Cinnabon Copycat Milk Bread Cinnamon Rolls
Cinnabon Copycat Milk Bread Cinnamon Rolls
Ingredients
For the Tangzhong (Water Roux)
- 1/2 cup whole milk
- 2 tablespoons bread flour
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 large egg, plus 1 yolk, at room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup unsalted European butter, 1 stick, softened
For the Filling
- 1/2 cup unsalted butter, 1 stick, softened
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, 1/2 stick, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 1/2 cup whole milk and 2 tablespoons bread flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 3-5 minutes. It should be thick enough to leave a trail when a spoon is dragged through it. Remove from heat and let cool completely to room temperature.
⏱️ 10 min - 2
Activate the yeast: In the bowl of a stand mixer, combine 1/2 cup warmed milk (105-115°F) and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 3
Add remaining wet ingredients: To the yeast mixture, add the cooled Tangzhong, 1/2 cup granulated sugar, the large egg, egg yolk, and vanilla extract. Mix with the paddle attachment until well combined.
⏱️ 5 min
- 4
Combine dry ingredients: In a separate bowl, whisk together 3 1/2 cups bread flour and salt.
⏱️ 2 min
- 5
Form the dough: Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until a shaggy dough forms. Switch to the dough hook attachment and knead on medium-low speed for 5 minutes.
⏱️ 5 min
- 6
Incorporate butter: Add the softened 1/2 cup European butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading on medium speed for another 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min
- 7
First proof: Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 8
Prepare the filling: While the dough is proofing, in a medium bowl, combine 1/2 cup softened unsalted butter, 1 cup packed light brown sugar, and 2 tablespoons ground cinnamon. Mix until well combined and spreadable.
⏱️ 5 min
- 9
Roll out the dough: Once proofed, gently punch down the dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x24 inches.
⏱️ 10 min
- 10
Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 5 min
- 11
Cut and roll: Using a pizza cutter or sharp knife, cut the dough lengthwise into 12 even strips (approximately 1 1/2 inches wide). Take one strip, gently stretch it slightly, and then tightly roll it into a spiral, starting from one end. Repeat with the remaining strips.
⏱️ 10 min
- 12
Arrange for second proof: Lightly grease a 9x13 inch baking pan or line with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared pan. Cover loosely with plastic wrap.
⏱️ 5 min
- 13
Second proof: Let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size.
⏱️ 45 min
- 14
Preheat oven: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second proof.
⏱️ 15 min•🌡️ 375
- 15
Bake the rolls: Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 16
Prepare the frosting: While the rolls are baking, in a medium bowl, beat together the softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 17
Frost the rolls: As soon as the rolls come out of the oven, generously dollop and spread the cream cheese frosting over the warm cinnamon rolls. The warmth will allow the frosting to melt slightly and seep into the rolls.
⏱️ 5 min
- 18
Serve: Serve warm and enjoy the gooey, soft cinnamon rolls!
Kitchen Tools
Nutrition Facts (per serving)
Cinnabon Copycat Milk Bread Cinnamon Rolls
Ingredients
For the Tangzhong (Water Roux)
- 1/2 cup whole milk
- 2 tablespoons bread flour
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 large egg, plus 1 yolk, at room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup unsalted European butter, 1 stick, softened
For the Filling
- 1/2 cup unsalted butter, 1 stick, softened
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, 1/2 stick, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 1/2 cup whole milk and 2 tablespoons bread flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 3-5 minutes. It should be thick enough to leave a trail when a spoon is dragged through it. Remove from heat and let cool completely to room temperature.
⏱️ 10 min - 2
Activate the yeast: In the bowl of a stand mixer, combine 1/2 cup warmed milk (105-115°F) and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 3
Add remaining wet ingredients: To the yeast mixture, add the cooled Tangzhong, 1/2 cup granulated sugar, the large egg, egg yolk, and vanilla extract. Mix with the paddle attachment until well combined.
⏱️ 5 min - 4
Combine dry ingredients: In a separate bowl, whisk together 3 1/2 cups bread flour and salt.
⏱️ 2 min - 5
Form the dough: Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until a shaggy dough forms. Switch to the dough hook attachment and knead on medium-low speed for 5 minutes.
⏱️ 5 min - 6
Incorporate butter: Add the softened 1/2 cup European butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading on medium speed for another 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min - 7
First proof: Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 8
Prepare the filling: While the dough is proofing, in a medium bowl, combine 1/2 cup softened unsalted butter, 1 cup packed light brown sugar, and 2 tablespoons ground cinnamon. Mix until well combined and spreadable.
⏱️ 5 min - 9
Roll out the dough: Once proofed, gently punch down the dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x24 inches.
⏱️ 10 min - 10
Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 5 min - 11
Cut and roll: Using a pizza cutter or sharp knife, cut the dough lengthwise into 12 even strips (approximately 1 1/2 inches wide). Take one strip, gently stretch it slightly, and then tightly roll it into a spiral, starting from one end. Repeat with the remaining strips.
⏱️ 10 min - 12
Arrange for second proof: Lightly grease a 9x13 inch baking pan or line with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared pan. Cover loosely with plastic wrap.
⏱️ 5 min - 13
Second proof: Let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size.
⏱️ 45 min - 14
Preheat oven: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second proof.
⏱️ 15 min•🌡️ 375 - 15
Bake the rolls: Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 16
Prepare the frosting: While the rolls are baking, in a medium bowl, beat together the softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 17
Frost the rolls: As soon as the rolls come out of the oven, generously dollop and spread the cream cheese frosting over the warm cinnamon rolls. The warmth will allow the frosting to melt slightly and seep into the rolls.
⏱️ 5 min - 18
Serve: Serve warm and enjoy the gooey, soft cinnamon rolls!