Reverse-Engineered Cinnabon Rolls
Reverse-Engineered Cinnabon Rolls
Ingredients
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1 1/2 tablespoons Korintje cinnamon, (or regular ground cinnamon)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, melted butter, and egg to the yeast mixture. Mix until well combined.
⏱️ 2 min
- 3
Gradually add the all-purpose flour and salt, mixing with a dough hook on low speed (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 8-10 minutes.
⏱️ 10 min
- 4
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling: In a small bowl, combine the softened unsalted butter, light brown sugar, and Korintje cinnamon. Mix until a thick paste forms.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x8 inches.
⏱️ 5 min
- 7
Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small 1/2 inch border on one of the long edges.
⏱️ 3 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it securely.
⏱️ 3 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 4 equal rolls. Lightly grease a 9x9 inch baking pan (or similar size) and arrange the rolls in the pan, leaving some space between them.
⏱️ 5 min
- 10
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min
- 11
Preheat your oven to 375°F. Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the frosting: In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
⏱️ 5 min
- 13
Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. While still warm, generously spread the cream cheese frosting over the tops of the rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Reverse-Engineered Cinnabon Rolls
Ingredients
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1 1/2 tablespoons Korintje cinnamon, (or regular ground cinnamon)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, melted butter, and egg to the yeast mixture. Mix until well combined.
⏱️ 2 min - 3
Gradually add the all-purpose flour and salt, mixing with a dough hook on low speed (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 8-10 minutes.
⏱️ 10 min - 4
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling: In a small bowl, combine the softened unsalted butter, light brown sugar, and Korintje cinnamon. Mix until a thick paste forms.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x8 inches.
⏱️ 5 min - 7
Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small 1/2 inch border on one of the long edges.
⏱️ 3 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it securely.
⏱️ 3 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 4 equal rolls. Lightly grease a 9x9 inch baking pan (or similar size) and arrange the rolls in the pan, leaving some space between them.
⏱️ 5 min - 10
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min - 11
Preheat your oven to 375°F. Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the frosting: In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
⏱️ 5 min - 13
Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. While still warm, generously spread the cream cheese frosting over the tops of the rolls. Serve immediately.
⏱️ 10 min