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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!

4.3 from 17 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
Ingredients
  • 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
Instructions
  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.
  7. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  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!

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

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103 Comments

Write a Comment and Review

  1. Saouab on July 20, 2018 at 11:03 am

    Hi Gemma!
    I tried the cinnamon rolls today and really enjoyed with my husband, i have one question, i need to frozen the dough in advance so i can enjoyed every breakfast , shall i will frozen it after yeast proofs or immediately after cutting it.
    Thank you !!

    • Gemma Stafford on July 21, 2018 at 2:10 pm

      So, first off, you can make the rolls, fill them, roll and shape and keep in the fridge on the basking tray for up to 3 days ready to be baked off.

      If you want to freeze them the don’t proof before the freeze. Taken them out when you want to bake them and proof then.

      Best,
      Gemma.

  2. Gia on June 30, 2018 at 7:36 am

    Hello dearest Gemma,
    Your recipes are divine and I tried this one yesterday. Unfortunately the cinnamon and sugar wound up burning badly and the bottoms were black and ruined. What did I do wrong? Should I oil or butter the pan first? And is 375’ possible too high? Please advise- can’t wait to try these again! And everything you do is simply wonderful!!! Cheers!❤️

    • Gemma Stafford on June 30, 2018 at 2:54 pm

      Hi Gia,
      I think there is something I do not know!
      In a main conventional oven the thermostatic control will manage the heat well, provided the oven is in good order. I do not know about your oven.
      If you are using an OTG then you need to follow the instructions for your oven, these vary, and I cannot be sure how your one works.
      Do let me know. This recipe bakes well in a regular convection oven at the prescribed temperature.
      Thank you for being in touch,
      Gemma 🙂

  3. Roni Turner on June 26, 2018 at 9:46 am

    Hi Gemma (and friends),
    Last week I used your crazy dough to bake one cake with cinnamon and two with chocolate and nuts.
    My husband and daughter kept asking for more 🙂
    Thank you for another wonderful recipe!
    All the best,
    Roni T.

    • Gemma Stafford on June 26, 2018 at 9:10 pm

      Hi Roni,

      That’s the response you want to get!!! Really glad you like my recipes.

      Best,
      Gemma.

  4. Marianne08 on June 22, 2018 at 9:23 pm

    You can tell from my photo that I am really not skilled at rolling the dough, but despite their slightly shabby appearance, the cinnamon rolls tasted great. My brother in law said they were the best cinnamon rolls he had ever eaten (he has only ever eaten store bought), and these aren’t even your best-ever recipe 🙂

    • Gemma Stafford on June 23, 2018 at 1:08 am

      Hi Marianne,
      You can give yourself a big clap on the back now, a real Bold Baker!
      I am delighted your family liked this recipe. Do also try the no knead version, it is also really great. Onward and upwards now!
      Thank you for letting me know.
      Gemma 🙂

  5. fre on May 28, 2018 at 7:42 am

    Hey!
    I tried making the cinnamon roll. After baking the dough tasted sour. Could this because the dough was left out for an extra hour?

    • Gemma Stafford on May 28, 2018 at 8:01 am

      No Fre,
      I have no idea why you guys taste a raw dough, this is not normally palatable. Bake it, all will be well,
      Gemma 🙂

  6. Cindy_Lynn on May 11, 2018 at 9:41 pm

    I made the recipe today and it turned out so good. I have to say, these cinnamon rolls taste every bit as good as the ones sold at the mall. I cannot wait to try more recipes with the crazy dough.

    • Gemma Stafford on May 12, 2018 at 3:10 am

      Hi Cindy,
      Great! I am really happy that you like this recipe. Onward and upward now! Try the no knead dough too, more cinnamon rolls made even easier!
      Gemma 🙂

  7. Laura on April 15, 2018 at 6:45 am

    Good Morning: I have made the cinnamon rolls a couple of times and they were delicious. I tried to freeze some so we could have some on a cold winter/spring morning here in the Central US. I get them to the point that they risen and freeze them down in baggies. I have tried to get a lot of the air out of the bags to keep them fresh. When I get them out of the freezer I have tried to two ways of baking. 1). let the rolls come to room temp then bake or 2). put them directly into a hot oven and bake. Both times the rolls have fallen and all the great butter and sugary goodness has leaked out. This morning I put the rolls directly into a hot oven and baked. They were good though flat. I spooned the gooeyness onto the top of them. They were flat but tasted okay. Is there a way to freeze the rolls for baking at a later date? Thanks so much! Laura in Southern Illinois US

    • Gemma Stafford on April 16, 2018 at 7:39 am

      Hi Laura,
      I find it best to freeze these when they are baked, just a touch less than perfect. They defrost in minutes, and then can be refreshed in a hot oven.
      If you freeze them before baking it is best to do it like this:
      Make and proof the dough.
      Roll it out,fill, shape and cut. Then pack into the tray for baking, and freeze. Do not proof at this point.
      Remove from the freezer, defrost, proof and bake. This means that the dough is not disturbed too much, and it will bake perfectly.
      I hope this helps,
      Gemma 🙂

  8. L on March 28, 2018 at 8:26 am

    Hi Gemma!
    I have to stay away from gluten, dairy, sugar and eggs. I love your substitution lists for this reason. They have been so helpful. Is it possible to use oat flour in your crazy dough recipe, instead of the all purpose flour?
    Another question : On your conversion chart, it says that 1.5 tsps of Stevia can be substituted for 1 cup of sugar. Is that referring to granulated Stevia or liquid stevia ? I have the raw granulated in small packets.
    Another question: I just found your site a couple of days ago. I am so pleased that I did. I made the banana and peanut butter muffin in a cup today; the taste was excellent. Is there a recipe to make a batch of cookies or a pan of this?
    Thank you so very much☺

    • Gemma Stafford on March 28, 2018 at 12:41 pm

      Hi there,
      first of all may I welcome you to the Bold Baking community, it is good to have you with us.
      Most of the mug recipes will work well in a conventional oven. This applies to any cake or cookie recipe really. After that it is a question of math. write out the recipe and multiply each ingredient, however you wish really. start with a little experiment when the oven is on for another reason, this will teach you.
      thank you for being in touch,
      Gemma 😉

  9. LadyIreland on March 26, 2018 at 12:28 pm

    Good Afternoon Gemma:

    Bold Baking is such an adventure. I’ve been making your easy cinnamon rolls for a while now and while they are fantastic…I need something more. I put my thinking cap on and….added a thin layer of pureed banana on top of the cinnamon schmear for half of them and the other half got a peanut butter and jelly schmear. I’ve also started pinching the bottoms (one of the cut sides) so none of the schmear goodness leaks out. Maybe a peanut butter and marshmallow schmear with peanut butter icing is next…who knows!!!! Happy baking!

    • Gemma Stafford on March 29, 2018 at 4:29 am

      Hi there Karen,
      Well done, very inventive, and a great idea to contain the filling, making a ‘bun’ to a degree. This is important for things loke jams as they burn so easily too. Thank you for letting us know, other Bold Bakers will be interested in this,
      Gemma 🙂

  10. Laura on March 25, 2018 at 9:59 am

    Hi Gemma,
    Just made these last night and they were dangerously good! What a great dough recipe.

    I used a convection oven at 375 degrees F in a cast iron pan. By 15-20 min they seemed done. I took them out. I’m not sure why they cooked so quickly but it looks like a previous poster did the same. Any thoughts? I didn’t want the interior to be undercooked but didn’t want the exterior too hard or burnt. Thanks!

    • Gemma Stafford on March 29, 2018 at 4:50 am

      Hi Laura,
      Great, and good job with the pan! This will speed up the bake, but this dough really bakes fast in any case.
      i am happy you liked this recipe, thank you for sharing this with us,
      Gemma 🙂

  11. jjustus123 on March 20, 2018 at 5:22 am

    Hi Gemma,
    Will it be fine if i use butter and rasberry jam mixture instead of cinnamon mixture? Will it be okay to use butter as the filling base?
    Thanks

    Josephine

    • Gemma Stafford on March 21, 2018 at 5:20 am

      Hi there,
      Really the issue with this is that the jam might burn! Other than that it should be delicious. I have not tried this, but you could run a test with a little of the dough.
      The butter will be good. Do let us know if you try it,
      Gemma 🙂

    • LadyIreland on March 29, 2018 at 5:16 pm

      Hi Josephine,

      I made the rolls with peanut butter and grape jelly. I did pinch one cut side together to make a “bottom” so the filling wouldn’t melt down and out of the roll. Just be careful not to put too much filling and they’ll be great. Happy baking! Karen

      • Gemma Stafford on March 30, 2018 at 2:40 am

        Thank you Karen, great help as usual,
        Gemma 🙂

  12. Becca on March 14, 2018 at 1:56 pm

    Hi Gemma….You have made baking so easy an bread making way less intimidating for me…can you add a coffee cake to your video repertoire , please and thanks you for all you do.

    becca

    • Gemma Stafford on March 15, 2018 at 2:53 pm

      Hi Becca,
      This is a popular one, I will get to it, it is a favorite of mine!
      Thank you for being in touch,
      Gemma 🙂

  13. loraine on March 9, 2018 at 1:59 am

    just tried it.
    I used lesser flour because I ran out around 447g but when combining all ingredients, I almost broke my spatula when combining so I hand kneaded it together. Perhaps I should have added a little more milk because it wasn’t as soft as your videos. Also, mine oven took about 24mins at 190 to brown. End result was pretty tasty actually, although its not as soft as yours… Added dried raisins into it as well… I shall improve on the dough next time…

    Thank you for the recipe pretty enjoyed it…

    • Gemma Stafford on March 9, 2018 at 3:54 am

      Hi there,
      Yes, do not break your spatula, it should come together readily, in a clean ball. The dough should neither be too wet, nor too dry, but err on the side of soft!
      I am glad you tried this, you have learned a whole lot in one easy lesson, the best way to learn!
      Gemma 😉

  14. Terrie on March 7, 2018 at 12:06 pm

    Hey Gemma
    My family and I love this dough,, My daughter is trying vegan and I would like to help, so what can use to substitute PLEASE HELP

    • Gemma Stafford on March 9, 2018 at 6:32 am

      Hi Terrie,
      This is really easy for a bread recipe. The egg in this recipe is there to enrich the dough. You can use a flax egg if you wish, or leave it out!
      The butter can be replaced with a baking margarine, usually sold in a block, this works well for cakes too.
      Milk is easy, use an almond milk/coconut milk/soy milk etc.
      All will be well, you might decide to all go vegan together!
      Gemma 🙂

  15. suzer1 on March 6, 2018 at 10:48 am

    yay! these rolls baked up great! and we’re delicious. i baked them only 13 minutes (convection oven)and they were perfectly done, soft, and not overly brown. only used a portion of the dough and will use the rest for the pretzel recipe.

    the crazy dough is just a wonderful recipe!

    • Gemma Stafford on March 6, 2018 at 12:28 pm

      Thank you, I am really happy to hear this, good that you made this recipe work for you,
      Gemma 😉

  16. Nidabinteakbar on March 5, 2018 at 8:52 pm

    Hi Gemma,
    I tried ur cinnamon rolls and they turned out awsome.
    I want to make this crazy dough again with the whole wheat flour. Can i use the same recipe for whole wheat?

    • Gemma Stafford on March 6, 2018 at 12:01 pm

      Hi there,
      Yes! Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose. I cannot tell where you come from, but in the UK there is a superb Hovis Strong Brown flour, which my Mum used, until she could no longer find it in Ireland. There are some techniques for using this, such as sponging the dough, it would be worth learning this! I will take a look at doing this at some point, 1/2 plain white strong flour and 1/2 whole wheat will give a good result. :)

  17. Sunanda Patnaik on March 4, 2018 at 2:21 am

    Hi Gemma,

    I followed the recipe to the T and everything went off well. However post the baking the top part of the roll became hard and Crusty and the inside was soft. Do you think the oven was too hot? I baked it at 190c for 30 minutes. Also when you roll the dough how thick should it be?

    • Gemma Stafford on March 5, 2018 at 4:14 am

      Hi there,
      I think the question is what type of oven are you using?
      It sounds like you are using an OTG! If not then there seems to be a thermostat issue of some sort.
      The dough should be about 3.4 of an inch thick when rolled, but this too is a choice.
      Your issue seems to be the oven though!
      Gemma 🙂

      • Sunanda Patnaik on March 5, 2018 at 9:46 pm

        Hi Gemma,

        Yes I am using an OTG, can you suggest how I can fix this issue?

        • Gemma Stafford on March 6, 2018 at 11:55 am

          Hi there,
          I think you need to drop down the temperature, by 10 – 20 degrees. The larger capacity ovens do not seem to have the same issues. If you have your instruction book do read it, thoroughly, it really helps to understand your oven,
          Gemma 😉

  18. Caitlin Savage on February 24, 2018 at 9:55 pm

    I’ve always been wary of yeast, but thanks to this easy bread recipe, I think I’m over my fear! I live in Japan and I have missed the taste of thick, gooey, authentic cinnamon rolls so much. These have definitely satisfied my craving!
    I’m going to try using this recipe to make pumpkin rolls next weekend.

    • Gemma Stafford on February 25, 2018 at 4:22 am

      Hi Caitlin,
      Yes! Always delighted to get people over this hump, it is so easy when you know how.
      Do let us know how the pumpkin rolls work for you, and try the No Knead recipes too.
      Thank you for being in touch,
      Gemma 🙂

  19. Ortega on February 9, 2018 at 7:33 pm

    I tried this dough three times and no matter what I do it will not rise properly. I get a small rise and then it is a heavy lump. I have bought new ingredients, am in the middle of a hot summer, ensured everything is room temperature, followed the instructions step by step and yet my dough fails. I give up.

    • Gemma Stafford on February 10, 2018 at 5:23 am

      Hi there,
      NO! you cannot give up!
      Let me see if I can help. This is the story of yeast, and I think this is where your problem is:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      I hope this will help you. You can also try the NO KNEAD version here (https://www.biggerbolderbaking.com/cinnamon-rolls/).
      This dough can also be kneaded if you choose, if you have a mixer with a dough hook, this is easy, and will shorten the process. Add sufficient liquids to bring the dough together, then STOP, flours in different places behave differently!
      Let me know if you spotted anything here which may help, I refuse to give up!
      Gemma 🙂

  20. Chrystal on February 6, 2018 at 9:18 am

    Hello!

    I made these and they were so yummy! I made them the night before and placed them immediately into the refrigerator after cutting. They were not a big as yours, should I have proofed first? Thank you!

    • Gemma Stafford on February 7, 2018 at 6:27 am

      Hi Crystal,
      You should have proofed them before baking.
      They will have fermented in the fridge, and developed a little, but they will need to come to room temperature, and proof before baking.
      This will take about an hour at a medium/warm room temperature, you will see, they should double in size.
      Thank you for being in touch,
      Gemma 🙂

  21. John Albert on February 3, 2018 at 1:04 am

    Hi Gemma. I tried this dough recipe for 3 times. But now matter what I do, my bread always end up with like a hard shell/crust. I don’t know what went wrong. I tried to brush it with egg wash or butter but still crunchy. I want the soft bread like the ones in bakeries.

    • Gemma Stafford on February 4, 2018 at 5:57 pm

      Hi John,

      I’m not 100% sure why this is happening because this is a pretty soft dough.

      Maybe what you should do is put a baking tin into your oven on a lower shelf with some hot water is it to steam your bread as it bakes. This is one way to keep it soft.

      Hope this helps,
      Gemma.

  22. Thanusri on January 28, 2018 at 6:24 am

    I just tried this recipe and the results were pretty good but it had a few issues .1)the outside was pretty rough and not golden brown 2)the bread was a little sour.Can u tell me this could have happened so i can correct my mistakes.

    P.s i made cream cheese using your recipe and the result was out of the world

    • Gemma Stafford on January 28, 2018 at 5:41 pm

      Hi,

      Really glad you liked the cream cheese!!

      So the sour flavor is totally normal. It is because of the fermenting the dough over night. It’s a character of the bread. The roughness and not golden brown has me a little stumped. That says to me that there is something wrong with the recipe. Can you just look over the recipe one more time. Something sounds off.

      We can sort this out.
      Gemma.

      • Thanusri on January 29, 2018 at 7:52 pm

        Hi
        I found what the mistake was – i baked it at 190 degrees for 30 mins instead of 40-45 mins . Gonna read the recipes properly next time . Thanks for the help

  23. 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. http://www.amazon.com however is a great source of super baking things, take a look there!
      Gemma 🙂

  24. 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.
      Gemma.

  25. 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 🙂

  26. 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!
      Gemma.

  27. 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.

  28. 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 🙂

  29. 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 🙂

  30. 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 🙂

  31. 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 🙂

  32. 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 🙂

  33. 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 🙂

  34. 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 🙂

  35. 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 🙂

  36. 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.

  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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 🙂

  41. 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

    Eiman

    • 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 🙂

  42. 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 🙂

  43. 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 🙂

  44. 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 🙂

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

    They are the best!!!!

  46. 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 🙂

  47. 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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