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Crazy Dough Cinnamon Rolls - 1 dough that can make a variety of breads from Cinnamon Rolls to Homemade Pizza

Crazy Dough Cinnamon Rolls

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Hi Bold Bakers!

In an effort to make all bread-based baked goods more approachable I have for you one master dough recipe that can be transformed into a variety of different sweet and savory breads! It sounds crazy I know, hence the name Crazy Dough! But believe me it is 100% possible. This is a yeasted, no-knead bread dough that can be mixed up in one bowl. Even a novice baker can handle all of these breads.

You’ve already seen me transform my crazy dough into Sweet Nutella Braided Bread and a delicious Pizza. Now I’m taking it to the next level and simplifying classic Cinnamon Rolls. Cinnamon Rolls are by far one of my favorite baked goods to make at home. There is nothing that compares to the smell of fresh sweet bread and cinnamon throughout the house.

The usual technique used to make Cinnamon Rolls can be daunting and the time the dough takes to proof can feel like forever. But my Crazy Dough Cinnamon Rolls are just a few steps away.

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After mixing up and proofing your crazy dough you simply roll it into a rectangle, generously spread it with cinnamon, brown sugar and butter. A quick roll then a slice and that is really all that’s to it.

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While still warm the finished Cinnamon Rolls are completed with a thick coat of classic cream cheese glaze. Ooey gooy homemade cinnamon rolls are irresistible, especially when they can be made this easily.

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Whether it be for breakfast or dessert you and your family will love these Crazy Dough Cinnamon Rolls. There is no reason to buy another store-bought cinnamon roll again!

Get more Crazy Dough Recipes!

4.38 from 64 votes
Crazy Dough Cinnamon Rolls - 1 dough that can make a variety of breads from Cinnamon Rolls to Homemade Pizza
Crazy Dough Cinnamon Rolls
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 large rolls
Author: Gemma Stafford
  • 1 batch crazy dough master recipe
  • Filling:
  • ½ cup (4oz/120g) butter, melted
  • cups ( 7 ½ oz /210g) light brown sugar
  • tablespoons ground cinnamon
  • Cream Cheese Glaze:
  • ½ cup (4 oz/120g) Cream cheese, room temperature
  • 1 cup (4oz/120g) powdered sugar
  • ¼ cup (1/2 stick/ 2oz) butter, room temperature
  • 1 teaspoon vanilla extract
  1. After your crazy dough recipe has proofed prepare the filling:
  2. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  3. Once the dough has proofed transfer to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.
  4. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  5. 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.
  6. Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.
  8. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.
  9. Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they're a deep golden brown.
  10. Rotate the tray during baking so they can get golden brown all over.
  11. 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.
  12. Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .
  13. Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!



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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!

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Write a Comment and Review

  1. RF74 on August 13, 2019 at 2:43 am

    Hi Gemma!
    We had the cinnamon rolls for dinner. Every one enjoyed them. My baby was so happy all night! But I do have several problems. 1.The dough was beautiful and I rolled it to my mat size 20*14. It took a while so I think I overdid it to push all bubbles out. The rolls grew but not fluffy. 2. Maybe due to the smaller size 20*14, the filling was too much. The filling leaked out into the pan and the rolls were soaked during baking. The top and bottom were kinda caramelized hard.
    But overall, they still taste so good! My stepdaughter said the frosting is the best ever. Thank you!

    • Gemma Stafford on August 14, 2019 at 3:14 am

      Hi Rachel,
      I do not know if you got my response to this comment as I was having some internet issues!
      Here I go again, just in case. I think the issues are both from the same cause. The size of the pan matters, but what matters most is that you roll this loosely/gently so that it has space to expand as it proofs, and in the oven too. The size of the pan is a different matter, you can bake what fills the pan the hold the remainder or open bake them on another pan.
      Good job though, it is a bit of a learning curve. Thank you again for letting us see the results. They may have been a tad overbaked too, that also makes a difference but if the proofing is right they will bake up really quickly,
      Gemma 🙂

      • RF74 on August 14, 2019 at 4:47 am

        Hi Gemma! I got your response now. Thank you ! I’ll definitely try it again soon.

  2. Jorge on August 12, 2019 at 8:49 am

    Hi Gemma!

    Crazy Dough is the real deal!

    These cinnamon rolls were exquisite — I think because of the dough in the first place. It’s so interesting because there’s not too much sugar in it, but it tastes unapologetically delicious. I also put my creativity to use and enhanced the filling by adding 1 tsp orange zest, 2/3 tsp lemon juice, plus 1 tbsp honey to balance out the first two. As a result, I only got one roll to taste — the rest were gone before I knew it 😉
    And that’s even without the frosting — I will make it next time. All the while the second half of the dough is sitting in my freezer to become a loaf of cheesy bread tomorrow.

    Thank you so much for your work! From Graham crackers to cheesecakes to these crazy dough yummies, the fruits of your recipes are what store-bought and even restaurant-bought foods can’t compare to — at least in my country. I look forward to continuing to explore your work and learning from you!


    • Gemma Stafford on August 12, 2019 at 8:31 pm

      I’m thrilled to hear that, Jorge!! Thanks for letting me know you were successful.

      I like the additions you made to the flavor, great idea.


  3. Shooting Star on July 17, 2019 at 5:24 am

    Hi Gemma! I made the crazy dough last evening ( hoping to make cinnamon rolls) and refrigerated it at night after proofing. After I took it out today and left it to reach room temp, I tried taking it out of the bowl. And it had a very string chemical smell so I had to throw it. What should I do to avoid this happening again?

    • Gemma Stafford on July 18, 2019 at 6:43 pm

      So, this is totally normal! Do not worry!

      You kept your dough over night meaning it started to ferment and that is what the smell it. It is totally normal, not harmful and it will still taste good.

      If you don’t like it and want to avoid it next time just make your dough and use it the same day you make it :).


      • Shooting Star on July 19, 2019 at 2:59 am

        Thank you! Yes, I think I’ll stick to using it the same day.

  4. Janette waugh on July 11, 2019 at 8:51 am

    Hi can you cover these just with icing sugar instead of cream cheese? Thanks

    • Gemma Stafford on July 11, 2019 at 2:02 pm

      Oh absolutely! Go ahead and dust a generous amount of powdered sugar and you’ll be grand! Gemma 😊

  5. Quengie on June 25, 2019 at 7:53 pm

    I’ve done the crazy dough many times , making pizza and cheezy bread. I’ve done cinnamon bun maybe 4times and it’s always hard on the bottom and it’s not the way a cinnamon bun needs to be😔i noticed that on your list of ingredients about the measurement on the milk, and the measurement that i saw on the video, the milk measurement is not the same😔so i tried to add more milk on the milk measurement coz it might be an error. The pizza, cheezy bread are ok and it’s really good😁thank you for sharing😁i quit making cinnamon bun, instead i made cinnamon bread😁

    • Gemma Stafford on June 26, 2019 at 3:44 am

      Hi there,
      thank you for being in touch.
      Cinnamon buns seem to cause an issue for some people, though I am not always sure why. I am wondering about your type of oven, and the temperature in your kitchen. The butter you use will also make a difference to the filling, spreads in a tub are not butter, too soft for this job. Reducing this type of ‘butter’ will help too. An OTG/Oven Toaster Grill also can present issues as this type of oven, in general, is not really designed for this type of baking. it will work, but you need to know how to manage the oven. (I do not think this is your type of oven, but just in case!)
      I am happy that you are working the recipes well though, I think you will get there with cinnamon buns too, do not give up!

      • Ellen on June 26, 2019 at 5:04 am

        It might be the pans you are using. I have two loaf pans, one bright aluminum and the other a dark non-stick pan. Whenever I bake anything using both pans, one loaf is always darker and harder on the bottom and the other comes out just right. You may want to experiment using different type of metal pans.

        • Gemma Stafford on June 26, 2019 at 2:49 pm

          Great input! Yes the type of pan does affect the bake as well. Thanks Bold Baker Ellen! Gemma 😊

  6. Chey386 on June 23, 2019 at 6:31 am

    Hi Gemma,

    This recipe taste amazing. It’s not too sweet. Similar to the other post that I have read, the filling oozed at the bottom on the last proofing and during baking, after it was baked I moved it to the cooling rack to remove the excess sugar at the bottom because I’m worried that it will make it hard. The top was crunchy, middle is soft and bottom a bit chewy. While baking I noticed that the oven temperature when down to around 300-325, but during preheat it was in 350, is this normal? I’m using an electric oven and a separate oven thermometer. It has a convection feature but I’m not sure how it will affect the baking. Thanks in advance and I really appreciate that you spend time replying to us.

    • Gemma Stafford on June 24, 2019 at 1:56 am

      Hi there,
      Thank you for this detail. The temperature of the room can affect the temperature of the filling, and if it is oozing before it is baked it says it was a bit too warm, or that you used a tub of spread/margarine which can be too soft for this purpose. I suggest if you do this that you use less butter, that will help to fix it in the dough.
      The oven temperature is so important. here is what I suggest for this bake in the instructions:
      Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 45 minutes – 1 hour.
      Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they’re a deep golden brown.
      So, the lower oven temperature you used will also cause the bleeding of the filling as the bake is so slow.
      When you are baking anything you do not open the oven door unnecessarily – that allows the bake to begin before you take a peep in, then let it be quick. The first few minutes in the hot oven is really important to the oven spring of yeast bread – it must be hot.
      I hope this is of help to you,
      Gemma 🙂

  7. Asma on June 20, 2019 at 2:02 am

    Hello Gemma
    Thank you for this recipe, they were absolutely delicious.

  8. Kara C. on June 4, 2019 at 5:01 am

    I read the comments prior to baking and decided to adjust my oven temp ( not time) to 350 and these came out perfect. I will post a picture once they’re cooled and glazed. So excited about them!

    • Gemma Stafford on June 5, 2019 at 7:46 am

      Hi Kara,
      good woman! I am delighted this recipe met with your approval, thank you for your input here, I appreciate it,
      Gemma 🙂

  9. Hira Ahtasham sheikh on May 30, 2019 at 5:44 am

    Hi gemma.
    Im a bigggg fan and i love your baking. My question is if i have left over crazy dough and i want to make cinnamon rolls.. does the baking time remain the same? My dough yeilded around 10 small rolls!

    • Gemma Stafford on May 30, 2019 at 11:31 pm


      Yes the baking time remains the same :). Good question.


  10. SukainaZ on May 28, 2019 at 1:05 pm

    Hi Gemma!
    Thank you for sharing this recipe! I made these cinnamon rolls, and while they tasted absolutely scrumptious, they turned out a bit hard and dry on the top. I followed the baking time and instructions that were mentioned in the recipe. Any ideas for what could have gone wrong? Thanks!

    • Gemma Stafford on May 29, 2019 at 12:15 pm


      I would say maybe bake them a little less. I don’t believe you did anything wrong. Cinnamon rolls are naturally on the drier side. thats where the cream cheese comes in :).


  11. Marsha on April 16, 2019 at 2:41 pm

    I have tried this recipe a couple of times with no luck….just messy. I think what I am failing to understand is what you mean by 1 batch? Your crazy dough recipe can be split in 2 for 2 loafs of bread for example, so is 1 batch equal to 1 loaf or all of it? It might have helped if somewhere you mentioned how thick the dough for them should be when rolling out to a rectangle 20 x 14?
    Thank you

    • Gemma Stafford on April 16, 2019 at 4:52 pm

      Hi, thank yo for letting us know, yes it is a large batch and can be made into two loafs.

  12. Jade Bell on March 13, 2019 at 4:49 pm

    Hi Gemma, Thank you for all your recipes. Question please…will kneading the crazy dough cause any problems with it? If so what..
    Thank you appreciate your time.

    • Gemma Stafford on March 13, 2019 at 8:40 pm

      Hi Jade,

      No, it won’t cause any problems. It is just not really needed. Make sure you do give it it’s resting time however.


  13. Sidra on February 21, 2019 at 6:38 am

    Hi Gemma,
    Can we use this crazy dough to make baked doughnuts?

    • Gemma Stafford on February 21, 2019 at 10:06 am

      Yes, that’s a great idea!

  14. Ellen Leach on February 13, 2019 at 7:20 am

    Can I use this dough to make kolaches?
    Love your recipes, am making your crazy dough pizza right now- heart shaped pizza with cut out heart shaped pepperoni for my husband for Valentine’s day.

    • Gemma Stafford on February 13, 2019 at 5:22 pm

      Hi Ellen! I am not so familiar with kolaches. I have heard it is very popular in Texas. But you can certainly give it a go! I’d love to learn if it does work well. Lots of Bold Bakers from Texas who’d most likely want to bake those too 😉

  15. Daisy on February 1, 2019 at 10:53 pm

    Hi Gemma,
    Thank you for the great recipe (as all of your recipes in your website). I made cinnamon rolls, halving the crazy dough batch and filling ingredients. I probably became overzealous with the filling – it oozed out of the roll, I eventually achieved cinnamon rolls with candied sugar in the bottom. The bread remained soft and fluffy though. I have to watch out for the bake though, the crust came out a tad burnt.

    • Gemma Stafford on February 3, 2019 at 6:42 am

      Hi Daisy,
      Good, and you have learned a lot! Rolling the cinnamon roll gently, so that it is not too tight will help to keep the filling where you put it, the dough will grow into it to hold it.
      This type of thing bakes quickly enough, you do need to keep an eye on it. Ovens vary so much too, it is difficult to be specific about timing. Well done though, it sounds like you are well able to get on with it, a bold baker indeed!
      Gemma 😉

  16. Janelle on January 23, 2019 at 4:06 pm

    I want to make these so bad! Do you think I could substitute the flour with whole wheat flour? I know the taste will be different but I’m really trying to avoid white flour.

    • Gemma Stafford on January 23, 2019 at 8:40 pm

      Yes, that will work too!

  17. Sunitha Rupesh on January 22, 2019 at 11:37 pm

    Hi Gemma, can I replace wheat flour instead of all purpose flour for rolls , what do u suggest?

    • Gemma Stafford on January 23, 2019 at 8:52 pm

      Yes, but when using wheat flour i suggest you cut it with all purpose so its not as heavy so half half will work. Enjoy!

  18. Diane on January 8, 2019 at 6:48 am

    Hi Gemma, I would like to incorporate pumpkin into this recipe, either in the dough or the filling. Any suggestions?

    • Gemma Stafford on January 8, 2019 at 3:30 pm

      Hi there, a bit of this would be lovely mixed into the filling! You might want to add some pumpkin spice too, YUM, great idea!

  19. Pcor7 on January 1, 2019 at 5:35 pm

    Used this dough to make lemon rolls (we don’t care for cinnamon). Substituted white sugar for brown sugar, added lemon juice and zest to the butter. These were AMAZING. I made the faux pas of adding the yeast to cool milk instead of making sure it was warm, and they still rose beautifully.

    • Gemma Stafford on January 2, 2019 at 12:20 pm

      WOW, that sounds lovely, ill have to try that! Great job!

  20. Indri on December 27, 2018 at 7:29 pm

    Hi Gemma,
    I never had cinnamon roll here in my country, but thanks to you I made these recipe today and it’s delicious.. my husband wasn’t really enjoy cinnamon flavor but I already had 3 of them in 15 minutes 😅
    I made 12 rolls from your recipe, can I put them in the fridge or freze them after I bakit it?

    • Gemma Stafford on December 28, 2018 at 7:14 am

      Hi! I’m glad you enjoyed my cinnamon rolls recipe. Yes, you can store them in the fridge for a few days or freeze them and warm them up later. I hope you enjoy. 🙂

  21. Keya Chakrabarti on December 23, 2018 at 12:42 am

    Hi how do you know when the rooms are done…. I’ve never made bread before

    • Gemma Stafford on December 23, 2018 at 3:38 pm

      Best to watch the video and then you can see the tell tale signs of what it should look like when there are done.


  22. Mehak Gupta on November 15, 2018 at 6:02 am

    Hi Gemma
    Can we make the cinnamon rolls and refrigerate them and bake the later on?
    If yes, how long can we keep them refrigerated?

    • Gemma Stafford on November 16, 2018 at 10:52 am

      Yes! You can, i wouldnt leave it in the fridge longer than a day. From there just allow it to proof as normal.

      • Mehak Gupta on November 17, 2018 at 3:57 am

        My cinnamon rolls didn’t proof after I took them out of the refrigerator
        Will tuey bake fine?

        • Gemma Stafford on November 20, 2018 at 1:36 am

          Hi there,
          I am sorry for the delay in response. I cannot think why they would not proof the second time if the dough proofed the first time!
          I know this is way too late but I hope you managed to get them right for you. The cold of the fridge will slow down the proofing, though there will be a continuing fermentation. When you form them, they should proof the second time in about 30 minutes.
          Thank you for being in touch,
          Gemma 🙂

  23. Casey B. on November 11, 2018 at 3:40 am

    Hi Gemma! When refrigerating overnight, do you need to pull them out of the refrigerator and set them aside for 45min-1hr before baking or can they go into the oven straight from the refrigerator? Thanks!

    • Gemma Stafford on November 12, 2018 at 6:21 am

      Hi Casey,
      If you have formed them before you refrigerate them then they will have continued to proof in the fridge, though they will move on a bit more at room temperature. I would leave them for about 30 minutes at room temperature, while you are heating the oven, that will be best.
      Thank you for this question,
      Gemma 🙂

  24. Masarah on November 5, 2018 at 11:43 am

    Hi Gemma…..I am having a couple of difficulties….please help!!!
    1. Is this crazy dough recipe for 1 or 2 batches of cinnamon rolls?
    2. The filling oozes out at bottom and creates a hard shell on bottom of all buns and has created a huge mess!!

    The cinnamon buns are truly delicious but the bottoms are coated in the candied ooze and burnt the bottoms of the
    cinnamon rolls….I must be doing something wrong. Is it possible that maybe I should use softened butter instead of
    melted butter?? I rolled them pretty tight but the ooze keeps coming….I’ve even tried to put into the fridge overnight…
    the ooze is still all over the bottom of the pan and the rolls are saturated with the brown sugar treat. What to do???
    Thanks for everything!!! Masarah

    • Gemma Stafford on November 6, 2018 at 4:21 am

      Hi there,
      Poor you! there is an inevitable little ooze, but it should not all ooze out. I think you are rolling this too tight. This will pop the center of the roll and the filling may well drop out.
      This mixture is for a full batch, about 12, depending on the way you cut them.
      I am presuming that you are using a conventional oven for this purpose too.
      I hope this is of help,
      Gemma 🙂

  25. Hermione on October 23, 2018 at 8:40 pm

    Dear Gemma,

    Would it work well if I use white granulated sugar or powdered sugar for the cinnamon roll filling? Thank you!

    • Gemma Stafford on October 24, 2018 at 1:50 am

      Hi Hermione,
      Yes! all will be well, but the granulated sugar will be best for this substitution. I hope you enjoy this recipe,
      Gemma 🙂

  26. Aisha on October 20, 2018 at 8:37 am

    I mshe the crazy dough and it proofed up double.
    I did the sugar butter cinnamon filling as per instructions.
    The 40-45min was too long for baking.
    Now my rolls are stuck to the grease proof pan..

    Please help

    • Gemma Stafford on October 23, 2018 at 6:30 am

      Hi Aisha,
      I suppose in all baking there is an element of keeping a watch on the bake. This is to account for the variables that arise in oven temperatures/types etc.
      You always have to check your bake, usually you take a look, just a peep into the oven about 3/4 ways into the baking time, this will tell you how close it is to the end. Ovens vary a lot! the position in the oven can affect the result too. I do not have sufficient information here to be sure what happened, I hope you have removed them from the pan by now, and that they are edible. I am sorry that you had this difficulty,
      Gemma 🙂

  27. Christine Korthaus on October 11, 2018 at 11:12 pm

    I haven’t made the crazy dough yet; I’m planning to make the pretzels and cinnamon rolls with my grandsons. At their ages I’m better off making the dough at home, freezing it, and then taking it to their house. Do I proof the dough and then freeze it? And what’s the best way to thaw it–fridge or counter? Should we make the pretzels and cinnamon rolls as soon as it’s thawed, or can it wait a bit?
    Thanks so much!

    • Gemma Stafford on October 16, 2018 at 1:55 am

      Hi Christine,
      I hear you, and they will need patience if you make it at their house, good plan!
      You make the dough, knead/stretch it and first proof it. Then you can portion it and freeze it individually wrapped.
      When you take it from the freezer it will defrost quickly enough. Get the wrap off as soon as you can to allow it to breathe. When it is pliable you can shape it for your bake, then allow it to proof in shape for about one hour. They will enjoy watching it grow!
      I hope you have a lovely baking day with your grandsons.
      Gemma 🙂

      • Quengie on May 13, 2019 at 8:12 am

        What if you want to use the left over crazy dough that was in the fridge to make a pizza, do i need to let it proof first before making the pizza? Up to how many minutes do i need to proof it?

        • Gemma Stafford on May 14, 2019 at 12:02 pm

          So if it has already proofed you can then knock out the air, roll it in a ball and keep in the fridge for 2 days. Then just roll and pop straight into the oven.

          Hope this makes sense,

  28. Mariam on October 10, 2018 at 3:18 am

    Hi gemma..
    Can u advice for chocolate glaze..

    • Gemma Stafford on October 11, 2018 at 2:37 am

      Hi Mariam,
      Do you mean for this recipe? this type of bake usually will have a cream cheese glaze. (
      Here is a selection of glazes, you can use these in any situation, though I am not sure about using this on cinnamon rolls!
      Thank you for being in touch,
      Gemma 🙂

      • Susan on October 15, 2018 at 8:41 pm

        I have a friend who’s gluten free you can’t make these good like these can ya?

        • Gemma Stafford on October 17, 2018 at 7:04 am

          Hi Susan,
          Yeast baking relies on gluten.
          There are flours developed to be used by Celiac/gluten intolerant people, which have been designed for yeast baking. These usually will have xanthan or guar gum added. For this recipe you would need to be using one of these special flours.
          Thank you for being in touch,
          Gemma 🙂

  29. HH Tube on September 28, 2018 at 11:19 am

    How many batch will the crazy dough make?I want to make one batch what will be the measurements for one batch?

    • Gemma Stafford on September 30, 2018 at 8:18 pm

      IT makes just one batch. So what you see in the video is the amount it makes 🙂


  30. Helen on September 26, 2018 at 3:10 am

    Thank you for your reply Gemma. I forgot to my pictures of my first cinnamon rolls I did when I first posted,but I am doing them again today and will make some pics 😉. I plan to use the dough right away this time and get as many cinnamon rolls as I can get. When I’ve tasted them it remembered me of the old days in Ireland wich was like my second home . As I imagined they were a bit rough and not as soft as I wished but I am willing to try again lol. Overall,this is a recipe that will stay with me for a looong time as I loveee cinnamons rolls and also I like the way you find easy ways for those of us that want to make a dough as easy as it can gets. Thank you again and I will come back with some pictures to show you how it turned out. 😙😙

    • Gemma Stafford on September 26, 2018 at 9:50 am

      Hi Helen,
      The first time I made a yeast dough, a long time ago now, it was an utter disaster! lol.
      I am really impressed with the results you guys get at first attempt, well done.
      As you go on you will find that no two batches are identical, the flour, ambient temperature, humidity among other things all affect the result.
      You will learn more from doing that from listening to me, the feel of the dough will tell you a lot. So, carry on baking!
      I am happy that you spent some time in Ireland, and delighted you have fond memories of it.
      Thank you for being here with us,
      Gemma 🙂

  31. Helen on September 20, 2018 at 3:00 am

    The dough was easy to make for a girl that has never done it like me. I left in in the fridge until the next day and made the rolls. What I have noticed is that they do not rise that much like in the video. Maybe the dough is best to use it in the same day to make the rolls ,i dunno. I am baking them right now,hopefully they will be fluffy enough when its done . Also there is no mention of how many dough we should us as I have only used half of it and only made 6 of them,also 120 g of butter mixed with the brown sugar and cinnamon was too much and the butter came out into the pan . I say hello from Romania 😛 . Hopefully I will get the chance to make more of your recipes.

    • Gemma Stafford on September 22, 2018 at 9:47 am

      Hi Helen,
      Greetings to you in Romania.
      You are right about this dough, it is designed as a quick dough. That does not mean it cannot be left overnight in a cold place, but then it will need to be formed and proofed before baking.
      If you use 1/2 of the dough, then you use 1/2 of the filling too. The balance should be right. The whole batch make 12 generous rolls, so your yield was just right.
      I am happy you tried this recipe. For a first effort you have done really well, and I am delighted with you! Carry on baking, practice makes perfect,
      Gemma 🙂

  32. Marion on September 18, 2018 at 2:14 am

    Hello! Love this website, thanks! I would like to make two batches of smaller cinnamon rolls with the crazy dough quantity. Is it okay to divide the dough in 2, and also the filling and to make roughly 16 rolls instead of 8? Will it proof as much? How long do you suggest I put the rolls in the oven? Thanks for the advice.

    • Gemma Stafford on September 18, 2018 at 4:06 pm

      Yes you can do that! It will proof in the same about of time and bake in the same time as well. Enjoy!

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