Copycat Cinnabon Cinnamon Rolls
Do you love Cinnamon Rolls as much as I do? They are one of my favorite indulgences and I love when they are fresh, full of cinnamon flavor, mile high and loaded with delicious cream cheese icing. Well, Ken made these and they sure fit the bill for everything that I love. So today, I am excited to bring you Copycat Cinnabon Cinnamon Rolls.
There’s nothing like the smell of cinnamon rolls from the oven – have you ever stopped dead in your tracks in the mall when you walk past that delicious smell when Cinnabon cinnamon rolls are baking or they’re straight out of the oven?
Watching the icing melt on the still warm cinnamon rolls is one of life’s greatest pleasures. But, the cinnamon buns from the mall can be big and they cost a pretty penny. Why not try this recipe for homemade cinnamon rolls that taste just like Cinnabon Cinnamon Rolls but are made from scratch with quality ingredients and come out of your oven perfectly golden brown ready to frost?
Once you see how easy these are to make and how amazing they taste, you won’t ever be tempted by the Pillsbury make at home cinnamon buns again! I can’t promise that the smell in the food court won’t be tempting, but knowing you can make these at home is a good reason not to buy any!
Everything you dreamed of in a perfect cinnamon roll and made fresh at home. There is nothing like the smell of fresh bread baking!!
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We have made cinnamon rolls before but never quite this big and beautiful. These were outstanding and really not that difficult to make considering the end result is this deliciousness! If you want to make mini rolls (and get more of them in a batch) you can do that too, but these big beautiful rolls don’t last long in our house!
We made these when we were having Ken’s cousin over for brunch. They were thoroughly enjoyed by all. They make a great treat from morning until night, breakfast right through to dessert!
The recipe makes the perfect amount of 12 scrumptious rolls. Enough to share at any meal and some leftover for gifts too!
How to Make Cinnabon Cinnamon Rolls at Home Recipe
While I use a stand mixer for this, you can make it by kneading it by hand if you don’t have a stand mixer. Mix it in a bowl with a spoon for as long as you can. Then knead with your hands until all the flour is incorporated into the dough. The dough should be tacky to the touch when it’s ready. The advantage of kneading by hand is that you’ll be able to tell when it’s fully mixed by how it feels in your hands.
You want to use warm water – it should be a few degrees above room temperature but not hot – and mix it with ½ cup of sugar. The warm water helps the sugar dissolve more quickly than room temperature or cold water. Sprinkle the active dry yeast over the water and sugar mixture – it needs to go on top and work down – if you put it in first it may need to be stirred to fully activate.
Make sure you have a light dusting of flour on your work surface whenever you’re rolling out or kneading the dough. When dough is worked it gets stickier so the flour stops it from sticking to the surface you’re using. I recommend plastic cutting boards (that are only used for dough) or a silicone mat to knead dough. You can use your (clean!) countertop if you want.
You want to put your dough in a warm spot in your kitchen but not in direct sunlight or over a heating vent – that can make it too warm. Don’t attach the plastic wrap to the bowl – the dough is going to expand so it needs room to do so.
Use a light kitchen towel – if it’s too heavy it can make it harder for the dough to rise. Be careful not to let it rise too much – it should be roughly doubled in size.
Finally, make sure to do the icing in stages – half about 5 minutes after the buns come out of the oven and then the other half when they’re cool. This is because the first half melts down into the buns (oh so good!) so you want the second half to stay on the top!
Copycat Cinnabon Cinnamon Rolls Recipe
- 2 1/2 tsp. active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 3/4 cup warm homogenized milk
- 2 large eggs
- 7 Tbsp. butter, divided
- 5 1/2 - 6 cups flour
- 1/2 cup butter, softened
- 1 1/2 cups packed light brown sugar
- 2 1/2 Tbsp. cinnamon
- 1 1/2 tsp. cornstarch
- 4 oz. light cream cheese, softened
- 1/4 cup butter, softened
- 1 cup icing (confectioners) sugar
- 1/2 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
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Amount Per Serving:Calories: 1689 Total Fat: 29g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 86mg Sodium: 274mg Carbohydrates: 314g Fiber: 11g Sugar: 48g Protein: 39g