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Copycat Cinnabon Cinnamon Rolls

By nabylb

A homemade recipe for Cinnabon-style cinnamon rolls, shared by a former employee.

Prep: 2.5 hours · Cook: 25 min · Serves 12 · Cuisine: American

Ingredients

• 1 cup warm milk
• 1 tablespoon active dry yeast
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 2 pieces eggs
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• to grease the bowl vegetable oil
• 1/2 cup softened butter
• 2 tablespoons ground cinnamon
• 1 cup light brown sugar
• 1/4 cup softened butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk

Method

1. In a large mixing bowl (or stand mixer bowl), combine the warm milk and yeast. Add a pinch of the granulated sugar and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the melted butter, remaining granulated sugar, eggs, and salt to the yeast mixture.
3. Gradually add the flour to the wet ingredients. Using a stand mixer with a paddle attachment or dough hook, mix on low speed until a shaggy dough forms.
4. Switch to the dough hook (if using a stand mixer) and knead for 5-7 minutes, or knead by hand on a lightly floured surface until the dough is smooth and elastic.
5. Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, ground cinnamon, and packed brown sugar. Mix with a spatula until thoroughly combined and spreadable.
7. Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 18x12 inches.
8. Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border free along one long edge if desired.
9. Starting from one long edge, tightly roll the dough into a log.
10. Using a sharp knife or bench scraper, trim off the uneven ends of the log. Cut the log into 12 equal-sized rolls (about 1.5 inches thick each).
11. Grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each roll.
12. Cover the baking dish with a clean kitchen towel or plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they have nearly doubled in size and are puffy.
13. Preheat your oven to 350°F (175°C).
14. Just before baking, pour 1/2 cup of milk evenly over the risen cinnamon rolls in the dish.
15. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
16. While the rolls are baking, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened butter and softened cream cheese together with a hand mixer until smooth and creamy.
17. Add the vanilla extract and gradually add the powdered sugar, beating until the frosting is light and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk, one spoonful at a time, until the desired spreading consistency is reached.
18. Once the cinnamon rolls are out of the oven, immediately spread the cream cheese frosting generously over the warm rolls.
19. Serve warm and enjoy!

Original: https://www.tiktok.com/@mazerlazer_/video/7516274154019097899?lang=en

Saved with Dishful, a recipe manager for home cooks.