Homemade Cinnamon Rolls Recipe (2024)

FYI, you can absolutely do step two in the microwave. Nuke it for twenty seconds, stir, nuke it again, stir, go for a third round if necessary to achieve a thick paste. I make challah this way, and it is an absolute miracle. Produces an amazing, light, professional bakery texture.

Can you just use the Speculoos Spread (peanutbutter section of market) instead?

The Speculoos spread filling from Claire’s Dessert Person Babka recipe would work here: mix 1 cup (280g) of Speculoos spread with 2 tbsp melted butter, 1tbsp cinnamon and 1/2 tsp kosher salt

These are great! It's a rich overnight brioche dough with tanzhong added to keep it moist/fluffy. I dislike speculoos so subbed the filling with cinnamon/sugar and blueberry filling (2c blueberries lightly cooked down with lemon juice and cornstarch to thicken). The dough handled beautifully while rolling out, and was very easy to come together. I only have glass pans and opted for a taller sided 8x10 dish so i could only fit 6 plus a baby end piece. Remaining rolls i froze. Came out beautiful!

That’s a lot of steps but well worth it, I gave my husband a choice of homemade cinnamon buns or cake for our anniversary, no hesitation he picked the buns. He kept asking what step I was on and very excited but a bit guilty that they needed 14 steps. I used what I had at home and Trader Joe’s almond butter thins seemed like a reasonable substitution and turned out great.What I love is neither the buns or frosting are overly sweet. I’ll make again for another special occasion.

I made these successfully with a hand mixer that had a dough hook attachment. It was exhausting to hold it for 30 mins so I don’t necessarily recommend this route but wanted to post that it could be done.This is a less sweet almost brioche like cinnamon roll. Very good, but I found myself missing the standard more liquid icing. If I make them again, I will swap the cream cheese icing for a more liquid glaze type icing like the one in Alison Romans cinnamon roll recipe.

Delicious. FYI, timing adjustment I’ve done with success at sea level and 7,000 feet: make dough in morning, slow rise in fridge all day, assemble in evening, slow rise in fridge all night, bake in morning (after a pretty much the same assembled rise as in recipe to bring to room temp )

I made these and they were wonderful. My pan was not large enough to hold all 15, though--so I ended up proofing three in a bread pan. I also think that next time I'll experiment with spreading softened butter on the dough and then sprinkling the Biscoff mixture on top, as I think that may be easier than trying to spread the mixed in version.

Make these before you review them, please!! So perfect, I was kneading by hand which took a little longer but was definitely doable. Also made a little extra filling and they were absolutely delicious.

Delicious rolls and so easy to make. To freeze, complete to step 10. Once cut, place extra rolls on a parchment-lined sheet, cover with cling, and freeze. Once frozen, portion in freezer bags. Divide icing and freeze in containers.8 To 12 hours before serving, place frozen rolls in prepared pan (step 7), cover with buttered foil, and place in frig. Thaw icing. In the AM, remove from the frig and rise for 2 hours before baking. Follow the remaining directions for baking, cooling, and icing.

I made this recipe up to step 10 having cut them into 16 rolls and arranging them into two 9” square pans of 9 (I stuck the end cuts in the center.) One pan I covered in buttered foil and froze. A week later I moved it to the fridge the night before and then let come to room temperature for about 3 hours the next morning. Then baked per the remaining steps. The second round came out as tasty and fluffy as the first.

When I make cinnamon rolls and want to freeze unbaked rolls for later, I prepare as directed up to the point of chilling, then rolling and cutting them into individual rolls, then wrap each roll in cling film and bag them in a zip-top bag for storage and pop into freezer immediately. I take out however many I want to bake off, defrost overnight in the fridge and chill until risen, then bake in a small loaf or other type pan that holds however many I want to bake.

This was a great recipe. They are delicious as well. It was a lot of work, but worth it. I'd say read the recipe once or twice before you dig into it

Omygosh, these are fantastic. The dough was a dream to work with and came out so tender and delicious. Plan your schedule if you want to have them at a particular time: it took about 4 hours on the second day.

This recipe is quite forgiving! I had tickets to a play, so I rushed making the dough, including the “slow mix step”. I think I mixed maybe 15 min total (including butter step) with speed 4 on my kitchen aid. The dough looked kind of sad, but the next day it looked so much better, more yellow and pliable. I had no issues rolling them up. Using the string to cut the rolls (which I thought was extra) actually made it super fast and easy. Turned out delicious!

These are outstanding. I'm a baker but had never seen these steps in a recipe. It was strange to make, but totally worth it- I wanted them for an early morning birthday treat, so I made the dough a morning before, let it proof in the fridge for about 6 hours, then made the rolls, and let them proof overnight in the fridge to bake early in the morning.

Oh my gosh ! I sub’d cookie butter and brown sugar for the filling . But the dough is really the star & an absolute winner!

These are fabulous! I missed the first room temp rise of letting the dough proof before putting it in the fridge but they came out amazing anyway! Will definitely make these again to see what my dough missed out on lol these were not too sweet, a brioche style bread with a tender crumb. I also made the filling without the cookies, and while it was still good, I would add more sugar and cinnamon next time as I wanted more of that flavor.

I tried this recipe and used fresh ground AP flour that was gifted to me for christmas purportedly especially for baking bread. They were not pillowy, but almost eggy texture. It most likely is the fresh ground flour. The taste of the cookies was dominant and unpleasant. The cream cheese frosting had twice as much sugar as needed. It was a complete disaster. If it was just the flour, I would consider making them again, but the center was very unappealing.

I made this recipe up to step 10 having cut them into 16 rolls and arranging them into two 9” square pans of 9 (I stuck the end cuts in the center.) One pan I covered in buttered foil and froze. A week later I moved it to the fridge the night before and then let come to room temperature for about 3 hours the next morning. Then baked per the remaining steps. The second round came out as tasty and fluffy as the first.

Very yummy. I subbed in 100 g each of bread and whole wheat flour and really liked the results. Had to up the liquid a bit to get the right dough texture. The biscoff cookie filling was delightful!! With more than 1 T butter per roll (before frosting), these are definitely a once per year indulgence.

I make cinnamon rolls every year for Christmas, and this is the best recipe I’ve come across. The texture of the dough is perfect. Swapped the cookies for pecans and added orange zest to the filling. Divine.

these were great. don't own a mixer, so I was prepping the dough with my hands, and it turned out great (though took some physical effort). The preparation time is long, but really worth it.

Like others have shared, worth the effort for perfect, puffy, rolls. This will be my usual recipe going forward.

I made this 2 times. Not because I wanted to, but I needed vengeance. Validation. Closure. The first time I made these, it was a mess and I ended up making sawdust crackers with proto-cookie butter. How? No idea since I followed everything as is! Then I made these again and made sure to use visual cues, and I'm so unbelievably happy I did. These were soul healing. My only gripe is that the cream cheese to butter ratio should be 2:1 in my ~personal opinion~ but I'm also a cream cheese goblin.

Wow! So pillowy and soft. I liked how the video made me more confident with each step as I still second guess myself with yeast doughs. Thanks NYTs!

I make cinnamon rolls for Christmas every year and these were the best ones yet! A labor of love but totally worth it!

Happy holidays to Claire Saffitz only! Another showstopper, perfectly tested recipe from the queen. SO FLUFFY. I lived in WI too long so I added 2 more oz of cream chz to the frosting. My partner, Taylor, says he'll eat 6 or 7 today - we won't be sharing! Cooked these in a half hotel pan (12) and a mini le crueset (4) and they turned out perfectly. Make sure your KitchenAid doesn't overheat- mine got close! Happy baking!

It’s never enough cinnamon in the recipe. 1.5x?

I made the dough and filling the day before Christmas Eve and was worried about it overproofing. But when I took it out Christmas morning and assembled, it all turned out as great as I hoped it would. I followed the recipe and let it proof for about 30 minutes. Then instead of covering up on the first half of the bake, I sprayed them with a good mist of water. Then baked for 30 minutes. They puffed up so much and were literally perfect! The best cinnamon rolls that I have eaten! Thanks!