Hey guys! Watch me as I make these delicious homemade cinnamon rolls with perfect dough consistency and the classic Cinnabon taste. The secret is in proper yeast proofing and a generous layer of cream cheese frosting that melts perfectly into these warm, fluffy cinnamon rolls. I hope you enjoy this bread recipe that’s sure to become a family favorite! Please make sure you like, share, comment, and subscribe.
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hey guys so today we’re making some homemade cinnamon rolls please make sure you like share comment and subscribe let’s get started with the recipe so we’re going to start by making our dough so I’m going to add in about a cup of warm milk just until it’s about 115° F and then I’m going to add in um one packet of instant dry yeast and I’m going to stir that up and let it uh sit for a few minutes just to activate the yeast next I’m going to add in two eggs that I have brought to room temperature and then I have 1/3 of a cup of butter you can use unsalted or salted and then I’m also going to add in um about a teaspoon of salt as well as a half a cup of some granulated sugar and then I’m also going to use 4 and 1/2 cups of bread flour and so I’m only going to put in 4 cups of it right now and I reserved half of a cup just to add it if I needed it I didn’t want to add all of it and then it be too much and I’m just going to mix this um on low to start out and then I’m going to speed it up and so I got this recipe online from someone else and I will be sure to list that in the description box below but it is supposed to be a Cinnabon copycat recipe and so if you’ve ever been to the mall and you have a Cinnabon store at your local mall baby those cinnamon rolls are so good and so this is supposed to be a copycat recipe of like that and so um this is me adding in a little bit of that uh FL bread flour that I reserved and so I felt like the dough was still a bit sticky and so I’m just going to add in the half a cup of bread flour as needed um and I’m just going to keep mixing it until my dough is nice and compl combined and it comes you know apart from the bowl and so um I am going to put the the recipe in the description box below and um I’m going to tell you guys the measurement in um like cups but as I’ve been baking more and more I do measure out in grams because it is more accurate and you get a better product in the end cuz I’ve noticed like if I measure it out with grams and then I’ve also compared it to like measuring out with my measuring cup and it’s not the same you using way more ingredients than you think you need when you measure it out in cup so invest in a scale but anyway I’m going to um proof my dough so I’m just uh I put it in a different bowl and I’m going to cover it with some plastic wrap and a towel and I am going to let that proof while I make the uh filling for the cinnamon rolls so again I’m going to add in about a half a cup of some butter and you want it to be really soft almost to the point of melting and then I’m adding in a cup of brown sugar 2 tablespoon of cinnamon and then I’m just going to mix this up I should have mixed it longer than I did so that it would be easier to spread um but that’s okay I I made it do what it do and so this is what’s going to go on the inside of our dough and so now that the um the dough has doubled in size I’m going to roll it out so I’m just going to add a little bit more flour to my work uh space as well as on the dough and my rolling pan and I’m going to roll this out into a rectangle although mine is more like a oval rectangle but you know just roll it out until it’s a nice even um nice and even so that you can start to put your spread on here and so the dough did Proof for uh 30 minutes it just proof for 30 minutes in that bowl prior to doing this and so I’m just spreading my cinnamon sugar feeling and I ended up just using my hand because it was a lot easier and I’m just going to roll this up nice and tight so you want to make sure you tuck and roll tuck and roll until you get a nice log and then I cut mine into uh 12 rolls but you can also cut this smaller if you want it just really depends on what size pan you’re going to use and so um now that my cinnamon rolls are nice and formed I’m going to grease a a pan um you want to grease it I use butter I’m just going to put my rolls in here and so again it’s 12 rolls and these need to proof again so um I’m going to put some plastic wrap on there and then um cover it with my towel again and let this rise for an additional 20 minutes and you want to preheat your oven to 375° F and so here I have um about a half a cup of whole milk and so for the recipe it said to use heavy cream but I didn’t have heavy cream so I just used whole milk or you can use coffee creamer or half and half and so I’m just going to put this in the oven 375° f for uh I let mine cook for 30 minutes but you can check it after about 22 minutes but mine needed the full 30 minutes and so while that’s baking I’m going to make the cream cheese frosting frosting um so I have 2 cups of some powdered sugar as well as some cream cheese it’s about 6 oz of cream cheese as well as um I have some butter here and so it’s about um 1/3 of a cup of butter and I added in some vanilla extract you can use a mixture of vanilla and rum extract um the recipe that I’m using is said uh maple extract so it’s really about what flavor you’re going for for this and so this is the consistency that you want to look for and so um these are the cinnamon rolls after they have come out of the oven and so a few of them do have like um part of like the inside started to pop pop up I don’t know why they did that it could have been the pan that I’m using but who knows and so you want to let your cinnamon rolls uh cool off before you put your your frosting on it cuz you don’t want the I can’t talk today you don’t want the frosting or icing to melt so make sure you’re minals are nice and cool and this is the finished product so I am just going to take one of these out um and they are nice and fluffy um which is why we use the bread flour to make it nice and fluffy it has a nice um you know amount of the sugar mixture on the inside that cream cheese frosting is nice and delicious it even has like some caramelization on the bottom which is why you want to use the heavy cream or whole milk but I hope you guys enjoy this recipe please make sure you like share comment and subscribe I truly appreciate the support and I will see you guys next time bye
1 Comment
Thank you so much for this recipe! My favourite pastries are cinnamon rolls, so I normally make them on weekends sometimes. I used to have a different recipe from a larger more well known creator, but I thought why not try one from a smaller creator? So I made these, and oh my gosh. The rolls were so soft and cinnamony and sweet, you could unravel the roll from the centre and see all the layers, and how it was enveloped by that amazing cinnamon butter. These are definitely the best rolls I’ve made so far!