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Leigh Anne Wilkes

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Recipes » Breads » 1 Hour Cinnamon Rolls

1 Hour Cinnamon Rolls

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October 8, 2012 By Leigh Anne93 Comments

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tray of cinnamon rolls

Today I am sharing a recipe for One Hour Cinnamon Rolls!  This quick cinnamon roll recipe is delicious and will become your favorite way to make cinnamon buns!

one hour cinnamon rolls

These super quick cinnamon rolls are ready to go in the oven in just one hour!  And the results are amazingly good cinnamon rolls!!!

I love homemade cinnamon rolls.  What I don’t like is how long they take to make.  I especially love them for breakfast but who wants to get up 2-3 hours before breakfast in order to have hot, fresh out of the oven cinnamon rolls??  Not me.

quick cinnamon rolls

I decided to see if I could use my basic cinnamon roll recipe and do it with a few tweaks in an hour.  I did and they were just as delicious as when I spend 2-3 hours making cinnamon rolls!!

It is tradition for our family that we have homemade cinnamon rolls when we watch our church’s semi-annual General Conference and that was this weekend.  I started an hour before the session was to begin. By the time the opening prayer and opening song were done my cinnamon rolls were ready!!

Gather your ingredients together before hand so everything is ready when you need it.  I used bread flour in my cinnamon rolls but regular all purpose flour works well too.

frosted sweet roll

How to Make Quick Cinnamon Rolls

To make one hour cinnamon rolls, mix together your warm water, buttermilk, sugar, melted butter and yeast.  To get your buttermilk to room temperature quickly just pop it in the microwave for 15 seconds or so.

You use a lot of yeast in this recipe but that is what makes them rise so fast.  I didn’t find that it affected the flavor at all using so much yeast.  Put this in your Kitchen Aid and mix.  Allow to sit for 15 minutes. After 15 minutes it will look like this.

Bowl of proofed yeast

Add your salt, eggs and flour into this mixture and mix for 10 minutes using the bread hook and then allow to rest for 10 minutes. We are at 35 minutes and counting.

bowl of dough
While the dough is resting mix up your filling – sugar, brown sugar, butter and cinnamon.

Cinnamon roll filling
Stir together until it resembles wet sand.

butter, brown sugar, sugar, and cinnamon mixture

After the dough has set for 10 minutes spray your counter top with cooking spray. This works much better than flouring your counter top. Put dough on counter and using your fingers or a rolling pen spread dough into into a 12 x 16 inch triangle. Sprinkle with filling.
Dough sprinkled with filling
Roll up into a log.  I used a spackling tool that I keep in my kitchen for candy making to cut the rolls but you could use the string trick or a sharp knife. I do not us it to spackle with!!
how to cut cinnamon roll dough
This recipe makes 12 large rolls but you can also double it easily for more. Place the rolls on a cookie sheet. I line mine with a Silpat but you could also use parchment paper.
CInnamon roll rising on a baking sheet

Your time should be at about 45 minutes.  Let them rise for 15 minutes which will put you at one hour. They don’t rise much but don’t worry they will in the oven. While they were rising and baking I mixed together my frosting which is a combination of butter, vanilla, powdered sugar and half and half or milk. Add in just enough milk to make it the right consistency for you.

Bowl of icing
At the hour mark, put them into the oven to bake. They bake in about about 12 minutes.

One Hour Cinnamon Rolls

Then slather those warm babies with the frosting and eat!!

One Hour Cinnamon Rolls with frosting
These are seriously good cinnamon rolls! They are so good in fact we had to go deliver most of them to our neighbors so we didn’t eat them all.

Delicious cinnamon rolls in an hour – o.k., 72 minutes!  How amazing is that.  The only bad part is, they are so easy and so fast you may want to make them everyday!!!

Cinnamon roll on plate

Check out more delicious sweet roll recipes:

Quick & Easy Orange Rolls

Citrus Pull Apart Bread

Quick Cinnamon Roll Recipe

60 minute cinnamon rolls
Print
5 from 3 votes

1 Hour Cinnamon Rolls

These delicious quick cinnamon rolls are ready for the oven in just one hour!
Course Bread/Breakfast, Dessert
Cuisine American
Keyword biscuit cinnamon rolls, one hour cinnamon rolls, quick cinnamon rolls
Prep Time 45 minutes
Cook Time 12 minutes
Let Rise 15 minutes
Total Time 57 minutes
Servings 12 cinnamon rolls
Author Leigh Anne Wilkes

Ingredients

  • 1 C water warm
  • 3/4 C buttermilk room temperature
  • 1/2 C sugar
  • 1/4 C butter melted
  • 3 Tbsp yeast regular
  • 1/2 Tbsp salt
  • 2 eggs
  • 5-6 C bread flour

Filling

  • 2 Tbsp butter melted
  • 1/2 C brown sugar
  • 1/2 C sugar
  • 2 Tbsp cinnamon

Frosting

  • 1/4 C butter softened
  • 3 C powdered sugar
  • 1 tsp vanilla
  • enough milk or half and half to make it spreading consistency.

Instructions

  • Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes..
  • Add in salt, eggs and flour and mix for 10 minutes.
  • Allow to sit for 10 minutes.
  • While resting prepare your filling
  • Mix together 2 Tbsp melted butter, brown sugar, sugar and cinnamo0n.
  • Roll dough out on to greased countertop into a 12 x 16 inch square.
  • Sprinkle with filling and roll up. Cut into 12 large rolls.
  • Place rolls on a cookie sheet covered with a silpat or parchment paper.
  • Let rise for 15 minutes
  • Bake at 400 for 12-15 minutes.
  • Mix together frosting and spread on warm rolls.

Video

Nutrition

Calories: 503kcal | Carbohydrates: 94g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 391mg | Potassium: 79mg | Fiber: 1g | Sugar: 55g | Vitamin A: 335IU | Calcium: 35mg | Iron: 0.8mg
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Comments

  1. Laura

    October 8, 2012 at 7:59 am

    The dough is similar to my 30 min rolls recipe, but sounds excellent for a sweet bread. Most definitely gonna have to give this one a try!

    Reply
    • Leigh Anne

      October 8, 2012 at 12:15 pm

      Love those 30 minute rolls!!!

      Reply
  2. Lindsey from therhouse.com

    October 8, 2012 at 9:15 am

    Beautiful photos! I am excited to try it out! Pinned it for later. 🙂

    Reply
    • Leigh Anne

      October 8, 2012 at 12:15 pm

      Lindsey, Hope you have a chance to make them. Be careful though because once you do you will want to make them again and again!

      Reply
  3. Susan Holdman

    October 8, 2012 at 10:58 am

    I will be making these very soon. I wonder, can the unbaked rolls be frozen for another time?

    Reply
    • Leigh Anne

      October 8, 2012 at 12:15 pm

      I think they could totally be frozen. I would freeze them before the final 15 minutes where they rise.

      Reply
    • Katie

      April 25, 2013 at 2:28 pm

      I made these last week – only had 4.5 tsp (1Tbsp & 1.5tsp) yeast and they still came out great. I ended up getting 18 fist-sized rolls out of them!
      I froze 6 right after they were done rising and let them defrost over night in the fridge. Pulled them out just 20min before baking and they were still very yummy!

      Reply
  4. Barbara

    October 8, 2012 at 5:25 pm

    About how long does it take to get buttermilk to room temperature as that will add to the total recipe time. I really want to make these tomorrow morning. Could I just put buttermilk in microwave for 10-15 seconds to warm to room temperature?

    Reply
    • Leigh Anne

      October 8, 2012 at 5:49 pm

      That is exactly what I did – just put it in the microwave for about 15 seconds or so.
      Enjoy!

      Reply
      • Season

        October 9, 2012 at 10:24 pm

        I don’t have buttermilk. Can I just use regular milk?

        Reply
        • Leigh Anne

          October 9, 2012 at 11:04 pm

          Sure or you could add 1/2 tbsp vinegar to the milk to make it buttermilk.

          Reply
    • Mary

      January 23, 2017 at 4:10 pm

      If you don’t keep buttermilk in your fridge, you could just use dry buttermilk and warm water.

      Reply
  5. Heather @French Press

    October 8, 2012 at 8:15 pm

    I will be making these for sure!!

    Reply
    • Leigh Anne

      October 9, 2012 at 6:41 am

      You won’t be sorry!!

      Reply
  6. Jen Nikolaus

    October 8, 2012 at 10:07 pm

    OH MY GOODNESS. These look TO DIE FOR!!! Pinning now and for SURE making! Thank you so much for sharing on Chef In Training’s Tuesday Talent Show, I just had to click! YUM!!!

    ~Jen @ Yummy-Healthy-Easy

    Reply
    • Leigh Anne

      October 9, 2012 at 6:41 am

      Jen, Thanks! These cinnamon rolls are to die for! You will want to make them over and over so beware..

      Reply
  7. Lee Anne

    October 9, 2012 at 6:31 am

    This recipe looks wonderful! I wonder if I could I use quick yeast in this recipe? I get it in the bulk at SAMs and it’s all I use. =)
    Thanks for sharing!

    Reply
    • Leigh Anne

      October 9, 2012 at 6:40 am

      I think you totally could – I would use 2/3 the amount of yeast (I looked at Red Star yeast website and that is what they recommend) i.e. if the recipe calls for 3/4 tsp use 1/2 tsp

      Reply
      • Nancy Wengren

        November 8, 2016 at 7:32 am

        How much quick rise yeast would you use in place of the 3 tbsp of regular yeast. Also do you need to proof it first or just combine it with the other ingredients?

        Reply
        • Leigh Anne

          November 8, 2016 at 8:57 am

          You can actually use it 1:1, you just don’t have to activate it in water. You can try it with less but from what I’ve read you just use the same amount but it only has to rise once.

          Reply
  8. Kim V.

    October 9, 2012 at 8:12 am

    Does it hurt your granite to spray it with the cooking spray? I am always worried about that. It seems like it would work better than the flour.

    Reply
    • Leigh Anne

      October 9, 2012 at 8:20 am

      Not at all – I use a butter spray and it’s no different than any food/grease etc. that gets on my counters on a daily basis. It is so much easier to clean up than flour too!

      Reply
    • Frieda

      September 29, 2013 at 2:57 pm

      Make sure your granite countertops have been sealed. If not, the naturally porus granite will absorb excess oil and make it difficult to clean. Oil spray is definitely better than additional flour in shaping breads.

      Reply
  9. Heidi

    October 9, 2012 at 9:32 am

    WHAT A WONDERFUL IDEA ABOUT SPRAYING YOUR COUNTER! Never thought of doing that! Duh! I’ve been a little timid about making homemade cinnamon rolls but this recipe and your SIMPLE instructions and little time it takes gives me the confidence I need! Can’t wait to try them-thinking of making them for Bible Fellowship class next month (it’s my turn for breakfast!)

    http://www.browneyedgirlygirl.com/2012/10/country-living-fair-coming-right-up/

    Reply
    • Leigh Anne

      October 9, 2012 at 12:25 pm

      Heidi – wish I’d seen the idea to spray your counters 20 years ago! So much easier than cleaning the flour off the countertop!!! Enjoy!

      Reply
  10. Julie Spady

    October 9, 2012 at 11:32 am

    1. I am so hungry….I want theses….now!!!
    2. I wish I could do this on my countertop. But I have tile. Darn
    3. Can’t wait to make these!!

    Reply
  11. Karla

    October 9, 2012 at 3:08 pm

    Leigh Anne….I just made these and they turned out FABULOUS. Thanks for sharing. However, my mixer…..the one I bought when we first moved to Portland in 1980….died while mixing the dough. I think I should thank you for that also…. I have been wanting a new one and just needed the right excuse. I definetly have it now 🙂

    Reply
    • Leigh Anne

      October 9, 2012 at 4:38 pm

      Karla, Glad I could be of help and glad you liked the rolls too. I’m patiently or not so patiently waiting for my refrigerator to die so I get a new one. It’s 19 years old – it’s about time!!

      Reply
  12. Erin

    October 9, 2012 at 3:30 pm

    These look fantastic!

    Thanks for the tip about cooking spray on the counter instead of flour. I bet it’s easier to clean up than flour too. 🙂

    Reply
  13. Jessica

    October 9, 2012 at 6:31 pm

    Thanks so much for sharing your recipe! I combined it with Smitten Kitchen’s pumpkin cinnamon roll recipe and cream cheese icing and they were AMAZING! This is the perfect recipe for the mornings when my little one is in Kindergarten – those two and a half hours go by FAST 🙂

    Reply
    • Leigh Anne

      October 9, 2012 at 11:04 pm

      I love that you made them into pumpkin cinnamon rolls and I bet the cream cheese icing was amazing!!! Thanks.

      Reply
  14. Heidi

    October 15, 2012 at 6:50 pm

    I just made these cinnamon rolls. They were delicious and so easy to make! I posted the results on my blog so be sure to stop by and check out my review. Thanks for sharing. I enjoyed them a lot.

    Reply
    • Leigh Anne

      October 15, 2012 at 7:01 pm

      So glad you enjoyed them – yours look great!!! I tried to leave a comment on your blog but it wouldn’t let me ?

      Reply
  15. Brandi

    October 20, 2012 at 12:54 pm

    Hello can you tell me how much yeast to use it just says 3T regular yeast? what is regular yeast? and what is 3T?

    Thanks

    Reply
    • Leigh Anne

      October 20, 2012 at 1:12 pm

      Sorry about that A capital T is an abbreviation for a Tablespoon. Regular yeast vs. the Rapid Rise yeast. You want dry active yeast.

      Reply
  16. Katie P

    October 30, 2012 at 3:37 pm

    I found this post probably about 1.5 weeks ago, and I’m currently in the process of making these for the 3rd time! I’ve shared the recipe with about a zillion friends, too! They are SO so soooo delicious and WAY easier (and tastier if I’m being honest, but don’t tell my mom that!) than the recipe my mom uses that takes over 4 hours. Thanks so much for posting this. Sending half the batch with my hubby to work tonight, and I’m looking forward to hearing how all his coworkers raved about what a wonderful wife I am. 🙂

    Reply
    • Leigh Anne

      October 30, 2012 at 4:09 pm

      So glad you like them!! It is amazing how delicious they are how little time they take!!

      Reply
  17. Yvonne Guzman

    November 12, 2012 at 7:38 pm

    I have always been intimated by making
    anything w/ yeast. Thank you for this simple &
    delicious cinnamon roll recipe. I”m not afraid
    of yeast anymore. Enjoyed these this morning for
    breakfast w/ some hot coffee, wonderful!

    Reply
    • Leigh Anne

      November 12, 2012 at 10:59 pm

      So glad liked them that you have overcome your fear of yeast!! They are yummy aren’t they!?

      Reply
  18. Kimberly

    November 21, 2012 at 5:57 am

    Made these rolls for the first time Mondy. They are amazing!!!! I love that my Mixer does all the work. Will be making these again and again. Love your website! :0) Happy Thanksgiving!

    Reply
  19. Katie Friend

    January 15, 2013 at 8:50 am

    Hi Leigh Anne! Love your site (and facebook posts!) I am wondering if you use (for this recipe) salted or unsalted butter? I tend to always use salted but then read on another site that for baking you should use unsalted. What is your opinion and what did you use for these? Thanks! Can’t wait to try these!! 🙂

    Reply
    • Leigh Anne

      January 15, 2013 at 9:11 am

      I typically always use salted butter. If I use unsalted I will always specify that in the recipe. If I am using a recipe that calls for unsalted butter I will use salted butter and just cut the amount of salt in the recipe down by half.

      Reply
  20. Emily

    January 16, 2013 at 5:09 pm

    You said put the dough into a triangle but I think you mean rectangle?

    I’m making these this Sunday mmmm can’t wait.

    Reply
    • Leigh Anne

      January 16, 2013 at 6:33 pm

      You’re right – a rectangle!!

      Reply
  21. Shannon

    February 24, 2013 at 8:23 am

    Not sure what happened..my duo was uber sticky and very puffy… Had to try to turn it into bread

    Reply
    • Leigh Anne

      February 24, 2013 at 1:20 pm

      Sounds like you just needed to add a bit more flour. Just add enough so that it is not sticky and can be rolled out and handled.

      Reply
  22. noor

    May 17, 2013 at 4:35 am

    looks nice can we use all purpose flour or plain flour.

    Reply
    • Leigh Anne

      May 17, 2013 at 7:13 am

      I am sure you could. I haven’t done it so not sure how it would effect the texture.

      Reply
  23. Brandi

    May 28, 2013 at 4:50 pm

    My works in the oilfield and had to be in at 2am today. At 11:30 last night I had the *brilliant* idea to make cinnamon rolls for his entire crew. But how was I going to get them done in time? I stumbled on your recipe and I’ll never wait hours for rising rolls again! I pulled two dozen out of the oven and sent him on his way with piping hot Cinnamon Rolls at 1:30 this morning! Thanks so much!!

    Reply
    • Leigh Anne

      May 28, 2013 at 5:00 pm

      You are so right – I will never go back either. So glad you loved the recipe as much as I do!

      Reply
  24. Christine

    September 18, 2013 at 4:59 pm

    I don’t own a mix master — can I do this by hand?

    Reply
    • Leigh Anne

      September 18, 2013 at 7:22 pm

      You definitely can – it’s just a bit more work.

      Reply
  25. Courtney Sams

    February 22, 2015 at 1:10 pm

    Hello! These look delicious! Can’t wait to make them! I’m a college student and don’t have a stand mixer, could you knead these by hand? If so, how? Thank you!!! Also, love reading your family’s General conference traditions 🙂

    Reply
    • Leigh Anne

      February 22, 2015 at 2:27 pm

      Courtney, You can definitely knead them by hand, it’s just more work! Enjoy!

      Reply
  26. DAPHNE SAGE

    May 21, 2015 at 10:53 pm

    I AM NOT THAT FAMILIAR WITH THE DIFFERENT TYPES OF YEAST. IS DRY ACTIVE YEAST THE SAME AS INSTANT YEAST? THANKS!

    Reply
    • Leigh Anne

      June 2, 2015 at 12:51 pm

      No dry active yeast has to be activated in water, instant yeast or rapid rise yeast does not.

      Reply
  27. Eva Peters

    August 15, 2015 at 11:19 am

    Leigh Anne, I have baked your 60 minute cinnamon rolls many times since discovering the recipe back in 2014, and I’ve got to say, these are the BEST cinnamon rolls I’ve ever had. My husband absolutely loves them and always asks me to make them when I’m looking for a dessert recipe. : ) They freeze exceptionally well also and are great warm or cold. I just wanted to say “thanks” for sharing this delightful recipe!

    Reply
    • Leigh Anne

      August 21, 2015 at 2:41 pm

      Eva, Thank you so much for taking the time to say thank you! I love hearing from people when they love my recipes as much as I do!

      Reply
  28. Rene

    November 19, 2015 at 4:58 pm

    I’ve made these twice now, and they are quite easy and delicious. We have food allergies in our family, so I substituted dairy free margarine (Nucoa) and I used Vanilla Soy milk that was “soured” with 1/2 T lemon juice. They turned out fantastic, and took about 90 minutes, start to finish! Thanks for the recipe. My son is always asking for cinnamon rolls, and I’m always saying, “They take too long.” Not anymore.

    Reply
  29. Kapu

    December 3, 2015 at 3:04 pm

    is regular yeast the same or difficult than fast acting yeast? Is it in the packet or jar?

    Reply
    • Leigh Anne

      December 3, 2015 at 3:16 pm

      It is not the same as rapid rise or fast acting yeast. the regular dry active yeast comes in a jar or a packet.

      Reply
      • Kapu

        December 6, 2015 at 8:08 am

        thank you!

        Reply
    • Kapu

      December 3, 2015 at 3:21 pm

      I took the time to read the comments and found my answer. I’ll be making these after church on Sunday. 🙂

      Reply
  30. Kapu

    December 6, 2015 at 8:07 am

    These are in the oven as we speak. The wait is killing me. Cinna Rolls before church. Life is good. Then to have these after 3 hours of church will be AWWWSOME!

    Reply
  31. Stacy

    December 23, 2015 at 7:54 am

    I made these this morning for my nieces. They were amazing, but absolutely massive! I got 16 giant cinnamon rolls out of this. I think next time I’ll try half the yeast.

    Reply
  32. Marlo

    December 24, 2015 at 4:54 am

    Has anyone tried these with gluten free flour? Looking for an easy Christmas morning recipe that won’t make everyone sad we can’t eat gluten any more! 🙂

    Reply
    • Leigh Anne

      December 24, 2015 at 7:45 am

      Marlo, I haven’t tried them with gluten free flour but if you have a good gluten free flour you like I’d give it a try!

      Reply
  33. Stephanie

    April 3, 2016 at 2:04 pm

    I made these cinnamon rolls this morning for Conference!! Delish!!! My hubby requested 2 dozen of them for the fire station on Tuesday morning. He works an hour from home, do you think I could refrigerate them before they rise and bake and he can bake them at the station so they are piping hot? Will the hour drive with no refrigeration be ok for them?

    Reply
    • Leigh Anne

      April 3, 2016 at 2:09 pm

      I am so glad you enjoyed them. I think it would work fine to refrigerate and then let them rise and bake!

      Reply
    • Elizabeth

      April 7, 2016 at 3:48 am

      Perhaps preparing them and freezing them before they rise the night before. They would thaw on his way to work and be ready to bake when he gets there. I haven’t made Canon rolls yet, but I’ve done this with other breads.

      Reply
      • Leigh Anne

        September 17, 2016 at 9:39 am

        Sounds like a good plan!

        Reply
  34. Ginger

    September 17, 2016 at 8:51 am

    I make cinnamon rolls often. I’ve used the same recipe my whole married life (26 years ????). After seeing your recipe come up in my feed the other day, I decided to try them this morning. Amazing! We all loved them. They are a bit quicker than my regular recipe, which is nice. Thanks! Love your blog!

    Reply
    • Leigh Anne

      September 17, 2016 at 9:39 am

      Ginger, Thanks so much for the kind comment. I’m so glad you love them too and the blog!! Thanks

      Reply
  35. Princess

    September 25, 2016 at 11:43 am

    The regular yeast, donyou mean Instant yeast

    Reply
    • Leigh Anne

      September 25, 2016 at 5:46 pm

      Yes, Instant versus rapid rise

      Reply
  36. Emily

    October 1, 2016 at 5:39 am

    Going to use these for Conference weekend:) Thanks for sharing!!! Happy Conference!

    Reply
    • Leigh Anne

      October 1, 2016 at 9:49 am

      Enjoy Conference Emily and the rolls!

      Reply
  37. lisa bumstead

    October 1, 2016 at 8:10 pm

    The print out recipe is missing the step after putting the rolls on the pan to let the rolls rise for 15 minutes. Thank you for the great recipe. I’ve made these twice. The second time I cut the cinnamon a little bit.

    Reply
    • Leigh Anne

      October 3, 2016 at 4:50 pm

      Thanks, got that updated.

      Reply
  38. Lauren

    October 2, 2016 at 2:08 pm

    Just made these for general conference as well! they turned out perfect and incredibly yummy! They turned out huge too! I did use 2 TBSP active dry yeast and it was perfect. Thank you so much!

    Reply
  39. Bri

    November 18, 2016 at 7:51 am

    If I make these the night before and just have hem ready to bake in the morning, would they still turn out?

    Reply
    • Leigh Anne

      November 18, 2016 at 7:59 am

      Bri, If you are looking for a cinnamon roll to make the night before and then bake in the morning I would recommend this recipe: https://www.yourhomebasedmom.com/overnight-cinnamon-rolls/

      Reply
  40. Casey

    February 17, 2017 at 5:30 am

    How do you know if you should use 5 or 6 cups of flour?

    Reply
    • Leigh Anne

      February 17, 2017 at 9:08 am

      Casey, Depending on your weather and your altitude the amount may vary. You just add in enough so that the dough is not sticky and can be worked with easily.

      Reply
  41. Vicki Skonieczny

    June 23, 2017 at 4:32 am

    Just tried these and brought them over to our daughter and son-in-laws house last night. Everyone went mad for these. I can’t believe I waited so long to try this recipe. Now it will be the only one I make. So easy and such a beautiful dough to work with. Thank you, thank you, thank you!!! These were amazing.

    Reply
    • Leigh Anne

      June 23, 2017 at 6:42 am

      So glad you love them too! It is the only cinnamon roll I make anymore too!

      Reply
  42. Linda

    December 17, 2017 at 7:36 pm

    What if you only have a hand mixer? Do you have to mix for 10 minutes? Suggestions?

    Reply
    • Leigh Anne

      December 23, 2017 at 12:10 pm

      A handmixer should work as long as it is heavy duty enough.

      Reply
  43. Lucille

    April 6, 2018 at 2:51 pm

    Help! I consider myself an experienced baker however do not have much experience working with yeast. I watched the video several times prior to undertaking the rolls today and studied the recipe instructions closely. When I transferred the dough onto the counter I realized there was a problem right away. The dough was extremely sticky compared to the photos I saw on the blog. With some difficulty I was able to roll it, though it was mushy, and the mushy rolls are in the oven. I was curious to see how they would taste before I threw them out! So, could I get some advice on where I went wrong; I suspect there was not enough flour, but am not sure? Any comments/advice much appreciated. Thank you.

    Reply
    • Leigh Anne

      April 6, 2018 at 3:04 pm

      Lucille, Any time your dough is too sticky, add additional flour to make it workable. Your altitude and weather can effect your dough.

      Reply
  44. Lucille

    April 6, 2018 at 3:22 pm

    Thank you very much Leigh Anne for the prompt response. I will try these again in the next few days, as I would like to try to successfully bake these rolls. Do you think this would work – I start with five cups and then when the mixer is half way through the mixing, starting to add the extra flour until the consistency is no longer sticky? Am just trying to understand how best to approach this. Thank you.

    Reply
    • Leigh Anne

      April 23, 2018 at 11:00 am

      That should work fine. There are so many things that can effect the stickiness of the dough. Just work it until you can handle it without it sticking all over your hands.

      Reply
  45. Susan Rubin

    June 11, 2018 at 11:39 am

    Could I use All Purpose Flour instead of Bread Flour?

    Reply
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Leigh Anne WilkesFood, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.

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