Recipe: Delicious Copy-Cat Cinnabon Cinnamon Rolls

Isaiah Santiago

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Recipe: Delicious Copy-Cat Cinnabon Cinnamon Rolls Delicious, fresh and tasty.

Copy-Cat Cinnabon Cinnamon Rolls. To re-create the experience at home, use our Cinnabon cinnamon roll copycat recipe. How to Make Copycat Cinnabon Cinnamon Rolls. Cinnabons Cinnamon Rolls - a cinnabon copycat recipe, about the closest you'll get to the real thing.

Cinnabon makes some of the best Cinnamon Rolls ever but who wants to fight the mall crowds, and parking lots, just to get one?

This is one of my favorite copycat recipes to date, it was hard to resist eating the rolls fresh from the oven, so perfectly gooey and delicious they hardly needed the sugary, rich icing.

This Copy Cat Cinnabon Rolls recipe is by far my favorite, but if you don't have the extra time to see this through til the end, feel free to try out my Overnight Refrigerator Rise Cinnamon Roll recipe.

You can have Copy-Cat Cinnabon Cinnamon Rolls using 18 ingredients and 25 steps. Here is how you cook that.

Ingredients of Copy-Cat Cinnabon Cinnamon Rolls

You need of Dough.
It’s 1 Cup of Warm Milk (115° F).
Prepare 2 1/2 Tsp of Instant Yeast.
Prepare 2 of Large Eggs (Room Temp.).
You need 1/3 Cup of Salted Butter (Melted/Softened).
It’s 4 1/2 Cup of All-purpose Flour.
Prepare 1 Tsp of Salt.
You need 1/2 Cup of Granulated Sugar.
Prepare of Cinnamon Filling.
Prepare 1/2 Cup of Salted Butter (Almost Melted).
You need 1 Cup of Packed Brown Sugar.
Prepare 2 Tbls of Cinnamon.
It’s 1/2 Cup of Heavy Cream (Leave For Later).
Prepare of Frosting.
Prepare 6 Oz of Cream Cheese.
Prepare 1/3 Cup of Salted Butter (Softened).
You need 2 Cups of Powdered Sugar.
It’s 1/2 Tbls of Favorite Extract (Vanilla or Maple Recommended).

It's incredibly easy and you put it in the fridge at night and it does the work for you while you sleep.

In addition to their heavenly scent, Cinnabon cinnamon rolls are beloved for their jumbo size, fluffy texture, and thick layer of cream cheese frosting.

Unsurprisingly, there are countless copycat recipes on the internet, and Jo Cooks' Copycat Cinnamon Roll recipe is by far the most popular.

How to Make Copy Cat Cinnabon Cinnamon Rolls with Cream Cheese Frosting.

Copy-Cat Cinnabon Cinnamon Rolls step by step

Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop..
Add the eggs, butter, salt and sugar..
Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids..
Scrape the dough off the beater blade and remove it. Attach the dough hook..
Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. Thats ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups..
Spray a large bowl with cooking spray..
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl..
Cover the bowl with a towel or wax paper..
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy..
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside..
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour..
Flour a rolling pin and roll the dough to about a 24×15"rectangle. (the size of the rectangle can vary…it does not have to be exact!)Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!).
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle..
Starting on the long end, roll the dough up tightly jelly roll style..
Cut into 12 slices and place in a greased 9×13 baking pan..
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double..
Preheat the oven to 375 degrees..
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch..
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls..
Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time..
While the rolls are cooling, prepare the cream cheese frosting..
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well..
Add in your favorite extract and the powdered sugar. Beat until combined..
Spread the frosting over the cooled rolls..
Enjoy! Or store in air tight container..

Mix with spoon and begin adding flour to.

The smell of these cooking — which seems to spread throughout the entire wing of the mall — must rank as one of the best "ad campaigns" in the history of marketing.

In a small bowl mix together warm water, yeast, and sugar and set aside.

The dough serves as the base of your cinnamon roll, so you need to make sure it's nice and tender.

Start by putting the dough ingredients on the bread machine's pan.