Classic Cinnabon Rolls

Ingredients

• 250 ml Milk (Warm (35-40°C))
• 7 g Active dry yeast (1 standard packet)
• 120 g Sugar (60 g for dough, 40 g for filling, 20 g for cream)
• 2 pcs Eggs (Room temperature)
• 1 tsp Salt
• 500 g Wheat flour (High grade, sifted)
• 120 g Butter (60 g for dough (soft), 30 g for cream (soft), 30 g for greasing dough)
• 2 tbsp Ground cinnamon
• 200 g Cream cheese (Room temperature)
• 80 g Powdered sugar

Instructions

1. Preparing the starter

   In a large bowl combine warm milk, dry yeast and 1 tbsp sugar (from the total amount). Stir with a whisk, cover with plastic wrap and let sit in a warm place for 20 minutes until a foamy layer forms.

   Time: PT20M

   Temperature: 35-40°C

2. Combining dough ingredients

   In a separate bowl lightly beat the eggs, add the remaining sugar and salt. Add this mixture to the starter.

   Time: PT5M

3. Kneading the dough

   Gradually add the sifted flour while mixing the dough. When the dough becomes thicker, add the softened butter and knead until elastic (10 minutes). The dough should be soft and not stick to your hands.

   Time: PT15M

4. Proofing the dough

   Transfer the dough to a large bowl, cover with plastic wrap and let rise in a warm place for 1.5 hours until doubled in size.

   Time: PT1H30M

   Temperature: 25-27°C

5. Shaping the buns

   Turn the dough out onto a lightly floured surface. Roll into a rectangle about 1 cm thick. Spread 30 g of softened butter over the surface.

   Time: PT10M

6. Filling

   Mix sugar (40 g) with cinnamon. Sprinkle evenly over the dough. Carefully roll into a tight log.

   Time: PT5M

7. Cutting and arranging

   Cut the log into 8 pieces (about 3-4 cm each) using a thread or a sharp knife. Place tightly in a baking pan, side by side.

   Time: PT5M

8. Baking

   Bake in a preheated oven at 180°C for 45 minutes until golden brown.

   Time: PT45M

   Temperature: 180°C

9. Preparing the cream

   Beat softened butter (30 g), powdered sugar (80 g) and cream cheese (200 g) with a mixer for 1-2 minutes until fluffy.

   Time: PT5M

10. Glazing and soaking

    Spread the cream on still-warm buns. Let stand 20-30 minutes for the buns to soak in.

    Time: PT20M

11. Cleaning up and washing dishes

    Wash all used bowls, measuring vessels, rolling pin, pan, mixer attachments, knives and work surface.

    Time: PT40M

Nutrition Facts

Calories

420

Protein

7g

Carbohydrates

60g

Fat

17g

Fiber

2g

Ingredient Substitutions

• Instead of Milk: Soy milk, Oat milk
• Instead of Active dry yeast: 14 g fresh yeast
• Instead of Sugar: Coconut sugar, Brown sugar
• Instead of Eggs: Flax eggs
• Instead of Wheat flour: Bread flour
• Instead of Butter: Margarine
• Instead of Cream cheese: Mascarpone, Greek yogurt (thick)
• Instead of Powdered sugar: Blended granulated sugar

Equipment Needed

• Large bowl
• Measuring cup
• Whisk
• Plastic wrap
• Rolling pin
• Baking pan (23x33 cm)
• Mixer (optional)
• Kitchen knife or thread
• Spatula (optional)
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Activate the yeast correctly – if there is no foam, the yeast is not working.
• Do not overheat the milk for the starter.
• Knead the dough until elastic.
• Do not overbake the buns.

Chef Tips from the Video

• Use a thread to cut the log – the slices will be perfectly round.
• Add a little vanilla to the cream for flavor.
• You can add raisins or nuts to the filling for variety.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months in an airtight bag. Thaw at room temperature.

Room temperature: Up to 12 hours, covered with a towel.

Make-Ahead Tips

• The dough can be mixed in the evening and left for a cold fermentation in the refrigerator overnight.
• Buns can be frozen after shaping, then baked fresh.