Cinnabon Recipe

I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon Recipe is no exception! The house will smell heavenly when you bake these!

These are just beautiful rolls that melt in your mouth and warm you from the inside out! While homemade rolls take a little time, they are worth every single second. Don’t skimp out on the frosting because… it is amazing! Seriously… it’s the best!

These taste exactly like the cinnamon rolls I love to get at the mall! I’ve made them so many times and they turn out soft and perfectly every time!

Mmmm…. perfect for breakfast or dessert… or snack. Ok, makes a good brunch too, and I’m not saying I’ve never eaten them for dinner… but I’m not saying I have either.

Copy Cat CinnaBon Recipe

Copy Cat Cinna*Bon Recipe! Delicious Cinnamon Rolls at Home! I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon recipe is no exception! Your house will smell heavenly when you bake these!

Prep: 80min

Total: 95min

Yield: 12

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 495 kcal, Carbohydrate 74 g, Protein 7 g, Fat 19 g, Saturated Fat 11 g, Cholesterol 76 mg, Sodium 301 mg, Fiber 2 g, Sugar 42 g

Ingredients:

• 1 cup milk
• 2 eggs (room temperature)
• ⅓ cup butter (room temperature)
• 4 – 4 ¼ cups bread flour ((plus extra for rolling))
• ½ teaspoon salt
• ½ cup white sugar
• 1 package active dry yeast
• 1 cup brown sugar (packed)
• 3 tablespoons ground cinnamon
• ⅓ cup butter (softened)
• 4 ounce cream cheese (softened)
• ¼ cup butter (softened)
• 1 ½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instruction:

1. Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130°F (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (see note below for bread machine)
2. Place dough a floured surface and knead in as much of the remaining flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
3. Roll the dough into a 18×21-inch rectangle. Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture.
4. Starting with the long side, roll up dough so you have an 21″ log. Cut into 12 even rolls. Grease a 9×13 pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F.
5. Bake rolls on the center rack about 15 minutes or until lightly browned.
6. While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
7. Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Homemade Cinnamon Rolls {Cinnabon Copycat}

The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls.

Prep: 30min

Total: 119min

Serving Size: 1 serving

Nutrition Facts: calories 618 kcal, Carbohydrate 85 g, Protein 7 g, Fat 28 g, Saturated Fat 17 g, Cholesterol 109 mg, Sodium 427 mg, Fiber 1 g, Sugar 47 g, servingSize 1 serving

Ingredients:

• 1 cup warm milk ((about 115 degrees F))
• 2 1/2 teaspoons instant dry yeast* ((I like Red Star Platinum Baking Yeast))
• 2 large eggs (at room temperature)
• 1/3 cup salted butter** ((Melted, but make sure it isn’t over 110º Fahrenheit. Just softened is fine.))
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour ((divided))
• 1/2 cup salted butter ((almost melted))
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream*** ((for pouring over the risen rolls))
• 6 ounces cream cheese ((softened))
• 1/3 cup salted butter ((softened))
• 2 cups powdered sugar
• 1/2 tablespoon maple extract ((or vanilla))

Instruction:

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter and sugar. Mix until combined.
3. Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. To knead, beat the dough on medium speed for 5-7 minutes, adding in up to 1/2 cup more flour if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
6. Spray a large bowl with cooking spray.
7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
8. Cover the bowl with a towel or wax paper.
9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
12. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
14. Starting on the long end, roll the dough up tightly jelly roll style.
15. Cut into 12 slices and place in a greased 9×13 baking pan.****
16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
17. Preheat the oven to 375 degrees.
18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
21. While the rolls are cooling, prepare the cream cheese frosting.
22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
23. Add in your favorite extract and the powdered sugar. Beat until combined.
24. Spread the frosting over the cooled rolls.
25. Store in an airtight container.

Copycat Cinnabon Cinnamon Rolls

FAQ

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