Oh, have I got a treat for you! If you’re craving that warm, gooey, melt-in-your-mouth goodness that only the best cinnamon rolls can deliver, you’ve found your haven. These CINNABON ROOLS? They’re not just good, they’re *epic*. I’ve spent ages perfecting this recipe so that every single roll is packed with that irresistible cinnamon-sugar swirl and topped with the dreamiest cream cheese frosting. Seriously, the smell alone will transport you straight to bakery heaven. Trust me, making these CINNABON ROOLS at home is way more magical than you think!
Why You’ll Love These CINNABON ROOLS
You’re going to adore these CINNABON ROOLS for so many reasons! First off, the dough? It’s unbelievably soft and fluffy, seriously like biting into a sweet cloud.
- The gooey cinnamon-sugar swirl is pure magic in every single bite.
- The cream cheese frosting is so easy to whip up and makes them utterly decadent.
- Seriously, the aroma filling your kitchen while they bake is just heavenly.
- They’re the ultimate treat for breakfast, brunch, or just because you deserve something delicious!
- You’ll get that amazing bakery-quality taste and texture right from your own oven.
Ingredients for the Perfect CINNABON ROOLS
Alright, let’s talk about what makes these CINNABON ROOLS absolutely sing! It all starts with good ingredients, and I’ve found that using the ones below really makes a difference. Don’t worry if you don’t have everything perfect, baking is forgiving, but these will give you the best shot at pure CINNABON ROOLS bliss!
Here’s what you’ll need to gather:
For the Dough
- 1/4 cup warm milk (around 105-115°F – you don’t want it too hot, or it’ll kill the yeast!)
- 2 1/4 tsp active dry yeast (that’s one packet!)
- 1/4 cup granulated sugar
- 1/2 cup warm water (again, nice and warm, not hot!)
- 1 large egg, all beaten up
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 3 1/2 cups all-purpose flour, plus a bit more for dusting
For the Filling
- 1 cup packed brown sugar (make sure it’s nice and packed down!)
- 2 tbsp ground cinnamon (I love a good amount of cinnamon!)
- 1/2 cup unsalted butter, nice and softened
For the Frosting
- 4 oz cream cheese, softened (this is key for a smooth frosting)
- 1/4 cup unsalted butter, also softened
- 1 tsp vanilla extract
- 2 cups powdered sugar (for that perfect sweet finish)
Got it all? Great! These simple ingredients come together to create something truly special. You can grab yourself a homemade CINNABON ROOLS recipe if you want to peek at variations, but this list is my tried-and-true!
Step-by-Step Guide to Making CINNABON ROOLS
Alright, deep breaths! Making these CINNABON ROOLS is totally doable and honestly, the reward is SO worth it. Just follow along, and you’ll have warm, gooey rolls in no time.
Preparing the Dough for Your CINNABON ROOLS
First things first, let’s get that yummy dough going. In a small bowl, mix the warm milk, yeast, and a teaspoon of sugar. Give it a little swirl and let it sit for about 5 to 10 minutes. You want to see it get nice and foamy – that means your yeast is alive and ready to party! In a bigger bowl, whisk together the rest of the sugar, warm water, that beaten egg, melted butter, and salt. Pour in that happy yeast mixture and give it another good stir. Now, gradually add your flour, mixing until it just comes together into a soft dough. Turn it out onto a lightly floured surface and knead it for about 5 to 7 minutes. You’re looking for a smooth, elastic dough – it should feel lovely and springy.
Crafting the Irresistible Filling
Okay, time for the best part: the filling! In a little bowl, mix up your packed brown sugar and that glorious ground cinnamon. Make sure it’s all combined. Then, grab your softened butter and just spread it all over your rolled-out dough – try to get it nice and even, right to the edges if you can. Sprinkle that brown sugar and cinnamon mixture all over the butter. This is what makes them taste like heaven!
Rolling, Slicing, and the Second Rise
Now, take one of the long sides of your dough and start rolling it up nice and tightly. Think of it like a jelly roll! Once it’s all rolled up, use a sharp knife or even some unflavored dental floss to cut the roll into 12 equal slices. It helps to have them all about the same thickness so they bake evenly. Carefully place these beauties cut-side up into your greased 9×13 inch baking pan. Cover the pan gently and let them have another little rest in a warm spot for about 30 minutes. This second rise is super important for making them extra fluffy!
Baking Your CINNABON ROOLS to Golden Perfection
We’re almost there! Preheat your oven to a nice 375°F (190°C). Once your oven is ready and your rolls have had their second little nap, pop them in the pan. Bake them for about 15 to 20 minutes. You want to see them turn nice and golden brown on top. Keep an eye on them so they don’t get too dark, but a little golden color is exactly what we’re looking for!
Whipping Up the Creamy Frosting
While those gorgeous cinnamon rolls are baking, let’s whip up that dreamy frosting. In a medium bowl, beat together the softened cream cheese and softened butter until they are super smooth and creamy. No lumps allowed! Then, stir in the vanilla extract and gradually add in the powdered sugar. Beat it all together until you have a luscious, pourable (but not too runny!) frosting. This stuff is addictive!
Once your rolls are out of the oven, let them cool just a tiny bit – you want them warm. Then, slather that amazing frosting all over them. Seriously, don’t be shy!
And there you have it! Your very own batch of CINNABON ROOLS. Don’t forget to check out these cinnamon roll pancakes if you’re feeling adventurous with your cinnamon roll flavors!
Tips for Achieving Bakery-Quality CINNABON ROOLS
Okay, so you want those CINNABON ROOLS to be just like the ones from the mall, right? I’ve picked up a few tricks over the years that really make a difference. For starters, that yeast activation step? Make sure your milk and water are the right temperature – too hot and you’ll kill the yeast, too cold and it won’t wake up. Trust me, a foamy mixture is happy yeast!
When you’re kneading, don’t be afraid to really work that dough until it’s smooth and elastic; it makes all the difference for a fluffy roll. Also, when you spread that butter and cinnamon-sugar filling, try to get it as even as possible, right to the edges! This ensures every single bite is loaded with flavor. And don’t overbake them! They finish cooking a bit as they cool in the pan. A little underbaked is better than dry, because nobody wants a dry roll. For more cooking inspiration, you might like this chicken pasta recipe!
Ingredient Notes and Substitutions
So, you might be looking at the ingredient list and wondering about a few things, or maybe you’re out of something! Don’t sweat it, that’s what these notes are for. For the flour, all-purpose is my go-to because it’s versatile and always gives great results for these CINNABON ROOLS. If you’re feeling adventurous or need to avoid gluten, you could try a good quality 1-to-1 gluten-free baking blend, but results might vary a little.
Yeast can sometimes be finicky, so if you don’t have active dry, instant yeast works too – you can usually just toss it right in with the flour, no need to proof it separately. And if you need to make this dairy-free? You can swap the milk for a plant-based alternative like almond or soy milk, and use a dairy-free butter substitute for the dough, filling, and frosting. For the frosting, a dairy-free cream cheese and butter will work, though the texture might be slightly different. Just remember, the magic of CINNABON ROOLS is in that rich, comforting flavor!
Storage and Reheating CINNABON ROOLS
Leftover CINNABON ROOLS are a gift that keeps on giving! Once they’ve cooled down a bit, you can store them in an airtight container at room temperature for up to two days. If you have more than that, pop them in the fridge, but honestly, they’re best eaten fresh. To reheat, just pop a roll in the microwave for about 15-20 seconds. You want it warm and gooey, not rubbery! They freeze pretty well too, just wrap them up tight!
Frequently Asked Questions About CINNABON ROOLS
Got questions about making these glorious CINNABON ROOLS? I totally get it! Trying to get that perfect bake can feel like a puzzle sometimes, but don’t worry, I’ve got you covered. Let’s dive into some common things people ask!
Can I make the dough ahead of time for my CINNABON ROOLS?
Oh, absolutely! This is a game-changer if you want CINNABON ROOLS for a special weekend breakfast. After you knead the dough and before its first rise, you can pop that greased bowl into the fridge. It’ll slow down the yeast, and you can let it chill for up to 24 hours. Just take it out an hour or so before you plan to shape it so it can come to room temperature. So handy!
Why aren’t my CINNABON ROOLS as fluffy as I expected?
This is a common one! Usually, it comes down to a few things. Make sure your yeast was active – did it foam up? Also, be careful not to add too much flour when kneading; the dough should be soft and a little sticky to start. Overmixing can also make them dense. And don’t skip that second rise! It’s crucial for that light, airy texture. If you’re having trouble, checking out these fluffy breakfast rolls might give you some extra pointers!
What’s the best way to store the frosting for CINNABON ROOLS?
The frosting is pretty forgiving! If you make it ahead of time, cover it tightly and keep it in the fridge. It’ll firm up quite a bit. Just let it soften at room temperature for about 20-30 minutes before you plan to use it, or give it a quick whisk to make it smooth again. Sometimes I even add a tiny splash of milk or cream if it seems too stiff after chilling. It’s always better to have too much frosting than not enough, right?
Can I use a different spice besides cinnamon for the filling?
While cinnamon is the star of the show for that classic CINNABON ROOLS taste, you can totally get creative! Many people love adding a pinch of nutmeg or cardamom to the cinnamon-sugar mix for a little twist. Some folks even like to add chopped nuts like pecans or walnuts into the filling before rolling. Totally up to you and what flavors you’re craving! For other breakfast ideas, check out these breakfast quesadillas!
Estimated Nutritional Information
Just a friendly heads-up, the nutritional info for these amazing CINNABON ROOLS is just an estimate, okay? It can really change depending on the exact brands you use and how you might tweak things a little. This breakdown is usually per roll, assuming you get about 12 out of the recipe. Think of it as a ballpark figure for our deliciousness!
Cinnabon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine warm milk, yeast, and 1 tsp of the granulated sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together the remaining granulated sugar, warm water, beaten egg, melted butter, and salt.
- Add the yeast mixture to the wet ingredients and mix well.
- Gradually add the flour, mixing until a soft dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12×18 inch rectangle.
- Spread the softened butter evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle evenly over the butter.
- Roll up the dough tightly, starting from one of the long sides. Cut the roll into 12 equal slices.
- Place the slices cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting. Beat together the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar, beating until well combined and creamy.
- Spread the frosting over the warm cinnamon rolls.