💬 Featured Comment: "Your cinnamon rolls are outstanding, I'd love the recipe. I've never found any other with the same texture... I can't imagine a Christmas morning without them!"--Dani B.
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A Bakery Recipe
This bakery recipe for Soft and Gooey Bakery-Style Cinnamon Rolls was a much-loved recipe at Amycakes Bakery. We served them hot out of the oven on "Cinnamon Roll Fridays.
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During the holidays we made up to 100 dozen cinnamon rolls a week!!
These cinnamon rolls are soft and gooey all the way to the edge of the roll. No kneading is required to make this soft and pillowy dough, and it's made with instant yeast, which means a faster rising time.
What's the secret to a soft cinnamon roll?
- To make a soft cinnamon roll, you need a soft dough--that means you need to use a lower flour to liquid ratio. The dough will seem quite sticky at first, and it needs some extra care when rolling it out. But the finished product is soft and fluffy.
- Instant Clearjel and Vegetable Oil add extra moisture to the dough creating a softer gooier cinnamon roll. Instant Clearjel is a bakery ingredient that you can use at home to enhance thickening and moisture in baked goods. It is a tasteless "modified cornstarch" that I use in nearly all my bakery recipes. You can read more about it in Instant Clearjel: a Magical Bakery Ingredient.
- To guarantee soft edges on these cinnamon rolls, they need to be placed less than ½ inch apart in your baking pan. The cinnamon rolls will press against each other as they rise and bake, creating soft edges instead of crispy or dark edges.
What's the perfect pan size for cinnamon rolls?
This recipe is a small-batch recipe that makes 6 large cinnamon rolls. They fit in one 9x13x2" cake pan.
For one dozen cinnamon rolls, select "2x" within the recipe to double the recipe--For one dozen cinnamon rolls, an 11x15x2" cake pan is the perfect size. This pan allows just enough room for the cinnamon rolls to rise and press into each other.
If needed with a double recipe, you could also use two 9x13x2" cake pans (six cinnamon rolls in each pan).
If you are using a different pan size than I've suggested, make sure that it is at least 2 inches tall. The space between each cinnamon roll and the edge of the pan should be no more than ½ inch before they rise.
What makes an extra gooey cinnamon roll filling?
To make these cinnamon rolls gooey we're going to be using a brown sugar and cinnamon mixture, and lots of it. In addition, we'll be adding some flour and Instant Clearjel (my favorite bakery secret that I described above) to some softened salted butter.
This thickens the butter mixture so that it doesn't dissolve into the dough or melt into the bottom of the pan.
Split the Work Between Two Days
My recommended method is a two-day process--it will provide the best results. Make the dough on day one, and roll them out on day two. When you use this method, your dough will be ready to roll out as soon as you wake up, meaning less time to wait for a delicious cinnamon roll breakfast.
Here's how I do it:
Day One:
- Make the cinnamon roll dough, then let the dough rise until double in size. Refrigerate the risen dough in the refrigerator overnight. If you were to roll the dough out immediately, it would be very soft and difficult to roll. By refrigerating it overnight, it stops the rising, and the dough will be stiffer and easier to work with the next morning. The rolls also have a better texture after resting in the fridge overnight.
- Prepare the brown sugar/ cinnamon mixture, and wrap it so it is air-tight overnight.
- Take the salted butter out of the fridge so that it will be at room temperature in the morning (according to this article, salted butter, not unsalted, is fine to leave out of the refrigerator overnight).
Day Two:
- Roll out the cinnamon rolls.
- Allow them to rise one hour or until doubled in size.
- Bake and serve.
- These cinnamon rolls are best served warm, and best eaten the day they are baked.
I'd love to hear what you think of this recipe! Comment below, or tag @amycakesbakes with a photo of your cinnamon roll creation. 🙂 I hope you enjoy this bakery recipe.
Thanks for Reading. ❤️
Watch the Video
📖 Recipe
Soft and Gooey Bakery-Style Cinnamon Rolls
This bakery recipe for Soft and Gooey Bakery-Style Cinnamon Rolls was a much-loved recipe at Amycakes Bakery. The cinnamon rolls are soft and gooey all the way to the edge of the roll. No kneading is required to make this soft and pillowy dough, and it’s made with instant yeast, which means a faster rising time. For the best results, make your dough on day one, and roll out on day two, as described within the recipe.
👩🍳 For the most accurate baking results, use the grams measurements with a kitchen scale.
Watch the quick recipe video
Equipment
Ingredients
Cinnamon Roll Dough Ingredients
- 400 grams (3 cups) All-Purpose Flour
- 1 ½ teaspoon Instant Clearjel (for a softer dough. It's a bakery ingredient you can use at home, see Notes section)
- 1 Tablespoon Instant Yeast (I use SAF Instant Yeast)
- 1 large Egg(s)
- ½ teaspoon Salt
- 37 grams (3 Tablespoons) Sugar
- 3 Tablespoons Vegetable Oil
- 1 cup Hot Water (around 120 degrees)
Cinnamon Roll Filling Ingredients
- 227 grams (1 cup packed) Light Brown Sugar
- 1 Tablespoon + 1 ½ teaspoon Cinnamon (I use McCormick brand)
- 1 ½ teaspoons Instant Clearjel (for gooier cinnamon rolls. It's a bakery ingredient you can use at home, see Notes section)
- 1 ½ teaspoons All-Purpose Flour
- ½ stick (2 ounces) Salted Butter (softened but not melted)
Glaze Ingredients
- 141 grams (1 ¼ cups) Powdered Sugar
- 2 Tablespoons room temperature Water
Other Ingredients
- ¼ stick (1 ounce) salted butter, melted
- ¼ cup to ½ cup flour, for dusting (only use what you need)
Instructions
Day One: Make Cinnamon Rolls Dough
- In a medium-sized bowl, whisk the Flour, Instant Clearjel, and Instant Yeast together until well blended. Set aside.
- In a separate large bowl, stir the egg(s), salt, sugar, and oil together until well blended.
- Make sure your water is hot, around 120 degrees. If you don't have a culinary thermometer, this temperature should feel uncomfortable to the touch but not painful). Pour the hot water on top of the egg mixture, but don't stir it together yet. (We want to allow our flour and instant yeast to activate when being mixed with the hot water).
- Immediately add the flour mixture on top of the hot water, and use a sturdy spatula to stir all of the ingredients together until a dough is formed and the ingredients are well blended. The dough will get firmer, stickier, and more difficult to stir as it thickens.
- There's no kneading of this dough, as we don't want to incorporate any additional flour, but we want to stir it until it gets stretchy. Leave the dough in the bowl, and continue to scrape the sides and stir the dough with your heavy-duty spatula for around 2-3 minutes, or until the dough is stretchy and uniform. It will be a very sticky dough.
- Allow the dough to rise at room temperature until double in size, around one hour.
- Loosely wrap the bowl in plastic wrap, and place the risen dough in the fridge overnight, for at least 4 hours but no more than 24 hours.
Day One: Prepare Filling Ingredients
- Stir together the brown sugar and cinnamon. Use your fingers to break apart any large brown sugar pieces, and to make sure the cinnamon is thoroughly mixed in. Wrap this mixture or place it in an air-tight container until Day Two.
- Whisk the Instant Clearjel and Flour together until well blended. Wrap or place in an air-tight container until Day Two.
- If you'd like, you may take your salted butter out of the fridge so that it is softened and ready to roll in the morning.
Day Two: Prepare Pan
- The 1 oz of melted butter for brushing will be used three times. First, brush the cake pan(s) generously with melted butter on the bottom, sides, and inner corners. 6 cinnamon rolls fit in a 9x13x2 pan, and 12 cinnamon rolls fit in an 11x15x2 pan.
Day Two: Roll Out Cinnamon Rolls
- Generously dust your counter with about ¼ cup of flour.
- Scrape the risen refrigerated cinnamon roll dough on top of the dusted flour. Use your fingers to scrape out any stuck to the bowl and add it to the dough. The dough will be sticky. Avoid pressing the dough into itself or turning it into a ball--this will overwork the dough. We want to roll it out with very little shaping of the dough. Instead, just lightly dust any sticky portions of the dough, and press any sticky edges into the floured counter. Lightly press the dough into a rectangular shape before rolling (I recommend watching the recipe video).
- Roll out the dough into an 9-inch horizontal by 16-inch vertical rectangle. (A 1x batch will be tall and skinny. A 2x batch will be wider than it is tall as seen in the recipe video). Using extra flour only as needed, dust any parts of the dough with flour that sticks to the table or rolling pin.
- If your butter is firm, microwave it for a few seconds until softened but not melted. Mix your softened butter thoroughly with the prepared Instant Clearjel mixture. Immediately spread it onto the rolled-out dough. We mix this right before spreading so that it doesn't have time to thicken before spreading. Spread it evenly all the way to the very edge of the dough.
- Pour the prepared Brown Sugar/Cinnamon mixture on top of the butter and spread it evenly all the way to the very edge of the dough.
- Roll up the cinnamon dough tightly, curving the edges in slightly as you roll (watch the recipe video). This helps maintain a nice roll on the edges and prevents the cinnamon mixture from escaping. When you are left with one inch of dough, pull it up and pinch it tightly against the rolled dough, creating a pinched seam.
- Dust the seam with flour, and turn your dough so it is seam side down against the floured counter. Shape the roll of dough with your hands if needed so that it is even in thickness. Score the dough with a bench scraper, pastry divider, or knife into 6 rolls, then cut the rolls with a bench scraper or sharp knife.
- Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed. (The cinnamon rolls will rise into whatever shape they are in now. So if you have some oval or misshapen rolls, use your hands to form the edges into a circle before they rise.)
- Brush the cinnamon rolls with melted salted butter, then allow to rise at room temperature until double in size, around one hour.
Bake the Cinnamon Rolls
- Preheat oven to 350 degrees.
- Bake the risen cinnamon rolls in the preheated 350-degree oven on the middle or top rack for 12 minutes, then turn the oven down to 325 degrees. Bake for an additional 6-8 minutes for six cinnamon rolls in a 9x13 pan, or an additional 12-16 minutes for twelve cinnamon rolls in an 11x15 pan. The cinnamon rolls are done when they are golden brown, and the dough bounces back when you tap it lightly with your finger. Check several areas of the rolls for doneness.
- While the rolls bake, make the glaze. Whisk the powdered sugar and water together until smooth. It should be thin enough that it melts slightly into the hot rolls.
- Brush the cinnamon rolls one last time with melted butter. Using a small whisk, drizzle the glaze lightly onto each hot cinnamon roll.
- These cinnamon rolls are best served warm and have the best soft texture when eaten the same day they are baked. Enjoy!
Notes
Notes for 2x batches (some of these won’t apply if you are using the grams measurements):
3 tsp= 1 Tbsp
4 Tbsp= ¼ cup Notes about Instant Clearjel: Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. (Make sure what you purchase is labeled as “Instant.” Cooktyle Clearjel is a different product that does not work the same in baked goods). RECIPE UPDATES:
9-16-21: The original recipe was for 12 cinnamon rolls. All my recipes now start with small batches, so it now makes 6 cinnamon rolls. Press the “2x” if you’d like to double the recipe to make 12 cinnamon rolls.
3 tsp= 1 Tbsp
4 Tbsp= ¼ cup Notes about Instant Clearjel: Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. (Make sure what you purchase is labeled as “Instant.” Cooktyle Clearjel is a different product that does not work the same in baked goods). RECIPE UPDATES:
9-16-21: The original recipe was for 12 cinnamon rolls. All my recipes now start with small batches, so it now makes 6 cinnamon rolls. Press the “2x” if you’d like to double the recipe to make 12 cinnamon rolls.
Solsmiles says
So excited to try these cinnamon rolls with the ICJ! I really didn’t want to buy the 1.5 LB jar, but hopefully can use it in other recipes. Do you have any tips on how to roll a rectangle? Mine always come out wonky. Still tastes great but I’m a perfectionist 😉 TIA!
Amy says
I hope you enjoy the cinnamon roll recipe and working with instant clearjel! If you like other baking recipes, instant clearjel has so many uses! I like to make my dough a rectangle shape with my hands before I even roll it out. If you watch my recipe video (starting at the 1:00 mark), you can see that I mold it into a rectangle form, then begin to roll it out with the rolling pin, first up and down, and then side to side. I use my hands to (delicately) stretch the dough into a rectangle shape as I roll if needed. This dough is easier to work with after being in the fridge overnight. It takes some practice, but like you said, it's delicious either way! 🙂
Courtney says
Absolutely perfect dough. Delicious and soft even when cooled/leftover. Have wasted much time and ingredients searching for a go-to cinnamon roll dough over the years but I can say I’ve finally found it! Will make my own filling next time since I found the filling didn’t quite melt and was a bit grainy. Guests didn’t complain though and loved them anyway. I did pour warm heavy cream(1 cup for the double batch) over the rolls before baking. It cooks up into the rolls and makes them extra fluffy and incredible. Overall really loved the recipe. Have made many recipes from AmyCakes and have had A+ results each time. I am an avid baker and have been making SugarGeek cakes/recipes for years. After trying it the Amy way, I think I may have to chuck my old recipes! So underrated and so good!
Amy says
Thank you for your helpful comment, Courtney, so glad you've enjoyed the cinnamon rolls!
Chelsea says
These are the best cinnamon rolls on the planet.
Amy says
Thank you Chelsea! 😁❤️
Naomi says
This recipe looks amazing and I can’t wait to give it a try! I wondered if you could use Arrowroot instead of the ICJ? Has anyone tried this?
Amy says
Thank you, I hope you enjoy the recipe! I haven't tried these with arrowroot, so I'm not sure if it will give the cinnamon rolls the same soft texture as the instant clearjel. I'll have to look into that!
Terri says
I'm curious as to how much of the Clearjel you put into the dusting flour mixture.. I have been looking for a recipe like this... cannot wait to try these.
Amy says
Hi Terri, I don't use any ICJ in the dusted flour. 🙂 I just use it in the butter filling and the cinnamon roll dough. I hope you enjoy the recipe!
Debra Parker says
These were very good, however the brown sugar and cinnamon mixture was very gritty when eating the baked rolls and somewhat too sweet. We are going to make them again next weekend and try to grind the brown sugar. Don’t know if it will work or not, and not add as much mixture when rolling the dough out. The brown sugar was fresh so I don’t really know what caused it to be gritty.
Amy says
Hi Debra, I'm glad you enjoyed them! I'm not sure why it was gritty either. Mine usually melts into the dough since the cinnamon roll dough is so soft. Maybe just using less will work better for you, or increasing the butter/instant clearjel mixture. 🙂
Juli says
Looking forward to making this recipe! Is it possible to adapt this to “sticky buns,” putting butter, brown sugar, pecans in the bottom of pan before final rising and baking? My mom made sticky buns when I was a child, so it’s a wonderful memory of her when I make those. But I would love to use your cinnamon roll recipe because of all your wonderful tips!
Amy says
Hi Juli! You sure can! I've tested something similar for a caramel pecan variety--so good! If you have luck with it, I'd love to hear! 🙂
Kate says
I have one question for your amazing cinnamon rolls. Why do you mix the clearjel with flour instead of using just the clearjel alone? or why not just mix it in with the brown sugar? Why use the flour? Thanks!
Amy says
Thanks for checking! Instant clearjel thickens any type of liquidy ingredient instantly, so needs to be mixed thoroughly with at least equal parts dry ingredients. Otherwise, it can clump when it is mixed with the liquid ingredient (in this case, the softened butter). By mixing the instant clearjel with the butter, it thickens it so that it stays gooier as it melts into the brown sugar and has less melting into the bottom of the pan. Hope that helps! 🙂
Beverly Powell says
Thanks Amy for sharing this recipe and also giving us all of the helpful details and hints for success! I was always intimated to make cinnamon rolls until I saw your detail instructions and video. I have now made this recipe 2X(double batches)and have had very good success! They have been a big hit with family and friends. I especially love how you gave detailed instructions for the best method of making ahead to freeze. This has been a big saver to prepare ahead of time for Christmas and family vacations. The only thing I need to clarify is when I go to bake/warm the rolls, I am removing them straight from the freezer to the oven to bake at 325 for 40-50 mins. Thank you for this site!
Amy says
Thanks for taking the time to comment, Beverly! I'm so happy that you have enjoyed the cinnamon roll recipe and that you'll be trying the Take and Bakes! 🙂 That's correct, the second time you bake them you do it straight from frozen! I find they are gooiest with the best texture that way!
Cindy says
Really good! I made the 6 roll recipe and they were gobbled up in record time. Of course, that was with a cream cheese icing. We'll be doing this again for sure so thank you! The only issue i had was with the baking time. I had to add an extra 7 minutes and they were still a little doughy on the inside part. I have a thermometer inside my oven because I do a lot of baking so I know the temperature was correct. Did you bake yours with convection? Anyhow, the taste was spectacular!
Amy says
Hi Cindy, I'm so glad you liked the recipe! Thanks for taking the time to comment! 🙂 I don't have a convection option on my residential oven, so I bake them on the regular setting. I use an oven thermometer too, so I think that different ovens just bake differently. The thickness of the dough can also affect the baking time (surprisingly if I roll mine out too thin, they usually take a little longer for the insides to get fully cooked). If you want to try the convection setting, I would expect that to speed up the baking a little bit and help them bake more evenly (we used commercial convection ovens at Amycakes Bakery), but I haven't been able to try it in a residential oven. I would think that baking them at 25 degrees lower in the convection oven would be best. Thank you for the feedback, it helps a lot and I'd love to hear how they turn out for you in the future! 🙂
Drew Fritts says
Hi Amy! I’ve made these twice now and they are just the best! Thanks so much for posting your recipes, and especially all of the information about Instant Clearjel! I had no idea! I’ve copied out several of your other recipes and am excited to try them as well. Thanks again!
On a separate note, I know your husband and his father due to similar business. I moved to Kansas City a few years ago and haven’t seen them in a while. Please say Hi to G for me!
Amy says
That's wonderful, thank you Drew! So happy to hear you've enjoyed the recipe and the Instant Clearjel! I will be sure to tell Gabe you say hi! 🙂
Chuck says
Hello Amy!! I stumbled onto your site and boy am I ever glad I did! I’m making these tomorrow! However I’m wondering if you can share any tips and tricks when baking in a commercial deck oven or even a fan forced convection oven? How do you bake them in your bakery? I have access to a commercial space with those two oven in there. Any help is appreciated. I cannot wait to make these. I’ve failed numerous times trying cinnamon buns. They’re always too dry. Thanks kindly. Chuck.
Amy says
I'm so glad you found my site too! 🙂 When I had my bakery we baked them in a commercial convection oven at 300 degrees the whole time for a total of 20-25 minutes. We would bake them for 12 minutes, then rotate the pan in the oven (I've always found it helpful to rotate pans in convection ovens for a more even-bake). Then we'd bake them for about 10-15 more minutes. When the tops bounce back instead of sinking in they are done (you'll want to check several areas for doneness). These were in the 11x15 pans mentioned in this blog post--9x13 pans will likely not take as long! 🙂 I hope they turn out great for you!
Debra says
Hi Amy! I have been learning to bake bread and have a sour dough starter I'd prefer to use over the instant yeast. What would be you suggested conversion?
Thanks!
Debra
Amy says
Hi Debra! I'm sorry that I don't have much experience baking with sourdough starter! I thought this article seems helpful--I'd love to hear how it turns out! Thanks for trying my recipe! 🙂
Laura says
Excited to make these!! I just ordered the clear gel and I wanted to ask two things: I have Saf Instant “Premium” yeast - will that be okay to use? And could I bake these in an iron skillet? Thanks!
Amy says
Awesome, I hope you enjoy the recipe, Laura! 🙂 I have not used the Saf "Premium" Instant yeast before, but from online it looks like it should be easily substituted. Your dough may rise faster. Online says you may be able to use less of the premium yeast, but if it were me, I'd try it as a 1:1 substitution to start. I have baked these in a round pan before, so I would think that an iron skillet would work just fine--just place the rolls about the same distance together within the pan so that they rise into each other--dark pans usually bake a little faster, so keep that in mind with the baking time. 🙂
Erica says
I've made these a couple times and they are so amazing but I can't seem to get the brown sugar to melt all the way. It is very gritty. What am I doing wrong?
Amy says
Hi Erica! So glad you've enjoyed them! Thanks for checking--I'm not sure what is causing that--does your brown sugar seem soft when you spread the brown sugar/cinnamon filling out? Since brown sugar can easily harden if it is exposed to air (like a hole in the brown sugar bag, or just being not as fresh), I could see it not melting as much if it is a harder/crunchier texture to start with. If it is soft to start with and you're still having that problem, you could try blending it with the ICJ/flour/butter mixture then spreading all of that on the rolled out dough (I'm not really sure how that will spread without trying it, though).
Lisa says
Amy, this is the BEST recipe I’ve used to make cinnamon rolls! They’re delicious and it was so easy to follow the recipe and video directions. Thank you for sharing your recipes.
Amy says
That is so wonderful to hear, thank you Lisa! So glad you enjoyed the recipe. 🙂
Janice Brown says
My sister-in-law raves about your baked goods so I decided to try your Cinnamon Roll recipe first. I had to purchase a few items, including the Instant ClearGel, before I could start. Made them last night/this morning and they are so light, airy and delicious!!! I will definitely make these again and again! Thanks for sharing, Amy!
Laura says
These brought so much joy to our Saturday morning. My son helped glaze the rolls at the end. Thank you for the wonderful recipe and clear instruction!
Amy says
That is wonderful to hear! Thanks for your sweet comment, Laura! I'm so glad you enjoyed them! 🙂
Melissa says
Hi Amy 🙂 Do you wrap your rolling pin in something?
Amy says
Hi Melissa! I don't wrap it in anything--to help with sticking I just sprinkle it with flour (or even rub a little flour into to rolling pin). And I sprinkle flour on any part of the dough that is sticky. 🙂
Kathy says
I have tried different cinnamon roll recipes for 40+years. I have never kept the recipe because something was always wrong with them. This recipe deserves TEN STARS!!!! It’s the best ever. Thank you for the best detailed recipe ever⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Amy says
This made my day, thank you so much Kathy!! I am so happy that you enjoyed the recipe and I so appreciate the sweet comment. 🙂
Cindy Moore says
I love cinnamon rolls. Vegan now, so I don't get to eat them anymore. I think your recipe could be adapted though. I'll let you know!
Stephanie says
I can't wait to try this recipe ! They are my daughters favorite to have for breakfast during the holidays. I was wondering if you could use this recipe to make smaller cinnamon rolls (like minis)? So not a half batch but the rolls would be smaller in diameter. How would you roll it out and would the spacing and cook time be the same ?
Amy says
Yay, I hope you enjoy the recipe! You can make half size cinnamon rolls with the same recipe. 🙂 I'm going to do a whole post and video to show the details eventually, as I haven't tested the timing in my residential oven yet. But until then, they will probably bake a little faster than what is written on this recipe. You'll need to change the way they are rolled up after step #5. So after step #5 your cinnamon dough is a flat rectangle covered with the butter and brown sugar mixture. Then you'll cut the dough in half horizontally, so you are left with two rectangles of dough. Roll up each rectangle of dough so that you have two logs of dough, then cut them each in to 12 small cinnamon rolls, so that you have 24 cinnamon rolls. I hope that makes sense! 🙂
Sharon says
There is nothing better than homemade cinnamon rolls. Once you make them you will want them every weekend!
Amy says
I totally agree! I'm craving them right now! 🙂
Denise says
One of my weaknesses - CINNAMON ROLLS! Especially soft and gooey! Thank you for sharing your drool worthy recipe.
Amy says
Absolutely, I hope you enjoy them!
Cindy says
These look amazing!
Amy says
Thanks so much! 🙂
Adriana says
I have never made cinnamon rolls from scratch. Now I am inspired. I will try your recipe this coming weekend.
Amy says
Yay, I hope you enjoy them!
Jane says
I'm salivating just looking at the photos. I love soft cinnamon rolls and it's my favourite at our local bakery store. However, I may have to try making this at home using your recipe. Thanks for sharing.
Amy says
Awesome, I hope you enjoy the recipe!
Suz | TravelsWithSuz.com says
We used to make cinnamon rolls for Xmas morning years ago. I've lost the recipe, and have never found a good one. This looked perfect! I pinned it so I can find it again, thanks!
Amy says
Oh good, I hope you enjoy them! 🙂
Suzan says
My mouth is literally watering right now. Saving this for a good snowy day bake!
Amy says
Thanks so much! 🙂
Anna says
These rolls were an absolute hit at my office! Made them for a charity bake off, and everyone were speaking of them so highly! It was a winning recipe, thanks so much for sharing it!
Amy says
That's so awesome!! Thank you for sharing!
Chelsea says
I love cinnamon rolls! Going to see if I can adapt the recipe by using some egg substitutes. It looks so good!
Amy says
If you try it out, let me know how it turns out! 🙂
Liz says
These look delicious! I've never used Clearjel in a cinnamon roll filling, so excited to try it out!
Amy says
Thank you! It's such a cool ingredient. I hope you enjoy the recipe!
Ashley says
Hi Amy! Can’t wait to try these! I’m thinking of making a batch to bring on vacation. How would it be if wrapped them up once I put them in the pan and froze them and then baked them a couple days later when we’re on vacation? Have you tried this? Thought I’d check before I try it out.
Also, p.s. - hoping you’ll share your banana cake recipe soon! 🍌😋
Amy says
Hi Ashley! Thanks for checking! The freezer tends to kill off some of the yeast of this unbaked dough and they don’t rise very well after being frozen, so I recommend par-baking them if you want to make take-n-bakes! Just bake the risen rolls almost to completion, then allow to cool, wrap and freeze. Then heat them up from frozen and finish browning them in the oven. I haven’t tried this method in my residential oven yet to get exact times, but that’s how we did it in the bakery’s oven for take-n-bakes. I’d also recommend placing foil over the rolls when you reheat them so they don’t over-brown 🙂 Also..I'm hoping I'll have the banana cake ready to share by next week! 😀
Ashley says
Thank you so much for this tip! And yay for the banana cake recipe!! I’m planning to make that for my daughter’s first birthday smash cake in September! 😃
Amy says
Awesome, thank you!
Danielle Ardizzone says
These look amazing! My family can easily lay waste to an entire batch of cinnamon rolls, lol.
Amy says
Thank you, I hoe you enjoy the recipe! 🙂
Whitney says
Wow!!! This looks so yummy!!! I have to share this with my mom!!! Thanks for sharing!
Amy says
Awesome, I hope you guys enjoy them!
Cathleen says
I am always too lazy to make cinnamon rolls haha. But these look so good I am almost convinced to make this soon! Thanks so much for the recipe 🙂
Amy says
Haha, I think the end result is totally worth it! 🙂
Tiffany says
I love cinnamon rolls 😋 can't wait to try it
Amy says
Thank you, I hope you enjoy them!
Terra Booth says
These look delicious! We love cinnamon rolls in our house but I haven't been brave enough to try them yet. The Instant Clearjel is a great tip as well! Maybe I will give them a go after all!
Amy says
I hope you give it a try, I think you'll find it's worth it! 🙂
Stephanie says
These look amazing! I would love to tweak it a bit and experiment with a version without eggs.
Amy says
Thank you! If you give it a try, let me know how it turns out! 🙂
Enriqueta E Lemoine says
My dream has come true. These are the most delicious cinnamon rolls ever! I loved the fact I could split the work into two days! Can I give you 10 stars?
Amy says
This made my day! So glad you enjoyed the recipe! 🙂
Sabrina DeWalt says
Wow, these sound fantastic!
Amy says
Thanks so much! Hope you enjoy them!
Alexis Farmer says
Yum!!! My husband loves cinnamon rolls. I might have to try to make these.
Amy says
Thank you, hope you guys enjoy the recipe!
Chef Dennis says
I am soooo excited to make this at home! This Cinnamon Rolls recipe looks really mouthwatering, I'm sure my family will love them.
Amy says
Thank you so much! I hope you all enjoy them! 🙂
Cecile Leger says
I will be trying these. I never heard Instant Clearjel before. I will need to check if we have some in Canada.
Amy says
Oh good, I hope you enjoy them! It looks like there are some online shops in Canada that sell Instant Clearjel. 🙂
Debbie says
These look fabulous! Thank you for sharing how to make soft cinnamon rolls, just the way I like them!
Amy says
Oh good, I hope you enjoy the recipe!
Kayla DiMaggio says
These were so delicious! I loved every bite and they reminded me of my favorite local bakery. Thanks so much for sharing!
Amy says
That's great to hear, thank you!
Holly B says
Fantastic recipe! I can't wait to try it! Cinnamon rolls are mu families favorite and they always love trying different versions! Thank you for the great tips.
Amy says
Thank you, I hope you enjoy the recipe! 🙂
Veronika Sykorova says
I love that you even include all the equipment I need and describe all the instructions in detail! Makes me feel confident I'll succeed in making these! They look so soft and fluffy!
Amy says
Yay, thank you! I hope you enjoy them!
Jennifer Mango says
Can’t wait to try making these for my family! Would this recipe ( 1/2 batch) work in a 9x13 glass Pyrex baking dish?
Amy says
Thank you Jennifer! I’m glad you’re trying it! :). I think that will be just fine and I would be comfortable trying them in that pan myself. I’d just keep an eye on them towards the end of baking and avoid the bottom rack. Glass and darker pans can cook a little faster than regular metal pans. If you try it, let me know how it turns out for you! 🙂