Go Back
+ servings
Cinnabon cinnamon roll

Homemade Cinnabon Rolls

Course: Breads
Cuisine: American
Keyword: afternoon tea, Cinnamon, Dough, easy, Sweet
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12
When you're in a Covid lockdown and craving Cinnabon - this is what you want to whip up at home.
Print Recipe

Equipment

  • stand mixer
  • measuring cups
  • mixing bowls
  • dough scraper
  • Knife
  • Baking pan/tray (Roasting pan will do)

Ingredients

Dough

  • 1 cup milk warm
  • ½ cup white sugar *see note
  • tsp yeast ~12grams
  • cup unsalted butter softened *see note
  • 1 tsp salt
  • 2 eggs
  • 4½-5 cups Flour

Filling

  • 1 cup raw sugar
  • 3 Tbsp cinnamon
  • Tbsp unsalted butter ~38grams

Cream Cheese icing

  • 2½T Tbsp unsalted butter
  • cups icing sugar
  • ¼ cup cream cheese ~56grams
  • ½ tsp vanilla extract
  • tsp salt

Instructions

Dough

  • Dissolve the yeast in the warm milk. Add a tsp of sugar from the sugar needed for the dough to help activate the yeast. Let it sit for 5 to 10 minutes until it has foamed up nicely.
  • In your mixers' bowl mix the eggs, sugar, butter, salt. Once all nicely combined add 3.5 cups of the flour, mix till just incorporated and then pour the milk/yeast mixture over the flour mixture. Allow this to come together, kneading with a dough hook until well incorporated. Add remaining flour in ½ cup increments. You don't want a dry dough. 4-4.5 cups could be enough!! You want a smooth, clean dough, not too sticky.
  • 7minutes in a Kitchenaid or Breville stand mixer It'll come off the sides of your mixing bowl. By hand possibly 15min - Knead until smooth and elastic.
  • 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.
  •  Combine the brown sugar and cinnamon in a bowl.

Assembly

  • Preheat oven to 176°C
  • Roll out your dough on a lightly floured surface to about 40cm x 30cm 0.6mm thick
  • Spread the butter evenly over the dough, then sprinkle the cinnamon sugar evenly over the surface of the dough.
  • Carefully from the long edge, roll the dough to the other edge. You'll have one long thick log.
  • Grease or line your baking pan.
  • Cut the log into about 2½cm slices.
  • Place these into your pan with the swirl facing up. Cover with a clean kitchen towel or clingwrap, and let them rise in a warm place. About 30 minutes over a hot water basin should be enough, if your kitchen is cool.
  • Bake for 20min until golden brown - time can vary

Icing

  • While your rolls are baking, start making your icing. Mix everything together with an electric mixer until smooth and fluffy.
  • When rolls are done, spread your icing generously over them.
  • Well done & bone apple tea

Notes

    1. Sugar - granulated white is preferred but I've used raw sugar and it works fine.
    2. Butter - take it out of the fridge the night before so it'll be soft when needed.
    3. Originally found here,