Forming and Baking Cinnamon Rolls Article -
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How to Form and Bake Cinnamon Rolls

Nothing's better than waking up to the scent of fresh-baked cinnamon rolls.

These simple roll-forming techniques work for anything from apple and walnut rolls to classic pecan sticky buns.

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.

2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.

    3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)

      4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.

        5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.

          6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

            7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.

              8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.

                9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)

                  10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.

                    11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

                      12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.

                      Jun. 20, 2009 2:00 am
                      can't wait to try this recipe...erlene
                      Jun. 29, 2009 4:01 pm
                      Jul. 8, 2009 6:28 am
                      i will do it today
                      Jul. 24, 2009 1:09 pm
                      i have to try it!!!
                      Sep. 20, 2009 5:21 am
                      I have used this frozen bread dough for many years and these are family favorites. These directions are perfect, however -I would square off the dough before filling so there is no ends to toss away-Freeze so well-Make sure you freeze after the first proofing and filling..So nice to thaw them and when they begin to proof again the smell just fills the house - Wonderful receipe and perfect technique.
                      Sep. 28, 2009 5:30 am
                      love to try but i don't have the courage. Never bake a bread before.
                      Sep. 30, 2009 4:06 am
                      can I have a recipe of how to prepare vegiterian puff
                      Sep. 30, 2009 10:17 am
                      I've tried to make cinnamon rolls in the past under nervous conditions so you can imagine what those looked like! Lol!but after SEEING this done step-by-step I can't wait to try again. Keep ya' fingers crossed! :)
                      Oct. 9, 2009 7:39 pm
                      in case you folks have not yet met me im just ol dave or mountain man dave and do dutch oven cooking when i hunt and the suggestion for orange zest made me think of orange marmalade cinnamon rolls for something different my wife still can't believe i'm on a cooking web site rather than hunting or fishing but a mans got to eat
                      Oct. 20, 2009 8:47 pm
                      I will try this, looks really good.
                      Oct. 23, 2009 8:05 pm
                      I do not spread the butter. I melt it then add brown sugar and cinnamon then spread it on the dough with a spatula or my hands. roll it up then cut it into rolls. It is messy this way but I like the results alot better. I like to double this mixture for my own preferance. And I also let them rise again on the baking sheet before baking. Creamcheese frosting tops them off.
                      Nov. 11, 2009 4:13 pm
                      To Norley, OH you have to try, please. Its breaks my heart that you don't want to try because you think you will fail. Whoopee Doo, we all fail sometimes. thats why we keep on trying and trying and never ever give up. YOU WILL SUCCEED! I promise, and you, your family and your friends will be amazed.
                      Nov. 12, 2009 6:19 am
                      Great information, I plan to try this real soon.
                      Nov. 23, 2009 10:00 am
                      I follow my mother in law's directions for letting the dough raise. For the initial rising - let it rise over 3 hours, punching dough down every hour. Then roll out and fill. I then let the rolls rise in a 9x13 pan until they completely filled the pan (about 5-6 hours) and then baked. They are extremely fluffy and hold their shape because of the extra rising.
                      Nov. 28, 2009 3:38 am
                      Hello all the way from Portugal, my cinnamon buns for some never did turn out forme, after seein the directions here, step by step I see where I went wrong. Thanks so much for the tips. By the way I'm new here, just loged in yesterdat.
                      Dec. 9, 2009 2:30 am
                      WOw! My mouth is watering for the rolls. I am going to try them today.& I love your Video on showing how to do this. It looks so easy to do. Thanks A bunch
                      Dec. 10, 2009 10:48 pm
                      i love the taste of them
                      Dec. 11, 2009 7:01 pm
                      how do you dissolved the yeast in warm milk?i did that and it didn't foam out. what should i do?
                      Dec. 14, 2009 1:19 pm
                      Mine never get real big...and I hate that. I don't have enough time to do it all in the morning, so I usually make the dough at night, let it raise, roll the rolls out, and them cover & let sit out all night. When I get up in morning, they aren't much bigger than when I started!
                      Dec. 17, 2009 7:53 pm
                      I really need to try making these cinnamon rolls.. I love baking but im not very experienced yet. The only things I can bake really well are cookies.. :)
                      Dec. 21, 2009 9:47 pm
                      Cinnamon rolls are a brainer if you have not baked your are missing out. Try it its easy.
                      Dec. 22, 2009 7:13 pm
                      When you have trouble with your yeast foaming , just add a little bit of suger to the yeast and water and they will help.
                      Dec. 22, 2009 8:18 pm
                      If you have trouble doing these from scratch, I highly recommend using the loaves of frozen bread dough! I use it all the time and the rolls are so SCRUMPTIOUS!! My kids BEG me to make these. Take out a loaf of frozen bread and let it thaw in the fridge all day. Then, I roll them out and add my butter, cinnamon, sugar, and a pinch of cloves. Add raisins, nuts, whatever you like. Then I just follow the rest of this recipe. Roll up, cut, rise, then bake. For icing, I use cream cheese, confectioners sugar, butter, and a bit of milk. Soo YUMMY you will be glad you tried it. :)
                      Dec. 22, 2009 9:02 pm
                      I'm a pro Baker who also happens to do the cinnamon rolls (yeah, it's a yeast dough, but in my mind they're pastries). The tech at the restaurant is to shave cold butter with a box grater, distributing the shavings evenly over the surface of the dough. Any ideas if/how this produces a different effect than spreading soft butter? Perhaps the cold shavings melt more slowly while the rolls proof, keeping melted butter from dripping to bottom of rolls/pan?
                      Dec. 23, 2009 1:14 am
                      Can someone help me? this is my first time do baking, but i dont understand what it means by preheat ya? what does it means?
                      Dec. 23, 2009 4:40 am
                      Rachael, when you pre-heat an oven, you are turning it on ahead of time. Just think of heating up the oven before you put whatever you have prepared inside. Just read and follow the instructions for whatever recipe you are doing and you will be fine. Some say that cooking is an art, I say cooking is what you have inside you. If you can read you can cook. Enjoy!!!!!! Merry Christmas and a Happy New Year!!! Happy Cooking!!!!!!
                      Dec. 23, 2009 4:50 am
                      Rooter, sorry to hear your rolls don't get big. Have you made sure all your ingredients are fresh? It's particularly important to have fresh yeast. I store my unused yeast in the fridge and don't seem to have a problem. I let my rolls proof overnight and, if the house isn't too cold, my rolls are just the right size. Good luck.
                      Dec. 25, 2009 5:23 pm
                      I love to bake and am lucky to have a husband that loves to cook, so we share. I made these this Christmas morning while he was prepping the turkey for Christmas dinner, so we got to spend quality time doing what we both love to do. I have been baking since I was a little girl with my Grams and she was a wonderful cook, baker, et al... This was a wonderful recipe (I cheated and used the frozen bread dough due to time constraints) but used the cold butter grated onto the rolled out dough, then added cinnamon, light brown sugar, hint of ground cloves, fresh grated nutmeg and chopped pecans. The icing was powered sugar and some family loved them. Merry Christmas to all and have a wonderful New Year learning and's so much fun to do..and you can't learn and get better if you don't try...if it's not good the 1st time..toss it and try again. After a few attempts, you can perfect every recipe and use your own "twists" to your families tastes. Enjoy and Good l
                      Dec. 25, 2009 5:29 pm
                      Would love to make these soon. They sound delicious and it's great to follow this, step by step.
                      Dec. 28, 2009 8:34 pm
                      I'm going to try both ways. Bread Machine and frozen dough. Will let you know which I like best. Wish I wasn't so tired I'd start tonight. Thanks and Happy New Year.
                      Jan. 11, 2010 9:33 am
                      Never thought of frozen bread dough. Thanks for the tip now my favorite man can have homemade cinnamon rolls!
                      Jan. 25, 2010 12:12 pm
                      rooter my guess would be that they rise and fall several times overnight.I allow breads to do that for a good sourdough taste.Try to take them out and let rise for an hour or so.Dough will not just keep rising forever. it will rise and than fall again. I do not believe that it will ruin the rolls though. the only other problem could be the yeast if dough never rose at all from beginning.Whenever I use yeast in a recipie i add the yeast to some of the water and sugar or sweetener. I use warm water and yeast should start to foam in a few minutes.Make sure that the water is not to hot < 100 degrees F should be ok.I believe you kill the yeast at 120 degrees.Good luck and you should do just fine.
                      Feb. 16, 2010 6:35 pm
                      Thanks to the All recipes Staff for posting this one! I have made this recipe twice and it came out very well. All you need to do is just to follow the given steps blindly. I used veg oil instead of butter for the dough and it was great..
                      Feb. 22, 2010 10:09 am
                      This recipe looks great. We are having a bake sale and would like to know how many would go nicely into a 8inch pie pan
                      Mar. 26, 2010 6:02 pm
                      I am a newbie just out of culinary school. I am serving my externship making breakfast pastries in a small hometown restaurant and I have no experience in the field. I have cooked with my mother for the past 40 years so I am pretty confident I will do fine. The cinnemon roll II recipe is an easy, straight forward recipe to get started with as I need to hit the ground running. Of course, I will give credit where credit is due if asked where I got the recipe. Wish me luck folks...
                      May 21, 2010 5:19 pm
                      The only cooking school I've attended is trial and error,but even at that I have kept my love for all thecreations,flavors,styles and happiness of seeing people enjoy what I've done.Lately, because of our health needs I've enjoyed persuing pleasant flavors along with a better wealth of health choices. We are pleasantly enjoying our exploration, and I w/o a doubt enjoy AR's multitude of information and contributions from dedicated cuisine exploring accomplished and soon-to-be recognized as such,so onward to fresher,better,less fat,more flavor,brighter color,newer varieties, oh what do YOU think?
                      Jun. 2, 2010 6:13 pm
                      Why Can't I add this whole page to my recipe box?
                      Jul. 25, 2010 12:23 pm
                      I don't know why no one else has suggested this: cut the rolled dough with dental floss instead of cutting through with a knife. Use cinnamon flavored :-) Just slide a piece of floss under the roll, bring up the 2 ends, cross then over each other, then pull across the roll tight.
                      Jul. 29, 2010 5:52 pm
                      I'm gonna make cinnamon rolls for the first time tonight, using the "Overnight Cinnamon Rolls 2" recipe. Hope they turn out! (I'll probably check on them once or twice during the night...)
                      Jul. 30, 2010 11:46 am
                      they look really good......
                      Aug. 23, 2010 7:53 pm
                      An easy way to cut cinnamon buns is to use a piece of waxy dental floss.
                      Sep. 8, 2010 10:55 am
                      I am in the process of making rolls for the first time. I came to this page because the recipe I am following, I got to the "roll it up" part and I am like "which way?!" So I decided to start with the short end and I am glad I did as the other way would have been too much for me to handle I think. The instructions here say to start at the left corner closest to you but from the picture, that looks like the long way, or it could just be that they werent finished rolling it out yet. So that was my first concern. Next, it said to cut into 12 equal pieces, which sounded easy enough until I got started. Some are thicker than the others. So I wondered what kind of a thickness I should be shooting for when I cut them? I did use the dental floss which worked pretty well, forgetting that I had a pastry cutter thing. So I am waiting for them to rise in the pan. Took me quite a while to clean up the flour from everywhere. haha. the floor, the counter, the cabinets, my shirt, my sink f
                      Sep. 16, 2010 5:24 pm
                      The best way to test to see if the rolls are done is when they are near done by time insert an instant read thermometer in the center roll. It should read 190 degrees when done.
                      Oct. 7, 2010 9:25 am
                      this looks great--why can't I print it ? jane
                      Oct. 29, 2010 7:27 pm
                      I made five and a half POUNDS of pesto the other day, so decided to make some savory pesto rolls... figured I should use the same kind of dough that cinnamon rolls are made of (though maybe with a little less yeast, to get slightly heavier, smaller rounds. But wouldn't you know it, this recipe just says "prepare the yeast dough." Uh, WHAT "yeast dough"??? No doubt I can find it somewhere else, but it does seem this recipe is incomplete without either including the dough recipe OR at least linking to one. Just a thought.
                      Nov. 20, 2010 9:27 am
                      i used 2 bake cinna rolls at junior high school with my brother that was the best times of our lives i miss those times
                      Nov. 27, 2010 3:28 am
                      I have enjoyed a version of these rolls for over 40 years.My Granny would bake every Saturday morning & if she had left-over dough, she'd make "roly-polys'".With all the same ingredients as this recipe, she would only score the top to guide cutting them into portions.We'd weasel around that by taking 2nds & 3rds.This recipe will leave all the newcomers with a new addiction, they are that good! So a la Juliette Child, "Bon appetit!".
                      Nov. 30, 2010 2:55 am
                      excellent recipe....!!!! Tried and its perfect!!! and very very very tasty
                      Dec. 3, 2010 4:14 pm
                      looks delicious :)
                      Dec. 6, 2010 12:25 pm
                      To get more evenly sized rolls I do the following: Find the middle and make the first cut, then find the middle of each half and cut again. One at a time I take each of the smaller "logs" and make two equal-distaned cuts, which results in 3 pieces of dough. I also fill completely to the sides so all pieces are usable (I do sometimes have to stop and put "stuff" back in as I roll. Happy baking everyone.
                      buba j 
                      Dec. 22, 2010 10:55 am
                      Dec. 30, 2010 8:27 pm
                      yummy~~~~~~ i could go for one know~~~!!
                      Dec. 30, 2010 8:28 pm
                      get ready for new years make some good pie cake or cookies!!
                      Dec. 30, 2010 8:31 pm
                      im 12 years old and i love to bake !!! all you bakers out there lets bake good luck with the new years were going to make lots of desserts~~~~
                      Dec. 30, 2010 8:32 pm
                      yummy~~~~~~ i could go for one now~~~
                      Jan. 1, 2011 11:53 am
                      I really want to make these cinnamon rolls! Does anyone have any suggestions for baking them in high altitude?
                      Jan. 8, 2011 12:26 pm
                      This recipe offers up all the little tricks and know-hows that experienced bakers just know. A perfect and thorough description of exactly what to do and expect along the way. I tried another cinnamon roll recipe from the site and was not pleased at all with the tough texture and dryness of the finished product. They got eaten anyway, (because who doesn't like cinnamon/sugar and a little sugary glaze??) but I was disappointed due to the amount of time and effort I put in. I will definitely try again now that I am feeling a little more informed! Can't wait to say 'bye bye' to the premade rolls of the Pilsbury stuff! :) Anyone like to comment on how to make a decent dough withOUT a bread machine??????
                      Jan. 17, 2011 6:23 am
                      im so excited to bake my own cinnamon first time hope it will turn out good...helena
                      Chere's Recipes 
                      Jan. 23, 2011 12:50 pm
                      I made cinnamon rolls for the first time, and I used Craisins instead of Raisins. We all loved them, and it made them more colorful.
                      Rebecca J. 
                      Jan. 27, 2011 12:21 pm
                      where can i find a great cinnamon roll recipe that doesn't call for a bread machine?? all the good ones one this site use one...aren't there 5 star recipes that don't call for the use of a bread machine?
                      Jan. 31, 2011 11:59 am
                      you can make any dough recipe that calls for a bread machine...without the bread machine. The machine kneads and allows the dough to rise before you punch it down (removing it) and begin rolling out to top. You can easily use a stand mixer (or your muscles) to mix the ingredients. Using a dough hook on your stand mixer, knead the dough for 2-6 minutes (depends upon your recipe) or by hand until it feels right (so you kind of have to know what you're doing...around 8 minutes) then put in greased bowl, cover and let rise until nearly doubled in size. Proceed with recipe at the top of this post...practice does help, don't give up!
                      Feb. 18, 2011 10:24 am
                      I've attempted to bake cinnamon rolls in the past and they have not risen after you cut the rolls and place on the pan for 2nd rise. Any suggestions?
                      Mar. 7, 2011 12:38 pm
                      I am a serious amateur photographer. I have a photographer friend who never seems to take a poor picture. I asked him one time why he never seems to take a poor picture. He laughed and said, "I throw them out before anyone sees them." Bet that strategy works with sweet rolls also.
                      Mar. 20, 2011 12:20 am
                      DELICIOUS !!!!!!!!!!!!!!!!
                      Mar. 22, 2011 12:17 pm
                      These instruction are wonderful and give me confidence that I can make these rolls. I can hardly wait to try this great recipe.
                      Apr. 4, 2011 2:23 am
                      my family is in for a treat!
                      Apr. 27, 2011 11:39 am
                      Yumm! :D
                      Apr. 29, 2011 6:12 am
                      i love it
                      May 4, 2011 5:40 pm
                      what is yeast dough?
                      May 7, 2011 3:40 pm
                      I used my breadmaker to do the dough...the rolls turned out wonderful...this is a great recipe..I am taking some over to my daughter tomorrow for Mothers Day
                      May 7, 2011 4:41 pm
                      After the second rise can I wait and bake them tomorrow for Mother's Day or do I have to bake them tonight? If I can wait do I need to refrigerate the dough overnight?
                      May 29, 2011 3:26 pm
                      Sounds good I'll try it
                      Jun. 7, 2011 12:45 pm
                      sounds great i have never tried seen such art before now
                      Jun. 8, 2011 11:38 am
                      This looks amazing I'll try it.
                      Jun. 9, 2011 5:49 am
                      I think it's nice, yummy
                      Jul. 4, 2011 8:36 pm
                      I love cinnamon rolls so much.
                      Jul. 10, 2011 6:23 pm
                      This may be way late but this is to Noley who left a comment in 2009...Please do not hold back because of fear it may not turn out. I saw many told you the same. But here I am a BAKERS daughter from the day I was born and a Swedish baker at that. I always said I was not born with a silver spoon or a pacifier in my mouth instead it was a cinnamon roll. Well my dad baked everything I ever wanted or needed but when he passed away I was left totally stymied as to where I would find anything that was exactly as my dad made it. But that was a comparison I had in my own two hands and didn't know it or lets just say I didn't want to try it. I did and you know what??? It was easy so easy in fact that I was trying to find something I could find fault with but it didn't work because the recipe was easy and so very right...I hope to get an answer from you that tells me you did it and how wonderful they tasted but mostly how proud you felt when it was all done.
                      Jul. 16, 2011 5:04 pm
                      Looks delicious can't wait 2 make them I can already taste them mmm!!!!!
                      Tala Raafat 
                      Jul. 23, 2011 12:59 pm
                      How can we make a recipe without knowing it's ingredients or even all the details of how to make it? please tell me because iv'e been waiting to know this recipe for a long time.
                      Jul. 25, 2011 9:44 am
                      For the dough I use a box of premade cinnamon roll mix from the restaurant supply store. It comes with packets of yeast and all you have to do is add the yeast and mix then proof it. It took me a few batches to get the proofing right but the last batch I made was perfect! Soooo good!
                      Jul. 29, 2011 8:57 am
                      one thing no one has talked about here, and that's WHY DO CINNAMON ROLLS CAVE IN? I'll made cinnamon rolls many times, and they look fantastic at the first rise and second rise. Then when i take them out of the oven they've caved in, and you can see the pan at the bottom between the rolled dough. that just frustrates me.
                      Jul. 29, 2011 12:05 pm
                      I thought that I was going to beg my parents to get a bread machine (I'm only 13) but now I don't need it! I LOVE CINNAMON ROLLS!!!
                      Jul. 31, 2011 6:09 am
                      I just a beginner to baking, but cinnamon rolls are my favorite. As soon as fall arrives, I'm going to give this rolls a try.
                      sue gantz 
                      Aug. 28, 2011 7:46 am
                      I find using waxed dental floss is great for cutting the dough to form the rolls!!! Works for me better than a knife! Just a tip!
                      Aug. 29, 2011 9:04 pm
                      wow... I would love to try this recipe.. I love cinnamon rolls.... ^___________^ Dimples
                      Sep. 9, 2011 9:28 pm
                      Hm... looks so yummy!!! I want to try it for my family
                      Sep. 12, 2011 11:21 pm
                      this must b super yummy...
                      Sep. 14, 2011 6:12 pm
                      Finally some easy directions for making fabulous cinnamon rolls. But unless I'm overlooking it, I don't see where I can print it for my own personal copy. Who wants to refer to their PC when baking something like cinnamon rolls. If it can be printed out, please someone, tell me how. I'm sort of new at this, so please be patient.
                      Oct. 7, 2011 1:18 pm
                      You can also make a glaze of butter or margarine mixed with dark brown sugar and cinnamon, put on right after baking. Also, make an icing with cream cheese, sweetener(sugar or artificial) and cinnamon, spread after baking.
                      Oct. 16, 2011 8:14 am
                      it looks so yaammmy,.... i will try it.
                      chef herrera 
                      Oct. 21, 2011 3:56 am
                      I read this article and I'm going to the store to buy them NOW!!!!!!!!!!!!!!!!
                      Oct. 21, 2011 10:06 am
                      can i have the recipe for the dough please?
                      Oct. 28, 2011 11:43 pm
                      To: angelam1963 ...Most of the recipes have a print option, but in this case, you can copy and paste the instructions into your word processor, and then print it from there. You can also save it to your computer from there.
                      Nov. 10, 2011 12:19 pm
                      this looks really good
                      Nov. 16, 2011 8:57 am
                      I would love to bake these, my oven's thermostat has been changed three times to no avail, no matter what I bake or at what temperature, the bottoms burn, any suggestions on what to do? Thanks..
                      Nov. 28, 2011 12:54 pm
                      Hi All, Merry Christmas. It sure would be nice to put this Cinnamon Roll info into my Recipe place where I keep my recipes. How about it? Does anyone else feel like this? Thanks Bob
                      Dec. 2, 2011 7:01 am
                      Thanks Bob. I tried desperately to save it in my recipe box and can't. Hello!! any help here, I need it.
                      Dec. 10, 2011 3:40 am
                      Its so very tasty and sweet.
                      Dec. 10, 2011 10:55 pm
                      Just a hint to those that are having trouble rising thier dough. 1. First If your kitchen feel's a little chilly start preheating your oven. That will help warm up the kitchen. 2. Get a big pan of water and start boiling it and keep boiling it while you are making your dough. 3.Make sure any liquid milk or water is at 100 to 110 degrees any hotter will either kill or the yeast.If you do not have a thermomter. The liquid should feel luke warm to the touch. 4. When you are ready to proof your rolls put some of the boiling water in a bowl and put it under the towel with the dough and that will help the proofing of any yeast dough. 5. Do not the dough rise tell it falls. Its ok to punch down and double or triple proof any more may keep the final prouduct from rising. 6. These tip also can speed up the proofing times. Most of my doughs take between 30 45 min to double using these steps. These are just some tips I have learned in the 24 years baking. Hope this helps
                      liz brouwer 
                      Dec. 11, 2011 5:35 pm
                      Hello all, I am the excited recipient of a bread machine for Christmas this year... in 2 wks. Can't wait to try all these recipes. Wish me luck!
                      Dec. 11, 2011 8:58 pm
                      It would be nice to be able to put the instruction for making cinnamon rolls and also cinnamon bread...
                      Dec. 12, 2011 12:59 pm
                      yummi, I love all cinamon recipes.
                      Dec. 15, 2011 6:06 pm
                      Yes,i love cinamon recipes also.
                      Jan. 1, 2012 3:23 pm
                      This is my second attempt and they are amazing. I put a large bowl of boiling water in enclosed area with the dough and then also during the second rising when rolled. QUESTION is can I place rolls in the fridge after second rising and then bake them in the morning straight from the fridge
                      Jan. 24, 2012 10:43 am
                      Yes,i love cinamon recipes also!!!
                      Feb. 3, 2012 10:00 am
                      I love any Cinn recipe. found a clone cinn bun one that we make all the time. my question is how thin or thick do you roll out the dough??
                      kishin mirpuri 
                      Feb. 5, 2012 1:43 pm
                      you have not given the recipe for cinnamon rolls????
                      Feb. 15, 2012 3:17 pm
                      I'm not gonna try this. But I will try this.Just Joking. Not Joking. Just Joking. Not Joking.
                      Feb. 15, 2012 8:06 pm
                      amazing! must try this recipe, everything is explained well, looks yummy and easy to make, thanks!
                      Feb. 21, 2012 6:11 pm
                      I'm gonna try this, let's see how i do(smile)
                      Gordon and Donna Stiles 
                      Feb. 23, 2012 2:38 pm
                      Forget using white sugar to spread over cinnamon roll dough. My mom used brown sugar, melted butter and lots of cinnamon. Mmm-mmm.
                      Feb. 26, 2012 1:53 pm
                      I make cinnamon rolls every year for relay for life overnighters.I get them to the sight about 6am.We sell them,and all proceeds go to relay.People start asking about them at our first meeting!
                      Feb. 27, 2012 9:20 am
                      how can i add this to my recepies
                      Mar. 1, 2012 11:24 am
                      daaaaaaaaaaamn dat look gooooooooood!! lmao!!
                      Apr. 4, 2012 5:23 pm
                      "prepare the yeast dough" with no recipe to do this? I'm not sure how anyone can make them. The average person does not know how to make yeast dough.
                      Apr. 7, 2012 11:15 pm
                      @Chefmagnum..that's what the suggested recipes for cinnamon rolls at the bottom of the article are for ;-)Pick one and there's your yeast dough instructions.
                      May 21, 2012 8:53 am
                      has anyone prepared them before baking them and frozen them? i want to make them fresh for a party, but dont want all the preparation on that day? do u freeze them when they're all made but not risen the last time? or full rise them all made and freeze them? any ideas would be appreciated.
                      Aug. 6, 2012 6:38 am
                      I use the AR Clone of a Cinnabon recipe YUM! I use my bread machine to form the dough. I have trouble getting the 2 rolls in the center of the baking pan to get done without the outside rolls being too brown. Any suggestions?
                      Jan. 22, 2013 4:42 pm
                      I LOVE cinnamon rolls but when they come out of the oven they seem to have no taste. What am I doing wrong??? I will keep trying.
                      May 29, 2013 1:39 pm
                      I have tried these and they are to die for, I switch it up a little by melting half a bag of kraft carmels and drizzle it over the top when they are almost cooled . Yummy
                      Jun. 13, 2013 2:18 am
                      I live in south africa and for the bread dough I just pop up to my local supermarket and order a bag of dough from the bakery. It is perfectly mixed, raises like a dream and easy to use. With this dough you can make your own rolls as well, we use it for a pizza base on home made pizza nights.
                      Dec. 30, 2013 8:57 am
                      The frozen dough is the way to go, but make sure it is the frozen SWEET dough. In my area, it is only available at the holidays, made by Rhodes, 3 loaves to a package. It is best to buy a couple of packages if you want to do some more baking after the holidays. Fantastic product. No muss, no fuss.
                      Kathryn N 
                      Feb. 22, 2014 3:32 pm
                      yumm!! will have to try
                      Mary Jean 
                      May 27, 2014 2:14 pm
                      I add cinnamon to my dough. If you get a big cinnamon roll it is dough that you are eating so I add cinnamon so the dough part has flavor. It is pretty yummy!
                      Jan. 7, 2015 3:15 pm
                      could find no way to print recipe
                      Feb. 15, 2015 5:52 am
                      easy and excellent
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