Filed Under: Bread | Breakfast | Christmas | Dessert

Gooey Cinnamon Rolls

Recipe By Tessa Arias
August 13th, 2019
4.89 from 62 votes
4.89 from 62 votes

Gooey Cinnamon Rolls are ultra soft and tender, loaded with ooey gooey buttery cinnamon filling, and flooded with vanilla icing. Better than Cinnabon and can be made the night before!

Yield: 12 cinnamon rolls

Prep Time: 30 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Sweet without being cloying. Tons of cinnamon goodness.
Texture: The best part. The rolls are ultra soft and pillowy and as you peel away the spiral the filling is insanely gooey and buttery. The flooded icing on top just sends the whole thing into dessert overdrive!
Ease: Takes a few hours but can be made the night before.
Pros: My new favorite scratch made cinnamon roll recipe.
Cons: NONE.
Would I make this again? Yes yes yes yes.

Is there anything more delightful and comforting than homemade cinnamon rolls baking in the oven?

I’m SO excited to share this particular recipe with you. I’ve shared a few recipes for cinnamon rolls in the past with various techniques, textures, and flavors. But I’m pretty sure this one is my favorite.

Cinnamon rolls in a baking dish with icing on top

In my family special occasions were marked with cinnamon rolls. But since neither of my parents are bakers, that usually meant prepared cinnamon roll dough from those crazy tubes at the grocery store.

My goal for this recipe was to get a similar ooey, gooey, doughy, and rich texture as the tubed cinnamon rolls… but with way better flavor. And no crazy artificial ingredients or overwhelming sugary sweetness. I also wanted that flood of icing that melts into the rolls in the most mouthwatering way.

If you take these cinnamon buns into work with you, they won’t last longer than an hour. True story.

Unbaked cinnamon rolls rising

And that’s assuming there’s any leftover to even take to work!

How to Make Ultra Ooey Gooey Cinnamon Rolls

Here are my favorite tips and tricks for making the best cinnamon rolls ever. Recipe warning: your friends and family will be requesting these constantly!
Spreading icing on homemade cinnamon buns

Can I knead cinnamon roll dough by hand?

Yes! You can knead this dough by hand without a stand mixer and dough hook. It may take some more time and upper body strength! Check out my full tutorial on how to knead dough by hand here.

This is a very rich dough so it will take longer to knead than other recipes. ONLY add as much flour as needed to handle the dough. It’s better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls instead of light and fluffy ones.

How long does cinnamon roll dough take to rise?

This dough is an enriched dough, meaning it has ingredients like milk, butter, sour cream, sugar, and eggs to make it ultra rich, tender, and soft once baked. But those ingredients can also slow down rising time. For me the dough took 2 hours for the first rise, and 90 minutes for the second rise.

Rising times will depend on the warmth and humidity of your kitchen so keep that in mind.

How to tell when the dough is risen?

The dough should double in volume for the first rise. I always like to use a glass mixing bowl to rise my dough in so I can see how much it’s risen more easily.

The best way to tell if the dough is risen enough to shape is to perform the ripe test. Press two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is “ripe” and ready for punch down. If not, cover and let the dough rise until the indentations do remain.

Now the dough is ready to be rolled out and shaped into rolls! Allow the shaped rolls to rise again until a gentle indentation from your finger remains.

How to Shape Perfect Cinnamon Rolls Spirals

Rolling up cinnamon roll dough

Rolling up your cinnamon roll dough nice and tight is the key to beautiful round rolls and visible spirals.  As you roll the dough up, stretch it towards you and over so it stays tight instead of floppy. Finish off the spiral with the seam side down to seal in the filling. Push the ends into the center slightly with your palms to create an even log shape then cut off the wonky end bits.

How to Slice Cinnamon Roll Dough

To get picture perfect cinnamon buns, it’s important to slice the log of dough without squashing it. The best tool for that is a very sharp chef’s knife that you use sweeping motions, not sawing motions. If you don’t have a super sharp knife you can also use a serrated knife and sweeping motions. Or you can use dental floss to slice the dough, but be sure it’s unflavored.

To get evenly sized pieces cut the log directly in half so you have two logs. Then cut each log in half again. Cut each remaining piece into 3 pieces for a total of 12. I know this sounds confusing to read but as you slice it’ll make sense.

Easy Cinnamon Roll Icing

I opted for a basic powdered sugar icing for this recipe. I love when the icing floods the cinnamon rolls and melts into them for the ultimate gooey bite. Kind of like the refrigerated cinnamon roll tubes from the grocery store. You want the icing to have a pourable consistency, not too thick and not too watery. Adjust the powdered sugar to milk ratio if needed.

Can I make Cream Cheese Frosting Instead?

Yes! Just combine the below ingredients in the bowl of an electric mixer on medium-high for 2 minutes, or until super smooth.

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 2 tablespoons corn syrup
  • 2 tablespoons heavy cream
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch salt

How to Make Cinnamon Rolls Ahead of Time

Cinnamon rolls are best served fresh and warm. Right out of the oven if possible! You can store them covered at room temperature for a day, but I’d advise re-warming in the oven or microwave them before serving.

The fact is cinnamon rolls stale quickly. That’s why making them ahead of time is a great option!

Refrigerate the shaped but unbaked cinnamon rolls in the pans you plan to bake them in. I like to let them rise at room temperature for about 30 minutes before refrigerating to give them a jump start on rising, especially in the winter when it takes longer. Cover the rolls tightly with plastic wrap and refrigerate for up to 24 hours. The dough should continue to rise slowly in the fridge. You can also freeze for up to 1 month. Defrost overnight.

When getting ready to bake, loosen the plastic wrap and let rise at room temperature until doubled in size. This will depend entirely on how much they rose in the fridge and how warm / humid your kitchen is. It may take just 20 to 30 minutes or it may take over an hour. Proceed with baking as the recipe is written.

Cinnamon rolls with icing on plates

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4.89 from 62 votes

How to make
Gooey Cinnamon Rolls

Yield: 12 cinnamon rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Rising time 4 hours
Total Time: 4 hours 55 minutes
Gooey Cinnamon Rolls are ultra soft and tender, loaded with ooey gooey buttery cinnamon filling, and flooded with vanilla icing. Better than Cinnabon and can be made the night before!


For the dough:

  • 1 cup whole milk
  • 1 stick (113 grams) unsalted butter
  • 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
  • 1 envelope (2 1/4 teaspoons) instant yeast*
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 2 egg yolks, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4 cup to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons fine salt

For the filling:

  • 1 stick (113 grams) unsalted butter, completely softened to room temperature
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon fine salt

For the icing:

  • 2 cups (250 grams) powdered sugar
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract


Make the dough:

  1. In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 110°F).
  2. In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir with the spatula until combined. Fit the mixer with the dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.
  3. Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Make the filling:

  1. While the dough rises, add filling ingredients to a medium mixing bowl. Beat with a hand held electric mixer on medium-high until very well combined, about 3 minutes.

To shape the dough:

  1. Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.
  2. Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.
  3. Grease a 13x9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
  4. MAKE AHEAD: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.

  5. Meanwhile, preheat the oven to 350°Bake the rolls until lightly golden brown, 22 to 25 minutes.

For the icing:

  1. While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
  2. Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.

Recipe Notes

*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.
Course: Breakfast, Dessert
Cuisine: American

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    ALChan — August 18, 2019 at 7:41 am

    Tessa, can this recipe be used for making the rolls using the traditional Swiss Rolls method —- Bake the batter flat , roll up . When cooled. unroll and put in filling then cut. it would be less messy. TQ

    • #
      Tessa Arias — August 19, 2019 at 10:37 am

      No, I don’t believe that would work at all.

  2. #
    Claudia — August 18, 2019 at 4:08 pm

    My first time ever making cinnamon rolls! They are incredible as I shared with friends who loved the soft gooey centers of the rolls. I have never made bread or worked with yeast and with your detailed directions I feel like a pro. Thanks so much for a recipe that I cannot wait to make again!

  3. #
    Gilly Huntington-Rainey — August 24, 2019 at 4:14 am

    Amazingly delicious and gooey and simple. I tried freezing some as well and they turned out just as good as the fresh. Thanks Tessa!

  4. #
    Katheryn Haigler — September 1, 2019 at 1:48 pm

    These did not last long enough to snap a picture, sorry! I have practiced with several different recipes for cinnamon rolls. These were by far, head and shoulders above the rest. We tested them out on our Sunday school class of experts and they couldn’t stop raving about them! I love all of the testings you have done, I love that I can freeze them raw and have fresh rolls ready in short time. Thank you so much for your hard work!

  5. #
    Hilary — September 2, 2019 at 6:43 am

    Wow what timing! My husband wanted to make cinnamon rolls this weekend, so this challenge is perfect timing. He is not a very experienced baked, but found these to be pretty easy and they look fantastic! He felt confident making them and even though he’s new to yeast, they were perfect! Whipped them up this morning and now enjoying with our coffee and tea. So much better than store-bought, too.

  6. #
    Hilary — September 2, 2019 at 6:45 am

    Perfect timing! My husband just asked to make cinnamon so the challenge couldn’t have come at a better time. He’s a pretty new baker, but the instructions were straight forward and they came out perfectly! He whipped them up this morning and we’re enjoying them with our coffee and tea. So much better than store bought, too! These will be on repeat!

  7. #
    Joanne — September 2, 2019 at 9:19 am

    I don’t know if it is the recipe, the instructions or both but these were by far the best cinnamon rolls I’ve ever made!

  8. #
    Sarah Pettitt Smith — September 2, 2019 at 2:39 pm

    SO GOOD! Everyone just lived them. The pan didn’t last a day.

  9. #
    Crystal — September 2, 2019 at 6:10 pm

    TESSA!! I’ve made a LOT of cinnamon rolls and most have been pretty good, some of them delicious. But these? This is the dough I’ve dreamed of. It’s absolutely unreal how light and tender they are. I took the ends that I cut off and rolled them in more filling, braided them, and baked them as a cinni mini wreath, drizzling them with icing.

  10. #
    Sarah Carver — September 4, 2019 at 11:27 am

    Once again, a great recipe! I make homemade coffee cakes, etc. for my husband’s breakfast and this recipe is on my list of fun ones to make. He doesn’t know how good he has it!

  11. #
    Sarah — September 4, 2019 at 2:05 pm

    I’d absolutely make these again! The instructions were easy to follow and the finished product was delicious! My boys loved them! I tried the vanilla icing, but next time I am going to make the cream cheese topping.

  12. #
    Robin Michaels — September 5, 2019 at 12:48 pm

    Easy recipe to follow! Looks amazing! Tastes delicious!

  13. #
    Linda — September 6, 2019 at 3:10 am

    Absolutely stunning. Best I have ever eaten. Easy to make and easy to eat. Definitely deserves more than 5 stars!!

  14. #
    Carlota — September 6, 2019 at 5:05 am

    Loved it! Would def make again!

  15. #
    PJ Bibby — September 6, 2019 at 12:47 pm

    These are absolutely delicious and have the most beautiful, soft texture.

  16. #
    Emma — September 7, 2019 at 7:36 am

    I’ve never made bread before, but this recipe was so easy that I felt like an accomplished baker!

  17. #
    Katrina — September 8, 2019 at 6:34 am

    I typically use my bread machine for dough. Would this recipe do well in a machine?

  18. #
    Faith — September 8, 2019 at 6:49 am

    These rolls turned out so perfect! They are fluffy and gooey. They did not last long in our house. This recipe is definitely going to become a regular.

  19. #
    Kamari — September 8, 2019 at 6:55 am

    These rolls were very goey however I didn’t make a glaze

  20. #
    Dom — September 8, 2019 at 7:35 am

    Sooo delicious ! Thank you

  21. #
    Mickie Hedrick — September 8, 2019 at 12:41 pm

    Do you need another cinnamon roll recipe? You. Need. This. One! It is fluffy, buttery, and gooey (in a good way). In one word – addictive.

  22. #
    Mickie Hedric — September 8, 2019 at 12:42 pm

    Do you need another cinnamon roll recipe? You. Need. This. One! It is fluffy, buttery, and gooey (in a good way). In one word – addictive.

  23. #
    Becky Masters — September 8, 2019 at 3:42 pm

    Made these today and they are definitely worth the wait. I took advantage of the Florida heat and proofed these on my front patio and they look amazing and taste even better. They dont have an over yeasty taste like recipes I have tried in the past these are delicious from the dough, filling and frosting. I even love that the frosting doesn’t use cream cheese. These are definitely a keeper recipe. My kids and husband loved these as well. And didnt mind the wait.

  24. #
    Adam Breitbach — September 8, 2019 at 3:48 pm

    These were very tasty, and quite easy to make.

  25. #
    Jeanette — September 8, 2019 at 4:43 pm

    Sooo good! The recipe was so easy to follow. I’ve many cinnamon rolls and this recipe is very similar to my mom’s so I loved it!!

  26. #
    Domitille — September 9, 2019 at 10:01 am

    Fluffy and a great breakfast idea !

  27. #
    Marlee Sheriff — September 9, 2019 at 12:28 pm

    My family said these are by far the best cinnamon rolls I’ve made!!

  28. #
    Ana — September 9, 2019 at 12:56 pm

    I loooove cinnbons!

  29. #
    Enola Paul — September 9, 2019 at 9:14 pm

    I made these but I made them into 2 giant cinnamon rolls with a caramel sauce on top!!! So good

  30. #
    Enola Paul — September 9, 2019 at 9:17 pm

    I made these into giant cinnamon rolls with caramel.they’re absolutely delicious!

  31. #
    Erin Betnar — September 10, 2019 at 8:07 am

    One word…Amazing!!! Honestly the best cinnamon bun recipe I’ve ever made. It rivals Cinnabon which makes some pretty incredible cinnamon buns. Thanks for creating such a wonderful recipe.

  32. #
    Ivanna zayasi — September 12, 2019 at 11:01 am

    So delicious and easy

  33. #
    Sandra D — September 12, 2019 at 3:47 pm

    Winning recipe. This recipe was easy to make and delivered a soft dough that was oh so delicious. A friend even claimed they were the best they ever had. Winning recipe for sure.

  34. #
    Leslie Hershberger — September 12, 2019 at 6:14 pm

    This recipe is a keeper! Very tender moist dough. Good balance of brown sugar and cinnamon. I used cream cheese frosting which I think is the best… YUMMY!

  35. #
    Aini — September 13, 2019 at 3:41 am

    This was soooo goeeyyy sooo yummyyyy.. oh my God, the sour cream really made a tons of difference. I’ve searched far and wide for the best cinnamon roll recipe, but none has turned out as soft and chubby as this one! I would definitely be making these again!

  36. #
    DIANA Taylor — September 13, 2019 at 9:58 am


  37. #
    Tamara Petříkovová — September 14, 2019 at 5:15 am

    perfect recipe ! i like them more without icing, icing for me is super sweet, filling is AMAZING ! <3

  38. #
    Kala Ragan — September 14, 2019 at 2:18 pm


  39. #
    Megan — September 14, 2019 at 5:55 pm

    These were amazing! They were moist, sweet, soft and every bite was bursting with ooey-gooey cinnamon glory! I’ll definitely make this again!

  40. #
    David Burnett — September 14, 2019 at 6:39 pm

    So easy, so fluffy, and so amazing. A must.

  41. #
    Kindra O'Connell — September 14, 2019 at 7:04 pm

    Very easy and family loved it

  42. #
    Rebecca — September 14, 2019 at 8:59 pm

    Wow! Absolutely the best thing entire from homemade cinnamon rolls. I’ve tried several recipes and they this is absolute favorite. Next time I will try the cream cheeses icing burn i love that’s it hasn’t a fast easy icing option as well. Absolutely delicious. I’ll make it again soon!

  43. #
    Alexandra Chamberlain — September 14, 2019 at 9:21 pm

    I loved how soft the rolls turned out!

  44. #
    Bonnie Sayward — September 15, 2019 at 8:24 am

    Amazing flavors. Time-consuming, but not difficult. Really enjoyed them with breakfast and shared some with my neighbors!

  45. #
    Anne Collins — September 15, 2019 at 8:28 am

    My family and I love these cinnamon rolls!!! They are so soft and gooey! The cinnamon flavor is all there in the best possible way!!! The recipe is easy to follow so I’ll definitely be making these again

  46. #
    Sara Williams — September 15, 2019 at 9:31 am

    My family loves these cinnamon rolls. We will definitely be making this recipe again!

  47. #
    Dani Dick — September 15, 2019 at 11:54 am

    I made the recipe vegan by omitting the eggs and using almond milk and vegan butter— they hit the spot!

  48. #
    Rebecca — September 15, 2019 at 11:58 am

    I tried the method of putting in the fridge overnight and then baking in the morning. I think I should have baked them right away. Flavor was ok but they didn’t rise very much even after taking them out of the fridge for a couple hours. I’ll stick with my Gma’s recipe and I do like a cream cheese frosting better. Personal preference of course.

  49. #
    Ashlee Lensmyer — September 15, 2019 at 1:20 pm

    Overall these were great, but the dough for the rolls themselves could have used a little more flavor. But, we enjoyed them as a special treat! I was proud of myself for baking something for the first time with yeast!

  50. #
    Jill Puhlmann-Becker — September 15, 2019 at 2:18 pm

    This recipe turned out so well! My family loved it because the dough had great taste and texture. The cinnamon was wrapped throughout the roll and the icing was so creamy and sweet!

  51. #
    Jill Puhlmann-Becker — September 15, 2019 at 2:22 pm

    My family loved these cinnamon rolls! They were so good. The dough had a great taste and turned out so light. The cinnamon was spread throughout the roll and the icing was creamy and sweet!

  52. #
    Anne perez — September 16, 2019 at 2:34 am

    This is definitely my new fave recipe for cinnamon rolls. Soooo gooood!

  53. #
    Ashley Liautaud — September 16, 2019 at 6:06 am

    super easy to follow and tastes amazing in the end!

  54. #
    Susie — September 16, 2019 at 8:59 am

    1. Can I use almond milk instead?
    2. With the Active yeast, do I add with the milk and butter before the sour cream?
    3. Is there a video of making them?

    Thanks Tessa!

    • #
      Tessa Arias — September 16, 2019 at 12:29 pm

      Hi Susie! You can use almond milk, but since it has a lower fat content the final texture won’t be as rich. Whole milk works best. You can add the active dry yeast either way, but it’ll activate faster with just the milk. No video for this particular recipe.

  55. #
    Dorina — September 16, 2019 at 12:27 pm

    Absolutely delicious.

    It was a recipe that was super easy to follow so even I could do it haha.
    The roll was so soft and fluffy. Everyone loved it.
    My new go to recipe from now on.

  56. #
    Dorina — September 16, 2019 at 12:31 pm

    Absolutely delicious.

    The recipe was super simple to follow and I had all the ingredients.
    It was soft and fluffy and everyone loved it.

  57. #
    Lexi — September 16, 2019 at 1:29 pm

    Second time ever making cinnamon rolls. Easy to follow recipe and the house smells like fall! Perfectly soft, fluffy and ooey gooey!

  58. #
    Sue Durland Galbraith — September 16, 2019 at 6:33 pm

    This was easy to follow. I had all ingredients on hand as well. I wanted to make it into mini rolls because I wanted to share with my co-workers. They were a big hit!

  59. #
    Sumika Nishihara — September 17, 2019 at 12:17 am

    It turned out amazing, it was not too sweet, with gooey stuffing and soft bread. loved it!

  60. #
    Sumika Nishihara — September 17, 2019 at 12:20 am

    it turned out amazing, not too sweet, the inside was gooey and the bread was soft. I almost ate the whole thing and it was 10 oclock at night!

  61. #
    Cat Walker — September 17, 2019 at 5:21 pm

    These were so easy to make and very delicious. I’d never made cinnamon rolls before so I was very intimidated but the recipe was easy to follow and had me feeling like a pro! I don’t have a bowl mixer so I had to knead by hand and they still turned out amazing.

  62. #
    Rebecca Hawkins — September 18, 2019 at 11:51 am

    I love cinnamon rolls! I also love that this recipe gives you the option to start them one day and finish the next.

  63. #
    Lea — September 18, 2019 at 12:08 pm

    Do you think this would still be good without the eggs? I have egg replacer, but I know real eggs add to the richness, and don’t want to ruin this if it won’t be good without them. I recently discovered I am allergic to eggs

    • #
      Tessa Arias — September 18, 2019 at 5:07 pm

      Oh no! I’m really unsure how they’d be without eggs.

  64. #
    Taylor — September 18, 2019 at 1:25 pm

    These were absolutely delicious! They were so easy to make! I can’t wait to make another batch.

  65. #
    Keeks Treats — September 18, 2019 at 1:56 pm

    These cinnamon rolls were so easy to make! I baked them in muffin liners so it was easier to share with friends and family!

  66. #
    Karen — September 18, 2019 at 7:53 pm

    Can these be made ahead and frozen? If so what would I need to do

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