Cinnabon-Style Rolls without Cream Cheese
A real treat for both kids and adults - you just can’t stop eating them! These Cinnabon-style rolls without cheese are no worse than the classic ones. Fluffy yeast dough with sugar and cinnamon is covered with a sweet sour-cream glaze that soaks into the rolls and makes them even more delicious. A perfect treat for tea time.
Updated : 24 December, 2025
Easy
More than 1 hour.
Ingredients
Dough
450 grams
Wheat flour
250 milliliters
Milk
75 grams
Butter
50 grams
Sugar
25 grams
Fresh yeast
1
Chicken eggs
1 teaspoon
Vanilla sugar
1 grams
Salt
Filling
150 grams
Sugar
25 grams
Butter
15 grams
Ground cinnamon
Glaze
250 grams
Sour cream
60 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake beautiful and tasty Cinnabon-style rolls from yeast dough without butter or cream cheese in the oven at home? Prepare all the necessary ingredients. The recipe uses fresh yeast, but you can replace them with dry yeast.
Step 2
In a bowl, combine the warm milk (97-104 °F / 37-40 °C), sugar, and crumbled fresh yeast. Stir until smooth. Add 3-4 tablespoons of flour and mix again. Leave in a warm place for 10-15 minutes to activate the yeast.
Step 3
In another bowl, beat the egg thoroughly. Add the melted and cooled butter and beat again.
Step 4
Pour the egg mixture into the yeast sponge and mix everything well until smooth.
Step 5
Gradually add the remaining sifted flour and knead a soft, elastic dough. While kneading, add the salt and vanilla sugar. If the dough is still sticky and seems to need more flour than indicated, it’s better not to overload it with flour, otherwise the baked rolls will be too dense and not tasty. Instead, dust the rolling pin and work surface with flour when rolling out the dough.
Step 6
Shape the dough into a ball, cover it with a towel and leave to rise for 1 hour in a warm place.
Step 7
Meanwhile, prepare the filling. The butter should be at room temperature, so take it out of the refrigerator in advance. Preheat the oven to 180 °C (about 355 °F).
Step 8
In a small bowl, mix the sugar and cinnamon. You can replace regular sugar with brown sugar if you like.
Step 9
On a floured surface, roll out the dough into a rectangle about 3-5 mm (⅛ in) thick. Spread the soft butter over the surface and sprinkle evenly with the cinnamon sugar.
Step 10
Roll the dough into a tight log and cut it into pieces about 4 cm (1½ in) thick.
Step 11
Place the rolls cut side down into a baking dish greased with vegetable oil, leaving a little space between them. I got two pans with 6 rolls in each. You can also place the rolls on a baking sheet lined with parchment. Cover the rolls with a cloth and leave for 15-20 minutes.
Step 12
Make the glaze. Use sour cream with at least 15% fat for the topping.
Step 13
In a bowl, combine the sour cream and powdered sugar and mix thoroughly until smooth.
Step 14
Bake the rolls for 15-20 minutes at 180 °C (about 355 °F). Then spoon or spread the sour-cream mixture over each roll and return them to the oven for another 5 minutes. Let the Cinnabon-style rolls cool slightly and serve. Enjoy!
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