Classic Cinnabon Rolls
Soft, fluffy, aromatic, and the most delicious! Classic yeast Cinnabon rolls are the most famous swirls filled with cinnamon and topped with creamy frosting. Despite many ingredients, the process is simple and easy.
Updated : 13 August, 2025
Easy
More than 1 hour.
Ingredients
Dough
600 grams
Wheat flour
250 milliliters
Milk
2
Eggs
80 grams
Sugar
70 grams
Butter
7 grams
Dry yeast
0.5 teaspoon
Salt
Filling
60 grams
Butter
130 grams
Sugar
2 teaspoon
Ground cinnamon
Cream
180 grams
Cream cheese
50 grams
Powdered sugar
50 milliliters
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare ingredients. Start with the dough. Milk of any fat content will do, butter should be natural and good quality without vegetable fats. You can use dry or fresh yeast; if fresh, use 3 times more. Take eggs out of the fridge early to warm up dough from warm ingredients will be fluffier and better. I made half a batch using one egg.
Step 2
First, melt the butter any convenient way. I used a microwave. Let the melted butter cool.
Step 3
Heat milk to 98-100°F (37-38°C). It should be warm, not hot. Add a teaspoon of sugar from the total amount and yeast. Stir and leave for 10 minutes.
Step 4
During this time, the yeast will activate and foam on top. If not, the yeast is inactive and must be replaced.
Step 5
Add sugar to the eggs and whisk them together with a whisk. No mixer needed - egg fluffiness isn’t crucial for yeast dough.
Step 6
Pour the milk with yeast and melted butter into the egg mixture. Mix again with a whisk.
Step 7
Sift flour into a separate bowl - this removes impurities and adds oxygen, making the dough fluffier.
Step 8
Add part of the flour to the wet ingredients and stir with a whisk. Add more flour and salt. Stir again. Continue adding flour gradually, mixing to form the dough.
Step 9
Knead first with a spoon, then by hand. Add flour if sticky. The dough will become uniform and stop sticking. Knead for about 10 minutes. Shape into a ball, place in a bowl, cover with a towel, and leave in a warm draft-free place for 1 hour. I usually put it in an off oven.
Step 10
The dough should double or triple in size.
Step 11
While dough rises, prepare filling ingredients. Take butter out early to soften. You can use brown sugar instead of white to get a caramel flavor.
Step 12
Mix sugar and cinnamon.
Step 13
Punch down dough and place on a floured surface. Roll into a 5mm thick rectangle.
Step 14
Spread the rectangle with softened butter. Sprinkle with the cinnamon sugar mixture.
Step 15
Roll the dough into a log, pinch the edge.
Step 16
Cut the log into equal pieces. Dental floss works well. I made 8 pieces with half a batch; a full batch makes 16.
Step 17
Line a baking sheet with parchment paper; no greasing needed. Place rolls spaced apart—they will expand during baking. My pan is 31×17 cm and fits 6 rolls.
Step 18
Cover with a cloth and leave at room temperature for 30 minutes. The rolls will rise slightly.
Step 19
Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes until golden brown. Time and temperature may vary.
Step 20
While rolls bake, prepare frosting. Use cream cheese like Philadelphia.
Step 21
Add powdered sugar (not granulated) to cream cheese. Powdered sugar dissolves faster and should be sifted to remove lumps.
Step 22
Mix cream cheese and powdered sugar, gradually adding milk. Frosting should be smooth and medium-thick - not too thick or thin. Adjust with milk.
Step 23
Remove baked rolls from oven and cool slightly. Spread frosting on warm rolls.
Step 24
Serve these delicious sweet yeast buns. Enjoy!