I made Pioneer Woman’s Cinnamon Rolls this weekend. Sinfully sweet rolls of cinnamon, sugar and butter. Lots of butter. The kind of deliciousness that makes your eyes roll back in your head. And I learned something along the way. Dough is not my friend. Cookie doughs, yes. Pastry and bread doughs, not so much. If you need further evidence, you can read this doughnut post. I’ve only worked with rolling dough a few times, but after making several pans of rolls, I think I know what part of my problem is. I don’t think I generously flour my surface enough. It’s like I’m afraid of flour or something. Well, no more. Next time, the flour will flow.


I started out making a half batch of PW’s recipe since 50 rolls seemed a little much for breakfast.

To do so, start with 2 cups milk, 1/2 cup oil and 1/2 cup sugar.

Note: In this picture, you may notice that this is one cup of sugar instead of a half. Yeah, I didn’t realize the mistake until I was all done. I hate it when I do that, but I think the extra sugar made them even more delicious.

Mix them all together in a saucepan over medium heat, turning it off before it begins to boil. Let it cool until lukewarm (around 45 minutes) and then add 1 package of active dry yeast (for a half batch, that is).


Active dry yeast. This is the first time I’ve ever used this stuff.


Sprinkle it on top of the lukewarm milk mixture and then let it sit for one minute.


After that add four cups all-purpose flour. Stir until just combined…


Then cover with a towel and let sit in a warm place for an hour to let rise. After an hour, add another 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1 1/2 teaspoons salt. Stir together until thoroughly combined.

Then you can roll out the dough. Roll it into a large rectangular shape around 30 X 10 inches.


Spread 1 cup melted butter, sprinkle 1/8 cup ground cinnamon and shake about a cup of sugar right on top.

Then, starting from the edge farthest from you, carefully roll the dough towards you tightly. Once you have the dough in a nice, long roll, you can cut 1 1/2 inch slices and place in a melted butter-coated pan.

Here comes trouble. I have no pictures of a nice, long, round roll because mine was rather flat and when baked, produced…

Now, don’t laugh…


My flimsy roll produced these…


Quite possible the ugliest cinnamon rolls I’ve ever seen.


Luckily, looks can be deceiving because they were some of the most delicious things I’ve ever put in my mouth. And definitely the best cinnamon rolls I’ve ever had.

My mom was over and we ate them straight up, sans icing. They didn’t even need it.

But I wasn’t satisfied. I wanted pretty little swirls like Pioneer Woman’s rolls had.

Swirls. I must have swirls.

So I went again later in the day. This time, I made a full batch (deciding I could freeze any uneaten rolls for later) so I would have even more dough to practice with and also, since I used twice the amount of sugar for the dough in the first round I thought that might have something to do with it.

This time, before rolling I chilled the dough for a little while in the fridge and I generoooooously floured my work surface.


So here we go again, more melted butter.


Spread it.


Cinnamon. Sprinkle it.


Sugar. Shake, shake, shake it.

This time, I was able to shape it into a decent roll.


Not perfect, but decent.


And, look… swirls of cinnamon.

These bake for about 13-17 minutes in a 375 degree oven.

While they are baking you can whip up the icing.


It calls for a little coffee. I don’t own a coffee maker, so I used one of PW’s favorites.


Whisk together 2 lbs. powdered sugar, 1/2 cup milk, 6 tablespoons melted butter, 1/4 cup coffee and a dash of salt.

Then add 1 tablespoon maple flavoring and stir it all together.

You’ll die from how yummy this smells if you haven’t already passed out from the scent of the cinnamon rolls.

When the rolls are ready, remove them from the oven.

And hope for pretty little swirls.


Like these.


And these.

Swirls. Thank you.

I don’t think my hips could afford any more attempts.


While the rolls are still warm, you can pour on the icing.


That’s right. Pour it all over the top, covering up all your hard work. Swirls or not.


It’s perfect for disguising any batch of less than swirly cinnamon rolls.


I ran out of aluminum pans, so I placed a few leftover dough slices in a buttered muffin tray to bake.

Cinnamuffins. I think they look pretty cute like this.


And of course, these were covered in icing, too.


If you’re lucky you might even get a cute little swirl.

Read Pioneer Woman’s Cinnamon Roll Recipe for the full how-to.


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347 comments on “Swirls”

  1. These look incredible, I’ve always wanted to make cinnamon buns from scratch!

    Sydney Sun
    For the Love of Baking

  2. WOW! Those look amazing!!!

  3. Oh my gosh. Did you hear that clunk? That was me fainting from my intense craving for cinnamon rolls. :-) YUM!

  4. Made some yesterday. They are very very good!!

  5. Hi, im all ready to try this recipe out! except i realised.. what is all purpose flour? can i just use self raising flour?


  6. YUM! Those look amazing!!!!
    Greetings from South America! First of all, congratulations for your amazing page…
    Just a question: Here we can´t get maple extract.. Witch other flavor we could add to replace it? Ideas?
    Can´t wait to make them!

  7. Jumped up and made a batch the moment I saw this! The cinnamuffins were delicious :) unfortunatley I had no maple extract so I just whipped up a plain vanilla icing. In-laws loved it. Sweetened their bitter day.

  8. I like the square pans with the swirls inside. Where can I buy them? You also really simplified PW recipe. Love it.

  9. I love the Cinnamuffins!

  10. Do u have to use yeast ?

  11. I meant look heavenly!

  12. If you eat these all the time you’ll have the same problem as Paula Deen….diabetes!!! They love heavenly.

  13. Just did this recipe for the second time and the house smells like cinnamon swirls. Such a great way to start this sunday and my boyfriend loves them

  14. I’m so making this for breakfast! I just have to find dry active yeast…


  16. the breakfast I’ve always dreamt about…thank you very much for posting this!

  17. Hi there, I just thought I would offer you a little tidbit of advice! to make lovely cinnamon rolls easily, without all that extra flour, all you gotta do is pour a little oil onto your work surface (no flour) and rub it around, then grease ur hands with it and the rolling pin too. then roll out and fill with the good stuff, and roll up. easy as pie! :) seriously, oil works much much better than flour! happy baking :) (also, use string to cut them)

  18. Bakerella, you’ve done it again! I saw this post like, 7 months ago, and I can’t get them off my mind! I think these should be on everyone’s bucket list. I will DEFINITELY make these soon. Yum!

  19. eeefffffffffff I’m going to make these ten minutes ago

  20. I’m a sometimes-baker but very rarely do I ever eat what I bake, but the kitchen smelt too good for me to forego even tasting these. They’re amazing. Crisp on the outside and soft and delicious on the inside. I added raisins and dark chocolate pieces to the dough too while reducing the sugar to make up for the extra sweetness. Deliiiccciious.

  21. I was introduced to your site today and have spent all day off and on reading the different articles. I must say this one made me laugh so hard! I mean seriously, I had to stop myself before I could write this…only because pastry dough is not my friend either! I will however give it one more shot in light of this wonderful recipe you brought to us… I just need a good strong cup of coffee and some yeast! Wish me luck!

  22. I tried these the other day and my dough was extreamly wet and I was unable to work with it. Do you have any tips as to how I can make my dough more workable?

  23. A wonerdful job. Super helpful information.

  24. This was the first of PW’s recipes I tried directly from her blog (before her book came out), and I can verify that yes, the dough is RIDICULOUSLY hard to roll (and I even had hubby helping me!), even with a generously-floured work surface, but if you have it in you to persevere, these rolls are…well, there’s no clean way to say it; they’re positively orgasmic, no lie. Having limited resources when it came to my icing, I elected to go with pure vanilla extract rather than maple flavoring (which I was out of, grrr), and leave out the coffee. It was still. A. Maze. Ing!

  25. Not really in relation to this post, but more in appreciation of our love for great breakfast food at great prices.

    New York’s answer…

  26. I’ve learn this recipe from my grandma.
    We loved it to eat it in the sun!
    The taste was really great!!

  27. Hey I just wanted the recipe please

  28. I’m going to make these when I get my hands on a rolling pin!!
    I have a question though, did you use a mini muffin tray, or a regular-sized one?

  29. made these today, after about a year of wanting too. have a lot to learn about baking from the way mine turned out, but a pretty good first attempt. They are yummy though.

  30. I made these to take to work but before I did I just had to try one, then two and finally stopped myself after three!! These are absolutely the best thing I have eaten in a long time. I want more!

  31. I attempted to make these tonite and I had good swirls but I forgot to add the sugar to the milk and oil. Lol. Fun to make and pretty good even without the sugar. Thanks for posting this. I had fun making these cinnamon rolls.

  32. Your photos are amazing! And those look absolutely delicious! A must try! :)

  33. Oh my Bakerella I just laughed so hard seeing your first attempt of these rolls. I too have made PW cinnamon rolls and they are heavenly! I want to make them again now. I just got your book for Christmas and I am SO excited to make my first batch of cake pops =D

  34. You are a legend!
    I have been looking for a decent cinnamon scroll recipe your muffin scroll ideas are so genius!
    I cant wait to try thid recipe

    PS I feel your pain dough does not like me either! Yeast is too temperamental! lol
    Sending love all the way from Australia

  35. I am so glad to have found this site. Found it in the Sunday section of the newspaper mentioning cookbooks. I will begin to try these recipes. Every recipe seems to be a lot of work but definitely worth it in the end.

  36. oh dear, i can smell these now.
    what to do…. what to do….

  37. yummersssssssssssssssssss

  38. Sigh. I love your blog. And I love baking myself. My blog proves that. But

    You’re making this “slim” thing not work out for me. :(. Why? Why?

    This looks too good.

  39. The muffin tin idea was genius – could they be any cuter?

  40. Can I make the dough the day before and leave it in the fridge so I can bake them for work the next morning?

  41. Im typing this as i wait for my mixture to cool and await the yeast. Never used yeast before but you and PW make it look easy. As for the coffee, I dont drink it but love the way it smells. I dont have a coffee maker either but took a chance that the grocery store carried some sort of individual-coffee-something. Turns out they do. Just like those little packets you flavor your water bottles with, little packets you can carry in your purse to make coffee on the go… perfect for this non coffee drinker to cook with… ok off to sprinkle my yeast .

  42. Hi, I’m doing the cinnamon rolls but I’m using instant yeast instead of active dry yeast, can I add it to the milk, oil and sugar combination or should I add it to the dry ingredients? Thanks

  43. I have to say I feel for you and your bread problems. I’ve made bread and bread products for years learning it from my grandmother as did my sister, but she still can’t get it to turn out even when we are making the same thing side by side! I’ve tried the cinnamon rolls you posted from PW and must say that while they are good, they are much to complicated. So, i send you an easier and VERY tasty one from Alton Brown. It’s so much easier and it turns out EVERY TIME!. Make sure you use INSTANT yeast and nothing else. And, I double the sugar, I’m an addict, I know. Hope you find the time to try this and it works well for you. Oh, a tip my grandmother gave me. When you need to roll something on a floured surface, put the flour in a shaker, like the ones restaurants use for parmesan cheese and shake it on. Also helps if you put wax or parchment paper down first then flour the paper. I hold the paper down with a touch of butter or oil in each corner. Let me know if this works for you. It’s the only receipe my sister can make and we can eat. :o)

  44. Making some right now! Can’t wait to see how they turn out!


  46. Love this, made a third of the original recipe. Sooo yummy. Thanks for sharing, posting to my blog {}

  47. These look sinfully delicious. I am going to make a batch of them tomorrow. I was wondering if you have considered doing an article on other breakfast baked goods like scones? I LOVE a good scone in the morning with my tea, some jam and butter. I have searched for the perfect scone recipe but they always come out dry when I make them. Have you every made scones from scratch and if so do you know of a good recipe?

  48. I just made these. They are sooooo delicious. I am so proud of myself. I’m not a dough maker either but this was super easy…and they look pretty darn good if I say so myself! The kids and DH agreed too :D

  49. Amaziiiing! So well explained! thank you!

  50. I made them yesterday and WOW! They were amazing! Thanks Bakerella for another great link and great recipe.

  51. Oh God !
    you are killing us do you know that ?!

    Great work =D

  52. Wow these cinnamon rolls are to die for! I can’t get through reading any of your posts without drooling hehe.

  53. Thank you soooooooo MUCH for this recipe!!!
    I made it today and it ended up sooo good, my gosh. It really was one of the best cinnamon rolls i’ve ever eaten.

    I loved your website, it is amazing!

    xoxo from Brazil !

  54. I just made these.. it took me two days because I had to go to work.. but they were delicious.. yummo.. divine, sinful.. you got to try these.. and the house smelled good.. and I opened the patio door and I heard some people talking loud someone is baking something that smells good.!

  55. These look delicious. I think I will have to spoil myself and try these! Hopefully they turn out as good as yours!

  56. If there is nothing surprising coming up, I should be using this recipe. Thank you for the post. It is wonderful.

  57. I’m loving the pictures of the cinnamon rolls with the 2 bottles of diet soda. It made me giggle. Nice fluffly rolls with butter spread over them and icing definitely needs diet soda

  58. Me and my mom made these and they turned out great! We used cream cheese frosting instead though. :) thanks for the recipe.

  59. cinnamon buns or swirls must be one of my all-time favourites! if there was a perfume smelling of them i would wear it! ;P
    i have a go-to recipe thats never let me down and therefore i treasure it greatly. it took me quite a while to find the ultimate perfect one after i had tried my very first cinnabons in the states and wanted to recreate them back at home in europe…
    always make sure your dough gets plenty of time to rise – i do it in 3 stages (nobody said making cinnamon buns was a baking quickie!) and i mix the melted butter, brown sugar and cinnamon so its like a paste that can be spread evenly all over the dough. finally i bake them on a tray so they can get all fluffy and are not stuck together in a dish. delicious!

    ah, what would i give to have one right now! to be honest i’m actually convinced my own buns are better than the originals by now, hihi. ;P
    in moments like this i wish we did make stuff like this at cordon bleu too and not only posh french pastries! ;) obviously theyre really tasty too though…

  60. Made these last night. They…looked…AWFUL! P-Dub mentions how after all the dough ingredients have been mixed together, you can refrigerate it. Think I’ll do this next time, as the dough was too goopy to roll properly. Not quite sure what went wrong, but they WERE tasty.

  61. I make cinnamon rolls once a week, and learned a good trick. I NEVER flour my surface. Sometimes my rolls get to dry when I do that. But I found that if you spray your counter (and rolling pin, and everything else that touches the dough) with cooking spray, it works A LOT better, and doesn’t get dried out.

  62. Yes! These were great. I made them this weekend and now they are all gone. Thanks for sharing.

  63. I love the pic with the DIET COKE AND DIET PEPSI with the cinnamon rolls…very very funny (and very me…)

  64. Thanks for sharing this recipe with us, had to try it right away. They were delicious. Can’t stop eating them :)

  65. If you use unflavored dental floss it cuts these rolls really slick. You will have perfect swirls every time.

  66. My mom was asking me the other day to try my hand at baking as cinnamon rolls seem to have gone into recluse and are nowhere to be found!

    Thanks for the recipe!

  67. Oh, these look so incredibly scrumptous! I bet they smell and taste wonderful too.

    I’m having flashbacks of years back when I used to help my mom bake cinnamon rolls at night – it’s much cooler and relaxing to do the kneading. The best part is the house would smell of cinnamon in the morning. Feels so nice to wake up to the smell of cinnamon and brewing coffee. Mmmm..

    Got to get the ingredients for this now. Can’t wait!

  68. I curse the day I ever found this site.

  69. Wonderful! I’ve tried The Pioneer Woman’s recipe and they are really good!

  70. Wow! these look divine!

    Cinnamon is only just gaining popularity in Australia.. i’m starting to see cinnamon flavoured breakfast cereals and cinnamon coffee syrups popping up everywhere! Yummo!

    I once ate a pack of BIG RED in a whole day and burnt the insides of my mouth.. and couldn’t go to work at a call centre because it hurt to talk!

    I love your Blog BTW!

  71. Oh, you have made me sooo hungry!! Wonderful photography, as always!

  72. Oh YUM! I just got her cookbook… went to Seattle and had it signed and I can not wait to make those!! LOVE the muffin tin look! =) cute! and… I was just on a new friends website … reading about your little cupcake/chocolate candy dessert things… yum… I love love to bake!! Your newest fan ~ no questions asked!! he he

    have you made PW angel cookies?! to die for!!

  73. So I looked through a few more pages on that tumblr account and also spied your dark chocolate mint brownies here:

    I don’t know if any more of your lovely creations have been featured though. Just a heads up in case you take issue with your pictures being used. :)

  74. I’m definitely getting ahead of myself, but I want to try to make these one day!

    Also, I don’t know if you follow anything on tumblr, but I saw your 2009 easter baskets featured in a “pretty foods” blog. :)

  75. Can you please make cream puffs??=]

  76. Hey Bakerella; great cinnamon bun post. Another good recipe that I use for special occassions like Christmas Morning are the Make Ahead Cinnamon Buns found on the Robin Hood flour website. You make them up the night before (when there isn’t too much going on :) and leave them to rise in the fridge (or in a cooler in the cold garage) and then in the morning you just pop them in the oven and enjoy the smell first and then devour them!!

    Another helpful hint I found was to buy extra fine white sugar and mix the cinnamon with it and put it in a sprinkler (kinda like a salt shaker) I also add a sprinkle of brown sugar (calorie wise you are already over your head and the brown sugar adds great flavour).

    Bravo…you brave baker!
    A Canadian Fan and Baker for my boys…Lori

  77. I love the cinimuffins – very cute! I love this recipe … especially with that maple frosting!

  78. My cinnamon rolls always come out looking like your first batch… I’ll try flouring my board more, next time!

  79. I literally bought the stuff to make these yesterday. I am still afraid of the sheer amount of them. Well, more like the sheer size of my keister after eating 7 pans of them!

  80. I’ve made these a few times and think the rolling of the dough just takes practice. LOVE how you put them in a muffin tin! That was so clever!

  81. pardon the lack of capital letters…my shift and control keys fell off and it’s just wayyy too much of a hassle trying to press the right little spot…

    but last night i made her orange marmalade version of the rolls…and they looked very similar with your first batch. i’ve neeever worked with yeast before…it was interesting…but i totally had a brain fart moment because i rolled the dough the wrong way lol…so instead of a long, thinner roll…i got a shorter, faaat roll… i was like ‘what the heck’…didn’t realize it until after i’d already cooked them. lol it was like 3 am so…it was late…that’s my excuse and i’m sticking to it.

  82. just made them! has anyone said yet that they taste like french toast sticks? best french toast rolls, ever!

  83. I’ve been looking for a cinamon roll recipe that make people adore the rolls. This is it!!!! Thank you so much. My husband says thank you too.

  84. I have made these twice in the last month. The response when people eat them is SOOO fun to watch! My friend and I laid into a pan of them the other day, and I could just see the sugar coma come over her! In the middle of our meeting she suddenly became unable to focus. She called the next day and said ALL she could think of for the rest of the day was those incredible rolls!

  85. WOW! Your pictures and story alone made my mouth water..

  86. I am in LOVE with PW’s cinni bun recipe and I make it often! YUMMMM!

  87. These look absolutely heavenly and so yummy!

  88. Pioneer Woman’s cinnamon rolls are my favorite thing in the world!!! Yours look beautiful and I love that you used a whole cup of sugar. I’ve got a batch in my freezer right now that needs some eating!

  89. I’ve been thinking these days: is it possible to make any type of sweet that doesn’t have milk AND flour (any type of them)? I’m allergic to it, so it breaks my heart in tiiiiiny little pieces to see you baking all of them knowing I can’t try any of those..

    So,you must be wondering: what do I do when I’m crazy to eat someting sweet ? Well, that’s a problem. I live in Brasil, so here we can’t find everything you use in the recipies. But, the only thing I can do is change the milk for a milk that we call here “coconut milk”, it’s called milk because its white, but it doesn’t have milk at all.

    So,back to the food. I make this cake called in portuguese Bolo Formigueiro, translating: Anthill Cake. It’s just absolutely fun! I think you’ll agree with me, let me show you.
    See? We use the chocolate sprinkles in the dough (the same you showed in this link: ), so, when it goes in the oven they melt and it looks like little ants attacked the cake! You should try them!

    But before that, could you bring some sweet, oops, joy into my life? Pleeeeeease?

    Thank you reading! Big kiss =)

  90. Love the idea of the Cinnamuffins! I have PW’s book and have been tempted to make these, but didn’t know what I would do with so many. The Cinnamuffins seem perfect for freezing!

  91. OMG! I love Cinnamon Buns, and here in Argentina nobody make them! But… I made this recipe and it´s glorious! Thank you so much!
    We´ve just included them to our menu!

  92. I made these today. Bakerella….I have to agree they are hard to make look pretty. I called my husband and told him they were ugly as sin but tasted like heaven. I made a full batch and the first half of the dough I used right after it was ready….didn’t go so well. So the second half of the dough I refrigerated a little while and had so much more luck. It really made a difference.

  93. Ms. Bakerella,

    It’s unkind of you to post something like this. I had seen these posted at P-Dub, and managed to brush them off with an “I don’t do yeast.” shake. But then, you, who didn’t do yeast, either, had to try them, and that makes me think maybe I COULD do yeast which is going to be thigh-deadly. So I’m leaving you. Goodbye forever (until tomorrow or the next cakeball episode.)



  94. awesome, really i enjoy you’re recipies, lov’e it

  95. these look AMAZING. i really want to try them but my husband hates them and i really dont need to be eating them ALL.

    just wanted to give you a few tips since you said you had never used active dry yeast before. make sure you water isnt over 115 degrees. i try to keep mine between 100-105 for best proofing results. and i you have filtered water it works much better than tap (at least for us in the DC area). our water just has too much junk in it that i’ve noticed a huge difference with my bread making when i use filtered water instead.

    keep up the yummy work!

  96. I LOVE how you don’t give up, and try it again. You are inspiring…and so so cool!

  97. OMGGGGGGG – why did I have to start Weight Watchers!!!! Do you know how many points just one will be? And you know you can’t eat just one!!!!

  98. Gosh! It’s not cinnamon scrolls without a tonne of butter huh? hehe Love it. Your blog had been my daily read for so long…but this is my first comment! When it comes to butter…I am weak.

    This has definitely sent me to rehab! Any left overs? If so, can you post them to Australia? :)

  99. Wow-I made these tonight and in half the batch added a handful of chocolate chips – Great recipe and easy as well.

  100. Ha ha! I like the picture of the “diet” coke next to the cinnamon rolls.

  101. Could that first picture be any more perfectly enticing?!? What a great shot!

  102. Must. Bake. Now :o oh and i was wondering where you got the cute little plastic measuring cup?

  103. ok.. you inspired me to make my own swirls.. and they were swirlicious! i ended up with 8 pans.. i took them to my husband’s unit here on ft bliss cuz i sure didn’t want to eat them all myself. but don’t worry, i did keep 2 pans for us! i love that cookbook!

  104. yummmmmmmmmmmmmmmmmmmmmmmmmm

    the cinnamuffins look so cute too

  105. My mom “cuts” her cinnamon rolls with a string. They don’t smoosh that way.

  106. I keep rereading this to figure out why there’s 2 bottles of rival pop (Pepsi and Coke) in one of the photos. The first time I skimmed and was thought “cinnamon rolls that have pop AND starbucks?!? Awesome!” but, alas, the only conclusion I can derive is that you and your mom drink rival sodas. So the only question remaining is… which girl are you… coke or pepsi?!?

    And are they stubby bottles? They look like stubby bottles…

    And, yes, the rolls look lovely. Just as lovely as Ree’s, in fact! (I don’t play favorites… at least not very often…)

  107. I just made them on Sunday!!!! They were delicious. In addition to the maple flavoring I added about a tsp of butter flavoring and it added an extra bit of YUM! They were so good!! Thank you for introducing PW to me :)

  108. I’ve made them twice now. I get better each time. I think my husband and 3 yr old expect them every holiday now.

  109. Delicious! I have an upright freezer that is saying I can make 50 of these too, and then just pull out 3-4 of them each weekend for breakfast (until the end of time).

  110. So I have made these yesterday- and I blogged about them too!! SOOOO GOOD! THanks for sharing!

  111. The more sugar in your dough, the more difficulty it has rising and it can be stickier, too. Maybe you aren’t as cursed as you think you are with yeast doughs. I think the math error might have been the problem with those flat rolls. I wouldn’t turn one down if it were offered me, though. Yum.

  112. I got up around 4:30 this morning (ahh, the schedule of a cake decorator… :-)) and decided to give these a try. :-) They’re currently on the stove top, covered and happily growing to delicious proportions (at least I hope!).

    I was looking ahead at the icing recipe, and was momentarily shocked at how much icing it called for (although, let’s get real; who doesn’t love extra icing??) until I realized I was preparing the 1/2 batch of cinnamon rolls, but the icing was written for the full batch you made. :-) We would’ve been swimming in extra icing!

    Maybe I *should* have let that mistake happen… ;-)

  113. I made these yesterday, immediately after reading this post. They were AMAZING. I did a bunch in a muffin tin as well. I personally, think these were better. So much more crispy and light than the ones packed in the pan. But then again, I like the ends of brownies too.

    Thanks for the post. YUMMY!

  114. Wow. This goes perfectly with Starbucks coffee! LOL. Thanks for sharing this recipe.

  115. Mine turned out wonky the first time I made them too…didn’t even think of putting them in the fridge for a bit. Duh. Great idea….I’ll try it next time. They were so ridiculously delicious and covered in icing that I figured no one would care if they were ugly. They freeze and reheat beautifully, by the way. GREAT recipe! Love your site!

  116. But Bakerella, how do you make them mini muffins?

  117. that looks sooo wonderful

  118. Love the cinnamuffins! They are so cute! I will definitely have to try that.

  119. Beautiful photos! They look amazing!

  120. Oh these look sooooo yummy!

  121. Can you freeze the dough if you don’t want to make so many?

  122. Nom. Nom. Nom.

    I need these in my digestive tract immediately.

  123. OMG these look absolutely delish.. i will dream about these tonight..

  124. Your cinnamon rolls look amazing!! Can’t wait to try the recipe. Since you do not have a coffee maker at home, a good idea would be to keep a package of the Starbuck’s instant coffee crystals on hand. It disolves instantly in water and taste like fresh brewed.

  125. I do and I this recipe, but the coils in a different way if it looks like a flower if you want you can see =% CF% 84% CF% 83% CE% BF% CF % 85% CF% 81% CE% B5% CE% BA% CE% AC% CE% BA% CE% B9% CE% B1

  126. I’m the opposite.. I’ve made some pretty fantastic bread and pie crusts, but any attempts at cookies fail miserably. Once I tried to make sugar cookies and they came out hard as a rock, and didn’t even taste like a cookie.. more like strange buttery floury stuff.
    But your cinnamon rolls look delicious. I’ll have to try that recipe sometime, and seeing as how the icing calls for coffee, it’s GOT to be good!

  127. the cinnamuffins are so cute. Love the smell of cinnamon rolls baking in the oven… drool… :)

  128. My pregnant fat butt is going to have to make these! Thanks for sharing, this will be the second thing to try off of your blog! I look forward to gaining the extra weight!

  129. This was my very first PW recipe, is it any wonder I stuck around?

    Although I still can’t bring myself to pour the butter on like that. I just make a butter/cinnamon/sugar mixture and spread it on. Last time I had some left over dough/mixture I turned them into filled doughnut holes and fried them. Delicious.

  130. i’m tempted to bake this tmr morning! but i have a question.

    can i cheat by using an ice bath to cool the milk mixture down instead of waiting for 45 minutes?

  131. I have made these and LOVE them! I can’t believe you don’t have a coffee maker – :) How bout making cinnaballs – cake balls/cinnamon roll mix?

  132. Do you seriously have to take such mouthwatering photos. YUM. I just might have to make these….SOON. like, maybe today.

  133. …okay, maybe I’m just a cynic… but frosting on cinnamon rolls? Really? That’s just so wrong on so many levels. It’s like asking for a sugar coma. Or heartattack for that matter. o.O;; I think I might have to try making some. O.o

  134. I have a favorite cinnamon roll recipe that I made this weekend. I’ll have to try PW’s and see how they compare. Instead of coffee in my icing, I love adding dulce de leche. Yummy! Thanks for sharing.

  135. I can’t wait until I get my new oven at the end of the month…your blog always makes my mouth water!!

  136. OMG the cinnamuffins look great! im definitely making this this weekend! i can never resist the cinnabons at pit stop stations. now i can make my own for roadtrips! :)

  137. I’m drooling at my desk! I’d like to make these using gluten free flour – wonder if it’ll work. I’m a huge Cinnabon fan but as they’re only in London I don’t eat them often. Amazingly, they have more branches in South Africa than the UK it seems. I want one now!!!!!!!

  138. No coffee maker?? I thought that was hilarious with all of the sweets you turn out. Too funny!:)

  139. I adore those cinnamon rolls! I can’t believe you’ve never worked with yeast before. I LOVE to make breads!

  140. Thank you for sharing your failure. Everything you make looks so beautiful. I tried to make your red velvet balls and it looked like a homicide scene. I was still finding red batter stuck to things days later! My friend made them (with children!) and hers turned out lovely. I think I have bad baking mojo.

  141. incroyable!!!! Formidable!!!!! Ton blog est extraordinaire!

  142. Try these:

    The dough is a bit different, but delicious in it’s simplicity. And a tip; do not melt the butter, simply leave it out for a bit, and then mix it with sugar and cinnamon. Much easer to spread out eavenly!

    Thank you for a great blog!

  143. We always have just used a piece of white thread to cut the rolls, but dental floss might be better…and when sprinkling with the cinn/sugar…mix them together first (cinnamon sugar) for a more even distribution…now I’m drooling on my mouse, and since I don’t bake any more, I may have to make an emergency trip to Cinnabon in the morning…and it’s ALL YOUR FAULT! BWAHAHAHAHA

  144. I love the Cinnamuffins! So cute! (& I think I might start calling my dog that…his name is Cinnamon. :} )

  145. I tried a smaller batch too and they weren’t pretty. Delicious but not pretty! I wonder if it had to do with the quantities.. ‘ Hey, if you ain’t going to eat all 50 of us we ain’t cooperating!’ :D

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