Here's how I make cinnabons quickly! 1 secret - and they're juicier than the ones from a bakery !

Cake Recipes
Cake Recipes
18 окт. 2026 г.

Premiered 2 hours ago | UKRAINE
🔥 Quick Cinnabons, just like from a bakery! Soft, airy, pull-apart cinnamon rolls with a juicy filling and a delicate cream topping—no need for expensive cream cheese. I’ll show you a fast way to prepare yeast dough, the secret to keeping the rolls juicy, and how to ensure your homemade Cinnabons turn out perfectly on the very first try. 🤎

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🥐 CINNABONS (MAKES 2 BAKING TRAYS)

Yields approximately 20 large or 24 medium-sized rolls.
🥛 Dough
• Flour — 840 g
• Milk — 500 ml
• Eggs — 2 pcs.
• Sugar — 100 g (approx. 5 tbsp)
• Salt — 12 g (approx. 2 tsp) level (not heaped)
• Instant dry yeast — 14 g (1.5 tbsp)
• Butter — 100 g

🔥 For the Flour-Milk Starter (Tangzhong/Zavarka)
Taken from the total amount of ingredients:
• Flour — 40 g
• Milk — 200 ml

🤎 Cinnamon Filling
• Butter — 100 g
• Brown or regular sugar — 200 g ≈ 10 tbsp
• Cinnamon — 25–30 g ≈ 3–4 tbsp
• Salt — a pinch

🍦 Custard (for 2 baking trays of rolls)
• Milk — 600 ml
• Eggs — 2 pcs
• Sugar — 120 g ≈ 6 tbsp
• Cornstarch — 40 g ≈ 4 tbsp
• Butter — 50 g
• Vanilla sugar — 16–20 g
• A pinch of salt

🥐 CINNABONS (FOR 1 BAKING TRAY)

Yields approximately 10 large or 12 medium-sized rolls.

🥛 Dough
• Flour — 420 g
• Milk — 250 ml
• Egg — 1 pc
• Sugar — 50 g ≈ 2.5 tbsp
• Salt — 6 g ≈ 1 tsp (level)
• Instant dry yeast — 7 g
• Butter — 50 g

🔥 For the Flour-Milk Starter (Tangzhong/Zavarka)

Taken from the total amount:
• Flour — 20 g
• Milk — 100 ml

🤎 Filling
• Butter — 60 g
• Sugar — 100 g ≈ 5 tbsp • Cinnamon — 12–15 g ≈ 1.5–2 tbsp
• Cornstarch — 5 g ≈ 1.5 tsp
• A pinch of salt

🍦 Custard (for one baking tray)

• Milk — 300 ml
• Egg — 1 pc.
• Sugar — 60 g ≈ 3 tbsp
• Cornstarch — 20 g ≈ 2 tbsp
• Butter — 25 g
• Vanilla sugar — 8–10 g
• A pinch of salt

❗️ IF PREPARING WITHOUT THE TANGZHONG (flour-water starter)

You can! Simply skip the starter-making step.
Mix the warm milk, eggs, sugar, and yeast → add the flour and salt → knead the dough → gradually incorporate the softened butter. Knead thoroughly, then continue following the rest of the recipe as written.

💡 Using the starter (tangzhong) makes the buns moister, more tender, and helps them stay soft for longer—so if you have an extra 3 minutes to spare, I highly recommend using it!
Evelin’s Kitchen demonstrates a simplified dough-making technique using a quick flour-water starter, which keeps baked goods tender for a long time. The recipe also features an economical custard and a secret cream-soaking method that transforms ordinary cinnamon rolls into a luscious, moist dessert.
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