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Best Cinnabon-Flavor Cinnamon Rolls
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cinnabon Flavor
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
25 minutes
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
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1 cup (240 ml) warm whole milk (105–110°F)
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2¼ tsp (1 packet, 7 g) instant or active dry yeast
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¼ cup (50 g) granulated sugar
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1 large egg + 1 large egg yolk, room temp
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¼ cup (57 g) unsalted butter, melted and cooled
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1 tsp vanilla extract
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1 tsp Cinnabon Flavor
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3½ cups (420 g) all-purpose flour, plus more for dusting
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¾ tsp fine sea salt
Filling
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½ cup (113 g) unsalted butter, very soft
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1 cup (200 g) packed light brown sugar
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2½ Tbsp ground cinnamon
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¼ tsp fine sea salt
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Optional: 1 Tbsp cornstarch
Cinnabon-Flavor Cream-Cheese Icing
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4 oz (113 g) cream cheese, very soft
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3 Tbsp unsalted butter, very soft
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1½ cups (180 g) powdered sugar, sifted
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2–3 Tbsp milk or heavy cream
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1 tsp vanilla extract
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½–1 tsp Cinnabon Flavor
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Pinch of salt
Directions
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.
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.
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.
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).
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.
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!
Recipe Note
10 Frequently Asked Questions
What is “Cinnabon flavor,” exactly?
It’s a bakery-style emulsion/extract formulated to mimic the iconic cinnamon-roll profile (warm cinnamon with sweet, buttery, vanilla notes). Look for “cinnamon roll” or “Cinnabon-style” bakery emulsions.
Can I substitute regular cinnamon extract?
Yes—use ½ tsp cinnamon extract plus ½ tsp buttery vanilla extract to approximate the profile.
Do I need bread flour?
All-purpose flour yields pillowy rolls; bread flour makes them slightly chewier. Both work—keep hydration similar.
My dough is sticky—add more flour?
Slight tackiness is ideal. Add only 1–2 Tbsp flour at a time during kneading until the dough clears the bowl but still feels soft.
Why did the filling leak out?
Rolls were over-proofed or the filling was too melty. Spread butter softened—not melted—and add 1 Tbsp cornstarch to the sugar/cinnamon to help it stay put.
How do I get taller, fluffier rolls?
Use fresh yeast, proof until puffy (not just timed), and bake in a snug 9×13 pan so they rise upward.
Can I make them without a stand mixer?
Absolutely. Mix with a spatula, then knead by hand 9–10 minutes until smooth.
How strong should the Cinnabon flavor be?
Start with 1 tsp in the dough and ½ tsp in the icing; taste and adjust up to 1½ tsp total. Emulsions vary in intensity.
Cream-cheese vs. vanilla glaze—what’s better?
Cream-cheese icing adds tang and richness that balances sweetness. For a lighter finish, use a simple vanilla glaze and add a splash of Cinnabon flavor.
Freezer-friendly?
Yes. Bake, cool, wrap tightly, and freeze up to 2 months. Thaw, warm briefly, and add fresh icing.