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World’s Best Homemade Cinnamon Rolls

136 Reviews

Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

a photo of a single cinnamon roll topped with a creamy white frosting sitting on a small dessert plate with a silver fork in the foreground.

Ingredients for Homemade Cinnamon Rolls

This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

For the Dough

  • Warm Water
  • Heavy Cream
  • Instant Yeast
  • Sugar
  • Buttermilk
  • Sea Salt
  • Eggs
  • Canola Oil
  • Butter
  • All Purpose Flour
  • Soy Lecithin

For the Filling

  • Unsalted Butter
  • Brown Sugar
  • White Sugar
  • Cinnamon Cornstarch

For the Frosting

  • Cream Cheese
  • Unsalted Butter
  • Vanilla Extract
  • Corn Syrup
  • Powdered Sugar

The measurements for each ingredient can be found in the recipe card at the end of the post.

a photo of a baking dish full of golden fluffy homemade cinnamon rolls topped with a thick white sweet glaze.

Tips for the Best Homemade Cinnamon Rolls

Alright, first a few tips. Make sure you know and understand what is the difference between instant yeast and dry active yeast.

Number 1: Instant yeast (or bread machine yeast) is best. Don’t substitute. And let it “proof”. That means let it get all foamy. You see, instant yeast works faster, but I’ll let you click our link above to read more about the difference.

Number 2: These babies want to give you fat pants, and that’s ok, so let’s go ahead and add a little heavy cream into the rolls. It will make them squishy, just like our thighs after eating these. You can use whole milk as a substitute if you need to.

a photo of a pan of golden cinnamon rolls topped with white frosting with one cinnamon roll missing in the front.

Number 3: Soy Lecithin can be skipped if you must but I promise it creates the perfect roll.

And yes, the soy lecithin is like honey but totally gets added straight to the flour. I don’t know why, and I don’t really care as long as these keep turning out bomb.com.

a close up photo of perfectly golden baked cinnamon rolls topped with white cream cheese frosting.

How to Make Cinnamon Roll Filling Gooey

Number 4: I don’t melt the butter. My mom didn’t, so I don’t. I actually think it makes for a better filling too. When it’s at room temperature, you can smear it by hand or spatula all over the dough. Press the filling into the dough as much as possible which is best done by working fast with the butter, even using a spatula if needed to ensure all the butter goes on the dough and isn’t stuck between your fingers.

Number 5: Yes, I do use brown sugar and white sugar, Maeser taught me and he is king of the cinnamon rolls so just do it all Nike style. We have tested recipes for a little over 6 years and while there are some I just plain don’t like, there are others that I think are fantastic. I add cornstarch. It really does make a difference.


a photo of a whole of unbaked cinnamon roll dough spiraled with cinnamon and sugar sitting on the counter ready to be sliced into individual rolls.

How to Make Soft Cinnamon Rolls

Number 6: One thing I’ve learned is to not go tooooo thin when rolling out the dough because the layers end up too weak to hold in the filling and you end up not sinking your teeth into a big ol’ soft bite.

Number 7: Now, this next part is totally up to you. I like our rolls soft, so while you have to be careful not to under bake I prefer to put them close together in a pan versus way spread apart so that the sides stay soft. Then I gently press the outer layers down a little so I create a more rounded top and can see all of the cinnamon goodness.

Which makes them turn out like this! Aren’t they beautiful? They really are The World’s Best Cinnamon Rolls!

a photo of a single unbaked cinnamon roll sitting in a baking dish surrounded by several unbaked cinnamon rolls.

In testing I learned that all brown sugar recipes didn’t get that gooey cinnamon thing going on as well even when flour or cornstarch was added. When we pulled them out of the pan there was never any gooeyness left behind which became a sign to us that the recipe wasn’t just right. These rolls leave a little something in the pan, aka awesomeness.

See how beautiful and soft they turn out? And really, if the saying is true that you are what you eat then you will be beautiful for eating these. #Fatpants and all. 😉

a photo of a 9x13 baking dish full of golden baked homemade cinnamon rolls topped with white frosting.

What Can You Substitute For Buttermilk?

For each cup of buttermilk, use 1 Tablespoon of lemon juice or white vinegar and add enough milk to make 1 cup.

a photo of a single homemade cinnamon roll being removed from a pan of cinnamon rolls.

How Long Will Cinnamon Rolls Keep?

Cinnamon rolls will keep for 2 days at room temperature.

They should be wrapped in plastic or foil so they don’t dry out.

Cinnamon rolls will keep for an additional week in the refrigerator.

Can You Freeze Frosted Cinnamon Rolls?

You can freeze cinnamon rolls unfrosted, thaw them and warm them and add frosting before eating.

Or, you can freeze cinnamon rolls already iced.

Just freeze them and then wrap tightly in foil or plastic wrap and keep frozen till ready to eat.

Uncover and thaw before serving.

a photo of a single golden baked cinnamon roll on a small dessert plate with a silver fork sitting next to the plate.

Homemade cinnamon rolls are what dreams are made of and what fill my fat pants! Good gracious these are the best cinnamon rolls in the whole world and that cream cheese frosting is perfection!

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a photo of a single cinnamon roll topped with a creamy white frosting sitting on a small dessert plate with a silver fork in the foreground.

World's Best Homemade Cinnamon Rolls

4.39 from 136 votes
Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 20 -24
Who needs buns of steel when you could have buns of cinnamon? These are the World's Best Homemade Cinnamon Rolls and once you try them you'll never go back.


  • 1 Cup Warm Water
  • 1/2 Cup Heavy Cream *may substitute whole milk
  • 4 1/2 teaspoons Instant Yeast
  • 1 Cup Sugar divided, plus 2 teaspoons
  • 1/2 Cup Buttermilk at room temperature
  • 2 teaspoons Sea Salt fine grain
  • 2 Eggs large, lightly whisked
  • 1/3 Cup Canola Oil
  • 1/3 Cup Butter melted, we like Land O Lakes
  • 7-8 Cups All Purpose Flour We use Lehi Roller Mills or Gold Medal
  • 2 Dime Sized Circles Soy Lecithin NO MORE

For the Filling

  • 12 Tablespoons Unsalted Butter softened
  • 2 Cups Light Brown Sugar packed, plus 2 Tablespoons
  • 1/2 Cup White Sugar
  • 5 Tablespoons Ground Cinnamon
  • 4 Tablespoons Cornstarch

For the Frosting

  • 6 oz. Cream Cheese at room temperature
  • 4 Tablespoons Unsalted Butter softened
  • 1 1/2 teaspoon Vanilla Extract
  • 1 1/2 Tablespoon Corn Syrup light karo syrup
  • 2- 2 1/2 Cups Powdered Sugar


  • In a glass measuring cup, add the water and cream.
  • Heat in the microwave until warm, about 30 seconds to 1 minute.
  • Make sure it's warm and not hot.
  • Add the yeast and 2 teaspoons of sugar.
  • Allow to foam for 5-10 minutes.
  • In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.
  • In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
  • Add to the yeast mixture in a standing mixer.
  • Stir with a dough hook to combine.
  • Add the flour over the top and the soy lecithin.
  • Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
  • Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
  • Very lightly flour the counter and roll the dough into a large, even rectangle.
  • Spread the soft butter all the way to the edges.
  • In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch.
  • Sprinkle liberally over the butter, all the way to the edges.
  • Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
  • Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
  • Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
  • Remove from the oven, cool for 2 minutes and top with frosting while hot.
  • Sneak into another room to enjoy one all alone before the husband and kids find you.

For the Frosting

  • In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.
  • Add the corn syrup (karo syrup) and vanilla a beat again.
  • Finally, slowly beat in the powdered sugar until desired consistency.


store in an airtight container at room temperature
Nutrition Facts
World's Best Homemade Cinnamon Rolls
Amount Per Serving (1 Roll)
Calories 631 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 67mg22%
Sodium 314mg14%
Potassium 146mg4%
Carbohydrates 103g34%
Fiber 3g13%
Sugar 65g72%
Protein 7g14%
Vitamin A 616IU12%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Can you use powdered soy lecithin…or does it have to be liquid…

    • Reply
    • Hi Coleen! It has to be the liquid. I tried the powdered and didn’t like it at all!

      • Reply
  • How mich flour you put 7 or 8 cups?

    • Reply
    • Hello! It honestly depends on the day! It depends on how humid it is. Start with 7 and if it seems too sticky then add a half cup more. And repeat until it’s not sticky.

      • Reply
  • I just wanted to tell you that I’ve been making your recipe every Christmas for over 5 years and my family RAVES over them! I’ve been making cinnamon rolls since I was in high school, and this recipe blows every recipe I’ve ever tried out of the water!! So thank you and Merry Christmas! 😊

    • Reply
    • CARRIE!! You are my favorite person! Thank you so much and I love knowing that this recipe is a Christmas tradition for your family! Merry Christmas!

      • Reply
  • I made a batch of these and put them in the freezer. What is the best way to thaw and proof for the second time? I’ve read that I could place them in a pan the night before, cover and place on the counter over night and I have also read that I can refrigerate overnight and pull out in the morning to proof on the counter.

    • Reply
    • Hi Elizabeth! Either way will work. You can thaw them on the counter or the fridge. You just need to make sure they have time to thaw and get a good rise. Enjoy!

      • Reply
  • It says to put on a baking sheet but your’s show in a cake pan. Which do you prefer?

    • Reply
    • Hi Jill! Great question! I just thought they would photograph better in a cake pan, but you can honestly do either. It will make 20-24 rolls, so you would have to do two cake pans.

      • Reply
  • Will the recipe still work if making these with GF flour?

    • Reply
    • Hi Megan! I’ve never tried them with GF flour but I don’t see why they wouldn’t work. They might not be as fluffy.

      • Reply
  • After my family saw a commercial for fast food cinnamon rolls delivered I KNEW we could do better. After researching and finding your site and recipe — and even though I’ve never made cinnamon rolls before — I rolled up my sleeves and made what turned out to be the BEST cinnamon rolls in the world!!! Seriously, they turned out beautifully. Sometimes you just gotta laugh your way through, have fun and take that leap of faith in the kitchen, right??? A second batch has already been requested. I can’t thank you enough for your dedication to home cooking and time shared in the kitchen with family.

    • Reply
    • Wow! Thank you so much Char! This just makes my day! So glad you enjoyed these cinnamon rolls and I love your enthusiasm and outlook on cooking!

      • Reply
  • How far in advance can I make the frosting?

    • Reply
    • Hi Elizabeth! You can make it up to 3-4 days ahead of time. Just keep it in an airtight container in the fridge and then let it sit out for about a half hour before frosting the cinnamon rolls. Enjoy!!

      • Reply
  • A fine recipe, but so very poorly written.

    In the body of the post, under the heading “How to Make Cinnamon Roll Filling Gooey,” the author states: “I add cornstarch and a little buttermilk.” So, like another reader who commented below, I was confused – was there buttermilk in the dough AND the filling? How much? Do you mix it with the butter before spreading on the dough? Upon reading the comments, I discovered that there is not in fact any buttermilk in the filling, but the post is misleading.

    “In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
    Add to the yeast mixture in a standing mixer.” No instructions were given for putting the yeast in the stand mixer prior to this point. I had to read these steps a few times to realize that the sugar/butter/egg should go into the stand mixture with the yeast mixture. If that’s the case, why not just mix the sugar/butter/egg mixture IN the bowl of the stand mixer instead of dirtying another measuring cup?

    “Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more.” How would I know? What should the texture of the dough be like? Smooth and elastic? Is it sticky at all?

    “[R]oll the dough into a large, even rectangle.” Ok. What size rectangle? How thick should it be?

    “Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an “x”, pull it tight to cut through and set it in the lightly greased cookie sheet.” How thick should they be? I realize that there’s some element of preference here, but give me a guideline. How thick were the ones that you cut when you made this recipe and photographed it for your post?

    I guess I have the benefit/drawback of having worked in professional kitchens, where reproducability is key and recipes are written to produce consistent results every time, so that’s what I expect from a recipe. This is why I don’t usually make recipes from food blogs. If I were a benevolent dictator, I would make every food blogger take a recipe writing class before, you know, trying to make their living writing recipes.

    The end result was good, but I wouldn’t make it again simply because the recipe was so maddeningly unclear.

    • Reply
    • Thank you for the feedback Libby and I apologize for the confusion!

      • Reply
      • Hi! I am wondering about the answers to these questions before I make these today. What is the determination for if we need to add more flour to the dough – are we aiming for smooth dough or should it be sticky?

        What is the rectangle size and do you roll it on the long edge or short? How thick do you recommend cutting them?

        Thank you!! I can’t wait for these to get in my belly 😊

      • Hi Caitie! The dough should be smooth. The rectangle size is totally up to you. If you want more rolls that are smaller, roll it wider. If you want less rolls that are bigger, roll it less wide. Roll from the long edge. I usually cut them about 1-1.5 inches thick. Enjoy!! Now you have me craving a cinnamon roll!

  • Do you think it is possible to make this dough in a bread maker?

    • Reply
    • I don’t see why not!

      • Reply
  • Looks awesome. Please tell me how many rolls this makes. I’m making them tomorrow morning. Thanks so much! Merry Christmas!

    • Reply
    • So sorry for the late reply! It makes 20-24 roll depending on how thick you make them. Hope you had a Merry Christmas!

      • Reply
    • When the dough is done mixing, is it sticky to touch or will not stick to your hands?

      What is the weight of the eggs? I notice that they come in such a wide range of size nowadays.

      • Reply
      • It should be sticky! If it’s not very sticky it potentially will be dry after baked. It depends on the size of egg. But usually large eggs are about 2 ounces.

  • Good morning! Making these today to bake tomorrow morning. In reviewing the recipe again you mention adding buttermilk to the filling mixture in your description but I don’t see it listed in ingredients for the filling. If you do add buttermilk to the filling – how much?

    Thanks and Merry Christmas!

    • Reply
    • I’m so sorry for the confusion Lynda! The buttermilk just goes in the dough as listed in the ingredients. It does not go in the filling.

      • Reply
  • Amazing! First off, I would like to say that I usually don’t take the time to review recipes, but after the response these cinnamon rolls received, I just had to. The reason I made the recipe to begin with was the quantity it makes. I like to bring something to church with me for a group we are in, so I thought I’d give these a try. I should add, I have never had much luck with anything I’ve tried with yeast either. But, I do love a good cinnamon roll and haven’t had a good one for a long time. I had never made a recipe that called for Lecithin either. I couldn’t find it in a store and didn’t have time to order it on line, so I substituted Sunflower Lecithin and hoped for the best. I can’t imagine them coming out any better with the Soy Lecithin, either in workability or taste. I didn’t know what to expect but was blown away when I rolled it out. So amazingly smooth. It didn’t shrink back like most dough I’ve worked with and the taste was wonderful. So, I would like to say, “Yes”, you can substitute the Sunflower for the Soy Lecithin. Not a crumb remained! All I can say for my very first attempt at making cinnamon rolls is, Outstanding! I would love to see you do a video on the whole process, as I learn by watching and would especially love to see you rolling these up. Please consider a video with your lovely family. Thanks for sharing this great recipe and Merry Christmas

    • Reply
    • Thank you so much for your kind words and for taking time to leave us some feedback! That is great to know about the sunflower lecithin! And I love the idea of a video. I will add it to my list! Hope you had a wonderful Christmas!

      • Reply
  • Have you tried doubling this recipe? 

    • Reply
    • Yes, it can definitely be doubled. You’ll have a hard time mixing it in a standard size stand mixer though. That is a lot of dough!

      • Reply
  • I was wondering if Sunflower Liquid Lecithin would work as well? 

    • Reply
    • I have never tested it so I’m not sure.

      • Reply
    • I made it with sunflower lecithin and they were delicious!

      • Reply
      • Yay! Love to hear that!

  • Have made these many times and they are ALWAYS a crowd favorite. My question- has anyone made them a smaller size? I am going to make them again for a potluck and I want smaller sized rolls (like half the size)

    • Reply
    • Hi Mary! So glad you enjoy them! You can absolutely make them any size you want.

      • Reply
  • I’ve just come across this recipe and your the first food blogger that’s made me laugh. I will definitely be trying these bad boys this weekend all the way over in Aussie land. It’s been a few years since posting, did you have any other adjustments since posting? 

    • Reply
    • No adjustments at all…tried and true and delicious every time! Enjoy!

      • Reply
  • Hi. I wanted to know why do u cut the buns using the floss and not a knife

    • Reply
    • The floss just slides right through the dough so easily and doesn’t squish it or pinch it down at all.

      • Reply
  •  Sounds like a great recipe. However, under ingredients, you list the following:  2 Dime Sized circles (NO MORE) [url:1]Soy Lecithin[/url]
    You completely lost me here. Does this have something to do with the lecithin?

    • Reply
    • It looks like my hyperlink broke. I have fixed it. Yes, two dime sized circles of soy lecithin. It can be skipped if you don’t have any, but it makes the most perfect cinnamon roll!

      • Reply
  • I have made these rolls three times with the most recent time being this Monday. They are so good. The dough is so soft. My mom and mother in law made me bake the ends that I cut off and that had less sugar filling and they were amazing! I think I may halve the sugar in the filling next time to see how they come out. This is a beautiful dough to work with! Thank you for this amazing recipe!

    • Reply
    • Hurray Vanessa! Thank you so much for the feedback! So glad you and your loved ones have been enjoying them!

      • Reply
  • Can I make them the day before and cook them the next day?

    • Reply
    • Yes absolutely! Stick the rolls in the fridge before their second rise, then pull them out and let them come to room temperature and rise before you bake them. Enjoy!

      • Reply
  • I love these rolls! I have made them a couple times with great results! I have one problem that seems to happen with any cinnamon roll recipe I use, so I know it must be a technique I need to develop. It seems the gooey filling leaks out and carmelizes  on the bottom of the pan. Once cooled  it’s crunchy and hard. I put the rolls close together to try to hold it in but seems some always escapes. Any suggestions?

    • Reply
    • It is normal for cinnamon rolls to leak a little. I would just make sure you getting a nice tight roll on your dough.

      • Reply
  • I love how clear your directions are ! I was wondering if I wanted to make them ahead of time could you keep the rolls before their second rise in the fridge or if you needed to make several days early in the freezer? Then take them out let them rise and bake per your instructions? I’ve done that with other cinnamon roll recipes but wanted to hear your suggestion please. Thanks

    • Reply
    • You absolutely can do that! You can keep them in the fridge overnight or freeze days ahead. 🙂

      • Reply
  • Do you think Sunflower Lecithin would work just as well as the soy??

    • Reply
    • Hi Nicci, Unfortunately we haven’t worked with sunflower lecithin so we aren’t sure on the results.

      • Reply
  • Hi do you happen to have a picture of the inside texture? I’m really excited about trying this recipe… just curious about that part.

    • Reply
  • Reading all these rave reviews makes me want to make these asap! I’ve never made cinnamon rolls before. They intimate me. :/ But I need to try this one! Is there a big difference if I skip the Soy Lecithin? It’s not available in my area but is available by Amazon. Let me know! 🙂 Thanks!

    • Reply
    • You can definitely leave it out, but it’s much better with it as it makes the rolls extra squishy. We bought our last one off of amazon and have had it for years. It makes the most amazing pizza dough and bread too!

      • Reply
      • I would say this recipe isn’t for a first time cinnamon roll baker. While I have no doubt that an experienced baker could pull this off, for a newbie there’s not enough detail on what to expect as far as results, appearance, etc to know if you are doing it right. I’ll try again with some less complicated recipes and then come back to this one after I know what to expect.

      • I’m so sorry Sherry! If you have specific points in the process that you would want more clarity, please let me know and I can try to add more assistance in the recipe instruction or maybe a video would be more helpful.

  • These are absolutely the BEST cinnamon rolls I’ve ever made! I ended up with 20 rolls and they’re almost gone! I didn’t have any soy lecithin on hand, but I can’t wait to try the next batch with it. Thank you for posting this recipe!

    • Reply
    • Oh yay!! That’s wonderful news and we can’t wait to hear how you like them with that final ingredient.

      • Reply
  • I like to put a little mashed potatoes in my dough to keep it tender. Would that work with thus recipe?

    • Reply
  • I followed the recipe exactly and the rolls never cooked in the center. I tried baking longer with a lower temp, still a droopy undercooked mess in the middle. The tops ended up getting too brown too. The parts that were baked tasted like generic grocery store or cafeteria cinnamon roll. The frosting is also very generic tasting. I feel betrayed, I don’t understand how this recipe has so many great reviews. Because everyone must have different tastes and I used a different brand yeast than normal, I give it 3 stars. But if just by what I think about them, they’re maybe a weak 2 star.

    • Reply
    • Hi Sebastian, any bread would bake up unless there was a step or ingredients measured incorrectly. It’s just not possible that using the exact instructions and ingredients it wouldn’t bake up. Is it possible too much liquid was added or the rolls were made far too big? We would love to help you troubleshoot anytime. Using high quality yeast also insures that it will rise and bake properly. When the dough was rising both times did it get a proper rise or ever over rise? Hope we can help!

      • Reply
      • The rolls compared to other recipes, in my opinion, were probably a bit over risen. I did eventually get the dough cooked, but it took way longer than 22 minutes. Everything looked the same as the pics and behaved the way the recipe said, other than rising a bit too much. I do believe the yeast was my variable that ruined this recipe for me, but I also didn’t care for way the rolls tasted. Obviously lots of people love this recipe, I just don’t prefer it.

      • I’m sorry. Best of luck finding one you prefer more. 🙂

      • Don’t be sorry! It’s a fine recipe loved by many. I had fun making them up til the doughy/yeast debacle and my neighbors loved them.

        What does one do if the dough over rises? I will go back to the other yeast I was using, but I was curious if that’s something you can fix if it does occur.

      • Oh boy, we’ve had an over risen issue on regular bread a few times, you can try to reshape it, but most often it’s too late. 🙁 Yeast is such a funny thing to work with.

      • Gotcha. Ok, thanks. I’ll try out some of your other recipes sometime, with my usual yeast if called for.
        Take care.

      • You too!! Happy Wednesday to you!

      • So my neighbor evidently ate all 8 of the rolls I gave him, I had to give him more so his daughters could have some. He said they were so great he woke up in the middle of the night to eat more.
        I’m obviously going to have to update my rating!

      • hahaha! I love it! Thanks for sharing!

  • I made these today they are amazing thanks so much for the recipe all my family loved them!!!!!!

    • Reply
    • YAY!!!! So glad you liked them!

      • Reply
  • From one baker to another…this is truly a fantastic recipe. Thank you for sharing! It was a special treat for my very health conscious sons. They are Wright trainers but gave themselves permission to enjoy these during Christmas! Do you happen to have the nutrition information for them? We probably don’t want to know, ha! But we’d like to record it anyway!

    • Reply
    • *weight trainers 😉

      • Reply
    • Hi Beth!! Thank you for leaving such a sweet comment. I wish i had nutritional information for you, but I don’t. We will have to figure out how to get accurate counts and post those.

      • Reply
  • Hi from Utah! These are the best rolls I’ve ever made! I had an old home made recipe I was using until I came across this one. Amazing!! I’ve been using it for roughly a year now and my family can’t get enough of them!

    • Reply
    • Hi Katie! We live in Utah as well and love knowing where everyone is from! I’m so thrilled that you enjoyed the rolls! xoxo!

      • Reply
  • Hi there! I am hoping I can prepare these Christmas Eve night to bake Christmas morning. Can I leave them in the fridge overnight rolled and cut and ready to go into the oven? Thank you!

    • Reply
    • Hi Kelsie, I’m so sorry we missed this, we took the holidays off to be with family. You can definitely let them rest in the fridge if they have saran wrap over them.

      • Reply
  • Have you ever made these by par baking, then freezing to bake later? Would love to have instructions for that. Do you use a half sheet size pan? Looking forward to trying these for Christmas morning, but have too busy of a schedule on Christmas eve to make the night before. Hoping you can help me with the freezing instructions. THANK YOU!!

    • Reply
    • Hi Brenda,

      Ok, if you want to make them early you have two options. You can roll them out and cut into the individual buns and then place on a pan and freeze them. Then just seal them in a ziploc until you’re ready to use, but you’ll want to defrost and then give them time to rise if you do this which could take a good 8 hours on your counter. Or you can bake them completely, cool and store in bags and then freeze. To serve them you’ll just defrost, warm slightly on a pan with foil over the top in the oven and then frost. I hope that helps!! I’m now craving cinnamon rolls at 2:00 in the afternoon, haha!

      • Reply
      • I was also wondering if I could make Christmas EVe and save for the next morning because with a 3 year old and 10 mo old it is hard to do anything in a day 🙂 I’m happy to see that If I bake them let them cool and store they will be ok to re-heat and then frost the next morning! SO looking forward to trying these out! Thank you!

      • Yay! Enjoy!!

  • Hello from Ohio Carrian,
    I’ve made these awesome cinnamon rolls three times..just finished the fourth. My boyfriend’s family is crazy about them!! Couple questions: I have a hard time getting a tight roll. Thought with a few time under my belt I would improve but not the case. There is quite a bit of filling as you know! Very yummy but seems to keep me from making it a tight roll. Any tips would be appreciated.
    Speaking of my boyfriend and his family..they are presently in Myrtle Beach and as a surprise I’m mailing a box of nut rolls and the cinnamon rolls. I want to wrap the rolls individually but I’m concerned that plastic wrap will remove all the icing…which I double because that’s how they like it. I’m going to overnight the box so they will be fresh but what would you suggest for wrapping them?
    Thanks so much.

    • Reply
    • I would suggest wrapping the entire batch in plastic wrap without separating the buns from each other. Do not frost them before shipping. I would include the frosting in a separate container so that they can warm the buns a little in the oven and then spread the frosting over them.

      • Reply
  • Hi..I need your advice.. is it possible using yogurt instead of buttermilk? Buttermilk is not available in my place.. Thank you 🙂

    • Reply
    • Hi Yudia, you can do a little lemon juice (1 tablespoon to 1 cup) in milk or just use regular milk.

      • Reply
  • I made these yesterday. I halved the recipe, it was just fine, I used 1/2 of all the ingredients, and for a change up used a can of peach pie filling instead of the regular filling. TO DIE FOR!!! The dough is the perfect soft, pillowy, yummy that I have been searching for! Thank you for this recipe! I can’t wait to try using the normal filling, and every other kind of filling! Divine!!

    • Reply
    • What?! I have never thought of adding peach pie filling. That is pure genius and I’m totally going to try it!

      • Reply
  • Hi. How would you half this recipe? I wanna try it but I don’t want to many rolls leftover.

    • Reply
    • Hi! This recipe is a little tricky to half, but you certainly can do it. When it comes to the butter and oil just stick with the butter and skip the oil, or add half the butter to a measuring cup and then fill the other half with oil. We also like to either freeze the dough all rolled out and cut or the baked cinnamon rolls without the frosting so I don’t have to half the recipe and they freeze quite well.

      • Reply
  • Hello!

    Loved this recipe! I want to try doing them as orange rolls. Have you ever tried that? I’m trying to decide how I would do the filling for that. Just sugar and orange rind maybe? Would love to hear your thoughts on that!

    • Reply
    • Hi Alexis, we have an orange roll recipe we make but this would be a little different. You could fill with an orange marmalade or do a little zest in the filling which would be so nice!

      • Reply
  • how many hours or miniutes does it take to make these cinnamon roll?

    • Reply
  • Hi!! Best recipe I have tried so far!! I do have a few questions… 1) how thick are you cutting each roll?? 2) how big is your rectabgle?? It looks to be about 12 in length wise… I had issues with dough being too thin.. :(. Other than that, these were great! Tha k you so much!

    • Reply
    • Hi Katie, so glad you enjoyed them! Ours is probably more a 12×18″ sized rectangle though sometimes I go smaller. I also cut them both big and small. Sometimes we want big fluffy cinnamon rolls so I cut them thick and space them out more on the pan while other times we like a good 2″ cut and place them closer together. You kind of just have to play with it and see which you like better. I tend to prefer small and closer together in the pan because I like the sides to touch while baking so they stay soft. 🙂

      • Reply
  • Hi there, is it possible to make these in a bread maker or are they only suitable for a stand mixer? TIA. Katie (Australia)

    • Reply
    • Hi Katie, you can make them by hand but I don’t know that a bread maker would work. 🙁

      • Reply
  • Your instructions are awful!!!!! these do not make 18 rolls what the hell. learn how math works. 18cm cut into 1 1/2 does not = 24
    it wont even let me rate this recipe 1 star

    • Reply
    • Hi Morgan, I’m not sure where those numbers are coming from but we don’t say anything about 18cm etc. It also does not say it will make 18 rolls… Sorry you’re having a rough go, but you’re always welcome to email us for help. Hope your day goes better. 🙂

      • Reply
    • wow, you must be fun to be around. lol.

      • Reply
    • Maybe you are new to baking so you don’t know that as far as yield goes, the numbers vary depending on how big or small YOU, as the baker and ruler of your kitchen, make them. I’m guessing that despite your tantrum and desire to give a 1-star rating, you and your family probably gobbled these up in no time. Because they are delicious.

      • Reply
      • So sweet of you and glad you enjoyed them. 😉

  • New family FAVORITE – best cinnamon rolls EVER! Recipe was very clear and easy to follow -thanks for sharing!!

    • Reply
    • Lynda, Thank you so much!!! And thank you for taking the time to come back and comment. We are just thrilled you love them!

      • Reply
      • Will be making these again for Christmas morning this year!

      • Yay!! I wish I was coming! Our younger daughter requested our liege waffles this year so I’ll be missing out. Thanks!

  • Seriously…best cinnamon rolls I’ve ever had. I brought them to work and they vanished SO fast! I had been looking for a great recipe…and will definitely make these over and over again! Thank you 🙂

    • Reply
    • Oh don’t you just feel so good when that happens?! Thank you so much for the sweet comment!

      • Reply
  • Hi. I made these rolls for the first time and they came absolutely PERFECT! I just couldn’t believe my eyes when they turned out the way it was shown here in the picture. Thanks for sharing it. We just ate the last piece today and we’re going to bake another batch tomorrow.

    • Reply
    • Oh I’m so, so glad! We are making them tomorrow and I just cannot wait!

      • Reply
      • Just a question though, can we substitute cocoa powder instead of cinnamon just to give it a choco variation?

      • The cocoa powder may need a little more sugar. I’ve been thinking of trying a chocolate version so I’ll have to experiment.

  • Hi! I’m planning to make these soon but I have two questions. I read above that you said you roll the dough to be about 13×18″ and cut your rolls to be about 1.5-2.25″. How do you get 20-24 rolls doing this? Also, have you ever made these the night before? Is there a step at which you would suggest refrigerating them until morning? Thanks for your help!

    • Reply
    • I roll my rolls very tight and stretch the dough and generally end up with that amount, but you could make them bigger or smaller. I make them the night before often actually. I roll them out and place on a cookie sheet and cover well with saran wrap. Then in the morningn I pull them out, allow to come to room temp and then rise and bake!

      • Reply
      • When you roll and cut, then put in the refrigerator overnight- generally how long does it take for them to come to room temp and rise? Trying to get an idea of when to pull them from the fridge!

      • about 2-3 hours depending on how warm your home is

  • Are you sure you meant 5 Tablespoons and not 5 teaspoons of cinnamon? These turned out with excellent texture and “gooeyness” but they were a mix of bitterness from the cinnamon and overwhelming sweetness. You won’t have to worry about eating the whole pan of these because one will put you into a sugar coma.

    • Reply
  • Thanks for sharing this. I would like to ask if i can eliminate the Soy Lecithin ?

    • Reply
    • Yes, you can skip that if needed

      • Reply
  • Can you make the dough in a bread maker. If you can do you have to modify the recipe?

    • Reply
  • These came out AMAZING. I’m trying to work on my baking skills and I thought this would be the perfect recipe to learn how to actually make dough. I followed the recipe exactly, soy lecithin and all, and they came out simply PERFECT. Rich, soft, sweet and oh so yummy. Many diets were temporarily put on hold for my family to enjoy these bad boys hehe. 🙂 Thanks for this recipe!

    • Reply
    • Haha!! Diets can always be started again later, right? Thanks for the sweet comment!

      • Reply
  • I’m having a hard time tracking down liquid soy lecithin, is powder an option? If not where do you get yours from?

    • Reply
    • Hi Naomi, You can buy it at most organic stores or amazon.com

      • Reply
  • I go one step farther, and pour heavy cream on the bottom of the cookie sheet before I put the rolls on there. They soak up the creamy and make the rolls soft and sweet 🙂

    • Reply
    • Oh my goodness, I love that! Can’t wait to try it on the family!

      • Reply
  • When you say dime size circle is it about 1 tsp of Soy Lecithin?

    • Reply
    • About 1/2 teaspoon per circle. 🙂

      • Reply
  • Hi 🙂 can you eat them the next day? How long do they keep?

    Thanks 🙂

    • Reply
    • Absolutely! Just wrap them up with saran wrap or store in tupperware.

      • Reply
  • Recipe looks lovely! My 6 yr old daughter wants Cinnamon rolls in lieu of cake for her bday on Wednesday! Can I make ahead and freeze before second rise; have you tried this before? I don’t have time midweek to make start to finish. TIA!!

    • Reply
    • Smart girl for sure! Our dough just just fine being rolled out and frozen then just bring to room temp, finish the final rise and bake!

      • Reply
      • Thank you so much! They turned out beautifully!! I was going to post a pic. Who says cinnamon rolls can’t be cake?! ☺️

      • I’m so glad! I would take a cinnamon roll over cake any day!

  • Hi my name is sean and i’m making it right now. Is the dough supposed to be really tough?

    • Reply
    • The dough should be very silky and soft.

      • Reply
  • Hi from Vancouver!
    I want to prepare this for my housewarming party, but the thing is I dont have a stand in mixer with a dough hook because tbh, I’m low on dough (pun intended). Would you suggest an alternative? I have a hand mixer but that’s it. please help! Thank you.

    • Reply
    • haha! I totally understand. A hand mixer can be a bit to underpowered for this dough, but it just depends on yours so I would give it a go. Stirring by hand always works too and I often do that because it’s how I learned to make them. And, Vancouver WA or BC? I’m from Vancouver, Washington!

      • Reply
      • Sooo I’m making these today, reading all the comments..and I’m from Vancouver, WA too! I never knew you were from here! ?

  • the rolls are making me drool !
    i have always been scared of making them but you have convinced me to give it a try.
    some questions:
    can the recipe be halved?
    active dry yeast can be used?
    i have a hand held mixer with a dough hook, would that work?
    also can i make them a night before , cover with foil and then bake in the morning uncovered?
    and can they be stored in the fridge and reheated ?

    im sorry so many questions:/, would love your advice,
    thank you in advance 🙂

    • Reply
    • Active dry yeast can definitely be used just give yourself some extra time for rising. You can certainly half the recipe. A handheld can be difficult so it just depends on how good it is. I’ve done it by hand which is a workout but it’s doable. Yes, we make them the night before alllll the time. Just let them sit on the counter a bit before baking.
      They can be stored on the counter and reheated any time or in the fridge. 🙂 Good luck!

      • Reply
  • Just signed up for your website and feel I hit the jackpot!

    • Reply
  • This recipe looks delicious, I’m going to try it out tomorrow but my question is can I use active dry yeast instead of instant? I heard there’s a difference but I’m not sure, thank you!

    • Reply
    • Hi Vanessa, Yes, you can use it equally however it needs more time to get bubbly and each rise needs 20 minutes to 1 hour extra time. I’d go with about an hour to be safe.

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  • Can the dough be refrigerated?

    • Reply
    • Yes, just give it time to rest on the counter before continuing the recipe.

      • Reply
  • I tried this recipe last night and it was a complete success!!! My family loved it; my husband said they were good enough to sell. I wasn’t able to find the Soy lecithin, so I used honey as a substitute. But I will still look for it on Amazon, because if these came out so well without it, I’m anxious to see what the result would be with it. Thank you so much for posting this recipe.

    • Reply
    • YAY!!! I’m so glad! I feel like if a husband approves of baked goods you know they’re good! Thanks for the love!

      • Reply
  • What exactly is Soy Lecithin? I do a lot of baking and never heard of it
    Is there a substitute?

    • Reply
    • It is similar to a dough enhancer. You don’t need it, but if a recipe calls for it, it usually is to make the dough the perfect consistency. You can add honey instead. I have also gone completely without, and it is fine.

      • Reply
    • Elizabeth answered correct. You can totally just skip it, but it really does help make a beautiful and soft roll.

      • Reply
  • made some and super great–family and friends loved it–now I’m told to make a each gathering. I just tell them “thanks to Sweet Basil”.

    • Reply
    • Thank you so much! I’m so happy you enjoyed them!!

      • Reply
  • What are the dimensions of the dough when it’s rolled out? And how many rolls do you usually cut? I’d like to make these but I want to do it right!

    • Reply
    • Donna,
      It’s a little smaller than 13×18. It just depends on how big I want them. If I’m feeding a lot of people I may do 1 1/2″ or if I want big fat ones (which is generally the case)I do more like 2-2 1/4″

      • Reply
      • I made these rolls today but i had a problem…I rolled the dough 13×18 like you mentioned and your recipe said it makes 20/24 rolls… but in 18″ i can only get 18 rolls 1″ thick and if I use the entire filling recipe I end up with 2″ of filling….way too much I think. Maybe i did it wrong..how thick should the dough be? Thank you

  • I live in South Africa. The soy lecithin is it the oil that i need. Health stores here sell soy lecithin cold pressed oil and seeds.

    • Reply
    • Hi Nabilla,
      You can always skip it if you need to. And South Africa! That’s so awesome! Is that where you grew up?

      • Reply
  • Perhaps I am missing something but I have read the recipe over several times. Where is the cup plus 2 teaspoons of sugar added in the recipe? I see that the 2 teaspoons goes in the yeast mixture but see no mention of incorporating the remaining cup of sugar in to the dough…only the sugar for the filling.

    • Reply
    • I, too, can’t find where the additional sugar is added. Please clarify as I’d really like to try this recipe….looks great. Thanks!

      • Reply
      • Hi Jackie,
        I made a separate paragraph so it’s easier to see now but it goes in with the salt. 🙂

    • the white sugar is mixed with the brown sugar and the cinnamon.

      • Reply
    • the white sugar is mixed with the brown sugar and cinnamon.

      • Reply
      • I don’t believe so as the filling ingredients only call for 1/2 sugar. Every section of the recipe appears to list ingredients by section…dough, filling and frosting.

      • I would like to know about the sugar too. I do agree to it’s not the same that’s in the filling part.

    • Hi Kim,
      I’ll be honest, I had to read it through a couple times and I kept missing it too, but it is there and I made it into a new paragraph so it will stand out now. 🙂 Thanks for calling my attention to that!

      • Reply
  • Could you please add a photo of the rolls when they first come out of the oven, so we can see what you mean by “not brown”? And a photo of a plain roll fresh from the oven where you have taken a fork to open one up a bit, to give me a better idea of lightly baked and still soft, not crusty, vs under done and doughy?
    Thank you!

    • Reply
    • With no icing

      • Reply
    • Hi Donna,
      The photo in the post of the batch of rolls, lightly golden is fresh from the oven. Unfortunately I don’t have time right now to make a new batch, photograph and edit photos of cutting into one, but I’ll try to remember to in the future. As long as you follow the baking times and they aren’t dark brown on top you should be good to go. All ovens are different so give yourself a couple tries to figure out exactly how long your oven needs to bake them perfectly. I hope you love them as much as we do!

      • Reply
  • Where can you get the soy lethicin?

    • Reply
    • Most specialty food stores carry it, like Sprouts, Good Earth, Whole Foods, not typically found in a normal grocery store, but specialty stores tend to carry it. It is also great to use in any bread, roll, recipe.

      • Reply
      • Yes, we love it in our regular breads too!

  • Can I refrigerate rolls after step #5 and then pull out to bake in the morning? There’s nothing like a fresh baked roll in the morning!!!

    • Reply
    • Hi Suzanne,
      As long as they are wrapped lightly so the dough doesn’t turn crispy in the fridge and you give yourself a good hour sitting on the counter in the morning I’m sure it would be fine. Just as long as they aren’t baked cold. 🙂

      • Reply
      • Great! I’ll report back!!!! Want to start Spring Break early tomorrow with a festive roll!!!

      • I love that idea!

  • I had a hankering for cinnamon rolls this past weekend and was in search for a worthy recipe. It just happened that you posted this at the perfect time. I made them today! Regrettably, while the dough was riding, I realized that I completely forgot to add the soy lecithin. With my hopes for outstanding rolls mostly dashed, I carried on. But, do you know what, they were still very scrumptious. The baking time was right on (I also prefer a soft, “ungolden” texture),
    This recipe is a winner and will be more so the next time as I will be sure not to forget the soy lecithin. Thank you!

    • Reply
    • I’m so thrilled!! Yes, those dark brown, crusty cinnamon rolls are not my thing at all.

      • Reply
  • These cinnamon rolls look perfect! Love how covered in glaze they are!

    • Thank you so much!

      • Reply
  • Is the cornstarch add to the sugars to keep it from running all over the bottom of the pan when baking the rolls. In the past I have had that problem.

    • Reply
    • Hi Debbie,
      Yes, it helps to thicken everything up!

      • Reply
  • Can I substitute soy lecithin with something else and if so what would you suggest?

    • Reply
    • Hi Heather if you can’t find it anywhere you can always skip it. The rolls wont be as tender, but they will still be delicious. 🙂

      • Reply
  • Omigoooodness these cinnamon rolls really do look perfect! Pinning!

    • Reply
    • Thanks girl!

      • Reply
  • Is the Soy Lecithin something easy to find in the grocery store? Never heard of it before, thanks 🙂

    • Reply
    • Hi Meg! All of our grocery stores here in Utah carry it, but organic stores nationwide should. Or you could always buy it on amazon or I’m sure that brand has a site. It’s so awesome to use in bread and pizza dough too so it’s totally worth it!

      • Reply
      • What department would I look in to find Soy Lecithin? I’ve checked Wal-Mart and Smiths and didn’t find it.

      • Natalie, if you’re in Utah Macey’s sells it in the baking section or look at specialty stores like sprouts and whole foods.

      • i went to both sprouts and whole foods in los angeles (quite a few) looking for soy lecithin and neither carry it. they carry the granules but not the liquid. seems like this is a tricky item to track down. called a few other local health stores and they don’t carry it either. they have sunflower lecithin, can i sub that instead? Thanks.

      • Oh shoot! How annoying! It must be Utah that loves to carry it everywhere. I haven’t used the sunflower lecithin so I can’t be sure of it’s results. If you need to you can try it or skip the lecithin and they will still be fantastic. 🙂

  • Wonderful, I have always wanted to make a sheet tray of cinnamon bun rolls. I don”t because I will eat them all, but I want to!

    • Reply

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