Copycat Cinnabon Cinnamon Rolls

35 mins
Serves 12
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Directions

  1. 1Pour 1 cup of warm milk (approximately 110°Fahrenheit) into a large mixing bowl.
  2. 2Pour 1 cup of warm milk (approximately 110°Fahrenheit) into a large mixing bowl.
  3. 3Pour 1 cup of warm milk (approximately 110°Fahrenheit) into a large mixing bowl.
  4. 4Add 1 packet or 2 and 1/4 teaspoons of yeast to the warm milk.
  5. 5Add 1 packet or 2 and 1/4 teaspoons of yeast to the warm milk.
  6. 6Add 1 packet or 2 and 1/4 teaspoons of yeast to the warm milk.
  7. 7Let the yeast and milk mixture sit for about 5 minutes until it looks foamy.
  8. 8Let the yeast and milk mixture sit for about 5 minutes until it looks foamy.
  9. 9Let the yeast and milk mixture sit for about 5 minutes until it looks foamy.
  10. 10Add 1/3 cup of melted and cooled salted butter to the foamy mixture.
  11. 11Add 1/3 cup of melted and cooled salted butter to the foamy mixture.
  12. 12Add 1/3 cup of melted and cooled salted butter to the foamy mixture.
  13. 13Add 1/2 cup of sugar to the mixture.
  14. 14Add 1/2 cup of sugar to the mixture.
  15. 15Add 1/2 cup of sugar to the mixture.
  16. 16Crack and add 2 room-temperature eggs to the mixture and break them up with a whisk.
  17. 17Crack and add 2 room-temperature eggs to the mixture and break them up with a whisk.
  18. 18Crack and add 2 room-temperature eggs to the mixture and break them up with a whisk.
  19. 19Add 1 teaspoon of salt to the mixture.
  20. 20Add 1 teaspoon of salt to the mixture.
  21. 21Add 1 teaspoon of salt to the mixture.
  22. 22Add 4 cups of bread flour (scooped and fluffed, not packed) to the mixture.
  23. 23Add 4 cups of bread flour (scooped and fluffed, not packed) to the mixture.
  24. 24Add 4 cups of bread flour (scooped and fluffed, not packed) to the mixture.
  25. 25Cover the bowl with a towel and let the mixture sit for another 5 minutes to soak up all the liquid.
  26. 26Cover the bowl with a towel and let the mixture sit for another 5 minutes to soak up all the liquid.
  27. 27Cover the bowl with a towel and let the mixture sit for another 5 minutes to soak up all the liquid.
  28. 28Attach the dough hook to your mixer.
  29. 29Attach the dough hook to your mixer.
  30. 30Attach the dough hook to your mixer.
  31. 31Knead the dough on low speed for about 5 minutes until it's stretchy and soft.
  32. 32Knead the dough on low speed for about 5 minutes until it's stretchy and soft.
  33. 33Knead the dough on low speed for about 5 minutes until it's stretchy and soft.
  34. 34Spray the mixing bowl with oil and place the dough into it.
  35. 35Spray the mixing bowl with oil and place the dough into it.
  36. 36Spray the mixing bowl with oil and place the dough into it.
  37. 37Cover the bowl with a towel and let the dough rise until it doubles in size.
  38. 38Cover the bowl with a towel and let the dough rise until it doubles in size.
  39. 39Cover the bowl with a towel and let the dough rise until it doubles in size.
  40. 40While 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.
  41. 41While 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.
  42. 42While 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.
  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 a clean surface with flour.
  47. 47Lightly dust a clean surface with flour.
  48. 48Lightly dust a clean 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. 52Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough.
  53. 53Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough.
  54. 54Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough.
  55. 55Starting from one end, tightly roll the dough into a log.
  56. 56Starting from one end, tightly roll the dough into a log.
  57. 57Starting from one end, tightly roll the dough into a log.
  58. 58Using a sharp knife, cut the log into 12 equal rolls.
  59. 59Using a sharp knife, cut the log into 12 equal rolls.
  60. 60Using a sharp knife, cut the log into 12 equal rolls.
  61. 61Use the softened butter wrapper from earlier to grease a 9x13 baking dish.
  62. 62Use the softened butter wrapper from earlier to grease a 9x13 baking dish.
  63. 63Use the softened butter wrapper from earlier to grease a 9x13 baking dish.
  64. 64Place the cut cinnamon rolls into the greased baking dish, swirl side up.
  65. 65Place the cut cinnamon rolls into the greased baking dish, swirl side up.
  66. 66Place the cut cinnamon rolls into the greased baking dish, swirl side up.
  67. 67Cover the dish with a paper towel and let the rolls rise again while the oven preheats to 375°Fahrenheit.
  68. 68Cover the dish with a paper towel and let the rolls rise again while the oven preheats to 375°Fahrenheit.
  69. 69Cover the dish with a paper towel and let the rolls rise again while the oven preheats to 375°Fahrenheit.
  70. 70Once the oven is preheated, pour 1/2 cup of heavy cream over the risen cinnamon rolls.
  71. 71Once the oven is preheated, pour 1/2 cup of heavy cream over the risen cinnamon rolls.
  72. 72Once the oven is preheated, pour 1/2 cup of heavy cream over the risen cinnamon rolls.
  73. 73Bake the cinnamon rolls in the preheated oven for 25 minutes.
  74. 74Bake the cinnamon rolls in the preheated oven for 25 minutes.
  75. 75Bake the cinnamon rolls in the preheated oven for 25 minutes.
  76. 76While 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.
  77. 77While 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.
  78. 78While 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.
  79. 79Beat the butter and cream cheese until they are combined.
  80. 80Beat the butter and cream cheese until they are combined.
  81. 81Beat the butter and cream cheese until they are 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 all the frosting ingredients until smooth.
  89. 89Beat all the frosting ingredients until smooth.
  90. 90Beat all the frosting ingredients until smooth.
  91. 91Once the cinnamon rolls have cooled slightly after baking, spread the prepared frosting evenly on top.
  92. 92Once the cinnamon rolls have cooled slightly after baking, spread the prepared frosting evenly on top.
  93. 93Once the cinnamon rolls have cooled slightly after baking, spread the prepared frosting evenly on top.
  94. 94Serve and enjoy your copycat Cinnabon cinnamon rolls.
  95. 95Serve and enjoy your copycat Cinnabon cinnamon rolls.
  96. 96Serve and enjoy your copycat Cinnabon cinnamon rolls.

Ingredients

  • 1 cup warm milk (110°Fahrenheit)
  • 1 cup warm milk (110°Fahrenheit)
  • 1 cup warm milk (110°Fahrenheit)
  • 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
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 1 stick softened butter
  • 1 stick softened butter
  • 1 stick softened butter
  • 1 brick softened cream cheese
  • 1 brick softened cream cheese
  • 1 brick softened cream cheese
  • 0.5 teaspoon maple extract
  • 0.5 teaspoon maple extract
  • 0.5 teaspoon maple extract
  • 1 squirt maple syrup
  • 1 squirt maple syrup
  • 1 squirt maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 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.