Copycat Cinnabon Cinnamon Rolls
This recipe meticulously recreates classic Cinnabon cinnamon rolls, featuring a tender, enriched yeast dough, generously filled with a sweet and spicy cinnamon-brown sugar mixture, and topped with a luscious cream cheese icing. The process involves proofing the yeast, preparing and rising the dough, rolling it out, spreading the filling, slicing, a second rise, and finally baking to golden perfection, then finishing with a smooth, tangy frosting. It promises a decadent, bakery-quality treat perfect for breakfast or dessert.
Equipment
- 1 Stand Mixer Highly recommended with a dough hook for efficient kneading.
- 2 Large Mixing Bowls One for dough rising, one for general mixing.
- 1 Rolling Pin For evenly rolling out the dough.
- 1 9x13 inch Baking Dish For baking the cinnamon rolls.
- 1 Measuring Cups and Spoons Set Essential for accurate ingredient measurements.
Ingredients
Main
- For the Dough:
- 1 cup milk lukewarm
- 2 1/4 teaspoon active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup salted butter melted
- 1/2 teaspoon salt
- 2 eggs beaten
- 4 cups all-purpose flour
- For the Filling:
- 1 cup light brown sugar packed
- 3 tablespoons of cinnamon
- 1/3 cup salted butter softened
- For the Cream Cheese Icing:
- 3 tablespoons salted butter softened
- 3 tablespoons sour cream
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese room temperature
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, activate yeast by combining lukewarm milk, yeast, and 1/4 cup of the granulated sugar. Let stand for 5-10 minutes until foamy.
- Add melted butter, salt, beaten eggs, remaining granulated sugar, and all-purpose flour to the yeast mixture. Mix and knead until a smooth, elastic dough forms.
- Place the dough in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling: In a small bowl, combine packed light brown sugar and cinnamon.
- Punch down the risen dough and roll it into a large rectangle (approximately 18x12 inches) on a lightly floured surface.
- Evenly spread the softened butter over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from one long edge, tightly roll the dough into a log. Using unflavored dental floss or a sharp knife, cut the log into 12 even slices.
- Place the sliced rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise again for 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
- While rolls cool slightly, prepare the icing: Beat softened butter, cream cheese, sour cream, vanilla extract, and powdered sugar together until smooth. Spread generously over warm rolls.
Notes
Achieving perfect cinnamon rolls hinges on proper dough development. Ensure your milk is truly lukewarm (105-115°F/40-46°C) for optimal yeast activation; too hot kills it, too cold stalls it. Knead the dough until it's smooth and elastic, resisting the urge to add excessive flour, which can toughen the final product. For a truly professional finish, use unflavored dental floss to slice the log of dough – it yields perfectly round, un-squished rolls. When baking, watch carefully; slight underbaking is preferable to overbaking, which dries them out. For the icing, all ingredients must be at room temperature for a silky-smooth consistency. A secret tip: add a tiny pinch of freshly ground cardamom to your cinnamon-sugar filling for an elevated, aromatic depth that truly sets these apart. Don't forget to let the rolls cool slightly before icing to prevent it from completely melting off.