Making Cinnabon Cinnamon Rolls At Home | But Better

Homemade cinnamon rolls are special thing that is easily attainable by most. Now Making Cinnabon cinnamon rolls may prove to be just as easy if not easier. Will we be able to defeat the coveted king of cinnamon rolls?

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[pwnedyouwithpurple]

Former Cinnabon employee here! (But this was also a decade ago, so who knows what’s changed since then.) There aren’t actually that many differences in what you did vs what was done in store. I don’t think there are truly *that* many ways to roll up a cinnamon bun and still call it a cinnamon bun. The biggest difference I think would be margarine vs butter, and adding vanilla to the icing (pretty sure the store icing was literally just cream cheese and sugar).
The tip I’d give for avoiding old, hard buns? Just call ahead and ask for a fresh box at a certain time instead of dropping in and picking up a box.
See, we really did bake multiple batches through the day, but the freshest ones would be for people buying a single serving first. Once they’ve been behind the front counter long enough, *then* they get transferred to a box after they’ve had enough time to cool (and more icing added to hide that the buns were likely from different batches, since some would have been sold as single servings earlier.) The fact that they’re in a box at all means they’ve probably been out for a few hours, and then left in the box for who knows how long. And though no box should ever be older than a day, the product in a box could be from a few hours ago, or it could be from first thing in the morning several hours ago. It just depends on what has sold that day.

Here is where I would challenge you do re-do this using a fresh bun from Cinnabon...but a) just because I worked there doesn’t mean I’m especially invested in protecting the honour of the Cinnamony Giant, and b) ...butter and vanilla alone, dude. (I’m sure those aren’t the only differences, but do we really need to keep tally past that point?) You’d totally still make a better end product, it’s just that it might not be such a landslide victory.

[yosoyrachael]

hello. i have made a very terrible mistake which was making this recipe. I LITERALLY get requests from my family EVERY WEEK TO MAKE THESE. They hold me against my will and I've already made them 6 times this year (WE'RE ONLY IN because of it. bake at your own risk, or just dont tell anyone and eat them all by yourself

[cassidytsuji]

Cinnabon cinnamon rolls (I included directions!)
Ingredients
Dough-
4 cups (580g) all-purpose flour
1/2 cup(107g) granulated sugar
3/4 teaspoon (6g) fine sea salt
1/3 cup (84g) butter
1 cup (235g) lukewarm whole milk
21/4 tsp (7g ) instant yeast
2 eggs
1 egg yolk
Filling-
1 cup (225g) brown sugar
1 tablespoon (14g) muscovado sugar
2.5 tablespoons (17g) cinnamon
1/3 cup (84g) butter
Vanilla bean Cream Cheese Glaze-
4 ounces (115g) cream cheese
3/4 (90g)cups powdered sugar
1 vanilla bean
3tbsp (45ml) whole milk
Directions
1. Add flour, sugar, and salt to a stand mixer bowl and whisk. Add softened butter and blend/mash/combine until thoroughly incorporated.
2. Add yeast to lukewarm milk (100 degrees) and stir to dissolve
3. Begin mixing flour mixture on medium low speed and add yeast milk mixture, eggs and egg yolk. Mix for 2-3 minutes or until smooth
4. Take out dough and put onto lightly floured work surface and knead for about a minute and smooth it out. Roll into ball and let sit in bowl covered with a damp towel/plastic wrap and let rise for 2 hours or until doubled.
5. Cinnamon sugar- whisk together brown sugar and cinnamon
6. Lightly flour a work surface and punch then dump out dough. Roll into large rectangle- little over 1/4 of an inch thick
7. Spread really softened butter all across the surface of dough and sprinkle all of cinnamon sugar evenly across
8. Tightly roll and cut with a serrated knife into about 2 inch thick segments- 12 solid rolls!
9. Lightly grease a 9x13 baking dish and fill pan with rolls- face tails towards each other. Let proof (once again covered) for about an hour or until 1.5 times original size
10. Bake in preheated oven at 375 farenheit or 190 celsius for 15-20 minutes or until plump golden brown
11. Glaze- whisk cream cheese until smooth and add powdered sugar, then milk. Add vanilla bean seeds/extract and drizzle glaze on baked rolls.

[CBolt]

I made these cinnamon rolls February 2021 for my husband to take with him to work. He excitedly took a bite and then extreme confusion followed on his face.
"What's wrong? Is it bad?"
"No.." he said slowly, taking another bite to chew thoughtful, "I'm not sure what it is about this recipe, but it tastes like nothing."
"What..."
I also took a bite, "Oh that's strange, you're right though."
And then it dawned on us at the same time. Anyways, your cinnamon rolls are how we found out we had Covid.
Trying to make them again 2.5 years later, hopefully we can taste them this time.

[fernando.]

when this dude has kids, they're gonna be having the sickest school lunch

[grahamshomemade]

INGREDIENTS:
Dough:
4 cups (580g) all-purpose flour
(I used bread flour) ( you also may need extra flour I didn’t have to but just for the record)
1/2 cup (107g) granulated sugar
3/4 tsp (6g) fine sea salt
1/3 cup (84g) butter
1 cup (235g) lukewarm whole milk
21/4 tsp (7g ) instant yeast
2 eggs
1 egg yolk

Filling:
1 cup (225g) brown sugar
1 Tbsp (14g) muscovado sugar
2.5 Tbsp (17g) cinnamon
1/3 cup (84g) butter

Vanilla bean Cream Cheese Glaze:
4 oz (115g) cream cheese
3/4 (90g) cups powdered sugar
1 vanilla bean
3 Tbsp (45ml) whole milk

[tracirai]

Fun fact: when Cinnabon was bought out by a large corporation, the stores started using frozen dough to save money, which is why they are crap. But the original owner kept a few stores in the northwest for himself, and they still make their dough fresh everyday. So you have to come to Washington to get a good roll that can handle the competition. 🙂

[zurifarngalo]

I made these for the past 2 years and they are now a Christmas morning tradition. I use a different icing recipe to make a lemon icing and it's a game changer.

[Interceptor]

I really enjoyed watching Josh make those synonym rolls, reminded me of the ones my grammar used to make

[shaylanicole]

A tip I’ve always done that I think makes the most “Cinnabon” like rolls is pouring 1/2 cup of warm cream over the rolls right before you put them in the oven. It’s that extra gooey deliciousness that just makes the cinnamon buns! *edited from 1 cup to a 1/2c! I’ve been eyeballing it so long that I don’t measure- but just checked back at my notes!

[damarisoelen]

I love that you put the gramm measurements in your recipes. Europe salutes you

[varunbabu]

Oh my god, this was the first time I’ve ever made homemade cinnamon rolls. THEY WERE SO The cinnamon roll was soft and buttery and just amazing and the cream cheese frosting was honestly heavenly.

[evanlydon]

Just made this for me and my family, so here are a few extra tips.
1 like Josh said don't be afraid to do it by hand if you don't have a dough hook. i don't have one and it turned out great, but it did take a lot longer and took a little bit of extra flour added later for it to really come together.
2 any time he calls for whole milk in this you can use other milks. My parents and I recently switched to almond milk instead of normal milk and I used that instead and it worked just as well.
3 make sure to roll them up nice and tight. I rolled mine a little loose and some of them ended up rising straight up like mountains, but they still rose the same way.
4 if you don't have the luxury of having vanilla beans use vanilla extract! it tastes great in the icing and is a lot easier to get your hands on. use 1.5 teaspoons of extract if this is the case.
finally, have fun while you're doing it! working with dough can be aggravating sometimes, but in the end it is so worth it. these are easily the best cinnamon buns I have ever had, and I will likely make them again!

[nkululekombhele]

My man D.A.M.N! ive tried a lot of so called cinnabon "copycat" recipes. However...yours is the king of them all.
For those that will try it take note:
1. for some reason my dough took very long to double in size, approximately 2.5 hours (im being generous) i thoughti jad messed up the dough. Even after rolling and filling it did not rise that much. At that i was like ive come this far might as well bake it. The results were so close to the original i thought i was dreaming. So if for some reason your dough takes longer than mentioned in the video dont lose hope!

2. The filling seems to be too much but i still used all of it, some spilledout and i thout it was going to create a burnt caramel crust however the opposite happened...it createda beaitiful gooey centre once the icing was poured on and i reheated them the next morning...it was heaven. So dont reduce the sugar fr filling its perfect.

3. For the filling i also added 3tbspn of cocoa powder and it ensured that the spirals have that nice darkness without being chocolatey...thats how they look like in south africa anyway. I feared cinnamon and sugar only might not do the trick!

JW you have an overnight success man i love your content keep it coming, my wife and i love your

[crazedchicken]

Day 3 of asking josh to make Buffalo Wild Wings 5 types of wings:
1 mild
2 honey bbq
345 idrc

[lukedee]

4-5 years ago my mom and I started a tradition of making cinnamon rolls on Christmas Eve and baking them early Christmas morning, so they could be enjoyed after presents and breakfast. I don’t remember which recipe we tried the first year, but they were good, the second year we tried a different recipe and it did not turn out well. 2-3 years ago I tried this recipe and it was amazing! I’ve been making it ever since; the cinnamon buns are soft and super decadent. Pro tip: instead of having the butter and cinnamon sugar separate, combine them together, make sure the mix is soft, and spread. This makes it so you get an even cinnamony experience, and it’s turned out great for me. Thanks Josh for this recipe! It’s amazing!

[thedragonfruit]

I made them 11pm and stayed up at 2:30am. I left them in the oven for 15 minutes but it wasn't ready so I just thought (I'm gonna wait 5 more minutes) 5 hours later I wake up and took them out. Perfect black rolls, as hard as charcoal. Warning! do not bake Cinnamon rolls in the late evening.🤣 Time to start over.

[benscott]

Why’s nobody talking about how damn good the B-roll and outro music is?!

[lowkeycolloquy]

"here's your cinnamon sugar filling. use ALL OF IT."
"Here's your vanilla bean cream cheese drizz, USE. ALL. OF. IT."

[ricardogalvez]

I’ve got to say that this recipe is absolutely delicious!

It’s Christmas Eve and my wife and I baked this cinnamon rolls. The family loved them.

Thanks a lot for your videos Josh. I’ve learned so much from you. May God keep blessing you.

Merry Christmas from Mexico. 🇲🇽