Copycat Cinnabon Cinnamon Rolls

25 mins
Serves 12
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Directions

  1. 1Add 1 cup of warm milk (about 110°F) into a large glass bowl.
  2. 2Add 1 cup of warm milk (about 110°F) into a large glass bowl.
  3. 3Add 1 cup of warm milk (about 110°F) into a large glass bowl.
  4. 4Add 1 packet or 2 1/4 teaspoons of yeast to the warm milk.
  5. 5Add 1 packet or 2 1/4 teaspoons of yeast to the warm milk.
  6. 6Add 1 packet or 2 1/4 teaspoons of yeast to the warm milk.
  7. 7Let the yeast and milk sit for about 5 minutes until it looks foamy.
  8. 8Let the yeast and milk sit for about 5 minutes until it looks foamy.
  9. 9Let the yeast and milk sit for about 5 minutes until it looks foamy.
  10. 10Add 1/3 cup of melted and cooled salted butter to the mixture.
  11. 11Add 1/3 cup of melted and cooled salted butter to the mixture.
  12. 12Add 1/3 cup of melted and cooled salted butter to the mixture.
  13. 13Add 1/2 cup of sugar.
  14. 14Add 1/2 cup of sugar.
  15. 15Add 1/2 cup of sugar.
  16. 16Add two room temperature eggs, breaking them up as you add them.
  17. 17Add two room temperature eggs, breaking them up as you add them.
  18. 18Add two room temperature eggs, breaking them up as you add them.
  19. 19Add 1 teaspoon of salt.
  20. 20Add 1 teaspoon of salt.
  21. 21Add 1 teaspoon of salt.
  22. 22Add 4 cups of bread flour, making sure to fluff it up before scooping to avoid packing.
  23. 23Add 4 cups of bread flour, making sure to fluff it up before scooping to avoid packing.
  24. 24Add 4 cups of bread flour, making sure to fluff it up before scooping to avoid packing.
  25. 25Cover the bowl with a towel and let it sit for another 5 minutes to soak up the liquid.
  26. 26Cover the bowl with a towel and let it sit for another 5 minutes to soak up the liquid.
  27. 27Cover the bowl with a towel and let it sit for another 5 minutes to soak up the liquid.
  28. 28Attach a dough hook to your mixer and knead the mixture on low for about 5 minutes until the dough is stretchy and soft.
  29. 29Attach a dough hook to your mixer and knead the mixture on low for about 5 minutes until the dough is stretchy and soft.
  30. 30Attach a dough hook to your mixer and knead the mixture on low for about 5 minutes until the dough is stretchy and soft.
  31. 31Spray the bowl with some oil.
  32. 32Spray the bowl with some oil.
  33. 33Spray the bowl with some oil.
  34. 34Toss the dough into the oiled bowl.
  35. 35Toss the dough into the oiled bowl.
  36. 36Toss the dough into the oiled bowl.
  37. 37Cover the bowl with a towel and let it rise until it doubles in size.
  38. 38Cover the bowl with a towel and let it rise until it doubles in size.
  39. 39Cover the bowl with a towel and let it rise until it doubles in size.
  40. 40While the dough rises, prepare the filling: combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a bowl.
  41. 41While the dough rises, prepare the filling: combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a bowl.
  42. 42While the dough rises, prepare the filling: combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a bowl.
  43. 43Mix the filling ingredients until they are combined and cohesive.
  44. 44Mix the filling ingredients until they are combined and cohesive.
  45. 45Mix the filling ingredients until they are combined and cohesive.
  46. 46Lightly dust your work surface with flour.
  47. 47Lightly dust your work surface with flour.
  48. 48Lightly dust your work surface with flour.
  49. 49Roll out the risen dough into a large rectangle.
  50. 50Roll out the risen dough into a large rectangle.
  51. 51Roll out the risen dough into a large rectangle.
  52. 52Spread the filling evenly over the entire surface of the rolled-out dough.
  53. 53Spread the filling evenly over the entire surface of the rolled-out dough.
  54. 54Spread the filling evenly over the entire surface of the rolled-out dough.
  55. 55Roll up the dough into a tight log.
  56. 56Roll up the dough into a tight log.
  57. 57Roll up the dough into a tight log.
  58. 58Take a sharp knife and cut the log into 12 rolls.
  59. 59Take a sharp knife and cut the log into 12 rolls.
  60. 60Take a sharp knife and cut the log into 12 rolls.
  61. 61Grease a 9x13 inch baking dish using the softened butter wrapper.
  62. 62Grease a 9x13 inch baking dish using the softened butter wrapper.
  63. 63Grease a 9x13 inch baking dish using the softened butter wrapper.
  64. 64Place the cut cinnamon rolls, swirl side up, into the prepared baking dish.
  65. 65Place the cut cinnamon rolls, swirl side up, into the prepared baking dish.
  66. 66Place the cut cinnamon rolls, swirl side up, into the prepared baking dish.
  67. 67Cover the dish with a paper towel and let the rolls rise while the oven preheats to 375°F.
  68. 68Cover the dish with a paper towel and let the rolls rise while the oven preheats to 375°F.
  69. 69Cover the dish with a paper towel and let the rolls rise while the oven preheats to 375°F.
  70. 70Once the oven is preheated and the rolls have risen, pour 1/2 cup of heavy cream over the rolls.
  71. 71Once the oven is preheated and the rolls have risen, pour 1/2 cup of heavy cream over the rolls.
  72. 72Once the oven is preheated and the rolls have risen, pour 1/2 cup of heavy cream over the rolls.
  73. 73Bake the cinnamon rolls in the oven for 25 minutes.
  74. 74Bake the cinnamon rolls in the oven for 25 minutes.
  75. 75Bake the cinnamon rolls in the oven for 25 minutes.
  76. 76While the rolls bake, prepare the frosting: combine 1 stick of softened butter and 1 brick of softened cream cheese in a bowl.
  77. 77While the rolls bake, prepare the frosting: combine 1 stick of softened butter and 1 brick of softened cream cheese in a bowl.
  78. 78While the rolls bake, prepare the frosting: combine 1 stick of softened butter and 1 brick of softened cream cheese in a bowl.
  79. 79Beat the butter and cream cheese with a hand mixer until combined.
  80. 80Beat the butter and cream cheese with a hand mixer until combined.
  81. 81Beat the butter and cream cheese with a hand mixer until combined.
  82. 82Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  83. 83Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  84. 84Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  85. 85Add about 2 cups of powdered sugar to the frosting mixture.
  86. 86Add about 2 cups of powdered sugar to the frosting mixture.
  87. 87Add about 2 cups of powdered sugar to the frosting mixture.
  88. 88Beat the frosting until it's well combined and smooth.
  89. 89Beat the frosting until it's well combined and smooth.
  90. 90Beat the frosting until it's well combined and smooth.
  91. 91Once the cinnamon rolls have cooled for a bit after baking, spread the prepared frosting evenly on top.
  92. 92Once the cinnamon rolls have cooled for a bit after baking, spread the prepared frosting evenly on top.
  93. 93Once the cinnamon rolls have cooled for a bit after baking, spread the prepared frosting evenly on top.

Ingredients

  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 1 packet yeast
  • 1 packet yeast
  • 1 packet yeast
  • 2.25 teaspoons yeast
  • 2.25 teaspoons yeast
  • 2.25 teaspoons yeast
  • 0.33 cup salted butter, melted and cooled
  • 0.33 cup salted butter, melted and cooled
  • 0.33 cup salted butter, melted and cooled
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 room temperature eggs
  • 2 room temperature eggs
  • 2 room temperature eggs
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 0.5 cup softened butter (for filling)
  • 0.5 cup softened butter (for filling)
  • 0.5 cup softened butter (for filling)
  • 2 tablespoons cinnamon (for filling)
  • 2 tablespoons cinnamon (for filling)
  • 2 tablespoons cinnamon (for filling)
  • 1 cup packed brown sugar (for filling)
  • 1 cup packed brown sugar (for filling)
  • 1 cup packed brown sugar (for filling)
  • oil (for bowl)
  • oil (for bowl)
  • oil (for bowl)
  • 1 stick softened butter (for frosting)
  • 1 stick softened butter (for frosting)
  • 1 stick softened butter (for frosting)
  • 1 brick softened cream cheese (for frosting)
  • 1 brick softened cream cheese (for frosting)
  • 1 brick softened cream cheese (for frosting)
  • 0.5 teaspoon maple extract (for frosting)
  • 0.5 teaspoon maple extract (for frosting)
  • 0.5 teaspoon maple extract (for frosting)
  • squirt maple syrup (for frosting)
  • squirt maple syrup (for frosting)
  • squirt maple syrup (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream

Equipment

large glass bowlmeasuring cupsmeasuring spoonswhiskstand mixerpaddle attachmentdough hook attachmentkitchen towelspatularolling pinsharp knife9x13 inch baking dishovenhand mixeroven mittsforkplate

Tips

  • A key to a good copycat recipe is more salt and sugar than you ever thought possible.
  • When adding flour, make sure to scoop it around and fluff it up before scooping it, as you don't want to pack the flour into the cup.
  • Maple extract is the secret ingredient for the frosting.
  • A good mom lets her kids lick the beaters, and a great one turns them off first.