cinnabon

Deliciously soft and tender Cinnamon Rolls covered in cream cheese frosting.

Cinnabon Cinnamon Rolls

120 ml (1/2 cup) warm water

instant yeast

(1/4 cup) caster sugar

salt

120 ml (1/2 cup) milk

(1/4 cup) unsalted butter

eggs,

(1/2 cup) brown sugar

cinnamon

(1/4 cup) unsalted butter, room temperature

(1/2 cup) cream cheese, room temperature

(1 and 1/2 cups) icing or powdered sugar

vanilla extract

milk

Set aside a 9 x 13 inch quarter sheet pan. Add warm water to a small bowl and sprinkle yeast over the top and set aside. Add sugar and salt to a large mixing bowl of an electric mixer fitted with a dough hook.

 Add your milk and butter to a small saucepan and pop on a low heat, to warm the milk and melt the butter. Once the butter is melted, remove the milk from the heat.

If the milk is hot to the touch, leave to cool for a minute or two. You want the milk to be warm but you should be able to stick your finger in there without it burning. Also check that your yeast has reacted and started to bubble a little on the edges.

To make the dough, add eggs and milk mixture to your sugar and salt. Slowly start to mix together using a dough hook. Add flour.

Then add yeast mixture, water and all, and continue to mix. Continue to mix for another few minutes until a nice soft dough forms. Once the dough comes together, remove it from the bowl and place it on a lightly floured bench.

Knead the dough by hand for 2 minutes or so until it is soft and smooth. Add a little flour to the bench if it&#8217;s a little sticky but not too much as we want the dough to be nice and light.

Then bring your dough into a ball and place in a large mixing bowl that has been greased well with butter or a little vegetable oil. Cover with cling wrap and leave to rise for at least 1 hour – it should double in size.

Next, gently push the air out of your dough using your fist. Take the dough out of the bowl and knead gently for a minute before rolling the dough out into a large rectangle, roughly 10 x 16 inches.

Smear softened butter all over the dough using a butter knife going right to the edges. Combine sugar and cinnamon and generously sprinkle all over the butter.

Roll up your dough, from the short end, then cut into rolls using a serrated knife. Place 12 rolls in sheet pan leaving space between each roll for them to rise. Cover with cling wrap and leave to rest for at least 30 minutes.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for approximately 20-25 minutes or until golden brown on top. Meanwhile, make the cream cheese frosting.

Add butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Add sugar, vanilla and milk. Beat until smooth. When cinnamon rolls are ready, pour over cream cheese frosting while they&#8217;re still warm.

I wanted a cinnamon roll that utilized cream cheese in the frosting, and this recipe is PERFECT! I think it will be my official cinnamon roll go-to recipe from now on. The rolls were light and fluffy, the cinnamon sugar was perfect, and the frosting delicious! Tip: make sure the eggs, cream cheese, and butter are at room temperature, you won't be disappointed!

Hi Jess,

I made this recipe but used fast dried action yeast (without realising I did not need to add water). It was very wet so I had to add more flour but tasted amazing. Great recipe! Thanks

I tried it at last. The rolls were soooo delicious! Great recipe!

Hi, I made these and really wanted to like them but the cinnamon sugar mixture completely melted out of the rolls so when they finished, I had very lovely rolls with cream cheese frosting. I noticed when I left the rolls to proof for the extra 30 minutes that they were slightly unraveling and the mixture was somewhat oozing out. While baking, the cinnamon sugar butter mixture was bubbling on the bottom of the pan and the cinnamon rolls soaked it up...how to fix this in the future?

I had been craving these cinnamon buns for months and I finally found the time to make them. I was a bit disappointed, though. I did not make any changes to the recipe, although I was a bit skeptical about the instant yeast that needed to be sprinkled over the water. Normally you shouldn't have to activate instant yeast, right?

I ended up with a really sticky dough. Almost too sticky and elastic to handle. I added more flour before and during rolling them and it was still almost impossible to properly roll them. Which is why I ended up with very thick cinnamon buns with very uneven layers of sugar and cinnamon. Such a shame. I might try it again, but without the 120 ml water and with a bit more flour. Fingers crossed!

These are amazing - and they really do taste like the real thing!

Better Than Cinnabon Cinnamon Rolls: light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze.

Better Than Cinnabon Cinnamon Rolls Recipe

scalded whole milk

unsalted butter

sugar

dry active yeast ((or 1 packet))

eggs

all-purpose flour ((plus additional as needed))

brown sugar (packed)

unsalted butter (softened)

nutmeg

cream cheese (softened)

Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn't affect the yeast's ability to rise. Don't skip!)

Pour the hot milk into the bowl of an electric mixer&nbsp;and&nbsp;add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)

Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3&nbsp;minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.

For the Dough:

Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.

Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.

Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.

Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.

For the Cinnamon Roll Filling:

While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five&nbsp;minutes later, add more glaze if desired. Serve warm or at room temperature.

For the Cream Cheese Frosting:

https://content.jwplatform.com/videos/cOlunaX8.mp4

Follow these steps and you too can make a Better Than Cinnabon Cinnamon Rolls Recipe that your friends and family will go nuts over.

Better Than Cinnabon Cinnamon Rolls

Cinnabons Cinnamon Rolls – A Cinnabon copycat recipe, adapted from Todd Wilbur’s  “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make.

Cinnabons Cinnamon Rolls

¼ tsp active dry yeast (or instant yeast)

milk (lukewarm)

butter (unsalted, softened,

all-purpose flour

butter

cream cheese (at room temperature)

For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.

To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.

Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Combine the brown sugar and cinnamon in a bowl.

Grease a 9x13 inch baking dish with cooking spray or butter.

Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide.&nbsp;It should be approximately 1/4 inch in thickness.

Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Preheat oven to 350°F. 

Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!

While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.

When the rolls are done, spread generously with icing.

https://content.jwplatform.com/videos/1SFIgrCT.mp4

Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.

My homemade Cinnabon Cinnamon Rolls recipe is the best way to get one of those amazing, soft, and sweet cinnamon rolls at home!

Homemade Cinnabon Cinnamon Rolls Recipe

(3 ounces 85 grams) butter ((melted))

(8floz/240 milliliters) milk ((warm))

eggs ((room temperature))

½ cups (22 ½oz/639 grams) all-purpose flour

(6 ounces 170 grams) dark brown sugar

(3 ounces 85 grams) butter ((softened))

(4 ounces 115 grams) cream cheese ((softened))

(2 ounces 57 grams) butter ((softened))

½ cups (6 ounces 170 grams) powdered sugar

In a measuring jug warm the butter and milk together until the butter has melted. Whisk in the eggs. Set aside.

In a separate, large bowl mix together the flour, sugar, yeast, and salt.

Add the wet ingredients into the dry and mix to form your dough. Your dough should form a tight ball with nothing left in the bowl.

Once your dough has formed a tight ball, cover and allow to proof at room temperature for 70-90 minutes, or until doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface. Roll dough into a 24x12 inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Spread dough with 6 tablespoons (3oz/85g) softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.

Starting with long edge roll up the dough and cut into 12 (2-inch) rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45-60 minutes.

Meanwhile, preheat the oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, about 18-20 minutes.

While rolls are baking, cream together the cream cheese, butter, powdered sugar, vanilla, and salt. Set aside.

While the buns are warm from the oven generously spread on the cream cheese frosting. Enjoy while warm. Cinnamon rolls are best eaten the day they are baked.

Skip the mall and airport and make Homemade Cinnabon Cinnamon Rolls right at home with my new cinnamon rolls recipe. It's the perfect brunch or breakfast recipe, especially when you're entertaining! WRITTEN RECIPE: https://bit.ly/CinnabonCinnamonRolls

**WATCH my other Bread & Dough recipes! 
https://www.youtube.com/playlist?list=PL3N53o3RIxHJpifpnmIFfQm_ttOZ-4O9h

What You Get In My Cinnabon Cinnamon Roll Recipe: A yeasted cinnamon roll, huge, soft, and slathered in cream cheese frosting — almost indistinguishable from the one you’d get from a mall. 

It is a yeasted dough, mind you, but don’t let that scare you off, I make it easy with my years of professional experience and tips, all of which you’ll find in this article! If you’re not ready for a yeasted dough, though, you can always try my 1-Hour No-Yeast Cinnamon Rolls recipe: https://youtu.be/OXRGbsycnl0
 
SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com
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Recipe: https://bit.ly/CinnabonCinnamonRolls

#cinnabon #cinnamonrolls #biggerbolderbaking

Make Cinnabon Cinnamon Rolls Right At Home!

Oh my gosh...this recipe is the bomb! If you do not want to spend the time on make cinnamon rolls the traditional way then this recipe is for you!  I found it while surfing some recipe blogs and knew I just had to try it for my family. Enjoy!
*NOTE: I would love to try this with a cream cheese glaze too!  I have pics and post them tonight!  This is my first recipe to post on here and could not wait till I got home..so here it is without the pic for now!

Cinnabon Cinnamon Roll Cake

cup(s) flour

teaspoon(s) salt

cup(s) sugar

teaspoon(s) baking powder

cup(s) milk

vanilla

tablespoon(s) butter, melted

stick(s) (1 cup) butter, softened

cup(s) brown sugar

tablespoon(s) flour

cup(s) nuts (optional) *i used finely chopped pecans

tablespoon(s) milk

Copycat Cinnabon Cinnamon Rolls are everything you dreamed of in a perfect cinnamon roll and made fresh at home.

Copycat Cinnabon Cinnamon Rolls

light cream cheese,

butter, softened

icing (confectioners) sugar

lemon juice

brown sugar

cornstarch

active dry yeast

water

homogenized milk

flour

In a bowl of a standup mixer, fitted...

In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.

Meanwhile melt 6 Tbsp. of butter in a...

Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.

When the yeast mixture is ready add the...

When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.

Lightly dust a work surface and take dough...

Lightly dust a work surface and take dough out and knead a few times by hand.

Add the last Tbsp. of butter to a...

Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.

While the dough is rising mix together the...

While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.

When the dough is ready turn it onto...

When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18"x24" wide rectangle. Spread on the 1/2 cup softened butter. Leave a 1" border around the edge.

Sprinkle the dough with the brown sugar mixture...

Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1" of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.

Grease two 8x11" pans and 6 place rolls...

Grease two 8x11" pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.

Preheat oven to 350F. Bake for 20 min....

Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.

While the rolls are baking make the icing....

While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.

When the rolls are baked let cool for...

When the rolls are baked let cool for 5 min. then spread on 1/2 the icing. Let cool further and spread on the additional icing.

An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.

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