Homemade Cinnabon Rolls
Servings: 12
When you're in a Covid lockdown and craving Cinnabon - this is what you want to whip up at home.
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Equipment
- stand mixer
- measuring cups
- mixing bowls
- dough scraper
- Knife
- Baking pan/tray (Roasting pan will do)
Ingredients
Dough
- 1 cup milk warm
- ½ cup white sugar *see note
- 2¼ tsp yeast ~12grams
- ⅓ cup unsalted butter softened *see note
- 1 tsp salt
- 2 eggs
- 4½-5 cups Flour
Filling
- 1 cup raw sugar
- 3 Tbsp cinnamon
- 2½ Tbsp unsalted butter ~38grams
Cream Cheese icing
- 2½T Tbsp unsalted butter
- 1½ cups icing sugar
- ¼ cup cream cheese ~56grams
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
Dough
- Dissolve the yeast in the warm milk. Add a tsp of sugar from the sugar needed for the dough to help activate the yeast. Let it sit for 5 to 10 minutes until it has foamed up nicely.
- In your mixers' bowl mix the eggs, sugar, butter, salt. Once all nicely combined add 3.5 cups of the flour, mix till just incorporated and then pour the milk/yeast mixture over the flour mixture. Allow this to come together, kneading with a dough hook until well incorporated. Add remaining flour in ½ cup increments. You don't want a dry dough. 4-4.5 cups could be enough!! You want a smooth, clean dough, not too sticky.
- 7minutes in a Kitchenaid or Breville stand mixer It'll come off the sides of your mixing bowl. By hand possibly 15min - Knead until smooth and elastic.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Combine the brown sugar and cinnamon in a bowl.
Assembly
- Preheat oven to 176°C
- Roll out your dough on a lightly floured surface to about 40cm x 30cm 0.6mm thick
- Spread the butter evenly over the dough, then sprinkle the cinnamon sugar evenly over the surface of the dough.
- Carefully from the long edge, roll the dough to the other edge. You'll have one long thick log.
- Grease or line your baking pan.
- Cut the log into about 2½cm slices.
- Place these into your pan with the swirl facing up. Cover with a clean kitchen towel or clingwrap, and let them rise in a warm place. About 30 minutes over a hot water basin should be enough, if your kitchen is cool.
- Bake for 20min until golden brown - time can vary
Icing
- While your rolls are baking, start making your icing. Mix everything together with an electric mixer until smooth and fluffy.
- When rolls are done, spread your icing generously over them.
- Well done & bone apple tea
Notes
-
- Sugar - granulated white is preferred but I've used raw sugar and it works fine.
- Butter - take it out of the fridge the night before so it'll be soft when needed.
- Originally found here,