18/10/2025
Here's a Cinnabon-style cinnamon roll recipe scaled for 500 g of flour— soft, fluffy, and rich, just like the famous
🥣 **Dough Ingredients**
| Ingredient | Amount
| All-purpose flour | 500 g
| Warm milk (not hot) | 240 ml (1 cup)
| White sugar | 80 g (⅓ cup + 1 tbsp)
| Instant yeast | 10 g (1 tbsp)
| Salt | ½ tsp
| Eggs | 2 large
| Butter (softened) | 80 g
| Baking powder optional, helps puffiness ½ tsp
🍯 **Filling
| Ingredient | Amount |
| Brown sugar | 150 g |
| Ground cinnamon | 2 tbsp |
| Butter (softened) | 75 g |
🍥 **Cream Cheese Frosting
| Ingredient | Amount
| ----------------- | --------------------------- |
| Cream cheese | 100 g
| Butter (softened) | 50 g
| Powdered sugar | 100 g
| Vanilla extract | 1 tsp
| Milk or cream | 1 tbsp (adjust for texture) 👩🍳 **Instructions
1. Prepare the Dough**
1. In a bowl, mix **warm milk, sugar, and yeast**. Let sit 5–10 minutes until foamy.
2. Add **eggs and softened butter**; mix well.
3. Combine **flour, powdered milk, baking powder, and salt**, then gradually add to the wet mixture.
4. Knead for about **8–10 minutes** (dough should be soft and slightly tacky, not sticky).
5. Place dough in a greased bowl, cover, and **let rise for 1 hour** or until doubled in size.
2. Make the Filling
1. Mix **brown sugar and cinnamon** in a bowl.
2. Set aside the **softened butter** for spreading.
3. Shape the Rolls
1. Roll out the dough into a rectangle, about **½ cm thick**.
2. Spread **butter** evenly, then sprinkle the **cinnamon-sugar mixture**.
3. Roll up tightly from one side into a log.
4. Slice into **12 equal pieces**.
5. Arrange in a greased baking pan (leave space between rolls).
6. Cover and let rise again for **30–45 minutes**.
4. Bake
* Bake at **180 °C (350 °F)** for **20–25 minutes**, or until golden brown on top.
5. Make the Frosting**
1. Beat **cream cheese and butter** until smooth.
2. Add **powdered sugar, vanilla, and milk**; beat until creamy.
3. Spread on warm rolls (not too hot so it melts perfectly!).
💡 Tips
* You can replace 1 egg with **3 tbsp yogurt** for softer texture.
* Store leftover frosting in the fridge (good for up to 1 week).
Bake 180°C for 18 to 20mins.
