Intro

If you’ve ever stood in a line so long that your feet questioned your life choices… yet you happily stayed because warm, gooey cinnamon rolls were waiting at the end… then you already understand the magic behind this Knaus Berry Farm Cinnamon Rolls Recipe. 

Today, we’re bringing that sweet Miami tradition right into your kitchen—no two-hour wait required, slippers encouraged.

This recipe is everything I love in a dessert: fluffy, buttery, sticky, sweet, nostalgic, and made with ingredients that smell like comfort. By the time these rolls come out of your oven, your entire home will feel like a tiny bakery filled with cinnamon dreams.

Let’s dive in.

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What Are Knaus Berry Farm Cinnamon Rolls?

At their core, they’re cinnamon rolls—but not the quick pop-the-tube-and-bake kind. These are iconic. Legendary. Pillowy spirals of soft dough coated in cinnamon-sugar, rolled tight, baked golden, and slathered in a shiny glaze that melts right into the cracks.

Knaus Berry Farm Cinnamon Rolls are famous in Florida, especially in the Miami-Homestead area, where people literally camp out or line up for hours just to get their hands on a box. 

They’re made by the Knaus family, known for their farm, milkshakes, fresh produce, and those unbelievably sticky cinnamon rolls that feel like a warm hug.

And yes… they’re absolutely worth recreating at home.

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The Story of My Discovery of This

My first encounter with these rolls was during a girls’ trip to Miami. A friend insisted we “do the line,” and honestly, I thought she meant a ride or a club. Nope—she meant cinnamon rolls. 

By the time I tasted the first warm, icing-soaked bite, I understood instantly why people wait for them. Soft, buttery, warm, and perfectly sweet… I was smitten. Since then, I’ve been on a mission to bring that bakery magic into my own kitchen.

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Equipment List

Here’s what you’ll need for this recipe:

• Large mixing bowls
  
• Stand mixer with dough hook (optional but helpful)
  
• Measuring cups and spoons
  
• Rolling pin
  
• Pastry brush
  
• 9×13 baking dish or similar size
  
• Sharp knife or dental floss for cutting rolls
  
• Small saucepan for melting butter
  
• Kitchen towel or plastic wrap for dough rising
  

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Ingredients

For the Dough

• 1 cup warm milk
  
• 2 1/4 teaspoons active dry yeast
  
• 1/3 cup granulated sugar
  
• 1/2 cup softened unsalted butter
  
• 2 large eggs
  
• 1 teaspoon salt
  
• 4 to 4 1/2 cups all-purpose flour
  

For the Cinnamon Filling

• 1/2 cup softened unsalted butter
  
• 1 cup brown sugar
  
• 2 tablespoons ground cinnamon
  
• 1 teaspoon vanilla
  

For the Glaze

• 2 cups powdered sugar
  
• 3–4 tablespoons milk
  
• 2 tablespoons melted butter
  
• 1 teaspoon vanilla
  

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Instructions

1. Activate the Yeast

In a bowl, add your warm (not hot!) milk. Sprinkle the yeast and a tablespoon of sugar on top. Let it sit for 5–10 minutes until foamy. This is the moment when your dough officially wakes up and says hello.

2. Make the Dough

In a stand mixer bowl (or a large regular bowl), add the yeast mixture, the rest of the sugar, softened butter, eggs, and salt. Mix until combined. Slowly add flour until the dough becomes smooth and slightly tacky but not sticky.

Knead for 5–7 minutes until the dough passes the bounce-back test—poke it and it slowly springs back.

3. Let It Rise

Grease a bowl, place your dough inside, cover, and let it rise for 1–1.5 hours. It should double in size and look like it took a big deep breath.

4. Prepare the Filling

Stir together the softened butter, brown sugar, cinnamon, and vanilla. Don’t overthink it—just blend until it looks like sugary cinnamon mud.

5. Roll Out the Dough

Place the dough on a floured surface and roll it into a rectangle, roughly 16×12 inches. Brush a thin layer of butter, then spread your cinnamon mixture evenly across—don’t skimp, this is where the magic lives.

6. Roll It Up

Roll the dough tightly from the long edge. When you’re done, you should have a big cinnamon log that smells heavenly.

7. Cut the Rolls

Use floss (trust me!) or a sharp knife to cut 12 thick rolls. Place them in a greased baking dish, cover, and let them rise again for 30 minutes.

8. Bake

Bake at 350°F (175°C) for 20–25 minutes until lightly golden. They shouldn’t get too dark—these rolls are meant to stay soft, tender, and lightly bronzed.

9. Glaze Them

Whisk together glaze ingredients and pour over the warm rolls. It melts into the spirals and creates that classic Knaus Berry sheen.

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What Makes This Knaus Berry Farm Cinnamon Rolls Recipe So Special?

One word: texture.

These rolls are famously soft—almost cloud-like. The dough is buttery and fluffy, with spirals that peel apart in perfect layers. And the glaze? It seeps into every warm crack.

This Knaus Berry Farm Cinnamon Rolls Recipe also uses simple, familiar ingredients, but the technique—slow rising, gentle handling, plenty of butter—transforms it into something bakery-level.

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Tips for the Softest Cinnamon Rolls

1. Don’t rush the dough

Good dough is like a slow morning—better when unrushed. Let the yeast rise fully.

2. Warm, not hot milk

Hot liquid kills your yeast. Think baby-bottle warm.

3. Use softened—not melted—butter

Soft butter in the dough and filling gives the rolls their signature plush finish.

4. Let them proof the second time

The second rise ensures pillowy rolls.

5. Glaze while warm

Warm rolls drink the glaze like a sponge. Yum.

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Flavor Profile: What You Can Expect

These cinnamon rolls are:

• Sweet but balanced
  
• Soft in the center
  
• Slightly chewy on the outer swirl
  
• Loaded with caramelized brown sugar
  
• Buttery from the inside out
  
• Comforting and nostalgic
  

The cinnamon hits first, the butter follows, and the warm dough ties everything together. They’re the kind of rolls you make when you want the whole house to smell like joy.

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Making Ahead & Storage

Refrigerate Overnight

You can assemble the rolls the night before. Just cover tightly and refrigerate. Next morning, bring to room temp and let rise for 30 minutes before baking.

Freezer Option

Freeze baked (unglazed) rolls for up to 2 months. Thaw, warm, and glaze.

How to Reheat

Microwave 10–15 seconds for warm, soft rolls.

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Serving Suggestions

Here are my favorite ways to enjoy these rolls:

• With iced coffee
  
• With hot cocoa
  
• Warm with vanilla ice cream (try it!)
  
• Drizzled with caramel
  
• Alongside fresh fruit for contrast
  

They’re also fabulous for brunch parties or holiday mornings.

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Variations You Can Try

1. Pecan Cinnamon Rolls

Add chopped pecans in the filling.

2. Cream Cheese Frosted Rolls

Swap glaze for cream cheese icing.

3. Caramel Sticky Rolls

Add caramel sauce and nuts to the bottom of the pan.

4. Pumpkin Cinnamon Rolls

Add pumpkin puree to the dough for fall vibes.

5. Chocolate Cinnamon Rolls

Sprinkle mini chocolate chips inside the filling.

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Why This Knaus Berry Farm Cinnamon Rolls Recipe Works Every Time

This is a home-cook-friendly recipe that doesn’t require pro baking skills. It mirrors the flavor and texture of the famous Miami rolls, but with simple steps and forgiving instructions. As a female chef, I’ve tested this many times, tweaking little details until the texture matched the original.

And each time I pull a tray out of the oven, I get the same feeling I did at the farm—that warm, sweet rush of comfort.

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Final Thoughts

If you’ve always wanted to try the famous Knaus Berry cinnamon rolls but can’t make it to Florida, this is your sign to bake a batch in your own kitchen. They’re soft, gooey, bakery-style, and insanely satisfying.

This Knaus Berry Farm Cinnamon Rolls Recipe is one of those recipes you’ll make for brunches, holidays, potlucks, or just because your house needs to smell like cinnamon.

Once you try them, they might just become your signature sweet.

More Desserts:

• Patti Labelle Banana Pudding Recipe
• Honey Bun Brownies Recipe
• Honey Bun Cheesecake Recipe