For best results, use an instant-read thermometer for the milk and have all your other ingredients at room temperature. And be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Makes: 8
Ingredients:
- Dough:
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk (low fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 3 Tablespoons vegetable oil (I use avocado oil)
- 1 egg
- about 1/4 cup additional flour
- Filling:
- 2 Tablespoons softened butter or trans-fat free margarine
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- Frosting:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- about 2 Tablespoons milk
Instructions:
- Combine dry ingredients in a bowl.
- Stir in milk followed by oil & egg. Beat on high for 3 minutes.
- Add additional flour until dough forms a mass.
- On a floured surface, knead 150 turns (about 4-5 minutes).
- Cover with plastic or a bowl & let rest 10 minutes.
- Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
- On a floured surface, roll dough into 12” x 9”.
- Spread with butter/margarine followed by brown sugar mixture.
- Roll up the dough (not too tightly) starting at the 9” end.
- Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
- Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
- Bake in preheated oven at 350° F for about 15 minutes.
- Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.
Notes: To make overnight rolls, follow steps 1 thru 10. Cover pan with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 to 1 1/2 hours until rolls are doubled in size. Continue at step #12. (For more on my cinnamon rolls in my blog, click here).
No MIxer? You can combine the ingredients by hand and follow the rest of the recipe as written. I just tried it and they turned out great.
Problems with this recipe? Click here.
Jenny,
This recipe always makes me look like a superstar!
This weekend I made them for our annual Christmas brunch and tripled the recipe. I did steps 1-10, Friday night. For the first time, I tripled the recipe and it worked perfectly.
I must confess, I used to make 8 of them in a round pan. But with only 2 of us, (and no one watching) I now divide the dough by 6 and bake them in a 7” x 11” inch pan. I picked up 2 extra pans that size from dollar tree and baked to make them bigger for my friends too!
One thing I always tell people who are afraid of yeasted baking – you do want it just a bit sticky. Almost like “post-it” sticky. When you knead it, you do not want to add so much additional flour that it doesn’t have that “post-it” feel. Comes off the counter without leaving huge residue, but isn’t fully dried out. Feels a bit like a plump earlobe, but a bit sticky.
Made the Cinnamon Buns as per Jenny’s recipe. After mixing wirh my kitchenaid, I also thought I should add more flour, but I closed my eyes and continued on with the recipe AS WRITTEN. I put the dough into my round 9” cake pan and allowed it to rise (8 totally separate buns). After rising rhere were still 8 totally separate buns. Put the cakepan into the over for the required 15 minutes and then removed the pan. Surprisingly there was now 8 buns all attached to each other. Totally DELICIOUS! Thank you JENNY.
I did have to add extra flour baked them for 20 minutes
I made these today they turned out big and perfect. My husband ate 2 as soon as they were cool. I only had fat free milk added a little heavy whipping cream to the milk. Hard to mess up the recipe they will still turn out good.
This is a keeper recipe and opted for Jenny’s overnight method (step 10). They expanded a bit overnight then let them rise the next morning for about 80 minutes and baked in a preheated oven @350 for 14 minutes. These are the absolute fluffiest, melt in your mouth cinnamon buns ever!
P S. As a bread baker enthusiast I did adjust the flour (added up) until I got the right dough consistency. Love from NH.
I doubled the batch and used an 8.5 X 11 pan. That was a perfect size though the rolls are not quite as attractive. Because I didn’t follow simple and clear directions in making the filling. I absent mindedly mixed the softened butter with the other ingredients, making a sort of a paste. I used a spoon to spread it over the dough. That worked out okay. The rolls took 1.5 hours to rise and about 20 minutes to bake. They came out perfectly
These we delicious, like all of the recipes I’ve tried from Jenny Can Cook. I added chopped pecans to the cinnamon mixture, so good. Thank you Jenny for another great recipe.
If you bake these as is they come out bery dense and don’t rise much. If you let them rise for an hour before rolling out the come out much fluffier. I have made them both ways, both with instant yeast and letting them rise works much better.
I agree. Doing the poke test the first time I made them didn’t spring back as described. I let it go for 25 minutes, and then rolled. The dough was springing back, so I covered and let that rest for 10 more minutes. That helped a LOT, so I think I’ll let it fully rest one hour and THEN roll it out next time….Should be perfect. Everyone loves them either way, but I like big puffy rolls BEFORE baking. This did not happen with these resting times. Still very delicious!
The recipe is easy to follow. However, mine did not turn out. The cinnamon rolls are more like bread dough. I was hoping for fluffy cinnamon rolls. And yes I aerated the flour.
Just made doubled the recipe, turned out great. I have made this recipe many times always turns out. My grandson loves these I make them almost every time he comes.
The recipe calls for one and a half cups of flour plus in additional 1/4 cup, but I have noticed it it has been too runny and sticky. Is this a typo or am I just not trusting the process?
The recipe is correct so you might find a solution in the FAQs.
https://www.jennycancook.com/problems-with-yeast-baking/
Ashley, I have found this to be true for most yeast recipes, and have mentioned it in the comments which generates the same response. I don’t know if it is the relative humidity where we live, but I have had to add as much as 3/4 cup more flour for the dough to form the proper concistency. The bread has always turned out good. I do enjoy Jenny’s recipes.
Can you double the homemade cinnamin recipe?
Hi Jenny, I tried your recipe and it was amazing! I will definitely be making these again.
I’m wondering how to make dough in a large circular flat bun style. I had this from a bakery and was very good. Would I cut it in large strips of dough with mixture on it? Or cut as you did, and unravel the cut sections. Sounds complicated but wonder how this would be done. Any ideas?
I have used coconut sugar in the dough and it works.I even used coconut oil instead of butter and spread it over the dough then use coconut sugar again in the cinnamon spread/filling and it works.I generously drizzle honey over the finished cinnamon buns instead of the confectionary sugar mix and it works too.Well their good to me so thanks for an easy adaptable e recipe.
My rolls were not baked through at the 18 min mark. Next time I will use a thermometer and make sure the inside rolls are around 200f before taking them out
one thing I learned this time was to grease/butter the surface I was rolling the dough out on and put a buttered silpat on the top to roll on. Nothing stuck and the dough rolled out perfectly. (simple lesson I am sure everyone else knows but it was a revelation for me)
This is such an amazing recipe. I make it all the time. I’m baking for a sale and would like to know if this recipe has ever been doubled. Thank you
“Best cinnamon rolls ever!” – husband
We have tried several recipes for cinnamon rolls, this one is hands down the best we have ever made. They were light and fluffy like fresh baked bread, not dense like many others.
Thank you Jenny!
Wish I had the fun personalite and sense of humor you posess….but did just have a laugh.
While my buns were cooling, 4 of them disappeared and they were not even iced yet!
That is a 5+ star review with no words!
Hi Jenny!
Thank you for this great recipe. I watched the video and yes, you have created beautiful, fluffy buns. Followed your video and recipe exactly as published (except, used a Cuisinart hand-mixer becaise my Kitchen-Aid just burned-out) and these turned-out so delicious.
They came together so quickly….
LOVE reading the “comments” section and know I spent more time reading your fan’s comments (900+) on these rolls than they actually took to make.
Another one of your faithful followers,
– Paula
Jenny, I’ve enjoyed making some of your recipes…no knead bread, rolls, ribs, lemon brownies. It all turned out really yummy. I decided to make your cinnamon rolls. I’ve watched your video as well. I followed the recipe exactly per your instructions but the rolls were not fully cooked in the middle when baked. What did I do wrong? I was disappointed!
First time bread/roll maker so read your questions and answers. Have watched your videos and am ready to go. Wish me luck!!!!
Nicole, it could be from using a different size pan or that your oven was not hot enough. An oven thermometer is the only guaranteed way to confirm the temperature.
Just as good as Cinnabons! I did mine by hand. Didn’t get mine as pretty and uniform as Jenny but the taste was phenomenal. Definitely a keeper!
I make these rolls all the time! Delicious and easy to make. Also sometimes I use half all purpose and half WWF and instead of butter avocado oil – tastes even better in my opinion.
Thank you Jenny
My gut said to proof your yeast first instead of put dry into bowl. I watched your video and reread your instructions and my dough did not rise. It was a waste of time, effort and ingredients. 🙁
This recipe works for me every time. Please check this link for the solution:
https://www.jennycancook.com/problems-with-yeast-baking/
My problem with this recipe is I can’t stop eating them.
There are many factors that affect yeast dough of course but I have used this recipe 20+ times using commercial instant (bread machine) yeast with consistent results. There is enough sugar in the dry ingredients to feed instant yeast. I would not use active dry or natural yeast for this quick rise recipe without activating it first.
Totally agree Eric. I have made these many times with instant yeast and they turned out beautifully. Just threw a batch in the garbage after using active yeast ( all I had) as it did not dissolve and had lumps of yeast in the dough. You would need to proof it first for sure.
Made these for a special breakfast treat-this recipe is always a delight! Now to make your ribs – another special treat! Your recipes are a wonderful delight.
Many thanks for years of fun and great recipes. Loved you since “Wise Cracks”. Love you more now that I have your recipes.
This is my favorite cinnamon roll recipe EVER!
Thank you.
I’ve made these on many occasions over the past few years, no other recipes worked as well as this one for my mother and I, thanks Jenny!
I just made these and they turned out beautiful and yummy. Thanks Jenny!
I’m so glad I discovered this recipe! I made the cinnamon rolls last weekend to take to a brunch. They were gone within minutes! They turned out great. I made them today but for some reason it took them longer than 1 1/2 hours to rise before placing them in the oven. It actually took hours and they still didn’t rise to their potential. Any suggestions on what I could have done wrong? I tested the temp of the milk to make sure it was 110 degrees warm. I also kneaded the dough for 4 to 5 minutes. I’m clueless as to what could have gone wrong. Help!
Maybe the yeast was no good(old)? It’s happened to me.🤔
I used rapid instant yeast, my milk temp was between 120-130 degrees and mine didn’t rise either?!?!? My yeast wasn’t old, as I used it the day before and it was fine.
How quick yeast rises often has to do with the temperature in the house. I usually turn on my oven to the lowest temperature setting. As soon as it reaches that setting, I turn off the oven. Do not open the oven door. Then I start whatever I’m making. Don’t forget to cover the dough with plastic wrap or a clean cloth.
Hello! I hope someone can assist! I know that Jenny has a substitute for Pam which she’s used to grease her pans when necessary. I had it written out but can’t find the paper within all of my recipes. I looked through everything on this site but still can’t find it. Does anyone have it? Thank you! Thank you! ….. forgetful me 😉
https://www.jennycancook.com/recipes/my-butter-mix/
Love Jenny’s sense of humor. I’ve made the bread multiple times, it’s always enjoyed. Going to made the cinnamon rolls today-can’t wait.
Jenny uses butter.
I just brush the bottom and sides with canola or sunflower oil and the never stick.
Going to make the weekend , Love your bread have made it about 3 time.
I made these buns for my Grandson while his parents were on vacation, he told his Mom to get Grandma’s recipe, and hers were delicious I thought
The amount of liquid is too much, sorry.
Hi Jenny,
I just made these rolls yesterday and dang near ate the entire batch in one sitting. People beware of these rolls, they are highly addictive……..!
Thank you so much for taking the time to share these recipes with the ‘internets’. I only found your website yesterday but I know that I will be using your recipes on regular rotation if this one is any indication of how awesome they are. Happily these came out exactly like they were from a cooking website… wait, they are!! Now I have to make more since my sons devoured them in 5 minutes. Thanks again!
By far the BEST cinnamon roll recipe EVER!! It’s so easy, a non-baker can do it.
Thank you for sharing this! We love it just as it is 🙂
Love all your recipes, I added orange zest and vanilla extract to dough, then added golden raisins to filling, we love them, dough is soft and fluffy.
Jenny, this weekend I made your flat breads and cinnamon buns. I haven’t baked the buns yet, but in all my years of cooking/baking, I have never had doughs that turned out so well and were so easy to work with. The flats were divine, I will not buy flatbreads again. The buns are sitting happily in the fridge until tomorrow, but such a beautiful dough. Thank you!
I’ve made these more times than i can remember. Everyone in my family loves them. I always do a double batch- with 4 cups of flour. i find it easier to mix the softened butter, brown sugar and cinnamon together and then spread it over the rolled out dough. Recently i’ve been cutting them into 12 portions and baking in a 9×13 pan. Perfect. I also find that one batch of icing is usually enough for a double batch of rolls baked in one large pan. Excellent rolls. I will never look for another recipe!
Hi Charlotte, In original recipe, it says to roll out dough to 12×9 rectangle, then add topping. What are your rectangle dimensions when you double the recipe, please? TIA!
I roll it about 20 x 16 inches approximately, but i always roll starting from the wider side. Each roll is about an inch and a 1/4- give or take. Even if yours varies the rolls will still be awesome. just be sure to brush of the excess flour when rolling up the dough- as this can make he buns tough ( it happened to me once!) and divide them equally into 12 ( for a 9×13) as best you can. i also increase the bake time by about 5-7 minutes. Hope this helps!
Jenny, we need some new recipes and cooking videos. Pleeeeaaase!!!
How long do these last after baking?
Two days, three is still good but pushing it.
Honestly I don’t think these have ever lasted more than 24 hours in my home. If your wrapped them well and froze them, they would stay good for a couple weeks. To thaw simply leave on the counter for 20-30 minutes or in the fridge overnight. If u wanted to warm them up- put them in the microwave for a few seconds, or loosely wrap with foil and warm in a preheated oven for a few minutes. Most homemade goods don’t stay fresh for days and days because they aren’t pumped full of chemicals and preservatives. I’ll take that any day 😉
Lol. I took that as asking how long before they were eaten. Oh about 5 min, LOL.
I apologize for being critical but I am surprised this recipe was introduced as “healthy”. Sugar is a very unhealthy ingredient. White flour also. May I suggest finding means to make it tasty w/o refined sugar and w/o white flour only whole grains and sweetened w/ xylitol etc. or raw honey instead. I have the highest regard for you otherwise. – Best
I appreciate your note, although I don’t promote this recipe as “healthy,” only “healthier.” If you can find such a recipe for cinnamon rolls using only whole grains and no refined sugar, I would be very happy to share it here with a link to the creator. Thank you.
xylitol? OMG kill me now! DO NOT use this in your rolls. A little bit in some chewing gum is okay. Gag me with a spoon. These are good and healthier than all the syruppy stuff we normally get. Enjoy. xo 🙂
August 24, 2022
Jenny’s cinnamon rolls are healthier because
a third of the flour is used as compared to
most recipes and the results are better,
with the rolls being pillowy soft. Vegetable oil is considered healthier in the recipe. I cut back
a bit on the sugar and butter, in making the
rolls. These are all around best, to include
ease of preparation. Thank you, Jenny, for such a fantastic recipe which yields a full pan.
Hi, Jenny…Just made your cinnamon rolls. Was quite easy as have been baking , cooking 70 years..Was so excited to find your recipe, forgot to warm the milk lol Also why the kneading 150 times..Can the kneading be shortened? Probably wouldn’t have minded so much but sprained left hand, but still seems like a lot of kneading…Anyway, in spite of it all, they turned out great! Loved your video and you are quite adorable!
I use my kitchenaid stand mixer. Does all the kneading for me…so i can save my hands for rolling!! I wouldn’t make them half as often as i do if i didn’t use my kitchenaid!
Followed the recipe closely but had ro add more flour to thicken up the dough, I used a machine with a bread hook, no problem, kneaded for 5 minutes by hand and dough was perfect. Instead of the icing I made a goo, with butter, brown sugar, and maple syrup. Was surprised they were still soft and fresh rhe next day. Definitely a keeper.
Would you mind sharing the ingredients and process? i’ve used brown sugar butter “goo” under the buns before baking, but never on top, and after the buns are baked….you’ve got me intrigued.
I made these in a 9” pan because that’s what I had. I also for some reason ended up with a very thick dough and had to add more liquid unlike others. I did use a farm fresh egg from our farm and it may have been on the smaller side compared to store bought. I made the adjustment and they turned out just fine. Sometimes you just have to improvise. I’ve made many things from Jenny including the cabbage rolls, breads and more. I loved watching her in action from daytime television and love her even more with the Jenny can cook. I will try other things from her kitchen. Please Jenny, keep sharing tips and recipes from your kitchen. Your videos are a joy to watch with your humor, wit and lovely personality.
I have made these for my friends and family and ourselves, they turned out great and are so yummy 😋. Oh and one batch, I forgot to heat the milk, but I was surprised because they rose up beautifully.
Thanks Jenny for all your great recipes and I hope you will continue.
So easy, my Grandson loves them and we don’t find them hard to take either. Yum.
There is a big difference in baking when you use parchment paper vs not using it. They are much more moist with parchment paper! Just thought I’d share
Try the no knead bread, I watched the video too. I added everything bagel seasoning on top and it’s delicious. I weighed the flour too. The buns I mixed by hand and they came out perfect.
Great recipe I agree I think I needed more than an additional 1/4 cup of flour at the end. I’ve made these cinnamon rolls several times it’s a great video and recipe. ThanksJenny
I don’t know what I’m doing wrong but I’ve made these three times (today being one of them) and each time I have had to use about a cup extra flour (I use organic unbleached) and the dough is very wet and sticky. Terrible to work with and doesn’t roll up right because the dough is too soft (even with the extra flour). I gave it the one last shot but doesn’t ever turn out like Jenny’s. I think it’s the oil and whole egg. Most others use butter and only a yolk. Think that makes it less sticky and wet. In my opinion, anyway.
It could be from either using fat-free milk or possibly from sifting the flour before you measure. Sometimes, people change the recipe without realizing it.
I make all your recipes.. I love them. I understand why more flour is needed due to humidly.
That’s so true, Jenny! People can accidentally alter recipes w/out realizing it. Case in point, I had recently made my own cookies or bread with the ingredients/brands that I had always used as I note brands in my recipes but all of a sudden I feel like I just can’t bake as well as the cookies were flat and the bread didn’t rise as well. I had to find out what had changed since I was doing it the exact way as I always have. With the pandemic supply chain issues and flour shortages, I noticed that some flours are different now. The store brand that I usually purchase now says it’s pre-sifted – when it wasn’t previously – so there’s the difference. The pre-sifting alters the measurements and structure of the flour, resulting in poor rising. So frustrating but now I will double check all packaging, even with my old trusted brands. I came on your site to find my next batch of your recipes to try – definitely adding the cinnamon rolls to the list!
Absolutely the easiest to follow and prepare recipe I’ve used in a long time. Concise, and fun to use. Results were perfect, at least to us. The icing was a treat and per my lack of will power, made lots
I’ve made several of Jenny’s recipes. I make her faster no-knead bread every week – sometimes twice in one week because it goes so fast. Everything of hers I’ve made has turned out great, until now. In view of other reviews, I’ve done something wrong, but don’t know what. The buns were tasty, but gummy. I used bread flour. I’ll try again with all-purpose, but don’t see how that could be the problem.
Maybe we had a similar problem? I noticed in the beating phase. The amount of flour Jenny made us set aside was not enough to make my dough truly firm; I ended up adding about 1/2 a cup of additional flour, maybe more. Maybe our eggs were larger? I don’t know. You could also have had trouble with yeast, maybe you didn’t use the right level in the oven. All these problems have made by bakes gummy before; I hope this helps!
Hmmm I think she said 1/4 cup ADDITIONAL flour which means you don’t set it aside out of the 1 1/2 cups of flour 🙂
I hadn’t baked anything other than some bread before, but this recipe turned out spectacular. This recipe was easy to follow, and after a couple trips to the dollar store, I had all the utensils required. The only part that worried me was the initial stickiness of the dough. A little more flour and all seemed good.
I am floored by the results. Maybe it was beginners luck, but they came out of the oven picture perfect.
Cannot wait to try another one of your recipes.
Good for you! I mix by hand and they come out great. I also bake them in a cast iron pan I have because I don’t have the one specified.
I have not tried this recipe yet,but fully intend to soon!!!!! This looks fantastic!!
Just wanted to thank you Jenny for taking the time to video your great recipes 😋.
I have been cooking since I was 6 years old,am 66 now. Love finding good “down home” recipes.
I multiplied the recipe x6 to have enough to serve a group that meets for coffee on Saturday mornings. I mixed up the dough the night before, placed it in a very large bowl and covered it well, shaped in the morning, let rise and baked. SPECTACULAR results. Jenny’s recipes are the best!!
My second time making this (just took 2 batches out of the oven). We love this as a treat! So yummy and moist. Delish. Please keep making more videos. You are inspiration!
I second the motion requesting Jenny to continue making her videos! Truly inspirational! And they turn out as good as they look!
So good Jenny!
I loved the recipe!!! The dough itself was fluffy and very nice to work with!!!
the glaze was nice to, but usually when I make cinnamon rolls I use a cream cheese frosting, one that was passed down from my grandmother, to my mother then to me. Unfortunately I lost that recipe and NEED a new one!
So Jenny if you have any cream cheese frosting recipe please post it!
Thank You!!! For all the DELICIOUS recipes!!!!
Just add some cream cheese to the glaze recipe, thin as as desired…no recipe needed
Thank you so much I tried that and it was delicious!!
My go to recipe for now on!
I have tried this recipe 4 times and I can’t get them to rise at all. I have checked the yeast, bought new yeast and the expiration date is good. Also the temp of the milk is at 110° I can not figure out what I could be doing wrong. Do you have any suggestions on getting them to rise? Really appreciate any tips you can give me. I have been baking for many years and haven’t had this problem before. Therefore I am puzzled as to what could be going on. Thank you!
The recipe calls for yeast at 120-130°F so I suspect that having it at 110° might be the problem. Good Luck!
Throw away your thermometer and use your little finger to test milk or water. If it’s comfortably warm and not burning your finger, it won’t kill your yeast. Never used one and never had a problem. Always buy a pound of yeast and keep it in the freezer. Fill up a small jar that I keep in the fridge to use and just keep refilling it as needed. Mine turned out great. Sorry but don’t know how to attach a picture. Also, depending on the size of egg, or flour used, you may have to adjust how much flour you’ll need. I had to use a bit more than recipes called for.
Just to note: I used yeast that I keep in my freezer and I used milk and eggs cold from the fridge. I did not heat anything. I had EXCELLENT results with Jenny’s recipe. Award winning cinnamon rolls that earned so many compliments! (I multiplied the recipe x6 and mixed in my Bosch Mixer to yield 40 rolls.) I hope you can figure out what went wrong for you. It is an AMAZING recipe!
I’m making this recipe now and my dough isn’t rising at all. I tested my yeast and its blooming fine separately. I am following the recipe exactly. I will try again another time and bloom my yeast separately I think and see if it works out for me.
Ok. When they baked they did rise. Enough to be delicious but not as much as they should. I will be trying again. 😋
i use fast acting yeast and everything else is at room temperature and it works beautifully
We made the cinnamon roll recipe this morning for an afternoon snack. It was pretty forgiving. I had my family helping me and “we” (read “they”) did not read their section of the recipe, but it was still delicious. I used a favorite light maple cream cheese icing; our preference.
I left space in the pan so they would touch after the rise, but not crowd. It took an hour and 45 mins. to rise nicely. I put one of those heat therapy wraps (filled with buckwheat hulls or rice or something) in the microwave to turn it into a proofing box. Once the wrap was warm (not hot), I left it in the microwave and put the covered pan in to rise. Midway, I gently pulled them out and nuked the wrap again so it re-warmed my proofing box. Then I put the rolls back in. The microwave is OFF when the rolls are in-the residual heat from the heat wrap is what keeps it a warm environment. Another person has put clean towels in the dryer and when warm, puts them in the microwave with whatever needs to rise.
NOTE: I took the two cut ends and turned them into a modified 9th “roll” and put it in the corner of a square glass baking dish – my cinnamon rolls were thus 3 x 3 and the weird one in the corner was the sampler. They did not dome in the middle since they had plenty of space to grow.
Will make it as written next time to correct the little lack of attention error.
Love Jenny’s recipes.
I love this recipe. Not being a big fan of cinnamon, I substituted ground ginger and they came out great. I call then Ging-a-Bons.
This cinnamon roll recipe is the absolute best!
A “calorie reduced” recipe for cinnamon rolls
that yields a lot, with half the flour of most
cinnamon roll recipes, that require double the
amount. These cinnamon rolls, at best yield,
fill a large square casserole dish. A little
extra rising time and results were higher in
volume, with a cloud like softness.
Thank you very much, Jenny. I have made
this cinnamon roll recipe several times as
it turns out perfect each time, plus, with the
calorie count being less than most recipes,
it makes this recipe all the more enjoyable,
the favorite!
Hi Jenny these are the easiest cinnamon buns I have ever made. I actually made the dough on Saturday and then baked them on Sunday and they were deliciously fluffy and the icing was just right. Thanks again for sharing all your fantastic recipes. To share without any remuneration is unheard of in this day and age and it truly speaks to your true character. Thanks again.
Hi if I double this recipe will it make 16 cinnamon rolls ?
Yes, it sure would! i always double the recipe and cut into 12 and bake in a 9×13. the rolls a bit larger, but no less yummy! and i add a few minutes to the bake time.
Amazing cinnamon roll recipe. Thank you very much for this and all your recipes. I appreciate you taking the time to teach us all!! Peace and blessings, Vicki