Copycat Cinnabon Cinnamon Rolls
Copycat Cinnabon Cinnamon Rolls are an homage to the classic quick stop treat. These rolls are soft, gooey, and filled with that special cinnamon flavor!
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Servings: 12 large rolls
Ingredients
Cinnamon Rolls
- 3/4 cup warm water
- 2 ¼ teaspoons active dry yeast
- 1/2 cup granulated sugar divided
- 1 teaspoon salt
- 1/4 cup whole milk room temperature
- 1 large egg
- 1/3 cup vegetable oil
- 4 ½ to 5 cups all-purpose flour
Filling
- 1/2 cup salted butter softened
- 1 cup light brown sugar
- 2 Tablespoons ground cinnamon
Frosting
- 4 ounces cream cheese softened
- 1/2 cup salted butter
- 2 teaspoons vanilla extract
- 1 Tablespoon corn syrup
- 1 teaspoon fresh lemon juice (optional)
- 2 ½ cups powdered sugar
Instructions
Cinnamon Rolls
- In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once the mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.
- In a small bowl, add the milk, oil, and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed.
- Add 2 cups flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky).
- Turn on the mixer and knead the dough for 5 minutes. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1 to 2 hours or until doubled in size.
Filling
- In a medium size bowl, add the brown sugar and cinnamon. Stir to combine. Set aside.
- Punch down dough. Flour a large, clean work area (counter or tabletop) with flour. Roll dough out to a 18×12 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the filling (cinnamon/sugar mixture) evenly over the butter, then gently press into the dough using a rolling pin. Roll the dough up, into a tight log.
- Cut into 12 equal portions. Place rolls in a parchment-lined 9×13-inch baking dish OR on a large baking sheet. Cover and let rise another hour, or until rolls have doubled in size.
- Bake in a preheated 350 degree F. oven, for 20-24 minutes, or until tops barely start to brown.
Frosting
- Cream together the cream cheese and butter. Stir in vanilla, corn syrup, and lemon juice (if using). Gradually beat in the powdered sugar until everything is combined and smooth. Frost cinnamon rolls and enjoy!
Notes
Nutrition Info: 1 large cinnamon roll = 654 calories / 33 fat / 100 carbs / 7 protein
Recipe yields 12 large cinnamon rolls.
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