Copycat Cinnabon Cinnamon Rolls

70 mins
Serves 12
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Directions

  1. 1Pour 1 cup of warm milk (about 110 degrees Fahrenheit) into a large mixing bowl.
  2. 2Add 1 packet or 2 1/4 teaspoons of yeast to the warm milk and let it sit for about 5 minutes until foamy.
  3. 3Add 1/3 cup of melted and cooled salted butter to the yeast mixture.
  4. 4Add 1/2 cup of sugar to the bowl.
  5. 5Crack 2 room temperature eggs into the mixture and whisk them to break them up.
  6. 6Add 1 teaspoon of salt to the mixture.
  7. 7Add 4 cups of bread flour, making sure to scoop and fluff it up before measuring to avoid packing.
  8. 8Cover the bowl with a towel and let the mixture sit for another 5 minutes to soak up the liquid.
  9. 9Attach the dough hook to your mixer and knead the dough on low speed for about 5 minutes until it is stretchy and soft.
  10. 10Spray a clean bowl with oil, place the dough in, and cover it with a towel to rise until it doubles in size.
  11. 11While 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.
  12. 12Mix the filling ingredients until they are all combined and cohesive.
  13. 13Once the dough has risen, lightly dust your surface with flour and roll out the dough into a large rectangle.
  14. 14Spread the cinnamon filling evenly over the entire surface of the rolled-out dough.
  15. 15Roll the dough up into a tight log.
  16. 16Take a sharp knife and cut the log into 12 individual rolls.
  17. 17Grease a 9x13 inch baking dish with the softened butter wrapper.
  18. 18Place the cinnamon rolls swirl-side up into the prepared baking pan.
  19. 19Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375 degrees Fahrenheit.
  20. 20Once the oven is preheated, pour 1/2 cup of heavy cream over the risen cinnamon rolls.
  21. 21Bake the cinnamon rolls in the oven for 25 minutes.
  22. 22While the rolls bake, prepare the frosting: combine 1 stick of softened salted butter and 1 brick of softened cream cheese in a bowl.
  23. 23Beat the butter and cream cheese until combined.
  24. 24Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract.
  25. 25Add about 2 cups of powdered sugar to the frosting mixture and beat until smooth.
  26. 26Once the cinnamon rolls are out of the oven and have cooled slightly, spread the frosting generously over the top.

Ingredients

  • 1 cup warm milk
  • 1 packet yeast
  • 0.33 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 (for filling)
  • 2 tablespoons cinnamon
  • 1 cup packed brown sugar
  • 0.5 cup heavy cream
  • 1 stick softened butter (for frosting)
  • 1 brick softened cream cheese
  • 0.5 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Equipment

large mixing bowlmeasuring cupsmeasuring spoonswhiskstand mixerpaddle attachmentdough hookkitchen towelspatularolling pinsharp knife9x13 inch baking dishoven mitts

Tips

  • Use warm milk (around 110 degrees Fahrenheit) to activate the yeast properly.
  • For a good copycat recipe, use more salt and sugar than you might think possible.
  • When adding bread flour, scoop and fluff it up before measuring; do not pack the flour into the cup.
  • Let the dough sit for 5 minutes after initial mixing with the paddle attachment to soak up liquid before kneading with the dough hook.
  • 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.