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Caramel Cinnabons
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Homemade Caramel Cinnabons have an especially soft dough, making them a perfect addition to any breakfast. The gentle aroma of cinnamon and the rich flavor of caramel create an unforgettable culinary experience. The cream cheese frosting is essential for achieving the authentic taste of these famous rolls. This homemade version allows you to enjoy them in the comfort of your own kitchen.
Variations
- Without caramel glaze, only cream cheese frosting
- With pecan nuts in the filling
- With white chocolate in the glaze
Secrets of Softness and Flavor
- Yeast dough requires two rises for proper softness.
- The second rise is crucial — the rolls should double in size before baking.
- Do not overbake — the inside should stay soft and tender.
Ingredient Tips
- Milk should be warm but not hot (up to 40°C).
- Brown sugar gives a richer flavor.
- Butter should be soft for the filling.
Cooking Notes
- The dough is made with active yeast, so it needs time to rest.
- Serve caramel warm for the best taste.
The rolls are best enjoyed on the first day.
Ingredients for the recipe
Ingredients
Khutorok Wheat Flour 1kg
500 g
Galychyna Ultra-Pasteurized Milk 2.5% 950g
240 ml
Molokia Sweet Cream Butter 82% 180g
160 g
Khutorok White Crystalline Sugar 800g
100 g
Tse - Yaytse! С0 Chicken Eggs 10pcs
2 pcs
Lvivski Drizhdzhy Fast-acting Dry Yeast 100g
7 g
Moriachka Iodized Sea Salt 450g
5 g
Rioba Vanilla Bar Syrup 0.7l
5 ml
Goodway Cane Brown Unrefined Sugar 500g
150 g
Eco Ground Cinnamon
15 g
President Creamy Processed Cheese 45% 160g
200 g
Dobryk Sugar Powder 350g
250 g
Galychyna Sour Cream 20% 300g
60 ml
Preparation steps
01
Yeast activation — warm the milk to 40°C, mix with yeast and 1 tbsp of sugar, and leave for 10 minutes until foam appears.
02
Dough kneading — in a large bowl, mix flour and salt, add eggs, the yeast mixture, 60 g of butter, and vanilla, and knead until the dough is elastic.
03
First rise — cover the dough with a damp towel and leave in a warm place for 90 minutes.
04
Filling preparation — mix 100 g of soft butter with brown sugar and cinnamon until smooth.
05
Rolling and filling — roll out the dough into a 30×40 cm rectangle and spread the filling evenly.
06
Forming rolls — roll the dough into a log, cut into 12 pieces, and place on parchment paper.
07
Second rise — cover and leave for 60 minutes in a warm place.
08
Baking — bake at 190°C for 20–25 minutes until golden brown.
09
Caramel glaze — melt 60 g of butter, add 75 g of brown sugar, cook for 2 minutes, then add sour cream and salt.
10
Cream cheese glaze — beat 200 g of cream cheese with 100 g of butter, gradually add powdered sugar and vanilla, and whip until fluffy.
11
Final touch — spread the cream cheese glaze on warm rolls and drizzle with caramel.
Where to order ingredients
Select the required ingredients in one of the stores
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