Copycat Cinnabon Cinnamon Rolls

Serves 12
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Directions

  1. 1Pour 1 cup of warm milk into a large bowl.
  2. 2Pour 1 cup of warm milk into a large bowl.
  3. 3Pour 1 cup of warm milk into a large bowl.
  4. 4Add 1 packet or 2.25 teaspoons of active dry yeast into the warm milk.
  5. 5Add 1 packet or 2.25 teaspoons of active dry yeast into the warm milk.
  6. 6Add 1 packet or 2.25 teaspoons of active dry yeast into the warm milk.
  7. 7Let it sit for about 5 minutes until it looks nice and foamy.
  8. 8Let it sit for about 5 minutes until it looks nice and foamy.
  9. 9Let it sit for about 5 minutes until it looks nice and foamy.
  10. 10Add 1/3 of a cup of melted and cooled salted butter into the mixture.
  11. 11Add 1/3 of a cup of melted and cooled salted butter into the mixture.
  12. 12Add 1/3 of a cup of melted and cooled salted butter into the mixture.
  13. 13Add 1/2 of a cup of sugar to the mixture.
  14. 14Add 1/2 of a cup of sugar to the mixture.
  15. 15Add 1/2 of a cup of sugar to the mixture.
  16. 16Crack 2 room temperature eggs into the mixture.
  17. 17Crack 2 room temperature eggs into the mixture.
  18. 18Crack 2 room temperature eggs into the mixture.
  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 to the mixture, making sure to scoop it around and fluff it up before scooping it, to avoid packing the flour into the cup.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Attach the paddle attachment to your stand mixer and mix everything together for about 5 minutes until it looks kind of crumbly.
  29. 29Attach the paddle attachment to your stand mixer and mix everything together for about 5 minutes until it looks kind of crumbly.
  30. 30Attach the paddle attachment to your stand mixer and mix everything together for about 5 minutes until it looks kind of crumbly.
  31. 31Cover the bowl with a kitchen towel and let it sit for another 5 minutes to soak up all the liquid.
  32. 32Cover the bowl with a kitchen towel and let it sit for another 5 minutes to soak up all the liquid.
  33. 33Cover the bowl with a kitchen towel and let it sit for another 5 minutes to soak up all the liquid.
  34. 34Attach the dough hook to your stand mixer.
  35. 35Attach the dough hook to your stand mixer.
  36. 36Attach the dough hook to your stand mixer.
  37. 37Knead the dough on low for about 5 minutes until it's really stretchy and soft.
  38. 38Knead the dough on low for about 5 minutes until it's really stretchy and soft.
  39. 39Knead the dough on low for about 5 minutes until it's really stretchy and soft.
  40. 40Spray the bowl with some oil.
  41. 41Spray the bowl with some oil.
  42. 42Spray the bowl with some oil.
  43. 43Toss the dough into the oiled bowl.
  44. 44Toss the dough into the oiled bowl.
  45. 45Toss the dough into the oiled bowl.
  46. 46Cover the dough with a towel and let it rise until it doubles.
  47. 47Cover the dough with a towel and let it rise until it doubles.
  48. 48Cover the dough with a towel and let it rise until it doubles.
  49. 49While the dough is rising, prepare the filling.
  50. 50While the dough is rising, prepare the filling.
  51. 51While the dough is rising, prepare the filling.
  52. 52Take 1/2 of a cup of softened butter and put it into a bowl.
  53. 53Take 1/2 of a cup of softened butter and put it into a bowl.
  54. 54Take 1/2 of a cup of softened butter and put it into a bowl.
  55. 55Add 2 tablespoons of cinnamon to the butter.
  56. 56Add 2 tablespoons of cinnamon to the butter.
  57. 57Add 2 tablespoons of cinnamon to the butter.
  58. 58Add 1 cup of packed brown sugar to the mixture.
  59. 59Add 1 cup of packed brown sugar to the mixture.
  60. 60Add 1 cup of packed brown sugar to the mixture.
  61. 61Mix it up until it's all combined and cohesive.
  62. 62Mix it up until it's all combined and cohesive.
  63. 63Mix it up until it's all combined and cohesive.
  64. 64Lightly dust your surface with some flour.
  65. 65Lightly dust your surface with some flour.
  66. 66Lightly dust your surface with some flour.
  67. 67Place the risen dough onto the floured surface.
  68. 68Place the risen dough onto the floured surface.
  69. 69Place the risen dough onto the floured surface.
  70. 70Roll the dough out into a large rectangle.
  71. 71Roll the dough out into a large rectangle.
  72. 72Roll the dough out into a large rectangle.
  73. 73Take the filling and spread it evenly on the whole thing.
  74. 74Take the filling and spread it evenly on the whole thing.
  75. 75Take the filling and spread it evenly on the whole thing.
  76. 76Start rolling the dough up into a really tight log.
  77. 77Start rolling the dough up into a really tight log.
  78. 78Start rolling the dough up into a really tight log.
  79. 79Take a sharp knife and cut the log into 12 rolls.
  80. 80Take a sharp knife and cut the log into 12 rolls.
  81. 81Take a sharp knife and cut the log into 12 rolls.
  82. 82Take the softened butter wrapper from earlier and butter your 9x13 dish.
  83. 83Take the softened butter wrapper from earlier and butter your 9x13 dish.
  84. 84Take the softened butter wrapper from earlier and butter your 9x13 dish.
  85. 85Set the rolls swirl side up into the pan.
  86. 86Set the rolls swirl side up into the pan.
  87. 87Set the rolls swirl side up into the pan.
  88. 88Cover it again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  89. 89Cover it again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  90. 90Cover it again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
  91. 91Once your oven is preheated, pour 1/2 of a cup of heavy cream over the rolls.
  92. 92Once your oven is preheated, pour 1/2 of a cup of heavy cream over the rolls.
  93. 93Once your oven is preheated, pour 1/2 of a cup of heavy cream over the rolls.
  94. 94Put the pan into the oven for 25 minutes.
  95. 95Put the pan into the oven for 25 minutes.
  96. 96Put the pan into the oven for 25 minutes.
  97. 97While the cinnamon rolls are baking, make the frosting.
  98. 98While the cinnamon rolls are baking, make the frosting.
  99. 99While the cinnamon rolls are baking, make the frosting.
  100. 100Add 1 stick of softened butter and 1 brick of softened cream cheese into a bowl.
  101. 101Add 1 stick of softened butter and 1 brick of softened cream cheese into a bowl.
  102. 102Add 1 stick of softened butter and 1 brick of softened cream cheese into a bowl.
  103. 103Beat these until they're combined.
  104. 104Beat these until they're combined.
  105. 105Beat these until they're combined.
  106. 106Add 1/2 of a teaspoon of maple extract or a squirt of maple syrup into the mixture.
  107. 107Add 1/2 of a teaspoon of maple extract or a squirt of maple syrup into the mixture.
  108. 108Add 1/2 of a teaspoon of maple extract or a squirt of maple syrup into the mixture.
  109. 109Add 1 teaspoon of vanilla extract into the mixture.
  110. 110Add 1 teaspoon of vanilla extract into the mixture.
  111. 111Add 1 teaspoon of vanilla extract into the mixture.
  112. 112Add about 2 cups of powdered sugar into the mixture.
  113. 113Add about 2 cups of powdered sugar into the mixture.
  114. 114Add about 2 cups of powdered sugar into the mixture.
  115. 115Mix it until it is combined and smooth.
  116. 116Mix it until it is combined and smooth.
  117. 117Mix it until it is combined and smooth.
  118. 118Once the cinnamon rolls have cooled for a little bit, put the frosting on top.
  119. 119Once the cinnamon rolls have cooled for a little bit, put the frosting on top.
  120. 120Once the cinnamon rolls have cooled for a little bit, put the frosting on top.
  121. 121Serve and enjoy!
  122. 122Serve and enjoy!
  123. 123Serve 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
  • 0.33 cup salted butter
  • 0.33 cup salted butter
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 units room temperature eggs
  • 2 units room temperature eggs
  • 2 units 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 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.