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. Makes 8 rolls.
Sourdough cinnamon rolls: soft, feathery scrolls of luscious sweet dough filled with gooey swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast besides a slice of toasted sourdough bread?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were too sweet for my taste and the heavy, sugary glaze was a bit much. And with all the recipes out there (and there are tons) I wondered: does the world really need another cinnamon roll recipe? Yes! It does, especially when it solves the problems most cinnamon rolls have.
Why My Recipe Works
- Softer, taller rolls. Baking in a 9-inch springform pan is my secret. The higher sides traps in more moisture, making the rolls light and luxurious, with a squishy high rise.
- Subtle tangy flavor. Bubbly, active sourdough starter naturally leavens the dough and lends a lovely taste 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 {Step-By-Step Recipe}
Before your begin: check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Step 1: Mix The Dough
To Start: Make the dough in the evening. I suggest using a stand mixer (the dough is sticky). If you don’t have one, mixing and kneading can be done by hand. The goal is a soft, supply, buttery dough.
Step 2: Bulk Rise
Cover the bowl with lightly oiled plastic wrap. Let the dough rise overnight at a cool room temperature (68 F) until double in size. The dough will look domed, puffy and airy when it’s done rising.
How long will it take to rise? Temperature controls time. For example, my dough took ~12 hrs. @ 67 F. Your room temperature may differ from mine which will effect the rise time. This is normal. Watch the dough and not the clock!
Step 3: Roll the Dough
The following morning, lightly oil and flour your countertop. This is THE BEST tip by the way. The dough won’t stick! I use an all natural olive oil spray from Trader Joe’s. Works like a charm.
Ok, so now: 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 in a 16 x 12-ish rectangle. When first testing recipes, I never thought the above dimensions were that important. But it’s actually crucial: you’ll get ~8 rolls to fit a 9-inch springform pan.
Step 4: 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.
Step 5: 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 to the swirls stay in tact when baked. Once you get to the end, face the dough seam side down.
Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. I’ve found that gently “marking” the dough first ensures each piece is roughly the same size before cutting. I’m the worst at eyeballing this stuff.
Tip: If at any point the dough sticks (it tends to get warm from the heat of your hands), lightly oil or flour your finger tips and try working with it again.
Step 6: Second Rise
Place the rolls into a parchment-lined springform pan and let rest for about 1-2 hours, or until the dough puffs us.
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. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and freeze (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Step 7: Bake The Cinnamon Rolls
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. The warm cinnamon will smell incredible!
Step 8: Make 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. You could also 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! And if you like this recipe, be sure to try my other homemade breakfast favorites: sourdough pancakes, waffles, crêpes and scones.
Sample 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.
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Soft & Gooey 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 perfect for breakfast, brunch, 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
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.
Kathy Burman says
I have made these quite a few times now and I do recommend the softened butter version fo the filling instead of the melted butter, it turns into a cinnamon buttercream almost..Super delicous, as an added bonus the bottoms are coated in cinnamon goodness when they come out of the oven. My husband said I should just make the cream cheese glaze and sell it all on its own its so delicious lol.
Brittany says
This one hits it out of the park. I’m new to sourdough and not an experienced baker. I had never made cinnamon rolls previously but let me tell you these are the best cinnamon rolls I’ve ever had! I immediately made a double batch the same day so we can share them and keep eating them all weekend. I’m going to play around with the frosting. But the rolls themselves? Chefs kiss.
First time I did the melted butter and dry cinnamon sugar filling. Today i did the softened butter mixed with the cinnamon sugar: i ended up microwaving the mixture for 15 seconds and it became a beautiful spreadable filling.
Both times I’ve opted for the extra butter and flour in the dough. It’s superb.
I do recommend checking your rolls at 30 min like she suggests. That being said, I was somewhere in the 37-39 min range to get my preferred level of doneness.
Thank you for such a great recipe!
Oh and if you haven’t tried her pancakes they’re awesome too.
Alannah Copetti says
Hello!
How long could you keep the unbaked rolls in the fridge for?
Jenn Campbell says
Did you ever try? I have the same question.
Angelika says
These rolls turned out incredible..melt in your mouth deliciousness. A new keeper!!!
Rachel says
Just made these for first time today. So so good and so easy. Thinking it would also make superb dinner rolls. This will be my go to recipe. I am new to the world of sourdough and these turned out excellent.
Gina R says
Hi Emilie! If I want to omit the egg, what would be the best alternative? I’m allergic to flax seed so that’s not an option for me.
Aud says
I’ve used the bob’s red mill egg replacer for these and they turned out great :)
Calla Allen says
These are my go-to rolls. They are so simple and my dough turns out *perfect* every time. SUCH an excellent recipe, I cannot stress enough how much I love it… as a cinnamon roll fanatic, it’s actually quite dangerous to be able to make rolls this good, lol.
The only thing I do different is add an extra egg yolk. This gives the bread an even richer, more brioche like taste and texture- and yes, I follow the guidelines for the more decadent dough already. Haha my family just loves richer breads. The dough will be more sticky if you happen to do this also- I tend to add just about 10 grams more flour to keep the dough from being too much of a mess
Krissy says
Amazing! My family doesn’t like the cream cheese icing so I just looked up a classic cinnamon roll icing and did that. They were PERFECT!!
Mia Kang says
Can I use bread flour instead on all purpose?
Ray C says
I just made a batch with strong white bread flour and they are good. Nice light “crust” and soft interior.
I will buy plain flour next time though.
Heather says
Really good rolls, we used the extra butter in the dough option.
Vernon says
I made these today but I substituted Swerve for the sugar in both the dough and the glaze. I also sprinkled some fresh lemon zest on top.
As I am trying to cut as many cabs as I can, my next batch will be half AP abd half almond flour.
Angela says
Please share your results with using swerve and 1/2 almond flour? I was going to try also
Leo says
I love these! The only change I make is in my glaze. I just brush some honey over the buns before popping them in the oven. It’s simple, and add a little extra sweetness to them.
Regan says
This recipe is easy to follow and turned out delicious. I followed the option to refrigerate after 1 hour rise. Make sure you have enough time for them to come to room temp before baking. This took 3 hours for me. Baked up great and reheat so well for leftovers!
Jenn Campbell says
How long did you leave in fridge? Is overnight to long?
Vicky says
I made these today (the more enriched version). I started putting the dough together at around 10am and baked them around 6 o’clock as my flat was pretty warm so the proof was quick.
I used 70% bread flour and 30% all purpose, put vanilla paste and orange zest in the dough too.
Words can’t explain how good these are, just the right amount of cinnamon butter and the rolls crisped up with the melted butter on the outsides were pillowy soft on the inside. Thankyou so much for the recipe, il definitely make these again, I’m thinking maybe with lemon or orange as a filling next time.
Sharri says
Chefs kiss! Not too complicated for a beginner, and turned out beautifully the first time!
Fiona says
Great buns! I live in quite a cool house old house and find the suggested schedule just doesn’t work as the second rise just doesn’t fly first thing in the morning. What does work is making the dough first thing, doing the bulk rise through the day in a warm place, doing the cutting and shaping before bed and then leaving covered on the counter over night and then they are ready stick in the oven in the morning.
Baker says
Can this recipe use yeast instead of sourdough starter?
L says
Trying this tonight!
For the dough, is the milk supposed to be warmed up? Says to let the milk and butter cool but it’s melted butter into cold milk which isn’t hot.
Thank you!
Michael says
I was unsure on that too! I went with the milk being cold, since the recipe didn’t say to have it warm. It did cool the butter down very quickly (and made butter thick/chunky). I went through it with the rest of the steps and I have it sitting overnight for now. We’ll see how they bake up tomorrow! I’ll respond back and after they are done!
Michael says
Turned out great! The second rise did take about double the time than stated. I’m assuming that was because I put the dough in the fridge after it doubled (it was doubled by 3:00 AM and wasn’t ready to roll out the dough at that time.
Also, for the glaze I did add a heavy teaspoon of vanilla and a pinch of salt (like others suggested). Defiantly recommend!
I will be making these again. 10 / 10!
Jessica M says
Perfect recipe. Bravo!
Cori says
So I would like to freeze these and then bake later, I just want to be sure I’m doing it right. Do I do the first rise, roll out the dough, fill it, cut them, put them into the pan then wrap and freeze immediately? The second rise I take out of the freezer, and put them overnight on the counter essentially?
Nicole Watson says
My dough turned out to be super sticky and like soup when trying to cut it after rolling :( what did I to wrong/ what can I do?
Kevin Sully says
I had the same result. Just wondering if having a high humidity may affect the dough. Is it ok to add more flour to get it back to a normal consistency?
Mary Lou says
I loved this recipe, mostly because it wasn’t too sweet! Please provide the nutritional information if it’s available.
This is the first time I’ve ever attempted to make cinnamon rolls and your recipe was amazing!
Thanks,
Mary Lou
Jen says
There are plenty of online nutritional calculators out there. You enter in the ingredients and measurements and voila. Easy to do yourself.
Mary Lou says
I made these cinnamon rolls and they were amazing! I will make them again.
Jenn says
Quick question…you refer to an active starter. Should it be fed or unfed? Some recipes call for starter that hasn’t been fed in at least 12 hours others call for starter that was newly fed in the last hour. Please explain. 😊
Emilie Raffa says
Hi Jenn! For this recipe, your starter should be fed. To clarify further: an active starter is a fed starter; does that make sense? With regards to the 12 hr. feed vs. newly fed starter you don’t have to worry about that here. Feed your starter, wait for it to become bubbly and active (could take anywhere between 2-12 hours) and then make the dough. Hope this helps.
Emily says
Loved these! I typically make yeast cinnamon buns but this was my first try at sourdough. Instructions were easy to follow and they turned out well! I subbed brown sugar for the white sugar in the filling and they turned out great. This will be a go-to!
Christina says
These were absolutely delicious! I followed the overnight method and they turned out great. I also used the variation with the softened butter. I added a tsp of vanilla and a pinch of salt to the glaze, and it was incredible. We will definitely be making these again.
Tracy says
Absolutely the best cinnamon rolls! The instructions and tips were perfect!
Lisa says
Emilie,
Your cinnamon roll dough is lovely. Chilling is key to handling it. I chose the over night refrigerator time and baked after a good 2 hr rise in the morning. So lusciously tender. Thank you for the perfect cin roll recipe for my sour dough starter.
Michelle says
Love this recipe! I made these dairy free because of my daughter’s allergy, even the cream cheese frosting, and it’s a total hit!
Serenity says
Hello. I don’t have a springform pan. Can I just use a 9×13? Thank you.
Emilie Raffa says
I haven’t tested it, but I believe that should work! 🥰
Heather Romero says
They taste delicious but I definitely did something wrong. Trying to figure out what. Should I have covered them for the final ride after rolling and cutting? They were very dry and crunchy. And they didn’t rise well…
Juls Hasbargen says
I made this recipe for the first time, I didn’t follow the instructions to the T, I’m more of a free spirit baker 🧑🍳 But they turned out AMAZING. I’ve made cinnamon rolls many times, but never with sourdough. This was fantastic and so rich in flavor!! Can’t wait to make it again and try different flavor combos!!!
Natalia says
Hi,
When you say “cut and shaped” rolls can go in the freezer, does shaped mean post that 1-2 hr rise or before that? Writing this recipe in down for next Christmas as these came out great last week!
Thank you,
Natalia
Teresa says
I made these twice in a week— the version with 8tbs of butter. They were incredible, and so much easier to make than I thought they would be! Thank you for sharing this recipe.
Amy says
Fantastic recipe! Used all the “extra butter” modifications, also as another commenter noted I used half a standard block of cream cheese (rather than whipped cream cheese) for the icing. I used no stand mixer, just a dough whisk initially and then my hands, and only let the dough rest approx. 20 minutes before kneading as I was running out the door. Let it rise overnight (12+ hours), dough didn’t appear quite doubled in the morning but the texture was perfect and so easy to work with! Rolled it out with an Owala water bottle (I don’t have a rolling pin) and cut the log using my bench scraper, the rolls appear a little squished at first but puffed up beautifully while resting, and were absolutely perfectly risen in the oven!
I can’t get over how well this came together despite not having all the “equipment” needed. So delicious as well. This is the only cinnamon roll recipe I will ever need.
Bridget says
Digging in to a fresh batch now, and froze the other half of my doubled recipe. Made the cinnamon filling with date paste, maple syrup and a splash of molasses for more natural sweetness. Gave plenty of time for them to rise in the pan as I tend to get very little oven spring from my SD goods. They’re good!
One tip for rolling the soft dough into spirals – cut strips when it’s still flat and then roll up each strip. Mine would have been hopelessly squished if I rolled a log and tried to cut it.
Sandra B. says
I decided to get a sourdough starter over the holidays since I had the time off to do some baking and dive into making bread for the first time! Thank you for all your tips and help in this new adventure! I made the sourdough cinnamon rolls this morning (I started the process last night) and followed your directions. They were FABULOUS!
I also recently purchased your book. I can’t wait to try some of your sourdough recipes! Thank you!
Natalie says
These were so good and didn’t leave us feeling heavy after!
Jessica S. says
Made for Christmas morning today and it’s a keeper! Made the full butter version. I fed the starter early morning on Christmas Eve and did the first rise later that day. Rolled them out that night then refrigerated overnight. Took thrm out of the fridge early Christmas morning and baked about 2 hours later and they still puffed up nicely!
Juanita Renton says
So I have made these fresh and they are amazing I made the freeze ahead for Christmas and they taste fine but don’t rise and looked bad next time I would let them rise and bake then freeze totally disappointing
Jocelyn Boulanger says
Same results for me too. I will definitely try again a different way!
Angela says
Oh my gosh, these are the most delicious thing I’ve ever tasted. They did everything they were supposed to. I did substitute the milk in the dough for buttermilk. Thankyou for this great recipe and the instructions making it easy for me to follow. They have not long come out of the oven and they are already being devoured!
Mariam says
Happy Holidays Emilie,
Always a hit, cinnamon rolls. Did well with sprinkled icing sugar