The Cinnabon bakery is well-known for its ooey-gooey cinnamon rolls. Sticky sweet, with tender, delicate dough rolled in a warm combination of cinnamon and brown sugar. These sinfully delicious treats are smothered in a velvety, smooth cream cheese frosting. Now, you can recreate Cinnabon’s iconic cinnamon rolls at home with our Copycat Cinnabon cinnamon rolls recipe. Enjoy fresh, aromatic homemade cinnamon rolls whenever you like without a trip to Cinnabon with our easy to follow recipe!
Copycat Cinnabon Cinnamon Rolls
- 1 cup warm milk (about 110 degrees)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup granulated white sugar
- 1 teaspoon salt
- 2 eggs
- 1/4 cup butter, melted
- 4 1/2 cups bread flour
In a stand mixer fitted with a whisk attachment, add the warm milk, yeast, and sugar. Whisk on low until the yeast dissolves. Allow the yeast mixture to rest for at least 5 minutes.
After 5 minutes, add salt, eggs, and melted butter. Beat on medium-low until well blended. Remove the whisk attachment from the standing mixture and replace with a dough hook. Gradually add the bread flour, about a cup at a time at low speed.
When the mixture turns to dough, increase the speed to medium and knead the dough for 7 minutes until the dough is smooth and elastic.
Using your hands form the dough into a large ball. Place the dough into a large bowl. Cover the bowl with plastic wrap or a kitchen towel. Let the dough rest in a warm place for about 1 hour until it has doubled in size.
- 1/4 cup butter, melted
- 1 cup brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
After an hour, flour a large work surface and then place the dough in the center. With a lightly floured rolling pin, roll the dough into a 16×21-inch rectangle.
Pour the melted butter over the surface of the rolled out dough. Using a pastry brush, evenly coat the surface of the dough with the butter. Next, mix the brown sugar and cinnamon in a medium bowl. Then, sprinkle the dough evenly with the brown sugar and cinnamon mixture.
Using your hands, carefully roll the dough into one large log. Using a bench scraper or sharp knife, slice 12-15 rolls and place them in a greased 9×13 inch baking dish.
Cover the baking dish with a kitchen towel, allowing the cinnamon rolls to rise for 30 minutes. Meanwhile, preheat your oven to 400 degrees.
After 30 minutes, bake the cinnamon rolls in the preheated oven for 20-25 minutes until golden brown, or until a toothpick inserted in the center comes out clean. Frost your cinnamon rolls with cream cheese frosting, while they are still warm.
- 1 ( 8 ounces) package cream cheese, softened
- 1 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- milk, to thin frosting
Cream the cream cheese and butter on medium speed in the bowl of a stand mixer fitted with a whisk attachment.
Gradually add the powdered sugar and beat on low speed. Mix until the sugar, cream cheese, and butter are combined.
Add the vanilla and the salt to the frosting mixture. Mix on medium-high speed until the frosting becomes smooth.
Add the milk to adjust the thickness of the frosting. If you desire a thinner consistency, add more milk, 1 tablespoon at a time. If the frosting becomes too thin, simply add more powdered sugar.
Using a small offset spatula, spread the warm cinnamon rolls with the cream cheese frosting. Serve immediately. Enjoy!
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