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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!

4.8 from 5 reviews
Crazy Dough Cinnamon Rolls
Prep time
Cook time
Total time
Serves: 8 large rolls
  • 1 batch crazy dough master recipe
  • Filling:
  • ½ cup (4oz/120g) butter, melted
  • 1¼ cups ( 7 ½ oz /210g) light brown sugar
  • 2½ 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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Melissa Duggan
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Ronald Aaron Marigmen Gallardo
Sue Wareing
Sandy Barr
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!

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  1. Evie on January 12, 2018 at 12:36 am

    Hi Gemma,
    The cinnamon rolls look out of this world. Loving the food photos on the website. Do you have any tips on food styling and photography? A short episode/video on this perhaps?
    Not related to the recipe but was curious about the tongs in the picture.
    Thanks 🙂

    • Gemma Stafford on January 12, 2018 at 6:48 am

      Hi Evie,
      That is very kind, I am flattered! I really love that part of the process, I love taking any photos really, and after a lot of practice I have developed a style.
      Really look into the lens, to see what you are trying to do, the photo will form for you, you can adjust it before snapping, or snap away, and check things later, that is how you will develop. A nice idea for a video too, I will keep it in mind!
      I have no idea where I got the tongs! I seem to have them forever. however is a great source of super baking things, take a look there!
      Gemma 🙂

  2. melray on January 2, 2018 at 5:57 am

    hi, im out of all purpose flour. can i use bread flour here. and how long to bake?

    • Gemma Stafford on January 2, 2018 at 10:26 am

      Hi Melray,

      You can use bread flour because the gluten ratio is just a little higher than all purpose flour.

      Just note bread flours absorbs more water so you might need to add more liquid to get your dough to form.

      Bake it the same as in the recipe.

  3. Earl Decker on December 30, 2017 at 3:51 pm

    I made the cinnamon rolls and they were easy and terrific!

    • Gemma Stafford on December 31, 2017 at 5:07 am

      Hi Earl,
      That is so good to hear, thank you for this kind review of this recipe,
      Gemma 🙂

  4. Fiona on December 24, 2017 at 8:46 pm

    Hi Gemma, I’ve run out of powdered sugar! Anyway to substitute?

    • Gemma Stafford on December 25, 2017 at 5:52 pm

      Hi Fiona,

      I’m guessing you might have already made it but if you need it you can make your own powdered sugar

      Hope this helps!

  5. Niharika on November 12, 2017 at 5:51 pm

    Hi My crazy dough receipe turned out good and doubled it size but when i rolled the cinnamon roll and let it sit for an hour it did not rise at all and the rolls did not puff up even after i baked it any reasons why? I wanted it more bready after i baked it but to my dissappointment it did not rise in the oven.

    • Gemma Stafford on November 13, 2017 at 12:59 am

      Hi there,
      That is very odd! The first proofing worked for you, so it is clear that the yeast was good. It is difficult to understand how the second proofing did not work.
      I am presuming that you were proofing the dough at a warm room temperature. A cold room would slow down the rise, and you would need to give it more time. That is really all I can think of. I am sorry,
      Gemma 🙂

      • Niharika on November 14, 2017 at 10:32 am

        Thks will try again till i get it right.

  6. Astha on November 8, 2017 at 9:41 am

    Hiiii…the recipe is amazing the flavours were awesome but I had a problem on top..the top turned out to be very crispy..can u plz help..did I overbake it or sum thing..??
    Thank u😊

    • Astha on November 8, 2017 at 9:49 am

      The centre was nice n fluffy as required but the problem was wid the top only

    • Gemma Stafford on November 8, 2017 at 10:56 am

      Hi Astha,
      How did you bake it? Which type of oven, temperature etc.
      If you used an OTG it may have been too close to the top element. Do let me know,
      Gemma 🙂

      • Astha S Khanna on November 9, 2017 at 1:28 am

        Hiii I used an OTG only baked at 180deg

        • Gemma Stafford on November 10, 2017 at 2:13 am

          Hi there,
          this is why the top over browned/crisped. For the OTG you may need to reduce the cooking time, or the temperature. Even 10C will make a difference.
          Try it!
          Gemma 🙂

  7. LadyIreland on October 18, 2017 at 10:48 am

    Hi Gemma,
    Call me crazy but could you use heavy cream to make cream cheese? Or maybe half heavy cream and half whole milk? Hope your family faired okay with Hurricane Ophelia. Been praying for them.

    • Gemma Stafford on October 19, 2017 at 5:52 am

      Hi there,
      YES! and if you do you finish up with a Mascarpone type cream cheese, rich, and delicious.
      Family all fine, just a few minor details, like no power/water/phone for a few days.
      It was not too bad in the East and South East where they are living, glad to say!
      Gemma 🙂

  8. Sue Wareing on October 10, 2017 at 1:14 pm

    Hi Gemma, I’ve just made these cinnamon rolls and they are to die for! I used the second batch of crazy dough after making the Nutella Loaf. They took 3 hours to prove as the dough had been in the fridge a couple of days. I’m not keen on cream cheese frosting so I drizzled normal icing on mine. I love the bottom of the rolls as some of the filling has oozed out while cooking and it’s all cinnamon toffee on the base….SO delicious! I’ll be making them again for sure. Going to make more dough soon and try some of your savoury recipes next.

    • Gemma Stafford on October 11, 2017 at 3:17 am

      Good job Sue, you are right, the caramelized sugar on the bottom of these is a joy!
      now you can indeed move it on, savory breads are wonderful too, and the no knead dough here is easy to work with and delicious!
      thank you for being in touch,
      Gemma 🙂

  9. Vipsa on October 3, 2017 at 8:44 am

    Hey Gemma! I made them the day before yesterday and they tasted heavenly. However I think they were a little sour in taste. Why is that so? I followed your recipe step by step. Though proved it for more than 2 hours and that too in my microwave (I was looking for a hot area). 😛

    P.S : They are already finished. 😀

    • Gemma Stafford on October 4, 2017 at 2:22 am

      Hi Vipsa,
      Wait there! I am not sure how the microwave comes into this?
      Do tell! These should not taste sour, it is a quick dough, it usually would not be sour,
      Gemma 🙂

      • Vipsa on October 4, 2017 at 8:45 am

        Hii Gemma! My microwave is in a warm spot in the kitchen, so i just used it to prove my dough. Nothing else.:P I will try this again, but after i bake your best ever banana bread! Thanks for the recipes! You are a household name in my family! <3 Much love <3

        • Gemma Stafford on October 5, 2017 at 1:50 am

          Hi Vipsa,
          Phew!! Haha, that is funny, you are using the microwave as a proofing box, and it is a great idea, well done you.
          did you cover the bowl to exclude the air? this will keep the surface of the dough soft, and prevent a skin forming.
          Happy to have you with us,
          Gemma 🙂

  10. Vipsa on September 30, 2017 at 5:17 am

    By 1 batch you mean whole of the dough? All 500 gm?

    • Gemma Stafford on September 30, 2017 at 8:42 pm

      yes the whole dough, so 1 full recipe 🙂

  11. Autumn Nguyen on September 25, 2017 at 12:41 pm

    Hi Gemma,

    I’m so glad I found your website with all of these amazing recipes. I think it’s a great idea to prepare the cinnamon rolls in advanced like the day before and leave the dough in the fridge when it comes to family gathering that requires a lot of cooking but I don’t have time to do them all in one day. One thing I wondered though, after I take the dough out of the fridge, how long do I have to wait for the dough to be ready to be baked? And if I keep the cooked cinnamon rolls at room temperature, how long do you think they will last/stay fresh?

    Thank you 🙂

    Autumn Nguyen

    • Gemma Stafford on September 26, 2017 at 3:08 am

      Hi there,
      I feel your pain! it is hard work catering for a big family gathering.
      If you prepare the rolls and refrigerate right away, they will continue to proof slowly in the fridge. When you remove to room temperature they will not need too long to come to room temperature for baking, 30 mins or so.
      Once baked these will stay perfectly fresh for a day or so. We use them for two days here, but that is the same for any baked bread really. You can of course freeze the rolls and refresh before you serve them.
      I hope you have a great family party, it is always a lovely time,
      Gemma 🙂

  12. Joanne on September 25, 2017 at 12:41 am

    Hello! I notice in your recipe it says you can refrigerate the dough to bake off the next day. Does the dough have to come back to room temperature before you put it in the oven? Do you have to prove it for the 45 mins – 1 hour at room temperature even if it has been in the fridge all night? Thank you

    • Gemma Stafford on September 25, 2017 at 1:56 am

      Hi Joanne,
      The rolls will continue to proof in the fridge, but they will be a little chilly when you take them out. they will come back to room temperature quite quickly, about 30 mins should do it. They will bake quicker if not too cold going into the oven. The better they are proofed the better the result,
      Gemma 🙂

  13. Therese Choong-Perera on September 21, 2017 at 4:22 am

    I’ve not had cinnamon rolls in about10 years. And I just had try my hand at these. They truly are easy to make and tastes great. I didn’t make the cheese glaze and they were still good. I love making breads but this makes it to the top of my list for being so simple and simply delicious! Bless you for sharing it!

    • Gemma Stafford on September 23, 2017 at 7:21 am

      They are always worth the effort I think Therese. Really glad you liked the recipe.

      Gemma 🙂

  14. P.S. on September 18, 2017 at 1:34 pm

    I’m very picky about cinnamon on food, but I have to say, I loved it and I’m sorry I didn’t make more, it was all gone in one day! I will make it again, this time, double.

  15. Ms.Kay on September 15, 2017 at 6:09 pm

    Made it and everyone said it tasted better than store brought. Thank you Gemma.

    • Gemma Stafford on September 16, 2017 at 8:47 am

      Good, this is what I love to hear, well done you,
      Gemma 🙂

  16. Nhi Luong on September 9, 2017 at 9:25 am

    Thanks for your wow recipes. My kids love this s.o… much!

    • Gemma Stafford on September 10, 2017 at 5:37 am

      Thank you Nhi, I appreciate your kind support,
      Gemma 🙂

  17. Nk2020 on August 14, 2017 at 2:54 am

    Hi Gemma I made the cinnamon rolls and I love it and my family love it , thanks for the recipes

    • Gemma Stafford on August 14, 2017 at 3:18 am

      That is very good to hear, thank you,
      Gemma 🙂

  18. shazb on August 12, 2017 at 8:18 am

    Hi Gemma. Just made the cinnamon rolls. I find them very tough and outsides are really hard. Taste great tho

    • Gemma Stafford on August 12, 2017 at 11:07 am

      Hi there,
      I think you did not proof these sufficiently! Do take a look back at the video, you will see what the issue is. If this is your first time using yeast to bake, then you have learned something valuable. The proofing of the dough is a vital step, do not give up!
      Gemma 🙂

  19. Eiman on August 3, 2017 at 12:43 pm

    hey gemma would you be able to use Nutella instead of the normal filling and if so which do you think is more better

    Kind Regards


    • Gemma Stafford on August 4, 2017 at 2:11 am

      Hi there,
      This is a good question!
      The Nutella in the loaf is protected by the dough, to a large extent. Cinnamon rolls expose the chocolate more, and it may burn! You caould try it with 1/2 of the batch, and make a loaf with the remainder, see which is best for you. Let us know how you get on with this,
      Gemma 🙂

  20. Mary Ann on August 2, 2017 at 1:36 pm

    Hey Gemma,

    I was wondering if you could do a video on Bagels?
    That would be much appreciated!!!

    • Gemma Stafford on August 2, 2017 at 7:10 pm

      Hi Mary Ann,

      I’ll add it to my list 🙂

  21. Sharmishta on August 2, 2017 at 7:44 am

    hey Gemma! Amazing set of recipes here. My dad has been nagging me to make these for a few months now, and while I was planning to use your no-knead recipe, once I saw the crazy dough, I had to try it. I can’t believe how well it turned out considering how easy it was! I actually have a stand mixer and end up semi-kneading a few of your no-knead recipes simply out of laziness, but I was very curious to see whether it worked – and it did! I still have half the dough left – let’s see if I’m gonna get to try any other recipe, if there aren’t more demands for cinnamon rolls (I have my eyes on the cheese bread, personally)

    • Gemma Stafford on August 3, 2017 at 2:47 am

      Hi there,
      How kind you are to look after your Dad, I am sure you will be well rewarded for that, lots of praise I hope!
      Yes, either of these recipes will be great for you, and learning to handle yeast in baking is a really important thing. The no knead doughs are brilliant too, and no trouble at all, so you will soon be an expert baker!
      Thank you for being with us. Now make that cheese bread, you deserve it!!
      Gemma 🙂

  22. Eva on July 28, 2017 at 7:23 pm

    Hi, Gemma! Just a quick question. I want to make cinnamon rolls and I was wondering if you would recommend the no-knead recipe or this crazy dough recipe? I know the texture for both the buns are different so I was just wondering which you prefer personally (:

    • Gemma Stafford on July 29, 2017 at 3:09 am

      Hi Eva,
      The no knead recipe is a favorite in my house, as it can be prepared at night, popped into the fridge, and is ready to roll in the morning. It has a different texture as you say, it is very light, and spongy, as it has been fermented.
      I will always use both of these recipes, at different times we have different needs!
      I hope this is of help, I suggest you try both of these,
      Gemma 🙂

  23. Dianaa276 on July 25, 2017 at 5:13 am

    They are the best!!!!

  24. Leandro Barradas on July 23, 2017 at 9:36 am

    Hi when you say 1 batch of crazy dough for the cinnamon rolls its just one recipe of crazy dough or its too much?

    • Gemma Stafford on July 23, 2017 at 12:34 pm

      Hi there, one batch will make about 8 – 10 rolls, depending on how you cut them. You can make a smaller batch if you wish, and use the remainder for another recipe.
      You can also freeze the dough for later us 🙂

  25. Hana on July 23, 2017 at 8:58 am

    I LOVE THIS RECIPIE! Thank you so much! One question: do we have to leave it for 2 hours?

    • Gemma Stafford on July 23, 2017 at 12:39 pm

      Hi Hana,
      Yes! Bread making takes patience, it is a slow process, even a quick dough like this.
      The best thing to do is to make it, leave it, forget about it, and come back in two hours. The hard thing is if you are waiting for a dough, it seems to know it, and then will not budge!
      If you do not give yeast the time to work, it will not be as good as it should be,
      Gemma 🙂

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