Genius Kitchen Best Recipes

[Ken Reels]

Seriouslysay hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.

Feel free to store your freshly baked cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!

After the first rise, roll the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed. Please note that in the video I accidentally say to put the cinnamon rolls in the fridge after the 2nd rise, but you should put them in the fridge after the first rise.

I tried to 3 x the recipe tonight and it called for 7.5 cups of flour. Way not enough. So I kept adding more and now still in the oven. To double it she calls for 5.5 cups the same as a single choice. But I have made this recipe 1 x 2x and 3 x. Both 1x and 2 x came out fine.

You should be okay to double everything! Just be sure to roll them out appropriately so that you get double the rolls (instead of the same number of rolls that are much larger ? ). Otherwise you could always bake a few different batches to be safe!

Hey Monique, I really hope to make this sometime this week, I was wondering if using gluten-free flour affects the recipe too much? Or if I should adjust something to make them just as yummy? Thanks! xx

Thanks so much! I actually went ahead and froze a pan and plan on making another pan today -stocking up the freezer for when baby #3 makes his arrival! So excited to eat these- the dough was a dream to work with.

Hiya, this is such a superb recipe! Would it work if I baked the c.buns for 10mins and then take out and cool them and then transfer to freezer? Then when I want to bake them, thaw in fridgethe then bake for 10 mins? Someone said this would work too? Thanks x

Absolute Perfection!! I made the dough the night before and placed it in a gallon zip lock baggy coated with cooking spray. Next morning I let my 3 year old granddaughter help roll, butter, sprinkle & make frosting. We had a blast. So easy & fun. The bonus is they turned out restaurant quality and my kitchen smelled like a bakery! ( I baked them in an 119 clear pyrex dish coated with cooking spray for 22 minutes @ 350 F and 3 minutes @ 325 F) Thank you for sharing this wonderful recipe.

I made these in my high school culinary class and these came out absolutely delicious!! My teacher raved about these cinnamon rolls and will now be using this recipie for catering! I am extremely pleased on how these turned out. So soft and fluffy. The topping is equally as light and delicious.

I want to thank you for making this great recipe. This was my first attempt at baking anything like this, ever. I am 66 years old and this old dog implemented the tricks you revealed and successfully made these rolls and they were very good. They look just like your pictures! With the help of your practical tips that I found to be very useful, I will be making many new things. Thanks again!

I also had this issue. Went through 2 pack of yeast but not foaming. I decided to just use the second batch regardless and they still rose beautifully!

Best cinnnamon roll recipe by far! A keeper for sure!

I made these with about 1/2 cup mashed banana instead of egg, and they turned out amazing and just like the pictures. This recipe is so simple and easy, I got it perfect the first time, even with banana instead of egg, and on my first time working with yeast. The only problem is that I am now kicking myself for not doubling the recipe! Thank you so much for this. This recipe deserves 10 stars!

Oh wow, I made these for my boyfriend and I and they are amazing. Definitely worth the time and effort. He says they are the best cinnamon rolls ever and he says the frosting is not too sweet (he usually hates icing/frostings). I personally like them cold better. Thanks for the recipe!

this was my first attempt at making any sort of cinnamon rolls other than the kind out of the can. Your recipe was super easy to follow. I also added some chopped pecans before I rolled it up. They turned out fantastic.

I have now made these 3 times! The third time I doubled the recipe and made a loaf of cinnamon raisin swirl bread with the extra dough. It turned out fantastic! Would love to be able to post pictures for you!

Hi Mary! Bread flour makes these super fluffy and delicious. Your other recipe likely had some different wet ingredients and other specifics, but I can assure you the bread flour will work in this one!

I thought the dough was a bit dry with 168ml milk (converting for UK measurements) and it struggled to incorporate in the food processor so ended up adding 100ml more milk (50ml then incorporated that, then repeated) which then seemed right once out onto a floured board.

This recipe is the bomb. I put everything in my bread maker on the dough cycle. 1 hour later I get to fill the blend with the cinnamon treat which is never the same because my sweet tooth fluctuates. I feel like Gabriel Iglasias and his donuts. Boy are they gonna get it. Yum.Yum.This is my #1 for cinnamon rolls now. Long live the King!

Just popped them in the oven this am after preparing last night. These are really delicious. Not too overwhelmingly sweet, the dough is soft and tender. I did add a TBSP of the sugar to the yeast to help it activate, and had to add a bit of flour (maybe 1-2 TBSP) to the mixer to help the dough form a ball. I also doubles the recipe easily. Thank you for sharing! Happy Holidays!

Wow! Cinnabon just lost another customer today! Amazing recipe. It delivered 100% satisfaction. Definitely foolproof. I made dough last night, but didnt have time to roll out etc, so I took dough out of frig today, let it sit a little, rolled out, cut etc, then let rise 2nd time per instructions before baking. Perfect. One note: As a novice baker (with yeast) I through out 4 batches of milk/yeast in total frustration til I called my aunt and sister who told me the yeast doesnt actually have to froth. I also was overly obsessed with the temperature issue but again was told that the milk should feel warm, but not burning hot to touch. This was good to know even though I used a digital thermometer. I will definitely pass this recipe on.

These cinnamon rolls are the Best in the World! I am a baker but have never had much luck with yeast type dough. I decided I was going to master it and this was the first recipe I tried. They turned out absolutely perfect and so delicious. Thank you!

Just made these this weekend after staring at the recipe for weeks! Possibly the best thing I have ever baked from scratch! A huge hit with my friends and will be making again soon. Excited to check out your other recipes!

Really keen to make the rolls this evening and then bake tomorrow for a breakfast treat. Is it best to make them and pop them in the fridge or can I make them and leave them in the oven and turn it on tomorrow?

I made these tonight on impulse, with AP flour because that was all I had on hand, and they were AMAZING! Pillowy, and just the right amount of sweetness and tang. Waaaaaay better than Cinnabon! I will be making again for sure.

I made these for the third time today. Once the dough was mixed I moved it to a large square greased bowel covered with plastic wrap and the lid. Then after it had Risen an hour I used a large piece of parchment paper which i floured. Turned the dough out of the square bowel. Used a greased rolling pin to roll dough into a rectangle. The spread the soft butter with a plastic spatchela. Put brown sugar and Cinnamon into a shaker container it made spreading it easy. Then I used Dental floss to Cut the rolls worked so well.

Thank you so much! I have made this recipe a couple times and it never fails. I make it with a swiss meringue frosting because I had some on hand. It blew my mind with how good it was. Definitely a go to recipe from now on!

Not an experienced yeast goods baker so really pleased with the results of this recipe.

Premixed the liquid ingredients plus 1 tsp of vanilla essence in a bowl then poured into my bread maker, followed by flour and salt.

Used the dough cycle to do the hard work and let the dough rest overnight.

Baked the completed rolls in my electric oven, watching the temperature closely and the results were amazing.

Moist, fluffy, delicious

Hi gonna make these tonight using the overnight method. Just a couple of questions. Is ir right to roll them up from the short side as other recipes I have made you roll from the longer side. I suppose your way will make less but it will be thicker? Also should i leave a bit of space between each one so that they have room to rise?

Thank you for sharing this recipe! This is easy to make and yet they taste so good. My oven was a little on the hot side and I left them in the oven for just one or two minutes too long ? Still they rise gloriously in the oven!

Really loved the consistency of the dough part, light and fluffy as described even though I used all purpose flour instead of bread flour and I kneaded by hand. However, I used an inferior cinnamon, so I lost out out on the cinnamony goodness. Overall, I will definitely use this recipe again! Thank you for sharing!

I was going to bake these completely and then freeze them. We are going on a ski trip and we wanted a delicious, but quick breakfast in the mountains. Do you have any instructions for reheating in the oven?

I tried these over the weekend and got great reviews from guests but I do think they turned out a little dry. Not sure how I can make them more moist? I doubled the recipe and let them rise overnight.

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