About me

Cinnabon Cinnamon Rolls

Cinnabon is a famous cinnamon roll known all over the world. Nowadays, Cinnabons are made not only with cinnamon, but also with strawberry, chocolate, banana fillings. I love the classic version and have already made these delicious rolls using various recipes. I want to share the most successful one, in my opinion. The dough in this recipe turns out soft, fluffy, very tasty, and does not lose its properties during storage. Although, usually, these rolls do not need to be stored... they disappear quickly :)

Starter

Warm Milk

1 1/4 cups

Dry Yeast (or Fresh)

1 tsp (1/2 oz)

Sugar

1 1/2 tbsp

All-Purpose Flour

2/3 cup

Dough

Starter

All-Purpose Flour

4 cups

Eggs

2 pcs

Salt

1/2 tsp

Sugar

1/4 cup

Butter (82% fat, softened)

7 tbsp

Filling

Butter (82% fat, softened)

7 tbsp

Cinnamon

2 tbsp

Sugar

3/4 cup

Icing

Warm Milk

3 tbsp

Confectioners' Sugar

1/4 cup

Cream Cheese

1 cup

To make Cinnabon rolls, first prepare the starter. Add sugar to warm milk, mix. Add dry yeast to the flour and mix. If using fresh yeast, add it to the milk with sugar. Pour half of the milk into the flour, mix until smooth, then pour the remaining part, mix to avoid lumps. Place the starter in a warm place for 30-40 minutes (the yeast should wake up and start working), it should increase in size, become airy and fluffy.

Next, knead the dough. Take a large bowl, add eggs, salt, sugar, mix slightly and add the starter. Mix well, the starter will settle during the process, but it's okay, the dough will rise perfectly later.

Add the remaining ingredients: softened butter and flour, knead the dough. You can do it by hand or in a food processor, whichever is more convenient for you. The dough will be sticky at first, but as you knead it, it will easily come off your hands and the table. So do not rush to add extra flour. Knead it for 4-5 minutes is enough. Form the dough into a ball, place it in a bowl, cover with a towel and let it rise in a warm place for 1 hour.

Place the risen dough on the table and roll it out into a sheet about 1 cm thick, approximately 22 in x 16 in in size. Cover it with an even layer of softened butter.

Generously sprinkle with a mixture of sugar and cinnamon on top. Roll it up into a log, not too tightly, do not press the roll too hard.

Next, prepare a baking sheet lined with parchment paper and dental floss. You can cut the roll with a knife, of course, but then the layers will not be as even and beautiful. The thickness of the Cinnabons is approximately 1.2 in.

It is important to take each Cinnabon and tuck the tail of the dough underneath. If you don't do this, when the Cinnabons rise during proofing, the tail will unwind and the rolls will look messy when baked.

Cover the shaped rolls with a towel and place in a warm place to proof for about 30-40 minutes. Then bake the rolls in a preheated oven at 350°F (convection mode) for 20-25 minutes.

Meanwhile, make the icing. Slightly heat the milk until warm, so that all the ingredients can easily and quickly combine into a smooth mixture. Simply mix all the ingredients with a whisk until smooth and it's ready!