# Cinnabon Cinnamon Rolls

How to make better Cinnabon Cinnamon Rolls at home.

- Servings: 12 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 580 grams all purpose flour
- 4 cups all purpose flour
- 107 grams granulated sugar
- 0.5 cup granulated sugar
- 6 grams fine sea salt
- 0.75 teaspoon fine sea salt
- 84 grams unsalted softened butter
- 0.33 cup unsalted softened butter
- 235 grams whole milk
- 1 cup whole milk
- 7 grams instant yeast
- 2.25 teaspoon instant yeast
- 2 whole eggs
- 1 egg yolk
- 225 grams brown sugar
- 1 cup brown sugar
- 14 grams muscovado sugar
- 1 tablespoon muscovado sugar
- 17 grams ground cinnamon
- 2.5 tablespoons ground cinnamon
- 115 grams full fat cream cheese
- 4 ounces full fat cream cheese
- 90 grams powdered sugar
- 0.75 cup powdered sugar
- 45 milliliters whole milk
- 3 tablespoons whole milk
- 0.5 vanilla bean stripped off it's seeds

## Instructions

1. First start with a medium sized bowl.
2. Add all purpose flour, granulated sugar, and fine sea salt to the bowl and combine thoroughly.
3. Add unsalted softened butter and blend that in there until it gets thoroughly incorporated with the dry flour.
4. Separately, have lukeworm whole milk, around a hundred degrees fahrenheit.
5. Add instant yeast and stir to dissolve.
6. Pop the flour mixture onto the stand mixer.
7. Begin mixing on medium low speed using the spiral dough hooky thing.
8. Add your yeasty milk, two whole eggs and one egg yolk, and just let them mix at medium low speed for about two to three minutes or until you get a nice smooth dough.
9. Once the dough pulls together, pull it off your stand mixer.
10. Plop your dough onto a lightly flour work surface, and just give it a little knead for about 30 seconds to a minute, just to help really smooth it out and get that gluten structure formed.
11. Roll that into a light ball, pop it into a greased bowl, and cover with a damp towel or plastic wrap and let it rise at room temperature for one and a half hours or until double.
12. Mix together cinnamon sugar using brown sugar, muscovado sugar and ground cinnamon.
13. Lightly flour your work surface.
14. Punch down and dump out your chunky dough, flatten it, and then roll it into a large rectangle, a little bit over a quarter of an inch thick.
15. Spread unsalted softened butter all across the surface of it.
16. Take your cinnamon sugar and spread all of it evenly across the surface of your dough. You should use all your filling.
17. Tightly roll it up from the bottom all the way up to the top so you get a nice, beautiful, thick log.
18. Using the serrated blade with scalloped edges slice it into segments that are about two inches thick.
19. You should end up with twelve solid rolls.
20. Lightly grease a nine by thirteen baking dish.
21. Line the bottom of the pan with your cinnamon rolls.  You should get a nice and even rows of three.
22. Lightly cover with plastic wrap and let that rise at room temperature for about 30 to 45 minutes or until they're one and a half times their original size.
23. Remove your plastic wrap.
24. Pop those bad boys into the oven, set to three seventy five Fahrenheit or one ninety Celsius for fifteen to twenty minutes or until you get beautifully risen plump golden brown cinnamon rolls.
25. Pull those out and let those cool in their container for about 15 minutes.
26. To make your vanilla bean cream cheese glaze start with full fat cream cheese.
27. Whip on high speed until nice and smooth, then blend in powdered sugar until completely smooth.
28. Mix in whole milk. You may need a little more, but this should suffice.
29. Glaze add half of a vanilla bean stripped off it's seeds.
30. Whisk that in and you've got your glaze.
31. At this point in time your buns should be cooled but still quite warm.
32. Go ahead and drizzle on your cream cheese glaze, use all of it.

## Equipment

- medium sized bowl
- whisk
- 2 forks
- stand mixer
- dough hook
- lightly flour work surface
- rolling pin
- greased bowl
- damp towel
- plastic wrap
- casserole
- serrated blade with scalloped edges
- baking dish
- oven
- cooling container
- hand mixer

## Tips

- Make sure that this butter is really, really soft. Otherwise it's not gonna spread and it's gonna tear your dough.
- After adding the Instant Yeast to the milk, you don't need to let it sit, unless you're worried that it's dead.
- Use a serrated blade with scalloped edges and not to toothy edges, because toothy edges are mean and they tear the poop out of this, so that's no good.
- When filling the baking dish with the cinnamon rolls, make sure to face their little tails towards each other.
- Use all your cinnamon sugar.

## Source

- Original video: https://www.facebook.com/share/v/16PJMRbASe/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/56c5067c-ce7b-4de5-95d7-2d78fce8e265
- Extracted: 2025-05-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt