Copycat Cinnabon Cinnamon Rolls
User Reviews
4.6
Copycat Cinnabon Cinnamon Rolls
Description
The recipe uses warm milk to activate active dry yeast, followed by combining sugar, melted butter, salt, eggs, and bread flour which yields a soft, elastic dough. After kneading and a one-hour rise, the dough is rolled into a large rectangle and spread with softened butter. A generous filling of brown sugar and cinnamon is evenly distributed, then the dough is rolled into a tight log and cut into individual rolls. After a second rise, the rolls are baked until golden and fluffy. The final step is icing the warm rolls with a cream cheese-based frosting combining softened cream cheese, butter, powdered sugar, vanilla, and salt.
This copycat version replicates Cinnabon's notable intense cinnamon flavor with its significant cinnamon quantity in the filling. The rolls deliver a soft crumb with a rich cinnamon-sugar center and a lightly sweet, tangy frosting that complements them. They can be made ahead by shaping, slicing, and letting them rise overnight before baking fresh in the morning, adapting well for breakfast or dessert.
The notes provide an instant yeast substitution with slightly less yeast and no proofing required. They also mention adjusting cinnamon quantity if a milder flavor is preferred and practical tips for rising in cooler kitchens.
Ingredients
- 1 cup milk warm
- 1 (1/4 ounce) active dry yeast see note for Instant yeast substitution, about 2 1/4 teaspoons
- 1/2 /2 cup white sugar
- 1/3 /3 cup unsalted butter melted
- 1 teaspoon salt
- 2 egg room temperature
- 4 1/2 /2 cups bread flour bread flour makes for a lighter cinnamon roll, or regular flour
Filling:
- 1 cup brown sugar packed
- 2 1/2 /2 tablespoons ground cinnamon (see Note)
- 1/3 /3 cup butter unsalted, softened
Icing:
- 4 oz cream cheese softened
- 1/4 /4 cup butter unsalted, softened
- 1 - 3/4 /4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 /8 teaspoon salt
Instructions
- Microwave milk for 45-60 seconds in the microwave (about 110 degrees F). Dissolve yeast with a pinch of sugar in warm milk in a large bowl and let it bubble and react for about 5 minutes. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour or with a stand mixer for about 5 minutes. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
- In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
- Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes or until center of the roll is cooked. Add more time if not cooked. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the roll and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.
Notes
- Use 1 3/4 teaspoons instant yeast without proofing as a substitute for active dry yeast.
- For make-ahead preparation, shape and slice rolls then let them rise covered overnight; bake fresh the next day.
- Adjust cinnamon in filling from 2 1/2 tablespoons to 1 tablespoon for a milder flavor.
- In cold kitchens, placing rising dough near a warm oven helps achieve proper dough rise.
User Reviews
Overall Rating
4.6
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