Making Cinnabon Cinnamon Rolls At Home

Ingredients

• 4 cups All-Purpose Flour (580 g, sifted)
• 1/2 cup Granulated Sugar (107 g)
• 3/4 teaspoon Fine Sea Salt (6 g)
• 1/3 cup Unsalted Butter (84 g, softened at room temperature)
• 1 cup Whole Milk (235 g, lukewarm (~100°F))
• 2 1/4 teaspoons Instant Yeast (7 g)
• 2 Large Egg (room temperature)
• 1 Egg Yolk (extra yolk for richness)
• 1 cup Brown Sugar (225 g, packed)
• 1 tablespoon Muscovado Sugar (14 g, optional for deeper flavor)
• 2 1/2 tablespoons Ground Cinnamon (17 g, freshly ground if possible)
• 1/3 cup Unsalted Butter (84 g, softened, for filling)
• 4 ounces Full‑Fat Cream Cheese (115 g, softened)
• 3/4 cup Powdered Sugar (90 g, sifted)
• 3 tablespoons Whole Milk (45 ml, may add a bit more for glaze consistency)
• 1/2 Vanilla Bean (seeds scraped from half a bean)

Instructions

1. Combine Dry Ingredients

   In the stand‑mixer's bowl add 4 cups (580 g) all‑purpose flour, 1/2 cup (107 g) granulated sugar, and 3/4 tsp (6 g) fine sea salt. Mix on low speed until evenly distributed.

   Time: PT5M

2. Incorporate Butter

   Add 1/3 cup (84 g) softened unsalted butter. Use the dough hook or two forks to blend until the mixture resembles coarse crumbs. Finish by hand‑pressing with fingertips to ensure even coating.

   Time: PT5M

3. Prepare Wet Mixture

   Warm 1 cup (235 g) whole milk to about 100°F (38°C). Stir in 2 ¼ tsp (7 g) instant yeast until dissolved. Add 2 large eggs and 1 egg yolk, whisk briefly.

   Time: PT5M

   Temperature: 100°F

4. Knead the Dough

   Turn the mixer to medium‑low speed and knead with the dough hook for 2–3 minutes, or until the dough pulls away from the sides and is smooth. If mixing by hand, knead on a lightly floured surface for 30 seconds to 1 minute.

   Time: PT5M

5. First Rise

   Form the dough into a ball, place in a greased bowl, cover with a damp towel or plastic wrap, and let rise at room temperature until doubled, about 1 hour 30 minutes.

   Time: PT1H30M

6. Make Cinnamon‑Sugar Filling

   In a small bowl combine 1 cup (225 g) brown sugar, 1 tbsp (14 g) muscovado sugar (optional), and 2 ½ tbsp (17 g) ground cinnamon. Stir until evenly mixed.

   Time: PT2M

7. Roll Out Dough

   Turn the risen dough onto a lightly floured surface, gently punch down, and roll into a rectangle about ¼‑inch thick and roughly 27 inches long (or as large as your work surface allows).

   Time: PT5M

8. Add Butter and Filling

   Spread the remaining 1/3 cup (84 g) softened butter over the entire surface. Sprinkle the cinnamon‑sugar mixture evenly, using all of it.

   Time: PT3M

9. Form the Log and Slice

   Starting from the short edge, tightly roll the dough into a log. Using a serrated bread knife, cut the log into 2‑inch (≈5 cm) thick slices, yielding about 12 rolls.

   Time: PT5M

10. Second Rise in Pan

    Grease a 9×13‑inch baking dish. Arrange the rolls in three even rows, tails tucked under each other. Cover loosely with plastic wrap and let rise 30–45 minutes, until about 1½ times their original size.

    Time: PT40M

11. Bake

    Preheat the oven to 375°F (190°C). Bake the risen rolls for 15–20 minutes, until golden brown and puffed.

    Time: PT20M

    Temperature: 375°F

12. Cool Slightly

    Remove the pan from the oven and let the rolls cool in the dish for 15 minutes before glazing.

    Time: PT15M

13. Prepare Cream Cheese Glaze

    In a mixing bowl, beat 4 oz (115 g) softened cream cheese on high until smooth. Add 3/4 cup (90 g) powdered sugar and beat until combined. Mix in 3 tbsp (45 ml) whole milk; add more milk a teaspoon at a time if needed for a drizzle‑able consistency. Finally, fold in the seeds from half a vanilla bean.

    Time: PT5M

14. Glaze the Rolls

    Drizzle the vanilla‑cream‑cheese glaze over the warm rolls, using all of the glaze.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g