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How to Make the Cinnabon Roll

Learn the secret behind the famous Cinnabon roll recipe and how easily it goes from the mixing bowl to the breakfast table.

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2 from 1 review
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Learn the secret behind the famous Cinnabon roll recipe and how easily it goes from the mixing bowl to the breakfast table.

Ingredients

Scale

For the dough

  • 1 cup warm milk
  • 2 eggs (room temperature)
  • 1/3 cup butter (melted)
  • 4 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/3 cup white sugar
  • 1 package yeast (1/4 ounce)
  • 1 tablespoon vital wheat gluten

For the filling

  • 1 cup dark brown sugar (packed)
  • 3 tablespoons ground cinnamon
  • 1 stick of butter softened

For the icing

  • 8 oz cream cheese (softened)
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice

Instructions

  1. First microwave your milk for 45 to 60 seconds… it should not be hot but very warm to the touch.
  2. Add yeast to the milk with a tablespoon of sugar. Stir to combine. Let rest for 5 minutes. It should look nice and foamy.
  3. The mixture will continue to rise. See, it has risen to 1.75 cups. That’s good! It means your yeast is nice and fresh! By the way! Store your yeast in the freezer to keep it uber fresh! If the yeast did not rise start again. Your water may be too hot or your yeast may be dead, check the expiration date on the yeast.
  4. Place butter, salt, eggs and milk mixture into a mixer with the dough hook attachment. Mix to combine. Add flour, salt, sugar and wheat gluten in.
  5. Knead with dough hook on high for approximately 5 minutes.
  6. If you are using a food processor instead. Add your dry ingredients first and then add your wet ingredients on top. The dough will come together in seconds not minutes. It takes a mere 40 seconds or less in a food processor. If allowed to mix longer, dough looses its elasticity and becomes wet and sticky, even with the addition of more flour. Over-kneaded dough cannot be rescued.
  7. Take a piece and test it. Dough should stretch a bit before tearing when pulled apart.
  8. Lightly grease a bowl and place the ball of dough inside and cover with plastic wrap. For the perfect proof box (a place for the dough to rise.) place a cup of water into the microwave for 1.5 minutes. Remove the water and place the bowl with the dough inside. The steam and warmth created in the microwave is the perfect environment for the dough to rise. If microwave is not available, place by a warm area, like on top of a preheated oven. Let rise for one hour or until doubled in size.
  9. While the dough rises, combine brown sugar and cinnamon in a bowl, set aside.
  10. Once the dough has risen, remove the dough and place on a floured board.
  11. Roll out to a large rectangle, about 16×21 inches or 1/4 inches thick. I did not do a very good job and you will see in why it is so important when you have to roll it up.
  12. Place the butter into pieces all over the dough.
  13. Spread the butter on the dough making sure to cover all the nooks and crannies.
  14. Next, sprinkle the rolled, buttered dough evenly with the cinnamon mixture
  15. The next step is optional. I did not do it last two times and they turned out uber gooey. It’s your choice. With the rolling pin, gently roll the cinnamon sugar into the filling and the dough.
  16. Start rolling the dough. Be patient, keep the roll tight
  17. Mark the dough with a knife. You should get 12 huge rolls.
  18. Take floss or twine and cut the roll on the marked lines. A knife will squish the buns.
  19. In order to do this: Slide the floss underneath the roll where the line is. Cross it.
  20. And pull down.
  21. Place rolls on a baking sheet with tall sides, covered with parchment paper and allow to rise covered in a warm place for 20 minutes.
  22. MAKE AHEAD TIP! After they have risen you can actually freeze them! Then pop them in the oven when you need them!
  23. Preheat oven to 350- degrees.
  24. In the meantime make your icing. Combine powdered sugar, butter, vanilla, lemon juice and cream cheese with a paddle attachment until fluffy and combined; two minutes.
  25. Once the buns have risen, place them into the oven for 18-20 minutes, or until cooked through but do not have any color on them.
  26. Slather with frosting and enjoy!
  27. PS…you can totally nuke these for 30 seconds and they will taste just like the came out of the oven. Great for make ahead breakfasts!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American

Find it online: https://girlandthekitchen.com/how-to-make-cinnabon-roll/