recipe of cinnamon rolls from cinnabon

The Best recipe of cinnamon rolls from cinnabon

Homemade Cinnamon Rolls (Cinnabon-Inspired)

4.7 from 1054 votes

A delicious, gooey cinnamon roll recipe inspired by Cinnabon, featuring a soft dough, rich cinnamon-sugar glaze, and a perfect balance of sweetness. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 3 ½ cups (440g) all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup (240ml) warm milk (about 110°F/43°C)
• 1 large egg
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 tbsp unsalted butter, melted

For the Filling

• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 tsp salt
• ½ cup (120g) chopped walnuts or pecans (optional)

For the Glaze

• 1 cup (240ml) heavy cream
• ½ cup (100g) unsalted butter, softened
• 1 ½ cups (300g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

👨‍🍳Directions

1. 1
   In a large bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. 2
   In a separate bowl, whisk together flour, remaining sugar, salt, and melted butter. Add the yeast mixture and egg. Mix until combined.
3. 3
   Transfer dough to a lightly oiled surface and knead for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. 4
   Preheat oven to 375°F (190°C). Roll out the risen dough to about 12×18 inches. On a floured surface, roll out the filling dough to 11×14 inches. Place filling dough in the center of the dough sheet, leaving a 1-inch border.
5. 5
   Fold the sides of the dough over the filling, then roll tightly into a log. Cut into 12 equal-sized rolls. Place on a parchment-lined baking sheet.
6. 6
   Bake for 20 minutes. Remove from oven, brush with a mixture of heavy cream, softened butter, and cinnamon, then sprinkle with powdered sugar.
7. 7
   Return to oven and bake for another 10-15 minutes until golden brown.

🔧Equipment

• Mixing bowls
• Stand mixer or large mixing bowl with dough hook
• Rolling pin
• Parchment paper
• Oven
• Pastry brush
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 85mg🧂Sodium: 750mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 10g

📝Notes

• For extra richness, add a dollop of whipped cream on top after baking.
• Substitute walnuts or pecans for a nutty flavor.
• Ensure yeast is fresh for best results; check expiration date.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

❓ Frequently Asked Questions About Cinnamon Rolls (Cinnabon-Inspired)

What is the key difference between Cinnabon’s cinnamon roll dough and homemade versions?

Cinnamon rolls from Cinnabon use a freshly mixed dough with a high-fat blend (including butter and lard) for a tender, pillowy texture. Unlike many homemade recipes, their dough includes yeast and a precise fermentation process to achieve a soft, airy crumb. Additionally, Cinnabon’s dough contains cinnamon sugar and a proprietary mix that creates a rich, caramelized flavor layer. Most recipes at home often rely on store-bought biscuit dough or shortcuts, leading to a denser texture.

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Why does Cinnamon’s cinnamon roll recipe include both butter and lard?

The combination of butter and lard in Cinnabon’s dough is intentional for the perfect texture. Lard adds a silky, ultra-tender crumb by lubricating the gluten strands, while butter brings richness and a slightly buttery flavor. Homemade versions often skip lard (or use a small amount), which can make the rolls slightly less soft. The ratio in Cinnabon’s recipe balances moisture and structure for that signature melt-in-your-mouth feel.

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What’s the secret to the perfect cinnamon roll filling?

Cinnabon’s filling is a thick, glaze-like consistency achieved by mixing cinnamon sugar with a small amount of warm milk or cream to create a smooth, spreadable batter. The key steps are:
1. High heat (like a double boiler) to melt butter and caramelize sugar without burning.
2. Cooling slightly before folding into the dough to prevent a greasy texture.
3. Using a mix of cinnamon, brown sugar, and a touch of vanilla for depth.
Homemade versions often use too much liquid or skip the caramelization, resulting in a runny or flat filling.

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How does Cinnabon’s glaze compare to the homemade alternative?

Cinnabon’s cinnamon glaze is a thin, glossy, and slightly syrupy coating that dries into a crispy, crunchy layer on top. It’s made by:
– Simmering powdered sugar, cinnamon, and a small amount of water or milk until thickened.
– Applying it while warm to ensure adhesion.
Homemade versions often use too much liquid (like milk), making the glaze too thick and gummy, or skip the cinnamon entirely, leading to a plain sugar crust. Cinnabon’s glaze also includes a hint of vanilla or citrus for balance.

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Why do Cinnamon rolls from Cinnabon taste so much richer than homemade ones?

Several factors contribute to Cinnabon’s deep, buttery richness:
1. Dough ingredients: They use high-fat components (butter, lard, and sometimes shortening) for a softer texture.
2. Cinnamon blend: Their cinnamon sugar mix includes a proprietary cinnamon type with a warmer, more complex flavor.
3. Filling technique: The thick, caramelized filling is infused with vanilla and sometimes a touch of brown sugar for extra depth.
4. Glaze: The thin, glossy glaze enhances sweetness without overpowering the dough.
Homemade versions often lack these layers, relying on simpler ingredients like store-bought dough or less precise techniques.