Cinnamon Rolls

Recipe adapted from:

A co-worker of mine one day was talking about how her goal over the weekend was to make cinnamon scrolls then raved about how amazing her first Cinnabon experience was. We then both agreed how ridiculous it was that Cinnabon decided to open up its first shop in Australia in Queensland. Really?? Anyways, our chat got me craving Cinnabon the next day and I decided to try my hand at making it myself. On my first attempt my dough didn’t rise because I think my yeast was expired but the flavours were great!

Servings: 12 scrolls


  • Dough:
    • 2.5 tsps (or an 8g bag) dry active yeast
    • 1 cup warm milk
    • 2 eggs room temperature
    • 1/3 cup (76g) melted butter or margarine
    • 1 tsp salt
    • 1/2 cup white sugar
    • 4.5 cups flour (bread flour is best, but all purpose flour will do)
  • Cinnamon Sugar Filling:
    • 1/3 cup (76g) butter, softened
    • 1 cup packed brown sugar (= 1 Tbsp molasses + 1 cup white sugar)
    • 2.5 Tbsps ground cinnamon
  • Icing:
    • 85g (3oz) of cream cheese, softened (a regular package if usually 8oz/226g)
    • 1/4 cup (55g) butter, softened
    • 1.5 cups confectioner’s/icing sugar
    • 1/2 tsp vanilla extract
    • a pinch of salt


  1. Heat the oven to 200C (400F) then turn off the oven.
  2. Dissolve the yeast in the warm milk. Then mix in the eggs, butter, salt and sugar.
  3. Add the flour in slowly and mix well. Knead the dough into a large ball then put it in a bowl covered lightly with a damp tea towel. Place the bowl in the warm oven on the bottom rack for 1 hour or until doubled in size.
  4. Knead the dough gently and roll it out on a lightly floured surface with a rolling pin until you get a large square (~40cmx55cm).
  5. Spread the softened 1/3 cup butter over the square dough. Mix the cinnamon and brown sugar together then sprinkle this mixture over the dough. Use your rolling pin to lightly roll over the dough so the cinnamon sugar is gently pressed in.
  6. Roll up the dough semi-tightly lengthwise starting from the middle towards the edge so you’re left with one long roll.
    • Note: to make small cinnamon scrolls, you can cut the rolled out dough in half (length wise) and roll them separately so you end up with two thinner rolls and then cut it
  7. Cut the dough into 12 even pieces then place in a lightly greased baking pan. Cover and let rise for 15mins. Preheat oven to 200C (400F).
  8. Bake rolls in preheated oven on the middle rack until it’s golden brown (~15mins).
  9. While rolls are baking, make the icing by combining all the icing ingredients: cream cheese, butter, sugar, vanilla, salt.
  10. Once the rolls are cooked, flip each roll upside down so the gooey cinnamon filling re-coats the inside. Spoon any extra melted filling over the buns.
  11. While the rolls are still hot, spread half the icing over the rolls. Once rolls are cooled, spread the other half of the icing over them. Serve warm.


  • You can freeze the uncooked dough quite well and bake them separately for a quick snack or freeze them cooked and microwave when ready to eat.

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