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No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.

Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)

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Hi Bold Bakers! This week, I’m sharing with you my favorite no-knead method for making yeast dough. I think you’ll enjoy this technique because you don’t need a mixer, and the results are incredible. We’ll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let’s get baking!

 


4.6 from 39 reviews
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)
 
Author:
Serves: 9
Ingredients
  • Dough
  • 3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ½ cups(3.5oz/100g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • For the Filling:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g)toasted pecans
  • Cream Cheese Glaze:
  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz)) Butter, room temperature
  • ½ Tsp Vanilla extract
Instructions
  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
  6. When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼" thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2” thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  13. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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marko_bakes
Narellebentley
Shalini Hashwani
cchocomint
Nadia Arai
Aisha
Aisha
Aisha
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Haju_karrim
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Kristen
Melrose Place
Addalina
Lisa Johnston
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468 Comments

  1. Mayukha on May 21, 2015 at 10:43 pm

    hi Gemma I`ve seen ur cinnamon roll recipe and i loved it…..can i use the same dough tomake doughnuts and bake just as in ur doughnut recipe?!?

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:21 pm

      That’s great you like it. so I know that other viewers have used it for donuts and honestly i think it would work great. Just so you know, I am making no knead brioche dough this week and that will work well for doughnut too 🙂

    • Janet on March 2, 2016 at 3:18 am

      Dear Gemma

      I would like to know the theory/reason for leaving the dough in the fridge . Can the dough be left in room temperature instead putting into the fridge? If yes,how long can it stay,is it similar days like in the fridge?
      Thank you

      • Profile photo of Gemma Stafford on March 2, 2016 at 3:12 pm

        Hi Janet,
        The reason for the refrigeration is to slow down the proving process. If you allow it to stay at room temperature, the room needs to be cold, otherwise the dough will over-prove. If you do leave it at room temperature you will need to bake it the following day. I hope you try this bread, it is very good, Gemma 🙂

        • Janet on March 4, 2016 at 8:21 pm

          Dear Gemma

          Thank you so much for taking the time to respond,helping me to understand.And most of all to your cinnamon rolls receipt is truly unbelievable insanely AWESOME!!! ❤ I had seven out of the thirteen pieces which I’ve baked. Even my husband who is a NO dessert guy saying this,with his eyes wide open”this is Sooo gooddd”
          . My kids age 21,19 &17 said that they hope they will grow tired of eating the cinnamon rolls.Because if not I’ve to make it everyday. It’s has been the third trays of the rolls that ive baked since you respond. This morning I’ve even made bread using the receipt from the dough.
          From now on,my goal is to try one of your recipe each day. I am sure we will enjoy every single receipt that you have posted.
          Thank you so much for sharing your mind blowing receipts.???

          • Profile photo of Gemma Stafford on March 5, 2016 at 4:20 pm

            Hi Janet, Thank you for letting me know, You id make me laugh too!
            Gemma 🙂



      • Diane on May 23, 2016 at 7:24 am

        Can I sift my flour also to make my cinnamon rolls. lighter and flaky

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:45 am

          Hi Diane,
          Yes, though it will not make a noticeable difference. Check out the Croissant recipe, her on the site. This will give a flaky finish, you can incorporate this technique in to the cinnamon roll dough, have fun with it!
          Gemma 🙂

    • Ariel on April 3, 2016 at 1:46 am

      Hello from the Dominican Republic.

      right now, I’m doing this recipe I’m in the Steps of making the dought and it just does not look like the one from the video is to Watery, I was afraid that I did a mistake with the measurments so I mixe it again as the recipe saids and is to watery again.

      I see something in the recipe that I don’t understand for example in the ingridients saids

      ¼ cup (3oz/85g) honey
      •¼ cup (2oz/60g) melted butter or vegetable oil

      In the firs one in the parenthesis said 3oz and the second one saids 2oz, this confuse me because it said ¼ in front of both so I thous was the same measurement.

      Please help me to understand

      • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2016 at 9:41 pm

        Hi Ariel,

        I know exactly what you mean but honey is heavier then Melted butter so it will weight more in Oz and Grams while the cups are be the same. Same amount just heavier ingredients.

        How did it turn out? did you have any trouble with it?

        Best,
        Gemma.

      • Cyd on January 13, 2017 at 5:09 pm

        I’m curious about the measurements here in Canada where I live one cup is 8 ounces so that could be why people are being confused and getting a wetter dough I’m going to try and follow it by the ounce instead of by the cup measurements thank you

        • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 12:58 pm

          Yes! this is the problem, different capacity to weight, and changing from one to the other really matters too.
          My Mum has tried this recipe using imperial (ounces) and checked it for me using US cups too, and it has been perfect for her.
          So, add 3/4 of the liquid ingredients, and then judge the consistency, it should be a soft ball of dough, leaving the bowl clean. you can do it! this is a family favorite for us,
          Gemma 🙂

    • Kathy on June 19, 2016 at 7:59 am

      I followed the recipe to a T.
      I used measuring cups and not weights.
      It was a bit wet when I was done mixing it.
      I let it set, covered, for the 2 hours, and then overnight, in fridge.
      This morning they were ‘boozy’, but, still on the slightly wet side and pretty sticky.
      I used a lot of flour, and finally got them rolled up in pan.
      They are rising now.
      Hope they bake off ok.
      This was my very 1st attempt at yeast baking.
      Hope they don’t disappoint.

      • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:38 pm

        Hi Kathy,
        I do not understand what the problem is. This recipe, above all others, gives some people problems, and other people perfect results.
        I suspect it has something to do with the measurements, perhaps swapping from cups, to imperial, but honestly I do not know. I have checked this, had other people check it, and we found it perfect. I am mystified! I do hope it works out for you,
        Gemma 🙂

        • izza on October 18, 2016 at 10:57 am

          i wonder if the problem is in the cup to weight conversion. the water & milk – 1cup is 240ml, hence shouldn’t it be 240g of milk instead of 200g and 120g of water instead of 100g?

          • Profile photo of Gemma Stafford Gemma Stafford on October 19, 2016 at 1:32 am

            Izza, cup measurements are confusing, as they measure by volume. Liquid measurements are different to dry, and flour weight is different to cornflour weight – you cannot draw a parallel – I am going to send a chart to your email, it will help you to understand it. The important thing is to choose how you will measure for a recipe, and stick to it 🙂



  2. Lauren on May 24, 2015 at 5:28 pm

    I made these cinnamon buns in February – and they were by far the best I had ever made. Thank you so much for the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:36 pm

      Thats so great, really glad you like my cinnamon rolls. No knead brioche is coming this Thursday 🙂

  3. Leah on May 25, 2015 at 7:43 pm

    I love love love this!
    Making this again to sell at the Biggest Morning Tea (cancer awareness campaign) and I’m sure it will be a hit.
    So glad you finally have a proper website!

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2015 at 1:03 pm

      thanks fantastic Leah. Just so you know I also have a no Knead Brioche dough coming this Thursday that you might like.
      Delighted you like the website, I’m relieved it is finally up and running 🙂

    • Sr. Philomena Enyi on October 15, 2015 at 8:42 am

      Hi! Gemma,
      Am just now reading your recipe on No knead Cinnamon raisin Bread,that look so nice and appittizing, you did a wonderful Job. l read also on Homemade soft pretzel,that is also good.

      • Profile photo of Gemma Stafford on October 15, 2015 at 11:17 am

        Thank you so much for visiting my website. Really glad you like my recipes. Stay tuned for more 🙂

        • Sandy Garlinger on December 26, 2015 at 8:05 am

          Hi Gemma
          What changes do I need to make for high altitud?just moved from beach to mountains. Having a hard time with my baking. Can use a success please help.

          • Profile photo of Gemma Stafford on January 25, 2016 at 2:31 pm

            Thanks so much for your comment, Sandy. Try increasing your oven temp. 15-20o and decrease your baking time by 5-8 minutes. Every oven is different, so be sure to keep an eye on it. Hope this helps 🙂



  4. sana on May 27, 2015 at 8:07 pm

    Thanx gem! U gave me such an easy n yummy recipe n I wud love to giv it a try!

  5. Molly on May 28, 2015 at 1:07 pm

    I made this recipe earlier this year as well as many of your recipes. It turned out delicious. Btw your website looks fantastic!

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 9:36 pm

      Thank you again, Molly! I’m so glad you’re enjoying the site. Looking forward to seeing you around the community! 🙂

  6. Leah on May 28, 2015 at 3:29 pm

    Hi Gemma, so the Cinnamon rolls were a success… but, it kinda failed and ended up being a yummy cinnamon bread thing 🙂
    I just wanted to ask why my dough was soooo sticky! I left it over night in the fridge as you mentioned. When I took it out, it smelled boozy, but was so sticky – I couldn’t even roll it 🙁
    I live in Australia and I guess the night I was making it was a cold night, does that affect the dough?
    I remember when I made it for the first time, it was summer and quite warm and the dough came out perfectly!

    Hope you can help 🙂

    PS: Still was a huge hit and everyone wanted the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 7:44 pm

      Hi Leah,

      sorry for my late reply. So don’t worry, we can fix this. Can you tell me which of my measurements you used to make them? ounces or grams 🙂

      I am happy that they tasted great in the end.

      • Elizabeth on September 28, 2015 at 10:37 am

        I had this problem too. I was expecting the dough to be sticky, but it was waaaayyy too sticky. I always use a scale to measure my flour and I used the oz measurement. I realized the problem as I was mixing and I added an extra 2 cups of flour. Some of this is likely because I added half a can of pumpkin puree. The dough turned out perfect and after it rose in the fridge I was able to roll it out on a very well floured surface. Yummy! I also made a white chocolate/cream cheese glaze. Perfect for fall!

      • Gaby on May 3, 2016 at 3:52 am

        Hi Gemma, greetings from Jakarta Indonesia. I’ve tried some of your recipes and turned out well. Except for this cinnamon roll, my dough turned soooo wet! I’m using measuring cups for milk, water and honey as your recipe.

        I tried to put more flour but didn’t change much. Now I’m having it in the fridge for overnight, hope tomorrow it won’t be too wet. Please advise what have I done wrong.

        Thanks much!

        • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 10:50 am

          Hi Gaby,
          I do not know, I have had great reports for this recipe, but I also have had some people saying it is wet! I think this has something to do with the variety of flour. However, it does not take much to take a dough from sticky to wet, and It should resolve when you go to bake it. You can use a well floured surface to roll it out, or if it is too wet, handle it lightly, shape it and bake it as a plain bread. Next time you will know to reduce the liquids, but not by much,
          Gemma 🙂

          • Gaby on May 3, 2016 at 4:16 pm

            Hi Gemma,
            Thanks for your quick reply, now 6AM here and I just peek into the fridge to see my dough. It looks ok, I’ll try to well floured the working surface before rolling it out.
            I’ll keep you updated on the result!

            Cheers!



          • Profile photo of Gemma Stafford Gemma Stafford on May 4, 2016 at 2:54 am

            Yea! Gaby yeast dough is quite forgiving. Handling it lightly will help to manage it. I will be interested to hear how you get on,
            Gemma 🙂



          • Gaby on May 4, 2016 at 6:33 am

            Hi, my dough turn out less wet but still sticky. It makes me hard to keep my rolls in shape, but it taste good. Need more practice for sure!
            Thanks Gemma!



          • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 2:11 pm

            Hi Gaby,
            This recipe gives some people problems, and I can’t figure it out. Perhaps it is the type of flour!
            Next time reduce the liquids a little, the dough should be sticky, but not wet,
            Gemma 🙂



          • Jade on July 29, 2016 at 11:05 pm

            Hi Gemma I’ve realised that you don’t put the yeast in water in this recipe and a lot of your users have probably used active dried yeast which I’m pretty sure you put in water for some reason? Anyway that’s probably why it’s wet for some of the people that have done this recipe 🙂



          • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:35 am

            Hi Jade,
            Yes, it is a possible explanation. there are also big differences with the absorbing qualities of flours from different regions. So, i say add 3/4 of the liquid in one go, then add the remainder more carefully. the dough should be sticky, but not wet. Thank you for your kind input to this discussion,
            Gemma 🙂



  7. Katie :) on May 29, 2015 at 9:15 pm

    Looks amazingg! Are there any good dairy free recipes you would recommend for school potlucks? Thanks!

  8. Maham on May 31, 2015 at 10:32 pm

    GEMAAAAAAA!! i just can’t stop laughing i didn’t know how to measure 3/4 tbsp i.. i added 1 sachet = 2 full tablespoons of yeast in the dough yesterday.. today i roll it it was extremely soft ( i don’t know if its okay) then i put them into the pan to proof for half hour and they became too big.. now they’re in the oven.. I’m praying that they come out good in shape 😀 and i made oreo and plain vanilla icecream.. they were heaven truly! <3

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 7:56 pm

      LOL, OH man, well it sounds they tuned out well Maham. next time probably 1/2 the yeast and it won’t grow so monsterous but glad it tasted good 🙂

      • Jennifer o'neill on August 30, 2015 at 6:01 am

        Hello,
        Loved this recipe and am going to make it for my visitors. What I’m not too sure is all purpose flour we have self-raising,plain and strong (I’m in Kinsale,cork) so which of these do I use. I’m addicted to your site ?. My friends and neighbours are stuffed with my try outs especially mug cakes. ??

        • Profile photo of Gemma Stafford on September 2, 2015 at 6:45 pm

          You can use plain flour for this recipe. Hope this helps 🙂

  9. Lubna on June 2, 2015 at 7:09 am

    Gemma, you are so kind, actually this is the first time am watching your recipe and ofcourse I’ll give it a try tomorrow, but can I use sugar instead of honey? How much sugar should I use?
    Thank you very much am very glad to know you

    • Lubna on June 2, 2015 at 7:11 am

      Also please can I use the machine for the dough?

      • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:21 pm

        My recipe is meant to be done without a machine so unfortunately it won’t work on a machine. I hope you try it!

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:20 pm

      Hi! So glad you’re making these tomorrow. Yes, you can use sugar instead of honey. Just use the same amount as the honey listed in the recipe.

      • hiba on July 3, 2015 at 6:29 pm

        HI Gemma 🙂
        I made the dough tonight but unfortunately i forgot to add honey :/ will it ruin the taste ?
        would it be okey if i added honey/sugar to the dough tomorrow before rolling it ?

        • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:33 am

          The dough should be fine if you leave out the honey. Adding it later, you may not be able to mix it in evenly. Hope this helps 🙂

  10. Armeene on June 2, 2015 at 9:12 pm

    Gemma, you are a genius
    Love all your recipes
    Made your Fudge Brownie Salted Caramel Trifle for my friends at a ladies lunch and they all loved it.
    Was a big hit.Thank you so much, your recipes are great,so easy to follow and always turn out super
    I going to try your Cinnamon Rolls soon.Have told all my friends about your website. Could you please teach us some savory piazza recipes also
    And ,I forgot to mention that your signature salted caramel is solo delicious. What an awesome chef you are !!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 10:58 pm

      Hi! Thank you so much for your lovely note. You definitely found one of my favorites with the Salted Caramel Trifle. And I really hope you enjoy my Cinnamon Rolls, too! Have you seen my Dessert Pizza yet? I will definitely have some savory Pizza recipes to come so stay tuned!

  11. dfm on June 4, 2015 at 6:52 pm

    Hello Gemma. I am a man and I am just getting into baking. I have done a few things and have found that baking is so wonderful as a hobby. Thanks to wonderful people like you who have the ability to communicate their expertise to bakers at all levels of abilities. You take the mystery and fear out of baking. Can’t wait to make cinnamon rolls.
    BTW, Love your Irish accent. Have any good recipes for tea?

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 8:45 pm

      Hi, Thanks so much for your lovely message.I’m delighted you like my baking videos. I have made so many mistakes over the years that hopefully know you don’t have too :).

      Have you seen my dairy free green tea ice cream recipe? that’s the only tea recipe I have. 🙂

  12. karen on June 5, 2015 at 7:11 pm

    Hi may I know how many cinnamon rolls can this recipe yield? N if we can’t finish the rolls all at one go, any idea if they can b refrigerated n kept in the fridge for how long? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 5:24 pm

      It makes around 18 medium/big cinnamon rolls. If you don’t want to bake them all then you can freeze them after rolling and slicing the bun. Then within 2 months take them out and let them defrost and proof up and them bake as normal 🙂

  13. Ashley on June 6, 2015 at 6:51 pm

    My hubby loves cinnamon rolls! I’ve watched the video twice and I can’t wait to try it! I love that you explain the “science” of what you’re cooking (salt kills the yeast, the long strands in the dough are from the gluten, etc). Just how I like it explained! =) And it’s wonderful that you are so positive and happy in all your videos. It makes it fun to watch! =)

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 3:45 pm

      Thank you so much Ashley, I’m really delighted you like my videos. I like bread making for that very reason, there is a lot of science behind it. I hope you enjoy this weeks video coming tomorrow snd what I have planned for the summer.

      Best,
      Gemma.

  14. Shay on June 10, 2015 at 9:23 am

    HOLA From Spain… would like to tell you that you are doing a great job for sharing to us all. This one is my most favorite. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 3:54 pm

      Thanks so much Shay, I’m delighted you like my recipes. I have more no knead recipe coming your way soon 🙂
      Best,
      Gemma.

  15. Ang on June 11, 2015 at 2:20 am

    Hi Gemma

    I am making this tomorrow, would like to ask can these be frozen before cooking and also after?

    Many Thanks
    Ang

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:24 pm

      That’s great. Good luck with it. It can be frozen before baked. once it is all rolled up you can freeze them them. Then defrost, proof them and bake 🙂

  16. Ang on June 11, 2015 at 2:23 am

    Okay Gemma, sorry just read then freezing comment. What about baking then freezing, without the icing of course.

    I am from Australia, and enjoyed your you tube channel

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:25 pm

      no worries Ang. You can freeze them after baking like you said. Then when you want to eat them refresh them in the oven to make them nice again. I wouldn’t let them get too much color the first time you bake them 🙂

  17. Ang on June 11, 2015 at 3:18 am

    Sorry Gemma one more question 🙂

    Can they be left out for a couple of hours to rise?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:26 pm

      around 2 hours any, but before you are in Oz, maybe it will be hotter so maybe less. They do rise quit a bit. 🙂 hope this helps

  18. Ang on June 12, 2015 at 2:28 am

    Sure does! Many thanks.

  19. Rosa on June 12, 2015 at 2:54 am

    Hello Gemma, from Brisbane Australia, Just found your site while looking for a good Cinnamon roll recipe. So going to try these tomorrow. They look divine and easy to make.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2015 at 4:07 pm

      Hi Rosa! Thank you for the note. Let me know how you get on with the Cinnamon Rolls. I’d love to see pictures, too! Thanks for watching.

  20. ally on June 12, 2015 at 2:20 pm

    Omg your recipes r the best and all of my little cousins love all the food like the red velvet ice cream and the mango and strawberry popsicles

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:23 pm

      Thanks so much, delighted you like my baking videos 🙂 Good luck with all of your summer baking

  21. Ang on June 12, 2015 at 10:57 pm

    Hi Gemma

    Would like to thank you for a great recipe . They were amazing!

    We had them today. I had them rising for over 2 hours (only because we had to do our grocery shopping in the morning) When we came back, they went straight in the oven.

    The kitchen smelled like a bakery!

    Yes, it is cool in Australia now, but they puffed up nicely.

    I froze the un cooked ones, ready for the next bake off!

    Many Thanks and God Bless

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2015 at 4:14 pm

      That’s so great to hear! Do you have any photos you could send me? And great job freezing the remaining ones. Now you can have them anytime! Thank you for watching! 🙂

    • Violet on February 2, 2016 at 6:08 pm

      Dough is rising as I type, can’t wait making them tomorrow

      • Profile photo of Gemma Stafford on February 2, 2016 at 9:08 pm

        Let me know how it goes, I would love to see pictures 🙂

  22. Gabija on June 13, 2015 at 5:05 am

    Hi Gemma! Can I don’t use dried yeast and use wet yeast?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 2:30 pm

      by wet do you mean fresh? if so then yes you can but for fresh yeast you need to double the amount that I gave for dried 🙂

  23. Serena on June 13, 2015 at 7:16 pm

    What kind of Yeast do you use? Is it Active Dry Yeast? I’m gonna try making your recipe tomorrow! Wish me luck!

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:30 pm

      i used active dried Yeast serena. Good luck with them 🙂

  24. Ang on June 13, 2015 at 10:31 pm

    Gemma, had some more today and they were really nice.

    Was wondering if these could be made miniature, like smaller?

    Not that we have a problem with eating the big ones, 🙂

    I even send this recipie to others

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:13 pm

      You can make them mini, but that would change the baking time. I’m not sure what it would be. Good luck and let me know how it turns out 🙂

  25. Ang on June 13, 2015 at 10:33 pm

    Also would like to try your no fry donuts

  26. maliha on June 15, 2015 at 5:47 pm

    Hey Gem! While making the dough it turned out a but loose. I’m just suffering if it’s supposed to be like that. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:31 pm

      oh no! Did it bake off ok? sorry for my late reply

  27. Janeysa Harrigan on June 16, 2015 at 12:18 am

    I just found your site by accident, I’m a hobby/baker, and I watched all your videos! I can’t wait to try every one of your recipes! The cinnamon rolls look so good, actually, everything looks so amazing! Thank you so much for sharing with us! Your type of cooking is a welcome change from what our ‘basic’ cookbooks teach us, I’m loving your style woman!

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:30 pm

      Hi Janeysa! Thank you for your note. I’m glad you’re enjoying my Bold Baking style! The Cinnamon Rolls recipes is one of my favorites. If you like working with breads/doughs, you should check out my Churros Recipe too (http://www.biggerbolderbaking.com/homemade-churros/). And for that matter, my Dessert Pizza (http://www.biggerbolderbaking.com/dessert-pizza/) is a lot of fun because you can make any flavors you want. I’m looking forward to seeing you around the community! 🙂

  28. Laura on June 21, 2015 at 4:46 am

    I’m a camp cook
    need double and triple amounts

    Can I double the dough in one batch?
    Can I quadruple it in 1 batch?
    Tks

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:32 pm

      Hi Laura, you can double it but I would go bigger then that. Latest until you try it out first. see how you like the dough and them go from there.

  29. Maheesha on June 27, 2015 at 6:57 am

    Hi! I’d like to know if i can use this dough for donuts and either bake or fry them 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 10:00 pm

      I do know that other users have baked it off like doughnuts and it worked well :), However i am not sure about frying it.

  30. Elisa on June 28, 2015 at 1:33 pm

    Hey Gemma!
    Today I’ve baked these and they were abdolutely delicious. The only problem I had, was that the dough was so sticky, that I had to add a lot of flower to roll it and once I had cut the buns, I couldn’t set them with their cinnamon side up, for the dough was not strong or solid enough. Since I live in the Netherlands, I used grams instead of ounces. I thought I might have to add more flower next time, but I would like to know what you think :)!

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:28 pm

      Hi Elisa, I don’t think you did anything wrong. I am going to go through the recipe and check the gram measurement because I might have calculated them wrong. However I am delighted they tasted good 🙂

      • Elisa on July 5, 2015 at 10:00 am

        Hey Gemma, that’s great! I would love to bake them again next Saturday, so I am curious if I had to add more or less of any of the ingredients :).

        • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:53 am

          It should be fine as-is. Let me know how it goes 🙂

      • Profile photo of Camila Hinojosa Camila Hinojosa on January 26, 2017 at 5:02 pm

        Hi Gemma , I recently made your cinnamon roll recipe , but the dough turned out too watery. I don’t know what I did wrong ! 🙁 Should I use less of the wet ingredients?

        • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:33 am

          Yes, flour in different places absorbs liquids in different ways, and it takes very little extra to over-wet the dough. So, add the liquids and stop when the dough comes together in a smooth ball, then oyu will know for the next time. Accurate measurement is also important,
          Gemma 🙂

    • sylvia on February 28, 2016 at 8:35 am

      yes, the taste was delicious, how ever the dough was way too sticky to roll and didnt hold its shape, i added sugar as i didnt have honey on hand, also used canola oil as i dont have a microwave to melt the butter,
      wonder where i went wrong. thanks

      • Profile photo of Gemma Stafford on February 28, 2016 at 1:30 pm

        Sylvia, I am going to take a look back at this recipe to make sure it is working right for everybody, I am wondering if the liquid quantities are working as they should.
        Changing ingredients will always change the result, baking is a science, but the oil should not make a great difference. Some people have great results with this recipe, so I it is a mystery for me! Try adjusting the liquids, the dough should be soft, but not too sticky. A little extra flour in the rolling may be required,
        Gemma 🙂

  31. Nenci on July 2, 2015 at 9:15 pm

    THIS recipe is super duper mega incredibly AAAWESOME.
    So easy to prepare and sooooo yummilicious!
    My whole family love it. (.. and I’m not a ‘baker’ at all, 1st attempt and WAAA LAAAA!)

    Question, would it be ok to replace honey with maple syrup?

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:23 am

      Sure, that will work 🙂

  32. Lilly on July 11, 2015 at 9:02 am

    I absolutely adore your recipes!!! You make them look so easy to prepare, and your bubbly energized spirit is so inspirational! Everything always look so perfect and delicious, I find myself constantly adding recipes to my to-cook list. Thank you so much for what you do, I look forward to a summer full of cooking, thanks to you! Please never stop being so amazing!

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 10:36 am

      Thanks so much Lilly, that is such a lovely message. I am really delighted you like my recipes. I am glad you are building your repertoire. 🙂

  33. Jenie on July 11, 2015 at 11:18 am

    Hi Gemma,
    i made this cinnamon roll today and it was Delicious and it easy to make 🙂 i cut my cinnamon roll in 1″ thick and bake them for 30 mins. 🙂 i will make this again and thank you for sharing this recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 1:34 pm

      Thanks so much Jenie, really glad you my recipes. I really love this recipe too.:)

  34. endhe on July 14, 2015 at 8:54 am

    Hallo Gemma,im from Indonesia and this is the first time i make cinamon roll because of my mother in law really loves it so i want to give her a surprise. I did a little research and by far your recipe was the easiest! I watched ur video more than 10 times lol because i have ever made pizza and failed. So, when i try to make the dough i use the same amount of the flour that you gave but mine still wet and sticky so i add more 1 cup flour. Is it okay or will change the taste ? Last, did u knead the dough to make them gently? Thankyou so much Gemma 😀

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 8:39 pm

      Hi, so sorry for my late reply. Was your dough still sticky after you let it rise over night? how did it turn out?

    • Gaby on May 3, 2016 at 3:57 am

      Hi Endhe,

      Saya juga dari Indonesia, baru aja coba buat resep ini tapi jadinya basah banget. Kamu udh nemu caranya biar gak basah? Bagi dong tipsnya. Thanks ya.

      • Ririn on November 20, 2016 at 4:07 am

        Hai Gaby dan Endhe, lelehkan dulu menteganya, baru ditimbang 60 gram. Dari 50-55 gram mentega.

  35. Joanne on July 14, 2015 at 10:58 am

    Would this dough recipe work for cheese buns? So instead of cinnamon being rolled in, it will be cheddar cheese? Love your videos!

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 6:17 pm

      Thanks so much Joanne, really glad you my recipes and baking videos. You can add cheese because it is not a very sweet dough. Maybe cut back on the honey a little 🙂

  36. Laraib on July 14, 2015 at 7:01 pm

    What type of yeast do we need? I know the recipient says dry yeast. Do I use instant or active dry?

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 10:08 am

      you can use either. I use active dried yeast. 🙂

  37. Noelani from USA on July 17, 2015 at 9:32 am

    Hi, I just made your cinnamon buns today but the dough came out so sticky! I tried adding some more flour while rolling however it was still too soft so I had to just make due with what I had and I stuck in the oven. ( I didn’t want to wast two days of hard work for nothing) I had followed your recipe exactly as it said in both measurements and baking directions. Not too sure what happened….Also if I cannot used to yeast that you used in your video, can I use rapid rise yeast or active yeast?

  38. Michelle Anne Yu on July 18, 2015 at 11:39 am

    Hi Gemma, your recipes looks so good and easy to make so i decided to make the cinnamon roll last night, but after proofing for 2 hours it did not rise, i kept it in the fridge overnight but still it didn’t rise, i checked the yeast that i used it says the manufacturing date was 12/03/14 no date of expiration or is it already expired? that is why the dough didn’t rise? i don’t know if i am using yeast correctly, please help, so desperately to make recipes succesfully using yeast. thanks and more power.

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2015 at 7:56 am

      Hi Michelle, ok don’t worry. So because yeast is a living thing there is a very good chance it was dead when you used it. I keep mine in the fridge and it keeps it fresh. Can you tell me did you use cup/grams or ounces when making your rolls?
      We can fix this so you have great cinnamon rolls next time 🙂

      • Michelle Anne Yu on July 20, 2015 at 8:57 pm

        Hi Gemma, thanks for your quick response, I have used your exact recipe, maybe it’s the really the yeast, dough is still soft so i decided to give it a try, proof for 1 hour and a half although it didn’t rise at all still I baked it, it becomes bigger though a bit dry and darker (over baked) than i was aiming for but. it taste sooo good, what more it I was able to use a good active yeast and not over baked it, it’s going to be heavenly for sure, I will definitely try the recipe again, i love the no kneading technique.. more power Gemma, I’m a big fan now, will share your website to my friends and relatives..god bless.

  39. Matias on July 21, 2015 at 9:55 pm

    Gemma, i made the dough and now is in the fridge and it was sooo sticky, after the fridge it will not be so sticky or i have to make something to the dough to be not so sticky? thank you, greetings from chile

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:30 pm

      Thanks for your comment. You can add more flour while you are rolling the dough out if it seems to be too sticky. Hope this helps 🙂

  40. Matias on July 22, 2015 at 11:31 am

    GEMMAAAA I NEED HELP, i want to make the glaze but we’re in winter so it’s really cold and my butter and cream cheese it’s like a rock LOL, what can i do?

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:35 pm

      lol, I am guessing you might have solved it by now. But in the future we can VERY VERY carefully soften it in the microwave for maybe 5 seconds or so 🙂

  41. Tayyba on August 1, 2015 at 11:01 am

    Tried this today! Loved it.

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2015 at 1:54 pm

      fantastic!!! I love to hear that

  42. Hamna on August 5, 2015 at 1:51 pm

    Hi there going to try it inshaAllah can i use margrine or home made butter.?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:37 am

      Either one should work fine. Let me know how it turns out. Thank you so much for visiting my website 🙂

  43. Swathi on August 6, 2015 at 3:18 pm

    Hi Gemma..love all your colourful baking recipes. I am tempted to try many of them. Trying to make cinnamon rolls for the first time. Followed your instructions in cup measurements. I have now left the dough in refrigerator overnight. However the rised dough looks bit too wet and sloppy. Can i add more flour while rolling after leaving them overnight. Worried that it is quite wet to even roll 🙁

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:27 pm

      Yes, you can add more flour. Hope this helps 🙂

  44. Jen on August 7, 2015 at 2:52 pm

    Hi Gemma ,your recipe is good. Could you do soft bread that no knead?thanks?

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 3:40 pm

      I will add it to my list. Thanks for visiting my website, Jen 🙂

  45. Jen on August 7, 2015 at 2:55 pm

    Is it possible to use this dough for Spanish bread?thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 3:40 pm

      I haven’t tried that. Good luck, and let me know how it goes 🙂

  46. Swathi on August 7, 2015 at 3:54 pm

    Hi Gemma…your colourful baking ideas are truly awesome. You have kindled my baking spirit. Feel like trying them all. I am trying to make this cinnamon roll and have the dough ready in the refrigerator now. But I am worried that the dough is very sticky and maybe too wet. Can i add more flour to the rised dough when I roll it before baking? Please advise me a solution to rectify this… I ve used ur exact measurements cup wise.
    Thank you in anticipation….

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:27 pm

      Thank you so much for your comment and visiting my website. You can add more flour while rolling it out if it’s too sticky. Sorry about that! 🙂

  47. Anna on August 16, 2015 at 5:00 am

    Hi Gemma,
    I just spent half a day looking at all the recipes on your site! Just wondering whether this no knead dough can be used for beigli too (Hungarian poppy seed/walnut rolls)?
    Either way I’m excited to try this out for cinnamon scrolls!

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:47 pm

      I haven’t used this dough for that. Try it out and let me know how it goes. Thanks so much for visiting my website 🙂

  48. Shannon on August 27, 2015 at 10:07 am

    Hi! I’m a big fan of your YouTube channel 😀

    I was wondering if you could please help? I have tried to make this before and the dough was so wet and sticky even after added a lot of flour and it was impossible to roll. I thought I made a mistake last time so I have tried it again and it was the same result, it’s almost the consistency of thick pancake batter. (I use the gram measurements)

    Also, would it be possible in the to have more shots of the mixture in future videos? Just so I can check whether the consistencies match.

    Thank you for any help 😀

  49. Kiersten on September 2, 2015 at 9:17 am

    Hey Gemma I am new to your website and I was just wondering if you have made gluten free Irish soda raisen bread if you have not can you try to make it?

    • Profile photo of Gemma Stafford on September 2, 2015 at 6:22 pm

      I will add it to my list, stay tuned 🙂

  50. Yitzi on September 9, 2015 at 6:43 pm

    Hey Gemma. I tried to make this recipe but after I took the dough out of the fridge (was there about a full day) it was so wet and sticky and smelled boozy that I just couldn’t work with it and ended up throwing it out. It was sticking to my rolling pin my countertop, everything.

    I followed the recipe exactly using measuring cups which it looks like the cups and the grams are a bit off as my cup says its 250 grams but that said even though the liquids were slightly more the flour was also more, so not really sure what the issue was.

    I can tell you the active yeast was a bit past the expiry date, but i tested it b4 using and was still working as I was getting foam when mixed with some warm water and sugar – learned this trick from another site b4.

    I’m not much of a baker, but I saw this recipe and since i have a whole load of flour and yeast just waiting to be used for something and the video got me hungry for cinnamon rolls, i just had to try it. But I was very disappointed with the results and the inability to get any sort of finished product.

    Looking for your suggestions on how to improve this, would really love to try again 🙂

    • Yitzi on September 17, 2015 at 3:32 am

      Any suggestions?

  51. Fadi on September 10, 2015 at 9:43 am

    Hii can I make it in hallogen oven???

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:51 pm

      I haven’t tried that so I’m not sure how it will turn out. Let me know how it goes 🙂

  52. Priscilla on September 12, 2015 at 1:20 pm

    Hi, Gemma 🙂

    Like some other prior comment, my dough was stick. Can you help me figure why ?

    I tried to add some flour, but after a while, I thought was adding way too much (still sticky), and the dough would be to dry afterwards.

    I went to the supermarket to get the yeast, butter and flour, so they were in the expiration date; measured/weighted everything separately prior to starting the recipe, to be sure I had all the ingredients, in the correct amounts.

    I let it rise, properly covered, inside my oven (which was off), for three hours – It had doubled the size, and the film was even puffy from the amount of air formed. It was wrapped in a simple kitchen cloth, and was then transfered to the fridge.

    The dough rested in the fridge from aprox. 10h30pm to 03h30pm the next day – way over the mentioned 8 hours.

    When I removed my dough from the bowl into the floured surface, I could see the strands of gluten like shown in your video. But then it was way too sticky.

    I have done those rolls before, but the other recipes asked for a stand mixer with the hook – OR a lot of arm work – and they came out OK ; I would like to see if I could correct whatever I did wrong, because this method sounded easier, and the dough seems less dry.

    Thanks for your hard work 🙂

  53. yenny on September 13, 2015 at 2:27 am

    can i use normal white sugar instead of brown sugar ?

    • Profile photo of Gemma Stafford on September 14, 2015 at 7:20 pm

      Absolutely 🙂

  54. yenny on September 15, 2015 at 6:54 am

    Hi Gemma, I want to ask why does my proofed dough smells like beer/alchohol/strong yeast smell ? Is there anything wrong ?

    • Profile photo of Gemma Stafford on September 16, 2015 at 7:02 pm

      No, that is exactly what you want. It’s party of the proofing process. Hope this helps 🙂

  55. Chelsea on September 17, 2015 at 7:06 am

    Hi Gemma! I absolutely love how easy this recipe is! I’m actually waiting for the 2 hours to finish so I can leave it overnight right now! I’m so excited to get this in the oven tomorrow!! I have a question as well though, if ever I don’t have any honey in the future, what can I substitute it with and how? Thanks so much!! :*

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:36 pm

      When fermenting, you will need some type of sugar for the yeast to feed off of. You can use agave, maple syrup or regular white or brown sugar. Hope this helps 🙂

  56. Joyce on September 18, 2015 at 2:40 pm

    Hi Gemma,

    I was wondering if I could use white sugar instead of honey for sweetener.

    Thank You!

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:28 pm

      Sure, that should work just fine 🙂

  57. Ms sahel on September 21, 2015 at 2:23 pm

    I really like your recipes and style easy and I am going to try all…

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:55 pm

      Thank you so much for visiting my website. Really glad you like my recipes 🙂

  58. Monique on September 22, 2015 at 11:07 pm

    Aloha? Gemma,

    This is my first time on your website and can’t wait to try this recipe and more ?. What type of honey brand is good to use for this recipe?

    Mahalo

    • Profile photo of Gemma Stafford on September 23, 2015 at 6:22 pm

      Thanks for your comment, Monique. You can use whichever brand of honey you have access to. Hope this helps! 🙂

  59. Maddie on September 27, 2015 at 8:18 pm

    Hi Gemma,

    Thanks for the wonderful recipe! I am usually really intimidated by bread making but you made this recipe really easy for me. The rolls are really delicious and they made my entire kitchen smell so wonderful!
    I did, however, have some problems with the dough this morning. When I got the dough out of the refrigerator, it was way too sticky and difficult to handle, but somehow I managed to roll the dough out with a good dusting of flour. Because the dough was so sticky, I was unable to cut and to roll them neatly. Any idea why my dough turned out that way? I weighed out all the ingredients carefully and followed the instructions. Would appreciate your feedback! 🙂

  60. Maggie on October 2, 2015 at 2:34 am

    How many cinnamon rolls does this recipe make?
    By the way, it looks so good! Going to try it sometime! Thanks for the recipe!

    • Profile photo of Gemma Stafford on October 6, 2015 at 7:21 pm

      About 12 🙂

  61. Emma on October 2, 2015 at 12:51 pm

    Hi! Love your recipes!
    Just a tip, it would be really nice if there was an option to show the measurement of the ingredients in deciliters, tablespoons etc. We in sweden don’t use cups, and as a young college students living sparse I don’t have a kitchen scale to weight the components.
    Anyhow, love your work!

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:56 pm

      Thanks for your comment, Emma. The ingredients are also listed in grams. You can use that and weigh them out for a more accurate measurement. Hope this helps 🙂

  62. Terensia on October 3, 2015 at 1:38 pm

    Hi Gemma,

    Hope you are well.

    This recipe looks amazing and I would love to give it a go. Just a few questions on the ingredients . Especially the liquid ingredients. The measurements are 200g milk, 100g water, 85g honey and 60g butter. Are these measurements in grams or ml? When I checked my cup measurements 1 cup = 250ml so I was a bit confused which measurements to use. Can you please clarify?

    Many thanks,

    Terensia

  63. Michael on October 5, 2015 at 6:57 pm

    Love the recipe and the excellent video demonstrating each step. I too experienced what a few others have indicated… an extremely sticky dough that is impossible to roll after letting it rise overnight in the refrigerator. I had to add probably at least 2 more cups of flour just to be able to roll them out.

    I’m making another batch but double-checked the measurements to US measurements. Assuming I did my conversions correctly, I came up with 3 3/4 cups flour, 6.76 fl oz of mil and 3.38 fl oz of water. Everything else was spot on for US measurements.

    This time my fresh mixed dough looks much more like Gemma’s dough appeared in the video so I’m hopeful I got the US adjustments correct. I will come back and let you know how they turn out in a couple days.

    Thanks again for a great recipe that makes making homemade cinnamon rolls more of a joy to make as well as eat!

    • Profile photo of Gemma Stafford on November 5, 2015 at 12:40 pm

      Thanks so much for your tips, Michael! There seems to be a mix up with the measurement conversions. Let me know how your cinnamon rolls turn out 🙂

  64. Akshaj on October 9, 2015 at 12:23 pm

    Hi Gemma!
    A tasty and foolproof recipe, as always. How long can these stay fresh if not refrigerated?
    I live in a coastal area by the way.

    • Profile photo of Gemma Stafford on October 28, 2015 at 7:40 pm

      I’d say about two days. Thanks for visiting my website 🙂

  65. Niko on October 10, 2015 at 10:01 am

    Hello Gemma

    Can you help me with how to make ¾ tablespoon of dried yeast?

    Thank you

    • Profile photo of Gemma Stafford on October 28, 2015 at 7:42 pm

      You should be able to buy dried yeast at your local market. Hope this helps 🙂

  66. Sandra on October 13, 2015 at 3:00 am

    Hi Gemma,
    Thanks so much for the recipe. I just tried it and like many have said here, the dough was too sticky to handle. Lucky for me as I did it on my baking paper anticipating this problem, and managed to scrape the dough off the paper to try make it look as much as a roll. The final products certainly dont look anything like yours but they do taste divine. I was wondering, is it the problem with using honey? I live in Malaysia and it’s summer all year round here. Do you think it will make a difference if I use sugar next time I try it out again? Please advise.

    Sandra

  67. Momo on October 13, 2015 at 5:15 pm

    Hi Gemma

    This is my first time on your website and I’ve never worked with yeast. Is there anyway you can tell me what is equivalent to ¾ tablespoons of the dried yeast. Watched your video and now I want to make me some cinnamon roll. Please help?

    Thank You Thank You

    • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2015 at 5:36 pm

      Hi,

      delighted you found my website, welcome. So I just realized that wasn’t very clear because I made these with an 11 year old on the weekend and she asked the same thing. I just edited the post. A tablespoon is 4 tsps, so 3/4 is 3 tsp. Good luck with your cinnamon rolls 🙂

  68. kit on October 13, 2015 at 10:38 pm

    hi gemma

    I had the same problem where my dough is very sticky & even though i added flour, its still difficult to roll out. By the time i let the dough to rest, as is still bouncy, put on the filling…i had problem rolling them as they were too puffy.
    i use cup measurement. Is it because of my flour? Pls advise??

    tks

  69. Carin on October 15, 2015 at 8:26 am

    Can i leave the dough out on the counter or does it have to be in the refrigerator.

    • Profile photo of Gemma Stafford on October 15, 2015 at 11:19 am

      It has to be in the fridge. Hope this helps 🙂

  70. Optimist on October 16, 2015 at 7:07 am

    Absolutelty stunning !
    I am impressed , it tastes even better than store-bought cinnamon rolls…
    First , i have always hated to do any kind of breads because most of them failed. But this one was super easy and the result was impressive. i knew it will be just from the fermented dough .
    It was only a little but crispy on top , next time ill put for 30 min or so , it just depends on the oven i believe…
    I made stuffed bread rolls with the same dough as well , it was delicious and soft
    Thanks a lot , i will defenitly be trying more recipies in the future

    • Profile photo of Gemma Stafford on October 16, 2015 at 8:22 pm

      Delighted to hear that! Thanks so much for visiting my website 🙂

  71. Betty on October 17, 2015 at 10:05 pm

    Hi, I was soooo thrilled to come across your video on you cinnamon rolls, no knead….I have been making them since about June and I absolutely love them, In fact I just finished baking some afew hrs ago…I’m 75 yrs old and I just love making them as they are a hit everytime..Thank you for sharing this no knead method…

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:57 pm

      Thanks so much for visiting my website, Betty. Really glad you liked this recipe 🙂

  72. tsitox on October 17, 2015 at 11:23 pm

    Hi Ms Gemma! I love your idea of a no-knead pastry. But I kinda find it difficult. I’m from the Philippines – hot climate we have. Will this have an effect when I leave the dough in our room temperature (29-32 C) for 2 hours? Will it also have an effect having this temperature when I work on the dough (rolling it out)? My buns came hot crispy & hard on the outside and soft in the insides. It’s not soft and bread-like like yours. 🙁
    But I won’t stop. I wanna perfect your recipe. Hoping you could help. 🙂 Thanks! More power, Chef Gemma!

    • Profile photo of Gemma Stafford on November 5, 2015 at 12:35 pm

      Thanks for your comment. Your dough should be fine sitting out at that temperature. Try baking your cinnamon rolls for a few minutes less next time. Hope this helps 🙂

  73. Tami on October 18, 2015 at 3:34 pm

    Good afternoon Gemma,

    I just discovered your baking show . I liked how you go through each recipe step by step. I made the cinnamon rolls and they were delicious . I’m a vegetarian so I replaced the eggs with flax seed and it turned out wonderful, a little bit sticky maybe because of the extra water, but other than that , the rolls were puffy,soft , sticky, ooey and gooey! YUM.
    PS. I like the thought of the no-knead , no machine. I don’t have a stand mixer, so these recipes work out great!

    Tami

    • Profile photo of Gemma Stafford on October 21, 2015 at 6:41 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  74. Michelle on October 24, 2015 at 11:55 am

    This is the second time I have made them and they turned out really good. I have a question about raising the dough, I live in a cold climate, so it is really hard for me to find a warm spot. What is a safe way to raise the dough if you don’t have a warm spot? (I have been putting it next to a warm stove, but it barely doubles its size)

  75. Diana on October 25, 2015 at 11:12 am

    Gemma do u heat the liquid ingredients for the sole reason of melting the butter? Or do you also do that in order to activate the yeast?

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:50 pm

      We do it to melt the butter 🙂

  76. deboary on October 26, 2015 at 3:17 pm

    hi i dont have a microwave to microwave the milk and butter is the purpose to melt the butter if so can i melt the butter on the stovetop

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:27 pm

      Sure, you can melt it on the stove top 🙂

  77. Shaliza Binti Salim on October 28, 2015 at 1:59 am

    It`s a good website

    • Profile photo of Gemma Stafford on October 28, 2015 at 6:59 pm

      Thanks so much for visiting my website, really glad you liked it 🙂

  78. Erica Jaramillo on November 7, 2015 at 6:09 am

    Hey Emma! Is there a better improved kinda recipe for these cinnamon rolls??

  79. Arielle on November 10, 2015 at 11:59 pm

    Hi Gemma! Today would be my first time to make cinnamon rolls. I would like to ask how to keep the baked leftovers (with frosting) fresh?

    • Profile photo of Gemma Stafford on November 11, 2015 at 6:08 pm

      These rolls are best when eaten right away. But you can store them in an airtight container for a couple days. Hope this helps 🙂

  80. sam on November 22, 2015 at 10:57 pm

    Hi Gemma,
    I cant find all purpose flour in UK, what can i replace it? strong bread flour?
    Thanks

    • Profile photo of Gemma Stafford on December 18, 2015 at 8:18 pm

      Sure, you can use bread flour. You’ll probably need to add more liquid as bread flour tends to be drying. Let me know how yours turns out 🙂

  81. Deborah Faherty on December 2, 2015 at 12:27 pm

    I really like your no knead cinnamon rolls Gemma and that you are bringing baking with an Irish twist to the Americans. Go girl!

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:24 pm

      Thanks so much, Deborah. Really glad you like my recipes 🙂

  82. Kay Miley on December 7, 2015 at 10:58 pm

    I am so glad I found your channel! Where have you been all my life. 🙂

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:01 pm

      Thanks so much for visiting my website, Kay. Really glad you like my baking videos 🙂

  83. janaki on December 9, 2015 at 9:27 am

    This receipe is so so awesome. I am making it over and over again. i LOVE MAKING IT. Thank you so much for sharing it.

    • Profile photo of Gemma Stafford on December 9, 2015 at 6:23 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  84. G.T. on December 10, 2015 at 6:21 pm

    Hello Gemma. I tried your recipe after watching the video on youtube and it was a HUGE success. I know everyone’s oven can be different so for me, I only baked 30 mins and that was plenty of time to get the rolls golden brown. I think I’ll be making these for Christmas morning…:)

    • Profile photo of Gemma Stafford on December 14, 2015 at 8:54 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  85. hodan on December 13, 2015 at 6:51 pm

    hey gemma my filling for the rolls was very runly and made my roll wet what did I do wrong

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:09 pm

      Thanks for your question and for visiting my website. Did you make sure to follow the exact measurements of ingredients for this recipe?

  86. Alena on December 15, 2015 at 8:07 pm

    Hi Gemma, I was wondering if i could add some cocoa powder and red food coloring to turn this into red velvet cinnamon rolls? Do you have any suggestions for the measurements? Thank you! I’m a huge fan of ur recipes and theyre the only recipes that never failed ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 12:32 pm

      Hi Alena,

      Maybe you saw my other message but I would suggest do a totally different recipe if you were to do red velvet flavor. I saw some good ones on Pinterest. I’m really glad you like my recipes 🙂

  87. Kitti Dee on December 17, 2015 at 2:18 pm

    I don’t really write reviews but I made these to bring in as a treat for my coworkers and honestly, by the time I got to my desk with the tray, there was only 1-1/2 left! Lol! I am still receiving requests to pleassssse make them again!!!! Thank you Gemma for the wonderfully delicious recipe!❤️

    • Profile photo of Gemma Stafford on December 17, 2015 at 2:31 pm

      Delighted to hear that. Thanks so much for watching 🙂

    • Cecilia on January 3, 2016 at 5:11 am

      Hi Gemma
      Pls advise which measurements you used (cups, fl oz or gram) for your actual baking as shown in video? I would like to bake some cinnamon for a birthday party next week & hope to achieve the same outcome as yours. Tks!

      • Profile photo of Gemma Stafford on March 1, 2016 at 3:19 pm

        Hi Cecilia,
        This is the recipe,
        ugh
        3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
        2 teaspoons salt
        3 teaspoons dried yeast
        1 cup (7oz/200g) milk
        ½ cups(3.5oz/100g) water
        2 large eggs
        ¼ cup (3oz/85g) honey
        ¼ cup (2oz/60g) melted butter or vegetable oil
        For the Filling:
        ½ cup (4oz/120g) butter
        1¼ cups ( 7 ½ oz /210g) packed light brown sugar
        2½ tablespoons ground cinnamon
        1 cup (4oz/100g)toasted pecans
        Cream Cheese Glaze:
        4 oz (110g ) Cream cheese, room temperature
        1 cup (120g) Powdered sugar
        ¼ cup (1/2 stick/ 2oz)) Butter, room temperature
        ½ Tsp Vanilla extract
        I hope you get on well with this. Add the liquids carefully, as different flours seem to absorb the liquids differently. THe dough shouls be sticky but not too wet,
        Gemma 🙂
        Gemma 🙂

  88. Kitti Dee on December 17, 2015 at 2:19 pm

    Scrumpdilylicious!❤️❤️❤️

  89. Kiki on December 19, 2015 at 10:21 pm

    Hi Gemma, I was wondering if we could use this as an overnight dough for regular bread, would it still work?

    • Profile photo of Gemma Stafford on December 21, 2015 at 8:46 pm

      Sure. Let me know how it turns out 🙂

  90. Veriany on December 22, 2015 at 10:14 am

    Hi Gemma, I was wondering if I could add some cocoa powder and red food coloring to turn this recipe into red velvet cinnamon rolls. Do you have any suggestions on the amount of the cocoa powder or the adjustments on the original recipe?
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 12:21 pm

      Hi Veriany.
      To make red velvet cinnamon rolls I suggest using a totally different recipe, more soft and cakier then mine. I saw some great recipes on Pinterest.

  91. Cat on December 28, 2015 at 9:57 am

    I love this recipe but I’m afraid it doesn’t work every time (based on my experiences and others’ reviews) and I’m not really sure why? I think the problem is (and I’m far from an expert baker) that the recipe requires quite a bit of know-how and confidence to bake it really well. For example, yes, the dough will be very sticky due to the overnight process. You’ll have to use your own judgment in how much extra flour to sprinkle and when/where to add it. You’ll also have to eyeball the puffiness of your dough at a couple stages, which beginners may find hard to feel sure about. As for the baking time, if you stick to the recipe as written, I have a feeling most people will have very hard, brown (borderline burnt) rolls. A seasoned baker would realise that 45 minutes at 375 is double the time most cinnamon roll recipes ask for = so watch it VERY carefully, and top with tinfoil when appropriate so that your rolls don’t get too brown. All this means that it’s not exactly a sure-fire route to delicious cinnamon rolls; i.e., if a total novice tried this, it could easily just end up a sticky burnt mess. BUT I rated this recipe very highly because I love the way it turns out if you kind of just go with the flow and enjoy the process, rather than stick to every detail of the recipe and freak out when it isn’t working properly. And of course, so nice to not have to lug my kitchenaid mixer out. Thanks, Gemma!

    • Profile photo of Gemma Stafford on December 29, 2015 at 5:51 pm

      Hi Cat, thanks so much for your tips! 🙂

  92. Pam on January 2, 2016 at 8:28 am

    Hi Gemma! Well, my experience was stressful. I bake all the time and I’m always in search of a greT and better cinnamon roll recipe….I was so disappointed that the dough was so sticky! I had a bunch of flour on the counter and it was not enough…I managed to proceed and the dough hardly held its shape! I’ve watched your video a dozen times trying to figure out where I went wrong ?..so I’m trying to decide if I should ever try this recipe again…..

    • Profile photo of Gemma Stafford on March 1, 2016 at 3:23 pm

      Hi Pam, I am sorry to hear that this was disappointing for you. I have had this issue with other followers and I think it has something to do with the different varieties of flour. I have taken a look at the recipe and adjusted it slightly. Add the liquids carefully, the dough should be sticky, but not wet. It takes very little liquid to take it too far. I hope this works for you now.
      Gemma 🙂

  93. Stephanie on January 2, 2016 at 9:15 pm

    I baked it today and it didn’t come out like I expected it to. I used one packet of yeast (they only come in 2 1/4tsp packets) and after letting it rise in the fridge for 2 days, it came out very sticky. I should have kneaded it was some flour, but that was my mistake. Also I let it bake for 40 mins but it came out very crispy on top and the cinnamon sugar melted and hardened to the bottom. I’ll try this recipe out again but with modifications.

  94. K on January 3, 2016 at 12:31 am

    Hi gemma 🙂 is it ok to interchange the vegetable oil for canola? Thx!

    • Profile photo of Gemma Stafford on January 6, 2016 at 6:35 pm

      Yep, you can do that. Hope this helps 🙂

  95. Cecilia on January 3, 2016 at 5:25 am

    Hi Gemma
    After watching the video like 8-10 times , I noticed you have changed the bowl after the fIrst proofing (2hrs) from a glass bowl to a metal bowl after refrigerated overnight
    (as seen on video) .
    Do we need to punch down after the first proof and transfer to a metal or bigger bowl before putting into the refrigerator? Pls advise. Tks!

    • Profile photo of Gemma Stafford on January 12, 2016 at 2:54 pm

      Thanks for your comment, Cecilia. You will not need to punch down the dough after either of the proofs. You can keep the dough in the same bowl as long as the dough fits. Hope this helps 🙂

  96. joyhannah on January 4, 2016 at 10:20 am

    I love this recipe. Infact, i am a big fan for cinnamon. Me and my cousin, successfully made this for our thanksgiving new year dinner and it’s disappeared just with in 10 mins after we took it out from the oven.
    Thanks for the delicouse recipe.

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:02 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

    • Cecilia on January 6, 2016 at 9:21 am

      Hi joyhannah
      Possible to share the measurement you use from Gemma’s recipe for your successful cinnamon, pleasssse? I would love to have the same yummy cinnamon as yours. Thanks in advance.

  97. Nurul azila on January 17, 2016 at 3:38 pm

    hi Gemma. im Azila from Malaysia. I’ ve done your cinnamon roll last weekend. it is the best.!!! so soft. i can’t believe i did it. its like store bought bread. 2 thumbs up. my mum is crazy about it. tq tq tq

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:41 pm

      Delighted to hear that. Thanks so much for watching 🙂

  98. Little Lily on January 27, 2016 at 6:12 am

    Hi Gemma! I’m new in this area, and while browsing on youtube, I found you!!! I’m going to become bolder baker, but I have a question…where I live is easier to find fresh yeast, can I use it instead of the dry one? If so, how much would I have to use to be equal to your recipes.
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2016 at 8:24 am

      Hi, I’m delighted you found my website and channel. You are lucky to be able to get your hands on fresh yeast. When converting the weights from fresh yeast to dried you always double the amount when using fresh. This helps if the amounts are in oz or grams but often (and in my recipes) are in teaspoons. Can you leave it with me and I’ll measure out the yeast and tell you in oz and grams later today.

      Thanks 🙂

      • Little Lily on January 27, 2016 at 11:49 am

        Thank you hun, I believe that one teaspoon is approx. 5 gr… But I leave on your professional hands. Once again thank’s for your help and promptly reply. I wait for you then.

  99. maro on January 29, 2016 at 7:02 am

    soooo good

  100. Riley on February 1, 2016 at 3:45 pm

    Hey Genma, I was planning on making this recipe and wasn’t sure to make 9 rolls or 12. In the recipe it says 9 servings however in the video it shows 12 in the pan. If you could help that would be great 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2016 at 10:30 pm

      Hi Riley, It makes 12 big rolls 🙂

  101. Veda on February 6, 2016 at 5:52 am

    Hello Gemma,
    Hope you are well. After trying your cinnamon raisin bread, I would love to give cinnamon rolls a go. May I know if I can use bread flour instead?
    Many thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:07 pm

      Hi Veda,

      You can use bread flour just take not that is absorbs water differently to ap flour. you might need to add more water just add it bit by bit and you’ll know 🙂

      • Veda on February 19, 2016 at 9:00 am

        Hello Gemma,
        Tried making the rolls using bread flour and they turned out great! They are crunchy in the outside and the cinnamon smells so nice! Thx for the great recipe – keep them coming!

        • Profile photo of Gemma Stafford on February 19, 2016 at 10:15 am

          That’s great to hear, Veda! Stay tuned for more 🙂

  102. salma on February 6, 2016 at 9:49 pm

    I made the dough about 1 hour ago… but its too watery or “liquidy”. I already measure everything perfectly but still.. then i add about 2 tbsp of flour but still didn’t work:( HEELLPPP ME PLEEAASSEE

    • Profile photo of Gemma Stafford on March 1, 2016 at 3:11 pm

      Hi Salma,
      I have taken a look at this recipe and made an adjustment to it. I can only think this has something to do with the variety of flour. It has been a problem for some people and not for others. When you are adding the liquid stop when the dough is sticky, but not too wet. different flours react differently!
      Thank you for being touch,
      Gemma 🙂

  103. salma on February 6, 2016 at 10:01 pm

    My dough is too “liquidy” or you could say wwatery.. I added 2 tbsp of flour but it didn’t work:( HELP MEEEEEE

  104. Ana on February 11, 2016 at 3:10 am

    Hi Gemma

    For someone who does not make any meals, reason: experimenting with the left foot. I’ll just write that I am thrilled, they were superb tasty and wonderful. Even my boyfriend ate something that I did, <3 <3 . Thank you for this wonderful recipe. Thanks for getting us amateurs do magical cooking. Keep it up with delicious recipes, not too complicated as others do. Your recipes are for us, until further, as the Bible. Best regards and big kiss from me :*

    PS: Cream Cheese Glaze is to die for, we use it now for all sweets, breakfast, coating, cookies eveeeeeeeeeerything 🙂

    • Ana on February 11, 2016 at 3:12 am

      I forgot stars <3 <3

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:52 am

      Thanks so much, Ana. Really glad you liked this recipe 🙂

  105. Reen on February 22, 2016 at 12:51 pm

    hi
    I’m trying this recipe. I have a 7g dried yeast bag, how much of it should I use for this recipe, the whole bag or just half?
    thanks

    • Profile photo of Gemma Stafford on February 22, 2016 at 1:11 pm

      Thanks for your question, Reen. You will need 3 teaspoons of yeast for this recipe. Hope this helps 🙂

  106. Reen on February 23, 2016 at 3:32 pm

    I tried the recipe. The dough was so sticky and runny. It was impossible shape it into a roll 🙁
    I used a the whole 7g bag as it was pretty much 2 teaspoons of dried yeast. Still not sure if the amounts of yeast and flour are right on the recipe. I’ll keep trying.

  107. Reen on February 23, 2016 at 4:11 pm

    Hi I tried the recipe. And the dough was too sticky and runny to shape into a roll. Not sure if I used too much yeast or the flour amount in the recipe was not enough. I’ll keep trying.

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:31 am

      Reen,
      I need to go back to this recipe to check it. Mostly I have had good reports of this, but one or two people had this problem. I am wondering if it the type of flour, or indeed not enough flour. I will check it out, I am sorry you were disappointed,
      Gemma 🙂

      • Reen on September 10, 2016 at 4:36 am

        Hello
        I tried this recipe again as the video is so tempting and it gets good review. I did two things differently: I didn’t add any water to the wet ingredients. But I don’t think that made any difference to the texture of my dough. After the proofing my dough was so soft that it wouldn’t hold any shape. So I rolled it out (the dough was so soft that I didn’t really need my rolling pin) I pretty much used my hands. Once rolled out on a well floured surface, I put it in the freezer so it “hardens” enough to be able to roll it (maybe 20 mins). I also rolled it over cling film so I could roll it in more easily. The taste it great!! Hope this helps some people.

        • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:56 am

          Hi Reen, that is a great help. Next time do adjust the liquids, as flour in different places absorbs liquids in a different ways. I am happy that you found a way to work this out, Gemma 🙂

  108. Sana on February 24, 2016 at 6:17 pm

    Hey Gemma, I m your new Big Fan from Pakistan, I made these Cinnamon Rolls for a party at my place and my family n friends just loved it! Still getting compliments from everyone, A great Big Thankyou for sharing this recipe 🙂

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:09 pm

      Hi Sana,
      Thank you so much for letting me know, I am happy to hear that this worked out well for you,
      Gemma 🙂

  109. Lucy on February 24, 2016 at 8:14 pm

    Does it matter if I use unsalted or salted butter?

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:29 am

      Hi Lucy,
      No, just reduce the extra salt in the recipe,
      Gemma 🙂

  110. Lucy on February 25, 2016 at 9:43 am

    Do I need to use unsalted butter or salted butter?

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:47 pm

      Hi Lucy,
      It doesn’t matter too much, I use either, but if you use salted butter do not add any more salt,
      Gemma 🙂

  111. Profile photo of Gemma Stafford on March 1, 2016 at 3:15 pm

    Hi Julie,
    Some people have reported this to me. I have taken a look at the recipe and adjusted it slightly. I think this is to do with the different varieties of flour. Add the liquid carefully, so that the mix is sticky, but not too wet, very little extra liquid can change it from just right, to too wet.
    I hope this works for you,
    Gemma 🙂

  112. Jane on March 5, 2016 at 5:51 pm

    Hi Gemma. I can’t wait to try these they look delicious. The recipe says to roll into a rectangle approx 1/4″ thick. Can you give me an approx size in inches on how big the rectangle should be? Thank you!

    • Profile photo of Gemma Stafford on March 6, 2016 at 2:46 am

      Hi Jane, it should be about 12 inches by 9 inches, but you will know by how thick it is,
      happy baking, Gemma 🙂

  113. Kimberley on March 12, 2016 at 10:37 pm

    Hello Gemma, I came across your recipe today and just had to make them!
    I accidently left out 1 / 2 cup of flour but realised 1hour into the dough rising. So I added it and gently folded it in. Will it still turn out?

    • Profile photo of Gemma Stafford on March 13, 2016 at 3:42 am

      Hi Kimberley,
      Yes, you should get a good result. There are recipes for yeast baking, called sponging method, which do exactly this, they ‘sponge the very wet dough first, then add the remaining ingredients, so good job!
      Gemma 🙂

      • Kimberley on March 14, 2016 at 2:14 am

        Hello again Gemma, I just rolled out my dough and it was alot softer than yours did in the video. So when cutting it looked nothing like yours did.
        Did i do something wrong? If knew how to attach a photo I would.

        • Profile photo of Gemma Stafford on March 14, 2016 at 2:49 am

          Hi Kimberley,
          I think some people have had this problem with this recipe, and some have had great success! Something tells me it is to do with the flour, different flours take up liquids in different ways, so I think for this batch you will need to use plenty of flour on your board when shaping the dough, it will be taken up by the wet dough. Next time reduce the liquids when mixing, just add enough to get a soft dough, not a wet sticky dough. Then you will know where you are with the liquid.

  114. Mary on March 17, 2016 at 8:33 pm

    Hi! Unfortunately this one didn’t work out for me… I made the dough yesterday and followed all the instructions–after proofing for 8hrs I transferred the dough in the fridge for around 4hrs before rolling and shaping. I then proceeded to bake them this morning, but took them out for an hour at room temperature to take the chill off. The were looking and smelling great while baking too. However when we tasted them, I was shocked. The dough was bitter 🙁 The filling and icing were lovely but the main component, the dough was the downer. This is the first time it’s happened. I initially thought that the dough may have overproofed maybe, but I made the no knead pizza dough at the same time and when we had it for dinner last night it was absolutely wonderful. Any ideas on what happened??

    • Profile photo of Gemma Stafford on March 18, 2016 at 2:23 am

      Hi Mary,
      I am sorry that you were disappointed in this recipe. I really cannot say what happened, though depending on your room temperature it may have over proved.
      Next time, prove until doubled in size, then refrigerate overnight. This no knead dough does develop some of the characteristics of sour-dough, and this may not be to your taste,
      Gemma 🙂

  115. Maha khan on March 26, 2016 at 9:51 am

    Hi gemma can i bake these in a toaster oven

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:25 am

      Hi Maha,
      I think you could, though you may need to turn them through the baking, it is worth a try,
      Gemma 🙂

  116. Dawn on March 28, 2016 at 9:32 am

    These buns are amazing! My first batch I found the dough a little to wet and the yeast (Fleishmans Traditional Active Dry) did not incorporate well. There was still little yeast pellets. The next batch I dissolved the yeast in the warm water and added it with the milk mixture. I reduced the amount of liquid and they turned out perfectly!

    This site is going to be dangerous! So much for my plan to lose weight! Oh well, a wise women once told me, “you can die skinny or you can die happy!”

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 1:04 pm

      Hi Dawn,
      True that!
      A friend of my Mum use to say “there are loads of skinny people in the graveyard”, a bit scary 🙂
      I am happy that you had success with the buns, I do think I had an error in the liquids, which I corrected,
      Gemma :0

  117. Masm on April 2, 2016 at 10:42 am

    i have used this recipe more times than i can count! Just perfect thanks so much!
    However, my Vegan friend is coming to visit. is there any way i can make this vegan? i was thinking use coconut oil in place of butter and almond/coconut milk for the milk? but what can i do about the eggs? can i leave it out? or should i use a chia seed egg substitute? Pls help!! thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2016 at 6:36 am

      Hi Masm,
      I like using olive oil in bread dough, this works great, and is easier to incorporate than the coconut oil.
      You can add ground flax seeds for the extra richness of the egg, or you could add the chia, or a little extra oil.
      The eggs add richness, and a silkiness to the dough, are not essential. The almond milk is a great addition, but use a little less until you see how it incorporates into the flour, give it a trial in a small batch first,
      Gemma 🙂

  118. Susan on April 3, 2016 at 9:54 pm

    Gemma I want to make this but the yeast I have is not instant yeast .The kind that I have you have to put it in warm liquid and wait for it to be active.can I still make these cinnamon roll

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 9:09 am

      Hi Susan,
      Yes you can! it sounds like a dried granular yeast? if so then you can decide to add it the way I do, or to sponge it in liquid, it will activate when it meets the ‘sugars’ in the flour.
      Happy baking,
      Gemma 🙂

  119. Nanny on April 19, 2016 at 4:59 am

    I think I’m gonna make this, but instead of the oven I plan to use them in the waffle iron and the grooves will trap the frosting. I’ll let you know how it goes. I want to start to get off processed food, so even though it’s going slowly….I want to start making my own food instead of store bought food.

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:18 am

      Hi Nanny,
      This is an interesting experiment! I wonder if the waffle iron will be hot enough for a bread dough, I will be interested to find out!
      Gemma 🙂

  120. Codi on April 30, 2016 at 11:25 am

    Oh my gosh! Baked these this morning and I can honestly says the best cinnamon rolls I have ever had. Thanks for all that you do Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:41 am

      Yea! Codi,
      I am so happy to hear that,
      Gemma 🙂

  121. Martha on May 4, 2016 at 4:14 am

    Hello from Montreal, Canada

    I love this recipe Gemma! The taste is delicious but I have such a hard time with the dough..it’s so wet and sticky. I have made this 3 times and each time is a challenge to manipulate the very sticky dough. Should I add more flour or reduce the liquids slightly?
    I would really appreciate your feedback

    Martha

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 2:13 pm

      Hi Martha,
      I am going to return to this recipe, it is giving some people problems. Adjust the liquids a little, the dough should be sticky, but not wet. Alternatively add an extra ounce of flour. Thank you for being in touch,
      Gemma 🙂

  122. Nayna Rathod on May 5, 2016 at 7:03 am

    Hi Gemma,

    Thank you for such wonderful receipes, I was wondering if a simple sugar glaze would also work instead of the cream cheese?
    Thanks

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:35 am

      Thanks so much for your comment. That should work fine for this recipe. Let me know how it turns out 🙂

  123. Gabby on May 6, 2016 at 7:08 pm

    Hi Gemma! I am unfortunately allergic to honey, instead of agave syrup is there anything else I could substitute for the honey??

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:17 pm

      Thanks for your question, Gabby. You can use maple syrup or plain sugar in the same amount. Hope this helps 🙂

  124. ZAYAN B. on May 11, 2016 at 11:34 am

    Hey Gemma!
    I made these fantastic cinnamon rolls and they were absolutely gorgeous! <3 😀
    This was honestly my first attemp baking and I swear to God, I thought I would burn the kitchen down! But instead it turned out to be a great success! All due to your delicious fool-proof Cinnamon Rolls recipe 😀 I would suggest this to anyone and everyone!
    Infact, they were so good my mom couldnt stop saying 'We have got a baker in the family!'. And i told her, 'Not just any baker but a BIG and BOLD baker!' 😀
    Thank you so much Gemma and Kevin! 😀 And keep up the great work you both. Can't wait to try out more of your recipes! 😀

    P.S. the dough was sticky but I just added in 1/2 a cup more of flour prior to rolling and it was absolutely fine with no compromise in taste at all! 😀 (y)

    • Profile photo of Gemma Stafford on May 11, 2016 at 1:03 pm

      Thank you so much for your feedback, Zayan. I’m glad to hear you liked this recipe. Stay tuned for more 🙂

  125. Kristel on May 14, 2016 at 7:12 am

    Hi Gemma!thank you for your no knead cinnamon rolls recipe! I tried it today and it is soooo yummy and perfect! The dough is so soft! I will never buy these ones outside anymore. Thanks again

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2016 at 9:36 pm

      That’s fantastic, Kristal. I’m delighted to hear that.

      Try the pretzels next, those are yummy :).

  126. Jon on May 14, 2016 at 10:00 pm

    Hi Gemma,

    Thank you for the wonderful recipe! My wife loved it so much! Although, it tastes amazing, it doesn’t look quite right. The dough was proved overnight for 8 hours before flattening it to apply the filling. The dough was still really sticky and very difficult to roll. It does not hold up well its shape.

    The rolls look like this before baking… http://i.imgur.com/BnCJlsK.jpg

    What would have I done wrong? Thanks!

    Jon

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:22 pm

      Hi Jon,
      I am mystified! some people have this problem with this recipe, and others do not. I think it has something to do with the flour used.
      Next time use less liquid in this recipe, even a little less will make a difference. The dough should be stick when finished, but not wet,
      Gemma 🙂

  127. Esther Espinola on May 15, 2016 at 7:52 am

    This dough is amazing! I’ve always been afraid of yeast doughs because of a bad experience with a terrible recipe as a child. But the rolls came out perfect pillowy soft.

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:03 pm

      Hi Esther,
      I am really happy to hear this, thank you for letting me know,
      Gemma 🙂

  128. Michelle on May 15, 2016 at 8:25 pm

    Dear Gemma, the dried yeast in your recipe refers to instant or active dry yeast? My dough rose nicely but is super sticky and difficult to roll even on a well floured surface. Is it suppose to be so sticky?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:42 pm

      Hi Michelle,
      I do not know why this happens for some people, and can only think it is the difference in the flour.
      The yeast is not such a problem because of the long slow second prove. Next time reduce the liquids a little. The dough should feel sticky, but not wet,
      Gemma 🙂

  129. Khoulah on May 28, 2016 at 3:37 am

    Hey Gemma,
    Thanks for the wonderful recipe. I made cinnamon rolls, pizza and donuts from this dough, and they were allllll amazing . Thank you so much.
    One thing i want to ask, what if i let my dough proof for 7-8 hours outside as it is a bit cold in Australia , infact i did forget to put it in the fridge 🙁 i hope it wouldn’t have gone bad.
    Urgent reply needed
    Khoulah

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:46 am

      Hi Koulah,
      In Ireland my Mum never refrigerates this dough, as the temperature is always a little low. it should be perfect after 7 – 8 hours,
      Gemma 🙂

      • Khoulah on May 28, 2016 at 2:47 pm

        Hey Gemma,
        Thank you sooo much for your reply. It was a relief. Btw pizza turned out to be amazing AGAIN! I must say your recipes are foolproof.
        Thanks again,
        Khoulah

        • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:51 pm

          Hi Khoulah,
          Thank you for being with us and for your kind words,
          Gemma 🙂

  130. Annette on May 29, 2016 at 5:31 pm

    Tried Cinnamon rolls today, but my dough did not rise even though I left it for over 2 hours before putting it in the fridge. Should I mix the dry ingredients before adding the liquid ingredients first? I had to throw all of the rolls away but I’m determined to try again at the weekend.

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:52 am

      Hi Annette,
      I usually do mix the dry ingredients before I add the liquids. The liquids all measured in to a jug and mix together well. then add all of this to the dough.
      Do measure carefully, and check your yeast to be sure it is in date. It is almost impossible for this not to activate, so do not panic, all will be well,
      Gemma 🙂

      • Annette on May 30, 2016 at 7:55 am

        thank you Gemma for your helpful comments. I will try again at the weekend. I had a feeling I should have mixed the dry ingredients!!!

        • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 8:05 am

          Hi Annette,
          Yes, and the dough should be firm when finished and ready to roll. If it is over sticky use flour on your table to roll it out. The measurements are really important as you are adding the liquids in one go. I hope you get a good result. Do not panic, do refrigerate it and leave at room temperature for about 30 mins in the morning. it is a pretty delicious recipe, which you may adapt for other rolls when you get used to it,
          Gemma 🙂

          • Annette on May 30, 2016 at 8:30 am

            I’ll let you know how I get on, Thanks so much for the valuable advice Gemma.



          • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:46 am

            Hi Annette,
            Thank you, happy baking,
            Gemma 🙂



  131. Amanda on June 4, 2016 at 10:47 am

    I tried making this recipe today, as soon as I finished my family started eating (each had two!) and now there’s only two left, if that’s not a proof this recipe is amazing I don’t know what is!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:31 pm

      Hi Amanda,
      This happens in my Mum’s house too! it really is a very moreish recipe. I try to get some into the freezer to stop myself eating them all in one sitting!
      Gemma 🙂

  132. Annette on June 7, 2016 at 4:20 pm

    Hi Gemma,
    Had another go at the cinnamon rolls. They came out quite good but as I mentioned to you in a previous email they did not rise. I was wondering, if I could use ‘Bread flour’ (strong flour in UK) to see if I could get the rise.
    Apart from that issue the dough was quite nice to use after kneading it and using loads of flour to get it into a state where i could make them into the rolls.

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:53 am

      Hi Annette,
      I had my Mum make this recipe, using plain/cream flour, and following the recipe exactly. She is in Ireland, and I was worried there was a difference in the flours. She got a perfect result, she weighed the ingredients, and also checked the cup measurements. I can only think that your measurements are off in some way. Are you using a scales? is it accurate? This recipe has been an odd one in that lots of people send me photos of perfect results, and then there are the sticky dough ones, I am mystified!
      You can try the strong flour, but do check your scales!
      Gemma 🙂

      • Annette on June 8, 2016 at 8:01 am

        thanks Gemma, I won’t give up, i’ll keep trying until I get it right!!

        • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 3:08 am

          That is good Annette,
          Gemma 🙂

  133. Shuko on June 8, 2016 at 6:17 pm

    I’ve made this recipe a hand full of times and I really love it! They’ve turned out perfectly every time.
    My only problem is that I find the dough quite sticky and a little bit difficult to roll because of that. I properly flour my work surface, but that doesn’t seem to be enough. Is there a solution to this?

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:12 am

      Hi Shuko,
      This is a problem for some people, and I cannot figure it out! I would say next time reduce the liquids by about 100 ml, or just pour until you are nearly there with the dough. then measure the remainder, you will know the next time. I had my Mum in Ireland check this recipe for me as I though it may be to do with the flour but hers were perfect. She weighed the ingredients to be sure of the measurements, so honestly I am mystified.
      Gemma 🙂

  134. Mrs Boe on June 14, 2016 at 8:09 am

    Hi Gemma, So far this is the BEST & easiest method for a busy mum like me.
    Refrigerating overnight definitely saves a lot of time..! And the rolls always turn out perfect!
    Thank you so much for the recipe & video.
    Keep it up!
    Best Regards,
    Mrs Boe
    Kuala Lumpur, Malaysia

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:56 pm

      Hi there,
      Thank you so much, I am so happy that you are getting on well with this recipe all the way away in Malaysia! it is good to have you with us,
      Gemma 🙂

  135. Sharon Nanny on June 14, 2016 at 8:17 am

    I cut the recipe in half to use, cause I want a smaller batch as I’m the only one who will be eating them. I also will be making them for the waffle iron, since I don’t use an oven. I can make four at a time and drizzle on the topping and than maybe freeze the rest of them or put the rest in the fridge and make some on the weekend. LOL. Thanks for the recipe. I want to try them sometime. Tired of the store bought ones.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:52 pm

      Hi there Sharon,
      I am not sure that these will bake in a waffle iron, I would be surprised! do let me know,
      Gemma 🙂

      • Sharon Nanny on June 24, 2016 at 10:10 am

        In the meantime I’ll be looking for a weight watchers recipe instead. If not. I’ll just print it out again and try it in the waffle iron.

  136. Sally on June 22, 2016 at 11:14 am

    Hi, Gemma. Made these last week and the dough was perfect and turned out just like yours but I need to practise rolling them. They didn’t look too professional but they tasted wonderful. Not sure this is the right place to ask but do you have a recipe for ginger nuts? Proper, crispy, crunchy ones like McVitie’s. I made them a couple of years ago and they were fab but I can’t for the life of me remember or find the recipe. I made a batch this afternoon but they lack depth of flavour and are too light in texture. I have a Thermomix – a pretty serious beast – and I creamed the butter and sugar in it and was wondering if I’d overdone it on the creaming. Is that possible and why they were rather light and airy? Your thoughts (and recipe!) much appreciated.

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:05 pm

      Thanks for your feedback Sally. I will see what I can do about the ginger nuts, stay tuned 🙂

  137. alisha on July 2, 2016 at 4:46 pm

    Hi Gemma so I made these and I followed the recipe as accurately as I could and I let if proof for two hours and it didn’t rise so then i put it in the fridge overnight and it still didn’t rise. It has been 3 days and it still hasn’t risen. I can’t knead or roll it as it is way too sticky I’m gonna put it in the oven and see how it comes out but i have no idea what I did wrong.

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:30 am

      Hi Alisha,
      Yeast by its’ nature is a living organism, it can die if it is stored too long. It can also die if it comes into direct contact with salt. Salt is an important element of yeast baking, but it must be added carefully as per instructions in the recipe.
      If all is right is is impossible to stop yeast activating, so, I think you need to go back over the steps. Your dough should not be too wet to handle. I think your measurements may have been ‘off’ in some way. I am sorry that you did not have good results this time, do try again, it is worth it!
      Gemma 🙂

      • Annie on July 3, 2016 at 7:32 am

        Hi,
        I have also tried Gemma’s Cinnamon buns and I could not get the dough to rise. Tried twice, now given up!!

        • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:33 am

          Hi Annie,
          I am so sorry! This recipe works perfectly for lots of people, and for some reason, not so well for others.
          Yeast baking depends on the yeast being active. Yeast which has been stored for a long time can die, and adding it directly on to salt can kill it too. When it is right, and the liquids are right, it is almost impossible to stop it rising. This is a frustration for me too as I cannot figure out what goes wrong!
          Thank you for being in touch,
          Gemma 🙂

  138. Profile photo of Aisha Aisha on July 6, 2016 at 1:07 am

    Hi Gemma

    Yesterday I made these cinnamon rolls, and they are so good and delicious. I have made cinnamon rolls in the past, and they always turned out dry, but these are so soft, moist and well tasting 🙂
    As others have mentioned, the dough was a bit wet, but the solution was so simple. Gently putting more flour in the dough until it wasn’t to sticky anymore, and then it was beautiful 🙂
    A tip I want to pass on, is adding half a teaspoon of cardamom into the dough, because it gives the cinnamon rolls a subtle wonderful aroma.

    And as always, Thank you so much Gemma for this and all your other wonderful recipes. It will be my go to recipe for cinnamon rolls from now on 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2016 at 7:53 am

      Hi Aisha,
      I am happy that you are happy with this recipe. I cannot understand this business with some people’s dough being too wet to handle. I do not have this difficulty with any other breads. You sorted it this time, but next time adjust the liquids as you pour them so that the dough does not start out wet.
      I got a few people to test this recipe around the world, thinking it was to do with differences in flour, and they all got perfect results.
      Thank you for letting me know, I will never figure it out!
      Gemma 🙂

      • Profile photo of Aisha Aisha on July 7, 2016 at 9:05 am

        Hi again 🙂

        I gave it a bit of thought, as to why the dough turned out wet, and I don’t know if you already have considered this, but maybe the trouble lies with the oil/melted butter. Since oil is a liquid at all times, and melted butter will stiffen partially/completely at room temperature and colder temperatures, this may lead to the dough made with oil will be wetter than the dough made with butter. This because the dough with butter will stiffen in the fridge and give a more solid dough, in comparison to the dough made with oil, that will not stiffen.
        My dough turned out wet in the beginning, and I used oil.
        Maybe this is just a guess with no hold in baking reality, I dont know. But I think it’s worth considering 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2016 at 2:43 am

          Hi Aisha,
          You know that is a brilliant deduction! you have a scientific mind I think, and baking is a science too!
          Well done you, I will ask this question when I hear that this is happening again, also I will give it a shot to see if it causes this issue. i would really like to get to the bottom of this one, thank you for your input!
          Gemma 🙂

          • Profile photo of Aisha Aisha on July 8, 2016 at 4:18 am

            You’re very welcome 😉 I hope I’ve contributed to solve the Cinnamon Roll Mystery 😀



          • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:26 pm

            Hi Aisha,
            I think you may have done just that. I am going to try it with oild myself when I get a chance, it does not take much additional liquid to make a yeast dough unmanageable! good detective work,
            Gemma 🙂



  139. Sarah on July 7, 2016 at 10:51 am

    Hi Gemma,

    I’ve tried so many of your recipes and they’re amazing! However, I’ve had to adjust a lot of them because i have Celliacs disease. So, I was just wondering if I would be able to swap out the flour for my homemade flour blend?

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:39 pm

      I haven’t tried that. Good luck and let me know how it goes 🙂

      • Sarah on July 8, 2016 at 8:48 am

        It was a little bit different in the process, but it worked out great and delicious! Thanks so much and can’t wait for more videos.

        • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:50 pm

          Hi Sarah,
          I am happy to hear that this worked for you, well done,
          Gemma 🙂

  140. Monica Zoheir on July 16, 2016 at 6:00 am

    Can I use instant dry yeast instead of dry yeast ?! And how many grams of it do I use ?!

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:00 pm

      Hi Monica,
      Yes you can, it will be the same measurement,
      Gemma 🙂

    • Irina on August 26, 2016 at 11:31 am

      Actually if you use instant dry yeast you need half the amount of the dry yeast normally. At least these are instructions of my instant dry yeast.

      • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 2:08 am

        Hi Irina,
        Thank you for this. It is important to check the instructions on your pack of any ingredient, each one will have its own instructions depending on how the yeast is formulated. I use one in Ireland which is granular, and I usually need to sponge it! So you are right, case by case,
        Gemma 🙂

  141. Leonie wechslerl on July 27, 2016 at 9:32 am

    Dear Gemma,
    I have been making these absolutely goergeous cinamon rolls and everyone is amazed by them! Now my sister is visiting and I want to bake them for her but she is vegan. Do you think I could somehow substitute the dairy products with something that is plant based?
    Thank you in advance,
    Leonie

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:47 am

      Hi Leonie,
      Yes you can! use nut milk, coconut milk would be great. you can also make a basic water frosting, use icing sugar/powdered sugar, with a little water, spread over the rolls when hot, return to the oven for a lovely glaze!
      Gemma 🙂

      • leonie on July 29, 2016 at 2:26 am

        Hi again, What would you reccomend instead of the eggs? Applesauce or another plant based substitution?
        Thank you in advance!
        Leonie

        • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:53 am

          Hi Leonie,
          The eggs in this recipe are an enricher. I have not tried to replace the egg in this recipe, but I think I would try ground linseeds as they will add the richness. You could also proceed without the egg completely, but it will give a different result,
          Gemma 🙂

  142. Profile photo of Shahad Shahad on July 27, 2016 at 10:39 am

    best cinnamon rolls ever 🙂 you are the best Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:43 am

      Yea!
      That is great, well done you,
      Gemma 🙂

  143. Profile photo of kindahhappened kindahhappened on August 2, 2016 at 10:07 am

    Hello Gemma! I loved this recipe but we have a lot of rolls (baked) left. Are they gonna last in an air tight container out of the fridge? I don’t know how to keep them hahaha thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 12:50 pm

      Hi there,
      I have frozen them, really successfully too. Keep them in the fridge otherwise, then bring back to room temperature before you serve them,
      Gemma 🙂

  144. Profile photo of Freshka Freshka on August 3, 2016 at 8:03 pm

    Hi Gemma, i made this dough yesterday, but the dough seems to sticky, so i add about 2/4 cup of flour. let it rise for 1,5 hours and refrigerate it. Is my dough going be to dry? Is the dough is suppose to be sticky? so next time i wont add in another flour. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 5, 2016 at 1:54 am

      Hi Freshka,
      This dough, for some reason, and uniquely, gives trouble to some people. I think this is due to a difference in the flour, that is how different flours absorb the liquids. So, next time add 3/4 of the liquids in one go, then see how it is, the dough should be sticky, but not wet. It should leave the bowl clean when it is mixed.
      Gemma 🙂

  145. Lovebaking on August 5, 2016 at 8:07 am

    Hi Gemma I subscribe to your Channel and love your videos. Recently I am into cinnamon rolls and thought I would try your no knead recipe. However, like many other readers, the dough turned out soooo wet. I am so disappointed. I had a terrible time dealing with it. I think I must have kneaded in using my hands at least one more cup of flour. The dough was so wet and stuck to the table and my hands. Finally having adding in lots and lots of flour, it finally came somewhat together. I quickly rolled it out and put on the cinnamon sugar filing. The rolls now resting in the fridge and I will bake them tomorrow morning. Fingers crossed…. Here’s writing from Singapore!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:30 am

      Hi there,
      This seems to be an issue with the flour found in different areas of the world. Flours are developed for various purposes, and absorbtion of liquids varies. In Ireland the flour my Mum gets works perfectly for this recipe, and so does mine in the US. Next time you make this you need to be careful when adding the liquids. Add 3/4 of the liquid in one go, then check how it has been absorbed, if it is coming together, and leaving the bowl clean, stop, if not add a little more. Fingers crossed for the present ones, should be good.
      Gemma 🙂

  146. Profile photo of Addalina Addalina on August 9, 2016 at 8:34 pm

    Hi Gemma
    I have made these cinnamon rolls twice already, and they have come out so soft and delicious???…but the bottoms have come out burnt on both tries, the first were really bad that I had to cut off the bottom, and the second time I put it in only for 30 minutes in the oven, do you know what is wrong if I am doing anything wrong? I thought they would not be burnt,
    But they were not as much.

    Adelina

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 1:12 pm

      Hi Addalina,
      Sounds like a problem with your oven thermostat!
      You may need to have it checked.
      Gemma 🙂

  147. Profile photo of Addalina Addalina on August 10, 2016 at 12:47 pm

    Hi Gemma
    I have tried this recipients twice already but they come out burnt the first time I put it in for 40 minutes and the next time I put it in for 30 minutes, do you know why they keep getting burnt? They are still really delicious but I have to cut the bottom cause they are so burnt

    Adelina

  148. Brigitte van Logten on August 20, 2016 at 5:13 am

    To my fellow Dutchies and Europeans: I have found a way to overcome the feared wet dough! Sheer stubborness. No, really. If your dough is too wet, put it all back in the bowl and keep mixing in flour untill it is sticky but doesn’t cling to anything and everything (like mine did), and your rolls will look just like in the video! And the next time you make these rolls, use HALF of the wet ingredients and (if it is too dry) add 50 ml of milk or water until you feel like your dough is ready. Happy baking!

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:57 am

      Ha ha Brigitte, this is the idea!
      I know that different flours seem to be the culprit here. My Mum in Ireland can follow the recipe exactly, and get perfect results, but in other places it is less successful. You are right, the thing to do is add 3/4 of the liquid in one go, then the remainder carefully until the dough comes together and leaves the bowl clean. The determination also works!
      Gemma 🙂

  149. Jo on August 20, 2016 at 8:34 am

    Hi Gemma, may I know if whole milk or low fat milk is used in this recipe? Thanks a million!!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:27 am

      Hi Jo,
      I use low fat milk 2%, but it makes little difference!
      Gemma 🙂

  150. Cat on August 25, 2016 at 10:54 pm

    Hello Gemma, i would really like to try this recipe, but i dont have any honey, can i use something else instead? or just leave it out of the recipe? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on August 26, 2016 at 2:28 am

      Hi Cat, you can use sugar, preferably soft light brown sugar, or maple syrup, or agave syrup, even golden syrup will work, the flavor will be just slightly affected 🙂

      • Cat on August 30, 2016 at 6:14 am

        Thank you so much for replying so quick!! I will try them out, they look delicious.

        • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 3:17 am

          Do, this is a great recipe 🙂

  151. Claire on August 31, 2016 at 8:42 pm

    Will it work if I make the dough roll it out then make the buns and just leave it in the fridge to bake later?

    • Profile photo of Gemma Stafford Gemma Stafford on September 1, 2016 at 1:20 am

      Hi Claire, yes, you can do this. Do not prove them before you put in the fridge, allow them to prove before baking, they wil start in the fridge, and finish at room temperature, about 30 mins, Gemma 🙂

  152. Sarah on September 5, 2016 at 10:52 am

    I followed the measurements exactly, but the rolls turned out as bread rolls. The dough itself was not sweet at all, salty even (I was worried about the 2 tsp and I guess I was right!) It was more like a bread dinner roll. I followed all the directions. I’m pretty sad right now bc I wasted all those ingredients and was really looking forward to it….

    • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:46 am

      Sarah,
      If you added all of the liquid ingredients as per the recipe it would not be like a dinner roll/bread roll. This is a sweet soft roll, something not right about this I think!
      Gemma 🙂

  153. Profile photo of Rachely Rachely on September 20, 2016 at 11:52 am

    Hi gemma, thanks for the best cinnamon rolls ever, I made them dairy free with soya milk and margarine in the dough. In the filling I just mixed dark brown sugar with cinnamon, I spread oil on the rolled dough and then put the sugar cinnamon mixture on top. Was sooooo tasty that I must try other fillings as well, do you have an idea for chocolate filling?
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 12:46 pm

      Hi there, you have been busy inventing your own recipe! I will need to think about a chocolate filling which does not contain butter or cream, and which will not burn in the cooking, mmmm! you got me thinking, Gemma 🙂

  154. Rachely on September 21, 2016 at 3:06 pm

    Well, Gemma, I didn’t really invented much. The changes in the dough are the easiest way of turning every recipe to diary free. I usually don’t like the margarine flavor but over here, 60 gram are not much….
    Today I made them again, they’re really dangerous, they finish too fast….
    I filled them with vanilla custard ( crème pâtissière) and sprinkled some chocolate chips on top. They came out absolutely amazing!!!
    BTW, I forgot to write that I skipped the glaze and instead I just put some simple syrup right after I took them out of the oven.
    Thanks.
    Love your recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on September 22, 2016 at 1:11 am

      That is brilliant work rachely, I like the idea of the simple syrup on top too. you can also try a glaze, mixing powdered/icing sugar with water to a thin-ish paste (A bit like cream) then spread this on top when just out of the oven, return to the oven for a few mins to set, it also gives a nice simple finish. 🙂

  155. Profile photo of Aidann Aidann on October 2, 2016 at 10:21 am

    HI Gemma!

    I’m new to bigger bolder baking and I’ve fallen in love. I think the no Knead doughs are really cool and amazing. I’ve tried this dough twice now and both times I’ve gotten really runny dough. I’ve used your no knead do recipe before with the donuts and pizza and I’m honestly puzzled why this one keeps failing me:/ my mother thinks it could be the flour i am using and i think it could be that too, but i don’t know. the only thing ive changed is that i used sugar instead of honey. do you think it could be the flour?

    • Profile photo of Gemma Stafford Gemma Stafford on October 3, 2016 at 1:28 am

      Hi Aidann, your Mum is right! and Mums are always right, this I know lol 🙂
      Flour in different places is formulated differently – this affects how the flour absorbs liquids and it takes very little extra liquid in a dough to make it unmanageable. So, next time add 3/4 of the liquid in one go, then add carefully until the dough comes together, leaving the bowl clean. Then measure what liquid you have remaining, this will tell you what you need to do next time. If you change the flour this may change again! It seems to be a problem with softer flours, that is all purpose/plain flours, not so much strong/bakers flour. Thank you for being in tough, Gemma 🙂

  156. DavinaC on October 5, 2016 at 5:05 pm

    Hi Gemma!

    Just discovered your YouTube channel and I’m obsessed!! Your videos are beautiful (great b-roll!), clear and concise – everything I look for in a cooking video!

    I’m just proofing these buns, and I can’t wait to bake them up to try! Then i realised that I missed the pecans! Although they’re listed in the ingredients, they’re not listed in the instructions! I assume, we should sprinkle the chopped pecans onto our dough after spreading the filling? I’ve already written that line into my printed recipe, but I wanted to pop in here to let you know!

    Really appreciate what you’re doing! Keep up the great work! I would love to see a course on bread making!!

    • Profile photo of Gemma Stafford Gemma Stafford on October 6, 2016 at 12:50 am

      Hi Davina, Thank you for your kind comments. I will go back to that recipe to get it right, I do not know what I would do without my eagle eyed followers!
      We reached 1 million subscriptions on YouTube today, so we are very excited! Thank you for being in touch,
      Gemma 🙂

  157. Celine on October 6, 2016 at 7:45 pm

    HI Gemma!
    Love your lovely recipes!!
    Please advise if I can substitute the honey with castor sugar?
    Thank you!

  158. Celine on October 6, 2016 at 10:00 pm

    Hi Gemma!
    Thank you for your lovely recipes!

    Please advise if I could substitute the honey with castor sugar?

    Thank you:)

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:41 am

      Hi Celine,
      yes you may do that, it will be only slightly different.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  159. Profile photo of Saif Saif on October 12, 2016 at 5:40 am

    Hey Gemma!
    These rolls look really amazing. I find kneading to be highly tedious and your recipe just eliminates the whole thing. One word: AWESOME!
    I’m going to try and make these in a couple of weeks. I just had this one question, though. Is the yeast (that you used in this recipe) active dry yeast or instant dry yeast?
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2016 at 1:31 am

      Hi there, i use active dried yeast, but either will do. These no knead recipes rely on fermentation to prove. some of the yeasts will be from the atmosphere too, the method and timing matters, Gemma 🙂

  160. Lois on October 16, 2016 at 9:28 am

    After two hours to let it rise—all looked well. After 24 hours in fridge overnight, mine deflated and I didn’t have those bubbles. It was very wet and sticky too. I could barely roll it out and had to keep adding flour. When all seemed well, it would lift to roll but all stuck to surface. So I just tossed it into the pan are one large mashed up glob. It’s proofing again so we’ll see.

    I followed recipe’s measurements EXACTLY though with one exception. I even measured the temperature of the wet ingredients too. This exception may be it or not, because I have had trouble baking with yeast before without this. I am allergic to wheat. I don’t have to be gluten free but I can’t have flour made from wheat. However, I have been using an all purpose white spelt flour that I pay extra money for, that says it can be substituted in baking. I’ve never had any trouble with other recipes including pizza dough so I can’t be certain this is the issue. I’ll post again if my glob ever rises.

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:29 am

      Lois, i am happy that you resolved this! 🙂

  161. Lois on October 16, 2016 at 10:46 am

    I think I found my problem re-reading the measurements after some of the comments more. When I measure a half cup I use 4 ozs and similarly for all the other wet ingredients. So mine was too wet from the start. I should have added a lot more flour when rolling them than I thought to compensate.

    Still would like to hear about using spelt flour. I heard it’s used in Europe more as it is lighter and rises better.

    Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:27 am

      Ah! it is a good idea to stick with one style of measurement. This is less likely to go wrong. Remember flours absorb liquids differently, according to how and where they re milled. Spelt is an ancient type of wheat, and is a lovely flour to work with, but again it will take thw liquids differently, so add 3/4 of the liquid in one go, then carefully until the dough comes together in a clean ball, this will do it!
      Gemma 🙂

  162. Lois on October 16, 2016 at 11:31 am

    It’s me again. I just finished baking my glob, that I couldn’t roll at all because it was too wet and sticky despite adding flour. Guess what! It rose nicely and was absolutely delicious when cut in squares. So now all I need to do is work on a less sticky dough—perhaps not refrigerate it overnight but cook sooner?

    BTW I am in Florida if that helps to sort out my dough issues. I also made the plastic rap airtight before adding the towel if that lends to any correction.

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:23 am

      Hi Lois,
      It is the flour. Flour absorbs liquids in different ways, according to where and how it is milled. I am surprised that this is happening to you in Florida! So, next time, add 3/4 of the liquid in one go, then carefully until the dough comes together, you will see that you have some liquid leftover, so measure this, and reduce the amount the next time. Very little extra liquid can do this! Gemma 🙂

      • Lois on October 22, 2016 at 10:30 am

        Ah! Mystery solved. Thanks Gemma!

  163. alma on October 16, 2016 at 12:37 pm

    hi Gemma its my second time making this recpie after a huge success
    love your recpies thanks for each one of theme

    <3 alma

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:16 am

      Hi Alma,
      Thank you for your kind comments, i am happy that you are happy!
      Gemma 🙂

  164. Profile photo of Michael Michael on October 24, 2016 at 6:52 am

    Hi Gemma and bolder bakers,
    I recently made these rolls for all the employees of the hospital where I work. Everyone loved them and some commented how delicious and soft the dough was. I made 154 rolls by 16X the recipe and it worked out great. I weighed every ingredient I could. I made one pan with blueberries and lemon sugar and they were a huge hit as blueberries are native to me up here in Maine. Thanks for a great recipe and look forward to many more.
    Mike

    • Profile photo of Gemma Stafford Gemma Stafford on October 25, 2016 at 2:51 am

      Wow Michael,
      I am so happy to hear that. What a wonderful idea to use the blueberries and lemon, sounds divine!
      It is always difficult to multiply up a recipe, so, make sure you write it down now to have it for later.
      Post a pic the next time, it is encouragement for other bold bakers, and me too!!
      Gemma 🙂

  165. Profile photo of Isardrgz Isardrgz on October 25, 2016 at 2:28 pm

    TOTAL Bake F A I L
    This Recipe Was DISASTROUS for Me 🙁
    It Was Sooo Wet & Sticky and I Followed Every Single Step to A T.
    I Made it As Far As TRYING To Roll it But It kept Sticking To My (Super) FLOURED Surface & Kept Tearing. I Kept Going and When i Tried Cutting It Was Just Mush. I Got So Frustrated I Flung the Dough Into the Trash Bin.
    I’ve Never Had a Recipe Fail til Today. Not This Bad. I’m So Sad

    • Profile photo of Gemma Stafford Gemma Stafford on October 26, 2016 at 1:41 am

      Hi there. This recipe, in particular, gives people this problem. I have had Bold Bakers test this for me around the world, some following the recipe exactly get perfect results, others not!
      It is the flour – sounds crazy, but flour takes up liquids in different ways depending on where, how, and even when it is milled. Then, it takes very little ‘extra’ liquid to go from just right to too wet!
      So, next time, add 3/4 of the liquid in one go, then little by little until you get a clean ball of dough, and leave the bowl clean too!
      This is my best tip, then you will know to adjust the water the next time, though next time it may be different!
      Gemma 🙂

  166. Paola on October 25, 2016 at 4:38 pm

    Hi Gemma,
    First I have to say, I just made these for the second time and they came out AMAZING. However, I did encounter the same problem both times. My dough came out wetter than yours. I had to add more flour to make the dough look like yours does in the video. I weighed out all of my ingredients so I know I was accurate. I’ve had this same problem with the no knead cinnamon raisin bread as well.
    Other than this problem, these cinnamon rolls are so tasty!:)

    • Profile photo of Gemma Stafford Gemma Stafford on October 26, 2016 at 1:31 am

      Hi Paola, This recipe, in particular, gives people this problem. I have had Bold Bakers test this for me around the world, some following the recipe exactly get perfect results, others not!
      It is the flour – sounds crazy, but flour takes up liquids in different ways depending on where, how, and even when it is milled. Then, it takes very little ‘extra’ liquid to go from just right to too wet!
      So, next time, add 3/4 of the liquid in one go, then little by little until you get a clean ball of dough, and leave the bowl clean too!
      This is my best tip, then you will know to adjust the water the next time, though next time it may be different!
      Gemma 🙂

  167. eva on November 5, 2016 at 1:51 pm

    hiya,

    I tried this today but i didn’t want 9 servings so i basically just halved the ingredients in your recipe. Everything was fine until i put them in the oven and literally i took them out after only 20 minutes and they were burnt! and the cinnamon somehow got loose and it was spread all over my tray 🙁 My cinnamon rolls were smaller than yours because of the ingredients but i thought having the same temperature would be okay? *sadface* great recipe apart from that though, v simple and easy to follow ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 4:04 am

      Hi Eva, ah! that is too bad. The temperature should be the same, which makes me think your oven is over-heating. You can check this with an oven thermometer.
      It is important to have the rolls tight in the pan, so that they are well held in place, this will keep them in place as they bake, and help to hold the cinnamon paste, though some will always escape, which is a good thing!
      Do try this again, it is a great one for the repertoire, especially when you have a house full! Gemma 🙂

  168. Lavanya on November 6, 2016 at 7:19 pm

    I am not a fan of eggs. Can I skip that in this recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:02 am

      Hi there, yes, but it will change the richness of the dough! You could add 1 tablespoon of Greek yogurt in place of the egg, this will help, Gemma 🙂

  169. Beto Carranza on November 10, 2016 at 11:28 am

    Hi Gemma, greetings from Mexico

    The recipe looks great but i have a question, is there any difference between using dried yest and instant dried yeast?, because i just find instant dried yeast

    Thanks. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:22 am

      Hi there, not so much for this recipe. If the yeast is very granular, you can sponge it in the liquids before you add them to the dry ingredients. this will take about 5 minutes, Gemma 🙂

  170. marge from PH Asia on November 11, 2016 at 7:26 pm

    hi gemma,
    thank you for sharing your recipies & techniques. ive tried your other recipies like the marshmallow fondant to name a few & they always turn out sooo good!
    for this recipe how could i use the dough for a bread loaf? should i just put it in a loaf pan right out of the fridge or do i need to knead it or roll it first?

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:17 am

      That is the idea Marge, turn it into your loaf pan, cover and allow to prove for about one hour, remember it needs to come back to room temperature. Then BAKE! at about 200 degrees. you will know when it is done, it will take about 30 – 40 mins, keep an eye on it 🙂

  171. Sanya on November 21, 2016 at 6:37 am

    Hi Gemma!

    I made this recipe twice now, and both times I had problems. The dough was so wet and sticky , I had enormous problems rolling it out and cutting it into rolls. What am I doing wrong?

    I never had any problems with any other of your recipes, so I don’t understand. They taste delicious, so I would really like to know what the problem might be.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 10:40 am

      Hi Sanya,
      This is a problem with the flour. Flour behaves differently according to how, where and even when it is milled. you need to be able to read this as you are adding the liquids. Next time you use this recipe add 3/4 of the liquids in one go, them slowly the remainder until you have a well formed clean dough, then stop. It takes very little extra liquid to go from just right to too much!
      I have made this recipe here in the US, and in Ireland and did not have any problem with it, but it does give problems in some locations. Do try this again!
      Gemma 🙂

  172. Elayna on November 24, 2016 at 4:07 am

    Hi Gemma!

    I have my cinnamon roll dough in the fridge waiting to be rolled out and up!

    But I was wondering, if I am to bake them off today, would they keep until tomorrow?

    Thanks for this recipe by the way, can’t wait to see how they turn out!

    • Profile photo of Gemma Stafford Gemma Stafford on November 24, 2016 at 4:15 pm

      Hi there, yes, this is a good dough to keep. I would refrigerate it once cool, covered, then pop into the oven to warm through before serving 🙂

  173. Castor/Pollux on November 29, 2016 at 6:12 am

    I would like some explanation from Gemma regarding one thing I noticed.
    In this recipe you wrote: 3 1/2 cups flour = 470 grams
    In recipe for Sticky Buns measurement is: 3 1/2 cups flour = 525 grams
    That’s whooping 55 grams difference in flour amount !!
    No wonder so many people are complaining that their dough came out too wet and sticky, and I bet all those people are using metric system.

    So, how about some clarification which amount of flour is correct for this recipe, because to me it looks like the problem is not in the flour absorption itself but the measurements you provided for the recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 2:51 am

      Hi there, I returned to this recipe so many times, but failed to see what now seems obvious. I tested it again, and had others test it, and found it worked, so I really cannot explain how I missed the obvious. I have now corrected this in the recipe, thank you for bringing this so exactly to my attention. I am sorry for the confusion this has caused over time. I rely on your keeping me on track!
      many thanks,
      Gemma 🙂

  174. Michelle Solares on November 30, 2016 at 7:45 pm

    Strange my dough was wet too and had to add another cup of flour and it came out just perfect. Thank you so much for the recipe xoxoxo

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 2:10 am

      Hi Michelle,
      I have returned to this recipe now, as it has taken me a long time to figure out what the problem was, the grams measurement was off! I am presuming that this is what you were using. This was pointed out to me by another bold baker this week, after months of going back to the recipe, but using cups, I think the grams were causing the problem, they were off! I am sorry, this was an issue for lots of others too. I do rely on you guys to correct me when you find an error, so thank you too. I am glad you got there with this one,
      Gemma 🙂

  175. Tasha on December 1, 2016 at 11:08 pm

    Hi Gemma, yesterday I made the baked donuts dough, which I have rested for 12 hours, then when I tried to roll the dough and shape the donuts, it turns out that I could make more than 14 donuts, probably 20-25 donuts.

    Then I remember once I read your cinnamon roll no knead recipe which is similar with the donuts dough recipe (in my opinion). Then I roll the rest of the remaining donut dough, put some butter, cinnamon, and brown sugar mixture into it and I baked it. Turns out that it is very good cinnamon roll as well.

    Its a win-win. I got delicious baked donuts, and I got delicious cinnamon roll as well (around 6 big cinnamon rolls).
    IDK but maybe I made your recipe wrongly? Because it was a lot of dough, haha.

    Thanks anyway, Gemma. You’re so beautiful and inspiring. A pastry chef that is model material as well. Next month, I will start to study Pastry as well. I hope someday I can be inspiring like you!

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2016 at 11:23 am

      Hi Tasha, haha! yes, win win, though I think this is to do with how you cut your donuts.
      This is a really flexible recipe, and you can indeed rock it up to suit your need. you should try a savory version too, without the sugars, and with cheese, herbs etc. This iwill be a great start to your pastry chef career!
      Gemma 🙂

  176. Mahalakshmi on December 2, 2016 at 9:09 am

    Hi Gemma,
    -The butter should be salted or unsalted???
    -What would you recommend to substitute the eggs for this recipe???
    A curious girl,
    Mahalakshmi

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2016 at 11:04 am

      H ithere, the butter can be either salted or unsalted. There is no particular substitute for eggs in this recipe, the eggs are about richness, milled flaxseed may do this, perhaps Greek yogurt, but eggs are best for this 🙂

  177. ayisha on December 3, 2016 at 8:10 am

    hi gemma,
    can i use this dough for custard buns????

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 3:36 am

      H ithere, It depends on what you mean by custard buns. The ones i know of are dim sum steamed rolls, this would not work for this dough.
      The other one would be a donut style bun, stuffed with custard, the custard will be cooked and cooled outside of the bread, then piped into it. I do not thik I really understand this question!
      Gemma 🙂

      • ayisha on December 4, 2016 at 4:56 am

        hi gemma,
        yess.i meant the donut style bun with already cooked custard.so, can i use this for it?

        • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2016 at 1:55 am

          Yes, but you will inject the custard into the dough ball, custard does not take a lot of heat!
          So divide the dough into portions a little bigger than a golf ball. roll into shape between your palms, lightly, to form a ball, place on a tray, prove, bake.
          When they are almost cold you poke a hole with the tip of the icing nozzel, and squeeze the custard in. Gemma 🙂

  178. Bobby on December 5, 2016 at 6:12 am

    Hi Dear Gemma Thanks so much for this fabulous Delicious Recipe. But I think , in my experience , the hydration ratio of this dough is very Hi , about 85 percent (200 grams milk+100 grams water + 2 large eggs about 100 grams which the weights of liquids are 400 grams totally and if we divides the weights of liquids on the weight of flour which is 470 gram the hydration ratio comes out 85 percent) and the final dough would be very sticky.

    I thinks the portion of ingredients shall be changed by the following :

    – 200 grams milk
    – 50 grams water
    – 1 large egg (about 50 grams) and 10 grams butter less (50 grams butter)

    and the weight of flour is still the same (470 grams)

    I’d be appreciate for your kindness respond. <3

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2016 at 9:49 pm

      Hi Boddy,

      The hydration absolutely can change and is a factor for the simple reason that every flour (brands and country) has different absorption. This can give you a wetter dough then normal. Keep your notes so the next time you make yours with your flour you know what to do. Note how new or old also effects absorption. You just gotta roll with the punches when making bread which it sounds like you did.

      Gemma.

  179. Grace Nicholls on December 6, 2016 at 4:44 pm

    Hey gemma, could I use this same recipe and add some chopped apples to the filling to make them apple pie cinnamon rolls? Or would the filling be too wet and make the dough soggy?

    • Profile photo of Gemma Stafford Gemma Stafford on December 7, 2016 at 1:30 am

      Hi Grace,
      If you add a dessert apple it should not be soggy. Cooking apples however break down to a pulp too fast and will be a problem. Choose a golden delicious type apple, you could try it in 1/2 of the batch. Worth a shot!
      Gemma 🙂

  180. ayisha on December 15, 2016 at 8:57 am

    Hi gemma,
    How can v keep the buns soft for next day as well. Cos mine gets little hard after it cools down.????

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:49 am

      Hi Ayisha,
      All baked goods are best on the day they are made. This is also true of this recipe.
      I freeze 1/2 of these when I make them, without the frosting, and refresh them in the oven when I wish to use them.
      You can refrigerate them if you wish, and pop them back into the oven for a few minutes to refresh them before you frost them. The frosting will keep well in the fridge for a week or so,
      Gemma 🙂

  181. Nana Osei-Tutu on December 16, 2016 at 1:55 pm

    Hi Gemma! I was wondering, can we use golden syrup in place of the honey in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 8:33 pm

      Hummm, good question. I don’t recommend it. I suggest maple syrup or using white sugar 🙂

  182. natasha on December 23, 2016 at 6:24 am

    hello Gemma, I was wondering when I made this few days ago, when I put it out straight from the fridge and try to roll the dough, it was very sticky.
    I will make it for Christmas Eve, and I think I might put it 30 minutes – 1 hour in room temperature before rolling it, do you think is it safe or will cause the dough to over proof?

    Thanks in advance and Have a Jolly Christmas!

    • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2016 at 11:41 am

      Hi Natasha,
      Use plenty of flour on your table, I think this should work for you if the dough is sticky, this can be to do with the type of flour where you live.
      I would usually take this back to room temperature before i roll it, it will be easier to roll. this is a forgiving dough,
      Gemma 🙂

  183. Pallavi on December 25, 2016 at 8:51 pm

    Gemma, these are gorgeous! I made them yesterday, only half a batch because I thought using half a kg of flour would yield more rolls than I could eat! When I was at the final step of adding the filling, my dad said we could make a few cheese rolls out of these and I agreed to experiment because the dough didn’t seem too sweet and I think you had mentioned this in one of the comments as well. And it totally worked! We also made a small jam roll from a little bit of dough I cut out because I couldn’t roll it into a proper shape of a rectangle lol! So we made two cheese rolls, one jam roll and the rest cinnamon rolls from this dough. But oh my God, these are truly the best ever!

    Just a small note on the liquid ingredients – I’m no professional but I think the dough might be too liquid for some people because they measure the liquids in measuring cups meant for dry ingredients as the water, honey and milk have been mentioned in grams. I’m not sure I explained that well. 100gms of flour would mean almost 200ml of flour (even though this isn’t a great comparison!). So if someone is converting like this, the dough would definitely be so wet because the liquids would be more than the dry ingredients. I added all wet ingredients in milliliters (100ml water, 200ml milk etc) instead of grams that has been mentioned in the recipe, which obviously is the same thing because they’re liquids. I don’t think this is making any sense! I wouldn’t hold it against you if you didn’t understand, haha.

    I added a little bit of coffee glaze (because my love for coffee is out of control) on some of the cinnamon rolls and oh gosh, they’re so brilliant! They’re brilliant without any glaze too! I’m making the full batch next time!

    • Profile photo of Gemma Stafford Gemma Stafford on December 26, 2016 at 7:02 am

      hi there,
      that is so good to hear, well done you, glad you got to grips with this recipe.
      I am not sure if you had problems with the measurements, 1g of liquid = 1 ml of liquid, though I agree it would be better to measure everything in the same way. Cup measurements are based on volume, so that one cup of ap flour will actually weigh more than one cup of powdered sugar! It is complicated to mix up the way you measure, so choose one method and stick to it,
      Gemma 🙂

  184. Chan on January 14, 2017 at 1:09 pm

    Hi, I just this recipe and it came out awesome. Very fluffy and light! The only thing I would change is reduce the SALT by at least half. I thought the salt seemed a bit much but I decided to follow the recipe exactly. The dough was quite wet but I managed to roll it up by putting lots of flour on my workspace and utensils (including my hands!). I also made your pizza dough recipe last night, the no kneading one, and that was a winner too! That will definitely be my go to pizza dough recipe from now on 🙂 Thanks Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 6:08 pm

      Hi,

      I’m thrilled you like them. reducing the sauce is no problem at all. Also I’m delighted you liked the pizza!!! that is my favorite.

      Thank you for trying my recipes and being a part of the community.
      Gemma.

  185. Luna on January 16, 2017 at 4:30 pm

    Can I use coconut oil?

    • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 9:01 am

      Well!! you can certainly try this, it is a different thing, and a different result too, but worth a try!
      Gemma 🙂

  186. Mei Li Lee on January 21, 2017 at 8:47 pm

    Thank you so much Gemma for the amazing no-knead bread recipes! I used your cinnamon roll recipe for making cute chigiripan (pull-apart bread) and it turned out wonderfully! The technique works for me as I normally have a full day rushing around taking care of my one-year-old twins. Now I can just prepare everything when they’re asleep and use their naptime to bake fresh bread! Thanks again Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 8:46 am

      Hi there,
      My, you are a busy lady! One year old babies are full on, good for you, getting to make anything must be an achievement.
      Yes, this is a versatile dough, you can change out the sweet ingredient too, and put in cheese, herbs, onion etc.
      Have fun with this!
      Gemma 🙂

  187. Profile photo of Komalpreet Komalpreet on January 23, 2017 at 3:06 am

    Hi, I Just Wanted To Know Can Eggs Be Substituted In This Recipe…?

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2017 at 5:50 am

      Hi there,
      The egg in this recipe is for richness. If this is not there the result will be different.
      It is particularly difficult to do this for a bread dough/yeast baking.
      I would choose ground/milled flax seed, which you soak in some of the liquid ingredients. Check out my egg substitute chart here on the website,
      Gemma 🙂

  188. Katy on January 27, 2017 at 12:25 am

    Hi Gemma,
    I have been looking forward to trying your recipe, but there is something that I am unsure about. I have been told that proving for too long can cause the dough to taste sour. Is this true? If so,will it be a problem with this recipe or does the refrigerating prevent this from happening?

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:27 am

      Hi Katy,
      you really have to try this recipe, I cannot say if it will be to your taste!
      Using too much yeast can make a dough taste bad, this is a fermented dough, it is a technique, and worth trying,
      Gemma 🙂

  189. Profile photo of sbishnoi88 sbishnoi88 on January 28, 2017 at 7:54 pm

    So excited to try these tomorrow! Is it ok if I half the recipe? It’s dangerous for me to have 18 cinnamon rolls around the house…

    • Profile photo of Gemma Stafford Gemma Stafford on January 29, 2017 at 2:46 am

      Haha! You made me laugh!
      In my house, and in my Mum’s house we always freeze these in packs of four, this means that they are out of sight, and available when we have visitors too. Win win I say!
      Yes you can cut down the recipe, this will work well for this. I suggest you activate the dry yeast in the liquids (this means add it, stir it and allow to stand for about 5 mins) before you add to the dry ingredients, this will allow it to assimilate really quickly in the small amount of flour. When you divide, or multiply a recipe it is a good idea to write it down, double check it to be sure you have divided all of the ingredients, this is the most common mistake! Do not add all the liquid in one go, add 3/4 of it, then proceed until the dough forms a clean ball.
      Happy baking,
      Gemma 🙂

      • Profile photo of sbishnoi88 sbishnoi88 on January 30, 2017 at 9:58 pm

        Thank you, Gemma! I followed all your great advice and the recipe came out perfect 🙂 I really love the flavor of the pastry!

        • Profile photo of Gemma Stafford Gemma Stafford on January 31, 2017 at 1:21 am

          That is great, now you have a base recipe and you can use it in all sorts of ways, experiment!
          Gemma 🙂

  190. Profile photo of Thiyam Thiyam on February 7, 2017 at 3:50 am

    Hi Gemma,
    Thanks you so much for this awesome cinnamon roll recipe.Nothing compares to the smiles i get when my family wakes up to the lovely smell of these baking in the oven.Everyone in my family loves it.

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2017 at 10:28 am

      Yea! that is great, what a great Mum they have too!
      Gemma 🙂

  191. Kathrina on February 18, 2017 at 4:22 am

    Hi, Gemma. I want to use 1:1 portion of cake flour and bread flour since AP flour is not available in Japan. I wonder if I have to change the baking temperature and time?

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:32 am

      Hi there, yes, you can do this. Plain flour is also all purpose flour, and this is sometimes called cream flour too, but your mix will do it, it is just to reduce the gluten a little,
      Gemma 🙂

      • Kathrina on February 18, 2017 at 2:28 pm

        Great, thank you. But, do I need not change the baking time and temperature? Also when using glass?

        • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 5:00 am

          Hi Katherine,
          No, I do not think this is necessary, oven proof glass just take a few seconds longer to come to temperature, but it should work really well for you,
          Gemma 🙂

  192. Bharti on March 10, 2017 at 5:25 am

    Hi Gemma
    I have tried your recipe for no knead Doughnuts’Sunday and they were scrumptious. Thanks a ton for the easy peasy recipe.

    I would like to try this cinnamon rolls recipe too, but could you plz tell me, what all other purposes I can use this dough for? I mean, can I prepare bread or something else too with the same dough?

    Thanks in advance ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 10, 2017 at 5:34 am

      Hi there Bharti,
      Yes you can! This is what is known as an enriched dough. you can add the fruit to this and bake it as a loaf, in a loaf pan, or shape it and make it on flat tray, like the cinnamon Raisin bread here (http://www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/). Lots of ways to adjust these recipes. my Mum bakes one with cheddar and chives which is delicious! no sugar in this one, but the butter and cheese are spread on the dough after the first proving. Then she rolls this and puts it in a loaf pan (2lb/1kg) and bakes, 220C/430F) for about 40 mins. Try it!
      Gemma 🙂

      • Bharti on March 10, 2017 at 5:39 am

        Thanks a lot for the early reply dear.
        So can I go ahead with this dough making pizza base and a bread loaf, without any further changes ?
        Thanks again in advance

  193. Profile photo of Carol337 Carol337 on March 10, 2017 at 1:05 pm

    Gemma
    I have made these no knead cinnamon rolls three times and each time they are wonderful !
    Thank you so much
    Carol

  194. Profile photo of Carol337 Carol337 on March 10, 2017 at 1:09 pm

    Love this recipe! Thanks again Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on March 11, 2017 at 4:40 am

      Thank oyu Carol,
      I am happy to hear this. We love this recipe in my house too!
      Gemma 🙂

  195. Yogita pethe on March 16, 2017 at 11:02 pm

    Thanks a lot for your easy to understand and step by step instructions recipe. I made cinnamon rolls today and they have turned out absolutely beautiful. Would like to know if I could use the same dough and some savory stuffing in it .thanks once again .

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:07 pm

      Hi there,
      Yes, you certainly can. Before you do though do check out the monkey bread recipes here on the website.
      My Mum makes this recipe without the sugar, using butter, and a cheddar cheese as the stuffing. You can also add some herbs to this, such as chives and parsley, and garlic too. have fun with this, it is worth it!
      Gemma 🙂

  196. Bill Muir on April 2, 2017 at 9:42 am

    Gemma: I love working with no-knead breads and was excited to try these cinnimon rolls. I weigh everything when I bake and am using Gold Metal AP flour. My dough came out very wet.
    Here is what I think is going on. If you use the baker’s percentage (weight of flour divided by the weight of liquid) you get 100% — 470 grams of flour/(200g milk+100g water + 85g honey + 85g egg (two eggs at 57g each and 75% of that is water)) = 470g/470grams = 100%. I used butter and did not count that as a liquid. If you use oil, the baker’s percentage will be OVER 100%!
    In my experience, 80% to 90% is considered a very wet and sticky dough (think chibata bread ). I added flour to make the dough managiable.
    Thus, the next time I make these, I will reduce the total liquid to about 400grams or a baker’s percentage of 85% and see how that goes.
    I mean no disrespect in posting this; I love the site. I just think some science in baking is a good thing.
    Bill

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2017 at 6:30 am

      Hi Bill,
      Well done, a science lesson indeed. It is useful to have this knowledge. Flour in different places behaves in different ways too, depending on when, how and even where it is milled.
      I say, add 3/4 of the liquids in one go, then what you need in order to bring the dough together in a nice clean ball. Sometimes the flour will take all of the liquids, sometimes not!
      Thank you for your input, this is a great piece of information for other bakers,
      Gemma 🙂

  197. Profile photo of MK Baker MK Baker on April 9, 2017 at 8:13 am

    Hello Gemma,
    I’ve experienced the same issue with the dough as some other people here – it was very sticky and the buns would not hold their shape in the pan. I live in Canada, so I am not sure if the flour could be the cause. That being said, the end result was wonderful, although I would have preferred a bit more firmness in the buns. The buns were tearing when I was taking them out of the pan. I’ve used dates with butter and cinnamon (in the food processor) instead of sugar in the filing, it turned fantastic and hopefully was just a bit more healthy.
    Thank you Gemma for another great recipe!
    Mina

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2017 at 3:17 am

      I am never sure why this recipe works so well for some people, and the flour is what I consider to be the culprit!
      Next time it is better to adjust the liquids. This is what I suggest.
      Add 3/4 of the liquids in one go, then the remainder little by little until the dough comes together in a clean ball, this will do it for you,
      Gemma 🙂

  198. Sonia on April 9, 2017 at 12:51 pm

    Hi Gemma, I’m going to make these as soon as possible. They look absolutely gorgeous! Just two questions. I try to find a dry yeast but if I couldn’t.. How should I continue with the normal yeast that I have to put in milk to activate? And did you figured out the problem that somebody had? I tried to read the comments but they are soo many 😀

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2017 at 3:11 am

      Hi Sonia,
      Generally you will use twice the amount of fresh yeast to dry. Do ‘sponge’ it in warm liquids before you use it. It will be good. Warm liquids should be blood temperature, when you put your finger in it you should not feel it, either hot or cold,
      Gemma 🙂

  199. Katie Cunningham on April 17, 2017 at 5:14 pm

    Hi, im makeing the cinnamon rolls and i have a question. The dough came out gloriously but I’ve had some trouble with the cinnamon mixture. I made it to the proportions and instructions on the recipe but it came out too thick to spread. I just sprinkled it on as a crumble this time but how should i fix the consistency of the filling next time? This time the filling was the consistency of play sand.
    Thanks,
    Katie

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2017 at 2:27 am

      Hi Katie,
      did you refrigerate it?
      This tends to make it difficult to spread. You can soften it in the microwave for about 10 seconds if it feels too stiff to spread. I am not sure why this happens for some people, though not for others,
      Gemma 🙂

    • Profile photo of Michael Michael on April 18, 2017 at 6:58 am

      When I made 150 of these cinnamon rolls for my company, I avoided this issue by spreading the butter with a pastry brush and sprinkled the brown sugar, cinnamon mixture on top and then rolled them up. They came out great.

      • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:25 am

        Thank you Michael, so happy to hear that your big production worked well for you,
        Gemma 🙂

  200. JC on April 29, 2017 at 11:15 pm

    Hi Gemma, I love your pizza dough recipe, it works perfectly to me.

    However, when I tried making the cinnamon roll (I halved the amount of recipe in everything) yesterday night, it turned out to be too wet. I kept adding flour (about 0.6 cup I believe) to resemble the consistency you had, kept it wrapped for 2 hours, it just risen a little bit so I left it in the room temperature (29 celcius) for additional 2 hours then kept it in the fridge for 8 hours. I tried to bake it this morning after leaving it for proof (40mins), it didn’t cook through in the oven so I had to toss it to the trash 🙁 so sad! Any error you spot from the process? Would love to hear from you as I really want to try this recipe, thanks so much in advance 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2017 at 2:21 am

      Hi Jane,
      I am sorry that you had trouble with this recipe. The first thing to note is that you add liquids to a recipe until the dough comes together in a clean ball, then stop.
      Flour in different places behaves in different ways, I will add this not to the recipe. It takes very little to go from just right to too much!
      Halving a recipe can also cause upset to the liquids, though when done carefully usually will be fine. What I am hearing is a problem with the yeast! really no matter how wet the dough the yeast should activate, in fact it activates rater better in a wet environment.
      Did the dough rise in the fridge? there should be some movement even in the cold environment as the dough ferments.
      Did it prove after rolling and shaping before baking?
      I am a little mystified as to why it did not bake for you, if the temperature of your oven was right, it should bake, even in its’ poor shape. I am sorry that you had this trouble, it is a favorite in my house, and with other bold bakers too. Do check the yeast too, it can die in a humid environment,
      Gemma 🙂

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