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Last updated November 10, 2021; first published by Katie on February 4, 2017

Cinnamon Rolls with Cream Cheese Icing

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Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing makes for an easy yet unforgettable breakfast!

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Welcome to the weekend.  I have a feeling it’s going to be a good one.

How was your week?  It was a busy one for me.  I had a job interview, I met some lovely ladies in person for the first time that I had previously only known through Instagram, I tested lots of new recipes, went to Pure Barre a bunch, got coffee with a dear friend, and received SO MUCH positive feedback from you all about this little blog that my heart can barely stand it.  Thank you.  You don’t know how much every little comment means to me!

It’s so strange to work for so long by yourself on a project like this, and then to suddenly put it out there to the whole world and have people read it and react to it.  I had been keeping this site private for so long because I was waiting for it to be perfect before putting it out there – but I realized that just like everything that is human, it will never be perfect, and it will always be changing, and that’s what’s great about it.  So, this space isn’t just mine anymore – it’s yours too.  And that is both weird and cool at the same time.

What can also be yours in less time than you’d think: these unbelievably soft, sweet, decadent cinnamon rolls.

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Do yeast-based doughs scare you as much as they scare me?  I always seem to shy away from them because I’m nervous that anything and everything will go wrong – I’ll over-knead it, the yeast will die because the water is too hot, I’ll let it rise for too long and everything will collapse and wind up in the trash can with my failed hopes.  I’m not dramatic in the least.

Well, I’ve decided I need to just get over it and start trying, because when things like these cinnamon rolls exist, it’s worth it to push through your fear.  This recipe is really not intimidating for a yeast-based dough, so it’s a good place to start.  No mixer.  No kneading.  No bread flour.  A very pliable dough that doesn’t stick to everything it touches.  And the end result is HEAVENLY.  Grab a cup of coffee and let’s do this!!

  • Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com
  • Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com
Cinnamon roll dough in process – heat milk, sugar and oil, sprinkle yeast, then mix in flour!
  • Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com
  • Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

I love how simple this recipe is.  All you need is a large pot (I used the second love of my life aka my Dutch oven) and a wooden spoon.  Delicious baked goods do NOT have to be intimidating.  The only thing you really need with these rolls is time and patience, because they will smell amazing long before you can sink your teeth into them.

See the pictures above for the basic steps.  

STEP 1: we heat milk, a neutral oil of your choice like canola or olive oil, and sugar together until just under a boil. Why do this annoying extra step? Because we’re scalding the milk to denature the whey proteins and allow for better gluten development and moisture absorption in the dough. It’s science! Can you just use warmed milk and skip this step? Yes, but the results won’t be quite as good.

STEP 2: let the milk mixture cool until it’s just warm to the touch (about 105-110 degrees F – I checked this with a digital thermometer but you can just stick your finger in there to judge too).  

STEP 3: mix in the first 4 cups of flour and let it rise, covered, sitting on your stove until doubled in size. This should take about an hour depending on the temperature in your kitchen. I just put the lid on my Dutch oven and let it sit on the back of the stove – if your kitchen is cold, turn the oven on for some ambient heat!

STEP 4: once the dough has done its first rise and is nice and puffy, stir in the remaining 1/2 cup of flour, baking soda, baking powder, and salt, until a cohesive dough forms. The dough should not be insanely sticky – if it is, place it in the refrigerator for an hour. That will help calm down the gluten and allow the flour to absorb more moisture.

STEP 5: here’s the fun part.

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Roll out half your dough to a rectangle shape, about 12 inches long, and spread it VERY liberally with melted butter.  This is not a time to worry about calories.  Sprinkle on brown sugar, then cinnamon.

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Omg.  Yes.

STEP 6: roll it up starting with the long edge furthest from you, and cut it into 8 evenly sized rolls with a very sharp knife.  Arrange in a pie plate (my favorite vehicle for cinnamon rolls) or 9-inch round cake pan.

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

STEP 7: do the same thing with the other half of the dough, wait for a torturous 15-20 minutes while they rise again, and an even more torturous 20 minutes while they bake in the oven.  Distract yourself from the smell by putting together the cream cheese icing while they bake.

STEP 8 and the best part.  Take these babies out of the oven and marvel at your accomplishment. Spread cream cheese icing all over them (if they’re still warm, the icing will melt in a bit!) and EAT.

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com
Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Would you look at those swirls???  Sadly we’re going to cover them all up with cream cheese, but it’s worth it.

Spread that icing generously over all the rolls, and serve warm to people you love.  You’ll be their favorite person of the year.  These rolls are soft, sweet, cinnamon-y, and the vanilla cream cheese glaze over the top is just outrageous enough to be repeated again and again.  Good luck keeping these around longer than 24 hours.

Have the best weekend!

Other Brunch Recipes:

  • Small Batch Pecan Sticky Buns
  • Carrot Cake Cinnamon Rolls
  • Plum Coffee Cake
  • Baked Apple Cider Donuts
  • Double Chocolate Banana Bread
Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com
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4.84 from 30 votes

Cinnamon Rolls with Cream Cheese Icing

Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing makes for an unforgettable breakfast!
Prep Time2 hrs 30 mins
Cook Time25 mins
Total Time2 hrs 55 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: cinnamon rolls, cream cheese icing
Servings: 16 rolls
Author: katiebirdbakes.com

Ingredients

For the Cinnamon Rolls:

  • 2 cups (473 ml) milk (I used whole milk)
  • 1/2 cup (118 ml) canola oil (or olive or avocado oil)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/4 teaspoons instant or active dry yeast (one packet)
  • 4 and 1/2 cups (562g) all-purpose flour, divided (see below)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (150g) brown sugar, not packed
  • 2 teaspoons cinnamon (or more to taste)

For the Cream Cheese Icing:

  • 4 ounces (113g) cream cheese, room temperature
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 cup (113g) powdered (confectioner’s) sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Pinch of salt
  • 1/4 cup (59 ml) milk of choice (more if necessary)

Instructions

For the Cinnamon Rolls:

  • Combine the milk, oil, and sugar in a large pot (I used a Dutch oven) and place over medium heat until just before boiling (or microwave this mixture in a large bowl until just before boiling).  Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
  • Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes.  Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.  
  • Cover and let sit on the stove (with the oven on if your kitchen is cold) to rise for about 1 hour.  Check after 30 minutes to make sure it is rising.  By the end of the hour, it should have doubled in size and smell yeasty.
  • Add the remaining 1/2 cup (62g) flour along with the baking powder, baking soda, and salt, and stir until completely combined. The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
  • Divide the dough in half and roll one half out on a WELL floured surface to about a 12×8 inch rectangle.  It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn't stick. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
  • Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down.  Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
  • Repeat steps 5 and 6 with the second half of the dough.
  • Preheat oven to 375 degrees F.  Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed.  Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.

For the Cream Cheese Icing:

  • Whisk together cream cheese and butter in a medium bowl until completely combined and smooth.  Add vanilla and salt and whisk again.  Whisk in powdered sugar until fully blended.  Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.  
  • Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered.  Serve warm with coffee and watch people’s eyes light up with unadulterated joy!

Notes

Store any leftovers (not likely) in the fridge for up to 5 days, and simply microwave for 20-30 seconds to reheat.
Make ahead overnight instructions: the cinnamon rolls can be prepared the night before through step 6 (shaping the rolls and placing in the pans).  Cover pans with plastic wrap and place in the fridge overnight.  In the morning, set pans out on the counter while the oven is preheating to allow rolls to come to room temperature, then bake as directed.
Freeze the baked rolls: baked and iced rolls can be frozen, wrapped individually in plastic wrap and stored in a freezer bag, for up to 3 months.  Simply microwave for 30 seconds or warm in a 250 degree oven for 15 minutes to reheat. 
Freeze the dough: Shaped cinnamon roll dough can be frozen, well-wrapped in the pan or another container, for up to 3 months.  Set out on counter for 2 hours before baking to allow to come to room temperature and complete their second rise.  Bake as directed.
Best milk alternative: oat milk has worked best for me!  Almond milk will require at least 1/4 cup more flour to avoid an extremely sticky/unworkable dough.
Halve the recipe: You can halve this entire recipe for just 8 cinnamon rolls!  All steps are the same and you’ll only need one pie plate/cake pan.
Cinnamon roll recipe adapted as a smaller batch from The Pioneer Woman.

Like this recipe for cinnamon rolls with cream cheese icing?  Please leave a comment and a rating, and sign up for my email list to receive my recipes straight to your inbox every time I post!

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

I guess yeast isn’t so bad 🙂

Filed Under: Breakfast, Brunch, Buns & Pastries, Holiday, Recipes

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Comments

  1. TheFlowersPoint says

    February 2, 2023 at 5:08 am

    5 stars
    Very Nice Valentine Day cake recipe

    Reply
  2. Bob Elliott says

    January 24, 2023 at 2:38 pm

    Can I use bread flour in this recipe?

    Reply
  3. Kristy says

    December 18, 2022 at 11:20 am

    5 stars
    My go to recipe for making cinnamon buns! I am not an experienced baker but one day decided to try these, the recipe is easy to follow and they turn out AMAZING every time. I have shared this recipe with many friends. Came here to find it again for my holiday gatherings. Love your site ♡

    Reply
    • Katie says

      December 26, 2022 at 3:45 pm

      Thanks so much Kristy!!

      Reply
  4. Annabel says

    September 29, 2022 at 6:02 am

    1 star
    This was the worst recipe I have ever used! It is a scam!

    I was craving cinnamon rolls and decided to make some but couldn’t find the recipe I normally use. I decided to choose this recipe not knowing what was about to come. I started making this thinking it was just a normal recipe until disaster struck the first problem I encountered was that the dough was not forming. It first started as a liquid even after I added the flour I added a bit more flour because I thought it would help. It didn’t help and it started to concern me. After adding about another 2 cups of flour I decided that even though it wasn’t very doughy I would just stick with it I put on the stove and checked how well it was rising after 30 minutes it hasn’t risen at all. I then added a bit more flour and left it to rest for longer. After this it was more usable but still not good. After attempting to roll it I tried to make sure it hadn’t stick to the surface. It had. I kept adding more flour so the dough was less sticky however as much flour as I added nothing was changing I decided to use my KitchenAid to need the dough and it got slightly less sticky but still not usable. I had given up but I didn’t wanna waste all this dough. I decided to just make some cinnamon swirls with this very sticky and usable dough. The cinnamon swells were like no other they were made from sticky and usable do they look very ugly I will attach a photo . I am so very disappointed that I have had to go to all this trauma I will never be using any of these recipes again I hope this made you happy but I am not happy at all. I am awfully traumatised by this awful experience. this is the worst thing I have ever made. Do you not use this recipe if you don’t want to waste three hours of your life trying to make some cinnamon rolls I don’t even work.

    Reply
    • Katie says

      October 2, 2022 at 9:52 am

      Hi Annabel – I am so sorry to hear that you were disappointed by this recipe. This certainly isn’t the result I would hope for and I would also be frustrated by the waste of ingredients. I’d love to troubleshoot this with you as I’ve had many others make this recipe with great success and I’ve made it many times with no issue. First – are you sure your yeast was active? If the dough didn’t rise, the yeast could definitely be the culprit. Second – there are two stages in which the flour should be added, before the first rise and after. When you do the first stage, the dough definitely IS sticky and wet, and that is correct. It’s after the rise that you add more flour and the baking powder/baking soda to firm it up and allow it to be rolled out. Please let me know if you want to discuss further – I hope you will give the recipe another shot.

      Reply
  5. Bill says

    August 5, 2022 at 11:37 am

    5 stars
    Do I have to put these cinnamon in the fridge since they have cream cheese?

    Reply
    • Katie says

      August 11, 2022 at 1:16 pm

      Yes, I recommend storing in the fridge due to the cream cheese! Thanks for the question, I’ll make sure to update the recipe.

      Reply
  6. Matt says

    December 29, 2021 at 7:31 am

    5 stars
    Excellent recipe! I’ve made this many times for family and friends and they are always impressed.

    I have one question and one suggestion. My question is if there is a way to make the filling less sticky after baking? It seems like it can get so sticky that my teeth stick together.

    My suggestion for those having trouble with the butter is to cut into small cubes instead of melting!

    Reply
    • Katie says

      January 2, 2022 at 6:38 pm

      Hi Matt – so glad you love this recipe! Thanks for the review. I think reheating the cinnamon rolls after baking would help with the stickiness so the sugar liquifies again!

      Reply
  7. Hajar says

    May 8, 2021 at 6:10 pm

    5 stars
    SO FLUFFY!! SO NICE AND EASY AND STRAIGHFORWARD! Impossible to screw up! Thanks Katie! This was my first time making cinnamon rolls and I can’t believe how delicious they are. Can’t wait to keep this recipe in the family for a long time

    Reply
    • Katie says

      May 10, 2021 at 11:17 am

      Thank you Hajar! SO glad you loved these.

      Reply
  8. Emily Miller says

    April 4, 2021 at 8:33 am

    5 stars
    Just want to say that this recipe is a staple in my house & to bring to family! I can’t have dairy so I actually use oat milk and plant butter for the rolls, and vegan cream cheese for the frosting and they come out amazing every time! My family says they can’t even tell there’s no dairy in them, that’s how good they taste! Thanks for sharing, love your page!

    Reply
    • Katie says

      April 7, 2021 at 11:07 pm

      Thank you for sharing your substitutions, Emily! So glad you love this recipe!

      Reply
  9. Sophia says

    January 29, 2021 at 11:16 am

    5 stars
    Hello! These look lovely and I can’t wait to try making them this weekend. Love your recipes. You’re my new go-to gal when I feel like baking. I just wanted to let you know that above the recipe where you breakdown the steps, there is no mention of when the yeast gets added. Thought you’d you want to fix that 🙂

    Reply
    • Katie says

      February 1, 2021 at 6:52 pm

      Thanks Sophia, appreciate that!

      Reply
    • Liz Schimpf says

      September 28, 2022 at 8:53 am

      5 stars
      Hi sweetie I see the yeast is added in the instruction number 2.

      Reply
  10. Mimi55 says

    January 14, 2021 at 4:33 pm

    5 stars
    These were awesome! My first time working with yeast and they came out perfectly. Could we use this dough for other recipes? Savoury scrolls?

    Reply
    • Katie says

      January 14, 2021 at 6:12 pm

      So glad to hear that! I wouldn’t use it for savory rolls since there’s sugar in the dough – but you could definitely switch up the fillings and the glaze! Stay tuned for a sticky bun recipe based on this one 🙂

      Reply
  11. Bethany Durkin says

    January 3, 2021 at 4:20 pm

    5 stars
    Hi Katie, this recipe was fantastic, thank you! My question is regarding the melted butter – I used one stick melted and divided it between the split dough once rolled out but it seemed like a lot and it comes out the side when rolling up the dough on the long side – am I doing something wrong? Thank you! Bethany

    Reply
    • Katie says

      January 5, 2021 at 11:42 pm

      It is definitely a messy process and you can reduce the amount of butter if you’d like! I sometimes use half the amount and it still turns out fine 🙂

      Reply
  12. Allison says

    November 25, 2020 at 3:08 pm

    Hi Katie,
    Can you use instant yeast instead of active dry? Thanks!

    Reply
    • Katie says

      November 26, 2020 at 1:25 pm

      Yes – but you’ll need to decrease the amount by 25% to about 1 3/4 teaspoons. Otherwise same process. It will rise faster than the time I called for – just see when it’s doubled in size. Enjoy!!

      Reply
  13. Lily says

    November 15, 2020 at 1:02 pm

    5 stars
    This will be my second time making this recipe and it’s my favourite. I’m 13 and it was super easy for me😁.

    Reply
    • Katie says

      November 19, 2020 at 4:21 pm

      Fantastic to hear, Lily! So glad you enjoyed it!

      Reply
  14. Bonnie says

    August 11, 2020 at 5:19 pm

    5 stars
    Holy moly, were these good! Super easy to make and delicious. I did find a different icing recipe because I’m not really a fan of cream cheese icing (though I may try it for this another time.) Total winner and will definitely be making again!

    Reply
    • Katie says

      August 12, 2020 at 9:34 pm

      Awesome! Thank you Bonnie!

      Reply
  15. Ariana says

    June 9, 2020 at 9:11 pm

    5 stars
    Delicious and easy to make!

    Reply
    • Katie says

      June 14, 2020 at 10:41 am

      Great! Thank you Ariana!

      Reply
  16. Kate says

    May 23, 2020 at 4:26 pm

    5 stars
    I LOVED this recipe and was so glad i found it! It has definitely become a family favorite.

    Reply
    • Katie says

      May 25, 2020 at 4:04 pm

      Awesome to hear!! Thank you Kate!

      Reply
      • Jen says

        June 11, 2020 at 4:52 am

        Can I use Caster sugar for the cream cheese frosting?

        Reply
        • Katie says

          June 14, 2020 at 10:41 am

          Hi Jen – no, caster or granulated sugar doesn’t work in frosting because it’s too heavy. You can blend the caster sugar in a blender on high speed until it becomes light and fluffy like powdered sugar though, and then use it!

          Reply
  17. Deb says

    May 19, 2020 at 12:14 am

    5 stars
    I love your recipes and have tried quite a few. I made the cinnamon rolls tonight, they were easy to make. I make bread in the bread maker all the time without any trouble. My last cinnamon rolls, I used the bread maker and the dough was a tough dough, with your recipe the dough was tough again. They did rise, bake nicely and taste good. I’m not sure what would make the dough so tough?

    Reply
    • Katie says

      May 19, 2020 at 1:59 pm

      Hi Deb – I’m glad you enjoyed it! Not sure what would make the dough tough, but I will say this is a rather stiff dough especially once the second amount of flour is added.

      Reply
  18. Caroline C Yue says

    May 16, 2020 at 5:07 pm

    Hi!! Do you know how I would use live yeast instead of active dry yeast? That’s the only kind that I was able to find
    Thanks in advance

    Reply
    • Katie says

      May 18, 2020 at 10:29 pm

      Hi Caroline – a google search tells me that this is the conversion: 2 1/4 teaspoons dry active, instant, or rapid-rise yeast granules (usually one 1/4-ounce packet) = 2/3 ounce fresh yeast. You crumble the fresh yeast and mix it into the milk mixture the same way you would with dry yeast. Hope that helps!

      Reply
  19. Claire says

    May 9, 2020 at 6:24 pm

    5 stars
    Hi! I was just wondering if you could refrigerate the proved dough overnight, and then in the morning roll and bake them?

    Reply
    • Katie says

      May 9, 2020 at 10:06 pm

      Yes, I think that would work – my preference would be to roll them the night before, then bring to room temperature before baking in the morning! But you can also do it the way you suggest. Hope you enjoy!

      Reply
  20. Sara W. says

    May 6, 2020 at 3:41 pm

    5 stars
    Really loved this recipe! I needed something sweet for Easter brunch and was willing to try yeasted dough for the first time. I really liked that it was made in a Dutch oven. The only thing I questioned was the rubbing in the melted butter and then adding the brown sugar but it worked out great as instructed!

    I didn’t have cream cheese at home so I had to settle for powdered sugar/milk substitute, but I would most certainly make these again! Thanks Katie!

    Reply
    • Katie says

      May 6, 2020 at 10:42 pm

      Thank you so much for the feedback, Sara!

      Reply
  21. Andreia says

    May 5, 2020 at 3:01 pm

    Hi! I’m a bit confused if the recipe shown is for 8 or 16 rolls. The instructions say to cut 8 rolls but at the top it states that it makes 16 servings.

    I’m hoping to try this recipe out as soon as I can find brown sugar in the stores again 🙂

    Reply
    • Katie says

      May 5, 2020 at 3:35 pm

      Hi Andreia, the recipe makes 16 rolls! If you look at the directions, you repeat the rolling and cutting of 8 rolls twice with each half of the dough. Hope you enjoy!

      Reply
      • Andreia says

        May 7, 2020 at 7:43 am

        Thanks! I see it now. I might have to try making half the recipe. I can’t be trusted around 16 perfect rolls 😂

        Reply
        • Katie says

          May 7, 2020 at 6:00 pm

          I totally understand 😉

          Reply
  22. Cordy says

    April 27, 2020 at 8:42 am

    5 stars
    These are fantastic. I had to translate a lot of the measurements into UK quantities (a 7g packet of yeast worked perfectly) but they came out so deliciously fluffy. I added some cardamom into the filling and increased the amount of cinnamon but I could have done with even more in fact. The frosting is gorgeous and decadent.

    Reply
    • Katie says

      April 27, 2020 at 11:35 pm

      Thank you Cordy! So glad you enjoyed these!

      Reply
  23. Elizabeth says

    April 25, 2020 at 11:38 am

    5 stars
    Hello! I attempted to make these today and they were very delicious. However I found the dough did stick to everything and I spent a lot of time adding flour and kneading to get it to the point where I could roll it out. Thoughts on why this happened?! I froze the other half before baking so I can’t wait to enjoy again soon 🙂

    Reply
    • Katie says

      April 26, 2020 at 6:19 pm

      Hmm – I’ve never had an issue with sticky dough! This dough has always been very easy for me. Just add flour to the rolling pin and your hands when you handle it and you should be ok!

      Reply
  24. Abby says

    April 15, 2020 at 12:26 pm

    Hiya,

    Do you have the UK conversions at all please?
    I’ve tried to work it out myself but some websites are different.

    Thank you

    Reply
    • Katie says

      April 15, 2020 at 2:21 pm

      I don’t have the conversions, I’m sorry – but I use this weight chart from King Arthur Flour all the time and I think it would be useful to you! https://www.kingarthurflour.com/learn/ingredient-weight-chart

      Reply
  25. Katherine (Schilling) Clark says

    April 7, 2020 at 10:02 pm

    Katie, I am so amazed by your blog! It’s beautiful and inspiring and smart. I can’t wait to make these cinnamon rolls for Easter this year (my first try!)…thanks for the recipe and imparting the confidence that this is doable! 🙂

    Reply
    • Katie says

      April 15, 2020 at 2:29 pm

      Hi Katherine!! So great to hear from you and I hope you’re doing well. Thank you so much for your kind words! I hope you loved the recipe 🙂

      Reply
      • Katherine (Schilling) Clark says

        May 3, 2020 at 4:26 pm

        We did the carrot cake for my son’s birthday (his brother’s request!) and it was AMAZING! Thank you so much xo

        Reply
        • Katie says

          May 5, 2020 at 3:36 pm

          YAY! I am so happy to hear that 🙂 Thank you!

          Reply
  26. Laurie says

    April 7, 2020 at 9:34 am

    5 stars
    Ao yummy. So easy. Don’t know why I’ve been so nervous about making something I love to eat. Thank you for making this so easy to follow. I feel like a super hero in my house. ❤️ In fact I’m making them again today.

    Reply
    • Katie says

      April 15, 2020 at 2:30 pm

      YAY! Thank you Laurie – I am so happy to hear that 🙂

      Reply
  27. Beverly says

    March 19, 2020 at 3:04 pm

    5 stars
    I can’t even remember when I stumbled upon this recipe, but I’ve been using this for definitely a couple of years now. It’s my go-to and every time I make it, I have to ration it for my family because we WILL eat it all in one sitting. Haha! My boys will even ask each other how many each of them has eaten so we all adhere to equal portions. 🙂 It’s super easy and so so so delicious!

    Reply
    • Katie says

      April 2, 2020 at 11:18 pm

      Thank you SO much for the amazing review, Beverly! So glad you enjoy these 🙂

      Reply
  28. Carol Weber says

    January 20, 2020 at 9:27 pm

    5 stars
    I have been experimenting with different recipes (my first time working with yeast, too), but this one hits all the feels. The only problem I encountered was my own fault: I forgot to room-temp the butter & cream cheese earlier, & I neglected to melt the butter for the filling earlier as well, so it’s not so hot hitting the dough. The dough is very wet & sticky, a little tricky to roll out, but I loved the end product a little more than other, just-yeast-based, knead recipes. The rolls turned out soft, fluffy & evenly baked, no hard pikes in the middle.

    Thank you for doing the heavy lifting on Pioneer Woman’s original recipe. I thought the cream cheese icing was particularly genius, adding enough milk so you can pour it over the rolls. These are my go-to from now on.

    Reply
    • Katie says

      February 4, 2020 at 10:43 am

      Thank you so much, Carol! I am so glad you enjoyed the recipe as much as we do 🙂

      Reply
  29. Sue says

    January 20, 2020 at 9:30 am

    Hi! I noticed that your recipe doesn’t call for eggs, and I’m curious to know how that affects the overall dough texture?

    Reply
    • Katie says

      February 4, 2020 at 10:43 am

      The dough is soft, chewy, and fluffy 🙂

      Reply
  30. Alex says

    January 19, 2020 at 7:26 pm

    5 stars
    I just made these and making a comment after eating one… these are really amazing. Best recipe for cinnamon rolls I’ve used so far. Since it’s only me, I halved the recipe. Love it! Thank you!

    Reply
    • Katie says

      February 4, 2020 at 10:44 am

      Thank you so much, Alex! Great to know that halving the recipe works just as well!

      Reply
  31. Chantel says

    January 19, 2020 at 10:59 am

    I was wondering if you could substitute the milk, with a non dairy option like sweetened almond milk, that’s all I have!:)
    Thanks!

    Reply
    • Katie says

      January 19, 2020 at 3:24 pm

      Yes I think that would work!

      Reply
  32. Sara says

    November 3, 2019 at 8:45 am

    Making these right now as they look delicious in the pictures! The dough was quite sticky when rolling out, not sure if it’s supposed to be like that? I’m in the UK so maybe I’ve got the conversions wrong. I’ve put it in the oven without the fan is that right? Love your recipes!!

    Reply
    • Katie says

      November 3, 2019 at 12:45 pm

      Hi Sara – the dough should not be very sticky, so I’d add a bit more flour. And yes, most American recipes do not use the oven fan. I don’t think my oven even has that option! I hope the recipe turned out well for you!

      Reply
  33. Gabby says

    September 29, 2019 at 12:20 pm

    Do I do let them rise in the Dutch oven?

    Reply
    • Katie says

      September 30, 2019 at 10:31 pm

      Hi Gabby – you let the dough rise in the Dutch oven for the first rise, then you shape the rolls and let them rise in the baking pans for the second rise. Hope you enjoy the recipe!

      Reply
  34. Nick says

    July 28, 2019 at 11:51 am

    Planning on making these this afternoon and realized I only have instant yeast. Could I substitute it 1:1 for active yeast?

    Reply
  35. Debyk says

    January 2, 2019 at 11:25 pm

    I am confused…written instruction in recipe says to add baking powder, baking soda and salt with the last 1/2 cup of flour AFTER the first dough rise. However, the photo instructions says the baking powder, baking soda and salt are added with the initial 4 cups of flour.

    Reply
    • Katie says

      January 19, 2019 at 5:03 pm

      Hi Debyk – sorry about that! The recipe instructions are correct – add the baking powder and baking soda and salt with the last 1/2 cup of flour, after the rise. The reason for this is that baking powder starts reacting immediately when it encounters liquid, and you don’t want that when there’s still an hour of rising to do!

      Reply
      • william evans says

        April 14, 2019 at 3:05 pm

        That’s awesome Katie

        Reply
  36. JimB says

    December 17, 2018 at 3:50 pm

    4 stars
    Please don’t be intimidated by yeast. I always use SAF Red Yeast (Fleishmans never) and keep it refrigerated in a sealed glass jar. Always proof the yeast for 5 minutes. Surrender to the fact that you will be controlled by kitchen timers. I now use Alexa to keep me on time when baking. Use YouTube as a primer on how to knead. While your recipe was good, I prefer the tried and true method of making the dough, kneading the dough, letting it rise, making the roll, slicing the roll, letting the dough rise again, baking the rolls. We make the same icing.

    Reply
    • Katie says

      December 19, 2018 at 12:26 pm

      I admire your love of yeast! I hope to be that confident with it in the future!

      Reply
  37. SHIRLEY says

    October 14, 2018 at 5:52 am

    5 stars
    I made these and cut the whole receipe in half for us as it is just the two of us. They came out perfect. Thanks for the wonderful receipe I know I will use over and over. Including holidays.

    Reply
    • Katie says

      October 16, 2018 at 4:49 pm

      Yay! Thank you Shirley – great to know a half recipe works well!

      Reply
      • Angie says

        November 23, 2018 at 9:28 pm

        My yeast didn’t rise ☹️ Repeating again now there goes 8 cups of flour and 4 cups of milk LOL

        Reply
  38. Paula says

    September 29, 2018 at 7:56 am

    When you say 4 1/2 cups of flour, are you just scooping the flour into a measuring cup or are you weighing each cup to be super exact?

    Also, when a recipe you decide to make calls for a certain number of cups, do you usually assume it’s measured or just scooped? Not sure what the standard is, ha.

    Thank you so much for the recipe. I’m excited to make this for breakfast 😀

    Reply
    • Katie says

      October 2, 2018 at 4:49 pm

      Hi Paula – I use the “scoop and sweep” method for measuring flour (i.e. use a spoon to scoop flour into the measuring cup, then sweep it level and do not pack the flour in). I don’t use the weight method right now, although I’d like to start as you are correct, it’s more exact. I usually assume when a recipe calls for cups that it is scooped. Hope you enjoy the recipe!

      Reply
  39. Anna says

    September 16, 2018 at 10:18 am

    5 stars
    Hi Katie! I think this is my first time writing a review on a recipe, ever! And I use lots of recipes from fun people like you. This is an amazing recipe!! I can’t express how perfect it turned out in every way! I want to make these often. I halfed the recipe one more time, and it was perfect, and I can’t wait to make a full recipe.
    Thank you!!!!

    Reply
    • Katie says

      September 17, 2018 at 11:44 am

      I am SO glad to hear that, Anna! This is one of my favorite recipes and I’m so excited it turned out well for you too! Thank you for leaving the comment 🙂

      Reply
      • Angie says

        November 23, 2018 at 9:29 pm

        Milk mixture on stove while heating do we stir it?

        Reply
        • Katie says

          November 24, 2018 at 11:06 am

          Yes, you do stir it. Sorry your yeast didn’t work the first time – hope it turned out well the second time!

          Reply
  40. Jenn says

    April 20, 2018 at 1:29 pm

    5 stars
    I’m about to make these for the second time this weekend, and they turned out soooo good last time! I shared them with friends and everyone loved them. Thank you for this amazing recipe! I used my own icing recipe but the cinnamon rolls were perfect.

    Here’s a pic:
    https://instagram.com/p/BgTvwAGAKXR/

    Reply
    • Katie says

      April 23, 2018 at 10:10 pm

      Oh my gosh Jenn, they’re gorgeous! I’m so glad the recipe turned out well for you. Thanks for sharing the picture!!

      Reply
  41. Emily says

    December 29, 2017 at 1:14 pm

    Have you ever made these in advance and frozen or refrigerated before you were ready to bake them?

    Reply
    • Katie says

      December 31, 2017 at 3:40 pm

      Yes – you can prepare the recipe the night before up to the point where you put the unbaked rolls in the pans, then keep them in the fridge overnight. In the morning, let them come to room temp for a half hour then bake as directed! I haven’t tried it in the freezer, but my guess is you could probably do the same thing –
      just let them come to room temp for an hour or hour and a half before baking. Hope you love it!

      Reply
  42. Lynne says

    August 19, 2017 at 4:06 pm

    I am making these right now. I do it the easy way. You add all the wet ingredients into your bread machine pan with the salt. Then add all your liquid then yeast always last. Put on dough cycle and you get the same results without standing over the stove. Bake as directed after you have rolled them, etc.

    Reply
    • Katie says

      August 22, 2017 at 9:44 pm

      Wow, Lynne – what a great idea! I didn’t know you could do it that way, but it makes sense. Thanks for the inspiration! Hope they turned out well for you.

      Reply
    • Cecilia says

      August 31, 2018 at 3:17 pm

      5 stars
      I put yeast in first and they came out fabulous!!

      Reply
  43. heather (delicious not gorgeous) says

    February 6, 2017 at 11:55 am

    yeast scares me so much. the last time i used it, i stared at the yeast looking at minute bubbles and tried to rationalize each one as reason to believe the yeast was working. and there were plenty of research (though i ended up getting more yeast infection results than yeast in baking results). the last time i made cinnamon rolls they definitely flopped (p sure my yeast was too old), so i’ll have to try them again!

    Reply
    • Katie says

      February 7, 2017 at 9:27 am

      I totally understand! It’s a lot of work to go to for the yeast to wind up being inactive. I’ve read that if you’re testing the yeast in warm water, it should really foam up after a few minutes – not just a couple bubbles. I think the results with yeast dough make it worth trying! The experiments continue!

      Reply
  44. Peggy says

    February 5, 2017 at 12:22 pm

    5 stars
    Yum!!

    Reply

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I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable dessert recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

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