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    Whisk Affair » Recipes » Baking » Homemade Cinnamon Rolls (Cinnabon Style)

    Published: May 20, 2020 | Last Updated On: Sep 2, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Homemade Cinnamon Rolls (Cinnabon Style)

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    Jump to Recipe
    Make these delicious Cinnabon Style Cinnamon Rolls at home and impress your loved ones. These are fluffy, soft and super yumm and freeze well. Here is the quick recipe with lot’s of variations.
     
    Cinnabon style cinnamon rolls in the tray.
     
    Do you have a favourite dessert that you just can’t resist eating.
     
    Yes, we all have one!
     
    Mine are these Cinnamon Rolls.
     
    No matter how much I stop myself from indulging in this treat, I give up and eat them without any guilt.
     
    This recipe is very similar to the Cinnabon Style Cinnamon Rolls, that I had in US for the first time. Do try.

    Soft, fluffy and full of cream cheese, I fell in love with these rolls in my first bite itself and used to have them almost every week.

    But after returning to India, I started craving for them and none of the store bought ones could meet the expectation.

    So I got all the ingredients required and decided to make them at home.

    After a few trials and errors, I came up with this recipe which tastes very similar to the Cinnabon Style Cinnamon Rolls.

    So if you also want to experience the taste of these heavenly rolls, follow my recipe and make them at home.

    What are Cinnamon Rolls?

    It is a drool worthy dessert or a breakfast dish where the rolls are made of all purpose flour and is filled with the delicious filling of cinnamon powder, heavy cream, cornflour and brown sugar.

    The cinnamon adds a beautiful flavour in this dessert and since I have tried these rolls, Cinnamon has become my favourite spice to use in the desserts.

    These hot and classic rolls are then covered with a delicious frosting of cream cheese, that makes these rolls just irresistible.

    These cream cheese frosting is flavoured with vanilla extract, that adds a hint of beautiful vanilla flavour and makes them smell even good.

    Believe me, the day you bake them, your home will smell heavenly and the aroma will make you hungry instantly.

    You can also add some chocolate sauce or caramel on top instead of cream cheese frosting for an unique flavour or you can add strawberry compote or chocolate in the filling itself.

    So that once you take a bite, the filling will just burst into your mouth.

    Ingredients

    Cinnamon rolls ingredients

    How to keep these from drying out?

    To save them from drying out, make sure that you have stored them properly.

    You can keep them at room temperature for about 2 days and in fridge for a week in an airtight container.

    If you keep them open, they will surely dry out.

    Which yeast is best to make Cinnamon Rolls?

    Use a strong and dependable yeast!

    Instant yeast or active dry yeast works best for these rolls as it cuts down on the rise time and the dough also rises beautifully.

    Cinnamon roll served on a plate.

    How to make overnight Cinnamon Rolls?

    I have shown you the process to make Cinnamon Rolls which can be ready in 5 to 6 hours, but you can also make overnight rolls and bake them fresh in the morning and serve for breakfast.

    All you have to do is make the rolls and arrange them in a baking tray as given below.

    Now, cover the rolls very tightly with aluminum foil and stick in the refrigerator for 8-12 hours or overnight.

    Make sure that no air can go inside, as it will dry out your cinnamon rolls.

    Next morning, remove the rolls from the refrigerator and let rise in a warm place just as you did before with the dough until they are puffy or for about 1 to 2 hours.

    Once they have risen beautifully, pour the cream cheese frosting on the top and they are ready to bake.

    Storage Suggestions

    You can store these at room temperature for about 2 days in an air tight container or covered individually with an aluminum foil or plastic wrap.

    After 2 days, you can store them in the fridge in the same way for about a week.

    You can also freeze them. I will tell you two ways, you can freeze your Cinnamon Rolls:

    Firstly, if you have already baked them full and have leftovers, let them cool down fully and then pop the baking tray in the freeze.

    Let them freeze properly.

    Once they become solid, take them out, place them in the freezer bags and freeze for about 6 weeks.

    Secondly, I would recommend you to bake the cinnamon rolls half, if you are planning to freeze them.

    Remove from the oven and let them cool down completely.

    Next, wrap the baking tray with two layers of plastic wrap tightly and freeze for about 6 weeks.

    The night before you are planning to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator.

    They will thaw overnight. Next morning, take them out and bake them till they are nicely browned. It will take about 10 to 15 minutes.

    Cut cinnamon roll with a fork.

    Step By Step Recipe

    For the rolls:

    Mix warm water, warm milk, active dry yeast and 1 teaspoon of sugar in a bowl and keep aside for 10 minutes.

    Warm water, milk, sugar and yeast mixed in a bowl.

    Mix egg, melted butter and remaining sugar in another bowl.

    Eggs, sugar and melted butter mixed in another bowl.

    Mix all purpose flour in a large bowl. Add the yeast mixture and egg mixture in the bowl and mix to make a sticky dough.

    Yeast and egg mixture added in flour.

    Take out the dough on a lightly floured surface and knead for 6-8 minutes. If using a stand mixer, knead for 5-6 minutes on medium speed.

    Kneaded dough.

    Oil a large bowl and transfer the dough in the bowl.

    Dough transferred in an oiled bowl.

    Cover and keep the bowl in a warm place for 2 hours.

    Dough covered with a cloth.

    For the filling:

    Mix cinnamon powder, brown sugar and cornflour in a bowl and keep aside.

    Cinnamon powder, brown sugar and cornflour mixed in a bowl.

    For the frosting:

    Whisk butter, cream cheese, vanilla extract and confectioner’s sugar in a bowl and whisk for 5 minutes till light and fluffy.

    Butter, cream cheese, vanilla extract and sugar added in a bowl.

    Add milk and mix till combined.

    Milk added in the filling.

    Assembly:

    Take out the dough on a counter and slightly punch it. Dust the counter and roll the dough in to a 12×18 inch rectangle with the 12 inch side facing you.

    Dough rolled into 12x18 inch rectangle.

    Spread the butter on the dough leaving 1 inch on sides.

    Butter spread over the dough.

    Sprinkle the filling on top evenly.

    Filling sprinkled over the dough.

    Roll the dough into a tight cylinder. ( roll towards yourself )

    Dough rolled into a cylinder.

    Slice the cylinders into 1 inch rolls.

    Cut into 1 inch rounds.

    Arrange the rolls in a 9×13 inch rectangular baking tray lined with parchment paper. Cover and keep aside for 2 hours.

    Rolls arranged on a baking tray.

    Warm heavy cream and brush over the rolls.

    Warm cream brushed over the dough.

    Preheat the oven to 350 degrees F (180 degree C). Bake the rolls for 25-30 minutes, till slightly browned from top. Remove from oven and let cool for 10-12 minutes.

    Baked cinnamon rolls.

    Spread the frosting over the rolls. Serve warm.

    Frosting spread over the rolls.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make these delicious Cinnabon Style Cinnamon Rolls at home and impress your loved ones. These are fluffy, soft and super yumm and freeze well. Here is the quick recipe with lot's of variations.

    Cinnabon style Cinnamon Rolls Recipe

    Make these delicious Cinnabon Style Cinnamon Rolls at home and impress your loved ones. These are fluffy, soft and super yumm and freeze well. Here is the quick recipe with lot's of variations.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Continental
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12 people
    Calories: 302kcal
    Author: Neha Mathur

    Ingredients 

    For the rolls

    • ¼ cup Water (warm)
    • ¼ cup Milk (warm)
    • 1 teaspoon Active dry yeast
    • ¼ cup Sugar
    • 1 pinch Salt
    • 1 Egg
    • ¼ cup Butter (melted)
    • 2 and ¼ cup All purpose flour

    For the filling

    • 50 gms Unsalted butter (softened)
    • 1 tablespoon Cinnamon powder
    • ¾ cup Brown sugar
    • 1 tablespoon Cornflour
    • ¼ cup Fresh Cream (warm)

    For the frosting

    • ½ cup Confectioner's sugar
    • 50 gms Cream cheese
    • 30 gms Unsalted butter
    • ½ teaspoon Vanilla extract
    • 2 tablespoon Milk (at room temperature)
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    Instructions

    For the rolls

    • Mix warm water, warm milk, active dry yeast and 1 teaspoon of sugar in a bowl and keep aside for 10 minutes.
    • Mix egg, melted butter and remaining sugar in another bowl.
    • Mix all purpose flour and salt in a large bowl.
    • Add the yeast mixture and egg mixture in the bowl with the flour and mix to make a sticky dough.
    • Take out the dough on a lightly floured surface and knead for 6-8 minutes.
    • If using a stand mixer, knead for 5-6 minutes on medium speed.
    • Oil a large bowl and transfer the dough in the bowl.
    • Keep the bowl in a warm place for 2 hours.

    For the filling

    • Mix cinnamon powder, brown sugar and cornflour in a bowl and keep aside.

    For the frosting

    • Whisk confectioner's sugar, butter, cream cheese and vanilla extract in a bowl.
    • Whisk for 5 minutes till light and fluffy.
    • Add milk and mix till combined.

    For Assembly

    • Take out the dough on a counter and slightly punch it.
    • Dust the counter and roll the dough in to a 12×18 inch rectangle with the 12 inch side facing you.
    • Spread the unsalted butter ( Filling ) on the dough leaving 1 inch on sides.
    • Sprinkle the filling on top evenly.
    • Roll the dough into a tight cylinder. ( roll towards yourself )
    • Slice the cylinders into 1 inch rolls.
    • Arrange the rolls in a 9×13 inch rectangular baking tray lined with parchment paper.
    • Cover and keep aside for 2 hours.
    • Brush the rolls with warm fresh cream.
    • Pre heat the oven to 180 degree C.
    • Bake the rolls for 25-30 minutes, till slightly browned from top.
    • Remove from oven and let cool for 2 minutes.
    • Spread the frosting over the rolls.
    • Serve warm.

    Notes

    You can make the the rolls and arrange them in the tray and refrigerate them covered till ready to bake ( for up to 12 hours )
    These rolls are best served immediately out of the oven although you can make these beforehand and microwave before serving.

    Nutrition

    Calories: 302kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 66mg | Potassium: 71mg | Fiber: 1g | Sugar: 23g | Vitamin A: 442IU | Calcium: 42mg | Iron: 1mg
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      Recipe Rating




    1. Shema George

      January 20, 2014 at 1:18 pm

      Oh I love Cinnabon…these look perfect!!

      Reply
    2. Shilpi Bajwa Bath

      February 10, 2014 at 6:01 am

      These really look tempting.. but Neha do you buy cream cheese? could i make it at home with paneer and cream as some people do?

      Reply
      • Neha

        February 11, 2014 at 5:07 am

        Hey Shilpi. For this particular recipe I bought cream cheese. But we can make it at home as well. I will post the recipe soon to make cream cheese at home. Thnx

        Reply
    3. Dongnghi N Le

      March 07, 2014 at 11:52 pm

      Hey, you list Milk in the ingredients for frosting, but you didn’t mention it in the whisking steps….. So, do we really need milk for the frosting?

      Reply
      • Neha

        March 08, 2014 at 1:36 am

        Thnx for noticing Dongnghi. I forgot to mention milk in the process. Have updated it. Thnx 🙂

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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