Tuesday, May 13, 2014

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!


  1. Hi Meghan, was wondering if you could tell me about how many this recipe yields?

    1. It makes about 15. I put 12 in a 9x13 pan and the rest in a 8x8.


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