The Original Cinnabon Secret, Served With 3 Luscious Sauces

The aroma of freshly baked cinnamon rolls is a siren song, one that has lured me into countless bakeries over the years. But there was always one particular scent that stood out, a creamy, almost pudding-like richness underlying the sweet spice – the inimitable Cinnabon. I’d often ponder its secrets, wondering what alchemical touch elevated it beyond the ordinary. Then, a revelation! A whisper of a forgotten ingredient, a simple pudding mix, unlocked the door to that beloved flavor profile. This recipe is my ode to that discovery, a way to recreate that iconic taste in your own kitchen, with a delightful twist of homemade sauces.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes dough rising time)
• Cook Time: 15-20 minutes
• Total Time: 1 hour 30 minutes – 1 hour 35 minutes
• Servings: 10
• Yield: 10 rolls
• Dietary Type: Standard (can be adapted)

Ingredients

For the Pudding Base (The Secret Ingredient!)

• 2 tablespoons powdered milk
• 2 tablespoons sugar
• 1 ½ tablespoons cornstarch
• ½ teaspoon salt
• 1 cup milk (cold)
• 2 teaspoons vanilla extract

For the Rolls

• ¼ cup warm water (around 105-115°F or 40-46°C)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• ¼ cup melted margarine
• 1 egg, room temperature
• ½ teaspoon salt
• 3 cups all-purpose flour (plus more for dusting)

For the Filling

• ½ cup softened butter or margarine
• 1 cup brown sugar (or 1 cup white sugar if brown is unavailable)
• 2 tablespoons ground cinnamon (or 1 tablespoon cinnamon + 1 tablespoon cocoa + 1 teaspoon coffee for a deeper flavor)

For the White Cheese Cream Sauce

• 1 cup milk
• 1 ½ cups sugar
• 2 tablespoons butter
• 250 g cream cheese, softened

For the Caramel Sauce

• 1 cup sugar
• ¼ cup water
• 1 cup whipping cream
• 1 tablespoon butter

For the Chocolate Sauce

• 1 cup milk
• 50 g sugar
• 75 g dark chocolate, finely chopped
• 1 tablespoon cocoa powder
• 1 tablespoon butter

Equipment Needed

• Medium saucepan
• Whisk
• Small bowl
• Large mixing bowl (or bread machine/stand mixer with dough hook)
• Measuring cups and spoons
• Baking pan (approx. 9×13 inch or similar, with at least 2-inch sides)
• Rectangular baking dish (for chilling pudding)
• Rolling pin
• Sharp knife or bench scraper
• Wire cooling rack
• Small saucepan for each sauce

Instructions

Step 1: Prepare the Secret Pudding Base

In a medium saucepan, whisk together the powdered milk, sugar, cornstarch, and salt. Gradually pour in the cold milk, stirring constantly until the mixture is smooth and no lumps remain. Place the saucepan over medium heat and stir continuously. The mixture will begin to thicken. Continue to cook and stir until it reaches a viscous, pudding-like consistency. Remove from the heat and stir in the vanilla extract. Pour the pudding into a shallow rectangular baking dish and spread it out to cool completely to room temperature. This cooling process is crucial for the dough’s texture.

Step 2: Activate the Yeast

In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently to dissolve the yeast and sugar. Let this mixture sit for about 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic.

Step 3: Mix the Dough Ingredients

Once the pudding has cooled to room temperature, transfer it to a large mixing bowl (or the bowl of your bread machine or stand mixer). Add the melted margarine, egg, and salt. Mix these ingredients until well combined. Pour in the activated yeast mixture and stir again.

Now, it’s time to incorporate the flour. Gradually add the 3 cups of all-purpose flour to the wet ingredients while mixing. Continue to mix until a cohesive dough forms. If using a stand mixer, use the dough hook attachment. If mixing by hand, turn the dough out onto a lightly floured surface once it starts to come together and knead.

Step 4: Knead and Ferment the Dough

Knead the dough for about 8-10 minutes (or until it’s smooth and elastic if using a mixer). The dough should be soft and slightly tacky, but not overly sticky. Lightly grease the mixing bowl with a little oil or non-stick spray. Place the dough back into the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on your kitchen temperature. If using instant yeast, the rising time may be shorter.

Step 5: Prepare the Sauces (While Dough Rises)

This is a perfect time to get your sauces ready.

For the White Cheese Cream Sauce: In a saucepan, combine the milk and sugar. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat slightly and add the softened cream cheese, whisking vigorously or using a hand mixer to incorporate it smoothly. Let the mixture simmer and thicken for a few minutes. Finally, stir in the butter until fully melted and combined. Set aside.

For the Caramel Sauce: In a separate saucepan, combine the sugar and water. Stir over medium heat until the sugar is dissolved. Stop stirring and let the mixture boil until it turns a deep golden amber color. Be cautious as it can burn quickly. Carefully and slowly whisk in the whipping cream (it will bubble up vigorously). Remove from the heat immediately and stir in the butter until smooth. Set aside.

For the Chocolate Sauce: In another small saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the milk begins to simmer. Add the dark chocolate and cocoa powder, stirring constantly until the chocolate is fully melted and the sauce is smooth. Let it simmer for another minute, then stir in the butter until incorporated. Set aside.

Step 6: Shape the Rolls

Once the dough has doubled in size, punch it down gently. Turn the dough out onto a lightly floured surface. Roll it into a rectangle, approximately 10×15 inches, with the longer side facing you.

Spread the softened butter or margarine evenly over the surface of the dough, leaving a 1.5 cm border along the furthest edge uncovered. Sprinkle the sugar and cinnamon (or your cinnamon-cocoa-coffee mixture) evenly over the buttered surface, ensuring you don’t cover the top border. Gently press the filling mixture into the dough with your hands to help it adhere to the butter.

Starting from the edge closest to you, tightly roll up the dough to form a log. Pinch the seam along the furthest edge to seal it.

Step 7: Cut and Rest the Rolls

Using a sharp knife or a bench scraper, cut the log into 10 equal pieces. If the seam isn’t well-sealed, gently press it to ensure it stays closed during baking. Arrange the cut rolls in a greased baking pan, leaving about 2 inches of space between each one to allow for expansion.

Allow the rolls to rest and puff up slightly in the pan for about 15 minutes. Meanwhile, preheat your oven to 180°C (350°F).

Step 8: Bake the Rolls

Place the pan with the rolls into the preheated oven. Bake for 15 to 20 minutes, or until the rolls are golden brown. Keep a close eye on them after 15 minutes. Avoid overbaking, as this can dry them out.

Step 9: Sauce and Serve

Once baked, remove the rolls from the oven. While they are still warm, drizzle generously with your choice of the prepared sauces – the White Cheese Cream Sauce, Caramel Sauce, or Chocolate Sauce. You can mix and match or use them individually.

Expert Tips & Tricks

• Yeast Activation is Key: Always ensure your yeast is fresh and properly activated. A foamy bloom is your assurance of happy yeast.
• Room Temperature Matters: Using room temperature ingredients for the dough, especially the egg, helps them incorporate more easily and creates a more consistent texture.
• Don’t Over-Flour: Resist the urge to add too much extra flour while kneading. A slightly tacky dough will result in softer, more tender rolls.
• Sauce Consistency: If your sauces become too thick upon cooling, you can gently warm them with a splash more milk or cream to reach your desired pouring consistency.
• Make-Ahead Magic: The sauces can be made a day or two in advance and stored in airtight containers in the refrigerator. Gently reheat them before serving.

Serving & Storage Suggestions

Serve these delectable cinnamon rolls warm, generously slathered with your favorite sauce(s). They are divine on their own, but a cup of coffee or a glass of cold milk makes for a perfect pairing.

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, gently warm them in a low oven (around 150°C/300°F) or in the microwave for a few seconds.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	888 kcal	–
Total Fat	43.8 g	67%
Saturated Fat	24.6 g	123%
Cholesterol	127.2 mg	42%
Sodium	550.3 mg	22%
Total Carbohydrate	118.7 g	39%
Dietary Fiber	3.5 g	14%
Sugars	80.4 g	321%
Protein	11.1 g	22%

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

• Gluten-Free Rolls: Experiment with a high-quality gluten-free all-purpose flour blend. You may need to adjust the liquid content slightly.
• Vegan Rolls: Substitute plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) for the egg, and ensure your milk is a non-dairy alternative. Use plant-based cream cheese and milk for the sauces.
• Nutty Addition: Sprinkle chopped pecans or walnuts over the filling before rolling for an added crunch.
• Spiced Sauces: Add a pinch of nutmeg or cardamom to the white cheese cream sauce, or a touch of chili powder to the chocolate sauce for a unique kick.

FAQs (Frequently Asked Questions)

Q: What makes this recipe taste like Cinnabon?
A: The inclusion of a homemade pudding base, made with powdered milk and cornstarch, replicates the unique creamy richness found in authentic Cinnabon rolls.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You can often skip the blooming step and add it directly to the dry ingredients. Adjust rising times accordingly, as instant yeast typically works faster.

Q: How do I get perfectly even cuts on my rolls?
A: Use a sharp knife or dental floss. For dental floss, slide it under the dough log, cross the ends over the top, and pull to slice. This method often yields cleaner cuts.

Q: My rolls didn’t rise very much. What could have gone wrong?
A: Ensure your yeast was fresh and properly activated, and that your rising environment was warm enough. Over-kneading or using too much flour can also result in dense rolls.

Q: Can I freeze the baked cinnamon rolls?
A: Yes, baked and cooled cinnamon rolls can be frozen. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They can be stored for up to 2-3 months. Thaw at room temperature and reheat as desired.

Final Thoughts

There’s a profound satisfaction in recreating a beloved treat from scratch, especially one as iconic as the Cinnabon. This recipe, born from a quest to uncover its creamy secret, offers you the chance to experience that magic in your own kitchen. The homemade sauces add a luxurious touch, transforming these rolls from a simple indulgence to a truly memorable dessert. Gather your ingredients, embrace the process, and prepare to be delighted. I’d love to hear about your Cinnabon adventures and how these recipes grace your tables!