Homemaking/ Recipes

Life Changing Homemade Cinnamon Rolls!

You have never tasted homemade cinnamon rolls like these before! This homemade cinnamon roll recipe will change your life! Your family will be begging you to make them again and again!

As the saying goes, the way to a man’s heart is through his stomach. Well, I’ve certainly seen that to be true when it comes to my homemade cinnamon rolls. I become the best mom on the planet as soon as they see me starting to bake these. From husband down to toddler, my men are eager for breakfast the next day!

I really don’t think there is anything better than homemade cinnamon rolls. A big, warm, gooey, frosting dripping down cinnamon roll. None of this out of a can, or plain powered sugar on top type. I’m talking about the real deal here.

This is the closest resemblance to a Cindy’s Cinnamon Roll you will ever eat.

As soon as you pull these bad boys out of the oven your mouth will be watering. Oh. My!

Have I whet your appetite yet?

Now these aren’t for the faint of heart. You gotta put in some real effort for these bad boys. But it is ooohhh sooo worth it! Your family will be begging you to make these over and over again. My family sure does! Whenever we have a special day on the calendar the first thing on the list to be done is Mama’s homemade cinnamon rolls for breakfast. I almost don’t even need to ask anymore. Birthdays, holidays, special traditions, spoil daddy days, you name it and we are eating these for breakfast.

You can thank me later after you receive the best mom award with your troops!

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Homemade Cinnamon Rolls

Dough

Filling

Icing

1tbs dry yeast 1/4C softened butter 1/2C softened butter
1C warm milk 1C brown sugar 1 1/2C powered sugar
1/3C white suagr 3tbs cinnamon 1oz cream cheese
1/2C melted butter 2tbs whipping cream
1tsp salt 1tsp vanilla
2 eggs  pinch of salt
4C flour


1. Dissolve yeast in warm milk

2. Add the rest of the ingredients. Mix well. Dough will be sticky.

3. Cover with a damp towel and let it rise in a warm place until it doubles in size.

*Busy scatterbrained mama tip – if you have a bread machine, put all of the dough ingredients in your machine and set it to the dough cycle and let it do this work for you!! They’re even better this way!

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4. Turn out onto a floured surface. Don’t handle too much as it will become tough.

5. Roll out to 1/4in thick rectangle.

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My dough decided to have a funky shape to it! I didn’t fight against it so my dough would remain soft.

6. Spread the 1/4C butter evenly on dough.

7. Sprinkle cinnamon sugar mixture over all.

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8. Roll up dough lengthwise.

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9. Slice into 12 slices and place in greased 9×13 pan.

They already look good enough to eat!

They already look good enough to eat!

10. Refrigerate overnight.

11. Take out an hour before baking to allow them to rise again.

12. Bake at 400 degrees for 20 minutes.

13. Beat icing ingredients until fluffy. Can be made the night before and left on the counter while baking.

icing

14. Spread icing over rolls when hot out of the oven.

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Something amazing happens as they cool down a bit. The icing seeps into every crevice of the rolls. Life changing goodness happenin!

Enjoy the best cinnamon rolls you will ever taste. Seriously.

You won’t believe how fast these amazing cinnamon rolls will disappear!

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So go to your local grocery store, grab the ingredients, start your batch tonight and come back tomorrow to tell me how amazing they are!

Your turn! Have you tried making homemade cinnamon rolls before?

This post may be linked up with any of these blogs.

Lifechanging Cinnamon Rolls

Print Recipe
Serves: 12 Cooking Time: 20

Ingredients

  • Dough:
  • 1 tbs dry yeast
  • 1 C milk
  • 1⁄3 C sugar
  • 1⁄2 C butter
  • 1 tsp salt
  • 2 eggs
  • 4 C flour
  • Filling:
  • 1⁄4 C butter
  • 1 C brown sugar
  • 3 tbs cinnamon
  • Icing:
  • 1⁄2 C butter
  • 1 1⁄2 C powered sugar
  • 1 oz cream cheese
  • 2 tbs heavy whipping cream
  • 1 tsp vanilla
  • pinch salt

Instructions

1

1. Dissolve yeast in warm milk

2

2. Add the rest of the ingredients. Mix well. Dough will be sticky.

3

3. Cover with a damp towel and let it rise in a warm place until it doubles in size.

4

4. Turn out onto a floured surface. Don’t handle too much as it will become tough.

5

5. Roll out to 1/4in thick rectangle.

6

6. Spread the 1/4C butter evenly on dough.

7

7. Sprinkle cinnamon sugar mixture over all.

8

8. Roll up dough lengthwise.

9

9. Slice into 12 slices and place in greased 9×13 pan.

10

10. Refrigerate overnight.

11

11. Take out an hour before baking to allow them to rise again.

12

12. Bake at 400 degrees for 20 minutes.

13

13. Beat icing ingredients until fluffy. Can be made the night before and left on the counter while baking.

14

14. Spread icing over rolls when hot out of the oven.

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185 Comments

  • Reply
    Dan
    August 12, 2015 at 1:08 pm

    These cinnamon rolls are listed as controlled substances in 4 states due to strong euphoric feelings and high potential for overuse. Amazing.

    • Anastasia Safee
      Reply
      Anastasia Safee
      August 13, 2015 at 1:10 am

      Thanks for the laugh! I aim to please!

      • Reply
        Kim
        June 17, 2016 at 6:15 am

        Listen up !!! I have been making. Buying. These for years . I live in Montreal. QC CANADA. WE have some of the best food on the planet . BUT have to say that without a doubt . these are the best I have ever made. Peaple are flocking to my door to receive this tiny piece of heaven . when you pour the icing on these buns when hot you can see the magic happen before your eyes . the first bite is shocking . disbelief . the next bite sends u to the moon . really who invented this ? Because I’m charging you for a step master . treadmill and running shoes!!! Its utterly illegal ! And completely addictive ! Trust me !!!! I use my bread machine and the work is done for me . this is sinfull .

        • Anastasia Safee
          Reply
          Anastasia Safee
          June 19, 2016 at 2:38 pm

          I love to hear such great reviews! They really are amazing and anyone can handle making them!

      • Reply
        Yvonne Brown, Puyallup, WA
        December 23, 2016 at 10:29 pm

        I made 2 dozen of these for a Christmas Party at work today using my bread machine. I used evaporated milk because I didn’t have half n half. They turned out fabulous and everyone loved them!

        • Anastasia Safee
          Reply
          Anastasia Safee
          December 26, 2016 at 3:20 pm

          That is awesome! I’m so glad everyone loved them!

  • Reply
    e
    August 12, 2015 at 1:21 pm

    Seriously: I don’t want to meet the household crisis that couldn’t be eased by these cinnamon rolls. I. Want. Now. 🙂 Glad I found you after you found me via Moms Morning Coffee. Now, where’s my yeast and Saigon cinnamon?

  • Reply
    Debbie Wilson
    September 8, 2015 at 10:20 pm

    They look amazing! I’m afraid I wouldn’t be able to stop with one. 🙂

    • Anastasia Safee
      Reply
      Anastasia Safee
      September 9, 2015 at 2:45 pm

      I usually can’t stop after just one! They’re SO good! Enjoy!

  • Reply
    Denise/DIY Crush
    October 6, 2015 at 12:13 pm

    Oh my gosh, how yummy do those look?? I’d love to invite you to my new link party!! It’s still going on with only a few entries. Three of them get featured this Thursday!! Please come over! http://www.diy-crush.com/blog/4-non-scary-stick-puppet-spider-tutorials/

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 6, 2015 at 3:23 pm

      Thanks for the invite! I just checked it out! 🙂

  • Reply
    Denise/DIY Crush
    October 9, 2015 at 2:26 pm

    Your yummy recipe is one of my 3 favorite DIY’s. Come see it being featured and link up your latest post! http://www.diy-crush.com/blog/diy-crush-craft-party-to-link-up-your-diys-2

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 10, 2015 at 6:37 pm

      Thank you Denise! Heading to check it out now! Its been a busy few days!

      • Reply
        Coll
        June 10, 2016 at 4:37 pm

        Do I have to refrigerate over night?

        • Anastasia Safee
          Reply
          Anastasia Safee
          June 10, 2016 at 5:18 pm

          Yes!

        • Anastasia Safee
          Reply
          Anastasia Safee
          June 10, 2016 at 5:18 pm

          Then let them rise again in the morning before baking. It’s all up there for you to reference if you forget.

  • Reply
    DIY Crush Craft Party To Link Up Your DIY's #2 - DIY Crush
    October 27, 2015 at 5:12 am

    […] changing homemade cinnamon rolls by […]

  • Reply
    Darcy
    January 13, 2016 at 1:00 am

    Could I omit the cream cheese for the icing?

    • Anastasia Safee
      Reply
      Anastasia Safee
      January 13, 2016 at 1:05 pm

      Yes! There is so little in the frosting that I do not think that it would effect the taste at all. Let me know how it goes!

    • Reply
      Linda
      December 14, 2016 at 7:57 pm

      Just a suggestion, but if you omit the cream cheese, try melting the butter until it starts to brown. Take off burner before it burns. The browned butter adds a really nice flavor to the icing.

  • Reply
    Karis
    January 16, 2016 at 3:24 am

    Hi making these today can’t wait to try them out will not be sharing.

  • Reply
    Katie Ryan
    January 16, 2016 at 5:25 pm

    I am going to give these a try! They look fantastic! I have a question, I have been comparing your recipe to some others just because I have never made my own dough before… Do I need to wait for the yeast to froth in the milk? Or just wait for it to dissolve? And do I need to knead the dough a bit after its all combined? Thank you for an inspiring recipe! Can’t wait to try!

    • Anastasia Safee
      Reply
      Anastasia Safee
      January 17, 2016 at 2:24 pm

      My recipe says just to dissolve in warm and not to knead. Just to mix together well, it will stay sticky, and let it rise. The advice is not not handle the dough too much because it will become tough and make hard cinnamon instead of soft and chewy ones. I hope that helps!!

    • Reply
      Lisa Evans
      December 4, 2016 at 2:56 pm

      Just wanted to pipe in regarding the frothing in the milk. Always allow the yeast to froth first, this is called proofing. The purpose of this is to ensure that you have a good batch of yeast that will actually rise, hence “proving” the yeast’s quality. Otherwise you risk getting a dud batch of yeast and your rolls will never rise and you will have wasted a ton of ingredients and time. 🙂

    • Reply
      Kira
      December 16, 2016 at 7:20 pm

      I can’t wait to try this. On the same note, I don’t have a bread machine and this will be my first time working with yeast. How long would it take for the dough to rise? Overnight?

      • Anastasia Safee
        Reply
        Anastasia Safee
        December 17, 2016 at 5:39 pm

        Definitely not overnight. The dough should double in about and hour and a half, maybe 2 if it’s cold. Then it just refrigerates overnight after you finish all the steps. Hope that helps!

        • Reply
          Kira
          December 18, 2016 at 10:41 pm

          Thank you for the quick response! Last question. Ingredients for the icing call for whipping cream. Sorry this is silly but I am new to the baking world. 🙂 is that the same as whipped cream or heavy cream?

          • Anastasia Safee
            Anastasia Safee
            December 19, 2016 at 3:23 pm

            Yes, they are the same thing! 🙂

  • Reply
    Lisa Peterson
    January 24, 2016 at 3:40 pm

    I have a bread machine. I am wondering if I leave the dough in the machine for the full dough cycle time (2:35) or do I remove after its all mixed? I did another recipe yesterday and left the dough in for the full time. In the end the rolls didn’t rise as high as I thought they should. I am just trying to make sure I do it all just right. Last question, how thick are your rolls after you slice them from the log? These are probably stupid questions, but I have been trying different recipes for a while now with little luck! Can’t wait to use your recipe and taste the results. Thank you so much.

    • Anastasia Safee
      Reply
      Anastasia Safee
      January 25, 2016 at 8:57 am

      I let mine run the whole dough cycle and sometimes I let them continue rising until I can get to them The higher they rise the better my rolls have come out. Once it is rolled out it should be 1/4in thickness. Make sure to let them re-rise in the morning for an hour before baking. If they don’t rise again they will be small. I put them on the stove while the oven is warming up and keep them covered. Hope that helps! Let me know if you have success!

    • Reply
      Lisa Peterson
      February 5, 2016 at 1:14 pm

      Made these twice since my last post. They really are incredible! The only thing I changed was lower the amount of cinnamon in half. My cinnamon was “China Cassia” from Penzeys and it was way to strong. Almost gave you an upset tummy. Second time was the charm and they were delightful. My 22 year old sons devoured them! Thank you for your recipe!

      • Anastasia Safee
        Reply
        Anastasia Safee
        February 5, 2016 at 9:44 pm

        Oh my! I have never heard of that brand cinnamon before. SO glad it worked better the second time for you! My little guys devour them as well. 🙂

  • Reply
    Bonnie
    January 29, 2016 at 12:58 pm

    Does this only make a dozen at a time? Have you doubled the recipe with any luck?

    • Anastasia Safee
      Reply
      Anastasia Safee
      January 30, 2016 at 5:08 pm

      Yes, it makes a dozen. Sometimes I can get a bakers dozen out of it-depending on how high it rises or how small I happen to cut them. 😉 I have never doubled it only because I do use my bread machine to do the dough for me and it wouldn’t be able to handle a double loaf. If you do double, be sure to let me know how it goes! I have made a double batch in one day because I needed 2 dozen for a special occasion, so I would love to know!

      • Reply
        bonnie
        February 24, 2016 at 8:45 am

        I tried doubling the recipe…..it was not a success : ( it did not raise at all. I will make separate batches next time I need to make a larger amount.

        • Anastasia Safee
          Reply
          Anastasia Safee
          February 24, 2016 at 9:29 am

          Oh stink! That is so disappointing! Yes, do try it again. Better luck next time!

  • Reply
    Robert Fisher
    January 31, 2016 at 11:31 am

    One word Delicious !!!!

  • Reply
    Lizzie
    February 2, 2016 at 8:21 pm

    I doubled the recipe about two weeks ago and I have to say it made so many and they were huge lol. I was having a sleepover for my daughter and her friends and I wanted to make sure they had plenty to eat. I wasn’t sure how big they would be lol! They were life changing💗 Thank you everyone loved them and since I had extras I sent some home with the girls 😋 This is by far my absolute favourite cinnamon roll recipe I’ve ever tried!

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 2, 2016 at 10:35 pm

      Lizzie, your comment made my night! I am thrilled that you love these! Thank you for sharing with me. I’m glad to hear that doubling worked well, I have yet to try it. They really are life changing. Our kids request them for any special occasion now!

  • Reply
    Erin
    February 4, 2016 at 8:55 pm

    Could I make these 2 days ahead of time and just keep in the fridge until I need to bake them? I need them for Sunday morning but am busy all day Saturday, so I wanted to prep them on Friday but am worried they won’t rise after sitting that long.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 4, 2016 at 10:45 pm

      I agree, I would be worried that they wouldn’t rise well. I would try baking them but not frosting them. Reheat them Sunday morning and then frost them while they are hot. We eat leftovers the day after and they taste great but the icing isn’t the same as the first day. I hope that helps! Be sure to come back and let me know how it turned out!

  • Reply
    Felicia Nielsen
    February 6, 2016 at 3:38 pm

    I am trying to make these rolls for the firsf time! They are currently in my bread machine! Quick question- when they sit in the fridge, should I cover them with a towel or plastic wrap, or leave them uncovered?

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 6, 2016 at 3:52 pm

      I put foil over them and then when you take them out in the morning to rise for an hour, keep the foil on them as well.

  • Reply
    Juanita
    February 10, 2016 at 11:13 am

    I’m very excited to make these! Going to do it today! One question, do you use bread flour or regular flour? I plan on making the dough in my bread machine.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 10, 2016 at 1:35 pm

      I use regular, all-purpose flour. Hope that helps,let me know how they turn out!

  • Reply
    Abby Lovejoy
    February 10, 2016 at 9:23 pm

    Hi there. I usually don’t comment on recipes but I needed to with yours. I modified it to gluten free with reservations as gluten free never tastes as good usually. But d— these were amazing. Then with the icing over it they were incredible. I admit I used a different icing, a krispy kreme glaze copy cat, but the soul of the cinnamon buns lived on. Honestly, this recipe is in my forever book and I thank you for sharing it. I’ve made two batches already, planning a third. For anybody out there just try it. They are incredible.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 11, 2016 at 1:37 pm

      Abby, I am so thrilled that the recipe still worked for you using the gluten free ingredients! I had another commenter asked about doing so, I’m sure others will be glad to read your experience! So glad you love them!!

    • Reply
      Anonymous
      October 13, 2016 at 2:00 am

      Which gluten free flour did you use and how much? I made them just now and did everything in my power to squish the dough as it cracked and crumbled. I used about 3 2/3 cups of GF flour. Mine also didn’t rise near as much as the GF bread I make. Waiting to bake them in the morning! Hope to hear from you and your experience! Still excited to eat them 🙂

  • Reply
    Rebecca
    February 10, 2016 at 10:46 pm

    Do you have to refrigerate overnight? Cani just bake them right away?

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 11, 2016 at 1:38 pm

      I have never baked right away. But I am sure you could, just let them arise again after you place them into the pan. That is very important!

  • Reply
    Jessie
    February 10, 2016 at 10:47 pm

    Active dry yeast?

  • Reply
    Emily
    February 12, 2016 at 11:34 am

    How long will the frosted cinnamon rolls keep in the fridge?

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 12, 2016 at 3:09 pm

      We eat the leftovers the next day but after that I’d toss them. I have never had any last longer than that! I microwave the leftovers for about 30 seconds to soften them back up and melt the frosting. Hope that helps!

  • Reply
    Jessie
    February 13, 2016 at 3:55 am

    One more question…can I mix the dough by hand or do I have to use a mixer? I don’t own a bread machine.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 13, 2016 at 1:55 pm

      You can do it by hand! That is how I did it when I didn’t have a bread machine or Kitchen Aid. The bread machine just makes them the softest rolls known to man! Ha!

      • Reply
        Verena
        September 3, 2017 at 6:38 pm

        How long do I mix/knead the dough in the kitchen aid mixer? I have the kitchen aid mixer with the dough hook?

  • Reply
    Jennifer
    February 14, 2016 at 1:25 pm

    Not that these need any help because they look super delicious just the way they are, but I also like to melt butter and stir in brown sugar and pour that mixture into the bottom of the pan and then sit the rolls down in that and then bake it is amazing and if your short on time and only have time for canned rolls it makes them soooo much better as canned cinnamon rolls tend to be too dry for me

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 15, 2016 at 10:34 am

      Great idea, thanks for sharing Jennifer! I have never thought of doing that!

  • Reply
    rada
    February 17, 2016 at 2:55 pm

    I’ve scrolled through pages of cinnamon roll recipes and I’ve stopped at yours! the ingredients were simple to find and recipe is quite easy to follow! I must admit I’m pregnant and have been craving these rolls- so i thought why not make them myself?! I’ve just mixed all ingredients and waiting for the dough to rise. Not sure if it’s rising at the rate i was hoping it would- or if it’s rising at all?! help.. I really need these to work out:)

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 17, 2016 at 3:00 pm

      Make sure to give them a lot of time to rise if they are not in a bread machine. You also want to cover the bowl with a damp, dark towel. I like to turn my oven on when I am letting something rise like this, then I place the bowl (or pan) on top of the stove where the heat vents. This warm air along with the dark damp towel will create the best atmosphere for them to rise. I hope that helps! It should double in size before you roll it out.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 17, 2016 at 3:01 pm

      And I totally understand those pregnancy cravings! I hope they turn out well for you and satisfy the craving. The key will be not eating the whole pan, ha! Good luck, Rada.

  • Reply
    Larry Sells
    February 18, 2016 at 1:59 am

    Can bread and cinnamon rolls be made using splenda instead of sugar

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 18, 2016 at 12:57 pm

      I haven’t done so but I am curious to hear how it turns out if you try it!

  • Reply
    Cecilia
    February 20, 2016 at 3:40 pm

    Prepping these tonight. Any tips for using a Kitchenaid to make dough? I’m so excited. It’s my first time making dough. I even had to go buy a rolling pin.

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 20, 2016 at 8:37 pm

      How exciting! I would definitely use the dough hook and let the dough rise in the same bowl as to not handle it too much. Good luck! We had them for breakfast today! Definitely a big hit in our house!

  • Reply
    Emily B.
    March 5, 2016 at 1:43 pm

    They look super yummy? I was wondering if you could freeze the cinnamon rules?

  • Reply
    Emily B.
    March 5, 2016 at 1:45 pm

    I mean they look super yummy ! (stupid spell check) I was wondering if you could freeze the cinnamon rules?

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 5, 2016 at 4:30 pm

      I think it would turn out fine if you froze them. You could freeze the dough just fine. If you decide to freeze already cooked rolls, then be sure to let them cool down completely before putting them in the freezer. Hope that helps!

  • Reply
    Amanda
    March 14, 2016 at 12:38 pm

    Do you use instant yeast or regular?

  • Reply
    Theresa
    March 21, 2016 at 11:09 pm

    I made these Saturday morning with plans of making them Sunday morning. It took the dough a long time to rise even though I covered them with a warm damp cloth that I kept warming up. Sunday morning I took the dish out of the fridge for them to rise before baking it took them over an hour to rise (might be that my house wasn’t warm enough? Thermostat is set at 72) I forgot to mention I also made the frosting at the same time I made dough. For the life of me I can’t get my frosting to be fluffy it’s more of a liquid even though I added an extra 3 cups of powdered sugar in an attempt to get that fluffy texture. I gave up and poured it over the cinnamon rolls once they came out of the oven. They were good but not as good as I expected. I ate another one later that night once the frosting had settled into the roll…it tasted delicious by then. I wanted to make these for my husband to take to work one day this week for his coworkers but these are pretty time consuming and require multiple pans and sitting time. I’m not sure If I’m using an ingredient incorrectly or it’s the temp of my house. Hopefully someone can suggest and idea for next time I try to make these. They were good but didn’t knock my socks off like I was hoping

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 22, 2016 at 2:52 pm

      Anything that rises at room temperature takes hours and hours to do. That is why I suggest a bread machine, it speeds up that process and doesn’t make the dough tough. When you handle the dough too much it will affect the outcome.

      I think adding too much powdered sugar was a downside to them not tasting as good as well. You have to beat it on high for a good 5 minutes to get the fluffy texture. The air getting into the mixture is the key. Beating at a slow or medium speed isn’t going to achieve the right consistency.

      The next morning, before baking, the directions do say that it takes 1 hour for them to rise again before baking. This is crucial. Anything less will give you smaller rolls. Our house is about the same temperature as yours and I haven’t had an issue. I do let the oven warm up as I let them rise again.

      Even when I made these by hand, with no bread machine, I didn’t use many pans. Just the pan with the dough and a pan for the frosting and the baking dish. That is only 3. And still with a bread machine I only use three dishes. Perhaps you are handling your dough too much?

      Anything homemade from scratch is time consuming, in my opinion, but always worth it!

  • Reply
    Elizabeth Spencer
    March 23, 2016 at 9:22 am

    Well, OF COURSE, I was going to come over from Women With Intention Wednesdays to check out cinnamon rolls that can change my life. One word: YUM. I can feel my life getting better just looking at the pictures. So glad I hopped over! 😉

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 24, 2016 at 2:46 pm

      You will be in awe over how these will transform your life! 😉

  • Reply
    Bre Rock
    March 23, 2016 at 7:34 pm

    I’m so excited to try these! I have a tradition of making cinnamon rolls on holiday mornings, but I have yet to find one that is perfect. Hopefully these will be the ones! I LOVE the bread machine tip, I wouldn’t have thought of that!

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 24, 2016 at 2:48 pm

      I’m am positive that these will be a winner! I did win second place in a bake-off contest with them! Should’ve been first but we won’t go there 😉 Enjoy, Bre!

  • Reply
    Becky
    March 25, 2016 at 11:13 pm

    Just made these… Amazing! We are in love! Thank you for sharing!!!!

  • Reply
    Ann
    March 26, 2016 at 8:53 pm

    How long does it take for the dough to double if it’s sitting out? (No bread machine)

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 26, 2016 at 9:33 pm

      About 2 hours for it to double in size depending on the temperature and humidity of your house. Just be sure that it doubles. Hope that helps.

  • Reply
    Lindsay
    April 13, 2016 at 10:24 pm

    Making these tonight, do you cover them in the refrigerator overnight? There’s already moisture dropping off my plastic wrap. Any thoughts?

    • Anastasia Safee
      Reply
      Anastasia Safee
      April 14, 2016 at 1:45 pm

      Yes, I cover with foil. They’ll dry out if you don’t cover them. Hope that helps!

  • Reply
    Summer
    April 27, 2016 at 7:28 am

    I had high expectations for these cinnamon rolls and my expectations were exceeded! These have completely changed my life. I used a bread machine and it rose beautifully. I didn’t have whipping cream so I used whole milk for the icing and surprisingly it was still fluffy! These are unbelievable!

  • Reply
    Maggie
    May 10, 2016 at 8:23 pm

    Do you use bread flour in this recipe?

  • Reply
    Tiffany
    May 15, 2016 at 1:16 pm

    Made these for breakfast today. They were amazing! Using my bread maker and cutting them the night before makes it so easy! Definately a keeper! 🙂

  • Reply
    Links Worth Sharing: Week of May 21, 2016 -
    May 21, 2016 at 10:07 am

    […] Life Changing Homemade Cinnamon Rolls […]

  • Reply
    Nechama
    May 29, 2016 at 2:10 am

    Hi few questions :

    Should the cream cheese be a container of whipped or the block kins?
    Is heavy cream the same as whipping cream?
    Brown sugar- light or dark?
    Can I use Soy milk?!!!

    • Anastasia Safee
      Reply
      Anastasia Safee
      May 29, 2016 at 2:13 pm

      I use the block cream cheese.

      Yes, heavy cream and whipping are the same thing. That confused me for a long time too!

      Light brown sugar.

      I’ve never used soy milk. I imagine it will change the taste but if you have to use it it’s worth trying out to see. I can’t guarantee that they’ll taste the same as the recipe here. Let me know how it turns out if you do! I’m sure other readers are curious as well!

      Hope that helps!

      • Reply
        Nechama
        May 29, 2016 at 3:09 pm

        OK thank you so much!!!
        I will let u know if I do use Soy milk in the end!
        One more question!
        Instead of slicing into 12, do u think it would be as good if I sliced the dough into 24 to get rolls half the size?
        Ty for your patience!

        • Anastasia Safee
          Reply
          Anastasia Safee
          May 29, 2016 at 5:47 pm

          I think you could definitely do that, they will be much thinner so don’t bake them as long!

  • Reply
    Nechama
    May 31, 2016 at 6:15 pm

    Last question I promise!!!
    Ah!
    Lol
    Can I make the recipe tonight, place in fridge as directed but only bake tomorrow night?!
    Ty so much for your patience!!!

    • Anastasia Safee
      Reply
      Anastasia Safee
      June 1, 2016 at 3:01 pm

      I think that should be just fine, I’ve never done it before. Hope that’s somewhat helpful!

  • Reply
    Nechama
    June 1, 2016 at 6:21 pm

    OK thank you Ana!

  • Reply
    Colleen
    June 10, 2016 at 6:05 pm

    I only have 2 1/4 yeast. Is that ok?

    • Anastasia Safee
      Reply
      Anastasia Safee
      June 10, 2016 at 9:24 pm

      Hmm, only being 3/4tsp off would still make me want to attempt them. Expecting them to not rise as high of course. If they are too small, then we’ll know for next time! 😉

  • Reply
    Cone914
    June 13, 2016 at 6:45 pm

    Unbelieveable!!! I’m a first time baker and these came out perfect, they taste as good as they look!

  • Reply
    Janelle
    July 2, 2016 at 6:46 pm

    I didn’t read the full recipe when I started haha….have you ever not refrigerated over night? Or not at all?? I’m pregnant and really really want cinnamon rolls even waiting for them to raise is killing me!

    • Anastasia Safee
      Reply
      Anastasia Safee
      July 2, 2016 at 8:37 pm

      I haven’t personally done it that way but I’m curious to know how they turned out for you! I get that way and I’m not pregnant 😉

  • Reply
    anon
    July 10, 2016 at 10:17 am

    I prepared these last night & just got done cooking them a bit ago. While they were extremely delicious they didn’t fully cook in 20 minutes as stated in the recipe. I would have kept them in longer but the tops were starting to burn. I had to toss over half of the rolls & eat around the doughy parts of the edible ones. 😩

    • Anastasia Safee
      Reply
      Anastasia Safee
      July 10, 2016 at 2:56 pm

      I’m sorry to hear that. If they over rise then the inside will be thicker which will need a longer bake time. Be sure to cover with foil at the start of baking if that happens and then pull off half way through to avoid the tops burning.

  • Reply
    Tammy
    July 10, 2016 at 1:35 pm

    I just made these, had the post saved for awhile. Oh my goodness!! These are sooooo good!!! I am glad I made these. I do not have bread machine but was real easy to make. I think everyone should make these. Great Job!!

    • Anastasia Safee
      Reply
      Anastasia Safee
      July 10, 2016 at 2:56 pm

      I agree, everyone should because they are lifechanging, amen?! My family is overdue for a batch!

  • Reply
    Korrie
    July 12, 2016 at 4:51 pm

    If using a bread machine, in which order would the ingredients go in? (same as listed above)?

    • Anastasia Safee
      Reply
      Anastasia Safee
      July 13, 2016 at 3:30 pm

      You would put all the wet ingredients in first, then your sugar, salt, flour, and yeast goes last.

  • Reply
    Kim
    July 17, 2016 at 1:06 pm

    I am 37 weeks pregnant and made these for breakfast. I did not refrigerate over night. I followed the directions and after cutting into 12 pieces, let them rise again for 20 minutes in the 13×9 pan. Baked and they are perfect!

  • Reply
    Ann
    August 11, 2016 at 8:47 am

    I don’t have whipping cream. Do you know what I can use instead? Can not wait to try these!

    • Anastasia Safee
      Reply
      Anastasia Safee
      August 13, 2016 at 1:52 pm

      I would do half and half – but know ahead of time that you won’t get that fluffy texture without heavy cream.

  • Reply
    Vanessa
    September 6, 2016 at 12:20 am

    I’ve made these a dozen times now (its now a requirement for special occasions!) and each time they are just as amazing as the first! My family sees the bread machine out and immediately asks if I’m making cinnamon rolls with wide anxious eyes! I feel bad when I have to tell them no, just plain ol bread this time! Haha. Thank You for the recipe!

    • Anastasia Safee
      Reply
      Anastasia Safee
      September 8, 2016 at 7:05 pm

      This makes me giddy! They are now the traditional breakfast here on every special occasion as well. If I make them on a different day, my kids say “what are we celebrating?!”. Love it! So glad your family loves these. 🙂

  • Reply
    Megan
    September 7, 2016 at 6:52 pm

    An absolute perfect recipe! They were so delicious & my husband loved them! Thank you so much for sharing the recipe!

    • Anastasia Safee
      Reply
      Anastasia Safee
      September 8, 2016 at 7:06 pm

      Awesome! So happy to hear that! They are addicting!

  • Reply
    Lindsey
    September 13, 2016 at 10:32 am

    do you use salted or unsalted butter?? I’m planning on making these tomorrow and so excited. thanks!!

  • Reply
    Jasmine
    September 13, 2016 at 9:52 pm

    Just made these and they were absolutely delicious! Thank you!

  • Reply
    Natalie
    October 5, 2016 at 11:01 am

    Do these get big like those popular Cinnamon Roll places in the malls?? How do I print the recipe?? I’m making these for a weekend getaway. So I would make them Thursday night, refrigerate, travel an hour the next day, refrigerate again overnight, and bake them Saturday morning. Think that too much? Should I try to make them Friday morning??

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 5, 2016 at 9:50 pm

      The longer they rise -especially on the first rise, whether in the bread machine or in a mixer-will determine how large they get. If you skimp on rising time, both initially and the next morning they will not be as big. Size will also depend on how big you make your slices. Sometimes I want thinner rolls to get more so I make them smaller when I slice. I only do that if I have a large crowd to feed.

      I haven’t left them in the refrigerator overnight two nights in a row, I want to say they’d be fine but I can’t guarantee how well they will rise after 2 days.

  • Reply
    Tiffany Bird
    October 6, 2016 at 9:24 pm

    THESE ARE AMAZING! I I have made them three times since first coming across them a couple of months ago. This is now my official ‘I don’t need to try another recipe because this one is IT’ cinnamon roll recipe. I will say they take forever to rise, but you can ‘quick rise’ them by turning oven to 200 and then turning it off once preheated and let them rise in there. Takes about an hour that way, which is half the time. (this works for most things that need to rise). Also, make sure that you mix the yeast well. It has a tendency to clump in the milk so make sure you get it nice and mixed. I substituted milk for heavy cream this last time because I was out and the icing wasn’t quite as rich but I doubt anyone would be able to tell unless I mentioned it. Lastly, in my oven it only takes about 10-12min to cook! So keep an eye out 🙂 Thanks for sharing!

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 10, 2016 at 2:22 pm

      Great tips! Thanks for sharing!

      We just moved to a house that has an oven that cooks either too fast or too slow, so I’ve learned here that I need to keep a closer eye one them.

      I’m so glad these have become your recipe as well 🙂

  • Reply
    F Muhdi
    October 10, 2016 at 12:34 pm

    Omg… made these last night and I was the best mom, wife, sister in the world thanks to this recipe! I started them at 5pm… added all ingredients as stated above. At about 9 pm I filled the dough and cut them as stated. It only took about 40 mins for them to rise so they were touching each other and the baking pan was full. I baked and frosted them and they were perfect! I did NOT refrigerate over night.. this was the perfect late night treat for the family! Thank you for sharing your recipe!!!!

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 10, 2016 at 2:23 pm

      Ohh that is good to know! I’ve had people ask if they still turn out well if they don’t sit overnight. Thanks for letting us know how they turned out for you! That is awesome! I”m so glad your family loved them, they sure are amazing!

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 16, 2016 at 2:40 pm

      Thanks for sharing how they turned out without refrigeration! So glad they worked out!

  • Reply
    Catherine
    October 12, 2016 at 6:41 pm

    I know it’s been more than a year since this post, but just had to write a thank you. I had a cinnamon roll craving that wouldn’t go away and was looking for a recipe that used ingredients that I had on hand. I made yours this morning. I (like another reader said) was afraid I couldn’t stop at one, but these are SO rich that one was enough. My sons each had one and my husband took two to work. All of us are happy…and there are enough for breakfast tomorrow! 🙂 Thank you for sharing this recipe.

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 16, 2016 at 2:42 pm

      So glad you got your craving fix with these! They always hit the spot!

  • Reply
    Riley
    October 15, 2016 at 8:19 pm

    Quick question… Do they have to be refrigerated before?

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 16, 2016 at 2:48 pm

      One reader commented that she didn’t refrigerate. She let them rise and then she simply baked them and they came out just fine. Hope that helps!!

  • Reply
    Andie Meade
    October 25, 2016 at 7:16 pm

    Hello! I don’t have a bread machine and my my dough has been sitting out for 45 minutes now and it doesn’t look like it has raised at all. Is this normal?

    • Anastasia Safee
      Reply
      Anastasia Safee
      October 30, 2016 at 2:59 pm

      Not really, did you leave your bread machine on so that it gets and stays warm? Maybe your machine is on its last leg? Or your yeast is too old or not the active rise/bread machine brand? Or you added the yeast too early and it lost its effectiveness by being by the salt. Those are the only things I could think of of where it would go wrong for you.

  • Reply
    Sharon
    November 8, 2016 at 11:56 am

    We made your cinnamon rolls today but they didn’t rise, even after 4 hours. I used my KA mixer and dough hook but didn’t know how long to mix. I did 4 minutes based on another recipe I found. Is that too long? I used rapid rise instant yeast, all-purpose flour, I left the dough to rise in the mixing bowl with a damp dark towel on top and even placed it on a cookie rack over a bowl of warm water. About halfway through, I moved them to a barely warm oven. The yeast was not out of date. Any ideas? I’ve never used the dough hook before so thought maybe that’s where I messed up. Thank you so much for your time!!

    • Anastasia Safee
      Reply
      Anastasia Safee
      November 19, 2016 at 8:21 pm

      I’m not sure what went wrong, I’ve been thinking on it. My only guess would be that they temperature in your house was cold? If the house is chilly and drafty it would impact it. I haven’t used the dough hook on them, I probably wouldn’t if I used my kitchen aide. Try no hook and see if they turn out better. If they were kneaded for too long they wouldn’t have the elasticity to rise.

    • Reply
      Nancy Kaye
      December 24, 2016 at 6:41 pm

      Same issue here! I think the melted butter was too warm. And the dough wasn’t kneaded like most recipes.

  • Reply
    Debbie Shell
    November 17, 2016 at 12:01 am

    I can’t wait to try these. I love cream cheese icing, but my husband doesn’t…any suggestions for another wonderful icing to be used? Thank you

    • Anastasia Safee
      Reply
      Anastasia Safee
      November 19, 2016 at 8:19 pm

      You could do a glaze instead. Here’s a quick recipe:
      2 c powdered sugar
      5 Tbsp milk
      1 tsp vanilla extract

      I’ve never done it so I can’t guarantee how they’ll turn out!

  • Reply
    Marianne
    November 27, 2016 at 1:06 am

    Can I use Bridge ford frozen dough

    • Anastasia Safee
      Reply
      Anastasia Safee
      November 27, 2016 at 9:46 pm

      I have never heard of it, sorry! I personally probably wouldn’t use a frozen dough since cinnamon roll dough is sweeter than regular dough, at least in this recipe.

  • Reply
    Angela Schmitt
    November 30, 2016 at 1:20 am

    I’m excited to try this recipe. I’ve never used yeast before or made any type of bread from scratch so it should be interesting. I am wondering if there is a printable version. I like to print out all my recipes to have handy in the kitchen. I have looked all over this page and haven’t found a “printer friendly” button. Let me know if it’s there and I missed it. Thanks!

    • Anastasia Safee
      Reply
      Anastasia Safee
      November 30, 2016 at 11:41 am

      It’s there now, you should be able to print the full recipe 🙂

      • Reply
        Angela Schmitt
        December 2, 2016 at 6:55 pm

        Thanks so much!

  • Reply
    Salle
    December 5, 2016 at 7:53 am

    When making these rolls can I just cover with a light towel ( when making homemade buns I usually just cover with those light white towels .. Flour sac towels or something like that – not thicker than a paper towel) or is foil best? Does the foil need to be sprayed so it does not stick to the dough. Thank you.

    • Anastasia Safee
      Reply
      Anastasia Safee
      December 5, 2016 at 10:04 am

      I would personally stick with foil so that the dough doesn’t dry out over night. But if you’ve used it before with success then I see no problem with it. It’s up to you! Foil doesn’t need to be sprayed either 🙂

  • Reply
    Tina
    December 19, 2016 at 10:05 am

    So I made these this morning. My rolls came out really dry on the outside and doughy on the inside! What did I do wrong?!?! 😭

    • Anastasia Safee
      Reply
      Anastasia Safee
      December 19, 2016 at 3:23 pm

      If they get big while rising it will cause them to need a longer baking time, which is rough on the outside. I’ve had that happen a few times. When I notice it happening, I make sure to cover them with foil about halfway through the baking time so they won’t burn or dry out.

  • Reply
    Nancy Kaye
    December 24, 2016 at 6:38 pm

    I think it should be noted that you can’t melt the butter and dump it in with the yeast until it’s fully cooled. Or you should melt the butter IN the warm milk. And add flour until the dough starts to pull away from the sides of the bowl. I have one huge, heavy, glob of dough that isn’t rising at all. I’m going back to my tried and true recipe. I was hoping this one would work because I can leave it in the fridge overnight instead of trying to make this the morning or Christmas or making them in advance and warming them up.

    • Reply
      Nancy Kaye
      December 25, 2016 at 1:02 am

      Adding a comment here…..actually the dough DID rise but it took almost 2 hours! Maybe that should be noted. I even used Rapid Rise. Made dinner rolls and those only took 30 minutes to rise, so was expecting similar with these. The dough rolled out really nicely and I cut them using the dental floss technique. They’re in the fridge now and will bake tomorrow morning.

  • Reply
    Karina Caldwell
    January 22, 2017 at 2:45 pm

    Dear Anastasia, I was SO excited to try these out and surprise my husband with them, because he LOVES cinnamon rolls! I have run into an issue and need to ask a question. I decided to try the bread machine version, but am very new to using a bread machine. I put in the ingredients the way my bread machine told me to, which is all liquids first, and then all the dry ingredients on top. Lastly, it says to make a little hole at the top and put the yeast in at the top. I did all of that and turned on the bread machine to “dough” setting and let it go. Well.. once it was finished and I opened it up, nothing had mixed at all! I’m not sure if I did something wrong, or if perhaps my bread machine was not working correctly. How do you put your ingredients into your bread machine?
    At this point I have taken everything out and had to mix it all by hand, but my yeast was not dissolved in the milk first, since it was all together in the bread machine. Do you think the dough will still work, or would it be best to just start all over? Any ideas and help would be greatly appreciated. Thank you SO much! I am determined to make these right because I want to try them SO bad!
    Thank you!

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 16, 2017 at 4:08 pm

      Hmm, tough questions. I never form a hole for my yeast. I simply place it on the top. Maybe that caused your doom? Or the yeast was too old to active? If the yeast comes into contact with the salt too quickly it ruins it. I do put my wet ingredients in first but that is also when I add my salt, then I put the flour on top of it so the salt doesn’t come into contact with it too soon. I hope that helps some.

  • Reply
    Michelle
    January 28, 2017 at 1:26 pm

    Made these yesterday and family could not wait to eat them so they were made all in the same day! They came out wonderful! For my family they were a little too sweet but they were truly live changing! I have worked with dough before but this dough was so delicate and easy to work with. My son how usually never eats first thing in the morning has asked for one the minute he woke up, so I would count that as a big win!!! Here is another example of turning out great when baked in the same day without refrigeration over night! I also used my bread machine and it was a big help!
    Thanks for this!
    Michelle

  • Reply
    April
    February 7, 2017 at 12:48 am

    I have to say these are my GO TO cinnamon bun recipe and all around PICK ME UP recipe. It’s no fail. Everyone who ever has one is floored and always tells me it’s the best cinnamon bun they’ve ever had!
    I’ve always risen them twice in one sitting (not letting them sit in the fridge). I sometimes speed up the rising process by warming the oven to 100-130 and rising my dough in there for an hour.
    Works like a charm.
    I’ve never used whipping cream in the icing, just plain milk works just fine.
    These are the buns that will cement me into the Mom who makes the best Cinnamon rolls category!

  • Reply
    Michelle
    February 19, 2017 at 7:13 pm

    Made these today without refrigerating them overnight. Wasn’t sure if I could let them rise again. They weren’t as fluffy as I would. They tasted great though. It’s a wonderful recipe. I do have a couple of questions. I used my bread machine to mix the dough. Did you let it rise in the bread machine or did you let it rise seperately? Why is it important to refrigerate them?

    • Anastasia Safee
      Reply
      Anastasia Safee
      February 20, 2017 at 4:41 pm

      Yes, I let it rise completely on the dough cycle in my machine. I usually let it continue to rise for another half hour or more after the dough cycle ends. It creates fluffier rolls I’ve found. The purpose of the overnight refrigeration is to have them ready to bake the next morning since the whole process is pretty involved and takes hours. If you aren’t making them for breakfast a lot of people have had success skipping the refrigeration and simply baking them for a snack. Hope that helps!

  • Reply
    Terina
    February 28, 2017 at 6:01 pm

    How do you convert two ounces of cream cheese
    from Canada

  • Reply
    Terri
    March 3, 2017 at 3:26 pm

    Hi was getting ready to make these and rereading the comments and saw one that said she only had 2 1/4 yeast and you answered she would only be short 3/4 and the recipe calls for 1 tsp so not sure which to do and also saw that it is instant but recipe doesn’t say that is that correct?
    Thanks,
    Terri

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 3, 2017 at 4:53 pm

      You can use either yeast, I use what I have on hand. Typically in my bread machine I use the instant but I accidentally bought regular in bulk and that works just fine as well. The recipe calls for 1TBS of yeast not 1tsp, that is why she was short. Hope that helps!

  • Reply
    Alisa
    March 16, 2017 at 5:49 pm

    I made these for the 1st time yesterday and OMGGGGGGG. They were so ridiculously fabulous. This was actually the first time I have worked with yeast before, but it was pretty easy. Since yesterday I have already made 2 more batches to send over to my grandmother! I doubled the recipe and it worked out great. The only thing I will do differently, next time I double it, is that I when it’s time to turn them out and roll them, I will cut the dough in half and do 2 separate rolls instead of the one huge one. That will make it easier. Thanks for this amazing recipe!

  • Reply
    Shantel
    March 20, 2017 at 6:43 pm

    I made these yesterday for the first time and omg so so good. I did run into a small problem… they came out raw. Im not sure how to test next time to see if they are ready before i pull them from the oven. Thanks if anyone can help.

    • Anastasia Safee
      Reply
      Anastasia Safee
      March 31, 2017 at 3:20 pm

      If the outside seems to be cooking faster than the middle, add foil to the pan and let them cook longer. I usually try pulling apart the center ones to get a peek as to whether or not they are done. Hope that helps!

  • Reply
    Julia
    April 13, 2017 at 10:15 pm

    These are amazing! I found that cutting the icing in half was still plenty. 🙂 Thanks for sharing. Definitely addicted for life. 😛

  • Reply
    Mary
    April 15, 2017 at 3:50 pm

    Just wondering, if we use a bread machine, do we still have to let them rise afterwards?

    • Anastasia Safee
      Reply
      Anastasia Safee
      April 17, 2017 at 3:36 pm

      Yes, because they deflate after you roll them out. They have to get big again 🙂

  • Reply
    julie
    May 14, 2017 at 8:06 pm

    I tried these today for mothers day and they were wonderful

  • Reply
    Cristal
    May 31, 2017 at 8:11 pm

    Question… If I’m using the bread machine, do I need to do the yeast and warm milk first before adding to bread machine?

  • Reply
    Amy W
    June 2, 2017 at 10:38 am

    1st off let me say how these were the best cinnamon rolls ever! It was my 1st time making them homemade. It was easy. I didn’t refrigerate over night. I refrigerated for an hour and baked them and they were perfect! My husband and kids were in heaven. The only thing I did differently was brushed them with butter prior to putting the glaze on and they was soooooo good.

    • Anastasia Safee
      Reply
      Anastasia Safee
      June 5, 2017 at 2:02 pm

      Thanks for sharing! I love hearing how much people love these!

      • Reply
        M. Gowan
        June 6, 2017 at 12:50 am

        I want to make these this weekend for a function. Once they’re baked and iced, how long can they sit out?

        • Anastasia Safee
          Reply
          Anastasia Safee
          June 6, 2017 at 3:09 pm

          I would say only a few hours due to the cream cheese in the frosting. Hope that helps!

  • Reply
    RUTH CORNELIUS
    June 25, 2017 at 9:09 pm

    Do I cover these before going in the fridge?

  • Reply
    Elaine Hines
    July 2, 2017 at 12:39 pm

    these cinnamon rolls sound DELICIOUS!! I thought about making a week ahead of time before my company comes, I saw in your comments that you could freeze them. do I put them in a Tupperware container at the point where you put them in the refrigerator overnight? And how long do I let them thaw before I bake them the next morning?

    • Anastasia Safee
      Reply
      Anastasia Safee
      July 6, 2017 at 8:44 pm

      Yes, you would freeze instead of refrigerating. I’m not sure when you would take them out, I haven’t personally frozen them before. I would probably take them out the night before and let them thaw overnight in the fridge. I would think they would take awhile to thaw to eat for breakfast. Let me know how it goes!

  • Reply
    Kristin
    August 24, 2017 at 11:34 am

    I would love to make these for Sunday morning for my sister’s bachelorette brunch. It is Thursday now, and I’ll be traveling 3 hours Friday (so can’t make then) I also won’t have time to make on Saturday, most likely. My question is, if I make them tonight, would they still be ok to cook Sunday morning? Should I try to freeze them? If they thaw in on the drive, would I freeze them again or just refrigerate for another day and night? Im worried the freeze/thaw/refrigerate/freeze/thaw/bake will mess everything up.
    Complicated, I know. Sorry but thank you!!!

    Also…a girl made them for work today and I second the best in the world notion;)

    • Anastasia Safee
      Reply
      Anastasia Safee
      August 25, 2017 at 2:40 pm

      I’m so glad you enjoyed them!

      I agree that all of the freezing and thawing is not a great idea. I’ve never left the dough that long so I can’t offer much advice on how they would turn out. You could always try it but expect that they may not be as big. A lot of readers have had success with skipping the overnight refrigeration and just letting them rise after rolling them out and then baking on the same day. You might want to go that route instead of all the thawing. Good luck!

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