Homemade Cinnamon Rolls Recipe (2024)

FYI, you can absolutely do step two in the microwave. Nuke it for twenty seconds, stir, nuke it again, stir, go for a third round if necessary to achieve a thick paste. I make challah this way, and it is an absolute miracle. Produces an amazing, light, professional bakery texture.

Can you just use the Speculoos Spread (peanutbutter section of market) instead?

The Speculoos spread filling from Claire’s Dessert Person Babka recipe would work here: mix 1 cup (280g) of Speculoos spread with 2 tbsp melted butter, 1tbsp cinnamon and 1/2 tsp kosher salt

These are great! It's a rich overnight brioche dough with tanzhong added to keep it moist/fluffy. I dislike speculoos so subbed the filling with cinnamon/sugar and blueberry filling (2c blueberries lightly cooked down with lemon juice and cornstarch to thicken). The dough handled beautifully while rolling out, and was very easy to come together. I only have glass pans and opted for a taller sided 8x10 dish so i could only fit 6 plus a baby end piece. Remaining rolls i froze. Came out beautiful!

That’s a lot of steps but well worth it, I gave my husband a choice of homemade cinnamon buns or cake for our anniversary, no hesitation he picked the buns. He kept asking what step I was on and very excited but a bit guilty that they needed 14 steps. I used what I had at home and Trader Joe’s almond butter thins seemed like a reasonable substitution and turned out great.What I love is neither the buns or frosting are overly sweet. I’ll make again for another special occasion.

I made these successfully with a hand mixer that had a dough hook attachment. It was exhausting to hold it for 30 mins so I don’t necessarily recommend this route but wanted to post that it could be done.This is a less sweet almost brioche like cinnamon roll. Very good, but I found myself missing the standard more liquid icing. If I make them again, I will swap the cream cheese icing for a more liquid glaze type icing like the one in Alison Romans cinnamon roll recipe.

Delicious. FYI, timing adjustment I’ve done with success at sea level and 7,000 feet: make dough in morning, slow rise in fridge all day, assemble in evening, slow rise in fridge all night, bake in morning (after a pretty much the same assembled rise as in recipe to bring to room temp )

I made these and they were wonderful. My pan was not large enough to hold all 15, though--so I ended up proofing three in a bread pan. I also think that next time I'll experiment with spreading softened butter on the dough and then sprinkling the Biscoff mixture on top, as I think that may be easier than trying to spread the mixed in version.

Delicious rolls and so easy to make. To freeze, complete to step 10. Once cut, place extra rolls on a parchment-lined sheet, cover with cling, and freeze. Once frozen, portion in freezer bags. Divide icing and freeze in containers.8 To 12 hours before serving, place frozen rolls in prepared pan (step 7), cover with buttered foil, and place in frig. Thaw icing. In the AM, remove from the frig and rise for 2 hours before baking. Follow the remaining directions for baking, cooling, and icing.

Make these before you review them, please!! So perfect, I was kneading by hand which took a little longer but was definitely doable. Also made a little extra filling and they were absolutely delicious.

I made this recipe up to step 10 having cut them into 16 rolls and arranging them into two 9” square pans of 9 (I stuck the end cuts in the center.) One pan I covered in buttered foil and froze. A week later I moved it to the fridge the night before and then let come to room temperature for about 3 hours the next morning. Then baked per the remaining steps. The second round came out as tasty and fluffy as the first.

When I make cinnamon rolls and want to freeze unbaked rolls for later, I prepare as directed up to the point of chilling, then rolling and cutting them into individual rolls, then wrap each roll in cling film and bag them in a zip-top bag for storage and pop into freezer immediately. I take out however many I want to bake off, defrost overnight in the fridge and chill until risen, then bake in a small loaf or other type pan that holds however many I want to bake.

This was a great recipe. They are delicious as well. It was a lot of work, but worth it. I'd say read the recipe once or twice before you dig into it

Omygosh, these are fantastic. The dough was a dream to work with and came out so tender and delicious. Plan your schedule if you want to have them at a particular time: it took about 4 hours on the second day.

This recipe is quite forgiving! I had tickets to a play, so I rushed making the dough, including the “slow mix step”. I think I mixed maybe 15 min total (including butter step) with speed 4 on my kitchen aid. The dough looked kind of sad, but the next day it looked so much better, more yellow and pliable. I had no issues rolling them up. Using the string to cut the rolls (which I thought was extra) actually made it super fast and easy. Turned out delicious!

Just made these and they were delicious! Agreed with the comments on not being overly sweet which we loved. I had to stop at step 10 on the second day of making these and let them rise/bake on the third day and they still turned out amazing. Would recommend it for a holiday or larger family/friend gatherings.

Made as described, had 4 rolls that didn’t fit in pan. Claire might be rolling buns tighter than me? Added the glaze from Allison Roman’s cinnamon bun recipe in addition to the frosting. For the frosting used vanilla extract with specs to add visual interest. Overall was a hit, people loved them. Will have to make again.

What attachment should be used with the standing mixer when kneading/mixing the dough?

I love biscoff but for me personally I don’t think it works in this. The filling is on the salty side and takes away from the whole experience. I’ve made cinnamon rolls a few times and I can’t say this is a favorite :(

These are the softest, fluffiest cinnamon rolls I’ve ever made! For some reason, the icing came out a lot runnier than hers seemed to be (could be my confectioners sugar), so I found that putting too much icing made the rolls a bit soggy since they’re already so soft. I made this using an electric hand mixer and, although it was exhausting to hold, worked just fine. Will be making again soon!

My new favorite cinnamon roll recipe! I made it with two small changes to the instructions:1. Instead of individual rolls, I assembled it into one giant cinnamon roll cake and baked it in a 9" springform. 2. I did the overnight in the fridge on the second rise instead of the first (step 10). I baked it for a breakfast event and would have had to get up way too early to do steps 6 - 13 in the morning.

I just finished making these. Love Claire’s desserts. This was definitely a project, but so much fun. i haven’t baked at altitude for 40 years [5000 ft.]— so I was unsure of the rise and bake. The texture is pillowy and melt in your mouth delicious. I will say, they adding-in of the butter to the dough was really frustrating and time consuming. One must do it properly though. I added the sugar and salt to the dry ingredients early, to no discernable effect, thank goodness. Great!

I love Claire, and I'd never made cinnamon rolls from scratch, so I gave this a whirl Christmas Eve 2023. I DO NOT recommend trying to make cinnamon rolls from scratch for the 1st time the night before a major holiday, you will be EXHAUSTED the next day. As for the recipe, Claire made some pretty big claims with "the best cinnamon rolls you'll ever have." Did the recipe produce a product like pictured/featured? Absolutely yes. Was it a pretty mid cinnamon roll? Also yes. 4 Stars for Claire.

Dutch ‘speculaas’ cookies are also great to use, or the ‘speculaas’ spice mix if you prefer less sweetness.

Delicious! Very good recipe and I like the slow cooking vibes! The only change I made is to substitute filling from Claire Romans cinnamon rolls recipe. My children really like the way the butter and cinnamon sugar mix sticky caramelised bottom to the rolls. and no topping we don’t think it needs it.

I cooked this in Denver, Colorado. I did not make any altitude adjustments and they came out beautifully.

I made these this past weekend, and I echo the other comments when I say that this is it. This is THE recipe. I will never look for another. They are sweet and light and *enormous*. The only thing I would do differently would be to double the amount of filling, since it seems to absorb into the bread more than I expected. Otherwise, though, they are perfection.

Followed the recipe closely, and they turned out to be the best rolls I’ve made: moist, great texture.

Turned out fantastic! Made a couple changes based on my timeline and what I had in the house: used pecans instead of Biscoff cookies (didn't want to go to the store) & upped the sugar in the filling a little to compensate. Used a bit of buttermilk to make a full cup of milk for the dough. It separated and looked crazy in the pot but all came together once the flour was added. Didn't have time for a counter-then-fridge rise, so just did a long, cold fermentation in the fridge and it worked great!

Moist, light, delicious, delightful. The speculoos is a great touch.