Quartz 5

Homemade Cinnamon Rolls

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tagsrecipe, cinnamon-rolls, baking, breakfast, cinnabon

2 min read

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Quick Info

Prep: 30m | Cook: 22m | Servings: 12 rolls

🛒 Ingredients

Dough

  • 1 cup warm milk (115°F / 46°C)
  • 2 1/2 tsp instant dry yeast (1 packet / 7g)
  • 2 large eggs, room temperature
  • 1/3 cup salted butter, melted (cooled under 110°F)
  • 1/2 cup granulated sugar (100g)
  • 1 tsp salt (5g)
  • 4 1/2 cups bread flour (divided)

Filling & Secret Soak

  • 1/2 cup salted butter, very soft (almost melted)
  • 1 cup packed brown sugar (210g)
  • 2 tbsp ground cinnamon
  • 1/2 cup heavy cream, warmed to remove chill

Cream Cheese Frosting

  • 6 oz cream cheese, softened
  • 1/3 cup salted butter, softened
  • 2 cups powdered sugar (260g)
  • 1/2 tbsp maple extract (or vanilla extract)

🍳 Equipment

  • Stand mixer with beater blade and dough hook
  • 9x13-inch baking pan
  • Rolling pin
  • Pastry mat / Sharp knife or unflavored dental floss

📋 Instructions

  1. Combine warm milk and yeast in the mixer bowl; let stand 3–4 minutes until frothy.
  2. Add room temperature eggs, melted butter, and sugar; mix until combined.
  3. Add salt and 4 cups of bread flour; mix with beater blade just until flour absorbs liquid. Rest for 5 minutes.
  4. Switch to the dough hook and knead on medium speed for 5–7 minutes (adding remaining 1/2 cup flour only if needed) until dough is smooth and slightly tacky.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for ~30 minutes until doubled.
  6. In a small bowl, mix filling butter, brown sugar, and cinnamon.
  7. Roll proofed dough on a floured surface into a 24x15-inch rectangle. Spread cinnamon filling evenly edge-to-edge.
  8. Roll up tightly jelly-roll style from the long edge, slice into 12 rolls, and arrange in a greased 9x13-inch pan.
  9. Cover and rise 20 minutes while preheating oven to 375°F (190°C).
  10. Pour warm heavy cream evenly over the tops and into crevices of the risen rolls.
  11. Bake at 375°F for 22–25 minutes until golden brown (tent with foil at 20 min if browning too fast).
  12. Beat softened cream cheese and butter with powdered sugar and maple extract until fluffy. Spread over warm rolls before serving.

💡 Notes & Variations

  • Pouring warm heavy cream over the unbaked risen dough creates the signature gooey Cinnabon texture.
  • Overnight Method: Place sliced rolls in the pan, cover tightly, and refrigerate overnight. Bring to room temp/proof, pour warm cream over, and bake as directed.

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