Copycat Cinnabon Cinnamon Rolls
Get the warm, gooey, and decadent experience of bakery-style cinnamon rolls right in your own kitchen with this surprisingly easy copycat recipe.
Equipment
- Stand Mixer (optional, or large mixing bowl)
- Paddle attachment
- Dough hook
- Small mixing bowl
- Rolling Pin
- Sharp Knife or Dental Floss
- 9x13 inch baking pan
Ingredients
For the Dough
- 1 cup warm milk around 115°F or 46°C
- 2.5 tsp instant dry yeast 7g
- 2 large eggs room temperature
- 0.33 cup salted butter 80g, softened
- 0.5 cup granulated sugar 100g
- 1 tsp salt
- 4.5 cups bread flour 560g, divided
For the Filling
- 0.5 cup salted butter 115g, softened
- 200 g brown sugar
- 2 tbsp ground cinnamon
For the Secret Gooey Layer
- 0.5 cup heavy cream 120ml, warmed slightly
For the Frosting
- 6 oz full-fat cream cheese 170g, softened
- 0.33 cup salted butter 75g, softened
- 2 cups powdered sugar 250g
- 0.5 tbsp maple extract or vanilla extract
Instructions
- Step 1: Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl), pour in the warm milk. Sprinkle the yeast over the top. Let sit for about 3–4 minutes until bubbly and frothy.
- Step 2: Mix the Wet Ingredients: Add the room temperature eggs, softened butter, and granulated sugar to the frothy yeast mixture. Beat on medium speed until well combined and smooth.
- Step 3: Add Dry Ingredients: Add the salt and 4 cups of bread flour. Mix until just combined with no dry streaks. Let the mixture rest for 5 minutes.
- Step 4: Knead the Dough: Switch to the dough hook. Knead on medium speed for about 5–7 minutes until the dough pulls away from the sides but is still slightly tacky. Add the remaining ½ cup flour only if needed. If kneading by hand, knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 30 minutes, or until doubled in size.
- Step 5: Prepare the Filling: While the dough rises, mix together the softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
- Step 6: Roll Out the Dough: Punch the risen dough down gently. Turn out onto a lightly floured surface and roll into a rectangle about 24 inches wide by 15 inches tall. Spread the cinnamon-sugar filling evenly, leaving a ½ inch border on one long side.
- Step 7: Roll & Cut: Tightly roll the dough up from the long side opposite the clean border. Pinch the seam to seal. Cut the log into 12 equal slices using a sharp knife or dental floss. Arrange the rolls, cut-side up, in a greased 9x13-inch baking pan, leaving some space between them.
- Step 8: Second Rise: Cover the pan and let the rolls rise for another 20 minutes. Preheat your oven to 190°C (375°F).
- Step 9: Add the Gooey Cream: Warm the heavy cream slightly (room temperature or barely warm). Gently and evenly pour the cream over the risen rolls just before baking.
- Step 10: Bake to Golden Perfection: Bake for about 25 minutes, or until the tops are lightly golden brown and the centers are baked through (internal temperature around 90°C/190°F). Tent with foil if tops brown too quickly.
- Step 11: Make the Frosting: While the rolls bake or cool slightly, beat the softened cream cheese and softened butter together until smooth. Gradually add the powdered sugar and extract, beating until light and fluffy.
- Step 12: Frost & Serve: Spread the frosting generously over the warm (or slightly cooled) rolls. Serve immediately.
Notes
Ensure yeast is active by checking for froth in step 1. Use room temperature ingredients for smoother mixing. Avoid adding too much flour; the dough should remain slightly tacky. For best results, use dental floss to cut the rolls cleanly. Do not overbake; use an internal thermometer if possible. Rolls can be prepped through step 7 and refrigerated overnight; allow to sit at room temp for 60-90 mins before baking. Store leftovers in an airtight container at room temp for 1-2 days, or refrigerate up to 3-4 days. Reheat in the microwave (15-30 sec) or oven (175°C/350°F for 10-15 mins).