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Cinnabon Cinnamon Rolls Recipe is Today's Delight.
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Cinnabon Cinnamon Rolls Recipe

Cinnabon Cinnamon Rolls are soft, fluffy buttery rolled dough in a swirl of cinnamon and brown sugar mixture top with creamy melt in your mouth cream cheese frosting and walnuts.
Course Breakfast, Snack
Cuisine American
Prep Time 3 hours 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings 18
Calories 380kcal

Ingredients

Activate Yeast

  • 1 packet active dry yeast 2 ¼ teaspoons
  • ¼ cup water lukewarm
  • 1 teaspoon granulated sugar

Cinnamon Rolls Dough Ingredients

  • ⅓ cup butter soften can be replaced with shortening
  • ½ cup granulated sugar
  • 1 cup milk room temperature
  • 1 teaspoon salt
  • 4 egg yolk room temperature
  • 4 cups all-purpose flour sifted

Cinnamon Rolls Filling

  • 1 cup packed brown sugar
  • 3 tablespoons cinnamon
  • 1 tablespoon flour optional
  • ½ cup unsalted butter (spread over on dough surface)

Cinnamon Rolls Cream Cheese Frosting

  • 8 tablespoons butter
  • 1 ½ cups powdered sugar
  • ½ cup cream cheese 4 ounces
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Garnish

  • ¾ cup chopped walnuts optional

Extra flour for Hands and Kitchen Tools

  • 2-3 tablespoons all-purpose flour
US Customary - Metric

Instructions

  • Activate yeast in ¼ cup lukewarm water and 1 teaspoon sugar. Set aside for 10 minutes.
  • In a mixing bowl with whisk attachment, combine soften butter, sugar, ½ cup milk, salt, egg yolk and activated yeast. Whisk at low speed (KitchenAid #2) for 2 minutes.
  • Replace whisk attachment with dough hook. Add flour in 3 batches.
  • Add 1st batch of flour and beat at low speed (#2) until combined. Scrape the sides of mixing bowl, add the 2nd batch of flour and the remaining ½ cup of milk. Beat until combined at low speed. Scrape again the sides and add the last batch of flour, beat at low speed until combined. Adjust the speed to medium (KitchenAid between #4 to #6 speed) beat until well incorporated. This process will take about 4 to 5 minutes.
  • Don’t overwork the dough.
  • Dough will be sticky. Once dough starts to clump up on dough hook and pulls away slightly from the sides, flour spatula and hands. Remove dough and form into a ball.
  • Transfer dough in a floured (½ teaspoon flour) or greased bowl covered with cloth.
  • Rest and rise dough at room temperature for 1 ½ to 2 hours or until it doubled in size.
  • Note: I proofed dough in the oven. Before mixing the dough, boil water (half full) in a medium pot and turn on the oven to the lowest setting of 170 degrees F for 4 minutes. When done, place pot in oven with door shut. This will create a warm environment for dough to rise. This is best done when temperature in your house is cold or has centralized a/c. No need to cover bowl.
  • Lightly flour spatula, hands, work area, rolling pin and cutter. Avoid adding too much flour in dough. Remove dough from bowl using spatula. It will deflate on its own without punching the dough.
  • Place dough in floured working area. Sprinkle ½ teaspoon flour on top of dough for easy handling. Divide dough into half.
  • Take one dough and stretch with a floured rolling pin from side to side to form a rectangle. The approximate size is 17 in x 10 in.
  • Combine cinnamon, brown sugar and flour to make filling. Brush dough surface with soften butter and spread cinnamon mixture.
  • Roll dough from it widest area into a log. Cut dough to 9 pieces. Place each roll in a greased muffin mold. No need to grease non-stick mold.
  • Let it rise in room temperature or place mold in oven with oven door shut for 1 hour to rise. Note: Pot of boiling water should be in oven.
  • If you are using oven to rise dough, remove mold from oven.
  • Preheat oven and bake at 350 degrees F between 12 to 15 minutes or until golden.
  • Remove cinnamon rolls from mold as soon as possible and cool for a couple of minutes. Combine and cream frosting ingredients in a mixer and spread cream cheese frosting on top of rolls. Add chopped walnuts if you like. Enjoy

Notes

  1. If house temperature is cool, store cinnamon rolls in a sealed container up to 2 to 3 days in room temperature then transfer to fridge. Freeze up to 2 months.
  2. If using a baking pan, add some space in between cinnamon rolls.
  3. If you like, you can use half of the dough to make brioche bread rolls (ensaymada). Click the link and follow #12 to #21 of the recipe card. Both rolls can be bake together for the same baking time.

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 269mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg