Cinnamon Rolls

This has been my favorite cinnamon roll recipe for years. I don’t make them often because to have them for breakfast, you have to make them the night before and finish them in the morning. Or, eat them at 11am. πŸ™‚

This particular recipe is for a bread machine. Since I don’t have one, I just adapted it for a stand mixer. It’s very straightforward, and the results are amazing!!

Clone of a Cinnabon
adapted from
1 cup warm milk (110 degrees F/45
degrees C)

2 1/2 teaspoons yeast

2 eggs, room temperature
1/3 cup butter, melted
1 teaspoon salt
1/2 cup white sugar

4 1/2 cups all-purpose flour

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese,
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract


In the bowl of a stand mixer, sprinkle yeast over warm milk. Let stand 5 minutes. Add eggs, butter, salt and sugar. Mix. Add flour, a cup at a time and knead until the dough is slightly tacky.
Turn dough out on a floured surface and knead for a couple of minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, dry place until doubled in size.

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 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

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

5 thoughts on “Cinnamon Rolls

  1. courtneymarsh says:

    These look amazing! My sister just made them and said I MUST make them ASAP! I was wondering if you could tell me how you would “start them at night & finish in the am”? Thanks!!

    • beansylovescake says:

      Hi Courtney! To make them the night before, make them through the step of the first raise. After you punch it down, cover and refrigerate it. In the morning, take the dough out and proceed with the rest of the steps. It may take a little longer for them to raise again because they’re cold so plan for that.
      Thanks for reading!

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