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.
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!!
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!
Like to know more about cinnamon? Come and see 30 Science-Backed Health Benefits of Cinnamon.
Copycat Cinnabmon Cinnamon Rolls Recipe
- 2½ tsp. active dry yeast
- ½ cup warm water
- ½ cup sugar
- ¾ cup warm homogenized milk
- 2 large eggs
- 7 Tbsp. butter, divided
- 5½ - 6 cups flour
- ½ cup butter, softened
- 1½ cups packed light brown sugar
- 2½ Tbsp. cinnamon
- 1½ tsp. cornstarch
- 4 oz. light cream cheese, softened
- ¼ cup butter, softened
- 1 cup icing (confectioners) sugar
- ½ Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
- In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
- Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
- When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
- Lightly dust a work surface and take dough out and knead a few times by hand.
- Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
- While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
- When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18"x24" wide rectangle. Spread on the ½ cup softened butter. Leave a 1" border around the edge.
- Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1" of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
- Grease two 8x11" pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.
- Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
- While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
- When the rolls are baked let cool for 5 min. then spread on ½ the icing. Let cool further and spread on the additional icing.
Recipe adapted from The Slow Roasted Italian