Cinnamon Rolls {Better than Cinnabon!}

My all time favorite cinnamon rolls! So soft and fluffy, and perfectly chewy with a hint of gooey. Their sweetness is perfectly paired with a hint of buttermilk flavor and a cream cheese icing. And they are jam packed with the best cinnamon flavor! A recipe you won't want to lose.

👥 12 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 45 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
pan
mixing bowl
baking sheet
knife
oven
microwave

📝 Preparation Steps

Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest ⏱️ 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).

Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.

large eggs, (at room temperature**)2(85g) unsalted butter, (diced into 1 Tbsp pieces and melted)6 Tbsp(85g) unsalted butter, (well softened)6 Tbsp(210g) packed light brown sugar1 cup(13g) Saigon cinnamon2 Tbspcup (60ml) warm water, 110 - 120 degrees1/4cup (180ml) buttermilk, (at room temperature*)3/4cup (100g) + 1/2 tsp granulated sugar, (divided)1/2- 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)3 1/2cup (56g) unsalted butter, (softened)1/4cups (190g) powdered sugar1 1/2salt1 tsp

Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.

cup (60ml) warm water, 110 - 120 degrees1/4cup (180ml) buttermilk, (at room temperature*)3/4cup (100g) + 1/2 tsp granulated sugar, (divided)1/2(85g) unsalted butter, (diced into 1 Tbsp pieces and melted)6 Tbsp- 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)3 1/2(85g) unsalted butter, (well softened)6 Tbsp(210g) packed light brown sugar1 cup(13g) Saigon cinnamon2 Tbspcup (56g) unsalted butter, (softened)1/4cups (190g) powdered sugar1 1/2

Continue to knead on moderately low speed about ⏱️ 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/⏱️ 2 hours.

Butter a rimmed 15 by 10-inch jelly roll pan (not a standard size cookie sheet!) then line with parchment paper***. Butter parchment paper and set aside.

Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.

Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).

Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed).

Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.

Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill****).

Let rise in a warm place until doubled in volume, about 1 1/⏱️ 2 hours. Preheat oven to 375 degrees near the last ⏱️ 20 minutes of rolls rising.

Bake rolls in preheated oven until centers are no longer doughy, about ⏱️ 18 - 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last ⏱️ 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.

While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.

Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about ⏱️ 15 seconds or until soft and warm.

Nutrition Facts

calories

497 kcal

fat Content

19 g

serving Size

1 serving

fiber Content

1 g

sugar Content

41 g

sodium Content

252 mg

protein Content

5 g

cholesterol Content

80 mg

carbohydrate Content

73 g

saturated Fat Content

11 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback0 Reviews

Loading reviews...