Cinnamon Rolls

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Hands-on time:
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Yield: 16 cinnamon rolls

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Warm cinnamon rolls are available at every airport, every mall, and many fast-food outlets. So why make your own? Because YOU control what's in them, using your own butter, sugar, flour, cinnamon, and other natural (not chemical-laden) ingredients. And besides, there's nothing like pulling warm rolls right out of your own oven!

Our guarantee: These buns will be soft right out of the oven, and will firm up as they cool. Moderately scented with cinnamon, they'll rise to about 2" high.

Cinnamon Rolls

star rating (86) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 16 cinnamon rolls
Published: 01/01/2010



  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Cinnamon Filling

Vanilla Glaze

  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 tablespoons heavy cream or 2 to 3 tablespoons milk, enough to make a soft, spreadable icing

Tips from our bakers

  • Why do you brush the dough with milk before spreading on the cinnamon-sugar? The protein in the milk acts like glue as the rolls bake, keeping the filling from oozing out.
  • When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.


1) First, make the dough. If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons in the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans.

5) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It’s a nice, soft dough, and pats out easily.

6) To make the filling, whisk together the sugar, cinnamon, and flour.

7) Brush the dough lightly with milk.

8) Sprinkle the filling evenly over the dough, covering the entire surface.

9) Roll the dough into a log the long way; it'll stretch to about 20" long as you roll.

10) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.

11) Space eight rolls in each of the prepared pans. Flatten them gently.

12) Cover the pans, and let the rolls rise till they're noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.

13) While the rolls are rising, preheat the oven to 375°F.

14) Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes.

15) If you're going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If you're not serving the rolls immediately, don't make the icing yet.

16) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.

17) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Fifteen minutes before you're ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.

18) While the rolls are reheating, make the icing.

19) Remove the rolls from the oven, and spread with the icing. Serve immediately.

Nutrition information

Serving Size: 1 roll (64g) Servings Per Batch: 16 Amount Per Serving: Calories: 200 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 15mg Sodium: 190mg Total Carbohydrate: 34g Dietary Fiber: 1g Sugars: 16g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/09/2015
  • from
  • Texture was great. I thought these were lacking in flavor though. Next time I would double the filling.

    To amp up the flavor of your cinnamon buns, try adding 2 teaspoons of the buttery dough flavor in place of the vanilla for hints of butter, citrus, and subtle sweetness. As for the filling, you can double this filling recipe or for a twist, try using our "Cinnamon Cider Spread" (recipe is on our website) for a creamy, cinnamon filling. YUM!
    Also, if you enjoy the tangy, yeasty flavor of dough, you may want to try our "Now or Later Cinnamon Buns," and refrigerating them overnight for their second rise. Hopefully this brings the cinnamon bun recipe from good to outstanding for you. Happy baking! --Kye@KAF

  • star rating 02/15/2015
  • Sarah from NY
  • Old recipe was much better - very disappointing!
    Sorry to hear this recipe didn't work out well for you. Please call the hotline or drop us an email if you'd like to talk it over. ~ MJ
  • star rating 01/24/2015
  • Abbie56 from KAF Community
  • My husband loved these rolls! He said they reminded him of his Grandma's rolls. I used my bread machine dough cycle and it worked perfectly with the larger amount of water listed in the recipe. I cut my rolls into 12 and used my 9x13 pan instead of rounds. I used the cinnamon sugar filling suggested and it was just right. Next time I'm going to try a filling of cranberry/orange with sugar.
  • star rating 10/03/2014
  • gto0814 from KAF Community
  • The dough was very easy to work with. I prepared 2 pans as directed and frozen one for later. Although these were nice, they were not what I was expecting. I was expecting a big doughy, cinnamon explosion, punch in the mouth feel. These were light,flaky and gently cinnamon scented, something which might be served at a ladies luncheon, or after a big breakfast of eggs, sausage and hash browns. If your just having a cup of coffee and a bun for breakfast or evening snack, this isn't the one. Guess I'll have to get out the calculator to convert the Cinna-buns recipe to grams
  • star rating 07/01/2014
  • coffeemil from KAF Community
  • I've made these rolls twice with great success each time. Instead of making filling, I used King Arthur's baker's cinnamon filling mix with water, and I brushed the rolled dough lightly with butter prior to spreading the mix. While I wanted to try baking cinnamon rolls for years, this is the first recipe that inspired the courage needed for an attempt. By the way, I prepared the dough in my Zojirushi bread maker, which always does an excellent job, This recipe is a definite keeper. Thanks for another fantastic recipe!
  • star rating 03/03/2014
  • from
  • really good and tasty
  • star rating 02/16/2014
  • Michele from Owen Sound, ON
  • This was my first time baking a potato yeast dough, I used 1/2 cup of mashed potato for the flakes and 1 cup of milk for the water and milk powder as I didn't have either. I made the dough in my bread machine, I had to add 1/4 cup more flour and quite a bit of flour when rolling the dough as it was quite sticky. For the filling I quadrupled it and used brown sugar, it was just enough to cover my dough. I needed 14 rolls so I rolled out the dough to 21 inches to give me 1.5 inches for each roll, for the width I rolled to 14 inches. They baked in 23 minutes in my convection oven. They were very fluffy and light, a nice breakfast treat!
  • star rating 02/05/2014
  • Diane from Holt, MO
  • This recipe is far and away the easiest to use and the tastiest. I've tried several different cinnamon roll recipes as I use it for church sales and shut ins. It works up beautifully and has a great texture. This is my go to roll recipe from now on.
  • star rating 01/05/2014
  • Katie from Volo, IL
  • I thought these were okay. My main complaint is that the filling is kind of underwhelming. I was hoping for a bit more ooey gooey cinnamon-y wonderful ness. Don't get me wrong they are very tasty. But it's a lot of work for something that's only so-so and really only good fresh. There's just no way I'm getting up early enough to make these for breakfast and it's not worth making them ahead of time if they taste stale reheated. I'll stick with the cinnamon bread recipe. It's delicious and tastes fresh for days.
  • star rating 12/24/2013
  • Alison from Long Island
  • My wonderful mother in law is always on the lookout for recipes I can make for my food allergic daughter. This is one of them! I have never, ever cooked with yeast before, and I was so reluctant but this recipe is easy! I didn't put nuts in, but can chop dates or raisins in, or even oats for texture. With yeast, you have to wait around a lot, but it wasn't hard to do. Plus, these cinnamon buns come out so good-much better than any store bought types. I make mine on Christmas Eve each year, then serve them on Christmas morning. I follow the directions for reheating and I make the icing the next day. Perfect!
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