5 from 1 vote
How to make perfect light and fluffy, sweet and gooey Cinnabons at home!
Homemade Cinnabons

Sweet and sticky homemade cinnamon rolls frosted with cream cheese icing. Just like Cinnabon make! 

Course: Dessert
Cuisine: American
Servings: 20
: 270 kcal
Author: Just Jo
Ingredients
For the dough
  • 750 g bread flour
  • 12 g dried active yeast
  • 50 g caster sugar
  • 1/2 tsp salt
  • Seeds from one vanilla bean
  • 2 large eggs
  • 50 ml oil veg or rapeseed is good
  • 325 ­350 ml buttermilk* *= or use 2 tbsp of Greek yogurt made up to 350ml with milk
For the filling
  • 85 g butter
  • 3 tbsp ground cinnamon
  • 2 tbsp cornflour
For the frosting
  • 75 g full fat cream cheese
  • 45 g soft butter
  • 2 tsp vanilla
  • 2 tsp lemon juice
  • 1/2 cup icing sugar, packed when measured
Instructions
  1. Make the dough by mixing together in a large bowl all the ingredients, reserving a little of the buttermilk at first only adding it if the dough seems a little dry. Knead for 10­15 minutes until soft and a little sticky even then place in a greased bowl covered with cling to prove until doubled if not trebled in volume.

  2. Working with half the dough at a time, roll it out to a large rectangle no more than 5mm thick.

  3. Soften the butter by blitzing in the microwave for 20­30 seconds only and beating until very soft – it’s easiest to work with if it isn’t fully melted. Spread half over the dough.

  4. Mix the cinnamon, cornflour and muscovado sugar together in a bowl and sprinkle half over the butter.

  5. Roll up reasonably tightly and slice into 10 rolls, repeat with the other half of the dough. Place cut surface up in a large roasting tray – you can actually use whatever dishes you like, even disposable foil trays if you plan on giving them away.

  6. Cover with cling and allow to prove until just about doubled in size again – they should be just about touching. Preheat the oven to 200˚C and when ready, bake for 20­-25 minutes. They will rise up, brown on top and peak a little in the middle. Carefully prodding the size will see the bins spring back when they are ready but beware the hot sugar on your fingers.

  7. Whilst the rolls are baking, make the frosting as you want to paint it on as soon as they come out of the oven to keep them soft and sticky, ooey and gooey. Melt the butter in the microwave until liquid then mix in the remaining ingredients and beat until it is smooth. Paint half on (about a teaspoon per bun if making 20) as the buns come out of the oven then when cooled to room temp, paint the rest on. Get the napkins ready and dig in!