Sous Vide Cinnamon Rolls
By Paul D. Brown · US & Metric Measurements · Ready in 3 hr
Sous Vide Cinnamon Rolls cooks 1 batch of cinnamon roll dough, brown sugar, cinnamon at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Ingredients (5)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Sous Vide Cinnamon Rolls:
- → Sous Vide Precision Cooker (Immersion Circulator)
- → Automatic Food Vacuum Sealer Machine
- → 12-Qt Sous Vide Container with Fitted Lid & Rack
- → 12-Inch Pre-Seasoned Cast Iron Skillet (For Searing)
- → Heavy-Duty BPA-Free Vacuum Sealer Bag Rolls
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Cinnamon Rolls completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 185°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
If meal-prepping, chill the unopened vacuum bag in an ice bath (half ice, half cold water) for 30 minutes, then refrigerate at 40°F or below for up to 4 days or freeze for up to 3 months. Rewarm in a 130°F water bath before searing.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Cinnamon Rolls?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Cinnamon Rolls stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (185°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from Sous Vide Cookbook for Beginners
Adapted from Sous Vide Cookbook for Beginners by Paul D. Brown. Explore all 150 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Paul D. Brown
Adapted from Sous Vide Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More Sous Vide Cookbook for Beginners Recipes You Might Like
Sous Vide Lasagna Rolls
Sous Vide Lasagna Rolls cooks 8 lasagna noodles, ricotta cheese, shredded mozzarella at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Crab Cakes
Sous Vide Crab Cakes cooks crab meat, breadcrumbs, 1 egg at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Crème Brûlée
Sous Vide Crème Brûlée cooks 4 egg yolks, heavy cream, granulated sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Chocolate Lava Cake
Sous Vide Chocolate Lava Cake cooks dark chocolate, butter, 2 eggs at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Poached Pears
Sous Vide Poached Pears cooks 4 ripe pears, red wine or white wine, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Cheesecake
Sous Vide Cheesecake cooks cream cheese, sugar, 2 eggs at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.