• 1 cup warm buttermilk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons yeast
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened
  • 3 ounces light cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

There is  nothing like a warm ooey gooey cinnabon in the morning with a steaming cup of coffee. I have been craving cinnamon rolls for a while now, but never got around to making them. Finally, last night I was inspired to face my fear of yeast breads and whip up what is supposed to be the origninal Cinnabon recipe, according to allrecipes. After tasting one (okay maybe two) cinnabons this morning, I wholeheartedly believe the claims. I have probably only had an actual Cinnabon once in my life at the mall because I was always turned off by the insane amount of calories, but at least if I make them myself I have control of the ingredients. I cut back a bit on the butter and sugar and used light cream cheese instead of regular. I figured I would save a few calories where I could because I knew I would eat more than one either way. Pair these rolls with a cup of Cinnamon Starbucks coffee and it’s like waking up in a bakery. Especially with the heavenly smell that wafts through your kitchen, there is no way you can resist this decadent treat.


Combine the yeast and 1/4 cup of warm buttermilk in a measuring cup. Stir in 1 tsp of sugar to proof the yeast. If it doubles in size after 10 minutes that means that it’s active. I always have issues with getting my yeast to activate so I like to proof it before just to be sure.

In your standmixer, combine active yeast, remaining buttermilk, sugar, eggs, butter, bread flour, and salt and mix with a bread hook until combined.

Place the dough in a large bowl sprayed with cooking spray and cover with plastic wrap. Let it rise for an hour in a warm place. I find that if you heat a mug of water in the microwave for 2 minutes and then place the bowl in the microwave with the steaming water, it creates a perfect atmosphere for the dough to rise.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/4 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12-14 rolls. Place 7 rolls in a greased 10 inch round pan and the remaining rolls in an 8 inch round. You can also place them in a 9 X 13 pan, but I prefer the look of rounds. Cover and let rise until nearly doubled, about 30 minutes or place in the refrigerator overnight.

Preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 12-15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


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