Cinnabon Cinnamon Rolls
User Reviews
5
Cinnabon Cinnamon Rolls
Description
The dough for these cinnamon rolls combines warm milk activated yeast, softened butter, eggs, sugar, salt, and all-purpose flour to create a pliable yeast dough. Once risen, it's rolled out and spread with softened butter, then sprinkled evenly with a mixture of packed brown sugar and ground cinnamon. The dough is tightly rolled and sliced into individual rolls, which bake to a golden brown with a soft and fluffy texture.
The rolls are finished with a smooth cream cheese frosting blended with butter, powdered sugar, vanilla extract, and a small amount of salt, providing a sweet and slightly tangy contrast to the warming cinnamon filling. These cinnamon rolls work well for breakfast or dessert.
Ensure the yeast is fresh for good rise, and the milk used to activate it should be warm but not hot to preserve yeast activity. Leftover rolls can be stored in an airtight container in the refrigerator for up to a week and reheated briefly in the microwave to regain softness.
Ingredients
FOR THE DOUGH:
- 1 cup milk warm
- 1 active dry yeast 1/4 oz, page
- 1/2 cup granulated sugar
- 1/3 cup butter softened, unsalted
- 2 egg room temperature, large
- 1 tsp salt
- 4 1/2 cups all-purpose flour
FOR THE FILLING:
- 1 cup brown sugar packed
- 3 Tbsp ground cinnamon
- 1/3 cup butter softened, unsalted
FOR THE FROSTING:
- 4 oz cream cheese softened
- 1/4 cup butter softened, unsalted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Pour the milk into a large bowl. Stir in the yeast and let it sit for 5 minutes to allow the yeast to activate (it will start to froth or bubble).
- In the bowl of a stand up mixer, beat together the sugar, butter, eggs, salt and flour until well combined.
- Then add in the milk/yeast mixture and combine using the dough hook. Mix until the dough comes clean from the side of the bowl.
- Then transfer the dough to an oil bowl. Cover and let the dough rise until it has doubled in size (will likely take approximately 1 hour).
- Then spray a 9X13 baking dish with a non-stick cooking spray.
- In a separate bowl, mix together the brown sugar and ground cinnamon for the filling.
- Roll the dough out onto a lightly floured surface into a rectangle that is approximately 16X21 inches and is approximately 1/4 inch thick. Then spread the filling softened butter on top of the rolled out dough and sprinkle the cinnamon and sugar mixture evenly on top.
- Then roll the dough tightly starting at the long end. Then cut into approximately 12 slices with either a knife or dental floss and place the rolls in the prepared 9X13 baking pan. Cover the pan with a towel and allow the rolls to rise until the rolls have doubled in size (for at least 30 minutes but you can allow them to rise overnight as well).
- Preheat the oven to 350 degrees F.
- Bake for 18-20 minutes until the top of the rolls are golden brown and they are cooked through.
- While the rolls are baking, prepare the cream cheese frosting. Beat together all the frosting ingredients together in a large mixing bowl with either a hand held mixer or stand up mixer.
- When you remove the rolls from the oven, top the rolls with half of the frosting while the rolls are warm and the frosting will melt down into the rolls.
- Then allow the rolls to cool for 10-15 minutes and then top them with the remaining frosting. Then the rolls are ready to serve and enjoy!
Notes
- Check that yeast is fresh; expired yeast may not activate properly.
- Use warm milk around 110°F to avoid killing the yeast.
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to one week.
- Reheat leftovers in the microwave for 20-30 seconds to restore softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 275mg | 11% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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