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a.bake.and.cake
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Classic Cinnabon Rolls
Indulge in the sweet, comforting flavors of homemade Cinnabon rolls with this detailed recipe. Featuring a soft, pillowy yeast dough, a rich brown sugar and cinnamon filling, and a decadent cream cheese glaze, these rolls are perfect for a special breakfast or dessert. Follow the steps carefully for a truly delightful baking experience.
#Cinnabon
#Cinnamon Rolls
#Dessert
#Sweet
#Baking
#Pastry
#Yeast Dough
#Breakfast
Freshly Glazed Cinnabon Rolls
Recipe Information
30m
Prep Time
22m
Cook Time
3h 10m
Total Time
12
Servings
Medium
American
Hebrew
Nutrition (per serving)
450
Calories
9g
Protein
65g
Carbs
22g
Fat
Cinnabon Rolls in Baking Dish
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough Log Being Cut
Instructions
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- In the bowl of a stand mixer fitted with a dough hook, combine milk, sour cream, granulated sugar, eggs, fresh yeast, and flour. Mix on medium speed until the ingredients are just combined and form a shaggy dough, about 2 minutes.2m
Preview2mPreviewIn the bowl of a stand mixer fitted with a dough hook, combine milk, sour cream, granulated sugar, eggs, fresh yeast, and flour. Mix on medium speed until the ingredients are just combined and form a shaggy dough, about 2 minutes. - Gradually add the salt and 200g softened butter to the dough while the mixer is running. Continue kneading on medium-high speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, approximately 7-10 minutes.9m
Preview9mPreviewGradually add the salt and 200g softened butter to the dough while the mixer is running. Continue kneading on medium-high speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, approximately 7-10 minutes. - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.1h 15m
Preview1h 15mPreviewTransfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size. - While the dough is rising, prepare the filling. In a medium bowl, combine the 400g sticky brown sugar and 3 tablespoons of ground cinnamon. Set aside.2m
Preview2mPreviewWhile the dough is rising, prepare the filling. In a medium bowl, combine the 400g sticky brown sugar and 3 tablespoons of ground cinnamon. Set aside. - Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 20x15 inches (50x38 cm).5m
Preview5mPreviewOnce the dough has risen, gently punch it down and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 20x15 inches (50x38 cm). - Evenly spread 200g softened butter over the entire surface of the rolled-out dough, leaving a small border (about half an inch) on one of the longer edges. Then, sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.3m
Preview3mPreviewEvenly spread 200g softened butter over the entire surface of the rolled-out dough, leaving a small border (about half an inch) on one of the longer edges. Then, sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough. - Starting from the long edge opposite the small border, tightly roll the dough into a log. Once rolled, trim off the ends (they might be less uniform) and then cut the log into 12-16 equal-sized rolls, each about 1.5 to 2 inches thick.5mPreview5mPreviewStarting from the long edge opposite the small border, tightly roll the dough into a log. Once rolled, trim off the ends (they might be less uniform) and then cut the log into 12-16 equal-sized rolls, each about 1.5 to 2 inches thick.
- Arrange the cut rolls in a greased 9x13 inch baking dish (or two 8x8 inch dishes), leaving some space between them as they will expand. Cover the dish and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy.35mPreview35mPreviewArrange the cut rolls in a greased 9x13 inch baking dish (or two 8x8 inch dishes), leaving some space between them as they will expand. Cover the dish and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy.
- Preheat your oven to 190°C (375°F). Bake the Cinnabon rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.22m
Preview22mPreviewPreheat your oven to 190°C (375°F). Bake the Cinnabon rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil. - While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a bowl, combine 100g softened cream cheese, 50g softened butter, and 100g powdered sugar. Beat with an electric mixer until smooth and creamy.3m
Preview3mPreviewWhile the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a bowl, combine 100g softened cream cheese, 50g softened butter, and 100g powdered sugar. Beat with an electric mixer until smooth and creamy. - Once the rolls are out of the oven and still warm (not piping hot), generously spread the cream cheese glaze over them. Serve immediately and enjoy!1m
Preview1mPreviewOnce the rolls are out of the oven and still warm (not piping hot), generously spread the cream cheese glaze over them. Serve immediately and enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
