Cinnabon Cinnamon Rolls
Prep time
Cook time
Total time
The most delicious, soft, amazing Cinnamon Rolls!
Serves: 15
  • ¾ cup warm water
  • 2¼ teaspoons active-dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ¼ cup buttermilk, room temperature
  • 1 large egg
  • ⅓ cup vegetable oil
  • 5 cups all-purpose flour
  • ½ cup butter, softened to room temperature
  • 1¼ cups light brown sugar
  • 2½ Tablespoons ground cinnamon
  • 1 Tablespoon cornstarch
  • 4 ounces cream cheese, softened to room temperature
  • ½ cup butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon corn syrup
  • 1 teaspoons fresh lemon juice
  • 2½ cups powdered sugar
  1. For the dough: In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.
  2. In a small bowl, add the buttermilk, oil and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed. Pour in 2 cups of flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, ¼ cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky) Turn on mixer and knead dough for 5 minutes.
  3. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1-2 hours or until doubled in size.
  4. For filling and cutting rolls: In a medium size bowl, add the brown sugar, cinnamon and cornstarch. Stir to combine. Set aside.
  5. Punch down dough. Flour a large, clean work area (counter or table top) liberally with flour. Roll dough out to a 18×28 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the sugar/cinnamon mixture evenly over the butter, then gently press into the dough using a rolling pin.
  6. Roll the dough up, into a tight log. Score dough every 2 inches, then slice rolls using those marks. Place rolls into a parchment lined, then greased 9×13 baking dish. Cover with plastic wrap and let rolls rise another 1-2 hours, or until doubled in size.
  7. Bake rolls in a preheated 350 degree F oven, for 20-25 minutes, or until tops barely start to brown. Watch closely! Don’t over bake!
  8. For the frosting: While the rolls are baking, cream together the cream cheese and butter. Stir in the vanilla, corn syrup and lemon. Gradually beat in the powdered sugar until all is combined and creamy.
  9. Once rolls are done baking, immediately frost with half of the frosting. The frosting will slightly melt down into the rolls! Yum. Once the rolls are almost cooled, then frost with remaining frosting.
  10. Serve these babies slightly warm, and you will be in heaven! ♥ (Store leftover rolls, tightly covered, in the refrigerator up to 3 days)
Recipe by Life In The Lofthouse at