Cinnabon Cinnamon Rolls
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.
- 1 cup warm water
- 1 tablespoon sugar to activate yeast
- 2 tablespoons Instant Yeast
- ¾ cup buttermilk room temperature
- ½ cup sugar
- ¼ cup salted butter melted
- ½ tablespoon salt
- 2 eggs room temperature
- 5½ cups all purpose flour
- ⅓ cup butter softened
- 1 cup dark brown sugar packed
- 3 tablespoons ground cinnamon
- ¼ cup salted butter softened
Cream Cheese Frosting
- 3 tablespoons salted butter softened
- 1½ cups powdered sugar
- 2 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 tablespoon whole milk
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.
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!
PRO TIP: Make sure your water is warm and not hot. Hot water will kill the yeast.
PRO TIP: Add a sprinkle of cinnamon for even more cinnamon goodness.
Sodium: 370mgCalcium: 58mgVitamin C: 1mgVitamin A: 514IUSugar: 32gFiber: 2gPotassium: 109mgCholesterol: 47mgCalories: 416kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 7gFat: 14gProtein: 6gCarbohydrates: 67gIron: 2mg