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Go-To Dough is a simple yeast dough recipe. It makes perfect cinnamon rolls and the perfect dinner rolls. It’s a double-duty dough you can make in no time. Split it in half to make a batch of each!

Go-To Dough is a simple yeast dough recipe. One dough makes a batch of cinnamon rolls and a batch of dinner roll.

This post is sponsored by Fleischmann’s® Yeast as part of the Bake It Yourself Blogger Program. Thank you for continuing to support the brands that make My Baking Addiction possible.

Since having Elle, I’ve become even more sentimental about the holiday season. As she gets older, I find myself trying to make every aspect of the season as magical as I can.

Whether it’s a train ride that pulls into a glistening North Pole Village filled with caroling elves, or dressing up a certain elf that likes to sit on a shelf in adorable costumes, I am that mom. The one that tries to fill the season with as many magical memories as possible.

As I’ve mentioned before, I’m kind of a control-freak when it comes to holiday meals because I’m an absolute sucker for food traditions.

This Go-To Dough makes the perfect simple yeast dough for cinnamon rolls and dinner rolls.

Sure, we add new items to the menus every year, but the core always stays the same. And honestly, I really want Elle to fondly remember my cheesecake and sweet potato casserole the way that I remember my Nana’s Chicken Paprikash and Pumpkin Roll.

One of the traditions we started when we moved back to Cleveland was to have Christmas morning breakfast at our place.

I wake up super early to cook a holiday spread that includes pancakes, Make-Ahead Breakfast Casserole, fried potatoes, fresh fruit, sausage and of course – cinnamon rolls.

This Go-To-Dough makes the perfect cinnamon rolls. Easy and so delicious.

The grandparents gather here to watch Elle open her gifts from Santa and we all enjoy a delicious breakfast together.

Then we all split up for the afternoon, take naps and meet back at our place for dinner.

Yes, I cook two large meals in one day, but I wouldn’t have it any other way.

This Go-To Dough makes the perfect simple dough for cinnamon rolls, or dinner rolls.

But I’d be lying if I didn’t find ways to make certain recipes do double duty. I make a double batch of parboiled potatoes so that some become morning hash browns and the others become mashed potatoes later in the day.

Sausage gets served at breakfast and becomes part of my stuffing at dinner time. (Oh yes, stuffing with sausage is where it’s AT.)

This Go-To Dough recipe does double duty as well. I use half of it for cinnamon rolls for breakfast and the other half for buttery dinner rolls.

This simple yeast dough is going to become your Go-To Dough for cinnamon rolls and dinner rolls. Or cut the dough in half and make both.

Yep, one dough recipe will have you serving up fresh baked goodness at two separate meals.


Yeast dough really doesn’t have to be scary to make. Even though a lot of beginner bakers find baking with yeast intimidating, it can be easy when you pick the right yeast dough recipe and the right ingredients.

I like to turn to Fleischmann’s® RapidRise® Yeast to make an easy, foolproof Go-To Dough. Fleischmann’s® RapidRise® Yeast takes a lot of steps out of the process of baking with yeast, making it simpler for beginners – or let’s be honest, even for old pros who just want to save a bit of time.

This simple yeast dough is going to become your Go-To Dough for cinnamon rolls and dinner rolls. Super simple and perfect for the holidays.

I’ve worked with Fleischmann’s® for years because, in my opinion, it’s the best and most reliable yeast on the market. From Sour Cream Rolls to Easy Pizza Pockets and Cinnamon Sugar Soft Pretzel Bites, Fleischmann’s® Yeast gives me perfect results every single time.

Go-To Dough is the perfect dough for the holidays. One dough = two recipes! A batch of Cinnamon Rolls and a batch of Dinner Rolls.

This Go-To Dough is a great yeast dough recipe for beginners because it is super versatile. You can use this one yeast dough to make two different recipes – cinnamon rolls and dinner rolls.

How great is that? Breakfast and dinner with one recipe. That’s my kind of dough.

Go-To Dough is the only yeast dough recipe you need for tender, fluffy dinner rolls and cinnamon rolls.


Once you’ve made your Go-To Dough, allow it to rest for 10 minutes before splitting it in half.

Use the first half to make Beginner’s Frosted Cinnamon Rolls. Using Go-To Dough as a cinnamon roll dough produces cinnamon rolls that are pillow soft and full of flavor.

Spread the cinnamon roll dough with softened butter and sprinkle with cinnamon-sugar before rolling it up and slicing into 12 equal pieces.

Go-To Dough is the only yeast dough recipe you'll ever need for tender, fluffy dinner rolls and cinnamon rolls.

These finished Frosted Cinnamon Rolls are topped with a sweet vanilla frosting. I like to frost these cinnamon rolls when they’re still a little bit warm, so the frosting melts down into the swirls of the cinnamon rolls.

This Go-To Dough is going to become your new favorite recipe for cinnamon rolls and dinner rolls. Simple, tender, and oh so fluffy!


The only thing easier than using the first half of the Go-To Dough as a cinnamon roll dough is using the second half as an easy dinner roll dough.

To make dinner rolls, all you need is the second half of the Go-To Dough and some melted butter. Yep, that’s it.

Simply cut the dinner roll dough into 12 pieces, roll them into balls, and place them into a greased pan. Unlike the Frosted Cinnamon Rolls, these Go-To Dough Dinner Rolls will only need to rise for about 30 minutes before baking.

Go-To Dough makes the perfect cinnamon rolls and dinner rolls. Simple, tender, and oh so fluffy!

Brush the finished dinner rolls with melted butter if you like. Who wouldn’t want a bit of extra melted butter on a fresh-from-the-oven dinner roll?

Don’t be scared by baking with yeast. Give this Go-To Dough recipe a try and whip up a batch of Beginner’s Frosted Cinnamon Rolls and Go-To Dough Dinner Rolls with the resulting dough. Your family will be impressed and I can guarantee you’ll want to come back to this dough again and again.

This Go-To Dough is going to become your go-to recipe for cinnamon rolls and dinner rolls. Divide the dough in half and make a batch of each!

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Go-To Dough

By: Jamie
4.36 from 17 ratings
Prep: 20 minutes
Total: 20 minutes
Servings: 24
Use this easy yeast dough recipe as your go-to dough for making cinnamon rolls and dinner rolls. Split the dough in half to make a batch of each with one simple dough!


  • 5-1/2 to 6-1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 packets Fleischmann's® RapidRise Yeast 4 ½ teaspoons
  • 2 teaspoons fine sea salt
  • 1-1/2 cups water
  • ½ cup milk
  • 2 tablespoons butter or margarine


  • Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120°to 130°F).
  • Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
  • With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  • Cover and let dough rest 10 minutes. Divide dough in half to use for Dinner Rolls and Frosted Cinnamon Rolls.


  • Makes 2 batches of dough.
  • If you don't have a thermometer, water should feel very warm to the touch.
  • To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


Calories: 65kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.04g, Cholesterol: 3mg, Sodium: 204mg, Potassium: 23mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 37IU, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Beginner's Frosted Cinnamon Rolls

By: Jamie
4.86 from 7 ratings
Prep: 40 minutes
Cook: 30 minutes
Rise Time: 1 hour
Total: 2 hours 10 minutes
Servings: 12 Rolls
These easy cinnamon rolls are full of gooey cinnamon filling and topped with plenty of sweet frosting.



  • cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter OR margarine very soft


  • 2-1/2 cups powdered sugar
  • 2 tablespoons butter OR margarine softened
  • 2 to 3 tablespoons milk
  • 1 teaspoon pure vanilla extract


  • For filling, combine sugar and cinnamon in a small bowl. Set aside.
  • Roll dough into a 15 x 10-inch rectangle using a rolling pin.  Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  • Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.
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Go-To Dough Dinner Rolls

By: Jamie
5 from 6 ratings
Prep: 15 minutes
Cook: 20 minutes
Rise Time: 30 minutes
Total: 1 hour 5 minutes
Servings: 12
The perfect classic dinner roll using the most versatile Go-To Dough.


  • ½ batch Go-To Dough
  • 2 tablespoons butter melted (optional)


  • Cut dough into 12 equal pieces; shape into small size balls using your hands. Place in a greased 8 or 9-inch round plan. Cover with towel; let rise in a warm place until doubled in size, about 30 minutes.
  • Bake in a preheated 375°F oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if so desired. Serve warm.
4.36 from 17 votes (17 ratings without comment)

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  1. Teresa Latiz says:

    Was this the dough suggested for Swedish buns?  I can’t find the original post ?  Thank you

    1. Jamie says:

      Hello! I do not have a recipe for Swedish buns on my site. Sorry I can’t be more help!

  2. Mike says:

    I made a double batch of Cinnamon rolls for Christmas Brunch this year, they were a huge hit. I made the rolls on Christmas Eve night and left in the fridge overnight. I took them out in the morning a let them rise for about 45 minutes and they turned out perfect.
    I also doubled the amount of milk in the frosting recipe and omitted the butter, this turned the frosting into more of a glaze. That’s how my peeps like them.
    The recipe is really easy to make and the cinnamon rolls are delicious. This will definitely become a new Christmas tradition.

  3. Nancy Perinec says:

    Hi Jamie …. It’s me again, Nancy On Maui! I haven’t made home made bread, rolls for ever, so your recipe for Go To Dough and Frosted Cinnamon Rolls caught my eye. I just LOVE the smell of yeast in rising dough!! I made the dough this morning and then the cinnamon rolls for brunch. I had frozen cream cheese/powdered sugar frosting in the freezer that I took out the night before. Had the regular rolls with dinner. All turned out GREAT. Thanks for sharing your recipes. I’ll be back!!

    1. Jamie says:

      So happy to hear you enjoyed the rolls and the cinnamon rolls, Nancy! Thanks so much for stopping by and leaving your feedback!

  4. Patricia says:

    Can I use the dough hook on my electric mixer to do the kneading?

    1. Jamie says:

      Hello! Yes, you should be able to knead it using your dough hook. Just take care not to over-knead it; that can sometimes be easy if using the mixer. Hope this helps!

  5. Susan Adams says:

    I don’t have instant rise yeast, could I use regular yeast? And what adjustments would I have to make? BTW, love the post.

    1. Jamie says:

      Hello! You could use active dry yeast, but it would need to be dissolved in warm water first. The Fleischmann’s FAQ page has some info on this that might help you: Hope this helps. Happy baking!

  6. william rodriguez says:

    What do you do with the other half?

    1. Jamie says:

      Hi William – You can use half to make cinnamon rolls and the other half to make dinner rolls, as I mention in the post. Or you can turn both halves into cinnamon rolls or dinner rolls – it’s up to you! Happy baking.

  7. Karly says:

    Oh I LOVE this! Having one dough that I can use two different ways in a single day? Count me in right now!

    1. Jamie says:

      Thanks so much for stopping by, Karly! I appreciate you taking the time to comment. Happy Baking!

  8. Emma says:

    This is just so smart! I will be trying this dough for pizza and sweet rolls for our family game night.

    1. Jamie says:

      Thanks so much for stopping by, Emma! I appreciate you taking the time to comment. Happy Baking!

  9. Cathy Davidson says:

    Does this dough freeze well before baking, or can it be refrigerated overnight and finish baking the next day??

    1. Jamie says:

      Hello! I haven’t attempted freezing this dough, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.

  10. Liz S says:

    Yes! Holidays are meant for time with loved ones and feeling sentimental :)

    On another note… HELLO OHIO SNOWSTORM. Hit hard over here.

    1. Jamie says:

      Thanks so much for stopping by, Liz! I appreciate you taking the time to comment. Happy Baking!