Copycat Cinnabon Cinnamon Rolls

Serves 12
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Directions

  1. 1Start by pouring 1 cup of warm milk into a bowl.
  2. 2Add 1 packet or 2.25 teaspoons of yeast to the warm milk.
  3. 3Let the yeast and milk mixture sit for about 5 minutes until it looks nice and foamy.
  4. 4Add 1/3 of a cup of melted and cooled salted butter to the mixture.
  5. 5Add 1/2 cup of sugar to the mixture.
  6. 6Crack 2 room temperature eggs into the bowl.
  7. 7Break up the eggs with a whisk.
  8. 8Add 1 teaspoon of salt to the mixture.
  9. 9Add 4 cups of bread flour to the mixture, making sure to scoop it around and fluff it up before scooping to avoid packing it into the cup.
  10. 10Cover the bowl with a towel and let it sit for another 5 minutes to sort of soak up all the liquid.
  11. 11Attach your dough hook to your mixer.
  12. 12Knead the dough on low for like 5 minutes.
  13. 13Spray the bowl with some oil.
  14. 14Toss your dough in the oiled bowl.
  15. 15Cover it with a towel and let it rise until it doubles.
  16. 16For the filling, you're going to need 1/2 a cup of softened butter.
  17. 17Add 2 tablespoons of cinnamon to the softened butter.
  18. 18Add 1 cup of packed brown sugar to the mixture.
  19. 19Mix that up until it's all combined and cohesive.
  20. 20Once your dough is done rising, lightly dust your surface with some flour.
  21. 21Roll the dough out into a pretty large rectangle.
  22. 22Take your filling and spread that evenly on the whole thing.
  23. 23Start rolling this up in a really tight log.
  24. 24Take a sharp knife and cut this into 12 rolls.
  25. 25Take your softened butter wrapper from earlier and butter your 9x13 dish.
  26. 26Set the rolls swirl side up into your pan.
  27. 27Cover it again with a paper towel and let it rise while your oven preheats to 375 degrees Fahrenheit.
  28. 28Once your oven is preheated, pour over 1/2 a cup of heavy cream.
  29. 29Put the pan into the oven for 25 minutes.
  30. 30Now you're going to make the frosting that goes on top.
  31. 31You're going to need 1 stick of softened salted butter.
  32. 32You will also need 1 brick of softened cream cheese.
  33. 33Beat these until they're combined.
  34. 34Add 1/2 a teaspoon of maple extract.
  35. 35Add 1 teaspoon of vanilla extract.
  36. 36Add about 2 cups of powdered sugar.
  37. 37Beat until combined.
  38. 38Let your kids lick the beaters after turning off the mixer.
  39. 39Spread the frosting on top of the cooled cinnamon rolls.

Ingredients

  • 1 cup warm milk
  • 2.25 teaspoons yeast
  • 0.333 cup salted butter, melted and cooled
  • 0.5 cup sugar
  • 2 room temperature eggs
  • 1 teaspoon salt
  • 4 cups bread flour
  • 0.5 cup softened butter
  • 2 tablespoons cinnamon
  • 1 cup packed brown sugar
  • 1 stick softened butter
  • 1 brick softened cream cheese
  • 0.5 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 0.5 cup heavy cream

Equipment

mixing bowlmeasuring cupteaspoonwhiskstand mixer with paddle attachmentdough hookoil spray bottletowelrolling pinsharp knife9x13 dishhand mixer

Tips

  • A key to a good copycat recipe is more salt and sugar than you ever thought possible.
  • Make sure to scoop around and fluff up the bread flour before scooping, to avoid packing the flour into the cup.
  • A good mom lets her kids lick the beaters, and a great one turns them off first.
  • Maple extract is the secret ingredient for the frosting.
  • Use softened butter for the frosting.
  • Make sure the melted butter for the dough is cooled.
  • Let the dough rise until it doubles in size.
  • Let the rolls rise again while the oven preheats.
  • Let the baked cinnamon rolls cool for a bit before frosting.
  • Use salted butter for the frosting.
  • The dough should be really stretchy and soft.
  • The filling should be all combined and cohesive.
  • The frosting should be whipped until combined and fluffy.
  • The rolls should be set swirl side up in the pan.
  • The dough should look kind of crumbly after the initial mix with the paddle attachment before kneading with the dough hook and letting it soak up the liquid.
  • The yeast should be nice and foamy after about 5 minutes with the warm milk.
  • Roll the dough into a pretty large rectangle before spreading the filling.
  • Roll the dough up in a really tight log.
  • Cut the log into 12 rolls.
  • Butter your 9x13 dish with the softened butter wrapper from earlier, it helps save extra butter.
  • Pour the heavy cream over the rolls before baking to help keep them moist and gooey.
  • Bake at 375 degrees Fahrenheit for 25 minutes.
  • The dough mixture should be allowed to sit for 5 minutes after mixing to soak up the liquid before kneading.
  • The maple extract can be substituted with a squirt of maple syrup.
  • The cream cheese should be softened for the frosting.
  • The dough should be covered with a towel to rise.
  • The dough should be kneaded on low for about 5 minutes.
  • The dough should be sprayed with oil before tossing in the bowl for the first rise.
  • The surface should be lightly dusted with flour before rolling out the dough.
  • Whip the cream cheese and butter for the frosting until combined before adding other ingredients.
  • Mix the filling ingredients until it’s all combined and cohesive.
  • The dough should be really stretchy and soft.
  • The cinnamon rolls should look browned on top and gooey/soft from the heavy cream.
  • The butter for the frosting should be salted.
  • The maple extract or syrup is the secret to getting a good Cinnabon copycat taste in the frosting.
  • The cream cheese should be softened for the frosting.
  • The dough must be kneaded properly to get the right texture.
  • The rolls should be spaced evenly in the baking dish to allow for expansion.
  • The frosting should be spread evenly over the warm rolls.
  • The rolls should be eaten while warm for the best experience.
  • Don't overbake the rolls as they can dry out.
  • Make sure the milk is at 110 degrees Fahrenheit for the yeast.
  • The measurements are precise, so follow them carefully.
  • The filling should be spread evenly on the dough to ensure every part of the roll has a good amount.
  • The cream should be heavy cream for the milk pour.
  • The powdered sugar should be added incrementally while beating the frosting.
  • The rolls can be stored in an airtight container for a few days.
  • The dough needs to rise twice for optimal fluffiness.
  • The butter for the filling should be softened but not melted.
  • The brown sugar should be packed into the cup for accurate measurement.
  • The eggs should be room temperature.
  • The dough hook should be used for kneading the dough.
  • The paddle attachment is used for initial mixing of the dough before switching to the dough hook.
  • The vanilla extract is important for flavor in the frosting.
  • The salt in the dough is crucial for activating the yeast and enhancing flavor.
  • The yeast should bloom properly before continuing with the recipe.

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