Homemade Cinnabons
My whole life, as far back as I can remember, my family has had a tradition of having Cinnabons from Cinnabon on Christmas morning. It’s something I’ve treasured my whole life. I like mine warm, oozing with extra cream cheese frosting… always have, always will. Christmas 2025 was different for my family, while we traditionally have stayed over Christmas Eve to Christmas Day at my parents' house, this year, my brothers had different versions of Christmas they were celebrating, and my parents were entertaining on Christmas Day in a different city than usual, so my family of (newly) four was left to their own devices to figure out what Christmas looked like for us…!!! Naturally, Cinnabons were something I immediately thought of… and felt I had to keep the tradition alive. So this is where I am starting with my Cinnabons… Publishing this recipe here so I can give these a try this year!
What You’ll Need
For the Dough:
1 cup warm milk (115 degreesº F)
2 1/2 teaspoons instant dry yeast*
2 large eggs at room temperature
1/3 cup salted butter** (softened, but <110º F)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour (divided)
For the Filling:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream*** (for pouring over the risen rolls)
For the Frosting:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon vanilla extract
How to Make
First, we’ll need to prepare the dough.
In a small microwave-safe bowl, warm the milk by microwaving it for ~30 seconds, until it feels like warm bath water.
Place the warmed milk in the bowl of a stand mixer and sprinkle the yeast on top. (Note - If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.)
If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk.
Using the paddle attachment, mix on medium speed until well combined, ~30 seconds.
Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
Next, it’s time to knead our dough:
Place the dough hook on the stand mixer and return the bowl to the mixer.
Mix the dough on medium speed until it comes together and feels soft and slightly sticky, 8 to 10 minutes.
If it’s too sticky, meaning it’s sticking to the bottom of the mixer, add another 1 to 3 tablespoons bread flour, 1 tablespoon at a time.
Meanwhile, place a clean dish towel in your dryer to warm.
Now, it’s time to let our dough rise:
Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1½ hours. You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
While the dough rises, prepare your filling and cream cheese topping:
For the filling : In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter.
For the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Spread the frosting over the warm rolls and serve.
After, it’s time to roll out our dough, add our filling, and then roll these babies up into cinnabons!
Dust a surface with flour. Turn out the dough and use a rolling pin to roll the dough into an 10 × 14-inch rectangle.
Spread the softened butter over the dough, leaving a ¼-inch margin at the far short side of the rectangle.
Starting from the short side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off the ends of the dough (the ends won’t have enough filling, go ahead and discard). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process. Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
Line a round or square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touching each other in the pan, 45 minutes to 1 hour.
[Now is the time to store these in the fridge so you can make them hot on Christmas morning]
When you wake up in the morning…
Let these babies get to room temp.
Remove from fridge and let the rolls come up to room temperature by setting on the countertop for 1-1.5 hours.
Preheat the oven to 350°F.
Time to Bake!
Remove plastic wrap and towel and bake until just golden brown on the edges, 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle. Cool for 10 minutes.
While they bake remove your cream cheese frosting from the fridge and whisk by hand to prepare it for topping!
Time to Eat!
Spread the frosting over the warm rolls and serve.
Enjoy!
