Always on the lookout for the world’s best cinnamon roll? I think I’ve got a contender today with my Better Than Cinnabon Cinnamon Rolls Recipe!
Several weeks ago I took my children out on a lunch date. After lunch the kids noticed a Cinnabon shop and proceeded to coax me over the the counter.
I hadn’t had a Cinnabon roll in a long long time, so gave in rather quickly.
With nostalgic anticipation, a unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?
Not as good as I remembered.
It was too… something. And not enough, something else.
In fact, my gut reaction was a
prideful confident statement, “We can do better at home.”
In all honesty, you really can do better at home if you know what makes a killer cinnamon roll. So today I want to share my secrets for making “Better Than Cinnabon” Cinnamon Rolls Recipe…
1) For tender fluffy rolls with elevated flavor, be sure to make the dough with butter, not margarine or shortening. Add plenty of salt to the dough to balance all the layers of sweetness to come. Then give the dough a long knead in your electric mixer with a bread hook.
2) Let the dough rise twice. Once in a large ball, and again in the roll shape. Don’t be in a hurry! Better Than Cinnabon Cinnamon Rolls Recipe takes patience.
3) Instead of spreading the dough with butter and sprinkling the cinnamon sugar over the top, mix the butter, sugar, and cinnamon into a paste. Then gently spread the paste over the dough sheet. This helps prevent leakage, and also makes it easier to roll the dough tight.
4) I add a secret ingredient to my cinnamon filling… Nutmeg! Just a touch of nutmeg, boosts the cinnamon flavor without overpowering it. Most people won’t notice the nutmeg flavor, but they will notice the intensified cinnamon appeal.
5) When spreading the filling over the dough, always leave one long edge bare, without cinnamon filling. Then roll the dough toward that edge, so it’s on the outside of the cinnamon rolls. Once cut, tuck the loose edge under the roll to help prevent leakage and keep the rolls looking tidy.
6) Glaze twice! While the Better Than Cinnabon Cinnamon Rolls Recipe is in the oven, prepare the thick creamy glaze. Once the cinnamon rolls are out of the oven, immediately glaze the hot rolls with one-third to half of the glaze. Give it time to ooze down between the layers. Then if you like your cinnamon rolls well-coated, glaze again a few minutes later so the second coat rests on top.
Follow these tips and you too can make a Better Than Cinnabon Cinnamon Rolls Recipe that your friends and family will go nuts over.
Consider making this Better Than Cinnabon Cinnamon Rolls Recipe for your sweetie this Valentines Day!
You can make the dough the day before. Roll them, cut them, and place the baking dish in the fridge until morning. Then set them out while the oven warms. Bake and glaze!
Check out our video tutorial!
Better Than Cinnabon Cinnamon Rolls Recipe
Yield: 12 large rolls
Prep Time:45 minutes (active time)
Cook Time:20 minutes
Better Than Cinnabon Cinnamon Rolls Recipe – Light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with decadent creamy glaze!
For the Dough:
- 1 cup scalded whole milk
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 1/2 teaspoons dry active yeast
- 2 large eggs
- 4+ cups all purpose flour
- 2 teaspoons salt
For the Cinnamon Filling:
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 1/2 tablespoons ground cinnamon
- 3/4 teaspoon ground nutmeg
For the Creamy Glaze:
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t effect the yeast’s ability to rise. Don’t skip!)
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
- Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
- For the Cinnamon Filling: Mix the brown sugar, softened butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.
- Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
- Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
- Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
- For the Creamy Glaze: While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
NOTES: To prep ahead, make the dough the day before serving. Follow the instructions through step 6. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!
Yield: 12 large rolls, Serving Size: 1 roll
- Amount Per Serving:
- Calories: 566 Calories
- Total Fat: 28.4g
- Saturated Fat: 17.4g
- Cholesterol: 105mg
- Sodium: 605mg
- Carbohydrates: 72g
- Fiber: 2.1g
- Sugar: 38.3g
- Protein: 7.4g
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