Cinnamon Rolls Recipe {Copycat Cinnabon Recipe} Recipe

Introduction

These homemade cinnamon rolls are a delightful copycat of the classic Cinnabon recipe. Soft, fluffy dough filled with a sweet cinnamon-brown sugar mixture and topped with creamy frosting make them irresistible. Perfect for breakfast or a special treat any time of day.

Ingredients

• 6 tbsp butter
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla
• ⅛ tsp salt
• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• ⅓ cup softened butter (for dough)
• 1 tsp salt
• 2 eggs
• 4 cups flour
• 1 cup packed brown sugar
• 3 tbsp cinnamon
• ⅓ cup butter, softened (for filling)

Instructions

1. Step 1: In a large bowl, dissolve the active dry yeast in the warm milk. Let it sit until foamy, about 5 minutes.
2. Step 2: In a separate bowl, combine granulated sugar, softened butter (⅓ cup), salt, eggs, and flour. Mix well.
3. Step 3: Pour the milk and yeast mixture into the flour mixture. If using a stand mixer, attach the dough hook and mix until ingredients are well incorporated and the dough is smooth.
4. Step 4: Place the dough into a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Step 5: On a lightly floured surface or silicone mat, roll the dough out into a rectangle approximately 16-18 inches long by 12 inches wide, about ¼ inch thick.
6. Step 6: To make the filling, mix softened butter (⅓ cup), brown sugar, and cinnamon in a bowl until combined.
7. Step 7: Spread the cinnamon filling evenly over the surface of the rolled-out dough.
8. Step 8: Starting from the long edge, carefully roll the dough tightly down to the bottom edge to form a log about 18 inches long.
9. Step 9: Cut the roll into 1½ inch slices and place the slices in an oiled 13×9 inch baking pan.
10. Step 10: Cover the pan with a damp towel and let the rolls rise again for 30 minutes until doubled in size.
11. Step 11: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 minutes or until golden brown.
12. Step 12: While the rolls are baking, prepare the icing by mixing butter (6 tbsp), powdered sugar (1½ cups), cream cheese (¼ cup), vanilla (½ tsp), and salt (⅛ tsp). Beat with an electric mixer until fluffy.
13. Step 13: Once the cinnamon rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Serve immediately.

Tips & Variations

• For extra gooey rolls, spread a layer of melted butter on the dough before adding the cinnamon-sugar mixture.
• You can substitute half the all-purpose flour with bread flour for chewier rolls.
• Add chopped nuts or raisins to the filling for additional texture and flavor.
• Make overnight cinnamon rolls by refrigerating the rolls after the second rise and baking them fresh in the morning.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen rolls in the microwave for about 20-30 seconds or in a warm oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less (about 2¼ tsp) and add it directly to the flour mixture without dissolving it first. Adjust rise times if needed.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Pressing a finger gently into the dough should leave an indentation that slowly springs back.

Cinnamon Rolls Recipe {Copycat Cinnabon Recipe} Recipe

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★★★★★

4.5 from 100 reviews

• Author: Hugo
• Total Time: 2 hours 20 minutes
• Yield: 12 cinnamon rolls 1x

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Description

This Copycat Cinnabon Cinnamon Rolls recipe delivers soft, fluffy, and perfectly sweet cinnamon rolls topped with a luscious cream cheese glaze. Made from scratch with active dry yeast, warm milk, and a rich cinnamon sugar filling, these rolls are perfect for a cozy breakfast or indulgent dessert. The dough rises twice for maximum fluffiness, and the homemade icing adds a creamy finish that melts into each bite.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• ⅓ cup softened butter
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour

Filling Ingredients

• 1 cup packed brown sugar
• 3 tbsp cinnamon
• ⅓ cup butter, softened

Icing Ingredients

• 6 tbsp butter
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla extract
• ⅛ tsp salt

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Instructions

1. Activate Yeast: Dissolve the yeast in the warm milk in a large bowl, allowing it to proof and get foamy, indicating the yeast is active.
2. Mix Dough Base: In a separate bowl, combine the sugar, softened butter, salt, eggs, and flour. Mix these ingredients well to combine.
3. Combine Yeast Mixture with Dough: Pour the milk and yeast mixture into the bowl with the sugar mixture. If using a stand mixer, use the dough hook attachment to mix thoroughly until the dough is well incorporated.
4. First Rise: Transfer the dough into an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until the dough doubles in size.
5. Roll Out Dough: Roll the dough out on a silicone mat or lightly floured surface into a rectangle about 16-18 inches long by 12 inches wide and approximately ¼ inch thick.
6. Prepare Cinnamon Filling: In a bowl, combine softened butter, brown sugar, and cinnamon, stirring well to create the cinnamon sugar filling.
7. Spread Filling: Evenly spread the cinnamon filling mixture over the rolled-out dough. Optionally, spread softened butter first, then sprinkle the brown sugar and cinnamon mixture on top.
8. Roll Dough: Starting from the long edge, carefully roll the dough down to the bottom edge to form a log approximately 18 inches long.
9. Slice Rolls: Cut the rolled dough into 1½-inch thick slices to form individual rolls.
10. Second Rise: Place the slices into a greased 13×9 inch baking pan. Cover with a damp towel and let them rise again for 30 minutes or until doubled in size.
11. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20 minutes or until golden brown. The house will fill with an amazing cinnamon aroma.
12. Prepare Icing: While the rolls bake, mix the butter, powdered sugar, cream cheese, vanilla, and salt. Beat with an electric mixer until the icing is fluffy and smooth.
13. Glaze and Serve: Once the cinnamon rolls are baked, spread the cream cheese icing generously over the warm rolls and serve.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast—around 110°F (43°C) is ideal.
• Letting the dough rise in a warm place is crucial for a light and fluffy texture.
• You can adjust the cinnamon quantity in the filling to taste.
• Use room temperature butter and cream cheese for smooth icing.
• If you prefer a thicker icing, add more powdered sugar gradually.
• For best results, consume the rolls fresh or gently reheat before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: cinnamon rolls, cinnabon copycat, sweet rolls, cinnamon sugar rolls, cream cheese icing, homemade cinnamon rolls, breakfast rolls