Copycat Cinnabon Cinnamon Rolls

Serves 12
instagram.com

Directions

  1. 1Add 1 cup of warm milk (about 110 degrees Fahrenheit) into a large mixing bowl.
  2. 2Add 1 cup of warm milk (about 110 degrees Fahrenheit) into a large mixing bowl.
  3. 3Add 1 cup of warm milk (about 110 degrees 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 nice and foamy.
  8. 8Let the yeast and milk mixture sit for about 5 minutes until it looks nice and foamy.
  9. 9Let the yeast and milk mixture sit for about 5 minutes until it looks nice and foamy.
  10. 10Add 1/3 of a cup of melted and cooled salted butter to the mixture.
  11. 11Add 1/3 of a cup of melted and cooled salted butter to the mixture.
  12. 12Add 1/3 of a cup of melted and cooled salted butter to the 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 two room temperature eggs into the bowl.
  17. 17Crack two room temperature eggs into the bowl.
  18. 18Crack two room temperature eggs into the bowl.
  19. 19Break up the eggs with a whisk.
  20. 20Break up the eggs with a whisk.
  21. 21Break up the eggs with a whisk.
  22. 22Add 1 teaspoon of salt to the mixture.
  23. 23Add 1 teaspoon of salt to the mixture.
  24. 24Add 1 teaspoon of salt to the mixture.
  25. 25Add 4 cups of bread flour, making sure to scoop and fluff it up before scooping so you don't pack the flour into the cup.
  26. 26Add 4 cups of bread flour, making sure to scoop and fluff it up before scooping so you don't pack the flour into the cup.
  27. 27Add 4 cups of bread flour, making sure to scoop and fluff it up before scooping so you don't pack the flour into the cup.
  28. 28Cover the bowl with a towel.
  29. 29Cover the bowl with a towel.
  30. 30Cover the bowl with a towel.
  31. 31Mix the dough using a paddle attachment until it looks crumbly.
  32. 32Mix the dough using a paddle attachment until it looks crumbly.
  33. 33Mix the dough using a paddle attachment until it looks crumbly.
  34. 34Let the crumbly dough sit for another 5 minutes to soak up all the liquid.
  35. 35Let the crumbly dough sit for another 5 minutes to soak up all the liquid.
  36. 36Let the crumbly dough sit for another 5 minutes to soak up all the liquid.
  37. 37Attach the dough hook to your mixer.
  38. 38Attach the dough hook to your mixer.
  39. 39Attach the dough hook to your mixer.
  40. 40Knead the dough on low for about 5 minutes until it is stretchy and soft.
  41. 41Knead the dough on low for about 5 minutes until it is stretchy and soft.
  42. 42Knead the dough on low for about 5 minutes until it is stretchy and soft.
  43. 43Spray a clean bowl with some oil.
  44. 44Spray a clean bowl with some oil.
  45. 45Spray a clean bowl with some oil.
  46. 46Toss the dough into the oiled bowl.
  47. 47Toss the dough into the oiled bowl.
  48. 48Toss the dough into the oiled bowl.
  49. 49Cover the dough with a towel and let it rise until it doubles in size.
  50. 50Cover the dough with a towel and let it rise until it doubles in size.
  51. 51Cover the dough with a towel and let it rise until it doubles in size.
  52. 52Make the filling: Add 1/2 cup of softened butter to a bowl.
  53. 53Make the filling: Add 1/2 cup of softened butter to a bowl.
  54. 54Make the filling: Add 1/2 cup of softened butter to a bowl.
  55. 55Add 2 tablespoons of cinnamon to the softened butter.
  56. 56Add 2 tablespoons of cinnamon to the softened butter.
  57. 57Add 2 tablespoons of cinnamon to the softened butter.
  58. 58Add 1 cup of packed brown sugar to the bowl.
  59. 59Add 1 cup of packed brown sugar to the bowl.
  60. 60Add 1 cup of packed brown sugar to the bowl.
  61. 61Mix the filling ingredients until they are all combined and cohesive.
  62. 62Mix the filling ingredients until they are all combined and cohesive.
  63. 63Mix the filling ingredients until they are all combined and cohesive.
  64. 64Lightly dust your surface with some flour after the dough has risen.
  65. 65Lightly dust your surface with some flour after the dough has risen.
  66. 66Lightly dust your surface with some flour after the dough has risen.
  67. 67Roll out the dough into a large rectangle using a rolling pin.
  68. 68Roll out the dough into a large rectangle using a rolling pin.
  69. 69Roll out the dough into a large rectangle using a rolling pin.
  70. 70Take the filling and spread it evenly over the entire rolled-out dough.
  71. 71Take the filling and spread it evenly over the entire rolled-out dough.
  72. 72Take the filling and spread it evenly over the entire rolled-out dough.
  73. 73Start rolling the dough up into a very tight log.
  74. 74Start rolling the dough up into a very tight log.
  75. 75Start rolling the dough up into a very tight log.
  76. 76Take a sharp knife and cut the log into 12 rolls.
  77. 77Take a sharp knife and cut the log into 12 rolls.
  78. 78Take a sharp knife and cut the log into 12 rolls.
  79. 79Take your softened butter wrapper from earlier and butter your 9x13 inch baking dish.
  80. 80Take your softened butter wrapper from earlier and butter your 9x13 inch baking dish.
  81. 81Take your softened butter wrapper from earlier and butter your 9x13 inch baking dish.
  82. 82Set the rolls swirl-side up into the pan.
  83. 83Set the rolls swirl-side up into the pan.
  84. 84Set the rolls swirl-side up into the pan.
  85. 85Cover the pan again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  86. 86Cover the pan again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  87. 87Cover the pan again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  88. 88Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  89. 89Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  90. 90Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  91. 91Bake the rolls in the oven for 25 minutes.
  92. 92Bake the rolls in the oven for 25 minutes.
  93. 93Bake the rolls in the oven for 25 minutes.
  94. 94Make the frosting: Add 1 stick of softened butter and 1 brick of softened cream cheese to a mixing bowl.
  95. 95Make the frosting: Add 1 stick of softened butter and 1 brick of softened cream cheese to a mixing bowl.
  96. 96Make the frosting: Add 1 stick of softened butter and 1 brick of softened cream cheese to a mixing bowl.
  97. 97Beat the butter and cream cheese until they are combined.
  98. 98Beat the butter and cream cheese until they are combined.
  99. 99Beat the butter and cream cheese until they are combined.
  100. 100Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  101. 101Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  102. 102Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
  103. 103Add about 2 cups of powdered sugar to the frosting mixture.
  104. 104Add about 2 cups of powdered sugar to the frosting mixture.
  105. 105Add about 2 cups of powdered sugar to the frosting mixture.
  106. 106Beat the frosting until smooth.
  107. 107Beat the frosting until smooth.
  108. 108Beat the frosting until smooth.
  109. 109Once the cinnamon rolls have cooled for a little bit, spread the frosting on top.
  110. 110Once the cinnamon rolls have cooled for a little bit, spread the frosting on top.
  111. 111Once the cinnamon rolls have cooled for a little bit, spread the frosting on top.
  112. 112Serve and enjoy!
  113. 113Serve and enjoy!
  114. 114Serve and enjoy!

Ingredients

  • 1 cup Warm milk
  • 1 cup Warm milk
  • 1 cup Warm milk
  • 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
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 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 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 2 cups Powdered sugar
  • 2 cups Powdered sugar
  • 2 cups Powdered sugar

Equipment

Mixing bowlMeasuring cupsMeasuring spoonsWhiskStand mixerDough hookTowelOil spray bottleRolling pinSharp knife9x13 inch baking dishHand mixerOven mittsSpatulaPlateFork

Tips

  • For a good copycat recipe, use more salt and sugar than you thought possible.
  • Make sure to scoop and fluff the bread flour before measuring; do not pack it.
  • The dough should be very stretchy and soft.
  • The secret ingredient for the frosting is maple extract (or maple syrup).
  • A good mom lets her kids lick the beaters, and a great one turns them off first (for safety).