Cinnamon Rolls

Yield: 12 rolls

Prep Time: 2 hours 10 minutes

Cook: 5 hours

Cinnamon Rolls are exactly how they should be: sweet, comforting, thick, blissful, soft, and fluffy. Well worth the work! [caption id="" align="aligncenter" width="600"] Cinnamon Rolls[/caption] While writing this post yesterday...

12 Responses to “Cinnamon Rolls”

  1. #
    Aimee Warner — August 20, 2012 at 8:53 am

    Key functions in settings will let you set key functions.
    Also made slutty brownies with peanut butter cups, most amazing thing ever. Thanks!!!

  2. #
    Elizabeth — August 20, 2012 at 11:02 am

    yum!!!!! I love cinnamon rolls!!!!

  3. #
    Caralyn @ glutenfreehappytummy — August 20, 2012 at 6:48 pm

    oh my gosh! those look awesome! 2 please:)

  4. #
    Miriam @ Overtime Cook — August 20, 2012 at 9:40 pm

    I’ve been dreaming of homemade cinnamon buns all day…then I see this post! Absolutely fabulous- and I love that dreamy layer of frosting on the top. Definitely bookmarking these!

  5. #
    Cassie — August 21, 2012 at 12:38 am

    So excited to make these! Looking for info on the baking part, though…. What type of pan should I use to bake in? Should the buns be touching or apart?

    • #
      tessa — August 21, 2012 at 7:15 am

      13×9-inch baking pan as the recipe says. You’ll see once you start placing the rolls in the pan that they will have a little room in between each row to rise. Mine were all touching by the time they had risen.

  6. #
    Raechelle — August 21, 2012 at 2:40 am

    Looks delicious, can’t wait to try this out!

  7. #
    Erin @ Texanerin Baking — August 21, 2012 at 11:42 am

    That is stupid. They’re two separate keys for me! You should be able to fix it in the settings.

    And these look incredible. I immediately went to the icing recipe to see if it had cream cheese and it did. Yeah! 🙂

  8. #
    karen millen cocktail dress — August 28, 2012 at 11:01 pm

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  9. #
    auto approve blog list — August 29, 2012 at 1:45 am

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  10. #
    Stephanie Hanson — December 13, 2013 at 9:58 pm

    I want to make these for Christmas Morning. How long can I keep the dough refrigerated? Or can I freeze them and then thaw overnight? Any help would be great!!

    • #
      Tessa — December 15, 2013 at 9:39 am

      Hi! If you follow the recipe through to shaping the rolls, you can cover them and pop them in the fridge for up to 24 hours, take them out, and let them sit at room temperature for about an hour or two until they’ve warmed up and become puffy. Then they’re ready to bake. OR you can freeze them at the same point, cover the pan with the shaped rolls, freeze for up to 3 months, thaw in the fridge overnight, then let them come to room temperature and get puffy before baking.

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