The Best Cinnamon Buns Recipe

 


I am addicted to Cinnamon Buns.

Literally addicted.

So rather than kick my habit, I decided to invite you all to join me!

There is nothing like a strong support group!  Thanks guys!

Perhaps you may want to DOUBLE the recipe below, because it seems that 12 cinnamon buns are just not enough!!

5 from 1 reviews
The Best Cinnamon Buns Recipe
 
Although I used a SQUARE 10X10 because I only baked 6 at a time, you can use whatever pan you have but remember to allow plenty of room for them to more than DOUBLE in size! Don't crowd your buns people! You Will Need a 12X18" pan to bake them in, and line them up 3 on the short edge and 4 along the longer edge. Spray the pan generously with pan spray for easy release.
Yield: 12 Jumbo Buns
Ingredients
  • Warm Water ½ cup (120ml)
  • Dry Yeast 14 grams (2 Packages) (28g if using FRESH YEAST)
  • Whole Milk ¾ cup (180ml)
  • Granulated Sugar ½ cup (100g)
  • Soft Butter (unsalted) 1 Stick (113g)
  • Salt 1½ teaspoon (8g)
  • Eggs Large 2 (100g)
  • All Purpose Flour 4 - 5 cups (520g - 650g)
  • **4 Tablepoons butter for brushing on the dough before rolling
  • **Brown Sugar ½ Cup (100g)
  • **Granulated Sugar ½ cup (100g)
  • **Cinnamon 1 tablespoon (8g)
Instructions
  1. Prove your yeast by mixing it with the warm water and a pinch of sugar. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
  2. Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment, or do as I do and use a food processor with the plastic dough blade and pulse until you have a soft sticky mass
  3. *If using a Kitchen Aid or other mixer with dough hook, mix until the dough elastic and no longer sticks to the side of the mixer bowl about 5 minutes. You may have to add a spoon of flour to help it along.
  4. Turn out onto a lightly floured table and knead it by hand 50 times.
  5. *If you do not have either machine, you may knead the entire dough by hand, but this will take much effort and much time to get to an elastic workable dough.
  6. Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1-2 hours depending on the conditions in your kitchen. I like to use a heating pad for this job, it works great!
  7. Remember, Time and Temperature are EVERYTHING!
  8. Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
  9. Press the dough into the best square or rectangle you can by hand, and then roll with a rolling pin to approximately 16″ X 18″
  10. Brush with melted butter and then spread the dough surface with the entire mixture of cinnamon-sugar.
  11. Roll up jelly-roll style and then cut into 12 equal portions.
  12. Arrange the buns in the baking dish so they are about 1″ apart.
  13. *If you plan to bake these the next day- it is at this point you can place the entire pan into the refrigerator (covered with plastic so it does not form a skin. And then proceed with the second proofing and baking in the morning.
  14. Cover with a towel and place the baking dish in a warm, draft free spot to double in size.
  15. About 1-2 hours depending on your kitchen conditions.
  16. Once the buns have proofed completely, bake them in a PREHEATED 350 degree F oven for approximately 45 minutes or Until they Are Done.
  17. Cool slightly and then ice with Cream Cheese Icing or Poured Fondant Icing
  18. *If you do use the cream cheese icing be sure not to leave at room temperature for more than half a day, or your cream cheese may turn sour
Notes
*If you use the cream cheese icing be sure not to leave at room temperature for more than half a day, or your cream cheese may turn sour. It is best to store the Cream Cheese iced buns in the fridge for up to 4 days

Store the buns in an airtight container for up to 4 days, or until they go stale!

 

Comments

  1. Tina Bajaj says

    I made this over the weekend! They turned out well.. actually pretty soft. Just wanted to know if we could divide the recipe into its half. If yes, then would it be a simple calculation of divide by 2 for all ingredients?

    Learnt from my 3 mistakes:
    1. since its summer in India, the fermentation was quick so I missed the timings at times,
    2. most importantly the oven was quick too.. so few of them got burnt, hence getting burnt chocolate smell
    3. the chocolate filling became more liquid due to less cocoa powder, and I thought it would be okay, less did I realise that while cutting the buns, the chocolate would overflow… :)

  2. TIFFANY says

    hey gretchen, I forgot the eggs in the dough and its already formed, can I add them anyway or its too late. And what can I make with it now with no eggs? Pretzels?

  3. Selena Tran says

    Hello Gretchen! I have always wanted to make cinnamon buns and I found the perfect recipe! I have 2 questions: can I make small cinnamon buns? I don’t always feat an entire jumbo cinnamon bun, so I would like to make small ones.
    Also, in the video, you said that we need to bake the cinnamon buns for 15 minutes, but it says 45 minutes on the blog. I would like to make some cinnamon buns this weekend and I hope that my question will be answered!
    Thanks for the recipe!

  4. Abby says

    So what am I doing Wong if my cinnamon rolls are more like a biscuit in texture? They are kind of dense and break apart.

  5. Andrea says

    Hi Gretchen- made these today and was going to bake them for 40 min. I checked them at 20 and they were overdone! The second pan of 6 I baked for 15 min and they were better. Did you really mean 45 minutes!? I too was confused by what you said in the video and what was written. Great recipe!

    • says

      wow 15 minutes! That’s insane! Im sorry that happened to you on the first try, but I have never gotten my buns to bake faster than 30 minutes……..depending on the size you made and the temperature of the dough etc etc (as environment and other factors always play into baking times) but 15 minutes! Do you have a magic oven????

      • Andrea says

        No…but wondering if something is up with my oven that they did bake so quickly! Trying them again now, will see if it’s different this time:) thanks for the reply!

  6. Rhonda says

    Question? You may have already answered this before, but can you make these for the next morning,… say….for breakfast….can you make the day before, and place in fridge, till your ready to bake the next morning? Meaning, can you go through the rising, and place in a pan, but instead of going ahead and baking, put in the fridge, and bake in the morning?

  7. Sophia Ann says

    Hi Gretchn,
    The recipe before the new print version used for the filling 1 cup of brown sugar and it now says use half sugar and half brown sugar. What’s the difference ?

    I also made cinnamon bread and added raisen. It was great also.

  8. Aaron says

    I want to make this bun with a food processor, how long shall I pulse it? What do you mean by sticky mass? Its doest stick to sides of the processor?

    and how I do know when to stop kneading it?

        • says

          Making doughs is something that does take practice.. You have to get a feel for it,it is not something that is easily explained. Check out how I made Chocolate Cinnamon Buns and you can get another perspective on making doughs. I DO recommend just getting in there and practicing with it, paying attention all the while to the consistency of the dough, the pliability of it, if it is too sticky (sticking all over your hands and table- add a bit more flour) if it seems to be too tough though, you have added too much. It is a very touchy – feely subject and one that needs practice and trial and error.

          You may not get it right the first time, or the second or even the third. But if you listen to what I say, and try to get a feel for it, it will eventually become your friend!

          Watch this video here please
          http://www.woodlandbakeryblog.com/chocolate-cinnamon-rolls/

  9. Sweet Angel says

    Dear Gretchen,
    Thanks for the previous responses. I tried a recipe for doughnut and when compared to your Cinammon Buns recipe, I found them 100% similar except for the baking/frying method. Here is my questions: Can I add some clear vanilla extract or powdered vanilla to decrease the smell of yeast in this recipe?
    Again, thanks a lot for your help. All people here in our little little bakery love and adore you. Watching your videos on regular basis is a MUST to do in our bakery.

  10. tiffany says

    If you are using instant yeast, when do you put it into the dough and how (do you have to proof it)?
    Btw, thank you so much for the recipes!!!!

  11. Tess says

    Hi Gretchen … I made these today and they are to die for. My only concern is they were not as light flakey as I would have like them. Do you have any idea why this is?

    Thanks

    • says

      There are not a flaky pastry. They are a yeast baked sweet bread dough. The bun should turn out like a sticky bun . . it will not be dense and heavy but at the same time it won’t be light and airy like most white sandwich bread if you know what i mean.

      If you are looking for a flaky pastry you need some type of laminated dough or puff pastry to give you those flaky layers.

  12. Alyssa says

    Hi Gretchen, After proofing the buns completely for the second time, right before you put them in the oven can I stick them in the fridge overnight and bake them the next morning instead? Thank you!

  13. Don says

    Loved these cinnamon buns! I have to tell you about several variations that I found in my Mom’s old Betty Crocker cookbook that worked beautifully with your bun recipe. I made a honey-caramel glaze with chopped walnuts on the dish bottom then put the buns on top to make sticky buns. OMG! I also took just the dough and rolled into walnut size rounds, dipped in melted butter then sugar & cinnamon, place in bundt pan and baked to make yummy monkey (or some people call it bubble bread). Tomorrow I’m trying your buns with an orange glaze on the bottom then place the buns on top. I’m just trying to think of ways to take your wonderful recipe and twist it here and there.

      • Don says

        Suggestion please. You might consider showing how versatile this recipe is with all the different combos. Even your dough could be a building block because it’s so versatile! I was amazed when I saw at least 10 recipes based on your base recipe. And I think your original video was excellent.

  14. Emilee says

    Hi Gretchen,
    Thank you for all you teach us.
    Getting ready to make you cinnamon buns and watched your video. I noticed in the recipe itself you mention spraying the buns with water, but you did not do that on the video. What is the purpose of spraying the buns?
    Thanks,
    Emilee

    • Gretchen Price says

      ah right- I didnt have my sprayer handy! Its not necessary but in order to simulate a REAL bakery Proof Box which is basically a hot box full of humidity- the spritz of water will create that environment and give your buns the moisture they need

  15. Nivetha says

    Hi Gretchen,

    Thanks a ton for all the recipes.. I have a question… Can I use instant yeast ( not rapid rise) instead of active yeast??

  16. Carol says

    Oh! I forgot to mention that I know EXACTLY what you mean when you say you LOVE dough!!! Me too! I love making yeast dough, touching it, love the aroma of it … and of course eating it after it’s been baked!

    Also thought my fellow home cooks might find this tip helpful that I found in the little recipe book that came with my KitchenAid mixer to create a nice warm, draft-free environment for rising dough: Heat the oven at 400 degrees F for 1 minute; then shut it off. Works great every time!!! :D

  17. Carol says

    I just found your “behind the scenes” video and got REALLY excited when I saw you had SFOGLIATELLE on one of the shelves!

    I am 3rd generation Italian-German with VERY STRONG ITALIAN taste buds, and this is my all-time favorite Italian goodie. I’ll take one of these over a cannoli or tiramisu ANY time! Do you make them yourself or buy them ready to bake? I MUST know, please!

    I JUST LOVE, LOVE, LOVE your videos & recipes. I think your recipes are the VERY BEST!!! I also appreciate Jason’s questions. Keep ‘em comin’ guys! :D

    • Gretchen Price says

      Hi There and Thank you! I actually sold the bakery in September but when I DID own it, we bought them and baked them fresh everyday. Sfogliatelle is an art in itself I have done it and well……never again!

  18. Danielle Durand says

    Hello Gretchen,

    What can I say, great recipe, great site, I am so happy I found it! Your videos are so well made, keep doing it!

    I was just wondering if you can use whole wheat all purpose flour (Robin Hood.. I live in Canada)… I like to use this flour as much as I can… but can I use it for your recipe?

    • Gretchen Price says

      Hi Thankyou! and yes to whole wheat but only about 1- 1 1/2 cups in place of the AP since whole wheat flour is much denser and “harder” it will give your buns a more dense and “hard” result, so go less on the flour (you will have to eye this) and understnnd that this flour will not produce a light bun as intended)

      • Danielle Durand says

        Hello Gretchen,

        Thank you for your quick reply (truly amazing!). I just want to be sure that I understand well… You mean that even if my whole wheat flour is all purpose, this would make the buns denser… I was not sure if you have this type of flour in the States.

        And, if I want to use my AP wheat flour, I should replace 1 1/2 cup of the white flour in your recipe by my AP wheat flour?

        I trust you completely, and if it is better to use AP white flour, so be it, I promised my daughter and boyfriend that I was making the “best cinnamon buns”, so I don’t want to do anything wrong.

        You also said that if we want to bake it fresh in the morning, we can leave the dough overnight in the fridge instead of baking it right away? Does it make a big difference to eat them the next day? You were saying that the buns stay soft… so maybe it would be OK… I just want them to be perfect!

        Thank you again so much… I saw that you have books… I will buy them, I can’t wait!

        • Gretchen Price says

          Since I have not done this with this particular recipe (and buns are so temperamental anyway with how much flour to add to achieve a soft bun) it will take some trial and error to do so with this recipe.
          BUT- for all intents and purposes, YES you can sub in some of the flour- with the Wheat and yes, even if it is all purpose it will still change the result, so…..

          And yes you are correct in your understanding of my answer, take out 1 1/2 cup AP and replace with that much wheat flour- BUT you still must adjust with more or less flour- since dough is a “touchy – feely” kind of item.
          If you dont plan to eat them til the next day, then yes leave them in the fridge overnight to proof, this will retard the yeast and you can proceed where you left off in the morning- with the second rise and then baking

  19. Tiffanie says

    Good Morning Gretchen,

    I finally made your cinnamon buns thanksgiving morning…they were absolutely amazing!!!

    Thanks as always for sharing your amazing receipes

  20. Sandy says

    Hi,
    Let me just say, I love this recipe! I have tried a few and have always had my ‘go to’ recipe but i wanted to try something different.
    I stumbled upon this one, and it was a great stumble. Amazing Cinnamon buns :)
    Thank you for sharing.

    I do have a problem though. I’m not sure what pan I should use next time. This time I used a glass pan and put the temp down a lil bit to 325F instead of 350. and baked for 25 min. but the bottom was sorta burnt…caramelized i suppose. Should I use metal next time? Parchment paper maybe? Silicon pan? Turn the temp lower? maybe don’t melt the butter, just spread softened butter on?
    Suggestions greatly appreciated :)
    Otherwise this is my new cinnamon bun recipe!
    Thanks again for sharing :) so good!

    • Gretchen Price says

      YES! Thank you! Sorry for the terrible video quality- I actually have a NEW one coming out this week (Thursday Nov 27th) It is CHOCOLATE Cinnamon Buns!

      The glass baker will always bake things faster (well the outsides anyway) which is what you experienced, so next time place a cookie sheet (sheet pan) under the casserole and bake it that way- it will protect the bottom from excess browning

      • Sandy says

        Thank you.
        I will try that next time, which will probably be sometime this week.
        These were gone in one sitting (not me, my two teenage boys) They literally inhaled them, and I got a “Thanks mom!” I wanted one for breakfast with my coffee but silly me, i forgot to put one away!

        I will let you know how they turn out next time with the cookie sheet underneath.
        Thanks again! :)

  21. Shauntai D says

    Hello Gretchen,
    thank you for this recipe, all the other recipes I have tried went hard the next day, but your recipe didn’t, its great for being able to bake them and then the next day send them to work with my partner. The taste is great. And I love how you can put them in the freezer before the 2nd raising. Now if I feel like some I don’t have to worry about making a big batch up, got them there lol.
    Thank you again.

  22. nacera says

    Hi Gretchen,
    Wow i just stumbeld on to your blog and i am very happy i did!
    I made your cinnamon buns and they turned out perfect the taste is just as if it came out of a bakery.
    I tryed a lot of recipe’s of different chefs and it never turns out like theirs.So thank you very much Gretchen for your effort and time to show us how to bake.
    Greetings from holland

    • Gretchen Price says

      well technically this is not a croissant dough (which is a laminated dough) but I suppose you can roll them in the shape of croissants sure

  23. Priyanka says

    Hi Gretchen,
    Please let me know what can I replace the egg with in this recipe. Also which egg replacement works the best in cakes, cookies and buns.

    Keep up the great work. :)

    Thanks a ton!
    Priyanka

  24. Dana says

    Thank you so much for sharing, I have been wanting to make these for ages, your recipe is fantastic, you are right about addiction!

  25. kimberley says

    hi Gretchen Price

    I made the cinnamon buns the taste good but they didn’t rise but i did put yeast why is this

    thanks for listening bye

  26. Penny B. says

    Hi, just made these today and they are indeed the best! No more buying soggy cinnamon buns at the store! Next up, is your Gingersnap recipe. Thank so much for sharing all of your knowledge and tips with us!

  27. Isela says

    I just wanted to tell you that you are so awesome!! I made these for my family and I can’t stop eating them. I even took them to work so that the girls could try them and they were so stunned of how big they were and they gave them a thumbs up. I can’t wait to make them again!

  28. heather says

    Hi Gretchen! I just wanted to say thank you so much for sharing your recipes. I had tried several recipes before I found yours, and yours is by far the best ever. My family and I absolutely love these cinnamon buns. I gave some to my parents and they loved them as well, they asked me to make them another batch. Mom said they taste like the ones grandma used to make.

  29. sharon says

    Hi Gretchen. If I wanted to add cinnamon and mixed spices into the dough and fry it like a doughnut.Do I have to decrease the flour in the recipe and if so by how much? Thank you

    • Gretchen Price says

      This will be trial and error, I have not done this , so you will have to try. Let us Know how it goes!

      • sharon says

        Hi Gretchen,
        I have a recipe that I use which has similar ingredients but would like the dough to be softer. Cane I perhaps give you my recipe for you to check out and advise me.

        • Gretchen Price says

          Hmmm, well….I have provided a recipe HERE for you to use……I would love it if you actually tried MINE.
          I am not in the business of revamping other peoples recipes, but I think you may really like mine???

  30. Bobbie Jo Humphreys says

    Hi Gretchen,

    I made these cinnamon buns yesterday with the 1/2 swiss buttercream / 1/2 cream cheese icing. OH MY…..these are the best cinnamon buns I have ever had. I took them to work today (so I wouldnt eat them ALL) and my co-workers said the same….best they have ever had. Thank you for being so kind to share your amazing recipes. Every one that I have made has come out perfectly. You really do have the best recipes on the internet!!

    Bobbie Jo

  31. Sarah says

    Hi Gretchen

    I LOVE your blog and no matter what dessert i make, I look for it in you blog first. whatever recipes I have used from you, have been a success on the first attempt itself. Your cream cheese recipe is to die for and so is the Vanilla sponge. My friends LOVED the Red Velvet cupcakes that I made using your recipe.
    I am so excited to have found one for Cinnamon rolls, and can’t wait to try it.

    Thanks for your effort which benefits 100s of us.. I’ve been verbally advertising your blog all over Dubai and want more people to taste “Gretchen goodness”..!!

  32. Mike says

    If I make half the cinnamon buns on one day how long can the second half of the batch stay in fridge before they have to be baked? Trying not to have to freeze then thaw if possible. I can hardly wait to make these this weekend. Thanks again for all your help here. ;}

    • Gretchen Price says

      they will overproof if you leave them in the fridge for the second day, then they will be flat and dense when you go to bake them, the yeast only has so much life it in, so you have to seize the moment

      • Mike says

        The second batch would not have had the second proofing yet but set aside as you suggested in the video. So if I understand you correctly, if I don’t freeze these to make later, putting them in the fridge will allow them to proof. Freezing them stops the proofing?

  33. Mark Bauer says

    Different recipe but I made the one pot banana bread came out perfect,one question can u bake all breads or cake on 375 degrees to get good rise?????

    • Gretchen Price says

      Yes I do and I actually LINK to all the suggestions for recipes towards the bottom of the post

  34. Krissy says

    Hi gretchen am bit confuse I want to make some cinnamon roll tonight to bake tomorrow how should I proceeded doing that should I just refrigerate it over night or freeze it over nigh?

  35. Mike says

    I want to make these “right out of the oven” for company soon. I plan to make a full batch but only do half and freeze the rest. I will devour the first batch myself…lol. I will let the frozen ones thaw overnight, then do the second proofing. My company will be coming in the evening so I need to time everything just right.
    After I do the second proofing how long can I wait to bake them?
    Thanks again for all your patience with ALL my questions… :)

    • Gretchen Price says

      Yes to Thaw overnight (in the fridge) then about 2-4 hours before you are ready to have company, start the proofing process, since they will take 1-2 hours (?? – Environmental conditions!) to proof, then another almost hour to bake, you will time it perfectly

  36. Zahara says

    Hi Gretchen,

    I’m currently living in Malawi (Africa) and the only type of the brown sugar you get here is dermera. Will that be sufficient enough for the filling and will it effect the Cinnabon in any way.

    Lots of love,
    Zahara xox

  37. Mike says

    Sorry Gretchen for some incorrect information. The proof mode on my oven is below 100F but having a hard time getting the exact temp from Samsung.

  38. Mike says

    Me again. Mr. NEW to BAKING…..
    I have never worked with dough before so… Question on proofing the dough. My oven (new) has a proof mode that is fixed at 130F. I have watched video and read this post several times and you say proof 1-2 hours “depending on conditions”. I’m sure there would be a problem if under or over proofed. Do I just guess if the dough has doubled in size? Oh also….IS the towel damp that you cover the dough with? Sorry to be a pain here but just trying to get it right. My background is where measurements were the rule. No guessing allowed or building fell over…lol
    Thanks again for your patience…

    • Gretchen Price says

      Hahah I get it, you are PERFECT for baking then! Because we wouldn’t want any falling buildings or Buns for that matter!
      The towel is NOT damp.
      The dough will create some moisture as the yeast is gassing the place up!
      The ideal conditions for proofing yeast breads are in very warm (100 degrees F is ideal) The thermal death point for yeast is 130 degrees, but that is the internal temperature of the dough itself and yours will not get that hot in a proofing situation, baking yes……just be careful it doesn’t get too hot in there. Slow and low is the Key.
      So when I say depending on the conditions, I am referring to the temperature ofyour kitchen, the temperature of your dough after mixing, the temperature of your proofing mechanism, the conditions in the room (is it raining outside? Is it really dry in your house?) Like that, dough will react to its environment so you have to be prepared to be the controller here.

      You can simply proof the dough (as I often do) just in a draft free spot on my kitchen counter, with no additional heating catalysts. Just slow and low rise with a towel over top, it may take hours, but that’s the charm of Dough! (in my opinion)

      So pick your poison, and DO have fun! I LOVE working with dough!

      • Mike says

        SO with the Proofing mode at 100F (I have since verified the temp with two thermometers) would the time required be around an hour? Again don’t want to under or over proof. I guess I could take a picture of the dough and see if it doubled in an hour….lol

  39. Mike says

    Hey Gretchen,
    Question about doubling recipes. I have a Kitchenaid 4.5 Qt Classic Plus (max 275 watts). I do not want to over tax the machine by putting too much in it at a time. Is it safer to just make two batches? Your expert advise needed as I don’t want to burn this puppy out…..Thanks in Advance as always

  40. Gina says

    I have a few friends who are let’s say bacon nuts. I made your cinnamon roll recipe and decided to experiment with half of it. I cooked bacon until crisp and then substituted half of the butter in the filling with bacon fat. I then chopped up the bacon and sprinkled it on too of the filling before rolling and cutting it into the rolls. For the frosting on these bacon cinnamon rolls, I used your Swiss buttercream with a little maple syrup added. My friends loved them. Half of the pan was finished within minutes.

  41. says

    Hi Gretchen,
    I love your blog, I check in frequently from Northern Canada… Your vanilla cake recipe is my ultimate ‘go to’. Perfect every time. I’ve modified it slightly to make an amazing lemon zest beauty. I am wanting to try your cinnamon buns and have a couple questions. You mention you can freeze the dough, is this done after the first mix, or after you have left it to rise? Could you roll them and freeze in that state?
    How long can the dough be frozen? Would you simply bring them to room temp, rise then bake as normal?
    Also I am wanting to make these as a ‘cinnamon bun cupcake’. How big would you cut your strips to roll and place in the liners to allow for adequate doubling room?
    Thanks so much…
    Heather

    • Gretchen Price says

      Yes to rolling the dough up and at this point you will freeze rather than go onto the proofing stage. When you want to bake them, you would let them thaw in the fridge for half a day or perfectly overnight.
      Then proceed as the video shows you from the point of proofing them in the pan.
      **If you choose to freeze the dough in bulk (as I do at the bakery) you can freeze it for up to 2 weeks.

  42. Karen says

    Thank you for sharing your recipe. It is indeed lovely!!!!
    It makes it much easier with the video that you did. I love it that your videos are concise, funny and to the point!

    All the way from Singapore!

  43. Josephine Bitoon says

    Gretchen, what other frosting can I use in the cinnamon bun. Can I use the ganache or fudge icing?

  44. Dana says

    I have been playing with your cinnamon bun recipe. I divided the dough in half after the first rise I rolled each half into a 11×14 rectangle and used half the filling ingredients for each half. I put them in the refrigerator and brought them out for the second rise this morning. As usual they have turned out wonderfully. I made 21 smaller buns and they baked quicker (about 15 minutes). Thank you for sharing. Dana

  45. says

    I want to try these so bad, but I’m scared. I have zero experience working with yeast and rising and etc. My confidence is getting a little stronger, If bobby comes over, I might give it a try. Bobby is my husband, but we havent lived together for thirteen years TMI?, anyways, it was by forcing him to stay here yesterday so I could do your rainbow sprinkle sugar cookie. I told him I wasnt going to make them unless he stayed here with me. and he said whats wrong with you girl, are you afraid you’re gonna set the house on fire??.. I said.. maybe! —— so we got the cookies going and they were awesome. I wrote a blog post on it at http://trytocookthis.com — I’m subscribed to your youtube channel, you are so sweet for sharing these recipes with us since many of us cannot come to your bakery and buy them from you. xoxo

  46. Donna says

    hi, my name is Donna and i have to tell you, i made these for the first time and they turned out beautiful !! i did not use any fancy machine what so ever , all done by hand and they turned out just beautiful !! thank you so much for sharing your recipe and i’m just amazed at how perfect they turned out …xxx

  47. Danny says

    Hello Gretchen I have to say that I love to bake so serious that I have three mixers in my kitchen one of which is a 20qt Hobart mixer. I love these cinn rolls they are so so so so so good, I have tried I think 14 different recipe’s and this is by far the best. Did I mention I have purchased 3 of your e-books, keep up the great work and love your bubbly personality.
    Thanks Danny from the Smoky Mountains east TN.

  48. Josephine Bitoon says

    Gretchen you note that when we use instant yeast we cannot freeze the finish product? Why? and also since the instant yeast does not need to be dissolved with water, do i still need the 1/2 cup of water to mix with the rest of the ingredients.?

  49. Josephine Bitoon says

    Here in Dubai we have DCL instant yeast and 1 sachet is 11 grams so 14 grams is how many teaspoon?

  50. Adriana noriega says

    Hi gretchen first thanks for shering your recepies now I have a question can I make the roles with whole wheat flour ¿ thanks

    • Gretchen Price says

      Yes – but they will be less soft and very dense, almost heavy.
      You can substitute some of the flour for Whole Wheat, but I would prefer if you did not sub the whole amount, or you will not be happy

    • Gretchen Price says

      You can WEIGH your ingredients and then you can use any size egg you like
      (or google the conversion for how many Large Eggs= 1 XL Egg

  51. Marv says

    Hi Gretchen,
    I made these a few days back. I was actually worried coz i dont have kitchen aid, so i worked the dough with my hands. But the buns looked soooo amazing after it was out of the oven. I served them without any icing but everyone loved it and they are asking for more… Cant wait to make another batch soon… Thanks much :)

  52. Rozan says

    Hello I’m Rozan from Jordan… I make some desserts for a gym, like cookies and muffins. And that was a stunning idea!!! It’s really super yummy. I tried your recipe, took them to gym and the result was a lot of “mmmmm” and “yummy” sounds. They are deeply in love with those buns. Although I’m not using any frosting but still love it. Thanks I appreciate youre work and all those secret tips :)

  53. marie-france says

    Hello , my name is Mary and i’m addicted to Gretchen cinnamon bun’s !!! LOL really I made those last nigth and went to bed a midnight , could not wait to taste them even without icing there wonderfull !!!! thanks Gretchen xxx

  54. Judy says

    Hi Gretchen, made your Cinnamon Bun recipe over the weekend. You are correct in calling them ” the best”! They are to die for. Weighed all the ingredients per your instruction and them were perfect. Have been searching for years for a perfect cinnamon roll recipe, my husband said,” the search is over!” Also baked up your brownie recipe, delicious.
    My pastry bag and tip kit arrived in the mail a few days ago. Now just have to locate the almond paste at the grocery and I will be baking your Italian cookies for Easter.
    I am the volunteer baker at our local Meals on Wheels program. I bake 3-4 days a week for our 230 plus clients, mostly from scratch. One day last week baked ,from scratch, 70 dozen cookies in a morning. Tomorrow I will rolling and cutting 20 dozen shamrock cookies so all our clients can have a festive dessert for St. Pats Day.
    Thank so much for sharing your recipes and tips with all us Woodies!

  55. antet says

    To the lovely ms. gretchen I would just like to compliment your website and for the video blogs,Im a huge fan coming from Philippines,as a beginner I must say this recipe had made me impress my family and my fiance,yes its time consuming but its really worth it. The essence of the cinnamon while I was baking it,really made my fiance crawl to the kitchen and quoted “Im ready to be a wife”. This really is a must recipe! I surely would recommend your site to my friends. God Bless you and more power to you!

  56. Roger says

    Hey Gretchen…so I made the recipe and they were deliciouse. However I think they were a bit tough…I’m thinking I did not proof the dough right. They never really doubled in size. I put them in my over (oven was off). Maybe the temperature was not were it needed to be? Also I saw I used pure cane granulated sugar. Would that make a differenc?

    • Gretchen Price says

      Pure can sugar is great.

      Perhaps you used too much flour which is why they were tough, the dough should be sticky at first, then just enough flour to make it work able, then it will be soft and silky, if you over work the dough it will make them tough also, but another thing may have been your yeast was old.

  57. Tanya says

    Can you prepare this dough using the dough setting on a breadmaker ? If so would you use active dry yeast and mix with the water as you demonstrated in the video or substitute with a bread machine yeast ? Thanks!!

  58. Connie says

    Hi Gretchen,
    Another amazing, amazing recipe…. thanks. I snuck in a few drops of almond extract… yum, building on recipes, now where did I hear that before????? I think you are totally, well let me put it this way,
    We need to change your name to—– Piecasso or Van Dough…….
    Ok well, maybe not but it sounds good.

  59. Fatema says

    Hey Gretchen, just wanted to say thank you for all your wonderful recipes. Quick question, I followed your instructions in making cinnamon buns, they are currently in the oven now but I’m a bit confused about how long to keep them in for because in your video you said about 15 mins but the instructions above say 25 mins….

    Thanks so much!

    • Gretchen Price says

      Always bake everything UNTIL ITS DONE
      My oven at the bakery is a convection, hotter and faster, so because all ovens are different, I cannot give you an exact, check them at 15-20 minuites, but I am sure they will take a bit longer

  60. Ricardo says

    Hi Gretchen, first off I want to thank you for all the videos that you post and all the recipes that you share with us. I have been watching your videos for about 2 years now. I always enjoy watching them and learning about all the tips and tricks that you teach us. I am actually on a gluten and dairy free diet though. Even so, every so often I take one of your recipes and try altering it to suit my diet. Sometimes they come out well, but oftentimes I don’t get the exact result I was hoping to get. I tried making your cinnamon buns recipe yesterday. I had to substitute the flour to make it gluten free. They came out pretty well, considering I had also never made cinnamon buns before. I was just wondering, do you have any tips on how to substitute with gluten free flours, as in which ones to use and how they will affect your baked goods? If so, could you share some tips along with your recipes when you post them, or maybe make a whole post just dedicated to how to alter recipes to make them gluten and/or dairy free?

    • Gretchen Price says

      Hi Thank you. Unfortunately this is an area that I am still very green, need to do research myself here, I have not had any time to play around with ingredients either, im sorry. The gluten free world is one that I have not had a chance (or need) to enter, but I would like to learn

  61. Margaret says

    Thanks for passing on your addiction. I at least feel constrained to limit myself to two per day.
    I made my first batch yesterday to use up some Swiss Buttercream I made.

  62. Ella says

    Hi iim ella and i tryed to make cinnamon rolls delish im sooo adicted but i have a problem i cant stop yes but in we are in winter and when i come to flaten and roll the dough it seems to get hard quickly

  63. Diana says

    Hi Gretchen,
    Firstly thank you so much for the recipe! It was my first time baking with yeast and i got so excited after the dough had risen. My cinnamon rolls turned out gorgeous, the inside was fluffy after it came out of the oven but it became dry after the rolls had cooled down. Do you have any advise on how to make it not dry?
    Thank you.

    • Gretchen Price says

      What flour did you use?
      If they were OVER Proofed (meaning they rose up so beautifully, but umm…maybe TOO BEAUTIFULLY?? Like they got TOO MUCH AIR IN THEM? will cause a dry finished product)

  64. ann says

    I am just learning to cook some good stuff for my husband of a few mos. and saw this and want to try it but when I went to get everything I wasn’t for sure about the butter you have it in oz. I looked all over the butter wrapper and nothing telling oz. I know you must be laughing right now but like I said never went this far in cooking until I got married and so want this to turn out for hem. Please help me understand.

  65. Laura B says

    Hi, Gretchen!

    Made your cinnamon rolls yesterday. THEY WERE LUSCIOUS!! Is it normal for the butter/sugar/cinnamon to come out of the rolls onto the pan and caramelize? Mine did. Just checking to see if I did something wrong with the butter. I weighed it on my Cuisinart scale and I measured the dough with a tape measure once I rolled it out.

    Thank you.

  66. kosta says

    hi… would u be able to give me ur recipe with the measurements for a 20 qt mixer pleas and if u have one for chocolate chip cookies to that be fantastic hope to hear from u

  67. Rene says

    I just wanted to share that I made this recipe for the first time today. You have converted me from my standby recipe that I found in my 1966 era Betty Crocker Cook Book I got years ago. I must say that your recipe is far superior. They are so good warm that I didnt even bother to frost them. I froze 6 of them as soon as they cooled so we wouldnt eat more than we should in a day. :) Thanks so much for your recipes. Ive tried many of them but havent been able to send any pictures because I am computer challenged. :(

  68. Sarah says

    I have failed to make a satisfactory c.bun as many times as I’ve attempted – until now! For whatever reason these turned out PERFECT and I can’t believe I made them.
    Thank You, Thank You, Thank You, Gretchen! You ROCK!

  69. Nicole says

    Hi..Ms.Gretchen I posted a few days ago about using this recipe for a king cake…IT CAME OUT FABULOUS !!! ….I’ve made three since then if only I could send you a picture…Thxs again

  70. Fabián says

    Hi, miss Gretchen! :D
    I’ve been following all your recipes you upload on this blog, but I have just a little question about this dough recipe. I’m from México and we have very different kinds of sweet bread (conchas, medias lunas, etc), so I was wondering… is this a a specific recipe ONLY for de cinnamon buns dough or can I bake any kind of sweet yeast bread?

  71. Nicole says

    Hi, Gretchen just stop by to say thanks for sharing all of your knowledge with us everyday baskets..I’m from New Orleans,LA..an plan to use this recipe to make a king cake…Thanks again.

  72. Majda says

    Dear Gretchen,

    my name is Majda, I’m from Slovenia =) A few days ago I tried for the first time to bake cinnamon buns. And they were really gooood =) But I didnt use the icing :) Yesterday I’ve made them with chocolate, not cinnamon =) Also really goood =) Thank you for the recipe =) I’m really happy that I found you on youtube =) Now I’m looking for what should I bake next ;)

    Love,

    Majda

  73. says

    My primary language is spanish but I want to try write in english
    Im so glad the fin you , you inspired me to star my little business my little bakery and when I no fin you like a crum boss I was sad but niw Im rey happy …God Bless for you

  74. says

    Hi Gretchen,

    I’m trying these out for the first time and so far so good! I’m waiting for my cinnamon rolls to proof/puff and then in to the oven.
    I wanted to thank you from the bottom of my heart for what you do. Your kindness and generosity in sharing your knowledge and skills are priceless (well maybe we can all buy one of your online books hint-hint). Not only do you share, but you do it with such joy that it’s contagious.
    I hope you receive 1000X what you give in 2014!

    Best,

    Millie

  75. Moriah Seaman says

    Thanks so much for sharing this!

    My wife and I have a tradition of making cinnamon buns on Christmas Eve and then popping them in the oven on Christmas morning! Frankly, the recipes we’ve been trying for past few years have been, um, duds. But this recipe looks so great, and the video you posted is so helpful (and fun)! We’re both still pretty green in the kitchen (especially with breads), but you’ve made it really easy for us.

    So bless you and have a merry Christmas!

    • Gretchen Price says

      excellent! I hope they meet your expectations (I know they DO mine! …..30lbs later :( )
      Hahaha, I warn you- they are ADDICTING!!
      Good Luck, Merry Christmas, and let me know how they turn out!

  76. Claire says

    I’ve just made these for the first time and they are fantastic! I don’t usually comment on sites but felt you deserved credit where it’s due as they’re so yummy. I did use a breadmaker to make and prove the dough as I couldn’t find my food processor hook so wasn’t sure if they’d work. But they did, so thank you very much (although my husband has already demolished two in a row so may not thank you when his trousers don’t fit ;) )!

  77. shabeena says

    Hi Gtrerchen its only me again thought I’d also let you know forgot to mention earlier I used Allison strong white flour I just can’t get over how beautiful they turned out. They are finished now..making another batch today. I would like to know though can I freeze as shown is your last stage as shown in your recipe even though I am using fresh yeast and also wondering if you have a pretzels recipe to share cinnamon flavoured. I was in town yesterday and tried pretzels tossed in a cinnamon sugar tasted like anyway..thanks regards shabeena

  78. shabeena says

    Hi Gretchen
    They turned out Amazing. .my whole family loved them, because my kids love pecan nuts I added pecans in half the recipe I just broke them with my hand and just stuck them in, in the final stage before popping them into the oven. .oh and let me tell you. .they tasted devine, and about converting the dry yeast to the fresh yeast as I asked earlier. .I was bit stuck and was about to tye the dough when I emailed you. ..I did check online and it said you should multiply by 3..like example 14 grams dry yeast X 3 gave me 42 grams of fresh yeast thats what the conversion chart stated online. .and they came out beautiful and didn’t have the overlee yeast smell..loved them to bit’s. .. and the cream cheese icing and swiss cream recipes turned out really well. ..I must say you are a very professional, gifted and talented baker. .finally hope you have a spectacular festive season

  79. shabeena says

    Hi thanks for that. .can you tell me how much fresh yeast do I use..for this recipe. You put 14grams of dry yeast what will this be equivalent to in fresh yeast in grams..Thank you once again

  80. shabeena says

    Hi thank you so much for the swift reply..I am a bit stuck I managed to find fresh yeast but now I dont know how much to add per recipe in grams..of the fresh yeast and finally another thing you say you use an amout of cream cheese topping and an amount of the Swiss cream recipe once i have made these toppings do you mix them together and then spread them on the buns all at once..or do I apply them separately. .with a spatula. .Thank you soo much again for sharing this lovely recipe. I am really drooling for them and can’t wait till I have finally made them. .take care and I hope you have a splendid weekend. .

  81. Monique says

    Once again, I have to say thanks for this recipe! My coworkers LOVED them! They couldn’t put their finger on the extra flavor i added to give it a little spice (ground ginger). Blew… them…away! I actually got yelled at by my boss for bringing them in! Lol! Keep being amazing!

  82. Kiera says

    Hi Gretchen, I’m curious if I were to prepare the buns or baking at a later date…like for Christmas morning…would I get them ready, ldo the last rising then freeze or would they freeze well post baking? Thanks in advance!

    • Gretchen Price says

      HI! Did you happen to watch the video? because I explain exactly what to do in this case (like where to stop, freeze, and continue the baking process later- like on Christmas morning YUMM!)

  83. shabeena says

    Hi…wow what can I say I am soo excited to try your amazing cinnabon recipe..mmmm can’t wait. .but in the past I have always been used to using fresh yeast. .would this spoil the recipe or do you strictly recommend the dry yeast. . I don’t want to spoil the recipe. .I want them to come out perfect. .like yours..and finally I must say you really are a gifted baker. .may you reap lots of rewards for being so kind by sharing your beautiful recipes. ..May God bless you Abundantly.

  84. krystle says

    Hi gretchen! Thank you for this recipe… i am making these badboys now.. the dough is left for proofing. The thing is i accidentally left 22g of butter on the scale!!! I was holding my 7th mnth old baby wgile making this… it took me almost an hour… what i want to ask is that what would my bun be after leaving that piece of butter? I feel like crying already

      • krystle says

        thanks Gretchen =). it actually turned out great I almost ate everything in just 2 days!!!!! the bread is a bit dry but I guess it was due to forgetting 22g of butter =)))) thank you soooooo much.. I will make this again and be doubling it =) and ohhh I actually made 24pcs with this recipe

  85. Anna Campbell says

    Hiya!

    Made a pilgrimage to your shop 2 weeks ago all the way from Scotland! So amazing we had to come back for a second round of feasting. Can’t thank you enough for the precision with which you write these recipes, though I seem to have mucked up the Cinnabuns. For some reason the finished product does not have the elasticity it should have (a bit crumbley for lack of a better description, sorta cakes but not quite that bad) I wonder if this has something to do with either under working or overworking the dough? Or a problem with the flour (gluten levels might be different)?
    Any help would be greatly appreciated, not sure weekly trips to your store will be a viable alternative :(!
    If I could also ask because I intend to purchase your cookbooks, do any of them contain a recipe for your almighty Crumb Cake? Would totally understand if you keep that under lock and key and 6 feet of concrete but as a new addict can only hope!
    Many thanks!
    Anna

    • Gretchen Price says

      HI Anna! WOW Scotland! That’s awesome!
      Sounds to me as if your flour could be the culprit, a hard flour will absorb too much liquid in the recipe and cause a very tough dry, NON elastic dough
      The Crumb Bun is not in any of the Ebooks, perhaps I will in the future.

  86. christina says

    Hi gretchen! This is going to be my first time making cinnamon rolls. I want to make at least 16 rolls. So my question is, what part of the recipe do i have to adjust? Oh and, do i have to add 2 packets of yeast too?

    • Gretchen Price says

      My recipe here make 12 LARGE JUMBO GIGANTIC rolls.
      I would suggest to keep the recipe the SAME and just cut the log into 16 pieces instead of 12. your rolls will be just a touch smaller than mine

      • christina says

        That’s what i figured! Lol i ended up making them exactly like your recipe, and they were amazeballs!!! :) my family thought i bought them! Lol they were soooo easy to make too, i will be making these buns forever!! Thank you soooooo much<3<3<3<3

  87. Zhe Rong says

    Hi Gretchen, you are really really awesome! I’ve tried your recipes (like swiss meringue buttercream and they come out perf. I really want to make these Cinnamon buns because they just look SO GOOD and I want to be addicted to them! I have some yeast that I bought like many months ago. They haven’t expired (sept 2014) but they have been kept for quite a long time, so I’m afraid they are not of TIP TOP quality and will not make my Cinnabuns rise and puff up so much like yours. I believe they are still alive, but not of the best quality. Should I use them? Thanks!

    • Gretchen Price says

      Check your yeast by sprinkling a bit in some warm water with a pinch of sugar, if it bubbles after 5 minutes you are GOOD! They are still alive and are eating and making bubbles!

      • Zhe Rong says

        Ahh, now I get it. Thanks Gretchen! You’re the best! I’ll try these cinnamon buns and let you know how they come out!

  88. alma says

    I THINK I HAVE MASTERED YOUR CINNAMON ROLLS… I JUST FEEL, AWFUL FOR TAKING ALL THE CREDIT. I WISH YOU COULD SEE AND HEAR THE COMMENTS MY HUSBANDS FRIENDS, “CO-WORKS HAVE TO SAY ABOUT THEM.. SOME WORDS ARE RATED “R” :) AND THEY SUGGESTED I OPEN UP A BAKERY ..LOL.. CRAZY PEOPLE.. IM JUST A HOUSE WIFE.. THAT WORKS REALLY HARD.. GOT TO THROW THAT IN. I WISH I COULD ATTACH A PIC. OF MY HUSBAND’S FRIENDS DAUGHTER INDULGING this huge cinnamon roll.. I think you miss out on the millions of reactions you might get, when someone takes a bite of any of your recipes. But this one right here is a keeper. I even wrote it down, just invade.. p.s. I’m not sharing “my ” ( our) recipes with no one. Thank you again oohh. , I’ll be in the kitchen at 12a.m just to have fresh roll for the hubby’s 5:30 a.m meet. Take to you soon..

  89. Bhavna Patel says

    You are one amazing lady……selflessly sharing all the recipes. I haven’t seen many like you around. Your videos are so much fun.cooking and baking has become fun with you gretchen. God bless you and wishing you multifold success for future.

  90. Vanessa Anderson says

    This is the most perfect Cinnamon Bun Recipe I have ever tried. I told my husband I was downloading all your cook books and he told me to wait for Christmas since Santa may have already got them for me… YAY!! I better get them early though ;)

  91. Brian says

    Hi Gretchen, Thank you so much for this recipe and the Youtube video of it! I have been trying to perfect my mother’s cinnamon sticky bun recipe (that she took to pastry heaven with her) for years, without success, and gave up a year or more ago. I believe after watching your video I’m ready to give it a shot again. I believe I see the errors I made now. I’m looking forward to trying again and ‘nailing it’! What a great website! I’m sure I will find many more recipes and tricks here. Thank you so much for your extra time and dedication to all of us bakers out here!

      • Brian says

        Hello again Gretchen :) I just finished my cinnamon “sticky” buns and thanks to your video and tips they came out perfect! Of course they are a bit different since the topping (melted brown sugar, butter, honey, Karo syrup with chopped nuts) is poured in the pans before the second proof and I don’t give them quite as much room to grow. They turned out awesome, just like my mom used to make! The reasons they failed in the past were that the recipes I found previously had me baking them WAY too long and half the batches I made didn’t proof right even though the yeast proved. Thanks to you clearing up the difference between rapid yeast and standard yeast my buns rose perfectly! I’m sure I was over proving the yeast in the water/sugar and they had no gas left in the dough. I think next time I will try your recipe as well letting them spread and topping them with your suggested topping. Thank you so much for all you do for us!

        • Gretchen Price says

          Excellent Brian! Way to get to the bottom of your previous problems! SOunds like you are a GREAT GRADE A+ student! Bravo! Now that you have THAT under your belt, what is next???
          Attempt the Yule Log ?????

          • Brian says

            Wow, thank you for the compliment! That Yule Log does look cool, maybe for Christmas :) For Thanksgiving though it’s traditional pies, Apple and Pumpkin. Surprisingly enough our recipes for pie crust are identical! Except I do it all by hand, alas I have no food processor :( I have my own tried and true apple pie recipe but I’ll be making your pumpkin pie recipe later today! I have a feeling it will get added to my repertoire and be made for years to come! (of course I will give you credit!) Every recipe I’ve made of yours has been incredible tasting with perfect texture and consistency! Thanks again and Happy Thanksgiving!

  92. alma says

    Lol… its as simple as that… lol. Great.. thank you. The husband wants to get me a bigger diamond. I think ill ask for a new oven..

  93. alma says

    Hi, its me again.. 1st of all, my husbands co-works loved the cinnamon rolls and expected some the Friday after. I did make more but for the kiddos at h ome and in my experience it is best to let it proof all at the same time. Everytime I put it in the refrigerator you miss out on how BIG. They can get.. so id do it all at once.
    But my question now is, this Friday I’ll be making some cinnamon rolls for my twins bday. Party and every time I make them, with all the cinnamon I’m guessing it not burns them but lol who knows a bit to hard only on the bottom. What can I do different. And sometimes they get stick to the pan. Fyi… keep up the great job.. awesome.. ill be make three of your cake recipes this sat and I know everyone will love your recipe THANK YOU SO MUCH. CAN’T WAIT..

    • Gretchen Price says

      Sounds like your oven throws too much bottom heat, place another sheet pan under your pan that the cinnamon buns are in, this will give an added layer of protection from the high heat your oven is giving from the bottom, also you can place the rack up one level

  94. says

    ARE YOU KIDDING ME? When I was growing up we had a friend that was a baker at one of the elementary schools. Back then, everything was “scratch”, except for the white bread, but all the rolls and pastries were prepared by bakers. (alas, it was a better time!) This is basically the same recipe that she gave me years ago, but I think yours is a little better! Love the combination icing, think this is what takes them over the top. I make all my rolls, etc from this basic recipe, just modify the amount of sugar…soooo yummy! Thanks again! I learn so much from you!

  95. Priscilla says

    Wanting to know after my second rising of the “Great Buns” which I know they will be, if I can refrigerate them that day and then bake follow morning.
    ,

  96. alma says

    Wow! You replied faster then I expected..wow..I was nervous for nothing.. sorry I’m an over thinker to the point to where I wouldn’t be able to sleep. But, I have the alarm clock set for 3 a.m thank you..thank you. and it wouldn’t be the first time waking up at 3 a.m. ..
    P.s I’m making cinnamon roll for my twins party as well as a “Wana be three tier cake.. never made that, but with your videos I have much faith in myself.. thank you again..

  97. alma says

    Lol.. its me alma again. I forgot to tell you, ive made the cinnamon roll once before kids loved them. I’m making some more today, I was just wounding if I was planning on using them tomorrow morning do I just put them in the frig once I get them cinnamon and rolled or let them sit out to proof. Ah.. so I guess ill let them proof and them put them in the frig. But I think you will tell me to do the opposite. I’m just not sure if I stick them in the frig if they will proof or stop it from proofing .. but I think ill rewatch your video..

  98. alma says

    I’m going to make this short and as fast as I can. Im 34 years YOUNG LOL.. A year ago from today I never walked into a kitchen even though I have 5 kids. And baking so not my thing. I have tired so many recipes and ..well… ya.. neways wow at my amazement omg now you can get me out of the kitchen. I’m baking at lease twice aweek. And my husbands co-works go crazy for the blueberry muffins I make. Well. My question is my husband always has 6am meets and j was wanting to make the cinnamon rolls as fresh as I can get them. But I know I need at lease 4hours before their bake ready. Lol one of my new world.. sorry. Like I said wat hint your videos just make baking 100% SO. SO FREAKEN EASY.. and you and what’s his name. Camera guy. Sorry.. just make it so interesting to watch. I’m also going to try to make a three tier cake for my twins birthday and of course I’m get the recipes from your site. Like the best moist chocolate cake. Just thinking about having three different flavors for the layers just woundering what filling to use in between layers and then the frosting or top coat I was thinking about using fondant but I’m just so nervous. Ok ill stop if not all keep going.. any help works KEEP UP THE GREAT JOB AND VIDEOS THEY ..Y’ALL ARE AWESOME …

    • Gretchen Price says

      WOW WOW WOW!! This is the greatest message I have heard in a long time.
      GOOD FOR YOU!! YAY ! BRAVO ALMA!!!

      As for cinnamon buns…well, unless you want to get up at 3 am to proof them and pop them in the oven, you will have to just do it the night before!
      AS I sate in the video (i think?) and here written I said you can leave them to SLOW proof overnight so you can do a fast proof in a warm spot while your oven is preheating and them bake them in the am. But you still need that time to do it all.

  99. Heather says

    I made these last week and they were awesome!!! I’m obsessed with cinnamon buns and very picky and these were great!!!!! One question: If I want to freeze them for later use when would be the time to freeze? As just dough or once I cut the buns but before they rise a second time?? I want to make ahead and then be able to take out and pop in oven for easy yummy quick buns!

    Thanks so much!!

    • Gretchen Price says

      I freeeze the dough after I have rolled them up, instead of proofing to bake, I pop right in the freeze, then when you want them, you have to take them out , thaw and proof and proceed as the recipe states

  100. Joey says

    Is it okay to half the recipe? Will that affect anything? And if so, how long do I have to knead the dough on the kitchenaid, since I’ll be kneading a lesser mass of dough

    • Gretchen Price says

      Yes to half, the kneading time does not really change, you have to develop the gluten whether you are making 1 pound of dough or 100

  101. Izzy says

    I made these yesterday, they were excellent, although I ended up with sixteen buns. To proof them I set the oven temp to 40c, I put a small bowl with some water in the bottom of the oven, popped in the dough, two hours later my dough had filled the large bowl. Whilst making these, I totally forgot I own a bread maker machine, so have now brought it back into the kitchen ready for the next batch of these. Should be easier as it will mix and proof the dough.

  102. Brittany says

    I made these today…. fantastic!! Everyone loved them. The video was so helpful and the recipe was so easy to follow! Thank you so much for posting this great recipe!!

  103. Aisha says

    Hi gretchen

    How are you? I’ve not been on your website for a while caught up with my children and home
    Schooling anyway I remember asking for this very recipe and only saw yesterday I will try and make and let you know how I got on. One question however Is it Demerara sugar you use or light brown soft sugar that you use what’s gives a better result to the end taste? Also what is all purpose flour self raising flour or plain flour?

    Many thanks for your so so creative ideas, you really are an inspiration.

    Wish you all the best.

    Look forward to catching up with all your missed recipes.

    A’isha

    • Gretchen Price says

      Hi glad you are back! and welcomed with warm cinnamon buns!!
      Plain flour is fine to use
      Use brown sugar please (soft)
      For clarity on the different flours please check out FLOUR

  104. Steph C. says

    I tried these last week and they turned out amazing! I brought some into work and everyone loved them! Someone thought I bought them from Cinnabon! Thank you for the recipe and the video (which was super helpful!).

  105. Lydine says

    Hi Gretchen!

    I wanted to ask.. Is it possible to turn this dough into dinner rolls?? or could be used to make bread?? Or do we have to sub out the APF and replace it for bread flour??

    Just a thought!

      • Lydine says

        Thanks Gretchen! will def try it out and ill let you know the results! How about pizza dough?? will it do any good as well??

        • Gretchen Price says

          you can try it, I prefer a harder dough for pizza, one that is just flour water and salt, yeast etc,, not too much SOFTENERS like the shortening or butter used here

  106. Freda says

    I made these buns after watching you make them,and must say they turned out wonderful,hubby & myself tried one after they came out of the oven, cooled of course lol.Gretchen thank you for sharing the video’s with us all,I love to bake & had success with the cakes also, I,m not as good as decorating them as yet .Keep them coming please. :)

  107. Sissi says

    Hello Gretchen! I’m from Italy and I follow your youtube channel for a while now. I really want to thank you because you make so many wonderful and delicious stuff!!! If/when I come to the US I’ll come by to Woodland Bakery, for sure!!
    Anyway a few years ago I ate an american cinnamon roll.. I (and my family too) deeply fell in love with them. I tried so many recipes (I’m the baker in the family ;) ) and no one was the right one… Until yours!!! OMG! They’re so soft, sweet, the filling is perfect and the cream on top amazing!! So thank you, from all my family!!! (Just not from my scale, ahah)

  108. luca's says

    gretchen u are so right about those ,they are the best yummy soft cinnamon rolls i ever made ,i have to tell you that i ‘ve been looking for cinnamon rolls recipes for years and never found a good one ( only a few buns soft on the inside the rest all hard ) but those , omg they are nammit

  109. Alex says

    Hi Gretchen
    Your recipe looks great amd I can’t wait to try. Just one technical question for you. In your note it said we need a 12×18″ pan but in the directions, it said to prepare a 9×13″ dish. Based on people’s comments, I’m guessing to go with a the larger size?
    Also a crazy question but I’m just wondering if the buns still taste good without the icing?
    Thank you for sharing your addiction with us, lol
    Love your informative videos.

    • Gretchen Price says

      Thank you for catching that! I changed it midway through my prepping and decided I needed the larger pan, so YES to larger! Thanks!
      Yes the buns are DIVINE but the icing just makes me want to DIE!!!! hahaha make it your own! Do whatever you like!

  110. shushbav says

    hi Gretchen, tried cinnamon buns and it turned out awesome. my fmly loved them,
    only one question, it was soft wen i baked but became a lil hard wen i had it the nxt day, and also the crispness of the buns did not remain for long. can it be corrected.

    • Gretchen Price says

      When making FRESH breads and buns the shelf life is only a day before they go stale. We do not use preservatives like some things you may be used to eating (from supermarkets) that load it up with chemicals to keep things “fresh” for days. Homemade baked goods do not last more than a day to 2 days. You can store them AIRTIGHT or in plastic Ziploc bags to get a couple more days out of them

  111. Sophia Manata SR says

    Thank you again for another great recipe. The cinnamon buns were so light and big. I made six and froze the other six I should have baked them all DELICIOUS. Every time I make one of your recipes they come out great. Thanks for putting in the time of your busy schedule your a great teacher.

  112. David Keck says

    For any of you guys wondering about a good “warm, draft-free place” to proof your buns in at home…
    Just put a mug of water in your microwave for 2 minutes, and then when the timer goes off, take the mug out, and put your dough in! The mug of water creates a little humidity, and the microwave will be warm from being on. And, with the door closed, it’s completely draft-free, and the perfect place to set a timer! My dough’s always proof perfectly like this! (Also, this recipe is deadly:) Happy baking!

    • Miss Tori says

      I used your tip for the microwave on Sunday when I made this recipe. It worked great! Even my 12×16 baking pan fit in it (just barely though). Thanks for sharing the tip!

  113. Lydine says

    Made these yesterday and they turned out GREAT! The BEST cinnamon rolls ever!! It wasn’t overly sweet even with the icing smothered all over! PERFECT balance! Thanks again for another GREAT recipe!!

  114. teresa says

    Gretchen, thanks for all of your work to help those of us wanting to know more about baking. I love the unique tip of using a heating pad to proof this dough but what temperature setting do you use and are there any other tips for using this technique?

    • Gretchen Price says

      I use a high setting because I find the pad I have does not really heat up too hot, I just set the bowl over the heating pad, cover with a towel and it seems to speed the proof process

  115. Joseph says

    When using the dough hook with the Kitchen Aid mixer, their recommendation is to use a speed setting of 1 or 2. Going high can lead to the motor overheating and premature failure of the mixer.

    I have found from personal experience going faster only causes the mixer to struggle and overheat, and walk across the counter.

    Can not wait to try this recipe out and joining Woodland Bakery Cinnamon Bun Overeaters Anonymous

    • susan ruzicka says

      I am a formal member of The Woodland Bakery Cinnamon Bun Overeaters Club! The bun or rolls are just like my Momma used to make … except the size… these are “thrilling to me”. As the cute tiny ones are novel ~ I love the size of these. I made them about 4 or 5 days ago and “even shared some” because I knew these would really thrill some friends…. oh, and they did. Now I have a new friend who thinks I bake and give things out all the time. lol Thanks again Gretchen for such great instructions & formulas.

  116. Carolyne says

    Dear Gretchen,
    I wonder if I could use Bread Flour instead of AP flour? Will it gives much difference to the dough texture? Thanks a bunch….

    • Gretchen Price says

      You can go ahead and try it, just be aware that bread flour will absorb much more of the liquids, leaving a more dry dough.

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