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1-Hour Cinnabon Cinnamon Rolls

This 1-hour Cinnabon Cinnamon Roll Recipe is beyond delicious, especially when smothered in frosting! Tastes just like the original too!

Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 16 Rolls
Calories 380 kcal
Author Lauren Brennan

Ingredients

  • for the dough-
  • 1 cup warm milk
  • 4 1/2 teaspoons active dry yeast {use the fast acting kind!}
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup canola or vegetable oil
  • 4-4 1/2 cups all purpose unbleached flour
  • for the filling-
  • 1/3 cup softened salted butter
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • for the frosting-
  • 2 oz. cream cheese at room temperature
  • 1/4 cup softened salted butter
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon corn syrup
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups powdered sugar
US Customary - Metric

Instructions

  1. Making the Dough- In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.
  2. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
  3. Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
  4. For the Frosting- While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
Nutrition Facts
1-Hour Cinnabon Cinnamon Rolls
Amount Per Serving
Calories 380 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 33mg 11%
Sodium 233mg 10%
Potassium 121mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Sugars 30g
Protein 6g 12%
Vitamin A 5.9%
Vitamin C 0.1%
Calcium 5.2%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.