What I'm about to share is my favorite Cinnabon Copycat Cinnamon Rolls Recipe - soft, fluffy, and most of all foolproof. This is where I went down the obsessive, slightly unhinged rabbit hole so you don't have to. You'll find clear proven steps here that aren't just a trend. So if you pay close attention, I have full confidence it will take your "pretty good homemade rolls" to "wait... why do these taste like just like Cinnabon?"
I went to the nearest mall and found a Cinnabon. To the very patient young man working behind the counter - if you're reading this, I am so sorry. I stood at their plexiglass and watched him make an entire batch of cinnamon rolls, asking question after question like an annoying detective. Then I went home and tested, retested, and tweaked all the little details many recipes casually glance over - while leaving out the extra unnecessary steps you do NOT actually need to do (heavy cream pourers, I'm looking at you).
Because let's be honest - people love Cinnabon for a reason. The rolls are impossibly soft, endless gooey swirls, the bold cinnamon flavor hitting just right, and that silky smooth cream cheese frosting melting in your mouth. You're hit with that familiar mall smell of warm brown sugar and cinnamon bringing instant happiness and nostalgia.
And while we do not have Cinnabon's exact recipe or proprietary cinnamon trees, you can recreate the parts that actually matter - the soft texture, the structure, the flavor, and small techniques that make these taste shockingly close to the original... just made in your very own kitchen.
Love baking bread? You can also try my fluffy Ube Coconut Rolls (King's Hawaiian copycat) or Dutch Crunch Bread for your sandwiches!
Jump to:
- Why This Recipe is Foolproof
- The Secret to Rolls That Stay Soft for Days
- Dough Basics That Make a Big Difference
- Proof the Dough in a Rectangle
- How to Handle the Filling for Clean Swirls
- The Dough: How To Roll, Fill, and Slice It
- Second Proof and The Poke Test
- Frosting Details That Matter
- Key Ingredients
- Instructions
- Suzy's Tips For Success
- Best Way To Store/Reheat Cinnamon Rolls
- FAQ
- You Might Also Like...
- Foolproof Cinnabon Copycat Cinnamon Rolls Recipe
Why This Recipe is Foolproof
It's simple. This recipe is foolproof because you're going to trust the process. Let's say it together: we will follow Suzy's instructions.
This isn't one of those cinnamon roll recipes where you skim through it casually, skip a step, eyeball a measurement, and hope for the best. Every technique is there for a reason - from the tangzhong for long-lasting softness, the butter-and-oil combo in the dough for moisture and flavor, proofing the dough in a rectangle so rolling is easier later, rolling the dough thin for more swirls, adding cornstarch in the filling so it doesn't melt into syrup puddles, and that tiny bit of lemon in the frosting.
These are the quiet, unglamorous steps many recipes gloss over. Don't get me wrong - you can absolutely bake up a great batch of cinnamon rolls without reading this recipe. But once you look through this one, you'll understand why your rolls turn out soft, fluffy, gooey, and Cinnabon-like every single time.
The Secret to Rolls That Stay Soft for Days
If you've ever made cinnamon rolls that were dreamy on day one and disappointingly sad on day two, this is where the magic happens.
These two simple steps are doing the heavy lifting here: tangzhong and adding butter + oil combination into the dough.
Tangzhong
It's a simple paste made by cooking a small portion of flour with any liquid before it goes into the dough. It gelatinizes the starches, which allows the dough to hold onto more moisture. More moisture = softer crumb, fluffier texture, and rolls that don't dry out overnight. This is why your rolls still feel pillowy one day two (and honestly, day three if they last that long). Many recipes I have read will skip this because it's an extra step. It takes less than 5 minutes. Trust me - this does more for the texture than anything else in the recipe.
Planning on the family to inhale the whole batch instantly? Skip this step and simply add the flour and milk measurements back into the main dough recipe.
Butter + Oil
Most cinnamon roll recipes use all butter, which tastes amazing... on day one. Butter is about flavor, oil is more moisture retention. By using half butter and half neutral oil, you can get the best of both: a rich buttery flavor AND a dough that stays soft long after baking.
The oil coats the gluten strands and slows down how quickly the bread dries out. It's a small tweak that makes a very noticeable difference, especially if you're making these ahead or enjoying leftovers.
So put these two together - tangzhong + butter/oil combo - and you'll basically bake a cinnamon roll that resists going stale. This is exactly how we can mimic Cinnabon without needing whatever commercial wizardry they use behind the scenes.
Wait! What about pouring heavy cream over the rolls before baking? Doesn't that add extra moisture?
We've all seen it online - pouring heavy cream over the rolls right before they go into the oven. The idea is that it adds extra moisture and richness. And yes, it does add moisture.
Here's the thing: when you build your dough properly with tanzhong, butter, oil, and proper proofing, your rolls do not need it. The heavy cream pour is more of a trend than a necessity. It's a shortcut to add moisture to recipes that don't have enough. This dough is already designed to bake up soft and fluffy without any extra help. You don't even see Cinnabon do this step.
If pouring cream on top makes you happy, go for it. Just know you're not skipping a critical step. You're skipping a very optional one. Think one less ingredient.
Dough Basics That Make a Big Difference
Let's cover a few small dough habits that quietly make a huge impact.
Measure your ingredients accurately: Use a kitchen scale - I cannot stress this enough. It's 2026, guys. Please say it with me - grams. We can get away with eyeballing cups and ounces in cooking. Baking is chemistry, and it is not as forgiving. Scooping flour freely even with a measuring cup can be 20-30 grams heavier than it should be. If you've ever wondered why you ended up with a dry tough cupcake or cinnamon roll, this is probably the reason.
Go easy on the dusting flour: A light sprinkle on the counter is all you need. Too much flour while rolling will get worked into the dough. Then what was all that accurate flour measuring for?
A tacky slightly sticky dough is normal: As the dough mixes, you're looking for an elastic dough that mostly releases from the sides of the bowl. If there's some dough that is still adhered to the bottom, that's fine. It should not be dry or stick to the hands - just slightly tacky. Hot take: you do not need to chase a perfect windowpane here as you would with artisan bread. Cinnamon roll dough is more soft and forgiving.
The first proof: Place the dough in a warm spot and it it rise until it feels puffy, airy, and relaxed. Think of a rubber band - if it's tight and tense, allow it more time to loosen. This can typically take 1-2 hours, but do not stare at the clock - simply feel your dough. This proof is important, but the second proof later is the one that really determines how fluffy your rolls turn out.
Proof the Dough in a Rectangle
This is one of those little tricks that feels almost too simple to matter, until you do it once and wonder why you've been making life harder for yourself.
Instead of letting your dough rise in a round ball as most recipes suggest, spread it directly into the same rectangle pan you plan to bake the rolls in. As the dough proofs, it will naturally expand into the shape you'll need later when it's time to roll it out.
Which means:
- less fighting the dough
- fewer uneven thick spots
- and way less rolling frustration
When you turn the dough out after this first proof, you're not forcing it into a rectangle - it will already want to be one. All you have to do is help the corners along with a few passes of the rolling pin.
How to Handle the Filling for Clean Swirls
Fun fact: Did you know Cinnabon doesn't use just any cinnamon - they use a trademarked cinnamon blend they call Makara that's exclusive to their stores? Because the exactly Makara blend is a closely guarded secret, you can't buy it anywhere. Trust me - I have looked! That's part of why even the best copycat recipes taste close but not quite the same. That being said, I learned that combining Ceylon and Korintje cinnamon can get you surprisingly good results to mimic their bold and rich aroma we find so addicting.
Do you need to do this? No - feel free to use whatever cinnamon you have. We're making great cinnamon rolls, not going on a spice scavenger hunt. I just found this fascinating!
Why There's Cornstarch in the Filling (And When To Use It)
When cinnamon rolls bake, the butter in the filling melts, the brown sugar liquefies, and all that gooey goodness can turn into a thin syrup that leaks out of the swirls and pools at the bottom of the pan. That's how you end up with rolls that are a little dry inside, yet have a sticky caramel puddle underneath.
A small spoonful of cornstarch mixed into the cinnamon sugar changes everything. It gently thickens that filling as it heats up, so instead of melting away, it stays put inside the swirls - gooey, glossy, and evenly distributed in every bite.
Is it mandatory? Absolutely not. Maybe you prefer the sticky bottoms.
Is it highly recommended if you're prepping these the night before and refrigerating the rolls to bake the next morning? Definitely. The cornstarch acts like insurance, keeping the brown sugar from turning into a leaky mess when the rolls hit the oven. So if you want cleaner swirls, less leaking, and a more Cinnabon-like gooey center - this small optional step is worth it.
Two Ways to Add the Filling (Here's the One I Prefer)
If you've ever watched Cinnabon prep their rolls, you'll see they spread margarine over the dough first, then sprinkle the cinnamon sugar mixture on top. Before we go any further, margarine.... Let's just leave that alone.
I find that sprinkling cinnamon sugar over butter often leads to uneven patches. And as I start to roll, clumps will start spilling out and my countertop looks like I had a cinnamon explosion by the time I'm done! Maybe I just need more practice.
That's why I like to mix the softened butter, brown sugar, cinnamon, and cornstarch into a smooth paste instead. The paste spreads more evenly, makes rolling much cleaner with less mess - giving you more consistent swirls every time.
Tip: Microwave for 5-seconds if you need filling consistency to be more spreadable.
The Dough: How To Roll, Fill, and Slice It
How To Roll The Dough Evenly (My Best Tips)
Let's chat about how to roll. Because uneven dough is the number one reason homemade cinnamon rolls bake up thicker on one side, thin on the other, underfilled in spots, and a little wonky looking.
Roll with even pressure from the center outward. Don't just roll back and forth in one direction. Rotate the dough as needed, roll north to south, then easst to west. And pay attention to the corners - those are always the last to get love.
Use rulers and measuring tapes. Sure, you can eyeball it, but measuring as you go helps you keep the dough rectangle even, the thickness consistent, and the swirls looking bakery-level pretty later on. You want this dough thin and even - not thick in some spots and see-through in others. Rulers also come in handy for keeping the sides straight and the corners square, so your rectangle stays clean instead of slowly turning into an abstract shape. You can do it - just take your time.
Roll the Dough to the Right Size
Suggested length: 15 x 21 inches (38 x 53 cm). Thickness will be about ¼-inch (6 mm). Maximum spirals. Great dough-to-filling ratio.
This size works perfectly whether you're making 6 large Cinnabon-style rolls or 12 classic rolls - you won't have to change the dough size at all. What changes later is simply how you measure and slice the strips before rolling. Keeping this rectangle even and precise is what allows you to control the height and definition of the swirls, and how beautifully they will bake up in the pan.
Spread the Filling Evenly
An offset spatula is your best friend here. Once the dough is rolled out to size, spread dollops across the dough surface then go in with the spatula. Smooth and even is the goal here - no dry edges, no heavy piles in the center. Your patience and hard work will pay off now with consistent rolls later.
Choose Your Slicing Method (Here is Suzy's Favorite)
You've got options:
A sharp knife - the most traditional method. You roll the dough into a log, measure where to slice, then simply cut. It gets the job done, but the pressure from the blade can sometimes squish the swirl a bit.
Unflavored dental floss: gives you a cleaner cut with less squishing. It still requires you to roll the dough into a log first, which can distort the rectangle you worked so hard to keep even.
Pizza or pasta wheel: lets you cut clean straight strips before rolling, keeping the rectangle intact giving you more control to achieve bakery-looking swirls - which is why it's my favorite.
Decide How Many Rolls You Want To Bake
For 6 Large, Cinnabonn-Style Rolls (tall, dramatic swirls):
- Measure 6 strips - 2½ inch (6 cm) each along the 15-inch (38 cm) side.
- Roll each strip down the 21 inches (53 cm).
- Suggested pan size: 8 x 12 inch (20 x 30 cm) rectangle or similar.
Remember - we are mimicking Cinnabon's classic roll dimensions. Rolling a longer strip creates more spirals.
For 12 Classic Rolls (standard):
- Measure 12 strips - 1¾ inch (4 cm) each along the 21-inch side.
- Roll each strip down the 15 inches (38 cm). Slightly fewer spirals, but still beautiful.
- Suggested pan size: 9 x 13 inch (22 x 33 cm) rectangle or similar.
You're not changing the dough size, we're just changing the geometry of how it's cut and rolled.
Second Proof and The Poke Test
Proofing
We've all read it - "Let rolls rise for 45 minutes" or "1 hour until doubled in size." I admit - I'm guilty of this, too. What I've slowly learned is watching the dough yields better results than watching the clock. Proofing time is heavily affected by room temperature, dough temperature, humidity, and overall kitchen environment. What applies to one baker in their kitchen may not apply to you.
The second proof - after the rolls are shaped in the pan - is the one that truly determines whether your rolls turn out airy and fluffy or dense and flat. Learning what to look for takes time, and the poke test will help you determine when your dough is ready for the oven.
The Poke Test
Gently poke the side of a roll with your finger and see how it responds:
- If it springs back into shape (almost as if you didn't poke it at all), it is under-proofed. It needs more time.
- If it slowly retracts back and your finger indent gently fades away, perfect. It's ready to bake.
- If the indent just sits there and doesn't move, it is over-proofed. Learn from it and bake it anyway - they will still be delicious.
Frosting Details That Matter
Skip the sifting: As long as your butter and cream cheese are softened, the mixing will take care of any lumps in your powdered sugar.
Mixing speed matters: Low to medium speed, you'll get a smooth more dense frosting that melts beautifully into the warm rolls - very Cinnabon-style. If you prefer a lighter fluffier frosting, crank mixer up to medium-high and whip more air into it. Same taste, just a different texture.
Lemon extract: Extract, not lemon juice. Once you add it to the frosting, you'll immediately understand why. It brightens it up instantly! It's completely optional, but the frosting goes from "this is good" to "ohhh, this taste like Cinnabon's." I'm not sure why so many copycat recipes do not include this.
Key Ingredients
- Bread flour: You can swap in all-purpose flour interchangeably. Bread flour creates a sturdier, high-rising, and chewier roll due to higher protein content, while all-purpose flour yields a tender, softer, more pillowy roll. Be aware that each flour absorbs hydration differently, so your dough may be more sticky or drier with the swap. Your dough should be tacky to the touch. Measure accurately using a kitchen scale. You can add more flour if needed, but it should be minimal and only if dough is unmanageable.
- Instant Dry Yeast: You can use active dry yeast, however it would require you to activate it. Stir the yeast with the milk slightly warmed (95-100ºF), allow it to sit for 10 minutes until visible foamy, then add the mixture to make the dough. Using instant dry yeast is much easier - simply add it with your dry ingredients away from the salt.
- Milk: Use full-fat.
- Sugars: Granulated sugar, dark brown sugar, and powdered sugar.
- Salt: Fine sea salt.
- Butter: Salted.
- Oil: any neutral (unflavored) oil works - avocado, vegetable, canola, grapeseed, sunflower, etc. Avoid oils that add a distinct flavor such as olive oil, sesame, or coconut oil.
- Cornstarch: thickens filling and acts as a stabilizer, preventing it from leaking out of the rolls. You can choose to skip this if you're baking rolls the same day
- Cream cheese: Full-fat, softened to room temperature.
- Vanilla extract: a must-ingredient in cinnamon roll frosting.
- Lemon extract: optional, but a crime to skip. Brightens the frosting for that signature Cinnabon flavor.
Instructions
In a small saucepan, make the tangzhong paste by cooking flour and milk over medium heat until it turns into a paste. Set aside to cool.
Combine dough ingredients into stand mixer bowl. The egg and milk do not need to be at room temperature. Don't forget the tangzhong!
Knead until you achieve an elastic smooth dough. It should be fairly tacky. Avoid adding more flour unless dough is unmanageable and absolutely necessary.
Spray a little nonstick spray and spread dough in the rectangle pan you plan to bake it in. Cover and let it rise until increased in volume and puffy.
For 6 large rolls, I suggest using an 8x12 inch pan. For 12 classic rolls, I use a 9x13.
Roll dough out thin and evenly. If it starts to resist, let it relax for 5-10 mins before continuing.
Use rulers and measuring tape to achieve straight sides, correct thickness, and length. Dough dimension: 15x21 inches (38x52 cm).
Combine filling ingredients until it's a smooth spreadable paste. Microwave for 5-seconds if needed.
Spread filling evenly, then slice strips with a pasta or pizza wheel. You can also roll dough into a log and slice using a knife or floss.
For 6 large Cinnabon-style rolls, I cut 2½ inch strips across the 15 inches. For 12 standard rolls, I measure 1¾ inch strips across the 21 inches.
Gently roll each strip into a spiral firmly, but avoid tugging too tight. This prevents filling from oozing out.
Favorite trip: old butter wrappers are great for greasing baking pans.
Arrange rolls in greased pan, cover, and allow it to proof.
Watch the dough vs the clock. Proofing time will vary depending on the temperature in your kitchen.
Perform a dough poke test to determine if it's ready for the oven. All the details are discussed in the Second Proof and Poke Test section of the recipe.
While the cinnamon rolls are baking, prepare the frosting.
For anyone who is overwhelmed by too much frosting, brush a small amount more as a thin glaze.
Allow rolls to cool for 10 minutes, slather frosting on top, and enjoy warm.
Suzy's Tips For Success
- Cinnamon rolls reward patience: If you're serious about getting these rolls just right to impress friends and family, read through the full post before beginning. Most of the small details that make a big difference live in the sections above the recipe card. I appreciate everyone who reads through it!
- Practice watching the dough, not the clock: Your kitchen temperature will affect proofing more than any timer ever will.
- Do not stress: Even slightly over-proofed, slightly uneven messy cinnamon rolls are still outrageously delicious. Celebrate the wins, learn from your mistakes, and know it takes time to master.
Best Way To Store/Reheat Cinnamon Rolls
Cinnamon rolls can last 2 days on the counter in an airtight container and up to 5 days in the fridge. However, the fridge is my least favorite storing method for bread products as they tend to dry out. After day 2, I recommend sealing rolls in cling wrap and freezing in freezer bags for up to 3 month. Thaw overnight, then bake in 325°F covered with foil for 8-12 minutes.
FAQ
Since I have not attempted this recipe with gluten-free flour, I would suggest looking up a cinnamon roll recipe specifically tailored to be gluten-free. The Loopy Whisk has a great recipe that I would try if I was to attempt it.
Absolutely not. A stand mixer just makes this quicker and easier, since this dough includes egg, melted butter, and oil. You can mix this in a large mixing bowl with a spatula until you get a shaggy dough, then knead by hand on the counter. It will just be a good arm workout!
Nope, not if you're using a stand mixer to knead the dough. The friction from mixing actually warms the dough as it comes together. Starting with cold milk and egg actually helps keep the dough from getting too warm too quickly, which is a good thing for cinnamon roll dough. Just make sure the tangzhong and melted butter have cooled before adding to the bowl.
This is very different from cake baking, where room temperature ingredients matter for proper even baking. For enriched dough like this, the mixer does the warming for you.
Sure. Simply add the bread flour and milk measurements back into the dough recipe. Do I think the 5 minutes it takes to make the tangzhong is worth it? 100%.
You can use either, but I prefer salted butter in this recipe. If you ever wonder why cinnamon rolls from bakeries and Cinnabon's rolls taste so rich and flavorful, it's because they always add more salt and more sugar than us home bakers. They emphasize the balance of sweet and salty, and salt always helps to bring more flavors forward that unsalted butter doesn't. Just don't forget to leave butter out to soften for the filling and frosting!
The thickness of the dough directly controls the bread-to-filling ratio and how many swirls you'll get with each roll. Rolling it thin is what gives you those tight bakery-style spirals instead of thick bread-y centers. It also ensures you have enough surface area to cut the proper number of strips for 6 or 12 rolls.
If you prefer a more bread-forward bite and don't mind fewer swirls, you can absolutely roll the dough into a smaller rectangle. Just know your rolls will bake up thicker, but still delicious.
Yes - the type of pan you use and how many rolls you bake will affect the bake time. Metal pans heat up faster and tend to bake the rolls a little quicker. Glass and ceramic pans take longer to get hot, but retain heat well.
The number of rolls matter too - 12 smaller rolls will bake faster than 6 larger rolls. When they're properly baked, the tops should be lightly golden and the centers should look set - not wet or doughy. If you want to be precise, the internal temperature in the center roll should read 185-190°F (85-88°C).
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Equipment
- stand mixer optional
- Rubber Spatula
- rectangle baking pan
- ruler/measuring tape
- probe thermometer
- pasta or pizza wheel
Ingredients
Tangzhong
- 3 tbsp+1 tsp bread flour
- ½ cup milk full-fat
Dough
- 4 cups bread flour
- 2¼ teaspoon instant dry yeast or 1 packet
- ¾ cup milk full-fat
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoon salted butter melted and cooled
- 2 tablespoon any neutral oil
- all the tangzhong cooled
Filling
- ½ cup salted butter softened
- 1 cup brown sugar dark, preferably
- 2 tbsp ground cinnamon I used half Ceylon, half Korintje
- 1½ teaspoon cornstarch optional
- pinch fine sea salt
Cream Cheese Frosting
- 6 oz cream cheese softened
- ½ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ tsp lemon extract optional
- ½ teaspoon fine sea salt
Instructions
- To make the tanzhong, whisk together flour and water over medium heat in a small saucepan. Stir constantly until the mixture becomes a paste. Do not leave it unattended as this will happen fast. Transfer it into a small bowl, set aside, and allow it to cool.3 tbsp+1 teaspoon bread flour, ½ cup milk
- In a large stand mixing bowl, combine all the dough ingredients (don't forget the tangzhong!) Knead on low speed until all the flour has absorbed and you have a shaggy dough. Continue to knead on med-low speed for 10-12 minutes until the dough looks elastic and starts to release from the bowl. It should be tacky to the touch, yet not stick to your hands.4 cups bread flour , 2¼ teaspoon instant dry yeast, ¾ cup milk, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon fine sea salt, 2 tablespoon salted butter, 2 tablespoon any neutral oil, all the tangzhong
- Grease the pan you plan to bake in and stretch the dough as best you can, especially the corners. Cover and store in a warm spot. Let it rise until it's puffy and increased in volume, about 1½ hours. For 6 large rolls, use an 8x12-inch (20x30cm) pan or similar. For a classic dozen rolls, use a 9x13 (22x33cm) rectangle pan.
- While the dough rises, prepare the filling. Combine all the ingredients into a clean mixing bowl until it's smooth and spreadable. Cover and set aside.½ cup salted butter, 1 cup brown sugar, 2 tablespoon ground cinnamon, 1½ teaspoon cornstarch, pinch fine sea salt
- Using a rolling pin, roll the dough into a 15x21-inch rectangle on a lightly floured surface. Use a ruler and/or measuring tape to help achieve straight sides and a thickness about ¼-inch (6 mm).
- Dollop the cinnamon sugar mixture all around the dough surface, then spread it evenly with an offset spatula. If the filling has slightly thickened, microwave bowl in 5-second increments and stir until consistency is spreadable.
- Grease the baking pan once again - if you still have an opened butter wrapper, use that!
- For 6 large Cinnabon-style rolls, cut 2½-inch strips along the 15-inch side using a pasta/pizza wheel. For 12 classic rolls, measure 12 strips 1¾-inch each along the 21-inch side.
- Roll each strip gently away from you into a firm spiral. Avoid rolling too tight as the filling may ooze out. Transfer each roll into the greased baking pan, cover with cling wrap, and set in a warm spot for the second proof - about 1-2 hours depending on the kitchen temperature.
- While the dough proofs, combine the frosting ingredients in a large bowl. Miix on low-med speed for a rich dense Cinnabonn-style frosting, and med-high speed for a more airy fluffier frosting . Do not skip the lemon, just trust me on this one. Preheat the oven to 325°F (162°C) for at least 30 minutes.6 oz cream cheese, ½ cup salted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon extract, ½ teaspoon fine sea salt
- Poke the dough with your finger to see if it's ready to bake. If it springs back into shape (almost as if you didn't poke it at alll), it is under-proofed. It needs more time. If it slowly retracts back and your finger indent gently fades away, perfect. It's ready to bake. If the indent just sits there and doesn't move, it is over-proofed. Learn from it and bake it anyway - they will still be delicious.
- Bake until the internal temperature of the center roll is 185-190°F (85-88°C). The tops should be golden brown and the centers set and no longer doughy. For 6 large rolls baked in a metal pan, start checking the bake at 30-33 minutes. For ceramic or glass pans, rolls can be done between 33-38 minutes. For 12 smaller rolls baked in a metal pan, start checking at 22-25 minutes. If using ceramic or glass pans, check doneness around 25-30 minutes.
- Remove pan from oven and allow rolls to cool in pan for 10 minutes. Spread frosting on top and enjoy warm.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the best consistent results, use a kitchen scale. Measuring ingredients accurately gives you the best chance for success, and a scale will give you the most precise readings.
- Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe.
Nutrition
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Amy says
Just made these and from start to finish they were a success! I topped mine with apple pie filling then drizzled vanilla icing over them. Chefs kiss! This is my go-to recipe from now on. Thank you for sharing!
Suzy says
So happy to hear that, Amy! Apple pie filling and vanilla icing? Sounds incredible. Thank you so much for trying the recipe!