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Ultimate Caramel Cinnamon Rolls (Cinnabon Style)

Cinnamon Rolls, Caramel Cinnabon, Soft Yeast Pastry, Weekend Baking

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Ultimate Caramel Cinnamon Rolls (Cinnabon Style)

Cinnamon Rolls, Caramel Cinnabon, Soft Yeast Pastry, Weekend Baking

PREP TIME 30 min
Rising Time 5–6 hours room temp (or 9+ hours overnight in fridge)
BAKE 25 min
TOTAL TIME 8About 6 hours (or overnight)
Yield 4 large cinnamon roll logs / 16–20 individual rolls
Difficulty Medium

Ingredients

  • Yeast Dough:

  • 1 kg white flour, sieved

  • 10 tbsp sugar (180g)

  • 2 XL eggs

  • 2 cups lukewarm milk combined with 3 tbsp heavy cream

  • 100g soft butter, cubed

  • 1 container sour cream (200g)

  • 1 tsp vanilla extract or vanilla bean paste

  • 1/2 cup vegetable oil

  • Pinch of salt

  • Classic Cinnamon Filling:

  • 1 cup sugar

  • 1/3 cup ground cinnamon

  • 60g butter, softened

  • Lemon zest (optional)

  • Pour-Over Cream & Sugar Syrup:

  • Heavy cream for drizzling over rolls prior to baking

  • Syrup: 1/2 cup sugar + 1/2 cup water + splash of lemon juice

  • Caramel Glaze Sauce:

  • 1 cup sugar

  • 1/4 cup water

  • 3/4 cup lukewarm heavy cream

  • 40g butter

  • Pinch of salt

Method

  1. 01

    Knead the Dough: In a stand mixer bowl, combine all dough ingredients except butter and salt. Knead for 5 minutes. Gradually add the cubed soft butter and knead for another 10 minutes. Add salt and knead for a final 5 minutes (20 minutes total kneading time).
  2. 02

    Proofing: Cover with plastic wrap and a towel. Let rise in a warm place for 5–6 hours until doubled in size, or proof in the refrigerator overnight (minimum 9 hours). Bring dough back to room temperature before shaping.
  3. 03

    Divide & Shape: Divide dough into 4 equal balls (~350g each). Roll each ball out into a flat rectangle, spread soft butter, and sprinkle generously with the sugar- cinnamon mix.
  4. 04

    Roll & Cut: Roll into a log. Mark even segments and cut cleanly using dental floss or thread.
  5. 05

    Second Proofing & Cream Drizzle: Arrange rolls in a well-greased baking dish over parchment paper. Drizzle heavy cream over the top and let rise for an additional 20 minutes.
  6. 06

    Bake: Bake in a preheated oven at 170°C (340°F) turbo for approx. 25 minutes until lightly golden yet soft inside.
  7. 07

    Syrup & Caramel: Simmer water, sugar, and lemon juice for the syrup and pour warm syrup over hot rolls. For caramel sauce, cook sugar and water undisturbed until amber, then stir in warm heavy cream, butter, and salt until smooth. Pour caramel
    over rolls before serving!

Step by step

Clear process images displayed in the same order as the method.

In a stand mixer bowl, combine all dough ingredients except butter and salt. Knead for 5 minutes. Gradually add the cubed soft butter and knead for another 10 minutes. Add salt and knead for a final 5 minutes (20 minutes total kneading time). 1
Knead the Dough:

In a stand mixer bowl, combine all dough ingredients except butter and salt. Knead for 5 minutes. Gradually add the cubed soft butter and knead for another 10 minutes. Add salt and knead for a final 5 minutes (20 minutes total kneading time).

Cover with plastic wrap and a towel. Let rise in a warm place for 5–6 hours until doubled in size, or proof in the refrigerator overnight (minimum 9 hours). Bring dough back to room temperature before shaping. 2
Proofing:

Cover with plastic wrap and a towel. Let rise in a warm place for 5–6 hours until doubled in size, or proof in the refrigerator overnight (minimum 9 hours). Bring dough back to room temperature before shaping.

Divide dough into 4 equal balls (~350g each). Roll each ball out into a flat rectangle, spread soft butter, and sprinkle generously with the sugar- cinnamon mix. 3
Divide & Shape:

Divide dough into 4 equal balls (~350g each). Roll each ball out into a flat rectangle, spread soft butter, and sprinkle generously with the sugar- cinnamon mix.

Roll into a log. Mark even segments and cut cleanly using dental floss or thread. 4
Roll & Cut:

Roll into a log. Mark even segments and cut cleanly using dental floss or thread.

Arrange rolls in a well-greased baking dish over parchment paper. Drizzle heavy cream over the top and let rise for an additional 20 minutes. 5
Second Proofing & Cream Drizzle:

Arrange rolls in a well-greased baking dish over parchment paper. Drizzle heavy cream over the top and let rise for an additional 20 minutes.

Bake in a preheated oven at 170°C (340°F) turbo for approx. 25 minutes until lightly golden yet soft inside. 6
Bake:

Bake in a preheated oven at 170°C (340°F) turbo for approx. 25 minutes until lightly golden yet soft inside.

Simmer water, sugar, and lemon juice for the syrup and pour warm syrup over hot rolls. For caramel sauce, cook sugar and water undisturbed until amber, then stir in warm heavy cream, butter, and salt until smooth. Pour caramel over rolls before serving! 7
Syrup & Caramel:

Simmer water, sugar, and lemon juice for the syrup and pour warm syrup over hot rolls. For caramel sauce, cook sugar and water undisturbed until amber, then stir in warm heavy cream, butter, and salt until smooth. Pour caramel over rolls before serving!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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