Copycat Cinnabon Cinnamon Rolls
These are too good for words.
There’s nothing quite like walking past a Cinnabon shop with all those buttery, cinnamon-y, delicious smells beckoning you to get a sweet roll. But, for those days when you want all that yummy goodness without going to the mall, you can make your own copycat version of these cinnamon rolls in your own home. And trust me when I say these are every bit as good!
To begin making this recipe you’ll need to make a yeast dough and then let it rise until doubled in a greased bowl. For this step I like to use the “highly active” or “rapid” yeast packets. I think this yields a loftier dough even though it doesn’t seem any quicker. I’ll take my wins where ever I can get them.
After you’ve let it rise then you can roll it out to a 9″x13″ size. Then spread the filling of butter, brown sugar, and cinnamon over the entirety of the dough.
After that you’re ready to roll the dough up in a swirl starting with the long end. You should end up with a log of rolled dough that’s 12″ long- give or take. I found that mine often comes out longer than this, which just means I’ve get a few extra rolls. I’m not complaining about that at all!
Then give the rolls a bit more time to rise in the pan before adding the secret ingredient. Just before baking pour some milk on top of the rolls. This ensures they come out of the oven moist and full of flavor.
While the cinnamon buns are still warm spread the luscious cream cheese frosting on top of each one. Then all that’s left to do is enjoy these big, bouncy, cinnamon rolls to your heart’s content.
Copycat Cinnabon Cinnamon Rolls
Makes 12-15 rolls
3h 45m prep time
22m cook time
For the dough:
- 1 cup warm milk
- 1 (.25 oz) packet dry yeast
- 2 eggs
- 1/3 cup melted butter
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
For the filling:
- 1 1/4 cup brown sugar
- 3 tablespoons cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
For the frosting:
- 1 (8 oz) package regular cream cheese, softened
- 1/3 cup salted butter, softened
- 2 1/2 cup powdered sugar
- Combine milk, yeast, eggs, and butter in a large mixing bowl using electric mixer. In separate bowl combine flour, sugar, and salt. Slowly add dry ingredients to wet, mixing between each addition. Knead dough for 5 minutes using dough hook or 7 minutes by hand.
- Transfer dough to a larger greased bowl and cover with plastic wrap. Allow to rise for 45-60 minutes. Dough should double in size.
- While dough is rising combine filling ingredients in a medium bowl using the back of a fork. When dough is risen roll out to about 12”x15”. Sprinkle filling all over dough and spread using a rubber spatula. Roll up dough lengthwise so you’re left with a 12” roll.
- Cut into 12 equal rolls using a sharp knife. Lay rolls with swirl showing into a 9”x13” baking dish. Cover and allow to rise again for 20-40 minutes, preferably in a warm place (like on top of stove while oven is preheating). Preheat oven to 375˚F.
- Pour 1/3 cup milk on top of buns, making sure each one gets milk on top. Bake for 20-22 minutes or until buns are just developing some color on top.
- While buns are baking combine cream cheese and butter in a mixing bowl and use an electric mixer to combine fully. Add in 1/2 cup of powdered sugar at a time and mix between each addition. Spread on buns while they are still warm from the oven.
Recipe adapted from Good Morning America.