Cinnabon Cinnamon Rolls
User Reviews
4.6
Cinnabon Cinnamon Rolls
Description
The dough begins with activating yeast in warm milk with sugar, then mixing in sugar, softened butter or margarine, salt, eggs, and flour to form a smooth dough. After rising until doubled, the dough is rolled into a rectangle, spread with softened butter, and sprinkled with a mixture of brown sugar and cinnamon. The dough is then rolled into a log and cut into sections before being baked in a greased dish.
The rolls bake to a golden brown with a tender interior offering a balanced sweetness and prominent cinnamon flavor. The cream cheese icing, made with butter, powdered sugar, cream cheese, vanilla extract, and salt, adds a creamy and tangy topping that contrasts the sweet filling.
These cinnamon rolls can be frozen unbaked after preparation and thawed overnight before baking for convenience. Proper storage and yeast handling are vital to achieving the best rise and texture.
Ingredients
Dough
- 2¼ teaspoon active dry yeast or instant yeast
- 1 cup milk lukewarm
- ½ cup granulated sugar
- ⅓ cup butter unsalted, softened, or margarine
- 1 teaspoon salt
- 2 egg
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar packed
- 3 tablespoons cinnamon ground
- ⅓ cup butter unsalted, softened, or margarine
Cream cheese icing
- 6 tablespoons butter unsalted, softened, or margarine
- 1½ cups powdered sugar also known as icing sugar, or confectioner's sugar
- 8 ounces cream cheese (1 block) at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the ½ 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. Next, pour in the yeast mixture and 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.
- Grease a 9x13 inch baking dish with cooking spray or butter. Combine the brown sugar and cinnamon in a bowl.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ 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 of the other edge tightly. It should look like a long log when you are done rolling.
- Cut the roll into 1½ 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.
Notes
- Always verify yeast freshness using the expiration date and test for frothing after dissolving to ensure proper dough rise.
- Store unopened yeast in a cool, dry place or refrigerate/freezer after opening to maintain potency.
- Use lukewarm milk when activating yeast to avoid killing it and preventing dough from rising.
- Unbaked rolls can be frozen after preparation; thaw overnight in the refrigerator before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 546kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 306mg | 13% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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