Quick Yeast Cinnamon Rolls

It all started out as a simple idea to make some quick yeast cinnamon rolls for Christmas morning. They tasted good and were fluffy and soft, but I wasn’t 100% satisfied.

That’s when I began making cinnamon rolls every Saturday. It was a quest to create the ultimate cinnamon roll recipe.

I wanted it to be quick and easy to make and I wanted them to taste so delicious that you went back seconds.

The ultimate stamp of approval was getting a thumbs up from my husband, who is a notoriously picky eater.

image of quick yeast cinnamon rolls glazed in a pan and ready to be eaten.

Throughout these trials and tribulations, I learned a lot. Below are the key things you need to know to make your own, drool-worthy cinnamon rolls.

How Much Flour Am I Supposed to Use??

One part of this recipe that can be a bit daunting or hard to interpret is the amount of flour this recipe uses. As you can see on the recipe card, it isn’t a set amount.

I tried so hard to find the perfect amount, but the truth is it will vary batch to batch, and kitchen to kitchen.

I’ve made these by hand, in a stand mixer, here in NYC, and in my childhood home in Seattle. Each time I use a slightly different amount of flour.

Now, the amount of flour you start with is set at 3 1/2 cups of all-purpose flour.

But as you add in your wet ingredients and the egg, a sticky dough ball forms and you will need to add in additional flour.

image of pouring wet ingredients into dry ingredients to make homemade cinnamon rolls

I add in 1 tablespoon of flour at a time as I knead the dough. You need to add enough flour to create an elastic, workable dough that you can roll out.

However, if you add too much flour you can end up with dense, chewy cinnamon rolls.

This is why it’s a range. When using my stand mixer, I usually add in about 4-6 additional tablespoons of flour. In some batches I’ve used less and in a few I’ve used the full additional 1/2 cup of flour.

Making These Quick Yeast Cinnamon Rolls: By Hand vs.Stand Mixer

My first batches of cinnamon rolls were made when I was home for the holidays and I didn’t have a stand mixer.

This recipe can be made by hand or with a dough hook / stand mixer.

image of homemade cinnamon rolls ingredients, laid out before being made.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop and let the dough rest for about 10 minutes. This little break allows the gluten to relax bit and makes the dough easier to roll out.

If you continue to work the dough, the gluten strands can become too tight. Just like adding in too much flour, this can also lead to dense cinnamon rolls.

It’s pretty easy to sense when the dough is ready if you’re kneading by hand.

However, if you’re using a stand mixer keep a close eye on your dough to ensure you don’t accidentally overwork it.

Giving These Rolls a Bit of Height

When I think about cinnamon rolls, I want them tall. Like Cinnabon tall!

In my opinion, they should be at least 2 inches tall once they’re baked. To give these cinnamon rolls that kind of height, I roll my dough out to be 18 inches long.

image of cinnamon roll dough being squared off to have sharp corners.

Yes, I use a ruler to make sure I get the dimensions right. It also helps me cut each cinnamon roll to be the exact same size.

I didn’t go to all the effort of making homemade cinnamon rolls just to cut them different sizes and have them bake up unevenly!

To make nice and tall cinnamon rolls, I only cut 9 cinnamon rolls from the rolled dough. This means they’re 2 inches tall before they rise and bake up.

image of 1 hour cinnamon roll recipe, baked and golden brown

I rarely am making breakfast for more than 9 people, so this works great for me.

However, if you need to feed more people, you can cut the dough into more pieces. Just be forewarned that they will end up being shorter than mine.

The Assisted Rise

Another thing that helps these cinnamon rolls turn out soft, fluffy and tall is an assisted rise.

This recipe actually uses your oven to help the yeast rise. Don’t worry, the oven is preheated at a low temperature (200 degrees F) and then turned off before you place the cinnamon rolls in there to rise.

Below is a picture of my quick yeast cinnamon rolls before popping them into the oven to rise.

image of quick yeast cinnamon rolls ready to be proofed.

The cinnamon roll pan is also covered with foil, to ensure no actual baking takes place.

I love this method, because in the winter my house is always cold. It’s almost impossible to find a warm spot for the cinnamon rolls to rise.

No matter what temperature your kitchen is, your cinnamon rolls are guaranteed to rise and puff up with this method.

You also know how long it will take for them to rise (about 30 minutes), rather than anxiously checking on them every 10 minutes to see if they’ve risen.

The Best Way to Cut a Cinnamon Roll: Dental Floss

Now I know this sounds weird, but I highly recommend having some floss on hand to help cut your cinnamon rolls.

Most knives don’t cut the rolls as cleanly and tend to kind of smush the cinnamon roll log.

image of quick yeast cinnamon rolls being cut with dental floss

On the other hand, if you use a piece of floss it cuts through the dough smoothly. It takes hardly any effort, and you get perfectly cut cinnamon rolls every time!!

Try it just once, and you’ll never look back.

And if you only have mint dental floss on hand? Don’t worry! I tried this with mint flavored dental floss, and my husband had no clue. I also couldn’t tell 🙂

image of cleanly sliced cinnamon rolls cut using dental floss

The Best Cinnamon Roll Icing

The finishing touch on any cinnamon roll has to be the cream cheese icing.

A cinnamon roll isn’t complete without its topping. While I was tempted to top these with my cream cheese buttercream, I decided to create a delicious cream cheese glaze.

image of quick yeast cinnamon roll, held in hand to show how fluffy and soft it is

I found that a glaze with a 2:1 ratio of cream cheese to butter helped the cream cheese flavor shine through.

In addition to packing this glaze with flavor, it’s also important to get the consistency right.

You want the glaze to be thick enough to spoon onto each cinnamon roll, but thin enough that it will melt over every inch of your cinnamon rolls.

This cinnamon roll icing uses powdered sugar to make it nice and sweet, then it’s thinned out with some heavy cream and vanilla extract.

image of cream cheese glaze ready to be used on cinnamon rolls

Tips for Making the Best Homemade Cinnamon Rolls:

  • Don’t overwork the dough! Knead it just until it becomes elastic and easy to handle.
  • Use a ruler to make sure your dough is the right size (12in x 18in) and to cut even pieces
  • Use dental floss to easily cut each cinnamon roll, rather than a knife
  • Let the cinnamon rolls cool for 5-10 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls
  • Only cut 9 cinnamon rolls from your log to create tall and fluffy cinnamon rolls
  • Bake the cinnamon rolls in a greased, square pan (mine is 8in x 8in)

Let Me Know What You Think

If you try this recipe for quick yeast cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets, so I can see you creations!!

Other Recipes You Might Like:

Yield: 9

Quick Yeast Cinnamon Rolls

image of 1 hour cinnamon roll recipe, baked and golden brown

These quick yeast cinnamon rolls are ready in 1 hour, & are soft and fluffy, with gooey centers! They're frosted w/ a cream cheese icing that is to die for!!

Prep Time 15 minutes
Cook Time 28 minutes
Additional Time 20 minutes
Total Time 1 hour 3 minutes


Cinnamon Roll Filling

  • 1/4 cup unsalted butter, softened (56 grams)
  • 3/4 cups packed light brown sugar (150 grams)
  • 1 1/2 Tbsp ground cinnamon (9 grams)
  • 2 tsp cornstarch (optional, but helps the filling stay in place while the rolls bake)

Quick Yeast Cinnamon Roll Dough

  • 3 1/2 cups all-purpose flour + up to 1/2 cup addition flour (added later in process) (455-520 grams)
  • 2 1/4 tsp or 1 packet instant dry yeast (7 grams, 1/4 oz.)
  • 1/2 cup sugar (100 grams)
  • 1 tsp salt (6 grams)
  • 1 cup whole milk (245 grams)
  • 1/4 cup butter, room temperature (56 grams)
  • 1 large egg, room temperature (56 grams)

Cream Cheese Frosting

  • 1/4 cup full fat cream cheese (2 oz), room temperature (56 grams)
  • 1/4 cup unsalted butter, room temperature (56 grams)
  • 2 tsp vanilla extract (8 grams)
  • 1/4 tsp salt (>1 gram)
  • 2 Tbsp heavy cream (30 grams)
  • 1 1/2 cups powdered sugar (190 grams)


Cinnamon Roll Filling

  1. In a medium sized bowl, mix together 3/4 cups packed light brown sugar, 1 1/2 Tbsp ground cinnamon and 2 tsp cornstarch and set aside.

Cinnamon Roll Dough

  1. Preheat your oven to 200 degrees F.
  2. In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast and 1 tsp salt.
  3. In a separate bowl, combine 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar and heat for 1 minute in the microwave. Stir to combine the ingredients.
  4. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook.
  5. Add in 1 large egg and mix on a low speed until a sticky dough ball forms.
  6. Continue to mix on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
  7. As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl.
  8. Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10 minutes.
  9. Place the dough on a lightly floured surface and roll it into a large rectangle that's 12 in x 18 in. It should be about 1/2 cm thick. 
  10. Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
  11. Sprinkle the filling (instructions above) evenly over the buttered area. 
  12. Tightly roll the dough horizontally, toward the uncovered strip.
  13. Cut 9 equal pieces and place in a greased 8 in x 8 in pan.
  14. Turn the oven off! I REPEAT, TURN THE OVEN OFF.
  15. Cover the cinnamon rolls with foil and place in a the oven for about 30 minutes to give them an assisted rise.
  16. Remove from the oven and take off the tinfoil. Turn the oven back on and heat to 350 degrees.
  17. Bake for 26-32 minutes or until rolls are golden brown.
  18. Cinnamon Roll Frosting

    1. To make the frosting, stir together 1/4 cup of cream cheese, 1/4 cup of butter, 1/4 tsp salt and 2 tsp vanilla extract with a spoon or electric mixer.
    2. Stir in 1 cup of powdered sugar, then add 2 Tbsp of heavy cream. Mix in the remaining 1/2 cups powdered sugar and stir until the frosting is smooth.
    3. Let the cinnamon rolls cool for 5 minutes, then spoon the frosting over each cinnamon roll and serve warm.


Be sure you are using instant yeast! It comes in tiny packets that can usually be found in the refrigerated section of your grocery store.

Making These Cinnamon Rolls in Advance:

If you want to make these quick yeast cinnamon rolls ahead of time, be sure to use regular yeast rather than instant yeast, and double the amount (some of the yeast may be damaged when frozen, so doubling the amount ensures your cinnamon rolls will rise properly). Freeze the cinnamon rolls after they have been cut and proofed in a greased pan.

Cover the cinnamon rolls with an airtight lid or plastic and freeze for up to a week. To thaw, take them out 2 hours before you plan to bake them, and then follow the recipe to bake.

Recipe Yield

If you want to make smaller cinnamon rolls, cut the rolled dough into 12 pieces.

Nutrition Information



Serving Size


Amount Per Serving Calories 579Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 74mgSodium 412mgCarbohydrates 91gFiber 2gSugar 46gProtein 8g

190 thoughts on “Quick Yeast Cinnamon Rolls

    1. Thanks Kelsey!! This recipe really is designed to be made the morning of, so I wouldn’t recommend making them too far ahead of time. I’m working on an overnight cinnamon roll recipe this month though, and am hoping to share it soon. Stay tuned!!

  1. Hi,

    I will be trying these this weekend so I went to the store and bought packets of the instant yeast. I could only find packets that are 2 1/4 teaspoons while a tablespoon has 3 teaspoons. Is there a certain brand you used? Or would the 2 1/4 packets work? I bought fleischmanns instant yeast.

    1. Hi Geoffrey,

      So sorry for the delayed response! I usually scoop mine out of a container, but the amount in a packet will work too (1/4 oz). I’ve updated the recipe card to reflect this, to make it more clear because I think most people (like you) use the packets. Hope that helps, happy baking!

  2. Getting all my ingredients ready tonight so I can make this first thing in the morning for my husband’s birthday. In the frosting directions, it says to “stir with spoon of stand mixer”…is that supposed to be “paddle”? Can’t wait until morning!

    1. Hi Meghan,

      I hope you cinnamon rolls turned out great! So sorry about that type, it should have said spoon or stand mixer. I like to make the frosting by hand just to make less dishes, but you can also use a stand mixer with either a whisk or paddle attachment.

      Hope that helps for the future, I updated the recipe card to fix that 🙂 happy baking!!

  3. I bought a packet that is 2 1/4 teaspoon but the recipe calls for a packet or a tablespoon which is 3 teaspoon. Does one packet still work or do I need to open 1 and some? It was the only packets available at the store.

    1. Hi Geoffrey,

      One packet should be just fine, even if it is 2 1/2 tsp 🙂 I hope your cinnamon rolls turn out great, happy baking!!

  4. Hi Chelsey
    I have seen other recipes that freeze them after all prepared, then pop out of freezer when needed.
    Is this something this recipe is capable of, if so, at what stage would you recommend freezing, if at all?
    Thanks so much and I LOVE your baking knowledge that you so generously give.

    1. Hi Kathy,

      If you want to make these quick yeast cinnamon rolls ahead of time, be sure to use regular yeast rather than instant yeast, and double the amount (some of the yeast may be damaged when frozen, so doubling the amount ensures your cinnamon rolls will rise properly). Freeze the cinnamon rolls after they have been cut and proofed in a greased pan.
      Cover the cinnamon rolls with an airtight lid or plastic and freeze for up to a week. To thaw, take them out 2 hours before you plan to bake them, and then follow the recipe to bake.

      Hope that helps, happy baking!

    1. Hi Kim,

      I always think they’re best fresh out of the oven, but if you made them ahead of time you can wrap them tightly, then reheat them the following morning and add the frosting them. Hope that helps, happy baking!!

  5. I know with this recipe you say the flour is pretty much give or take, but when you make this do you take your measuring cup and scoop directly into the flour or do you use a spoon to scoop the flour into the measuring cup? When I make your cakes you have the weighted measurements, which I use, but curious when there is no weight, what’s the scoop. ?

    1. Hi Heather,

      While I am a huge proponent of properly measuring flour for cakes and most baking, for this I scoop out of the bag! I don’t recommend doing that with other recipes, but for this one it works fine. Hope that helps, happy baking!

  6. The cinnamon sugar mixture seems grainy. Any thoughts on how to get the mixture to be more smooth and gooey? I may have over baked it by just a few minutes because it didn’t turn golden after the allotted time, maybe that’s why? And I did use cornstarch… other than that it was delicious! The dough was easy to make and work with! I deep fried the scraps and dusted with powdered sugar and it was delicious! No waste!!

    1. Hi Lisa,

      Love that!! I’d recommend baking the cinnamon rolls slightly longer next time! That should help the filling get a bit more gooey. You also can roll the dough out to be slightly taller, to create more surface area to spread the filling (which can help it melt down more easily). Hope that helps, happy baking!

  7. These were delicious. Thank you. Could these be made a head and frozen? If yes, would you freeze them un-baked or pre-baked?

    1. Hi Amy,

      You totally can! If you want to make these quick yeast cinnamon rolls ahead of time, be sure to use regular yeast rather than instant yeast, and double the amount (some of the yeast may be damaged when frozen, so doubling the amount ensures your cinnamon rolls will rise properly). Freeze the cinnamon rolls after they have been cut and proofed in a greased pan.

      Cover the cinnamon rolls with an airtight lid or plastic and freeze for up to a week. To thaw, take them out 2 hours before you plan to bake them, and then follow the recipe to bake.

      Hope that helps, happy baking!

    1. Hi Talia,

      Active dry yeast rises a bit less than instant dry yeast, but you can use it if you don’t have instant dry yeast on hand. You might want to use a bit of extra yeast to adjust for that though! Hope that helps, happy baking!

  8. My first ever attempt at cinammon buns, even though I’ve been baking and decorating for years! These worked great, and tasted really good. Mine did seem a little tight in the square pan, so if I needed to use a 9×13, could I just slice a few more rolls, have them shorter, but fill the pan and still have enough room to rise? Or did I not roll them tightly enough?

    1. Hi Maureen,

      What size square pan did you use? You can totally use a 9×13 inch pan and cut more rolls from the cinnamon roll log if that works better for you! I like mine to rise really high and have slightly gooey centers, which is why I prefer a square pan / having them be more crowded. But I think it’s all a matter of preference / there’s not really a wrong way to make a homemade cinnamon rolls once you get to that stage 🙂 Hope that helps, happy baking!

    1. Hi Sydney,

      Because this recipe calls for instant yeast, you can just pour it right out of the package into the bowl with the flour. Hope that helps, happy baking!

  9. Hey Chelsey! So I Am baking them right now, but their not rising. I turned the oven back on and put them in there. I’m not sure what to do.

    1. Hi Jo,

      I’m so sorry to hear that! Did you use instant rise yeast? Was the yeast fresh?? Sometimes yeast can expire, which can have a big impact on the rise. what brand and type of yeast did you use?? Hopefully we’ll be able to figure out what went wrong <3

    1. Hi Div,

      I really love vanilla, so I use a lot of it in my recipes! You can add less though, or add whatever amount you prefer! The frosting will still turn out if you use less extract. Hope that helps, happy baking!

    1. Hi Margo,

      You should remove the tin foil for the full bake! Sorry for not making that more clear, I’ll update the recipe card to avoid future confusion 🙂 Happy baking!

    1. Hi Jeanette,

      I haven’t tried making these GF yet, so I’m not sure how they’d turn out! While I feel pretty comfortable with GF cakes and cupcakes, I haven’t played around with GF yeast dough before :/ Sorry I can’t be of more help! If you try it, please let me know how it turns out!

  10. Today i decided i wanted to bake and i thought of what i should do. When i went on Tiktok , i thought of you! So i checked your tiktoks and looked you up on my computer. Now i have a good thing to bake!! Thank you!!

  11. I did use an 8×8 pan, it just seemed a lot smaller than your picture.
    Tried them again today, and now they don’t seem to be rising as well as last time. (To be fair, I had to run out while they rose last time, and were in the oven much longer than 30 min.) I am leaving them in the oven for an extra 30-45 min today, and hope they rise. Did I not knead the dough long enough in the stand mixer?

    1. Hi Maureen,

      Leaving them in the oven for too long most likely caused the dough to overproof :/ that can definitely impact the final rise of the cinnamon rolls. I’d only leave them in the oven for the recommended amount of time for your next batch.

      You may also want to knead the dough a bit more next time. Hopefully one (or both) of those will make your next batch rise up better. Please let me know how it turns out <3

  12. Instructions were perfect and if you follow exactly what she says they will come out just right! My husband devoured them. Thank you sooo much

    1. Hi Kate,

      I remove the tin foil for the full bake!! sorry for not making that more clear, I just updated the recipe card to reflect that 🙂 Hope that helps, happy baking!

    1. Hi Megan,

      They totally will! I make these by hand when I go home for the holidays, and they turn out just as great 🙂 Just be ready for a good arm workout!! haha happy baking!

  13. These look amazing. I am planning on trying the recipe. One question… Do you have any advice on using spelt flour instead of wheat? We have a family member that can’t eat wheat. Thanks!

    1. Hi Zoey,

      Yup! When you bake the cinnamon rolls at the end you don’t need any tinfoil 🙂 Hope that helps, happy baking!

    1. Hi Ivette,

      So sorry for the delayed response! Evaporated milk can be used in place of the whole milk! 1/2 cup evaporated milk and 1/2 cup of water will equal the 1 cup of whole milk this recipe calls for. Hope that helps, happy baking!

    1. Hi Catherine,

      So sorry for the delayed response! You can use active dry yeast with a small adjustment!

      To substitute active dry for instant (or rapid rise) yeast, use 25% more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. Hope that helps, happy baking!

    1. Hi Maleehah,

      This helps create a controlled, warm environment where your cinnamon rolls can rise without having the yeast be killed by too much heat. Letting them rise/proof for about 30 minutes helps them bake up super fluffy and soft. Hope that makes sense, happy baking!

  14. I follow you on tic tok, I love baking too. Your bakes are on a different level tho wow I’m doing the cinnamon buns now!

    1. Hi Melanie,

      1 cup in grams varies a ton based on what you’re measuring. For example, one cup of flour weighs 130 grams, and 1 cup of oil weighs about 224 grams. What ingredient are you asking about?

  15. These are by far the best cinnamon rolls I have ever had. My boyfriend said the same thing. They were soo easy to make as well. Highly recommend!!! Just be careful, you’ll want to eat the whole pan 🙂

  16. Yum yum, I am making my second batch of these rolls during our quarantine. The first batch disappeared very quickly. Easy to make, good size recipe and perfect sized rolls.

  17. Hi Chelsea-
    If I want to make these this afternoon and bake them in the morning, but not freeze them, am I okay to still use active yeast (not instant) and just put them in the fridge overnight? Should I still double the active yeast even though I’m not freezing them? Thanks!

    1. Sadly I haven’t tested them that way so I’m not 100% sure, but I think that should work!! I don’t think you’d need to add in extra yeast. Please let me know how they turn out, I’d love to know!

  18. Hi! I don’t have any all-purpose flour left, but i have a lot of whole wheat flour, so i wondered if you think it is possible to do your recipe with this type of flour, without changing the final result?

    1. Hi Siham,

      I haven’t tested it out, but I think that should work just fine! Replace the AP flour with your whole wheat flour cup for cup. Please let me know how it turns out if you try it 🙂

  19. Really sad they didn’t work ;( I guess they didn’t rise as much as they were supposed to? But they barely rose and I didn’t know what to do so I just continued and baked them and they aren’t fluffy at all :(( I used active dry yeast, maybe that’s the issue. Any way I can salvage it?

    1. Hi Danya,

      Sadly active dry yeast doesn’t rise as much as instant, which is probably what caused that issue :/ If you want to use that type of yeast in this recipe in the future, use 1.5x the amount of yeast the recipe calls for. By continuing to bake them they probably got overcooked and dried out! I think the only way to salvage them is to completely slather them in frosting and hope that can moisten them up a bit.

      Sadly there’s not a ton you can do after the fact, but hopefully next time will be a success <3

  20. Is it possible to do this without yeast? Badly want to try it out but due to quarantine I can’t go out to get yeast

    1. Hi Asia,

      After you’ve rolled out and cut the cinnamon rolls, you can put them in the fridge to bake the following morning.

      Remove them from fridge 1 hour before you plan to bake them. Let them rest in a warm area for 40 minutes, then start preheating oven to 325 F. Once the oven is heated, bake rolls for 20-25 minutes (until lightly browned).

  21. I love your recipes, they’re so easy to understand and I love your TikTok videos, that’s actually how I found out about your website !

    1. Hi Jess,

      Sadly there isn’t :/ Or at least not one that I’ve been able to figure out. But I am working on a no yeast cinnamon roll recipe which I’m hoping to share soon! Stay tuned 🙂

  22. Hi, I have a few questions. Can you use bread flour? and also on average how much time is used for the dough to rise? Looks so good!!

    1. Hi Hailey,

      So sorry for the delayed response! I haven’t tested this recipe with bread flour, but I’d think it should work if that’s all you have on hand! The cinnamon rolls might be a bit chewier though bc of the higher protein content!!

      These cinnamon rolls rise for about 30 minutes (in an assisted rise) before being baked. Hope that helps, happy baking!

    1. Hi Justina,

      So sorry for the delayed response! I’d suggest adding some fresh lemon zest into the dough, and maybe swapping out a bit of the milk for some fresh squeezed orange juice! You could also use some orange marmalade for the filling 🙂 Hope that helps, happy baking!

  23. Hi
    I am trying to make your Cinnabons. I was wondering if after I leave them in the oven covered for 30 minutes, can i wait a few hours ( 3 to 4) before baking them completely?

  24. Hi Chelsea! These look quick and easy. Can’t wait to try them. What would you recommend using to substitute the egg to make them vegan? Similarly, what would be the proportions if I just use powdered sugar and water for the icing? Thank you.

    1. Hi Lisa,

      I would recommend using a flax egg in place of the egg. I’ve never made a glaze with just water and powdered sugar, so sadly I’m not sure! You can add tiny bits of water until the consistency seems right though, that’s what I’d do <3

  25. I REALLY wish this would have said *there is a different in active dry and instnat yeast in the ingredients and not at the end in the notes. For DIPS like me 🙂 I missed that. Rolls are currently in oven trying to rise so we’ll see what happens. Here’s hoping I can still bake them and they’ll be good. Certainly a good lessen learned for first time using yeast in baking. Oops!

    1. hahaha I am so sorry to hear that stephanie, that’s the worst!!! I’ve done that before and it’s such a terrible moment when you realize :/

      Fingers crossed they still rose up a bit and tasted great in the end! <3

  26. I see that you put more cream cheese to make it more tangy. I don’t love cream cheese, so
    if I did 1/4c instead of 1/2c do you think it would still turn out okay? Would I need to add more of something else? Thanks! 🙂

    1. Hi Carolyn,

      For sure! You can even swap out the cream cheese and use all butter! These are your cinnamon rolls, and you can make the frosting however makes it taste best to you 🙂 The consistency should still be great. I actually use an all butter no cream cheese frosting on my funfetti cinnamon rolls and they taste great! Here’s the link, hope that helps for next time!


  27. Hi Chelsea! Really appreciate what u r doing…so excited to make these tonight! Yummy yummy ……well I have a question….any replacement for cream cheese?

    1. Haha so happy to hear that Armeen!! You can use additional butter in place of the cream cheese to make the frosting! <3 Hope they turned out great!!

  28. I thought ! Tbsp was a bit much as it was pretty heavy flavored with this much but still tasted VERY good

    1. Haha I’m definitely heavy handed with extracts in my recipes! Happy to hear that you loved the way they tasted though!! 🙂

  29. Hi! I was getting ready to make these tomorrow morning and I noticed 1 cinnamon roll was 763 calories is that correct? I’m exited to make them!

    1. Hi Kiersten,

      Usually I don’t end up using all the frosting, but the way the recipe card calculates the calories per serving is based on the entire recipe. I don’t think each cinnamon roll is actually that many calories, but they probably do end up being 500-600 calories after adding on a modest amount of frosting. It’s definitely an indulgent way to start the day though!

  30. Hi!!! I want to make these but am running low on whole milk… can I use almond milk as substitute? Thank you!

    1. Hi Marina,

      Almond milk should work great in this recipe! Hope your cinnamon rolls turn out wonderfully <3

  31. Ahh, I promised my little guy I was making these tomorrow and realized it calls for instant yeast….I only have the original Active yeast packets. Can I still use that and just mix with the warm liquids first to get it going??

    1. Hi Julie,

      You’re such a sweet mom! You totally can do that, the dough might just take a bit longer to proof up. So allow it a bit more time to rise before baking them. Hope that helps, and that your cinnamon rolls turned out great!

    1. Hi Sahra,

      You can try replacing the brown sugar with regular granulated sugar, but the taste won’t be quite the same!

  32. If i want to make them to give as a gift during quarantine, how would you reccomend doing that?? Baked and frosted to be reheated ? Or have them bake them themselves ?

    1. Hi Alexandra,

      I love that idea, it’s so sweet! I’d say either baked and unfrosted so they can heat them up and add the frosting to them when they’re warm, or rolled and proofed but unbaked, so they can get the joy of their house smelling like cinnamon rolls 🙂 No matter what approach you take, you can’t go wrong when you’re giving someone homemade cinnamon rolls!

      Hope that helps, happy baking!

    1. Hi Katie,

      I’d suggest actually activating it separately with a Tbsp or two of warm water! Then pouring it into the dough when you add in the milk mixture. Hope that helps, happy baking!

  33. These are amazing there not dry and they are just perfect the kids could not wait so i put the icing on 1 minute after but they were so good and so quick I also follow you on tik tok ?????

    1. Haha I feel you Sophie, I always want to put the frosting on them the second they’re out of the oven!!! I’m happy to hear they were tasty! And yay, I love TikTok!!! 🙂

  34. I’ve watched your TikTok on these cinnamon rolls I just had to try them. I’m a young baker let’s just say going into middle school and I thought these rolls would be a really big step up for me. I love your social media accounts and I can’t wait to taste these! ( of course I’m a huge fan of your TikTok)

    1. That’s awesome Kiana! Yeast recipes are definitely a big step to take and I’m proud of you for making them! I hope they turned out wonderfully 🙂

  35. SO GOOD!! I made these for my family and I and it is my new favorite dessert. So impressed with how good they turned out, and they tasted even better! We finished them within 2 days! Will definitely make again 🙂

  36. Made these with my 6 year old daughter this afternoon and it went great! A little messy but fun and she got to cut the rolls with the floss! Love your page and have used several different recipes. Thank you for sharing!!

    1. That’s wonderful to hear Jazzmine 🙂 That scene is exactly what I hope for one day when I have kids!!

  37. Made these today and they are quite possibly the BEST cinnamon roll I have ever had, EVER!!! I still can’t believe I made them myself ?

  38. I used active dry yeast and I just let them rise longer and they came out perfect…I’d say your yeast was dead ?

    1. That’s awesome to hear Kevanna! I’d place them in an airtight container and refrigerate them (especially if they’re frosted). When you’re ready to eat them, you can heat them in the microwave for 15-30 seconds to warm them up. You can also save any leftover frosting and add it to them once they’re reheated. Hope that helps, happy baking!

    1. Hi Amanda,

      You sure can! You might just want to use a bit less since it will thin out the frosting more than heavy cream.

  39. Thank you so much, Chelsea! I will try the flax egg. I’ve had success with it in other baked recipes. I’ll also try mixing powder sugar with non-dairy milk and vegan cream cheese for the icing and see how it comes out. Thanks for your great recipes and tips. I might try these this weekend. XO

  40. OMG these are the best thing I’ve ever made. I will talk about this for years. My family will ask me to make them for holidays. 100/10 hands down fantastic.

    Idk if this helped but I didn’t bake them right away. I covered with foil for 2-3 hours on the counter because I made them too early. When I put them in the oven, they rose so high, which is exactly what I wanted.

    Would just add 5 min to baking time as the center piece was a touch doughey.

    I never thought I’d say but I may also make less frosting. 2/3 is plenty to gob along the top and have extra. It’s the best frosting in the world though. My god, thank you Chelsea!!

    1. I am so happy to hear that Courtney! I think I was a bit heavy handed with my frosting amount, so I just updated the recipe card to make a bit less frosting, and make a longer range for the bake time. Thank you for your feedback, I really appreciate it! 🙂

  41. i made these gluten free as i am gluten free myself and had no choice but make them like that and to my opinion they where delicious and also i follow your tik tok account and always love to see what you make and then come try it out for myself (although its never as good as yours look) thx for this great recipe.
    from tracey.

    1. That is great to know tracey, thank you so much for sharing!! I’ve been wondering how these would turn out GF! Happy to hear yours were delicious 🙂

      And yay, I love am obsessed with TikTok right now!!

  42. HI! I love all of your recipes! When I made these, they did not rise and the batter did not seem warm enough after sitting. I use a Kitchenaid stand mixer but it has a steel bowl rather than a glass bowl. Do you think that made a difference? I was wondering if the steel pulled the heat from the dough?

    1. Hi Susan,

      If your kitchen was cold then maybe! The heat comes from warming up the milk/butter/sugar mixture in the microwave, which then should fog up the plastic wrap. Did they not rise even with assisted rise in oven? If so, is there a chance your yeast was old? Were you using instant yeast?? Those are my best guesses as to what could have gone awry!

  43. I want to make these but can’t find any yeast in the stores. I do have a sourdough starter I just got from a friend. Could I use some of that?

    1. Hi Shari,

      I know, it’s been hard for to me find yeast at the store too! I had to order my last batch on amazon. I have never used sourdough starter before, but after doing a little research it sounds like you can Substitute 1 cup of starter for each package of yeast, and then subtract about 1/2 cup of water and 3/4 cup of flour from the recipe to compensate for the water and flour in the starter. Hope that helps, happy baking!

  44. HENL0!!!!!!! i want to make this deliciousness but there is no yeast in stores due to miss rona 🙁 is there any alternative

    1. Hi Abbie,

      1% milk should work just fine, that’s actually what I end up using most of the time bc it’s what we have on hand! <3

  45. I made these today and my family and I all agree that they are THE BEST cinnamon rolls we’ve ever had! So perfectly soft and the cream cheese icing is amazing! The addition of cornstarch in the filling is a game changer. I am unable to find rapid yeast anywhere but I got the 2 lb. bag of yeast on Amazon, which works fine but it took much longer to rise. When I make them again, can I put the cinnamon rolls in the fridge after rising to bake the next morning? Will they dry out?

    1. That’s so great to hear Jules 🙂 Thank you for sharing!!!

      You totally can do that, in fact that helps some of the flavors develop more 🙂 I’d recommend covering them tightly with plastic wrap, and they should stay nice and moist. Hope that helps, and that your next batch turns out just as great!!

  46. Just made these, and they were amazing! I gave one to my boyfriend and he said they were freaking amazing! That’s when you know they’re good I’ll definitely make these again!

  47. Finally made these today for the holiday! The family loved them. They came out great. I used non-dairy milk and a flax egg so they were vegan. My icing broke a little because I didn’t use vegan cream cheese and I used non-dairy butter but it tasted just fine. I might cut the sugar down slightly next time just because we like our baked goods a little less sweet but overall they were a big hit and I can’t wait to make them again! I tagged you in my Instagram Story photo. Thanks, Chelsea! P.S. Wish they had a cinnamon roll emoji! ??

    1. That’s so wonderful to hear Lisa! And very good to know, I might just have to work on a vegan cinnamon roll recipe!! You’re inspiring me 🙂 Thank you so much sharing!!

  48. Hi these are amazing!!!!!!!! I get cinnamon rolls from the bakery in the town and I have always wanted to make my own cinnamon rolls ever since but never found a good recipe but now I have this fab one and I am making them all the time. Thanks I am actually a huge fan. I first saw you on TikTok and fell in love with all the things you were backing and now backing is all I do in quarantine!

    1. That’s so great to hear Jessica! Haha nothing beats a homemade cinnamon roll, I swear!! And I definitely feel you, baking has been such a great way to pass the time during quarantine 🙂 Thank you for sharing!!

  49. Thank YOU, Chelsea! Family loved them and I will definitely make them again. And the dental floss worked like a charm! I was in awe! Genius!!!

  50. This recipe yielded perfect cinnamon rolls and cutting with floss really works! Thank you for this great recipe.

  51. I haven’t made homemade cinnamon roll is such a long time! I love these and am going to make several batches for our camping trip! Everyone will be slightly surprised! I’m so excited 🙂

  52. Amazing recipe! This was the first time I made cinnamon rolls and love how they turned out! Mine were a tiny bit chewy but that was ok. My brother was skeptic about the cream cheese frosting but he ended up loving it too. I have already tried out a lot of your recipes and they are all amazing witch has inspired me to also make my own recipes!
    Thank you!!!!

  53. These were sooo good!! Everyone in the family enjoyed them. I added some chocolate chips and I might add a little less sugar next time but other than that they were perfect!! Also, your floss cutting idea is very useful. Thank you so much for this recipe. It was very easy to follow along.

  54. Have made these a handful of times now and they always taste GREAT!! Although it definitely takes me longer than an hour, usually closer to 2, with all ingredient prep. Maybe I’m just slow moving in the kitchen ???????????????

  55. I seem to over knead dough using my electric mixer, do you have any recommendations on kitchenaide mixer settings?

  56. This is the best cinnamon roll recipe I’ve made! I just made a batch this morning and wow! So good! The floss cutting technique really works!

  57. Hi Chelsea! Since it’s strawberry season, would it work to make a fresh strawberry filling for the cinnamon rolls? If so, could I just finely dice a pint or two of strawberries and add to the filling or will that make it too runny?

  58. Did you intend to have the 1/4C of softened butter melted in with the yeast and milk? The recipe states later to spread the 1/4C milk over the rolled out dough. I’m wondering if the butter is really supposed to be melted in with the milk?

  59. Sorry, I’m referring to step 3 in the dough instructions. I meant milk and sugar mixture, not milk and yeast mixture. Hope I’m not being confusing!

  60. I made these this morning and despite the fact that I forgot to put the egg in, they still turned out quite nice.

  61. I made these the other night and the filling baked out of them 🙁 not sure what I did wrong. Help pleasseeee 🙁

    1. So sorry to hear that Kimberly! Do you mean it baked up on the top? Sometimes that can happen if the filling isn’t spread super evenly on the dough. I find a lot of times my filling wants to be thicker in the center than on the sides. Next time you make them I’d suggest pushing more of the filling to the edges of the dough. Hopefully that’ll do the trick!! <3

  62. Best cinnamon rolls!! First time making homemade cinnamon rolls and it was a painless process! with your steps/ recipe! Made a double batch of these yesterday. they are all gone already lol

    I made a mistake reading the recipe wrong, for the filling i thought the 1/4 butter was mixed into the cinnamon sugar mix as well as spread on the dough so my filling baked out a little bit and caramelized the bottom of the rolls but they were still delicious nonetheless. I know for next time to not do this lol

  63. Do you have any suggestions on how to omit the egg? My older son loves you and wants to make this recipe so badly, but my younger son has an egg allergy. Thanks!

  64. Brand new good yeast that I just made bread with, didn’t rise. Got a little rise during bake. Not a fluffy cinnamon roll. It was just all right. I know better than to look for a quick way. The best way is the right way, no shortcuts.

  65. Amazing cinnamon rolls, it was my second recipe I tried and I’m do happy I did. Found a video on Instagram and momentarily searched for the recipe and tried them out. I will recommend it to everyone 🙂 Remember people, don’t overwork your dough, it won’t rise then 🙂

  66. Thanks Chelsweets for this recipe. It is tradition for me to make cinnamon rolls for my family on Black Friday while we take our family Christmas Pictures and for Easter Brunch. This one will definitely replace my previous recipe. It was easy and I love that you gave us the tip to making in advance and freezing. Now I won’t have to get up so early on Black Friday or Easter to roll out dough, etc. I can make in advance and just cook them that morning. I am so grateful for this recipe. Thank you again!!

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