Cinnabon cinnamon rolls

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Cinnabon cinnamon rolls? Measure out the required ingredients for the dough. Take the highest grade flour. Warm the milk slightly.

2. STEP 2

   

   Melt the butter over low heat, cool slightly. You can melt the butter in the microwave, but use a microwave-safe container.

3. STEP 3

   

   Sift the flour into a wide bowl to enrich it with oxygen. Thanks to this, the dough will rise better and the baked goods will turn out fluffy and airy. Read about the properties of flour in the article on this topic. Link at the end of this recipe.

4. STEP 4

   

   In a small bowl, combine the yeast, 1 tsp. sugar (of the total amount) and about 50 ml of lukewarm milk. Mix everything well and leave for 10-15 minutes until a fluffy “cap” appears. If you don't get one, replace the yeast. Read all about yeast in the article at the end of the recipe.

5. STEP 5

   

   In a stable, large container, whisk the eggs with sugar, salt and vanilla sugar until smooth.

6. STEP 6

   

   Pour in the remaining milk and stir.

7. STEP 7

   

   Add activated yeast, stir lightly.

8. STEP 8

   

   Pour in the non-hot melted butter and stir.

9. STEP 9

   

   Add about 3/4 of the sifted flour and mix with a spoon. Do not add all the flour at once; you may need more or less. It depends on its properties and quality. Focus on the consistency of the dough.

10. STEP 10

    

    Add the rest of the flour in small portions, while mixing the dough with your hands and controlling its consistency.

11. STEP 11

    

    The dough is soft, homogeneous, pliable. It shouldn't stick to your hands, but it shouldn't be cool either. Cover the dough with a towel or cling film and leave in a warm place to rise for 60-80 minutes.

12. STEP 12

    

    To make the filling, remove the butter from the refrigerator in advance so that it becomes soft. Cane sugar can be replaced with regular sugar. Add cinnamon to taste (10-20 g).

13. STEP 13

    

    Combine brown sugar and cinnamon and stir.

14. STEP 14

    

    The dough has more than doubled in volume.

15. STEP 15

    

    Gently knead the dough and place it on a table lightly sprinkled with flour. Roll out the dough into a rectangular layer about 1 cm thick.

16. STEP 16

    

    Brush the dough with soft butter. Leave the upper edge of the layer, about 1 cm wide, ungreased so that when twisting, the seam of the roll is well connected to the dough.

17. STEP 17

    

    Sprinkle the butter layer evenly with a mixture of sugar and cinnamon.

18. STEP 18

    

    Carefully roll the dough into a roll.

19. STEP 19

    

    Cut the roll crosswise into equal parts. It is convenient to do this with a thread so that the dough does not wrinkle and the buns have an even shape. I got 12 pieces approximately 4 cm wide.

20. STEP 20

    

    Place the buns on a parchment-lined baking sheet, leaving space between them as the buns will increase in volume.

21. STEP 21

    

    Cover the buns with a light cloth or cling film and leave to proof for 20 minutes.

22. STEP 22

    

    Bake the cinnabons in an oven preheated to 180C until golden brown, about 20-25 minutes. Adjust the baking mode and time based on the operating characteristics of your oven. The buns, formed from the ends of the roll, had their centers risen. They could have been pressed tighter. Read about ovens in the link at the end of the recipe.

23. STEP 23

    

    While the buns are baking, prepare the buttercream. The butter should also be softened.

24. STEP 24

    

    Lightly mix the butter and powdered sugar.

25. STEP 25

    

    Add cream cheese, mix thoroughly until smooth.

26. STEP 26

    

    The result is a creamy mass with a flowing consistency. Not thick, but not too runny either.

27. STEP 27

    

    Immediately coat the finished buns with cream. When hot, they are well soaked and become very tender. The amount of cream allows you to soak the buns twice.

28. STEP 28

    

    Cool the Cinnabons completely and serve. Bon appetit!

Comments on the recipe

Natasha S

31.07.2023

5

very tasty buns! The dough rose just beautifully! and on the second day the buns are very tasty!!!! Thank you very much for sharing!!!

elmya

31.07.2023

4.6

All week they were trying to persuade me to make Cinnabon rolls with cinnamon, I decided to play it safe and follow the recipe. The only thing that went wrong was adding a couple of tablespoons of lemon juice to the cream for sourness. The most important thing is to let the dough rest after each manipulation with it (knead it - let it rest, cut it - let it rest for another 15 minutes). The children said that these buns can fly into space. Thanks for the recipe! Alena

Raiska

31.07.2023

4.6

Very tasty😋😋😋I made it for the first time, but it turned out just perfect.

Marianna Krupen

31.07.2023

5

The dough is tender, the buns have risen well! The only issue was that the filling seemed too sweet. Next time I will reduce the amount of sugar and increase the cinnamon. Thanks for the recipe!!!

vikipechurina

31.07.2023

5

This is amazing, the best recipe. I made it with caramel and sprinkled with white chocolate

Julia

31.07.2023

4.5

I recently made soft buns using another recipe from Yulia, which turned out perfect. So, in principle, the question of whose recipe to prepare the Cinnabons did not arise. Like any yeast baked goods, buns require some time investment, but the result is well worth it. The vanilla aroma of the dough goes well with the cinnamon sugar filling, and the most delicate cream turns this tandem into true perfection. By the way, if you do not have a big sweet tooth, then it is better to use much less powdered sugar for the cream - other users also write about this in reviews. And, in my opinion, in addition to their delicious taste, Cinnabons are worth preparing, if only to see how the delicate cream melts gently and flows down the hot buns. Beautiful and appetizing! Well, not even a day has passed since the preparation of 16 servings of Cinnabons, and my family has already eaten almost everything. Isn't this the best recommendation? Thank you, Julia, for this wonderful recipe. Baking seems to be turning into a hobby of mine, so I will continue to look for inspiration on your page!

Kate

31.07.2023

4.9

It turned out very tasty, but the cream turned out thick, so I added milk, the taste did not change, but the texture did. I highly recommend it!