Cinnabon Copycat Cinnamon Rolls
Cinnabon Copycat Cinnamon Rolls
Ingredients
For the Tangzhong Paste
- 1/4 cup all-purpose flour
- 1 cup whole milk
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon, (Korintje and Ceylon blend recommended)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
Instructions
- 1
Prepare the Tangzhong paste: In a small saucepan, whisk together 1/4 cup all-purpose flour and 1 cup whole milk until smooth. Cook over medium-low heat, stirring constantly with a red spatula, until the mixture thickens to a paste-like consistency (about 3-5 minutes). Remove from heat and set aside to cool completely.
⏱️ 10 min
- 2
Activate the yeast: In the bowl of a stand mixer, combine 1/2 cup warmed whole milk (105-115°F), 1/4 cup granulated sugar, and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 3
Prepare the dough: To the yeast mixture, add the cooled Tangzhong paste, 1 large room temperature egg, 1/4 cup melted and cooled unsalted butter, and 1/2 teaspoon salt. Mix well. Gradually add 3 cups all-purpose flour, 1 cup at a time, mixing on low speed with the dough hook until a shaggy dough forms.
⏱️ 10 min
- 4
Knead the dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
⏱️ 10 min
- 5
First rise (proofing in pan): Lightly grease a 9x13 inch baking pan. Transfer the dough to the prepared pan and gently spread it evenly to fill the bottom. Cover the pan tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Prepare the filling: While the dough is rising, in a medium bowl, combine 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 2 tablespoons ground cinnamon. Mix thoroughly with a spatula until a smooth, spreadable paste forms. Set aside.
⏱️ 10 min
- 7
Roll out the dough: Once the dough has risen, gently turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 15 inches wide by 20 inches long. Aim for an even thickness.
⏱️ 10 min
- 8
Spread the filling: Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 5 min
- 9
Roll and cut the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife, dental floss, or a pizza wheel, cut the log into 12 equal pieces, each about 1 1/2 inches thick.
⏱️ 10 min
- 10
Second rise: Lightly grease a 9x13 inch baking pan (you can use butter wrappers for this). Arrange the cut cinnamon rolls in the prepared pan, leaving a little space between them. Cover the pan loosely with plastic wrap and let them rise in a warm place for 45-60 minutes, or until they are puffy and nearly touching. To check for proper proofing, gently poke a roll with your finger; if it slowly springs back leaving a small indent, it's ready.
⏱️ 60 min
- 11
Preheat oven and bake: Preheat your oven to 375°F. Once the rolls are proofed, remove the plastic wrap and bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 12
Prepare the frosting: While the rolls are baking, make the frosting. In a medium bowl, combine 4 ounces softened cream cheese, 1/4 cup softened unsalted butter, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon lemon extract. Using a hand mixer, beat on medium speed until smooth, creamy, and fluffy.
⏱️ 5 min
- 13
Frost and serve: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While still warm, generously scoop and spread the cream cheese frosting over the top of all the rolls. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnabon Copycat Cinnamon Rolls
For the Tangzhong Paste
- 1/4 cup all-purpose flour
- 1 cup whole milk
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon, (Korintje and Ceylon blend recommended)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
Instructions
- 1
Prepare the Tangzhong paste: In a small saucepan, whisk together 1/4 cup all-purpose flour and 1 cup whole milk until smooth. Cook over medium-low heat, stirring constantly with a red spatula, until the mixture thickens to a paste-like consistency (about 3-5 minutes). Remove from heat and set aside to cool completely.
⏱️ 10 min - 2
Activate the yeast: In the bowl of a stand mixer, combine 1/2 cup warmed whole milk (105-115°F), 1/4 cup granulated sugar, and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 3
Prepare the dough: To the yeast mixture, add the cooled Tangzhong paste, 1 large room temperature egg, 1/4 cup melted and cooled unsalted butter, and 1/2 teaspoon salt. Mix well. Gradually add 3 cups all-purpose flour, 1 cup at a time, mixing on low speed with the dough hook until a shaggy dough forms.
⏱️ 10 min - 4
Knead the dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
⏱️ 10 min - 5
First rise (proofing in pan): Lightly grease a 9x13 inch baking pan. Transfer the dough to the prepared pan and gently spread it evenly to fill the bottom. Cover the pan tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Prepare the filling: While the dough is rising, in a medium bowl, combine 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 2 tablespoons ground cinnamon. Mix thoroughly with a spatula until a smooth, spreadable paste forms. Set aside.
⏱️ 10 min - 7
Roll out the dough: Once the dough has risen, gently turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 15 inches wide by 20 inches long. Aim for an even thickness.
⏱️ 10 min - 8
Spread the filling: Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 5 min - 9
Roll and cut the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife, dental floss, or a pizza wheel, cut the log into 12 equal pieces, each about 1 1/2 inches thick.
⏱️ 10 min - 10
Second rise: Lightly grease a 9x13 inch baking pan (you can use butter wrappers for this). Arrange the cut cinnamon rolls in the prepared pan, leaving a little space between them. Cover the pan loosely with plastic wrap and let them rise in a warm place for 45-60 minutes, or until they are puffy and nearly touching. To check for proper proofing, gently poke a roll with your finger; if it slowly springs back leaving a small indent, it's ready.
⏱️ 60 min - 11
Preheat oven and bake: Preheat your oven to 375°F. Once the rolls are proofed, remove the plastic wrap and bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 12
Prepare the frosting: While the rolls are baking, make the frosting. In a medium bowl, combine 4 ounces softened cream cheese, 1/4 cup softened unsalted butter, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon lemon extract. Using a hand mixer, beat on medium speed until smooth, creamy, and fluffy.
⏱️ 5 min - 13
Frost and serve: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While still warm, generously scoop and spread the cream cheese frosting over the top of all the rolls. Serve warm and enjoy!
⏱️ 5 min