Okay, let me tell you, if you’ve ever walked past a Cinnabon and just *dreamed* of that warm, gooey cinnamon goodness, you are going to LOVE this recipe. Making homemade Cinnabon cinnamon rolls is honestly one of my absolute favorite baking adventures. There’s something magical about filling your kitchen with that sweet, spicy aroma. I remember the first time I tried making them myself; I was a bit intimidated, but honestly, it’s way easier than you think, and the result? Pure bliss. Trust me, these are going to be your new go-to for a seriously decadent breakfast or a special treat.
Why Homemade Cinnabon Cinnamon Rolls Are a Must-Try
Seriously, why settle for store-bought when you can whip up these incredible homemade Cinnabon cinnamon rolls right in your own kitchen? Here’s why you absolutely need to try this recipe:
- They’re unbelievably soft and fluffy – like little clouds of cinnamon heaven.
- That gooey cinnamon-sugar filling? It’s pure, unadulterated joy in every bite.
- And the creamy, decadent cream cheese frosting? Oh my goodness, it’s the perfect topping.
- Plus, it’s such a rewarding baking project that fills your whole house with the most amazing, comforting aromas!
Gathering Your Ingredients for Homemade Cinnabon Cinnamon Rolls
Alright, let’s get down to business! To make these dreamy homemade Cinnabon cinnamon rolls, you’ll want to have everything prepped and ready to go. Trust me, it makes the whole process so much smoother. First up, for the dough, we need 1 cup of warm milk – make sure it’s around 110°F (45°C), not too hot or it’ll kill our yeast, and not too cold, or it won’t wake them up! Then, we’ll add 2 large eggs, and it’s super important they’re at room temperature. This really helps them blend into the dough perfectly. Don’t forget 1/3 cup of melted butter, but let it cool just a tiny bit first. For that signature Cinnabon chew, definitely use 4 1/2 cups of bread flour; it makes all the difference! We also need 1 teaspoon of salt to balance out all that sweetness, 1/2 cup of white sugar for the dough, and 2 1/2 teaspoons of bread machine yeast. If you’re using active dry yeast, just proof it in the warm milk for a few minutes first.
Now for that glorious filling: pack in 1 cup of brown sugar nice and tight, and measure out 2 1/2 tablespoons of ground cinnamon. Seriously, use fresh cinnamon if you can; the flavor is way better! And for spreading it all, we need 1/3 cup of butter that’s nice and softened. For the crown jewel – the frosting – grab 4 ounces of softened cream cheese, another 1/4 cup of softened butter, 1 1/2 cups of confectioners’ sugar (give it a quick sift if it’s clumpy), 1/2 teaspoon of vanilla extract for that lovely aroma, and just a tiny pinch, 1/8 teaspoon, of salt to cut the sweetness.
Step-by-Step Guide to Making Homemade Cinnabon Cinnamon Rolls
Okay, now for the fun part – actually making these glorious homemade Cinnabon cinnamon rolls! It might seem like a lot of steps, but I promise it’s totally doable and so worth it. First things first, let’s get that dough going. In a big bowl, pour in your warm milk and sprinkle in the yeast. Give it a little stir and let it sit for about 5 minutes. You want to see it get all foamy – that means your yeast is happy and ready to work its magic!
Next, toss in the melted butter, those room-temperature eggs, salt, white sugar, and all that bread flour. Mix it all up until it looks a little shaggy. Now, it’s time to get your hands in there! Knead that dough for about 5 to 7 minutes. You’re looking for it to become smooth and elastic, kind of like a soft earlobe. If you’re using a stand mixer, just let the dough hook do the work.
Once your dough is kneaded, pop it into a lightly greased bowl. Give it a little turn so the whole ball is coated in oil. Cover it up with some plastic wrap or a damp kitchen towel. Find a nice, warm spot for it – maybe near a sunny window or in a slightly warm (but turned off!) oven. Let it rise for about an hour, or until it’s doubled in size. You’ll see it puff up like a happy cloud!
After that first rise, gently punch down the dough to release the air. Now, turn it out onto a lightly floured surface. We’re going to roll this baby out into a big rectangle, something like 12 by 18 inches. Try to keep it even! Once it’s rolled out, spread that softened butter all over the dough. Make sure you get it right to the edges, but maybe leave just a tiny bit of space on one of the long sides – that’ll help seal it up later.
In a separate little bowl, mix your packed brown sugar and cinnamon together really well. Then, sprinkle this amazing mixture evenly over the buttered dough. Get it everywhere! Now, starting from the long edge *opposite* that clean border we left, tightly roll up your dough. Keep it snug as you roll. When you get to the end, pinch that seam really well to seal it shut. You don’t want any of that gooey filling escaping!
Now, you need to cut that log into 12 equal pieces. A sharp knife works, but dental floss is actually my secret weapon here! Slide a piece of floss under the roll, cross the ends over the top, and pull – it gives you a super clean cut without squishing the layers. Arrange these beautiful rolls cut-side up in a greased 9×13 inch baking pan. Cover them again and let them have their second little rest for about 30 minutes in a warm spot. This is crucial for that super soft texture.
While they’re doing their second rise, go ahead and preheat your oven to 400°F (200°C). Once they’ve puffed up nicely, pop that pan into the hot oven and bake them for about 15 minutes, or until they’re a beautiful golden brown. Oh, the smell at this point is just heavenly! While they’re baking, whip up that frosting. Just beat together the softened cream cheese, that other bit of softened butter, the confectioners’ sugar, vanilla, and salt until it’s smooth and creamy.
When the rolls come out of the oven, let them cool in the pan for just a few minutes – maybe 5 to 10. You want them warm, but not piping hot. Then, take that luscious frosting and spread it generously all over the tops. It’s going to melt slightly into the warm rolls, making them even more irresistible. And there you have it – pure Cinnabon magic, right from your own kitchen!
Tips for Perfect Homemade Cinnabon Cinnamon Rolls
Okay, so you want those *perfect* homemade Cinnabon cinnamon rolls, right? I’ve got a few little tricks up my sleeve that really make a difference. First off, definitely use bread flour if you can. It sounds small, but it gives you that wonderfully chewy, soft texture that’s just divine. Also, don’t skip proofing your yeast! Make sure it gets nice and foamy in that warm milk before you add everything else. It’s your guarantee that the dough will rise beautifully.
When you’re rolling up the dough with all that cinnamon-sugar goodness, roll it TIGHTLY. Seriously, this stops the filling from oozing out during baking and keeps those lovely swirls intact. And for the grand finale, that amazing cream cheese frosting? Spread it on while the rolls are still warm. It makes it melt just enough to coat everything perfectly. Trust me on these!
Frequently Asked Questions About Homemade Cinnabon Cinnamon Rolls
Got questions about making these amazing homemade Cinnabon cinnamon rolls? I totally get it! Here are a few things people often ask, and hopefully, this helps you out:
Can I make the dough ahead of time? Oh yeah, for sure! You can totally refrigerate the dough after that first big rise. Just make sure to let it come back to room temperature before you start rolling and filling it. It makes morning baking way easier!
What if I don’t have bread flour? No worries at all! All-purpose flour will still work. Just know that your rolls might be a little less chewy and soft than if you used bread flour, but they’ll still be super delicious.
How do I store leftover cinnamon rolls? If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for up to 2 days. If you need them to last longer, the fridge is your friend – they’ll keep for up to 5 days.
Can I freeze these cinnamon rolls? Absolutely! You can freeze the baked rolls before you frost them. Just wrap them up really well and pop them in the freezer for up to 2 months. When you’re ready to enjoy them again, just reheat them gently in the oven or microwave. So good!
Enjoying Your Homemade Cinnabon Cinnamon Rolls
Alright, your incredible homemade Cinnabon cinnamon rolls are ready! The best way to enjoy them is while they’re still warm, fresh from the oven. They’re just perfect with a tall glass of cold milk or a cozy mug of hot coffee – classic pairings for a reason! If you’re feeling a little adventurous, try adding some chopped pecans or walnuts right into that cinnamon-sugar filling before you roll it up. It adds a lovely bit of crunch that’s just divine. And don’t be afraid to play with the frosting! A little almond extract or even lemon zest can give it a fun, new twist.
Nutritional Estimate for Homemade Cinnabon Cinnamon Rolls
Just so you know, the nutritional info for these delicious homemade Cinnabon cinnamon rolls is just an estimate, because, well, baking is an art and everyone’s rolls might turn out a little different! But generally, one roll comes in around 350 calories, with about 25g of sugar and 12g of fat (7g of that being saturated). You’re also looking at about 55g of carbohydrates and 5g of protein per roll. Enjoy!
Share Your Homemade Cinnabon Cinnamon Rolls Experience
I absolutely LOVE seeing your baking adventures! Seriously, if you make these homemade Cinnabon cinnamon rolls, please share photos of your beautiful creations with me on social media and tag me – I live for that! And if you have any thoughts, tips, or questions, drop them in the comments below. It helps everyone out, and I love hearing from you. Also, if you have a moment, rating this recipe would be amazing; it tells me how much you loved them!
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Homemade Cinnabon Cinnamon Rolls: 12 Heavenly Bites
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delicious homemade cinnamon rolls inspired by Cinnabon, perfect for breakfast or dessert.
Ingredients
- 1 cup warm milk (110°F/45°C)
- 2 eggs, room temperature
- 1/3 cup melted butter
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Dissolve yeast in warm milk in a large bowl.
- Mix in sugar, butter, salt, eggs, and flour. Knead into a dough.
- Cover and let rise in a warm place for 1 hour.
- Roll dough into a rectangle. Spread softened butter over the dough.
- Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
- Roll dough tightly and cut into 12 equal pieces.
- Place rolls in a greased baking pan. Cover and let rise for 30 minutes.
- Bake at 400°F (200°C) for 15 minutes or until golden brown.
- Mix cream cheese, butter, confectioners’ sugar, vanilla, and salt for frosting.
- Spread frosting over warm rolls before serving.
Notes
- Use bread flour for best texture.
- Let dough rise until doubled in size.
- Roll dough tightly to prevent filling from leaking.
- Frost rolls while warm for best results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cinnamon rolls, homemade Cinnabon, sweet rolls, breakfast pastry