These Brioche Cinnamon Rolls are soft, rich, and perfectly fluffy! The kind that pull apart in buttery layers. They proof overnight in the fridge, which not only makes the process easier but develops the flavor into something straight out of a bakery case.
I actually built this recipe off my Sticky Toffee Cinnamon Rolls and my Dulce de Leche Cinnamon Rolls - both total hits, but a little extra. I wanted something classic this time: buttery, cinnamon-swirled, and melt-in-your-mouth soft without any added caramel or sauce - just pure, old-school comfort.
Why You'll Love These Brioche Cinnamon Rolls
If you love a gooey, bakery-style cinnamon roll, this is the one. These rolls are ultra-soft with a rich, buttery crumb that stays tender even after cooling. The brioche dough gives them that luxurious texture you usually only get from a bakery, and the overnight fridge proof means all the hard work happens while you sleep.
- A true brioche base - soft, buttery, and rich without being heavy
- Overnight fridge proof for deeper flavor and make-ahead convenience
- Cream poured on top for gooey centers and soft edges
- Classic cinnamon-sugar swirl with just the right amount of spice
- Silky cream cheese frosting that melts perfectly into the warm rolls
- Perfect for holidays or brunch - they can chill overnight and bake fresh in the morning
- Stay soft for days - the brioche dough and cream keep them tender even after cooling
- Make-ahead friendly - assemble, chill, and bake when ready (so ideal for guests!)
- That smell. Seriously, your kitchen will smell like a bakery - buttery, sweet, and warm
Choosing the Right Ingredients
Because brioche is such a rich dough, the ingredients really matter - each one adds something special to the texture and flavor.
- Bread flour: The higher protein content gives these rolls enough structure to stay fluffy instead of collapsing under the butter and filling. If you're in a pinch you can use all purpose flour!
- Instant yeast: Quick, reliable, and doesn't need to be activated separately - perfect for an overnight proof.
- Whole milk: Adds moisture and richness; lukewarm milk helps the yeast activate.
- Eggs: The secret to that golden color and soft, stretchy crumb.
- Unsalted butter: Room temperature butter blends smoothly into the dough and the filling, giving everything a melt-in-your-mouth texture.
- Brown sugar: Adds warmth and depth to the cinnamon sugar filling - dark brown sugar gives a hint of molasses flavor that pairs perfectly with cinnamon.
- Cinnamon: Go for Saigon or Ceylon cinnamon for a more aromatic, sweet spice.
- Heavy cream: That magical step before baking. It seeps into the dough, creating a soft, custardy base and gooey layers.
- Cream cheese: I use full fat because the flavor is so much better and doesn't taste as fake!
What Does Pouring Cream Over Cinnamon Rolls Before Baking Do?
This step is magic. When you pour warm heavy cream over the shaped rolls before baking, it soaks into the dough as they bake, creating that soft, melt-in-your-mouth texture. It's what separates these Brioche Cinnamon Rolls from dry or crusty ones. The cream acts almost like a custard, baking into the bottom and giving each bite that gooey, rich finish.
If you've ever had a bakery roll that's soft even at the edges, this is their secrets trick. It also balances the sweetness of the filling and keeps the centers from drying out.
What Is the Difference Between Regular Cinnamon Rolls and Brioche Cinnamon Rolls?
The difference is all in the dough. Regular cinnamon rolls are made with a basic enriched dough - think milk, butter, and sugar. Brioche, on the other hand, takes things up a notch with extra butter and eggs, giving it a tender, pillowy texture and slightly sweet flavor.
Because of that richness, the dough benefits from slow proofing in the fridge. The cold rise develops deeper flavor (almost like sourdough, but subtle), and it makes the dough less sticky and easier to roll. It's a tiny bit more time, but absolutely worth it for that bakery-style result.
How to Make Brioche Cinnamon Rolls
- Make the Dough: Combine warm milk, sugar, and yeast. Let it get foamy before adding flour, eggs, salt, and butter. Mix with a dough hook on medium speed until smooth and elastic - a little sticky dough is fine.
- First Rise: Cover and let it rest for an hour at room temp, then do one stretch and fold to strengthen the dough.
- Cold Proof: Chill for at least 2 hours or overnight. This is where the flavor builds.
- Roll The Dough: With a rolling pin, roll the chilled dough into a large rectangle, about 12x16 inches in size
- Fill & Roll: Spread the cinnamon filling all the way to the edges, then roll tightly and cut into 12 even strips or portions!
- Second Rise: Place the buns in a baking dish. Let them puff up until doubled in size and soft to the touch.
- Bake: Pour warm cream over the top, bake in the oven until golden, and frost once slightly cooled.
Tips for Making
- Cold proof overnight. It gives the dough deeper flavor, a better rise, and makes it way easier to roll and shape.
- Use a ruler or bench scraper when cutting the rolls - even sizing means they bake uniformly and look beautiful in the pan.
- Check your yeast freshness. If it doesn't foam during the first step, it's expired - start again so you don't waste your ingredients.
- Don't rush the proofing. Let the dough puff until it's noticeably airy and nearly doubled; this ensures that soft, pull-apart texture.
- Soft butter only. For both the dough and filling, make sure your butter is spreadable. If it's too firm, it'll tear the dough.
- Roll tightly but gently. Too loose and they'll uncoil while baking; too tight and they'll burst in the center.
- Line your pan with parchment. It prevents sticking and makes cleanup (and serving) easier.
- Pour the cream while the rolls are still cold. This lets it absorb slowly as they bake, creating that gooey texture without making the tops soggy.
- Don't overbake. Pull them when they're golden and just set - they'll finish cooking as they cool.
- Tent with foil if browning too fast. The sugar can caramelize quickly, so cover lightly if needed during the last 10 minutes.
- Cool slightly before frosting. Give them 15-20 minutes so the frosting melts in just enough to glaze without sliding off.
- Freeze the dough if needed. You can freeze shaped rolls before the second rise, then thaw overnight in the fridge before baking.
- Store leftovers covered tightly. A quick 10-second microwave zap brings them right back to soft and gooey.
How to Schedule Your Cinnamon Rolls
These Brioche Cinnamon Rolls are easy to plan around your day. I usually make the dough after dinner, let it rise for an hour, then pop it in the fridge overnight. In the morning, I roll it out, spread the filling, shape the rolls, and let them rise while the oven preheats. By the time I've made coffee, they're ready to bake, frost, and eat warm. You can also shape them the night before, keep them covered in the fridge, and bake straight from cold the next morning - just give them about 30 minutes to take the chill off first.
How To Bake
Start your oven at 375°F to help the rolls lift quickly, then lower it to 350°F for an even bake. You'll know they're ready when the tops are golden and the centers spring back lightly when pressed. If they start browning too quickly, loosely cover the pan with foil.
After baking, let them cool for at least 20 minutes before adding the frosting - it should melt slightly into the rolls but not disappear completely. These Brioche Cinnamon Rolls are best the day they're baked but stay soft for a couple of days if stored covered at room temperature.
What Are Some Common Mistakes When Making Cinnamon Rolls?
Even seasoned bakers mess these up sometimes, so here's what to watch for:
- Too much flour: The dough should feel soft and slightly sticky - not dry.
- Skipping the chill: The fridge rest makes shaping easier and improves flavor.
- Under-proofing: If the rolls haven't puffed enough before baking, they'll turn out dense.
- Overbaking: The rolls should be golden, not brown - they continue cooking as they cool.
- Frosting too soon: Let them cool slightly so your frosting doesn't melt into the pan.
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Recipe
Brioche Cinnamon Rolls
Ingredients
Dough
- 1 ½ cups lukewarm milk 360g
- 1 ½ teaspoons instant dry yeast 5g
- ½ cup + 2 teaspoons granulated sugar 120g
- 3 large eggs room temperature
- 5 ¾ cups bread flour plus more for dusting 720g
- ½ cup unsalted butter softened 113
- 2 ¼ teaspoons salt 14g
To Pour on Before Baking
- ½ cup heavy whipping cream 120
Filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¾ cup unsalted butter softened to touch
Frosting
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoon milk or heavy cream
- Pinch of salt
Instructions
For the dough
- In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 5g
- Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113, 2 ¼ teaspoons salt 14g
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
- After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
- Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.
Filling and Shaping Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
- Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
- Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
- Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
- Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
- Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
- Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
- Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.
Baking Instructions
- Once the rolls have finished their second rise, preheat the oven to 375°F.
- Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.½ cup heavy whipping cream 120
- Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
- If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
- Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
- While the rolls are cooling making the cream cheese frosting.
For the cream cheese frosting
- In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.4 oz cream cheese softened, ½ cup unsalted butter softened
- With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
- Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.
Assembly
- Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
- Serve warm or at room temperature.
Rebecca Searfoss says
This recipe turned out wonderfully. Such delicious cinnamon rolls.
Anita says
Best cinnamon buns ever! Cutting with a sharp knife or pizza cutter flattens them a bit. Instead, mark distances on cylinder ( 12 x 1 1/3 “), then, using a long piece of dental floss, slip the floss under the dough cylinder to the first marking, bringing both ends up to the top and pulling them across each other to cut a perfectly shaped roll.Repeat to 12 cut rolls.
Jen P. says
I've used the dental floss method and it works well. She did specify in the instructions to cut the strips BEFORE rolling. This also works very well in my opinion, but takes a bit longer.
Melissa Jones says
I cannot wait to try! If I want to add raisins, would I just mix that in with my spread? Thank you!
Molly Murphy says
yes! You can add about 1/2 cup into the dough!
Trin says
My family loved this!
Haley says
I have tried soo many cinnamon roll recipes, I can confidently say these are the absolute best!! The recipe was easy to follow and words can truly not describe how delicious they turned out!
Anonymous says
Can you mix Ap flour and bread flour together for these rolls?
Molly Murphy says
yes!! If you only have all purpose, you can just sub all purpose!
Debbie Phillips says
The best cinnamon rolls I've ever made. We loved the tenderness the heavy cream added. Thank you for sharing this recipe
MB says
Can I freeze them before baking?
Molly Murphy says
Shape the rolls, place them in the pan, and freeze them right after shaping (before the final rise). When you’re ready to bake, let them thaw and rise at room temperature until puffy, then bake as directed. This usually takes a couple of hours depending on how warm your kitchen is.
MB says
Thank you! May I ask another question? Why do you add the instant yeast to the milk? I use SAF instant yeast, and usually add it to the dry ingredients.
Deborah says
Thank you for the recipe, they came out great, the 9x12 pan was to small. The inside rolls didn't get done. But the outside ones are delicious.
Erin says
Please HELP!!
I bake cinnamon rolls every week, I’m very accustomed with how to make them. I read all reviews and so excited to try these.
I followed the directions twice; the first batch with the 1.5 cups of milk (I only used 1 cup at 460 grams), the dough after mixing 8 minutes, came out like cake batter. So I tried a second time using only 3/4 cups milk at the 360 gram listed in ingredients and directions, it came out like thicker cake batter. They’re in the fridge after I mixed the soupy texture (folds). I’m hoping that two hours in the fridge helps make the bread flour absorb and become more like dough. I’m confused, everyone is having beautiful results. Maybe they’re adding less mill and more flour until desired consistency? I really want this to turn out. Am I overthinking this? It’s really runny and I’m not used to this kind of dough?
Thank you very much, I am not a quitter, I’ll keep at it until I get it with your help.
Molly Murphy says
Hi Erin! Thanks so much for checking in! A dough that loose usually means something small just threw off the texture. A few things that can cause it: not quite enough flour (scooping instead of weighing is the most common one!), bread flour taking a minute to absorb, butter being too warm, or the dough just needing a bit more mixing to strengthen.
Chilling the dough was the perfect instinct — brioche-style dough always firms up in the fridge. If it still looks like actual cake batter after chilling, just sprinkle in a bit more bread flour until it looks like a very soft dough instead of something you could pour.
You’re doing everything right — brioche doughs can look wild at first! Happy to help you troubleshoot anytime. 💛
A Holly says
I want to give these as a Christmas morning breakfast gift. I would like to make them now and freeze. If I freeze before the second rise, can the second rise happen overnight in the fridge so they would be ready to bake Christmas morning without the additional time going from freezer to room temp for the second rise? If not, how long with the second rise at room temp take from the freezer?
PAS says
Hi! Planning to make this recipe for some friends this weekend. I won't have time to roll out dough, shape, rise, and bake in the morning. After the first rise, can I roll out dough and shape, and then have them do the cold proof in the fridge overnight? Then let them warm up in the morning and bake?
Molly Murphy says
yes!! They will need to proof in the morning. but like 30 minutes before you bake them. So pull them out of the fridge, let them warm up slightly while you preheat your oven and then bake!
Anonymous says
I had a hard time finding one that wasn’t too sweet and wasn’t too crusty! This was the perfect recipe k frosting was 12/10!
ALLIE says
Hi! I'm planning to make these this weekend, but I won't have time to roll, shape, and bake the morning of. Can I roll and shape after the first rise, let them overnight cold proof, and then bake in the morning?
Melissa Caron says
Can you let the dough proof in the fridge overnight and then roll out, shape etc and put back in the fridge and cook the next day after that? Or do you suggest cooking them after they’ve been shaped?
Thanks again
Molly Murphy says
i would let them proof overnight, and then shape them, and put them back in the fridge, and when you’re ready to bake pull them out and let them sit at room temp for about 45 minutes! or in the oven with the light on!
Ana says
Hey there I’m planning on making this soon but what type of yeast should I use? These are my options: Fleischmann’s Active Dry yeast original
Fleischmann’s rapid rise instant yeast fast-acting.
This will be my first time baking anything.
Molly Murphy says
original is best! let me know how it goes! a tip i tell everyone is don’t roll them out too thin!
Ana says
I followed the directions but my dough is coming out very sticky what should I do?
Molly Murphy says
it’s okay if it’s sticky! once it’s in the fridge it will firm up! sticky is a sign that it will be soft! 🙂
Ana says
That’s what I ended up doing. Transferred the sticky dough into a bowl and let it firm up in the fridge overnight. I made them this morning and they came out SO GOOD! Thanks for sharing the recipe. 😁
Nicole says
I made these at Christmastime and they were delicious and a huge hit with my family, but I have a few questions for when I make them again.
Firstly, I actually made these cinnamon rolls twice, the first time with the recipe halved as a test run because I’d never made cinnamon rolls from scratch before, and then again with the recipe as-is. Both times, the dough was very wet and sticky and I ended up adding more flour. I had measured the flour by weight and not by cup, so unless my scale is wrong, I didn’t under-measure the flour so I was hoping you might have some insight on why it was so wet. I think I ended up adding about a cup of extra flour when I used the regular recipe. They turned out delicious and moist but I still wonder if I did something wrong.
Secondly, I was wondering if I could combine the dough from this recipe with the fillings from some of your other sweet roll recipes.
Lastly, can I make this recipe with a larger number of smaller rolls? That is, use the recipe as-is and just divide it into more than 12 rolls. And how do you think that would affect baking time, if at all.
Thanks so much for the recipe! And thanks in advance for answering my questions. I will hopefully be making them again soon!
Molly Murphy says
Ahh I’m so glad they were a hit!! And honestly, sticky brioche dough is totally normal, especially with enriched doughs like this one. It’s supposed to feel softer and wetter than a standard bread dough, which is what gives you that super fluffy, tender texture. Humidity, brand of flour, and even how the flour is stored can all affect how much extra flour you may need. Adding a little more flour while kneading is completely fine if the dough feels unmanageable. It sounds like you handled it perfectly since the rolls still turned out soft and moist!
And yes absolutely, you can totally use this dough with the fillings from my other sweet roll recipes. This brioche dough works really well as a base for different flavor combinations, so feel free to mix and match!
You can also make smaller rolls with the same recipe. Just divide the dough into more pieces instead of 12. The only thing that will change is the bake time. Smaller rolls will bake a little faster, so I’d start checking them a few minutes early. I usually look for lightly golden tops and the center rolls to be set.
Thank you so much for making the recipe twice and taking the time to leave such a thoughtful comment 🥹
Tricia says
How long for the first proof if I want to cold proof overnight after rolling and putting in the pan?
Molly Murphy says
Great question! If you’re planning to cold proof overnight after rolling and placing them in the pan, let them do the first proof at room temperature for about 45–60 minutes, just until they look slightly puffy (not doubled). Then cover the pan tightly and refrigerate overnight.
In the morning, let the rolls sit at room temperature for 60–90 minutes until soft and visibly risen before baking.
Hayley says
Hi!! I love this recipe!! Question for you - I want to bring a prepared pan as a host gift to a Christmas party tonight. How long should I proof the dough before shaping if I know they’ll be in the fridge all night? Also, is it ok to pour the cream over the rolls before I gift them or just skip that step? I don’t want to create more work for our host! THANK YOU!
Molly Murphy says
i would proof them for the hour, put the dough in the fridge for at least two hours, and then roll and shape. when you give them to her, just tell her they need to proof for at least 45-60 minutes before you bake! you can skip the heavy cream, or you can always add it to tupperware! 🙂
Deanne says
I just found out that my heavy whipping cream is bad/spoiled. Tomorrow is Christmas and no grocery store is open. Is it okay to omit the cream before baking? Is there a substitute?
Molly Murphy says
yes! reduce the baking time by like 5 minutes!
Chelci says
So delicious! My family loved these!!
Marisol says
My family loved this!
Nicole Witt says
I don't like store-bought cinnamon rolls. They always seem to be dry and underwhelming, and not worth eating. These are the best cinnamon rolls! It's a long process, but it's so worth it!
Anonymous says
My family loved this!
Kenisha says
100/10. This is my new favorite cinnamon roll recipe. It was DELICIOUS. My family cannot get over them. There is a request for stocking some on the freezer. The instructions were written perfectly and super easy to follow, which I appreciate. Thank you for sharing this recipe. I can't wait to try the other variations.
CP says
Love this recipe! So delicious. Frosting can be a little sweet for my taste so I will be halving the sugar on the next bake but no complaints otherwise.
Question: how do you get the rolls to be so evenly shaped? Mine wouldn’t stay squared and I ended up with an odd number of rolls in slightly different sizes.
Thank you!
Cara says
My family loved this!
Jack Wren says
Hands down, the best cinnamon rolls I’ve ever had and pretty easy to make! Fairly versatile, I’ve made them same-day without proofing overnight, I’ve shaped them and cold-proofed overnight, and also as the directions state to proof in the fridge and roll out in the morning. The frosting is to die for. We make them for most big holiday morning breakfasts and other special occasions. Thanks for sharing this recipe!!
Karen Frank says
Hello!
I made these and my husband took them to work 10/10!
I have tried so many recipes but these are the best!
I want to know if I can double or triple this recipe and if so are there any ingredients that i should not double or triple ( I have heard that yeast should not be doubled ??) is this true?
Thank you for sharing your recipes with us, its very much appreciated!
Molly Murphy says
Amazing! I am so glad that everyone loved them! You are correct, you do not have to double the yeast. You just need to 1.5 times the yeast if you double or triple it the rest of the recipe!
Karen Frank says
Thank you Molly!!
Anonymous says
Are the best
Anonymous says
They’re so fluffy and delicious 🤤 you should try them . Thanks for sharing.
Amanda B says
These cinnamon rolls have me and my husband in a chokehold. They are ABSOLUTELY THE BEST!!!! The dough is so good- you HAVE to let it ferment over night to achieve maximum deliciousness. Not optional. Also we do a little less cinnamon. Only like 1/2-1 tsp less. It’s perfect to us. I’ve also adjusted the recipe ratios to only making 9 rolls so I can fit them in a 9x13 tin foil. It lets them spread a little more and makes them look more dramatic and bakery style IMO. The frosting WITH cinnamon? Genius. It honestly adds so much. But tbh we make the glaze with just pure maple syrup (no extract) because it’s so easy and honestly compliments the roll better than frosting in our opinion (and I was a frosting only girl). I’ve probably made this recipe like 30 times in 6 months. I even taught it in a class with close friends. It’s THAT good. It’ll be my go to cinnamon roll recipe forever I think.
Cecilia says
Thank you for sharing this recipe
Lesli says
Fabulous recipe -- rolls came out so soft and fluffy! Question: After the stretch, can I let the covered dough chill for 24 hours before rolling, filling, and shaping? If so, do I need to let it 'warm' a little after removing from the fridge and rolling out?
Rick says
Looks great. How would adjust recipe if I want to add sourdough discard? Thanks
Michelle says
All 12 were eaten in one day by my family of five. They are fork-cut moist without being gooey and the flavors delicious. I would have liked stronger cinnamon but maybe mine was diluted by my mistake of whipping 4 oz of cream cheese into the filling 😳 I just went with it. Still it was amazing.
Kay says
Will these beautiful cinnamon rolls turn out the same if kneaded by hand?
Molly Murphy says
yes!!! it will take a little more time!! But completely doable!
Cindy says
These are so good and fluffy!! I followed the recipe as written and it turned out great. The family loves them!
Candy David says
Have you ever made these gluten free? If so, do you have any tips? My daughter has Celiac disease and she would love to be able to enjoy these as well. Thanks!
Molly Murphy says
Hi! No, I haven't made these gluten free! My sister has celiac, and she loves this recipe!
https://butternutbakeryblog.com/gluten-free-cinnamon-rolls/#tasty-recipes-11252-jump-target
Debbie Meienberg says
Does the recipe need to be adjusted if making at high altitude? (Denver, CO)
Melissa Mieczkowski says
I have made this recipe four times now. I taught my husband how to make this recipe. It is the only recipe we go by now for cinnamon rolls it is absolutely fabulous thank you molly!