Servings
Font
Back
0 from 15 votes

Cinnamon Rolls with Cream Cheese Icing - Cinnabon Copycat

Make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings: 12 servings
Calories: 450 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the dough:
  • 1 cup milk (98 - 105 degrees)
  • 2 large eggs room temperature
  • 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 confectioner’s sugar
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Punch down the dough. Transfer to a lightly greased surface and roll into a 16x21 inch rectangle.
  4. Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
  5. 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.
  6. 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.
  7. Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
  8. While the buns are rising, preheat the oven to 400 degrees.
  9. Bake until golden brown, about 15 minutes.
  10. While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
  11. When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
  12. Spread with the icing.

Notes

  • Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
  • The milk must be warm enough to activate the yeast but not so warm that it kills it! The ideal temperature range is between 98 and 105 degrees.
  • Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.
  • To make ahead, complete the recipe up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan with plastic wrap and refrigerate until the next morning. When ready to bake, remove the pan from the fridge (the rolls will have risen overnight in the fridge) and let it come to room temperature for about 30 minutes. Proceed with the recipe from that point.
  • Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat. Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.

Nutrition Information

Serving 1 Calories 450kcal (23%) Carbohydrates 81g (27%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 11g (55%) Trans Fat 1g Cholesterol 74mg (25%) Sodium 511mg (21%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 607IU (12%) Vitamin C 1mg (1%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 450

% 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.