Irresistible Homemade Cinnabon Rolls

Incredibly tasty, tender, very aromatic, melt in your mouth! Cinnabon cinnamon rolls may be considered the queen of buns. And this is not surprising: soaked in the most delicate butter cream, they have a delicious taste! And baking them is not as difficult as it might seem at first.
cook time: 3h
Freya Ashford
Irresistible Homemade Cinnabon Rolls

Nutrition Facts (per serving)

364
Calories
17g
Fat
48g
Carbs
7g
Protein

Ingredients (12 portions)

For dough:

Eggs 2 pc
Sugar 70 g
Salt 0.5 tsp
Milk 200 ml
Butter 70 g
Dry yeast 7 g
Vanilla sugar 7 g
Wheat flour 520 g

For filling:

Butter 70 g
Brown sugar 120 g
Ground cinnamon 15 g

For cream:

Cream cheese 120 g
Powdered sugar 180 g
Butter 80 g

Recipe instructions

Step 1

Step 1
How to make beautiful, delicious sweet Cinnabon yeast rolls with cinnamon in the oven at home? Measure out the required ingredients for the dough. Take the highest grade flour. Warm the milk slightly.

Step 2

Step 2
Melt the butter over low heat, cool slightly. You can melt the butter in the microwave, but use a microwave-safe container.

Step 3

Step 3
Sift the flour into a wide bowl to enrich it with oxygen. Thanks to this, the dough will rise better and the baked goods will turn out fluffy and airy. Read about the properties of flour in the article on this topic. Link at the end of this recipe.

Step 4

Step 4
In a small bowl, combine the yeast, 1 tsp. sugar (of the total amount) and about 50 ml of lukewarm milk. Mix everything well and leave for 10-15 minutes until a fluffy “cap” appears. If you donʼt get one, replace the yeast. Read all about yeast in the article at the end of the recipe.

Step 5

Step 5
In a stable, large container, whisk the eggs with sugar, salt and vanilla sugar until smooth.

Step 6

Step 6
Pour in the remaining milk and stir.

Step 7

Step 7
Add activated yeast, stir lightly.

Step 8

Step 8
Pour in the non-hot melted butter and stir.

Step 9

Step 9
Add about 3/4 of the sifted flour and mix with a spoon. Do not add all the flour at once; you may need more or less. It depends on its properties and quality. Focus on the consistency of the dough.

Step 10

Step 10
Add the rest of the flour in small portions, while mixing the dough with your hands and controlling its consistency.

Step 11

Step 11
The dough is soft, homogeneous, pliable. It shouldnʼt stick to your hands, but it shouldnʼt be cool either. Cover the dough with a towel or cling film and leave in a warm place to rise for 60-80 minutes.

Step 12

Step 12
To make the filling, remove the butter from the refrigerator in advance so that it becomes soft. Cane sugar can be replaced with regular sugar. Add cinnamon to taste (10-20 g).

Step 13

Step 13
Combine brown sugar and cinnamon and stir.

Step 14

Step 14
The dough has more than doubled in volume.

Step 15

Step 15
How to wrap buns beautifully? Gently knead the dough and place it on a table lightly sprinkled with flour. Roll out the dough into a rectangular layer about 1 cm thick.

Step 16

Step 16
Brush the dough with soft butter. Leave the upper edge of the layer, about 1 cm wide, ungreased so that when twisting, the seam of the roll is well connected to the dough.

Step 17

Step 17
Sprinkle the butter layer evenly with a mixture of sugar and cinnamon.

Step 18

Step 18
Carefully roll the dough into a roll.

Step 19

Step 19
Cut the roll crosswise into equal parts. It is convenient to do this with a thread so that the dough does not wrinkle and the buns have an even shape. I got 12 pieces approximately 4 cm wide.

Step 20

Step 20
Place the buns on a parchment-lined baking sheet, leaving space between them as the buns will increase in volume.

Step 21

Step 21
Cover the buns with a light cloth or cling film and leave to proof for 20 minutes.

Step 22

Step 22
Bake the cinnabons in an oven preheated to 180C until golden brown, about 20-25 minutes. Adjust the baking mode and time based on the operating characteristics of your oven. The buns, formed from the ends of the roll, had their centers risen. They could have been pressed tighter. Read about ovens in the link at the end of the recipe.

Step 23

Step 23
While the buns are baking, prepare the buttercream. The butter should also be softened. Any cream cheese without vegetable additives will do.

Step 24

Step 24
Lightly mix the butter and powdered sugar.

Step 25

Step 25
Add cream cheese, mix thoroughly until smooth.

Step 26

Step 26
The result is a creamy mass with a flowing consistency. Not thick, but not too runny either.

Step 27

Step 27
Immediately coat the finished buns with cream. When hot, they are well soaked and become very tender. The amount of cream allows you to soak the buns twice.

Step 28

Step 28
Cool homemade beautiful Cinnabon buns made from yeast dough completely and serve. Bon appetit!

Additional rubrics

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