Cinnabon-Style Cinnamon Rolls with Custard

Fluffy, coffee-shop-style cinnamon rolls - made at home. The secret of this recipe is a silky custard that gets generously spread over the warm buns: it melts slightly and soaks into the tops. Truly delicious - I really recommend baking these!

Why this recipe works

• A simple enriched milk dough - no complicated preferments, it rises in about two hours.
• A four-ingredient custard replaces the usual cream-cheese frosting - lighter and silkier.
• Lemon zest in the filling brightens the cinnamon - the signature touch of this recipe.

Cinnabon-Style Cinnamon Rolls with Custard

Fluffy homemade cinnamon rolls from an enriched yeast dough, with a cinnamon-lemon filling and a silky custard spread over the warm buns.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 12 rolls

Ingredients Method Notes

Ingredients

  

Dough

• 375 g flour plus a little for dusting
• 7 g instant yeast
• 150 ml milk warm
• 1 egg
• 60 g butter melted
• 50 g sugar
• 1/2 tsp salt

Custard

• 150 ml milk
• 3-4 tbsp sugar
• 1.5-2 tbsp flour
• 1 egg yolk

Filling and topping

• 3-4 tbsp sugar
• 1-1.5 tbsp ground cinnamon
• 1 lemon, zested
• 30 g butter soft, for spreading
• chocolate for drizzling

Method

 

Dough

1. In a large bowl, mix the flour with the salt and sugar. Separately, dissolve the yeast in the warm milk.
2. Add the egg, the yeasted milk and the melted butter to the dry mix. Knead into a soft, elastic dough.
   
3. Cover and leave in a warm place for 1.5-2 hours, until doubled in size.

Custard

1. Whisk the yolk with the sugar and flour into a smooth paste. Stir in the milk.
2. Cook over medium heat, stirring constantly, until thick and just bubbling. Cool with cling film pressed onto the surface.

Shaping and baking

1. Roll the risen dough into a thin rectangle. Spread with soft butter, sprinkle with the cinnamon sugar and grate the lemon zest on top.
2. Roll up into a tight log and cut into 5 cm slices. Arrange on a baking tray and let them proof for 30-45 minutes.
   
3. Bake at 190-200 °C (375-390 °F) for 25-30 minutes, until golden.
4. Spread the warm rolls generously with custard and finish with a chocolate drizzle. Enjoy!
   

Notes

Make the custard while the dough rises. Frost the rolls while warm so the custard melts into the crumb.

Getting the custard right

• Whisk the yolk with the sugar and flour into a smooth paste before adding the milk - this prevents lumps.
• Cook over medium heat, stirring constantly, until thickened and just bubbling, then take it off immediately.
• Press cling film onto the surface while it cools so no skin forms.
• Spread it on the rolls while they're still warm so it melts into the crumb.

Substitutions and tips

• Yeast: instead of 7 g instant yeast, use 20 g fresh yeast - dissolve it in the warm milk with a spoonful of sugar and wait for it to foam.
• Filling: the classic ratio is 3-4 tbsp sugar to 1-1½ tbsp ground cinnamon; brown sugar works beautifully too.
• Slicing: cut the log with a length of strong thread instead of a knife - the swirls keep their shape.
• Chocolate drizzle: melt a few squares of dark and white chocolate and pipe zigzags from a small bag with the corner snipped off.

Storage

These are at their best warm, on baking day. Keep leftovers in an airtight container: one day at room temperature, or up to 3 days in the fridge (because of the custard). A 15-20 second zap in the microwave makes them taste freshly baked again.

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