Directions
- 1Pour 1 cup of warm milk (approximately 110°Fahrenheit) into a large mixing bowl.
- 2Add 1 packet or 2 and 1/4 teaspoons of yeast to the warm milk.
- 3Let the yeast and milk mixture sit for about 5 minutes until it looks foamy.
- 4Add 1/3 cup of melted and cooled salted butter to the foamy mixture.
- 5Add 1/2 cup of sugar to the mixture.
- 6Crack and add 2 room-temperature eggs to the mixture and break them up with a whisk.
- 7Add 1 teaspoon of salt to the mixture.
- 8Add 4 cups of bread flour (scooped and fluffed, not packed) to the mixture.
- 9Cover the bowl with a towel and let the mixture sit for another 5 minutes to soak up all the liquid.
- 10Attach the dough hook to your mixer.
- 11Knead the dough on low speed for about 5 minutes until it's stretchy and soft.
- 12Spray the mixing bowl with oil and place the dough into it.
- 13Cover the bowl with a towel and let the dough rise until it doubles in size.
- 14While the dough is rising, prepare the filling by combining 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a separate bowl.
- 15Mix the filling ingredients until they are combined and cohesive.
- 16Lightly dust a clean surface with flour.
- 17Roll out the risen dough into a large rectangle.
- 18Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough.
- 19Starting from one end, tightly roll the dough into a log.
- 20Using a sharp knife, cut the log into 12 equal rolls.
- 21Use the softened butter wrapper from earlier to grease a 9x13 baking dish.
- 22Place the cut cinnamon rolls into the greased baking dish, swirl side up.
- 23Cover the dish with a paper towel and let the rolls rise again while the oven preheats to 375°Fahrenheit.
- 24Once the oven is preheated, pour 1/2 cup of heavy cream over the risen cinnamon rolls.
- 25Bake the cinnamon rolls in the preheated oven for 25 minutes.
- 26While the rolls are baking, prepare the frosting by combining 1 stick of softened butter and 1 brick of softened cream cheese in a mixing bowl.
- 27Beat the butter and cream cheese until they are combined.
- 28Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
- 29Add about 2 cups of powdered sugar to the frosting mixture.
- 30Beat all the frosting ingredients until smooth.
- 31Once the cinnamon rolls have cooled slightly after baking, spread the prepared frosting evenly on top.
- 32Serve and enjoy your copycat Cinnabon cinnamon rolls.
Ingredients
- 1 cup warm milk (110°Fahrenheit)
- 1 packet yeast
- 2.25 teaspoons 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
- 2 tablespoons cinnamon
- 1 cup packed brown sugar
- 1 stick softened butter
- 1 brick softened cream cheese
- 0.5 teaspoon maple extract
- 1 squirt maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.5 cup heavy cream
Equipment
measuring cupmixing bowlred measuring spoonglass bowlwhiskstand mixerpaddle attachmentdough hookkitchen toweloil spray bottleflour sifterrolling pinspatulasharp knife9x13 baking dishpaper towelhand mixeroven mittsplatefork
Tips
- A good copycat recipe uses more salt and sugar than you thought possible.
- Make sure to scoop and fluff the bread flour before measuring; do not pack it into the cup.
- Let the dough sit for 5 minutes after adding flour to soak up the liquid before kneading.
- Maple extract is the secret ingredient for the frosting.
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