Serves 12
Directions
- 1Pour 1 cup of warm milk into a large bowl.
- 2Add 1 packet or 2.25 teaspoons of active dry yeast into the warm milk.
- 3Let it sit for about 5 minutes until it looks nice and foamy.
- 4Add 1/3 of a cup of melted and cooled salted butter into the mixture.
- 5Add 1/2 of a cup of sugar to the mixture.
- 6Crack 2 room temperature eggs into the mixture.
- 7Break up the eggs with a whisk.
- 8Add 1 teaspoon of salt to the mixture.
- 9Add 4 cups of bread flour to the mixture, making sure to scoop it around and fluff it up before scooping it, to avoid packing the flour into the cup.
- 10Attach the paddle attachment to your stand mixer and mix everything together for about 5 minutes until it looks kind of crumbly.
- 11Cover the bowl with a kitchen towel and let it sit for another 5 minutes to soak up all the liquid.
- 12Attach the dough hook to your stand mixer.
- 13Knead the dough on low for about 5 minutes until it's really stretchy and soft.
- 14Spray the bowl with some oil.
- 15Toss the dough into the oiled bowl.
- 16Cover the dough with a towel and let it rise until it doubles.
- 17While the dough is rising, prepare the filling.
- 18Take 1/2 of a cup of softened butter and put it into a bowl.
- 19Add 2 tablespoons of cinnamon to the butter.
- 20Add 1 cup of packed brown sugar to the mixture.
- 21Mix it up until it's all combined and cohesive.
- 22Lightly dust your surface with some flour.
- 23Place the risen dough onto the floured surface.
- 24Roll the dough out into a large rectangle.
- 25Take the filling and spread it evenly on the whole thing.
- 26Start rolling the dough up into a really tight log.
- 27Take a sharp knife and cut the log into 12 rolls.
- 28Take the softened butter wrapper from earlier and butter your 9x13 dish.
- 29Set the rolls swirl side up into the pan.
- 30Cover it again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
- 31Once your oven is preheated, pour 1/2 of a cup of heavy cream over the rolls.
- 32Put the pan into the oven for 25 minutes.
- 33While the cinnamon rolls are baking, make the frosting.
- 34Add 1 stick of softened butter and 1 brick of softened cream cheese into a bowl.
- 35Beat these until they're combined.
- 36Add 1/2 of a teaspoon of maple extract or a squirt of maple syrup into the mixture.
- 37Add 1 teaspoon of vanilla extract into the mixture.
- 38Add about 2 cups of powdered sugar into the mixture.
- 39Mix it until it is combined and smooth.
- 40Once the cinnamon rolls have cooled for a little bit, put the frosting on top.
- 41Serve and enjoy!
Ingredients
- 1 cup warm milk
- 2.25 teaspoons yeast
- 0.33 cup salted butter
- 0.5 cup sugar
- 2 units room temperature eggs
- 1 teaspoon salt
- 4 cups bread flour
- 0.5 cup softened butter
- 2 tablespoons cinnamon
- 1 cup packed brown sugar
- 0.5 cup heavy cream
- 1 stick softened butter
- 1 brick softened cream cheese
- 0.5 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Equipment
large glass bowlmeasuring cupsmeasuring spoonswhiskstand mixerpaddle attachmentdough hookkitchen towel9x13 dishsharp knifehand mixerspatula
Tips
- The key to a good copycat recipe is more salt and sugar than you ever thought possible.
- Make sure to scoop around and fluff up the flour before scooping it, as you don't want to pack the flour into the cup.
- A good mom lets her kids lick the beaters, and a great one turns them off first.
- Maple extract is the secret ingredient for the frosting.
- Use salted butter for the frosting.
- Let the cinnamon rolls cool a little bit before adding the frosting on top, otherwise, it will just melt and slide off the top of the cinnamon rolls and into the pan.
- The cinnamon rolls will be extra gooey with the heavy cream on top after baking them in the oven.
- The dough should be really stretchy and soft after kneading it for 5 minutes.
- The dough should look nice and foamy after about 5 minutes.
- The dough should look kind of crumbly after the paddle attachment mixes it for 5 minutes.
- The filling should be all combined and cohesive when it is done mixing.
- Make sure to spread the filling evenly on the whole thing.
- Cut the dough into 12 rolls.
- Place the rolls swirl side up into the pan.
- Cover the rolls again with a paper towel and let it rise while the oven preheats to 375 degrees fahrenheit.
- Give the first bite of the cinnamon rolls to your dad as a gift for father's day.
- The melted butter needs to be cooled before adding to the milk and yeast mixture.
- Spray the bowl with some oil before tossing the dough in to let it rise.
- Lightly dust the surface with some flour before placing the dough to roll it out into a large rectangle.
- Roll the dough up in a tight log.
- Butter the 9x13 dish using the softened butter wrapper from earlier.
- Preheat the oven to 375 degrees fahrenheit.
- Pour half a cup of heavy cream over the rolls before putting it in the oven.
- Bake the rolls for 25 minutes.
- Beat the butter and cream cheese together until combined for the frosting.
- Add about 2 cups of powdered sugar for the frosting.
- Use a spatula to spread the frosting evenly on top of the cinnamon rolls once they are cooled down to avoid melting the frosting.
- If you do not have maple extract, you can use maple syrup instead.
- The yeast needs to be active dry yeast and not instant yeast, because the instant yeast would make the dough rise faster than what is needed for this recipe.
- Make sure to knead the dough on low for like 5 minutes until it is stretchy and soft and not crumbly.
- The butter that needs to be melted should be salted butter and then cooled.
- Make sure the eggs are room temperature before cracking them to ensure a fluffier dough.
- For the filling, make sure the brown sugar is packed brown sugar and not just brown sugar.
- For the frosting, use softened butter and softened cream cheese for easier mixing and a smoother consistency.
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