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Cinnabon Cinnamon Rolls

Copycat Cinnabon Cinnamon Rolls Recipe

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 cup warm whole milk (110°F / 43°C)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 tsp fine sea salt
  • 4 1/2 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 2 1/2 tbsp ground cinnamon
  • 1/2 cup unsalted butter, very soft (for filling)
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened (for icing)
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of fine sea salt (for icing)

Method
 

  1. Combine warm milk, 1 tbsp sugar, and yeast. Let foam 5 to 10 minutes. Mix in remaining sugar, melted butter, eggs, salt, and 2 cups flour. Gradually work in remaining flour, knead 8 to 10 minutes until smooth and tacky. Rise in a buttered bowl, covered, until doubled, about 1 to 1 1/2 hours.
  2. On a floured surface, roll dough to an 18x12-inch rectangle. Mix brown sugar and cinnamon. Spread soft butter over dough, top with cinnamon sugar, and roll up tightly from the long side. Pinch seam.
  3. Cut into 12 rolls, arrange in a buttered 9x13-inch dish. Cover and let rise until puffy and touching, 30 to 45 minutes. Preheat oven to 350°F during last 10 minutes.
  4. Bake rolls 22 to 25 minutes until golden and centers reach 190°F. Cool in pan 5 minutes.
  5. Beat cream cheese, butter, powdered sugar, vanilla, and salt until fluffy. Spread half over warm rolls, wait a minute, then spread the rest. Serve warm.

Notes

Plan for about 1 hour 30 minutes of combined rise time, not included in prep or cook. The day-ahead option works well: after kneading, refrigerate the dough overnight and let it warm on the counter for 30 minutes before continuing.