Soft and gooey cinnamon rolls that put Cinnabon to the test! They’re so easy and you can even prep them overnight which make them a go to for Christmas morning (let’s be honest, any morning!). These cinnamon rolls are a family favorite. Their gooey centers and cream cheese frosting remind us of Cinnabon, which is never a bad thing around here. The actual dough is very similar to my dinner roll recipe (just with extra butter and sugar!) which means a couple things. First, it’s not overly sweet which I prefer by the time you add the filling and frosting. Second, it means you can easily double the batch and make half as dinner rolls, and the other half sweet. Less work!

Cinnamon Roll FAQ’s

What’s so special about these cinnamon rolls? In addition to the convenience of this also being a great dinner roll base, the filling uses a brown sugar and cinnamon mixture as opposed to a normal cinnamon sugar. I love the rich and warm flavor that this brings out in the filling. There’s also a hint of lemon in the frosting to add a bit of extra tang, which is also what makes them so similar to Cinnabon. The slightly enhanced tartness compliments the sweet filling perfectly. I’m new to using yeast – any tips? Yes! Check out my working with yeast guide for some insights and tips! Can I make this overnight? Yes! There are two options for an overnight rise. First, you can make the dough and stick in the fridge overnight to freshly fill and bake the next day. The second option is to make the dough and form, and place the formed rolls in the fridge overnight. In the morning let the rolls set out for about 45 minutes while you preheat your oven. Forming them in advance can often lead to to some of the filling oozing to the bottom, but for an occasion like Christmas morning where you don’t want to hassle with any mess, it’s worth the small compromise for me. Can I cut out the first rise if I’m short on time? Yes! I love to make the dough, let it rise, form the rolls, and then let it rise again before putting in oven – so two rises. I’ve found it makes for a lighter, fluffier roll. However, I’ve cut out the first rise before, and they’ve still been a hit, so do that if you need to and your family will still devour them. Can I make this into a mini cinnamon roll? Yes! Mini buns are perfect for brunches and showers, or little kids. I do so by forming my rectangle to be a longer log and shorter width. This will make your swirl tighter and smaller by the time you roll it up. You’ll have one long skinnier log instead of a shorter fat one. Cut the log in 1″ sections, and it’ll make the perfect mini cinnamon rolls! Can I switch out the cream cheese frosting for an icing? Of course! If you’re not a cream cheese fan, I suggest this recipe for a basic light icing: 2 cups powdered sugar 2 TB butter 1/2 tsp vanilla extract 3-5 TB milk Beat all ingredients together. 

How to Form

First, I like to roll my dough out into about a 15×26″ rectangle. Then I spread with softened butter, the brown sugar-cinnamon mixture and then roll up. Depending on how large your rectangle is and how big you want your rolls to be will determine which way you should roll up the dough. For less but larger rolls, roll up on the shorter end. For more but smaller rolls, roll up on the long end. To slice the rolls, you can use a sharp serrated knife or my personal favorite…floss! I know, kind of funny, but this priceless secret I learned from my mom is now the only way I do it! It makes for a cleaner cut. The floss keeps the swirl layers perfectly even. Just cross the ends over and pull tight. It’s magic! Put these gorgeous swirls on a jelly roll pan or in a large baking pan. Whatever pan you use, just be sure to place them 1-2 inches apart so they have room to grow and rise. Our family hopes you enjoy them as much as we do! Happy baking! Oh and if you love sweet rolls, try out some of my other favorite variations! Raspberry Sweet Rolls Orange Sweet Rolls Cranberry Orange Rolls Chocolate Peanut Butter Sweet Rolls Small Batch Raspberry Sweet Rolls