Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

Homemade cinnamon rolls sound great in theory until you do the math and realize in order to have a warm cinnamon roll with your 10am coffee, you need to wake up about 5am.

No thanks. I solved that problem and made the fluffiest, softest, and best cinnamon rolls I’ve ever had.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Every recipe out there promises the best cinnamon rolls, and I have more recipes to try. Consider this the first installment in my Cinnamon Roll Recipe Showdown, but to date these are the best cinnamon rolls either my husband or I have ever had, and I’m super picky. The next recipe will happen when I have time to work in an extra cardio to make up for all the fluffiness I consumed.

Even if you’ve never worked with yeast or made cinnamon rolls, this recipe is do-able, but it’s not for everyone. There are no shortcuts, this is not bread-in-a-hurry, which is why I made the recipe work as overnight rolls. At 5am the last thing I am is wide awake and wanting to dive right into a yeast bread recipe. However, you can make it through if preferred, and start to finish you’re looking at about 5 hours. You’re either getting up at the wee hours, or you’re having afternoon cinnamon rolls.


Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

A stand mixer will make your life immensely easier because the dough needs to be kneaded for a minimum of 10 minutes, but you can do it by hand. And in the process, you’ll burn off enough calories that you easily deserve a couple rolls. If you want no-knead, make Challah or English Muffins.

I wrote the recipe in the recipe section (below) as clearly and descriptively as possible, and before making these, read it over at least three times so you know where you’re going, what’s next, and more importantly, how much butter you need to set aside.

To the bowl of your stand mixer add four cups of all-purpose flour, instant dry yeast, sugar, optional salt. I love bread flour for producing extra chewy bread, rolls, and cookies, but for these rolls I didn’t want any chewiness. I wanted softness and fluffiness, and AP is the way to go. It has a lower protein and thus lower gluten content, meaning the finished rolls will be more tender and soft with less chew-factor.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

I used Red Star Platinum yeast, which is my gold standard. It’s an instant dry yeast so you don’t have to proof it first with water and wait for it to get bubbly and foamy. Just sprinkle it right into the bowl with the other ingredients and then pour the liquids over the top of everything. When I deviate from Platinum and use other yeast, my dough doesn’t rise as well and doesn’t bake up as puffy and fluffy.

Let the dry ingredients hang out in the mixing bowl while you melt some butter, lightly beat 3 eggs, and warm the buttermilk. I warm it in the microwave for about 45 seconds in a glass measuring cup. If after warming the buttermilk, it’s separated or gotten a little foamy, whisk it and it will smooth out.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

The type of yeast you use and the manufacturer’s directions will dictate the necessary buttermilk temperature. For Platinum yeast, the water should be warmed to about 120F to 130F, which is notably warmer than most other instant dry yeast, which typically call for temps in the 100F range. Follow the manufacturer’s recommendations for whatever yeast you use.

Some people just dip their finger into the liquid and if that’s the method you’re using, err on the side of warm bath water rather than hot because you don’t want to risk killing the yeast. In bread-making, I don’t like to guess and always use a candy thermometer. I just never use it for candy. I urge you to buy a (cheapie) thermometer. They’re about $5.99 at the grocery store, Bed Bath & Beyond, or Target. It could save you from a bread fail and if you’re going to go to the work of making cinnamon rolls, having one is a no-brainer.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Beat the dry and wet ingredients together with the paddle, and after a minute, switch to the dough hook. Moist, wet batter will be stuck to your paddle and just pick it off as best you can. Allow the dough hook to knead for 10 to 12 minutes. If after 5 minutes the dough is still extremely wet and sloppy and not coming together, add one-quarter cup more flour, one tablespoon at a time, until it firms up.

The most important thing you can do in this entire recipe is trust that the high moisture level of the dough is high and not over-flour it. The more flour you add, the denser the dough becomes, and the heavier the rolls will be. No way to have fluffy, light rolls with dense dough. It’s nice in theory to have a smooth, round, mound of satiny, non-sticky dough, but that’s not this dough. It’s wet, gloppy, moist, messy, sticky, and of all the bread I’ve ever made, this dough gets the award as the sloppiest. I was cursing it.

I wanted to add flour so badly to it. Another half-cup and it would have been that satiny, smooth globe I love to see, but resisted the temptation and so should you. When kneading in a mixer, the rule of thumb for this type of dough is that it clears the sides of the bowl, but sticking the bottom of the bowl is fine.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Transfer the sloppy mess to a cooking-sprayed large mixing bowl, cover it with plasticwrap, and let it rise for 2 to 2 1/2 hours, or until doubled in size, in a warm, draft-free environment. The sloppiness factor will diminish as the dough rises and all the moisture helps create light and fluffy rolls.

A trick for creating a warm environment is to turn on the oven for one minute to 400F, then shut the oven off. Repeat: don’t leave the oven on, you are just blasting in hot air for one minute only. Quickly slide your bowl into the oven and let it stay there to rise. It will be about 85F inside the oven after the brief one minute blast. This tricks the yeast into thinking it’s a nice, warm summer day in your kitchen, which is how do their best work. For the 2 1/2 hours the dough bowl was parked inside my powered-off oven, I powered it on 3 times, every 45 minutes or so, for 1 minute each time. This kept the oven toasty because it was a cold night I made the dough and the oven and my warm environment was cooling off.

Just look at the blubbery, wobbly, jiggly puffiness after 2 1/2 hours.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

It was literally pillowy soft. It felt like I was punching a pillow.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Pssssssss. Deflation. Trapped gases released. Talk about a limp, deflated state of affairs after the punchdown.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

On a floured Silpat or counter, roll the dough out to a large rectangle, about 16×10 inches. I didn’t measure with a ruler because I know that’s just slightly larger than my Silpat, so I rolled it about that size.

Spread a stick of very soft butter over the dough and sprinkle with about 1 cup brown sugar and shake on the cinnamon. I used almost 5 teaspoons cinnamon, but wrote to use 3 teaspoons in the recipe, or to taste. I love cinnamon, especially in cinnamon rolls, hence their name.  In no way was 5 teaspoons overpowering. That’s a lot of dough and it needs to be properly flavored, but season to taste.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Starting on a long edge (I started where you can see some letters on the Silpat peeking out), roll up the dough into as tightly coiled log as possible. It’s messy and if your log isn’t perfect, that’s okay. Slice it into 12 pieces and put them onto the baking sheet. For slicing, use a serrated knife or unwaxed and unflavored dental floss works great. You can pinch off the slices without compressing and squishing down the log. I used my trusty bench scraper.

I used a large jellyroll or sheetcake-style baking sheet with a raised edge, 11-by-16-inches. You could use a 9×13 pan, but I prefer the jellyroll pan because the rolls are less squished, have more room to spread out and rise, and baking is more uniform. Some people complain their cinnamon rolls get too browned on the top before the center cooks through, which can happen if they’re too cramped in a pan. The jellyroll pan was $5.99 in my grocery store baking aisle and did the trick. I imagine that you could also make two eight-inch round pans.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Cover with plasticwrap and now it’s decision time:

If you’re doing the overnight make-ahead option, slide the pan into the fridge and keep it there for up to 16 hours before baking the rolls. When it’s time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. And then bake.

If you’re making them straight through, allow the rolls to rise in a warm, draft-free place for 60 to 90 minutes, or until almost doubled in size. And then bake.

Bake them at 350F for 22 to 25 minutes, or until lightly golden on top and cooked through, but not overly browned. I prefer these on the paler side. Nothing says dealbreaker like a hard or crusty cinnamon roll.

After 12 hours in the fridge, this is what my rolls looked like. They sat on the counter for 1 hour before I baked them.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

I baked for 23 minutes, and rotated the pan once. It’s amazing how much they puffed during the 1 hour rise and in the oven. The term for it is called oven spring. Yes, they sprung, which is why I can’t imagine a 9×13 pan.

While they bake, make the cream cheese frosting. However, if you’re doing the overnight option, I highly suggest making it the night before so it’s one less thing to think about the next day before you’ve had your coffee. Put the frosting into an airtight container and slide it into the fridge along with rolls. The next morning, take them both out at the same time. You want the cream cheese frosting to be very soft so that it spreads smoothly over the rolls.

Immediately after taking the rolls out of the oven, generously frost them so it drips into all the cracks and crevices. And dig into a little piece of heaven.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

The recipe for cream cheese frosting, like all frosting, is dictated by personal preference. I simply use butter, cream cheese, vanilla, and confectioners’ sugar. Adding milk, cream, buttermilk, orange zest, almond extract, or whatever you like in your frosting is all up to you.

The amount I made is in excess of what you may need for your rolls if you don’t like a lot of frosting, but I do. Plus, frosting keeps for a couple weeks in the refrigerator and I have also frozen it for months. When I am dirtying the mixer to make it, I may as well make a decent amount. Halve the recipe if preferred, but you’d be surprised that if you make it, people will want it and eat it. It’s not like making extra lima beans where requests for extra are nonexistent. A smear of extra frosting before nuking leftover rolls is extra wonderful.

The rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you have issues with cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don’t.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Soft, fluffy, tender dough that’s buttery and scrumptious. They’re as light and feathery as cinnamon rolls can get. They’re lighter and not as dense, heavy, and ‘bready’ as Cinnabons. They still are heavy and filling, but less like a ton of bricks in your stomach. Maybe just a half ton.

While baking, the filling mixture of brown sugar and butter melts and caramelizes, producing a thick, sweet, caramely sauce, pleasantly spiced with cinnamon. That saucy filling, along with melted frosting, is what a cinnamon roll is all about.

Just like Carrot Cake needs cream cheese frosting, so do cinnamon rolls. The frosting is tangy from the cream cheese, rich from the butter, and densely satisfying. There is nothing like homemade cream cheese frosting. So smooth, creamy, indulgent, and blissful.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

They were every bit as wonderful as I had hoped. Future recipes have their work cutout for them.

To date, the best cinnamon roll I’ve ever had, and the family concurs.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls averiecooks.com

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls - Move over Cinnabon, this recipe is my favorite! Easy recipe at averiecooks.com

Print Recipe

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls with Cream Cheese Frosting

To date, the best cinnamon rolls I've ever had. They're soft and fluffy and taste better than the kind you get at the mall. The recipe is very do-able even if you've never made cinnamon rolls. The overnight make-ahead option means you can wake up, pop cinnamon rolls into the oven, and enjoy fresh, warm, gooey rolls with your morning coffee. The dough is buttery soft, light, and fluffy. The cinnamon and brown sugar filling caramelizes and thickens while the rolls bake, creating a caramely, sweet sauce. The cream cheese frosting is a must-have and takes an already great roll into a league of it's own.

Yield: 1 dozen generously-sized rolls

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 5 hours


up to 4 1/4 cups all-purpose flour, divided
1/3 cup granulated sugar
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, optional and to taste
6 tablespoons unsalted butter, melted (3/4 of one stick)
3 large eggs, lightly whisked
3/4 cup buttermilk

1/2 cup unsalted butter (1 stick), very soft - let it sit out while dough rises
1 to 1 1/4 cups light brown sugar, packed
about 3 teaspoons cinnamon (I used almost 5 teaspoons)

Cream Cheese Frosting - batch may be halved
1/2 cup unsalted butter, softened
6 ounces cream cheese, softened
1 tablespoon vanilla extract
1 pound confectioners' sugar (4 cups)


  1. Dough - To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
  2. Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside. Crack eggs in another bowl and whisk; set aside.
  3. Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
  4. To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
  5. Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand). If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky, tacky, moist, and borderline sloppy dough; don't be tempted to over-flour it. It's supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.
  6. Remove the dough from the mixing bowl, spray a large mixing with cooking spray, and place the dough in the bowl. Cover with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.
  7. Prepare a 11-by-17-inch or similar sized jellyroll pan or sheetcake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it's slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.
  8. Rolling Out the Dough - After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes. With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.
  9. Filling - With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges. Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.
  10. Slicing the Dough - Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down. Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don't fret if your log isn't perfect; it's okay.
  11. Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log). Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
  12. Decide to Make Straight Through - Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
  13. Or...Decide to Make as Overnight Rolls - Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
  14. Baking -For either version, bake at 350F for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned. Immediately and generously, spread cream cheese frosting on the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you have issues with cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don't. For longterm storage, I recommend making the rolls as directed and then freezing unfrosted rolls; allow to thaw at room temp prior to serving and frost as directed. I prefer freezing finished rolls rather than freezing uncooked dough.
  15. Cream Cheese Frosting - I recommend making this at night if you're doing the overnight version, refrigerating it, and taking out along with the rolls as they rise so when you need it, it's well softened.
  16. Frosting may be halved (makes about 3 cups as written), but unused frosting can be stored in the refrigerator for up to 2 weeks and I have frozen frosting for up to 3 months; I'd rather have too much than not enough. All measurements and ingredients are to taste; consider adding buttermilk, almond extract, orange zest, heavy cream, or your other favorite specialty tweaks as desired. I keep it very simple.
  17. To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute. Add the vanilla, 3 cups confectioners' sugar (I don't bother sifting), and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary. Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.

Dough base ingredients loosely adapted from America's Test Kitchen Cinnamon Rolls; the filling, cream cheese frosting, preparation methods and techniques are my own.

Only Eats

Related Recipes:

Cinnamon Swirl Bread – This cinnamon swirl bread is as close to cinnamon buns as bread gets. Filled with a sweet cinnamon-sugar and butter mixture that’s swirled throughout, this is a tender, buttery, sweet loaf that even new bread-makers can successfully tackle

Cinnamon Bun Pie  (Shortcut Recipe)- Topped with cinnamon-sugar streusel, use a shortcut, ready from start to finish in less than 30 minutes, and give Cinnabons a run for their money

Nutella Cinnamon Rolls with Vanilla Glaze (Shortcut Recipe) – A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes, no joke

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Use your leftover buttermilk for this easy quickbread, full of richness of flavor from the browned butter, softness from the bananas, and fluffiness from the buttermilk

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Honey Dinner Rolls – My favorite dinner roll recipe, lightly sweetened with honey, soft and chewy. A family favorite and a very goof-proof yeast recipe because this dough loves to rise

Healthy Oatmeal Raisin Rolls – Hearty oats, chewy raisins, cinnamon-and-sugar combine to create these texture-filled, chewy and hearty rolls

Have you ever made cinnamon rolls? Do you have a favorite recipe?

Please share recipe links to your favorites.

Thanks for the Deluxe Six-Piece Bakeware Set Giveaway and Pure Protein Prize-Pack Giveaway entries!


  1. Dear Averie,

    I need your help. I am going to substitute a regular yeast for a RapidRise Yeast – I have a recipe for cinnamon rolls – https://www.averiecooks.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html

    how should I proceed?

    My best,

    • The recipe you just linked to in your comment is my recipe, the one here you’re commenting on. I love the rolls and recommend making them exactly as written. Instant yeast is very inexpensive, less than a $1 per packet and rather than tinkering with a recipe I know works beautifully as written and trying to talk you through modifications, just go pick up some instant yeast and start fresh with that and make it as written. Enjoy!

  2. I went ahead and found another recipe, I’m a first time baker and feat the whole temperature thing, thank you for your help.

  3. I tried to make the dough tonight. Mine was not sticky or moist or messy at all and I am like 98% sure that I measured everything correctly. I put it in a warm (but NOT on) oven with the plastic wrap on. The plastic wrap melted and the dough after an hour, looked like a baked roll of bread! What did I do? There is no way that I could have ever rolled it out – it was practically baked through!

    • Your oven was WAY WAY too warm. Are you sure it was off? You want a warm version of room temperature. Like a summer day in the 80s or 90s’s F. Not hot enough to melt plastic or bake bread! I’m thinking you way over-preheated your oven OR you left the oven on OR you have some crazy hot, fast oven that’s incredibly well-insulated and zero of the warm air just naturally escaped. Hard to believe that happened in 1 minute of the oven being on and then being powered off – in one little minute.

      In the future, although it will take longer to rise at normal room temps in the winter months, 68F-72F give or take, you may want to just keep at room temp until you figure out what’s going on with your oven or double check to make sure you followed the direction 100% to the T. I am thinking there was a bit of a communication breakdown somewhere. At this point, you pretty much have to bake them or toss them; keep a close eye on them when baking. Sounds like w/ your oven, won’t take long!

  4. Hi Averie. Just want to let you know I’m officially a fan! I made these last night/this morning and they were awesome. My family loved them. And I loved that they were so easy (I’ve never even used yeast before this). Keep up the great work!

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  7. I made two batches, one with extra sugar and buttermilk. The first batch took for ever to rise. The second batch took a long time to rise as well. I put a water soaked towel in the oven as well as on top of the dough and put the oven on the lowest setting and it really helps proofing. Great recipe! I am going to make it with instant vanilla pudding tonight, maybe use one less egg.

  8. Hello,

    I tried these rolls once before (in the summer) and I did the overnight version, and took them out to rise before backing them and they were delicious! Some of the best cinnamon rolls I’ve had! However, I did notice that when I baked them, a lot of the butter/cinnamon/sugar that you spread on the rolls melted out? Is there some way to seal the bottom of the rolls to prevent this? Or did I not let them rise/soak in long enough?

    Thanks for your help & this awesome recipe!!
    Britt B.

    • Some seeps out; that’s natural, it does with any roll. You could pinch off the bottoms slightly more before placing in the pan and/or try to roll your log/cylinder tighter.

  9. I would like to make these ahead for a large family gathering. I saw that they can be frozen and then baked. Do I make them the night before and after the second rise freeze them? Do I make just make them up and freeze them and then let them thaw and rise? Do I cook them and then freeze them? When do I freeze them? I should add that I am not a bread maker or yeast user. These just sound so yummy, I want to try them. Thanks for your help!

  10. Hi! Saw these rolls on Pinterest and HAD to try them! I’ve tried so many different recipes but these looked amazing in your pictures so I went for it! Mine are cut up and rising again right now. I think I may not have added enough flour because they were sticky but I worked with it (I’ll def add more flour next time though). Do you have any tips for how to roll it tightly? Mine may have not rolled so well because they were sticky but I’m just wondering if you have a method! Can’t wait to finish mine!

    • There are no secrets to rolling other than just time, patience, practice makes perfect :) And yes if your dough is overly sticky and it seems more flour would have helped, add it next time and that will help too! Thanks for trying the recipe!

  11. Oh my god! These are about to be put in the oven and I should really wait to comment, but they look so awesome!. I made an ATK recipe yesterday that seemed to have gone horribly wrong, so woke up at 5:30 to make this for Christmas Morning for my family. Your directions are amazing. I appreciate the detail. I will be looking at your other posts. Thanks so much!

    • So glad you’re happy! I use buttermilk in this recipe like ATK does but that’s about as similar as the two are :) Thanks for trying my recipe and glad you appreciate the detail. I’ve found in recipe writing, especially with yeast bread, you can never be too specific!

  12. Just wanted to take a moment to THANK YOU and to wish you a Merry Christmas! Our family tradition has always been fresh brewed tea and cinnamon buns on Christmas morning because we will be eating soooo much the rest of the day. I have always used the “bake-it-yourself biscuits” in a tube that I doctored. I wanted to make from scratch, but didn’t for two reasons – one, I am not an accomplished baker (great cook, but not a baker) and two, never wanted to commit to getting up at 3 a.m. and staying up most of the night for homemade ones! Your recipe took care of all that! This was my first time with a yeast recipe and with using my sister-in-laws’ stand mixer! Both worked great! My dough was never the sloppy mess you described, not sure why – but a few turns with the paddle and then onto the dough hook for 11 minutes gave me a phenomenal dough. I used Red Star yeast, but my store didn’t have platinum – it still worked great. Made the cream cheese frosting with vanilla and a splash of maple syrup. The dental floss worked like a charm and taking my biscuits out around 4 a.m. for a 7 a.m. bake they had all almost doubled in size (they sat on the stove with the range hood’s light on them that caused the area to be nice and warm. My family decided it is a new tradition and truly anyone (even a novice) that reads this recipe should try it. Your detailed step by step recipe along with the hint to read it completely several times, really made the difference. Thank you again for making this a wonderful start to a wonderful day!

    • Thanks for trying this recipe and the fact that this was your first yeast recipe ever (and you chose cinnamon rolls, much more of a challenge than say breadsticks) and your first time using your SILs stand mixer, and that everything came together for you is great to hear! So glad these will be on your holiday menu plan for years to come. And I’ve found that with yeast recipes in particular, one can never be too specific enough with directions so glad they were helpful for you!

  13. I made these for Christmas morning – its our tradition to have cinnamon buns. It was my first time trying a recipe with yeast too! I don’t think my dough was sticky enough and they didn’t turn out that soft, but everyone loved them anyway! Much better than the store bought tube ones. Do you know how to fix this issue with the dough? I used the yeast you suggested, but it could also be that my dough wasn’t in a warm enough place. I’ll try the oven next time like you suggested. Appreciate all the details in your recipe. I will try these again soon!

    • Do you know how to fix this issue with the dough? = YES add less flour. The less flour you add, the stickier your dough will be, and the softer the rolls will be. Also a warm environment is key and/or if your enviro is colder, then you will simply need to let the rolls rise longer, possibly 3 or 4 hours. If you were cooking in a 60F kitchen and that was your enviro, it could be 6 hours+ Yeast like it warm. Sounds like you are off to a good start for your first attempt ever at a yeast recipe!

  14. Delicious! I made these for Christmas breakfast which we took down to the beach (I’m in Australia) and my family loved them! It was so hot here, my dough doubled in size in less than half an hour! Thanks for the great recipe.

    • I love baking yeast breads in warm climates & houses because the dough is like a big puffball – and gets puffier before your eyes, literally :) So happy these turned out great for you! Merry Xmas!

  15. I made these for the second time last night/this morning. The first time I heated my oven too high while I was proving them and it cooked my dough… at 9.30pm on Christmas eve, as I was preparing them for a big family Christmas breakfast the next day. I was so determined to make them as they looked so good, I made them again just for me and my husband. They are incredible. I’m not even sorry that that the rest of the family can’t share them… in fact I’m glad we get them all to ourselves!

    • Thanks for trying them until you got them just right (I’ve done what you’ve done with yeast doughs too) and so glad you and your hubs could have them all for yourselves :)

  16. I made these rolls so that we could eat them New Years Day. I followed all of your tips and they turned out fantastic. My family were so impressed too. This will be my cinnamon roll recipe from now on. Thank you!

  17. Pingback: Soft and Fluffy Cinnamon Rolls | Mom-Makes...

  18. I just made these yesterday – the first time I have baked with yeast and it hasn’t been a rock-hard disaster! I really appreciated the detailed instructions. My dough was a sticky messy pile of gloop, and I would have added heaps of flour if you hadn’t explained that it’s supposed to be that way. I kept kneading and kneading until it kind of started coming together, and by rolling time it was a lovely smooth ball. Rolls came out soft. Thank you for posting this recipe!

    • the first time I have baked with yeast and it hasn’t been a rock-hard disaster! = GREAT

      I think based on what you were doing in the past was wayyyyy over-flouring your dough. The more flour you add, the firmer and denser and more like a big rock the dough becomes & by the time you bake it, it IS a rock. Glad my post helped you!

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  20. Rolls turned out picture perfect and delicious! I like to use a warm oven for proofing also. I turn my oven to the lowest temperature (170 F) before I start making the dough and then turn it off when it reaches that. By the time the dough is ready to proof, oven should be cooled off to just barely warm. To keep a little bit of warmth in the oven, just turn on your oven light. It generates enough heat to keep the oven warm for the entire proofing time. It’s a little safer than turning on your oven while proofing. It’s a little frustrating to get the oven too hot and ruin your dough!

  21. Ok… First, I have to tell you that I decided to delve into the world of making cinnamon rolls from scratch and researched recipes for days… and days. When I decide to take on a new baking venture, I make sure I understand every single step! So, that left me with three different possible recipes, and at the very last minute before measuring out the first cup of flour, I chose yours. BEST DECISION OF MY BAKING CAREER! I, as well as my taste-testers, were absolutely blown away. In the beginning I was very nervous about my dough, it was not the sticky, ooey-gooey mess you described, and I was fearful they were going to turn out more like biscuits. Gross. But no, I followed your perfect directions (I am a bit OCD and very detail oriented) and kept chugging along. In the end, I made 2 batches, some were original flavor rolls, some were raisin cinnamon rolls, and to add a little creativity to please our palates, I even made some caramel apple cinnamon rolls. Thank you so much for making this recipe available to the world and explaining how to do it successfully. KUDOS TO YOU!!

    • God I love love love comments like this. THANK YOU! I am very ocd too and when I write recipes, I do my best to explain every single step so that there is NO gray area. I don’t gloss over things, especially with yeast bread and cinn rolls. Things can go wrong, in a hurry. So I am really glad you appreciate my attn to detail. It’s a pain to be that detailed but in the end, it makes everyone have a much higher chance of success. I am so glad you chose my recipe & love it!

      The caramel apple cinnamon rolls sound amazing as do the cinn-raisin!

  22. OMG FOODGASAM!!!!! My mother said she would give up sex for these cinnamon rolls,absolutely loves cinnamon rolls, one of her favorite desserts.I searched high and low for the perfect recipe and your’s is it! So glad i came across it, always saw your picture on all the comment boards for other sites and i am sooo… glad i found yours. Cant wait to try your chocolate chip cookie recipe, just made a batch from kaileys kitchen turned out phenomenal im sure yours will be just as great.Thanks for a great recipe.

    P.S officially a HUGE fan!

    • Oh I love this comment :) I consider it a very high honor that your mom loves them THAT much! Thanks for finding me, trying the rolls, and be so ecstatic about them. That’s awesome! If you try other recipes of mine, LMK how they go!

  23. These are literally THE best cinnamon rolls I’ve ever made (my husband basically inhaled them). The recipe is DELICIOUS. I currently have a batch in the fridge. I’m going to pop them in the oven to take to our dog’s vet tomorrow morning as a goodbye/thank you gift before my family moves out of town. Thanks for sharing the recipe!!

  24. Pingback: One-Hour Cinnamon Rolls With Cream Cheese Frosting. | Anna's Kitchen Table

  25. hi,i’m Azucena fron Argentina,i don’t have a microwave,how do i warm the milk?were i live we have no stores that are close that sell sour milk,i searched on the internet and they say you can add lemon to normal milk and its the same,is that true?i hope you answer! they look amazing!

  26. Oh.my.gosh. Words can’t even describe how good these taste. I just made these little swirls of heaven, and let me just say wowie kazowie! I halved the frosting recipe and thought it was plenty. Also in the morning mine took over an hour and a half to rise after I put it in a warm, moist spot. Also in the oven mine got a little darker than I would have liked them to be after baking for 14 minutes, I am so glad I didn’t leave them in there for the full 22 minutes. Another note is that my dough was not a sticky mess that you described yours as. I was afraid they would turn out dense and hard but thank The Lord they didn’t!!!! God bless you and your cinnamon rolls.

    • Sounds like your dough was firmer, i.e. less wet, and therefore needed less baking time. Also you let them rise longer before baking, which often times can translate to some time shaved off the baking duration. Glad they turned out perfectly for you! So glad you enjoyed :)

  27. Drooling over these! So making them this weekend. Pinned!

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  33. I have made these several times since I found your recipe a month or two ago, and they are HEAVENLY! I am currently an English teacher in South Korea, and I have even made them for my co-workers at school. They were a huge hit! Thanks for sharing! :D

  34. I am making these now and hoping to hear back asap:) I followed all the measurements but my dough super dry with just 4 cups of flour. can I add more eggs or buttermilk to salvage or do I need to start over? TIA!

    • You can add either more eggs or butter to salvage it. In the future with flour and bread-making, add it very slowly; it’s climate-driven and depending on where you are, the day you’re having, etc. it can vary widely. As can the thickness of your buttermilk, exactly the size of your eggs, etc. So just add more liquid to get the dough to come together and you should be fine.

    • Thank you!!! I ended up just starting over and only used about 3 1/2 cups of flour. I’m new to breads:) the rolls are in he oven and look spectacular (for my first time at least). Can’t wait to frost and eat! Thank you for sharing the recipe and the very detailed instructions.

    • Yes even 1/2 c flour can make a huge diff so now you know, add slowly. That’s awesome this is your first yeast recipe ever – you’re in for a treat! LMK what you think!

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  38. Delish Easter morning breakfast! Thanks for sharing a fantastic recipe :)

  39. Is there any point you can freeze them? I made them and they are delicious, but I don’t need a dozen at a time! Can I put them in the freezer instead of overnight in the fridge? Then follow the directions and thaw in the fridge when ready?

    My waistline would appreciate if I didn’t have to make a dozen at a time! Thanks!

    • I would just make the recipe from start to finish and freeze the rolls that way. Bread in the freezer keeps quite well and you can then just unthaw and serve one-at-time or as you like.

  40. The dough is FANTASTIC! I made these cinnamon rolls this evening and baked them right away. The dough mixed up nicely in my Kitchen-Aid. I used Fleishman’s yeast (NOT Rapid-Rise) and my first rise more than doubled in an hour. I accidentally rolled too large -probably 12″ by 18″ and I mixed 1 – 1/4 cup brown sugar, 5 tbsp. cinnamon ( I also added 1/4 cup flour).Rolled and cut with floss. I got 16 rolls. The only problem I had was some filling fell out with every cut (maybe I didn’t roll tight enough?) I thought I had pressed the filling as well as I could into the butter. So I dipped the bottom of the rolls into the sugar mixture and sprinkled some on top. The 2nd rise only took about a half hour. They baked for about 25 minutes in a half sheet pan. the bottoms got crispy with the sugar mixture but not burnt. The dough yields a truly light & fluffy roll. I will use this dough for my Swedish Tea Ring. I can’t wait to try the overnight option. Also this cream cheese frosting is very good – not too sweet and it’s fluffy. Thanks for the recipe.

  41. Hello,
    I just came across your recipe and these looks great! However I was wondering if I was to leave them overnight to rise, do i leave them in the fridge or just out on the side? also would I use instant dry yeast or active dry yeast? If some one could please answer my questions that would be great :) as I am hoping to prep these tomorrow evening.

    Many thanks

    • The yeast is indicated very clearly in the recipe section of the post; re-read so you know what I recommend for optimal results.

      Overnight rise, in the fridge. It’s all covered in the recipe so make sure to really read it so you know what you’re doing and where you’re headed. Bread can be tricky but this recipe is airtight and spelled out so take some time to really read it over :)

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  43. This recipe worked out beautifully as overnight cinnamon buns for Mother’s Day brunch! Everyone loved them! They were so delicious! Thank you so much! Will definitely make these again!

  44. Pingback: Overnight Cinnamon Rolls - Chez CateyLou

  45. After trying several recipes and getting cinnamon rolls that were okay but too tough or dry I was lucky enough to find this recipe. Simply the best cinnamon rolls ever.

  46. I was just wondering if I could wait an extra day before baking them? Would you suggest freezing them or leaving them in the refrigerator??

    • I haven’t tried waiting an extra day to bake them but have done this with other bread recipes and have been fine. Definitely fridge, not freezer. But like I said, haven’t tried this personally. If you do, LMK!

  47. I got your link from tatertots and jello. I’m so going to have to try this. :) I think I will add raisins to this also. Another thing I used to do (ages ago) was to slice the rolls horizontally, butter the cut sides and place butter side down in a frying pan and let sit until golden on the bottom. OMG!!! It is soooo good! Thanks for posting such a detailed recipe.

    • Your slicing/butter/frying technique sounds unbelievably decadent and amazing! Wow, I need to do that some time! Thanks for noticing the detail – I try to give as much detail as I possibly can to ensure the best chance for success for people!

  48. since my morning coffee happens at 6am,i guess I better do these the night before

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