The Cinnabon Recipe You’ll Be Mad You Didn’t Know About

Everybody kneads a little sweetness in their life, and what better way to indulge than with a freshly baked, gooey, aromatic homemade Cinnabon? Let’s take a flavorful journey and uncover the cinnamon-sational secret to making your favorite mall treat right at home! 🏠

In the world of sweet treats, the Cinnabon stands tall and proud. Its signature swirl, its sticky sweetness, and that cream cheese icing that sends us over the moon! 🌙

Rolling In The Dough

It all starts with a soft, tender dough. Made with love and a lot of American spirit, this dough is the canvas for our cinnamon masterpiece. The yeast makes it rise to the occasion! 🍞

Feeling Saucy

Next, we move on to the heart of this bun – the rich, dark, sweet cinnamon sauce. This filling is what makes Cinnabon stand out in the crowded pastry market. Get ready for a “batter” life! 😉

It’s All In The Swirl

When it comes to rolling the dough, it’s more than just a twist of fate. It’s an art and a science combined. Don’t let it spiral out of control! 🌀

The Frosting On The Cinnabon

And finally, the crowning glory – the sweet, luscious, cream cheese frosting. It’s the icing on the cake…or should we say, the bun! Truly a ‘spread’ to remember! 🍥

From start to finish, this homemade Cinnabon recipe is a rollercoaster ride of sweet delights, bound to leave you feeling ‘kneady’ for more!

Homemade Cinnabon

Course: DessertCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Bring the sweet, cinnamon delight of the mall right into your kitchen with this homemade Cinnabon recipe!

Ingredients

• Dough

• 1 packet yeast

• 4 cups flour

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup melted butter

• 1 tsp salt

• 2 eggs

• Filling

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup butter, softened

• Cream Cheese Icing

• 1/4 cup butter

• 1/4 cup cream cheese

• 1 1/2 cups powdered sugar

• 1/2 tsp vanilla extract

Directions

• Prepare the dough: In a bowl, combine the yeast and warm milk. Let it sit for 5 minutes until it becomes frothy. Mix in the sugar, butter, salt, eggs, and flour. Knead the dough for about 10 minutes until it’s smooth and elastic. Cover the dough and let it rise until it doubles in size.
• Roll out the dough on a lightly floured surface into a large rectangle. Spread the softened butter over the dough, leaving a 1/4 inch margin at the edges. Sprinkle the brown sugar and cinnamon evenly over the butter.
• Roll the dough tightly, starting from the longer edge, and cut into 12 even pieces using a sharp knife.
• Place the rolls in a greased baking dish, cover, and let them rise until nearly doubled.
• Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for about 20 minutes or until they are golden brown.
• While the rolls are baking, prepare the icing: Beat together the butter and cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until it’s creamy.
• Once the cinnamon rolls are out of the oven, let them cool for a few minutes before smearing them generously with the cream cheese icing.

Notes

• If you don’t have a stand mixer, you can knead the dough by hand. It might take a bit longer, but it will still work.
• You can prepare the cinnamon rolls the night before, just cover them and put them in the fridge after step 4. In the morning, take them out and let them come to room temperature before baking.
• For a lighter version, you can replace half of the flour with whole wheat flour and use low-fat milk.

Frequently Asked Questions

Q: Can I freeze these cinnamon rolls?
A: Yes, you can freeze the unbaked rolls. After cutting the rolls, place them in a baking dish and freeze. Once frozen, you can transfer them to a zip-top bag. When ready to bake, thaw them in the refrigerator overnight, then let them rise at room temperature before baking.

Q: How can I tell when the dough has doubled in size?
A: The dough should be noticeably larger, but a more accurate way is to gently press two fingers into the dough. If the indentation remains, the dough has risen enough.

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Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use an equal amount of instant yeast in place of the active dry yeast. However, you don’t need to dissolve it in the milk. You can just add it directly to the dry ingredients.

So there you have it – your very own homemade Cinnabon recipe! We hope you enjoy making this delightful dessert as much as we do. The sweet aroma of cinnamon filling your home will be reward enough, but the taste… oh, the taste will have you rolling in delight! 🌀🥮👩‍🍳