When I was younger and my mom and I would go to mall, without fail I would beg her for a cinnamon roll from Cinnabon. I LOVED them – couldn’t get enough. Of course they were reserved only for a special treat so, when I was an adult and traveling for work, I’d get an airport Cinnabon more often than I’d care to admit. Naturally, this is all to say I’ve been chasing that high of a mall Cinnabon made in my own kitchen for years.

Thanks to a lot of online research, I think I’ve got it. Last weekend, I made two batches of these just to be sure and am super happy with the final result! Notice the use of heavy cream before baking – this is becoming a huge hack on Instagram and TikTok. I was so curious if it would work and it actually did! Now, to caveat…don’t drown your rolls in cream. I did that the first time and it was a sloppy mess. Just pour enough to coat the bottom of your pan so it soaks into the rolls. The use of cream creates a caramel like syrup on the bottom of each roll and it’s just scrumptious.

If you want to make these ahead of time, you totally can. Once you’re done with step 9, cover and place the rolls in the fridge instead of having them do their second rise. They may rise in the fridge overnight, if they do, let sit until room temp before proceeding. If they don’t rise, then continue with step 10 and wait for them to double in size.

I hope you enjoy these nostalgic treats!

Fluffy Cinnamon Rolls (Just like Cinnabon)

The closest I've ever gotten to Cinnabon rolls without having to go to a mall food court! These fluffy rolls are perfect for a lazy weekend or to take to your next brunch.
Course Breakfast, Dessert, Snack
Servings 8 rolls

Ingredients
  

For the Dough:

  • 1/2 cup warm milk
  • 1 1/4 tsp instant dry yeast
  • 1 large egg
  • 1/4 cup butter this can be melted or softened but not hotter than 110 F
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 1/4 cups all-purpose flour

For the Filling:

  • 1/4 cup softened butter make sure this is very soft but not melted
  • 1/2 cup packed brown sugar
  • 2 tbsp cinnaamon I use high quality cinnamon like the Royal Cinnamon from Burlap and Barrel
  • 1/4 cup heavy cream optional but highly recommend

For the Optional Frosting:

  • 3 ounces softened cream cheese
  • 2 1/2 tbsp softened butter
  • 1 cup powdered sugar
  • 1/2 tbsp vanilla paste

Instructions
 

  • Pour the warm milk in the bowl of a stand mixer and sprinkle yeast and 1 tbsp of the sugar over the top – let sit until bubbly
  • Add the eggs, butter, salt, and remaining sugar – mix with paddle attatchment until combined
  • Start with half the flour and mix until barely combined – slowly start adding the second half in batches, with time in between each mix for the flour to soak up the liquid
  • Switch out paddle fo dough hook and beat the dough on medium speed for 5-7 minutes. Your dough should be elastic, smooth, and still a little sticky. That's ok! It's supposed to be sticky.
  • Spray a large bowl with cooking spray and place dough ball inside. Cover and allow to rise until doubled in size. For me it can take anywhere from 30 minutes in the summer to 2 hours in the dead of winter. Trust your dough and go by size not time. In the summer, I let it sit on the counter, in winter I put it in the oven on a proofing setting.
  • Prepare the cinnamon roll filling by combining the soft butter, brown sugar, and cinnamon in a small bowl. I like to use a handheld mixer for this to make sure everything is thoroughly combined.
  • Once the dough is ready, sprinkle a clean surface with flour and roll the dough out to a 12×7 (ish) rectangle – this does not have to be exact!
  • Use an offset spatula, rubber spatula, or even your clean hands to evenly spread the filling all over the dough rectangle. Personally I like using my hands as the warmth from my hands helps the filling spread better.
  • Starting on the long side, roll dough tightly into a log then cut into 8 even slices and place in a 9×9 baking pan. You can also use a larger pan – just make sure there is enough room for the rolls to double in size.
  • Let rolls rise again until double in size – preheat the oven to 375 degrees F while you do this
  • Warm the heavy cream until just warm to the touch. Not hot!
  • Pour the cream over the risen rolls then bake for 20-22 minutes – they could take less or more time depending on the size of your rolls. I would check at 15 minutes to make sure they don't get too brown
  • Make the cream cheese frosting while the rolls cool by blending all ingredients with a hand mixer
  • Spread frosting over cooled rolls and enjoy!
  • To enjoy later – store rolls in an airtight container
Keyword Breakfast Recipe, Brunch Recipe, Cinnabon, Cinnamon Roll, Cinnamon Roll Recipe, Yeast Dough