Cinnabon Cinnamon Rolls

There’s something incredibly special about waking up to the smell of freshly baked Cinnabon Cinnamon Rolls. I remember the first time I tried making these delightful rolls; it was a chilly morning, and the aroma of cinnamon and sugar filled my kitchen, wrapping around me like a warm hug. As the dough rose, I could hardly contain my excitement, envisioning how soft and gooey they would be. These rolls have a knack for bringing people together, whether it’s a lazy Sunday brunch or a festive holiday gathering. And trust me, once you sink your teeth into a warm, frosted roll, you’ll understand why they are so beloved. It’s a recipe that not only satisfies your sweet tooth but also creates cherished memories.

What Goes Into Cinnabon Cinnamon Rolls

When it comes to creating the perfect Cinnabon Cinnamon Rolls, the ingredients play a crucial role. Each component works harmoniously to contribute to the delicious outcome. The key players in this recipe include all-purpose flour, which forms the dough, granulated sugar for sweetness, and ground cinnamon that gives these rolls their signature flavor. Together, they create a delightful experience with every bite!

• 3/4 cup warm water: This is essential for activating the yeast, which helps the dough rise and become fluffy.
• 2 1/4 teaspoons active dry yeast: A vital ingredient for leavening, allowing the dough to rise beautifully.
• 1/2 cup granulated sugar: Sweetness is key here, enhancing the overall flavor of the rolls.
• 1 teaspoon salt: Balances the sweetness and enhances flavor.
• 1/4 cup buttermilk at room temperature: Adds moisture and a slight tang, contributing to the roll’s softness.
• 1 egg: Provides richness, flavor, and helps bind the ingredients together.
• 1/3 cup canola oil or vegetable oil: Keeps the rolls moist and tender.
• 4 1/2-5 cups all-purpose unbleached flour: The base of the dough, giving it structure and texture.
• 1/2 cup butter softened: Adds richness and flavor to the dough.
• 1 1/4 cups packed light brown sugar: Contributes sweetness and a lovely caramel flavor to the filling.
• 2 1/2 tablespoons ground cinnamon: The star of the show, providing the iconic cinnamon flavor.
• 2 tablespoons cornstarch: Helps thicken the filling for a better texture.
• 2 oz. cream cheese at room temperature: A key ingredient for delicious frosting.
• 1 teaspoon vanilla extract: Adds depth and enhances the sweetness of the frosting.
• 1/2 tablespoon corn syrup: Adds shine and smoothness to the frosting.
• 1 teaspoon fresh lemon juice: Brightens the frosting and balances flavors.
• 1 1/4 cups powdered sugar: For the sweet, creamy frosting that tops these rolls.

Putting Together Cinnabon Cinnamon Rolls

Creating Cinnabon Cinnamon Rolls is a delightful process that fills your kitchen with warmth and sweet aromas. Let’s dive into the steps that will lead you to freshly baked perfection!

1. In the bowl of a stand mixer fitted with a dough hook, pour in the warm water, yeast, and 1 tablespoon of the granulated sugar. Stir and proof for about 5 minutes until the mixture appears bubbly and frothy.
2. Once the yeast has activated, add the remaining sugar. Stir on low for 15 to 20 seconds to combine.
3. In a separate small bowl, measure out the buttermilk, canola oil, and egg. Whisk these ingredients together until well combined, then pour them into the yeast mixture. Stir for another 20 seconds in the mixer.
4. Add 2 cups of flour and the salt into the mixer. Stir on low speed until everything is incorporated.
5. Gradually sprinkle in additional flour by 1/4 cup increments, mixing until the dough cleans the sides and bottom of the bowl. The goal is to achieve a dough that is tacky but not overly sticky.
6. Once you’ve achieved that perfect texture, knead the dough for about 5 minutes. It should feel smooth and elastic.
7. Remove the dough from the bowl and grease the bowl lightly. Place the dough back in, covering it with plastic wrap and a dish towel. Allow it to rise for 1 to 2 hours until it doubles in size.
8. While the dough is rising, mix the brown sugar, cinnamon, and cornstarch together in a medium-sized bowl. Set this filling aside.
9. Once the dough has risen, punch it down and flour a large clean surface generously. Lightly flour the dough as well and roll it out into a rectangle approximately 20 inches by 30 inches, ensuring it doesn’t stick to the surface.
10. Spread the softened butter evenly across the dough, going right to the edges except for a 1-inch strip on one long side. Sprinkle the brown sugar mixture evenly over the butter, making sure to press it lightly into the butter with a rolling pin.
11. Roll the dough tightly into a log, ensuring the plain edge is on the bottom to seal it. Cut off the uneven ends to give a neat finish.
12. Score the log every 2 inches and then slice into rolls using those marks. Place the rolls in butter-greased pans lined with parchment paper. You can fit 12 into a 9×13 pan and the remaining into a loaf pan or another smaller dish.
13. Cover the pans with plastic wrap and dish towels again. Let the rolls rise for another 1 to 2 hours until they touch and have nearly doubled in size.
14. Preheat your oven to 350 degrees Fahrenheit. Bake for 17 to 20 minutes, watching them closely until the tops begin to brown.
15. While the rolls are baking, prepare the frosting by whipping together the cream cheese and butter. Stir in the vanilla, corn syrup, and lemon juice. Gradually add in the powdered sugar, mixing until well combined and fluffy.
16. Once the rolls are out of the oven, frost them with half of the frosting while they are still warm. After letting them cool for a few minutes, add the remaining frosting to create a delightful topping.
17. Serve the rolls warm and enjoy every gooey bite!

Helpful Notes about Cinnabon Cinnamon Rolls

These tips will help you master your Cinnabon Cinnamon Rolls and ensure they turn out perfectly every time!

• Storage: Keep leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
• Freezing: You can freeze unbaked rolls after the second rise or freeze baked rolls without frosting. Thaw overnight before baking or reheating.
• Pairing: These rolls are perfect with a cup of coffee or chai tea, making for a delightful breakfast or snack.
• Make-Ahead: Prepare the dough through the second rise the night before, refrigerate, and bake fresh in the morning.
• Variations: Consider adding nuts, dried fruits, or chocolate chips to the filling for a twist on the classic flavor.

What Complements This Cinnabon Cinnamon Rolls

When serving Cinnabon Cinnamon Rolls, there are countless delightful ways to enjoy them!

• Breakfast Treat: These rolls make an indulgent breakfast option, perfect for lazy weekends.
• Perfect for Brunch: Serve alongside fresh fruit, yogurt, or a savory egg dish for a well-rounded brunch spread.
• Holiday Celebrations: They’re a fantastic addition to holiday meals, adding sweetness and warmth to your gathering.
• Snack Time: Enjoy them as a mid-day snack with a hot beverage for a cozy moment.
• Storing Leftovers: If you have any leftover rolls, reheat them in the oven for a delightful warm-up!

FAQ

Conclusion

In conclusion, Cinnabon Cinnamon Rolls are a delightful treat that can turn any day into a special occasion. Their lovely texture, sweet filling, and creamy frosting make them a beloved favorite. I encourage you to try this recipe and indulge in the warm, comforting experience of homemade cinnamon rolls. You won’t regret it!

Cinnabon Cinnamon Rolls

The ultimate comfort food, Cinnabon Cinnamon Rolls are soft, gooey, and topped with creamy frosting. Perfect for any occasion, these rolls will satisfy your sweet cravings. Treat yourself and make them tonight!

Print Recipe Pin Recipe

Prep Time 6 hours hrs 17 minutes mins

Cook Time 17 minutes mins

Total Time 6 hours hrs 34 minutes mins

Servings: 15 rolls

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup buttermilk at room temperature
• 1 large egg
• 1/3 cup canola oil or vegetable oil
• 4 1/2-5 cups all-purpose unbleached flour
• 1/2 cup butter softened
• 1 1/4 cups packed light brown sugar
• 2 1/2 tablespoons ground cinnamon
• 2 tablespoons cornstarch
• 2 oz cream cheese at room temperature
• 1/4 cup butter softened
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In the bowl of a stand mixer fitted with a dough hook, pour in warm water, yeast, and 1 tablespoon of the granulated sugar. Stir and proof for about 5 minutes until bubbly and frothy.
2. Once the yeast has activated, add the remaining sugar. Stir on low for 15 to 20 seconds to combine.
3. In a separate small bowl, measure out the buttermilk, canola oil, and egg. Whisk these together until well combined, then pour them into the yeast mixture. Stir for another 20 seconds in the mixer.
4. Add 2 cups of flour and salt into the mixer. Stir on low speed until everything is incorporated.
5. Gradually sprinkle in additional flour by 1/4 cup increments, mixing until the dough cleans the sides and bottom of the bowl. Aim for a dough that is tacky but not overly sticky.
6. Once you’ve achieved that perfect texture, knead the dough for about 5 minutes until smooth and elastic.
7. Remove the dough from the bowl and grease the bowl lightly. Place the dough back in, cover with plastic wrap and a dish towel. Allow it to rise for 1 to 2 hours until it doubles in size.
8. While the dough is rising, mix the brown sugar, cinnamon, and cornstarch in a medium-sized bowl. Set aside.
9. Once the dough has risen, punch it down and flour a large clean surface generously. Lightly flour the dough as well and roll it into a rectangle approximately 20 inches by 30 inches, ensuring it doesn’t stick.
10. Spread the softened butter evenly across the dough, leaving a 1-inch strip untouched. Sprinkle the brown sugar mixture evenly over the butter, pressing it lightly into the butter.
11. Roll the dough tightly into a log, ensuring the plain edge is on the bottom to seal it. Cut off the uneven ends.
12. Score the log every 2 inches and slice into rolls using those marks. Place in butter-greased pans lined with parchment paper.
13. Cover the pans with plastic wrap and dish towels again. Let the rolls rise for another 1 to 2 hours until they touch and nearly double.
14. Preheat your oven to 350 degrees Fahrenheit. Bake for 17 to 20 minutes until tops begin to brown.
15. While baking, prepare the frosting by whipping together cream cheese and butter. Stir in vanilla, corn syrup, and lemon juice. Gradually add powdered sugar, mixing until fluffy.
16. Frost the rolls with half while still warm. After a few minutes, frost again with the remaining for a delightful finish.

Notes

• Storage: Keep leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
• Freezing: Freeze unbaked rolls after the second rise or baked rolls without frosting. Thaw overnight before baking or reheating.
• Pairing: These rolls are perfect with a cup of coffee or chai tea.
• Make-Ahead: Prepare the dough through the second rise the night before, refrigerate, and bake fresh in the morning.
• Variations: Consider adding nuts, dried fruits, or chocolate chips for a twist.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!