Copycat Cinnabon Cinnamon Rolls

80 mins
Serves 12
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Directions

  1. 1Pour 1 cup of warm milk (about 110 degrees Fahrenheit) into a large glass bowl.
  2. 2Pour 1 cup of warm milk (about 110 degrees Fahrenheit) into a large glass bowl.
  3. 3Pour 1 cup of warm milk (about 110 degrees Fahrenheit) into a large glass bowl.
  4. 4Add 1 packet or 2.25 teaspoons of yeast to the warm milk.
  5. 5Add 1 packet or 2.25 teaspoons of yeast to the warm milk.
  6. 6Add 1 packet or 2.25 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 cup of melted and cooled salted butter to the mixture.
  11. 11Add 1/3 cup of melted and cooled salted butter to the mixture.
  12. 12Add 1/3 cup of melted and cooled salted butter to the mixture.
  13. 13Add 1/2 cup of sugar.
  14. 14Add 1/2 cup of sugar.
  15. 15Add 1/2 cup of sugar.
  16. 16Add 2 room temperature eggs.
  17. 17Add 2 room temperature eggs.
  18. 18Add 2 room temperature eggs.
  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.
  23. 23Add 1 teaspoon of salt.
  24. 24Add 1 teaspoon of salt.
  25. 25Add 4 cups of bread flour, making sure to scoop and fluff it before adding, not packing it into the cup.
  26. 26Add 4 cups of bread flour, making sure to scoop and fluff it before adding, not packing it into the cup.
  27. 27Add 4 cups of bread flour, making sure to scoop and fluff it before adding, not packing it into the cup.
  28. 28Cover the bowl with a towel and mix on low with the paddle attachment until it looks crumbly.
  29. 29Cover the bowl with a towel and mix on low with the paddle attachment until it looks crumbly.
  30. 30Cover the bowl with a towel and mix on low with the paddle attachment until it looks crumbly.
  31. 31Let the mixture sit for another 5 minutes to soak up the liquid.
  32. 32Let the mixture sit for another 5 minutes to soak up the liquid.
  33. 33Let the mixture sit for another 5 minutes to soak up the liquid.
  34. 34Attach the dough hook to your mixer and knead on low for about 5 minutes until the dough is stretchy and soft.
  35. 35Attach the dough hook to your mixer and knead on low for about 5 minutes until the dough is stretchy and soft.
  36. 36Attach the dough hook to your mixer and knead on low for about 5 minutes until the dough is stretchy and soft.
  37. 37Spray the bowl with some oil and toss the dough in.
  38. 38Spray the bowl with some oil and toss the dough in.
  39. 39Spray the bowl with some oil and toss the dough in.
  40. 40Cover the bowl with a towel and let the dough rise until it doubles in size.
  41. 41Cover the bowl with a towel and let the dough rise until it doubles in size.
  42. 42Cover the bowl with a towel and let the dough rise until it doubles in size.
  43. 43To make the filling, combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a separate bowl.
  44. 44To make the filling, combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a separate bowl.
  45. 45To make the filling, combine 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar in a separate bowl.
  46. 46Mix the filling until it is combined and cohesive.
  47. 47Mix the filling until it is combined and cohesive.
  48. 48Mix the filling until it is combined and cohesive.
  49. 49Once the dough has risen, lightly dust your surface with flour.
  50. 50Once the dough has risen, lightly dust your surface with flour.
  51. 51Once the dough has risen, lightly dust your surface with flour.
  52. 52Roll out the dough into a large rectangle.
  53. 53Roll out the dough into a large rectangle.
  54. 54Roll out the dough into a large rectangle.
  55. 55Spread the filling evenly over the entire dough rectangle.
  56. 56Spread the filling evenly over the entire dough rectangle.
  57. 57Spread the filling evenly over the entire dough rectangle.
  58. 58Start rolling the dough up into a tight log.
  59. 59Start rolling the dough up into a tight log.
  60. 60Start rolling the dough up into a tight log.
  61. 61Take a sharp knife and cut the log into 12 rolls.
  62. 62Take a sharp knife and cut the log into 12 rolls.
  63. 63Take a sharp knife and cut the log into 12 rolls.
  64. 64Butter a 9x13 baking dish with the softened butter wrapper.
  65. 65Butter a 9x13 baking dish with the softened butter wrapper.
  66. 66Butter a 9x13 baking dish with the softened butter wrapper.
  67. 67Set the rolls swirl side up into the prepared pan.
  68. 68Set the rolls swirl side up into the prepared pan.
  69. 69Set the rolls swirl side up into the prepared pan.
  70. 70Cover the pan with a paper towel and let the rolls rise while the oven preheats to 375 degrees Fahrenheit.
  71. 71Cover the pan with a paper towel and let the rolls rise while the oven preheats to 375 degrees Fahrenheit.
  72. 72Cover the pan with a paper towel and let the rolls rise while the oven preheats to 375 degrees Fahrenheit.
  73. 73Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  74. 74Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  75. 75Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
  76. 76Bake the rolls in the oven for 25 minutes.
  77. 77Bake the rolls in the oven for 25 minutes.
  78. 78Bake the rolls in the oven for 25 minutes.
  79. 79To make the frosting, combine 1 stick of softened butter and 1 brick of softened cream cheese in a large glass bowl.
  80. 80To make the frosting, combine 1 stick of softened butter and 1 brick of softened cream cheese in a large glass bowl.
  81. 81To make the frosting, combine 1 stick of softened butter and 1 brick of softened cream cheese in a large glass bowl.
  82. 82Beat the butter and cream cheese until combined.
  83. 83Beat the butter and cream cheese until combined.
  84. 84Beat the butter and cream cheese until combined.
  85. 85Add 1/2 teaspoon of maple extract and 1 teaspoon of vanilla extract.
  86. 86Add 1/2 teaspoon of maple extract and 1 teaspoon of vanilla extract.
  87. 87Add 1/2 teaspoon of maple extract and 1 teaspoon of vanilla extract.
  88. 88Add about 2 cups of powdered sugar.
  89. 89Add about 2 cups of powdered sugar.
  90. 90Add about 2 cups of powdered sugar.
  91. 91Beat the frosting ingredients until smooth.
  92. 92Beat the frosting ingredients until smooth.
  93. 93Beat the frosting ingredients until smooth.
  94. 94Once the cinnamon rolls have cooled for a bit after baking, spread the frosting generously on top.
  95. 95Once the cinnamon rolls have cooled for a bit after baking, spread the frosting generously on top.
  96. 96Once the cinnamon rolls have cooled for a bit after baking, spread the frosting generously on top.

Ingredients

  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 1 packet yeast
  • 1 packet yeast
  • 1 packet 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

large glass bowlmeasuring cupsmeasuring spoonswhiskstand mixerpaddle attachmentdough hook attachmentkitchen toweloil sprayspatularolling pinsharp knife9x13 baking dishpaper toweloven mittsfork

Tips

  • More salt and sugar than you ever thought possible is key to a good copycat recipe.
  • Make sure to scoop and fluff the bread flour before scooping it into the cup; do not pack the flour.
  • 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.