Soft, warm cinnamon buns topped in delicious honey glaze, this drool-worthy combo is a classic comfort food beloved by many. Everyone enjoys that signature taste of the Cinnabons Cinnamon Rolls, so yummy! But what if you could make these at home? Well, today I’ll show you how!
Prepare your tastebuds for a delicious adventure cause these sweet buns are good to eat anytime! Breakfast, lunch, or whenever you like! Now you can relish the taste and intoxicating aroma of the iconic Cinnabons bakery right in your kitchen. This copycat recipe taste just like the real deal!
This cinnamon roll recipe is a fairly simple one. If you’ve ever worked with yeast, you’ll find this recipe quite easy. However, don’t worry if your inexperienced, I have easy to understand steps for you to follow so that you nail this the first time!
Cinnamon rolls are my favorite! These moist, flavorsome treats take me back to the summers of my childhood. Indulge yourself in this toothsome delight in a feast for the eyes and the pallet. Nostalgia has never tasted so sweet!
How To Serve
This dessert is best served warm, or at room temperature. I have enjoyed these in several ways, as a grab and go breakfast with coffee, at brunch with ice tea, or after dinner as a dessert with ice cream. I could eat these all day long.
This recipe yields about 12 servings. With that many, you can feed your family and a couple of friends too. Share these sweet treats with your guests and they’ll consume every crumb and ask for seconds.
Mixing Bowls– Use 3 medium bowls. Metal, plastic, or glass is okay.
Baking Pan– You will need (2) 9×13 baking pans or dishes. Metal or heatproof ceramic will do.
Electric Mixer– a Stand mixer with a dough hook attachment is required for this recipe.
Saucepan– Use a small saucepan or pot.
Type of Main Ingredient
Bob’s Red Mills– This brand of AP flour works well for this Cinnabon recipe.
Trader Joe’s– This butter is so rich and creamy, it’s perfect for baking these rolls.
SAF Instant Yeast– This yeast worked great in this cinnamon roll recipe.
Margarine– Use one cup of this to replace 1 cup of butter.
Oat Flour– Use one cup of this flour in place of AP flour.
Evaporated Milk and Water– Mix 1/2 cup evaporated milk and 1/2 cup water as a substitute for 1 cup of milk.
- Instant Yeast-Dissolved in warm milk along with sugar.
- Milk– Warmed and combined with yeast.
- Granulated Sugar– Added to warm milk.
- Butter– Beaten with the powdered sugar for the frosting.
- Salt– Added into the dough mixer for flavor
- Eggs– Mixed with sugar, butter, salt, and flour in the mixer.
- Flour– Combined with all other dough ingredients.
- Breadcrumbs– Mixed with buttermilk and salt to make the filling.
- Honey– Mixed with cinnamon, vanilla, water, and cloves in a saucepan.
- Water– brought to a boil with the other glaze ingredients.
- Vanilla Extract– Added to the glaze for flavor.
- Cinnamon– Combined with the liquid for the glaze.
- Cloves – 2 single cloves added to the glaze.
- To make the rolls, dissolve the yeast and sugar in warm milk. \let this sit for about 5 minutes, the yeast should begin to froth up.
- In an electric mixer, beat the butter, sugar, and eggs, then add the flour and mix until combined.
- Using the dough hook attachment, combine the milk and yeast mixture into the flour mixture, until the dough starts to leave the sides of the bowl.
- Transfer the dough to an oiled bowl, cover with plastic wrap and leave to rest for an hour or until the dough has doubled in size.
- In a small bowl, mix together the cinnamon and brown sugar.
- Grease a 9×13 baking dish with non-stick cooking spray.
- On a lightly floured surface, roll out the dough to about 16 inches long, 12 inches wide, and ¼ inch thick.
- Using the filling, spread an even layer on the surface of the dough.
- Starting from the long edge, roll the dough into a cylindrical shape.
- Portion the dough into inch and a half slices and place them in a greased baking pan.
- Cover the pan with plastic wrap and set aside for 30 minutes until the rolls are twice their original size.
- Preheat the oven to 350°F or 180°C.
- Remove the plastic wrap from the baking pan and bake for 20 minutes until golden. The baking time can vary so check frequently to prevent burning or overbaking.
- To make the glaze, bring all the ingredients to a boil for 10-15 minutes over medium heat, then remove from the flame.
- Once the rolls have baked, apply the glaze while their still warm and serve.
Proofing The Dough
Once the dough has been portioned, place in a prepared baking pan, cover with plastic wrap and let it sit for half an hour. During this time the yeast in the dough will start to ferment and expel gases, causing the dough to expand to twice its original size. This will ensure that the dough rises and maintains its shape during baking.
Cutting The Rolls
After adding the filling and rolling the dough, it must be portioned. This can be done by using a knife to cut the dough into even slices. Another way this can be done is by using floss to cut the dough. Place a length of floss beneath the tubiform dough, cross both ends of the floss and pull tightly to cut the dough. This method gives a cleaner cut without misshaping the dough.
Glazed cinnamon rolls can keep for up to 3 days at room temperature in an airtight container or 7 days in the refrigerator covered in cling. To store them for even longer periods, pre-freeze, then cover in plastic wrap and foil and store in the freezer. This can last for about 4 months.
You will love the convenience of this recipe, being able to make your own Cinnabons Cinnamon Rolls from the comfort of home? How awesome is that?! Just imagine how excited your family will be when you present them with these homemade goodies.
- 2 1/4 tsp dry yeast
- 1 cup milk (lukewarm)
- 1/2 cup granulated sugar
- 1/3 cup butter (softened)
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose
- 3/4 cup milk
- 1 cup bread crumbs
- 1 tbs butter
- 1/4 salt
- 1 cup honey
- 1/4 cup water
- 1/2 tsp vanilla
- 2 single cloves
- Dissolve the yeast in a bowl with warm milk and a tsp of sugar (Deduct from the 1/2 cup). Let this sit for 5 minutes. If the yeast doesn't froth, it isn't good.
- Using a stand mixer, beat the butter, sugar, salt, eggs, and flour until well incorporated.
- Pour the yeast mixture into the flour mixture and use the hook attachment to mix well until comes away from the sides of the bowl.
- Lightly grease a bowl with oil and place the dough inside, cover with plastic and let it sit for an hour. After an hour, the dough should be double its original size.
- In a small bowl, combine the breadcrumbs, butter, milk, and salt.
- Prepare a 9x13 baking dish by greasing it with butter or cooking spray.
- Remove the dough from the bowl and roll out on a lightly floured surface, until it's 16x12 inches and 1/4 inch in thickness.
- Pour out the filling over the surface of the dough and spread close to the edges.
- Starting from the long edge, carefully roll to the other end.
- Use a knife to cut the dough into 1 1/2 inch slices and place them in a lightly greased baking pan. Cover the unbaked rolls with a clean towel and allow them to rise for 30 minutes, or until they have doubled in size.
- Preheat the oven to 350°F or 180°C. Place the rolls in the oven and bake for 20 minutes or until golden brown in color.
- Make the icing while the rolls are balking. Using a saucepan, bring the glaze ingredients to a boil for 10-15 minutes over medium heat.
- Once the rolls are done baking, use a pastry brush to glaze the rolls.