Looking for THE BEST soft sourdough cinnamon roll recipe from scratch? These easy, overnight rolls are it! Made with bubbly, active sourdough starter & tips shared for make-ahead options.
Sourdough cinnamon rolls. Soft, feathery scrolls of luscious sweet dough filled with swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast (besides a slice of warm and toasty sourdough bread)?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were always way too sweet for my taste and all that heavy, sugary glaze made me nauseas. And plus, with all the recipes out there (and there are tons) I thought to myself: does the world really need another cinnamon roll recipe? Turns out, the answer is yes.
Why This Recipe Works
- Rolls are baked in a 9-inch springform pan. This is my secret. The higher sides traps in more moisture, keeping the rolls soft, light and luxurious. The rolls will rise higher as they bake too.
- Bubbly active sourdough starter lends a lovely flavor that will make you weak in the knees!
- Rolls can be made in advance! I’m sharing my fool-proof methods to fit any baker’s schedule.
How To Make The Best Sourdough Cinnamon Rolls
TIP: Before you begin, check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Mix the Dough & Let it Rise
- This dough is made in a stand mixer. If you don’t have one, don’t worry- it can be done by hand (the texture will be sticky).
- Start in the evening, let the dough rise overnight at room temperature, and bake the following morning. The dough is ready when it has doubled in size.
How long will it take? Rise times will vary according to temperature. For example, my dough took 12 hrs. @ 67 F (made at 8:00 PM and ready by 8:00 AM). Your room temperature may differ than mine which will effect the rise time. This is normal. Always watch the dough and not the clock!
Roll the Dough
- The following morning, lightly oil and flour your countertop. This is THE BEST tip in the world by the way. The dough won’t stick! I use an all-natural olive oil spray from Trader Joe’s. Works like a charm.
- Remove the dough from the bowl, gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.
- Lightly dust the dough and your rolling pin with flour. Roll the dough into a 16 x 12-ish rectangle. Use a tape measure for accuracy; you’ll end up with approximately 8 rolls to fit a 9-inch springform pan.
Make the Cinnamon-Sugar Filling
- Melt 2 tbsp of butter in a shallow pan or microwave; set aside.
- Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled brush the entire surface of the dough.
- Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.
Roll & Cut the Dough
- Working with the long side, roll the dough into a log pressing down as you go.
- Take your time with this step. You want the log to be tight so the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down.
- Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. For best results, gently “mark” the dough first so that each piece is roughly the same size before cutting. I’m the worst at eyeballing stuff like this. It really helps!
TIP: If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath and try working with it again.
Second Rise
Place the rolls into a parchment lined pan and let rest for about 1- 2 hours, or until the dough puffs up.
Run out of time? After resting for 1 hour, cover the dough and chill in the fridge until ready to use. Before baking, give the rolls more time to plump up at room temperature, if necessary. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and pop in the freezer (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Bake the Cinnamon Rolls
- Place the dough on the center rack and bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven.
- Once finished, cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack.
For the Glaze
- Combine softened butter, whipped cream cheese and sifted powdered sugar in the stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed.
- Alternatively, skip the glaze and dust with powdered sugar instead!
Time To Eat!
Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one!
**Baker’s Schedule**
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
Alternatively, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this will prevent any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Additional Sourdough Recipes & Resources
- Best Sourdough Pancakes
- Sourdough Bread: a Beginner’s Guide
- Beginner’s Guide To Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- How to Stretch and Fold Sourdough {Video}
- Ultimate Sourdough Banana Bread
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Soft Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are the perfect weekend or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.
Ingredients
Sweet Dough
- 160 g (2/3 cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
- 1 large egg
- 100 g (1/2 cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter (see notes below for variation)
- 100 g (1/2 cup) granulated sugar
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
- 1–2 tbsp milk
Notes, Tips & Variations
- For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.
Instructions
Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Make the Dough
In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.
Bulk Rise
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
Stretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.
Roll the Dough
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
If using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.
Shape & Cut the Dough
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
Cut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.
Second Rise
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
Bake the Cinnamon Rolls
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.
Comments
Abbey says
My partner and I love this recipe! They bake up so soft and fluffy, I use a thermometer to make sure they reach at least 190F. I did have a question though, every time I bake them they never have a golden brown top. They stay pale despite the inside being fully cooked. It doesn’t affect taste as they’re still somewhat crisp on top but for aesthetics I wish they’d brown a little bit. Do you have any tips to make that happen? I bake them in a 9×9 nonstick metal pan.
Shay says
These were delicious! They came out perfect and very easy to make. I kept mine in the fridge over night, and baked in the morning. Will definitely make again.
Sharon says
Do you let them come to room temp before baking
Michelle says
These are so delicious! I used super bubbly starter and it worked beautifully. I left them to bulk ferment on the bench overnight, and was worried the dough was over fermented, but it was perfect, so easy to use. I’ll be making them on high rotation.
Emilie Raffa says
Beautiful! Thanks for sharing your feedback Michelle! 🥰
Tara Taylor says
Thank you for putting the ingredients in cups, not just grams!
Kathryn says
Hi, could I use a Rye Sourdough starter?
Zoe Marin says
These have quickly turned into a family favorite! A great recipe for those just getting into baking with sour dough starter (like me). Thank you!
Ella says
Hi! After thawing the frozen rolls about a quarter of a cup of liquid has acquired in the bottom of the tin i froze them in. It looks and smells similar to the liquid the forms on the starter when it’s in the fridge (hootch). Should i dump it out? Will this affect the outcome of the baked product? Thanks!
Johanna Walker says
Hey! These are a weekly Saturday morning staple in my house! Always go for extra butter!
I have an odd questions, do you think if I leave out the sugar I could then turn these into a sort of savory roll and add a cheese/ garlic mix. I can’t seem to find any recipes but feel like that could work?
Emilie Raffa says
Hi there! Absolutely. You can 100% use this dough without the sugar for savory rolls. Let me know how it turns out— your cheese/garlic combo sounds delicious 🥰
Natalie says
These are the best I have made. I had a go to (non-sourdough) but it has now been replaced! Thank you so much for the great recipe.
Deb says
These are a favorite in my house. Tip: add a 1/4-1/2 top of cardamom in the filling. It elevates the flavor a touch. I also use a tap of vanilla paste in thr glaze. Again, slight adjustment that elevates the elegance of a seemingly simple dish. I use the extra butter/extra flour suggestion as well
Teresa says
This is a perfect sourdough cinnamon roll recipe. I use 8 tbsp of Kerry gold butter for the richer dough (say yes to more butter!)I make them Saturday morning, rise all day, and make the rolls at night. Stick it in the fridge overnight then in the morning leave out for an hour. And bake! Just the right amount of sourness to go along with the sweetness of the cinnamon roll. I’ve made this 3 times so far and each time it’s perfect.
Jaclyn says
These are my go-to cinnamon rolls. They are wonderful. I like to make the filling as a loose paste (very soft melty butter) to make it easier to spread. Works like a charm.
Stephanie Alvarado says
I followed the recipe exactly. These turned out sooo delish! The frosting is sooo delectable.
I will say, I had to add moisture to the initial dough because my mixer couldn’t handle it. I also had to use the dough hook instead of the paddle attachment.
Megan says
Is it possible to double this recipe and they still turn out just as good?
Vanda H says
I just made these and had one warm out of the oven. It was my first time making cinnamon rolls. I used King Arthur flour, Kerrygold butter, Saigon cinnamon, and Philadelphia cream cheese. These are so delicious and tender! I’m still licking frosting off my fingers. I like a strong starter and use mostly rye flour. I can definitely taste the tang against the sweet. So much better than Cinabun or other sweet rolls. Nicely balanced with complex flavors. I’m keeping this recipe.
CharlesB says
I love making these. I do it every time I get my starter going for bread because I have extra starter and this is a perfect use of that. I always do the full stick of butter with the extra flour. I also do the one stretch and fold in the middle of the one-hour stand before going in the fridge overnight. For the filling, I use brown sugar not white. I also don’t measure it or the cinnamon. I use enough brown sugar to fully cover the surface of the rolled out rectangle and then sprinkle cinnamon heavily over that whole area as well (3 teaspoons is such a tiny amount). I also chop pecans and include that across the surface before rolling it all up.
Sharon Wagiella says
The best cinnamon rolls EVER! My friends tell me it’s the best roll they’ve ever had!
Sue says
Such a great recipe! I was suffering from sourdough loaf fail fatigue and needed to make something that I knew was a winner. I tried this, and the dough was so soft and silky and easy to work with. The second time I made it I put it in jumbo muffin tins instead of the springform pan. The bottoms formed a kind of caramel from the butter and cinnamon sugar. Oh my gosh to die for!
Jami says
Delicious recipe! If I want these early the next morning, I start them around 10 am, let them bulk rise all day, roll them out and allow to puff up before placing in the fridge overnight. In the morning, I set them out for an hour, preheating the oven, and bake them. This works if you want to eat them earlier in the morning and don’t want to get up at the crack of dawn!
Holly says
Yes I opted in to ALL the extra butter! The whole family loved these! I used another frosting recipe that another person posted in the comments!
August says
Was looking for a recipe to use sourdough starter and am so glad I found this. Of course I did the extra butter. I carefully had to add a bit more flour and it was needed. The dough is fabulous – soft, chewy. Yum. I modified the filling, baking, and icing just because I loved that part from an old favorite and wasn’t ready to try something new. The dough is a keeper. Thank you.
Sharon Wagiella says
My friends said that this was the tastiest thing they had ever eaten! Beautifully moist and delicate with the sourdough giving a hint of acidity that complements the sugary cinnamon filling.
Ellen says
Soooo good!! A labor of love but worth it!
EN says
My first attempt at making these and they did not disappoint. Scrumptiously delicious 😋 Easy to follow instructions and I will be making many more of these. Thank you!
Bea says
Help! I made this recipe but my rolls didn’t rise during bulk fermentation and during the second rise. What did I do wrong?!
Jasmine Price-Allen says
Your sourdough starter may not have been ready yet
Melania Barlow says
I love all your recipes. I recently found out that I am allergic to the protein of the milk so I can’t use animal milk and butter. How can I substitute the butter? Lard? Or coconut butter
Alysha says
You can use a non dairy milk and coconut oil! Coconut oil mimics butter nicely in baked products.
Juli G. says
Oh My Goodness. So delicious, I just made these for Father’s Day. Unfortunately, I did not know that I was out of Cinnamon, but I ended up using Trader Joe’s Bourbon Vanilla Bean Paste, and a few drops of Cardamom Flavoring, and they out of this world. I also put a bit of the paste in the icing as well.
Linda says
Great recipe!
Crystal says
I’ve made this recipe a couple of times and it is sooo good! I am going to make some for company and will be making it ahead. Have you ever made the glaze ahead of time too? If so, do you have any tips about that or simply store in the refrigerator and set out to soften a few hours ahead of time?
Rowan says
Absolutely incredible taste. I’ve never commented on a recipe before but this one is worth singing about.
Kasi says
Definitely keeping this recipe and have already shared it with family! I just made these and they are A-MAZ-ING. I did the overnight method and woke up this morning to finish them up so my family had a nice Sunday treat for breakfast. For the second rise, I put them in the oven with the oven light on (but the oven OFF) and they took about an hour before they were ready. I love that you gave options and updates on the recipe. I did the extra butter and flour in the dough and the softened butter for the filling instead of melted. Turned out beautifully!
I did use my own frosting recipe but that’s only because it’s tried and true and we love it. 4oz cream cheese, 1/4 cup butter, 1/2 TBSP ground cinnamon, and 2 cups powdered sugar. (Add a tiny splash of milk to thin if needed).
Thanks so much for sharing these fantastic recipes! ❤️
Holly says
Thank you for posting your frosting recipe! I added a tablespoon of vanilla extract to it and it was AMAZING
Kasi says
You’re very welcome. Sometimes I will add 1/2 tsp vanilla too! It’s soo good both ways. But it’s definitely my favorite frosting on really anything! I’m glad you liked it ☺️
Kari says
These cinnamon rolls were so good and easy to make! Great recipe and instructions
Mary says
How can I make this without egg? Daughter has an allergy
Nettie says
I’ve replaced with the bobs red mill egg replacer and they turned out great!
Doreen says
I am vegan so I would substitute with unflavored oat milk (I prefer this over almond, soy, cashew, etc) then use the vegan unsalted Becel butter. Violife also makes a great vegan cream cheese but there are lots of different ones on the market.
DYama says
These were the best cinnamon rolls I’ve ever made. I opted for the more butter in the dough version, and boy, it was delicious!
Will definitely be making them again. Thanks for the recipe!
Maria says
The taste of these is incredible, but my dough never rose fully. I let it bulk rise for 9 hours and then shaped them and let them sit in the fridge overnight. I took them out and let them rise for another 12 hours because they never got big and puffy. When I baked them, they were bigger… but I could tell they weren’t fully proofed. Any recommendations?
Judy says
Hello, needing some assistance. I make these rolls on a regular basis, baking them right away. They always turn out beautifully. My family and friends love them. I decided to try the make ahead and freeze method. This did not go well for me. The rolls did not rise, they were flat and the filling bubbled out of the middle. I know all was good with the starter as I made two batches of the buns. One I baked immediately, the other I froze. Can you provide me with any insight as to what I did wrong? I did let them thaw overnight.
michelle wille says
These are amazing! I just did a stretch and fold with no mixer and they are perfect!
Katharine says
I love to cook but I’m new to sourdough and baking in general. Just got my starter a few weeks ago and started with cinnamon rolls. This is about my 5th attempt each one improving on the one before, and this batch looks pretty darn good. Just waiting for it to cool enough to eat it.
I would say that the 4 dough stretches at the early bulk rise are NOT optional. I think they are the deciding factor between a great rise and stone weight, dense rolls.
I’ve been doing this in southern Ontario in March and April and my bulk rise takes almost a full day right now. I’ve even used my “Bread Proof” setting in my oven with a damp towel over my bowl for a few of those hours.
I don’t use the glaze or sprinkled sugar. I like the rolls with cheese and maybe a little butter.
I’m not experienced, but after working out some details, I enjoy the results with this recipe.
I suggest making the 4 repetitions of stretching part of the recipe, and not to imply that the recipe will be successful without them.
Susan says
I love these cinnamon rolls!
However, I tried the ‘make ahead’ version and it didn’t work very well. I took them out at night and 12 hrs later when it was time to bake, there was a lot of liquid in the pan and but they didn’t rise.
For clarification – were the buns to do the ‘second rise’ before freezing them?
A says
My guess is that they over proofed being out for 12 hours. Usually I let them thaw an hour and then rise for about 2.
Susan says
Oh! Your directions say to ‘defrost overnight – 10 to 12 hrs.
Ashley says
Did you change out the plastic wrap? I put them under a cabinet light for 8 hours during the night, and they rose beautifully.
Ray C says
Great recipe. Easy to follow and make with great results.
Icing sugar dusting for us 🏴👌🏽
Kate says
Been using this recipe for about a year now and love it every time. Easy to make and delicious. Thank you Emilie!
Melisa says
Just checking, is the bulk rise in the fridge or on the counter? Thank you!
Mary says
It says 65-67° farenheit or 20° celsius, but I did both because time management
Brittany says
I just started making sourdough for the first time a few weeks ago. I started with your tutorial to make the starter from scratch, then once ready used your sourdough for beginners recipe to make my first bread, then bagels, and now this one. Oh my goodness they are amazing! I used the richer dough recommendation with more butter and flour, and the softened butter filling instead of melted. Everything worked incredibly. I’m obsessed with Cinnabon and these are better!! Your instructions are so detailed and helpful, thank you so much! I wish I could attach the photo to show you how beautiful they turned out, especially as this was my first time ever even making homemade cinnamon rolls! Your blog is my go-to for all things sourdough.
Vickie says
Do I have to use a mixer
Francoise Accardi says
I made the cinnamon rolls once and they came out amazing! I do have a question: how long can I leave the rolls in the fridge?
Thank you
crystal says
can i use bread flour instead?
Melissa says
I’d love to know… as I’m kneading that mistake. Lol
KimF says
Same question as to using bread flour instead of all purpose?
Demetria says
I love your recipe, I am having issues with mine being too dry. After they cool. I cover them and put them in a keeper thinking that would help. With no luck. Please help. Have a blessed and beautiful day
Cori Asuncion says
Crazy question!! So I double checked my ingredients last night…got started this morning and mixed the active starter, eggs and sugar then realized my son drank all the remaining milk in the middle of the night!! How long before my starter is basically not active since I already mixed it with egg and sugar?? I have milk on the way, but it will be about 2 hours. I realize you probably won’t get to this in time but for future or for anyone who like me should have checked AGAIN before I actually started.
Carli Bulow says
I adore these cinnamon rolls! Thank you for offering a variety of schedules for baking – I tend to find a way to talk myself out of some recipes because the schedule doesn’t fit mine, but I can’t talk myself out of these. I love adding fresh ginger and a bit of nutmeg to my cinnamon filling. Thank you for such a great recipe!
Marissa says
So amazing with cream cheese icing!!! Made these twice in one week! Thank you for the recipe.