Cinnamon Rolls with Cream Cheese Icing - Cinnabon Copycat
User Reviews
5
Cinnamon Rolls with Cream Cheese Icing - Cinnabon Copycat
Description
Cinnamon Rolls with Cream Cheese Icing - Cinnabon Copycat start with a dough combining warm milk, eggs, butter, flour, sugar, yeast, and salt. The dough is kneaded until smooth, then left to rise until doubled, encouraging a tender, airy crumb. After punching down, the dough is rolled into a large rectangle, spread with softened butter, and sprinkled evenly with brown sugar and cinnamon. Rolling the dough log carefully, leaving one inch border unspread, produces distinct swirl layers.
The rolls are sliced, placed in a pan, and allowed a second rise before baking to develop lightness and height. The baked rolls are topped with a cream cheese icing made by whipping cream cheese, butter, confectioners' sugar, and vanilla, which adds smooth sweetness and richness balancing the cinnamon filling.
This recipe includes tips like using room temperature ingredients to avoid dough issues, warming milk to the ideal temperature to activate yeast without killing it, and checking yeast freshness. Rolls can be prepared to the second rise stage then refrigerated overnight for morning baking, offering flexibility. Leftovers store up to four days refrigerated and reheat well in a microwave. Individual rolls freeze up to three months.
Ingredients
For the dough:
- 1 cup milk (98 - 105 degrees)
- 2 egg room temperature, large
- ⅓ cup butter room temperature
- 4 ½ cups all-purpose flour
- 1 ¾ teaspoon salt
- ½ cup sugar
- 1 packet Rapid Rise Yeast
For the filling:
- ⅓ cup butter room temperature
- 1 cup brown sugar packed
- 3 tablespoons ground cinnamon
For the icing:
- 3 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
Instructions
- Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
- Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
- Punch down the dough. Transfer to a lightly greased surface and roll into a 16x21 inch rectangle.
- Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
- Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
- Starting at the opposite end from the clean one-inch border, roll the dough into a log. Cut into 12 equal slices and place the buns in a lightly greased 9x13 pan.
- Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
- While the buns are rising, preheat the oven to 400 degrees.
- Bake until golden brown, about 15 minutes.
- While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
- When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
- Spread with the icing.
Notes
- Use room temperature ingredients for best dough texture, except warm milk at 98-105°F to activate yeast safely.
- Verify yeast freshness as expired yeast may prevent dough from rising properly.
- Make ahead by preparing rolls up to the second rise, refrigerate overnight, then bake the next day after warming to room temperature.
- Store leftover rolls in the refrigerator for up to four days and reheat briefly in the microwave before serving.
- Freeze single rolls wrapped well for up to three months; thaw and microwave to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 450kcal | 23% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 511mg | 21% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
