Perfect Cinnamon Rolls Recipe a.k.a. Harvest Cinnamon Rolls
Perfect cinnamon rolls – decadent and delicious. Be prepared, as your guests will want this recipe once they sink their teeth into these sublime cinnamon rolls!
I have dubbed these perfect cinnamon rolls as my “Harvest Cinnamon Rolls.” Every year in October, we host an annual party to enlist friends and family to help harvest the wine grapes in our vineyard. During the morning break, we bring out hot coffee and my homemade cinnamon rolls. I serve the cinnamon rolls freshly baked out of the oven, topped with a cream cheese frosting that melts into the warm rolls.
You can not find a more perfect cinnamon rolls recipe! They go so well with coffee and just melt in your mouth. Everyone calls them amazing and heavenly. (I have been told a diet or two have been broken for the day to make an exception for these babies.) We all end up going back for a second roll and before the day is over, I receive several requests for my cinnamon roll recipe. I proudly declare these as the perfect cinnamon rolls. Our reader feedback even attests to this Perfect Cinnamon Rolls claim and state the recipe is “Fail-Proof.” They are even better than Cinnabon!
The best part about making this cinnamon roll recipe is the dough can be mixed then the rolls filled, shaped, and frozen long before our Harvest Festival. I typically make eight dozen cinnamon rolls for the event. The night before I need to bake the cinnamon rolls, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake and frost. So easy to make and so rewarding. These cinnamon rolls are perfect to make for any special event or holiday. Members of my family also enjoy baking this recipe for breakfast on the mornings of Thanksgiving or Christmas. We hear back from many families that also love to spoil their family with these perfect cinnamon rolls part of their Christmas morning breakfast.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.
We even have a Vegan Harvest Cinnamon Rolls recipe version.
- 1 cup milk (heated approximately 1 minute in microwave)
- 1/4 cup warm water (110 degrees F.)
- 1 teaspoon pure vanilla extract
- 1/2 cup butter, room temperature
- 2 eggs, room temperature and beaten
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 5 cups bread flour
- 1 tablespoon vital wheat gluten (optional)
- 3 teaspoons instant active dry yeast
- 1/2 cup butter, melted or softened
- 1 cup (firmly-packed) brown sugar
- 4 to 5 tablespoons cinnamon, ground
- 3/4 to 1 cup nuts, chopped (optional)
- 2 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 cup powdered sugar (confectioners' sugar)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract or oil (optional)
Prepare the bread according to your choice of techniques below.
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
Rolling Out and Shaping Cinnamon Rolls:
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Step 2: Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush.
Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
Step 3: With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place cut side up in a prepared baking pan, flattening them only slightly.
The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight. I have actually made them two days in advance or frozen for one (1) month.
Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If your rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise while sitting on the counter until you achieve the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F.
Remove from oven and let cool slightly. Spread prepared Cream Cheese Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate cream cheese frosting until ready to use and then bring to room temperature before spreading.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Watch a video to learn to make these Perfect Cinnamon Rolls
Comments and Questions from Readers:
Just wanted to thank you for the awesome recipe. I’ve used it a countless number of times now over the years. I modify it ever so slightly and have used it to make savory rolls as well. Lovely recipe. – S. Crosby (8/23/15)
I just wanted to thank you for the recipe. I was not afraid of trying it because of the detailed instructions. It is as if you were foreseeing the questions already while you were writing it. I also like the fact that I did not need to knead. Considering I am 7 months pregnant. I just used a hand mixer and voila! It was like a glimpse of paradise when they came out of the oven. So yummy and fluffy! Here are the pictures that I took and the other one is a close-up shot to show the texture of the bread. Friends were asking for the recipe when I posted it in Facebook. I couldn’t thank you enough. – Saharah, National City CA (10/12/14)
It’s Saharah again. This time, I want to let you know that I have innovated your cinnamon rolls recipe. Since my husband is not a huge fan of cinnamon, I came up with an idea of filling it with purple yam jam. He loves it and what’s more exciting is I made a business out of it. I have friends ordered it already and they love it too. Your dough is the BOMB! I have a friend who ordered 2 dozens and was not able to taste it because it everyone in the party where she brought it to went crazy for it. Another friend was supposed to bring it to her friend, but after trying one roll, she changed her mind because she fell in love with the taste. Ha ha ha! I will not get tired of thanking you for the recipe. It is a huge help. More power to you. Below is the photo of the purple yam rolls. On top of the rolls, I spread butter and then sprinkled sugar. You can buy Purple Yam Jam (Halayang Ube) at a Filipino store. – Saharah, National City CA (10/22/14)
Just a little message to let you know that we have tried this recipe and the rolls are absolutely delicious! We ate two each yesterday – can’t wait until tea time to have another one! Thanks for your good advice! – Warmest regards from France – Sylvia (11/23/13)
Making cinnamon rolls was my first attempt to make anything with yeast – and I did it! They came out fat, moist, lots of cinnamon, and with sweet frosting on top. This recipe is a keeper. Visit the website as they offer suggestions on baking and freezing, and other important information like using vital wheat gluten which will help the sweet bread rise even better, be more elastic, and easier to roll. – Andi Winslow, Wednesday’s Baker (6/11/13)
I found your recipe and wanted to try it for Christmas day. I am fairly new to baking and didn’t want to take a chance so I made some on the 22nd. Sort of a trial run. They turned out awesome! Thank you so much. I can’t wait for my family to try them Christmas day. Merry Christmas. – Tim Farris and Logan Farris (5 year-old that helped). (12/23/12)
I’ve just tried your cinnamon roll recipe, and I had to write you to say thanks. I’ve been baking for many years, and I’ve never been satisfied with the other cinnamon roll recipes I’ve tried. My sweetie and I are leaving next week for a few days in a rented house up in redwood country, and I’ve been putting together menus. He adores cinnamon rolls, and so I decided to google “cinnamon roll frozen” to see if I could find a recipe that would allow me to freeze the unbaked rolls. Yours was at the top of the list. I liked what I saw, and I was very impressed by the number of comments. These are perfect in fact, I just told a friend that I had found the Holy Grail of cinnamon roll recipes. The recipe is terrific and your instructions are just right. Thank you, thank you for sharing this exquisite recipe. – Earline Leppert Ahonima (1/24/10)
I found your recipe when I typed in cinnamon rolls/freezer. I really just wanted to put them in the refrigerator overnight. I was going to visit my new grandson and of course his parents. We were going to have brunch. I made the rolls on Saturday night. It was very therapeutic kneading the dough. On Sunday morning, the rolls with extra frosting were a big hit! Just want to let you know that I have bookmarked your site. – Rachel Ramer (3/22/09)
I came across your recipe for harvest cinnamon rolls about a year or so ago whilst looking for a ‘Cinnabon’ style recipe (we don’t have cinnamon rolls here in England – but my husband had tried a ‘Cinnabon’ and loved it – but as they are not available in the U.K I was looking for a recipe I could make for him at home). Your recipe turned out great, and I’m not a particularly good cook! I have made them a few times now. We have made it a new tradition to have these on Christmas morning (and birthdays, and wedding anniversary…..!). I have since become a Vegan and have ‘veganised’ your recipe and it still works wonderfully. Many thanks for your help, and thanks for a great recipe that we love! – Becky Ansell – Hampshire, United Kingdom (9/27/08).
Check out Becky’s vegan version of this recipe: Vegan Harvest Cinnamon Rolls.
I made 300 of your harvest cinnamon rolls for a soup supper and everyone loved them! I used three bread makers and timed them so that they would go off every 20 minutes which gave me time to roll out dough and measure ingredients for another batch. I set my ingredients in order on my counter, with the appropriate measure by each of them, to really speed things up. I did not have my butter soft so I would measure the milk and water into a glass cup, and then add the stick of butter and zap it. I also dropped the eggs into the machine and started it while I added the rest of the ingredients so the machine could mix them for me.
On my countertop, I used clear packing tape to mark out the rectangle size that I needed to roll them to. This worked great, and I could quickly get the dough to the exact size without measuring length/width. 1 1/2-inch” marks on the tape made that part go fast also. I did the Cinnamon Filling a little different. I used a pastry blender to cut the butter into the cinnamon/sugar mix. This crumbled mix was easy to spread out on the dough in one step.Putting the Butter Frosting in a zip loc bag, and then snipping the corner made this step go super fast also.
Thanks for a great recipe and clear instructions. Approximately 300 cinnamon rolls in 7 to 8 hours using bread machines with a 1:40 dough cycle. – Christine Sueverkruepp from Firth, Nebraska (10/27/07)
I just have to tell you how much we enjoy your Harvest Cinnamon Rolls! I have made them for several years for our Christmas breakfast and they are a huge hit! It just wouldn’t be Christmas without them. The recipe is well-written and easy to make. I always make extra and share them with friends and family. They always get rave reviews. Thank you so very much for sharing the recipe. Happy Holidays! – Peggy from Iowa (12/21/06)
I finally found success with cinnamon rolls! I used the Harvest Cinnamon Roll recipe and my family was jumping for joy. They looked and tasted amazing. I made of my husband’s siblings and their families a pan of cinnamon rolls to put in their freezer to bring out for consumption during the Rose Parade. Thank you so much. I am trying the roll recipe for Sunday dinner tomorrow. The information you have shared has made me feel re-inspired to bake and make new things. A gift I will treasure. – Peggy from Las Vegas (1/06/07)
I tried your recipe and it turned out great. I have always loved cinnamon rolls but was never able to make any that would do to eat until I found your recipe. I have made several batches and haven’t had a failure yet. Thanks so much for the great recipe. – J. Welch (1/30/07)
I am wanting to try your recipe but I don’t have any of the equipment you mention for making the rolls. Since we are on a tight budget, I would like to not waste a complete recipe of ingredients to only find that not using the equipment will make the recipe not turn out favorable. Can I make these the old-fashioned way? – elbow grease and hand kneading? Thanks for your assistance. New to baking – Kelli Tate (10/06/07)
Yes, you can make them the old-fashioned way. Like you said – elbow grease and hand kneading. The cinnamon rolls will turn out great!
I made your rolls for the first time as a gift but kept a few for us. They are good and one of the best recipes for these. My mom used to make cinnamon rolls. Since she passed away, I have continued this tradition but could never find her recipe and these would be the closest that I have come up with.
I do have a couple of questions: do you only use one 9X13-inch pan because mine filled the pan and were touching from the very beginning and do you actually just get 15 rolls because the website shows two pans with 12 in each and so I was wondering do you actually cut them about 1 inch and thus get 24. What I found was that some of the dough seemed doughy and not flakey which would mean not cooked long enough, even though I did it longer than the suggested time and at the right temperature, and that could be because it was too packed in. Thanks for the recipe – Tom (12/27/06)
If you roll the dough per my instructions in the recipe, one (1) batch will make 15 cinnamon rolls. I cut the dough into 1 1/2-inch cinnamon rolls to make 15 cinnamon rolls per batch.
My pan only holds 12 cinnamon rolls, so I have to place the extra rolls in another pan. Since I am usually making many, many batches of cinnamon rolls for our Harvest Festival, I just keep adding additional pans and place the extra 3 rolls in them. Since I make mine in advance, I freeze the unbaked cinnamon rolls. When I make the next batch, I add the new rolls to the partially empty pan with the frozen rolls. Check the photo out on my page and you will see that the unbaked cinnamon rolls do not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together, as they must not touch each other before rising and baking. If you are just making one (1) batch, place the three (3) extra cinnamon rolls in a cake pan to rise and bake.
Categories:Brunch & Breakfast Christmas Cinnamon Rolls Easter Thanksgiving
42 Responses to “Perfect Cinnamon Rolls Recipe”
I was unable to get my seam to seal, please help!
I pinch the seams tightly together with my fingers.
When spreading butter over the rolled dough, leave a 2 cm. (1″) strip along one side unbuttered. When you roll the dough, start on the opposite side and roll towards the unbuttered side. Then pinch the dough together and it should stay stuck.
I love your cinnamon rolls! I make them often for Christmas ???? Thank you for your baking tips. Using the floss helps so much. I do my own buttercream frosting, but I’ll try to throw some cream cheese in there
Why does it say to mix all ingredients except the cornmeal in the stand up mixer part? Is cornmeal in it?
Thank you for pointing that out. It should not be there. I made the change on the recipe.
I slapped these together last night, with minimal modification, and got 5* from 8 people so far, including myself. Better than my last, antique, gooey cinnamon rolls recipe! Awesome and very nice to see detailed instructions for various methods. This recipe is pretty much fail proof!
I have made these rolls soooooo many times. With the frosting and without. They are always a hit. I’ve even taken the dough to the savory side of things. I’ve filled it instead with leftover turkey, cranberry sauce, chopped green onions and some cheese for a Thanksgiving vibe. I’ve used tomato sauce, browned sausage, pepperoni, onions and cheese for pizza rolls. I’ve even gone as plain as a mustard base with sliced ham and cheese for a lunchbox quick fix when we get tired of sandwiches. This dough is AH-MAY-ZING! Thank you so much.
PS – I’ve followed your directions every time and have NEVER had it fail!
Do these taste good after they have sat for a few hours, or do they need to be eaten warm?
Whats Cooking America
Fresh cinnamon rolls out of the oven with melted icing is always amazing, but they taste just as good to me later in the day if they have been sitting on the counter for a few hours. I would make sure they are covered to keep them from drying out too much.
The cinnamon rolls were delicious, but have problems getting them to turn into their lovely golden brown colour. I kept adding 5 mins, so they could get a nice golden color, but I find some dried out a bit. Do I have to brush them with something before popping them in the oven?
Am I the only one with this problem? Please reply!
Other than that, the taste is amazing, thank you so much for this great recipe!
I, personally, have never had this problem. Do you live at a high altitude? If you do, that could be the reason. – Linda Stradley
Can these be made with gluten free flour? Which brand gf flour would you recommend? Recently diagnosed with celiac disease and miss cinnamon rolls like crazy 😔
Whats Cooking America
Looking at gluten free cinnamon roll recipes on the internet, it looks like it’s a combination of several items to substitute for regular flour. Check out King Aurther Flour’s recipe for Gluten-free Cinnamon Rolls: https://www.kingarthurflour.com/recipes/gluten-free-cinnamon-rolls-recipe
Liz in Portland
Thank you so much for this recipe! I have made it many times with great success. I made some for my daughter’s bake sale today and they are gorgeous! I do use a different icing, which is more of a drizzle. I mix powdered sugar with a few small spoonfuls of vanilla or honey or plain yogurt. It has a nice tang, and it drizzles well.
I’m a little confused about the steps after mixing all of the ingredients in the bowl. After mixing, do I knead it (either in mixer on on floured surface), let it rest, then knead it again on an oiled surface, then let it rise? I’m sorry, not sure if it’s a misprint and I only have to knead it once and let it rise once, or if in fact, this is a step step process. Hope you understand my question! Thank you!
Sorry, but I am not understanding your question.
I agree with Ingrid about the confusing rest and rise times. Though I’ve been making your recipe successfully for years, this year I printed it out and notice that the instructions call for 2 kneads, 2 rests and a rise to double before shaping. Can you clarify? I have a batch rising now — my old handwritten recipe was copied with instructions for just a 10 minute knead and a 10 minute rise before shaping, and has always worked. Hope these additional rests and rises produce rolls as good as the last 7 years! Thanks for a great recipe.
Nancy, the recipe gives instructions for using a bread machine, vs stand up mixer, both methods require a 15 minute rest time before rolling out the dough.
There are then two sets of instructions for either, baking immediately after making or freezing for future use.
If you are planning to bake immediately, the instructions say to let rise approximately 45 to 60 minutes or until doubled.
I hope that helps in your confusion.
I have been making your recipe for many years. Several times a year. I do not use any other. It is the first saved favorite place everytime I get a new laptop. LOL! Loved that somewhere said from Oregon. Me too! Mcminnville here. I have made them to cook the next day and to make and eat. Making them for the Superbowl today as monkey bread! This recipe can do it all! Thank you!
Hi Nyla – I used to live in the Newberg area where we had an vineyard. Now live in central Oregon.
I’ve been making these Harvest Cinnamon Rolls for years now, and I don’t think they can be better. Simply awesome recipe. Just wanted to point out two things:
1. The confusion that people have in several questions about the rest/rise times, I think comes from the section at the bottom of the tan mixing instructions box, then leading into Step 1. The mixing instructions end says to “knead until elastic,” 15 minutes by hand or 9 minutes stand mixer, then cover with plastic and let sit 10-15 minutes. Then at the beginning of “Step 1,” it -again- says to turn out onto a floured surface and “knead until elastic,” another 10 minutes, then cover and let rise until doubled. So it seems like mix, knead until elastic, rest a few minutes, turn out onto a floured surface, knead again until elastic, finally let rise. I don’t think this can be right, but I guess that’s the question people are asking. Personally I always let my stand mixer mix and knead in the bowl 8-10 minutes, then I just let it rise. Turns out great every time.
2. I’ll just note for folks that I only make 12 rolls with this recipe, not 15. In one 13×9 pan. They do end up touching, barely, before they go into the oven, and they bake up until they’re close against each other as they rise in there, but no one has ever complained about this – they are incredible that way. Frankly I prefer them that way. Making 15 (three in a separate pan), which I have done a couple of times, I find they tend to overbake and get dry, losing their toothsome chewiness.
Lastly, using high protein flour I think removes any need for Vital Wheat Gluten. Any of King Arthur’s Unbleached, Bread Flour, or Sir Lancelot all work great in this recipe with no added gluten.
THANK YOU for this recipe, it’s a staple I make 3-4 times a year. Rare to find a recipe I treasure as much.
I’ve made these a couple of dozen times with good results. I cut twelve rolls. They touch. It actually keeps the rolls softer. I also found that after the kneading, just a twenty minute rest then roll out, fill, and cut, leaving the primary rise in the pan prior to baking. Soooo much more fluffy. Just a suggestion!
I’ve baked many of your recipes and they are always perfect! Your processes and explanations are clear and helpful. I love your recipes!
Tammy L Godfrey
I couldn’t get them to rise at all. What am I doing wrong I watch the video this is the second time and still can’t get them to rise right.
Make sure you are following the written instructions when making the cinnamon rolls. Since I am not there with you it is hard to say what could be going wrong. I would start by checking the date of your yeast, is it old? Is your environment warm enough for the rolls to rise? Use only non-iodized salt (iodine attacks the yeast activity, slowing down the first fermentation). Salt is a yeast inhibitor and it is best to add it so it is not touching the yeast. I like to use coarse salt or sea salt in all my bread baking. Try using bread flour it has a higher protein content, which forms more gluten during kneading. If you use all-purpose flour, the bread does not rise as high, but it certainly rises. The bread is denser and not as fluffy. Here is a link to more hints and tips: https://whatscookingamerica.net/Bread/Secrets.htm
Made these twice already. First time it turned out too hard. I figured that I made a few mistakes. I forgot to add the water, used 100% bread flour and overworked the dough. So for my second try made a number of modifications. I used half plain flour and half bread flour, added the water as per recipe and added a tablespoon of potato starch. Someone suggested that potato starch will make the bread softed (it did!). I added the yeast into the warm milk and waited 5 minutes for the yeast to bloom before adding into the flour. I used a bread machine to knead the dough (15 minutes) and minimally worked the dough by hand after that. The rolls came out perfect! Soft and pillowy! Thanks for the recipe!
Made these twice and they came out perfect. My family loved them.
Glad that your family loves them, and thank you for visiting What’s Cooking America
I usually don’t comment on the recipes I try,whether it turns out good or bad but I’ve made these at least 8 times,and they literally are the most perfect cinnamon rolls! 😋😀
Amy, thank you for taking the time to comment, I am so glad you like the Cinnamon Rolls, we appreciate that you keep coming back! – Nancy
Hands down the best cinnamon rolls I have ever made! I lost my recipe for about four years and just found it again when we mived. My husband raves over these. I bake a dozen at a time and freeze the rest as I usually get 24 out of a full batch because my rolling skills aren’t the greatest.
Also too ads if you add a packet of vanilla pudding powder into the bread machine the rolls won’t dry out as fast!
Just made a batch. Popped 2 pans with 6 each a little one with the ends and 2in freezer . Looking good! Come Christmas morn my married kids will have a treat as will we. Thanks
I’ve been using this recipe successfully for years, thanks for sharing it!
OMG! These rolls are fantastic. I kept reading the directions for a couple of days while building up my courage. For some reason my dough was much too wet, and I had to knead in about 1/3 of a cup of flour. I opted to bake one, refrigerate two, and freeze the rest to see the results of all three approaches and we were thrilled with the results of all three methods. Thank you so much for your detailed directions. These were superb!
I’m confused about the double kneading before the final rolling out..do I only need to knead it once & then let rise before final prep?? Also.. how long is the rise time??? 20-30 min?? 1hr??? This is my first time so I’m excited to try them , & I want them to turn out!!
The recipe gives you instructions for the following methods, Bread Machine, and Standup mixer. You don’t need to use both methods, but follow the instructions for the method you are using.
Hope that helps
I absolutely love these rolls and make them every Christmas. They always turn out super and have become a family tradition. I have a question: can I put the dough in the refrigerator overnight for a slow ride, take them out in the morning, roll, fill and bake?
You can, or you can make the cinnamon rolls and put them in the refrigerator overnight and that way they only need to rise a bit in the morning.
Make these with cocoa powder instead of cinnamon… Omg
I have been making these for years, always a big hit! I make twice the filling and mix butter,sugar and cinnamon. This lets me spread the filling on the rolled out dough.