Desserts
Cinnabon Inspired Cinnamon Rolls
Soft, fluffy cinnamon rolls filled with buttery brown sugar and cinnamon, then topped with a rich cream cheese frosting. These bakery-style rolls are warm, gooey, and perfect for breakfast or dessert.
Inspired by Cinnabon
Prep
35 min + rise
Cook
25 min
Serves
12
Difficulty
Hard
Method
- 1
Warm the milk until it is warm to the touch, not hot, then stir in the yeast and let it sit for about 5-10 minutes until foamy.
- 2
Add the sugar, eggs, melted butter, flour, and salt, then mix until a soft dough forms.
- 3
Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
- 4
Place the dough into a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1-2 hours.
- 5
Roll the dough into a large rectangle on a lightly floured surface.
- 6
Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture over the butter.
- 7
Roll the dough tightly into a log, starting from one long side, and pinch the seam closed.
- 8
Slice the log into 12 even rolls and place them into a greased baking dish.
- 9
Cover the rolls and let them rise again for about 30-45 minutes until puffy.
- 10
Bake until the tops are lightly golden and the centers are fully cooked.
- 11
While the rolls bake, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- 12
Spread the frosting generously over the warm cinnamon rolls and serve immediately.
Recipe notes
The dough should feel soft and slightly tacky after kneading, not dry. Use softened rather than melted filling butter so the cinnamon sugar stays in distinct spirals instead of leaking into the pan.
Planning, storage, and serving
Storage and reheating
Because the frosting contains cream cheese, refrigerate covered rolls within 2 hours and use within 3 days. Warm individual rolls gently; freeze unfrosted baked rolls up to 1 month and frost after reheating.
Make-ahead tips
Shape rolls, cover, and refrigerate overnight. Let them stand until visibly puffy, usually 45-90 minutes, before baking; make frosting up to 2 days ahead and refrigerate.
What to serve with it
- - Fresh berries or orange segments
- - Coffee or black tea
- - Scrambled eggs for a sweet-savory brunch
Equipment needed
- - Stand mixer or large bowl
- - Rolling pin
- - 9-by-13-inch baking dish
Difficulty explained
Two rises, even rolling and slicing, and judging the enriched dough's doneness make this a hard baking project.
Nutrition estimate
Calories
500
Protein
7g
Carbs
73g
Fat
21g
Sat. fat
13g
Fiber
2g
Sugar
41g
Sodium
330mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
- Use dental floss to slice the log without compressing the layers; choose plain, unflavored floss.
- Add orange zest to the frosting for a citrus variation without changing the dough structure.
- Instant yeast can replace active dry yeast in the same amount and may rise faster, so judge volume rather than the clock.
Pitfalls to Watch Out For
- Milk hotter than about 115°F (46°C) can damage yeast; use warm liquid and confirm foaming before proceeding.
- Too much bench flour makes dry rolls; use only enough to prevent sticking and rely on kneading for structure.
- Frosting piping-hot rolls melts it completely; wait until rolls are warm, not sizzling, for a creamy layer.
Nutrition Context
- Flour provides carbohydrate, while butter, sugar, and cream-cheese frosting make these rolls high in added sugar and saturated fat.
- A single roll with fruit and a protein-containing breakfast is a more moderate serving than treating several rolls as the meal.
FAQ
How do I know the yeast is active?
Warm milk, yeast, and sugar should look foamy within 5-10 minutes. If nothing happens, replace the yeast before adding the remaining ingredients.
Why is my dough not rising?
The room may be cool, the milk may have been too hot, or the yeast may be old. Give covered dough a warm, draft-free location.
How do I keep filling inside the rolls?
Leave a small clean border, roll the log snugly without squeezing, and pinch the seam closed. Very melted butter encourages leakage.
Can I refrigerate the rolls overnight?
After shaping, cover and refrigerate overnight. Let them become puffy at room temperature before baking; this may take 45-90 minutes.
How should frosted cinnamon rolls be stored?
Because the frosting contains cream cheese, refrigerate leftovers in a covered container. Warm individual rolls gently so the frosting does not separate.