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

Cinnamon Rolls with Cream Cheese Icing -

I’ll be honest: in the past, I’ve been leery of yeast doughs because I’m nervous that anything and everything will go wrong. Examples: 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 have good news, though: these incredibly soft, gooey, rivaling-Cinnabon-type cinnamon rolls require NO KNEADING and no mixer. Trust me, it’s like a superpower to have this recipe in your back pocket and it’s worth it to push through your fear.  The dough is incredibly forgiving and not intimidating for a yeast-based dough, so it’s a great place to start if you’re nervous!

If you like these cinnamon rolls with cream cheese icing, you should also check out my easy no-knead sticky buns, carrot cake cinnamon rolls, and rhubarb rolls.

Why you’ll love this recipe

I love how simple this recipe is.  The only equipment you need is a large pot (I used my Dutch oven) or a large microwave-safe bowl, a whisk, and a wooden spoon.  I also recommend using a kitchen scale – weighing your ingredients yields the most accurate results, especially for flour! This is the primary way I bake these days as it is much more precise than using measuring cups (and there are less dishes to clean).

Delicious baked goods, even yeast ones, 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.

Here are the great things about this recipe:

  • No mixer.  Just a bowl, a whisk, and a spoon.
  • No kneading. This is a very hands off recipe!
  • No special bread flour.  
  • A very pliable dough that doesn’t stick to everything it touches.  
  • The end result is HEAVENLY.  Unbelievably soft, sweet, decadent cinnamon rolls with the most glorious vanilla bean cream cheese icing as a velvety blanket over top that seeps into all the nooks and crannies.
  • Grab a cup of coffee and let’s do this!!
Cinnamon Rolls with Cream Cheese Icing -

Ingredients for the no-knead cinnamon rolls

Only a few simple ingredients needed for these incredibly easy cinnamon rolls, and you can substitute or customize as noted below to make it your own! See the recipe card at the bottom of this post for full ingredient list and measurements.

  • All-purpose flour. No bread flour needed here! I haven’t tried this with a gluten-free all purpose flour, and I think the outcome likely would be different, would recommend looking for a gluten-free specific recipe if needed.
  • Milk. Whole milk is best here due to its protein and fat content, but I’ve successfully made this recipe with 2% milk and non-dairy milks. Oat milk is the closest in texture and results to dairy milk, so if you need to use a plant-based milk that’s what I’d recommend. Almond milk will result in a much thinner dough and you’ll likely need to add more flour to compensate.
  • Oil. Olive oil, canola oil, and even melted coconut oil will work here.
  • Granulated sugar. I’ve heard that honey or maple syrup may work as well, but have not tried this.
  • Instant yeast or active dry yeast. Either one will work – 1 packet needed (2 and 1/4 teaspoons).
  • Salt
  • Baking powder and baking soda (I know, these are unusual in a cinnamon roll recipe but they help the dough be pliable and not sticky)

Ingredients for the brown sugar cinnamon filling:

  • Melted unsalted butter – you could substitute a vegan butter or even melted coconut oil if needed here
  • Brown sugar – coconut sugar would likely work as well
  • Cinnamon

Ingredients for the cream cheese icing

Cream cheese icing for cinnamon rolls is essentially cream cheese frosting, but with a bit more milk to thin it out. I keep my cream cheese icing on the less sweet side so the tangy flavor comes through and contrasts beautifully with the gooey sweet cinnamon rolls. Here are the ingredients you’ll need:

  • Cream cheese. Full fat recommended, and allow it to come to room temperature before using. I have not tried a vegan cream cheese replacement but I think it would work.
  • Unsalted butter. I think a vegan butter would work as a substitute but again, have not tried it.
  • Powdered sugar (confectioner’s sugar)
  • Vanilla extract or vanilla bean paste. I highly recommend using the paste if you can find it, as it is thick and has flecks of vanilla in it!
  • Milk of choice. Dairy or non-dairy milk will both work here.
  • Salt. Essential to set off the sweetness of the icing.

How to make no-knead cinnamon rolls

STEP 1: On the stove or in the microwave, heat milk, 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 -

Roll out half of your dough (you’ll do the other half afterwards) 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 -

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 -

STEP 7: repeat the process with the other half of the dough. Wait for a torturous 15-20 minutes while the cinnamon rolls rise again, and an even more torturous 20 minutes while they bake in a 375 degree oven.  Distract yourself from the smell by putting together the cream cheese icing (steps below) while they bake.

Cinnamon Rolls with Cream Cheese Icing -

STEP 8: 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.

How to make cream cheese icing for cinnamon rolls

  1. Whisk together room temperature cream cheese and room temperature butter in a medium bowl until completely combined and smooth.  Add vanilla extract and salt, and whisk again.  
  2. Whisk in powdered sugar until fully blended (no lumps!).
  3. Add milk, 1 Tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.  
  4. Pour and spread the icing evenly over warm or cooled cinnamon rolls in the pan, making sure the tops of the rolls are completely covered.  
  5. If the cinnamon rolls are still warm when you ice them, the cream cheese icing will melt fully into all the nooks and crannies. If the cinnamon rolls are cool when you spread the icing on, the icing will sit on top and look prettier but will not sink into the rolls quite as much. Your call!
Cinnamon Rolls with Cream Cheese Icing -

Make Ahead Overnight Instructions

The cinnamon rolls can be prepared the night before through the step of 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.

Storing and Reheating Cinnamon Rolls (with or without icing)

Refrigerator: Store any leftovers (not likely) in the fridge for up to 5 days, and simply microwave individual cinnamon rolls for 20-30 seconds to reheat. You can also gently reheat the entire pan of iced cinnamon rolls in a 250 degree oven for 15 minutes.

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.

Cinnamon Rolls with Cream Cheese Icing -

If you serve this recipe to family and friends on Christmas, any holiday, or just a random weekend, you’ll be their favorite person of the year.  These rolls are soft, sweet, gooey, cinnamon-y, and the vanilla cream cheese icing over the top is just outrageous enough to be repeated again and again.  Good luck keeping these around longer than 24 hours.

Other Holiday Brunch Recipes:


Cinnamon Rolls with Cream Cheese Icing -
Print Recipe Pin Recipe
4.86 from 35 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 hours 30 minutes
Cook Time25 minutes
Total Time2 hours 55 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: cinnamon rolls, cream cheese icing
Servings: 16 rolls


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)


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!


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 easy recipe for no-knead cinnamon rolls with cream cheese icing? Please RATE it and LEAVE A COMMENT below.  Your feedback means so much and helps other bakers too!

Also, if you want recipes straight to your inbox every time I post, sign up for my email list! Let’s be friends on Instagram too: you can find me @katiebirdbakes.

I guess yeast isn’t so bad 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    My first time making these and I was so happy with how they turned out. They tasted amazing!!!!!! So proud!

  2. 5 stars
    I’ve always been too nervous to bake with active yeast but finally gave it a try with this recipe and they turned out so well! A bit of a learning curve to understand how yeast works best but this recipe is a great guideline to continue trialing. Thank you!

  3. In the process of making this recipe right now and noticed there is no kneading involved… Also wondered about when I’d put fruit into the dough if I were adding it? Apples, specifically and actually, apple pie filling to be exact.. Would it be added before it went through rising or after? (I decided to just spread it over the dough after the cinnamon mixture is laid down for now…) I have already made and used this icing recipe on store bought canned cinnamon rolls and all I can say is WOW!! DELISH!!!

    1. Hi Amy – Correct, this is a no-knead recipe. I would recommend spreading the apple filling over the cinnamon mixture as you did! Mixing it into the dough would make it far too wet. I hope you enjoy!

    2. 5 stars
      Ok, so I am done with my crazy adding fruit to cinnamon roll creation… Let me tell you, they looked amazing coming out of the air fryer!!! They taste even better!! I am in love with this recipe and I’ll never be able to go back to store bought canned rolls again!!! Thank you so much for this amazing recipe, Katie!!!
      💕 LOVE IT!!!
      if I could attach pictures, I totally would!!

      1. I’m so glad they turned out well for you! Great idea to make them apple cinnamon rolls 🙂 how long did you air fry them for? I’ll have to try that!

  4. 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 ♡

  5. 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.

    1. 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.

  6. 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!

    1. 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!

  7. 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

  8. 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!

  9. 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 🙂

  10. 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?

    1. 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 🙂

  11. 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

    1. 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 🙂

    1. 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!!

  12. 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!

        1. 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!

  13. 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?

    1. 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.

  14. 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

    1. 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!

  15. 5 stars
    Hi! I was just wondering if you could refrigerate the proved dough overnight, and then in the morning roll and bake them?

    1. 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!

  16. 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!

  17. 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 🙂

    1. 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!

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

  18. 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.

  19. 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 🙂

    1. 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!

  20. 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

  21. 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! 🙂

    1. 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 🙂

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

  22. 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.

  23. 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!

  24. 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.

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

  26. 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!

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

  28. 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!!

    1. 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!

    1. 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!

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

  30. 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.

    1. 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!

  31. 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.

  32. 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.

  33. 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 😀

    1. 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!

  34. 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!!!!

    1. 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 🙂

  35. 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:

    1. 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!

  36. 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.

    1. 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.

  37. 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!

    1. 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!