Put a spin on classic cinnamon rolls and give these warm rolls a go. It’s an epic cinnamon roll recipe to make any time of year – not just special occasions. (although I do love making these on Christmas morning!)

A lot of people prep these the night before so that when they wake up the next day, they just have to pop them in the oven to bake. 

Then, they’ll be able to chow down on warm, golden brown cinnamon rolls, paired with their hot cup of joe. 

The first bite of these sticky pecan cinnamon buns will have you forget that any other sweet rolls even exist. The soft dough, paired with the other simple ingredients, literally creates the perfect treat! 

Are you ready to get started on making homemade cinnamon roll dough? The recipe card below has all the details! 

Pecan Cinnamon Rolls

Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better? 

A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls. 

The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!

And if that’s not enough to convince you, the pecans in the filling are sure to do it. 

They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.

Try my maple syrup pie or sweet and savory maple bacon ice cream next!

Ingredient Notes and Substitutions

• Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough. 
  
  This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes.
  
• Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk. 
  
  But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature.
  
• Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature. 
  
  I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter.
  
• Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
  
• Cinnamon Roll Filling – Instead of using butter, we’re mixing dark brown sugar and cinnamon with plenty of maple syrup and some chopped pecans. 
  
  Feel free to toast the nuts before chopping if you’d like! This adds a whole other depth of flavor to these sticky buns.

Tips and Tricks to Make Perfect Cinnamon Pecan Rolls

• Pay close attention to temperatures and order of ingredients.

Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough. 

You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.

No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.

You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.

• Use the stick test to know when the dough is ready.

Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands. 

Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first. 

Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!

• Tuck maple cinnamon rolls right into each other for soft edges.

Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll. 

The edges should be touching comfortably, with maybe a little gap where four of them meet.

They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.

Prep Ahead

• Set egg on the counter 30 minutes before starting
• Grease baking dish and large bowl

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
• Rolling Pin – Use a clean wine bottle if you don’t have one!
• Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.

Serving Suggestions 

There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!

If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.

Or, make the icing from my Cinnabon copycat recipe for a richer topping.

Storing and Reheating Maple Cinnamon Rolls

Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.

You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Maple Pecan Cinnamon Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cinnamon Roll Recipes

Lazy Day Bacon Cinnamon Rolls (2 Ingredient Recipe)

Cinnabon Cinnamon Rolls Copycat Recipe + Video

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

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Homemade Maple Cinnamon Rolls With Pecans Recipe

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rise time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 397cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 1 tablespoon dry active yeast
• 1/2 cup warm milk 110 degrees
• 1/4 cup maple syrup
• 1 large egg
• 4 tablespoons unsalted butter melted
• 1/2 teaspoon kosher salt
• 3 1/2 cups all-purpose flour

Filling:

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup pecans chopped
• 1 teaspoon cinnamon

Instructions

• Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
• Add the egg and melted butter, and mix together.
• Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
• Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
• Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
• Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
• Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
• Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.

Notes

Store in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

Freeze in a freezer safe ziploc bag for up to 3 months. To thaw, place them in the refrigerator overnight.

What if my dough isn’t rising? If your dough isn’t rising you may not have allowed enough time for the yeast to activate in step 1 or it may just be too cold. Try turning your oven on the lowest setting and see if they begin
to rise after 30 minutes.

You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 70g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 116mg | Sugar: 39g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Maple Cinnamon Rolls With Pecans Recipe appeared first on The Slow Roasted Italian.

Gooey swirls of cinnamon and sugar fill every slice of this deliciously sweet loaf. Every bite is like cinnamon rolls meets homemade bread, and I’m here for it! 

Achieve a gorgeous color on top with a simple mixture of egg and milk brushed on before baking.

The cinnamon mixture pairs perfectly with the rest of the ingredients to create the perfect afternoon snack. 

You can choose the best way to make this sweet bread, but I’m all about making large loaves and then topping them with some of my yummy sweet cinnamon butter. 

Maple syrup would also be delicious way to add sweetness to this easy cinnamon bread! 

The good news is that making this wonderful recipe is a fast and simple process. 

And as the loaf bakes, you’ll be filling your house with that amazingly addictive cinnamon sugar swirl scent! 

Cinnamon Swirl Bread

I’ve been making this cinnamon swirl bread recipe for over a decade, and it’s still requested often! Everyone loves the golden brown goodness! 

Numerous people have told me that my homemade version is better than anything that they’ve had – talk about the ultimate compliment.

I like to generously add a lot of cinnamon sugar filling, so maybe that’s the key! 

Don’t want to wait for the dough to proof? Try my quick bread recipes! Cranberry orange and root beer quick bread are both fantastic for snacking!

Cinnamon Swirl Bread Recipe Tips

• Watch the temperature! When heating the milk and butter, use a thermometer to ensure it isn’t too hot. If needed, let it cool until it reaches 115 to 120°F before adding the sugar and yeast.
  
• Use quality, fresh yeast. It should bubble when combined with the sugar and milk. If not, you’ll need to buy a new container. I like to keep mine in a jar in the freezer for optimum freshness.
  
• Dough too sticky? Add 2 tablespoons of flour at a time and knead it by hand until it becomes tacky. You should be able to pull your hands away without the dough sticking to your fingers.
  
• Roll it tightly. Pockets of air trapped between the layers will turn into larger gaps once the loaf cools. Work slowly to ensure it’s rolled as tight as possible.
  
• Prepared pan . Make sure that you have a greased loaf pan so that the dough doesn’t stick! 

Serving Suggestions

This cinnamon bread has just enough sweetness for dessert, but it’s delicious for breakfast or a snack as well.

Slather a slice of this cinnamon loaf with butter or use it to make cinnamon swirl French toast. 

If it starts to go stale before you can eat it all, use it for breakfast casserole cups!

The first time that I made this yummy bread, I let the swirl of cinnamon in the center of the loaf be the focal point. 

The second time, I added a little bit of butter – and it was so good either way! 

Kitchen Tools You Will Need

• Stand Mixer with the hook attachment
• 9×5 Loaf Pan – Line it with aluminum foil for easy clean up!
• Glass Mixing Bowls – Use the largest one to proof the dough and the smaller ones or a medium bowl for the filling and egg wash.
• Basting Brush – Useful for everything from greasing a bread pan to brushing on melted butter and egg wash! (you can also use a pastry brush for this) 

Cinnamon Swirl Loaf FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Yeast Bread Recipes

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Best Homemade Cinnamon Swirl Bread Recipe + Video

Cinnamon swirl bread made with homemade yeasted dough is sweet and irresistible! Enjoy thick, fluffy slices with your morning coffee or tea.

Course Bread

Cuisine American

Method Microwave, Oven

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise ime 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 1 loaf

Calories 4894cal

Author Donna Elick

Ingredients

• 1 cup milk + 2 tablespoons divided
• 1 1/4 cups 12 tablespoons sticks unsalted butter, room temperature (divided)
• 2 1/4 teaspoons active dry yeast
• 3 large eggs room temperature (divided)
• 3/4 cup granulated sugar divided
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

Instructions

• Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. Sprinkle the yeast over the top of the milk mixture and stir to combine. Allow to sit for 10 minutes to let the yeast bloom and become fragrant.
• Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined.
• Knead on medium for 10 minutes. Place 2 tablespoons of butter in a large glass bowl, microwave for 30 seconds to melt butter.
• Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes tacky, meaning when you touch the dough and pull your fingers away it doesn’t get stuck to your fingers). Roll the dough in the butter in the glass bowl.
• Cover the glass bowl in plastic wrap and then lay a tea towel over the top and set it in a warm place for about 1 hour, until it doubles in size.
• Meanwhile: in a small bowl combine the remaining 1/2 cup of sugar and the cinnamon. Set aside. Grease a 9×5 loaf pan with a tablespoon of room-temperature butter. Set aside. Turn dough out onto a lightly floured surface.
• Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons of room temperature butter all over the dough, leaving a 1 inch border around the dough.
• Sprinkle the cinnamon sugar mixture over your butter and roll your rolling pin over the dough to help press it into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end of the dough to the roll.
• Place the dough seam down in the buttered loaf pan. Cover with plastic wrap and a tea towel and allow dough to rise for 1 hour in a warm place (until doubled in size).
• Preheat oven to 350 degrees. Adjust racks to have one in the middle.
• Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in the oven. Bake for 35-40 minutes.
• Remove bread from the oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush the top and sides with the remaining butter.
• Allow bread to come to room temperature before you slice it, if you can wait!

Video

Nutrition

Serving: 1 | Calories: 4894cal | Carbohydrates: 567g | Protein: 90g | Fat: 258g | Saturated Fat: 156g | Cholesterol: 1130mg | Sodium: 2664mg | Sugar: 164g | Fiber: 29g | Calcium: 689mg | Iron: 28mg

Originally published March 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Cinnamon Swirl Bread Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CROCKPOT APPLE CINNAMON ROLLS

• Just 2 ingredients!
• Set it and walk away.
• Gooey, fluffy, spiced goodness.
• Perfect for holidays.

Crockpot Cinnamon Rolls

Y’all know I have a love affair with cinnamon rolls… but this right here is what happens when breakfast and dessert get together and decide to make magic. 

Two ingredients. No oven. No stress. Just that warm, sticky-sweet apple cinnamon perfection that makes your kitchen smell like you’ve been baking for hours. Even if you’ve only been up for five minutes. 

I mean… this is one of those “drop the spoon, dance in your slippers” kind of mornings.

Whether you’re feeding a crowd or just pretending it’s fall again, this recipe for slow cooker cinnamon rolls is the easiest win you’ll have all week.

Layers of pillowy-soft cinnamon rolls soak up the sweet, spiced apple pie filling as they slow cook to sticky, golden perfection. The result?

A fluffy, cinnamon-sugar dream that smells like a warm fall morning and tastes like a trip to your favorite hometown diner. 

Whether you’re serving them for a lazy weekend brunch, a holiday breakfast, or just because it’s Tuesday (and you deserve joy!), these are the easy, indulgent, soul-soothing bites you’ll be dreaming about long after the crockpot’s been scraped clean.

Top off crockpot apple cinnamon rolls with that creamy icing and a scoop of melty vanilla ice cream if you’re feelin’ fancy. Because around here, we don’t do boring!

INGREDIENT NOTES 

• Cinnamon Roll Tubes: Pillsbury Grands work best due to their size and richness. If using regular-size rolls, use 3 cans instead.
  
• Apple Pie Filling: Use any brand you love. Chunkier fillings offer more texture.
  
• Icing: Don’t skip it! But you can jazz it up with extra vanilla extract, lemon zest, or cream cheese if you want a homemade twist.

VARIATIONS

Fruit Swap: Use cherry, blueberry, or peach pie filling in place of apple.

Extra Texture: Stir in ½ cup dried cranberries or cherries.

Nutty Twist: Include chopped toasted pecans or walnuts between layers.

More Spice: Add a few dashes of cinnamon or pumpkin pie spice.

Creamy Surprise: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar, then dollop between layers before cooking.

SERVING SUGGESTIONS 

• Max Indulgence: Swap out the included icing with homemade cream cheese frosting or drizzle on salted caramel sauce.
  
• Sweet and Savory Brunch: Pair with crispy bacon or sausage links for some protein.
  
• Add a Refreshing Side: Crockpot cinnamon rolls are delicious with fresh fruit or a fruit salad.
  
• Crowd-Pleasing Dessert: Serve as a sweet treat after a light soup or salad lunch.
  
• Holiday Morning Sips: Grab a warm mug of coffee, tea, apple cider, or hot chocolate.
  

SLOW COOKER CINNAMON ROLLS FAQ

I’ve made more cinnamon roll recipes than I can count… from scratch, from a can, and everything in between.

This one is a top-tier favorite, especially for busy mornings, holiday brunches, or just when you want something warm and indulgent without turning on the oven. 

I’ve tested this 2 ingredient apple cinnamon roll bake with different brands and fillings, and the key is layering and stirring just enough to get that gooey marriage of dough and filling, but not so much that you end up with mush. 

Trust the slow cook. It’s worth it!!

TOOLS NEEDED

• 6-quart Crockpot: More space = more even cooking.
  
• Nonstick Spray: Keeps crockpot cinnamon rolls with apples from sticking to the side.
  
• Cutting Board & Knife: To slice the rolls into quarters.
  
• Spatula or Wooden Spoon: For stirring and smoothing the layers.
  
• Serving Spoon: Helps to get down under everything when scooping out servings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cinnamon Roll Recipes

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Sheet Pan Cinnamon Rolls

Cinnabon Cinnamon Rolls Copycat Recipe + Video

Homemade Maple Cinnamon Rolls With Pecans Recipe

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Crockpot Cinnamon Rolls (2 Ingredient)

2-Ingredient Crockpot Cinnamon Rolls are pure cozy comfort in every gooey bite, soaking up sweet, spiced apple pie filling as they cook.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 8 -10

Calories 320cal

Author Donna Elick

Ingredients

• 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety)
• 2 cans (20 ounces) each apple pie filling

Instructions

• Prepare the Crockpot: Liberally spray the inside of a 6-quart crockpot insert with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
• Cut the Cinnamon Rolls: Open the 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety) and set aside the icing packs. Cut each roll into quarters and set aside.
• Layer the Ingredients: Place half of the cinnamon roll pieces evenly in the bottom of the crockpot. Spoon 1 can of the 2 cans (20 ounces) each apple pie filling over the top and spread it out gently.
• Add Remaining Ingredients: Scatter the remaining cinnamon roll pieces over the apple pie filling. Spoon the second can of apple pie filling evenly over the top. Use a spatula or spoon to gently stir and lightly mix the layers. Spread into an even layer across the crockpot.
• Cook: Cover with the lid and cook on LOW for 2 to 3 hours. Start checking around the 2-hour mark. The cinnamon rolls should be puffed up, golden brown around the edges, and cooked through. A toothpick inserted into the center should come out clean.
• Add the Icing: Once cooked, drizzle the reserved icing packets evenly over the warm cinnamon rolls. For easier cleanup, serve directly from the crockpot with a spoon or spatula.
• Serve: Serve warm as is or top with vanilla ice cream, butter pecan ice cream, or a drizzle of caramel sauce for an over-the-top treat.

Notes

Make-Ahead Tips: You can prepare the entire dish in the crockpot insert the night before (do not cook). Cover and refrigerate. In the morning, place the insert in the crockpot base and cook on LOW as directed. Only do this if your crockpot base and insert allow cold-to-heat transitions.

Freezing Tips: Crockpot cinnamon rolls are best fresh, but leftovers can be frozen. Cool completely, portion into individual servings, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.

Reheating Tips: Microwave individual servings in 20–30 second bursts until warm. For larger amounts, reheat in a 300°F oven for 10–15 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Customization Ideas:
– Try cherry, blueberry, or peach pie filling in place of apple.
– Stir in 1/2 cup dried cranberries or chopped pecans for extra texture.
– Swap out the included icing for a homemade cream cheese glaze or drizzle with caramel sauce.
– Add a few dashes of cinnamon or pumpkin pie spice for extra warmth and flavor.
– Mix 4 ounces of softened cream cheese with 2 tablespoons sugar and dollop between layers before cooking for a creamy surprise!

Nutrition

Serving: 1 | Calories: 320cal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 4.5g | Sodium: 520mg | Sugar: 22g | Fiber: 1g | Calcium: 0.01mg | Iron: 1.8mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Cinnamon Rolls (2 Ingredient) appeared first on The Slow Roasted Italian.

I think that these are the best air fryer cinnamon rolls. It’s a great option for an easy recipe when everyone wants to eat. 

You can whip up these fluffy cinnamon rolls on Christmas morning or for a quick breakfast for the kids. I’ve been told time and time again that they’re the perfect treat for any special occasion! 

Plus, using the air fryer means that they’re ready in a fraction of the time. And all you really need to do is head to your local grocery store, grab canned cinnamon rolls, and get started.

You’ll have this delicious treat in less time and less mess. What more could you want?!

Use this simple recipe to make warm cinnamon rolls with ease. Once you air fry cinnamon rolls, you’ll be hooked! I also love to use my air fryer for a more healthy granola.

Air Fryer Cinnamon Rolls

If you thought that Pillsbury cinnamon rolls were already easy to prepare, get ready for an even easier air fryer breakfast. 

Pop cinnamon rolls in your air fryer, and they’ll be done before you’re even finished setting the table! There’s no big secret — it’s the same as using your oven, only faster!

I’m not sure who convinced all of us that cinnamon rolls are a breakfast item instead of a dessert, but I’m not complaining! 

Between cinnamon roll monkey bread and my homemade cinnamon rolls copycat Cinnabon recipe, I think I could start every day with that melty, mouthwatering cinnamon goodness. 

Ingredient Notes and Substitutions

• Pillsbury Cinnamon Rolls – There are a couple of options out there, right? Grands, flaky, and even orange-flavored nowadays!
  
  Any of them will do for this cinnamon rolls air fryer recipe. I’ve tried different brands and these are my favorite.
  
  The icing varies too, with your choice of the original, cream cheese, reduced fat, and extra rich buttercream. Take your pick of those as well! 
  
• (Optional) Vanilla Frosting – Have some on hand if you want extra icing to drizzle or serve alongside air fryer cinnamon rolls. 
  
  Simply microwave the canned version — you’ll find tips on that in the recipe card below!

Tips and Tricks for Making Perfect Cinnamon Rolls in Air Fryer

• Leave space around each roll

Air fryers are all about air circulation. So if the edges of your rolls are covered up, the air can’t reach them and they can’t cook! 

If proper spacing means baking in multiple batches, so be it — For best results it is better to take a bit more time than have an underbaked batch!

• Keep the dough chilled

If you do find yourself frying in multiple batches, then be sure to keep the excess dough chilled until it’s time to go in the air fryer. 

The cooking time is based on chilled dough. Additionally, the rolls will start to droop if left at room temperature for too long, affecting the fluffiness and rise.

• Use parchment paper

While it’s true that you can use either parchment paper or aluminum foil in the air fryer, the best way to get amazing results is to go with parchment paper this time around. 

Aluminum foil heats up and bakes the bottom of your ingredients just a tad more than the edges and the top. 

So unless you want a harder, crisper bottom on your air fryer cinnamon rolls, line with parchment paper! 

Prep Ahead

• Cut parchment to fit air fryer basket
• Preheat the air fryer

Fun Toppings for Cinnamon Rolls from the Air Fryer

• Cream Cheese Frosting – I don’t know about you, but I’m all about cream cheese frosting with my cinnamon treats! 
  
  Use an electric or stand mixer to fluff up a block of cream cheese with 2 cups of powdered sugar. 
  Then, add a little vanilla extract, plus a pinch of salt to balance the sweetness.
  
• Lemon Drizzle – A quick lemon icing will brighten up these air fryer cinnamon rolls in a flash! 
  
  Mix powdered sugar, lemon zest and juice, and just enough milk to get the right consistency. You’ll have a sweet and tangy topping that’s absolutely to die for!
  
• Strawberry Dessert Topping – This one is pretty indulgent, but what’s better than a fruity breakfast? 
  
  These strawberries are boiled with sugar and flavored with vanilla. You can also make this recipe with any fruit you would like!

You can easily top these delicious cinnamon rolls with anything that you want. Melted butter and cinnamon sugar are other great options! 

The best part is that you can let everyone add their own topping as well to make their own perfect cinnamon roll. 

I told you that these fluffy air fryer cinnamon rolls are great! Using simple ingredients keeps it uncomplicated, giving you fun options for these sweet rolls! 

And if you don’t want toppings, you can pair them with fresh fruit for a sweet addition. 

Easy air fryer recipes like this offer so many different ways to enjoy it! You get to pick your favorite way! 

Pillsbury Cinnamon Rolls Air Fryer FAQ

Storing and Reheating Leftovers

It’s really best to enjoy Pillsbury air fryer cinnamon rolls from the air fryer while they’re fresh and hot. Over time, they tend to dry out.

That said, if you happen to have any leftover cinnamon rolls, you can always keep leftovers of these easy cinnamon rolls in at room temperature in an airtight container for 2 days or in the refrigerator for up to a week.

Reheat Pillsbury cinnamon rolls in the air fryer or microwave just until warmed through. 

It can help to add a sprinkle of water (or cover them with a damp paper towel in the microwave) to get some of that moisture back.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

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Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

Air Fryer Cinnamon Rolls are the best way to get your sweet cinnamon fix! Try this quick and easy Pillsbury cinnamon rolls air fryer recipe.

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 150cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 8 Pillsbury refrigerated cinnamon rolls 1 8-Count package

Instructions

• Preheat the air fryer to 350° F. Line the air fryer basket with parchment paper.
• Open package and separate rolls. Place rolls in a single layer in the air fryer basket, leaving space between each for expansion.
• Cook rolls for 6-7 minutes.
• Remove rolls from basket and transfer to a serving plate. Allow cinnamon rolls to cool slightly, then stir the frosting and spread evenly over the rolls.

Notes

For extra icing, add ⅓ to ½ container of vanilla frosting to a microwave-safe bowl. Heat for 20 seconds and stir.
Serve warm with plenty of napkins

Nutrition

Serving: 1 | Calories: 150cal | Carbohydrates: 24g | Protein: 2g | Fat: 4.5g | Saturated Fat: 3g | Sodium: 350mg | Sugar: 10g | Iron: 0.8mg

Originally published October 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls) appeared first on The Slow Roasted Italian.

This just might be the perfect cookie – and I’ve even a lot of baked (and no bake cookies!), so I know what I’m talking about.

Each bite is loaded with that cinnamon roll flavor, but with the texture of delicious cookies. This recipe is a game changer in terms of homemade desserts! 

If you’re a fan of the flavor of traditional cinnamon rolls, you’re not going to want to miss this. It’s like a chewy sugar cookie meets cinnamon sugar mixture, and I’m here for every bite! 

The recipe card below has all the details on how to make these homemade cinnamon roll cookies. I can’t wait to hear what you think!

Everyone tells me that these easy cinnamon roll cookies are the only thing that they can think about after the first time eating them. We’ll see if you agree! 

Cinnamon Roll Cookies

Enjoy your favorite sweet and swirly treat without ever waiting for the dough to rise. 

That’s right! Instead of spending hours working on a batch of cinnamon rolls, you can make 3 dozen cinnamon roll sugar cookies in half the time… or less!

It’s not all about the flavor, either. Each cinnamon roll cookie is a swirly delight that’s drizzled with tangy cream cheese glaze — just like the real thing.

Plus, that spiral shape is just fun to look at, which is why I’m a big fan of pinwheel cookies too. 

I have recipes for spring holidays and Christmas, but you can really customize them for any occasion.

Both types of dough are easy to make and chill ahead of time (or even freeze!), so you can slice and bake a few when the craving strikes or have an easy dessert ready for surprise guests!

Ingredient Notes and Substitutions

• Unsalted Butter – The standard for baking! This allows you to have more control over the flavor since different brands contain different amounts of salt.
  
• Sugar – Use light brown sugar for the dough and the filling, then powdered sugar to make the drizzle. This will be used for the brown sugar cinnamon filling. 
  
• Vanilla Extract – Adds warmth and a touch of sweetness to the dough and the sweet vanilla glaze.
  
  Substitute with an equal amount of vanilla bean paste, though know you’ll be able to see the speckles from the beans.
  
• Cream Cheese – This makes the icing thicker than usual and adds a deliciously tangy flavor so these cookies taste like the real thing!
  
• Heavy Cream – Also for making the drizzle. You need some type of liquid to bring it together, but this has a richer flavor than milk or water.
  
• Ground Cinnamon – Use this in the dough and filling for plenty of warmth and spice.
  
  If you happen to have a few varieties available, stick with cassia, Saigon, or Vietnamese cinnamon over Ceylon for this cinnamon roll cookie recipe. They have the best cinnamon flavor. 

Tips and Tricks to Make Perfect Cinnamon Roll Sugar Cookies

• Chill the dough twice for best results.

This is vital for keeping cinnamon roll cookies from spreading too much in the oven. Trust me, it’ll be a mess if you bake them right away.

You’ll first want to chill the dough as soon as it comes together. This helps it to firm up so it doesn’t tear when filling and rolling. 

Pat it into a rectangle shape and wrap it in plastic to make it easier to roll out after.

Once the dough log is formed, wrap it tightly in plastic and chill it again. It will have softened from the heat of your hands and will lose its shape if sliced right away. 

• Get perfectly round cookies every time.

There are a few different ways to do this, and you can always combine them all for guaranteed results!

When chilling the cookie dough log, rotate it every 10 minutes so it doesn’t smoosh into an oval. 

You can also cut an empty paper towel roll up the side, gently hold it open, and set the wrapped dough log inside to keep it molded into a cylinder.

Once baked, place a larger round cookie cutter over each cookie and gently circle it around the edges to push them into shape.

• Cool cookies before adding the icing.

Let them sit on the baking sheets for about 10 minutes — this helps them finish baking and set — then transfer them to cooling racks for another 20-30 minutes.

If your cinnamon roll cookies are still warm when you drizzle on the icing, it will run off the edges or simply melt into the cookies!

Prep Ahead

• Soften butter and cream cheese
• Make the filling
• Line baking sheets with parchment

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Stand Mixer fitted with the paddle attachment. I use an electric hand mixer. 
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. You’ll need a large bowl to use with the electric mixer. 
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the sugar cookie dough.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

Storing and Freezing Cinnamon Roll Cookie Leftovers

Because of the cream cheese icing, these should be stored in the refrigerator. Keep them in an airtight container and enjoy within 5 days.

If you need to stack your cinnamon roll sugar cookies, you’ll want to put a piece of parchment paper between the layers so they don’t stick together.

These freeze really well too! Stack and store them the same way, but they’ll keep in the freezer for up to 3 months. Thaw at room temperature before serving.

Make Ahead Instructions

It’s easy to make cinnamon roll cookie dough in advance, which is especially helpful during the busy holidays!

Follow the recipe as instructed, all the way through filling and rolling the dough. After wrapping it tightly in plastic wrap, wrap it again in foil and freeze for up to 3 months.

When you’re ready to bake, remove the dough from the freezer and unwrap it on the counter while you preheat the oven. 

Only thaw it enough to slice it — a few minutes at room temperature should do it.

Place cinnamon roll cookies onto a lined baking sheet right away and bake as directed.

Cinnamon Roll Cookie Recipe FAQ
 

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

Easy Cosmic Brownie Cookies (Brownie Mix Cookies)

Ginger Snap Cookies Recipe (Air Fryer Recipe!)

3 Ingredient Peanut Butter Cookies Recipe + Video

Triple Chocolate Cookies (Soft & Chewy Recipe)

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Easy Soft Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies are buttery and sweet, with a cinnamon brown sugar filling and cream cheese icing drizzle… just like the real thing!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

chill time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 53 minutes minutes

Servings 36

Calories 94cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• stand mixer
• small bowl

Ingredients

For the Cookie:

• 1/2 cup unsalted butter, softened 1 stick
• 1/2 cup packed light brown sugar
• 1 tablespoon vanilla extract or vanilla bean paste
• 1 large egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt

For the Filling:

• 2 tablespoons melted unsalted butter
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon

For the Drizzle:

• 2 tablespoons cream cheese softened
• 2 tablespoons heavy cream
• 1 cup powdered sugar
• 1 tablespoon vanilla extract or vanilla bean paste

Instructions

• Line a cookie sheet with parchment paper.
• In the bowl to your stand mixer, use the paddle attachment to beat the butter with the brown sugar on high until smooth. About 1-2 minutes.
• Add the vanilla extract and 1 egg and continue beating until mixed together, about 2 minutes. It will look a little goopy at this point, that’s okay.
• Add the flour, baking powder, cinnamon and a pinch of salt. Mix on low until completely blended and the dough becomes a little stiffer. It will still be sticky at this point but if you wet your fingertips with water, it will stick less to your fingers.
• Shape into a rectangle as best as you can on a piece of plastic wrap. Wrap completely and chill in the fridge for 45-60 minutes.
• Once the dough has chilled, we’ll make the filling. In a small bowl, use a fork to mix together the melted butter, brown sugar and cinnamon. Set aside for a minute.
• Place the chilled dough on a lightly floured surface. Roll the dough until it is about 1/4 of an inch thick. It will be approximately 24 inches x 18 inches in size.
• Spread the cinnamon sugar mixture in an even layer to the edge of the dough.
• Start rolling the long side of the dough into a log. Wrap the log in plastic wrap and place in the fridge to chill for 30 minutes.
• Once chilled, preheat the oven to 350 degrees Fahrenheit. Cut the log into 1/2 inch slices.
• Place the cookie slices onto the prepared baking sheet leaving 1-1.5 inches of space between each cookie.
• Bake for 10-12 minutes. The cookies will be toasted around the edges and the dough will appear “dry”. Cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely, about 20-30 minutes.
• Once the cookies are cooled, we’ll start the glaze. In a small bowl, use a fork to mash the cream cheese until smooth.
• Add the vanilla, powdered sugar and heavy cream and use the fork to whisk the ingredients together. The glaze should be thin enough to drizzle but thick enough to stay put once it is drizzled.
• Lightly drizzle the top of the cooled cookies with the glaze. Allow the cookies to sit for 5-10 minutes to get the glaze to harden a little. Enjoy!!

Notes

Chilling the dough is a vital step. The chilled dough will keep the cookies from spreading too far in the pan. Trust me on this one, you’ll end up with a big mess.

Store leftovers in an airtight container in the fridge (because of the cream cheese) for up to 5 days. If you are stacking the cookies, it is a good idea to put some parchment paper between each cookie to keep them from sticking.

You can freeze these cookies in an airtight container for up to 3 months.

You can make the dough in advance to be used later on. Follow steps 2-9 of the recipe. Once the dough is wrapped tightly in plastic wrap then wrap it in tin foil. Place in the freezer for up to 3 months. Once you are ready to use it, preheat the oven and remove it from the freezer. Slice and place on the cookie sheet immediately. Only thaw it enough to slice it safely. It should only take a few minutes at room temperature to be able to get a sharp knife through the log.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 57mg | Sugar: 8g | Fiber: 0.2g | Calcium: 19mg | Iron: 0.4mg

Originally published December 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Soft Cinnamon Roll Cookies Recipe appeared first on The Slow Roasted Italian.

Everyone in my house is pretty much obsessed with these easy apple pie cinnamon rolls. They’re golden brown goodness and make the best sweet treat to start the day. (or to serve during holiday brunch!) 

The sweet apple is the perfect flavoring and what makes this dish a huge hit. 

It’s the perfect spin on a traditional cinnamon roll recipe, and the apple pie flavoring is really just an added bonus.

If you’re a fan of pillowy cinnamon rolls, you’re not going to want to let your taste buds miss this. 

They’re excellent on Christmas morning, and that irresistible aroma does the perfect job of getting everyone out of bed in the morning hours. 

Get a prepared baking dish, and start following the recipe card below to make these apple cinnamon rolls. 

You can enjoy these sticky buns in the morning as a delicious breakfast or at night as a warm dessert. Adding a scoop of vanilla ice cream sounds like a dream to put on top of the buttered cinnamon rolls!

Let me know your thoughts once you make this apple pie cinnamon rolls recipe. 

I’m giving you a head start to head to the kitchen now to get started – because now I’m craving them, too! This is one of those apple recipes that turn classic cinnamon rolls into perfection. 

Cinnamon Rolls with Apple Pie Filling

The secret to these homemade apple pie cinnamon rolls is the double topping that makes them ooey-gooey delicious! Craving blueberry instead, try these sweet rolls.

Start by spreading a layer of cream cheese frosting over the rolls. 

You can use your favorite store-bought brand (for a quick shortcut) or make the frosting recipe from my copycat Cinnabon recipe.

Then, add a drizzle of my No Fail Caramel Sauce over the top. It’s made with just 4 ingredients and is done in only 6 minutes!

To see us make cinnamon rolls with apple pie filling from start to finish, watch the video in this post!

If you can’t wait for homemade dough to rise, try my Slow Cooker Cinnamon Roll Pull Apart Bread instead. 

Air fryer cinnamon rolls are ready in minutes! 

And my Lazy Day Bacon Cinnamon Rolls combine the best parts of monkey bread and homemade cinnamon rolls in a perfectly snackable treat. 

You can also try my delicious cinnamon swirl bread that is easier to make than you think!

Ingredient Notes and Substitutions

• Dough – A simple homemade recipe with pantry ingredients. 
  
  There is a double rise — the first when the dough is formed, then again after assembling the cinnamon rolls with apple pie filling. 
  
  But trust me, it’s well worth the labor of love when you take your first bite!
  
• Pie Filling – Use just the fruit from a can of apple pie filling, and cut the slices into smaller, bite-sized pieces. 
  
  You can also make your own spiced apples on the stovetop, then use those in these homemade cinnamon rolls instead of apple pie filling from a can. 
  
• Sugar and Spices – Dark brown sugar adds a deep, warm flavor and more moisture than granulated sugar would. 
  
  Obviously, there’s cinnamon. If you’re not a fan of nutmeg, you can swap in ground allspice or cloves. Apple pie spice would be good as well.

Tips for Making Apple Pie Filling Cinnamon Rolls

• Best places for dough to rise:

If it’s a warm day out, your kitchen counter will probably do just fine. 

Place the bowl on top of the refrigerator to keep it out of the way and gain extra heat generated by the appliance itself.

Otherwise, turn on your oven to 200°F for a few minutes to warm it up. Then, turn it off, place the bowl inside, and close the door. 

You can also recreate this environment in your microwave if it’s easier. 

Boil a cup of water in the microwave, then quickly remove it, place the bowl inside, and shut the door.

Don’t add filling to the edges!

There should be a small border around the edge of the dough before you start rolling for two reasons.

First, it ensures that the filling doesn’t squeeze out once you start to roll the dough. 

But also, the end piece will stick to the opposite side effectively sealing the log so the dough doesn’t unravel when sliced.

• Leave space between each roll.

You may be tempted to nestle them in tightly, but homemade rolls need plenty of room to rise and expand while baking.

There’s just enough space for 9 apple pie filling cinnamon rolls in a 9-inch square pan, but you can easily use a 9×13-inch pan for extra room.

Make Ahead Instructions

You can prep this cinnamon rolls apple pie filling recipe the night before, then bake them in the morning. 

Or, freeze the rolls for up to 6 weeks so you always have some on hand!

• Refrigerate overnight: Make them up to the point of slicing and placing in the pan, then cover tightly with plastic and refrigerate. 
  
  Remove the pan the next morning and let it sit on the counter for about 30 minutes to remove the chill before baking. 
  
• Freeze for later: Once they are rolled and sliced, place them on a sheet pan spaced apart and freeze for 1 hour. 
  
  Then, transfer to a sealable storage bag and place back in the freezer. 
  
  Thaw in the refrigerator overnight, then let them do their second rise on the counter and bake.

Kitchen Tools You’ll Need

• Stand mixer – You’ll need both the whisk attachment and dough hook for this recipe.
• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Rolling Pin – Any style will do, or you can use an empty wine bottle in a pinch!
• Offset Spatula – Spreading the butter and filling over the dough is much easier with this, and you can use it to add the frosting at the end as well.
• 9” Square Baking Tray – This fits this apple pie cinnamon roll bake perfectly, but feel free to use what you have available.

Cinnamon Rolls Apple Pie Filling FAQ

Storing and Freezing Apple Pie Cinnamon Rolls

These sweet treats will stay fresh for a day or two at room temperature, but you can store them in the fridge for up to a week if needed.

Be sure to keep cinnamon rolls with apple pie filling covered or wrapped with plastic or covered tightly with aluminum foil so they don’t dry out.

To freeze this apple dessert, allow them to cool before wrapping individually in plastic wrap and placing them in a storage bag. 

Thaw in the refrigerator before warming in the microwave or oven. Be careful, the canned filling will get hot quickly and actually be hotter than the rolls, so just be aware so you don’t burn your mouth. 

It’s best to freeze the apple pie filling cinnamon rolls without the frosting and caramel on them. You can always add cream cheese icing or other flavors once you thaw. 

Add it after they’ve been warmed, which will also help it melt into the crevices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Dessert Recipes

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The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Cinnamon Rolls with Apple Pie Filling are perfectly spiced and taste just like your favorite slice of pie — but oh-so-gooey!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 9 Rolls

Calories 461cal

Author Donna Elick

Ingredients

Dough

• 1 cup whole milk warm
• 2 1/4 teaspoons yeast
• 3 tablespoons granulated sugar
• 1/4 cup butter melted
• 1 large egg
• 4 cups all-purpose flour
• 1/2 teaspoon salt

Filling

• 1/2 cup unsalted butter softened
• 1/2 cup dark brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup apple pie filling cut into smaller bits

Glaze and topping

• Cream cheese frosting store bought or use the recipe on our Cinnabon Cinnamon Rolls
• Caramel sauce store bought or use our No-Fail Caramel Sauce

Instructions

For the Rolls

• In the bowl of a stand mixer, whisk warm milk, sugar and yeast. Cover and leave to rest for 5 minutes. It will be foamy.
• Add the egg and melted butter and whisk till combined
• Add in the flour and salt and change to the dough hook. Mix till dough forms and continue to knead for 3 minutes. Dough will be a bit sticky.
• Transfer the dough to a large well-oiled bowl, cover with a damp towel and leave to rise in a warm place for 1 hour or until double in size.
• Meanwhile, line a 9-inch square baking tray with parchment paper. Set aside.
• In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
• After the dough has finished rising, roll it out onto a floured surface into approximately a 9×14 inch rectangle.
• Spread the butter evenly over the dough, leaving ¼ inch border all around.
• Sprinkle sugar-spices mixture over the buttered dough, pressing it into the butter lightly with your fingers.
• Evenly distribute the apple pie filling over the sugar-spices mixture on the dough.
• From the long side, roll up the dough to a log and pinch the seams together.
• Put dough log seam side down and slice with a sharp knife or floss into 9 even pieces. Trim off the edges on either side which will not have enough filling.
• Put the slices on the prepared baking tray, evenly spaced. Leave to rise in a warm place for another 30 minutes.
• Preheat oven to 350°F and bake at rolls for 2ominutes, until pale golden brown
• Cool on a wire rack for 5 minutes

Glaze and topping

• Frost with cream cheese frosting and drizzle with caramel sauce if desired
• Serve warm.

Video

Nutrition

Serving: 1 | Calories: 461cal | Carbohydrates: 68g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 207mg | Sugar: 21g | Fiber: 3g | Calcium: 66mg | Iron: 3mg

Originally published October 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Cinnamon Rolls with Apple Pie Filling + Video appeared first on The Slow Roasted Italian.

Sheet Pan Cinnamon Rolls

There’s just something magical about a tray of homemade cinnamon rolls baking in the oven. The kind of smell that makes people wander into the kitchen like moths to a flame.

I just love how these puff up soft in the middle, golden at the edges… perfect for pulling apart and sneaking one before anyone notices.

You know I’m going to sneak in some bacon whenever I can, and the savory saltiness is the perfect balance to these rich and creamy large batch cinnamon rolls.

Add some fresh fruit and a sweet cream cold brew for the ultimate breakfast experience, or carve out a cantaloupe bowl for a gorgeous brunch table centerpiece.

This cinnamon roll sheet pan recipe is the one to bust out when you want applause at breakfast. Trust me, they won’t last long!

INGREDIENT NOTES

• All-Purpose Flour: No need to grab a separate bag of bread flour… though you can use that if you prefer.
  
  AP flour provides just enough structure and a soft texture for the perfect sheet pan cinnamon rolls!
  
• Sugar: Feeds the yeast and sweetens the dough.
  
• Instant Yeast: Rapid rise yeast works faster than active dry, no proofing needed.
  
• Kosher Salt: Less salty tasting than table salt. It strengthens the dough and enhances the overall flavor.
  
• Whole Milk: The fat is really important for a richer flavor and a more tender dough. Don’t try to use skim!
  
• Unsalted Butter: Melt some with the milk for the dough, then soften the rest for the frosting.
  
• Egg: Let this warm on the counter first (or set in a bowl of warm water for 10-15 minutes) so it mixes evenly into the dough.
  
• Cinnamon Roll Filling: Mix salted butter with light brown sugar and ground cinnamon.
  
• Cream Cheese Frosting: So easy to make yourself, and it tastes better too! Whip softened cream cheese and butter with powdered sugar and vanilla extract until fluffy.

VARIATIONS

Nutty Twist: Add ½ cup chopped pecans or walnuts to the filling for crunch.

Fruit-Filled: Spread a layer of apple butter or chopped dried cranberries over the cinnamon-sugar layer for a fall twist.

Extra Indulgent: Top finished rolls with a drizzle of warm caramel or white chocolate.

CINNAMON ROLL SHEET PAN FAQ 

MAKE AHEAD

After slicing the rolls, arrange them on your sheet pan and cover with plastic wrap. You want it to be airtight, so wrap the plastic all the way around the pan to keep it snug.

Slide the pan into the fridge overnight, then transfer to the counter in the morning. Remove the plastic (replace it with a clean kitchen towel) and allow the rolls to rise for 60-90 minutes before baking.

You can also freeze sheet pan cinnamon rolls before and after baking! 

If unbaked, wrap the pan tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge, then let them rise at room temp before baking.

Once baked, simply store the rolls (without icing) in an airtight container for the same amount of time. Warm in the microwave before frosting.

After over a decade of recipe testing, I’ve found that sheet pan cinnamon rolls are a game-changer for any baker looking for speed without sacrificing that classic fluffy interior. 

The larger surface area helps them bake faster and more evenly, and rolling the dough tightly ensures those beautiful spirals hold their shape. 

By using rapid rise yeast, we streamline the prep, and by keeping the dough slightly tacky, we ensure soft, bakery-style results. 

The internal bake temperature of 195–200°F is the sweet spot to guarantee a fully cooked roll without drying out the edges.

TOOLS NEEDED

• Stand mixer with paddle & dough hook attachments
• Large mixing bowl
• 10×15-inch sheet pan
• Rolling pin
• Serrated knife or unflavored dental floss
• Whisk and spatula
• Measuring cups and spoons

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Brownies

Sheet Pan Baked Nachos with Ground Beef

Sheet Pan Pancakes (4 Ways!)

Easy Sheet Pan French Toast

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Sheet Pan Cinnamon Rolls

Sheet Pan Cinnamon Rolls are easy to make from scratch and only need one rise, so you can spend less time baking and more time indulging!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

rise time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12

Calories 268cal

Author Donna Elick

Ingredients

For the Dough:

• 4 to 4 1/2 cups all-purpose flour plus more for dusting
• 1/3 cup granulated sugar
• 1 envelope 2 1/4 teaspoons rapid rise instant yeast
• 1 teaspoon kosher salt
• 1 cup whole milk
• 6 tablespoons unsalted butter
• 1 large egg room temperature

For the Filling:

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup salted butter softened

For the Frosting:

• 4 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Prepare the Dough: In the bowl of a stand mixer, whisk together 4 to 4 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 envelope 2 1/4 teaspoons rapid rise instant yeast, and 1 teaspoon kosher salt.
• Warm the Milk & Butter: In a microwave-safe bowl, heat the 1 cup whole milk and 6 tablespoons unsalted butter together for 30–60 seconds until warm to the touch but not hot (about 110°F). If the mixture is too hot, let it cool for a few minutes before adding it to the dry ingredients.
• Mix & Knead the Dough: Add the warmed milk mixture and 1 large egg to the dry ingredients. Mix with the paddle attachment until a soft dough forms. Switch to the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, soft, and slightly tacky to the touch. It should feel supple and slightly springy, bouncing back when gently pressed with a fingertip. If the dough is too sticky and clings excessively to your hands, add up to 1/2 cup additional flour, one tablespoon at a time, until it becomes easier to handle. *Avoid adding too much flour, as this can result in dry cinnamon rolls.
• Rest the Dough: Transfer the dough to a large, oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rest for 10 minutes.
• Prepare the Filling: In a small bowl, whisk together the 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Set aside.
• Roll & Fill: Roll the dough out on a lightly floured surface into a 10 x 15-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
• Roll & Slice: Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut into 12 even pieces.
• Second Rise: Place the rolls on a greased sheet pan about 1–2 inches apart. Cover with a clean kitchen towel and let rise in a warm place for 60–90 minutes, or until doubled in size.
• Cold Kitchen Tip: If your kitchen is cold, preheat the oven to 150°F, then turn it off. Place the rolls inside with the oven door cracked open for 30 minutes. Close the door for the remaining rise time.
• Bake: Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through. The internal temperature should be between 195–200°F.
• Make the Frosting: While the rolls bake, beat 4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 teaspoon pure vanilla extract together in a mixing bowl using electric mixers or a stand mixer fitted with the paddle or whisk attachment. Beat until light and fluffy.
• Cool & Frost: Let the rolls cool for about 20 minutes before spreading the frosting over the top. Serve warm and enjoy!

Notes

Make-Ahead Instructions: After slicing the rolls, place them on the sheet pan, cover with plastic wrap, and refrigerate overnight. In the morning, allow them to rise at room temperature for 60–90 minutes before baking as usual.

Storage: Store cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: To freeze unbaked cinnamon rolls: Place the sheet pan in the freezer, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and allow them to rise for 60–90 minutes before baking.

To freeze baked cinnamon rolls: Store in an airtight container in the freezer for up to 3 months.

Reheating: Warm in the microwave for 30 seconds or until heated through.

Customization Ideas: Add chopped nuts, raisins, or chocolate chips to the filling. Drizzle with caramel or chocolate for an extra indulgent touch.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 27g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 271mg | Sugar: 26g | Fiber: 0.4g | Calcium: 55mg | Iron: 0.2mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Cinnamon Rolls appeared first on The Slow Roasted Italian.

This candied almonds recipe is one of my favorites. While it’s not a new recipe, it’s one that I hold near and dear to my heart because of the simplicity of it. 

I’ve made this during Christmas time as a great way to add crunch to the dessert table, and I’ve also given this as a hostess gift at holiday parties as well. 

Making a large batch of these homemade candied almonds is simple to do, and I love adding them to a cute jar to make a great holiday gift. 

But just beware – that sweet crunch will have you wanting to eat the entire batch because they’re so good! 

There’s no denying that warm cinnamon flavor with just the right amount of crunch! Make a double batch to give as homemade gifts, or keep them for yourself. You can’t go wrong either way! 

Candied Almonds

Crunchy and sweet is one of my favorite combinations, so I’m really excited to share this recipe with you! 

These candied almonds are a delightful and energizing snack, perfect to take with you on the go or toss into another recipe. 

Try adding them to salads, on vanilla ice cream, or mixed into a yogurt parfait.

Spiced nuts also make the perfect gift for your friends, family, and loved ones. 

Just place these cinnamon glazed almonds in a treat bag, seal with a twist tie, and add a beautiful ribbon for decoration to finish it off. 

If you absolutely love things that are nutty and sweet, try my cashew toffee crockpot candy recipe or my original crockpot candy recipe that inspired it. 

Or even this Honey Vanilla Almond Nut Butter.

Ingredient Notes and Substitutions

• Almonds – Look for raw almonds, which will give you the perfect neutral base for making cinnamon glazed nuts. Don’t like almonds? 
  
  No worries — you can substitute any other raw nuts you’d like, including cashews, walnuts, pecans, or even a mixture! (Candied pecans also have some of the best flavor, in my opinion!) 
  
• Egg Whites – Be very careful not to get even a drop of yolk in the bowl when separating, or these won’t whip up as frothy as needed.
  
• Vanilla Extract – This adds sweetness and warmth to this candied nuts recipe.
  
• Granulated & Brown Sugar – Use a mixture of both to create that crispy, caramelized coating. 
  
  You could use all granulated sugar if you prefer, but I like the deep, caramel flavor that brown sugar provides.
  
• Cinnamon – You can’t have cinnamon almonds without the cinnamon! Use your favorite variety of this ground spice or stick with the cinnamon sugar coating. 
  
• Kosher Salt – Helps to balance the sweetness. Sea salt or pink Himalayan salt are great substitutes.

Candied Nuts Recipe Tips & Tricks

• Use Nonstick Spray. Since the sugared coated almonds will get sticky during the caramelization process, using cooking spray is the best way to keep them from sticking together or sticking to the slow cooker.
  
• Don’t Forget To Cool! After removing the nuts from the crockpot, transfer them onto parchment paper or silpat mats. 
  
  Be sure to spread the nuts out evenly to avoid them clumping together while they dry. If any clumps remain after cooling, you can use your hands to break them apart.
  
• Need a Smaller Batch? Easily halve this candied nuts recipe with no changes to the cooking time.
  
• Store At Room Temperature. When kept in an airtight container, spiced nuts will keep for up to 1 week. 
  
  You can also refrigerator them for up to 3 weeks, but I recommend bringing them back to room temperature before serving.

Kitchen Tools You Will Need

• Slow Cooker – Great not only for candied almonds, but also for soups, roasts, shredded chicken, and more! 
• Large Bowl – This one is my go-to.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. 
  It even provides a non-slip surface for transporting pots and pans. If you don’t have one of these mats to dry the nuts on, parchment paper will work just fine.

Candied Almonds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cinnamon Candied Almonds (Crockpot Recipe)

Crockpot Cinnamon Roasted Almonds are crunchy cinnamon glazed almonds that are perfectly roasted right in your slow cooker. This simple recipe is so easy, they just about cook themselves. Candied nuts make for the perfect homemade holiday gift.

Course Snack

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10 1 cup servings

Calories 1051cal

Author Donna Elick

Ingredients

• 2 egg whites
• 2 tablespoons pure vanilla extract
• 3 pounds whole raw almonds 10 cups
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup water does not go in until the last hour

Instructions

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds, then using a large spoon, toss to coat.
• Pour almonds into the slow cooker. Add remaining ingredients (except the water) and stir again to coat. Cover the slow cooker with its lid.
• Set the slow cooker to Low and cook for 4-5 hours, stirring occasionally (at least once an hour). After 3 hours, add 1/4 cup water to the slow cooker and stir well. Cover and cook for another 1-2 hours, stirring occasionally. Candied almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow nuts to dry before serving.

Notes

This candied almonds recipe can be halved.

You can substitute raw almonds with raw walnuts, pecans, or cashews. Or, use a mix of them.

If you prefer you can divide the coated nuts onto two cookie sheets and bake in the oven at 250°F for 45-55 minutes, stirring occasionally.

Nutrition

Serving: 1 | Calories: 1051cal | Carbohydrates: 96g | Protein: 30g | Fat: 68g | Saturated Fat: 5g | Sodium: 135mg | Sugar: 68g | Fiber: 20g | Calcium: 445mg | Iron: 6mg

Originally Published December 2015, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cinnamon Candied Almonds (Crockpot Recipe) appeared first on The Slow Roasted Italian.

You’re going to love the chocolate flavor of this moist banana bread! Chocolate lovers will delight in the taste of this great recipe – there’s really nothing quite like it!

You have to give this easy chocolate banana bread recipe a try. It’s the perfect banana flavor balance and a chocolate lover’s dream! 

Forget about classic banana bread for a moment, and whip up this recipe for the best results.

The first time I made it, I knew it was one of the best banana bread recipes out there. Seriously – you can’t go wrong with this taste and flavor! 

Chocolate Banana Bread

One of the trickiest things about homemade breads is getting that texture and moisture just right — but it’s not tricky at all with the right recipe! 

Using perfectly ripe bananas is a widely known baking hack, but have you ever tried throwing in a ripe avocado? 

It’s creamy as can be, and the fats in the flesh are actually really good for you! 

But the flavor of avocado banana bread is all chocolate with that fruity, honey-like aroma from the bananas.

Chocolate and bananas… Is there a yummier combination? 

You can mix the two for a super simple, easy homemade ice cream or enjoy classic chocolate covered bananas for a cool, nostalgic treat.

Ingredient Notes and Substitutions

• Avocado – ½ of a large fruit (you read that right — it’s a fruit!) or 1 small one. 
  
• Bananas – Mashed bananas are easy to mix in! I’ve found the easiest way to do this is just with a fork. It makes the texture of the banana mixture just right. 
  
  I also like to freeze ripe bananas for use later. If this is something that you do too, just let them thaw in the fridge first! Save those overripe bananas for this recipe! 
  
• Granulated Sugar – You don’t want to use powdered sugar (it’ll dry out the batter) or a liquid sweetener (it’ll make the batter too wet). 
  
  Stick to regular white sugar or brown sugar for avocado banana bread.
  
• Unsweetened Natural Cocoa Powder – Some interesting possible substitutions for cocoa powder include powdered peanut butter and hot cocoa mix. 
  
  I haven’t tried either in this recipe, so do so at your own risk!
  
• Semi-sweet Chocolate Chips – Semisweet matches the sweetness of chocolate banana bread overall, but feel free to use milk or dark chocolate chips if those are your favorite.
  
  Either way, I like to use plenty of chocolate chips because that’s the best part! 

The fun part about making this banana bread batter is that you can have fun creating and “patiently” waiting. 

This healthy chocolate banana bread can also easily be turned into chocolate banana muffins by using a muffin tin instead of a loaf pan! 

This will help you not eat the entire loaf in one sitting – and you can just grab a muffin and go! 

Chocolate Chip Banana Bread Recipe Tips

• Need to ripen bananas quickly?

Stick ‘em in a brown paper bag a day or so before you’re going to make chocolate banana bread! This will trap the natural gasses released by ripening fruit and will actually help it brown faster.

You can do the same thing with avocado, actually — try it out by bagging both together!

• Use the spoon and level method with the flour.

Ever heard of this technique? You’ve probably used it before — you get a heaping scoop of your dry ingredient and then level it off with a knife. 

It’s the best way to get the exact amount of flour every time and avoid adding so much flour that you end up drying out the batter.

• Add pops of flavor and texture with fun extras.

In case those chocolate chips aren’t enough, I have a few extra recommendations for add-ins! 

Super sweet white chocolate chips or toffee bits, nutty shredded coconut or chopped walnuts, or even bits of fruit could be really nice. 

But the sky’s the limit for this! Make my chocolate chip banana bread recipe your own… it’s already a mouthful, so you may as well fill it just the way you like! 

Storing and Freezing Avocado Banana Bread

Your loaf of chocolate banana bread can stay right on the countertop at room temperature for up to 3 days. 

Just keep it out of direct sunlight or the chips will melt! It keeps for a little bit longer in the fridge. Also, keep it in an airtight container for the best results. 

If you want to freeze your leftovers, wrap slices completely in plastic wrap and then wrap in foil as well. 

Store for up to 3 months and thaw as many slices as needed in the fridge before serving.

Kitchen Tools You Will Need

• 9×5 Pan – Keep in mind that glass and dark pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these types of loaf panss. 
• Wire Rack – Great for cooling all kinds of baked goods.
• Large Bowl – This one is my go-to!

Chocolate Banana Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Moist Chocolate Banana Bread (Made With Avocado)

Chocolate Banana Bread is deliciously dense, mouthwateringly moist, and full of cocoa flavor — with a secret ingredient: avocado!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 1 loaf

Calories 252cal

Author Donna Elick

Equipment

• Cooking Spray
• large bowl
• 9 x 5 loaf pan
• cooling rack

Ingredients

• 1/2 ripe avocado chopped
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ripe bananas mashed
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup semisweet chocolate chips plus more to top the banana bread with before baking

Instructions

• Preheat the oven to 350 degrees F.
• Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
• Stir in the mashed bananas.
• In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
• Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
• Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let cool completely on a cooling rack.

Notes

This chocolate avocado banana bread will keep fresh in an airtight container at room temperature for up to 3 days.

How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.

Spoon and level the flour. What is the spoon and level method? You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.

Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with 1/4 cup per add-in.

Pro tip: to ripen bananas quickly, add them to a brown paper bag.

Nutrition

Serving: 1 | Calories: 252cal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 261mg | Sugar: 25g | Fiber: 4g | Calcium: 20mg | Iron: 2mg

Originally published July 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moist Chocolate Banana Bread (Made With Avocado) appeared first on The Slow Roasted Italian.

This homemade version copycat Starbucks recipe is the best.  Make it at home to have instant access to the flavor! This is one of those coffee recipes that you’ll crave all the time! 

I’ll fill up a tall glass because I’m a huge fan of Starbucks cinnamon Dolce latte, but the great thing about this popular drink is that you can enjoy it however you want. 

You’re making it for a fraction of the cost, so indulge and have fun! When it comes to a specific coffee drink from the Starbucks menu, this is one of my favorite drinks. 

I love the sweet cinnamon flavor of this sweet drink! 

I promise you that this copycat Starbucks Iced Cinnamon Dolce Latte Recipe is a great copycat recipe. It tastes just like the Starbucks version, but better, in my opinion! 

This is because being able to make and use my own strong coffee and then add the ground cinnamon at home, I get to control the sweetness of the cinnamon sugar flavor! 

For me, that’s huge because some days, I like my own cold brew coffee to be sweeter than others, and I’m in control of the outcome of this Starbucks copycat cinnamon drink! 

Iced Cinnamon Dolce Latte

While I love grabbing an iced cinnamon dolce latte from Starbucks when I’m on the go, it’s so much cheaper to make it at home.

Plus, with this homemade cinnamon dolce latte recipe, you can scale up the size for only pennies more!

Love Starbucks pastries too? Now you can enjoy their famous cranberry bliss bars, and double chocolate brownies any time you want. Keep a bag of dried cranberries handy for whenever the mood strikes.

On the Starbucks menu, try my Egg Bites Copycat recipe for an incredible breakfast to start your day!

Or, try one of my other copycat drink recipes like Taco Bell’s Baja Blast, Wendy’s Frosty, and Costco Mocha Freeze!

Or even TGI Friday’s Mudslide for a boozy treat.

While we’re on the topic of Latte’s, you just have to try my Maple Latte Recipe!

How To Make A Homemade Cinnamon Dolce Latte

• Bring the simple syrup ingredients to a simmer on the stove in a small saucepan, then set aside to cool.
  
• Fill your shaker with ice, then pour in 1 tablespoon of syrup and a double shot of espresso and shake.
  
• Transfer to a drinking glass, pour in the milk, and enjoy!

Using a mason jar instead of a shaker will have the same result, but you’ll have one less thing to wash.

You can also skip the shaking altogether and layer your iced cinnamon dolce latte like the baristas do! 

Swirl together the syrup and shots in the bottom of your glass, add the milk, then fill the rest of the way with ice.

Cinnamon Dolce Latte Recipe Tips and Tricks

• Use instant coffee powder. This is great if you don’t have a coffee maker or are short on time. Be sure it’s labeled espresso and not a regular brew.
  
• Create a dairy-free version. Unsweetened oat milk is a wonderful alternative for your homemade iced cinnamon dolce latte, especially a thicker variety like Califia’s barista blend. 
  
  Find it with the other milks and creamers in the dairy case of your local store.
  
• Want a bigger size? This cinnamon dolce latte recipe produces a 16-ounce drink (equivalent to a Grande), but you can adjust the amounts to meet your caffeine needs. 
  
  Scale up the milk and syrup as needed, and add an extra shot for every additional 4 ounces that your cup holds.
  
• Add a little decadence. A swirl of whipped cream and an extra dash of cinnamon really puts your cinnamon dolce latte over the top!
  
  Or, try it with a little scoop of ice cream on top! It will melt down into the coffee and take the flavor to the next level! Stir with a couple cinnamon sticks – and enjoy! 

Cinnamon Dolce Latte Starbucks FAQ‌

Enjoy!

With love, from our simple kitchen to yours.

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Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

An Iced Cinnamon Dolce Latte gives you a sweet jolt of caffeine when you need it! Recreate this Starbucks favorite in your own kitchen today.

Course Drink

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 343cal

Author Donna Elick

Ingredients

• 1/3 cup water
• 1/3 cup brown sugar packed
• 2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Double shot espresso
• ice
• 1/4 cup milk I used oat milk

Instructions

• In a small saucepan, combine the water, brown sugar, vanilla, and cinnamon. Cook for 3-5 minutes until it comes to a simmer. Remove the syrup from the pot into an airtight container.
• Fill a mason jar or shaker with ice. Pour your espresso and 1 tablespoon of cinnamon sugar syrup and close the lid. Shake vigorously for 30 seconds.
• Pour the milk into the espresso, stir and enjoy!

Nutrition

Serving: 1 | Calories: 343cal | Carbohydrates: 77g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 49mg | Sugar: 75g | Fiber: 1g | Calcium: 159mg | Iron: 1mg

Originally published July 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe) appeared first on The Slow Roasted Italian.