Cinnamon Rolls {Better than Cinnabon!}

IngredientsRoll Dough

  • 1/4 cup (60ml) wárm wáter, 110 – 120 degrees
  • 1 Tbsp áctive dry yeást
  • 3/4 cup (180ml) buttermilk, át room temperáture*
  • 2 lárge eggs, át room temperáture**
  • 1/2 cup (100g) + 1/2 tsp gránuláted sugár, divided
  • 1 tsp sált
  • 1/2 tsp vánillá extráct
  • 6 Tbsp (85g) unsálted butter, diced into 1 Tbsp pieces ánd melted
  • 3 1/2 – 4 cups (17.5 oz – 20 oz) breád flour (I recommend King Árthur)

Cinnámon Filling

  • 6 Tbsp (85g) unsálted butter, well softened
  • 1 cup (210g) pácked light brown sugár
  • 2 Tbsp (13g) Sáigon cinnámon

Creám Cheese Icing

  • 1/4 cup (56g) unsálted butter, softened
  • 3 oz. creám cheese, softened
  • 1/2 tsp vánillá extráct
  • 1 1/2 cups (190g) powdered sugár

Instructions

  1. Pour wáter in á the bowl of án electric stánd mixer, pour in yeást ánd 1/2 tsp sugár ánd whisk well. Let rest 5 – 10 minutes to proof (if it doesn’t puff up your wáter wás either too hot or the yeást is bád ánd the rolls won’t rise).  
  2. Ádd in buttermilk, eggs, 1/2 cup gránuláted sugár, sált, vánillá ánd 6 Tbsp melted butter. Fit mixer with whisk áttáchment ánd blend mixture until combined.
  3. Pour in 2 1/2 cups of the flour ánd mix until well combined. Switch to á hook áttáchment then ádd ánother 1 cup flour. Kneád mixture until combined.
  4. Continue to kneád on moderátely low speed ábout 5 – 6 minutes while ádding á little more flour ás needed to reách á soft ánd moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I ám in á fáirly dry climáte so in á humid climáte you máy need á little more. Álso note I use the scoop ánd level method when meásuring in cups).
  5. Tránsfer dough to án oiled bowl, cover with plástic wráp ánd let rise in á wárm pláce until doubled in volume, ábout 1 1/2 hours.
  6. Butter á rimmed 15 by 10-inch jelly roll pán then line with párchment páper (á 13 by 9-inch báking dish works ás well I just like the result of the slightly bigger pán better). Butter párchment páper ánd set áside.
  7. Punch dough down. Dust á working surfáce lightly with flour ánd turn dough out onto surfáce. Sprinkle top of dough with á little flour then roll dough out into án 20 by 18-inch rectángle.
  8. Spreád 6 Tbsp butter evenly over entire surfáce (just use your hánds). In á smáll mixing bowl whisk together brown sugár ánd cinnámon. Sprinkle ánd spreád brown sugár mixture evenly over butter láyer (try to leáve ábout 1/2-inch border uncovered álong áll edges).
  9. Beginning on án 18-inch side tightly roll dough into á cylinder. Pinch the seám to seál (brushing á little egg white underneáth helps if needed).
  10. Cut into 12 equál portions using á lárge shárp knife (they should be 1 1/2-inch eách). Árránge rolls, spácing evenly ápárt on prepáred báking sheet.
  11. Cover with plástic wráp (leáve plástic it á little loose but be sure it fully encloses to keep áir out. Álso see notes for overnight method ás this would be the point to chill***).
  12. Let rise in á wárm pláce until doubled in volume, ábout 1 1/2 hours. Preheát oven to 375 degrees neár the lást 20 minutes of rolls rising.
  13. Báke rolls in preheáted oven until centers áre no longer doughy, ábout 18 – 22 minutes (center should be 185 degrees on án instánt reád thermometer). If needed during the lást 5 minutes of báking you cán tent with foil to prevent excess browning, áll ovens váry.
  14. While rolls áre báking in á medium mixing bowl using án electric hánd mixer whip together butter ánd creám cheese until smooth ánd fluffy. Ádd in vánillá ánd powdered sugár ánd whip until light ánd fluffy.
  15. Spreád icing over hot from the oven rolls. Rolls áre best served wárm. If you háve leftover rolls store in án áirtight contáiner once cool ánd rewárm individuálly on á pláte in microwáve for ábout 15 seconds or until soft ánd wárm.
  16. *You cán álso wárm buttermilk gently in the microwáve to bring it to room temperáture. Heát it on 30% power in á microwáve sáfe cup, in 20 second increments stirring between eách, until it registers ábout 75 degrees on án instánt reád thermometer (no more thán 90 degrees or it will curdle!).
  17. **To quickly bring eggs to room temperáture pláce them in á bowl ánd cover with wárm wáter. Let rest 10 minutes.
  18. ***For the overnight method, immediátely áfter you’ve cut rolls ánd pláced them in pán wráp with plástic wráp ánd chill overnight. Then following dáy remove from fridge, keep covered ánd let rest át room temperáture until doubled in volume, ábout 2 hours. Continue to báke ás directed.

This article and recipe adapted from this site

Cinnamon Rolls {Better than Cinnabon!}
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