Comments on: Homemade Cinnamon Rolls

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 28 Jul 2026 14:41:06 +0000

In reply to Isabel. Hi Isabel! Yes, they will likely bake faster if made smaller. Enjoy!

By: Isabel

Isabel — Mon, 27 Jul 2026 22:27:29 +0000

Amazing! They are so fluffy and delicious!
If I make the rolls smaller in size to make mini cinnamon rolls, will it affect the baking time?

By: Sam Merritt

Sam Merritt — Fri, 24 Jul 2026 13:57:35 +0000

In reply to RedPetalRose. If you want to use active dry yeast I would recommend following my instructions for my chocolate sweet rolls but just use the dough instructions.

By: RedPetalRose

RedPetalRose — Thu, 23 Jul 2026 21:28:11 +0000

Can I use regular yeast if i dont have rapid rise?

By: Sam Merritt

Sam Merritt — Mon, 01 Jun 2026 11:27:26 +0000

In reply to Cheryl Menefee. Thank you so much for trying my recipe, Cheryl! I'm so glad you enjoyed them! :)

By: Cheryl Menefee

Cheryl Menefee — Mon, 01 Jun 2026 03:24:32 +0000

I liked how fast these were to make. This was a good recipe and the cream cheese frosting was delicious. I needed a quicker recipe and this one was perfect.

By: Emma

Emma — Thu, 12 Feb 2026 00:11:29 +0000

In reply to Terri. 100% agree. I'm a total novice and have received high praise for the biscuits I made using Sam's recipe! They're sooo flaky! The chocolate scones and chocolate chip cookies have been a bit too. I'm always impressed by how simple the instructions are. Makes it easy for a newbie like me!

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Tue, 20 Jan 2026 16:28:27 +0000

In reply to Christi Kainz. Hi Christi! We're so glad you like this recipe! We don't have many tips on working in a cold kitchen (although a warming mat could be helpful!), but we'll definitely keep that in mind when writing new recipes!

By: Sandi

Sandi — Sun, 11 Jan 2026 17:10:15 +0000

These are amazing and just what I’ve been searching for. The recipe is straightforward and easy to complete. I made an error on my end and they were still amazing! I chose to add the heavy cream because I had it on hand. Thank you for adding the ingredient measurements to the written directions so you don’t have to flip back and forth.

By: Christi Kainz

Christi Kainz — Fri, 09 Jan 2026 23:18:10 +0000

Hi Sam,
I have a question regarding kitchen temperature. I like this recipe because I can proof in the oven!
Are there any other preparing tips you can impart for those of us that live in cold climates? Averaging 15* in the winter. Our kitchens only get up to about 62* with the furnace on 🥶

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:06:57 +0000

In reply to Donna. Hi Donna! I haven't personally tried it, but I would assemble the rolls, cover tightly, and freeze in the baking dish for up to 1 month. Thaw overnight in the refrigerator then allow to rise at room temperature until puffed before baking as indicated. This would be assemble them and then put right in the freezer, don’t proof first. Good luck! :)

By: Nicole

Nicole — Mon, 22 Dec 2025 20:17:07 +0000

In reply to Sam Merritt. I’m looking forward to it

By: Sam Merritt

Sam Merritt — Mon, 22 Dec 2025 20:07:32 +0000

In reply to Nicole. Hi Nicole! It will take a bit of modification to use sweet potato here. I do have a potato based cinnamon roll coming out in the new year. I'm so excited to share it! :)

By: Nicole

Nicole — Mon, 22 Dec 2025 10:31:45 +0000

Do you recommend using this recipe for sweet potato cinnamon rolls?

By: Donna

Donna — Thu, 18 Dec 2025 03:32:29 +0000

Can these be frozen at any time during the cooking process? If so, can you bake from frozen or do they have to be thawed out first?

By: Nicole

Nicole — Sun, 07 Dec 2025 04:32:16 +0000

This was my first time making cinnamon rolls and OMG I can kick myself for not trying this recipe sooner. Sam, your recipes never disappoint! I’ve tried many of your recipes and I consider myself blessed to have found your site. These cinnamon rolls were, light and fluffy. They’re the best cinnamon rolls I’ve ever eaten. I doubled the batch because I wanted to add nuts and I have some family members that are allergic to nuts. These cinnamon rolls not only taste delicious but they rose significantly. So I added the heavy cream prior to baking and I used browned butter in the dough mixture (tastes amazing!) I added raisins and nuts and topped it off with your cream cheese icing. I added a little caramel flavoring and Organic Bourbon vanilla flavoring to the icing. I planned on trying your overnight cinnamon rolls but honestly, after trying this particular recipe, there’s no point in trying anything else.

By: Sam Merritt

Sam Merritt — Wed, 03 Dec 2025 03:56:15 +0000

In reply to Sharon Marsh. Hi Sharon! It's due to the instant yeast and the warming method used through the recipe. :)

By: Sharon Marsh

Sharon Marsh — Thu, 27 Nov 2025 19:23:40 +0000

In reply to Adrienne. question- why such a short proofing time compared to your other cinnamon roll recipes? thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 14 Oct 2025 15:49:31 +0000

In reply to Beck. We hope you loved them, Beck!

By: Beck

Beck — Mon, 13 Oct 2025 21:31:36 +0000

In reply to Sam. Followed recipe except I cut mine smaller so I had more rolls. Put them in a 9 x 13. Didn’t rise much. Baking them now so I will see how they taste when they are done

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 13 Oct 2025 19:15:05 +0000

In reply to Beck. We recommend sticking to the recipe, so one egg plus one egg yolk per batch.

By: Beck

Beck — Mon, 13 Oct 2025 19:09:48 +0000

In reply to Beck. So I can’t use 1egg for a single recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 13 Oct 2025 18:22:41 +0000

In reply to Beck. You will want to use two eggs plus two egg yolks if you double the recipe.

By: Beck

Beck — Mon, 13 Oct 2025 18:12:19 +0000

In reply to Emily @ Sugar Spun Run. Thank you. Can I use one egg?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 13 Oct 2025 17:34:56 +0000

In reply to Beck. Sure! You'll want to double all ingredients.