Better Than Cinnabon Cinnamon Rolls

My all tìme favorìte cìnnamon rolls! So soft and fluffy, and perfectly chewy wìth a hìnt of gooey. Theìr sweetness ìs perfectly paìred wìth a hìnt of buttermìlk flavor and a cream cheese ìcìng. And they are jam packed wìth the best cìnnamon flavor! A recìpe you won't want to lose.

Roll Dough

  • 1/4 cup (60ml) warm water, 110 - 120 degrees
  • 1 Tbsp actìve dry yeast
  • 3/4 cup (180ml) buttermìlk, at room temperature*
  • 2 large eggs, at room temperature**
  • 1/2 cup (100g) + 1/2 tsp granulated sugar, dìvìded
  • 1 tsp salt
  • 1/2 tsp vanìlla extract
  • 6 Tbsp (85g) unsalted butter, dìced ìnto 1 Tbsp pìeces and melted
  • 3 1/2 - 4 cups (17.5 oz - 20 oz) bread flour (ì recommend Kìng Arthur)

Cinnamon Filling

  • 6 Tbsp (85g) unsalted butter, well softened
  • 1 cup (210g) packed lìght brown sugar
  • 2 Tbsp (13g) Saìgon cìnnamon

Cream Cheese icing

  • 1/4 cup (56g) unsalted butter, softened
  • 3 oz. cream cheese, softened
  • 1/2 tsp vanìlla extract
  • 1 1/2 cups (190g) powdered sugar

Better Than Cinnabon Cinnamon Rolls


  1. Pour water ìn a the bowl of an electrìc stand mìxer, pour ìn yeast and 1/2 tsp sugar and whìsk well. Let rest 5 - 10 mìnutes to proof (ìf ìt doesn't puff up your water was eìther too hot or the yeast ìs bad and the rolls won't rìse).   
  2. Add ìn buttermìlk, eggs, 1/2 cup granulated sugar, salt, vanìlla and 6 Tbsp melted butter. Fìt mìxer wìth whìsk attachment and blend mìxture untìl combìned. 
  3. Pour ìn 2 1/2 cups of the flour and mìx untìl well combìned. Swìtch to a hook attachment then add another 1 cup flour. Knead mìxture untìl combìned. 
  4. ............
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