ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]

Shout out to Stella Parks from serious eats....this one is super close to hers.

These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don't have to go to the mall to get them. I'll show you how to make this ultimate Cinnabon style cinnamon roll recipe at home with a little grown up twist. I kid you not when I say that this is the first bite of gluten that my gluten-free wife has had in 12 years. They're that good.

**MY GEAR**

Chapter:
0:00 - 0:25 Intro
0:25 - 2:32 Making the Dough
2:33 - 3:48 Cinnamony Filling
3:49 - 4:44 Give me That Cream Cheese Icing
4:45 - 7:08 Rolling, Shaping, and Cutting the Rolls
7:09 Proofing and Baking

RECIPE

FOR THE DOUGH

450g or roughly 3 1/2 C. AP FLOUR
100g or 1/2C. SUGAR
5g or 1.5 tsp INSTANT YEAST
8g or 1 3/4 TSP SALT
1g or 1/4tsp baking soda
115g or 1 stick BUTTER
225g or 1 C. PLAIN YOGURT
115g or 1/2C. MILK

1. In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
2. Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F
3. Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast.
4. Pour in wet ingredients and mix on low speed for 2-3 minutes, then on medium speed for 3 minutes, and finally high for an addition 1 minute. Dough should be shiny, well developed and pass the "windowpane" test.
5. Let rise in warm place until roughly doubled, about 90-120 minutes.
6. Shape Cinnamon rolls as shown in video.
7. Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out.
8. 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes
9. Remove foil and bake 15-20 minutes longer, frost immediately.

FOR THE FILLING

115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT

1. Whip with paddle attachennt in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.

FOR THE FROSTING

115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
the zest of 1/2 a lemon.

1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.

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#cinnamonroll #cinnamonbun #cinnabon

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[BrianLagerstrom]

Hot question in my house: how do you eat your cinnamon rolls? Do you unroll them, cut into them, or just bite 'em?

[Kisakuru]

After making these yesterday and baking them this morning, I can 100% confirm best Cinnamon rolls i've ever had. The bread and filling was PERFECT, nothing ran out from the inside thanks to the overnight tip and my dough rose WAY more than I was expecting which made gigantic rolls. Sadly I messed up on my frosting, using slightly too much cream cheese, an easy fix for next time. Thank you SO MUCH for this video, I appreciate you alot.

[GuyerAS]

Made these last night and baked them this morning… BEST CINNAMON ROLL RECIPE EVER! Just had them for my father’s birthday breakfast and the whole family was blown away on how amazingly chewy and addictive these were! Creaming the butter and cinnamon sugar makes all the difference for a perfectly even filling and for the perfect ratio of cinnamon goodness in each bite. The lemon zest in the frosting adds wonderful depth to the overall taste. This is now my go to cinnamon roll recipe 10/10 ! 👏🏼👏🏼

[therealandrewstrains]

Brian, I made these first time exactly as you instructed and they worked perfectly. My wife wanted them for her birthday. She adored them thanks for the recipe and instruction vid. Outstanding.

[karenfox]

I baked these Wow! Nothing beats these soft, luscious clouds of delight!! What a great tip about blending the butter and cinnamon filling together before spreading it on the dough. I didn't have any "goo" leakage at all. ZERO. Thank you. You create recipes like Ina. NEVER FAIL. Every one of your recipes has been a winner in our house. And, it's always on a first attempt. I am always excited to see what you'll come up with next. What will I try this week? Your enchiladas are calling to me. I keep thinking about what Lauren said. Hahahaha!

[CapnCoCo]

These are awesome. I made 8-10 smaller rolls and didn't brown them quite as much as you did. Definitely a new favorite in my house

[ParadiseNigh]

"There's a Spencer's right next to you, man" is a whole-ass vibe that I somehow cannot mortally comprehend, and yet understand it perfectly with dread in my heart

[laz]

I made these today and...wow they are amazing. Definitely the best I ever had. I had them in the fridge for roughly 3 hours and they rose a ton. The only thing I added was a pinch of allspice and nutmeg to the filling.

[spencerg]

Bro, creaming the sugar with the cinnamon and butter has been an absolute game-changer! I made this recipe just the other day (actually had the dough chilling in the fridge for 2 days due to and they are a hit! This is my new Cinnamon Roll recipe that I make for the holidays.

[StephanieFilardo]

Made these this weekend. Did not disappoint.

I actually preemptively put 2 in the freezer after some cold fermenting because we knew it would be impossible to stop after just one. Looking forward to those next weekend!

[ExerciseCheatMeals]

I literally was about to start testing lower calorie recipes for these so your timing is impeccable. Lol. Love it, looks absolutely delicious.

[mrunique]

Just made these, and damn, this was phenomenal. I am proofing 2 buns overnight for the next day and made 2 immediate buns. I could not stop eating, and I am not the biggest sweet lover. Thank you!

[randyhough]

I am not a handy person in the kitchen at all. I love cinnamon rolls so i thought i would give this a try. Followed the recipe except i used the bread machine to make the dough. By the time i got the rolls cut and headed for the pan i figured i was headed for a huge fail. Dough a little on the wet side and i had enough to make 6 giant rolls. Fired them into the fridge overnight, again thinking this was a fail but i might as well put them in the over. Cooked them up, added the frosting and they were fantastic! Everything a cinnamon roll should be and more. Aboslutely delicious.Thank you Brian.

[JblockerJ]

I just made these, I've tried other recipes, but this one came out perfect! I didn't leave them in the fridge and baked them right away and they came out so soft and moist!

[omniaali]

INCREDIBLY TALENTED!!! Your channel is definitely gonna reach 1 million within 3 months BET !! ✋🏼 just had to tell you how much I enjoy your content and how clean it is . And not to forget these amazing cinematic shots !! Everything is just on point and perfect !! We hope to see you in the highest levels soon !! Maybe even with your own tv show ! Amazing chef !

[Chicky.Treats]

it's an actual crime that this only got 7, 500 views. The editing, coupled with your humor is awesome. Love the vibe! Keep doing you.

[howardeaton]

I live where winter is really cold, northern Ontario. House temp is ~13 deg C. Here's what I had to do to get this recipe to work: 1. The dough was left overnight, on the counter, at room temp, for 14 hours or so, for first rise. 2. Because of the temp, the filling was impossible to spread without shredding the dough, so I added liquid (brandy, 10-15 g) and beat it again till it was spreadable, just before spreading. Thanks, Mr. Lagerstrom, best basic cooking blog I have found. I have had excellent results, and found many useful tips.

[stevemcgrory]

Made these for Thanksgiving morning. Made mine a little smaller and cooked them a little lighter. After many years of trying. Finally found my go to recipe. They are amazing. Thank you.

[colinpayton]

Tried for the first time today. So far, it's kicking my ass. I'm definitely not a newbie with baking. I used an Ankarsrum mixer and it took at least 45 minutes to get any kind of development. Added a couple spoons of vital wheat gluten and it finally came together. Rested it for a few hours, and rolled it. Also cut back on the cinnamon in the filling. 20g is an insane amount. In the fridge for the night. Now we wait.

[chocolatelattes]

You can also cut the dough with floss! It’s much easier. You hold one end of the floss in each hand, slide the middle under the dough roll, and then overlap the strings over the top and pull! It slices very cleanly this way