• 500 grams (17.6 ounces) flour
  • 80 grams (2.8 ounces) softened butter
  • 200 milliliters (0.85 cups) milk
  • 11 grams (0.39 ounces) dry yeast
  • 100 grams (3.5 ounces) sugar
  • 2 large eggs
  • 1 teaspoon salt
  • vanilla to taste


  • 70 grams (2.5 ounces) softened butter
  • 180 grams (6.3 ounces) sugar
  • 20 grams (0.7 ounces) cinnamon


  • 120 grams (4.2 ounces) cream cheese
  • 70 grams (2.5 ounces) powdered sugar
  • 70 grams (2.5 ounces) cream


  • Mixing Bowls

    Various sizes are handy for mixing dough, whipping eggs, and preparing the filling and sauce. Stainless steel or glass bowls are ideal for easy cleaning.

  • Measuring Cups and Spoons

    Accurate measurements ensure the best results. Use measuring cups and spoons for all ingredients, particularly for baking where precision is key.

  • Rolling Pin

    This helps you roll out the dough evenly. A non-stick pin can make the process smoother.

  • Parchment Paper

    Lining your baking sheets or molds with parchment paper prevents sticking and makes cleanup easy.

  • Baking Mold

    A suitable size baking mold will ensure even cooking. A 9x13 inch pan works well for the given recipe quantities.

  • Oven

    Ensure your oven is preheated to the right temperature and properly calibrated for even baking.


Step 1

Step 1: In a bowl, dissolve the dry yeast in warm milk along with the sugar. Let it sit for 10 to 15 minutes until a frothy ‘cap’ forms on the surface. Tip: Ensure the milk is not too hot to avoid killing the yeast.

Step 2

Step 2: In a separate bowl, whip the eggs until they become fluffy. Then, add the softened butter and whisk until combined.

Step 3

Step 3: Combine the egg mixture with the milk-yeast mixture. Add salt and vanilla, stirring until well incorporated.

Step 4

Step 4: Gradually sift the flour into the mixture, kneading until you achieve a very soft, but not sticky dough. Cover the dough with a wrap or towel and let it proof until it increases in volume by 2 to 2.5 times. Tip: Place the dough in a warm, draft-free area to ensure it rises properly.

Step 5

Step 5: Once proofed, punch down the dough and roll it out into a rectangular layer of approximately 50x40 cm (19.5x15.8 inches).

Step 6

Step 6: Spread the softened butter over the dough evenly. In a small bowl, mix the cinnamon and sugar together and sprinkle this mixture over the buttered dough.

Step 7

Step 7: Tightly roll up the dough starting from one long side. Cut the roll into slices of 3-4 cm (1.2 to 1.6 inches) thick.

Step 8

Step 8: Place the sliced buns on a parchment-covered baking tray or mold, spacing them about 1.5-2 cm (0.6 to 0.8 inches) apart. Cover them again with the wrap or towel and allow them to rise until they are almost touching each other. Tip: This second rise is crucial for achieving fluffy buns.

Step 9

Step 9: Preheat your oven to 170-180°C (338 to 356°F). Once the buns have risen, bake them in the preheated oven for 20 to 25 minutes until they get a golden-brown color. Tip: Keep a close eye on them in the final minutes as ovens can vary.

Step 10

Step 10: While the buns are baking, prepare the sauce by mixing together cream cheese, powdered sugar, and cream until smooth.

Step 11

Step 11: Once the buns are baked and still hot, generously spread the sauce over them. Tip: The sauce melts beautifully over hot buns enhancing their flavor.

Step 12

Step 12: Serve warm and enjoy your delicious homemade Cinnabons! Tip: These taste best when fresh but can be stored in an airtight container for a couple of days.


Picture this: you're enjoying a cozy brunch with friends, and you bring out a dish of freshly baked Cinnabon pastries. Their eyes light up as the aroma fills the room. Each bite is a mix of soft, airy dough and rich cinnamon filling, drizzled with a luscious cream cheese sauce. These cinnamon rolls are perfect for any occasion. Serve them warm, straight from the oven, with a cup of freshly brewed coffee or tea. Add a side of fresh fruit for a bit of contrast to the sweetness. If you're hosting a special breakfast or brunch, consider pairing these pastries with scrambled eggs and bacon for a complete meal. Feeling a bit indulgent? Top each roll with a scoop of vanilla ice cream, and watch it melt into a creamy pool of goodness. Or, if you're celebrating, a glass of sparkling wine can add a festive touch to this delightful treat. These Cinnabon pastries are versatile and guaranteed to please, no matter the occasion.


For those following a gluten-free diet, you can substitute the regular flour with a high-quality gluten-free all-purpose flour blend. Make sure it includes xanthan gum to help mimic the elasticity of gluten. To make it vegan, replace the butter with vegan margarine and use almond milk or another plant-based milk. Swap the eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) or use your preferred egg replacer. For the filling, use vegan butter, and for the sauce, opt for a vegan cream cheese and a plant-based cream alternative. Enjoy the same fabulous flavors without any animal products!


  • Why did my dough turn out too sticky?

    Sticky dough can result from not enough flour or ingredients not being at room temperature. Gradually add flour while kneading until the dough is soft but not sticky.

  • How do I know when the dough has risen enough?

    The dough should double or triple in size during proofing. This typically takes about 2-2.5 hours, but the kitchen temperature can affect the time needed.

  • What if I don't have a rolling pin?

    If you don't have a rolling pin, you can use a clean, round bottle or glass to roll out the dough. Just ensure it's evenly rolled out to the specified dimensions.

  • Can I prepare the dough the night before?

    Yes, you can prepare the dough the night before. Allow it to proof, then cover it tightly and refrigerate. Let it come to room temperature before rolling out the next day.

  • How can I make the rolls more uniform in size?

    Use a ruler to measure and mark the dough before slicing it into "washers" to ensure consistent sizes. This helps in even cooking.

  • Can I freeze the Cinnabon pastries?

    Absolutely! You can freeze the unbaked rolls after cutting them or freeze baked rolls. For unbaked, let them thaw and rise before baking. For baked, just reheat in the oven.

Nutrition facts

Recipe Yield:12 servings
Calories:Approximately 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:20 grams
Saturated Fat:12 grams
Protein:6 grams
Total Carbohydrate:45 grams
Total Sugars:25 grams