burning while reheating. YUM

      • Glenna

        I too have had the problem with the cinnamon/sugar/butter oozing out to the the rolls and onto the bottom of the pan with all cinnamon roll recipes I’ve made. One thing I tried that did help a little was to use both brown and white sugar in the filling (about 2:1 ratio) and now I also ALWAYS put parchment paper in the pan bottom and up the sides. It helps with clean up and makes it easier to lift the rolls out of the pan. You can also turn them upside down and let all the good goo ends up on top.

        • Lisa

          Hi, Glenna. Thanks for the tip – I have been lining my pan with parchment as of late, and while it doesn’t solve the problem of leakage, I totally agree it is worth it in terms of ease of cleanup. No more chiseling burnt sugar off of my pan.
          I don’t seem to have success with making these, or any other cinnamon rolls for that matter, hold onto their filling overnight in the refrigerator. Not really sure why, but I guess for now I’ll just bake the same day. At any rate, nobody’s complaining!

    • Beth

      I always put parchment paper in the pan instead of greasing- I find that as the are rising the filling begins the seeping process haha, never have they stuck to the parchment!

    • Suzeque

      Try using a piece of parchment paper cut to fit in the bottom of your pan, Still butter the sides. Though they may not brown quite as well you won’t have the sticking issue and easy clean up too.

    • Charlotte

      Try mixing your butter/sugar/cinnamon together into a paste and then spreading over rolled dough. Don’t roll too tightly. Also make sure your oven isn’t running too hot. Try lowering the temp 25 degrees if you suspect it is.

  70. April

    These are easy, freeze well, and are a show stopper!

  71. Kathy

    Jenny could I double this recipe to make 2 pans?

    • Charlotte

      Yes absolutely. We are a family of 5 and I refuse to labor over cinnamon buns that will be gone in 5 minutes…so I always do a double batch. Roll out the dough accordingly to get 16 buns. I’m rising a don’t blue batch as I type. These buns have never failed me!

  72. Martha

    Love this recipe – have made 3 or 4 times with overnight method.
    How would I alter this to use orange juice/zest & cream cheese?

    • Lisa

      Hi, Martha. As a fellow home baker, I would just add the zest and cream cheese to the frosting, to taste, adding slowly until I achieve the result I like. Enjoy!

    • Charlotte

      In the frosting would be awesome! Also u can sprinkle a bit of zest over the brownsugar/butter filling before rolling

  73. Shesgottabake

    This was truly amazing ! I had made these wonderful sweet soft creations at about 11 pm, dancing to classic music and drinking a little brandy and maybe a little bit more I’m not sure as when I woke up omgosh they were in my refrigerator waiting to be baked My husband said they were the best he’s ever had! I agree!! but Im still wondering was the Brandy used in the dough instead of the vanilla? Either way This is truly a perfect sweet roll recipe!

  74. Gina

    Love your recipes Jenny! I do alter some for even healthier version. For this one, I use Truvia Baking Blend instead of white sugar for the dough. I use coconut palm in place of brown sugar for the cinnamon filling and smart balance in place of butter. I add chopped, toasted pecans on top of the cinnamon mix before rolling up. Keep those recipes coming when you think of new! Would share the photo after making the recipe, but don’t see the option. Thanks!

  75. Francesca

    Amazing and so easy to make !!!!!!

  76. Angie

    I didn’t think 2 teaspoons of cinnamon was too much though and 1 teaspoon wouldn’t taste like true cinnamon rolls🤷‍♀️

    • Charlotte

      We love cinnamon, so I always use a tablespoon per batch!

  77. Ingrid

    Can I use bread flour. I made these once so far with all purpose flour and they were awesome. My hubby wants them again.

    • Angie

      Yes you can use bread flour since I have successfully!

  78. Rosa P

    Jenny, made these cinnamon buns and they were to die for. Very easy to make and so delicious. Thank you!

  79. Kayla

    Hi Jenny! I love you’re cinnamon roll recipe it’s divine! Also I love all your other recipes they are so easy and delicious. My daughters watch your videos with me so they can learn to bake as well! Thank you for your delicious recipes!!!

  80. Carmen

    Love your enthusiasm. I’m still cooking/baking at 81yrs young. Im the designated family cook. Have a wide range of recipes (Caribbean, So American, Mediterranean and European. But always looking for new ways and new ideas in the culinary world. You make my day with your smile and ease of bringing forth a good recipe. Keep it up .

    • Jenny Can Cook

      That’s a lucky family to have you. I plan to follow in your footsteps and keep cooking at 81 and beyond. All the best to you. ❤️

  81. TrudyB

    Hi Jenny….I’ve made your cinnamon buns a few times now and they’re sooooo good ! I love all your recipes !!

  82. VonHolley

    A Christmas Morning Miracle! I added more cinnamon. I wish I had rolled the dough thinner, but taste and texture was amazing.

  83. Marilyn

    Thanks, Jenny, for this reduced fat version of cinnamon rolls ! I adapted your recipe to my bread machine to make the dough. I used Smart Balance instead of butter to decrease some of the calories and fat…and did something I never did before…refrigerated them overnight for a morning treat ! I did my second rise this morning and then baked them filling the house with such a wonderful aroma..the buns are DELICIOUS ! For me, I think they are sweet enough without the icing ! Thank you again for this recipe and your detailed video !

    • JackieB

      Hi Marilyn
      I want to use my Kitchen Aid to make the dough
      Can you tell me what speed and how long you kneaded it using your machine
      I’m a first time baker

      • Lisa

        Hi, Jackie. I used my Kitchenaid to knead the dough, and here’s how: I followed the recipe exactly for the first few ingredients, mixed them thoroughly, then added flour by tablespoons until the dough clung to the dough hook and cleaned the sides of the bowl, only slightly sticking to the bottom. Then I finished by kneading for 5 minutes, and proceeded as directed. Hope this helps!

  84. Ricardo Quintana sr

    Oh my God jenny you’re right about these Amazing cinnamon buns they are to die for.
    Wow they are good warm with milk!!!!


    Hi Jenny! Love your recipes, I am going to make my family each a pan of these lovely cinnamon rolls to take home Christmas Eve for their Christmas morning Breakfast! YUM!

    Thank you!

    • anh

      Wendy, that is a brilliant idea! I am going to do the same for my family next year. Thank you!

  86. Marie J

    The cinnamon rolls are good but WAY too much cinnamon! Maybe 1 teaspoon…..

    • Charlotte

      I don’t think one tsp would be nearly enough! I use a tablespoon, and I love it that way!

  87. flo (bowling)hazen

    ur receipr was very easy to follow after many other fails succues with yours ty sm

  88. Marianne

    I have made this recipe four times now…and I absolutely love it! Easy and delicious! Thank you, Jenny! Merry Christmas! I’ll be sure to have these in the house throughout the holidays!

  89. Andrea

    Hi Jenny thank you for always making recipes so easy and fun!! I think its your soothing voice and your witty sense of humor that makes it all come together effortlessly??.
    Again thankx a bunch

  90. Dory

    Just want to thank you for sharing your cooking talents and online cookbook to all of us. Your site is my go to for healthy cooking and baking recipes. You’re a good person, God bless you Jenny!

  91. Debra Kelly

    H Jenny, it was so good to see you on Youtube a few months make me hungry.
    I made your easy bread and it was great…very fast.
    I’m about to make your meatloaf and your cinnamon rolls. Thanks for sharing.

  92. Gina

    Love this recipe Jenny! I used Smart Balance instead of butter to spread over rolled dough, coconut palm sugar instead of regular sugar in the cinnamon filling and sprinkled on chopped pecans. I enjoy so many of your recipes! Thank you for sharing them. Received your cookbook as a Christmas gift last year too! :o)

  93. Dan MacLellan

    Jenny. I’m dying to know if you were ever in the Television Broadasting Industry because I can’t help to think that we met somewhere connected to that Industry. I was BOZO THE CLOWN for several years and I worked from Coast to coast but I’m from Rhode Island and live in Attleboro,Mass now. You just look so familiar I bbn just had to ask.

    • Heather E

      Yes! She’s Jenny Jones from the 1990’s talk show. I’m so glad she’s baking and sharing her yumminess with us!

    • Ingrid

      Hi, I grew up in NYC and when I was about 5 I was invited by a friend to go to your show. Loved it.

  94. Liz

    I made these as written, following along with the video. This was the first time I had success with yeast raised anything! My husband was overwhelmed! thanks! I just made them again subbing in 1/2 cup whole wheat pastry flour, adding raisins to the filling, and reducing the icing to a drizzle. Still fabulous and easier to take first thing in the morning!

    • anh

      Hi Liz, I also sub 1/2 cup of white whole wheat flour for the all purpise flour and it works perfectly!

  95. Ria

    Jenny! I made these for my fiancé again. I forgot about this recipe. Next week I’m making your chili!
    Thank you for being amazing!
    I look forward to new recipes!

  96. Christine

    Jenny, in your video you said the dough hook on your Kitchenaid mixer doesn’t work well for you on this recipe. If you keep in mind that 2 monutes of kneading with the dough hook is equal to about 10 minutes of kneading by hand (as per Kitchenaid’s instructions), it works really well. I used it on your recicpe for about a minute and a half and they came out perfect!! Great recipe.

    • Charlotte

      I usually do a double batch in my kitchen aid. I just proof my yeast in the warm milk and then add it with the dry mix and the Eggs/ oil and let it go for a good 4 minutes or so. It turns out perfect everytime…and I don’t have to use any elbow grease!

  97. Judy

    Hi, just came across your YouTube site
    and was thrilled to see you and how very
    pretty you are. Well I had to make your cinnamon rolls, they looked so delicious
    and, so I took off to the kitchen, and made
    a batch. Such a nice dough, the texture was
    very nice, and easy to put together. My grand children will certainly enjoy.
    Is this your real kitchen, or is this a stage kitchen?
    Thanks Jenny. Judy

  98. Judy

    Hi, just came across your YouTube site
    and was thrilled to see you and how very
    pretty you are. Well I had to make your cinnamon rolls, they looked so delicious
    and, so I took off to the kitchen, and made
    a batch. Such a nice dough, the texture was
    very nice, and easy to put together. My grand children will certainly enjoy. I will try
    all your recipes.
    Is this your real kitchen, or is this a stage kitchen?
    Thanks Jenny. Judy

  99. Linda

    Hi Jenny made these for the first time today used my stand up mixture and had to use 1 half of a cup after the mixing was done and the dough still seemed too soft but didn’t add any more after the rest I rolled them out which went alright but we’re still sticky and had a hard time separating them because they were sticking to my knife,any idea what went wrong,have made several of your recipes and had success with them all

    • Linda

      I also had to add about a half of cup of extra flour and a little more when rolling them out. It was raining the day I made them so I don’t know if that is why they needed more flour. They came out perfect.

      • anh

        hi Linda, I add an extra 1/4 cup as suggested by Jenny. Be sure to flour your board then the stickiness is under control.

  100. Dee

    Your cinnamon buns are wonderful. Fourth time I am making them. My whole family just loves them.

  101. Cynthia Kitchen

    Best Ever Cinnamon Rolls according to my Family and Friends. COVID-19 treat!

  102. Jean

    Your cinnamon buns are wonderful. I guess you have been told that many times. I also made your brown bread And it was very good too.
    Thank you.

  103. ES

    Hello, tried this today and this was simply awesome. Thank you for sharing. For the frosting, I did add cream cheese as well.

    I love watching your videos. Your descriptions are hilarious and you say it with such a straight face. A pleasure watching you. Thank you for sharing your recipes with so much sincerity. All the best. XO.

  104. Helen

    I have made these a few times and they come out perfect every time…just do not last long too yummy!

  105. Suzanne

    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 .

  106. Randi

    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.

  107. Ruthanne

    Just want to thank you Jenny for all of your great recipes, which are really great. Love to watch your videos !!!

  108. Essie

    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

    • Jenny Can Cook

      No, I never said I weigh all my ingredients. You may have me confused with someone else.

      • Doris

        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!!

        • Linda Gauthier

          My Croatian friend has all kind of recipes with weighed amounts. I think this is an European way of cooking

        • Dianna

          I weigh all my ingredients — it’s so much faster. It’s good brain work too….flours are generally 120 g/cup; sugar is 200 g/cup; fats (butter, oil, coconut oil, etc.) are 14 g/TBSP, honey, molasses & sorghum @ 21 g/TBSP. I love not having to wash all the measuring cups!

  109. Lori

    OMG so good! Thank you.

  110. Anna Swistoski

    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.

    • anh

      Hi Anna, the reason your dough did not rise much could be because you added too much flour. The dough is a bit sticky so I added another 1/4 cup flour gradually while I kneaded to get the proper consistency and it worked. Hope you will give it another try soon.

  111. Betty D

    Thank you Jenny best cinnamon buns ever

  112. bdieges

    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!

    • Erin

      That is such a great idea! Will you elaborate on the measurements?

    • Dianna

      I love that you have converted this wonderful recipe to be sourdough adaptable!

  113. Angie

    What can you substitute the yeast for in the cinnamon rolls.

    • S=)

      Angie, there is a great yeast free cinnamon roll recipe on Aa Recipes by a cook named Nina. Give it a try

    • Charlotte

      I know this post is way late, but I recently came across a vegan site called ” it doesn’t taste like chicken” and theres a yeast free, vegan cinnamon roll recipe on there that looks amazing.

  114. PAF

    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.

    • anh

      PAF, just let the cinnamon cool down completely, wrap it into portion that you like and freeze it.

  115. Donna

    If I use my KitchenAid mixer to knead the dough, how many minutes should it knead?

  116. Mary M.

    What can I use to substitute butter on step 8? Is oil okay?

    • S=)

      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.

  117. Mary M.

    What is a good substitution if I don’t want any butter? Is oil okay?

  118. Bonnie

    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

  119. Tom from Winnipeg

    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.

  120. Charsie

    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!

  121. Linda

    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!

    • Tom from Winnipeg

      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…

    • Jewelie

      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.

  122. Gigi

    Is there a method to prepare the night before so I can bake the next morning?

    • Stash

      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!

  123. Richard

    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.

  124. Donna Welham

    i have made several of your bread recipes and your cinnamon rolls and everything turned out great, thank you,

  125. Nanny

    Best ever n i give alot away to family,they love them

  126. Mai

    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.

  127. Martha

    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!

  128. Cynthia

    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!

  129. SeattleLizzie

    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.

  130. Athena

    Just made the cinnamon buns. YUMMY!!!
    Definitely a keeper. You make baking so much fun ?.

  131. Sam

    Love you Jenny. Easy to follow and oh so good

  132. Kathleen Colarussoy

    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???

  133. Cathy

    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!

  134. Robin Geiger


    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).

  135. Grammynanny

    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.

  136. Gwenne

    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.

  137. Sandy

    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!

  138. HM

    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.

  139. Donnamarie

    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?

    • Jenny Can Cook

      The dough should not be that sticky. You might find a solution here:

      • Helen

        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!

    • Charlotte

      It can vary I find. But for me, I always find I have to use closer to two cups of flour per batch. I always do a double batch and end up using 4 cups flour, plus a tiny bit more when rolling. It makes perfect rolls everytime. I always rise them in the warm oven for 30-45 minutes and they are getting of to go. If I do the overnight method, the dough is cold so it takes much longer to rise

  140. Barb

    Best rolls I have ever eaten. Live all your recipes

  141. Cynthia

    This is a very good recipe. I will no longer buy cinnamon buns from Panera.

  142. Kay

    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!!!

  143. SAM

    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

    • Charlotte

      You can definately add cherries or raisins to the dough! I prefer them without, but my husband requests raisins/nuts in there from time to time…and it works fine.

  144. April Marshall

    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

    • Jenny Can Cook

      Yes I do. Look in the Breads category for the white version.

    • cagy2

      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.

  145. Anna

    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?

    • Jenny Can Cook

      Yes. Roasting nuts makes a big difference.

  146. Valerie

    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!

  147. Judy

    the only round pan I have is a springform …would that work? Thank you.

  148. Dan H

    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. 🙂

  149. Nicole

    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!!!

  150. Nancy

    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!

    • Jenny Can Cook

      I find that wood is better for kneading and rolling bread dough.

  151. Anna Antkowski Kraisler

    Just made tonight for dessert. My family loved them. Thank you Jenny!

  152. Dana

    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!

  153. Teresa Lasiuk

    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???

  154. Kim

    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.

  155. Nancy

    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.

    • Nancy

      Also what is the best wood for the board? I looked at WS and saw only 2 pastry boards.

      • Jenny Can Cook

        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.

        • Nancy

          Jenny, I found marble and wood boards I like a lot. Will the dough be the same rather it’s marble or wood? Thanks!

  156. Browny

    May I use fresh yeast? How much would you recommend? Sooo excited to try these.

  157. Gilda

    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.

    From San Antonio,Texas

  158. Britney

    Can I use regular oil?

  159. Rosanne Caso

    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!

  160. Ann

    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!

  161. Muay Thai Girl

    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.

  162. Nanny

    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!

    • Jenny Can Cook

      My stand mixer is a Kitchen Aid, available almost everywhere – department stores, Target, online, etc.

  163. Kelly

    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.

  164. Marianne P.

    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!

  165. Lorac

    Hi Jenny,
    Love your recipes.
    Thanks for sharing.

  166. Sally

    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.

    • Linda

      110 degrees is lukewarm not hot. Your thermometer must be faulty.

    • Edy

      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. ?

  167. Cheryl Kirkham

    Hi Jenny, you look so familiar. We’re you on a regular TV show?

    Thanks, Cheryl

  168. Jodi L. Feldman

    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

  169. Jean titel

    What is, plant, butter, Please?

    • Roy StJohn

      Dear dear Jean….Google “plant-based” butter and all will be revealed!

  170. Nikki

    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!!!

  171. Laura E

    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?

  172. KATHY Forrester

    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..

  173. Nicole

    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!

  174. Terry G

    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!

    • RobinMinn

      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!

      • Roy StJohn

        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!

  175. Jen

    Great recipe but they take minimum of 25 to 30 at 350 to cook

  176. Dilsh

    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!

  177. Joeli

    Hi Jenny,

    I enjoy watching your techniques, I will definitely try this recipe!

    Thank you!

  178. Elisabeth Seaton

    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.

  179. Tars

    Just curious why this recipe does not use any baking soda or baking powder?


  180. Maureen G

    Hi Jenny.
    I love all your recipes and this was another example of WHY. A major yum and with much less butter than other recipes. Win/Win!
    I did need to bake it longer than the stated 15 minutes so maybe I did something wrong, but no one complained! (They wouldn’t dare!!!)
    I’d write more but my coffee is ready and it’s calling me. Yes, there’s a cinnamon bun sitting next to it and my name is on it. OK, it’s really the icing swirl but it looks like my name. STAY SAFE YA’ALL!

  181. Pauline Roque

    Hi Jenny, so glad I found you and your recipes! I was a huge fan back in the day of your show. 🙂 I wanted to let you know that I made your cinnamon rolls totally dairy free (used almond milk and a cashew butter) version and it was AMAZING! I can’t wait to try more of your recipes. Cheers, Pauline

    • Elisabeth Seaton

      Thanks for your comment. I was just wondering if I could get a good result without milk. I’m completely out of milk-except for buttermilk- and was think of using it but I have plenty of almond milk so you’ve given me the solution

  182. Danielle M.

    Hello Ms. Jenny, I wish to thank you for this amazing recipe. I have made it at least 10 times since I discovered it last year. I always get a lot of compliments, everyone loves it. Thank you for giving me the confidence to bake with yeast.
    Stay safe,
    Danielle M.
    Hamilton, Ontario Canada

  183. Sue C

    I love your recipes I am totally sold on you I so enjoy watching you display how to make your recipes. You are the bomb!!!!

  184. Cindy

    May I use a packet of fast rise yeast for this?

    • Jenny Can Cook


      • Cindy

        Made 2 batches this morning & both were terrific & easy! Included them in Easter drop offs to family… first batch I added too much add’l flour (missed the “up to 1/4 cup”) but next batch light & airy. Wonderful.

        • Ro

          How do you double the batch? I’m afraid to just “double up” all the ingredients ?. The recipe was a hit, fluffy & not too sweet. Thanks in advance.

  185. Nancy l Hugick

    just found you the way you cook..i will try these cinn buns;i have a recipe i have used for years .made a big double batch yesterday ..use my bread machine..also put raisin and nuts an frost ..make for Easter!!

  186. Twyla L

    I stumbled across your YouTube channel this morning by accident.Your fast no-knead bread hooked me…then the granola, then the dinner rolls, then the cinnamon buns??‍♀️?. I have been binge watching you all morning, and have shared your channel with my sisters and friends! So happy to have found you, your wonderful recipes and your very sweet and charming sense of humour?.
    Thank you for your informative and entertaining channel.
    You now have several new fans in Canada!

    • Victoria

      Love your shows and delicious recipes! ???Victoria

  187. Sayde

    Can I make the dough the night before?

  188. Cindy Lou Who

    Hi Jenny!
    I have been in for 22 days as have many! I discovered your YouTube channel and I love you and your recipes. You have filled quite a few hours!
    Today I am attemping these buns.
    I have about 15 strips of yeast as the delivery shopper thought I was ordering 1 box(?) instead of 1 strip! LOL
    Looking for recipes like your bread recipes.
    I am sharing packets with neighbors.
    Its the yeast I can do.

  189. MJ

    Do you know why the center of my rolls baked higher than the rest? What can I do differently next time? Thank you.

    • Susan

      Hi MJ I heard if you make your roll too tight then sometimes centres rise in a peek.

    • Tara


      Jenny mentioned in the video portion that if you roll them too tight they develop peaks.

  190. margaret williams

    Can I use Coconut oil or olive oil or canola oil. I don’t have vegetable oil .

  191. Vvn_noel

    You make cooking fun and easy. Thanks for sharing. I hope you are well and happy

  192. Laura P

    I love making these, but my kids fight over who gets the extra roll (there are 7 of us). Is this recipe easy to double?? Any additional tips for multiplying this recipe?

  193. Clare

    Just tried this recipe for the SECOND time…and again….no rise the first time….even bought a thermometer to test the heat of the milk. VERY disappointed…may, or may not try for a THIRD time!

  194. Sandra Baytown,Texas

    I cannot wait to try your recipe today I absolutely love how easy and simple it is, your recipes are so awesome and neat I love them , thank you

  195. Trisha Jury

    Look so delicious ❤️Can’t wait to try them

  196. Jean

    You are so refreshing and your recipes are so great to follow? please continue your u tube shows, they keep us going!

  197. Stella (TX)

    Love your website, love your easy to follow delicious recipes. Topped off with your easy chuckles. God bless you more,)

  198. Carol

    I was wondering if you have a particular kind of thermometer to get the milk to the temperature required.

    • Jenny Can Cook

      I have an instant-read thermometer (Thermapen brand).

  199. Lizzy B

    Jenny, I’ve really enjoyed discovering your website! This morning I made these cinnamon rolls and they were delicious! I love that they are lower calorie/fat. The calorie counter said 250 cal per rolll. I drizzled the frosting and can even cut down on the amount as they were sweet enough for me. I’ve also tried you whole wheat bread and honey wheat bread. Real winners! Thanks so much for sharing your recipes!

    • Kay

      Thank you so much for the calories!! I gained 15 pounds during this quarantine and am now trying to get it off. I need a treat every once in a while and 250 calories is doable! I might even use the brown sugar Swerve to save a few more.

  200. Becky D.

    This recipe is a definite “home run” !!!!! I have tried different recipes and this is by far the best one. The dough is light and airy . I love pecans so I add them on top of the brown sugar and cinnamon. I also sprinkle them on top of the frosting . They not only look great, they taste even better. Thanks, Jenny

  201. Kimberly Lusher

    Due to a gluten & lactose intolerance, I am wondering if Bob’s Red Mill 1:1 gf four could be substituted; as well as almond milk?

    • Judy

      Pretty positive yes to both. I sub both both all the time. I even sub aquafaba (3T) for the egg & oil for the butter. Although I have not yet tried it with this recipe, I found your question when looking for a sweet roll recipe on Jenny’s site to make tomorrow morning so I thought I’d answer. Hope this helps. If I remember, I’ll post my results.

  202. Vicki G

    I used to watch your talk show and was over-joyed to find you a few years back on Jenny Can Cook. Love your humor. Just watching you makes me feel settled and calm. You’re a blessing.

  203. Lisap

    would I be able to use bread flour? How about oat flour?

  204. Sarah Griner

    Made these buns, once in home educ. Made them again 30 yrs later. Boyfriend thought they were the store bought.

  205. Helen

    Wow! I made these last night and they are super!!! Mixed with a wooden spoon. Love them, thank you!

  206. Carla

    Hi Jenny,
    I made your cinnamon buns today and they turned out beautifully! Now that I have to stay home because of the virus, I’m catching up on recipes. Thanks for everything you share with us. I appreciate your down-to-earth style. Thanks so much! You’re a sweetheart!

  207. Kim B

    I made the Cinnamon Rolls this morning, April 2, 2020 while I am in self-isolation due to COVID-19.
    I do not have any more eggs so I used Bob’s Red Mill egg replacer for the 1 egg needed. I also do not drink regular milk and still have some Oatmilk left so I used that in place of regular milk.
    They came out perfect! Thank you Jenny for your wonderful recipes. Be safe.

    • Carole Douglas

      Thank you for mentioning the alterations. I eat that way as well, and was wondering if I could substitute. 🙂

      • Carole Douglas

        Thank you Jenny for all of your recipes, and I just love the videos. I started watching and thought, boy she looks familiar… then noticed someone mentioned your whole name. I used to watch your talk shows a lot. Thank you again. God bless you, and I pray for your safety. <3

  208. Caroline

    We tried your chocolate cake and cinnamon roll recipes and both turns out great! Both so yummy and easy to follow… thank you!

  209. A Fan

    My 88 year old father and I continue our self-isolation. He really liked the lemon brownies last week but is absolutely in love with your cinnamon rolls!

    Thanks from the bottom of my heart!

  210. Mitch

    I made them and they were good, any reason that they wouldn’t be soft like the ones you buy? They were a little hard.Thank you and for the reply about the dough shrinking.

    • Jenny Can Cook

      Baking is an exact science to sometimes a small change can cause a recipe to fail. Any change in ingredients, pan size, or oven temperature might also be the problem. I hope that helps.

  211. Maria d Maldonado

    I love your cinnamon bread..

  212. Maria Pereira

    Jany mi quastion is if i use a mixer can you teach me flour and how many mits na mixer tanks.

    • Jenny Can Cook

      What language do you speak and I can send a translated recipe in your language.

  213. Florence

    I absolutely love your videos, and you, Jenny!
    One suggestion:
    You can put a marshmallow in brown sugar, it will keep it moist.

  214. Maria Pereira


    • Jenny Can Cook

      Mix in the last flour for just a few seconds until the dough holds together.

  215. Bob Robinson

    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?

    • Jenny Can Cook

      Please see the “No Mixer” note at the bottom of the recipe.

  216. Cathy L.

    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!

  217. Mitch

    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

    • Jenny Can Cook

      That’s normal so you just have to keep fighting back with the dough. You will eventually win! ?

  218. Maria Pereira

    Addiotinal folur same porpose flour tanks

    • Jenny Can Cook

      The additional flour is all purpose flour.

  219. Matthew

    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 !


    • Jenny Can Cook

      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.

      • Kd

        We use coconut milk from Sprouts. As for flour, we use bob red mills gluteen free 1-to-1 baking flour. Hope that helps. Blessings!

        • Jak

          Thank you to those who provided 1:1GF option. Does the flour actually rise/perform the same as reg flour or did you change amount of time you let rise?

      • judy

        I sub w/ GF flour 1:1, usually what I pick up at Sam’s & almond milk.

  220. Doug Hill

    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.

  221. Kandis (from Canada)

    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!!!

    • Scooter Chick

      That is an awesome tip! Thank you so much!

  222. Karen Gibson

    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.

  223. Judi Can Cook

    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.

  224. Brenda W.

    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

  225. Sharon. K.Morris

    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

  226. Bonnie Matchez

    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 ?✌️❤️

    • Jenny Can Cook

      There are several oatmeal cookies under the “Sweets” category.

  227. no

    I love your recipe because it require too much sugar special the chocolate cake n so simple

  228. Judy Tanimoto Coz

    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….

  229. Joanie

    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.

  230. Catherine J.

    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.

  231. Heather

    Absolutely delicious Jenny, and so easy to make!

  232. Nikki Arko

    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.

    • Lisa B

      I’ve topped cinnamon rolls with cream cheese frosting. Yummy. Tastes just like the famous cinnamon roll restaurant ones.

  233. Nancy

    When I roll out the dough it goes back to it’s original shape. Am I not kneading it enough?

    • dmr2000

      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.

    • Jenny Can Cook

      From my experience that is normal and the sign of a lively dough. Just keep rolling and it will eventually stop fighting you.

  234. Brenda

    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!!

  235. Trish L

    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!

  236. Deb M.

    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. ?

  237. Trish L

    Made a batch this morning. They are so good! And so easy! Love your recipes! Love seeing you on youtube!

  238. Elda

    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.

  239. Sharon marshall

    Love everthing you do . Recipe for cinnamon buns turned out perfectly .

  240. john t

    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!

  241. Char

    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!

  242. bernadette

    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.

  243. Troma

    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!!

  244. Terrie

    I absolutely love this recipe! THANK YOU! Can I freeze these before baking and if so, how long will they keep in the freezer?

  245. Toby

    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!

  246. Linda D

    Thank you Jenny these turned out lovely . I have had a few failures so very happy with this recipe.

  247. Sandy

    Can I use liquid coconut oil instead of canola?
    Can I use a gluten free flour blend ready for baking?

  248. Brenda

    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!

  249. Dawn

    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!

    • Jenny Can Cook

      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.

  250. German cook

    I made a double batch turned out wonderful such a easy recipe
    My husband loves them.
    Thank you Jenny !

  251. Maryam

    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)!

  252. Susie C.

    Has anyone tried cutting the dough in half and making 16 smaller rolls?

    • Kevin Bozard

      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. ?

    • Penny

      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

  253. John

    If I marry you will I get those delicious cinnamon rolls every morning?

    • Robert Martin

      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?

    • Joanne

      Every morning? lol…. hmmm?

  254. RC

    I made cinnamon rolls and they where
    quite dry.
    What did I do wrong

    • Jenny Can Cook

      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)

    • Penny

      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.

  256. LaLaMonet

    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!

  257. Cathy

    Would a caramel pecan sauce (like sticky buns), be suitable for this recipe?

    • Linda H

      For delicious sticky caramel pecan rolls:
      Melt 2 1/2 T. butter in bottom of pan.
      Sprinkle 1/4 C. brown sugar evenly over butter.
      Drizzle with 1/2 T. corn syrup.
      Sprinkle with 1/4 C. or more coarsely chopped pecans.
      Immediately after baking rolls, invert pan over plate and allow rolls to gently come out of pan. Quickly scrape out any remaining sauce onto rolls.

  258. Rodney

    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..

  259. Celia

    I love this recipe, It’s easy and really good. Thanks for this recipe and I have to browse more of your recipe.

  260. Tish

    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!

  261. Sue

    I Love watching a Happy Cook ❣ Thank you for your time and Love for cooking ?

  262. Kat

    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!

  263. Rachelle

    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. ?

  264. Marilda

    Just finished the cinnamon rolls.
    Thanks Jenny it is delicious and easy.

  265. Eurl Riley

    Can powdered milk be used ? AND IF

  266. Sharon

    These were so simple to taste awesome…
    Thank you

  267. Rosie-0-Toole

    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.

  268. JJ

    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.

    • debbie donnelly

      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 .

  269. Barb Winston

    Please stay away from GMO’s.
    Canola is one. Just letting you know.

  270. Arlene K

    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!!!

  271. twoods

    I love all your recipe! Can I out the dough in the refrigerator over night, so I can save my time in the morning??

    • Jenny Can Cook

      Please see my note above on overnight.

      • Cherryl .M malachai

        I loved your talk show ànd your cooking.
        Great humor love it.dont change.
        I will like to meet you someday soon.


      • lorraine

        Hi Jenny☺ can i leave this over night in the fridge till the evening & not the morning? I love your videos!

        • Jenny Can Cook

          Please see my note above on overnight.

      • Rosebud

        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.

  272. Carol R Akey

    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.

  273. Julia P.

    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.

  274. Jinglebell

    I just made the cinnamon buns this afternoon and they are delicious, thank you Jenny, you are the best.

  275. Bonnie


    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!

  276. CT

    Can I use lemon juice for frosting instead of milk ? Thank you

  277. Kathryn

    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.


  278. Jan

    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!!

  279. JYoung

    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

    • Beth

      I am also. I sub 2Tablespoons of applesauce and 1teaspoon of oil for each egg.

  280. Cindy

    This was a great recipe! It was a hit with my family, they all enjoyed and asked for more!

  281. Bann1

    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.

  282. Lean306

    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

  283. Helen Kaliko-Valder

    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

    Thank you : Helen Kaliko-Valder

  284. Marie

    If I wanted to double the recipe how many packets of yeast would be
    needed, please let me know. Thanks.

    • Anna

      you will use 2 pkg of the dry active yeast and double all the other ingredients as well in order to double the recipe.

  285. Robin

    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!

  286. Beverly Cwikla

    My goal for 2019 is to bake with Yeast. Looking forward to trying your recipes… especially this one! Love your videos! Keep on Baking!

    • carolyn w Weatherman

      Me too.. I’ve never cooked with yeast..

  287. Helene

    We love your food wanted 2 know how many carbs in these buns? I’m a diabetic

    • Anna

      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.

      • Jenny Can Cook

        Just a note: whole wheat flour is also a source of carbs.

  288. Daphne

    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.

    • Debbie

      Butter is not bad. What science proves that? It’s way better than canola or vegetable oil!

      • Joline

        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.

      • debbie donnelly

        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 .

    • J.J.

      Butter and any fatty stuffs are okay so long as you consume in moderation. Of course exercise helps.

      • Brenda

        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 😉

  289. Gracie

    Oops, I missed the 10 min resting dough, but my rolls rose beautifully. So why is the 10 resting necessary?

    • Brenda

      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.

  290. Carolyn

    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.


    • Jenny Can Cook

      Yes. I made this recipe by hand and added my note at the bottom of the recipe.

  291. Charlene

    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!

  292. Helen Marie herndon

    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

    • Anna

      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.

  293. Andrea

    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!

  294. Lesa

    I just made these and they are “D…” Good! Love your recipies! I did not forget to spank the dough!!

  295. Karie Rand

    Can I substitute buttermilk for 1/2 cup of milk??

    • Granny Dorothy

      Just wondering if you tried it with 1/2 c. buttermilk? I’d like to use it up but don’t want to risk ruining the cinnamon rolls. Need to know asap though cuz I want to make them today. Thanks!

  296. Jeri

    Where did you get the mixer timer .
    I want one

  297. Joni Sanchez

    Thanks for sharing your recipes these buns are amazing ?

  298. A new fan

    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!☕?☕

  299. rosaline BROWN


  300. EmUrFa

    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 .

  301. Peaches

    Can I use this in a bread machine to mix then rise and bake ?

    • Judy

      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

  302. Lana

    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.

    • Jenny Can Cook

      I have only done the overnight version.

  303. Cindy

    These are unbelievable. I am totally hooked on your website. My husband is losing his mind over these buns. Thanks

  304. NANCY

    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,

  305. Pat Aakjer

    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

  306. D. Lynn Carmichael (aka Danusia)

    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!

  307. Emilie

    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!!!!

  308. Margot

    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.


    • DM

      Could you share the outcome of gluten free version please?

  309. Jo

    Hi Jenny…Can I use almond milk instead of 1% milk for this recipe?
    Thank you.

    • Carrie

      YES! I have made these with coconut milk and they are delicious!!

    • Andrea

      Hi. Did you try with almond milk? I was hoping to do the same for Christmas morning

  310. John

    There were SOOO many sexual references in that video, I was laughing the whole way through

  311. PattyCakes

    The best and easiest cinnamon rolls ever. They were gone that same night. So, so good, thank you so much.

    PattyCakes A.

  312. Mila

    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.)

    • Char

      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!

  313. Gianni Cipolla

    I added sultanas to the filling and I spread apricot jam in place of glaze.
    I make this recipe also with poppy seed filling.
    Thanks J

  314. Kathy R

    Your recipes are the best Jenny!! I can’t wait to make these yummy looking cinnamon rolls 🙂

  315. Ken

    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.

  316. Celine

    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.

  317. Nan

    Love making these cinnamon rolls They turn out every time and go fast.

  318. Alicia

    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 ??????

    • Jenny

      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.

  319. Betty

    I just started watching you on YouTube. Thanks for sharing. I am going to make these rolls for Nee Yesrs Breakfast

  320. Carol

    Your recipe is scrumptious everyone loves them. Thanks for sharing

  321. Jody

    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.

  322. Ginnie M Stewart

    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!

    • Char

      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.

  323. CC

    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.

  324. Danita

    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.

  325. Jessica

    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.

    • Jenny

      Did you look here: 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.

      • Jessica

        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!! ?

  326. Ashley

    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!

    • Jenny

      I suggest you read the comments and trust the recipe. 🙂

      • Ashley

        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! ?

        • Alyson

          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!

  327. Srivalli R.

    Could I use bread flour for this recipe?

    • Anniayah

      Sorry, it won’t be as soft

    • Patti

      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.

  328. Carmen

    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.

  329. Melanie

    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?

    • Jenny

      They are really best the same day and the second day. After that, they may not be as soft and moist.

  330. Anna Hardy

    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!

  331. tasho and basho

    what if you only have powdered sugar cause we live in Wisconsin and we shop at Minnesota cause that is the closest place

    • Jenny

      Powdered sugar and granulated sugar are not interchangeable.

  332. Momma Mia

    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.

  333. Sonali

    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!

  334. Amy Lee

    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.

  335. Dorothy

    My family and friends love these!! I make them at least twice a month ?

  336. Carol patulak

    Two questions, can I use bread flour? Can I double the recipe?

    • Stacy Fletcher

      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.

  337. Carol patulak

    If I se my attachment to knead the dough, how long do I run it?

  338. Ann

    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!

    • Jenny

      What kind of flour, milk, and oil are you using?

      • Ann

        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.

      • Ann

        I’m using Bob’s red mills unbleached all purpose flour, 2% organic milk and canola oil. Thank you Jenny!

        • 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.

          • Ann

            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!

          • Ann

            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?

  339. Beth

    Just made these again! What a wonderful treat on this lazy Sunday afternoon. Thanks Jenny!

  340. Elsie

    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

  341. Lynn Jolicoeur

    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 !!!!!

  342. Kathy Skaff

    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.

  343. Aggie

    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!

  344. André

    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!!

  345. Mike Wasilo

    Yumm.. Only a good Polish baker (Jenny ) can make me want to eat such a yummy cake.

  346. Stacy Fletcher

    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 big and gorgeous!

    • Stacy Fletcher

      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..

  347. ChefLare

    Made them tonight. AWESOME! Jenny, you are the best, and a delight to visit on YouTube!

  348. Marie-Antoinette

    je suis française et j’ai essayé et refait votre recette, c ‘est super bon. Grand merci. BRAVO

  349. Tanja

    you are super

  350. Tanja

    thank you

  351. Caron

    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

  352. honey fernandes

    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 🙂

  353. Yna

    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.??????

  354. Sara

    Hi Jenny! I love your videos! I have made several of your recipes with great success.
    Just to let everyone know, I’ve made these rolls with Hemp milk, almond milk, coconut milk, 1%, 2%, and even goat milk. They’ve come out beautifully each time with little to no variations.

  355. Heather R.

    Just made this recipe with no tweaks and turned out great!!

  356. Helen

    Hi Jenny! I made a double batch of these today, and they turned out perfectly! (again:) Thank’s for such great recipes and videos!

  357. Phil Ellis

    Hi Jenny Your Cinnamon Rolls look delicious and I cannot wait to try them! Imagine, today is the absolute 1st time I’ve ever seen your blog and posts about cooking! I hope this will be the 1st of many collaborations about cooking! I used to absolutely love, Love, LOVE cooking, but my favorite part of cooking is baking – it’s the absolute best part of cooking, don’t you think? The reason I say that I “used to” love cooking/baking is that in August of 2014 I had a stroke that left me with my right side pretty much paralyzed. So, now, I have to have help in the kitchen with most things. Such as the life it is, but I cannot let it stop me now! Anyways, I would love to get together with you and just put our heads together and see what we can come up with because I know that would be an amazing collaboration!
    If you think you would like to collaborate with a gimp guy that won’t let a little paralysis stop me from doing the things I want to do! Please contact me via my email and we’ll go from there!! – PHIL

    • Jenny

      Phil, I am not able to even keep up with the questions here and on my youtube cooking channel so I hope you understand that I can’t collaborate with you on recipe ideas. I’m supposed to be retired!

      • Karen

        I have made several of your recipes & they have all been the best stuff Ive ever made! Thank u so much, Ive looked for recipes similar to my moms(since she passed) & yours have been the only ones who have come close! So happy u have this blog even tho youre supposed to be retired?

  358. Nikta

    Hi Jenny,

    I have made these several times and always followed your recipe exactly and they turned out perfect, thank you!
    Today, I was in a bit of rush and put the pan in the warming drawer of my own for 30 minutes and they did double in size.

    Looking forward to new recipes!

  359. Maia KoZ

    Yum! Two more left of the 2nd batch. Last moment I decided to add a tablespoon of cinnamon in the flour and spread strawberry preserves on top of the butter – cinnamon mixture. I sprinkled a little flour on top to cut back on the liquid, and baked the buns in a glass pyrex dish.

    I turned off the oven the last five minutes and let it sit in there for a total of fifteen, before cooling it on the counter. I mixed orange juice with the powdered sugar, which gave a nice citrus bump to the strawberry filling. I may have to make these in secret from now on, because the men in this house have proven untrustworthy around baked goods. LOL

    Now, I’ve read a few reports of buns being ‘doughy’ in the middle or not “proofing,” but I haven’t experienced that at all, and I’m mixing by hand(No blender), and following directions to the letter, and only making adjustments for changes I make. Let me repeat:

    I have yet to experience ANY issues when using these recipes for baking buns or bread. FOOLPROOF!

  360. Becca

    Jenny, we love your recipes and your videos! You are funny and very entertaining!

  361. Angelyn

    Hi Jenny, how are you?
    can I put normal milk instead of 1%?

  362. Voula

    Thank you, thank you, thank you!!!! I don’t know why but I lost my love for cooking a while ago. Your recipes have got me back into the kitchen again. Your videos are fantastic, funny and full of motivation.

  363. Lisa m

    Omg this is the best tasting cinnamon bun. Made this for my husband and now he wants it all the time. Love and have tried most of your recipes thank you for sharing, your video’s are so funny.

  364. aniket

    i thought for a minute that if i melted 1 tablespoon of butter and brushed it on it won’t need the extra butter

  365. Sehrish

    Hi Jenny, if we plan on adding crushed chocolate and pecans in the sugar-cinnamon filling, then how should we adjust the ratio?

    • Jenny

      Funny you should ask because I just made chocolate cinnamon rolls yesterday by adding chopped up chocolate to the cinnamon mixture and the whole thing sunk and did not cook in the middle. So I guess adding the chocolate, which has moisture, kept the interior dough from cooking. Then today I tried again, this time adding powdered cocoa to the cinnamon mixture and they turned out beautifully. So my advice is to try adding powdered cocoa and pecans and see how it turns out. I think I baked mine an extra 2-3 minutes. You can also find other recipes that use chocolate pieces but it did not work for me.

      • She fish

        hi Jenny, thanks for answering the chocolate question. I tried the cinnamon rolls yesterday and they turned out delicious !! How ever they did not proof much, although I kept them on the kitchen counter overnight, it was a very slight proof. But I ate them to my full they were so yummy. The best part is your recipe gives a small batch which is ideal as it’s just 2 people living in the house. Thank you once again Jenny 🙂

      • Maia KoZ

        I hate the way my cinnamon buns turn out when I use melted “ANYTHING.” Not only is it messy, but it seems like it doesn’t cook all the way thru. I just spread a layer of butter/margarine, followed by sprinkling the brown sugar and cinnamon, and a nice coating of cocoa powder. This makes a much cleaner cut with the knife, it’s a tighter roll, and no mess!
        And I LOVE

  366. Sehrish

    Hi, how about I knead the dough at night and bake buns the next morning? Proofing over night over kitchen counter or in the fridge?

    • Jenny

      In the fridge. Please see the notes at the bottom of the recipe.

  367. Lana

    Absolutely the Best CINNAMON ROLLS I have ever eaten not to mention ever made. THANK YOU FIR THE DELICIOUS RECIPE

  368. Sehrish

    Can we skip egg in the dough? I am allergic to eggs?

  369. Melanieg

    Hi Jenny. My little grandson has a severe dairy allergy and in searching around for recipe ideas I came across your cinnamon rolls. I thought I’d give it a try and substitute rice milk in place of the milk and brushed on a bit of melted soy spread in place of the butter. I followed your method exactly and the rolls turned out light and fluffy and delicious. My little grandson adores these and they moved right to the top of his list of goodies he can safely enjoy. Thanks so much for this recipe!

    • Susi

      I’m curious Melanieg .. what did you use in place of the egg?

      • Melanieg

        Luckily eggs are not a problem for him – just milk, cheese. Very severe reaction.

      • Lauren

        My younger brother has a severe allergy to egg as well. We have always used oat flour instead of eggs and it has worked well so far. Though we do keep ours in the fridge.

        2 tablespoons of oat flour and 1 tablespoon of water per egg

  370. Jeff

    Hi Jenny! I LOVE your videos, thanks for posting them. One question about the frosting. It seems too sweet for my taste and a little thinner in texture as compared to the Pillsbury cinnamon rolls frosting. Any suggestions?



    • Jenny

      You control the thickness of my frosting by the amount of milk you use so you could use less milk. But if it’s too sweet, you can certainly use another frosting recipe, possibly one with cream cheese.

      • Lois B

        To make a frosting that is less sweet, use orange, lemon, or lime juice, bottled, frozen concentrate, or fresh squeezed instead of milk to moisten the sugar, omit the vanilla. Makes a nice contrast of flavor to the sweetness of the dough. Or try adding a pinch of nutmeg to Jenny’s frosting.

  371. Ada Encarnacion

    Hi Jenny,

    I loved your show back in the days grew up watching you all the time wouldn’t miss it for the world♡ love you Jenny♡

    Made my cinnamon buns for the first time came out perfectly delicious my family enjoyed it so much that I’m making it again♡wish I could send you a picture of my Cinnamon buns ♡ Thanks Jenny

    • Jenny

      You can send photos using the “Your Photos” link at the top.

  372. Michele P

    Epic failure. The yeast just does not dissolve when added straight to the dry ingredients. I heated the milk exactly to temperature using a thermometer too. So sad. 🙁

    • Jenny

      Hundreds of people have had success with this recipe so I suspect something else caused your problem. The yeast does dissolve when added to the flour. Why did you think the yeast didn’t dissolve? What did the mixture look like? Please look here for a possible explanation:

    • Yasmin

      The same thing happened to me but it still tasted delicious

    • Dee

      I just made these cinnamon rolls and the same happened to me. They didn’t rise much at all. I followed the recipe to a T, made sure the water temperature was exactly as listed. I put them in a warm place to rise and even after 2 hours they still weren’t risen. The first time I made this recipe, they were perfect. Not sure what happened this time…the only thing I can think of is the yeast wasn’t fresh, even tho it is not even close to expiry date. Baked those anyway and they still tasted good, just not soft and fluffy 🙁

  373. Susi

    Do you recommend using a 9″ round aluminum cake pan (1 1/2″ high) or 8″ round ceramic casserole dish ( 3 1/4″ high) ? Thank you Jenny .. I love your website and can’t wait to make your cinnamon rolls!!!

    • Sana

      I used a 9 and 1/2 inch Pyrex pie pan, they came out great!

    • Jenny

      I always like to see a recipe made without changes, including the pan, but I think I would go with the 9-inch cake pan.

    • BJ

      I always use a 9″ springform pan and they turn out perfectly. As there are just the two of us, after they have been frosted (with cream cheese frosting OR orange glaze) I remove the sides of the pan, separate the rolls, wrap individually with plastic wrap, put them in a large ziplock bag and freeze them, just taking out individual rolls when desired.

      • Poppy

        Between my young adult son & myself, these would NEVER last long enough to make it to the freezer…Wish I had your self-control….grins

  374. Sana

    Making this for the 5th time now!!

  375. Joanna

    I’ve made them. They are sooooo delicious and so easy to make. Thank you Jenny.

  376. Cindy

    Our kids christian school is having a bake sale this weekend. I have been tossing back and forth the idea of making a couple pans of these for it. I have made them a few times and we all love them. They are best right away, but do you think they would stay soft and yummy enough if I made them the day before the bake sale? They would be less than 24 hrs from being baked to time to sell. Or would it be better to stick to other things that keep better? Thanks for any help you can give.

    • Jenny

      From my experience, they are still nice and soft the next day. I store mine covered tightly with plastic wrap and not refrigerated. You may want to add some fresh glaze before the sale, just for looks. Good luck!

  377. Sana

    Wayyyyy better than store bought, healthier too!

  378. Rita

    Just tried this recipe today….yummmmmmmmm. Was really quite easy to make. Your video was a huge help especially in understanding the texture of the dough….thanks

  379. Martha

    I made the buns this morning…delicious!
    I do not have a mixer so did everything by hand. It was a bit tricky and very hard to stir but once mixed and fairly workable I kneaded. I like the texture of the dough…not too sticky like some other recipes. I rolled and shaped the buns and kept them covered on the counter all night instead of refrigerating. I wanted them to really rise. I would have liked them to rise more but I think that’s due to mixing by hand. Overall, another great recipe from Jenny. Any suggestions on how to improve the results when you don’t have a mixer would be welcome 🙂

  380. Mary

    Hi Jenny love your videos!! I want to make the rolls but I was wondering why so much yeast for so little flour?


    looks so good, going to try them. granny lou

  382. Olivia S

    I made this several times and they came out delicious each time. I read every comment to see what if people had the same issues as I did in regards to hand mixing vs. machine. I was glad to find the answers here. I made a change to recipe and used only 3 tbs of sugar because I am not a fan of sweet bread. Came out just as yummy! Thanks Jenny!

  383. Mary

    Hi Jenny,
    Just made your cinnamon rolls for the second time. Being martried since i was 18 and now being in my 60s, Ive made hundreds of pastries. Most turned out well, but Ive always had trouble with cinnamon rolls being too heavy and turning hard in a short time, plus the roll part was doughy and never very tasty.

    In watching your video, I have learned that the secret to soft, tender rolls is in the handling of the dough. I like how you keep the dough soft and use the scraper to fold over at first.

    My second batch of your cinnamon rolls turned out just as wonderful as the first time i made them….soft, tender, gooey, absolutely delish!

    Cant wait to make them for my teenage grandchildren!
    Thanks so much for including videos on so many of your recipes!
    It helps so much to SEE and HEAR….plus its more fun!

  384. Janice

    These look really delicious, I will try these in the morning… Thank you so much…

  385. Grace

    Hi Jenny I really enjoy watching your video! this recipe looks so yummy I will try this tomorrow 🙂 thanks for sharing <3

  386. Claudia C

    “who’s your daddy” HAHA you’re so funny, Jenny! Thanks for the amazing yet simple recipe. I’m gonna make them tonight:)

  387. Fauzia

    Hi Jenny,

    I am so happy with you! i made this for the 2nd time and the dough comes out great. Today i wanted to make a smaller cake, so i froze the rest of the dough ( after letting it sit overnight)

    Do you think it will still work out?

    • Jenny

      I don’t have any experience with freezing a yeast dough. You may have to research this for an answer.

      • Fauzia

        thnx Jenny, i tried it and as it turns out it is possible to freeze dough that contains yeast and has already risen once. I made the rest of the dough today, same texture and taste! 🙂

        • Jenny

          Thank you for sharing this with everyone.

        • Phil Ellis

          Hi Jenny & Fauzia – you CAN freeze dough, but I would not freeze it for as long as they say you can, which they claim a month and a half to two months! For me to be comfortable freezing dough, I would not freeze it for more than a week to a week and a half because I think the dough loses its beautiful texture after about a week! So, from mine and my Mom’s experience with freezing dough for any kind of recipe, I wouldn’t do it for more than one week, just to play it safe!! I F y’all want to go more with this dough, let me know how it comes out as I’d be curious to know!! Thanks and enjoy cooking – Phil

  388. Becca

    Trying this recipe right now! I have the dough resting, and am working on the filling. I can’t wait to try them!

  389. Patty

    Your are such a delight! Love your sense of humor and of course your cooking. Thanks

  390. Ben

    Can this recipe be doubled? I would like to make it in a 9 X 13 glass baking dish.

  391. Mortsy

    I am a 73 year old gentleman. I had a hankering for a cinnamon bun and found your recipe. EZ peasy, turned out great. Substituted a sprinkle of Splenda and extra cinnamon on top instead of the frosting you suggested. Next time I might add some raisins and walnuts. Thanks for making my day.

    • Sophia

      The splenda and cinnamon mix was a good idea. I’ll probably use your idea
      🙂 because I thought had powered sugar but I didn’t.

  392. Kathy

    I love your videos! I made this cinnamon rolls and am waiting to frost it. Can’t wait to try it! I’m sure it’ll be heavenly! Thank you!!

  393. Jodi

    I thank you for making things clear and simple. I find myself trying something new every week.
    These are waiting to go in the oven and I can´t wait.


  394. Lana

    I have been watching your you tube videos on bread and cinnamon rolls.
    I read the reviews ans someone mentioned an overnight plan.I would love to make these while my husband is getting ready for work and surprise him .could you tell me how to do these do they will not rise in fridge overnight.

    • Jenny

      They may rise a little bit when refrigerated overnight but the next day you must bring them to room temperature and let them rise, either at room temperature or in a warm spot, before baking.

  395. Anil

    Jenny, I made a batch of these cinnamon rolls yesterday and the entire 8 dissapered in a matter in minutes with many an exclamation of ooooh and aaaahhhhs! Absolutely lovely these turned out.
    So, I tried a variation today. Savory rolls. Substituted butter for oil, increased the salt but doubling it, made a thick cheese sauce laced with butter, spread that over the dough, crumbled feta cheese chopped olives and crispy bacon, sprinkle of Provence spice mix. When the rolls had risen in the pan, I added a grating of parmesan and some cheddar over the top. I would have liked to add a photo here but I don’t know how to.

  396. Mimi

    Will be making these today, really excited! ? Thank you for sharing! ?

  397. Jess

    Tried your Homemade cinnamon rolls Jenny. Turned out perfect. Thanks

  398. Caroline

    The consistency of my dough was very liquid-like when I took it out to knead. Wondering if I was supposed to let it sit in the bowl longer before kneading. I did use skim milk. Could that be the reason? I just added a lot more flour while kneading to get it to the right consistency.

    • Jenny

      I think skim milk was the culprit.

      • Caroline

        Yes, I just made more dough and used different milk, now my dough is the way it should be. Thanks 🙂

      • Simona

        Hi I wanna try those awesome buns but I don’t know exactly what 1% milk corresponds to here in Italy … we have : “skimmed milk” and “partially skimmed milk” , “soy milk”…. what should I get 🙁 ?

        • Jenny

          1% milk contains only 1% fat so partially skimmed milk sounds like the best choice.

          • Simona

            Thank you so much ! I had tried to make buns so many times but the never came out Well , it is the first time I actually made it and my bf who hates cinnamon had eaten one already thank uuuu

    • yuri

      Hi I agree with you ,too. Because I also making right now, that is way over softness, I can’t huddle them att. So I put more flour (like 1/4 cup more or so) to it. Well, now dough is raising process , I hope it make good cinnamon roll………

  399. Maryann

    You should have seen the look on my husbands face when he took the first bite. Absolutely the best. After several attempts I was not able to make good cinnamon buns, always hard, but your recipe made ma a goddess in my kitchen. So fluffy and heavenly, glad I found you Jenny.

  400. Supreme

    I only have vegetable oil, will that make a difference

    • Jenny

      You can use any vegetable oil – I adjusted the recipe to indicate that.

  401. Cp

    Hi Jenny,
    Your instructions are amazing. I tried another recipe yesterday and had to throw it away. I used your recipe today and it turned out very well. It’s my first time baking with yeast. Thank you Jenny!

  402. Stacey

    These cinnamon buns are so good!!!! I put them together last night and baked them this morning. I am allergic to eggs and dairy so I used a vegan egg replacer and soy milk. I wasn’t sure how they would turn out since baking is so exact and making substitutions can mess things up but they turned out great!! This is going to be my go to recipe!!!
    I am going to try the no knead bread and rolls next. Thank you for your awesome web page. You seem like you are having so much fun in your videos. Watching them makes me happy.

  403. chesh kat

    Why doesn’t this video have smell-o-vision Jenny?

    I think, to better serve your viewers, you really need a scent translator. I know, it’s a really tough job. Now that it is 2016, someone’s gotta do it. Because it would benefit so many people, I would volunteer to undergo your scent translator boot camp. Tough as it would be to not grab your hot buns, I could muster up the willpower to complete the training.

    Well, in all honesty, I must admit that I’d do just about anything for homemade cinnamon rolls. These taste fabulous. My husband, also a cinnamon bun fanatic, would love your cinnamon buns if he were still alive today. I think next time, I want to make a caramel topping for them. I love caramel. And caramel smells so yummy.

  404. Sandy

    Hi Jenny!
    I’m from México and i love your recipies…
    I want to know if i can swicht the all porpouse flour in the recipie for bread flour
    I can want for do this delicios!!!

  405. Leah


    I’ve been intimidated for years by cinnamon rolls, but not anymore! Great recipe and so easy. My three year old loves helping me. By the way, love your sense of humor in your videos!

  406. ally

    Hi jenny, I’ve made your cinnamon buns before but today the dough just didn’t look right .I just watched your video ant the only thing I did different this time is that I didn’t mix the dry ingredients do you think that would make a difference.

    • Jenny

      Yes, I think not combining the dry ingredients could make a difference. Also, yeast doughs can be unpredictable. I have made some things a dozen times and then the next time, it doesn’t turn out as well. It happens to everybody.

      • Lana

        Will the rolls be good the next day if all are not eaten the day they were baked?

        • Jenny

          Cinnamon rolls are the best when eaten fresh but I enjoy mine the next day as well. Just make sure you keep them tightly sealed in plastic wrap.

          • Lana

            I decided to make these tonight while my husband was working and surprise him this evening when he comes home. They are rising now can’t wait to bake them. He us going to be in Heaven when he walks in the house and smells these Delicious Buns.
            Thank you again for thus WONDERFUL RECIPE!

            • Jenny

              I think I got it at Williams-Sonoma (but years ago).

  407. SMT

    So– I made these cinnamon rolls over the weekend with my 4 year old. Gawd– easy to follow, taste warming, soft & delicious! My 4 year old said to me, “Mom, I REALLY-REALLY like it!” Course, it was his first time ever eating cinnamon rolls. And as for this evening, we’re making more cinnamon rolls!! Thank you for sharing your recipes, once again.

  408. Mimi

    Love love love all of your recipes! I stumbled upon your YouTube video for salmon patties just a couple of months ago and they’re delicious! Nothing like the mess I grew up with. You’re so fun and fun to watch. Thank you!

  409. Shabi

    My cinnamon rolls won’t rise? going to cook them anyway bc my boyz can’t wait to eat them for breakfast …
    I wonder what I did wrong ?

    • Jenny

      This might help:

    • allisondoes

      i feel ya, girl. Just tried making this with snowstorm Jonah swirling around outside and 2 feet of snow piled up around us. The kitchen was too cold for them to rise, so turned my oven onto it’s lowest temperature for about 5 minutes, turned the heat off, popped them in (still covered with a tea towel) and left them for 40 minutes. Worked like a charm. Hope this helps!

  410. Tanya :)

    Made these today! The dough was soft and when I touched it, it sprang back! Thanks for the great recipes. Im gonna try the Lemon Brownies soon.
    Thanks again

  411. Lady on the lake

    Oh my are these easy and taste great.. My only problem was the top over baked and the inside a little under cooked? Any ideas? We ate them anyway ??

    • Jenny

      It sounds like your oven was too hot. It’s good to use an oven thermometer if you have one.

  412. Christina

    I made these this morning and they tasted yummy! Only issue I had was that they didn’t really puff up during baking. Any suggestions why?

  413. Jap

    i love this recipe!Thank u Ms. Jenny..i made mine as smaller rolls though.came out nice and perfect.only changed the glaze ‘coz i dont have powdered sugar.But the soft dough really made me love this so much.My hubby could hardly say anything ‘coz he loved them too.

  414. May Lim

    Hi Jenny
    I tried making your cinnamon rolls. The first attempt my rolls were a little hard maybe due to adding too much flour while turning the dough.
    The 2nd time i still find thd dough too sticky to turn. What went wrong actually ? It seems quite easy watching you make the 150 turns.

    • Jenny

      I’m wondering if you are following the recipe exactly. Please let me know exactly what type of flour, milk, and oil you are using. Are you mixing by hand or using a mixer?

  415. pawpaw

    can you freeze these before you cook em?

    • Jenny

      I believe you can but it’s best if you look for specific instructions online as I have never frozen them before baking.

  416. Suzanne

    Hi Jenney I made the cinnamon rolls for my family I love it in new years day is today thanks Jenney

    Suzanne Williams

  417. arlene

    these are really good! im making them right now for new years !

  418. monica

    Please advice if the butter is unsalted butter or the normal salted butter?

  419. Sylvia

    I made these with a 10 by 10 pan. They came out so big!!!!!!! They were so awesome and delicious!

  420. Meg

    Your cinnamon buns looked absolutely delicious on your video!

  421. Maggie

    Hi Jenny,
    Can I make this recipe into mini cinnamon rolls? (Using a cupcake/muffin tin)? If so, will the cooking time change?


    • Jenny

      I would only be guessing if I advised on this since I have only made my cinnamon rolls in a pan. It’s best if you look at recipes specific to muffin pans for technique and baking time and then just use my ingredients. Good luck!

  422. Chantelle

    Hi Jenny, I really want to make this recipe but I am a bit nervous when it comes to working with yeast. My recipes rarely ever come out well if they involve yeast. You are an awesome Baker so I was wondering if you have any tips and tricks when it comes to working with yeast.

    • Jenny

      I can tell you that yeast has a short shelf life and once you open a container, it should be tightly sealed and kept in the freezer. That’s why I only buy the packets and not a whole jar. Also, it helps to have an instant read thermometer because if you liquid is the right temperature, things usually go well. But even though I bake a lot, yeast recipes are not always consistent. Some days my dough rises quickly and other days it takes longer. So be patient and be sure to measure carefully and it’s very important to aerate your flour before measuring. If you don’t, you’ll be using too much flour and your dough will be too dry. Take a look at my flour basics ( Good luck!!

  423. judith m.

    Hey Jenny, I need to make cinnamon rolls for a church Christmas bazaar, but I need to make about 150 to 200. can you help me come up with the right quantites for this church function.

    remember this, I have never made cinnamon rolls before and I need help!!!!!

    I don’t want to flop too bad…I am 68 years old so this being my first time….

    thanks in advance for any help

    • Jenny

      I am just a home cook and nowhere near an expert on large amounts of baking so I’m sorry to say I can not help you with something so large. However, I would like to suggest that you re-think the cinnamon roll idea for such an event. Cinnamon rolls are best when they are fresh and there is no way they can be fresh when you make this many, and probably the day before. Why not make cookies, that are much easier to make in quantities and a lot of cookies can keep for days and still be delicious, especially crispy ones, or brownies. Especially if you have never made cinnamon rolls before, working with yeast does have its challenges so I hope you will reconsider taking on something a little simpler. I bake almost every day and even I would not take on this challenge!! 🙂

  424. Dorothy

    Hi! I prepped these last night and currently am waiting for them to rise 🙂 so excited! Lol I was wondering if they are able to be prep them and freeze them before letting them rise.

    • Jenny

      Please see my response below to another Dorothy on Dec. 21, 2014.

      • J nonya

        Finally… found the reference on freezing. 12-21-2014! Still doesn’t answer the question on what stage to freeze…before 1&1/2 hour rise or after? Guessing after…btw when you smacked your dough and said “who’s your daddy” I had to pause for at least a few minutes while I cried laughing!!! Thanks :0)

        • Jenny

          I am posting the same response here and it’s pretty clear that you freeze before the rise.
          Cinnamon buns can be frozen for 1 month before baking.
          1. Follow the instructions through forming into buns and placing in a pan. Wrap the pan well with plastic wrap and freeze.
          2. The day before you want to serve the rolls, remove from the freezer and put them in the refrigerator to thaw overnight.
          3. Next morning, remove from the refrigerator and let them rest at room temperature for about 2 hours.
          The buns should thaw and become puffy before baking. If your kitchen is chilly, it may take awhile for them to thaw. Bake and glaze per your recipe.

  425. Kezia

    I tried this and they turned out amazing! Thanks!

  426. Parvin

    Hi Jenny, i made this bun a few times and taste is so great. Recently i just bought pumpkin pie spice, can i add this spice instead of just cinnomon?
    Thank you for all your great recipes.

    • Jenny

      Yes, you can use pumpkin pie spice instead of cinnamon in this recipe.

  427. Enrique

    I love the recipe I add nuts and raises very soft and delicious

  428. Kelly C

    Hey Jenny, Hi from M’sia and I made this recipe yesterday . It was so good. For my fillings I added chopped almonds & raisins as well. Like the recipe a lot. It’s easy and taste amazing. Thank you. Gonna make again for Christmas this year.

  429. TC

    I made this recipe and the rolls were perfect and so soft. This is my favorite recipe for cinnamon rolls and very easy to make.

  430. TJ

    Hello. I was going to make cinnamon rolls for the family and started to read your recipe and putting it together when I reached for the cinnamon-or what I thought was cinnamon. Turns out it was Allspice. I used 3/4 of what your recipe called for and made a cream cheese frosting/glaze. Turned out fantastic!! Only wish I had some pecans on hand ……

  431. Uyen

    Hi Jenny,

    thanks for the amazing recipe. I tried three others before yours. Yours is what i have been looking for. Do you think i can use this dough for steam bun like Chinese people do? Thank you.

    • Jenny

      I’m sorry I have no experience with steamed buns so I don’t know.

  432. Yna

    Hi Ms.Jenny,
    I just made cinnamon today and i bring it to my work place and they said it was delicous youre recipe was so awesome and i used coconut milk instead of milk and it turns out well! Perfect for your recipe..and can i used chocolate frosting instead of icing sugar? But the problem is i dont know how to make the chocolate frosting? I need your help Ms. Jenny. Thanks a lot..??

  433. Fauzia

    Hi Jenny,

    i tried the “overnight” plan and they turned out great! perfect texture and consistency and everybody loved it!
    Thank you for sharing.

  434. LoveBaking

    Hi Jenny!! Let me start off by saying that I’ve made this recipe so many times and it turns out so well each time, not to mention all the compliments I get for them, so thank you for sharing!! I was wonder if the size the buns are cut into affect them rising? Also, if they are placed too close together in the pan, will that prevent them from rising as much as the yeast would let them if they had more space between?

    • Jenny

      If my recipe is working for you it’s better not to make any changes. If the rolls are placed too close together they will probably rise up and if too far apart, they would likely rise sideways.

  435. Yna

    Hi Jenny,

    I love your cinnamon,everytime i crave for cinnamon i used your recipe. Its very simple and easy to do specially the ingredients you can find in your kitchen. Thanks for sharing your recipe.?

  436. Kim O

    I made these today. They were delicious! Could I substitute almond milk for the 1% milk?

    • Jenny

      Someone posted below that they used almond milk and they turned out well.

  437. Lisa

    Hi Ms. Jenny, can i use full fat milk in this recipe?

  438. Lane

    Baked these buns this morning, and they were amazing.

  439. tina

    second time doing them and they still didn’t rise . The 1st time I forgot that you were talking in Fahrenheit for the yeast … and this time I don’t understand what could have gone wrong? must be something because everyone succeed at it except me loool…. but what? (maybe dough not resting enough in warm place? ?).


    • Jenny

      A warm place does help dough rise faster but it will eventually rise even at room temperature. There must be something you are doing or not doing to cause failure. Baking usually has to be exact so be sure you make no changes whatsoever, even the smallest. Here are a few ideas as to why they did not rise:
      1) The yeast was not fresh. Yeast has a short shelf and once opened, it should be tightly sealed (even small packets) and kept in the freezer.
      2) The milk temperature was wrong. Check your yeast for the required temperature. Use a thermometer for accuracy.
      3) You may have used the wrong size pan or a different flour. This is a proven recipe so if you don’t make any changes at all and follow the instructions exactly, with fresh yeast, it should work.
      Feel free to send me a list of all your ingredients and equipment and I will try to help further.

  440. Annie

    Hi Jenny,
    I live in Trinidad. I was looking for a homade recipie for cinnamon rolls when I came across yours. I just made for the first time not one but two batches of your cinnamon rolls, one with nuts in it and OMG! ?? They are so awesome, they came out so good, soft and delicious. I used coconut oil. I’m not going to buy those expensive ones again. This is a keepsake. I love your site and how you make it so fun and easy to learn you are an excellent teacher. I’ll be trying some of your other recepies. I love your cute little timers too. Thank you so much, may God bless you.
    Annie. ?

  441. Kitteh

    I just made these cinnamon rolls expecting them to be decent, but I wasn’t hoping for much. They ended up being so amazing, just like the Cinnabon ones you would get in a mall. The only thing I recommend is if you don’t have a large mixer, it’ll kill your hand mixer, so kneading by hand for a little longer amount of time is probably best in that case. I also like mine with a little bit more filling, but that’s just me. This is a recipe I’ll definitely make again, so delicious.

  442. Mel

    Hi Jenny I just made your cinnamon rolls and they were DELICIOUS my dad and sister loved them.

    Thank you Mel/Melissa

  443. Mary

    Hi jenny
    Can I use a bread machine for the dough mixture?

    • Jenny

      I’m sorry I have never used a bread machine so I don’t know.

    • Melody

      Yes, you can knead the dough in a bread machine but only let it ‘knead’ for 5 minutes. I have a Well-bilt dough machine that wants to knead yeast dough for 10 minutes and that’s too long for this cinnamon roll dough. I don’t do the batter phase. I just put my ingredients in the machine and let it run for 5 minutes. Also, I also weigh my flour (the first time is always trial and error) for consistent results because the amount of flour in a cup will vary day to day depending on humidity and the flour itself. Once I have that weight, then on further batches, I can just dump it all in and let it go, knowing I don’t have to keep adding flour until it’s ‘right’.

  444. Melissa

    Can I use salted butter for the filling

  445. Melissa

    Can I use dark brown sugar or will the molasses flavor be too strong

    • Jenny

      I see a lot of recipes that use dark brown sugar. I have never used dark but I don’t think it would be too strong.

  446. Mel

    Can I use an electric hand mixer? Would I still beat on high for 3 minutes and knead 150 times?

    • Jenny

      You would beat it the same amount of time as long as your hand mixer is strong enough, and knead it the same amount of time. If the mixer is not strong enough, just combine the dough by hand and knead it longer, until the dough is smooth and elastic.

      • Melissa

        My hand mixer is a 200 watt hand mixer and the highest level is 6. Is that okay because you said that my hand mixer has to be strong for the dough to be partially kneaded.

        • Jenny

          The mixer does not partially knead the dough. It only beats the dough since it is still very wet (please see the video to see that it is not kneading, only beating). You can only try it. If the mixer slows down, you can finish by hand. Good luck!

  447. Mel

    Can I use 2 percent milk?

  448. Melissa

    Hi Jenny, does the egg have to be at room temperature.

    • Jenny

      The egg doesn’t have to be at room temperature but when baking with yeast, cold ingredients can slow down the rise.

      • Des

        Can you leave the egg out of the recipe? Food allergy!

        • Jenny

          The egg adds to the moisture and softness of the dough so I can’t guarantee the same result if you leave it out. Maybe you could look for a different recipe that’s already proven without egg.

  449. Melissa

    Thank you Jenny!

  450. Melissa

    What type of brown sugar do you reccomend, light brown sugar or dark for the filling.

    Also, I don’t have a kitchen aid mixer, how long do I mix the dough in the bowl, how do I know how long to knead it ?

    How do you knead dough?

    • Jenny

      Please see Niveditha’s question below (no mixer) and you can watch my video to see how to knead the dough. Good luck!

    • Jenny

      I use light brown sugar for the filling. Please see Niveditha’s question below (no mixer) and you can watch my video to see how to knead the dough. Good luck!

  451. UKN

    Can I make this with bread flour instead?

    • Jenny

      Yes, bread flour will work but I think all-purpose flour makes a slightly softer cinnamon roll.

  452. Joyce

    My daughter in law loved the rolls made with wheat flour better than apf she is very health conscious so I will be using wheat from now on. Maybe others will try wheat flour &I will like them also

  453. Joyce

    Well I tried the cinnamon rolls with whole wheat flour & they came out pretty good. Should I have used wheat pastery flour instead of whole wheat flour. They weren’t as light as when I used reg flour. But they are still pretty darn good. They seemed to take a little longer to rise is that because of the wheat flour.

    • Jenny

      To me, cinnamon rolls should be as soft as possible and they won’t be when you use whole wheat flour. However, if you want to make them with whole wheat, you would use whole wheat flour and not whole wheat pastry flour.

  454. Joyce

    Can I make these cinnamon rolls with wheat flour?

  455. Ahmad

    Can I substitute the milk with water? I’m lactose intolerant.

    • Jenny

      You could use water but they will taste better if you can find a milk substitute like soy milk, almond milk, coconut milk, or lactose-free milk.

      • Ahmad

        they are rising right now, we’ll let you know how it turns out 😀 would you like some pics?

  456. intan

    Hi Jenny

    This is my 1st time baking cinnnamon bun.

    My dough is all sticky and i have to add more flour. I have no thermometer (not sure if it is the right name) to check on my milk and my one packet dry yeast is 11g. Are these2 errors caused my dough to be stick? I added oil as last ingredient too.

    • Jenny

      With baking, even the smallest change can cause problems. First, the yeast should be 7 grams (see the recipe). And for sticky dough, the wrong temperature of the milk would not cause a sticky dough. It could just be the way you measured the flour or the milk but it’s okay to add some flour if it’s sticky, but not too much extra. Add just enough to make it workable. Adding oil at the end could be why it was sticky. With baking, it’s important to follow to follow a recipe exactly with no changes in the ingredients or the method. So try again, take your time, and let me know how it turns out.

  457. Yhang

    Hi Jenny I made cinnamon rolls many times using your great recipe. My friends and family love it. They even said it’s way better than cinnabon lol. I just want to thank you for sharing your amazing recipe.

  458. Joyce

    would love to know where u got the cute timer that looks like my kitchenaide mixer. Also I made the whole wheat 90 min bread an my family loved it. Would love to hear where u got the cute timer

    • Jenny

      I wish I could remember but it’s been a while. It might have been at Sur La Table… or maybe World Market.

  459. Niveditha

    Hi Jenny, I am beginner in the whole baking but I love cinnamon rolls and really want to make them.
    I have one question for you.. I don’t have kitchenaid or any other such tool to mix the ingredients for the dough making. Can I just mix it in a bowl before kneading it finally with my hands? Would this work well? Please suggest.

    • Jenny

      The mixer only reduces the kneading time so you can make this recipe all by hand but you will have to knead the dough longer, until the dough is smooth and elastic, which could take 8-10 minutes.

  460. KAREN

    JENNY!! i made this today and OMG they came out so soft and delicious!! im so glad i had a craving for them and went on Youtube and found your recipe! THANKYOU!
    I added a little bit of brown sugar to my 1/4 cup of sugar that the recipe asked for also i added 2% milk instead of 1% i used vegetable oil instead of what the recipe asked for! even with the small changes i made they cameout delish and very soft!! THIS ARE BETTER THAN CINNABON DEFINETLY!

    • KAREN

      Can the dough be used for anything else?

      • Jenny

        I’m glad you liked it. I think this dough would also work for sticky buns.

  461. Maggie

    Can I use an 8 inch spring form pan?

  462. Alice Fong

    Jenny may i know how long did you preheat your oven after you put in the rolls?

  463. h2oplease

    I will be trying this recipe!
    A very enjoyable video as always.
    I am a silver citizen now. When you patted the dough, your hands reminded me of my precious Polish Aunt Annie, my Mother’s sister. She could prepare any of my Grandmother’s recipes from memory. Aunt Annie baked with a wood stove.
    Thanks for that “flashback”. And I COULD imagine the aroma precisely.

  464. Krista

    Hi! Thankyou so much for this amazing recipe..I love to bake and yours is so much easy to make I’ve been baking this since last year and everyone who took a bite loves it..specially my that guy love it so much that he can finish the whole batch in one sitting.. Thankyou so much!

  465. Chelsea

    My rolls did not rise. I was wondering if you could tell me what you think happened?

    • Jenny

      It could be a few things:
      1) The yeast was not fresh. Yeast has a short shelf and once opened, it should be tightly sealed (even the packets) and kept in the freezer.
      2) The milk temperature was wrong. Check your yeast for the required temperature.
      3) You did not have a warm spot to rise. Dough will rise at room temperature but it will take longer.
      4) You did not follow the recipe exactly. With baking, even the slightest change can cause problems, like the wrong size pan or a different flour. This is a proven recipe so if you don’t make any changes at all and follow the instructions exactly, with fresh yeast, it should work. Let me know…

      • weezer

        can you use baking powder instead?

        • Jenny

          No, not with this recipe but you can probably find cinnamon roll recipes that are made with baking powder. However, the best cinnamon rolls are made with yeast and this is a pretty simple recipe.

  466. Gammy

    Can raisins be added?

  467. veronica

    Love love love this recipe!!! I’m making it again right now 🙂 also love the fact that it won’t take me all day to make. I’m making them to snack on in class tomorrow!

  468. Addy

    I just saw your video on YouTube and I was so excited to try your recipe. I followed your directions exactly and unfortunately this recipe as well as my other attempts at bread and pizza dough resulted in a VERY wet dough that I couldn’t knead. I had to add about 1.5 cups more of flour in order to get it to where I could take it out of the kitchenaid bowl. I’ve been trying to troubleshoot why this keeps happening. I’ve tried starting with wet, then adding dry or starting with dry like this recipe and adding wet. Any thoughts you have would be greatly appreciated!

    • Jenny

      Let’s try and figure this out because almost everyone has had success with this recipe so there has to be an explanation. Can you start by telling me exactly what brand of ingredients you’re using, i.e. the brand of flour, yeast, milk, and oil, and also what are you using to measure the flour as well as the milk (what kind of measuring cups)? Let’s start here so we can figure this out. I want my recipes to work for everyone so please write back.

  469. Catherine

    Hi Jenny

    I am from Singapore.

    I have made this cinnamon rolls twice! It is the best for me.

    I would like to have a change of filling to ham and cheese, but have no idea of the spread that would go along with it. I would appreciate your advice.

    Thank you!

    • Jenny

      I’ve tried to think of what kind of spread could be used. You might not even need a spread since the cheese will melt but you might try what would go on a ham & cheese sandwich, which would be mustard or mayo. Or you could add a glaze after baking, something with butter, mustard, spices, etc…

      • Catherine

        Hi Jenny

        Thank you very much fir your suggestion and advice.

        I will give it a try!

        Have a great day!

  470. Deborah Sanford

    Hi Jenny
    I made this recipe today and the cinnamon rolls were more then awesome. Thank you Jenny. I just found your site just a week ago and I have had so much fun making your recipes. I have loved all the recipes I have made so far. I made the whole wheat bread, and the spaghetti and meatballs. It all has been amazing.

    Thank you so much!!!!!!!!!

  471. Selena K

    hi jenny~~
    i want to make these today but i am wondering if i can half the recipe and if so do i have to change some part of the recipe??

    • Jenny

      Well I guess you could half the recipe. You would have to use 1/2 an egg and also use a pan about half the size of the 8-inch round. I’ve halved some recipes and it’s not very easy but I hope it works for you.

    • Grace

      Hi Selena,
      Half! Holy No! I have a suggestion for you. Before you half a wonderful recipe like this. You should freeze what you have leftover to eat another day in Freezer Zip lock bags first! They are great to take out of the freeze and put in a lunch sack for an easy work day dessert or when friend drop by.
      Good Luck.

  472. helenbeee

    Followed the recipe but my rolls didnt rise the dough was quite wet and only got my milk to 100 degrees faranheit as the milk in the jug felt like it was boiling hot and I was afraid Id kill the yeast. Just wanted to check that the milk was hot (I heated in microwave) is this right? and if it wasnt 110 but say 100 degrees would this be the reason why my rolls didnt rise.

    • Jenny

      If you used active dry yeast the milk should be at least 110 degrees so that’s probably the reason the rolls didn’t rise. (If you used instant yeast, the milk should be 120). Another reason could be that the yeast was not fresh. Yeast has a short shelf life and I keep mine in the freezer once the package is opened.

      • Strgzr

        1)where do you get ceramic disc for brown sugar bag
        2)My yeast is in a jar and says on the front (Is this ok?):
        “Red Star Quick-Rise Yeast for Bread Machines and Traditional Baking”-how much to measure from this jar? Is this type yeast ok to use?

        • Jenny

          I’ve seen the clay disc at cooking stores like Sur La Table and at Bed, Bath, & Beyond or you may have to look for it online. The yeast you have is fine for this recipe as long as it’s fresh. Once opened, yeast loses its strength quickly. My printable recipe indicates the amount to use in teaspoons, grams, and ounces. (2 tsp/7 gms/1/4 oz). I hope that helps.

          • Strgzr

            yes, thanks that helps. Also, my oven must be different as in only 15min, at preheated 350 oven mine were still pale , tho sticking plastic knife in them,didn’t bring back any goo, so they were done-so will try few more min’s to get golden I guess?
            Also the dough where you said to ad up to 1/4 cup more flour to make a ball-mine took 1/2 cup and little more, as batter was really moist and when I tried yanking it out of bowl it still stuck to everything! Maybe my one egg was allot larger than yours? That’s only difference I can guess?
            I didn’t have any powdered sugar, so found a recipe for brown sugar frosting, so trying that-and added a touch of coffee flavored milk and cinnamon to the brown sugar recipe too! Can’t wait to try!

            • Jenny

              Almost everyone has had success with this recipe so make sure you follow the instructions exactly with no changes, not even the smallest. Are you using all-purpose flour? How are you measuring it? What kind of milk are you using? Let me know.

  473. Tiffany

    I don’t use canola oil, only vegetable and extra virgin olive oil.

    Would either of those work or will it mess up the flavor/texture of the rolls?

    • Jenny

      Please see my recipe. I use extra light olive oil but vegetable oil is okay too.

  474. Alice Fong

    Hi jenny,
    May I know what milk are you using? Is Evaporated milk work?
    Love your video : ) Thanks.

    • Jenny

      I use 1% milk, which is reduced fat but I think you can use evaporated milk, which is heavier than 1% milk. If the dough is too thick for your beater you could probably thin it out with a little water.

      • Alice Fong

        Thank you for your reply, will do it one day..

      • wsy6280

        Hello! I am so excited to try this recipe. Can i use elle n vire whole milk and saf instant yeast? Thank you!

        • Jenny

          Yes, you can use whole milk and SAF instant yeast.

  475. ciara

    I’ve been making cinnamon rolls for awhile now- my fav thing to bake. this is the BEST dough I’ve ever worked with. perfect texture and consistency and I’ve never had better rolls come out of the oven. can’t wait to double the recipe and share with family and friends. so glad I found this!

  476. Bridget

    Found your video on YouTube for these and they were amazing!! So easy to make I wanted to eat them all haha. Will definitely be trying more of your recipes, nachos is next on the list!!

  477. salma

    Hi jenny i made these cinnamon rolls and they were gr8 i love your recipe i will share this with my friends..i have tried many other recipes but all failed..this one is perfect there r soft..yummmm..keep up the good work..thank u soooo much for the recipe..

  478. kathy

    omg Jenny made these yesterday..hubby loved them so much I am making another batch today also made your cabbage rolls yummy!!
    Love your recipes am making your apple pie squares now!!

  479. leah

    looks delicous whats a substitute i can use instead of milk?
    Also if i make dough night before i refrigerate with filling or just dough in a plastic bag?
    How to you recommend doing this?

    PLease respond quick i wannna make them already:)

    • Jenny

      For overnight rolls you would refrigerate after step #10 so they would be filled, rolled and cut, then placed in the baking pan, covered and refrigerated. As for the milk, I hesitate to suggest a change in this recipe because I don’t know how they would turn out without milk. If you have an allergy, you may be better to look for a different recipe that does not use milk.

      • leah

        used almond milk. was delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
        i finally found the greatest cinnamon buns and my husbands favorite treat.

        Jenny do you think i can freeze the dough?

        • Jenny

          I have never frozen my dough for cinnamon rolls so I’m not sure if you can freeze it. I know that freezing can kill yeast and I can’t find anything online about it. You could try looking to see if you find any recipe where they freeze the dough but my guess is it’s probably not a good idea.

          • BJ

            A better idea would to be to make a batch of the rolls, and after baking and cooling, to seal them in a ziplock bag and freeze them. just take the finished rolls out if the freezer when you need a sweet treat

  480. Risma S.

    Thanks Jenny, my very first Cinnamon rolls and they are amazing! going to try your other recipes xx

  481. Gary H.

    Jenny, I tried yur recipe for the Cinnamon Rolls and they were the bomb……

    Followed along also with the video / they were very simple and again came out wonderful….

    Thanks so much
    Gary H….

  482. Kayla

    These are absolutely amazing! They come out perfect every time! For the icing I added more powdered sugar to make it thinker, and I only put the cinnamon buns in for 12-13 minutes. But the rest is perfect! No one can believe that I can make these from scratch! Delicious!

  483. Sue

    Hi Jenny,

    Have you ever doubled your cinnamon roll recipe to get 16 rolls?

    Thank you,


    • Jenny

      No I haven’t but I think you could and use two pans.

  484. Marge

    These are fantastic! I am not missing all the butter and extra sugar. Love your videos. They are so informative and entertaining. You are a women of my own heart. I grew up on my mother’s German cooking and love so many of her recipes. I like all your healthy modification without losing the flavor. I can’t wait to try more recipes. So glad I found this website!

  485. Iza A R

    Hi Jenny.

    I’ve just tried and tasted your buns. They came out as soft as a freshly home made white bread with an aroma of sweet cinnamon only they’re swirled. In fact they remind me of those hot cross buns we have here in Australia every easter(store bought) only it’s home made made by me of course courtesy of Ms Generous JJ.

    It’s definitely a keeper.

    Thanks a million Jenny.

  486. Rosa Otero

    Jenny I love the way you cook, I made the cinnamon rolls and the came good.
    love it. thank you for all your recipes. God Bless U.

  487. Jocelyn

    Hi Jenny,

    Just saw your clips on the cinnamon bun. Love it. Gonna try it out tonite. By the way, do you think I can turn this into a savory roll by putting ham and cheese as the filling?

    Would love to hear your opinion.

    • Jenny

      My opinion won’t help much because I simply have no idea about this. It’s a sweet dough to begin with so I’m not sure how it would work. You might be better off using a pizza dough, which has more structure.

      • Jocelyn

        I took your advice and used pizza dough for the savory roll. And I followed your pizza dough recipe. It was really easy to follow and the results were great.

        By the way, I made this cinnamon buns as well. Came out perfect. And I thought kneading was such a tough job. You definitely changed my perception. Your video makes it simple for me to follow.

        Thanks Jenny. I will try more of your recipe.

        Lots of gratitude and appreciation from Malaysia

  488. Yvonne

    Could I substitute the initial ingredient of 1 1/2 cups of all purpose flour with almond flour or a portion of almond flour, or would the texture be off kilter?

    • Jenny

      Sorry, I have no experience baking with almond flour.

  489. Michael

    Thank you So Much! The recipes is so great . I have tried it twice and they come out lovely just perfect.

  490. Joey

    Just whipped up a batch of these and they are DEVINE!! I changed the glaze a bit by starting with 1/4c Whipped cream cheese, then added the powdered sugar and milk (although I cut back on those a bit, just to get a nice consistency). Worked great!! I only had a 9″ spring form pan. After letting them cool for 10 minutes, I just loosened the buns from the sides of the pan with a knife, then removed the sides of the pan. When I drizzled the topping on, it oozed over the sides of the buns. This was what I call a “happy mistake”. One question…how do you stop eating these???

  491. Rick D

    Love to cook but have stayed away from baking (except biscuits). Afraid I won’t stop and gain lbs and lbs. my question is… Don’t have deep 8 in round pan. What other size will work without changing recipe?
    Just found you. Great recipes. RD

    • Jenny

      Here are the pans I think would work based on their volume:
      9-inch round
      8 x 8 square
      7 x 11 rectangular
      deep dish pie pan
      bundt pan
      tube pan
      —Good luck!

  492. victoria lunau

    I cannot wait to make these for my family!!! We love cinnamon rolls!

    Thanks Jenny!!!

  493. yna

    Hi Jenny,

    can i use the regular sugar for glaze instead of powdered sugar?


  494. yna santos

    Hi Ms. jenny..ive tried already your recipe and its turns delicous..but im not a fan of sweets but i like cinnamon roll..

  495. Linda

    Have tried two of your recipes so far, and both were delicious – the lemon brownies, and the meatloaf. Trying these cinnamon rolls next. But think I will make an orange glaze instead – pillsbury used to make cinnamon rolls with orange glaze when I was a kid, and the flavor combination was amazing. Looking forward to making these this afternoon!

    • Magart

      I have put orange zest in the filling of these and orange glaze on top. Mixed powdered sugar and a little orange juice( enough to make the sugar melt in.) it was delicious!

  496. Nora

    Jenny, came across your web site, made the cinnamon rolls,very excited,for they came out great,used Almond Milk,instead of milk,still wonderful,this recipe is a keeper!Thank you

  497. Khabirah Abdul-Azeez

    Instead of cutting this into buns can i put this in a loaf pan and make cinnamon swirl bread?

    • Jenny

      I have never done it but it seems to me it would work.

  498. Sarah

    I want to double the ingredients for 16 rolls
    Can you tell me the ingredients but doubled ?

    • Jenny

      Mathematics is crucial to working with recipes. You would simply multiply every ingredient by two, which should be easy to do. Let me know if you are not able and I will do the math.

      • sintia

        Hi Jenny! I was double your recipe for cinnamon rolls and i did not work! 🙁 yeast Dough did not rice and stay hard 🙁 Help!!!

        • Jenny

          It’s a good idea to make a recipe the way it is written at first and then you can experiment. Baking does not always have flexibility so I suggest you make the original recipe first and let me know if it turns out. If you follow my recipe exactly I don’t think you’ll have a problem. Please do that first (with no changes) and let me know the result.

  499. Namagiri Sridhar

    Thanks Jenny for a great recipe. I made this – it didn’t brown well. I am planning to increase the time from 15 minutes to 25-30 minutes next time? What do you think?

    • Jenny

      I was not familiar with jaggery but did some research and I understand it tastes somewhere between molasses, maple syrup, and brown sugar. It seems that it has a stronger taste than brown sugar but probably has the same grainy consistency. I can’t do a side-by-side comparison but assuming this is only for the filling, I think it could work as a substitute. (but not in the dough)

      • Namagiri Sridhar

        You are amazing Jenny. Thank you for your quick response. I am going to replace brown sugar with Jaggery (same qty) and try your easy peanut butter cookies. Is that okay?

        • Jenny

          Well, we won’t know for sure until you try so please report back so others can learn from your experience.

  500. sasha

    I was scared to make this but after following your recipe it came out amazing. I make this all the time now

  501. Dorothy

    hi Jenny,
    Just found your recipe and can’t wait to try it! I have a family tradition of making cinnamon rolls every Christmas morning so the family wakes to the great smell. I have made many recipes but they are only ok and they make so many. This will be perfect! I was wondering if I could make them ahead of time and freeze? At which step would I put them in the freezer and how would I go about to defrost and bake? I’m always worried about killing the yeast.
    Thanks Dorothy

    • Jenny

      I have never frozen them before baking but I found some good information on the King Arthur Flour website:
      Cinnamon buns can be frozen for 1 month before baking.
      Follow the instructions through forming into buns and placing in a pan. Wrap the pan well with plastic wrap.
      The day before you want to serve the rolls, remove from the freezer and put them in the refrigerator to thaw overnight.
      Next morning, remove from the refrigerator and let them rest at room temperature for about 2 hours.
      The buns should thaw and become puffy before baking. If your kitchen is chilly, it may take awhile for them to thaw. Bake and glaze per your recipe.
      I hope this helps.

      • Sarina Laghaei

        I love this recipe Jenny! Thank you so much for sharing it!
        This recipe froze very nicely! And since I was only freezing them for a short time I wrapped them in one layer of aluminum and defrosted them just 45 minutes before baking them. They came out beautifully!
        I make them with almond milk and also add dough enhancers so they were dairy free and extra soft and fluffy!
        Jenny you are amazing! I can’t wait to check out more of our recipes!!!

  502. Carole

    Hi Jenny can’t wait to try these. I live at 5280 ft. If I cut the yeast in half and add 2 extra TBSPS of flour the rolls will rise and bake correctly? Should I make other adjustments for this altitude?. I love this recipe for being a smaller and manageable amount.

  503. joy

    hello ms jen..i just want to ask about the 1% milk?..can i use ordinary fresh milk?..thank you..thus will be my first time in sorry for being so naive in asking about the milk..thank you.

    • Jenny

      It’s not naive – a lot of people ask about using whole milk. Yes, you can use whole milk, which has more fat than my 1% milk. I only use low fat 1% milk (this is milk with just 1% fat as opposed to whole milk, which has about 4% fat content). I’m just trying to keep the calories down but it’s not a big difference to use whole milk. Good luck with your first baking!

  504. hala ayyoub

    Hi i really liked this recipe but i didnt understand like what is the additional flour
    im only 12 so im new in making sweets

    • Jenny

      It’s great that you are baking so young! To beat the dough for 3 minutes, it has to be fairly moist or the mixer won’t be able to beat it if it’s too thick. But to knead it, the dough has to be more of a ball that you can pick up. So after you beat the soft dough, you have to add some additional (extra) flour, about 1/4 cup, to thicken the dough into a mass or a ball so you can knead it. There is a video right below the recipe and it might help if you watch how I do it. Good luck with your baking!

      • hala ayyoub

        Ok thanck aloot ms jenny and i really like your recupes because they are so healthy hope we always connect toghther

  505. Nora

    Hello ,
    How many grams are 1 package of active dry ?
    I’m 13 years old and I would cook it today for make my class and English professors taste it . Sorry if some words are false . I’m french .
    Thanks .

    • Jenny

      One packet of yeast has seven grams (2 teaspoons). And it’s really great that you are cooking at such as young age. 🙂

      • Nora

        Okay . Thank you ! My cinnamon rolls are now in my oven ! I’ll tell you when I taste them , if they are delicious . 🙂

        • Nora

          They are soooo delicious ! I love cinnamon rolls !
          Thank you for your recipe Jenny .

  506. Charlotte

    update***just eating my second warm cinnamon bun( I have been sharing it with my 19 month old son and the baby girl in my belly ;)…its fluffy and flavourful and moist and just the right amount of sweet without being to cloyingly sweet!! great great recipe Jenny!! am I sure glad I stumbled upon your site!! I want to make these and freeze them before baking so I can have em on hand! Thanks for a great recipe!

  507. Charlotte

    Just making these now. They are rising in the baking pan. The dough was a breeze to work with- much better than my usual recipes. I love that this is a small batch recipe(My usual recipe calls for 4-5 cups of flour, and a ton of milk, eggs and butter) and also has only one rise as opposed to the traditional 2-3 rises. .! I softened the yeast in 1/4 cup of the milk called for in the recipe- out of habit and I added a pinch of cinnamon to the dough as well- just cuz I like cinnamon. Can’t wait to see how these turn out. i will post a review about the taste and finished product.. Made your marble cake recipe late last night, and today there is only about 1/3 of a loaf left! my b/f enjoyed it, and my 19 month old is enjoying it now as I type!!
    You might be my new go-to person for great recipes!! turns out ur good at more than just talk shows!! Way to go Jenny! you are awesome! Keep up the great work!

  508. linda beebe

    Hi Jenny, loving all your videos. Thanks for sharing your welth of knowledge with us. I read couple years ago that the reason instant yeast uses 120 degree water is because the yeast is added directly to the flour and the temp of the wtr goes down due to the flour. Then I saw recipes in india where they prove instant yeast in 110 degree water. I finally realized it’s probably not what kind of yeast but wheather added to the flour or not that determines the water temp. What do u think? If that is true u would think they would explain that on the yeast packages. I let my fear of yeast variables keep me from bread making for years; now I’m obsessed. 🙂

    • Jenny

      I used to be anxious about yeast too but not any more. I’ve learned that unless the water is boiling hot and kills the yeast, a wide range of temperatures will work for any yeast, active or instant. The difference is that if the water is not warm enough, the rise will just take longer. My no knead bread (the overnight version) uses cold water and it still puffs up overnight and rises beautifully when baked. So don’t let yeast intimidate you. Take your best shot at the temperature of the liquid and the dough will rise. Just be prepared to wait if it’s a little slow. By the way, even MY yeast baking is never the same twice. Some days it rises faster, other days slower, and I bake a lot. I use active dry yeast and instant yeast interchangeably without proofing – I just add them to my flour. Now go make some cinnamon rolls!

  509. carson

    Ok so I made this and only made 4 big ones because the dough was thin and I thought it wasn’t enough but I did forget how much flour I put in. They puffed up nicely and I added wwwaayyyy more cinnamon than what you suggested because I just love cinnamon(I’ve been craving it for a while now) but other than that it’s all good. Liked the video 🙂

  510. Mark A

    I’ve made these today again for about the 4th time and they keep getting better and better, my daughter loves them. Thanks Jenny for making these so simple and easy to make yet so delicious

  511. James

    My name is James Mather and I’m a 10 year old who lives in holland. I love to bake but have no eggs right now. Is it possible to make these without eggs?

    • Jenny

      I have never made them without eggs and I searched all over for a recipe without eggs and can’t find one. The best thing about cinnamon rolls is the soft pull-apart nature they have and that comes from the egg. So I’m sorry I don’t know of any substitution. If you can wait until you have eggs, you will love this recipe. Meantime, you could try my chocolate cupcakes or red velvet cupcakes, both of which do not need eggs. It’s good to hear from such a young baker. I imagine this makes you popular with your family and friends!

      • James

        Thank you very much for your quick reply. I do have eggs now and will be making these cinnamon rolls in a few hours!

      • Linda

        Hi, for the person who wanted a recipe w/o eggs check out, cookingshooking. A 16 yr old from India does an eggless series and his rolls with more sugar would be perfect. I made these and they are really soft. Just mix like Jenny does instead of on the counter as he does. I love Jenny’s paddle mixer idea! Why didn’t I think of that! 🙂 Oh yea, and of course fill and ice using Jenny’s recipe. Thank u for your infectious joy of cooking Jenny.

  512. Léa

    Hi ! I’m french and I’m a 21 years old student so I don’t have some of the ingredients or materials you are using =/ But these look SO amazing !! I’ve never seen 1% milk but I’ll look for it, and is it really really important that it is at 110 degrees ? How can I do if I do not own such tools ? =/

    I really want to try some of your recipes ! ^^

    • Jenny

      You can use regular whole milk in this recipe. Our 1% milk is a reduced fat milk and I use it to reduce calories but whole milk will work in this recipe. If you don’t have a thermometer, just remember that the body temperature is 98.6 (37 c.) so the milk should feel fairly warm to the touch but not too hot. I’m sure you can make this recipe with what you have.

  513. Abigail

    Hello! My name is Abigail and I am 14 and in 4H, i’m in the food challenge and i wanted to make something good and well… I found your cinnamon rolls (they look really good) but i wanted to twist the recipe because i’m diabetic and I wanted to be kinda health too and not spike my blood sugar as well. I was wondering if i could substitue somethings to make it not spike my sugar so much! Instead of Sugar would I be able to use Splend or Stivia?For butter would I be able to use Blue Bonnet or I can’t belave its not butter?
    Since butter has a lot of fat? And for powdered sugar? Should i just leave it alone or use Sugar free powdered sugar??

    • Jenny

      I’m sorry I have no experience baking with splenda or stevia. You may have better luck using a recipe specifically created to use these ingredients. I wish I could help more but I do applaud you for your interest in cooking at such a young age.

  514. Haley

    Hi I’my haley and I’m just turning 13 and I was wondering if instead of using a package of active yeast I could just use normal yeast. For the Cinnimon rolls. Thanks.

    • Jenny

      I love that you are baking at such a young age! You can regular active yeast instead of instant yeast but it may take a little longer for the rolls to rise.

  515. Jody

    I got your buns!! They were so delicious! I have made them 4 times already! Thank you Darling, my Honey went crazy. I’ve never baked before! You started something……………….Thanks

  516. Minerva

    I am allergic to yeast ,eggs,and all purpose flour can I use rice flour and if so can I use something else instead of eggs and yeast .thanks

    • Jenny

      That’s a tough one. And I’m sorry I have no idea how you can make cinnamon rolls this way. If you can find a bread flour recipe that uses rice flour and no eggs or yeast, you can use it to make cinnamon rolls. I searched around but I’m at a loss to find one.

  517. Marisa

    Jenny I just finished making these!! Wow they are so delish!!!! So far I have tried three of your recipes, and they are all Keepers!!! Thanks for sharing!!

  518. khabirah

    I made these earlier and they came out sooooo gooood!!!! I have to be honest, I was skeptical because I’m still a beginner to the yeast world, but I think I’m going to make more later this week.

  519. khabirah

    So, just to be clear, I wont be mixing the dough for three minutes by hand right? I’ll just kneed for 200 or more like you replied to jenny right?

    • Jenny

      That’s right. You will just stir the dough together and then knead.

  520. Chanel

    Could I replace the canola oil with vegetable oil?

  521. grace

    hi jenny,

    can’t wait to try this, but one thing that i want to ask, if I’m going to use a dough hook for kneading, how many minutes to process before you get the right texture of the dough? many thanks!

    • Jenny

      I wish I could say for sure but I don’t use my dough hook. From what know it should take about half the time to knead with the dough hook. So I would check it after about 2 minutes and if it’s smooth and elastic, it’s ready.

      • grace

        already tried your cinnamon rolls recipe, wow it’s really really soft and yummy… thanks to your great recipe…

  522. Clarissa

    Thanks jenny for this supah easy cinnamon buns my friends love it and are requesting for more. keep up xoxo

  523. ros Malik

    I have make your cinnamon roll yesterday it was so delicious especially the icing frosting. it was easy. For second prove, I only prove for 1 hr and it still turn well.

  524. funtime

    Jenny, I just made these tonight and they were awesome!! My son has been bugging me to learn how to make these because I won’t buy them from the store. I may add little cream cheese to topping next time.

  525. Sayaka Yoshida

    Thankyou very much for this awesome recipe superlovettttt

  526. j garcia

    Mines came out great….I’m from the Caribbean so my dough raises a bit faster than the required time..I doubled on the recipe n got 16 cute n tasty rolls….enjoy guys

  527. Linda

    Can I substitute water for the milk in your cinnamon rolls? I cannot use almond milk either.

    • Linda

      I have only made them with milk. I suppose you could but I expect they would not be as moist. And you might not need as much flour. I wonder if you could add an extra egg yolk? Or a tablespoon or two of softened butter? That’s all I can think of.

    • RED

      can water in place of milk

  528. Noemy

    I am delightful for finding this recipe of yours, i’ve used it many, many times already and this is my favourite recipe among all the ones that i have found. At this time, a batch of it is resting in my kitchen for an hour now and i can’t wait to bake them and then eat one! Oh and i also use this recipe for my orange rolls too… thank you so much Jenny!

  529. Usha

    I just made these and my god are they delicious… the only thing is that i should have taken them out as soon as i frosted them because the brown sugar melted and some went to the bottom of the dish

  530. Oling

    Omgosh!!! this is by far the most DELICIOUS and GOOOOOOOOEY cinnamon rolls I’ve ever made. My son loved it and my husband wants me to make some tonight for his meeting tomorrow. Thank you so much. God bless you!

  531. Okay Whut

    Hey Jenny !
    Honestly, this is THE best cinnamon rolls recipe I’ve ever eaten AND tried. Thank you!
    And also, a lot of other recipes make a HUGE batch but your recipe makes 8 VERY delicious gooey rolls. When ever we have a family gathering or party I always make these. So thank you for showing how to make these with simple instructions. I Lovee you ! XOXO

  532. Cindy Click

    I made these this morning. Yummalishous!!!!!!! I just discovered your blog (I watched your show all the time back in the day), I think I pinned about 40 recipes on pinterest and all my friends have re-pinned them. Thank you so much for re-inspiring me to cook. My husband and I have been married 42 yrs and it’s just the 2 of us now. Was burned out cooking for awhile, but now I’m back. My husband is forever grateful to you.

  533. Ruth G.

    hi! I want to make these cinnamon buns but I’ve never worked with yeast before. Can I add the yeast to the milk , and THEN add it to the flour mixture, just to make sure the yeast has activated?

    • Jenny

      Yes, you can proof the yeast in milk although if you have an instant-read thermometer it’s not really necessary. But I know a lot of people still proof their yeast so after it’s proofed, you can just add it to the flour mixture. Good luck! p.s. Check your yeast package for temperature. Active yeast (like I used) requires 110 degree milk and instant yeast requires 120 degrees.

  534. Tanique

    This is the easiest recipe I’ve found for these…thank you so much for sharing…going to make two more batches today:)

  535. Diane

    I love your cinnamon bun recipe. Turns our perfect every time.

  536. Michelle

    Jenny! I’ve just discovered your wonderful blog and this recipe and tutorial video. This is the best tutorial I have ever seen. Yeast dough has kind of been my nemesis, but through your tutorial I feel like I can master yeast dough 🙂 I love your healthful tips as well. Your soothing voice, enthusiasm and evident love of baking ( & cooking) is all so contagious. I wish you lived next door 😉 Thank you for sharing your recipes, advice and knowledge. Now, off to read more of your blog and try your cinnamon roll recipe. YUM!

  537. Barbara J

    I’ve tried this recipe a few times now and they are very good. Although sometimes my dough comes out way too wet and 1/4 cup extra is not nearly enough. Would it matter if I cut the milk back to 1/3 instead of 1/2? Or maybe 2 tablespoons of oil instead of 3? The dough is really hard to work with when it’s so sticky! I must be doing something wrong.

    • Jenny

      It sounds like you’re a baker and know what to do. I would probably try less milk first. If you reduce the oil, they may turn out a little dry. If the dough is still wet, I see no harm in adding more additional flour until it’s workable. Yeast doughs are unpredictable and sometimes I’ll make something a dozen times and then the 13th time, it doesn’t work.

  538. Nidene

    Hi. I would like to have these cinnamon buns ready in the freezer and bake as I need them for a snack. What would I need to do-bake and then frost and freeze, or make them into the rolls without rising then freeze? Thanks

    • Jenny

      I did some research and there seem to be two ways to freeze them. One is to roll, cut, and place them in the pan and freeze without rising. Let them thaw overnight in the fridge, set them out in the morning to warm up and rise, then bake and frost. The other way is to bake them, do not frost, and freeze. Then thaw them in the fridge overnight and warm them up in a low oven in the morning and frost. That’s what I would do. Bake them first, then freeze, so all you have to do later is warm them up and frost.

  539. rina

    This recipe is super easy and really recommended. I tried it twice. the second attempt was more successful and fluffy. i rest the dough longer about one and half hour before roll and another one and half hour rest before bake.

    Thank you so much for the recipe!!! 🙂

  540. Mehreen

    Just tried them they came out amazingly delicious thank u so much

  541. Kim

    Hi Jenny, this lookis amazing! Do you think I can substitute almond milk for the 2% milk?

    • Jenny

      I haven’t done it but I think it would work. Please let me know so we can share the info with others.

      • Kim

        I made it with almond milk this past Saturday and everyone loved it. The rolls were very light and fluffy. My son just asked my to make it again 🙂

  542. jenny

    Hey jenny i dont have a kitchen aid to mix the dough on high for 3 minutes, how will i do that for 3 minutes?

    • Jenny

      No problem. You can mix by hand. Using a mixer reduces the kneading time, so if you mix the ingredients by hand, I suggest you knead it a little longer, maybe 200 turns or more, until the dough becomes smooth and elastic and springs back when you poke it.

      • jenny

        What if i dont have 1% milk? I only have whole milk at home, does that make any difference?

        • Jenny

          Whole milk is okay. I use 1% to avoid too much saturated fat.

          • jenny

            Thanks for the suggestions! The cinnamon rolls were so soft! Everyone loved it. THIS IS A KEEPER, THANKS FOR THE RECIPE! <3

      • khabirah

        I’m glad I scrolled down and read this comment because I was just about to post the same question. I might be making these today; we’ll see what happens!

    • Hassan


      I have seen Homemade Cinnamon Rolls then l let my mum make .It is very easy and I helped her l love it…..

  543. Iloveinsegnamento

    I just made these a few days ago, and there were AMAZING! Your video made it super easy to follow along. I had all the ingredients, at my house already which is a huge plus. They also taste AMAZING! I’ll be making these ALL the time and p.s. the floss idea worked GREAT!

  544. Ewa

    I just baked them. Delicious. I’m so glad that I did not have to use any butter!!!. And they are perfect. I made the “lemon version”. It means : as a filling I used 1/4 cup of white sugar and the zest of 2 lemons and half an orange. The frosting I prepared with 1 cup of powdered sugar and 2 tablespoons on lemon juice. They smell and taste gorgeous . Thanks for great recipe. Best.

  545. sandra

    I just did this recipe and let my tell you it came out just fine.Thanks

  546. Marco

    Hi Jenny, If I don’t have one of them nice mixers, can I do all the mixing by hand? After watching your videos I went to walmart but, they are so expensive.

    • Jenny

      Of course you can mix by hand. Using a mixer reduces the kneading time, so if you mix the ingredients by hand, I suggest you knead it a little longer, maybe 200 turns or more, until the dough becomes smooth and elastic and springs back when you poke it. Good luck!

  547. Vanessa

    I’ve never baked yeast bread, the thought of using yeast scares me! Your recipe and video instructions made it look so easy, I’m going to give it a try. I’d like to add golden raisins, is that possible? If so, I’m assuming I would sprinkle them on top of the sugar cinnamon filling.

    Thank you!

    • Jenny

      Raisins would be a great addition, but I would add them into the dough after you beat it on high and before you start kneading. So you would add the raisins when you add the additional flour that makes it into a mass that you can knead. Golden raisins sound good. And baking with yeast is all about temperature so use an instant read thermometer if you can. Whichever yeast you use, check the package directions for the correct temperature. (regular is usually 110F and instant is usually 120F. Good luck! Let me know…

  548. Nance

    I haven’t made homemade cinnamon rolls for about 25 years. Thought it was about time since coming across your recipe. My recipe is much more time consuming. I love love your recipe. It’s easy and taste amazing ! I used whole milk instead of 2% and regular oil. Thanks 🙂

  549. JoAnn

    Hi Jenny,
    I was googling cinnamon rolls and up popped your healthy recipe. I wasn’t sure if it was “that” Jenny Jones and I was pleased to see it was and that you have an awesome cooking site! I love that your cinnamon roll recipe is a healthier version of this yummy treat! I made them today and they didn’t take all day like some recipes. Wow, we’re they ever delicious!! Got rave reviews from family! Do you happen to have the nutritional info on these rolls? I would really appreciate it! Thank you in advance.

    • Jenny

      I’m sorry I don’t have the nutritional details on my recipes. I just try to eat as healthy as I can while enjoying everything in moderation. I’m glad you like the recipe.

      • Cherree

        1 roll (if you make 8)
        275 calories
        67 calories from fat – saturated
        fiber – 1.2gm
        sugars – 26.4g
        protein – 4.5g

  550. Gene

    Made your cinnamon roll recipe. They are excellent. I enjoy watching your utube videos.
    I like a real down to earth person

  551. Sophie

    Hi Jenny! I made your recipe and it was fantastic! And so simple!

  552. Tamara

    Gave it a go. Guestimated my milk with the finger test! Would that have anything to do with them not rising?

    • Jenny

      Yeast can be a little tricky. If the temperature is too low, the dough won’t rise and if it’s too hot, the heat kills the yeast and the dough won’t rise. Also, if the yeast is not fresh, it may not be effective. I will say that I still have occasional failures with yeast. Even after making the same exact yeast recipe many times, it still happens that once in a while, it just won’t rise. And I have no idea why. What brand are you using? I’ve gotten away from instant yeast and now use only regular active dry yeast. Don’t give up. It took me a while to get the hang of yeast baking.

      • Tamara

        Spent the day looking for an instant heat thermometer, no luck. Am gonna have another go tonight. Am using an active yeast too surebake brand think its made here in NZ. I’ll keep a watchful eye. Dental floss trick was my favourite part! Whipped up your peanut butter cookies after my failure so not a total loss. Thanks for quik n easy recipies.

        • Kevin

          Tamara, You can get a instant read thermometer from They have several models to choose from, my favorite is the Thermopen. It’s kinda pricey, but worth every penny.

  553. Jaelyn Rae

    Hi! What would happen if I used wheat rather than white flour? Or better yet, I have one that is a combo of wheat, flax, and Quinoa. Would it still turn out okay texture-wise? I know the overall flavor might be a little bit off. Thanks!

  554. Franchesca

    I made this recipe it was so good thanks for the recipe

  555. Clara

    I love so much your cooking…… I am vegan so a replace some things and it’s still work out, you are a great teacher…. but I have 2 questions about this recipe….how much yeast in grams do you put? it’s 7 or 14 grams? and the milk…. it’s 110 Celsius? because if it is the milk will be really hot…maybe Fahrenheit?, thanks for all the great things that you show us and have a wonderful day.

    • Jenny

      One packet of yeast is about 2 teaspoons or 7 grams. And the milk is 110 degrees fahrenheit. I hope that helps.

      • Clara

        Thank you very much….I am going right now to do it again!! yummy!!!

    • RyanMPLS

      What did you use for egg replacement? Flax and water? I have the whole wheat bread rising right now – seems okay with that sub so far.

  556. Hannie

    I spread canola oil on the dough and the cinammon/sugar stuck just fine (run out of butter…)

  557. Jennie

    Those cinnamon rolls look awesome. If I use butter instead of oil, how much butter would I need for the dough?

    • Jenny

      I think I would use the same amount as the oil, so 3 tablespoons of melted butter. Let me know how they turn out!

  558. Quentin

    YUM! These turned out better than I thought that they would. Thanks so much, Jenny! So far all of your recipes are delicious.

  559. Cassy H

    Thanks Jenny for this reduced fat version as this is one of my favorite things to eat. Thanks

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