Cinnabon Cinnamon Rolls Copycat
Make Cinnabon Cinnamon Rolls at home! Enjoy soft sweet rolls with cinnamon-sugar filling and cream cheese frosting with this copycat recipe.
Ingredients
Rolls
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 cup warm water 110 to 120°F
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 2 large eggs
- 1 stick 1/2 cup unsalted butter, divided
- 5 1/2 to 6 cups all-purpose flour
- 2 teaspoons kosher salt
Filling
- 1 stick 1/2 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
Frosting
- 4 ounces cream cheese softened
- 1/2 stick 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter.
- ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and ½ cup granulated sugar. Sprinkle 2 ¼ teaspoons active dry yeast over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
- MELT BUTTER: Melt the remaining 7 tablespoons unsalted butter and set aside to cool slightly.
- MAKE DOUGH: Add ¼ cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 4 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
- KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
- FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
- MAKE FILLING: In a medium bowl combine 1 ½ cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
- ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
- ADD FILLING: Spread ½ cup softened butter evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
- ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
- SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
- BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
- MAKE FROSTING: In a large bowl beat 4 ounces cream cheese and ¼ cup butter until smooth and fluffy. Add 1 cup powdered sugar, ½ tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
- FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
- SERVE: Serve warm and enjoy.
Video
Notes
Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.
Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.
Nutrition
Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg