Homemade Cinnabon Cinnamon Rolls – Soft, Gooey & Extra Creamy

For the dough

• 4 cups (580 g) all-purpose flour, plus extra for dusting
• ½ cup (107 g) granulated sugar
• ¾ teaspoon (6 g) fine sea salt
• ⅓ cup (84 g) unsalted butter, softened
• 1 cup (235 ml) whole milk, lukewarm
• 2¼ teaspoons (7 g) instant yeast
• 2 large eggs
• 1 large egg yolk
• Cooking spray or a little oil for greasing the bowl

For the cinnamon-sugar filling

• 1 cup (225 g) light brown sugar
• 1 tablespoon (14 g) muscovado sugar, optional
• 2½ tablespoons (17 g) ground cinnamon
• ⅓ cup (84 g) unsalted butter, melted and slightly cooled

For the heavy cream topping

• 1 cup (240 ml) heavy cream

For the cream cheese glaze

• 4 oz (115 g) cream cheese, softened
• ¾ cup (90 g) powdered sugar
• 3 tablespoons (45 ml) whole milk, plus more if needed
• Seeds from ½ vanilla bean, or vanilla extract to taste

Make the dough

1. In a large bowl or the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, and salt.
2. Add the softened butter and work it into the flour using your fingers or two forks until distributed.
3. Warm the milk until lukewarm, around 100°F (38°C). It should feel warm, not hot. Stir in the instant yeast.
4. Add the yeast mixture, eggs, and egg yolk to the flour mixture. Mix using a dough hook on medium-low speed for about 2–3 minutes, until the ingredients come together into a dough.
5. Transfer the dough to a lightly floured surface and knead for another 30–60 seconds, or until smooth. If using a stand mixer, continue mixing as needed until the dough becomes smooth and elastic.
6. Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.

Let the dough rise

1. Leave the covered dough in a warm, draft-free place until it doubles in size. This may take around 90 minutes, but the exact time depends on the temperature of your kitchen.
2. I let my dough rest longer, allowing it enough time to rise properly. Instead of watching the clock too closely, look for the dough to become visibly larger and puffy.
3. Baking tip: A cooler kitchen means a slower rise. Give the dough time rather than adding extra yeast or placing it somewhere excessively hot.

Prepare the cinnamon-sugar filling

1. In a bowl, combine the light brown sugar, optional muscovado sugar, and ground cinnamon.
2. Melt the butter and allow it to cool slightly. Stir the cinnamon-sugar mixture into the melted butter to create a spreadable filling.
3. Normally, you might spread softened butter over the dough and sprinkle the cinnamon sugar on top. I used melted butter mixed with the sugar and cinnamon instead because my butter wasn’t at room temperature.
4. It worked beautifully! Just make sure the mixture isn’t hot when you spread it over the dough.

Roll out and fill the dough

1. Once the dough has doubled in size, gently punch it down to release excess air.
2. Transfer it to a lightly floured work surface and roll it into a large rectangle approximately 27 inches (69 cm) long and ¼ inch (6 mm) thick.
3. Spread the cinnamon-butter mixture evenly across the dough, leaving a small border around the edges.
4. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam gently to seal it.
5. Using a serrated knife or unflavoured dental floss, or a thread cut the log into 12-16 equal rolls, approximately 2 inches (5 cm) thick.

Arrange the cinnamon rolls and let them rise again

1. Grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Arrange the cinnamon rolls in the dish, leaving a little room between them for expansion. Cover and let them rise again for about 30–45 minutes, or until noticeably puffy and approximately 1½ times their original size.
3. Don’t rush this second rise. It helps create soft, fluffy cinnamon buns instead of dense ones.

Pour over the heavy cream

1. Preheat your oven to 375°F (190°C).
2. Once the cinnamon rolls have finished their second rise, slowly drizzle 1 cup of heavy cream evenly over the tops of the rolls, allowing it to flow into the gaps and around the buns.
3. This is my favourite little twist on the recipe!..The cream adds richness and helps keep the rolls moist as they bake. It also creates a deliciously gooey texture around the bottoms and edges.

Bake the cinnamon rolls

1. Place the baking dish in the preheated oven and bake for approximately 15–20 minutes, or until the rolls are cooked through and lightly golden.
2. Ovens vary, so begin checking toward the earlier end of the baking time. The rolls should be fluffy and set in the centre, not raw or doughy.
3. If the tops brown too quickly, loosely cover the dish with foil for the remaining baking time.
4. Remove the dish from the oven and allow the cinnamon rolls to cool for about 15 minutes before frosting.

Make the cream cheese glaze

1. Place the softened cream cheese in a bowl and beat until smooth.
2. Add the powdered sugar and mix until fully incorporated. Gradually whisk in the milk until the glaze reaches a thick but pourable consistency.
3. Stir in the vanilla bean seeds or vanilla extract.
4. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it is too thin, add a little more powdered sugar.

Frost and serve

1. Spread or drizzle the cream cheese glaze over the warm cinnamon rolls.
2. I love adding the frosting while the buns are still slightly warm so it softens into the swirls without completely melting away.
3. Serve fresh from the baking dish and watch everyone reach for a second helping!