One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting

I love a good challenge. Like making cinnamon rolls, 100% from scratch, in 1 hour. Think it can’t be done?

It can. With soft, fluffy, incredible results.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Lots of photos follow. Hopefully they’ll help twist your arm about what you should be doing the next hour.I loathe taking step-shots, but with yeast recipes, everyone says they’re really appreciated. You’re welcome.

The rolls are made with yeast, and while plenty of recipes exist for baking powder-based rolls, they always taste a little bit off to me. A yeast-based dough is really the only way to go for a truly authentic tasting cinnamon rolls.

To make them, I adapted and combined elements from Overnight Buttermilk Soft and Fluffy Cinnamon Rolls and One-Hour Soft Buttery Breadsticks in coming up with the dough and method (to my madness).

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Buttermilk is one of the main reasons why I like my Overnight Cinnamon Roll recipe so well. It’s instrumental in helping the dough stay light, fluffy, soft, and tender. In that recipe there’s the luxury of letting the dough rise overnight if you want.

However, in this recipe, buttermilk is key in helping the dough rise without actually setting aside any time to rise, and it’s a must-use item, no exceptions.

This is not the recipe to play around with trying to make your own buttermilk with a squirt of lemon juice or vinegar into regular milk or try using Powdered Buttermilk. Use the real thing.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

When I made the One-Hour Breadsticks, I only allowed the dough to rise for about 20 minutes and they were still soft and fluffy. It got me thinking, maybe I could skip the long, drawn out rising and waiting times typically associated with cinnamon rolls. Turns out, yes, I could skip it.

If you’ve made cinnamon rolls before, you know that typically you’re looking at a 2+ hour initial rise, and after punching down the dough, rolling it out, and shaping the rolls, they rise in the pan for another hour or so, before being baked.

With this recipe, you make the dough, immediately roll it out, put it in the pan, and bake it immediately.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

To make the dough add everything all at once into your stand mixer, and let it knead for about 7 minutes. You can of course do this by hand with elbow grease. You’ve earned your rolls after hand-kneading.

I bake with King Arthur All-Purpose and sometimes King Arthur Bread Flour. Bread flour creates a chewier, thicker, denser result, more bagel-like. I wanted to keep the rolls softer and fluffier, and opted for all-purpose.

I strongly recommend KA flour because the protein levels are generally slightly higher than in other brands. In baking, this lends more structure, translating to puffier cookies, stronger cakes, and better rising bread.  Cheap flour is cheap flour. Spend an extra two bucks for good flour. The results are worth it.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

I only use Red Star Platinum Yeast. It’s the best yeast I’ve ever tried and it never lets me down. If you’re new to bread-making or working with yeast, consider this yeast your insurance against goofs because it’s very forgiving. Since it’s an instant yeast, you don’t have to proof it (let it stand with warm liquids for 10 minutes or until foamy). You simply add it with the rest of your dry ingredients.

After kneading, the dough will be smooth and it’s not overly sticky.

Roll it out into a 9×14 size. Grab a 9×13 pan and just eyeball it so the dough is a little longer than the pan.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Spread a stick of butter over the dough.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Sprinkle with cinnamon and sugar.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Starting with the 14-inch side, roll it up into a tight log.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Slice it using dental floss. It’s truly the best way to slice rolls so they don’t get squished and lopsided. I’ve tried fancy bench scrapers, really expensive knives, and two cents worth of dental floss is the best bet.

If you make 1-inch slices, you’ll end up with 14 rolls. Nine rolls comfortably fit in a 9-inch pie dish. You’ll have 5 extra. I baked those in a 9×5 loaf pan.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

I could have baked everything in a 9×13 pan, but I was obsessed with baking in a round pie dish because that’s how my grandma made her cinnamon rolls, and I have a nostalgic predisposition to wanting my cinnamon rolls baked in a round pan. If you don’t care, using a 9×13 pan is probably easiest.

You can also slice them about 1 1/2 inches each, and bake 9 big rolls in a pie dish. They’ll be Cinnabon-sized, whereas the rolls I made are like premade-dough-in-a-tube-sized.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

I baked for exactly 20 minutes. Watch them closely so you don’t burn them.

The dough is so white and will fool you into thinking it’s still raw when it’s not.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

While they’re baking, mix up the (mandatory) frosting. Cream cheese, sugar, splash of cream. Nothing fancy, but I want to eat it by the spoonful. Instead of cream, you could use eggnog, maple syrup, Baileys, Kahlua, orange juice, or whatever strikes your fancy.

I put some frosting in a small sandwich bag, cut the corner, and made swirls. I would have never done this if I wasn’t taking pictures. I would have smeared it on fast and super thick with a spatula. And that’s what I did after the photos.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

I was told the rolls are my best ever.

The text I received, “Cinnamon rolls should be illegal. The best. I ate all the rolls but one. I am going to get chubby.”

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

They’re soft, light, fluffy, and you’d never know the dough didn’t rise for hours on end.

There’s plenty of cinnamon and spice, and the sweet and tangy cream cheese frosting is a heavenly complement.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

There’s no reason to buy refrigerated dough-in-a-tube rolls or go Cinnabon for your fix.

DIY is always best. And now, you can DIY in 1 hour.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at averiecooks.com

Print Print Recipe

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting

There's no reason to buy refrigerated dough-in-a-tube rolls or go to Cinnabon for your fix. These soft, light, fluffy rolls are made from scratch in 1 hour. The dough is made, rolled out, sliced, and immediately baked, which eliminates many hours and steps compared to most cinnamon roll recipes. And here's nothing lost in terms of taste or texture. Buttermilk is essential for the recipe, and read the blog post for flour and yeast recommendations. The easy yet tangy cream cheese frosting is the literal icing on the buttery soft cinnamon rolls.

Yield: about 14 med rolls, or 9-10 jumbo rolls

Prep Time: 10 mintues

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

Dough
2 1/2 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 1/4 cups bread flour) + extra flour if needed, see directions
1 cup buttermilk, warmed to manufacturer's directions, see directions
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 tablespoons canola or vegetable oil
2 tablespoons granulated sugar
1/4 teaspoon salt, optional and to taste

Filling
1/2 cup unsalted butter (1 stick), very soft
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
3 tablespoons cinnamon

Frosting
4 ounces cream cheese, very soft (light cream cheese may be substituted, but it's runnier and you may want to skip the cream)
about 2 cups confectioners' sugar
about 2 to 3 tablespoons cream, half-and-half, or milk (eggnog, maple syrup, orange juice, Baileys, or Kahlua may be substituted if desired)

Directions:

  1. Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 rolls) and a 9x5-inch loaf pan (holds about 5 rolls) OR prepare a 9x13 pan by spraying with cooking spray or grease and flour the pan(s); set aside. See blog post for explanation about pan sizes.
  2. Dough - To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Note - Based brand of yeast used, buttermilk temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are much lower, about 95 to 105F. Warm buttermilk according to the yeast manufacturer's recommendations on the packaging. This takes about 1 minute in a glass measuring cup in my microwave. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Note - Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.
  3. Turn dough out onto a Silpat-lined or cooking sprayed work surface.
  4. Using a rolling pin, roll dough into a rectangle that's approximately 9x14 inches. Use a 9x13 pan and just eyeball it so the dough is a little longer than the pan.
  5. Filling - Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.
  6. In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough.
  7. Starting with the 14-inch side, roll dough up into a tight log.
  8. Make approximately 1-inch slices using plain (not mint) waxed or unwaxed dental floss. It's the best way to slice rolls so they don't get squished and lopsided.
  9. Place rolls into prepared pan(s).
  10. Bake for about 20 minutes, or until cooked through and set. I baked for exactly 20 minutes. Watch rolls closely so you don't burn them. The dough is so white and will fool you into thinking it's still raw when it's not. Rolls continue to firm up as they cool. While rolls bake, make the frosting.
  11. Frosting -Combine all frosting ingredients in a medium mixing bowl, and beat with an electric mixer or by hand with a whisk until smooth and combined. Based on desired frosting consistency, you may need to play with the sugar and cream ratios slightly.
  12. Apply frosting to rolls as desired. I placed some frosting in a small sandwich bag, cut the corner, and made swirls. Smearing it on fast and thick with a spatula is what I prefer to do when not photographing them. Extra frosting will keep airtight for many weeks. Rolls are best eaten warm and fresh but will keep airtight for up to 2 days. Reheat gently in microwave before serving if desired. I'm comfortable storing frosted rolls at room temperature, but if you're not, frost only the portion you plan to consume immediately. Rolls may be made, cooled completely, put in a Ziplock (don't frost them) and frozen for up to 4 months. Thaw at room temp, frost, and serve.

Adapted from Overnight Buttermilk Soft and Fluffy Cinnamon Rolls  and One-Hour Soft Buttery Breadsticks - Salted and Cinnamon-Sugar (vegan)

Related Recipes

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – Favorite cinnamon roll recipe with a make-ahead/overnight option. This makes a bigger batch and is a 4+ hour process rather than 1 hour. The rolls taste closer to Cinnabon’s because they’re big, jumbo-style rolls, drenched in frosting

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

One-Hour Soft Buttery Breadsticks – Salted and Cinnamon-Sugar (vegan) – Fresh breadsticks are easy and possible with every meal

One-Hour Soft Buttery Breadsticks - Salted and Cinnamon-Sugar (vegan) - It's Easy! Recipe and Step-By-Step Photos at averiecooks.com

Soft Buttery One Hour Pretzels (vegan) – Just like the mall but homemade (cheap) and ready in 1 hour

Soft Buttery One Hour Pretzels (vegan)

One Hour Whole Wheat Pizza Dough (vegan) – Stop buying pizza dough. Make your own in under 1 hour

One Hour Whole Wheat Pizza Dough (vegan)

Honey Dinner Rolls – My favorite all-around dinner roll recipe

Honey Butter Pumpkin Dinner Rolls – Perfect for Thanksgiving or Christmas

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter – Working with wheat flour and yeast is usually the kiss of death but these rolls are light, fluffy, soft and you’d never guess made exclusively with whole wheat flour

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Oatmeal Raisin Rolls – A healthier spin on cinnamon rolls that meets dinner rolls. Packed with oats and raisins, these rolls are a texture lover’s dream

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Challah (no-knead, make-ahead dough) – The best challah I’ve ever had or made, and the dough can be made up to 1 week in advance

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30 Minute Honey Whole Wheat Skillet Bread (no-knead, no yeast) – You’ll never believe that bread this light is made without yeast or kneading, and in 30 minutes

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Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter (no-knead) – You won’t need storebought English muffins after trying this easy, goofproof, no-knead recipe

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Soft and Fluffy Sandwich Bread (vegan) – A great all-around sandwich bread that’s soft and light, and it just happens to be vegan

Soft and Fluffy Sandwich Bread (vegan)

Soft and Chewy Coconut Milk Bread (vegan) – My favorite bread sandwich bread because the coconut milk creates a soft, light, warmly-flavored bread

Soft and Chewy Coconut Milk Bread (vegan)

Thanks for the entries in the Crock-Pot Giveaway and the Outshine Fruit Bars Giveaway

What’s your favorite cinnamon roll recipe? Links welcome

   

124 Responses to “One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting”

  1. #
    51
    Jamie — December 18, 2013 at 9:24 pm

    Is there a lot of frosting left over after frosting the rolls? I usually like my frosting on the lighter side. Would I have enough to frost all of the rolls if I halve the frosting recipe? Or is that not necessary?

    • #
      Averie Sunshine — December 18, 2013 at 10:28 pm

      Why don’t you make a half batch then and if it’s too skimpy, make more :)

  2. #
    52
    Kris — December 25, 2013 at 7:27 am

    Tried these yesterday–they were pretty good but not quite as light and fluffy as my extended-rise ones. Maybe if I had made the smaller amount instead of the larger? I had problems with the amount of butter in the filling–it all oozed out during the baking process and was making my rolls swim in butter so I transferred them out of their baking pan and into another one while still warm (it looked like you left yours in your baking pan?) and that helped, but I would use a lot less butter next time. Overall, they were a success and everyone but me ate two this morning. Merry Christmas!

    • #
      Averie Sunshine — December 25, 2013 at 7:55 am

      Thanks for trying them and just use as much butter as you see fit next time. Sounds like if everyone ate two, they weren’t too shabby :)

    • #
      Grace — December 29, 2013 at 8:48 pm

      When I make these cinnamon rolls they are swimming in butter when I take them out of the oven, but as they cool in their pan they reabsorb all that melted butter making them ooey-gooey delicious.

    • #
      Averie Sunshine — December 29, 2013 at 9:01 pm

      And you can cut back the butter if you want but like you said it DOES reabsorb and gets all caramely and gooey and that’s what I love most, but for anyone reading who doesn’t, you can always reduce the butter (but why…haha!) :) Glad you like the rolls, Grace!

  3. #
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    Natalie — December 30, 2013 at 4:49 pm

    Hi Averie, I made these along with your Nutella PB bread over the holidays. Everyone loved them! Thanks for explaining everything throughout the recipe too – this was my first try at cinnamon rolls. The icing is amazing!! Happy New Year!

    • #
      Averie Sunshine — December 30, 2013 at 6:35 pm

      So glad you tried these and the Nutella PB Bread and that even though you’ve never made cinn rolls, these were great for you – wonderful news :)

  4. #
    54
    Bee — January 1, 2014 at 9:13 am

    My husband and I made these together yesterday afternoon (what better thing to do during a big snow storm than bake homemade cinnamon buns?) and they are amazing. I’ve never made cinnamon rolls before because I thought they’d be terribly difficult but your recipe isn’t and that dough was so beautifully flexible and easy to work with. They look beautiful, too. We’ll be making these again, for sure. Thanks so much for sharing.

    • #
      Averie Sunshine — January 1, 2014 at 11:14 am

      Thanks for trying them, Bee, and sounds like for a first attempt at cinn rolls, they turned out perfectly! Glad you guys enjoyed!

  5. #
    55
    Becky — January 5, 2014 at 9:06 am

    Have to admit, I was a doubter. They were awesome! Thanks for sharing.

  6. #
    56
    Megan — January 10, 2014 at 1:09 pm

    I absolutely love these! Even though the filling was a bit much. Is there a way to half the amount of sugar in it?

    • #
      Averie Sunshine — January 10, 2014 at 1:12 pm

      Yes you can tinker around with the amount of filling and reduce it by 1/3 or reduce it down to how much you like in your rolls. I would rather have more than less, but find that place that works for you!

  7. #
    57
    Shannon — January 12, 2014 at 8:39 pm

    Thank you so much for sharing this! They were so amazing and relaxing to make! :)

    • #
      Averie Sunshine — January 12, 2014 at 11:09 pm

      That is AWESOME that you found it relaxing to make bread!! I find the same thing but lots of people freak out about bread and are a ball of nerves. In all the thousands of comments I’ve received about my bread recipes over the years, you are the FIRST person to ever say it was relaxing. And I love that you feel that way! Thanks for sharing that sentiment & for trying the recipe! Glad you loved them :)

    • #
      Shannon — February 1, 2014 at 4:31 pm

      Bread can be scary at first but I find it relaxing now. My coworkers always know when I am stressed because I bring in lots of yeasty goodness. My mom taught me to make bread by hand one Christmas when I was a kid.

      I made the cinnamon rolls again last weekend! My husband said we can have them every weekend!

    • #
      Averie Sunshine — February 1, 2014 at 4:53 pm

      That’s so cute what your husband said about having them every weekend :)

      And I totally agree that bread can be scary but turns into relaxing and therapeutic! I love working with dough. Such a great medium and stress-reliever!

  8. #
    58
    Tom — January 24, 2014 at 2:44 am

    Hey Averie.
    First let me say, I absolutely love your recipes!
    Q: Is it possible to make the dough and freeze half of it a head of time ?
    I’m afraid my partner & I won’t manage to eat it all at once ;)
    Thanks, Tom [from Israel]

    • #
      Averie Sunshine — January 24, 2014 at 2:55 am

      Hi Tom! You’re a long way from California! :) Thanks for reading!

      I would probably make the batch as-is, then just freeze half the already baked rolls. I find that’s a better/easier way to go about it than freezing raw dough. It does work, but I don’t think the results are quite as good as if baking with fresh dough. The nice thing about this cinn roll recipe is that I purposely kept it small. While it looks ‘big’ in the photos, in reality it’s a small 9-inch pie plate and they will go fast. Whatever you decide to freeze, just don’t glaze. Take them out, let them thaw, glaze before serving. LMK how it goes!

    • #
      Tom — January 24, 2014 at 5:33 am

      Will do!
      Thanks for the fast reply

    • #
      Tom — February 6, 2014 at 2:02 am

      By the way, I made this Rolls and also your “Soft one hour pretzels” that same day, they all came out yummy!
      I filled half of them with Chocolate and the other half with Homemade Almonds paste and Blueberries.
      Froze them after baking as you suggested and yes, this are perfect even when reheated!
      Thanx.

    • #
      Averie Sunshine — February 6, 2014 at 3:30 am

      I love that you filled them! The almond paste and bb’s and the chocolate both sound excellent! And glad that my freezing suggestion worked out great!

  9. #
    59
    Julie Kono — February 2, 2014 at 1:52 pm

    I made these rolls today, and they were very good. I have a recipe I always use for cinamon rolls , however from start to finish, 4 hours is taken, so I thought I would try these. It felt weird not letting them rise but I wanted to follow your recipe exactly so I can see if it really works, and it does! This recipe was easier than making some cookie batches, like I felt like I was cheating or something, lol! Your predicted times are always so right on! I know everyone is not as seasoned in baking and some people are slower than others, but with your recipes I have noteiced you have them down to a “T”! I appreciate all the time and effort you put into your recipes, and plan on following your blog and making many more I’m sure! Delisious One hour cinamon rolls!! Your right!, why bother with pop open ones when you can make these with such ease! Thank you :)

    • #
      Julie Kono — February 2, 2014 at 1:59 pm

      I just went out to the garage where my husband is working away on his truck to give him a warm cinnamon roll, and he said they are super good and asked if I made them by hand, which I of course replied “yes I did” and he said its amazing how I can do that so fast, and make it taste so good! Soooooo thanks Averie for making my husband think I’m amazing ! Lol ( sorry, just had to share)

    • #
      Averie Sunshine — February 2, 2014 at 2:13 pm

      I totally kwym about feeling like you’re cheating the system on these! Yes! And easier than making cookies, agreed! Thanks for verifying/reiterating that you think my timing estimates are on the money. I try and then I ponder things based on how long I think the avg person would need to do it successfully and glad to hear you love these and they worked great. And not in 4 hours :) And that your hubs thinks your a lighting fast superstar baker!

  10. #
    60
    George @ CulinaryTravels — February 21, 2014 at 9:05 am

    I made these today, and all I can say is wow! They’re gorgeous. My family and I were thrilled with them.

    http://culinarytravels.co.uk/2014/02/21/ultra-quick-cinnamon-rolls/

    • #
      Averie Sunshine — February 21, 2014 at 1:50 pm

      Thanks for trying them & so glad you’re happy, George!

  11. #
    61
    Nicola — February 25, 2014 at 2:14 pm

    Hi Averie, these rolls are nothing short of genius! My friend Anna made them and raved about them so I gave them a try..amazing!!! Love your site and can’t wait to try some of your other recipes :-) Nicola

    • #
      Averie Sunshine — February 25, 2014 at 5:58 pm

      Well thank you so much for trying them & glad they lived up to Anna’s rave reviews and you loved them too! :)

  12. #
    62
    Lacey — February 28, 2014 at 6:14 am

    Hi! Very awesome recipe. Made this a few weeks ago for my very first time very easy and very tasty! Though the second time making them the frosting recipe looks different ?! Did you by chance change it? I remember being butter with the cream cheese and then there was a second frosting choice ? Please let me know cuz the buttery cream cheese was good :)

    • #
      Averie Sunshine — February 28, 2014 at 2:10 pm

      I didn’t change anything at all in the post. Maybe you grabbed the frosting from another post? Not sure but no, didn’t make any changes! Glad you enjoy the rolls!

  13. #
    63
    viktoriya — March 25, 2014 at 10:53 pm

    Which recipe would you absolutely strongly suggest to make, these 1 hour cinnamon rolls or your overnight cinnamon rolls? Which are more worth it?

    • #
      Averie Sunshine — March 26, 2014 at 4:49 am

      If you only have 1 hour, the one hour rolls are really good. But, the best rolls on my site, as I see it and as my readers say, are the overnight cinnamon rolls. They’re really special :)

  14. #
    64
    viktoriya — March 27, 2014 at 6:59 pm

    I only have “Saf-Instant Yeast” and do not have a thermometer, so how would you recommend to handle it and how long to microwave the buttermilk for. This brand of yeast’s temperature is 90-110 degrees btw. Thanks!

    • #
      Averie Sunshine — March 27, 2014 at 7:07 pm

      I’m sorry that I can’t say exactly since I’ve only made the recipe using the yeast I used and with a thermometer. The buttermilk mixture needs to be warm to the touch, quite warm, but not scalding.

  15. #
    65
    viktoriya — March 28, 2014 at 9:55 am

    Are you supposed to grease AND flour?? I just greased and the dough didn’t rise and was totally raw and wet after 20 minutes

  16. #
    66
    Jessica @ Sweet Menu — April 8, 2014 at 8:42 pm

    Hi Averie,
    I’m a new reader from Australia! Just loving the look of these amazing cinnamon rolls. We had cinnabons last time we were in America and have been craving them ever since (there’s nothing like them here). Would love to try making these, but i dont think we have that brand of yeast. Do you think its ok to use another brand as long as I try and find one that’s an instant yeast? Not very experienced with bread making :)

    • #
      Averie Sunshine — April 8, 2014 at 10:35 pm

      Yes just use your best and most trusted instant yeast and you’ll be set! Enjoy!

  17. #
    67
    Sophia — May 18, 2014 at 3:31 am

    Hey Averie,
    Loved the recipe. They turned out amazing and delicious. Only the dough was REAALY sticky to work with even though i added a ton of extra flour . Any suggestions? Still It worked out to be yummy .

    I even blogged about it here.
    http://bakeoholicanonymous.blogspot.in/2014/05/sunday-morning-cinnamon-buns-no-eggs.html

    Thanks !
    Sophia

    • #
      Averie Sunshine — May 18, 2014 at 6:55 am

      It could be because you didn’t have buttermilk and made a makeshift version of it and the water you added could have really watered down the dough AND it probably didn’t have the ‘oomph’ regular buttermilk has to really give bread a nice jumpstart with the rising; thus, lots of extra flour was needed. But it looks like it all worked out! I recommend using a high quality flour like King Arthur for all your bread-baking. That can help too, and overall, I find I need less. Thanks for trying the recipe!

  18. #
    68
    Amy — October 29, 2014 at 7:20 pm

    Hi,

    I am teaching a grade 7 Foods class and I am wanting to do a “1 Dough, 2 Ways” lesson where half my class makes cinnamon buns and the other half makes pizza using the same dough as a base. I was wondering if you think that this dough recipe might work as a pizza dough as well?

    Thanks

    -Amy

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