Best Cinnabon-Flavor Cinnamon Rolls

Best Cinnabon-Flavor Cinnamon Rolls

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

25 minutes

Category

Cinnabon

These ultra-soft cinnamon rolls are infused with Cinnabon flavor for that signature mall-bakery aroma and taste. You’ll make a quick enriched dough, roll it with a buttery cinnamon-brown sugar filling, slice, proof until puffy, then bake until golden. While they’re warm, slather on a tangy cream-cheese icing boosted with Cinnabon flavor for glossy, gooey swirls that stay tender for hours—perfect for breakfast, brunch, or holidays.

Ingredients

    Dough

    • 1 cup (240 ml) warm whole milk (105–110°F)
    • 2¼ tsp (1 packet, 7 g) instant or active dry yeast
    • ¼ cup (50 g) granulated sugar
    • 1 large egg + 1 large egg yolk, room temp
    • ¼ cup (57 g) unsalted butter, melted and cooled
    • 1 tsp vanilla extract
    • 1 tsp Cinnabon Flavor
    • 3½ cups (420 g) all-purpose flour, plus more for dusting
    • ¾ tsp fine sea salt

    Filling

    • ½ cup (113 g) unsalted butter, very soft
    • 1 cup (200 g) packed light brown sugar
    • 2½ Tbsp ground cinnamon
    • ¼ tsp fine sea salt
    • Optional: 1 Tbsp cornstarch

    Cinnabon-Flavor Cream-Cheese Icing

    • 4 oz (113 g) cream cheese, very soft
    • 3 Tbsp unsalted butter, very soft
    • 1½ cups (180 g) powdered sugar, sifted
    • 2–3 Tbsp milk or heavy cream
    • 1 tsp vanilla extract
    • ½–1 tsp Cinnabon Flavor
    • Pinch of salt

    Directions

    1. Activate & mix dough: In a large bowl, whisk warm milk, yeast, and sugar; rest 5–10 minutes until foamy. Whisk in egg, yolk, melted butter, vanilla, and Cinnabon flavor. Add flour and salt; mix with a spatula until shaggy, then knead (stand mixer dough hook 7–8 min or by hand 9–10 min) until smooth and slightly tacky.

    2. First rise: Form dough into a ball, place in a lightly oiled bowl, cover, and rise in a warm spot until doubled, 45–60 minutes.

    3. Fill & roll: Grease a 9×13-inch pan. In a bowl, combine brown sugar, cinnamon, salt (and cornstarch if using). Roll dough to a 14×18-inch rectangle. Spread butter evenly; sprinkle cinnamon mixture to the edges. Roll up tightly from the long side into a log, seam down.

    4. Slice & proof: Trim ends; cut into 12 equal rolls (dental floss trick works great). Arrange in the pan, cover, and let rise until very puffy, 25–35 minutes (or cover and refrigerate overnight; bring to room temp 45–60 minutes before baking).

    5. Bake: Heat oven to 350°F (175°C). Bake 22–25 minutes until lightly golden and centers read ~190°F or feel springy; don’t overbake.

    6. Ice while warm: Beat cream cheese and butter until smooth. Mix in powdered sugar, 2 Tbsp milk, vanilla, Cinnabon flavor, and salt; add more milk to reach a thick, spreadable glaze. Spread generously over warm rolls so it melts into the swirls. Enjoy!