Our 13 Favorite Cinnamon Roll Recipes

A Delicious Treat that We Know Your Family will LOVE!

Declan Roe wants to help busy moms like you find quick and yummy recipes that your family will love! We have complied 13 of our favorite cinnamon roll recipes just for you!

Quick List of the Recipes:

1. Mama's Homemade Cinnamon Rolls

2. Best Cinnamon Rolls Recipe

3. Overnight Cinnamon Rolls

4. Maple Glazed Cinnamon Rolls

5. 90- Minute Brown Butter Cinnamon Rolls

6. The Best Cinnamon Rolls

7. Cinnamon Rolls

8. The Best Homemade Cinnamon Rolls Ever

9. Best Cinnamon Rolls

10. Cinnamon Sticky Buns

11. Gluten Free Cinnamon Rolls

12. the Best Vegan Cinnamon Rolls You'll Ever Eat

13. Best Orange Glaze Sweet Rolls

Number 1: Mama’s Homemade Cinnamon Rolls

Servings: 24 rolls

Calories: 335 kcal

Author: Desarae



3 cups Lukewarm water

3 Tbsp Fast acting yeast

2 Tbsp Sugar

1 cup Sugar

1/2 cup Butter softened

1 Egg

1 Tbsp Salt

5-6 cups Flour


1/2 cup melted butter

1/2 cup sugar

2 Tbsp cinnamon


8 oz cream cheese room temp

1/2 cup room temp butter

4 cups powdered sugar

3-4 Tbsp milk

1 tsp vanilla


Start out by mixing the luke warm water, yeast and 2 tbsp of sugar.

Let grow from about 10 minutes to make sure yeast is good.Then add remaining sugar, butter, egg, salt.

Start mixer and add flour 1 cup at a time. Around 4 cups go to 1/2 C at a time and allow a minute or two in between the next addition so the flour can be thoroughly mixed in. (About 5-6 cups total- see note). Once the desired texture is reached- so it is slightly sticky and has a shine to it, mix for another 2-3 minutes.

Sift flour on a clean counter where you will rough out the dough. Tip the bowl over on side. This will let the dough rise out of the bowl and onto the flour without sticking to the counter. Cover with a towel help to warm the dough and speed up rising.

Let rise about 2-3 hours.

When ready to prepare rolls, melt about 2-3 Tbsp butter on large cookie sheet.

Roll out dough with rolling pin to about 1/4 inch thick and inasmuch as a rectangular form as possible. Pour melted butter over surface and smooth out. Sprinkle cinnamon sugar evenly over butter.

Roll up dough. Cut with floss into 1-1.5 inch wide rolls.

Place on a greased jelly roll pan and let rise for 20 minutes more. Bake at 350, for about 20 minutes.

Frost while rolls are still warm.


Mix room temp cream cheese and butter till smooth.

Slowly add powder sugar, alternating with milk and vanilla.

Mix till smooth and frost while rolls are warm.

Adapted from: https://ohsodelicioso.com/mamas-homemade-cinnamon-rolls/#wprm-recipe-container-17310

Number 2: Best Cinnamon Rolls Recipe (Better than Cinnabon!)

This is the Best Homemade Cinnamon Rolls Recipe EVER! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Prep Time 20 minutes

Cook Time 20 minutes

Rising Time 2 hours

Total Time 40 minutes

Servings 12 cinnamon rolls

Calories 471 kcal

Author Laura


Cinnamon Roll Dough:

1 cup milk warm (105 degrees F)

½ cup + 1 Tbsp granulated sugar divided

1 Tbsp yeast

2 large eggs room temperature

6 Tbsp butter melted

1 tsp pure vanilla extract

4 to 4 ½ cups all-purpose flour

1 tsp sea salt

1 tsp ground cinnamon

Cinnamon Sugar Filling:

1 cup brown sugar packed

2 ½ Tbsp ground cinnamon

6 Tbsp butter softened

Cream Cheese Frosting:

1 8 oz package cream cheese, softened

¼ cup butter softened

2 cups powdered sugar

½ tsp pure vanilla extract

1/8 tsp salt


Make the Cinnamon Roll Dough:

Warm milk in the microwave milk for 45-60 seconds. Place milk into the bowl of your standing mixer, then add 1 Tbsp sugar and 1 Tbsp yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined.

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 Tbsp at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.

Grease a large bowl and place the dough inside. Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:

While the dough is rising, make the filing.

In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogeneous (uniform throughout). Set aside.

Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!

Assemble Cinnamon Rolls.

Sprinkle a large work surface with flour. Gently press the gas out of the dough and form it into a rectangle.

Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it.

Roll up dough cut into 12 equal sized rolls.

Line a 9x13 inch glass baking dish with parchment paper and lightly grease.

Then place rolls in 4 rows of three, evenly spaced.

Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F.

Bake Cinnamon Rolls.

Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven.

Make the Cream Cheese Frosting: 

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt.

Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have been removed from the oven, spread the cream cheese frosting on them while they are still warm.

Cool & Serve! Let cool and serve warm.

Adapted from: JoyFood Sunshine


We love delicious homemade cinnamon rolls. Image taken from JoyFood Sunshine

Number 3: Overnight Cinnamon Rolls

Prep Time 1 hr 10 mins

Cook Time 25 mins

Total Time 1 hr 35 mins

This dough is a denser dough than you may be used to. It will lighten up as it rises but needs to be a bit denser to hold up in the refrigerator and not over rise.

Course: Bread

Servings: 12

Author: LeighAnne Wilkes 


1 cup milk

1/3 cup butter

2 1/4 tsp of dry active yeast

2/3 cup white sugar

4 1/2 - 5 cups flour

1 tsp salt

2 eggs


1/2 cup brown sugar

1 1/2 Tbsp cinnamon

1/4 cup butter


3 Tbsp butter softened

1/2 tsp vanilla extract

1 1/2 cups powdered sugar

2 - 3 Tbsp whipping cream or milk


Heat the milk in a pan until it begins to bubble. Remove from heat and add butter. Stir until butter melts.

When milk is lukewarm add yeast and allow to proof for 10 minutes.

Put sugar, 3 cups of flour, salt and eggs into a mixer. Add in yeast mixture. Mix.

Add in remaining flour until dough is no longer sticky. Knead for 5 minutes until smooth and soft. Oil a large bowl and place dough in bowl, turn to coat dough with oil. Cover with a cloth and let rise in a warm place until double in size. About 1 hour.

Deflate the dough and put onto a floured surface and roll out into a 12x14 rectangle. Spread with softened butter.

Mix together brown sugar and cinnamon. Sprinkle over dough. Roll up dough into log and cut into 12 pieces.

Line a 9 x 13 pan with parchment paper or grease it. Place dough into pan and cover with plastic wrap and place in refrigerator overnight.

In the morning remove from refrigerator and allow to set in a warm place for an hour. I like to turn my oven to 150 degrees F and then turn off the oven and place the rolls in the oven to rise.

Bake at 350 degrees for 25-30 minutes or until golden brown.

Mix together butter, vanilla, powdered sugar and whipping cream until a nice smooth consistency. Spread over warm rolls.

Adapted from: Your Home Based Mom Blog


Number 4: Maple Glazed Cinnamon Rolls


6-8 inch round disposable cake or pie tins
1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages Active Dry Yeast, 0.25 ounce packets or 4 1/2 teaspoons

9 cups, separated, all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon salt

1 cup soft, room temperature butter

1 cup sugar each: white and brown, mixed together in a bowl

4 tablespoons cinnamon

Maple Glaze:

4 cups powdered sugar

2 teaspoons maple flavoring

1/2 to 3/4 cups milk or half and half

¼ cup melted butter

1/4 teaspoon salt


Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but not hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.

Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Meanwhile, mix the remaining 1 cup flour, baking powder, baking soda and salt in a small bowl together. Set aside.

After rising for at least an hour, add the remaining flour mixture to the dough. Stir mixture together. At this point, you may cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary*.

Prepare pans:

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Don’t skip this step. It’s the other thing that sets this cinnamon roll recipe apart from the rest. Lots of butter.

When ready to prepare rolls:

Sprinkle rolling surface generously with flour. Take half of the dough and form a rectangle.

Then roll the dough thin, into a rectangular shape. With a knife or spatula spread 1/2 cup soft butter over the dough. Sprinkle 1 cup of the mixed sugars over the butter followed by 2 tablespoons of cinnamon.

Starting at the long side, roll dough until all of the dough is formed into a long, tight roll, jelly-roll style. Cut with a sharp knife or use dental floss to make 1 inch thick rolls. Lay rolls into buttered pans. You should have room for about 7-8 rolls per pan.

Repeat this process with the other half of the dough. Let the rolls rise for 30 minutes, then bake at 375 degrees until light golden brown, about 18 minutes. Let rolls cool for about 5 minutes, then prepare frosting.


Mix together all ingredients and whisk until smooth. Generously drizzle over the warm rolls.

Adapted from: Pioneer Women Blog


Number 5: 90-Minute Brown Butter Cinnamon Rolls



3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)

1/4 cup white sugar

1/2 tsp salt

1/4 cup water

1 egg


1 cup brown sugar, packed

1 Tbsp ground cinnamon

1/4 cup plus 1 Tbsp of butter


2 Tbsp softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it)


Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.

Cover the dough with a damp cloth and let rest on the counter for 10 minutes.

Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.

Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.

To make the frosting: Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Adapted from: the baker chick Blog


Number 6: The Best Cinnamon Rolls

Yield: 12 large cinnamon rolls

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes



1/2 cup (3.75 ounces) granulated sugar

1/2 cup neutral-flavored oil

2 cups milk, scalded (heat to just below a boil), I use 2% milk

4 cups (20 ounces) all-purpose flour (I use unbleached)

1 Tbsp instant yeast (see note for active dry yeast)


3/4 cup (3.75 ounces) all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp salt


8-12 Tbsp butter, softened

3/4 cup (5.5 ounces) packed light brown sugar

1 Tbsp cinnamon

1/4 tsp cardamom (optional but delicious)


2 ounces cream cheese, softened

8 Tbsp (1 stick, 4 ounces) butter, softened

Pinch salt

2 Tbsp milk or heavy cream

1/2 tsp vanilla extract

1 3/4 cups (7 ounces) powdered sugar


In the bowl of a stand mixer (or in a bowl to mix by hand), add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed.

The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.

Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).

Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.

On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.

Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible).

Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.

Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise.

Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.

Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through.

Let cool until warm before frosting.

For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again.

Add the powdered sugar and whip until light and creamy.

Spread the slightly warm rolls evenly with the icing.

Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

Adapted from: Mel's Kitchen Cafe Blog


Number 7: Cinnamon Rolls

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 12 rolls

Author Renee Dobbs


For the rolls:

3 1/4 to 4 cups all-purpose flour

1 package active dry yeast or 2 1/4 tsp

1/4 cup granulated sugar

1 tsp salt

1/2 cup whole milk

1/2 cup water

1/4 cup unsalted butter sliced and at room temperature

1 egg beaten

For the filling:

6 Tbsp firmly packed light brown sugar

3 Tbsp granulated sugar

3 Tbsp ground cinnamon

3 Tbsp melted unsalted butter

For the icing:

2 cups powdered sugar

3 Tbsp melted unsalted butter

1 tsp vanilla extract

3 to 4 Tbsp warm half-and-half or cream


For the rolls:

Grease a large bowl and set aside.

Lightly grease a 10 x 13 baking pan and set aside.

In the bowl of a stand mixer, whisk together 1 1/2 cups flour, yeast, 1/4 cup sugar, and salt.

In a saucepan, heat milk, water, and 1/4 cup slices of butter until 120° to 130°F (I use a candy thermometer and heat to 125°F). The butter does not have to melt.

Add the warm milk/water mixture to the flour/yeast mixture. Stir with a wooden spoon to combine.

Put the bowl on the mixer and mix using the flat beater on medium-low speed for 2 to 3 minutes.

Change flat beater to dough hook. Add flour 1/2 cup at a time until the dough starts to climb the dough hook and the sides of the bowl are “clean”. It will be a soft dough.

Turn dough out on a very lightly floured surface and hand knead a few times. Shape dough into a ball and place in greased bowl. Turn dough over to coat it on all sides.

Cover very loosely with plastic wrap (do not attach plastic wrap to top of bowl, only cover the dough a bit). Let dough rise in a warm place until it has doubled in size, about 1 hour.

For the filling: Combine brown sugar, sugar, and cinnamon in a small bowl. Melt the 3 tablespoons of butter just before dough is completing the first rise. Set aside.

To shape and bake the rolls: 

Once dough is doubled in size, punch down dough.

On a lightly floured surface, roll dough out to a 15- X 12-inch rectangle.

Pour melted butter over dough and spread out using a pastry brush. Sprinkle cinnamon/sugar filling mixture over butter.

Starting with the shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices.

Place slices into prepared baking pan.

Cover with a tea towel and rise until almost double, about 30 minutes.

While the rolls are on the second rise, heat oven to 375°F.

Bake rolls for 20 to 25 minutes until golden brown.

For the icing:Combine powdered sugar, melted butter, vanilla, and enough half-and-half until mixture is smooth and pourable. Pour or drizzle over rolls when they are hot out of the oven.

Adapted from: Magnolia Days


Number 8: The Best Homemade Cinnamon Rolls Ever

 This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.

Prep Time 2 hrs

Cook Time 14 mins

Total Time 2 hrs 14 min

Servings: 12 cinnamon rolls



1 cup warm milk

1 Tbsp instant dry yeast

2 Tbsp white granulated sugar

1 tsp salt

3 Tbsp salted butter softened

1 large egg

3 cups all-purpose flour


1/2 cup salted butter melted

1 cup brown sugar

2 Tbsp ground cinnamon


4 ounces cream cheese softened

1/4 cup salted butter softened

1 to 1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 to 2 Tbsp milk


In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour.

Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl.

The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Lightly grease a baking sheet.

Punch down the dough and roll into a 12 inch by 18 inch rectangle. Brush the dough with 1/2 cup melted butter.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter.

Roll up tightly lengthwise so you have one long roll.

Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

Place the slices onto a lightly 9x13 pan.

Cover and let rise 30 to 45 minutes.

Preheat oven to 325 degrees.

Bake the rolls for about 14 minutes, until just kissed with brown on top.

While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.

Whip in powdered sugar and vanilla extract.

Add enough milk to achieve a drizzle-like consistency.

Frost the rolls while still warm.

Serve immediately or cool and store.

Stays good for 4 to 5 days.

Adapted from: The Stay at Home Chef


Number 9: Best Cinnamon Rolls


1 package (1/4 ounce) active dry yeast

1 cup warm whole milk (110° to 115°)

1/2 cup sugar

1/3 cup butter, melted

2 large eggs, room temperature

1 teaspoon salt

4 to 4-1/2 cups all-purpose flour


3/4 cup packed brown sugar

2 tablespoons ground cinnamon

1/4 cup butter, melted, divided


1/2 cup butter, softened

1/4 cup cream cheese, softened

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1-1/2 cups confectioners' sugar


Dissolve yeast in warm milk.

In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth.

Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Mix brown sugar and cinnamon.

Punch down dough; divide in half.

On a lightly floured surface, roll one portion into an 11x8-in. rectangle.

Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Cut into eight slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel.

Repeat with remaining dough and filling.

Let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°.

Bake until golden brown, 20-25 minutes.

Cool on wire racks.

For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops.

Refrigerate leftovers.

Adapted from: Taste of Home


Number 10: Cinnamon Sticky Buns

Yield: Makes 15 sticky buns



1/4 cup warm water (105° to 115°)

1 (1/4-ounce) package active dry yeast

1/3 cup sugar

3/4 cup milk

4 Tbsp. unsalted butter, plus more for greasing

3 large egg yolks

1 Tbsp. finely grated orange zest

1 1/4 teaspoon. salt

4 to 4 1/4 cups all-purpose flour, plus more for dusting


1/2 cup firmly packed light brown sugar

1 Tbsp. ground cinnamon

4 Tbsp. unsalted butter


3/4 cup firmly packed light brown sugar

4 Tbsp. unsalted butter

3 Tbsp. honey

1 Tbsp. light corn syrup

1 1/2 cups (6 ounces) coarsely chopped pecans


Make the dough:

In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour.

Mix on low speed until blended.

Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.

Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.

Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).

After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll out the dough, sprinkle with cinnamon sugar, roll into a cylinder, make crosswise cuts: Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Make the topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

Place dough rounds, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Bake: Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°F. Bake buns until golden, 30 to 35 minutes.

Remove from oven and invert: Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Adapted from: Simply Recipes


Number 11: Gluten Free Cinnamon Rolls

Serves 36


1 quart milk
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast (or 2 packages)
8 1/2 cups gluten free flour blend (we use Auntie's)
1 teaspoon baking powder (heaping)
1 teaspoon baking soda (scant)
1 tablespoon salt

1 1/2 cup melted butter
1/4 cup ground cinnamon
2 cups sugar

8oz cream cheese (softened)
1 cup milk
1 teaspoon vanilla
2lb powdered sugar

This recipe makes about 36 rolls, which I usually place in 6 disposable pie tins so I can easily give them away to friends or store them in the freezer to take out later!


For the dough, heat milk, vegetable oil and sugar in a saucepan over medium heat until the mixture is warm and frothy. (Make sure not to let it boil.) Set aside and let cool to lukewarm.

Sprinkle yeast on top of the lukewarm mixture and allow to sit for 1 minute. Add 8 cups of the flour and mix until just combined. Set aside and let rise for 1 hour.

After the dough has risen, add the baking powder, baking soda, salt and remaining 1/2 cup of flour and stir until just combined. (At this point you can store the dough in the fridge for up to three days before proceeding)

Split the dough in half and place the first half on a well-floured surface (enough flour is key, so don't be afraid of using too much!). Roll the dough into a large rectangle, about 24 x 10 inches. Be careful not to roll the dough too thin or it will tear when you try to roll it. I try to roll mine about 1/2 inch thick.

Pour about 3/4 of a cup melted butter onto the dough and spread evenly with your fingers. Sprinkle 1 cup of the sugar and 1/8 cup of cinnamon over though evenly.

Starting at the end farthest from you, roll the dough toward you. Make sure to go slow and to roll as tight as you can. Cut this "log" into 1 1/2 inch slices, and place each slice in a baking pan that has been greased with melted butter. Repeat this process with the other half of the dough.

Preheat oven to 375 F and allow the rolls to rise for at least 20 more minutes. Bake for 13-15 minutes. The rolls will be just barely golden brown on the top when ready.


For the icing, blend the cream cheese and milk until smooth. Then, add vanilla and powdered sugar and blend until smooth. Pour over the cinnamon rolls while still warm. (The frosting should basically smother the rolls and gather at the bottom of the pan. Trust me, it is delicious.)

You can freeze these rolls and reheat them in the oven (at 250 F for 15-20 minutes) or individually in the microwave later.

Adapted from: Hello Gluten Free Blog


Number 12: The Best Vegan Cinnamon Rolls You'll Ever Eat

Course Breakfast, Dessert

Cuisine Dairy Free, Vegan

Prep Time 30 minutes

Cook Time 25 minutes

Proofing Time 2 hours

Total Time 55 minutes

Servings 12 cinnamon rolls

Author Kat | The Loopy Whisk


For cinnamon roll dough:

1 cup (240 mL) almond milk, lukewarm

3/8 cup (75 g) white sugar

1 heaped tbsp (9 - 10 g) active dry yeast

3 3/4 cups + 1 tbsp (460 g) plain flour, divided

1/4 tsp salt

1/3 cup (75 g) coconut cream, melted

For cinnamon filling:

2 - 3 tbsp (~40 g) coconut cream

1/2 - 3/4 cup (100 - 150 g) white sugar

1 - 2 tbsp cinnamon

For frosting:

1/2 cup (110 g) coconut cream

1/4 cup (30 g) powdered sugar


For cinnamon roll dough:

In a small bowl, combine the the lukewarm almond milk, sugar, yeast and 2 tbsp flour. Whisk lightly until no flour clumps remain and leave to stand for ~5 minutes.

Add the rest of the four and the salt to the bowl of a stand mixer.

Add the yeast mixture and start kneading the dough with the dough hook attachment.

When the dough starts coming together, but there is still some flour left, add the coconut cream.

Leave the dough to knead for at least 15 minutes. The final dough should be slightly sticky.

Transfer the dough into a lightly floured bowl, cover the bowl with cling film, and allow the dough to proof/rise for about 1 hour at room temperature, or until doubled in volume.

For cinnamon filling: In a small bowl, mix together the sugar and cinnamon. (The exact amounts depend on how sweet and cinnamony you want your cinnamon rolls to be.)

Assembly and baking: Prepare a round 11-inch (28 cm) baking pan (or a 11 x 11 inch square one) by lightly greasing it with coconut oil.

After the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a roughly 18 x 9 inch rectangle. (Don't fuss too much if you don't get these exact dimensions.)

Spread 2 - 3 tbsp coconut cream over the dough and sprinkle the cinnamon sugar on top.

Then gently rub the cinnamon sugar into the cream – this will prevent it flying everywhere when you roll up the dough.

Roll up the dough tightly (length-wise) so that you get an (approximately) 18 inch roll.

Place the seam side down and cut ~1.5 inch (~3 - 4 cm) thick slices using floss or a very thin thread. I don't recommend using a knife, as this will flatten the cinnamon roll pieces while you cut them.

Place the cinnamon rolls into the greased baking pan, leaving a bit of space between them.

Cover the baking pan lightly with a tea towel or cling film, and leave to rise for 30 minutes - 1 hour.

Pre-heat the oven to 355 ºF (180 ºC).

Bake the vegan cinnamon rolls in the pre-heated oven at 355 ºF (180 ºC) for 25 - 30 minutes until golden brown on top.

Allow to cool slightly.

For frosting: Mix together the powdered sugar and coconut cream. If the frosting is too thick, add a splash of almond milk.Drizzle the frosting all over the still slightly warm cinnamon buns. Enjoy!

Storage:The vegan cinnamon rolls are best eaten on the day they are baked, but they keep well in a tightly closed container in a cool dry place for about 2 - 3 days.

Adapted from: Sprinkled with Jules


Number 13: Best Orange Glaze Sweet Rolls



3 cups all-purpose flour, or as need

1/4 cup granulated sugar

2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

pinch salt, to taste

1/2 cup unsalted butter, melted (1 stick)

1/2 cup buttermilk

2 large eggs, lightly whisked


6 tablespoons unsalted butter (3/4 of 1 stick), very soft – let it sit out while dough rises

about 1 cup orange marmalade

1/2 cup light brown sugar, packed

Orange Glaze

1/4 cup orange juice

1/2 teaspoon vanilla extract (orange extract may be substituted)

2 cups confectioners’ sugar

pinch salt, optional and to taste (helps balance the sweetness)

about 3 tablespoons milk or cream, or as needed for consistency

3 teaspoons orange zest, divided



To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.

In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.

Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

Add butter-buttermilk mixture to the dry ingredients in mixing bowl.

In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.

Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.

Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. environment, ideal for yeast.

While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.

Rolling Out the Dough – After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

Filling – Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren’t orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.

Slicing the Dough – Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.

Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16).

Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

Arrange the rolls in the prepared pan, 5 rows of 4 rolls across.

Cover with plastic wrap.

Make Straight Through – Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.

Or…Make as Overnight Rolls – Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.

Baking –For either version, bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t over bake or they won’t taste nearly as good.

Orange Glaze 

In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine; mixture will be thick.

Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.

Whisk in 2 teaspoons zest; set aside remainder.

Evenly pour glaze over rolls.

Evenly sprinkle with remaining 1 teaspoon zest.

Serve immediately.

Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. 

Adapted from: Averie Cooks