These copycat Cinnabon Cinnamon Rolls will make you feel like you've died and gone to heaven.
Cinnabon cinnamon rolls are one of my favorite guilty pleasures. That's why this recipe is such a game changer!! If you want Cinnabon at home, you'll definitely want to use this recipe.
They're ooey, gooey, and delicious. They're not hard to make and they're oh-so-tasty!!
Preheat the oven to 350°F.
To start the rolls, dissolve the yeast in warm milk in a large bowl.
In a separate bowl, add sugar, butter, salt, eggs and flour and mix well.
Pour the milk/yeast mixture in the bowl and mix. If you're using a stand mixer, you will want to use the dough hook attachment.
Mix until well incorporated, but don't over mix!
Place the dough into a greased bowl, cover and let the dough rise in a warm place. Let the dough rise for about an hour or until the dough has doubled in size.
Once your dough is ready, roll it out on either a silicon mat or a lightly floured surface, until it's about 16 inches long and 12 inches wide. The dough should be about 1/4 inch thick.
To make the cinnamon roll filling, combine the butter, brown sugar, and cinnamon in a bowl.
Spread the mixture evenly over entire surface of the dough. You can alternatively spread the butter on the dough first and then add the sugar and cinnamon mixture.
Starting from the long edge (if you were to fold a piece of paper 'hot-dog-style'), carefully roll the dough down to the bottom edge. The rolled dough should be about 18 inches in length.
Cut each roll into 1 1/2 inch slices.
Place the rolls on a greased 9 x 13 in pan. Cover them with a warm, damp towel and let them rise for another 30 minutes, or until they double in size.
Once the dough has risen again and the rolls have doubled in size, place the pan in your pre-heated oven (350°F) and bake for 20 minutes, or until the edges start to turn golden brown.
While the rolls are baking you can start on your icing.
In a medium sized mixing bowl, beat together the butter, powdered sugar, cream cheese, vanilla and salt until it is light and fluffy.
When the rolls are done, let them cool for about 10-15 minutes before icing them, that way it will stick to the rolls and it won't melt.
Dig in and enjoy!!!
Copycat Cinnabon Cinnamon Rolls
Cinnabon Dough Ingredients
1 (1/4 ounce) package active dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
2 eggs
4 cups flour
Cinnamon Roll Filing Ingredients
1 cup packed brown sugar
3 tablespoons cinnamon
1/3 cup butter, softened
Cinnabon Icing Ingredients
6 tablespoons butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla
1/8 teaspoon salt
Instructions: Cinnamon Roll Dough
In a large mixing bowl, dissolve the yeast in the warm milk.
In a separate bowl, add sugar, butter, salt, eggs and flour. Mix well.
Pour the milk/yeast mixture in the bowl and mix until well combined. If using a stand mixer, use the dough hook attachment.
Place the dough into a greased bowl. Cover and let it sit in a warm area for about an hour, or until the dough has doubled in size.
Once the dough has doubled in size, place it on a silicon mat or a lightly floured surface. Roll until it is about 16-18 inches long and 12 inches wide. The sheet of dough should be about 1/4 inch thick.
For the filling: combine the softened butter, brown sugar, and cinnamon in a bowl.
Spread the mixture evenly over the entire surface of the dough. You can also spread the butter first and then the brown sugar and cinnamon mixture.
Starting from the long edge, carefully roll the dough down to the bottom edge. The roll should measure 18 inches in length. Cut the roll into 1 1/2 inch slices.
Place the cut rolls into a greased 9 x 13 inch pan. Cover them with a damp towel and let them rise again for an additional 30 minutes, or until the rolls have double in size.
Bake in preheated (350°F) oven for 20 minutes, or until the rolls starts to turn golden brown.
For the icing: mix together softened butter, powdered sugar, softened cream cheese, vanilla and salt until light and fluffy.
Once the rolls have cooled for about 10-15 minutes, spread them evenly with the frosting.
Nutritional Information
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