ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]

ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]
Shout out to Stella Parks from serious eats….this one is super close to hers.

These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don’t have to go to the mall to get them. I’ll show you how to make this ultimate Cinnabon style cinnamon roll recipe at home with a little grown up twist. I kid you not when I say that this is the first bite of gluten that my gluten-free wife has had in 12 years. They’re that good.

Enjoy this content and want to show support? Consider buying me a “coffee” here: m

📸INSTAGRAM: /

**MY GEAR**
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD: D
SERRATED KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER: 4
MY FAV STAINLESS BOWL: 6

Chapter:
0:00 – 0:25 Intro
0:25 – 2:32 Making the Dough
2:33 – 3:48 Cinnamony Filling
3:49 – 4:44 Give me That Cream Cheese Icing
4:45 – 7:08 Rolling, Shaping, and Cutting the Rolls
7:09 Proofing and Baking

RECIPE

FOR THE DOUGH

450g or roughly 3 1/2 C. AP FLOUR
100g or 1/2C. SUGAR
5g or 1.5 tsp INSTANT YEAST
8g or 1 3/4 TSP SALT
1g or 1/4tsp baking soda
115g or 1 stick BUTTER
225g or 1 C. PLAIN YOGURT
115g or 1/2C. MILK

1. In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
2. Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F
3. Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast.
4. Pour in wet ingredients and mix on low speed for 2-3 minutes, then on medium speed for 3 minutes, and finally high for an addition 1 minute. Dough should be shiny, well developed and pass the “windowpane” test.
5. Let rise in warm place until roughly doubled, about 90-120 minutes.
6. Shape Cinnamon rolls as shown in video.
7. Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out.
8. 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes
9. Remove foil and bake 15-20 minutes longer, frost immediately.

FOR THE FILLING

115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT

1. Whip with paddle attachennt in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.

FOR THE FROSTING

115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
the zest of 1/2 a lemon.

1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.

|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
#cinnamonroll #cinnamonbun #cinnabon

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Recipe Video:

ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]

Print Recipe Pin Recipe