Cinnabon style Cinnamon rolls

cinnamon-rolls

Today I have for you a Cinnabon style cinnamon roll (cinnamon bun) recipe. You won’t need another again! These are a classic American favourite with a delicious cream cheese frosting, and best enjoyed warm! I also have included tips to ensure you can make these perfect cinnamon rolls during winter as well! 

“I wanna live with a cinnamon roll, I could be happy the rest of my life with a cinnamon roll…” That’s what I hear when I listen to Neil Young’s Cinnamon Girl, because I definitely could live my life with a cinnamon roll!

I first caught whiff of Cinnabon at a mall in Saudi Arabia, after their grand opening. I was transported to a Sri Lankan Cinnamon farm imagining farmers chopping away at cinnamon ark, the musky waft of cinnamon drifting through the fields. Oh it was wonderful! Biting into the soft bun, tasting the sticky frosting, inhaling the buttery cinnamon…I became an instant fan.

I tried out a few different recipes to replicate them at home until I settled on this recreation. They are a little time consuming (only because you need to rest them more than once) but they are worth the effort! You won’t need to buy them again and they’re just a fraction of the cost!

Now, I know any Scandinavian readers might scoff at these rolls, as really cinnamon rolls are a Scandinavian invention. Ever tried them at Ikea? They’re unbelievably good! The Scandinavian version doesn’t have frosting, and I will post a recipe for those soon.

Until then, whip up a batch of these fluffy, tantalising rolls, and dream about cuddling with them when you need a hug.

Some tips for perfect cinnamon rolls every time:

  • Make sure you use good quality yeast to get the best rise in the dough, and warm milk, not hot for fermenting the yeast.
  • Let dough raise in a warm, dry place – if making during winter, warm you oven at the lowest setting for 10-15 minutes, turn the oven off and leave dough in the oven. This way you can enjoy perfect cinnamon rolls all year around!
  • Leave gaps between rolls when placing in baking dish/pan to help them expand and brown.
Heavenly Cinnamon Rolls
Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins
 

This American classic is a match made in heaven. Cinnamony, buttery, sugary, with a delectable cream cheese frosting, you cannot stop at just one! 

Course: Breakfast
Cuisine: North American
Servings: 16 servings
Author: Tamara at Foodieverse
Ingredients
Dough
  • 1 cup warm milk
  • 2 1/4 tsp yeast
  • 1 tbsp sugar
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 2 eggs room temperature
  • 1/2 cup sugar
Filling
  • 2 tbsp cinnamon
  • 1 cup brown sugar
  • 1/2 cup butter
Frosting
  • 3/4 cup cream cheese
  • 1/4 cup butter
  • 1 cup confectioner's (icing) sugar
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
Instructions
Dough / Rolls
  1. Dissolve yeast and 1tbsp sugar into the milk. Let stand for 10 minutes.

  2. Add all dough ingredients and use a mixer (or your hands) to form a dough.

  3. Cover with cling wrap and leave to rise for 1 hour.

  4. Punch down and roll out dough to 13" x 17" rectangle. 

  5. Brush butter and generously sprinkle cinnamon/sugar mixture.

  6. Roll and cut into approximately 16 rolls.

  7. Place on buttered pan, cover and leave to rise for 45 minutes until rolls are double in size. 

  8. Bake at 180c for 25 minutes until golden brown on top. 

  9. Cover with frosting before serving warm. 

Filling
  1. Bring butter to room temperature

  2. Mix brown sugar and cinnamon with your fingers to get rid of lumps

Filling
  1. Cream the cream cheese and butter on medium speed.

  2. Add remaining ingredients and beat for 2 more minutes.

  3. Have a taste or two before frosting the rolls! 

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How to make the perfect Cinnabon-style cinnamon rolls

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3 Comments

  • Reply
    Syra
    July 17, 2017 at 12:06 pm

    Yummm

  • Reply
    Zinia
    July 17, 2017 at 12:06 pm

    I don’t even like cinnamon rolls, but this looks good!

  • Reply
    Carmen
    July 17, 2017 at 12:07 pm

    These look absolutely delightful!

  • Leave a Reply