Our best cinnamon rolls recipe for cinnamon buns and Cinnabon rolls as Cinnabon copycat recipe that taste delicious while being soft and chewy on the inside and having a gooey texture on the outside. Aromatic yeast dough is the best choice for thick and fluffy cinnamon rolls recipe and goes perfectly with cinnamon and icing. Even the smell of the little snails makes you want more when you smell the freshly baked cinnamon rolls.
Best cinnamon roll recipe with yeast dough
Regardless of whether you bake a whole tray with lots of small cinnamon rolls or individual large soft cinnamon rolls, as you have seen in stores recently, this cinnamon rolls recipe is simply the best recipe for both variants.
You can of course go even more extreme with the decoration and add lots of extras to the icing, but we are really happy with the cinnamon rolls recipe with delicious icing. The taste of yeast dough is always unbeatable and you can immediately taste that yeast has been used in this cinnamon roll recipe.
Instructions for homemade cinnamon rolls as Cinnabon copycat
Mix ingredients for the yeast dough in a mixing bowl until smooth. Then let dough rise for one hour (warm and draft free).
Line baking sheet with baking frame and baking paper or choose a square springform pan. Roll out yeast dough on countertop with flour using a pastry roller and spread melted butter on dough.
Sprinkle brown sugar and cinnamon on the butter. Carefully roll up the dough to form a large roll. Cut 2-3 cm pieces from this roll and place them on the prepared baking tray (leave about 1 cm space between the snails).
If desired, brush the rolls with a little melted butter and leave to rise again for approx. 30 minutes. Then bake for 20-25 minutes at 200 degrees (top/bottom heat) and let cool.
Cinnamon roll recipe Icing and icing
For the icing, mix powdered sugar with milk until you get a creamy white mass, which you can easily spread on the Cinnabon Rolls with a brush or spoon.
We have already tried different variations of Cinnabon Rolls, Cinnamon Buns and Kanelbullar, trying baking recipes with yeast or baking powder, with cottage cheese or milk and found the perfect yeast cake Cinnabon Rolls for us.
Delicious smell of cinnamon rolls as Cinnabon copycat recipe
We have always been weak at the smell of fresh Cinnabon cinnamon rolls and have planned some detours to find a reason to go to an American IKEA, because there are some of the most delicious Cinnabon Rolls after the Cinnabon Rolls behind the cash registers. My favorite IKEA was always near Miami and a stop was just part of it on the way back from the shopping mall.
Now we’re even more excited to have that delicious cinnamon roll smell coming straight from our kitchen, because it doesn’t get any fresher or tastier than that. We are happy to share our favorite cinnamon rolls recipe as Cinnabon copycat. In the meantime, we have tried a few recipes, but the snails with yeast still taste best to us. Variants with cottage cheese are unfortunately not as tasty as we would have liked.
Simple cinnamon rolls recipe with yeast
Our cinnamon rolls recipe as Cinnabon copycat is fluffy soft and so really delicious with cinnamon and sugar. In addition, the icing and best still lukewarm from the oven. When you put the snails in the oven you should always keep in mind that they will still turn out and get bigger. I like it when the rolls touch and you have small broken edges.
And there you have it, your own delicious cinnamon rolls recipe as Cinnabon copycat ready to bake. The size and fluffiness of the cinnamon rolls depends on how thick or thin you roll out the dough. and how wide you cut the sections from the roll. We still try to get a good mix of lots of Little Cinnabon Rolls, rather than just 6 big cinnamon rolls. We are always happy to add 2-3 more cinnamon rolls…
Cinnamon rolls recipe – Cinnabon copycat
Equipment
Ingredients
Yeast dough Cinnabon Rolls
- 500 g all purpose flour
- 7 g instant yeast
- 80 g sugar
- 8 g vanilla sugar
- 80 g margarine, vegetable (warm)
- 200 ml whole milk (lukewarm)
- 2 eggs
- 1 pinch fine salt
Topping / Filling cinnamon rolls
- 60 g margarine, vegetable (fluid/melted)
- 125 g cane sugar
- 10 g cinnamon
Powdered sugar icing
- 100 g powdered sugar
- 20 ml whole milk
Instructions
- Place ingredients for yeast dough in a stand mixer bowl and let mix until smooth.500 g all purpose flour7 g instant yeast80 g sugar8 g vanilla sugar80 g margarine, vegetable200 ml whole milk2 eggs1 pinch fine salt
- Then let the dough rise for an hour (warm and draft-free). Start 60 minutes timer here
- Line baking sheet with baking frame and baking paper or choose a square springform pan.
- Roll out yeast dough on the countertop with flour with the help of a pastry roller and spread melted butter on the dough.60 g margarine, vegetable
- Sprinkle the brown sugar and cinnamon on the butter.125 g cane sugar10 g cinnamon
- Now carefully roll up dough so that a large roll is formed.
- Cut 2-3cm pieces from this roll and place them on the prepared baking tray (leave about 1cm space between the rolls).
- If desired, brush the rolls with a little melted butter and leave to rise again for approx. 30 minutes. Start 30 minutes timer here
- Bake cinnamon rolls for 20-25 minutes at
200 °C and then let cool. Start 20 minutes timer here - For the powdered sugar icing, mix powdered sugar with milk until you have a creamy white mixture that spreads well on the Cinnabon Rolls with a brush or spoon.100 g powdered sugar20 ml whole milk
Video
Nutrition
Traditionally, we prefer to bake cinnamon rolls during the cooler months of the year and in the summer we enjoy our apple cakes, cream cakes, cheese cakes and plum cakes. Out on a special breakfast table, our Cinnamon Rolls pair perfectly with our sweet Brioche and homemade strawberry jam…
Wow – very yummy … love your recipe!
Thank you Susan – also my favorite cinnamon rolls…
Thank you for sharing this with us! Never tried cinnamon rolls with yeast but they are very soft!
Thank you so much Livia!