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Cinnabon-style Cinnamon Rolls

Ingredients

The Dough

  • 20.25 oz Bread Flour ~4 ½ cups
  • 8.6 oz Whole Milk Scalded and cooled (90-100°F), ~1 cup
  • 3.5 oz Eggs Room temperature, 2 large eggs
  • 2.0 oz Unsalted Butter Melted, ½ stick
  • 1.8 oz Vegetable Oil ~¼ cup
  • 1.0 oz Instant Vanilla Pudding Mix ~2 tbsp
  • 2.3 oz White Sugar ~⅓ cup
  • 0.3 oz Instant Yeast ~2 ½ tsp
  • 0.2 oz Kosher Salt ~1 tsp
  • 4.3 oz Heavy Cream Warmed (90°F), ~½ cup

The Filling

  • 7.0 oz Brown Sugar Packed, ~1 cup
  • 0.6 oz Korintji Cinnamon ~2 ½ tbsp
  • 0.04 oz Ground Nutmeg ~½ tsp
  • 4.0 oz Unsalted Butter Softened, 1 stick

Topping

  • 4.0 oz Cream Cheese Softened, ½ cup
  • 4.0 oz Unsalted Butter Softened, 1 stick
  • 6.0 oz Powdered Sugar Sifted, ~1 ½ cups
  • 0.15 oz Vanilla Extract 1 tsp
  • 0.05 oz Kosher Salt ¼ tsp

Instructions

  • Hydration & Proofing: Combine the warm milk (8.6 oz), butter (2.0 oz), oil (1.8 oz), sugar (2.3 oz), and a small portion of the flour. Stir in the yeast (0.3 oz) and allow to foam for 10 minutes.
  • The Mix: Using the dough hook, incorporate the eggs (3.5 oz), salt (0.2 oz), pudding mix (1.0 oz), and the remaining bread flour (20.25 oz total).
  • The Windowpane Test: Knead on low-medium for 10 minutes. The dough should be smooth and elastic.
  • Bulk Fermentation: Cover and allow to rise in a warm environment until it has doubled in mass, approximately 60–90 minutes. Alternative: shape into a rough rectangle, wrap tightly, and allow to proof overnight in the refrigerator.
  • Shaping: Roll into a 16x21-inch rectangle. Spread with the softened filling butter (4.0 oz) and sprinkle with the cinnamon-sugar mixture (7.64 oz total). Roll tightly and cut into 12 even cylinders.
  • Second Proof & Drizzle: Place rolls in a greased pan and let rise for 30 minutes. Alternative: Wrap tightly and allow to proof overnight. Bring to room temperature and allow to proof for 30 minutes prior to baking.
  • Right before baking, drizzle the warmed heavy cream (4.3 oz) over the rolls. This creates the signature self-basting syrup.
  • The Bake: Preheat oven to 350°F. Bake for 15–20 minutes. Pro-Tip: To achieve the Cinnabon texture, pull the rolls when the internal temperature hits 185°F.
  • Frosting: Whip the frosting ingredients and apply one-third while the rolls are hot to "seal" the moisture, and the remainder once they have slightly cooled.