Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!
Although there is probably a Cinnabon in every mall and airport across the country, I wasn't introduced to them until I moved to Arizona. I guess I always thought, "so what... It's a cinnamon roll". Boy, was I wrong. Shortly after I moved to Arizona my (then) friend Chad and I went to the mall to pick up a few things. When we walked by the food court he about melted. He asked if I want to get a Cinnabon and I said, "Sure... I guess". He looked at me like I had two heads and said "you guess?" I explained that I had never had one before.
That was the last time I would ever reply, "sure... I guess" when I was offered a Cinnabon Cinnamon Roll. That's for certain. Eating a cinnamon roll nearly the size of your head is a whole new experience. A soft, sweet roll with thick brown sugar cinnamon filling and the most scrumptious cream cheese frosting you have ever eaten.
It wasn't long after that day at the mall, when Chad and I fell in love. Was it the cinnamon roll? Who knows, but it sure didn't hurt! 15 years later I still remember that first decadent Cinnabon cinnamon roll and the complete and utter feeling of satisfied indulgence; eye's rolling to the back of your head with a chorus of mmmm's and aaaahhhhhh's!
Finally, all these years later I am so excited to have recreated that Cinnabon cinnamon roll in my own home. A fabulous soft, sweetened bread with made with egg and buttermilk is the base for Cinnabons classic treat and its also the base for ours. We filled ours with butter, cinnamon, brown sugar and a little corn starch to thicken up the filling (so it doesn't all ooze out). The frosting is of course the star of the show; a vanilla cream cheese frosting with a hint of lemon to really make it stand out. It's enough to make your thoughts linger long after you have devoured your first cinnamon roll.
I am sure we will still get our Cinnabon cinnamon roll at the airport when we travel, as it is tradition. But I am so excited to be able to enjoy these anytime, without ever having to leave my house.
With love from our kitchen table to yours! XO
RECIPE AT BOTTOM
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out these spectacular bread recipes! Click on the link or the photo to open in a new window.
Copycat Texas Roadhouse Rolls - fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself.
Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley. Slightly crisp on the outside and perfectly tender on the inside.
Pretzel Buns are the best of both worlds, tastes like a pretzel and is soft and bread like. Perfect for burgers, sandwiches or dinner rolls.
Cinnabon Cinnamon Rolls Copycat Recipe
makes 12 cinnamon rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes.
In the meantime: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.
Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes.
Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.
Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until combined. Set aside.
Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.
Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.
Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.
Preheat oven 350°F.
Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.