Homemade Cinnabons with Cinnamon


  • 4 cups all-purpose flour (500 grams)
  • 1 packet instant yeast (Dr. Oetker)
  • 1 cup milk, warm (250 milliliters)
  • 1 large egg
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup butter, softened (60 grams)
  • 1 packet vanilla sugar (Dr. Oetker)
  • 1/2 teaspoon salt


  • 1/2 cup brown sugar (120 grams)
  • 1 packet ground cinnamon (Dr. Oetker)
  • 1/4 cup butter, softened (60 grams)


  • 3/4 cup cream cheese (150 grams)
  • 1/4 cup sour cream (50 grams)
  • 1/2 cup powdered sugar (60 grams)


  • Mixing Bowl:

    You'll need a large bowl to combine your dry and wet ingredients. A wide, deep bowl is best for easy mixing.

  • Rolling Pin:

    Ensure it’s clean and dry. Use a bit of flour on the rolling surface to prevent sticking.

  • Baking Pan:

    An 8x8 inch baking pan works well. Grease it generously to prevent sticking and for easy cleanup.

  • Measuring Cups and Spoons:

    Accuracy is key! Make sure to level off ingredients for precise measurements.

  • Plastic Wrap and Towel:

    To cover the dough while it rises, maintaining warmth and moisture.


Step 1

Sift the flour into a large bowl, add the yeast, and mix well. Add granulated sugar, vanilla sugar, and salt. Pour in the warm milk (approximately 100°F/38°C) and start kneading the dough. Gradually add the softened butter and continue kneading until the dough is smooth and elastic. It should be soft and tender but not sticky.
Shape the dough into a ball, place it in a greased bowl, cover it with plastic wrap and a towel. Let it rise in a warm place for about 1 hour, until it doubles in size.

Step 2

Roll out the dough into a rectangle using your hands and a rolling pin. Spread the softened butter over the dough and sprinkle with the cinnamon-sugar mixture. Roll up the dough and cut it into 12 equal pieces. Place the rolls in a greased baking pan, cover with a towel, and let them rise for another 30 minutes.
Bake the rolls in a preheated oven at 350-400°F (180-200°C) for 30-35 minutes until golden brown.

Step 3

For the icing, mix the cream cheese, sour cream, and powdered sugar until smooth. Spread the icing over the hot rolls.


Serving Suggestions:

🍽️ These cinnamon rolls are perfect for a cozy breakfast with a hot cup of coffee or tea. Want to make it extra special? Serve them warm from the oven with a scoop of vanilla ice cream on the side — the contrast of hot and cold is divine! 🍦

If you're having guests over for brunch, create a little DIY topping bar. 🍓 Provide various options like fresh berries, chopped nuts, and extra icing for everyone to customize their rolls. It's interactive and fun! 😋

For a festive holiday touch, drizzle some caramel or chocolate sauce over the rolls before serving. 🌟 They make a fabulous dessert alternative for Thanksgiving or Christmas feasts. 🎄


Gluten-Free Variation:

To make these cinnamon rolls gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure your yeast and other ingredients are certified gluten-free to avoid any cross-contamination.

Vegan Variation:

Swap out the milk with almond milk or another plant-based milk, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the egg. Replace the butter with vegan butter, and use vegan cream cheese for the icing. 🌿


  • Why did my dough not rise properly?

    This could be due to inactive yeast or the dough not being kept warm enough. Make sure your yeast is fresh and active, and keep the dough in a warm, draft-free place.

  • How can I tell if my dough is sufficiently kneaded?

    The dough should be smooth, elastic, and spring back when you poke it lightly with your finger.

  • Can I make these rolls ahead of time?

    Yes! You can prepare the rolls and place them in the baking pan. Cover and refrigerate overnight, then bake them in the morning. Just allow some extra time for the rolls to come to room temperature and rise before baking.

  • How do I get the perfect golden-brown color?

    Bake your rolls at the middle rack of your oven. If they start to brown too quickly, cover with aluminum foil for the remaining baking time.

  • Can I use a bread machine?

    Certainly! Use the dough setting to mix and knead the dough, then follow the remaining steps as usual.

  • What’s the best way to store leftover cinnamon rolls?

    Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They can also be frozen for longer storage.

Nutrition facts

Homemade Cinnabons with Cinnamon
Recipe Yield:12 rolls
Calories:Each roll contains approximately 250-300 kcal.
Calories (Min - Max):250 - 300
Total Fat:14g
Saturated Fat:8g
Total Carbohydrate:36g
Total Sugars:15g