45 Minute Cinnamon Rolls {From Scratch}

12.05.2012

Too often I get a huge craving for a fresh, made from scratch, warm out of the oven cinnamon roll but so often I don’t want to wait the 3 – 4 hours it takes to prepare them with all those tedious and lengthy rise times. Yes, I love a good yeast based cinnamon roll, but is the yeast absolutely necessary? Well, I decided to find out for myself.
Recently, I’ve been reading through the “The Quick Recipe” from the Editors of Cook Illustrated Magazine and came upon their recipe for Fastest Cinnamon Buns. I knew I had to try it for a number of reasons. First off I’m yet to be let down by Cook’s Illustrated. If you are looking for a cookbook that you will likely love and cherish for life, I’d recommend any of the Cook’s Illustrated cookbook collections. They are fabulous. And second I’m a cinnamon roll addict so if it can be done in anywhere under the usual 3 hours, then I’m in.
Normally when I try someone else’s recipe I like to make quite a few of my own changes, but this time around I mostly just made minor changes. The changes I made from their recipe were using a little more cinnamon as well as nutmeg instead of cloves (I just like it better), I used light-brown sugar instead of dark-brown sugar (because I rarely have dark brown on hand), I used the buttermilk substitute I listed because I was out of buttermilk, also I used salted butter instead of unsalted (I’m a salted butter baker) and I replaced their glaze recipe with my own because I thought it could use a little butter.
I’m telling you, this recipe is amazing! Not only is it the fastest batch of cinnamon rolls I’ve ever made but they also tasted spectacular. The texture was slightly different from that of a yeast based cinnamon roll. It didn’t have the same stretch you get from using yeast, but other than that not a whole lot of difference. I will definitely continue to make My Favorite Cinnamon Rolls (the other cinnamon roll recipe I’ve posted) but when I don’t want to wait that long I will always turn to these. I should also mention Cook’s illustrated listed the total time to be 55 minutes, which included 5 minutes of cooling in that time. I say they were being generous with the time they allotted  I had these prepared and out of the oven in just under 45 minutes. Just be sure to make the glaze while they are baking to save time. Enjoy!

45 Minute Cinnamon Rolls {From Scratch}

Total Time: 45 minutes

Yield: 8 servings

45 Minute Cinnamon Rolls {From Scratch}

Ingredients

  • 2 1/2 - 3 cups all-purpose flour, plus more for dusting
  • 6 Tbsp granulated sugar, divided
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp + 1/8 tsp salt, divided
  • 8 Tbsp salted butter, melted
  • 3/4 cup packed light-brown sugar
  • 2 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 1/4 cups buttermilk*
  • 1 recipe Cream Cheese Glaze, recipe follows
  • Cream Cheese Glaze
  • 3 oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 1 cups powdered sugar
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

Directions

  • Preheat oven to 425 degrees. Brush a 9-inch cake or pie pan with 1 Tbsp melted butter, set aside. In a mixing bowl whisk together 2 1/2 cups flour, 2 Tbsp granulated sugar, baking powder, baking soda and 1/2 tsp salt, set aside.
  • In a separate mixing bowl whisk together light-brown sugar, remaining 1/4 cup granulated sugar, cinnamon, nutmeg and 1/8 tsp salt. Add in 1 Tbsp melted butter and blend mixture together with your fingertips or a fork until mixture is well blended and evenly moistened, set aside.
  • Measure out buttermilk into a liquid measuring cup and stir in 2 Tbsp melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed. Then, knead mixture in bowl by hand just until smooth, about 30 seconds - dough will be sticky but if it's too sticky to work with add in more flour, up to 1/2 cup as needed.
  • Sprinkle a clean work surface with a fair amount of flour. Pat the dough with your hands into a 12 x 9-inch rectangle. Brush top of dough with 2 Tbsp melted butter then sprinkle evenly with brown sugar mixture, coming within a 1/2 inch of the border on all sides. Press the brown sugar filling into the dough (they stated "firmly press" in their recipe which didn't make sense to me because then you are flattening your dough and releasing some of the rise the baking powder has already given so I only lightly pressed). Starting on the long side, roll dough (using a bench scraper or metal spatula to loosen dough from work surface if necessary. I didn't need one) snugly and gently to opposite end. Pinch the end seam to seal. Roll the log seam side down and cut dough into 8 equal portions.
  • Place 1 roll in the center of the prepared baking dish, then place remaining 7 rolls around it. Brush tops of rolls with remaining 2 Tbsp butter. Bake in preheated oven 22 - 25 minutes until edges are golden brown. (After baking you can invert the rolls using a plate onto a wire rack but I just served them without flipping). Serve warm drizzled with Cream Cheese Glaze. Store in an airtight container and reheat in microwave if desired.
  • Cream Cheese Glaze
  • In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and slightly fluffy, about 1 minute. Add in remaining ingredients and mix until well combine. Store in an airtight container.
  • *For a buttermilk substitution: simply add 1 Tbsp + 3/4 tsp white vinegar or lemon juice to a liquid measuring cup, then add in enough milk to reach 1 1/4 cups, whisk and let rest 3 minutes.
  • Recipe Source: Cinnamon Roll - adapted from The Quick Recipe, By the Editors of Cook's Illustrated. Fastest Cinnamon Buns, pg 375 - 376.
  • Cream Cheese Glaze - Cooking Classy
http://www.cookingclassy.com/2012/12/45-minute-cinnamon-rolls-from-scratch/

86 comments

  • Chung-Ah | Damn Delicious: I hate waiting around for yeast so this recipe is perfect for me! Can’t wait to make this close to Christmas time! December 6, 2012 at 6:12am Reply

  • Samantha: I think I might make this as soon as I get up from the computer. They sound delicious! December 6, 2012 at 8:13am Reply

  • The Cooking Actress: Gorgeous photos, as always. I love that this is a quicker way to get cinnamon rolls in my belly!! December 6, 2012 at 11:01am Reply

  • Jessica@AKitchenAddiction: Cinnamon rolls that only take 45 minutes to make?! I need to try these ASAP! December 6, 2012 at 1:38pm Reply

  • Amanda: Gorgeous Jaclyn!! I need to try these!! :) December 6, 2012 at 2:38pm Reply

  • Jen: Looks great!! Might be breakfast Sunday!! December 6, 2012 at 3:35pm Reply

  • sally @ sallys baking addiction: everything about these – perfection. complete and utter perfection Jaclyn. The creamy white drizzle, the ease of the recipe, quickness.. these are the ultimate cinnamon bun in hardly any time at all. Exactly what I am looking for on a lazy weekend morning. Pinning these!!! Yum. December 6, 2012 at 7:28pm Reply

  • LouLou K: Hi, these look delicious and i will definitely give this recipe a try soon however you forgot to mention the cinnamon and nutmeg in the instructions. Should they be added to the brown sugar mixture.

    Thanks for sharing this recipe.
    LouLou December 6, 2012 at 8:26pm Reply

  • Loretta E.: I always use the buttermilk trick because the only time I need buttermilk it’s only 1/2-1 cup’s worth.

    You’re killing me. These look way too good! December 6, 2012 at 11:40pm Reply

  • angela @ anotherbiteplease: wow these look so good…and so quick love that! December 7, 2012 at 11:23am Reply

  • Averie @ Averie Cooks: I love Cooks Illustrated and have seen this recipe on other sites and in my cookbook and have always been tempted to make it – and you have me convinced.

    But your other cinnamon rolls look like the ones to be beat. Nothing will ever compare to yeasted rolls but…these are amazing! December 7, 2012 at 11:49am Reply

  • MakingVanilla.com: Dang you and merry Christmas all at the same time! December 12, 2012 at 7:51pm Reply

  • trina: These are SO good! I really don’t like making anything with yeast but love cinnamon rolls, the other recipe I used to use just tasted like cinnamon sugar bicuits. These taste like “really” cinnamon rolls!!! So good, I do have to say that only use 1/2 c brown sugar and the white sugar for the inside and it’s plenty! i also used spray for the pan and then sprayed the tops of the rolls instead of butter before going in the oven, and they were still great! thanks so much!!! December 18, 2012 at 1:44pm Reply

    • Jaclyn: Trina – I’m so glad to hear you think so =)! Thanks so much for returning to leave a comment! December 18, 2012 at 9:47pm Reply

  • Ruth: Wonderful recipe -found the recipe last night – decided they would be good for Christmas morning … took me a little longer to put them together but oh was it worth it. Have never made yeast rolls so when I was putting them in the dish could not decide whether the cut side was up or down . Decided it must be up .. that is what I did and wow with a little glaze … no cream cheese so made my own without… they sure hit the spot. A good start to Christmas … Thanks. December 25, 2012 at 4:24pm Reply

    • Jaclyn: Glad you enjoyed them! Hope you had a wonderful Christmas! Thanks for your comment! December 26, 2012 at 6:34pm Reply

  • alexandra palacios: Hi i searched for about an hr before i came across your recipe im excited to try it. I told my wee ones wed bake some today to keep the house warm. I dont have buttermilk so i was planning on using your milk option, then i realized i used the last of my vinegar to clean my coffee pot..lol iwll the taste be affected if i dont use the vinegar?? its too cold outside and the store is too far to run out and buy some (ive asked my neighbors also they didnt have any on hand December 30, 2012 at 5:21pm Reply

    • Jaclyn: You should be fine to do it without the vinegar – just the milk, if you have lemon juice that would also work in place of the vinegar though. I know what you mean about the cold! It is a freezing cold winter out there! I hope you enjoy these! December 30, 2012 at 8:55pm Reply

  • Dana: Disappointed! We love cinnamon rolls and thought these would be awesome. The term “sticky” was an understatement. I followed the recipe exactly, twice, and both times my “dough” was so runny I couldn’t come anywhere near rolling the dough. January 6, 2013 at 8:16am Reply

    • Jaclyn: Sorry they didn’t turn out for you I’m yet to try a Cook’s Illustrated recipe that I haven’t loved. I may recommend that you add another 1/4 of flour if you live in a high humidity climate. Also note that I wouldn’t recommend that you “roll” the dough out just pat it with the palms of your hands. January 6, 2013 at 12:12pm Reply

    • Elizabeth: Hi Dana, I’m with you – these rolls are a disaster! Too wet/sticky to even roll up. I’ve made cinnamon rolls many times – this recipe is flawed. I put the globs of dough into muffin tins in hopes of saving them – we’ll see what comes out of the oven. This is the first review I’ve ever written on a recipe – because I’m so frustrated!!! February 15, 2014 at 9:15am Reply

      • Jaclyn: Sorry to hear that Elizabeth – I just went with what Cook’s Illustrated listed but you can always add more flour if you feel your dough is much too sticky. February 25, 2014 at 11:14pm Reply

  • Veronica: I made these last night, and they turned out great! I flipped them over into another pan, like you suggested and they were perfect! thanks! January 12, 2013 at 8:03am Reply

  • Lindsay: These are AMAZING! I’ve made cinnamon rolls from scratch that took hours but, these are so much easier & far more delicious. The recipe works perfectly. It took me 1.5 hrs from opening the recipe to serving but they are a wonderful way to start a Saturday. Thank you! January 12, 2013 at 8:38am Reply

  • 45 Minute Cinnamon Rolls (Without Yeast): [...] terms of looks, this is one of those, but the taste is a win. The orginal recipe is found over at Cooking Classy. Her pictures [...] February 5, 2013 at 9:03am Reply

  • Lauren: Wow! These look great. I hate how long it takes for yeast dough, and yeast is so tricky and unpredictable! And wow, 45 minutes sounds preettttty good for me. I will have to try these………. February 20, 2013 at 5:56pm Reply

  • Sunday Cinnamon Rolls | The Parti-Colored Fleur: [...] through some of the other recipes on the Cooking Classy blog the other day, I found this one for 45 Minute Cinnamon Rolls.  We’re both cinnamon roll lovers here, perhaps a bit too much, so we don’t have them [...] February 24, 2013 at 11:29am Reply

  • Jo Romero: One of the things that always puts me off making cinnamon rolls is waiting for them to rise… this recipe sounds perfect, especially for a lazy Sunday breakfast – thanks for sharing. March 18, 2013 at 2:47pm Reply

    • Jaclyn: You’re welcome Jo! I hope you enjoy! March 18, 2013 at 6:58pm Reply

  • Sara B: My daughter signed us up to bring the homemade cinnamon rolls for the youth group’s sunrise Easter breakfast and I was absolutely dreading spending my entire day today making and waiting for cinnamon rolls to rise. I am going to try these. I will let you know how they turn out, but based on what I’ve read, I’m not worried!! March 29, 2013 at 9:49am Reply

    • Jaclyn: Hope they turn out fabulously for you! March 30, 2013 at 8:56pm Reply

  • No-Yeast Cinnamon Rolls | wiskt: [...] Cinnamon Rolls (adapted from Cooking Classy) Yield:  8 cinnamon [...] April 10, 2013 at 11:45am Reply

  • luke: what could i use in stead of the butter milk April 13, 2013 at 9:35am Reply

    • Jaclyn: 1 Tbsp plus 1 tsp lemon juice or vinegar plus enough low fat milk to equal 1 1/4 cups (so about 1 cup plus 3 Tbsp milk plus the 1 tbsp 1 tsp lemon juice or vinegar), mix together and let rest 3 minutes. April 13, 2013 at 8:43pm Reply

  • debra: I made these yesterday, I agree was too sticky but will try suggestion to add 1/4 cup more flour. The other comment from husband was not sweet enough, and looked like bisquits. I am going to try to add more sugar, and egg, and vanilla to add more texture and flavor, but overall I think I will definitely try these agaiin April 25, 2013 at 10:00am Reply

    • Jaclyn: I hope you do and thanks for the suggestions for others Debra! April 30, 2013 at 8:08pm Reply

  • Blessy: Lovely … They turned out so well. but I had a lot of extra brown sugar mixture. I made a glaze out of it and used it instead of the cream cheese glaze. My question is should I have used the entire brown sugar mixture as filling. I wasn’t sure if it would be too sweet. April 27, 2013 at 9:39pm Reply

    • Jaclyn: Yes the entire brown sugar mixture is meant for the filling, but you can always adjust it to your desired preference since is just the filling it wouldn’t matter if it is reduced. I like your idea to use the extra you had for a glaze, good thinking :). April 29, 2013 at 12:05am Reply

  • Breakfast in Bed | October Moon: [...] 11.  45-Minute Cinnamon Rolls by Jaclyn (Cooking Classy) [...] May 2, 2013 at 12:37pm Reply

  • T Fox: I was thrilled to find a cinnamon roll recipe that did not use yeast but sadly that is what makes them so good. No one in my family thought these compared to my homemade yeast cinnamon rolls. May 17, 2013 at 5:29am Reply

  • Mallory: Do you think these could be made but not baked the night before? I want these for breakfast this weekend but won’t have time to make them in the morning. May 24, 2013 at 1:58pm Reply

    • Jaclyn: I’m not sure if you’d get the same amount of rise from the baking powder and baking soda if the rolls have been refrigerated overnight, it may work okay but it may be like pancake batter where if it’s rested in the fridge the pancakes don’t turn out as fluffy. Wish I could give you a definitive answer. May 24, 2013 at 10:45pm Reply

  • Shawna: I’m still struggling to conquer yeast, so finding a yeast free cinnamon roll recipe is amazing! I didn’t even know that was possible! This and your 15 minute donut recipe are being MADE
    (I don’t even know why I pretend I’m going to be healthy. I’m not. Sugar rules.) June 4, 2013 at 10:33pm Reply

    • Jaclyn: I try to pretend sometimes too but I just can never give up sugar :). I hope you love the recipes Shawna! June 4, 2013 at 10:39pm Reply

  • Fred Weasley: This cinnamon rolls were horrible. I made them and the dough didn’t get firm enought so it turned out to be a bowl of cinnamon with lumps of “dough” June 15, 2013 at 11:12am Reply

    • Sally: Hmmm, too bad. I’m eating one right now and enjoying the deliciousness of it. Adding more flour to your dough and keeping your fingers floured may help. I agree, that they are sticky but the end result is so worth it. July 23, 2013 at 6:45am Reply

  • Supposedly easy cinnamon rolls | I am Chickadoodle; Hear Me… rawr: [...] original recipe I used for all the non-icing bits can be found here, though the directions are a little hard to read, as they combine the ingredients for filling and [...] June 28, 2013 at 5:15pm Reply

  • Phyllis Gillum: Hello Ms. Jaclyn, I usually don’t comment, but this one I had to. I had a taste for cinnamon rolls and I had everything but yeast. (Lately I have been making things from scratch so I can monitor what I put in my foods). So I search online, cinnamon rolls w/o yeast your website popped up so I figured I would check it out. I have to say I made them today using your recipe and they were delicious and my son loved them he judges everything I make and believe me if he didn’t like it, he had no problems telling me. He said I out did myself so thank you for sharing your recipes. The next thing I look forward to making is your recipe for the lemon meringue cupcakes. I can’t wait to see how they turn out. Your the bomb!!! July 19, 2013 at 5:03pm Reply

    • Jaclyn: I’m so glad that your son approved of these Phyllis :)! I’m happy to hear they were enjoyed, thanks for leaving a comment! I hope you love the lemon meringue cupcakes too! July 26, 2013 at 9:29am Reply

  • Jacquie: Made these this morning and took a little longer, but likely because I had little fingers helping me!They were so delicious and we loved not having to wait for them to rise. My son was so proud of the results he has decided he wants to be a chef when he grows up ;)! August 5, 2013 at 9:40am Reply

    • Jaclyn: That is so great Jacquie! It’s so fun to cook with kids, I love how they are so eager to learn and they love seeing the results of what they’ve made. My girls get so excited when they cook with me, its so fun. I’m so glad your family like them! August 11, 2013 at 7:11pm Reply

  • Audrey: Made these this morning and they were great! I’m not a pro with yeast baking yet and these were so simple and delicious that i’ll definitely be making these again! Beautiful photo’s and great page! Thank you! August 7, 2013 at 11:28am Reply

    • Jaclyn: Thanks for the compliment Audrey! I’m so happy to hear you enjoyed the cinnamon rolls! Thanks for your comment! August 14, 2013 at 8:31pm Reply

  • Laura Kennedy: The recipe turned out great for me other than the baking time. 425 degrees for 22 minutes was just way too long! Mine were done at about 14 minutes. I didn’t go with my gut and let them keep baking… And we had very hard dried out cinnamon rolls. We will try again! August 20, 2013 at 9:21am Reply

  • sharon: Wonderful just took it out of the oven and me and my girls jumped for joy! Wonderful maybe too much sugar but it came out good, over here in Italy, we don’t have buttermilk, and I noticed that we ran out of milk, but in the fridge I had a some vanilla soya drink, so I used that as a substitute and it came out good!
    Thanks for this recipe, me and my girls luv cinnamon rolls, but having to wait for Christmas to eat it, is frustrating hahaha Ciao to everyone :) August 23, 2013 at 11:46am Reply

    • Jaclyn: You’re welcome Sharon, I’m glad they turned out good for you :). Next time for the buttermilk you can add 1 Tbsp + 3/4 tsp white vinegar or lemon juice then add enough milk to equal 1 1/4 cups then whisk and let rest 3 minutes (I use this substitution quite a bit when I’m out of buttermilk). September 1, 2013 at 12:45pm Reply

  • Abbey Davies (@abbeyasaayi): These cinnamon rolls look delicious! I was wondering if you have any suggestions for how to alter the recipe for high altitudes (8,000 ft). Thank you! August 27, 2013 at 2:50pm Reply

  • Poodlepink: this is very useful for a school project. can wait to print it for school and make it for breakfast September 10, 2013 at 6:28pm Reply

  • Lilith: Thank you for sharing this delicious recioe, Jaclyn!
    My dough was to moist to roll and my rolls loked more like…mud :D
    But the Tase was so wonderful, it was worth it!
    Next Week, I’m going to try them with a bit more flour. September 23, 2013 at 1:31am Reply

    • Jaclyn: I’m so glad you liked them Lilith! Thanks for leaving a comment! October 5, 2013 at 1:33pm Reply

  • Yesica Ramirez: I lovee this website & this recipe. I made them yesterday fer my brothers & they were gone in tha same day. I have a question. I want to make these again today. Will they stay fresh until tomorrow morning ? In what do I put them in ? How long will they stay fresh ?? Thank yu. :} October 12, 2013 at 10:17am Reply

    • Jaclyn: I always prefer cinnamon rolls the first day they are made but that’s just me, they’d definitely still be fresh the next day – I’d just rewarm them in the microwave for a short time before serving. I’m so glad you and your brothers liked these Yesica! October 13, 2013 at 6:22am Reply

  • Quick & Easy {No Yeast!} Cinnamon Rolls ‹: […] container for 2 days or serve immediately. Enjoy! *Makes 8 cinnamon rolls (Recipe adapted from Cooking Classy) I’ve been featured!! A big THANK YOU to the lovely ladies of Time To Sparkle for […] October 23, 2013 at 7:37pm Reply

  • D.Ranjit: Hello. This recipe sounds awesome, will be trying it out very soon, but what is the buttermilk trick? I could not find a refernce to it. November 21, 2013 at 9:11pm Reply

    • Jaclyn: Add 1 Tbsp + 3/4 tsp lemon juice or white vinegar than enough low-fat milk to equal 1 1/4 cups then whisk and let rest 3 minutes. November 24, 2013 at 1:46pm Reply

  • Christine Aissa: Hi there! this recipe looks great, can i use
    either sour cream or plain yogurt for the milk
    as a subsitute? I usually make my rolls with yeast but this sound teriffic. Thank you. Christine Aissa. December 7, 2013 at 3:04pm Reply

    • Jaclyn: I would probably use part water and part yogurt or sour cream because they are thicker than milk and have a little more fat. Hope that helps! December 7, 2013 at 10:12pm Reply

  • Patrick: Excellent recipe.

    For those asking about buttermilk: buttermilk is quite acidic, and when combined with the baking soda and baking powder releases CO2, which makes the dough rise. You might be able to substitute plain unsweetened yogurt Taste the yogurt and if it is very tangy, it might work. January 19, 2014 at 4:34pm Reply

  • Judy zelinski: I rarely post comments, and even less often read all the way through a recipe’s many posts. I have to comment here. I just made these rolls, THEY ARE AMAZING! True about the action between the buttermilk, baking soda, and baking powder. The texture is not lacking a thing. I did have to add a good 1/2 cup more flour to be able to handle the dough. I often take something homemade to bible study and it usually is a last minute decision, so this recipe is a KEEPER. I did add vanilla to the cooled melted butter for the dough, and to the frosting a little vanilla and maple extract. January 23, 2014 at 3:15pm Reply

    • Jaclyn: Thanks so much for leaving a comment Judy! I’m so glad you liked them! February 4, 2014 at 9:54pm Reply

  • kathy: I don’t know if I just keep missing it but what was the buttermilk substitute? February 5, 2014 at 8:47am Reply

    • Jaclyn: The buttermilk sub is to pour 1 Tbsp white vinegar or lemon juice into a liquid measuring cup then add enough milk to make 1 cup (so you’ll be using 1 cup minus 1 tbsp milk). So, for this recipe it would be about 1 Tbsp + 3/4 tsp then enough milk added to make 1 1/4 cups. February 11, 2014 at 10:22am Reply

  • cathy: How can I pin this on PINTEREST? February 23, 2014 at 3:25pm Reply

    • Jaclyn: There is a pin it button underneath the recipe. February 23, 2014 at 3:33pm Reply

  • Melissa: I also had trouble with the dough being super sticky. Even after I added 1/4 cup flour, it was so sticky I couldn’t work with it. I ended up putting it in the pan in blobs. :( Maybe I was too slow in working with it? March 15, 2014 at 8:23am Reply

    • Jaclyn: If you live in high humidity you may want to add more than 1/4 cup, also be sure to use the scoop and level method when measuring the flour. If it was loosely measured or spooned and leveled that could be part of the problem. Sorry it was like that for your though! March 15, 2014 at 10:29am Reply

  • Jenna: I just made these as a late night sweet fix. I only had 1 teaspoon of cinnamon left, so I added to that 1/2 teaspoon all spice, 1/4 teaspoon of cardamom and fresh grated nutmeg. I also used one cup of white sugar since I didn’t have brown sugar. Turned out delicious and with a way better flavor than plain cinnamon rolls. Dead easy and a definite keeper, thanks for sharing! March 20, 2014 at 3:20pm Reply

  • Jenna: I just wanted to add in response to Melissa, I added well over a cup of extra flour, just throwing it in until I could handle it and it rolled out beautifully. Don’t be afraid of going over what the recipe says :) March 20, 2014 at 3:23pm Reply

  • Sue McCormack: Just made these for Sunday morning breakfast. Easy to make and so delicious… I may never make yeast rolls again! Thanks for sharing this recipe! March 23, 2014 at 6:18am Reply

    • Jaclyn: I’m so happy to hear that Sue! Glad you enjoyed these cinnamon rolls :)! March 23, 2014 at 6:09pm Reply

  • Arbine: I have made these cinnamon rolls a few times and they are absolutely heavenly! Sooooo good. :) April 24, 2014 at 2:10pm Reply

    • Jaclyn: Now you’ve got me craving them again Arbine :)! So glad you’ve enjoyed the recipe! May 6, 2014 at 6:32pm Reply

  • Magic Cinnamon Rolls | THE BAKE SCHOPP: […] frosting like most cinnamon rolls do. So, if you dare to make these magic cinnamon rolls (recipe here) – just be sure to have some coffee before you […] May 4, 2014 at 3:53pm Reply

  • Ellie: I see the astrict next to the part about buttermilk, but I looked all over the page and can’t find a substitute that you’re referring to…. I went thru the comments and found using vinegar, but how much???? May 28, 2014 at 10:53am Reply

    • Jaclyn: Sorry I think that must have been deleted when I had my site redesigned. I added it above to the recipes notes. Thanks for pointing that out! June 22, 2014 at 10:26pm Reply

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