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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dough Base: In a separate bowl, combine the sugar, softened butter, salt, eggs, and flour. Mix these ingredients well to combine.
- 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.
- 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.
- 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.
- Prepare Cinnamon Filling: In a bowl, combine softened butter, brown sugar, and cinnamon, stirring well to create the cinnamon sugar filling.
- 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.
- Roll Dough: Starting from the long edge, carefully roll the dough down to the bottom edge to form a log approximately 18 inches long.
- Slice Rolls: Cut the rolled dough into 1½-inch thick slices to form individual rolls.
- 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.
- 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.
- 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.
- 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
