Copycat Cinnabon Cinnamon Rolls (as a former employee)
Copycat Cinnabon Cinnamon Rolls (as a former employee)
Ingredients
For the Dough
- 1 cup warm milk, approximately 110°F
- 1 packet active dry yeast, 2 1/4 teaspoons
- 1/3 cup salted butter, melted and cooled
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon salt
- 4 cups bread flour, scooped and fluffed
- cooking oil spray, as needed
For the Filling
- 1/2 cup softened butter
- 2 tablespoons ground cinnamon
- 1 cup packed brown sugar
For Assembly
- 1/2 cup heavy cream
For the Frosting
- 1/2 cup salted butter, softened
- 8 ounces cream cheese, softened
- 1/2 teaspoon maple extract, or a squirt of maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, approximately
Instructions
- 1
Pour the warm milk into a large mixing bowl. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until foamy.
⏱️ 5 min
- 2
Add the melted and cooled salted butter, granulated sugar, room temperature eggs (breaking them up with a whisk), and salt to the foamy yeast mixture.
⏱️ 3 min
- 3
Add the bread flour. Initially, use a stand mixer with a paddle attachment to mix until the mixture is crumbly. Let it sit for another 5 minutes to allow the liquid to be absorbed.
⏱️ 7 min
- 4
Switch to a dough hook attachment on the stand mixer. Knead the dough on low speed for approximately 5 minutes until it becomes very stretchy and soft.
⏱️ 5 min
- 5
Lightly spray a clean bowl with cooking oil. Place the kneaded dough into the oiled bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size. This will take approximately 1 1/2 hours.
⏱️ 90 min
- 6
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, ground cinnamon, and packed brown sugar. Mix these ingredients together until they are well combined and form a cohesive, spreadable paste.
⏱️ 5 min
- 7
Once the dough has risen, lightly dust a clean work surface with flour. Turn the risen dough out onto the floured surface and roll it into a large rectangle.
⏱️ 5 min
- 8
Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough.
⏱️ 3 min
- 9
Carefully roll the dough into a tight log, starting from one long edge.
⏱️ 3 min
- 10
Using a sharp knife, cut the log into 12 individual cinnamon rolls.
⏱️ 4 min
- 11
Take the wrapper from the softened butter (used in the filling) and use it to butter a 9x13 inch baking dish. Place the cut cinnamon rolls into the buttered dish, ensuring the swirl side is facing up.
⏱️ 5 min
- 12
Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F. This second rise will take approximately 30 minutes.
⏱️ 30 min•🌡️ 375
- 13
Once the oven is preheated and the rolls have risen, pour the 1/2 cup of heavy cream evenly over the risen cinnamon rolls in the pan.
⏱️ 1 min
- 14
Bake in the preheated oven for 25 minutes.
⏱️ 25 min
- 15
While the rolls are baking, prepare the frosting. In a clean mixing bowl, combine the softened salted butter and softened cream cheese. Beat these ingredients together using a hand mixer until they are well combined and smooth.
⏱️ 5 min
- 16
Add the maple extract, vanilla extract, and approximately 2 cups of powdered sugar to the mixture. Continue beating until the frosting is smooth and creamy.
⏱️ 5 min
- 17
Once the cinnamon rolls are baked and have cooled for a little while (about 5-10 minutes), spread the prepared cream cheese frosting generously over the top of the warm rolls. Serve and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Cinnabon Cinnamon Rolls (as a former employee)
Ingredients
For the Dough
- 1 cup warm milk, approximately 110°F
- 1 packet active dry yeast, 2 1/4 teaspoons
- 1/3 cup salted butter, melted and cooled
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon salt
- 4 cups bread flour, scooped and fluffed
- cooking oil spray, as needed
For the Filling
- 1/2 cup softened butter
- 2 tablespoons ground cinnamon
- 1 cup packed brown sugar
For Assembly
- 1/2 cup heavy cream
For the Frosting
- 1/2 cup salted butter, softened
- 8 ounces cream cheese, softened
- 1/2 teaspoon maple extract, or a squirt of maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, approximately
Instructions
- 1
Pour the warm milk into a large mixing bowl. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until foamy.
⏱️ 5 min - 2
Add the melted and cooled salted butter, granulated sugar, room temperature eggs (breaking them up with a whisk), and salt to the foamy yeast mixture.
⏱️ 3 min - 3
Add the bread flour. Initially, use a stand mixer with a paddle attachment to mix until the mixture is crumbly. Let it sit for another 5 minutes to allow the liquid to be absorbed.
⏱️ 7 min - 4
Switch to a dough hook attachment on the stand mixer. Knead the dough on low speed for approximately 5 minutes until it becomes very stretchy and soft.
⏱️ 5 min - 5
Lightly spray a clean bowl with cooking oil. Place the kneaded dough into the oiled bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size. This will take approximately 1 1/2 hours.
⏱️ 90 min - 6
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, ground cinnamon, and packed brown sugar. Mix these ingredients together until they are well combined and form a cohesive, spreadable paste.
⏱️ 5 min - 7
Once the dough has risen, lightly dust a clean work surface with flour. Turn the risen dough out onto the floured surface and roll it into a large rectangle.
⏱️ 5 min - 8
Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough.
⏱️ 3 min - 9
Carefully roll the dough into a tight log, starting from one long edge.
⏱️ 3 min - 10
Using a sharp knife, cut the log into 12 individual cinnamon rolls.
⏱️ 4 min - 11
Take the wrapper from the softened butter (used in the filling) and use it to butter a 9x13 inch baking dish. Place the cut cinnamon rolls into the buttered dish, ensuring the swirl side is facing up.
⏱️ 5 min - 12
Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F. This second rise will take approximately 30 minutes.
⏱️ 30 min•🌡️ 375 - 13
Once the oven is preheated and the rolls have risen, pour the 1/2 cup of heavy cream evenly over the risen cinnamon rolls in the pan.
⏱️ 1 min - 14
Bake in the preheated oven for 25 minutes.
⏱️ 25 min - 15
While the rolls are baking, prepare the frosting. In a clean mixing bowl, combine the softened salted butter and softened cream cheese. Beat these ingredients together using a hand mixer until they are well combined and smooth.
⏱️ 5 min - 16
Add the maple extract, vanilla extract, and approximately 2 cups of powdered sugar to the mixture. Continue beating until the frosting is smooth and creamy.
⏱️ 5 min - 17
Once the cinnamon rolls are baked and have cooled for a little while (about 5-10 minutes), spread the prepared cream cheese frosting generously over the top of the warm rolls. Serve and enjoy!
⏱️ 10 min