This Cinnabon cinnamon roll copycat recipe is a sinfully gooey treat topped with a sweet cream cheese frosting that will warm up your home and fill your belly.
Prep Time45 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cinnabon Cinnamon Rolls Recipe
Servings: 16
Calories: 416kcal
Ingredients
Dough
1cupwarm water
1tablespoonsugar,to activate yeast
2tablespoonsInstant Yeast
¾cupbuttermilk,room temperature
½cupsugar
¼cupsalted butter,melted
½tablespoonsalt
2eggs,room temperature
5½cupsall purpose flour
Cinnamon Filling
⅓cupbutter,softened
1cupdark brown sugar,packed
3tablespoonsground cinnamon
¼cupsalted butter,softened
Cream Cheese Frosting
3tablespoonssalted butter,softened
1½cupspowdered sugar
2ouncescream cheese,softened
½teaspoonvanilla extract
1tablespoonwhole milk
Instructions
Before you start making this recipe remove the butter, buttermilk, and cream cheese from the refrigerator and set on the counter to allow them to soften and rise to room temperature.
Dough
In the bowl of a stand mixer add the 1 cup warm water, 1 tablespoon of the sugar, and 2 tablespoons instant dry yeast. With the whisk attachment attached, turn the mixer on low and combine for 20 seconds. Turn the mixer off and let set for 10 minutes.
Add room temperature ¾ cup buttermilk, the remaining ½ cup sugar, ¼ cup melted butter, ½ tablespoon salt, and 2 eggs to the bowl of a stand mixer. Use the whisk attachment on medium to whisk together for 20 seconds.
Remove the whisk attachment and add the dough hook. Add 5½ cups of all purpose flour to the bowl and mix on low for 40 to 60 seconds. Turn up the speed to medium and allow dough to mix together for 8 to 10 minutes. The dough will be sticky.
Remove the bowl from the stand mixer and cover with a clean kitchen towel for 10 minutes.
Cinnamon Filling
Preheat the oven to 375°F and grease a 9x13 baking dish.
In a separate medium bowl combine ⅓ cup softened butter, 1 cup dark brown sugar, and 3 tablespoons ground cinnamon. Use a fork to mash butter into the mixture. It should have a crumbly consistency once mixed. Set aside.
Lightly flour a large flat area on your kitchen counter. Remove dough from the bowl and roll dough out flat into a 12 x 16 rectangle. Using a sharp knife, cut the excess dough if not in a perfect rectangle shape.
Use a rubber spatula to spread out ¼ cup softened butter on the surface of the dough, all the way to the edges. Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin lightly press the cinnamon mixture into the dough.
Roll the dough up tightly (as tight as you can) into a long log. It should measure roughly 16 inches. Using a sharp knife, cut the two uneven ends of the dough off and discard. Cut into 16 large rolls and place into a greased 9x13 flat baking dish.
Place in a preheated oven and bake for 20 to 22 minutes.
Cream Cheese Frosting
While the cinnamon rolls are baking, combine frosting ingredients in a medium mixing bowl. Using a hand mixer, mix together until no lumps remain.
When the cinnamon rolls are done baking, remove from the oven and immediately frost with ½ of the cream cheese frosting. Wait 3 to 4 minutes and then frost with the remaining cream cheese frosting.
Serve and enjoy!
Notes
Make sure your water is warm and not hot when you mix it with the yeast. Hot water will kill the yeast.
Add a sprinkle of cinnamon for even more cinnamon goodness.