Cinnamon Roll Recipes
FROM MY FARMSTAND KITCHEN TO YOURS
Homemade Cinnamon Rolls
By Kelli Bowman
Jump to recipeSome recipes you make because you have to. These are the ones you make because you want to — because there’s something special about taking the time to do it right. Generously filled with a double-sugar cinnamon swirl and finished with a silky vanilla-butter glaze spiked with coffee, these are the rolls you make for the people you love.
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Has anybody tried an active sourdough starter with this recipe?
Can cinnamon roll dough be made with brown butter?
You can, but I’ve found that the brown butter flavor gets lost in cinnamon roll dough, so I prefer using regular butter.
So excited to try this recipe! How is it made successfully without eggs???
The yeast does the work of helping the dough rise, while the milk and butter give the rolls that soft, tender texture! Eggs aren’t necessary for this recipe. I’ve made thousands of cinnamon rolls this way, and they turn out beautifully!
Looking forward to more of your recipes.
Hi Kelli can you use honey instead of sugar for the dough?
I haven’t tried replacing the sugar with honey in my cinnamon roll dough. It may work, but since honey adds extra moisture, you would likely need to adjust the recipe. I can’t say for sure without testing it!
I saw your video online but I noticed that you used gluten free flour. Can this recipe work with GF flour? If so, what modifications and what brand of GF flour did you use?
Yes! I have a separate gluten-free cinnamon roll recipe on my website using Zero Gluten Free Flour. I’d recommend following that recipe rather than substituting gluten-free flour into my original cinnamon roll recipe!
Amazing! I baked a batch, the next day, and froze some unbaked. A week later, I took two out of the freezer, let them sit out overnight and baked the next morning. Turned out just as amazing as the first batch.
I’m so glad they turned out so well! I love being able to freeze the rolls and bake them fresh whenever I need them.
I made these and they were excellent and surprisingly easy. Especially after watching the tutorial. I halved the recipe and they were perfect, thanks for sharing you are a great teacher!
Thank you so much! I’m so glad they turned out perfectly and that the tutorial was helpful! I really appreciate your kind words!
I’ve made the dough and put in the frig for 24pkua hours and now I’m ready to make my rolls. Do I allow dough to come to room temp before attempting to roll it out to make the buns?
No need to bring it to room temperature! I actually prefer rolling out my dough straight from the fridge while it’s still cold. It makes it much easier to work with!
Do you just use any aluminum disposable pans? Or do you have specific ones you buy? I worry they are to thin and my rolls will burn?
I have specific aluminum pans I like to use! You can find links to my favorites on the Store page of my website!
I can’t wait to make these! How many cinnamon rolls does this recipe make?
This recipe makes 16 jumbo cinnamon rolls or 32 smaller ones, depending on how thick you slice them! I typically make 16 jumbo rolls.
To clarify, you don’t kneed the dough ever?
Correct! I never knead my cinnamon roll dough. Just mix it as directed and let the rising process do the work!
Thank you so much for the recipe, and for teaching how to make the Cinnamon rolls. In the past I have tried making them, let’s just say I threw them out!!!!
With your recipe and step by step instructions, I have conquered them!!! I have made the cinnamon rolls, the mocha, maple pecan, (I live in NH, and these were a big hit with my family and friends) as well as the apple pie cinnamon rolls!!!
Again thank you so much for your tips!!!
This makes me so happy to hear! I’m thrilled you’ve had such success with the cinnamon rolls and all the different flavors!
Hello Kelli,
These cinnamon rolls looks amazing and I am excited to make them for my daughter! 🥰 I have 2 questions: how many rolls does this recipe make and do I use salted or unsalted butter for this recipe? Thank youuuuuuuu! 🩷🙏🩷
Thank you so much! This recipe makes 16 jumbo rolls or 32 smaller ones, depending on how you slice them. I use salted butter for everything!
Do you roll the dough straight from the frig or do you let it warm up first?
I roll my cinnamon roll dough straight from the fridge! I find it’s much easier to work with when it’s cold.
Can this recipe be split in half to only make eight jumbo?
You can, but I recommend making the full batch and freezing the extras after rolling, filling, and slicing! That way, you’ll have cinnamon rolls ready to thaw, rise, and bake whenever you want!