Easy Cinnabon Cinnamon Rolls | No Mixer, No Fuss, Just Perfect!

Mix 1 cup warm milk, 2 ½ tsp dry yeast, and ⅓ cup sugar in a bowl until combined to create the sponge.

Cover the sponge and let it rest for about 15-20 minutes.

Add 1 cup all-purpose flour, 6 tbsp melted butter, 2 medium eggs, and ½ tsp salt to the sponge and mix well.

In another bowl, mix 4 cups all-purpose flour and ¼ cup cocoa powder together.

Add the flour and cocoa mixture to the sponge and mix until smooth.

Cover the dough and let it rise for 1 hour and 30 minutes.

To make the filling, mix ½ cup brown sugar and 2 tbsp ground cinnamon together.

Once the dough has risen, sprinkle a little flour over the surface and gently punch down the dough.

Roll the dough out into a rectangle roughly 14×16 inches.

Spread 5 tbsp softened butter evenly over the dough.

Sprinkle the cinnamon-brown sugar mixture evenly on top of the buttered dough.

Roll the dough into a tight log and seal the edges.

Cut the roll into equal pieces, yielding 8 rolls.

Place the rolls on a baking tray, cover, and let them rest for about 30-40 minutes.

Bake the rolls at 356°F (180°C) for 20 minutes using top and bottom heat (no convection).

To make the frosting, mix 1 ¼ cups powdered sugar and 3 tbsp cocoa powder together.

Add 3 tbsp softened butter and mix lightly.

Fold in ¾ cup cream cheese gently with a spatula.

Use a mixer to beat the frosting until creamy.

Spread the frosting over the rolls while they’re still warm.

Finish with some finely chopped dark chocolate, or decorate with white chocolate, caramel, or chopped nuts.

Spice Level:

Allergens